Re: Recipe source

In my 20's I slowly became more vegetarian. I grew up in a "meat and
tatos" family (midwestern farmers) and my family always had a side of
beef in the freezer. If I eat ANY meat at all now, it's poultry or fish.
Mostly fish. But now I have to be careful because of the amount of
mercury they are finding in fish. *sigh* People ask me how I stay so
thin....I don't eat much meat. I eat lots and lots of veggies and fruit.
I love carbs, but I don't pig out on them. My youngest step-daughter has
been struggling with her weight for a long time...I finally challenged
her last month...I told her to stop eating so much meat, and completely
STOP eating red meat for 3 months and see what happens. She is thinning
down already. Red meat has a lot of fat, and is the hardest meat for
your body to digest.

   
  
james singer <islandjim1@verizon.net> wrote:
  What goes around... I guess. Back when I was younger, and knew a whole 
lot more than I know now, my doctor recommended a vegetarian diet based 
on beans and rice. Fortunately, I knew better--and continued my 
carnivore habits until I reached a svelte 220 or more pounds.

Now that I'm more mature and have reached my senses--and made a truce, 
if not a peace, with them--I'm mostly following Lackner's advice. 
Beans, rice, chili peppers, tomatoes, onions, garlic, and [ahem] lamb 
chops.

The lamb chops were my idea, not Jerry's.

On Jul 26, 2006, at 11:43 AM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:

> I jumped on the low-carb bandwagon a few years back. Lost quite a bit 
> of
> weight too. I was surprised at what I thought I couldn't give up and 
> turned
> out not to miss at all - like potatoes and rice. I still strictly 
> limit my
> carb intake although it has gotten boring; maybe I'll check out the 
> South
> Beach thing too.
>
> Cyndi
>
> -----Original Message-----
> From: owner-gardenchat@hort.net [o*@hort.net] On 
> Behalf
> Of Andrea Hodges
> Sent: Wednesday, July 26, 2006 3:33 AM
> To: gardenchat@hort.net
> Subject: Re: [CHAT] Recipe source
>
> Thanks Bonnie! That sounds good, and something that I'll be able to eat
> eventually. Right now I'm only eating protein and leafy greens (a few
> mushrooms in there too) in order to get myself used to less carbs. I do
> really feel better already, although a bit weird since it's so unlike 
> my
> normal diet of lots of rice and potatoes.
> ----- Original Message -----
> From: "Bonnie Holmes" 
> To: "gardenchat" 
> Sent: Tuesday, July 25, 2006 11:08 PM
> Subject: [CHAT] Recipe source
>
>
>> The Mayo Clinic's website has recipes for various diets that might
>> help those who need them...some of the recipes are quite good.
>>
>>
>> http://www.mayoclinic.com/health/healthy-recipes/RE99999
>>
>> Farfalle with fresh tomato sauce
>> Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe
>> olives using no chemicals or heat. It's the least processed of the
>> different grades of olive oil. As a result, it retains the highest
>> levels of antioxidants found in the oil. Antioxidants appear to
>> protect the body from age-related changes and certain diseases.
>>
>> SERVES 4
>> Ingredients
>> 4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut
>> into 1/2-inch dices
>> 1/2 cup fresh basil cut into slender ribbons, plus whole leaves for
>> garnish
>> 3 tablespoons chopped red onion
>> 3 tablespoons extra-virgin olive oil
>> 1 tablespoon red wine vinegar
>> 1 clove garlic, finely minced
>> 3/4 teaspoon salt
>> 1/4 teaspoon freshly ground black pepper
>> 1/2 pound farfalle (bow tie) pasta
>>
>>
>> Directions
>> To make the sauce, in a large bowl, combine the tomatoes, basil,
>> onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to 
>> mix.
>>
>> Fill a large pot 3/4 full with water and bring to a boil. Add the
>> farfalle and cook until al dente (tender), 10 to 12 minutes, or
>> according to package directions. Drain the pasta thoroughly.
>>
>> Divide the pasta among warmed individual bowls. Top each serving with
>> sauce and garnish with a fresh basil leaf.
>> Nutritional Analysis
>> (per serving)
>> Calories372Cholesterol0 mg
>> Protein10 gSodium463 mg
>> Carbohydrate58 gFiber5 g
>> Total fat12 gPotassium662 mg
>> Saturated fat2 gCalcium43 mg
>> Monounsaturated fat8 g
>>
>>
>> MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
>> Vegetables3
>> Carbohydrates3
>> Fats2
>>
>> DIABETES MEAL PLAN EXCHANGES
>> Starches3
>> Nonstarchy vegetables2
>> Fats2
>>
>> DASH EATING PLAN SERVINGS
>> Grains and grain products3
>> Vegetables3
>> Fats and oils2
>>
>> Source: This recipe is one of 150 recipes collected in The New Mayo
>> Clinic Cookbook, published by Mayo Clinic Health Information and
>> Oxmoor House, and winner of the 2005 James Beard award.
>>
>>
>> Bonnie Zone 7/7 ETN
>>
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Island Jim
Southwest Florida
27.0 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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