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Loving reading through one of the books I bought on Sunday "World Vegetarian" by Madur Jaffery: she has a different perspective as she grew up in India and married an American. So far I want to try every recipe I have gotten to and there are a lot to go.
Food was good today and I couldn't eat another bite. I went with a lighter dinner than I planned because I wasn't very hungry. Leftover homemade onion soup and toast. Desert a small portion of chopped salad. We worked through lunch and I didn't order the catered in lunch though where it was coming from is pretty good. Was happy with my option.
I did use some yogurt in my smoothie this morning. I have some plain yummy Greek yogurt that I need to use so will use a bit in my morning smoothie until it is gone. Interesting how I haven't had to use my inhaler even with the mold count going up.
Some workout today-- TRX squats and some upper body then 4 regular 1 min planks. I am trying to work back up to a full body TRX workout.
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961 kcal
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Fat: 32.09g | Prot: 38.70g | Carbs: 144.43g.
Breakfast: Wheat Germ, 365 Greek Yogurt Plain, Bananas, Whole Foods Market Nutritional Yeast, Flaxseed Seeds, Cucumber (with Peel). Lunch: 365 Organic Creamy Peanut Butter, updated whole wheat bread, Spelt and lentll soup. Dinner: chopped salad, updated whole wheat bread, onion soup, Butter. Snacks/Other: Bing Cherries. more...
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 Comments
I'm learning how to eat plant based, I'm loving the freedom so far!
31 Jul 17 by member: Jenibeann
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I've been heading to more plant based and only using meat as a 'flavoring' and having better luck with food staying down. 🙋🏻I still have meat occasionally, but it's very rare. 🤷🏻♀️ What are some of the differences that have been highlighted in this book?🤷🏻♀️
31 Jul 17 by member: smprowett
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I haven't gotten very far in this new book. Many of the recipes so far are Indian, Asian, or African. Lots of powerful herbs and seasonings. I love bold flavored foods. It is just one book in a large collection of cookbooks, I have over 500 and they vary widely from many cuisines including ours. The author is not vegetarian. If you all are interested I can start posting some of the recipes as I make them. I can guarantee though they will not be low carb. Often they will have ingredients that are avail at ethnic stores, natural food stores and most also avail online. I'm curious to see the affect of Amazon's purchase of Whole Foods will be on the availability of online products.
I'm eating a slightly spicy stew/soup made from lentils, spelt and veggies for lunch with some homemade whole grain/seed bread with a tiny dab of organic peanut butter for lunch while I'm typing this. Much meat anymore actually gives me an awful bloated stomachache.
01 Aug 17 by member: wholefoodnut
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wholefoodnut's Weight History
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