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I don't want to repost it, but I just answered a similar question in this post, which also contains links to yet MORE posts of mine. I've been talking about this a lot lately, but it's a fun topic for me! The super short version is I do a meat (so far just chicken breast, but there is some beef and pork on my radar. I'm…
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This is a fantastic idea. Meatloaf, mashed potatoes, and peas is my ultimate comfort food meal; I could definitely put a lower-calorie spin on it for lunch for a week. Thanks for the idea!
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I have an office job and am working on losing about 100 pounds. I'm a little over halfway there. Mostly focusing on portion control and lower-calorie food options. I've written a few posts recently about what I'm doing for breakfast and lunch at work. Most of it happened in one thread; my posts start here. Basically I make…
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My weight loss slowed at about 50 pounds down, primarily because I stopped being as diligent in logging food and controlling my intake.
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I have a desk job and have lost about 55 pounds in about 6 months. I have about 45 pounds to go. It's all about the food! I have definitely increased my activity, but diet is like 95% of weight loss in my experience. I have taken to making a week's worth of breakfasts and lunches over the weekend, which has made all the…
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300 is pretty dang low for a restaurant meal, so you'll prob have to order an entrée and only eat part of it. In my experience, Thai restaurants don't get as greasy as, say, Chinese or Mexican, so you can probably do okay if you stick to nice fresh veg entrees and avoid fried appetizers.
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Our commercial eggs are pasteurized in-shell, but are definitely still raw. Standard practice in the US. We have weird and often counterproductive food laws. We aren't allowed to have raw milk, either. I worked really hard to avoid making this response nonpolitical, but I think I pulled it off.
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About half of my eggs come from a friend of my sister's; they trade eggs for services and sometimes my sister ends up with way too many amazing fresh free-range eggs. So those are excellent, unpasteurized, with beautiful orange yolks. And free. Nice. And the other half of my eggs are the 99 cent eggs from the grocery…
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Are your nice fancy eggs unpasteurized? That's really the only difference between excellent farm fresh eggs and the mass-produced ones, other than price and the treatment of the animals. I suppose it's possible you might be having some sort of allergic reaction to something in the poor chickens' diet, but it seems…
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Calling me a runner might be pushing it, but I'm doing C25K--although I expect it to take me about twice the prescribed 9 weeks. I loved running when I was a kid, and when I'm not pushing my limits, I still think it's fun. I'll probably never be very fast, and I'll probably never do a marathon, but maybe a 10k some day.
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lol, you're welcome and I'm sorry. During lunch today I realized that I forgot about the jalapenos--there was a whole chopped jalapeno in my chicken marinade, seeds and all, and I seeded and julienned another which went into the slaw.
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Welcome! What kind of weight loss/fitness goals do you have?
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IDK about a recipe, but I can give you a general idea, sure. The chicken itself was skinless boneless chicken breast which I marinated for a couple hours in lime juice and zest, garlic, cilantro, various chili powders (ancho, new mexico, and cayenne for sure, and maybe the 'chili powder' that's actually just cayenne with…
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If you're willing to pay me and live in Central Arkansas, we might be able to work something out ;)
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I used to make a great flaxseed hair gel; if you're really interested I can dig up the recipe when I get home this evening.
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What kind of curries have you had and what don't you like about them? There's a whole wide world of spices and methods that go into curries, have you been able to pinpoint any particular ones you didn't like? My method is usually to start with an ingredient and build out from there. An interesting basil chili paste I found…
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I don't have any recipe suggestions because I'm not really a recipe kind of person, but I can certainly tell you where most of my inspiration comes from. It's the internet and markets, in conjunction. Here's what I do. I am blessed and have access to three wonderful supermarkets with lots of nice produce and spice…
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My only absolute inedible disaster was trying to make doughnuts from scratch, maybe 13 years ago. I had never made doughnuts before, never deep-fried before, never used yeast before. I was a good cook and thought I could get away without doing a test run--that I'd serve my friends my first batch and they would be amazing.…
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For the first 5 months of my calorie-counting, I brought black beans and rice for lunch. Spicy, filling, delicious, and not too calorific. Recently I switched it up. I'm making a week's worth of lunches (and breakfasts) at a time, and each week is different. Lunch is always chicken, veg, and a carb, but the details vary.…
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It's far from ideal, but if you log a recipe, anyone with access to your food diary can copy the item and change the serving amount.
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If I don't have a lot of calories to spare, raw veg is my go to. Usually carrots and celery, sometimes broccoli, etc etc. Also a simple salad with greens, some nice vinegar, and very low-calorie Dijon mustard is fantastic. If I can spend some calories, eggs and cheese are usually involved somehow.
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I make a breakfast casserole on the weekend and heat up a serving at a time during the week. Mine is eggy, but you could easily make something else. One with potato, veg, and cheese would be fantastic. Toast is wonderful and can be topped in countless ways. Nut butter? Avocado? Preserves? Banana? Honey? Cinnamon? Cheese?…
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* Beethoven * Queen Latifah * Wonder Woman * Morticia Addams
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BTW, when I was trying to decide what to make for my lunches this week, I remembered this thread. So this week I have chili-lime chicken, spicy rice, lime-cumin roasted sweet potatoes, and a slaw with red cabbage, broccoli, carrot, cilantro, and corn with a sweet lime dressing. So what I'm saying is thanks, because it's…
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OMG YOU DID IT \o/
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Depends on how long you were away. Did you hear they took down the Berlin wall?
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Yep, the way to go is start as slow as is comfortable for you and slowly work your way up. Everyone starts at different fitness levels and physiological limitations, so comparison doesn't do anyone any good--but it's natural to compare, anyway. When I'm on the treadmill, I look at people FLYING without a care at 10.0 and…
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I go to a Planet Fitness across the street from my home about 5 times a week. For me it works great--low price, very convenient, pleasant atmosphere. $10 a month and an annual fee of $39. I stick to machine-based strength training, and cardio machines. there is a freeweight section, but it's smaller when compared to other…
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You can set the privacy of your food diary. There are four options: open to everyone; open to friends; totally private; and the one I use, in which you can lock your diary with a keycode, and give the code to whoever you want to have access. EDIT: My point being that your friends may not have their diaries open. Ask them…
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At my local festival, I looked at every single food vendor, chose one single food item and one single beverage that sounded the very best, and ate them with relish. Wait, no. I mean I relished eating them. There was no relish involved, just mustard. It was a truly fantastic hand-dipped corn dog and a fresh frozen lemonade.
