What did you eat today? Pictures welcome!
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New month so setting out some plans to work on
1) no processed foods
2) no salt
3) no sugar
4) avoid bread - if need to eat it have to have Ezekiel as it has no flour
5) 2 L of water per day
6) walk on treadmill each day - challenge for me due to age and mobility issues
Completed 7 days of the above goals. So now going to work on the next 7 days. Saw that making these changes has helped with the weight and I know that the walking will really help the metabolism revive making the stored fat release its hold on me.
Ladies please watch the salt content of what you are eating - the salt is doing a number on your kidneys and you might not have problems now but that could change very quickly - it did for me - so please head the advise of getting rid of salt in your food and avoid all processed foods - your kidneys have a hard time dealing with this
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Such a good reminder @Marilynsretired - I am guilty of adding salt when I'm cooking, but not at the table. I've more of a salty-tooth than a sweet-tooth. Do you use other methods of seasoning your cooking? I always feel a little soy or salt lifts the flavour and if you don't eat much processed foods, hopefully the sodium levels aren't too high? I will certainly read up though, good advice.1
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@henridw2095 for my soup, I completely winged it with what I had on hand! Here's what I did:
Saute red onion, then throw in:
Diced potatoes
Diced carrots
A handful of lettuce
Rough chopped savoy cabbage
Rinse red lentils and add to the pot with enough boiling water to cover (I added a stock cube at this point too)
Simmer for 15 mins
Add a tin of drained butterbeans, simmer.
Blitz with a stick blender
Stir through some plant cream (or milk of your choice would work too) I didn't need to add any extra seasoning to this, it worked out just fine.
I also air-fried some sourdough for croutons. 8 portions of soup made. Yummy!1 -
@Curlykinkycurls = sodium is a killer for sure. We have been told by a nutritionst that Mrs. Dash would work. But I just don't salt anything anymore - and I read all labels and if the % if 5 or more I don't purchase it as that is to much salt. So for flavor I have gone back to how we cooked 50 -75 years ago when everything is from scratch - I use different spices, combining some to see what flavors I can get - and am still on a learning curve. But when it means having diaylsis or dying because of salt - well I just don't do salt = does make cooking or eating out a challenge though = for instance Chinese food is pretty much out due to all the sauces and salt that they use - one way you can tell is if you crave a food it either is loaded with salt or sugar or flour
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I‘ve been on an Indian cooking spree this weekend…and definitely enjoyed the variety. I dated an Indian for 5 years, when I was in grad school, so a long time ago, but my love for authentic Indian food has remained strong. Normally I only have one dish at a time. Yesterday I made Indian cabbage with peas, vegan butter chickpeas and soy curls, spicy chili green beans with coconut and onion seeds. The cabbage is a recipe I‘ve been making for two decades, the other recipes are new and will definitely make them again. I LOVED the beans (huge fan of onion seeds).
Admittedly I love salt and don’t restrict. I have quite low blood pressure and once a Dr even recommended to eat soup in the morning to raise it. But with age, it’s already higher than it used to be and thanks to @Marilynsretired I now often don’t add extra salt on avocado/ hummus toast or other meals. I just read somewhere that too much protein also stresses the kidneys. As a vegan, it’s hard to reach that level (at least with normal kidney function). How much protein to eat is apparently controversial and not known. I typically get 15% of my calories from protein, more if I make an effort.1 -
Today I added a Khichdi for meal prep. The base is split mung beans, red lentils, and basmati rice. It also has onions, garlic, ginger, tomatoes, and a few spices. Zucchini are not in the recipe, but I like to add them. I‘ve been making this dish for more than 20 years.2 -
@Curvykinkycurls thanks for the list of ingredients! Soup is quite forgiving 😂 . I love lentil soup, but have never decided on a recipe and always make it up when I make it.1
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Nice shiny new scale @henridw2095 😉 your Indian cuisine sounds delish! I'm a huge fan of currys and probably even more so since I've cut out animal products. The green bean side looks so good, definitely one to try!1
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@curvykinkycurls, I will post the recipe when I get a chance, it's very simple. Asian cooking lends itself well to vegetarian/vegan cooking. Especially Indians obviously have a very strong vegetarian culture. Love my new scale.
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New soup for the week. I call it Autumn Soup after Panera's (chain store bakery and cafe in the U.S, not sure if it's overseas). We don't live near one anymore and the soup was a favorite so had to make my own. Made with veg stock, this has some cream as a finishing touch, but could be left out for a vegan option. Pepitos/pumpkin seeds are on top.
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@Red_B1rd ooh yum! I do love soup 😋
I am trying to increase my protein intake this week, last week could have been better. Started off with a chickpea flour omelette and veg, 15g/29% protein. One thing this app is good for is checking where I stand with nutrients, you think you've had a good day & then the stats say you need more potassium in your life 😄
Have a good week all!
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@Red_B1rd and @Curvykinkycurls these dishes look delicious! I’ll have to make a soup soon. I substitute cream with cashew cream (just cashews blended with water) or silken/soft tofu.
Here’s my work lunch, in the middle if the week, I often have to scramble since my precooked food runs out. I finished the recent Indian cabbage off by combining it with sweet potatoes/squash I baked during breakfast and some seitan that was quickly sautéed with garam masala. Turned out to be one of the most delicious dishes this week.
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I've not made cashew cream yet @henridw2095 - I made cashew nut butter though which was delicious. I really need to buy another bulk bag of cashews, the small packs in supermarkets are so expensive right now.
Dinner tonight, which I didn't finish, I just wasn't that hungry and overloaded my plate as I'd pre-logged/calculated the meal. I had the falafel and beansprout stir fry last night too, but tonight added orzo instead of rice. Been a while since having beansprouts in the fridge, but my son had to make spring rolls for his cooking class, so they needed using up!
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Very quick dinner, bowtie alfredo, with lots of black pepper and chili flakes.
Ran outta veggies... broccoli would've been so good in it. Oh well.
Won't let me add a picture. 😕1 -
I tried making a vegan version of saag paneer today (saag tofu). It was a bit fussy to make in my small kitchen (blanching a pile of kale, collards, and spinach) and didn’t turn out that well. Even the vitamix struggled with the greens 😂. I made it because one serving has about 25% of the daily calcium requirement. Will look for other dishes with kale. I don’t generally enjoy spinach that much, which is also a lot higher in oxalates than kale (not helpful for calcium absorption).
A long time ago, I used to make vegetarian palak paneer, with frozen creamed spinach and actual paneer and remember it being delicious. Tofu really can’t substitute for paneer.2 -
Really good dinner 😊2 -
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@Maya440 I may also need to try this!1
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Oh great you liked it !1
