Whatcha Eating Today VSGers? Monday, 1/29/2018

Good morning, all! I had a lovely weekend with my mom and am all packed up and ready to head home shortly. This is going to be a ridiculous week for me with school work and I've pretty much just accepted that I'm going to be angry for the next five weeks due to an idiot of a professor. (The prof actually marked a T/F question wrong for me, even though it was a direct quotation from a textbook, and then asked me to define "private" before they'd review my answer. WTF.)

Today is Erin's reconstructive surgery, so my fingers will be crossed for her and her medical team!

QOTD: What was the last delicious thing you cooked? Will you please share the recipe with us? (I'll post mine in a reply.)

1: protein shake
2: depends on what's in the fridge when I get home
3: Pork Loin Forestiere (pork with a mushroom sauce), roasted brussels

liquid and vites: on track
exercise: yoga at home

How about you?

Two weeks ago I made this recipe from The Immigrant's Cookbook. Art wished I had doubled it. It was delicious. My changes were the entire container of spinach (I think that was 5oz) and an entire can of coconut milk (13.5 oz). Otherwise I followed the recipe as written!

Lentil and Spinach Soup
Servings: 4 servings

Ingredients:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 medium red onion, chopped
2 large garlic cloves, crushed
1 teaspoon ground ginger
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 small tomato, chopped
1 cup (7 oz / 200 g) yellow or red lentils, rinsed and drained
3 cups (3 1/2 oz / 100 g) fresh spinach leaves, washed and chopped, or 1 cup (5 1/2 oz / 150 g) frozen chopped spinach, thawed
1/2 cup (120 ml) coconut milk
salt
2 tablespoons chopped fresh cilantro (optional)

Directions:

Heat the oil in a large saucepan over medium heat. Add the cumin seeds - they should sizzle upon contact. Add the onion, garlic, ginger, garam masala, and turmeric, and cook, stirring constantly, until the spices are fragrant, about 1 minute. Add the tomato and cook for another 30 seconds.

Add the lentils and 2 cups (480 ml) water, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer gently until the lentils are tender, about 15 to 20 minutes. Check after 10 to 15 minutes and add up to 1 cup (240 ml) more water if you want the soup to be thinner. If you prefer a smooth soup, purée the mixture using a hand blender

Stir in the spinach, coconut milk, and salt, to taste. Cover, and simmer until the spinach is cooked, about 3 minutes more. Serve hot, garnished with cilantro, if desired.

Good morning! Best of luck to Erin. I hope goes smoothly for her!

QOTD: My recipe is below (posted previously). I made it last weekend and it was wonderful. It took me 1.5 hours to prep (with a lot of pan washing). According to MFP: 8 oz serving: 286 calories, 21.4 G protein

1 year, 10 months post-op

B: eggs, cottage cheese and Canadian bacon

L: Tuna salad, pickles and cottage cheese

D: Grilled chicken and veggies

S: Halo Top ice cream

Good morning, sleevers.

QOTD: I haven't cooked much lately so I am going to pass but will enjoy seeing others' recipes.

B: mixture of ground beef, scrambled eggs, peppers and onions, iced coffee

L: hummus with yellow peppers - it's a peppery kind of day, lol

D: my daughter is bringing over enchilladas - so probably 1/2 an enchillada

E: first day back to work after TT - so probably not. I expect to be tired.

L/V: on track

Good morning everyone! It's another beautiful sunny day out for me and I can't wait to go for my lunch walk before it starts getting cold again :(

QOTD: The last truly delicious thing I cooked is my Chicken Taco Bowls that I eat for lunch almost every darn day. I'm a texmex addict!

4oz Chicken Breast cut into tiny cubes cooked w/ chicken taco seasoning. Place 2oz in a bowl with 1 heaping TBSP Black beans, 1 tbsp corn kernels, 2tbsp chunky salsa and top with a tiny sprinkle of cheese and/or sour cream. Eat as is or serve with some high-protein chips and/or avocado (e.g. Beanitos)

Cal: 160 Protein: 25g Carb: 6g (Without chips)

Today's Meals

B: 1 hard boiled egg, 50g Peameal Bacon, 1 Babybel Mozza

L: Chicken Taco Bowl (as above), 5 Beanitos Chips

D: 3.5oz sweet Italian sausage, 3-4 green beans

S1: 1 Babybel Mozza, .5oz Kolbassa

Totals:

Cal: 692 Protein: 80g Carb: 21g

Looks good!

Ugh, idiot professors are the worst! :/

This is my first full week back at work, and I am...not excited about it. I don't love my job. But I just got my insurance co-pay for my surgery, and I only have to pay $450 of the $47,000 total surgery cost...which is why I am still at my job. Plan to start job searching in earnest next week, now that the surgery is out of the way.

QOTD: I haven't been doing too much proper cooking the past month or so since surgery, as I've been mostly keeping things simple. However, I did make the Loaded Cauliflower Mash from theworldaccordingtoeggface, which was delicious, and a half batch of this Crack Chicken with rotisserie chicken breast that was also really tasty!

M1: Premier Protein + Cold Brew

M2: Rotisserie Chicken Breast + Laughing Cow Wedge + Cucumber Ranch Dressing

M3: Cottage Cheese

M4: Grilled Turkey + Dill Havarti Roll-Ups

M5: 1/2 a Protein Bar

Good day, all! Seriously cold again here...brrrrr.

QOTD: Pizza Casserole-- recipe here: https://kalynskitchen.com/low-carb-deconstructed-pizza-casserole/

B: Smoked pulled pork, coffee w/cream and xylitol

L: Keto chili w/cauliflower rice

D: Prob the yogurt I was out of for breakfast, with peanut butter and more coffee w/Cream and xylitol

Water and vites on track

Good morning! I'm still in a bit of a funk, but I'm trying to power through it.

No recipes, sorry! I've been keeping it pretty simple for the most part (baked tilapia, crockpot chicken, Greek Yogurt, etc.) I did cook a slightly modified version of Ladyblu's stuff poblano peppers recently, and they were QUITE delicious. I made three whole ones and had halves for DAYS. :-) I believe she posted the recipe on the recipe forum. Now I want one for dinner, lol!

B: string cheese and 2 oz. of canned salmon with dill

L: Atkins protein shake (WALMART WAS OUT OF PREMIER and these were the only other acceptable ones, even with the higher fat content)

D: Taco bowl (lean ground turkey, pinto beans, stewed tomatoes, lowfat cheese, rf sour cream)

Snacks: babybel cheese, coconut greek yogurt

Happy Monday!

QOTD: Butter chicken:

• 1.75 cup, Unsweetened Almond Milk
• 3 tbsp, Tomato Paste
• 2 tbsp(s), Garlic, raw
• 3 tsp(s), Spices, turmeric, ground
• 2 tsp, Spices, ginger, ground
• 2 teaspoon, Sea Salt
• 1.50 tsp, Spices, chili powder
• 1 Tsp, Cinnamon
• 10 second spray, No Stick Vegetable Cooking Spray
• 1.50 medium (2-1/2" dia), Onions, raw
• 28 ounce, Chicken, Thigh, Meat Only, Raw

Combine all spices and coat chicken. Set aside. Saute garlic and onion until soft in cooking spray. Add chicken to pan and brown. Add almond milk and tomato paste and simmer for about 20 minutes. Enjoy!

Makes 10 servings 158 cal, 5 grams fat, 8 carbs, 3 fiber, 21 grams protein.

M1: Coffee, PP vanilla, miralax X 2

M2: Sirloin strip and a Tbsp of chicken tomatillo chili

M3: Sirloin strip and a Tbsp of chicken tomatillo chili

M4: Skipping

M5: LO brisket with mushroom gravy (noodles for family)

S: Jerky or other protein forward snack if needed

E: More cleaning.

Water/Vits: on track