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Food & Exercise -- 8/19/2004



 
 
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  #31  
Old August 21st, 2004, 09:13 PM
Cplus
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"Rob" wrote in message
...
Cplus wrote:
"Rob" wrote in message
...

Cplus wrote:

I don't know if you want a couple tweaks or not but I'll post'm and you
can delete'm if they're not welcome.

Could probably skip the margarine on the toast if you're adding peanut
butter anyway. Shouldn't need it. Especially if it's natural peanut
butter, margarine will only risk a trans-fat sneaking into your healthy
breakfast.

Swap the hamburger with ground turkey. The difference should hide quite
nicely in both the spaghetti lunch and taco dinner.

I'd also swap the 1% milk for soymilk but apparently that's a taste not
everyone is fond of.

Multi-vitamin?

185/140/155/160



Certainly I don't mind!! but here's my take.

It isn't natural peanut butter (although I'm looking into that option

since
we're running on the ends of the processed stuff). It's also
non-hydrogenated margarine (doesn't everything seem to be now a days?).

I
could skip the step that's true, but I find toast dry without margarine
regardless of what I put on it afterwards. Quirky I suppose. Perhaps

when
I'm looking into the nitty gritties of my meals I'll attempt that step.

Who
knows, I may like it. For now my focus is on eating better, regularly.

snip

I have a feeling you're going to be turned off by the "dry" taste of
natural peanut butter. Just a hunch from your post above. Many have a
tough time giving up the sugary taste and creamy texture of Skippy, Jif,
etc. If you can't switch to natural peanut butter, try to keep to
crunchy varieties. Peanuts are good, it's the stuff around them that's
bad. The more peanuts in the jar, the less room for the bad stuff.

185/140/155/160


Another problem. I hate chunks . I don't even like the big clumps of
strawberries in my jam. I don't know why. I just hate eating lumpy stuff
with toast. With the margarine the p.b may not taste so bad... hopefully?!
I do make one exception to the margarine rule. I don't eat cream cheese and
margarine together.... anymore . I find that having just the cream cheese
is fine. Maybe I'll find that to be the case with p.b. Who knows. You
know what. Next time I have it I think I will try to do a pb solo. I'll
let you know what I think.


  #33  
Old August 21st, 2004, 09:16 PM
Cplus
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"Rob" wrote in message
...
Cplus wrote:

"Rob" wrote in message
...

Cplus wrote:

snip

We have done the hamburger swap as well as done a hamburger/soy mixture.
We've tried just the soy mixture but it doesn't taste right. Most often

the
hamburger is used to flavour the tomato soup that we add as sauce. I

don't
plan to have this often, or at the very least have it only as a side

dish to
a huge salad. It's not very nutritious and I always seem to be hungry

an
hour or two later.



Have you ever tried making sauce with Tuna? Instead of adding ground
beef or pork, toss in can of drained chunk white Albacore Tuna in water.
It will break down and certainly doesn't taste like a hamburger or
sausage sauce but I use it to change things up a bit. Sort of a quick
and cheap Italian Seafood dish. I could use higher quality fish, but I
save those for fish tacos.

185/140/155/160


I have never done that.. nor would I have thought of using that. Marinara
(sp?) fish sauces don't sound all that appealing, but then again I'm not one
for cream sauces either so it may work. I'll pass it by my sister and see
what she thinks.


  #34  
Old August 21st, 2004, 10:15 PM
JMA
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"Cplus" wrote in message
ogers.com...

"Rob" wrote in message
...
Cplus wrote:

"Rob" wrote in message
...

Cplus wrote:

snip

We have done the hamburger swap as well as done a hamburger/soy
mixture.
We've tried just the soy mixture but it doesn't taste right. Most
often

the
hamburger is used to flavour the tomato soup that we add as sauce. I

don't
plan to have this often, or at the very least have it only as a side

dish to
a huge salad. It's not very nutritious and I always seem to be hungry

an
hour or two later.



Have you ever tried making sauce with Tuna? Instead of adding ground
beef or pork, toss in can of drained chunk white Albacore Tuna in water.
It will break down and certainly doesn't taste like a hamburger or
sausage sauce but I use it to change things up a bit. Sort of a quick
and cheap Italian Seafood dish. I could use higher quality fish, but I
save those for fish tacos.

185/140/155/160


I have never done that.. nor would I have thought of using that. Marinara
(sp?) fish sauces don't sound all that appealing, but then again I'm not
one
for cream sauces either so it may work. I'll pass it by my sister and see
what she thinks.


Red clam sauce! Yum!

Jenn
who has put shrimp in spaghetti sauce


  #35  
Old August 21st, 2004, 10:21 PM
Rob
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Cplus wrote:

snip

We buy our soy from the health food store, not sure if it's got a

brand name
attached to it. Normally the half/half is almost non detectable for

things
like tacos, spaghetti and the like. I'm not sure if I'd ever try making
burgers out of it though as it seems it would dry out quickly.

I draw the line at burgers. I havent found anything that replaces
ground beef there. Turkey, soy, veggie, they all fail my taste bud
test. A lot of recipes and restaurants serve them with bacon on them.
If theyre going to add bacon fat, why bother avoiding beef fat?
Theyre both saturated animal fats, right?
Ill take it home-made with lean ground sirloin, barbecued and dropped
on a whole wheat bun. Ill find other meals to sacrifice saturated fats
in later.

Rob

185/140/155/160

  #36  
Old August 22nd, 2004, 12:18 PM
Annabel Smyth
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Rob wrote in alt.support.diet on Sat, 21 Aug 2004:

I draw the line at burgers. I haven’t found anything that replaces
ground beef there. Turkey, soy, veggie, they all fail my taste bud
test. A lot of recipes and restaurants serve them with bacon on them.
If they’re going to add bacon fat, why bother avoiding beef fat?
They’re both saturated animal fats, right?


If you make them at home, you can use lean back bacon, with all the fat
cut off.

I’ll take it home-made with lean ground sirloin, barbecued and
dropped on a whole wheat bun. I’ll find other meals to sacrifice
saturated fats in later.

Actually, I have a very good recipe for lentil burgers on my web page;
they are not the same thing as a hamburger, of course, but they are
delicious in their own right!

http://www.amsmyth.demon.co.uk/Recipes/Burgers.html
--
Annabel - "Mrs Redboots"
90/88/80kg

 




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