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For the love of Produce...

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  • B_Plus_EffortB_Plus_Effort Member Posts: 259 Member Member Posts: 259 Member
    senalay788 wrote: »
    Plates of sadness. Sorry.
    But if this works for you, you do you.

    We are still talking about weight loss here right? ha ha
  • lemurcat2lemurcat2 Member Posts: 5,907 Member Member Posts: 5,907 Member
    muszyngr wrote: »
    senalay788 wrote: »
    Plates of sadness. Sorry.
    But if this works for you, you do you.

    We are still talking about weight loss here right? ha ha

    You can lose and still eat wonderful, tasty food. I think that's the purpose of this thread. It's great to get ideas on how to cook different vegetables, and see different produce from around the world. I don't criticize what people eat, but I grew up on a farm with basic meat and potatoes, so I'm familiar with that and want to branch out. Lose weight and have fun, the internet opens up a whole new world of recipes.

    Definitely

    I never take photos since that would require me to use nicer plates or at least not mixing bowls for things like salad and soup, and plus I'm not good at it, but maybe I will try. Some delicious produce-forward dishes lately:

    Yesterday for lunch I had pacific cod with zucchini noodles to which I added my last cauliflower and carrots from my garden, as well as some of my garden's chard (I still have more), plus some cherry tomatoes, mushrooms, green olives, and of course garlic. Sauteed in a little olive oil (noodles added just before it came off the heat), and the cod served on top. Drizzled with some white wine vinegar.

    For dinner I had a basic salad (oil, vinegar, and an Italian seasoning mix for the dressing, I use less oil than in a standard vinaigrette to cut cals): romaine, tomatoes, carrots, celery, radishes, and a few chopped kalamata olives. With it I had a chicken chili (although it ended up more like a soup) made with tomatoes, various peppers (chipotle and jalapeno), garlic and onion, a dried bean and lentil mix I bought from a local middle eastern grocery, shredded chicken thighs, and lime juice. I actually made this as part of my current experiments with my instant pot and used some homemade chicken stock in it as well. I didn't actually bother juicing the lime but just quartered it and tossed it in and that worked great. The soup's broth turned out really delicious, spicy/tomato-y/lime-y.

    Neither of these dishes would have been hard for me to fit into a weight loss diet -- I had fewer than 1350 cals yesterday (not intentionally).

    I also recently made a "parsley pesto," (it also used sesame seeds in place of pine nuts), which I had on pasta and veg (I always use what is on hand, I think it was mainly cauliflower, zucchini, and mushroom) with some salmon. This was less low cal (since pesto), but the pesto was strong enough that you really didn't need to use a lot, and really tasty.
  • senalay788senalay788 Member Posts: 257 Member Member Posts: 257 Member
    muszyngr wrote: »
    senalay788 wrote: »
    Plates of sadness. Sorry.
    But if this works for you, you do you.

    We are still talking about weight loss here right? ha ha

    This thread is about love of produce NOT how little or sad do you eat to lose weight.
  • AnnPT77AnnPT77 Member, Premium Posts: 17,070 Member Member, Premium Posts: 17,070 Member
    muszyngr wrote: »
    senalay788 wrote: »
    Plates of sadness. Sorry.
    But if this works for you, you do you.

    We are still talking about weight loss here right? ha ha

    I would not call your choice of food style "sad', personally, because I think that's kinda mean. I also think your implication is incorrect that people have to eat a very limited range of foods in order to lose weight, and in this particular produce-centric thread *extremely* incorrect.

    I think perhaps you didn't read the room well . . . or in this case, the thread. If you browse back through posts, you will see lots of delicious-looking, varied, calorie-efficient, generous-portioned, nutritious foods, all centered (because of the thread theme) on veggies and fruits. Some dishes pictured (but not all) have limited protein, but I wouldn't make the assumption that protein wasn't in the meal - it's just not the focus of this thread.

    Personally, I'd find meat + one green veg to be a *deeply* unsatisfying meal pattern. I wouldn't still with it: Big boredom, low enjoyment, for me. If it gets you to overall well-rounded nutrition, and suits *you*, that's great. I'm speculating, but you may prefer not to spend the extra prep time for the produce-centric dishes in this thread, but that tradeoff is pretty individual, and has zero to do with calorie levels. Or, perhaps you simply wouldn't enjoy eating them - also fine.

    Enjoy your meat + green, sincerely!
  • purplefizzypurplefizzy Member Posts: 552 Member Member Posts: 552 Member
    lemurcat2 wrote: »
    muszyngr wrote: »
    senalay788 wrote: »
    Plates of sadness. Sorry.
    But if this works for you, you do you.

    We are still talking about weight loss here right? ha ha

    You can lose and still eat wonderful, tasty food. I think that's the purpose of this thread. It's great to get ideas on how to cook different vegetables, and see different produce from around the world. I don't criticize what people eat, but I grew up on a farm with basic meat and potatoes, so I'm familiar with that and want to branch out. Lose weight and have fun, the internet opens up a whole new world of recipes.

    Definitely

    I never take photos since that would require me to use nicer plates or at least not mixing bowls for things like salad and soup, and plus I'm not good at it, but maybe I will try. Some delicious produce-forward dishes lately:

    Yesterday for lunch I had pacific cod with zucchini noodles to which I added my last cauliflower and carrots from my garden, as well as some of my garden's chard (I still have more), plus some cherry tomatoes, mushrooms, green olives, and of course garlic. Sauteed in a little olive oil (noodles added just before it came off the heat), and the cod served on top. Drizzled with some white wine vinegar.

    For dinner I had a basic salad (oil, vinegar, and an Italian seasoning mix for the dressing, I use less oil than in a standard vinaigrette to cut cals): romaine, tomatoes, carrots, celery, radishes, and a few chopped kalamata olives. With it I had a chicken chili (although it ended up more like a soup) made with tomatoes, various peppers (chipotle and jalapeno), garlic and onion, a dried bean and lentil mix I bought from a local middle eastern grocery, shredded chicken thighs, and lime juice. I actually made this as part of my current experiments with my instant pot and used some homemade chicken stock in it as well. I didn't actually bother juicing the lime but just quartered it and tossed it in and that worked great. The soup's broth turned out really delicious, spicy/tomato-y/lime-y.

    Neither of these dishes would have been hard for me to fit into a weight loss diet -- I had fewer than 1350 cals yesterday (not intentionally).

    I also recently made a "parsley pesto," (it also used sesame seeds in place of pine nuts), which I had on pasta and veg (I always use what is on hand, I think it was mainly cauliflower, zucchini, and mushroom) with some salmon. This was less low cal (since pesto), but the pesto was strong enough that you really didn't need to use a lot, and really tasty.

    Screengrabs of these captions. Thanks! Needed the inspo.
  • senalay788senalay788 Member Posts: 257 Member Member Posts: 257 Member
    senalay788 wrote: »
    muszyngr wrote: »
    senalay788 wrote: »
    Plates of sadness. Sorry.
    But if this works for you, you do you.

    We are still talking about weight loss here right? ha ha

    This thread is about love of produce NOT how little or sad do you eat to lose weight.

    AMEN! AWOMAN/goddess/etc etc.

    This is a celebration of:
    -produce!
    -produce preparation tips!
    -storage hacks for produce!
    -gardening victories!

    Today:
    Jicama taco shells, with a broccoli slaw (green goddess dressing), shredded pork (purchased), chiffonade mint, fresh salsa.

    No pics because IN OUR FACES immediately.

    Been doing a lotta ‘hummus plus olives plus veg’ snack meals. So this counted as actual cooking in my world 😁

    Been called worse.... I guess lol :)
  • spinnerdellspinnerdell Member Posts: 186 Member Member Posts: 186 Member
    Gorgeous golden beets, lemurcat! Did you grow them?
  • lemurcat2lemurcat2 Member Posts: 5,907 Member Member Posts: 5,907 Member
    Gorgeous golden beets, lemurcat! Did you grow them?

    No, got them from the farmer's market. The cabbage is from my garden. I may try to grow beets next year, though.
    edited November 18
  • AnnPT77AnnPT77 Member, Premium Posts: 17,070 Member Member, Premium Posts: 17,070 Member
    Does red lentil/winter squash soup count as produce, if I put onions, elephant garlic, and some homegrown fresh sage in it? (There were toasted pumpkin seeds in there, too. I caramelized the onions, added the chopped elephant garlic to the pan with the chopped sage leaves to soften, then pureed all of that plus the pumpkin seeds and some smoked paprika with the food processor, and added to cooked red lentils mixed with a couple cups of the roasted smashed Georgia Candy Roaster squash I'd frozen back in September.) Topped with a blop of chevre and a few more whole pumpkin seeds . . . edible, if I do say so myself.

    8x8f3hbqjbac.jpg

  • snowflake954snowflake954 Member Posts: 5,546 Member Member Posts: 5,546 Member
    AnnPT77 wrote: »
    Does red lentil/winter squash soup count as produce, if I put onions, elephant garlic, and some homegrown fresh sage in it? (There were toasted pumpkin seeds in there, too. I caramelized the onions, added the chopped elephant garlic to the pan with the chopped sage leaves to soften, then pureed all of that plus the pumpkin seeds and some smoked paprika with the food processor, and added to cooked red lentils mixed with a couple cups of the roasted smashed Georgia Candy Roaster squash I'd frozen back in September.) Topped with a blop of chevre and a few more whole pumpkin seeds . . . edible, if I do say so myself.

    8x8f3hbqjbac.jpg

    Just a note: I dry my extra sage leaves. Just rinse well and pull off the stem. On a tray, line w paper towel and spread out the leaves. Let dry, could be a week, depending on the dryness of the air. If you have a sunny window, put them there. A tip I got from the village that my MIL comes from--after they're dry, put them in a paper bag and hang in your pantry. I used to put them in a glass jar, but they keep better this way. You can do this with rosemary, oregano, and laurel leaves too.
  • senalay788senalay788 Member Posts: 257 Member Member Posts: 257 Member
    AnnPT77 wrote: »
    Does red lentil/winter squash soup count as produce, if I put onions, elephant garlic, and some homegrown fresh sage in it? (There were toasted pumpkin seeds in there, too. I caramelized the onions, added the chopped elephant garlic to the pan with the chopped sage leaves to soften, then pureed all of that plus the pumpkin seeds and some smoked paprika with the food processor, and added to cooked red lentils mixed with a couple cups of the roasted smashed Georgia Candy Roaster squash I'd frozen back in September.) Topped with a blop of chevre and a few more whole pumpkin seeds . . . edible, if I do say so myself.

    8x8f3hbqjbac.jpg

    Just a note: I dry my extra sage leaves. Just rinse well and pull off the stem. On a tray, line w paper towel and spread out the leaves. Let dry, could be a week, depending on the dryness of the air. If you have a sunny window, put them there. A tip I got from the village that my MIL comes from--after they're dry, put them in a paper bag and hang in your pantry. I used to put them in a glass jar, but they keep better this way. You can do this with rosemary, oregano, and laurel leaves too.

    Or........ you can simply freeze fresh and use when needed.
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