Join Date: May 2009
Location: Boston area
Height: 5' 4.5"
Well, I actually like cooking and love to watch food tv on PBS, check out recipes, etc. However, with my volumetrics philosophy food now I've had to change. So, I basically now only eat whole foods. I look for recipes that have very few ingredients, short instructions, and require the least effort. I always eat two of my four meals out at the office or "in-the-field" so I have a huge, cloth lunchbox (with a section for my cold foods, another for dry foods, a small compartment with my utencils, splenda, hand sanitizer, and a couple bucks).
I may be way over the top in sharing the below but I thought I would share. I have been logging everything on my 3fatchicks blog because I have a horrible memory but I totally love the food I've been eating. I don't want to forget. I've been losing weight and eating this way since January. Before Jan, I had slowly turned vegetarian (four years ago) and have had to limit dairy (just to support my son who was lactose intolerant for a couple years).
January to June Favorite Foods
Instant Food Favorites
Fried Ramen Noodles: one package ramen noodles, 1 tsp oil, favorite dried spices (like onion, chilis, garlic), 1/3 c chopped onions, 1 whole vine ripe chopped tomatoe, 1 serving chopped firm plain tofu, 1 chopped carrot, finely chopped dried chilies to taste. (Add on items depending on calories: bean sprouts, broccoli slaw, mushrooms, garlic).
Microwave Bread Pudding: one chopped low-calorie wheat bun, 1/2 c eggwhites, 1 c almond milk, 1 Tbsp nuts, 1 Tbsp cardamom, splenda to taste. Microwave for 2 minutes, stir/flip, microwave for 2 minutes.
Chard: one to two ”package(s)” cleaned and prepped chopped chard, EVOO (amount depends on planned serving sizes, 1 tsp per serving), chopped onion, spice mix (paste of garlic, ginger, cumin seeds, black pepper), 1 can chickpeas (or other bean of choice), 1/2 to 1 can fire roasted diced canned tomatoes. This is a basic Nepali (similar to Indian) style cooking. If you like, you can check out on line for the full cooking method.
Terriyaki Shrimp: (in aluminum foil), pile shrimp with home-made terriyaki sauce. Bake for about 30 minutes or so. Depends on amount of shrimp. The terriyaki syrup was from the internet (can't recall recipe).
Canned veges and broth soup, trail mix, mixed canned fruit (my office “drawer” food)
Crackers, cheese, apple, two Girl Scout cookies (80 total) (out-of-office, “field” food)
Low-cal hotdog bun, 1 slice provolone cheese, grapes, dark chocolate chips (out-of-office, “field” food)
Chopped Peaches, cottage cheese with a granola bar
Total cereal with raisins, almond milk, and a fresh fruit.
Vegetarian Meatballs, 1 c marinara sauce, 1 tsp oil, mushrooms, onion, 1 Tbsp parm cheese.
Crumpets, whipped low-cal margarine, cinamon powder, splena to taste with 1 c almond milk and a 1/2 grapefruit
Vege burger, low-cal wheat bun, 1 slice provolone (or 1/4 c shredded low-fat) cheese, 1 cup chopped spinach, 1 small whole sliced vine-ripe tomatoe, mustard, tobasco sauce
PB&J 1/2 sandwich on 80-100 cal double fiber bread with almond milk and fruit or fresh vege
Baked terriyaki shrimp, rice, with side of bell peppers
Apple slices with cheese
Hummus with carrot and bell pepper slices
jicama salad [with julienned jicama, peppers, onions, cucumbers, orange slices (lemon juice with splenda)] on a bed of spinach with 1 Tbsp of walnuts and shredded cheese or feta (everything portioned depending on calories and food group needs)
spinach, chopped walnuts, feta, raspberry dressing, cranberries (or raisins) with side of flat bread
INSTANT FOOD FAVORITES
canned mixed fruit
vegetarian meat balls
July Favorite Foods
Instant Food Items
Cardamon Bread Pudding: sweet Portuguese bun, 1 Tbsp finely chopped pecans/walnuts, 1 c almond milk, 1/2 c eggwhites, 1 Tbsp cardamon powder, cinnamon powder, splenda to taste.
Beans, Veges and Vinegar: 1/2 c canned beans (black, cannelli, chickpea, etc), 1/4 mashed avocado, chopped onions, chopped tomotoes, 2-3 Tbsp parm. cheese, 1/2 vinegar, splenda to taste, fresh ground black pepper.
Veges, Tofu and Pad Thai Sauce: 1 serving Firm Plain Tofu, 1 tsp oil, 2 finely crushed/chopped garlic cloves, 1/3 c chopped onion, 1 whole chopped vine ripe tomatoe, 3/4 c julienned jicama, 1 c broccoli slaw (potential add-ons: bean sprouts, mushrooms, zuccini, bell peppers, carrots), 2 Tbsp Pad Thai sauce, 1/3 c water, 2 dried hot chilies, salt, dried onion and garlic powder, 15 fenugreek seeds, and tumeric powder.
Hot Kashi Cereal with Banana, Nuts, and Prune: one packet hot kashi cereal, 1 c almond milk, 1/2 c water, one (frozen and cut to large pieces) banana, one prune, and 1 Tbsp finely chopped pecans, splenda to taste.
Yogurt, fresh berries and Kashi Cereal: 1 c plain low-fat yogurt, 1/2 c fresh blueberries, 1/2 c chopped fresh strawberries, 1/2 c Go Lean Kashi Cereal, 1/3 c Go Lean Crunch Kashi Cereal, splenda to taste. (Alternatives: fresh grapes, frozen peaches, strawberries, blueberries, mangos, pineapples).
Jicama Salad with Oranges on Bed of Spinach: Usually made in a large batch than about 1 1/2 cups for a serving. Juliened jicama, thin slices onion, julienned bell pepper, orange slices (peel cut off, segments cut then cleaned off of seeds and tough parts), lemon juice/splenda mixture, cucumber.
Tapenade with Roasted Peppers on Provolone/Gouda slice and Low-Cal Wheat Bun: 3 Tbsp tapenade, 2 Tbsp roasted peppers, 1 tsp sunflower seeds, 1 slice provolone cheese, 1 low-cal (80 per serving) wheat hamburger bun. Eaten with slices of carrots and cucumbers or bell peppers.
Flaxseed Bread with Peanut Butter and Banana: One flaxseed bread slice (100 cal), 1 Tbsp peanut butter, 1 sliced banana. Served with sliced carrot.
Fried Veges with Kasha: prepared kasha (fry dry kasha with egg; in other pan w/ 1 Tbsp oil fry onion, carrots, add egg/kasha mixture with water; boil for about 45 minutes; equals about 100 calories for 1/2 c), 1 tsp EVOO, 1/3 c chopped onion, 1 c chopped veges, 1/2 c beans, 1-2 Tbsp parm. cheese. (Alternative: vary amount of veges, vary type of veges, vary type of beans, vary type of cheese–depending on potential frig items and calorie needs)
Asparagus: cleaned and prepped, one full “package” of asparagus, laid out on glass oven ready pan, EVOO, salt and pepper.
Sweet Potatoe: (baked after asparagus in the juices/oil left over) sliced, with skin individually calorie-listed sweet potatoes. Usually bake four at a time.
Broccoli: cleaned and chopped, laid out on glass oven ready pan, EVOO, salt and pepper. Baked for approximately 45 minutes at 410 degrees.
Fish: inside aluminum foil, place prepped fish (salmon is skinned), prepared fresh dill (cleaned, chopped, “marinaded” in lemon juice), salt and pepper. Baked (along with other items) for 25-30 minutes.
inside aluminum foil, place shrimp, onions, garlic, ginger, 1-2 tsp oil (depending on planned quantities served vis-a-vis shrimp quantities), meat masala, canned fire roasted diced tomatoe.
Shrimp and Feta (recipe in one of the preferred cook books): tomatoes, onions, feta cheese (need to look this up)
Vege in Broth Soup (2 servings equal 100-120 cal), 10 olives, Hersey’s Pretzel and Chocolate (Sweet and Salty) Granola Bar.
Peanut butter, jelly on 80-100 calorie bread; almond milk; carrot slices.
Beans, salsa, chips, parm. cheese
Baked asparagus, baked sweet/roasted potatoe, 1/4 cup low-fat shredded cheese
Refried Beans (1/2 c), chopped onions, chopped tomatoe, 1/4 c shredded cheese, tortilla, 2 c chopped spinach, lemon juice, tobasco, salt and pepper. On tortilla, spread refried beans, Heat tortilla in dry frying pan, add shredded cheese, onions, tomatoes, lemon juice, tobasco, salt and pepper. After heating, place tortilla on plate and add spinach (add additional lemon juice)
INSTANT FOOD FAVORITES
Canned vege in broth soup,
Hersey’s Sweet and Salty Pretzels and Chocolate Granola Bar,
Peaches or Tangerine Slices in Splenda,
Low-cal/High-Protein Power Bars,
Sugar Free Pudding