| uberfatmommy
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This is my second journey with SBD. I had great results with the first-time round, but I was on a honeymoon mission and didn't stick with it after vacation.
Hubby are getting back on the wagon with the intent of slow and steady and ongoing improved health, rather than just weight loss. I am 224 now and hope to be 140-150 by October 2009.
One thing I remember is getting soooooooooo tired of salad and finding salad dressing that even tasted good that was SB friendly.
What are some of you non-salad (you have to be out there) people eating for lunch and still getting your veggies? I pretty much like all meat and fresh veggies (except tomatoes), so I'm pretty open in that respect. Just looking for ways to jazz it up a bit to keep excited about eating like cave men.
I do LOVE to have a small salad with dinner and it's a great way to get that extra cup of veggies, and I usually splurge then with bleu cheese dressing which is my favorite!! |
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Mon Apr 14, 2008 9:31 pm |
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| ladybugnessa
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well i've found lots of dressings that work for me that meet the guidelines. or you can make your own... salsa mixed with greek yogurt is yummy...
also i put capers and feta on most of my salads... yummy....
i've looked high and low for a blue cheese dressing that meets the SBD requirements... my DH love blue cheese dressing... i've had very little success...
that being said ROASTED VEGGIES are wonderful and even ok leftover at lunch... |
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Mon Apr 14, 2008 9:39 pm |
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| Magna
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Almost any vegetable can be delicious when sauteed - you can cook it right alongside the meat. Today I'm having baby pattypan squash. Other favorites: mushrooms, pearl onions, sugar snap peas, asparagus, artichoke hearts, green beans, zucchini, red peppers, and eggplant. Other tasty favorites: celery with natural peanut butter, braised German-style red cabbage (cook it without sugar, and without apple for P1), cucumber with mint and NF Greek yogurt.
Cooked tomatoes are also a vegetable, so you can serve spaghetti sauce or tomato sauce (with no added sugar) on other foods. For example, top a chicken breast with tomato sauce and some lowfat mozzarella and microwave for a shortcut version of chicken cacciatore.
I notice you mentioned eating like cavemen - are you also following the "caveman" or paleolithic diet? You could probably follow both that diet and SBD at the same time, but your choices would be limited unless you're following one of the more lenient versions of the paleolithic diet.
http://en.wikipedia.org/wiki/Paleolithic_diet |
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Mon Apr 14, 2008 9:58 pm |
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| uberfatmommy
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I was being mostly tongue-in-cheek about eating like cavemen. We are also 99% gluten-free (except for my bleu cheese indulgence), so between that and the SBD, I don't think I could add any other "plan" in.
That is a GREAT point about the spag/tomato sauce! I will eat that (don't like raw tomatoes). I will suck down a can of V8 in the mornings, too. Breakfast is the easiest for me: canadian bacon, two boiled eggs, and one V8 low-sodium. If I still feel hungry I sneak in a string cheese.
I cannot cannot cannot cannot have my fruits or grains at breakfast or else I eat all day, and try to save them for dinner and dessert with some brown rice or fruit/cool whip lite. About 3 days before P2 I start obsessing about which P2 foods I'm going to add in and when! |
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Mon Apr 14, 2008 10:09 pm |
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| whirled peas
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I really can't remember the last time I had a salad. I'm really just a fresh veggie or steamed frozen veggie kind of person.
Magna mentioned a few great ones. My standard produce buys each week include cucumbers, snap peas, cauliflower (raw and steamed), carrots (Phase 2), and grape tomatoes (I know you don't like them....but ohhhhh, so good.) The steamed frozen ones are broccoli, green beans, brussel sprouts, edamame, and spinach....all are great with Smart Balance, salt/pepper. Mmmmmm.
Don't try to stuff down 2 cups of brussell sprouts down for a lunch veggie serving. Go for 2 servings, which would be a cup or so. :D |
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Tue Apr 15, 2008 2:31 am |
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| uberfatmommy
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whirled peas wrote:
Don't try to stuff down 2 cups of brussell sprouts down for a lunch veggie serving. Go for 2 servings, which would be a cup or so. :D Haha. I must have misread 2 servings for 2 cups. :lol: I'd be on veggie overload.
Dinner is easy because we do a side-salad plus a steamed veggie like green beans, peas, broccoli, or asparagus.
Lunch is tricky getting those extra veggies in. If I can sneak in tomatoes in the guise of sauce plus a fresh veggie (I like crunchy food) then I'll be good.
Thanks so much for your help! |
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Tue Apr 15, 2008 3:54 am |
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| recipelover
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I make quite a few different vegetable salads instead of lettuce salads. For example, my favorite no lettuce salads:
Red Radish Cucumber Apple Salad
Cauliflower Pea Salad
Pepper Pea Salad
Roasted Asparagus & Yellow Pepper Salad
Overnight Coleslaw
Broccoli Salad
Tomato Salads
and more
See my recipe summary sticky for the recipes. Just scroll down to the Salad section and look around. There are so many different ones that it should help give variety to your meals.
And, in fact I am having company for lunch tomorrow and plan to make the Pepper Pea Salad and the Radish Cuke Apple Salad and a non-SB cold corn salad to serve with chicken. And, one of the women coming to my lunch fell in love with the Overnight Coleslaw mentioned above and serves it to her family for their gatherings. |
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Tue Apr 15, 2008 12:54 pm |
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| ladybugnessa
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uberfatmommy wrote: whirled peas wrote:
Don't try to stuff down 2 cups of brussell sprouts down for a lunch veggie serving. Go for 2 servings, which would be a cup or so. :D Haha. I must have misread 2 servings for 2 cups. :lol: I'd be on veggie overload.
Dinner is easy because we do a side-salad plus a steamed veggie like green beans, peas, broccoli, or asparagus.
Lunch is tricky getting those extra veggies in. If I can sneak in tomatoes in the guise of sauce plus a fresh veggie (I like crunchy food) then I'll be good.
Thanks so much for your help!
sweet peas (the small green rounds peas) are a starchy veggie in phase 2 and not allowed in phase 1...
as for brussel sprouts.. I can easily eat 2 cups worth the way I make them... love my veggies.... |
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Tue Apr 15, 2008 1:07 pm |
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| carolie
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ladybugnessa wrote:
i've looked high and low for a blue cheese dressing that meets the SBD requirements... my DH love blue cheese dressing... i've had very little success...
Litehouse brand has many great dressings that fit sb guidelines, including several blue cheese ones. I've used several of them, including the blue cheese, and really like them! Unfortunately the website doesn't list the ingredients and I don't have one in my fridge at the moment to copy from, but it does list the nutritional info which shows the fat and low sugar content in many of the varieties. Not sure if there are any places near you that might sell it but could be worth a look. :)
http://www.litehousefoods.com/products_list7.asp?cat=Dressings&flavor=Bleu%20Cheese&cols=3 |
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Wed Apr 16, 2008 4:24 am |
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| Glitter
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| Newmans Lite Balsamic Vinagarette and Olive Oil and Vinegar are a staple in our house - very tasty. |
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Wed Apr 16, 2008 10:25 pm |
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| ladybugnessa
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carolie wrote: ladybugnessa wrote:
i've looked high and low for a blue cheese dressing that meets the SBD requirements... my DH love blue cheese dressing... i've had very little success...
Litehouse brand has many great dressings that fit sb guidelines, including several blue cheese ones. I've used several of them, including the blue cheese, and really like them! Unfortunately the website doesn't list the ingredients and I don't have one in my fridge at the moment to copy from, but it does list the nutritional info which shows the fat and low sugar content in many of the varieties. Not sure if there are any places near you that might sell it but could be worth a look. :)
http://www.litehousefoods.com/products_list7.asp?cat=Dressings&flavor=Bleu%20Cheese&cols=3
OH I love their salsa ranch! i know the brand well! thanks! |
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Wed Apr 16, 2008 10:31 pm |
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| flipperandme
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| When Im home for lunch I normally eat a bowl of chilli (loaded with celery, peppers, mushrooms, zuchini, tomatoes etc) it helps break up the salad boredoms. |
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Sun Apr 20, 2008 6:06 pm |
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| LibbyD
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One of my favorite lunches (which I make lots of so I can eat it all week) is a bean/chili dish with a side of cauliflower-mock potato salad. And I'll sprinkle some cheese on my chili. I add all kinds of veggies to my chili (onions, carrots, tomatoes, garlic, etc.).
This is a delicious lunch or dinner and so filling too.
I'll vary it somewhat during the week by putting the bean/chili in an SBD tortilla with cheese. Or add celery sticks with cheese in them as a side.
And if you enjoy root veggies then you'll love this bulky and delicious salad which is a meal unto itself, though also great with a piece of chicken breast to accompany it. These roasted veggies (without the arugula) are also great in a morning omelet with a little goat cheese melted on top.
This recipe hails from an Australian magazine called, 'Sumptuous'. Sweet potatoes and fennel are a good source of vitamin A, C, B6, iron, potassium and fiber. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise. I sometimes add pearl onions, roasted red bell pepper and/or chopped turnips to this recipe as well.
Roasted Fennel, Chilli and Sweet Potato Salad
Serves 4
2 small fennel bulbs, quartered
1 sweet potato, peeled and cut into 1 inch pieces
4 whole large red chillies
1 head of garlic
zest from 1 lemon
olive oil for cooking
sea salt and freshly ground black pepper
1 bunch of arugula salad leaves
2 tablespoons pumpkin seeds
2 tablespoons balsamic vinegar
4 tablespoons olive oil
Preheat oven to 350 degrees. Place fennel, sweet potatoes, chillies, whole garlic cloves and lemon zest in a bowl. Drizzle with olive oil, salt and pepper and mix until coated. Spread on a tray and roast until vegetables are tender and have caramelised a little (about 20 minutes). When cool, mix with the rocket and pumpkin seeds, dress with balsamic vinegar and olive oil.
The Culinary Chase's Note: We're not big on pumpkin seeds so I omitted this. Cook the garlic in its skin and remove skin after finished cooking. I sliced a couple of the cooked garlic cloves and left some whole to toss into the salad. The cooked garlic will taste sweet and the flavors from this dish were amazing. A bit of heat from the chilli peppers was softened by the sweet potato and the unique, aromatic taste of fennel (hints of licorice and anise). |
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Thu Apr 24, 2008 2:26 am |
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