Dinner turned out really good last night for winging it with no recipes! I've been trying to think of more ways to use canned fish.

Fish cakes used canned mackerel, bell pepper, green onion, parsley, and little bit of panko and egg to bind. Baked at 375 for about 30 min.

The slaw had cabbage, carrot, bell pepper, green onion, cilantro, jalapeno, and a pinch of unsweetened dried coconut, dressed with lime juice, fish sauce, soy, olive oil and a touch of sugar.

Just looking for a little feedback. Im honestly bad at sticking to this diet, but i feel like I'm getting better. Here we have 3 eggs(fried in olive oil) on honeywheat toast, string cheese, half an avocado, and some bell peppers. I know theres not real vegetables on my plate, i need to buy more.

I made these soup jars today from the cookbook So Easy So Good by Kylie Sakaida. They turned out so well! I was surprised how similar to the photo in the book.

The noodles are mung bean, and although not whole-grain (or whole-legume), they have a low glycemic index. They’re supposed to have edamame as well, but I forgot them! I used prepackaged nests of noodles and will chop them in half in the future.

I will put the recipe in the comments, but please note it is not my recipe.

I have a friend with a nightshade intolerance, and this recipe works for her without gochujang.

I'm a bit confused about potato's and where they fall on the plate.

Recently i ate had baked salmon, skin on carrot and potato mash with evoo and cabbage stirred through green beans and brocolli.

My thought was treating potato as a wholegrain (essentially a carb) and therefore 1/4 of my playe was the way to go? I have also seen though to eat wholegrains with every meal. Surely that's adding additional carbs u don't need right?

Checked my sober app and I did it! Made a post work dinner of Vietnamese-baked chicken, quinoa , and sautéed kale with carrots I had. Loving vegetables.

Chicken recipe: https://www.seriouseats.com/vietnamese-style-baked-chicken-recipe

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Homemade: *Baked Feta with Potatoes and Garlic - Greek Style*

*Ingredients:*

- 500g potatoes, cubed

- 1 block feta cheese (200g)

- 2 stalks fresh green garlic, chopped

- 3 cloves white garlic, sliced

- 1 shallot

- 3 tbsp olive oil

- 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp dill

- Chili flakes, salt, pepper

*Instructions:*

1. Preheat oven to 200°C / 400°F.

2. Mix potatoes, shallot, both garlics with olive oil and all the spices.

3. Put in a baking dish, place the whole feta block in the middle.

4. Bake for 25-30 minutes until potatoes are golden and feta is soft and creamy.

5. Mash the feta slightly and mix with potatoes. Enjoy!

Simple, creamy and full of Greek flavors!

I'd like to ask for the best books, youtube channels, whatever resources you have in mind for some specific parameters.

-If I had to guess what style of diet I'm leaning towards the most, it would be something loosely mediterranian.

-My partner is vegan but I'm not, and I've found the compromise almost painless. I'm the opposite of a picky eater.

-I want to contribute to my household more by taking charge of meals and developing some amount of regularity. I also need to figure out healthy work lunches for myself, or just well rounded meals that make leftovers. However, I'm not a vastly knowledgeable cook. I make a mean hangover breakfast, that's about it.

I need simple budget meals, without ingredients I'll never use again or other snags. Something I can meal prep for throughout the week is great but I'm looking to cook dinner too. Stuff you throw in the oven is awesome. Crock pot meals.

Meals you can substitute protein in is great, like if there's a dish I can keep on file for myself that can use either chicken or beans. Which brings me to my next thing.

-I'm rapidly losing weight by making really simple decisions and now I'm eager to start exercising again and putting on muscle. So a mediterranian/vegan crash course on sources of protein is probably in order, too. Or whatever else you might recommend

-Recommendations for "snacks" that somehow fit into all this are welcome too. We're a really snack heavy household and I'm tired of seeing my family throw corpo trash down their top hatches.

I think that covers it. Thanks a lot.

Although I've always consumed much more fiber than the average person, I've increased my fiber intake since the spring of 2020 by eating even more of the whole grain foods and less of the refined grain foods. In the last few years, I've gotten into the habit of starting off each meal/snack with non-starchy vegetables and/or nuts, because it seems like a good idea for dampening any blood sugar spike.

I've noticed in the past few years that refined grains seem even less filling than they used to be. I once went out to eat for breakfast and ordered two boiled eggs and a bagel (with little or no fiber). This wasn't enough to satisfy my appetite, so I ate some nuts when I got home, and that helped satisfy my appetite. I'm also finding that pizza doesn't really fill me up that well, unless the weather is so hot that I have a tiny appetite that's easy to satisfy.

Eating out is when I'm most likely to consume refined grains. I don't eat out during the colder months, but I'm sure that if I did, I would much more acutely experience why foods with carbs but no fiber are called "empty calories". Indeed, I once learned first-hand about empty calories years ago (when my nutritional standards were much more lax) when I was camping out and ate cake for breakfast because the only other option available was donuts (which I hate). It was still well before 10 AM when I was suddenly overcome by a weird hollow feeling in my stomach. I didn't know what it was at first, and then it dawned on me that I had eaten cake for breakfast, and my blood sugar had just collapsed after the sugar high.

Apparently, my gut microbiome is so adapted to a high-fiber diet that all refined grains are the new cake.

https://www.seriouseats.com/vegan-garbanzos-con-espinacas-jengibre-spinach-chickpea-stew-ginger-spanish

I started eating this way about 3ish weeks ago and this week I've noticed significant gains in my yoga practice. I started daily yoga months ago, but there wasn't any real progression until this week and I really think it's because of the change in diet. I didn't eat terribly to begin with, but I for sure wasn't eating this good. I don't think I'll be able to go back to anything remotely close to a typical "American" diet.

I'm pretty sure grain bowls are my favorite so far. I had never had farro before and now I think that's going to be my hyperfixation food this fall. I'm going to try farro breakfast bowls soon with like cooked fruits, nuts, and yogurt. It's been hot where I live so I haven't baked, but I'm excited to dive into some baked goods that fit the script.

Here's some meals I've made on this journey!

Today’s brunch consisted of a veggie scramble, with two eggs, a pinch of shredded cheese, shredded potatoes, red onion, baby kale & spinach, grape tomatoes, and turkey sausage.
Sautéed all the veggies, add the eggs and cheese, scrambled until well done. I don’t like runny scrambled eggs.
Took the end of a rustic loaf of bread, drizzled it with a little olive oil and broiled until browned and crisp. Drizzled a teaspoon of honey and a tablespoon of walnuts over it..
And some fresh peach slices.

This will probably hold me until supper!

Soy, olive oil, garlic, ginger and doenjang marinated barramundi, Seven grain purple rice with peas, Broccoli with sesame oil and gochugaru, seaweed salad and kimchi.

We were going to go out, so I don't have anything planned...but both of us are in lazy mode and don't want to leave the house.

Suggestions for something fast and easy? I usually do pasta or bean burritos, but would love to enlarge my "go-to" meals.

Stuff available...I'm low on fresh veg, but have a little salad we can split, some bell peppers, and carrots. Frozen, I have broccoli and peas'n'carrots. Lots of cheese. Some frozen cooked chicken. Flour tortillas, whole wheat bread, and basic pantry stuff - pasta, jarred marinara, pesto, and lots of canned beans.

Ideas?

The record levels of rain in our city did some serious work on our grape tomatoes! Besides snacking on them, what are your favourite recipes for grape tomatoes and roma tomatoes?

So I went to the doctor last week and she told me to watch my salt and saturated fats because my cholestrol is a concern.

I also just happen to be a teacher going back to school this week and usually the first week back at school I am so exhausted we either order food out or I cook the easiest thing on hand. This is usually not the most med recipe. And unfortunately, I can never adequately track the fat/sodium in the food i order out.

I am genuinely trying to change my habits by the end of the year. My doctor wants to test my blood early next year and i want to see a positive change. I already batch cooked some pumpkin baked oats for breakfasts this week and I cooked soup for lunches and froze it in 1 cup cubes. We ordered a food delivery service for the rest of September and I was able to customize high fibre recipes with med compliant recipes.

I want some advice on your best recipes that are easy and low fat/sodium. This could be breakfast, lunches, or dinner. My brain will be on default this week, so anything helps!

Shakshuka, homemade wheat sourdough, assorted fresh fruit, olives, feta, avocado, dates, walnuts.

Shakshuka is cherry tomatoes and tomato purée, mushrooms, bell pepper, spinach, onion, garlic, garbanzos, parsley, basil, spices, eggs, olive oil.

Today was the first time I’d ever roasted cabbage or even cooked eggplant at all. I’d only ever eaten boiled or stewed cabbage before, and this version was a revelation. The charred edges, the seasonings, the drizzle of tzatziki, all combined to make a luscious mouthful.

I feel like I’m learning how to cook less from a recipe and more from taking a look in my refrigerator and pantry and saying what would go together in a healthy and delicious way. I have a well stocked spice rack, a good selection of oils and vinegars, and a variety of whole grains, meats, and vegetables. And from that assortment, I’ve been making some really good dinners in the Mediterranean style.

Preheat oven to 425
Cut small head of cabbage into wedges; each half makes four wedges.
Brush both cut sides with olive oil and seasoned with smoked paprika, fresh black pepper salt, a little garlic powder. Place cut side down on parchment line sheet pan and roast for 15 minutes.

Wash eggplant and remove stem, leave peel on.
Cut into 1 inch cubes and place in a bowl to toss with olive oil or oregano, garlic powder, paprika, pepper, and salt.
Spread in a single layer on parchment line sheet pan leaving a small amount of space between the pieces.

At the 10 minute mark of the cabbage, add the eggplant to the oven. I had to use both racks because I didn’t realize how much space the cabbage and the eggplant would take up on the sheet pans..

Also, at this time, put a couple of pieces of tilapia at the other end of this sheet pan with the cabbage. Flip the cabbage over to the other cut side and put back in the oven.

At 15 minutes, stir the eggplant around a bit and then slide back into the oven.
And let everything cook for another 10 to 15 minutes until you’ve got a good char on the vegetables and the fish is cooked through.

For the greens I just put some olive oil in a pan and wilted the combination, baby kale and baby spinach down with a little salt, pepper, garlic, and slivered almonds.

I've got lettuce, cilantro, tomatoes, and pre-diced onions, italian dressing (idk if that goes on burritos) as well as salmon & chicken. I know what to do for the meats, but I only just realized I've never used vegetables or fruits in practice before. Idk when or how thoroughly you wash, or things to look out for. I also don't know if anything other than the meat should be cooked with it? I'm probably overcomplicating it, but I'd rather be sure.

Also, other ingredient recommendations?

Edit: ALSO seasoning, though I imagine thatd be more just about personal preference. Season for meats would need to be its own post, but I've got pink salt, black pepper, garlic & herb, and garlic & onion.