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Post by dewryce on Aug 20, 2019 3:18:31 GMT
Yes, love to hear lunch suggestions! How hot is spicy? I have a very sensitive tongue. Okay, I’m a wuss DH is pretty resistant, but I’ve been trying to reduce the meat in our diet. The issue I keep running into is that beans and carbs in general are terrible for my blood sugar levels AND inflammation. And I have very high levels of inflammation in body which is horrible for me. But aren’t anilmal products inflammatory too? I really need a few sessions with a nutritionist who can teach me about these type of things. And how cooking and storing food affects their nutrition. Are there specialist nutritionists? We’ve worked with a couple in the past but they really just wanted to give us calorie information and some recipes. I want to learn what I need to know to be able to make meal plans myself. As spicy (or not) as you want. I just tossed a can of black beans, drained, with cumin, chili powder, garlic powder and a little cayenne. You can leave out the cayenne and any of the other spices if you want. I'm not about to give anyone medical advice on the internet, so I have no idea about what eating a plant-based diet would do for your particular situation. And TBH, I haven't yet had my bloodwork done since I started it. My inflammation number was also very high before, and that was on a variety of eating plans including weight watchers and low-carb/keto eating, so I'm hoping cutting out almost all animal products will help. One doctor told me that the inflammation number really doesn't mean anything as long as your cholesterol and tricglycerides are good (mine were), but it still bothers me and I don't know if I believe him. Thanks, all of those spices sound great, even a tiny it of Cayenne. You just add them and cook on the stovetop? I’m surprised he said that about inflammation and wonder what I’m misunderstanding. From what I’ve been told and read high inflammation is bad for your heart as well as your brain. It’s being shown to have an effect on aging and dementia, possibly Alzheimer’s.
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Post by Merge on Aug 20, 2019 12:31:46 GMT
As spicy (or not) as you want. I just tossed a can of black beans, drained, with cumin, chili powder, garlic powder and a little cayenne. You can leave out the cayenne and any of the other spices if you want. I'm not about to give anyone medical advice on the internet, so I have no idea about what eating a plant-based diet would do for your particular situation. And TBH, I haven't yet had my bloodwork done since I started it. My inflammation number was also very high before, and that was on a variety of eating plans including weight watchers and low-carb/keto eating, so I'm hoping cutting out almost all animal products will help. One doctor told me that the inflammation number really doesn't mean anything as long as your cholesterol and tricglycerides are good (mine were), but it still bothers me and I don't know if I believe him. Thanks, all of those spices sound great, even a tiny it of Cayenne. You just add them and cook on the stovetop? I’m surprised he said that about inflammation and wonder what I’m misunderstanding. From what I’ve been told and read high inflammation is bad for your heart as well as your brain. It’s being shown to have an effect on aging and dementia, possibly Alzheimer’s. Just toss it together and microwave. I drain all the liquid off and rinse the beans to reduce sodium content, so stovetop cooking doesn't work as well on dry beans. IDK, I've read the same thing. Doctor (and now that I think about it, it's been two different doctors) shrugged and said the number doesn't mean much in the absence of other factors.
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schizo319
Pearl Clutcher
Posts: 3,030
Jun 28, 2014 0:26:58 GMT
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Post by schizo319 on Aug 20, 2019 12:51:32 GMT
I usually bring a small serving of leftovers for lunch. This week, it's chicken enchiladas until tomorrow, then I'll switch to mushroom pasta that I'm making for dinner tonight. Breakfast is always overnight oats with dried cranberries, coconut and chia seeds.
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maryannscraps
Pearl Clutcher
Posts: 4,728
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Aug 20, 2019 13:15:15 GMT
DFor anyone interested in salads and meal prep I can tell you that you can make them on Sunday and have them for the whole week without any issues. The biggest thing to keep in mind is the cucumber, if you don’t get a super fresh one they can be squishy by then. I bought 4 cup Pyrex glass containers with a lid, they are a decent size if you don’t mind zero spare room. I think the next size up is 6 cups. I line each one with a half sheet of paper towel and then put my veggies in, fill the remaining space with spinach/lettuce and add cooked cubes/shredded chicken on top. What I like about this is that I can remove the towel, add the dressing and shake it up to really coat the entire meal using less dressing than I usually would. The containers stack neatly in the fridge and in storage which is great. A con is that with the plastic lids it is a pain to get the oil off of them, just regular handwashing doesn’t always do it and I don’t like plastic in the dishwasher as it warps it and breaks it down. I like a pretty basic salad with spinach, cucumbers, celery carrots, toasted almonds, chicken, parm and this crack salad dressing. It is so good when my store stopped carrying it I started ordering it bulk on Amazon for a ridiculous price. What else can y’all recommend? I am trying to add more non-starch veggies to my diet! Sometimes we add radishes, but I don’t like them u less they are super thinly sliced. And cabbage, but same issue. I can handle the taste in small quantities. So it seems a waste of money to buy a huge head of cabbage and use just a little of it. These are the Pyrex containers I use, though not at that price! I just buy a small bag of coleslaw or broccoli slaw. I add what I want to my salads and add the rest to a stir fry, rice bowl, or soup for dinner. I make a lot of salads for lunch. I love sunflower seeds on my salad. Sometimes chicken or a hard boiled egg. Avocado. Roasted chick peas are good, too. I'm another one who doesn't like too much dressing. Good thing, because I use full fat regular dressing. It tastes so much better. In the winter, I make soup once a week and put it into small containers for lunch for the week. I work at home, but I like to make my lunches ahead. I make better choices that way, LOL.
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peaname
Pearl Clutcher
Posts: 3,389
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Aug 20, 2019 22:56:28 GMT
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moodyblue
Drama Llama
Posts: 6,170
Location: Western Illinois
Site Supporter
Jun 26, 2014 21:07:23 GMT
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Post by moodyblue on Aug 21, 2019 1:13:43 GMT
I got tired of packing lunches years ago. I tend to buy prepared things I just have to throw in the bag along with some cherry/grape tomatoes or fruit (usually grapes or berries).
I like salads, but they take too long to eat. Not sure why, but I always feel like I’m running out of time nd haven’t gotten done with my meal. And then I get hungry again very soon - the bulk of the salad stuff doesn’t stick with me. I avoid things that take too long to heat up too - a 30-minute lunch goes fast. Tomorrow I’m having honey wings that I bought the other day, and I like those cold, so easy to pack and eat.
I am trying to mix it up some this year, so I’ll be looking for ideas.
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