Hello friends! As many of you know I am a veg head and I was just wondering if anyone finds a big stall with too many beans- I crave them(Maybe in my head or maybe really lack of protiens) I do eat lots of tofu but have been not eating as many veggie-meat products because of wheat gluten... I was just wondering what your input is on a daily beans- how much what kind, etc.
I tend to probably eat about 1c a day sometimes less sometimes more...
a lot of times I eat about 6oz tofu as well.... I know all of this has a lot od "good" carbs... but any other veg heads found a good or bad way of doing things?... Would love to hear what everyone thinks about it!- btw, I am a vegetarian- no meat(including fishies!) But I do eat eggs and dairy occasionally...

I do still maintain at least 4c fresh veggies daily! But I need help with my carbs~any ideas appreciated!

I think that 1/4 cup of beans is equal to 1 oz., so to get 3 ozs for lunch or dinner, you need at least 3/4 cup. I am also a vegetarian, and i love beans too, even though I don't love what they do to my stomach. what other sources of protein do you have daily? I eat fish and eggs as well as dairy. Cheese is a good protein source, although it is higher in fat than lean proteins. Have you tried finding meat substitutes that do not contain wheat gluten? I would be lost without substitutes. I recently found these fresh veggie burgers (in the produce/tofu section) that I do not think contain wheat.

I eat 1/2 - 1 cup of beans just about every day. I do use wheat gluten (made yummy seitan today) because it's all protein, also eggs and a tiny bit of dairy. I'm not a big tofu eater just because I've never really gotten into cooking with it. I did use more tempeh early on but got tired of that. I try not to use meat analogs more than once a day just because I prefer whole foods when I can. I lost my weight in about 8 months with no real stalls along the way ( a week here or there) so didn't have problems with the beans.

ETA - Do you track your food in FitDay or a similar program? It might help answer the question about protein. It was great for me - made me realize I need to watch my D, B12, & E.

I'm not a south beacher but I am veggie and eat 1 - 2 cups of beans daily and I have no problems with stalling, in fact I think it helps because they are so protein and fiber rich. Are the beans you are eating out of can? Maybe it's all the extra sodium and you are just retaining water.

I don't eat beans on a daily basis but when I do and get in the mood for them, I eat about 2 cups of beans a day. I eat all kinds, but mostly black, red and pigeon on my salads.

Yeah, I eat around 1/2c to 1c per day of beans, close to that even before I was vegetarian (I wasn't a big meat eater anyway), and it's not keeping me from losing.

Thanks guys- do most of you use dried beans or canned- maybe it is the sodium thats holding me back.... I think I will try cooking my own for the week and see how that goes. I have been buying canned organic ones- my lentils I cook from dried but any other has always been canned...

Every weekend I cook up a lb of some kind of bean for the week, sometimes 2. You can freeze them after so could do a few lbs on a free weekend and then have them available later. I've been trying to get away from cans anyway and the extra sodium and cost make dry beans more attractive around here. I can get all kinds of beans in bulk from our Co-op so experiment a lot (anasazi, adzuki, fava.....).

I eat both, but I was reading that canned beans are better (???). Anyway, it doesn't matter with me. Sodium causes water gain so maybe that could be the problem you're having - ???. You can stop eating them for a day or two and see what happens. I'm always running tests on myself.

I've been using canned but I want to switch to dried.

I can't get enough of my beans! I've actually found that when I stall, an increase of beans helps me get past the plateau. I'm all about weight-loss via bathroom celebrations, though. Remember to keep eating your veggies (maybe even increase them) and drink all your water, too!

I used canned, unseasoned, and no salt added when available. I always rinse and drain as well, which should remove any salt residue from canning.