THE FOODS WE EAT Community Group
FOODS THAT YOU FIND HELP YOU FEEL BETTER OR A RECIPE THAT YOU MUST SHARE WITH US. LETS HAVE FUN IN THE KITCHEN!!! SWAPS AND TRIVIA AND GAMES.....CMON IN!!! JAV
hello all!
Checking out the group at Jav's invitation (wow, looks really cool)! While I don't have any particular health issues I DO think a lot about nutrition as part of all that I do for improving fitness. I'm not especially imaginative in the kitchen, once I find something that kinda works, then that's what I do - SADLY - it can get a bit boring at mealtimes!
My trainer occasionally puts me on "the soup" when I am looking to cut down on body fat. The way I do it is rather time intensive, takes me a couple of days, but then lasts between - 10 days:
Day One
1) Roast the turkey (or two chickens). Sometimes stuffed with lemon/lime slices under the skin and in the cavity.
2) Simmer the giblets.
3) Peel skin off roasted bird(s) and freeze because garbage day isn't for another week (why didn't I start this a day earlier?) and I have no desire to smell that stench until next Tuesday - remove meat and save. Carcass in the soup pot with the giblets. At this point it's probably late at night, because like the abstract-random ding dong that I frequently am (fortunately hubby finds this very entertaining) I haven't put the fowl in the oven early enough in the day. Simmer overnight.
Sometimes I throw in an onion with cloves poked into it, other times the poultry herb mix the grocery store sells in the produce department.
Day Two
1) Drain the broth and save, freeze the bones with the skin, you know why. Why didn't I start this two days earlier? Because the automatic deposit doesn't kick in early enough for me to get the shopping done before the weekend. And I'm not especially brilliant with the budgeting. You'd think I'd learn. Put broth in refrigerator so the fat can harden and be scraped off.
Day Three, unless I got really efficient and did the previous two days on the SAME day because I got my lazy behind out of bed early enough and had a coff of cuppee. And haven't had to go anywhere critical, like to work.
1) Procratinate. Surf DS.
2) Scrape the fat off broth, clean out the soup pot, fill with broth and put back on the burner.
3) Chop fresh vegetables. It's a 5-gallon pot so this could take a while. Some of my faves: leeks, fennel, onion, green pepper, carrot, celery, white-root-that-looks-like-a-carrot-tastes-mildly-radishy-oh-shoot-can't-remember-what-it's-called (sheesh, brain burp, it's not a turnip, it's... it's... it's going to come to me at 3 AM, that's what it is). Edit 10 minutes later: DAIKON!!! Looks like I get to sleep through the night! Now where did I put my keys...
4) Add fresh herbs, parsley chopped fine.
5) Simmer until veggies are soft. Strain broth, reserve vegetable and liquid in separate containers.
Some Assembly Required
You will note that everything is all separated out, but that's so I can precisely measure what I consume at each meal (since the point of this soup is managing caloric intake for fat loss purposes). I weigh out 7 oz. meat, a cup of the vegetables and broth to cover. When it's done heating in the microwave two minutes later I add a teaspoon of flaxseed oil (because heating it with the soup makes it lose its nutritional value).
If I'm particularly ambitious (!) I will have also stewed several pounds of tomatoes with some finely chopped celery, carrot, pepper, fresh basil and parsley that I've frozen in one cup measures (13 g carbohydrate WITHOUT all the sodium that goes into the store-bought canned stuff) and will sometimes add that to my soup serving.
Puff, puff, pant, pant. Where's the number for that pizza place?
So... - anyone have some brilliant short cuts or flavorings you like?
Checking out the group at Jav's invitation (wow, looks really cool)! While I don't have any particular health issues I DO think a lot about nutrition as part of all that I do for improving fitness. I'm not especially imaginative in the kitchen, once I find something that kinda works, then that's what I do - SADLY - it can get a bit boring at mealtimes!
My trainer occasionally puts me on "the soup" when I am looking to cut down on body fat. The way I do it is rather time intensive, takes me a couple of days, but then lasts between - 10 days:
Day One
1) Roast the turkey (or two chickens). Sometimes stuffed with lemon/lime slices under the skin and in the cavity.
2) Simmer the giblets.
3) Peel skin off roasted bird(s) and freeze because garbage day isn't for another week (why didn't I start this a day earlier?) and I have no desire to smell that stench until next Tuesday - remove meat and save. Carcass in the soup pot with the giblets. At this point it's probably late at night, because like the abstract-random ding dong that I frequently am (fortunately hubby finds this very entertaining) I haven't put the fowl in the oven early enough in the day. Simmer overnight.
Sometimes I throw in an onion with cloves poked into it, other times the poultry herb mix the grocery store sells in the produce department.
Day Two
1) Drain the broth and save, freeze the bones with the skin, you know why. Why didn't I start this two days earlier? Because the automatic deposit doesn't kick in early enough for me to get the shopping done before the weekend. And I'm not especially brilliant with the budgeting. You'd think I'd learn. Put broth in refrigerator so the fat can harden and be scraped off.
Day Three, unless I got really efficient and did the previous two days on the SAME day because I got my lazy behind out of bed early enough and had a coff of cuppee. And haven't had to go anywhere critical, like to work.
1) Procratinate. Surf DS.
2) Scrape the fat off broth, clean out the soup pot, fill with broth and put back on the burner.
3) Chop fresh vegetables. It's a 5-gallon pot so this could take a while. Some of my faves: leeks, fennel, onion, green pepper, carrot, celery, white-root-that-looks-like-a-carrot-tastes-mildly-radishy-oh-shoot-can't-remember-what-it's-called (sheesh, brain burp, it's not a turnip, it's... it's... it's going to come to me at 3 AM, that's what it is). Edit 10 minutes later: DAIKON!!! Looks like I get to sleep through the night! Now where did I put my keys...
4) Add fresh herbs, parsley chopped fine.
5) Simmer until veggies are soft. Strain broth, reserve vegetable and liquid in separate containers.
Some Assembly Required
You will note that everything is all separated out, but that's so I can precisely measure what I consume at each meal (since the point of this soup is managing caloric intake for fat loss purposes). I weigh out 7 oz. meat, a cup of the vegetables and broth to cover. When it's done heating in the microwave two minutes later I add a teaspoon of flaxseed oil (because heating it with the soup makes it lose its nutritional value).
If I'm particularly ambitious (!) I will have also stewed several pounds of tomatoes with some finely chopped celery, carrot, pepper, fresh basil and parsley that I've frozen in one cup measures (13 g carbohydrate WITHOUT all the sodium that goes into the store-bought canned stuff) and will sometimes add that to my soup serving.
Puff, puff, pant, pant. Where's the number for that pizza place?
So... - anyone have some brilliant short cuts or flavorings you like?
OH YEAH
IM GETTING TOO DOMESTIC..
JAV