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Post by Holly Gail on Jul 15, 2021 3:44:37 GMT
This round runs from Monday, June 21 through August 1. It’s not too late to join us. Just add your board name, first name and your goal for this round to this thread. All are welcome!
Challengers:
Cherryt38/Cherry — continue exercising
cathygeha/Cathy — OP eating and 10 minutes activity every day
jasimons/Judy — more variety in food choices
Holly Gail/Holly — Maintain lifetime at goal status
bmazzo/Beverly — Weigh regularly and try to move more
jalibmu /Jan — adding more fruits and veggies into my meals
Hosts:
Cherry — June 21–June 27
Cathy — June 28–July 4
Judy — July 5–July 1
Holly — July 12–July 18
Jan — July 19–July 25
Bev — July 26–Aug 1
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Post by Holly Gail on Jul 15, 2021 4:34:07 GMT
I think we've all at least dabbled in meatless meals, whether for a single meal a week or lots of vegetarian options during the week. Here's not exactly an article, but more of an introduction to meatless recipes. Please take a look and comment on whatever catches your eye.
www.weightwatchers.com/us/blog/food/vegetarian-recipes
I copied several recipes from the page. Looking forward to tasting at least a few of them.
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Post by cathygeha on Jul 15, 2021 9:17:41 GMT
Most of my meals are meatless. I would love to try the baked sweet potato but the ones here are white and not as tasty as I remember the orange ones to be AND I don't think there is tofu locally or not where I shop and it probably is expensive since it is imported.
I had hot cereal with pears from the garden this morning and added in some nonfat labneh with a tsp of sugar...it was delicious!
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Post by jasimons on Jul 15, 2021 10:25:28 GMT
I always like to look at new recipes! Thanks for this link.
Some that caught my eye -
Brown rice veggie bowl - especially the dressing component
Tofu veggie kabobs - don't have a grill but the combo of ingredients and the sauce sound really good (I could adapt this somehow)
Curried peas, cauliflower and carrots - I like that it uses frozen vegetables, easier to have on hand
Roasted beet and wheat berry salad - I have a couple other wheat berry salad recipes I like, this one sounds good too
Peanut stew with spinach and sweet potatoes - looks a bit like a soup I've had from the co-op grocery deli
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Post by bmazzo on Jul 15, 2021 13:17:10 GMT
I love the idea of making the grain bowls with salad. That sounds like something that i would try at home.
The love I have for almost all vegetables, makes meatless meals a real treat for me.
One of the few foods on God's green earth that I cannot eat is tofu. I don't just dislike it, I truly hate it! I love 99% of all vegetables.
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Post by Holly Gail on Jul 15, 2021 13:32:14 GMT
I have a couple other wheat berry salad recipes I like |
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Post by cherryt38 on Jul 15, 2021 14:40:09 GMT
I copied a few of the recipes too. The one that sounded the best to me was the Greek salad with yogurt dressing and feta. Also the apricot glazed sweet potatoes. I won't eat tofu either.
I don't have a lot of meatless days but I do often have meatless breakfasts and lunches, and sometimes dinners.
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Post by jan on Jul 15, 2021 15:51:01 GMT
Good morning. I don't seem to follow many recipes when I cook vegetarian. I did look at those recipes and the tofu kabobs also caught my eye. You could add any cut up veggies to the skewers that you liked.
Also, Holly, I will see if I have any wheat berry recipes.
Buddha bowls are an excellent way to get many superfoods into one delicious and nutritious meal. Our recipe combines antioxidants and anti-inflammatory foods, such as turmeric, ginger, cayenne and broccoli, with protein-rich quinoa, toasted chickpeas, heart-healthy avocado and probiotic-packed beet kraut, all topped with drizzles of lemon, tahini and Greek yogurt. Simply make the quinoa and add whichever foods you crave. Serves: 4 Difficulty: easy Prep time: 20 min Cook time: 30 min Ingredients Turmeric Tri-Color Quinoa 1 c tri-color quinoa (preferably toasted) 2 c water 1 t dried turmeric 1 t curry powder 1/4 t salt Toasted Chickpeas 1 can chickpeas, drained and rinsed 1 T olive oil 1 t cumin pinch cayenne, salt and pepper Maple Tahini Sauce 1/2 c tahini 2 T maple syrup 2 T lemon juice 1/2 t cumin pinch cayenne 1/4 c hot water, as needed to thin Roasted Vegetables 1/2 lb broccoli florets 2 sweet potatoes, washed and chunked (bite-sized) 2 T olive oil pinch salt and pepper Additional: Farmhouse Culture fermented vegetables (your choice) Fage Greek Yogurt, thinned with water * Wildbrine Beet Kraut avocado, sliced radish sprouts sesame seeds Steps Turmeric Tri-Color Quinoa Combine all, bring to a boil, cover and reduce heat to low. Cook 15 min until liquid is absorbed. Remove from heat and let rest 5 min before serving. Toasted Chickpeas Combine all. Spread on sheet pan and bake at 350 degrees for 10 min, toss and continue baking until crisp, approx. 5 min more. Toss with a drizzle of olive oil and more salt/pepper/cayenne/cumin to reach desired taste. Serve warm. Maple Tahini Sauce Combine all except water, then add water a little at a time until pourable consistency is reached. Taste and adjust seasonings, as desired. Roasted Vegetables Toss all to combine. Spread potatoes on parchment-lined sheet pan and roast at 350 degrees until softened, approx. 20 min. Add broccoli and cook 8-10 min more. Serve immediately. * To make this recipe vegan, omit yogurt. |
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Post by jasimons on Jul 15, 2021 17:13:38 GMT
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Post by Holly Gail on Jul 16, 2021 0:58:24 GMT
jasimons , jan , Thank you, Jan and Judy, for the recipes with wheat berries! I'm copying them into my files now.
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