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Newbie Pescetarian

mellyboo17
mellyboo17 Posts: 33 Member
edited November 2024 in Health and Weight Loss
So I started being a Pescetarian about 2 weeks ago. I was reading about saturated fat and how you can drastically lower your risk of heart attack, stroke and your cholesterol if you stop eating meat. I guess that kind of shocked me learning that so I have stopped eating meat since. I also found that I was not eating a lot of vegetables as I should be so that was also a contributor to my decision.
I would like some tips and advice on how to broaden my meals and what do you guys use to season your meals. I was using knorrs chicken seasoning all the time but since I can't now I'm stuck with salt and pepper and some meals just don't taste the same anymore. I love to eat fish and tofu and have found a few meals I am liking. However, I don't want to be eating so much carbs all the time too such as pasta, rice and breads.
If any pescetarians/vegetarians who have open diaries wouldn't mind adding me or vice versa I would love the help and ideas of what to eat.

Thanks!

Replies

  • RobKing311
    RobKing311 Posts: 2 Member
    I am newly vegan, was Pescetarian before that and I had the same problem with seasoning and keeping food fresh. The best thing I did was go to my local store head to the spice rack and buy stuff I never heard of, sounds crazy but I spent a decent amount on just new flavors and I tested them on neutral foods like rice. I found out I LOVE CURRY! Helps open door to new ways to think about seasoning and keeps the food exciting. Good luck!
  • MelaniaTrump
    MelaniaTrump Posts: 2,694 Member
    edited December 2015
    No chicken breasts? Full of protein and lean. Just don't eat it deep fried or processed. For a bit of flavor I cook it in two tbsp of bb sauce.
  • kshama2001
    kshama2001 Posts: 28,055 Member
    Due to a medical condition, I started reducing saturated fats last week. I'm still eating chicken breasts and thighs, but am going to reduce eggs, red meat and fattier pork products. I stopped eating coconut oil.

    My three go-to fish recipes for fresh/frozen fish:

    1. For salmon, I make a glaze with soy sauce and ginger powder. Don't ask me for proportions, lol. A thick paste will be really spicy. I like it runnier.

    2. I bread white fish several different ways - the outer layer is Pepperidge Farms bread crumbs, pulsed in the food processor for a finer texture. I've dredged it in mayo. Mayo only has 1.5 g of saturated fat per tablespoon, and way less than 1 T is needed per serving of fish, but fat free yogurt could be used to completely eliminate saturated fat.

    3. Last week, I had cod with a Mornay Sauce for which I reduced the saturated fat by using half olive oil and half butter in the roux rather than all butter. I added a little mustard. It was so good!

    For canned salmon, which is close enough to tuna for me, plus is cheaper and available as wild, I do add 1 T of mayo per serving and have it as a sandwich. Bread made from white flour makes me sleepy, so I use bread made from sprouted grains, such as Ezekial/Food for Life or my new favorite, Alvarado St Bakery low calorie flax.

    I also make this, reducing the recipe in half to get one serving, using two ounces of dried pasta and 2 oz of salmon: http://dinersjournal.blogs.nytimes.com/2013/04/09/a-pasta-dish-straight-from-the-pantry/?_r=0 I haven't looked at the saturated fat in that yet.
  • Obnoxa
    Obnoxa Posts: 187 Member
    edited December 2015
    Been pesco for a couple years now, so I have it pretty down. My diary is open to friends so I'll send you an invite.
    Not sure your location but in Canada we have Bulk Barn, they have a great vegetation chicken broth powder that I love for all manner of seasoning, stews, gravy, etc.
    I build a decent amount of my meals, which I normally log ingredients individually but if my journal has something you're interested that I made through the recipe app let me know and I'll forward it :)
    If anyone else wants a pesco friend, feel free to add me!
  • mellyboo17
    mellyboo17 Posts: 33 Member
    Thanks you guys! I appreciate the feedback. I love Asian cuisine so I have bought spices from the Asian store but I know they sell a mushroom seasoning powder so I might try that out. I love curry too! Just had vegetable curry and brown rice for lunch today! I am going to definitely have a browse at several stores and see what I can add to my list of ingredients. :)
  • Orphia
    Orphia Posts: 7,097 Member
    I am mostly pescetarian, but eat other meat in moderation. I have no medical conditions and have lost 26 kg since April. My diary is open.
  • valeriesmith1840
    valeriesmith1840 Posts: 41 Member
    I don't eat much meat or dairy, and when I do it's usually in moderation and a big deal meal! LOL When I started watching calories I was a lot like you...I wasn't sure what to eat and I easily got stuck in food ruts.

    Some of my favorite meals:
    - Tuna toasted in a whole wheat wrap with mozzarella cheese and spinach
    - Sliced mushrooms with sauce and mozzarella cheese baked in the oven, eat with a salad
    - Tofu seasoned with cayenne, chili powder, cumin and toasted in a skillet...love it over lettuce with ranch dressing
    - Curried hummus with whole wheat tortillas toasted and sliced up like chips
    - Curried potatoes, peas, and cauliflower
    - Vegetarian black bean chili

    The big thing for me is I try to find one or two new things a week to try. That way I'm not out a fortune on new ingredients...and if I don't like it then I'm not out of meals for the week! Spices have been HUGE. Another thing I love is McCormick vegetable seasoning on roasted vegetables. Just toss 'em int he oven with a little EVOO spray and the seasoning...makes most veggies taste AWESOME.
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