The Inexpensive Delicious Foods That Took Off 50 lbs In 3 Months!

 

 

 

In the beginning of this chaper of my life, being diabetic, and with high cholesterol, high blood pressure,  fibromyalgia, Dercum’s disease, lipedema and lymphedema, I focused on general health and knew I had no desire for animal products. I was physically ill from them. Couldn’t even stand the smell of them. (thanks KETO).

In prior posts you can read more about my story, but the point today is that I want to share how inexpensive easy it is to eat this way.  I don’t feel like I’m giving up anything, as a matter of fact.

I’m excited about the food I eat for the first time in many years. It always looks colorful and fun. It tastes great. I don’t worry about what it’s going to do to me because I always know that my body is being nourished.  Let me tell you, a pound of dried peas or dried black beans, which I frequently use as protein sources, can be used in many ways and are significantly more cost efficient than the cheapest animal protein. Nutritionally they are superior to meat.

Yes, the stores do sell “vegan” products that replace meat, but look closely at the expense and the nutrition label.  Many of them have oils and fats that are not healthy. They are fine for every once and awhile, or in the beginning when you transition off meat, but your health and waistline can do without them.

Simple For Those Just Starting : THE VEGGIE OR BEAN BURGER

If you can spare a little time to make your own bean or pea burgers and toss them in the freezer, you will be set for tasty healthy “fast” food any time.

 

What you can do with homemade veggie or black bean burger ideas.

-You can add odds and ends of vegetables to your homemade veggie or bean burgers and enjoy it on rye (no wheat products please)  or a bed of greens and or brown rice/riced vegetables with your favorite topping: salsa, no oil-hummus, or  spiced orange sections.

-Crumble the burger and put it on a sprouted spelt tortilla with greens and diced tomatoes.

-Crumble the burger and make it a pizza topping.

-Sautee in water some mushrooms and chopped onion and smother a homemade veggie/bean burger with the mixture. Serve it with brown rice and some vegetables.

-Spice up part of the mixture to make a great sausage substitute. Make some egg-free buckwheat pancakes and serve them with berries with chia fruit spread and a side of a spicy black bean patty.

My husband is great in the kitchen and that is wonderful in my case because many times I am unable to cook due to disabilities. (Another reason we batch cook and put it in all the in freezer).  We keep it simple by keeping a good supply of both canned  beans and bags of dried black beans, salsa, egg replacement, and different non wheat flours such as oat, almond, garbanzo bean and so on.

We invested in a vitamix but a potato masher works too. You mash the beans and some salsa, egg alternative, seasoning and enough non-wheat flour to create  a soft meatloaf- like texture. 3-4 inch width and 1- 1.5 inch thick patties.  Allow them sit covered,  in the fridge overnight or for a few hours.

Bake on parchment-paper-lined cookie sheet for 25 minutes (flipping once half way through) at 375 degrees.  OR use a Gorge Foreman Grill and grill for four minutes. With either method, remove them from their cooking surface and allow them to sit for five minutes before serving or storing in freezer.

Sometimes we just toss some legumes on a salads and call it a day.

HAVE NUTRIENT RICH GREENS, SALAD VEGETABLES AND FRUIT READY TO EAT

I always have on hand:

-bags of  greens including romaine, butter lettuce, baby kale, chard, and spinach.

-fresh oranges and lemon juice

– fresh carrots, cucumbers

-Frosen produce including: peas, riced vegetables such as cauliflower, broccoli, berries.

There is always a storage container or two of already made salads (no dressing ever. Just lemon juice on them). Sometimes we mix with the greens, low sodium seasonings such as garlic powder,  crushed red pepper and even some orange slices and or berries.

The right plant-based foods that taste good and is easily accessible for people as they come and go, or if as in my case, when they can’t always cook for themselves, is the way to go.

Where do you get guidelines for the style of plant-based eating that has benefitted so much? Each resource has their own take on this style of eating. There is a great deal they are in agreement with. Much depends on your own health profile as to how to lean your diet.

 

Books and materials written by Dr. Neal Barnard from The Physicians Committee For Responsible Medicine.

Dr. Caldwell B Esselstyn’s research and book

The China Study by Dr. Colin Campbell

Forks Over Knives documentary and books

Dr. Greger and his daily dozen check list

If you are in St. Louis over July 14th 2018, you can hear some of these fine medical professionals give presentations at the St. Louis Plant-Based Nutrition Summit being held at Washington University.Click here for details  

STL Plant Based SummitNothing on this or any of my blog pages should be considered a substitute for working with your own medical team for your health care. Get your labs done periodically and make sure that you talk to your doctor about  taking a recommended level of B-12 and Vitamin D.

I don’t make a dime off of this website or from anything mentioned in my blog. Just happy I found what works.

 

 

 

 

 

 

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