Where to start? I am an early forties female who has been fat all of her life. And to be honest, I have only made an effort to change that once in my entire adult life so I don't have a lot to say in terms of prior good/bad acts. Portion control and being hungry all the time (well imagine that when you are eating all the wrong "healthy" foods) were the factors for failure in that case. But now! I can eat my potatoes without restriction and I am no longer hungry! Could life be any better? I think not.
So I am not entirely sure what sorts of things I want to share about this "new way of doing things" (soon to be "just the way things are") but I have been encouraged by reading a variety of the journals on here. Variety is the spice of life when it comes to sharing journeys and we all have slightly different ways of presenting the same outlook so I reckon the more the merrier!
I am open to folks reinforcing the principles of the programs if I post something that doesn't fit (general, MWL, Mary's mini) and would like to request links to the info you cite so I can read the items I missed or haven't gotten to yet! Thanks in advance for that.
Let's start with meal plans for today.
B: Potatoes (pre-cooked and dry fried to make hashbrowns)
L: Red Lentils Balls, lettuce, tomato, lemon
carrots, celery, cuke slices
D: Home fries with ketchup (potatoes baked in the oven with nutritional yeast/herbs de provence/cayenne coating)
Sometimes I make my own ketchup but not today. I am aware of the danger condiments can present and will assess where they fit in eventually but for now I still using them.
I also would like to share the recipe for the red lentil balls as they so yummy! The original recipe was very easy to adapt (basically omit the sauteing and drizzling oil) and I was pleased with the results. Turkish Red Lentil Balls
If you can't find harissa (a North African chili paste), substitute any of the chili-garlic pastes you find in the grocer's international aisle.
Start to finish: 1 hour
250 ml (1 cup) uncooked red lentils, rinsed and drained
125 ml (1/2 cup) fine bulgur, uncookedOmitted: 30 ml (2 tbsp) extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
15 ml (1 tbsp) harissa (red chili) paste ( I used Sambal Oelek)
15 ml (1 tbsp) ground cumin
3 scallions, finely sliced
45 ml (3 tbsp) finely chopped flat-leaf parsleyOmitted as well: 3 ml (3/4 tsp) salt
Ground black pepper, to taste
Boston or butter lettuce, torn into 30 pieces (each 5-by-5-cm/2-by-2-inches)
In a medium saucepan, bring 625 ml (2 1/2 cups) of water to a boil. Add lentils and simmer over low heat, stirring occasionally, until soft, about 15 minutes. Mix in bulgur, cover pot and remove from heat. Let mixture rest until residual liquid is absorbed by bulgur, about 15 minutes.
Meanwhile, in a medium skillet over medium heat, saute onion in water until soft and translucent, about 8 minutes. Stir in harissa and cumin, then cook, stirring constantly, for 2 minutes more. Transfer to a mixing bowl and set aside.
Once lentils and bulgur are cooked (the mixture should be moderately moist like dough), add to reserved onion mixture along with most of the scallions and parsley (reserving just enough for garnish). Season with salt and pepper, then mix well. The lentil mixture should resemble thick dough. If it still seems too damp, add more bulgur and let mixture rest until bulgur is no longer hard, about another 15 minutes.
Keeping your hands wet, mould about 15 ml (1 heaping tbsp) of the lentil mixture into football-shaped balls. Place each ball in one of the lettuce pieces and arrange on a serving platter. Garnish with remaining scallions and parsley. Serve with lemon wedges for squeezing.
Makes about 32 lentil balls.
Okay I think I have created a sufficient wall of text for a first post ... enjoy the day folks and thanks for making it this far!