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MissMorrigan -> RE: What's for dinner/supper? (3/25/2009 1:38:41 PM)
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Not enough to eat a whole month's menus in one night or even two subs ;-) I eat like a baby these days, I've lost 14 lbs in 9 days just by cutting down my portions and allowing myself no more than x 3 tablespoons of food at any meal time and limit myself to three meals a day. My stomach's adjusted to the smaller portions so I no longer have to fight those wretched hunger pangs, even those small meals are often too much and I've also cut out all dairy, although now use rice milk which I love and make sure I eat a dozen fresh blueberries with my weetabix in the morning. I was surprised to find that the hospital gown would actually go around me this time around, whereas last time I was admitted to hospital (just a few months ago) I had to embarrassingly wear two. At least I'm a cheaper date to take out now [:D] I love the weight loss, looking forward to more and once my foot is better I'm going to be power walking around my local park until I'm able to gently jog around it in the hope that I'll be running rings around my feisty boy once again.
I look at all these recipes and dribble, so many of them are high fat which I'll avoid, but will adapt to suit mine, and Reality's needs as he's also very health conscious. I was raised in south east london where the menu of the day was stodge folliowed by yet more stodge covered in custard - if it stuck to ya ribs it was a good meal, if a woman could eat it she was considered fine stock. They certainly knew how to set a person up for an unhealthy life, that's for sure! One thing I have noticed is how my tastebuds have returned, they're no longer blitzed to buggery by all the artificial processed crap I once ate and if I have even a cup of tea that has skimmed milk in it, it tastes as if I'm drinking a cup of fat. People spend way too much time covering up the flavour of foods by adding lashings of strong flavoured sauces to mask it.
Tonight we're having a feast of chargrilled fresh vegetables, ie chunks of red onion, courgette, peppers, carrots with some lamb and served with pots in their skins and cracked black pepper/fresh mint running through it.
Ms Flutter, I'm already stalking that thread too as I also have a crockpot which we use fairly frequently. Love the recipes with all the pulses in, full of nourishment and I love the no nonsense approach to using one.
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