Need to eat better - Suggestions? (from menus)

"Omelet" wrote in message
news
In article ,
"LynneA" wrote:


Meat and lettuce? No other veggies? Other than the olives, I mean. I
try
to mix it up with spinach, green beans, lotsa peppers and onions.

Lynne A


The meat varies, but I'm using the lettuce and olive salads at work, and
mixed in some canned tuna with a little bit of low fat mayo. I've been
eating on 1/4 head of lettuce with the tuna salad now for 3 days. It's
pretty filling.

I do have canned green beans and spinach stashed at work too for other
meals over the next couple of weeks. I just WANT lettuce right now!
Might be the Crunch. ;-d

At home, I'm just eating meat right now. Nothing else.
--
Peace, Om

Wow. How many meat only meals is that then? The tuna salad sounds good,
though. Does that little amount of fiber give you, umm, problems?LOL I
think I posted before, I'm considering the Anabolic Diet soon, and one of
the things I've heard is to take a good fiber supp. Not sure why with 30
grams of net carbs, but eh.

Lynne A

"Omelet" wrote in message
news
In article ,
"LynneA" wrote:

I've got looking good nekkid down ok, now I want to be figure comp ready,
even though I have no desire to compete. Just a goal of mine, KWIM? I
think it would be one helluva rush to see defined abs at 40.

Absolutely!

I've just discovered Spike, dayum is that stuff good!

Lynne A

Spike?

Spike is a seasoning blend, like season salt but waaaaay better.
http://www.modernfearn.com/index_files/page0001.htm You can find it at
health food stores, it's pretty comperable in price to most of the other
blends.

Lynne A

Cool. I'll check it out.
My most frequently used blend is salt free lemon pepper.
--
Peace, Om

I love the lemon pepper too, it's good stuff. Love it on whitefish,
particularly. Do look for the Spike, though it's really good. And it comes
in a salt-free version too. Really perks up steamed veggies, meats, it's
been good on anything I've tried it with.

Lynne A

Restaurant foods are prepared to please your taste buds, nothing else,
really.

YOU have to decide if you're eating for just taste, or for health.

"Omelet" wrote in message
news

Pastorio sold me on MW steaming.
I use a covered Pyrex dish, but he told me to cover the dish in
clingwrap first for maximum effect.

He was right.

It really sux that he died, for many reasons. :-(
One thing, he could always be relied on to have good cooking hints as he
was a pro cook for so many years!

Yeah, I was really sad to hear it. He had a lot to contribute, no doubt
about it. Not to mention just being a really cool person.


Cutting the Zuke's into 1" sections and grilling them with the shrimp
kept them firm but toothsome.
--
And what, about 20 calories a kebab?? Dinnah is served!LOL

Lynne A


Yes! Those really were very low calorie even marinated before grilling
in Wishbone Italian salad dressing. That stuff makes the most amazing
marinade for meat and veggies, as does their honey mustard.

So little clings to the food, it's not a significant calorie source.

Here is a variation. Some kebabs I took to a party:

Cold Shrimp Kebabs
http://i1.tinypic.com/4pt9y5i.jpg

The shrimp were pre-cooked cocktail shrimp from the store and I scrubbed
the mushrooms well and they were kept raw. Raw mushrooms are quite good.

Those were then marinated in some of Olive Garden's Italian dressing
which is _excellent_! Just a bit pricey but it really worked for this.
They were served cold, and most of them got munched by the party guests.
It was a potluck...
--
Peace, Om


Looks good too! I have to admit, I've learned to enjoy a lot MORE foods
since I started eating more healthily. It's pretty funny, I never would
have touched some of the foods I eat now, but they are SO good-especially if
they are jazzed up the least little bit with spices! That's why I was kind
of suprised to hear chicken breasts and plain taters, my palate has expanded
with healthy eating, not narrowed.

Lynne A

In article ,
"LynneA" wrote:

Wow. How many meat only meals is that then?

One. I normally only eat twice per day. I don't feel like eating more
often, especially once a decent ketone level sets in.

When I do eat starchy carbs, I actually get hungrier and get a horrible
attack of the "munchies" that makes it harder to control. I feel a lot
better if I behave for the most part.

The tuna salad sounds good,
though. Does that little amount of fiber give you, umm, problems?LOL

No. Due to a medical condition, I have to supplement with a lot of extra
Magnesium. That "eliminates" that issue totally. ;-)

I
think I posted before, I'm considering the Anabolic Diet soon, and one of
the things I've heard is to take a good fiber supp. Not sure why with 30
grams of net carbs, but eh.

Lynne A

Your body will tell you if you need it...
Just drink plenty of water.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article ,
"LynneA" wrote:

I love the lemon pepper too, it's good stuff. Love it on whitefish,
particularly. Do look for the Spike, though it's really good. And it comes
in a salt-free version too. Really perks up steamed veggies, meats, it's
been good on anything I've tried it with.

Lynne A

Sounds promising for salads and steamed green veggies.

Thanks! ;-)
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article . com,
val189 wrote:

Restaurant foods are prepared to please your taste buds, nothing else,
really.

YOU have to decide if you're eating for just taste, or for health.

It is possible to eat for BOTH if you know what you are doing.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article ,
"LynneA" wrote:

It really sux that he (Pastorio) died, for many reasons. :-(
One thing, he could always be relied on to have good cooking hints as he
was a pro cook for so many years!

Yeah, I was really sad to hear it. He had a lot to contribute, no doubt
about it. Not to mention just being a really cool person.

Yes he was. He was always willing to help.
And he liked to beat up on Chung. ;-)

Cold Shrimp Kebabs
http://i1.tinypic.com/4pt9y5i.jpg

The shrimp were pre-cooked cocktail shrimp from the store and I scrubbed
the mushrooms well and they were kept raw. Raw mushrooms are quite good.

Those were then marinated in some of Olive Garden's Italian dressing
which is _excellent_! Just a bit pricey but it really worked for this.
They were served cold, and most of them got munched by the party guests.
It was a potluck...
--
Peace, Om


Looks good too! I have to admit, I've learned to enjoy a lot MORE foods
since I started eating more healthily. It's pretty funny, I never would
have touched some of the foods I eat now, but they are SO good-especially if
they are jazzed up the least little bit with spices!

Oh I do SO know exactly what you mean! I've said the same thing myself
many times. I now eat more variety than I ever have in my entire life,
especially when it comes to fresh produce, and cooking styles for meat!
I try to eat for nutrition as much as flavor. Low carbing has taught me
a lot.


That's why I was kind
of suprised to hear chicken breasts and plain taters, my palate has expanded
with healthy eating, not narrowed.

It's a body builder thing. g
Narrowing it down removes a lot of "choice" so it makes it easier to
stick to specific ratios and total calories.

Herbs and spices tho' are not going to really add calories, so there is
no excuse not to try to use them.


Lynne A


Competing is a science.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" wrote in message
news
In article ,
"LynneA" wrote:

Wow. How many meat only meals is that then?

One. I normally only eat twice per day. I don't feel like eating more
often, especially once a decent ketone level sets in.

When I do eat starchy carbs, I actually get hungrier and get a horrible
attack of the "munchies" that makes it harder to control. I feel a lot
better if I behave for the most part.

I'd die. Just sayin'. ;) I do the ever popular 5-6 meals a day. I do
understand your point, though-and it does seem to work really well for some
people.


The tuna salad sounds good,
though. Does that little amount of fiber give you, umm, problems?LOL

No. Due to a medical condition, I have to supplement with a lot of extra
Magnesium. That "eliminates" that issue totally. ;-)


LOL


I
think I posted before, I'm considering the Anabolic Diet soon, and one of
the things I've heard is to take a good fiber supp. Not sure why with 30
grams of net carbs, but eh.

Lynne A

Your body will tell you if you need it...
Just drink plenty of water.
--
Peace, Om

I agree. I just think that 30 grams of net carbs can equal quite a fair bit
of fiber, yes? As long as I'm not eating any empty carbs, I should be just
fine.

Lynne A

"Omelet" wrote in message
news
In article ,
"LynneA" wrote:

It really sux that he (Pastorio) died, for many reasons. :-(
One thing, he could always be relied on to have good cooking hints as
he
was a pro cook for so many years!

Yeah, I was really sad to hear it. He had a lot to contribute, no doubt
about it. Not to mention just being a really cool person.

Yes he was. He was always willing to help.
And he liked to beat up on Chung. ;-)

Well, that part annoyed meG But yeah, he was pretty amazing.


Looks good too! I have to admit, I've learned to enjoy a lot MORE foods
since I started eating more healthily. It's pretty funny, I never would
have touched some of the foods I eat now, but they are SO good-especially
if
they are jazzed up the least little bit with spices!

Oh I do SO know exactly what you mean! I've said the same thing myself
many times. I now eat more variety than I ever have in my entire life,
especially when it comes to fresh produce, and cooking styles for meat!
I try to eat for nutrition as much as flavor. Low carbing has taught me
a lot.


Yep! Lots of veggies I never liked, I 've developed a taste for. And as
you say, a lot of new cooking styles as well.


That's why I was kind
of suprised to hear chicken breasts and plain taters, my palate has
expanded
with healthy eating, not narrowed.

It's a body builder thing. g
Narrowing it down removes a lot of "choice" so it makes it easier to
stick to specific ratios and total calories.

Herbs and spices tho' are not going to really add calories, so there is
no excuse not to try to use them.

Exactly! For me, it makes compliance easier, not harder. Maybe because I
have to cook for others as well as myself? Chicken breast and plain potato
loses a lot of it's charm when everyone else is having Chicken with Broccoli
and Cashews, for example ;))



Competing is a science.
--
Peace, Om

Not a science I have any desire to learn!LOL

Here's a great healthy chicken breast meal for you, courtesy of A Veggie
Ventu

Chicken, Charred Tomato & Broccoli Salad

1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded
cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice

1. Place chicken in a skillet or saucepan and add enough water to cover;
bring to a simmer over high heat. Cover, reduce heat and simmer gently until
the chicken is cooked through and no longer pink in the middle, 10 to 12
minutes. Transfer to a cutting board. When cool enough to handle, shred with
two forks into bite-size pieces.
2. Bring a large pot of water to a boil, add broccoli and cook until tender,
3 to 5 minutes. Drain and rinse with cold water until cool.
3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out
seeds and discard. Set the tomatoes cut-side down on paper towels to drain
for about 5 minutes.
4. Place a large heavy skillet, such as cast-iron, over high heat until very
hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place
cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5
minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook
until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool.
Do not clean the pan.
5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in
salt, pepper and chili powder and cook, stirring constantly, until fragrant,
about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove
the pan from the heat. Stir to scrape up any browned bits.
6. Coarsely chop the tomatoes and combine them in a large bowl with the
shredded chicken, broccoli and the pan dressing; toss to coat.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Add more lemon and
salt, if needed, just before serving.

Excellent dish!

Lynne A