Friday, March 19, 2010

My new lifestyle has some great food choices

Here area couple things I have been eating lately.

I make up a batch of very lowfat, low carb, soup once a week, then save it in the fridge to reheat for dinners or lunches. The trick for me is having it in the fridge ready to heat whenever I am hungry, that keeps me from eating other stuff that's on hand here :)

Another thing I have been enjoying is Sesame Cabbage Salad. I thinly chop a head of cabbage, could use a head of lettuce instead, and keep it in the fridge in a gallon zip baggie. It will keep well for at least a week or longer. Then I have containers of minced red onion and carrots in my fridge. I mix up a batch of my own sesame dressing, I always double it at least so I have enough for the week at least. With those all in my fridge this salad take just a minutes toss together. I love topping mine with some, dry roasted, chopped almonds and some sunflower seeds.

A few weeks ago I watched Alton Brown on FN talk about how he lost 50 lbs, it was really neat. I liked his system, he divided foods into eat every day, eat once a week, eat once a month and eat never. 1 thing that totally stuck with me is that Fast Food is on the list of foods that you should NEVER eat. I don't think I had been out for fast food for at least 2 months before I started losing weight and haven't been since. The link is here to his show on this if you are interested.

Lissaloo's Low-Carb Asian Salad Dressing
Ingred;
1/4c. olive oil
1/4c. sesame oil
1/2c. rice wine vinegar
1t. onion powder
1/2t. pepper
1t. ground ginger

Put all ingred in a bottle and shake together, store in the fridge. This recipe doubles well and stores in the fridge for a couple weeks just fine, you will need to shake before using.

Lissaloo's Low-Carb Soup
Ingred;
1/2c. cubed steak meat
1/2c. chopped carrots
1/2c. chopped onions
2T. olive oil
1c. chopped celery
1c. chopped mushrooms
2c. chopped spinach
4c. water
4c. V8 juice
salt and pepper

Heat a large pot, saute the meat, carrots, onions, celery and mushrooms with the olive oil.
When the meat is cooked through stir in the water and V8, bring to a boil and simmer for about 25 minutes, stir in the spinach and cook another 5 minutes, or until all the veggies are cooked through. Season with salt and pepper. Keeps well in the fridge for 1 week.

14 comments:

Kristina P. said...

I definitely want to try the soup recipe.

betty said...

I like that advice from Alton Brown. Makes perfect sense to me.

both the salad dressing and the soup sound good and the key, like you said, is to have things handy to eat when you are hungry. you are doing great!!!

have a great weekend :)

betty

Chicago Mom said...

I am so happy for you! It all sounds like good advice to me, and good food too.

Lissaloo said...

I am sorely tempted at times, I swear the fish sandwich calls my name whenever I drive by Mcd's lol.

Kim said...

Great job staying away from fast food! I can really appreciate that because I know how hard that can be for a Mom;D
I love the way you keep the ingredients and recipes on hand in the fridge for when you are hungry. It's so easy for us Moms to just grab some junk food when we are busy. The asian coleslaw sounds really delicious.

Green-Eyed Momster said...

I'm so proud of you! Keep up the good work and thanks for the recipes! Now I just have to find someone to make them for me! :)

Hugs!!

Holly Lefevre said...

Thanks for sharing those recipes. I also find that keeping a healthy soup in the frig keeps me in line when it comes to eating...no excuses something is waiting for me. The dressing sounds delicious.

Menopausal New Mom said...

Oh wow! I love Asian recipes and healthy to boot! Thanks for posting and I hope you are having a wonderful weekend :)

Nonna said...

I've missed you ! Glad you stopped by for a peek on my blog !
Hope you are all well and happy...

Love,
Nonna

于呈均名 said...
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文君 said...
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