What do you eat to slim down?

[Angelsfan]

Hey everyone, I hope you had a great holiday . As usual I went to Chicago and gorged myself on good pizza, mom's home cooking and every baked good you could imagine. Prior to that I stopped going to the gym because of the craziness of the season (and also because I hate the gym and will use any excuse not to go.) We flew back yesterday and it is time to get myself back into the flow of exercise and healthy eating. DH and I are not overweight in any way but I think I gained about 5 pounds in the last month and I want to get rid of it.

What recipes do you all make when you want to shed a few pounds?

TIA,

Heather

[foodfiend]

Hi Heather,
The issue is more like, what recipes should you avoid in order to lose weight. If you gain weight around your mid-section, then avoid empty carbs, especially the white sugar, white flour combination. Other high glycemic items to avoid: baked/roasted potatoes, sushi (highest glycemic rice) and white bread of any kind.
I've been on this particular diet for a while now. What helps me is to start off the day with low-glycemic carbs like steel-cut oatmeals with soy milk. A piece of fruit. And a some nuts for the good fats. Then I don't eat in the evenings = big help.
HTH

[cherylopal]

Lots of big salads with lots and lots of veggies- I vary the veggies to keep things interesting- salsa for the dressing.

[foodie18]

1) I try to stay away from baked goods. Hard to do when you are a compulsive baker so I share often with the neighbors. 2) Avoid trying new decadent recipes and stick with weeknight standards (DH and I both get home too late during the week to do anything elaborate, so it's a piece of grilled fish/chicken/meat, and some type of canned/fresh veggie assortment.) 3) I LOVE roasted veggies. I make extra and take the leftovers for lunch. They are filling and satisfying (I usually do s&p, EVOO and Penzey's Bavarian.) 4) Try to eliminate all the extra food items that were given as holiday treats - caramel corn, etc. - the temptation to pick is too great. 5) My new favorite sweet treat is fat free Greek yogurt with a little honey mixed in.

Good luck!

[wallycat]

Hey everyone, I hope you had a great holiday . As usual I went to Chicago and gorged myself on good pizza, mom's home cooking and every baked good you could imagine. Prior to that I stopped going to the gym because of the craziness of the season (and also because I hate the gym and will use any excuse not to go.) We flew back yesterday and it is time to get myself back into the flow of exercise and healthy eating. DH and I are not overweight in any way but I think I gained about 5 pounds in the last month and I want to get rid of it.

What recipes do you all make when you want to shed a few pounds?

TIA,

Heather

Less food.
I've also started low-carbing. I did that because of glucose issues (reactive hypoglycemia) but the fewer pounds also helps.

[vbak]

I justeat less of the same foods that I normally make. Low fat and low carb give me a false sense of comfort because I eat more knowing they're low in fat. i hear ya on the gym thing. A hang nail or a split hair is enough to keep me home! :]

[CindySoCal]

LOL I feel your pain! I did the same thing with the gym and all the food. I feel like I have been in a sugar coma these past two weeks. I am going to make a veggie/healthy soup to take to work for lunch (looking for that recipe now) and eat salads/veggies protein for dinner, cutting out carbs.
I also will eat oatmeal/fage yogurt and berries for breakfast.

Good Luck!

[mcgee]

We love soups this time of year. Lots of good, low fat recipes out there. In the spring/summer we eat a lot of salads but right now it just feels too cold for one.

And about the gym - have you tried any group exercise classes? I don't have the discipline to work out routinely on my own but love group exercise classes. I just got back from a 1-1/2 hour Cardio Blast class and feel a little less guilty about my eating habits the past few weeks.

[haley17]

Soup. Especially those with lots of beans and veggies. A big crockpot of vegetarian chili is also a favorite.

[CindySoCal]

I just found this recipe, I will make it with Turkey Sausage.


Hearty Minestrone with Shells


null
Preparation Time: 20 minutes minutes
Cooking Time: 30 minutes minutes

8 ounces Italian sausage, casings removed
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
3 celery ribs, chopped
1 carrot, chopped
4 cups low-sodium chicken broth
1 15-oz. can diced tomatoes with juice
4 ounces green beans, trimmed, cut into 1-inch pieces
2 cups chopped fresh Swiss chard
1 15-oz. can cannellini beans, rinsed and drained
6 ounces medium-size pasta shells
1/2 cup grated Parmesan
Salt and pepper


1. In a large pot over medium heat, cook sausage, stirring and breaking up with a wooden spoon until no traces of pink remain, 6 to 8 minutes. Transfer meat to paper towels; drain fat from pot. Add olive oil, onion, garlic, celery and carrot and cook, stirring, until vegetables have softened, 6 to 8 minutes.

2. Stir in chicken broth, tomatoes with juice and 3 cups water and bring to a simmer. Add green beans and chard and simmer until very soft, about 20 minutes. Stir in beans, pasta and reserved sausage and simmer, stirring occasionally, until pasta is al dente, 8 to 10 minutes.

3. Stir in Parmesan and season with salt and pepper. Ladle into bowls and serve.



Yield: Serves 8

CALORIES 300 ; FAT 13g (sat 5g); CHOLESTEROL 27mg; CARBOHYDRATE 31g; SODIUM 1056mg; PROTEIN 15g; FIBER 4g

All You, DECEMBER 2009

[CindySoCal]

I might make this, it's all veggies and I can use my new hand held blender

Very Creamy Vegetable Chowder
From Moosewood Restaurant Daily Special by The Moosewood Collective
(Clarkson Potter; October, 1999)


Serves 8 to 10
Yields 11 cups
Total time: 50 minutes

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cups diced potatoes
3 cups water or Basic Light Vegetable Stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 ounces Neufchatel or cream cheese
In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.

Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.

Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
__________________

[Angelsfan]

Thanks guys! Just got back from the stupid gym. Luckily we usually eat pretty healthy, so none of this should be a stretch for me. I am going to try to apply foodfiend's advice and stick to whole grains rather than all the white stuff.

I am having a veggie loaded turkey and swiss wrap for lunch and we are having some grilled chicken, roasted veggies and WW pasta for dinner.

I would like to make a nice pot of soup tomorrow, so if anyone has a great recipe, please share! I am a little sick of my staple soups. Canice's Black Bean Soup is on the menu for next week, I can't wait!

-Heather

[Linda in MO]

I would like to make a nice pot of soup tomorrow, so if anyone has a great recipe, please share! I am a little sick of my staple soups.

We like CL's North Woods Bean Soup w/a little ground chipotle added for kick.

[mcgee]

I would like to make a nice pot of soup tomorrow, so if anyone has a great recipe, please share! I am a little sick of my staple soups. Canice's Black Bean Soup is on the menu for next week, I can't wait!

-Heather

I made the following recipe the other day and we both really liked it - we're having the leftovers tonight. It was originally posted by Bob on this thread. I serve it with dill rye bread topped with shredded gruyere cheese that I pop under the broiler for a minute or so.

HAM, CABBAGE AND BEAN SOUP
("The Big Book of Soups & Stews," Vollstedt)

This big batch of soup with ham, vegetables, and beans is perfect for a cold, stormy night. It's very filling and satisfying. Leftovers are good too.

Serves 8 to 10

1/2 head cabbage, about 1-1/2 pounds, cut into 1/2 inch strips
1 cup chopped yellow onion
2 cloves garlic, minced (I pressed them)
2 carrots, chopped
1 medium russet potato, about 1/2 pound, peeled and cubed
8 cups chicken stock or broth
1/2 tsp dried marjoram
1/4 tsp dried thyme
1 bay leaf
1-1/2 tsps. salt
freshly ground pepper to taste
2 cups cubed ham
2 15-oz cans Great Northern Beans, drained and rinsed
(I used cannellini)

In a large soup pot, combine vegetables, stock, herbs, bay leaf, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes. Add ham and beans and simmer until flavors are blended, 30 to 40 minutes longer. Remove bay leaf and discard.

[cherylopal]

Thanks guys! Just got back from the stupid gym. Luckily we usually eat pretty healthy, so none of this should be a stretch for me. I am going to try to apply foodfiend's advice and stick to whole grains rather than all the white stuff.


-Heather

I hear all the eat less eat less- true esp the white flour cookie treat things but also think eat more eat more- veggies that is- whatever you like esp the green ones.

[memartha]

Excellent advice so far! I was also going to suggest soup. As long as you stick with broth-based soups, they are generally very good and filling.

I'm big on whole grains, fresh vegetables and lean protein... they are filling, low in calories and good for you.

One way to eat less is to add more good stuff to your diet use it in place of the heavier/more calorie-dense items. If you usually have a whole sesame bagel with cream cheese for breakfast, try having half a whole grain bagel with lower-fat cream (or cottage) cheese, and a fat tomato slice or a juicy piece of fruit. Substitutions like that can go a long way, I think, in you efforts because you're still eating foods you like, and you're getting full, but you're not taking in as many calories as usual.

[Angelsfan]

Thanks for the recipes CindySoCal, Linda and mcgee! Cindy, I think we were posting at the same time earlier this afternoon.

I hear all the eat less eat less- true esp the white flour cookie treat things but also think eat more eat more- veggies that is- whatever you like esp the green ones.

Cheryl,

I am going to try my best to do that. I absolutely love almost every vegetable, but my husband hates them. It is SOOO annoying. Usually I take a, "cook for yourself than buddy" attitude towards the situation. That said, I still can't quite get away with a vegetarian meal or a salad as a main course.

-Heather

[psims2000]

I've made this soup 2 times recently and LOVE that it's very healthy. I add a little spice to give it a bit of a kick.

Oma's Anytime Roasted Vegetable Soup
From http://www.phoo-d.com
Makes Approximately 10 Cups of Soup

Ingredients:
(Please feel free to experiment away with the combination of veggies!)

Olive Oil
1 large green cabbage, cut in quarters with thick core trimmed and discarded
2 bell peppers, stemmed, seeded and halved
2 jalapeno peppers, stemmed, seeded and halved
1 cup baby or sliced carrots
1 cup mushrooms, halved
2 zucchini, ends trimmed and halved
3 medium onions, peeled and halved
4-5 celery sticks, trimmed and de-strung
1 14oz can fire roasted diced tomatoes
1 bunch fresh basil, chopped
2 tablespoons minced garlic
2 tablespoons tomato paste
Water or Stock (chicken or vegetable)
1 lemon, juiced
Salt and pepper

Directions:

Place a rack about 6" below the broiler in your oven, and turn the broiler on to high. Line two baking pans with heavy duty foil. (This will make clean up a snap.) Place all fresh vegetables (not the basil) on the two pans and drizzle sparingly with olive oil. Rub the oil all over the vegetables to make sure they have a thin coating on all sides. Place pans underneath the broiler and watch carefully. When the vegetables are beginning to blacken and blister open the oven and using mitts and tongs carefully turn the vegetables over to expose the other side to the heat. Close the oven door and continue to broil until vegetables are softened and lightly blistered on all sides. Remove pans from oven and set aside to cool slightly.

Place a large stockpot over medium heat, and drizzle a small amount (about 2 teaspoons) of olive oil in the bottom of the pot. Add garlic and tomato paste and stir until fragrant, about 1 minute. Add all roasted vegetables into the pot along with the can of tomatoes and the basil. Next add enough water or stock to completely cover the vegetables by about three-four inches. Stir, and bring liquid to a simmer. Simmer partially covered for 25 minutes. Turn off the heat and allow soup to cool slightly. Stir in lemon juice and taste soup to determine if additional salt is needed. Add salt and pepper to your taste. Carefully puree the soup in batches using a blender. Transfer to a container and store in fridge. Soup can be enjoyed hot or cold.

[stefania4]

I make a minestrone very similar to the one Cindy posted, and I use quinoa pasta instead of whole wheat. It's really good, and I like having it to bring to the office for lunch.

CL's Roasted Chicken/Vegetable/Rosemary soup is AMAZING. And so healthful!

I've found that if I aim for a minimum of 6 fruit/vegetable servings a day, and tell myself I can have a little junk food AFTER I've met my requirement, I usually end up too full for the junk food.

Portable snacks are important for me, too. When I finished at the gym this afternoon I had my apple and little bag of almonds waiting for me in the car.

[Gumbeaux]

What recipes do you all make when you want to shed a few pounds?

I've got to ask. Did you rename your GR?

[oct2189]

My mom can't tolerate gluten or processed soy products(she can tolerate only the fermented soy). I live a week in her shoes, so to speak, when I'm trying to cut down. You'd be surprise at how many unhealthy foods have wheat and/or some type of processed soy in them!

[Angelsfan]

Oma's Anytime Roasted Vegetable Soup
From http://www.phoo-d.com
Makes Approximately 10 Cups of Soup

psims, thanks, this looks great and very healthful!

CL's Roasted Chicken/Vegetable/Rosemary soup is AMAZING. And so healthful!

Stefania, thanks, this one looks awesome too, I can't wait to give it a try. It's perfect weather for it.

I've got to ask. Did you rename your GR?

Gumbeaux, the weekend I found out about Chone taking the contract I literally started crying every time I said Figgins name . We will keep his name the same, and I will still cheer for him when he is not playing against my Angels, but it still stinks! Thanks for thinking of me .

My mom can't tolerate gluten or processed soy products(she can tolerate only the fermented soy). I live a week in her shoes, so to speak, when I'm trying to cut down. You'd be surprise at how many unhealthy foods have wheat and/or some type of processed soy in them!

oct, thanks for the info, I will have to look into this...

-Heather

[Angelsfan]

I've got to ask. Did you rename your GR?

Gumbeaux,

I forgot to say that your graphics are too cute!

-Heather

[Gumbeaux]

Gumbeaux,

I forgot to say that your graphics are too cute!

-Heather

Thanks! I got the GR graphic from this forum which is a part of this larger site.

[CindySoCal]

I might make this, it's all veggies and I can use my new hand held blender

Very Creamy Vegetable Chowder
From Moosewood Restaurant Daily Special by The Moosewood Collective
(Clarkson Potter; October, 1999)


Serves 8 to 10
Yields 11 cups
Total time: 50 minutes

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cups diced potatoes
3 cups water or Basic Light Vegetable Stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 ounces Neufchatel or cream cheese
In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.

Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.

Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
__________________

I Just made this and it's yummy! It's not clear base, but it only uses 1 cup of cheese and 2 cups of milk, I used 2%.
I also didn't use peas, and added a can of corn.

Homemade croutons would be a great addition to it!
DH and DD like it too!