Comments on: I need NEW FOOD!

By: Jess

Jess — Tue, 14 Jul 2009 16:55:11 +0000

One thing that has helped me is joining a CSA. That’s where you sign up to get fruits and vegetables from a local farmer. I don’t know if you can sign up this late in the summer, but if there’s a fall one in your area, you might want to look into it. It’s not perfect (tons of spring onions and squash) but if the food’s in my fridge, I can’t let it spoil. I’m compelled to eat it. I’m eating more vegetables, even if it’s only because I’m adding beets to my chili (hey, it tasted fine, and made it a prettier shade of red!)

Here is a recipe I love. Partly because it’s healthy, partly because it’s cheap, and mostly because it tastes good.
1 bag blackeye peas
2 onions, sliced
5 cloves garlic
1-2 cups chicken or beef broth
1 beef bullion
2 cups (approx.) fresh green beans
1 14.5 oz can chickpeas (I buy the huge can from Costco and freeze it, so this is approximate too)
A 1-2 inch slice of pre-cooked “hot” sausage. I forget the brand, but you get it at Wal-Mart and it’s about the size you’d use to make (shudder) sausage biscuits.
Whatever else you have sitting in your fridge: celery, leftover tomato paste from another recipe, etc.

Cook the blackeye peas in the broth, water, and bullion. Add the onions. If you add the garlic early, do not cut it too small or the flavor will diminish. I usually quarter it and throw it in when the soup’s halfway done, but I love garlic. When the peas have softened, add the green beans. Add the chickpeas and sausage last, breaking up the sausage with the spatula, then cook for 15-20 more minutes. I like this recipe because the beans really soak up the flavor of the sausage, so a little goes a long way.

By: PatriciaW

PatriciaW — Fri, 10 Jul 2009 14:47:41 +0000

Are you in my skin, Kaye? I’ve been stuck since March, in part because of waning interest in exercise and boredom with food choices. I’m not doing WW, but I pretty much know what I can and can’t have. (After 25+ years of dieting, one would hope, right?) The one thing that I’ve found helpful is http://www.fitday.com, where I log all my food and it gives me useful information like calorie counts and fat/protein/carb proportions. Still, I’m looking to see what recipes are forwarded to you. I could use a few.

By: Hope

Hope — Thu, 09 Jul 2009 22:16:25 +0000

Hello, Kaye!
Thank you for another inspiring post. It may not seem inspirational to you, as you’re sharing “bad” news, but it really is helpful to me to read. Your strength and humor come through even when you’re not happy with yourself, and I know you can do what you’ve set out to do. I’m pretty sure I can, too and it’s just great to have company on the way. You’re an example of how I need to react when I hit a slump, which I inevitably will: with creativity and gumption.
Some good news to brighten your day – I’ve lost 15 pounds since March, when I committed to being fit and fabulous, myself. I’ve been on a plateau for a few weeks now, though, so I’m looking forward to your recipes.
So, recipes…I’m a fruit and veggies lover; a lot of what I’m eating these days may not be that helpful to you. For me, it’s pretty tough to beat good steamed vegetables. Steamed broccoli/beans/carrots alongside some grilled chicken or beef and a small helping of pasta is pretty much my idea of heaven. That’s what I eat most nights. But for lunch a regular favorite – and really easy option – is the tortilla in lieu of bread. Whether a hot quesadilla or a cold roll-up, they’re easy, healthy and filling – what’s not to like? We keep a drawer of the ‘fridge stocked with:

Either whole wheat or white flour tortillas…tortillas also come spinach- or tomato-flavored
Any kind of shredded cheese – I really like the 4-flavored Mexican blend
Any kind of lunch meat or small chopped meat – I like ham slices or chopped chicken
You can get fancy by adding chopped pepper, sun-dried tomatoes, olives, or onion – I usually don’t, since simple tastes just as good : )
Cream cheese
Avocado

These ingredients can be mixed or matched depending on what I feel like at the time.
My all-time favorite quesadilla is tomato-flavored whole wheat tortilla, chopped chicken, and spicy Mexican cheese – with pickles, cottage cheese and fruit on the side.
My favorite rollup is cream cheese spread on a whole wheat tortilla, sprinkled with Monterey Jack shredded cheese, rolled and speared with an olive and a toothpick. The runner-up is avocado spread on a white flour tortilla, lunch meat ham layered over, rolled and speared – preferably with a couple of olives : )
I don’t do this as often, because I like salads fairly plain, but larger tortillas are great for lettuce/ranch dressing/cubed ham or chicken wraps.

By: Karen Eve

Karen Eve — Thu, 09 Jul 2009 22:06:11 +0000

Hey Kaye, I hear ya. I’m one of those people who gets excited about all the spring and summer veggies and it’s still work. I’m changing over to SFT on Monday, just to try it out so I’ll know which one is best for me. I’m on an online thread for SFT that does recipes, encouragement, etc. If you want to know which one, just let me know and I’ll get you the info. (Or I’ll give it to you Saturday)