A few questions
Hello everyone. I'm new to the 3fatchicks page as well as the South Beach Diet. And i'm very low on money right now so I won't be able to purchase the South Beach Diet book for about 2 weeks. But I would like to start it before then. I have read lots of message boards and I think I know most of the cans and can'ts of the diet. But i'm a lacto ovo vegetarian and I was just wondering if anyone had any recipes that might be ok for the first stages of this diet that are vegetarian friendly. Or any advise. Thank you so much.
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Welcome, Thinby! :wave: I like that you came right out and said, "I'm very low on money right now..." :) Honesty moves me. :lol:
If we hadn't loaned the book to my Dad (I bought it when I was "flush". I know what it's like to be short on cash ;) ), I'd skim through it right now for you. Have you looked in the recipe section of the thread? Or on the recipe thread at the Prevention site? |
Ellis. Thank you so much for the welcome. I'm glad someone else knows what it's like to be short on cash :). I haven't been to prevention I will have to do that. Thank you for the suggestion. Today I ate faux bacon for breakfast. Had a big salad for lunch with oil and vinager. And another salad for dinner. I think that's ok right? But i'm gonna get sick of salad's soon. Well anyway, thanks again. And i'll check out the recipes at prevention. And when you get your book back or if you find any good recipes in the mean time please post them. Thanks so much.
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You're welcome, Thinby!
Yes, you're definitely going to get sick of salads. :lol: "cash crisis" is my middle name. ;) How about these to start: Oven-Roasted Vegetables ~~~~~~~~~~~~~~~~~~ 1 med zucchini, cut into bite-size pieces 1 med summer squash, cut into bite-size pieces 1 med red bell pepper, cut into bite-size pieces 1 med yellow bell pepper, cut into bite-size pieces 1 lb fresh asparagus, cut into bite-size pieces 1 red onion, chopped 3 Tbsp extra virgin olive oil 1 tsp salt ½ tsp black pepper 1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer. 2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Makes 4 servings Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g fiber, 586 mg sodium ~~~~~~~~~~~~~~~~~~~~ Lime Asparagus with Goat Cheese 1 Pound asparagus- peeled, trimmed, and halved lengthwise if very thick 2 Tablespoons pine nuts 1 Tablespoon lime juice 2 Tablespoons olive oil 1/4 teaspoon kosher salt 2 ounces of goat cheese Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3-4 minutes. Drain. Meanwhile, in a skillet, lightly toast the pine nuts over med-high heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, oil, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving. Serves 4 ~~~~~~~~~~~~~~~~ Fricassee of Golden Chanterelle Mushrooms 6 golden chanterelle mushrooms 1 tablespoon of SmartSpread or I Can't Believe It's Not Butter 1/2 garlic clove 1/2 shallot, minced Salt and pepper to taste 1 teaspoon of chopped fresh chives Trim, wash, and dry the mushrooms; cut them into slices. In a saute pan or skillet, melt the butter and saute the garlic and shallot over medium-low heat until the shallot is translucent. Add the chanterelles and saute for about 2 minutes. Remove from heat, season lightly with the salt and pepper, and sprinkle with the chives. Serves 2 ~~~~~~~~~~~~~ Maybe you could do this one with a veggie-patty... Beef Patties, Sautéed Vegetables, and Blue Cheese 1 pound lean ground round 2 cloves of garlic, minced Cooking spray 1 tablespoon plus 1 teaspoon Worcestershire sauce Paprika to taste 1/2 pound mushrooms, sliced 1 medium-sized green bell pepper, sliced thin 1 medium-sized yellow onion, sliced thin 1/4 cup water 1/4 teaspoon of salt 1/4 teaspoon of pepper 2 tablespoons (1 ounce) of blue cheese Preheat the broiler. Combine beef and garlic and shape into four patties. Coat a broiler rack and pan with cooking spray and set patties on rack. Broil 2-3 inches from heat source for 3 minutes. Turn, spoon 1/2 teaspoon of Worcestershire sauce over each patty, sprinkle each with paprika and broil for 3 minutes longer. Place on a serving platter. Coat a large skillet, preferably cast iron, with cooking spray and place over medium-high heat for 1 minute. Add mushrooms and cook for 4 minutes. Add bell pepper and onion and cook for 6-7 minutes longer or until edges just begin to brown. Combine water, salt, pepper and remaining 2 teaspoons of Worcestershire sauce and pour over veggies in skillet. Stir well and cook for 1 minute longer. Spoon equal amounts of vegetables and any liquid over beef patties and top with crumbled cheese. Serve immediately. Serves 4 ~~~~~~~~~~~~ Hot Oriental Salad 1 small head of Napa cabbage 3/4 pound fresh spinach 1 tablespoon of oil 2 cloves garlic, minced 1/2 teaspoon of ground ginger 2 stalks celery, cut into julienne strips 1/2 pound of fresh mushrooms, sliced 2 tablespoons of Kikkoman soy sauce Separate and rinse Napa cabbage; pat dry. Slice enough leaves crosswise into 1-inch pieces to measure 8 cups. Wash and drain spinach; tear into pieces. Heat oil in dutch oven over medium-high heat. Add garlic and ginger. Stir-fry until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes longer. Stir in soy sauce; serve immediately. Serves 6-8 ~~~~~~~~~~~~~ Bean Sprout and Spinach Salad Boiling water 1 pound fresh spinach, washed 1/2 pound fresh bean sprouts 1 tablespoon sugar substitute 4 teaspoons of distilled white vinegar 1 tablespoon of Kikkoman soy sauce 1 teaspoon of toasted sesame seed Pour boiling water over spinach in colander; rinse immediately with cold water. Drain thoroughly and place in medium-sized serving bowl. Repeat procedure with bean sprouts and place in same bowl. Combine sugar substitute, vinegar, soy sauce, and sesame seed; pour over vegetables and toss to combine. Cover and refrigerate for at least an hour before serving. Serves 4 ~~~~~~~~~~~~~~~~~ Celery Sauté 2 tablespoons SmartSpread or I Can't Believe It's Not Butter Spray 2 cups diagonally sliced celery 1/2 cup diagonally sliced green onions, including tops 1 can (4 ounces) sliced mushrooms, drained 1 can (5 ounces) water chestnuts, drained and sliced 1 1/2 teaspoon salt 1/2 teaspoon pepper In a large skillet or wok, melt butter. Add remaining ingredients and sauté 2 minutes or until crisp-tender, stirring constantly. Serve with any chicken or fish entrée. Serves 4 ~~~~~~~~~~~~~~~~ Greek Goddess Salad 1 head romaine lettuce, torn to bite-size pieces 1 medium green bell pepper, thinly sliced (about 1 cup) 2 medium tomatoes, cut into 8 wedges 1/4 cup black olives 1/4 crumbled feta cheese, lite, of course! For the dressing: 2-1/2 tablespoons lemon juice 2 teaspoons olive oil 1 teaspoon chopped oregano or 1/4 teaspoon dried oregano 1/4 teaspoon black pepper To prepare the dressing, in a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside. Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat. Divide the salad among serving plates and serve immediately. Serves 4 ~~~~~~~~~~~~~~~~ |
Thinby....Welcome!
You have to get a lot more Protein in there. Add it to your salads ... Meg |
I'm a lacto-ovo veg. too (well, lately i've been craving tuna for the first time in 10 years!) but I drain and rinse a can of beans, dump it in a bowl with some crumbled up low-fat feta and add some Newman's Light Italian (0 carbs). I keep it in the fridge and I eat it just like that or put it on salads. If you are sick of salads you can mix some with chopped up cucumbers, peppers, broccoli, etc. Salads don't always have to have lettuce! Beans are inexpensive and have lots of protein and fiber. You could also make your own oil & vinegar dressing for a lot cheaper and it would be great. If you don't like feta, just do the beans and dressing. Also, if you feel funny eating a lot of eggs for health reasons, do what I do. I don't buy Egg Beaters. I buy eggs, which are a lot cheaper and use either just the whites or add one yolk for every 3 whites or so. Even throwing the yolks away is still cheaper than Egg Beaters :)
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thank you
ellis thank you so much for the wonerful recipes. and the one recipe that asks for beef i tryed with the veggie ground round and it was great !! thank you so much. your awesome. meg i have low fat cheese and tofu and things like that on my salads. SandiLu have you tryed tuno? its a great vegetarian substitute for tuna. and thank you for the bean recipe it sounds delicious. you guys are wonderful. i appreciate it so much. :D
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You're most welcome, Thinby. :)
Let us know how you're doing! :lucky: |
I've never heard of tuno. Where do you get it? Do you know what it is made of?
Thanks. |
update
Ellis just an update for you. I am doing good so far. This is day 4. I haven't seen a weightloss as of yet though. Should I be concerned? Well, maybe 1 pound it kinda goes back and forth. How much weightloss did you guys seen on day 4? And thank you so much for the recipes they have been a lifesaver, haha.
SandiLu, tuno is made of Textured Soy Protein. You can find it at any health food stores. Or if your not lucky enough to live by one of those you can try it buy it online at www.nomeat.com. click on fish. it's made by a company called worthington. I think it's a wonderful faux tuna. But there are several others out there so if you dislike this one then try one of the others :). |
oops
sorry about that this is thinby2004. sexyveggie is an old name i signed up under and i guess i must have logged in under the wrong name. oh, well.
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Thanks for the info, and for that website. I have some pretty good stores around here so I will look for it.
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