So...whats for dinner?
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Had a late-night carb binge--albeit mostly labeled keto-friendly--again last night (sigh). The calories ingested when I'm not burning them is becoming a massive problem. Even when I do consume things with sugar or starch, it's not for the sweet taste alone (I wouldn't go near hard candies, much less a spoonful of honey or sugar) but for the specific flavor (usually dark chocolate or pistachio halvah, or whole wheat) and texture (low-carb wholegrain toast, bran matzo, not chips or non-keto white bread). Nuts just don't cut it. I think subconsciously I am comforting my pain by indulging my sensory preferences. (There was a study a while ago that put normal weight and obese people in a room for half an hour, then 2 hrs. afterward asked them to describe whatever they recalled about the room; the obese people mentioned far more detail--specific colors, shapes, fabric textures). Meanwhile, I have gained 6 lbs. since Aug.--also due to the four back attacks keeping me from even the slightest exercise. Weighing (pun intended) whether to postpone the appointment or go and come clean as to what's happening. I've been in denial, because my size 10/M clothes (and size S sweats) still fit.
Bob will get home late tonight, so I'm on my own for dinner. Will pan-sear a salmon burger on a keto bun with lettuce, tomato & onion; with a side of spinach & tomato salad. Brunch was a WholeFoods ham/gruyere "egg bite" (basically a table-hockey-puck-size crustless quiche). I notice that on nights we dine out, I tend not to binge late at night.
We're going to host T-giving dinner (first time since 2018) at the Signature Room--so far 11 people (us included) are coming. Gordy is the wild card--he's working that day but may be able to shift his hours to late afternoon. Our HK & her DH are also wild cards due to his health--half the time they back out at the last minute. I will mention that to the restaurant when I have to confirm a final headcount 72 hr. in advance so I don't get dinged $40 each for them as no-shows. (They're also making dress code exceptions for Bob & another senior-citizen guest, who have bad feet and need to wear sneakers, per podiatrists' advice--she doesn't even own regular shoes).
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Breakfast was a almond flour pancake topped with yogurt, berries and chopped walnuts.
Lunch was a wheat pita stuffed with hummus, grilled chicken and roasted onion & red/orange bell peppers and a baked tomato.
Dinner (which I had been skeptical of because the pairing makes no sense to me) was a cod and potato casserole with tex-mex red beans. It was good though.
Snack will be yogurt with raisins and sprinkled cinnamon.
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Those photos of yours always make me hungry!
For lunch, I made salmon melts on naan bread with a side salad. Dinner was a purple potato/arugula frittata. Turned out much yummier than it sounds. Leftovers tomorrow.
I am having labs done in November, along with doc visits (not related to breast cancer) and I'm severely freaking out. DH's labs came in and he is stable, so that is some relief. If I had potato chips in the house, I am convinced I would stress eat. I did have some dark chocolate, but that's "health food." LOL
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Wally - good news on DH's labs. Hope yours come back good too. And I totally agree - dark chocolate is health food!!!
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The pictures are fantastic! Today for breakfast a protein bar, lunch was cottage cheese with peaches and I'm thinking a poblano soup for dinner.
Last night I made a pork roast. My mother's recipe. Put the roast in a Dutch oven, cover with Ms. Dash, about 1/2 cup unsweetened applesauce and sauerkraut. This is also really tasty with a field roast (veggie roast). I had intended to add some more veggies the last hour, but my acupuncture appointment had me running behind. It was as good as I remember.
Hope everyone has a splendid day.
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Thanks, Minus. I wish ranting about it made a difference. Better, if stress made me healthier, I'd live forever, LOL.
We had the leftover frittata. I topped mine with salsa for some zinginess. I made brown-rice rice pudding and cannot wait. I tweaked a recipe that our neighbor used to make and bring over. It smells too good. I tell myself the brown rice is a whole grain serving
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Today was the 2nd of two power burn days per week.
Breakfast was odd, spinach and Canadian bacon.
Lunch was a beef bullion and vegetable soup and a 1/2 banana with peanut butter.
Dinner was Kabob’s but I had no wooden skewers were gone and the metal ones were packed up months ago, so it ended up a medley with whole grain penne and lightly sautéed zucchini.
I used a grill tray, so my chicken turned out looking like meat dominos.
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Yum, Illi! Cod & potatoes are a common pairing in Portugal.
Fried egg, nuked bacon and keto cinnamon toast for brunch. Tonight will be buffalo wings, celery sticks, and blue cheese dressing--customary dinner the night before a manicure.
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Mae - Looks delicious as always & I had a nice chuckle about the "meat dominoes"
Wally - I know brown rice is healthier, but I just can't get into it. If the rice pud works, I'd like the recipe. But only if you really like it.
Yesterday's meal was a HUGE Cobb Salad at Pappadeaux with my ex-DH - mixed lettuces, shrimp, avocado, tomato, egg, bacon, blue cheese, sweet onion.... I picked out all the shrimp at the restaurant yesterday & the avocados since they would have turned brown. Today I ate the other half of the salad after tossing in a bunch of sunflower seeds & some black olives.
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Minus, I'll post the recipe tomorrow..as given to me and then how I tweaked it. I confess I have hated brown rice most of my adult life...until I tried short grain. I'm now in love.
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I grew up eating white rice. A lot of white rice, with beans, gravies, jambalaya. The change to brown rice didn't happen fast but now I enjoy the brown rice I cook. I shop for good rice, brown basmati, brown jasmine. I ignore the directions and measure 1 cup rice and 2 1/2 cups water, add butter or olive oil and 1/2 tsp salt. Occasionally other flavoring. Bring to a boil and steam on lowest fire for 30 minutes. Let it sit for a few minutes. Then fluff. It's delicious. I use the same sauce pot!
One of the Hello Fresh meals including rice called for sauteing finely diced onion and then adding the rice and water. That was good but I'm normally too lazy to take this extra step.
MN is wild rice country. It's common for some of the Indian tribe members to harvest the wild rice and sell it. I've tried cooking it and am not a big fan. The wild rice seems to explode and break up. MN folks make wild rice soup and wild rice hot dishes.
I enjoyed last night's homemade Mexican dinner, a sort of fajitas meal. I used some of the jarred Goya Recaito in a mixture of ground beef and black beans. Sauteed sweet onions and red bell pepper. Made a guacamole with very ripe avocados, diced tomato, lemon juice and mayo. Crumbled some Mexican cheese. Heated white corn tortillas in an iron skillet. Got out the sour cream and jarred salsa.
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Here is the rice pudding recipe as was given to me by a neighbor in WI that used to bake it around the holidays, then bring us two big pans of it. I PUT MY CHANGES IN CAPS.
To start, I had no raisins, so I added chopped prunes (helps with bones too!); I added a splash of rum. I do not think the rum and lemon juice together show their best selves; I'd use one or the other--the rum was my own addition. It reminded me of egg nog or creme brulee without the brulee, I also used all 1/2 & 1/2 as we never have milk in the house. I was stingy with the 1/2 cup sugar...did not use the full amount but close. It was sweet enough for us.
the recipe:
Baked Rice Pudding
1/2 cup uncooked regular rice ( I used Arborio) I USED SHORT GRAIN BROWN RICE AND COOKED IT THE DAY BEFORE FOR RESISTANT STARCH.
1 cup water
1/2 cup sugar
1 T cornstarch (I OMITTED)
dash salt
2 eggs
2 1/2 cup milk ( I use part half and half and part milk) I USED ALL 1/2 & 1/2
1 tablespoon lemon juice
1/2 cup raisins (I USED PRUNES, CHOPPED)
Stir together rice and water in a saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed.
Heat oven to 350 degrees. Blend 1/2 cup sugar, the cornstarch and salt. Beat eggs slightly. Add eggs and milk to sugar-cornstarch mixture; stir well with a whisk. Stir in rice, lemon juice and raisins. (note--I often forgot the lemon juice---is good either way). Pour into ungreased 1 1/2 qt casserole. Place casserole in a pan of very hot water (1 inch deep). Bake about 1 1/2 hours {MINE BAKED IN ABOUT ONE HOUR], stirring occasionally or until pudding is creamy and most of the liquid is absorbed. Remove casserole from the oven but not from the pan of hot water.
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Thanks for the tip about the Brown rice Carole. I'll try again.
And thank you Wally for the brown rice pudding recipe. My Mother always made rice pudding on the stove top in a double boiler. This will be an interesting change using the oven.
Went to the Hare Krishna temple restaurant for lunch today with 2 girl friends. It was their first time. Three days a week it is vegan only. Today was vegetarian. I really liked 3 of the 4 main dishes - spinach dish (Saag Paneer), potatoes & green pepper with curry in coconut milk, a cut vegetable dish w/tamarind. The chick pea dish was OK but not my favorite. Desert was Havlah w/coconut & pineapple (likely Seminola based rather than crushed sesame seeds) and (wait for it...) ... Rice Pudding with golden raisins and cashew nuts. (My BFF guessed pistachios. I guessed pine nuts. Both wrong.) It had more of a 'soupy' consistency but delicious. Huge bowls of mixed greens and at least 20 chopped or shredded salad ingredients, and of course Chapati and Papadum.
No dinner for me.
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Hope you enjoy the recipe and of course, feel free to tweak it to however your preferences lay. Those Indian dishes sound wonderful. I'm convinced my home made palak paneer never does justice.
It is a gorgeously overcast, drizzly off/on rainy day. We need rain so badly and thrilled to have it. The mountains outside our kitchen window had snow on the peaks. A first in a year. The whitecaps in the strait are fun to watch. Shocked to see little boats when there is a gale warning.
Instead of DH grilling Italian sausages (weather), I finally chopped a head of cabbage, red onion and put that in the oven for 1/2 hour; then I dotted it with butter and lay the sausages on top of the cabbage for another 40 minutes.I threw in some pre-cooked purple potatoes. Perfect. Leftovers tomorrow but I also cooked up a pot of Gigante beans, anticipating the leftovers.
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Made guacamole today with one huge avocado and an envelope of Frontera's guacamole mix. (Basically a mild salsa verde with tomatillos & jalapenos, 0 net carbs). Spread it on low-carb toast for brunch, with a chopped small tomato & minced shallot, topped with an olive-oil fried egg and Alessi Avocado Toast seasoning.
Last night I nuked 6 small Kroger frozen hot wings ("3-Pepper Blend"). They were the only precooked wings I could find that weren't breaded. (Nobody around here has the bone-in Tyson Any'Tizers any more)-- I was thinking I'd need to add more protein, but I bit into one wing and hoo-boy was it ever HOT! My mouth & throat were on fire--it'd been months, maybe over a year, since I'd had anything that spicy. I used 2 ribs' worth of celery sticks and 2 Tbs. of blue cheese dressing (with crumbled Roquefort). Normally, I have leftover dressing after finishing the celery, but this time was exactly the opposite.
Tonight I pan-seared mahi mahi, served it over baby arugula, and accompanied it with sauteed asparagus & red peppers.
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Breakfast was a small bowl of whole grain cereal with almond milk and yogurt with raisins.
Lunch was a mini pita pizza (yay cheese!) topped with roasted red/orange bell peppers and onion with a side salad.
Dinner was Curry chicken with a bulgur/roasted veg mix.
Today’s snack was peaches with a yogurt/vanilla/cinnamon dip and the treat is dark chocolate.
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Mae - I so admire you sticking to the diet. Hope you get the results you want - for DH right? The food actually looks pretty good.
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Minus, I’ve been very good, I haven’t even snuck a skittle or any of my go to candy. DH is struggling with the smaller portions, me, not so much after so long eating next to nothing last year. Results are great so far though. We’re cutting the week a day short since DH is heading to the cabin for a few days.
Results from the diet tomorrow.
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Last night's dinner was salmon topped with a yogurt/dill/mustard mixture and cooked in the oven and mashed potato salad. The salmon was slightly overcooked and the potato salad had a bit too much yellow mustard. Not an A plus dinner but ok.
We're having a fall day today. Sunny and cool.
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2 day diabetic diet results (6 days). Well, I was right, DH can have carbs and fruit, in small portions.
His pre 2DDD morning glucose was 166, which had dropped to 135 after the 1st day and remained in the 124-141 range while eating breads, grains, pasta and fruit. He also lost 6 lbs.
I lost 10 lbs.
We will start week 2 when DH gets back from a short trip. After that is free range/self planning, which I plan to continue, with some modifications.
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Tonight was seared chicken, Knorr chicken pasta, sautéed Swiss chard and roasted turmeric cauliflower.
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Tonight's "dinner" was a piece of the homemade pumpkin pie. I'll make up for it with a 6-7 mile run tonight (when it gets below 95F degrees).
I must be one of the odd ones as I prefer brown rice.
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Good to see you Eric. How's your MIL?
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Wow, Illimae. Great results from the eating plan. Congratulations to your dh for acting to lower those sugar numbers.
Dinner last night was supposed to be a ribeye. But when I inspected the thawed packet, it was loin lamb chops. When dh inspected the gas tank for the grill, it was empty. So I cooked the chops on the stove top in a hot cast iron skillet and finished in oven. Sides were steamed asparagus and tossed salad. Condiment was mint jelly.
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Carole - great story - surprise lamb & no propane. I took NY strip steaks out of the freezer last night for today. Hope that's what they really are.
Mae - adding to Carole's congrats,. Those are really impressive results.
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I am making this tonight because stews taste better the next day. At one time October 31st was the Celtic New Year and the Pagan holiday of Samhain. In honour of my Celtic ancestry I am making a pork shoulder in the Instant Pot with lots of onions, garlic, red wine, herbs from my herb patch. It will sit over night and I can scrape the fat that has risen and solidified before I reheat. Tomorrow I will be serving it with colannon, balsamic roasted pearl onions and carrots. Not sure if I'll roast them as well. I like them better than boiled or steamed.
A Goddess frequently referred to at this time of the year was Cerridwen One of her totem animals was a pig. EEK - should I be eating a Goddess' animal?
In Welsh legend, Cerridwen represents the crone, which is the darker aspect of the goddess. She has powers of prophecy, and is the keeper of the cauldron of knowledge and inspiration in the Underworld. It was said she stirred the souls of the Dead into her cauldron and gave them rebirth. I reckon that is one of reasons why the witch and the cauldron are associated with each other.If it looks as good as I know it will taste I will post a picture.
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I'm going to make a cheese, pepperoni, sausage, mushroom and onion pizza but will make a socca crust.
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Had to look up socca. I love learning new things!!!
Elderberry - I'm going to celebrate Samhain too.
Edited to add - yes my defrosted meat was two delicious New York steaks. Served with steamed spinach and (hear, hear) brown rice. Actually I cheated. It was a "Seeds of Change" package of quinoa & brown rice - nuke for 90 seconds.
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Tonight was a special treat of crunchy onion chicken, corn on the cob and a successful first attempt at Mojo potatoes from Shakey’s Pizza Parlor, if anyone remembers that old place. It’s all so delicious, especially the butter on the corn.
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Illimae, I used to *heart* Shakey's!!!!!
Can you share the recipes for the 'tators and chicken?
So happy to hear your DH's labs are improving. I swear, the longer I was a practicing dietitian, the more confounded the human body was to me!
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