Let's play a game. I think it would be fun to see where our minds are with relationship to cooking and eating. And how that is affected by our weight, pain levels, endurance, and desire for certain foods. Do you use pre-prepared foods for convenience, or would you rather cook from scratch.

For instance, I'll go first.

FluffyChix:

54 years young/female

pre-surgery (will have rny)

228lbs/little energy

30 minutes or less for cooking evening meal (ideally 15 minutes)

foodie but will take short cuts to save time

likes eating mostly simple, natural food, but will use prepared sauces that fit my diet plan, eats a mostly low carb-ish Mediterranean diet (lots of fish, chicken, greens/veg, and a splash of evoo)

I think it's interesting because when I was 325 or even 287lbs, it hurt so badly to cook. I didn't spend more than 10minutes on my feet, so consequently I either ate fast food from a drive thru or else, I ordered from some crap food delivery like Chinese or pizza. Small wonder I felt bad and was so heavy, right? And now that I've lost some of my weight, I have more energy, less pain upon standing and can handle spending 30 minutes on an evening meal. So my interest in cooking has been woken up again. My interest in cooking/eating healthy has grown enormously and while I'm still not a food purist, I find myself wanting to concoct simple, nutrient dense meals that are low cal/carb and low-ish fat (cuz I'm post meno, low-ish fat works better for me to lose). I don't necessarily feel like I have to cook 100% from scratch--preferring instead to have the convenience of "semi-homemade" meals.

What is your weight, pain level, and how much time do you want to spend on food prep/cooking? Are you a foodie or do you have little interest in food/eating? Did that change after surgery? Are you a purist and do you cook from scratch 100% of the time or do you like using some convenience foods if they fit your diet plan?

Ok, hope y'all will play along!

Edited January 10, 20188 yr by FluffyChix

I'm 45, Female and a Foodie.

Love to cook. Love ethnic foods from around the world. I do eat some meat, but love vegetarian.

216lbs Sleeved on Dec. 5 2017

Tons of energy that I credit to walking 7 miles a day. Walking has been the best tool i've ever found for weightloss. Love my Fitbit.

Am interested in diets associated with the most longevity and less cancer risk...so I'm trying to balance my animal proteins with more plant proteins and healthy fats, nuts, etc. Mediterranean Diet and Mayo Clinic Diets are my favorites.

I am a fruit and vegetable *****...and I have a terrible sweet tooth that I have to keep a careful leash on. (but do allow it a little action now and again)

I love carbs, but have learned to pick better carbs, eat them in moderation, and pick low glycemic carbs to avoid hunger boomerang.

Here's a pic of my lunch. Tofu chili, 150 calories and 16g of Protein. The wassa adds another 45 calories and 2g of protein:)

Edited January 10, 20188 yr by Creekimp13

@Creekimp13 Your lunch looks great! I do like mixing up my protein sources and love Mediterranean diet(s)! (Psst...I also love music and long walks by the sea! hehe) I'm looking forward to the metabolic reset so that I can hopefully eat more legumes again. Right now, they really jack with my blood sugar, so I use them like a condiment. Wish I could have tofu. I'm actually one of "those" who love tofu. LOL. But with hormone positive BC, my onc ers on the side of caution and has me eliminating as much soy interaction as possible.

I was gonna make one of my quick green soups for lunch cuz it's so cold here, but Mr. F. is home today and he wanted a roll-up -- so I went with super simple easy peasy.

I had a turkey Reuben roll-up with grape tomatoes (sorry no piccy). Took about 5 minutes to throw both lunches together and it will last me about 3-4 hours. (1.2oz Boar's Head lacy swiss, 2oz BH smoked turkey, Grey Poupon country dijon, BH sauerkraut, Walden Farms thousand island with xtra Bragg's ACV)

188cals; 24g protein; 8g fat; 4g carbs; 1g fiber; 3g net carbs

@Creekimp13 Did your food interaction/time spent cooking as a foodie (and more purist) get more or less with your weight loss and improved energy/pain levels?

Edited January 10, 20188 yr by FluffyChix

That sounds really good! Do you use the high protein wraps? I use the Flatouts with 90 calories and 9g of protein. I stuff them with turkey bacon, lettuce, tomato and avacado:)

I love these:

Edited January 10, 20188 yr by Creekimp13

Yes. I love the Flatout Lites! I only eat 1/2 a wrap at a time, cuz a whole one still manages to fork with my bgs. I love stuffing with tons of veggies (super greens trio, red onion, rbp, cucumber strips, smoked turkey and any kind of lighter cheese with either a drizzle of italian dressing or asian dressing). I love the 3zero's greek dressing (zero cal) and also compromise with WF asian or sesame ginger. I also love using the crispy wraps (1/2 of one) for pizza. I melba toast them in the oven.

I also love Wasa's. But I have to be careful, cuz I could eat a ton of them. They are so satisfying to me taste and crunch wise that they're a semi-trigger.

Creekimp13 Did your food interaction/time spent cooking as a foodie (and more purist) increase or reduce with your weight loss and improved energy/pain levels?

Edited January 10, 20188 yr by FluffyChix

I think it stayed about the same? Have always loved to cook. Hubby too, and daughter was considering culinary school until she discovered the kitchen was really her first laboratory:) She's in love with biological research now. Microbio major going to grad school for entomology.

But yeah, we're a cooking family...love to cook together and love new experiences:)

(and yes, my entomology loving daughter has made us eat lots of insects...which she believes are the protein of the future. Also, mycoprotein (fungus)...which, I'll admit, I like more than the bugs. LOL)

You know, on a side note, cricket flour has a ton of iron in it? I think I remember reading that it's easily absorbed iron, too! LOL! Maybe instead of taking more iron supps when our iron gets low, we need to just shout out to your bug-lovin' daughter to whip up a recipe for us with crickets?

Don't tempt her. She will. She's all about bug flours being nutritious...

She brought this little sampler over in a pizza box. Dried beetles, crickets, meal worms, and something else? They're not awful....but they're not good either. LOL!

I don't mind the cricket flour tortilla chips:)

Oh dear Lord...hold me. I'm not ashamed to admit that makes me throw up a little in my mouth. (not that there's anything wrong with that ~ seinfeld)

LOL...not as bad as you might fear. They're all crunchy and dried....and she roasted them in light sea salt and pepper...or a little balsamic and garlic and ginger.

If I had to...i could get used to them and survive the next apocalypse. LOLOLOL

I just don't WANT to eat them...

Candied ants though....not bad! They're very tangy and acidic. With a little sugar, they're like lemon drops.

These are actually shockingly good. You'd never guess the "chicken" was fungus.

5 minutes ago, Creekimp13 said:

These are actually shockingly good. You'd never guess the "chicken" was fungus.

I actually would like to try Quorn. The cranberry/goat cheese options sounds interesting. Love that combo with chicken.

I kinda chickened out about trying Quorn cuz I read that you could have super bad reactions to the mushrooms? I eat other mushrooms though without problems. In the old days I used to love Morningside Farms grillers. I actually miss them. I may have to see if there are Quorn crumbles in the freezer section. It's not that I'm looking to go vegetarian, vegan, or to up my veg/fiber consumption cuz I already eat over 1lb per day (per Dr. Weiner), but I do love to just have options and variety.

One of my most satisfying meals is the combo of mixed mushrooms sauteed with garlic and greens and egg/egg whites. It's very meaty and substantial without making you queasy cuz it's so heavy and rich. Sometimes I'll add turkey sausage crumbles or will add a bit of cheese like feta or goat cheese.

Edited January 10, 20188 yr by FluffyChix

Have never had an issue with Quorn...digests great and tastes great. If you have mushroom allergies, I'd use some caution.

I have a ton of mushroom recipes similar to yours cause I have morel mushrooms in my woods. Short season, but they're amazing:)

Love morels! You're so lucky!!! Super duper expensive here!!