lovesfood
New member
Hello! I am trying to lose 40 pounds in 6 months. My plan is to eat whole foods (90% of the time), ie. no dairy (I'm lactose intolerant), no processed sugar, grains, or oils and eat salt and meat only in moderation. I plan to work out (weights and cardio) 5 days a week. I cooked professionally in the SF Bay Area for years and have a lot of healthy recipes I'd love to share. If any of you want to join me in my goal, I'd be happy to help.
I went to the gym yesterday for the first time in months and it felt great! I love to eat all kinds of food (not fast food!) and often eat too much. My main issues are portion control and nibbling off my toddler's plate. I cook very healthy meals; I just eat too much of them
iggy:
I rely on extra virgin olive oil, almond milk (substitute for milk), raw honey for sweetener, brown rice, legumes (cooked with no meat), fish (grilled, broiled or even pan seared (no "breading" in EVOO, just to get a nice crisp texture on the fish), tons of green and colorful vegetables, roots (beets, carrots, turnips etc.) which I simply peel, chop, toss in EVOO, a little bit of salt, pepper and fresh thyme and roast in the oven at 400 until brown and tender, and top them with a little bit of soft goat cheese...mmmmmmm. I also eat raw nuts and fruit for snacks. I keep little bags of raw almonds and an apple in my purse at all times.
There are some essential items to keep in the cupboard/fridge to help season the whole foods, especially beans and meats. Here is a list of my favorite spices that always satisfy my taste buds:
Dried spices: smoked paprika, cumin, granulated garlic, curry, and chili powders and dried chilies.
Cupboard: EVOO, a variety of: vinegars, dried beans, brown rice and whole oatmeal. I also always keep a few cans of NON SEASONED beans (black, pinto, kidney, navy) and some fire roasted tomatoes for those times I don't have 2 hours to cook beans.
Essential fridge items:
all kinds of onions, garlic, peppers (bell, poblano, jalapeno, Serrano, and fresnos), carrots, fresh thyme, celery, rosemary, cilantro, marjoram, basil, mint and parsley and stone ground mustard.
I find that if I have all of these things in my house, whatever veggies, meat or legumes I bring home will be cooked up and eaten. One of my favorite EASY and QUICK recipes for baked fish is orange juice, smoked paprika, granulated garlic and S&P. No oil! bake at 350 until done (depends on type of fish and size) top with cilantro and eat
bean recipe:
You cannot go wrong with the following (unless you dont like ethnic flavors)
EVOO
1 onion diced
fresh garlic to taste
lots of cumin and paprika
beans (canned or dry...follow cooking directions if dry)
salt, pepper
cilantro if you like
or if you are making a pot of lentils:
add to the above:
1 TBS mustard, 1TBS vinegar, 1 can of fire roasted tomatoes and whatever veggies (peppers, carrots etc.) you like. Cover with water bring to a boil, reduce heat and simmer adding water if need be, for an hour or so.
I also eat A LOT of kale. Pick from stems, saute in a little EVOO, with fresh garlic, salt, pepper and a dash of vinegar. cover until bright green.
Roasted Ruby Yams: peel, chop to desired size (I prefer larger pieces) toss in EVOO salt and white pepper, roast at 400 until brown and soft. I could eat these every day.
Alright...I've said enough for a first post. I hope folks will join me!
I went to the gym yesterday for the first time in months and it felt great! I love to eat all kinds of food (not fast food!) and often eat too much. My main issues are portion control and nibbling off my toddler's plate. I cook very healthy meals; I just eat too much of them
iggy: I rely on extra virgin olive oil, almond milk (substitute for milk), raw honey for sweetener, brown rice, legumes (cooked with no meat), fish (grilled, broiled or even pan seared (no "breading" in EVOO, just to get a nice crisp texture on the fish), tons of green and colorful vegetables, roots (beets, carrots, turnips etc.) which I simply peel, chop, toss in EVOO, a little bit of salt, pepper and fresh thyme and roast in the oven at 400 until brown and tender, and top them with a little bit of soft goat cheese...mmmmmmm. I also eat raw nuts and fruit for snacks. I keep little bags of raw almonds and an apple in my purse at all times.
There are some essential items to keep in the cupboard/fridge to help season the whole foods, especially beans and meats. Here is a list of my favorite spices that always satisfy my taste buds:
Dried spices: smoked paprika, cumin, granulated garlic, curry, and chili powders and dried chilies.
Cupboard: EVOO, a variety of: vinegars, dried beans, brown rice and whole oatmeal. I also always keep a few cans of NON SEASONED beans (black, pinto, kidney, navy) and some fire roasted tomatoes for those times I don't have 2 hours to cook beans.
Essential fridge items:
all kinds of onions, garlic, peppers (bell, poblano, jalapeno, Serrano, and fresnos), carrots, fresh thyme, celery, rosemary, cilantro, marjoram, basil, mint and parsley and stone ground mustard.
I find that if I have all of these things in my house, whatever veggies, meat or legumes I bring home will be cooked up and eaten. One of my favorite EASY and QUICK recipes for baked fish is orange juice, smoked paprika, granulated garlic and S&P. No oil! bake at 350 until done (depends on type of fish and size) top with cilantro and eat
bean recipe:
You cannot go wrong with the following (unless you dont like ethnic flavors)
EVOO
1 onion diced
fresh garlic to taste
lots of cumin and paprika
beans (canned or dry...follow cooking directions if dry)
salt, pepper
cilantro if you like
or if you are making a pot of lentils:
add to the above:
1 TBS mustard, 1TBS vinegar, 1 can of fire roasted tomatoes and whatever veggies (peppers, carrots etc.) you like. Cover with water bring to a boil, reduce heat and simmer adding water if need be, for an hour or so.
I also eat A LOT of kale. Pick from stems, saute in a little EVOO, with fresh garlic, salt, pepper and a dash of vinegar. cover until bright green.
Roasted Ruby Yams: peel, chop to desired size (I prefer larger pieces) toss in EVOO salt and white pepper, roast at 400 until brown and soft. I could eat these every day.
Alright...I've said enough for a first post. I hope folks will join me!
