Food inspiration, or what's for supper?
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How was the whole foods neighborhood?1
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For lunch I polished off the second half of the sweet kale salad which I ate without using any of the dressing or seeds (which kind of makes it just a kale-like salad I guess 🤪). I've saved them for a splurge! 🤣 Added a clover leaf Spanish medley tuna on top (230 Cal for just over 173g) and 105g of baby tomatoes. My bunnies are fine! 🤠😘1
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Oh, well, try again with running a straight edge over your spoon ... 🤣🤣🤣
I'm okay with the quantity - but for whatever reason it still quite astounds me how inaccurate that measurement system is for anything able to bind together.
That does sound like the most boring (???nasty???
) sweet kale salad ever!
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Huh? na, the spanish medley tuna blended into the salad just fine. The other half yesterday where I tried to "save" by only using the sardine fillets (have you noticed that brunswick no longer makes herring fillets but they're all sardine now? I wonder what the story is there), anyway. The other half yesterday was too dry... but I was "saving" for the big dinner!
Today's second lunch?? about 3.5 hours later and after our walk-siez was more interesting
I started a 280 Cal stouffer's lasagna in the nuker... but was AMBUSHED by my neighbours BBQing outside! Ended up with 42g of char grilled chicken breast, 20g of actual hamburger hamburger, and I quickly prepped a "burger" and gave it to her to cook (my 79g of left-over DIY meat to which I added half an egg and most of the white of a slice of bread... while splitting the rest of the egg and the outside half of the bread with the girl ). Between everything... I am up to 1300 Cal so far today... which is not terrible depending on whether I stop till evening or not!!! 
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After almost a year, I had the chance to make a special delicacy again, Παστουρμαδόπιτα! (Greek Pastirma Pie).
My sister in law sent over some good camel pastirma, which has an extraordinary taste, there was no way I'd let this opportunity go away. So, we made it together today.
The result was pretty good.
Well, to be 100% truthful, it came out a little soggier than I wanted.
..but I'll have to live with it.
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It is a thing of beauty! 🤩. I’m dazzled. I looked up am recipe on the Akis Petrizikis site which was similar but without the yogurt? Any way, the result in photo was a thinner pie. Good pastrami isn’t always available here. Wonder how it would be with a thin sliced ham?0
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Looks like quite the treat, Dante! Was it as delicious as you hoped/expected?
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I'm hoping (planning might be too strong of a word) to make a quick "stir fry" today with frozen Asian blend vegetables quickly pan fried with no sauce/oil (just a bit of water to stop the sticking) and topped with extra firm tofu fried with a little sesame oil/soy sauce and lots of garlic and onion and some ... ... sriracha. I have sweet Thai chili sauce that I might dress it with at the end and some green onions.
Kind of a kitchen sink version of ??? Pad Thai??? I wish I had some peanuts. I might just pick them up for the fun of it. They'll add calories but I can be careful today to make them fit.
I might get brave enough to serve it on/with some of the shirataki noodles (spaghetti) I bought in the fall but just haven't had the wherewithall to try yet.
Wish me luck. I hope posting this here will ensure I actually cook it today 2 -
wishing you luck! I prefer the "thinner" versions of the noodles. So I find the spaghetti ones to be "too thick" as they maintain the "al-dente" aspect.
CCCGG makes a mean pastourmadopita Mr Dante! But I would definitely give your's a try. I don't know if it is garlic or which spice, possibly @Dante_80 knows, but pastourma has a different degree of staying power for me than pastrami...2 -
I failed with this plan....maybe tomorrow? Where did you find thinner noodles, PAV?2
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CCCGG makes a mean pastourmadopita Mr Dante! But I would definitely give your's a try. I don't know if it is garlic or which spice, possibly @Dante_80 knows, but pastourma has a different degree of staying power for me than pastrami...
It's Μοσχοσίταρο (Greek hay/grass), one of the main ingredients to cemen (together with cumin, paprika and garlic), used in the production of pastourma.
The latin name is Trigonella foenum-graecum. The characteristic odor of pastourma comes from it.
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That i did not know! So fenugreek, garlic, cumin and paprika and I could theoretically make my own!?!?!? 1
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Wow - also called methi ! (pronounced a bit like "meaty" which I always find funny). I haven't eaten salami in a very long time but can almost imagine this.1
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Last night I ended up ordering in again due to a severe headache.
Tonight I am hoping to just roast some brussels sprouts and pan cook some seasoned chicken breasts. Maybe add some honey mustard to the chicken.
One thing I am excited but nervous about this week is I am trying Beyond Burgers for the first time. A friend of mine who is vegan suggested them as a good change from the real deal when I asked about veggie burgers. I got them on sale so if I don't like them it is not the end of the world.3 -
Not being a vegetarian, I have tried a lot of plant based foods. I think the biggest disappointment is that calorie-wise they are about the same or more calories than the real thing. Taste is fairly good.
But I kind of hoped veggie food would save some calories! 🤔3 -
And what @Yoolypr said was my own biggest complaint with both of the "big name" burgers (beyond and impossible) and even some lesser name alternatives. Calories were the same or more. Satiation the same or less.
Sure, I do value things other than Calories and Satiation. But I've pretty much made it my mission to be mercenary about the two of them.1 -
I'm pretty regularly disappointed by the veggie alternative meats. Two I like: Those freakin' delicious Mediterranean Harrissa veggie sausages (which I've avoided now for ??? months?) and the regular Yves veggie dogs which are not exciting in anyway, but not offensive, and they do pack a lot of protein into a low calorie weiner - 45 calories / 10g protein each. They are not particularly cheap though :
And many of them now are being made with wheat protein - and I'm kinda trying to avoid wheat based products.
Trying very hard to shift to less processed protein sources: eggs / beans / legumes + yogurt and the milk in my tea a couple of times a day for protein and calcium.2 -
I finally made my pad thai sort of thing - eating it now and it is soooo delicious! With those crazy shirataki noodles and I can't tell you how much I'm enjoying this meal. Going to enter the recipe now to see how many calories I'm looking at, but I don't think it will be too bad 2
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Entered the pad thai as a recipe because I made enough for 3 dinners and I know I'll make it again. Came in at 390 calories per serving - which is pretty spectacular for how delicious it turned out - and filling. I messed up a bit when I topped it with 20 grams of chopped roasted peanuts. Way too much - added 120 unnecessary calories. Half as much would have been good. I'm all round tickled with this.
Okay, PAV....
Coarsley chopped 2 medium onions - sauteed them in 1 tablespoon of sesame oil.
While they were cooking - I cut 1 full package (340) of extra firm tofu into long thin pieces. Added them to the onions. Fried for a couple of minutes.
Added soy sauce (6 tbsps), rice vinegar (6tbsps), sriracha (6 tbsps), Memories of Thailand sweet chili sauce (2 tbsps) to the fry pan....stirred it up...let it cook for a few minutes.
Added 600g of frozen President's Choice frozen Thai blend Vegetables stirred everything together and let the veggies that - get hot
In the meantime I had a full package of Liviva Shiratake with oat fibre blend spaghetti noodles boiling in a pot of water. Once the vegetables were hot I scooped those shiratake noodles into the pan and folded everything together so it was all saucy and ... that was that. Absolutely amazing!2 -
Love the recipe. From Liviva I personally gravitated to the rice in preference to the spaghetti. I am thinking back and the "asian type flat/rice type noodles" were the house brand tofu/shirake "fettuccine" I found them to have a stronger odor than the Liviva. But they matched very nice with asian and seafood. The pad thai you made sounds awesome!
Surprisingly... I've been more of a sandwich sort of person today!
So after having merged all the insides of the veg sandwiches into half the bread while performing my little measuring and sampling festival, that left me with all the fresh err bread (which is like most the calories obviously!). So made a sandwich out of my previously frozen green and yellow beans and carrots! That's a DIFFERENT sort of veggie-ish sandwich!!! 0 -
did you bring the sub home to disassemble and weigh? Or bring your scale there
I found boiling the noodles first eliminated that strange - almost fishy! - odour 1 -
I have a new obsession... Poke Bowls! Had one for lunch yesterday and again today.
Yesterday was brown rice, tuna, jalapeno, green onion, avocado, edamame, crispy onion, and some sort of soy sauce.
Today was vermicelli noodles, garden salad mix, tuna, shrimp, avocado, tamagoyaki, cucumber, crispy onion, pineapple, spicy mayo, and some sort of soy sauce.
I wouldn't get the spicy mayo again unless I do it on the side. Was a bit too much. But the pineapple was an amazing addition!
They are going to make me broke.3 -
I've taken the scale to McDonald's and fish and chips and other places pre COVID.
But subway is literally like 800m from the house. So I don't tend to eat there anyway. Unless the girl is applying moral suasion and I'm hiding from her. But, yes, I brought back for disassembly2 -
I'm surprised (maybe not?) at how little cheese was in the sandwich!1
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It’s hard to tell sometimes how much is in a Subway sandwich. Depends on who did the slicing and dicing - and who put it together. I’ve used Subway as a default dinner/lunch for many years, in many different states, especially when I traveled for work. It was surprisingly different sizes depending on who was working. Sometimes differed a lot even between lunch and dinner.
I guess that’s true of any fast food place or restaurant. I often question the restaurants that post calorie counts cause you never know. Especially post-pandemic with inexperienced staff.
But at least you have a general idea......1 -
Good point, Yooly.1
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My particular subway is... in the under-nourished state They've become much more "careful" post COVID. AND, I've noticed that it is almost impossible to get them to put "extra" of anything even when you ask. They nod and ignore and it's not just one person or one location, so it is probably part of their more recent training. 1
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I think the Subway chain is undergoing some major financial restructuring. I have read that they will no longer do the “cafeteria” style building of their sandwiches. The sandwiches will be sold as advertised with some minor modifications allowed. So a veggie sandwich will be whatever is posted on their info and not what/how much of each individual ingredient.0
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Gee - what is the point of going for a sub sandwich if it isn't custom???? Though I can imagine everyone is still rocking after COVID
My younger son is/was/is a bit of a fanatic about food. Mr. Sub was one of the few places we could go out to eat. The owner of our local shop was unbelievably talented. He would make the sandwich exactly as my son requested. Which was pretty extreme. Each side of the open bun had to be topped in exactly the same manner with specific toppings and then he had to magically close the sandwich. Man deserved an award for sure. But he always did it and he always smiled when we walked in the door, often very late at night.
I imagine Subway is going to lose a lot of their customers back to Mr. Sub if they go that route!0 -
Mr. Sub never quite made it outside of Canada. I think there may be one in Houston? Although I hear Tim Hortons is arriving soon.
Anyway- Subway has been losing money for a while. They are going to model after more successful places like Jimmie Johns. Yes, you get a sub sandwich but sadly less customization. Hope they up the quality of their ingredients too!
When traveling or out of town I avoid most fast food places but will go to a Subway.2
