I didn't have pickles or eggs to make my cauli (fauxtato) salad, so I decided to make them "twice baked". I steamed the cauli, added butter, sour cream, crumbled bacon, and chopped green onion. I put it in a casserole dish and baked it for about 25 minutes. Wow, was it good! I had 2 servings of that and some strawberries this evening. So, 3-4 today.

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Breakfast was Maggie's cereal w/dried cranberies. Lunch was Faux potato salad, marinated cucumbers vinagrette and bbq pork. Dinner was grilled steak, mushrooms, eggplant parmesean, and a lettuce salad w/grape tomato, cucumber, green onion, and stuffed olives.

Hdyhouse, your dinner sounds marvelous! I was in a hurry and had leftover twice-baked cauli and a salad, complete with bacon, cheese, and red onion. I had some cauli and strawberries at lunch, too. So, I am probably pretty close to 5 today.

BTW-Thanks for the info!

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Your welcome. Breakfast was a taco ommelet w/ celery, onion, jalepenos, taco meat and chese. Lunch was BBQ pork, cucumbers vinegrette, and faux potato salad. (It is still holding up well. 2 people who don't like cauliflower love it. 1 even thought it was potato salad. LOL) Dinner was shrimp scampi in tomato cream sauce over dreamfields linguini and a lettuce salad w/grape tomatoes, cucumber, green onion, and stuffed olives.

Today I've done quite well. Had salad at lunch and dinner - also strawberries and blueberries at breakfast, and watermelon and ranier cherries for snacks.

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Angie



at least for now...

We've still got cherries in the shops - what does everything think about eating fruits/veg out of season? I follow quite a lot of Chinese cultural and medicinal practices and I know its always suggested there that seasonal fruits and veg will sustain (warm/cool) one as appropriate for the season? Do others find that? I try to stay roughly within those guidelines. Also helps our organic growers to sell their seasonal produce - which seems fair to me - if they are growing for our markets - then we need to respond I think? I was late getting in tonight - took DS for a drive out to the Bamboo forest to get some poles for his Shaolin weaponry practice. DH had kindly (and unusually!) put together a quite delicious cauli and zuccie soup with red lentils and had even used the blender to whizz it nice and thick! AMAZING stuff! He had even put saffron threads in it AND sprinkled with a few chili flavoured seeds!!! WOW! Brownie points counter just flew off the scale!!

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

Breakfast was Maggie's cereal with blueberries. They are in season now and I fixed up a big batch of blueberry sauce. Lunch was BBQ pork, cucumbers vinegrette, and faux potato salad. Dinner was a large taco salad.

I thought today was a bad veggie day until I realize I had baby carrots at teh office. So a serving of those. A good sized tomato raw. And finally for supper a mixture of broccoli and cauliflower. Probably four servings but a whole lot closer to five than I have been in a while.

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Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

Foxie, I usually buy what is in season here....out of season produce is wicked expensive! But I understand your wanting to support a farmer's efforts to stock produce even when out of season.

I had radishes, celery, and strawberries today, and a salad with dinner tonight. I made my V-8 Turkey chili.....so goood! And it had diced tomatoes (and V-8) in it. I'm pretty sure I got my five in.

V-8 Turkey Chili

Ingredients:
a pound of ground turkey (sub beef)
1/4-1/2 cup chopped onion (less means less carbs)
1 can (11.5 oz.) V-8 (Picante flavored) juice (or you can use regular V-8 juice)
1/2-1 can black beans (sub Ranch Style) (I only use half a can to save carbs)
1 can (14 oz.) diced tomatoes with green chilis (or just a can of Rotel)
Spices: I use garlic powder, cumin, chili powder, paprika, and black pepper to taste.
1/4-1 cup ground flaxseed meal (you can skip this if you want, but you can't taste it and it adds alot of fiber....DH doesn't even know I add it! And it thickens the chili.)

Instructions:
Brown the turkey with the onion. Put in your spices, add the V-8, then tomatoes, then flaxseed and beans last so they don't get too mashed.

It's a pretty dish: the turkey meat is light, the tomatoes and chilis add color, and the black beans just add another dimension.

This is a lighter chili, not quite as robust as a heavier winter chili. Yummy w/some cheddar sprinkled on top!

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That sounds great Maxibee - always given that I only know what about 1/4 of what the ingredients are! Hdyhouse's blueberries are much to be envied! They are wickedly expensive little critters here. Berries are not easy to grow in QLD - quite hot for them actually. I'm quite keen on carrots - carrot fuel tends to keep me revving along pretty well.

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

Beachfox, there tends to be about a 2 week period during which blueberries are reasonably priced in the stores, usually as a "loss leader" advertisement special. In any event, I will be having them for quite awhile as I lost control of the glaze I was making for the sauce (it thickened too much), so I had to add more water and liquid splenda to the pureed blueberies, and then increasing the whole blueberies in the sauce. I now have a 1/2 gallon container of blueberry sauce to find creative ways of using. Breakfast was a taco ommelet with celery, onion, jalepenos, cheese and taco meat. Lunch was BBQ pork, cucumbers vinegrette, and faux potato salad (yes, it is still holding up well.)

You do a lot of your own cooking eh hdyhouse? If blueberries are similar to junipers etc they might be nice with a meat dish?

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

I had cauliflower, watermelon, strawberries and blueberries today. Actually 2 servings of cauli so I guess that's my 5.

I know what you mean about the blueberries - they are expensive, but so worth the splurg now and then.

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Angie



at least for now...

I do most of the cooking. Before starting low carb, I just did the weekend, holiday, and entertaining cooking. Now, I cook most of the meals so there are leftovers that are l/c friendly for my wife to heat up. Today, breakfast was Maggie's cereal with blueberries. Lunch was BBQ pork, cucumbers & onions vinegrette, and the last of the faux potato salad.(It held up real well throughout the week.)

Yesterday I had the rest of my raw veggies and some strawberries. I had broccoli and cheese with dinner. So, around 4 for Thursday.

Today I had some strawberries, leftover broc-n-cheese, more strawberries, asparagus and cole slaw. Imagine that? I did get my 5 today. I'm determined to have that spinach omelet I've been talking about. I'll get up and cook it in the morning.

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