Food/recipe stuff

[Silverback]

So, here's what I've been eating for lunch everyday this week:

Matt's 5 Bean Salad

Salad
1 medium red onion diced fine
1 red pepper diced fine
1 green pepper diced fine
3 jalaepnos diced fine
1 can of black beans (drained and rinsed under cold water)
1 can of pinto beans (drained and rinsed under cold water)
1 can of kidney beans (drained and rinsed under cold water)
1 can of garbanzo beans (drained and rinsed under cold water)
1 can of black eyed peas (drained and rinsed under cold water)
1 cup of cilantro chopped
2 cups of frozen corn kernels

Mix all of the above together in a bowl and refridgerate for one hour so that the beans firm up. Then add the dressing below and toss together.

Dressing
4 tablespoons of apple cider vinegar
2 tablespoons of low sodium soy
3 tablespoons of mustard (dijon or yellow)
1 teaspoon of garlic powder
1 teaspoon of black pepper

Serving Size
Makes about 7, 2 cup servings

Nutritional Info
Calories - 318 calories
Fat - 2.6g
Protein - 18.6g
Carbs - 60.3g
Fiber - 15.5g
Sugar - 4.9g

[Silverback]

here are a couple of pictures

[Silverback]

This is what my dinner every night this week looks like.

This came from Dr. Fuhrman's Eat to Live Website, not that I'm following the program, but I do like the idea of a "Nutritarian", I'm just not willing to cut out all forms of animal protein from my diet, but I will limit it:

Creole Chicken with Spinach and Rice

Ingredients
1 cup brown rice, uncooked
1/4 teaspoon chili powder
nonstick cooking spray
2 skinless, boneless chicken breast halves, thin sliced crosswise
1 1/2 cups chopped celery
1 cup chopped fresh tomatoes, or canned diced tomatoes, no or low saltt)
10 ounces frozen spinach
1 cup chili sauce (low salt)
1/4 cup chopped onion
1 large green pepper, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1/4 teaspoon dried crushed red pepper

Instructions
Cook brown rice according to package directions, adding chili powder to cooking water.

While cooking rice, spray deep nonstick skillet with cooking spray and heat. Cook thin strips of chicken on medium high, turning occasionally, for 3-5 minutes until no longer pink.

Add remaining ingredients, bring to a boil and reduce heat to medium. Simmer covered for 10 minutes. Lower heat to low and stir and let sit for 10 more minutes.

Serve over seasoned brown rice.

Servings
Should make four servings

Nutritional Info
Calories - 372 calories
Fat - 2.6g
Protein - 26.43g
Carbs - 39g
Fiber - 3.68g
Sugar - 15g

Note - I could replace the Sriracha with a lower sodium/sugar chili sauce, and get less sugar/carbs

[Geor!]

When you are eating close to 8 meals a day, those are meals Geof. Thanks for coming in and raining on everyone's parade.

Chicken looks good btw. Ever had quinoa before? Might wanna try subbing that for the brown rice.

[Silverback]

I'm sorry, smash mouth. I'll leave now.

Chicken looks good btw. Ever had quinoa before? Might wanna try subbing that for the brown rice.

I've been looking into it, haven't tried it yet.

I definately need a decent whole grain here and there to help turn some of the vegetable proteins into a more usable source of protein, so it's worth a shot.

The rest of my meals consist of nuts, seeds, granolas, fruits.

The only thing "processed" I eat right now is soy sauce, sriracha, misc sauces/vinegars, and some granola snacks that you can see in the first pictures.

[Silverback]

BTW, my pan is about double the normal recipe, since I was making a weeks worth.

[bcoop]

I think I said it on FB, but both look fantastic. This whole healthy cooking thing is going to be interesting.

[Steve]

Subscribing. Awesome thread Matt! I've SO been needing some new healthy recipes.

[xYoung347x]

Oat with XF is my favorite. .5 cup of oats, one scoop of UP2.0 pb = heaven! Thanks Greg for all the XF...

Fat-12gms
carbs-32gms
prot-23gms
cal- 328

[0 GT 2]

I don't have any pictures but one of my favorites is tuna fish in water, salsa and low fat cottage cheese with corn tortillas.

[stangin4lyfe]

Oikos Organic Greek Yogurt(plain) mixed with chocolate protein powder:







Serving size: 1 cup
Zero Fat
9 grams of sugar
23 grams of protein alone from the yogurt(plus your protein powder)

Depending on your mix, this stuff can taste just like chocolate pudding!

[stangin4lyfe]

Lately, I've been eating around 4lbs of Greek yogurt a week, lol!

[stangin4lyfe]

Grilled marinated or seasoned chicken Kabobs:

Feel free to marinate with whatever one wants(I have a ton of marinades, spices, rubs, etc...).
I try to switch them off quite often so I don't get bored eating chicken every day.
I don't like onions or whole tomatoes, so that is why there is none on the skewers.

[stangin4lyfe]

Baked Chicken Parmesan:

I'll be honest...I just use Shake and Bake, but I do make sure and get the Parmesan flavor at least!


Hand trimmed Chicken breast
Shake and Bake Parmesan flavor
Wheat noodles
Prego
Low Fat Parmesan Cheese
Mixed Italian spices
Organic Garlic

Trim the chicken of all fat(if not already trimmed).
Coat the chicken with the shake and bake.
Bake the chicken in the oven at around 375 degrees for 20-30 mins.
Bowl some water(I mix olive oil and fresh lemons in it for taste and to keep the noodles from sticking).
Warm the sauce.
Mix all together with some garlic.

[stangin4lyfe]

Baked Turkey and Mixed Vegetables:

I usually buy this turkey meat from Sams and bake it for 20-30 mins and then cut it up for my lunches that I take to work with me everyday.
Pay special attention to labels, because a lot of turkey meat is pieces put together and not true TURKEY BREAST.
I then just get the vegetables from the frozen section(in the steamer bags) and mix those with the meat.
This is a quick, yet healthy meal for me.