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Weight Loss Forum / General Topics / March 2004My new "supermeal"
Onion man is back, but with spinach added. Here's my meal 5 (out of 6):drink: 1 glass grapefruit juice (8 oz). meal - 1 onion (fist-sized) added to 4 oz spinach added to 8 oz Acme brand Fiesta blend veggie mix (high in beans) added to 1 cup Cento brand pasta sauce. How? First I cook the spinach for 3 minutes in the micro. Then I cook the veggie mix with the pasta sauce - 9 minutes micro - stir once. Meanwhile I cook the onion - saute with Pam. So what's so "super" about my "supermeal?" It combines many superfoods in sizable quantities - spinach, beans, tomatoes. It includes superfood honarable mentions - onions and garlic (powder). In one meal I get more than enough veggies for the whole day; and around 30 g of fiber. The onion is continuing to give me vivid dreams and clearer sinuses. I've had this meal for six days now - and it's reasonably tasty, and, of course, very filling. Of course, any romance has to occur before this onion meal! > Onion man is back, but with spinach added. Here's my meal 5 > (out of 6):drink: 1 glass grapefruit juice (8 oz). meal - 1 [quoted text clipped - 13 lines] > - and it's reasonably tasty, and, of course, very filling. Of > course, any romance has to occur before this onion meal! Hope you have a hood vent on the stove! Just an aside, my nutritionist told me that nuking veggies strips *most* of the anti- oxidents from them. I have not independently verified this, but just thought I'd pass it on. She said steaming them is the best way. > Onion man is back, but with spinach added. Here's my meal 5 (out of > 6):drink: 1 glass grapefruit juice (8 oz). meal - 1 onion [quoted text clipped - 11 lines] > of course, very filling. Of course, any romance has to occur before > this onion meal! Garlic powder??? You've got all those fresh ingredients and you used powder? Use fresh garlic! Also, try adding fresh basil leaves, stirred in at the last minute, or fresh cilantro. And, add strips of red bell pepper, there's more Vitamin C in those babies than nearly everything else. And, if you add strips of lean beef or chicken, there's a meal!!! Martha Fresh garlic - whoa! Godzilla breath! I guess I could try some cooked garlic. I will try basil leaves - thks! > > Onion man is back, but with spinach added. Here's my meal 5 (out of > > 6):drink: 1 glass grapefruit juice (8 oz). meal - 1 onion [quoted text clipped - 20 lines] > > Martha Brad Sheppard wrote > Fresh garlic - whoa! Godzilla breath! I guess I could try some > cooked garlic. I will try basil leaves - thks! Garlic is garlic Brad, breath-wise. As you cook fresh it becomes sweeter and sweeter. Powder is just not as good.  SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > Fresh garlic - whoa! Godzilla breath! I guess I could try some > cooked garlic. I will try basil leaves - thks! You're cooking it, it will mellow out. Garlic powder has nothing in it; fresh garlic is a superfood. Separate the cloves from the head. Smash them with the flat part of your knife (always, always, always use a very sharp knife). The peel will slip away easily. Then you can chop the cloves into tiny pieces. Stir-fry them quickly and at high heat, or they will burn and taste terrible. Also, add black pepper and a little salt (just a little, it helps with the taste). There you have it, you're a cook. : ) Cooking involves layering of tastes, the veggies, different seasonings, liquids, etc. You can experiment and try different things, and hey, you might want to invest in a decent cookbook, such as Joy of Cooking. Another way to make incredibly tasty garlic is to bake a whole head of garlic on a cookie sheet for 45 minutes to 1 hour at 350 degrees. Squeeze the cloves out of the head. They will be as mellow and creamy as butter, seriously. Eat on veggies such as artichokes or french bread. Martha In article <w0v3c.93327$aH3.2835757@bgtnsc04-news.ops.worldnet.att.net>, MH <bastzine@worldnet.att.net> wrote: > > Fresh garlic - whoa! Godzilla breath! I guess I could try some > > cooked garlic. I will try basil leaves - thks! [quoted text clipped - 7 lines] > Also, add black pepper and a little salt (just a little, it helps with the > taste). And don't forget that roast whole garlic is also delicious and nutritious. There is an old folk tale about warding off death. Eat lots of garlic and when the Angel of Death visits, open your mouth wide and say "Hello Angel of Death". The garlic breath will drive it away. SignatureDiva ***** The Best Man for the Job May Be A Woman Martha, OK, you sold me. I do believe garlic is a "superfood." I just hope my wife doesn't divorce me! She cleans up. I'll report back - I'm buying the garlic today. Thanks! > > Fresh garlic - whoa! Godzilla breath! I guess I could try some > > cooked garlic. I will try basil leaves - thks! [quoted text clipped - 20 lines] > > Martha > Martha, > > OK, you sold me. I do believe garlic is a "superfood." I just hope my > wife doesn't divorce me! She cleans up. I'll report back - I'm > buying the garlic today. Thanks! DH hates the smell of garlic so much that it's not worth the grief for me to even try to use it except when he's out of town. Jenn > > Martha, > > [quoted text clipped - 6 lines] > > Jenn Does he has a "bluish" tint to his skin, hate sunlight and get excited around the blood bank? : ) Martha > > > Martha, > > > [quoted text clipped - 12 lines] > > Martha You'd think so the way he carries on about it. During the warmer months when I can open a window it's not bad and I got some scented candles to light so I can use it sparingly, but then he won't come near me. No need for a headache, I just have to eat garlic. ;) Jenn "JMA" wrote > DH hates the smell of garlic so much that it's not worth the grief for > me to even try to use it except when he's out of town. It took over 10 years but we finally taught my BIL to like garlic. He just wasn't going to be a member of the family otherwise <g> Can you try to sneak just a *little* in and then gradually increase it? (disclaimer: my husband won't eat legumes or yogurt - I'm winning the squash war, though) SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > > DH hates the smell of garlic so much that it's not worth the grief for > > me to even try to use it except when he's out of town. [quoted text clipped - 5 lines] > (disclaimer: my husband won't eat legumes or yogurt - I'm winning the > squash war, though) Nope. I put it in something and the next morning he sweats it out in the shower and complains about the smell. He's fussy. I put it in my stuff, but I don't sautee it directly to keep the smell down. I lost the squash war. He won't touch it with a 10 ft pole. Jenn > > > DH hates the smell of garlic so much that it's not worth the grief for > > > me to even try to use it except when he's out of town. [quoted text clipped - 13 lines] > > Jenn What kind of squash? The yellow squashes and zucchinis or the hard winter squashes? Those are two totally different types of favors. My DH didn't particularly care for zuchchini until I tried a suggestion from someone here to use a vegetable peeler to make long almost paper-thin ribbons out of it. I sprinkle a little butter buds and some Italian herbs on it and he loves it. We tried an acorn squash and neither one of us liked it very well. Tonia > > > > DH hates the smell of garlic so much that it's not worth the grief for > > > > me to even try to use it except when he's out of town. [quoted text clipped - 22 lines] > > Tonia None of the above. I tried them all in one form or another. Baked, grilled, fried, with butter, cheese, and anything else. DH is stubborn if nothing else. Jenn > "JMA" <bjenniferb@yahoo.com> wrote in message > [quoted text clipped - 6 lines] > I sprinkle a little butter buds and some Italian herbs on it and he loves > it. We tried an acorn squash and neither one of us liked it very well. I mix bourbon in with acorn squash. Yum. :-) But I have totally lost the war with regards to bell peppers. My husband is convinced that they upset his stomach. But just the raw crunchy kind I want to cut up and put in chili and stir fries. Pimentos or jalapenos don't seem to disturb him any. (Possibly because he doesn't recognize that they're peppers?) At first I couldn't get him to eat a whole host of vegetables: dried beans, brussel sprouts, winter squash, because he claimed they gave him intestinal distress. I finally figured out he meant he got gas. I told him that real people get gas and he can just live with it or take beano. He certainly was raised differently than I was. I don't think I've heard the man fart twice in 19 years together. He feels that's something you can only do in a bathroom. (And we made a pact early on that no sounds that come from the bathroom are ever officially "heard".) Dally, whose Dad used to ask us to pull his finger > > "JMA" <bjenniferb@yahoo.com> wrote in message > > [quoted text clipped - 8 lines] > > I mix bourbon in with acorn squash. Yum. :-) Oh, yummy.. : ) > But I have totally lost the war with regards to bell peppers. My > husband is convinced that they upset his stomach. But just the raw > crunchy kind I want to cut up and put in chili and stir fries. Pimentos > or jalapenos don't seem to disturb him any. (Possibly because he > doesn't recognize that they're peppers?) Try this...Do you have a gas stove? If not, do this on an outdoor grill: Take whole red and green peppers. Place directly on the grill or gas plate over direct heat. Turn every minute or two until all sides are blackened. Take peppers and place in a paper or pastic bag for about ten minutes, or until cool. Take out and peel the skin, which comes off easily. Slice in thin slices and use in salads, sandwiches, with pasta, etc. They are so mild, sweet and soft, he may not think they're the same thing. And, they are great with some EVOO (extra virgin olive oil) and balsamic vinegar in a salad or anti-pasta platter along with salami, olives and cheese. > At first I couldn't get him to eat a whole host of vegetables: dried > beans, brussel sprouts, winter squash, because he claimed they gave him > intestinal distress. I finally figured out he meant he got gas. I told > him that real people get gas and he can just live with it or take beano. Either that, or up his veggies intake daily..the gas goes away. Martha > But I have totally lost the war with regards to bell peppers. My > husband is convinced that they upset his stomach. But just the raw > crunchy kind I want to cut up and put in chili and stir fries. Pimentos > or jalapenos don't seem to disturb him any. (Possibly because he > doesn't recognize that they're peppers?) I dunno -- maybe they do upset his stomach. I have a severe food intolerance to peppers, and to some extent to other members of the nightshade family (eggplant, tomatoes). I react to peppers as though I've taken consumed something poisonous -- violent nausea and vomiting. This is an unusual but not rare type of food intolerance. I have no problem with dried powder made from peppers or with the juice of peppers, just the flesh. I can't eat pimentos or jalapenos either. But maybe your husband has a similar condition, but isn't sensitive to these particular variants because of the way they're processed or something. And his reaction is milder, but it may be real. (If I react to tomatoes at all, and sometimes I don't, the reaction is more in the upset stomach category, not the violent sickness.) Chris "That T Woman" wrote > What kind of squash? I'm talking about hard winter squash. I eat roasted butternut nearly every day for lunch and make all kinds of other things with it and the other winter varieties. My husband finally gave in when I made muffins with oatbran, Splenda and squash shredded like you do carrots for carrot cake. I made them for a neighborhood gathering so I wouldn't have to eat them all myself. Brought 3 home and 2 were gone when I got up the next morning. Must have been the raisins ;-) otoh, we both eat zuchinni all the time. SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > Another way to make incredibly tasty garlic is to bake a whole head of > garlic on a cookie sheet for 45 minutes to 1 hour at 350 degrees. Squeeze > the cloves out of the head. They will be as mellow and creamy as butter, > seriously. Eat on veggies such as artichokes or french bread. or on rosemary focaccia! SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
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