Lot's of discussions on the site regarding diet so I thought I'd share my favorite go-to meals this summer.
First up is the Chipotle Burrito Bowl. I choose the brown rice and black beans as the base, add steak or chicken (the spicy option), extra salsa and the hot sauce (red), then finish off with sour cream and guacamole. I eat this for lunch and do not eat again for the remainder of the day except the last item.
Second is a Sushi entree....I try to swap out some of the white fish for the salmon (my favorite) but otherwise it's 7-8 pieces of a variety of fish and a California Roll. A little soy sauce and a good amount wasabi and my bell is clear.
Last, but not least is the Caprese salad.
Tomatoes (Jersey grown when in season), Buffalo Mozzarella, Extra virgin olive oil with or without balsamic vinegar, sweet basil leaves or pesto and finally S&P to taste. I can eat this every day.
Anyway, I thought I'd share what I eat weekly to help keep me going.
I'm starting to explore new ways of preparing chickpeas. When I come up with something worth sharing, I'll post it.
Bon appetit.
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MoonRocket
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I'm comin over to your house to eat except I get the carnitas bowl.
And sushi absolutely brother.
And do you find real Buffalo Mozzarella. The first time I had it was on a business trip to Caserta Italy. Mmmm good. Its kind of like Blue Mountain coffee. Only produced in one area of the world in this case southern Italy.
Great foodie post and some nice Kumbaya showing too. It’s a great post brother when it reinforces being brothers - sisters in this together. Refreshing, uplifting and ever so much better than the grumpy attacks we sometimes see.
Not particularly...I eat chickpea pasta in the fall\winter months. At the moment, I working on a chickpea that I can put together in 10 min or less.Chickpea, EVOO, fresh Italian parsley, cucumber, Spanish olives (halved) and a dash or 2 of salt.
It's missing something but I'm constantly searching.
I was going to suggest to check a recipe for farinata di ceci, I love to prepare it very thin, with a lot of rosemary in it and I ad also turmeric
During summer when I want something super quick I get canned chickpeas, canned red kidney beans, canned lentils and canned sweet corn. I dry them and mix them together, then I add ground pepper, parsley, chives, aglio orsino (aka: wild garlic, ramsons, cowleekes, cows's leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek), olive oil and lemon or vinegar. I eat it as it is or I use it as main ingredient for other salads, for example I add cucumber, tomatoes or grilled tofu. Quick and ready and I would eat a ton of it in the summer 😂😂
Actually, at home I have some NY Style Cheesecake (no ParmReg) before the longer rides. This mornings ride was a 33.33 miler so NO Cheesecake BUT planning on a 50 to 100 miler for next month's FULL MOON Night Ride on Sep 17, 2024 @ 10:34 pm (will likely go out for the eclipse beginning @ 8:41 PM EDT (0141 GMT on September 18 for a short ride.)
I don't always agree with you, and maybe at times we are antagonists to one another, but we could enjoy dining together; in fact you could order for me
I eat mainly plants. Every once in a while I will combine all the vegetable left overs into a well seasoned stew or pasta dish. Not unusual to have a dozen or so different veggies in the same bowl!
Ditto. I have found and developed lots of super tasty vegetable recipes. For me it wasn't a tough change because I have pretty broad tastes and will try almost anything once.
I do the same thing usually in a stock pot - start with whatever fresh vegetables are on hand (potatoes, carrots, onions, whatever greens are around), add a couple of cans of beans (usually white or red kidney), a can of tomatoes (if not fresh), then start adding a tablespoon or 2 of some dried foods like red or green lentils, barley, rice, etc., and then add enough water to make sure the dried items have enough water to hydrate. Top off with whatever spices sound good at the moment and mix up a simple flatbread that can be cooked in a few minutes in a skillet or griddle. I'm definitely going to have to add the Farinata di ceci to my flatbread recipes. About 15-20 minutes prep time, 30 more to simmer the soup and then end up with a ton of leftovers to last several days and/or freeze for a quick meal.
Since we’re mostly whole-food-plant-based-fueled, I add chickpeas to much of what we eat. I toss them (drained and rinsed) into all salads: green leafy, pasta, slaws). I roast them with garlic powder and paprika. I sauté them and add to veggie dishes. I make a lot of lentil soups and stews, using dried lentils and dried peas as the start for their high protein content, then add lots o’ other veggies/rice/pasta. I add chickpeas to those concoctions as well. I mash them to add as a layer on avocado toast and other sandwiches. Of course, we eat lots of hummus, too.
I add cooked tomatoes(fresh or canned) and fresh cooked spinach as often as I can to get lycopene and iron together.
Oh, and I just started cooking primarily in a cast iron skillet to increase iron intake. Doctor’s orders (really just a suggestion☺️)
I just harvested out of my garden 5 Georgia candy roaster squash each one weighs 7-10 lbls . Can't wait to put one in the oven. Picked a bunch of orange Aji Dulce peppers - making hot suace. All I did was plant a seed .... kinda, lol
McDonald's cheeseburger Happy Meal...... and a diet coke, and with a plastic collector's toy. It's really heaven especially if you use a discount coupon.....
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