*new thread* Michael Thurmond food tips and recipes...
23 years ago
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Comments (37)
- 23 years ago
- 23 years ago
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What food related tips have you learned this year?
Comments (77)Here's where I heard about the hashbrowns in waffle iron (have since seen it several places): Hashbrown Waffles by Waffleizer.com Directions: 1. Wash and peel the potatoes. Shred them and squeeze them dry with a towel. (This ensures that your potatoes brown nicely.) 2. In a mixing bowl, add the potatoes, followed by salt and pepper to taste. 3. Spread about a teaspoon of butter on the waffle iron. (A silicone pastry brush works well; neither you nor the brush will melt while you spread the butter around the extremely hot waffle iron, and any nonstick finish on your waffle iron will be spared.) 4. Pile the shredded potatoes into the waffle iron and close the lid. 5. After a few minutes, you may wish to squeeze down the lid a bit. Check the potatoes after 10 minutes. In my waffle iron on the medium heat setting, the potatoes showed golden-brown highlights after about 15 minutes. But yours will vary, possibly by quite a bit. 6. Carefully remove the potatoes from the waffle iron. Serve them with grated cheese or sour cream. You could also serve waffled hash browns with ketchup, alongside a waffleburger. But that takes serious commitment to the concept. And I would worry about you a little. I used mine as the base for a fried egg, topped with shavings of three-year Gouda. It took me about two minutes to clean my plate. And, no, I did not waffle the egg. Not that one, anyway. Cooking bacon came from Alton Brown's show....See Moredo we have a quorum for a - gasp - diet food thread?
Comments (80)The bad thing is that I'm hungrier, and it's hard to stick to the calorie level that seems to produce rapid weight loss for me. I've been missing my target fairly often, and it feels like my body wants more food. So I've started packing a bento-type lunch, as mentioned in another thread, in hopes that at least my calories will be healthy ones. This is a classic example of dieting vs. lifestyle changes. Dieting is a temporary way of eating with the goal of losing weight, while lifestyle changes are a permanent change in one's lifestyle with the ultimate goal of improving one's health in all areas including weight loss (if it's necessary). IMO when someone says they "can't lose weight", what they really mean is "I can't lose weight as fast as I want to", and so they give up. The "diet" industry has brainwashed us into thinking that if we don't lose at least 1-2 pounds per week, then something must be wrong, and that's a big lie. Choose fruit over chips -- not because they're a "diet" food or "low-cal" but because fruit is a much healthier choice than fried potato chips. Eat a salad full of veggies with lean chicken -- not because it's a "diet" meal but because it's full of healthy nutrients that are good for you! Include a piece of 100% whole grain bread if you want and even a little bit of butter -- yes, butter! Take smaller servings (and only one of each -- don't go back for seconds) and skip the gravy and creamy sauces --- they're not necessary if food is well-seasoned. Eat smaller amounts more frequently. Don't skip lunch if you're planning a nice dinner out -- just eat a smaller dinner (dinner out doesn't have to mean overeating). Have a dish of ice cream now and then, just not most days of the week. Don't eat "diet" foods (low-fat cookies, etc) --- just skip those snacks altogether and eat the real thing only on special occasions. That's how I slowly lost 50 pounds several years ago, about 1-2 pounds per month, eating ~1800 calories a day of healthy food choices and increasing my exercise, and have kept off every single ounce even during holidays and stressful times. During the holidays I don't eat as many cookies because "I don't do that anymore", simple as that. I dropped those bad habits and they're not a part of my life anymore. Prior to losing weight I had acid reflux and have a family history of diabetes. The acid reflux is completely gone (without taking a single purple pill) and probably so is my risk of diabetes. I don't have the metabolism of a race horse; I'm a typical middle-aged woman with a desk job. I made simple but important permanent lifestyle changes in eating and exercise, and I stuck with it and persevered no matter how slowly the scales budged, and some months they didn't budge at all!...See MoreLOOKING for: Michael Thurmond Program
Comments (3)Hi, everyone. I just purchased the program on ebay and it came yesterday. I am acclimating to how to live, because I am really determined to make this work. I already see that I am going to have difficulty with the very stringent rules on fat. I am used to the low-sodium because I was on the Rice Diet for several months years ago, but I really am worried about not being able to use low-cal salad dressing and a bit of fat to make things cook and be a bit tasty. I am trying to balance the good the diet will do against the fear of failure due to boring food. I just don't want to fail yet again! Cooking is a hobby, so I will have to adjust my thinking firmly on that. I am wondering if any of you on the program have gone "off the page" a bit, and if so, how it affected your progress. P.S. I found wonderful salt-free spice blends at www.penzeys.com. Check it out. I am also purchasing two cookbooks--one from the Heart Association and another for diabetics. Both indicated stringent low-fat, low-sugar, low-sodium, so I hope I can adapt the recipes. It looks like the key to this is PREPAREDNESS, and figuring out how to make it palatable. I am so interested in all your stories. Best wishes to all, Alyson...See MoreLet's start a household 'tips' thread
Comments (51)Any more offers? 1. If you like to save margarine or other plastic containers with lids to store things, here's a handy storage for the lids, which tend ordinarily to slide all over and make a mess. We get our milk in square boxes, just under 3" square, about 9" high, with top folded like a roof, squeezing open part of the roof to pour it. I pull open the rest of the roof, measure the width of the largest lid that you want to store up from the bottom, then cut from there down the middle of one side of the box, then fold each cut side down and staple. Then cut down each corner of the box to just a bit above the space needed, then fold the four sides over one another, cutting off extra material if there is any, and staple. To make the sides a bit stiffer, after you cut down the side of the box, slip a yardstick at the fold of each of the flaps and fold the flap down over the yardstick, to make an edge about 1/16 - 1/8" just before the flap turns down. If you do that, it helps if you lay the box on a board just wide enough to fill the hole in the side of the box and staple into it from the outside, rather than using the bottom of the stapler, which will push down the folded edge of the wall that you want to make. That will hold your lids in one place, in order, on edge, taking up only a small space in the cupboard, drawer, etc. 1a. Cut to a different length, they make handy storage containers for letters, as well. Slip two together, top to top, then staple to make a box for business-sized envelopes. You'll soon learn that you'd like to use the fold-over-the-yardstick system for the outside one of them, to make the sliding easier and to add strength to the sides, even though there may be two of them for most of the distance, I think. 2. Use frozen orange, etc. juice containers when empty to hold pens, pencils, etc. on your desk. I use them to hold nuts, candy, etc., as well ... but have had some trouble with Indian grain moths, whose larvae love nuts, cookies, etc. and whole wheat (but not white) flour. We have individual yogurt containers with sloping sides that fit just nicely into the tops of those juice containers, to foil the larvae and the webs that they spin (in addition to the residue from their behind that they leave behind). I can leave the various processed breakfast cereals out in a dish on the table for a week and those critters won't touch them - smarter than we are, I guess. ole joyful...See More- 23 years ago
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