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So excited!!! I just cut the first asparagus from my garden!!! I haven't even cleaned out the bed yet, it's a mess! Will have a quick dinner with steamed asparagus, potatoes and a thin steak.
It has warmed up in the 60's by Sunday closer to 80. Really want to work on the yard but will paint. It's pretty wet out there.
The first Friday of the month is doughnut day, the company brings in boxes of doughnuts, this was a bit funny. I was in the break room getting coffee and refilling my water walked by the center counter full of doughnuts. One of the 3 women (I don't know them just see them on the floor) standing there asked if I was just going to walk by the doughnuts??? I said yes. They could not believe anyone would pass up a doughnut! and asked why. Told them that I eat very little sugar and was not worth it to me to eat a doughnut and have a stomach ache from all the sugar.
They were mystified and then remembered someone they knew who had given up sugar and had been trying to convince them to do the same because she felt so much better. Told them I had lost 60 pounds and I also felt so much better, so it was very easy to walk by that counter full of doughnuts. Told them they should try it. 2 of them definitely could benefit by losing more than a few pounds. I left them chatting since I had to get back to my desk.
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1355 kcal
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Fat: 44.55g | Prot: 72.86g | Carbs: 174.48g.
Breakfast: Whole Foods Market Nutritional Yeast, Kretschmer Wheat Germ, kale smoothie. Lunch: Chicken, Brown Rice. Dinner: Onions, Chives, Red Potatoes (Flesh and Skin), Butter, Asparagus, Beef Inside Skirt Steak (Lean Only, Trimmed to 1/4" Fat). Snacks/Other: Bananas, Bananas, Hiland Chocolate Chip Ice Cream, Snow or Sugar Snap Peas. more...
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1895 kcal
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Exercise:
Housework - 1 hour, Resting - 5 hours and 30 minutes, Sleeping - 8 hours, Walking (exercise) - 5.5/kph - 30 minutes, Desk Work - 9 hours. more...
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21 to 40 of 41
 Comments
10 Apr 15 by member: madanjen
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Yum, eggplant. The problem is that so many of the recipes for eggplant call for lots of cheese, oil and other high calorie items. I've been looking for a lo-cal eggplant parmesan. Anybody have one with really good taste?
10 Apr 15 by member: Simmdo
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parsnips are also great grilled as is eggplant
10 Apr 15 by member: gwinemaker
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Haven't had a good yard for a vegetable garden in 16 years. Hope when we move I will have a spot to grow veggies. Homegrown is the best! Never tried asparagus though.
Good on you on the way you handled the doughnut encounter. Done with grace, it sounds. Sugar is so freaking addictive, I can understand why they can't fathom how you could not be tempted. They just haven't experienced the other side of the equation yet.
11 Apr 15 by member: yduj57
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Jill, Leeks are part of the lily family (weird) they taste rather like a mild onion but a bit different. You can use them in place of onions. Sautéed and added to egg dishes like omelets or frittatas they are wonderful. My family likes onions roasted on the grill (wrap in foil add some butter and if you wish some blu cheese roast until soft) you can do the same with leeks. My dad used to saute them in a bit of butter pour over any meat. To add some elegance to chicken or beef top with blu cheese and pop under a broiler for a few min. with chicken you could do any cheese. Course there is cock-a-leekie soop as well. They are tougher raw than onions so I wouldn't put them in a salad unless you cooked them first. Though if you sliced them really really thin with a mandolin they would be good.
11 Apr 15 by member: wholefoodnut
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I can't wait to try them! Thanks for all of the ideas and explaining what they are. There are so many things I want to try.
11 Apr 15 by member: Jillzee00
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MSbuggirl, parsnips can be used like carrots except I don't remember them being terrific raw. I need to plant some this year and pick some up next trip to Sprouts. They have a different flavor than carrots but have the same type texture and sweetness. Turnips if they are small you can slice them really thin and use them in salads (kinda sweet also at that stage). My family would boil them and mash them like potatoes. If you have young leaves on them you can also eat those as greens. My turnip story: first year I had a garden I planted a 50 foot row of them. I liked them little in salads. My family would not eat them, I did not like them any way I tried as they matured. I had hundreds of pounds of turnips which I took boxes of them into the hospital where I worked and set them in a foyer where we had lots of people coming in and out for physical therapy. Many staff members had gardens and would bring in extra produce that people who could use it could take for free. People were disappointed when I finally brought the last box of them in. Uglii fruit, I bought one years ago but don't remember, will have to watch for one at the oriental market.
11 Apr 15 by member: wholefoodnut
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Jill, back to the asparagus, the first year you just let the plants grow until they turn brown in the fall you don't cut anything. That lets the roots grow so they can survive the winters. They do like some compost added on top of the bed the spring. I use mushroom compost that I usually get at Walmart in 40# bags in the spring.
11 Apr 15 by member: wholefoodnut
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I envy you. I tried growing asparagus but we have a shrew problem. Turns out the nasty rodents love to dine on asparagus roots.
11 Apr 15 by member: BuffyBear
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Simmdo, instead of frying the eggplant. Brush it with oil and bake it @ 400 degrees. I do it on a rack so the liquid can drain. Turn it when it gets brown on top. You could also put it under the broiler and do the same but watch it more carefully. that eliminates most of the oil it absorbs. I top it with a quick fresh marinara sauce, and mozzarella (not that many calories or fat in this cheese) Sprinkle with a fresh grated parmesan, ramano, or my fav when I can get it pecorino.
11 Apr 15 by member: wholefoodnut
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footnote-- many recipes have breaded and fried eggplant. You can skip that to lower the calories and it's still terrific!!
11 Apr 15 by member: wholefoodnut
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Shrews Buffy? I no nothing about them except they are nasty little critters. I don't know if we have them here, never hear anyone mention them. I think the moles have gotten some of mine. Crazy pup has mostly taken care of the moles though. She is an amazing mole dog. Though it's annoying when she digs up their tunnels and I have to fill them in and not nice to run over a dead mole with the lawn mower...LOL I'm hoping moving the bed will be good, it does not drain well where it is now but the raspberries like it. I have all these raspberry shoots in my asparagus.
11 Apr 15 by member: wholefoodnut
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Jill, I think food possibilities are almost endless especially if you delve into any other culture's cuisines. Always more to learn.
11 Apr 15 by member: wholefoodnut
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LOL - people think "free" food so they must indulge!
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Yup, funny though... lambs quarters a weed that most people fight in their yards is terrific to eat as are dandelion green are free. People don't pick them but at the farmers market they are snatched up @ $4.00 a tiny bunch!! I just laugh go home and pick them from my yard. It annoys my neighbor that I let a stand of the lambs quarters grow in a corner.
11 Apr 15 by member: wholefoodnut
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My Grandmother (in England) used to make Dandelion wine.
11 Apr 15 by member: Jillzee00
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I make wine, dandelion wine takes tons of dandelions, have never braved that one11 LOL
11 Apr 15 by member: wholefoodnut
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11 Apr 15 by member: ClassicRocker
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I love parsnips roasted with other veggies. They are very mild, and not as sweet as carrots. But a nice texture that stands up well to roasting.
12 Apr 15 by member: yduj57
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Roasting what a good idea!!!! Kathy, not that I know of to the poke. It's common in the south, not sure if it's around here. Will have to investigate that.
12 Apr 15 by member: wholefoodnut
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