February ETL - Food and Fitness
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How many of you eat nut butters? I think if they have minimal ingredients they can still count as nutritarian, correct? I tried Open Nature's Almond Butter today and was very impressed! I think I like it better than peanut butter and it lists only two ingredients....almonds and a small amount of salt! We had a giant bag of celery left over from a weekend event and I wanted to have some with almond butter and raisins....very tasty snack.0
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Hi Make Pease hope this diet works for you and you feel better fast.
Making an adapted recipe for dinner it looks so yummy.
Traditional Hungarin Goulash I renamed it to: traditional Vegan Hungarian Goulash
: The Daring Gourmet, www.daringgourmet.com
Serves: 4
Ingredients
3 tablespoons lard or butter ( I water sauteed)
1½ pounds yellow onions, chopped
¼ cup good quality sweet Hungarian paprika ( i also added hot Hungarian paprika and black pepper)
1½ pounds beef (see note), cut into ½ inch pieces (I used mushroom 2 lbs, maybe add tofu 1 extra firm carton diced in next time)
5 cloves garlic, minced
2 red bell peppers, seeded/membranes removed, cut into ½ inch chunks
1 yellow bell pepper, seeded/membranes removed, cut into ½ inch chunks
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into ½ inch chunks
5 cups beef broth (vegetable broth)
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
(Melt the butter in a Dutch oven over medium high heat) Water sautee and cook the onions and garlic until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the (beef ) mushrooms and return to the heat, and cook for about 10 minutes, or until the (beef is no longer pink) mushrooms are cooked..
Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, (beef broth) vegetable broth, bay leaf, salt (no salt) and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt (no salt) to taste.
(Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad)
I will be serving over brown rice.
I will let you know how it turns out. For some reason I was craving paprika today. A very odd craving.
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Terri those recipes sound good. Are you a member of Dr. F's website? I belonged to it for a few months a while back, but didn't want to keep paying. That is part of why I am considering the get healthy contest he has going on, to get a free basic membership.
Peas, good to see you. Sorry you've been feeling poorly, but glad you are feeling a bit better now. I was wondering about you the other day. Not a good way to spend your birthday.
Coues, I'm a recent convert to almond butter. I buy different brands of organic depending on what's on sale. I just bought a jar of the Kroger organic brand this week and it contains only almonds! It made me think about making my own, and I did look it up. I guess it just takes almonds and anywhere from 10 to 15 minutes in the food processor. Seems like it would be cheaper to just buy organic almonds and make my own. I'm going to try it. Love celery with peanut butter and raisins.
Lia, I've been eyeing that african peanut stew recipe, glad you give it a thumbs up.
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made a great soup tonight....we had a giant bag of celery (from Costco) left over from a big event a week ago and my husband suggested we make cream of celery soup. I have never made this, but was game to try.
here were the ingredients:
low sodium chicken broth
onion (1 chopped up)
celery (maybe 8 stalks, chopped up)
dry red lentils (maybe 4-5 cups)
giant swiss chard (1 giant stalk and leaf cut up...some of you might remember the pic I posted of this stuff! it's huge!)
white button mushrooms (maybe 1 cup chopped up)
5 bay leaves
some dehydrated garlic slices (maybe 15 thin slices)
I let all that boil/simmer until the lentils and celery were soft (maybe 30-40 mins). Then I took about 3/4 of the soup and put it in a blender and blended until smooth. Oh and I added an avocado for more nutrition and added fat and blended that all up. Then poured the blended mixture back into the soup pot
then added the following since they didn't need to cook much:
a bunch of chopped spinach (maybe 3 cups worth)
the small ends of the celery with the leaves
some left over cooked chick peas and white beans
To tell you the truth, I am amazed how good this soup is!
here is a pic of it. I think the husband will like it!
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That looks spectacular! Especially having never really considered cream of celery soup as a viable option of its own, really more thinking of it as a goopy soup in a can which is used to make other things. But that looks really good!
This morning I did a four mile walk on the treadmill at the Y. Just too cold to be outside, and the wind was awful besides. I have a yoga DVD of 30 minutes to do yet this evening, but I need to let dinner digest.
I am so tired of being cold! I can only dream of it being over 30 degrees, even that seems like such a distant but delightful idea. It is pretty bad when I am daydreaming of it being over *30*, for goodness sakes!0 -
Soup looks really good coues, and lots of greens.
Jean, I hear ya. I feel like I'm never going to be warm again.
Yesterday was a good day. Got some work done, took a nap. It is really hard for me to stay awake all day when I'm home. I am glad I did all that cooking on Saturday, it will be nice to just heat up something for dinners all week and not have to think about it. Tai chi class tonight. I practiced almost every day this week.
Have a great start to your week all.0 -
Checking in to say Hi all. I'm back from my four day work trip. I managed to do pretty well all things considered (no real control over where we ate, what was served etc). A bite more animal protein than I would have liked, but I avoided all the candy, chips, cookies, sodas etc. that were offered constantly.0
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I'm back!! Back at work today - my birthday - and not really wanting to be here. Oh well.
I am still a bit sick; but it's going; slowly. Still the odd cough here and there, and still a drippy nose from time to time, but it's definitely on the way out.
I wish my holidays weren't over!!!!!!
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Hi guys Terri and Coues those recepies sound yum and have snapshot them for future use0
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So I've just made and eaten fatfree vegan blogs black and red lentil chilli and would highly recommend it if you haven't tried it, so yummy. I made it before exactly as the recepie but found it a little too runny for my liking so I adjusted it a tiny bit. The recepie calls for 4 cups of broth (960ml) but this time I added 900ml and it ask for 1/4 cup red lentils to thicken it but I added a heaped 1/4 cup instead of flat and this one came out perfect thickness. I also added 1 tbs of plain raw cocoa powder as I find it gives chilli and stews a nice dept of flavour. Totally yummy and recepie says serve 4 with 266 cals per portion. My adjustments will only add 20 calories and portion is actually huge. Check it out on fatfree vegan.com blog0
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HI All,
My "Goulash" recipe was fantastic. Will definitely add it to my rotation during the colder months.
Coues thanks for sharing your recipe I will give it a try.
Paperwork day and day 1 of my 6 week challenge. So far so good just need to go to the gym later today---oh but so cold out. I am so ready for spring.
so far:
lunch; cabbage vegetable soup 1 cup, 1 cup carrots, 1/4 c buffalo hummus
dinner: broccoli rice casserole/ large salad
snack: fruit/nuts
exercise: 1/2 hour elliptical maybe 10 min stairmaster. It has been a couple weeks since I have gone to the gym hope I will not get too sore
.
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sharon your soup sounds really good. I love the fatfree vegan website. Terri, glad your goulash turned out so well, and great workout!
Today was not 100% ETL, but calories are okay. Had my Tai Chi class tonight. We had a lot more people so we really just went back through what we learned last week and only learned a couple new moves. I feel really good after doing it, it's great for relieving tension!
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Made something new last night and it was YUMMY! Cauliflower chickpea patties
I modified a recipe I saw on Dr Fuhrmans forum.
I boiled a head of cauliflower until soft and set aside to drain. Made a batch of chickpeas and drained those. Then used a food processor to mash up the cauliflower, chickpeas, a red onion, some cilantro, some flaxseed and lots of cumin, turmeric, pepper and garlic.
Then made patties and baked for 25 mins at 375....then flipped and baked 20 more mins. Then topped them with some mashed up avocado mixed with lemon juice, water, cumin and a tiny amount of salt. My husband also made a wasabi mayo that he had on his that he said was excellent with it.
some pics...
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Those patties look divine!0
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I second thank, look and sound yummy0
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Wow loving all these food photos on this thread!! Coues, both look REALLY amazing. Terri and Sharon, thanks too for the recipes! I love trying new recipes out. Especially soups. Especially lately!! So darn cold.
I am into week 3 of T25 and going strong! I feel like I've already improved quite a bit.
B - OSG granola; banana
L - curried green lentil soup (one of my all time faves); grapefruit
D - green salad; maybe leftover OSG broccoli & 'cheese' wrap;
Exercise: T25 tonight!
Sunday was a mega carbo ETL day!! Did not stick to the 1 serving of grains. And yesterday, too many nuts. Sigh. These are always my hardest things of ETL. Otherwise, still sticking to it pretty well, no junk food at all!
Mihani, great job with all that dedication to tai chi this past week! Glad you are finding some stress relief through it.
Sabine, welcome back! Staying away from the junk is a huge success in my eyes! How was the trip otherwise?
Karrie, happy happy birthday!! <:-) How are you celebrating?! hope you're feeling totally back to normal soon.0 -
Quick hi... had some work to do when I got home and now it is time for bed. I'm so tired!
Happy birthday Karrie!
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Still reading along. IT's been an interesting week after doing ETL for 6 weeks. I'm up a few pounds, but holding, and on the way back down. I started swimming laps, and we tried a lentil taco recipe that I really loved (5 and 7 year old were not impressed). I don't care though, I need to get healthier meals in. Baby steps.0
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Stick with it kelleman1....make your health and your kids health a priority!0
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Hi all. Happy Birthday Karrie!
We made the best recipe last night, which I wanted to share. It's from the Dr Fuhrman website, and it tastes a lot like mozzarella sticks
It's called Crispy Marinara Baked Tofu. We used extra firm high quality tofu, but we skipped pressing it.
https://www.drfuhrman.com/members/VwRecipe2.aspx?id=2084
Serves: 6
Ingredients:
1 block extra firm tofu, drained
1 cup raw almonds, toasted
2 tablespoons corn meal
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper or to taste
1 cup no-salt-added or low sodium marinara sauce, divided
Instructions:
Preheat oven to 375 degrees F.
Wrap tofu in several layers of paper towels and place on a plate or cutting board. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu. Set aside and let drain for 30 minutes. Remove and discard paper towels. Slice the tofu into 1/2 inch thick slices, lay flat, cover with more paper towels and press again for a few more minutes.
Place almonds in food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and combine with corn meal, nutritional yeast, garlic powder, basil, oregano, and cayenne pepper.
Place 1/2 cup of the marinara in a bowl. Dredge the tofu pieces into the marinara and then press them into the almond mixture pressing lightly to cover both sides well. Gently shake off any excess nut mixture.
Lay flat on a foil-lined baking sheet. Bake, flipping every 10-15 minutes for 40-45 minutes.
Serve with remaining marinara sauce for dipping.
Per Serving:
CALORIES 231; PROTEIN 13g; CARBOHYDRATES 11g; TOTAL FAT 16.3g; SATURATED FAT 1.4g; SODIUM 15mg; FIBER 4.3g; BETA-CAROTENE 38ug; VITAMIN C 4mg; CALCIUM 238mg; IRON 2.5mg; FOLATE 16ug; MAGNESIUM 77mg; ZINC 1.4mg; SELENIUM 1.2ug0 -
Hi all,
Happy Birthday Karrie!
I have done really well with etl the past 2 days. It is amazing when I follow the diet pretty strictly the sweet cravings go away. I have been struggling since I had a challenging health period since last July but I will commit to 6 weeks ETL.
I finally braved the scale (which I had been avoiding for months) this morning and I am up 10 lbs from last fall . So, back to the grind. I haven't made it to the gym yet using the extreme cold as an excuse. Been so tired this past month in need of warm weather and sunshine.
The broccoli rice casserole I made was just ok. If I make it again I would add a lot more fresh herbs. The soup that I made for the casserole was delicious. I will definitely make the soup again.
Cream of Broccoli Soup
Tracey Shreve
Serves: 6
Preparation Time: 45 minutes
Ingredients:
1 onion, chopped
2 cloves garlic, chopped
5 cups carrot juice ( i used vegetable broth instead)
4 turnips, unpeeled and chopped
1 bunch kale, tough stems removed, chopped
4 bunches broccoli, coarsely chopped
1 cup water
1/2 cup raw cashews
Instructions:
Heat 2-3 tablespoons of water in a soup pot. Water saute onion and garlic until softened.
Add carrot juice, turnips, kale, broccoli and water. Bring to a boil, reduce heat and simmer until turnips and vegetables are tender, about 20-25 minutes. Blend half of the soup with the cashews, return mixture to pot and reheat.
Per Serving:
CALORIES 339; PROTEIN 19g; CARBOHYDRATES 61g; TOTAL FAT 7.2g; SATURATED FAT 1.2g; SODIUM 348mg; FIBER 16g; BETA-CAROTENE 22113ug; VITAMIN C 468mg; CALCIUM 328mg; IRON 5.7mg; FOLATE 319ug; MAGNESIUM 175mg; ZINC 3.2mg; SELENIUM 15.8u
Todays plan:
usual oatmeal breakfast
salad veggie soup
broccoli rice casserole.0 -
Sabine_Stroehm wrote: »Those patties look divine!
Hubs is out of town for the weekend (starting today). I think I'll try those, and if I think he likes them, I'll make them for him when he gets home.
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Sabine_Stroehm wrote: »Sabine_Stroehm wrote: »Those patties look divine!
Hubs is out of town for the weekend (starting today). I think I'll try those, and if I think he likes them, I'll make them for him when he gets home.
I hope you love them like we did. The original recipe called for 1 cup of panko bread crumbs but I substituted some ground flaxseed instead. I didn't measure it though, but my guess is I used about 5 tablespoons of ground flaxseed, maybe less. They held together fine and I don't even know if you need the flaxseed component but I wanted to add more nutrition to them too.
You can also google Cauliflower chickpea patties and see what comes up.
I think I used two cups of chick peas and a whole head of cauliflower. I purposefully cooked the chickpeas on the firm side of done, but husband said he didn't appreciate the small amount of crunch that added to the patties, so you might want to cook the chickpeas until fully soft and grind them more than I did. If your hubby likes wasabi, then I suggest using mayo with wasabi mixed into it. Husband loved that! I am not a fan of wasabi though. We had saved a little bit from a sushi restaurant just so he could mix it with some mayo....worked perfect.
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I have been collecting recipes around the 'net and putting them in a folder in my dropbox account. Some are ETL, some are close, but not really ETL. But most are high nutrient centered.....
if anyone is interested in perusing the recipes, you should be able to view and download them here:
https://www.dropbox.com/sh/8magk4mcje8zw1q/AABnJdPR1hlr9_Ts73dNqhB3a?dl=0
I think the original cauliflower chickpea recipe is in there (not my version of it, but you might like it anyway).
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Just wanted to share a success photo.....so happy I have dedicated myself to losing weight and improving my health this year. Getting close to 30 lbs lost.....still have 20 to go. The challenge this spring and summer is to eat healthfully while doing all my fieldwork for my work as a biologist. It's been easier now since I work out of my home so I can take time to make nutritious meals.
Does anyone have a good oat/nut bar recipe they make and enjoy? I have downloaded a few off the internet but haven't tried making them yet.
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coues that is awesome!!! Congratulations on your success and I'm quite sure you will make your goal.
Kelly, glad you're still here.
The recipes y'all are posting sound great.
This is another quick hi. I have some things to finish up yet tonight and then to bed early. Today is my birthday. There are a lot of Pisces hanging around this group lol. I am taking this weekend off from the office and not even bringing work home so I will have more catchup time then.
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rare slow day at work today. Going to catch up on the mountain of paper work I have to do.
Past 3 days have gone really well. 95% etl (too many starches). Down 3 lbs already, probably water weight.
today:
b: oatmeal, flax seed, berries,
L; salad, vegetable soup
d; beet patties w/ home made applesauce, salad, and cooked vegetable
s: strawberry smoothie
If I make it to the store today. I will also make those chickpea patties.
Hopefully, sticking the ETL will have my seasonal affective disorder. Can't seem to shake feeling so tired all day.
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Happy Birthday Mihani 0
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coueswhitetail wrote: »Sabine_Stroehm wrote: »Sabine_Stroehm wrote: »Those patties look divine!
Hubs is out of town for the weekend (starting today). I think I'll try those, and if I think he likes them, I'll make them for him when he gets home.
I hope you love them like we did. The original recipe called for 1 cup of panko bread crumbs but I substituted some ground flaxseed instead. I didn't measure it though, but my guess is I used about 5 tablespoons of ground flaxseed, maybe less. They held together fine and I don't even know if you need the flaxseed component but I wanted to add more nutrition to them too.
You can also google Cauliflower chickpea patties and see what comes up.
I think I used two cups of chick peas and a whole head of cauliflower. I purposefully cooked the chickpeas on the firm side of done, but husband said he didn't appreciate the small amount of crunch that added to the patties, so you might want to cook the chickpeas until fully soft and grind them more than I did. If your hubby likes wasabi, then I suggest using mayo with wasabi mixed into it. Husband loved that! I am not a fan of wasabi though. We had saved a little bit from a sushi restaurant just so he could mix it with some mayo....worked perfect.
He adores wasabi, and we have some! Thanks for this, can't wait to try it. I'm hoping for Saturday.0 -
coues that is awesome!!! Congratulations on your success and I'm quite sure you will make your goal.
Kelly, glad you're still here.
The recipes y'all are posting sound great.
This is another quick hi. I have some things to finish up yet tonight and then to bed early. Today is my birthday. There are a lot of Pisces hanging around this group lol. I am taking this weekend off from the office and not even bringing work home so I will have more catchup time then.
Happy birthday!0
This discussion has been closed.