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LINDAM.1 SparkPoints: (46,119)
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6/19/14 10:48 P

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oatmeal with fresh fruit, lettuce spinach, cherry tomatoes,

GREBJACK's Photo GREBJACK Posts: 3,752
6/9/14 9:16 P

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SAFFYBLUE, are you just cooking the kale as much as it gets cooked while the eggs are cooking? I usually like my kale boiled soft in soup but I'm curious what you're doing. Have three good bunches in the fridge right now...

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LINDAM.1 SparkPoints: (46,119)
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6/9/14 9:11 P

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Grape and Cherry in my oatmeal. today Chicken soup with black beans and leftover Rice a roni ( I boiled the bones).

WENKEL1020's Photo WENKEL1020 Posts: 80
5/1/14 12:07 P

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I am using The Fresh 20 meal planning website. She has some great recipes, I just wish she added more veggies sometimes. I also use Eat Clean magazine/cookbook.

"It is never too late to be what you might have been."--George Eliot


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4/30/14 2:14 P

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TRYING TO EAT RIGHT

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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HEIDIKLUMIMNOT Posts: 53
4/29/14 12:47 P

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I love using recipes from Eating Well magazine or their web site. They are delicious and surprisingly simple, and the portion sizes are perfect. Highly recommend!

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4/18/14 5:46 P

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WANT SAY

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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SAFFYBLUE's Photo SAFFYBLUE SparkPoints: (1,111)
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4/18/14 11:17 A

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When I aim doing good...I like a scrambled egg with kale for breakfast. We do eat meat, so lunch is usually whatever is left over from dinner with lettuces or greens.
We also sit down at eat together as a family every night and dinner is our biggest meal. Almost always we have veggies, either rice or potatoes, and a meat. I will usually forego the starch part and eat veggies and protein.

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2/26/14 10:53 A

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I TRY TO EAT GOOD FOODS

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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CARDAMOMMA's Photo CARDAMOMMA SparkPoints: (19,344)
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2/25/14 12:27 P

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Fun thread!

It changes for me, but currently I'm on a routine while I've pared the calories for weight loss:

Breakfast: yogurt, blueberries, and granola for breakfast.

Lunch: baked potato with broccoli and cheese for lunch

Dinner varies: beans/legumes, occasionally chicken, occasionally pasta--usually SP recipes. Sometimes fish, but not very often. Side of huge salad with nuts, fruit, and avocado

Snacks are fruit, mostly, sometimes carrots with hummus. Rare taste of what my family is having.

Costco has started stocking a huge number of organic items, and I'm getting some of my groceries there, and some from our local coop.

Edited by: CARDAMOMMA at: 2/25/2014 (12:27)
Carolyn, Seattle





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2/23/14 8:26 P

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SOME TIME UNHEALTHY

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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2/21/14 6:02 P

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I TRY NOT TO EAT OUT

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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BAPSANN Posts: 1,448
2/10/14 2:36 P

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Everything in sight so i really have to make sure I cook at home.

All things are possible if you only believe, even losing 15 pounds


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2/5/14 12:21 P

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MOSTLY NOTHING

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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8BALANCE8's Photo 8BALANCE8 SparkPoints: (23,831)
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2/4/14 2:08 P

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It's fun to see everyone's contributions here!

Breakfast is always oatmeal, berries or a banana, skim milk and lots of coffee. Sometimes diluted orange juice as well.

Favorites include a lot of crockpot dishes:
Ground chicken stuffed cabbage
Chicken, white beans and kale

Also:
Baked salmon, quinoa, and steamed greens
Healthy Choice turkey breast or peppered fish
Vegetarian Chili with Veggie Crumbles (protein)
Omelettes made from liquid egg whites, veggies, sprinkle of cheese, maybe diced potato
Baked yams
Protein powder/silken tofu/fruit smoothies

My relatively new go to item is kimchee. It’s great with chicken breast and rice and has lots of probiotics. If you like pickles you might like it.

Sweet desserts like baked goods are very seldom as I can’t control myself. A satisfying substitute is a Chobani coconut or pear yogurt as a bedtime snack. Or frozen grapes.

I try to buy organic, free range as much as possible and support local farmers. Freezing in batches takes the guesswork (and work) out of lunches and dinners.

Cheers, Cat
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2/3/14 2:21 P

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SOME TIMES THE WRONG THINGS

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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FITTEREVERYDAY's Photo FITTEREVERYDAY SparkPoints: (14,158)
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1/31/14 12:10 P

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I do not count calories so it's probably easier for me. I eat according to my own hunger signals (which work very well these days). I can and freeze a lot of things (I am mostly a housewife so I'm around here a lot). We are omnivores but I could modify anything I told you about to be veg friendly (since we don't eat a lot of meat it's easy). I love making enchiladas for instance and freezing them. I usually use chicken but beans work just as well. I make my sauce using chicken stock but you could use vegetable. I stuff them with beans (along with the meat) and spinach and put chopped onions and peppers all over the top. I also use a little cheese but that is your choice.

I find they're a good filling thing that DH is happy with too and they go pretty far.


~Kelly~

Time is EST - US/Michigan

"Food is not love, comfort, or an anxiety pill."

Time to stop trying to solve things with food (lack of included) that food won't solve. Food solves one thing: bodily hunger.

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HORNED_GODDESS's Photo HORNED_GODDESS Posts: 358
8/20/12 11:26 A

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For batch cooking, as long as a recipe I'm using is freezable, it's fair game. I usually double or make another half-batch of anything freezable that is time consuming. Some of my favorites:

lasagna: I make a large pan, then another half-pan to freeze

stuffed baked pasta shells: same thing; full pan for now, half pan for freezer

twice-baked stuffed potatoes: this is the only way I've successfully frozen potatoes; I double the recipe, freeze them on a baking sheet, then pick them off and drop them into a container or bag

Black bean tacos: I double and freeze the filling

Veggie chili or veg/barley soup: I make a huge stock pot and freeze a large bowl. This also works for many other soups

Beans: I love to make giant batches of beans and freeze them into can-sizes!

Brownies, cookies, fudge: All of these freeze well, and keep portions under control too.

Etc. If you're making it and it will freeze, enlarge that recipe!


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VEEBEE8's Photo VEEBEE8 Posts: 49
8/18/12 6:42 P

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Breakfast is always oats with fruit and sometimes protein powder, and coffee - I find it's the only way I get to my next meal without craving sugary foods

AM snack is usually fruit and plain yogurt or vege sticks with hummus or dijon mustard and boiled egg

In a typical workday, for lunch I'll have either a salad with beans or egg, or if I didn't have time to make lunch I'll grab one of my emergency soups which I batch cook and freeze into portions on the weekends. In the winter though it will typically be soup or leftover dinner e

Dinner is usually a stirfry or curry - mostly because they're easy to add meat to my partners portion when dishing up

In the weekends I sometimes batch cook soups, and I crack out the food processor and slice up my veges ready to just throw in the pan for the rest of the week (it doesn't save alot of time but when I've got uni exams on as well as work - it's the difference between a cooked meal and pizza). I also batch cook quinoa and brown rice and freeze into portions, and measure out portions of plain yogurt ready to grab.

Co-Leader of 'Vegan and Vegetarian Bodybuilding & Fitness'

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“If you want something you've never had, you must be willing to do something you've never done.” - Thomas Jefferson


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REVIVED's Photo REVIVED Posts: 990
8/18/12 11:41 A

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thanks for all the suggestions. im rounding up some batch cooking recipes. let me know any favorites you have!

If you only knew all the love that I found...


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HORNED_GODDESS's Photo HORNED_GODDESS Posts: 358
8/8/12 10:40 A

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I work f/t too, and my husband is a SAHD so he does some of the cooking. He is pretty new at cooking but getting better all the time! Yesterday he made mashed potatoes and green beans that all came from my dad's garden.

We are lacto/ovo vegetarian so we try to eat as much local food as possible.

I choose my recipes based on seasonality, number of ingredients, and how easy they are. If I really like something I spend more time on it. I freeze a lot too.

I could freeze more. For example, I use organic veg. better 'n' bouillion instead of making my own broth. I don't have a deep freezer so space is limited. I think you have to choose the degree to which you can cook and store food and go from there.

A typical day...ok, well today I had leftover biscuits from the local bakery for breakfast, and blackberries that my mother-in-law sent. For lunch I'm having leftover mashed potatoes, green beans, and tofu from Whole Foods (from their hot bar - I suck at making my own). For dinner I'm making ratatouille mostly from our CSA box last week - eggplant, 2 kinds of peppers, zucchini, onions, have to used canned muir glen tomatoes b/c all I have left are cherry from the CSA...and we'll eat it over rice.

I work from home weds so I can do a more complicated recipe Weds, then I usually cook both weekend days and make leftovers or freezer meals. There are lots of meals that freeze well.

I may also bake some kale chips today since I have a bunch of that left, if I want a snack, since they're easy.



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OPTIMIST1948's Photo OPTIMIST1948 SparkPoints: (27,276)
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7/31/12 5:04 P

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Typical day of eating: Omlet in the am with Whole Wheat Toast. Lunch is salad with some type of protien on top (soup in the winter). Dinner, normal same stuff I ate before Spark, but portions are more modest. I serve main course in the kitchen and put veggies and salad on the table. That way, if I "pick" its at least good stuff.

Batch cooking is great, but I find I get tired of a meal after 3 times. However, reinvented leftovers (ex roast chicken into chicken salad or enchiladas) makes it a little more tolerable.

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GREBJACK's Photo GREBJACK Posts: 3,752
7/28/12 8:41 P

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The key for me was batch cooking and packing food up in pre-measured amounts. I bought a bunch of take-out containers (where a bunch means 150) from a restaurant supply place, and on the weekends I cooked big batches of a couple of things and entered the recipe into sparkpeople and then used my kitchen scale to portion the food out into either 200 or 100 calorie amounts in the take-out containers (I could have labeled them but it was pretty obvious which was which - the lasagna was 200 and the carrots were 100). Breakfast was a pretty standard set of options, but for lunch and dinner I would just grab 600 calories of food that included a grain, a legume (I'm a vegetarian so I build meals around a complete protein), and some brightly colored fruits and veggies, and I also took along 300 calories worth of finger food for snacks. That and my water bottle and it was easy to get a pretty precise 1800 calories which was my goal while I was losing. Sometimes I ran out of food by Friday, and I just never found time to cook during the week, and in those cases I just forgave myself for going off the rails - ate according to my appetite, and assumed that being disciplined 6 days out of 7 would mean losing more slowly than if I were on the plan all 7 days, but losing nonetheless. For the record, I included plenty of things like homemade oatmeal cookies in those afternoon snacks - if they weren't genuinely satisfying I'd be hungry and buy CRAP at the convenience store while waiting for my bus home.

My recommendation to you would be to do as much weekend prep as you can and then give yourself permission to not keep it all together if the weekend is committed to something else. Good luck. You'll get there.

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JULESRULES78's Photo JULESRULES78 SparkPoints: (58,970)
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7/24/12 9:00 A

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I know what you mean. Since my family went vegan, there have been some major changes to our menu. This has happened during maintenance and all my recipes have needed to be added or recalculated using replacement ingredients. It is a challenge, and I am still struggling to regularly track my food because of it. The good news is that I'm still in my maintenance range five months after the transition.

I would say, do what you can. If you eat the same meal once a month or so you can copy paste from the last time you ate it and adjust the quantity. Also, after awhile of measuring stuff, your eye will become more keen to a normal portion size, which can make life a little easier.

If you eat similar snacks during the week, it makes it easier to. For example, more fruits naturally come self-packaged in good quantities, same goes for raw veggies. I also like Whole Soy Co. yogurt.

It is challenging, but tracking your food can be done. And the more you do it, the more you can copy paste to upcoming weeks. I tracked my food for a year straight while working, going to college, and mothering a young child, and I know you can do it too. I do admit though that your hands are fuller than mine, since you have more than one young one. Good luck:)

Oh, have you used the recipe calculator? Once you enter a recipe, you can use it in your mean plan for the week any time you want. Batch cooking is also a great idea.

Edited by: JULESRULES78 at: 7/24/2012 (09:02)
Julie
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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,346
7/23/12 8:02 P

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I'm eating low-carb, paleo/primal style. No calorie counting, no measuring, just a voiding all grains and beans and eating two veggies and one meat/egg/fish at each dinner. I use a number of dried herbs, garlic, onions and seasalt for flavoring. Breakfast is plain full-fat yogurt with some berries (bought frozen most of the year), Snacks (which are rarely necessary) are nuts, veggie sticks, beef jerky. It's simple and tasty and works better than anything else to lose weight and have more energy. Let me know if you want to give it a try. emoticon

Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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ELECTRALYTE's Photo ELECTRALYTE Posts: 10,207
7/23/12 3:54 P

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It is really difficult when you have a family and work outside the home too! It's like a full time job learning, changing habits and trying to log all the details as well!
I think one thing that might be helpful is to batch cook and put things in handy containers so you can grab and go as much as possible
Sounds like you are very busy. Good luck!

“it's been up to me to inspire me.”
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organization"
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“When the power of love overcomes the love of power, the world will know peace.”
~Jimi Hendrix~

"A dream you dream alone is only a dream. A dream you dream together is reality."
~John Lennon~

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REVIVED's Photo REVIVED Posts: 990
7/23/12 3:48 P

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I am having so much trouble with nutrition. I'm sure I'm making it much more complicated than it needs to be but at this point, I've driven myself so crazy with it that I don't know which end is up. I feel like if I was just trying to stay in my calorie range eating conventional and diet food, it would be a bit easier. But I'm trying to eat as clean, organic/local as possible. So I make pretty much everything from scratch. I have 2 kids and I'm about to go back to work full-time next week so I can't spend my whole life in the kitchen and measuring things and figuring how many calories is in everything and then plugging it into the sparkpeople tracker. I dont want to just eat plain chicken and vegetables every meal but I cant seem to find the right balance of everything to keep my energy up throughout the day.

How are you guys doing it? What is a typical day of eating like?

If you only knew all the love that I found...


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