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.

Summer Delight Fruit Salad

Salad

Ingred;
1 pkg strawberries, washed & cut in quarters
1/2 lb red grapes, washed
1 mango, peeled & cubed
3 kiwi, peeled sliced

Dressing

Ingred;
1/4c. pomegranate juice
1T. balsamic vinegar
1t. instant tea mix

Stir together all of the fruit, whisk together your dressing ingred. and pour over top. Serve immediately. If not serving immediately keep the dressing separate until ready to serve.


This was really, really good, I could eat it everyday! Seriously, I am already planning to make this again to go with our dinner on Sunday, we are having company over and this will be a great side dish.
I used Blueberry pomegranate juice, a lemon balsamic, and a raspberry ice tea powder. I think raspberries and apples would also be delicious in this & If you didn't want to use tea you could substitute a powdered lemon or orange drink mix.

The Girls liked it so much they had a mini-fork war to get the last pieces out of the bottom of the bowl. Ya gotta watch out for the little one, she's quick.