Quote:
Originally Posted by btrinny
Not sure as I am new on this journey and am to scared to go off course, but could it be your portion size?
Yep, I agree with this. I will cook 1-2oz of spaghetti at a time so there is no chance of eating more than my share, then cook onions, mushrooms, spinach, peppers, etc so that the ratio is at least 50:50 pasta to veggies. Then I'll add my sauce. That way I get my pasta fix, get my nutrition from the veggies, and I'm not deprived because my portion is still hearty.
That's how I cook most foods because I like to eat volume, but I don't like to go off plan.
Mexican food is awesome for a healthy eating plan. Lean meats, salsa, hot peppers, a strong cheese like cotija or queso fresco, beans, cabbage/lettuce, onion, tomato, corn tortillas, cilantro, avocado, and light sour cream (or plain fat free Greek yogurt). There is nothing inherently unhealthy about the "typical" Tex-Mex ingredients and flavors.
I make all kinds of enchiladas and burritos, but I love to shred a bunch of zucchini or squash with some shredded onion as a base for the rest of my ingredients. When the veggies cook, they emit liquid, and you can shred some cheese and stir it in for a ridiculously cheesy filling. Add your chicken/beans/etc, and you have a balanced dish.
There are so many ways to get the flavor profile that you're looking for without veering from your journey. Start checking out low calorie ways to make your favorite meals, and then you'll have ideas on how to tweak recipes that you've made for years.