Hey CyndiM--Im the new guy on the block. A wee--little girl in my neighborhood calls food---fud /so I picked it up from her. On thursday I saw lots of people coming out of a grocery store with watermelons hand-n-hand---so I bet I could guess what they were thinking. My grill needs to be repaired and Im not in the mood for that so my meal will have to be inside. Im on a diet sort of created by me and at first I didnt think I could do it but--4weeks later I dont miss the beef; the cookies; the chips or the mayo. Giving up dairy too. I did learn this week they make cottage cheese out of soy now / so I have to find it now/always a hassle but I will get it. What I did in the beginning was write down anything with protein that I ate /how much a person needs depends on there physical size. So we are all different/ no chart. Today I started adding to the list calories. I have to learn as I go along. Tonight Im having cod fish; Cannellini Beans; & zucchini; sounds good to me. Ever try whole wheat pasta? I read some of the spinach pastas arent ---100% spinach made. Anyway--Have A Very Good Day----thomas
Tonight is Teriyaki halibut on the grill, cole slaw, "chinese style" green beans and WW carrot cake.
Cyndi, I haven't tried this GB recipe before but it looks very similar to ones we used to eat in Hong Kong. I will add a T of salted black beans because I have them. Avaliable only in an oriental store, as far as I know. The recipe suggests boiling the beans first, but I'm just going to add them raw after sauteeing the garlic mix since I like them crunchy.
Chinese style Green Beans
1 pound fresh green beans ,1 tablespoons scallions, chopped,4 cloves garlic, chopped,6 thin ginger slices , sesame oil to taste, agave for a touch of sweet,2 tablespoons soy sauce(I use Bronners), a bit of water to sauce it up.
Boil beans 3 minutes. Drain and plunge into cold water. Drain. Saute scallions, garlic and ginger in hot oil for 1 minute. Add agave and soy sauce, stir for a moment. Add beans and water. Reduce heat and stir-fry until beans are to your desired crunchiness. ETA-Think I'll cover the pan at the end to let the beans steam a bit
1 1/2 c grated carrot, 1 1/2 c grated zucchini, 1/2 c chopped nuts
Blend 3/4 c agave, 3 lg eggs, 1/2 c oil, 1 c plain yogurt, 1 t vanilla
mix, then add to liquids:
2 c WW flour, 2 t baking soda, 1/2 t bak powder, and spices (I have a pumpkin pie spice from Spice Hunter) or 2 t cinnamon and 2 t allspice.
Blend carrot/nut mix to batter and bake at 350 for 35 min.
Since I bake at very high altitude (7500 ft), I encourage you to watch your cake carefully and adjust your baking time accordingly. I make mine in a 9x12 but would work in 2 9" rounds.
Frosting: 1 8 oz pkg rf cream cheese, or neufatchel. Blend and add agave to sweeten and a little vanilla extract. I used ff cc and wasn't thrilled at the taste by itself, but once on the cake it was fine. The cake moistened after sitting overnight.
Debbie, your carrot cake recipe sounds very similar to mine. I always add zucchini to mine, too. I make a frosting with SF instant cheesecake pudding, FF Cool Whip and LF cream cheese. Thanks for sharing your recipes with us.
Ruth, I'll be thinking of you, sitting down to that big turkey feast this afternoon.
Jake is grilling hamburgers on the BBQ for any carnivores that show up for supper, and I'm having felafel with raita and a Greek pasta salad. Dessert is food porn - leftover blueberry cobbler and maybe an ice cream cake for the birthday boy if they come over.
Hoo-ey do I ever have to get myself back on track after this past vacation week!
Not very summery, but DD requested spaghetti and meatballs, and I try to encourage them to come up with dinner ideas (I get sick of being the only one doing it), so I will comply. I think I'll skip the pasta and put mine over zukes (wish I had one of those spiral thingies).
Life's a journey, not a destination.
It's easier to stay on plan than to get back on plan.
My best so far.. (i've only been back on it a week) was a grilled sirloin with a grilled tomato/yellow bell pepper relish with fresh basil in it and fresh summer squash lightly steamed with a little 2% cheddar cheese drizzled over it. i cooked it while I was eating lunch and then took it to work with me and reheated it (I actually took the squash raw and it steamed while the steak and relish were heating) MMmmmmmmm my hubby told me to not lose that recipe!