Need suggestions

Christinaray

I need some suggestions of some different things I could eat for me to be able to get more calories. Ive lost abt 80 lbs before I started the fitness pal. I would like to lose abt 10 more lbs but I start watching what I eat again and working out lose 4 5 lbs then nothing been in this cycle for a while. I eat like fruits cheese peanut butter for like snacks, protein shack or turkey sausage for breakfast, and then protein and veggie for dinner and lunch. But I have only been getting about 1000 to 1100 calories a day. I know thats why im not losing because of not eating enough...any suggestions?

TazzyDB

How about some yogurt? Depending on the flavor, it can taste dessert-like and give you another 100 calories. You could also add a baked potato--just the potato on average is 160 calories and very filling.

Good luck! :flowerforyou:

kepete

I use up my extra calories eating things I really like but in portion control. My latest craving was for chocolate & I found Emerald 200 calorie pack Breakfast on the Go in the S'more flavor. Very yummy!

cgavin77

Have you tried adding Greek yougurt, cottage cheese, nuts, avocado, beans (black, white, pinto), humus and sweet potato? Those are some of my higher cal staples. Also I just started having eggs (instead of JUST the egg whites).

Good luck!

Christinaray

I have done the greek yogurt not on a daily basis though. Would you just add beans to meal along with some type of veggie and meat. thanks for all the suggestions. Good luck to you all too.

dls06

Nuts, Egg White and Vegetable Omelets with a slice of low cal bread, Yogurt, Fruit, Low Fat Popcorn or Spicy Hummus and Low Fat Whole Wheat Crackers. :flowerforyou:

cgavin77

I have done the greek yogurt not on a daily basis though. Would you just add beans to meal along with some type of veggie and meat. thanks for all the suggestions. Good luck to you all too.

I add beans to a lot (I have been a vegetarian for about 16 years and beans are one of my biggest sources of protein).

If you like Mexican food try making your own refried bean using Pinto beans. Pop them in a frying pan w/ a little cooking spray and start smooshing them down I add a diced jalapeno pepper and crushed tomatos to mine. Also I have a GREAT lo-cal recipe for White bean enchiladas if you'd like!

I will also add beans in w/ rice (or even on top of a salad) when having anything from eggplant/any veggies to a veggie burger.

Christinaray

Yes new ideas will be great I get sick of the same food. Ill take any reciepe you would like to share..tks

cgavin77

White Bean Enchiladas

Ingredients
2 tablespoons fat-free sour cream (I use PLAIN greek yogurt)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided 1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Preparation
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

Amount per serving: serving size 2 enchiladas

Calories: 372 (LESS if you use the Plain Greek yogurt)
Calories from fat: 19%
Fat: 8g
Saturated fat: 1.6g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 3.6g
Protein: 17.5g
Carbohydrate: 60.5g
Fiber: 6.2g
Cholesterol: 3mg
Iron: 3.9mg
Sodium: 1076mg
Calcium: 291mg

cgavin77

I also love this for work week lunches

Mediterranean Barley Salad w/ cannellini beans (white beans)

Ingredients
2 1/4 cups water
3/4 cup uncooked pearl barley
1 1/2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 cup thinly sliced fennel bulb (about 1 small bulb) (I replace w/ cucumber as I dont like fennel)
1/3 cup chopped fresh parsley
1/4 cup finely chopped red onion
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
8 pitted kalamata olives, halved
1 (15-ounce) can cannellini beans, rinsed and drained
1/3 cup chopped walnuts, toasted
Preparation
1. Bring 2 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat, and simmer for 25 minutes or until tender and liquid is almost absorbed. Cool to room temperature.
2. Combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a whisk. Add barley, fennel, and next 6 ingredients (through beans); toss gently. Cover and refrigerate for 30 minutes. Garnish with walnuts just before serving

serving size: 1 1/4 cups salad and about 4 teaspoons nuts

Calories: 313
Fat: 16.1g
Saturated fat: 1.9g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 6.2g
Protein: 6.6g
Carbohydrate: 38.9g
Fiber: 8.2g
Cholesterol: 0.0mg
Iron: 2.9mg
Sodium: 643mg
Calcium: 79mg

cgavin77

One last bean fav is:

Roasted Corn, Black Bean, and Mango Salad

Ingredients
1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion 1 cup chopped red bell pepper
1/3 cup fresh lime juice 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt 1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

serving size: 1 cup green & 1 cup corn/bean mango mix

Calories: 204
Calories from fat: 15%
Fat: 3.3g
Saturated fat: 0.6g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 1.5g
Protein: 9.2g
Carbohydrate: 39g
Fiber: 6.9g
Cholesterol: 0.0mg
Iron: 2.8mg
Sodium: 315mg
Calcium: 56mg

Christinaray

Thank u so much..ill def have to try them.

cgavin77

No problem...any time!

ENJOY!