WindSparrow Member

Excellent suggestion! Not enough people know about this one. To add a bit of zing, I like to add a tablespoon or two of salsa. And for me, because avocado is hard on my stomach, I use less avocado and add some plain Greek yogurt.

Oh man, spaghetti with Ragu sauce - usually mom would brown some hamburger, and sautee some green pepper and onion to go in the sauce. My dad hated spaghetti, so we pretty much only had it when he was out of town on business, or for my birthday dinner.

One thing that I love about the Chinese buffets around here are the vegetables. Sometimes the sauces can be too thick and overwhelming, but I look for whichever dishes have the thinnest sauces, and drain off as much as I can. I unashamedly pick around a bit to get a more favorable vegetable to meat ratio. And I love it…

I'm not a vegetarian but I like to include meatless meals now and then. This http://www.myrecipes.com/recipe/lentil-stew-with-winter-vegetables lentil stew is a particular favorite. The flavors are pretty subtle and it is extremely satisfying, nutritionally. I also really like this…

I like making this zucchini tomato melange http://allrecipes.com/recipe/18343/tomato-and-zucchini-melange/ and laying a couple tilapia fillets on top of it in the skillet, cover, simmer for 10-15 minutes, until the tilapia is cooked through. The combination really sets off the tilapia to a great advantage. I have served it…

I had a potassium deficiency and the doctor tried to tell me to drink Gatorade to boost my levels. Most sports drinks have 35-50 mg. of potassium per serving, Gatorade included. Low-sodium V-8 has 480 mg per serving because not only are the vegetables in it fairly rich in potassium, but also it is flavored with potassium…

I have a peeler-style julienne tool. I have found that I prefer the mouth feel of zucchini ribbons made with a regular vegetable peeler over the tiny zoodles from the julienne tool. Either way, what seems to work best for my recipes is to sprinkle a tablespoon or two of salt into the zucchini ribbons, stir it around so the…

Worried about the possibly high fat content of the beef? Brown it in a skillet, then drain it in a metal collander. For maximum fat removal, rinse with hot water. Chop an onion and sautee it in the skillet. Pop the beef back into the skillet, then add a can of diced tomatoes, a bag of frozen mixed veggies, a bag of frozen…

When I have gone low carb, even with taking in lots of roughage by eating a lot of vegetables, I often get very constipated. No place that I have asked has ever given me a satisfying explanation of what is actually happening with my body. But I do know that bumping up refined carb intake by a couple servings per day makes…

I second the idea of getting the inexpensive julienne tool to try it out. If you find yourself using it a lot and want to upgrade to the hand-crank style Spiralizer, you can be more confident that it won't go to waste. I have used my julienne tool on carrots as well as courgettes. Of course there is a local farm that grows…

Glad to hear it!

Feeling any better today?

The first time I tried a low carb diet, I felt very weak for a couple days. Then I realized that I had misunderstood the directions for figuring our how much vegetables to eat. I mistakenly included the fiber count rather than subtracting the fiber from the total carb count. Those couple of days I was getting 5-6 grams of…

Balsamic vinegar is my best friend in the kitchen. I also like to use lime juice with a little hot sauce. Learning to use various herbs and spices is very helpful in a low-sodium kitchen. If you have gotten used to eating a lot of processed foods it may take a while to make the adjustment and really begin tasting the…

What kind of tips info do you need most? For some reason the first thing that popped into my head when I read your post is -Make zucchini ribbons using a regular vegetable peeler, shaving down to where the seeds are. Take the middle part of the zucchinis, slice 'em up, marinate in balsamic vinegar. Sprinkle the ribbons…

I really like them. I've had them made with a julienne slicer thingy and done up in ribbons using a regular vegetable peeler. I think I prefer the mouth-feel of the ribbons, but they are great both ways. One thing I do is to sprinkle salt into the zucchini noodles and put them in a collendar to pull some of the water out.…

Another possible response is one that might take a bit of practice to get right. The thing to say is, "Wow, that was rude. You must be so embarrassed!" But you have to say it in a really sympathetic tone of voice, like you are talking to your best friend who just belched loudly during a meeting with the CEO of her company.…

The Thai restaurant near me serves brings the sticky rice to the table in a separate bowl, so if you order something that does not come with fried rice, it is easy to have exactly the amount of rice with the rest of the meal that you want. Pad King, a ginger stir-fry is loaded with veggies, and since it isn't made with…

I'm going to have to disagree with this because of my own experience. I, too, have had the experience of getting constipated when I boatloads of veggies together with a modest amount of whole grains and little refined carbs. And seldom does anyone I've ever asked have any actual answers. All too often, either they don't…

I love pasta, but I also love veggies. One of the things I like to do, is sautee whatever veggies I have on hand - carrots, onions, bell peppers, eggplant, celery, zucchini, cauliflower, broccoli, tomatoes, spinach... the sky is the limit - with olive oil and balsamic vinegar. I do so much with this base - load it on a…

Fast and easy? I pour a whole bag of stir fry blend veggies into a glass pie plate, cook for 6 minutes on high in the microwave. Usually, we cook a big batch of some form of meat ahead of time, and I'll add 3-4 oz of it, zap it again for another minute or so. If we don't have any precooked meat, I'll throw in one or two…

In the end, I did cut it by about half with plain Greek yogurt... still didn't quite work for me. I also added some diced tomatoes. It tasted good then, but it felt like it was sitting in my gut like a rock. I have noticed the same thing sometimes with guacamole. I feel fine eating avocados in most other things, though. On…

Well, I am sad to say that I did try it... and I didn't love it. When I tasted it, it tasted ok, but I could not eat it. Have you ever taken a bite of something and had to stop eating it because of a visceral feeling that it was not what your body needs? That was what happened. Judging by the rate at which my fiance…

JimFsfitnesspal wrote: Agree. Look at the diary... scary.[/quote] I know, right? The amount of food I have to consume in order to lose weight is utterly terrifying. The first time I quit restricting calories, I lost 50 lbs. But I couldn't keep it up. It is hard work to eat enough; I just got tired of eating all the time.…

Sorry, didn't mean to hit post.....

MrM27 wrote: Completely false. peachyfuzzle wrote: There, there. I'm sure if you just start offering evidence for your claims, people will stop thinking that your tendency to pompously nay say them is turd-like behavior.

Why on earth would I bother showing science for things which your evidence has so thoroughly proven false? Can it be that you expect me to have already eaten everything on your menu plan such that I should already have gotten results from it and therefore might contest your judgment? You will have to take my word for this…

Your comments about my reply are enlightening in a very thorough fashion while your counter-suggestions for specific meals in answer to the original poster's actual question are likewise very practical. I shall be sure to try them and let you know my results.

Woodygotem, if you wish to go for a daily calorie count lower than MFP recommends based on your weight, activity level and weight loss goals, I wholeheartedly recommend you consult with a registered dietician or your doctor for guidance. The suggestions I have made are based on guidance I have gotten from physicians and…