Our BetterMost Community > Chez Tremblay
I Wish I Knew How to LOSE You--The Weight Loss Thread (check first post)
southendmd:
A reminder to all our losers! Next weigh-in is Monday, March 1.
loneleeb3:
I need to check in with this thread more regularly!
I got some baggage I need to shed!
My poor horse runs when she sees me comin! :laugh:
southendmd:
--- Quote from: loneleeb3 on February 23, 2010, 11:45:24 pm ---I need to check in with this thread more regularly!
I got some baggage I need to shed!
My poor horse runs when she sees me comin! :laugh:
--- End quote ---
You don't need no broke-back horse!
It's not too late to join the club here. Name your goal, and I'll gladly add you.
Jeff Wrangler:
--- Quote from: southendmd on February 23, 2010, 07:54:48 pm ---Tired of the same old veggies? Here are some ideas: one--a new veggie, and the other--a new twist on an old favorite.
Braised Fennel
Fennel, aka anise, is a lovely versatile veggie. Sliced very thinly, it adds an aromatic sweet crunchiness to a summer citrusy salad. However, the familiar licorice flavor is mellowed by braising. Trim and core a fennel bulb, and slice thicker, about 1/4 - 1/2 inch. Sauté on med-high heat in a little olive oil for a few moments. Turn the heat down to low, cover with liquid--water or broth (mushroom broth adds a lovely earthiness, if you can find it). Simmer covered for about ten minutes, until soft. Serve!
Grated Zucchini
The poor, pedestrian zucchini. Long maligned as a boring, bland, summer veggie. No more! It has a relatively thick skin that gives it a longish shelf-life. It's high in water, so it can take on flavors. This preparation was a revelation when I first had it. Could it still be zucchini? So, grate it coarsely with the biggest holes on your box grater. I like to season it with a combination of salt and pepper, then add ground cumin and coriander (you can pretty much add any herb/spice you like). Sauté over medium heat with a little olive oil. It essentially steams itself. Turn occasionally, it cooks very quickly. Grated, it as a nice texture, and can easily replace carbs such as rice or pasta.
--- End quote ---
I'll skip the fennel, thanks, but the zucchini sounds kind of good. :)
Front-Ranger:
Other good veggies are sweet potatoes and eggplant (I think it's called aubergine in Europe), both of which can be sliced thin (I use a cheese slicer) and made into chips. Last nite for a party I made sweet potato chips, and they were a big hit. I just dipped each one in very hot oil briefly and dried them on paper towels, applying a little sea salt afterwards. Someone told me you can do the same thing with eggplant. Any slices that were malformed, I ate raw. They were just as delicious as the cooked ones!!
I am really enjoying all kinds of raw vegetables lately. This snow is making me have a craving for them. I like my veggies crunchy. I'm eating sweet peppers of all colors, broccoli, cucumbers, mushrooms, celery, carrots, baby spinach, and white radish. I get them at the Oriental grocery store. Instead of a dressing, I use a dip, sparingly. Good dips are Greek cucumber sauce and spicy peanut sauce. I get the peanut sauce in a bottle, but for the cucumber sauce, I use Mountain High original fat-free yogurt which I drain in a colander overnight (you'd be surprised at the amount of water it releases) and two cucumbers which I also drain of excess water after salting (rinse the salt off afterwards). I chop up the cucumbers with a large clove of garlic, a dash of lemon juice, and some black pepper in a food processor, then add 3 cups of yogurt or however much is left after draining. Lastly, I crumble up a handful of dried mint from my garden!! It's heavenly!!
Gotta go work out now and try to lose one more pound before Monday!!
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