NualaTW Member

For me it's protein and carbs. I had weight loss surgery just over a year ago, so it is vital to keep track of my protein and carbs. Recently I have taken up a weight training/cardio regimen 6 days a week to rebuild muscle lost during the weight loss, so it has become even more important. I try to stick to around 120g…

Breakfast tacos with scrambled (1 whole egg & 1/4 cup egg whites), corn tortillas, wholy guacamole, salsa verde and fresh fruit cup (blueberries/strawberries) Also, like to eat a cup of brown rice with salsa verde and 2 fried eggs on top. I know, sounds weird, but is actually very tasty all mashed up together. :)

Two breakfast tacos of corn tortillas, 1 egg/1/4 cup egg whites scrambled, wholy guacamole, salsa verde and a fruit cup of blueberries/strawberries

Last night was chicken stir-fry with brown rice...

Some of this week's meals...so far Asian bowl w/leftover rotisserie chicken, bulgar, spinach, carrots, peanuts and sesame/soy dressing (with garlic and ginger) Lemon-basil shrimp tossed with olive oil, whole grain linguine over spinach Tilapia in tomato curry coconut milk sauce over brown rice

Asian bowl made with left-over rotisserie chicken, bulgar, spinach, peanuts, shredded carrots, sesame oil, soy sauce, ginger, garlic Lemon-basil shrimp tossed with olive oil, whole grain linguine over bed of spinach Tilapia in tomato curry coconut milk sauce over brown rice

Slice of crockpot meatloaf and bulgar pilaf (w/peas and corn).

I was in the same boat as you last year, A1C levels hovering at 6.0. I just starting eating better (more veggies and fish/chicken), getting more exercise and limiting my carb intake to mostly whole grains and lower added sugars. Dropped to 5.6 in under 6 months.

One thing I just did was invested in a mini-crockpot (2 servings). I found some really good recipes for crockpots and shrunk them down to 2 serving sizes for the mini pot. Now on Sundays I let something cook all day for Monday-Tuesday lunches and then on Tuesday while at work, let something cook for Wed-Thursday lunches.…

1 whole egg 1/2 cup egg whites 1/2 cup chopped red bell pepper 1/2 cup chopped mushrooms 1 oz turkey sausage (crumbled) 1/4 cup low-fat feta cheese Scramble it all together and top with some hot sauce. And a glass of ff milk.

Last night was chicken enchiladas Tonight is shrimp & grits

I like cut up veggies and hummus, greek yogurt w/fruit and walnuts, a banana dipped in almond (or peanut) butter, string cheese wrapped in smoked turkey, little caprese salads (made with sliced grape tomatoes, olive oil, balsamic vinegar, dash of basil) eaten w/string cheese on the side

Tonight we're going out for dinner. Probably Mediterranean. I plan to get chicken kebobs with pomegranate sauce and grilled veggies. Might splurge a little on some pita and olive oil/zatar dip (just a couple of small slices) :smile:

Last night's dinner: pasta with heirloom tomato sauce and meatball (beef, carrots, zucchini, onion, garlic all shredded up together)

Shrimp & Grits w/tomatoes and spinach

Today was leftover Quinoa & Black Bean Chili for lunch and a banana w/almond butter for afternoon snack. Usually pack leftovers from the night before for lunches. I also pack snacks for morning and/or afternoon. Snacks would include carrot sticks and hummus, a slice of organic smoked turkey w/string cheese, plain greek…

I usually eat lots of leftovers for lunch from stuff I cook for dinner. But some of my fave lunches for 400 cals or less: Smoked salmon and avocado toast w/side of roasted veggies (this lunch was w/asparagus) Polenta Veggie Bake (Eggplant, tomatoes, zucchini, cheese baked over bed of polenta) Quinoa and Black Bean Chili

I oven roast my potatoes in wedges. For each serving (double ingredients for 2 servings): 4 ounces of baby red potatoes cut into wedges (with peel on) 1/2 tsp olive oil dash of paprika dash of garlic powder salt and pepper to taste Stir together in a bowl to coat potatoes, then spread potatoes evenly on a baking sheet or…

"Garlic-y Shrimp & Grits" 1/4 cup dried polenta (prepared according to directions) 1 tsp olive oil 1/4 tsp black pepper 1/2 cup chopped onion 1.5 tsp olive oil 1 cup baby spinach 1/2 cup diced tomatoes 1/2 tsp minced garlic (divided) 1/4 tsp dried oregano 3 oz. large shrimp Cook polenta according to directions and stir in…

This morning: 1 small baked potato stuffed with scrambled egg/egg whites, turkey sausage, plain ff greek yogurt and salsa. Tomorrow morning: Bowl of rolled oats w/TBS of almond butter, dash of cinnamon and 1/2 sliced banana.

My standard: 2 tsp EVOO 1 TBS vinegar (sometimes I used red or white wine vinegar, or balsamic vinegar) pinch of black pepper 1/2 tsp minced garlic If I'm having seafood in my salad, I like to add 1 tsp dijon mustard. If I'm doing a greek-style salad, I add 1/2 tsp dried oregano or basil (or 1 tsp minced fresh).

Tonight is large salad w/carrots, cucumber, hearts of palm, pepperocini, bell peppers, black beans, tuna and homemade dressing (olive oil, white balsamic, dijon mustard, garlic). Last night was baked salmon w/lemon-caper sauce and mushroom herb quinoa.

Baked salmon w/lemon-caper sauce and quinoa cooked with fresh herbs and mushrooms Chicken sausage w/heirloom tomato sauce over pasta and oven-roasted asparagus

I like making "healthy huervos rancheros" (a recipe idea I got from Trader Joe's Cooking Light cookbook). Fry two eggs sunny side up (or over easy) and place them on top of a cup of brown rice and some salsa. Once it's all "mashed up" together with the runny yolks and salsa mixed into the rice...so yummy! I buy the steam…

I whipped up something that was very good last night. 1/4 cup dry quinoa, 1/2 cup chicken stock, 1/5 tsp minced garlic (or garlic powder), 1/4 tsp thyme, 1/8 tsp sea salt, 1/4 tsp black pepper, 1/4 cup chopped onion, 1/2 cup chopped mushrooms. Lightly toast quinoa with tsp of butter in saucepan, stir in garlic and stock,…

Tonight is sauteed potatoes, peppers, onions and cajun chicken sausage.

Dinner last night was Tilapia in coconut milk curry sauce over brown rice. Having leftovers for lunch today. :)

Just tried both recipes out last night and was good! Buffaloaf (meatloaf made w/bison meat) and mock mashed potatoes (aka cauliflower) :)

I usually make my own w/2 tsp red (or white) wine vinegar, 2 tsp of olive oil, dash of dried oregano, minced garlic, salt and pepper. Whisk together and you have dressing. I also will sometimes add a tsp of dijon mustard to the vinegar/olive oil instead of the oregano or garlic.

"Greek-style" 1.5 TBS Olive Oil 1 tsp minced garlic 2 tsp dried oregano 1/4 tsp sea salt 1/2 tsp ground black pepper 1 TBS lemon zest Covers 1 lb chicken easily. Another thing I like to do is pan sear chicken breast, then brush on dijon mustard and a little dried thyme. Afterward, roast in the oven at 425 for about 10-15…