Like weight loss before and after photos but of your new diet !

I'm especially interested in before and after meal photos (take a pic at the point you feel restriction) but it can be of recipe substitutions, your refrigerator/pantry/shopping cart/etc

VSG2017 HW 249 SW 238 CW 167

1 hour ago, sillykitty said:

Ohhh ... can I have your rice recipe? That looks delish, I understand why you couldn't resist. (Glad it didn't take much to satisfy that craving)

Sure! Do you want me to post it on here or message you? Im going to have to attach pics of ingredients so it might be a long post lol

1 minute ago, MarvelGirl25 said:

Sure! Do you want me to post it on here or message you? Im going to have to attach pics of ingredients so it might be a long post lol

I don't think anyone would here would object to a long delicious post

Here it is @sillykitty (FYI I do not use measurements)

Ingredients:

• 1 large yellow onion chopped into small pieces
• 4 cloves of garlic chopped
• Oil (olive, canola or vegetable)
• 1 chicken bouillon cube
• 1 beef bouillon cube
• 4 generous spoons of Sofrito (use a soup spoon make sure to over scoop .... if that makes sense)
• Salt
• Adobo
• Garlic Powder
• Oregano (two tablespoons... guessing)
• 4 packs of Sazon Goya
• 2 cans of Gandules with the liquid

Instructions:

1. In a rice pan with a little hot oil fry your chopped onions and garlic. Stir them while they cook on medium heat.

2. Once the onions & garlic are cooked half way through, add 4 large spoons of the sofrito, and the beef and chicken cube. Mix everything well and cook for a few minutes. (If ingredients start sticking to the pan, add a little water)

3. Season your mixture with salt, a good amount of garlic powder, and a good amount of adobo. Add the oregano and the 4 packets of Sazon Goya. Mix well and cook for another minute or two.

4. Next, add your two cans of Gandules (do not drain).

5. Add water to the pan - a little less than half way of the pan. Mix everything well.

6. Wash two cups of rice. Set aside.

7. When the mixture boils, add the rice, stir again, and cook on medium heat until most of the water evaporates. (Before the water evaporates, try it to see if it needs more salt or seasoning)

8. Once most of the water evaporates, cover pan with its lid and cook on low for about 20 minutes or until done.

Tip: A good way of knowing you put the correct water and rice ratio is to grab a fork and stand it up in the middle of the pan with the rice and water (do this right after you add the rice to the water and you've stirred). Let go of the fork. If it stays standing up for a couple of seconds, you got the perfect ratio. If it keeps falling and wont stand on its own then there’s too much water and your rice will come out mushy. I dont know if this trick is a universal thing or Peruvian/latino thing lol

Here's what some of the ingredients look like. You can find them at your local supermarket in the international or Latin aisle. Last pic is optional. Some people add those olives in it at the end.

This rice is called Arroz con Gandules. Its a Puerto Rican rice a family friend showed us how to make. If you google it, you'll find many variations. The way my friend showed me is my favorite though, and I've tried a ton, especially at parties.

????????????????????????????

THIS THREAD IS EPIC

????????????????????????????

?Its like International Food Festival Day at school ?

Edited November 12, 20196 yr by GreenTealael

16 hours ago, GreenTealael said:

????????????????????????????

THIS THREAD IS EPIC

????????????????????????????

?Its like International food Festival Day at school ?

Right!? I went through past posts and found so many good meal ideas to try. Your salmon croquettes look delicious! Going into this journey I thought I would be eating the same bland boring thing but its actually been the opposite

55 minutes ago, MarvelGirl25 said:

Right!? I went through past posts and found so many good meal ideas to try. Your salmon croquettes look delicious! Going into this journey I thought I would be eating the same bland boring thing but its actually been the opposite

I was taught to make those so early in life I took it for granted thinking everyone eats them ? but I have come up with sooooo many variations I have yet to meet someone who doesn't like them ?

Edited November 13, 20196 yr by GreenTealael

18 hours ago, MarvelGirl25 said:

Here it is @sillykitty (FYI I do not use measurements)

Ingredients:

• 1 large yellow onion chopped into small pieces
• 4 cloves of garlic chopped
• Oil (olive, canola or vegetable)
• 1 chicken bouillon cube
• 1 beef bouillon cube
• 4 generous spoons of Sofrito (use a Soup spoon make sure to over scoop .... if that makes sense)
• Salt
• Adobo
• Garlic powder
• Oregano (two tablespoons... guessing)
• 4 packs of Sazon Goya
• 2 cans of Gandules with the liquid

Instructions:

1. In a rice pan with a little hot oil fry your chopped onions and garlic. Stir them while they cook on medium heat.

2. Once the onions & garlic are cooked half way through, add 4 large spoons of the sofrito, and the beef and chicken cube. Mix everything well and cook for a few minutes. (If ingredients start sticking to the pan, add a little water)

3. Season your mixture with salt, a good amount of garlic powder, and a good amount of adobo. Add the oregano and the 4 packets of Sazon Goya. Mix well and cook for another minute or two.

4. Next, add your two cans of Gandules (do not drain).

5. Add Water to the pan - a little less than half way of the pan. Mix everything well.

6. Wash two cups of rice. Set aside.

7. When the mixture boils, add the rice, stir again, and cook on medium heat until most of the water evaporates. (Before the water evaporates, try it to see if it needs more salt or seasoning)

8. Once most of the water evaporates, cover pan with its lid and cook on low for about 20 minutes or until done.

Tip: A good way of knowing you put the correct water and rice ratio is to grab a fork and stand it up in the middle of the pan with the rice and water (do this right after you add the rice to the water and you've stirred). Let go of the fork. If it stays standing up for a couple of seconds, you got the perfect ratio. If it keeps falling and wont stand on its own then there’s too much water and your rice will come out mushy. I dont know if this trick is a universal thing or Peruvian/latino thing lol

Here's what some of the ingredients look like. You can find them at your local supermarket in the international or Latin aisle. Last pic is optional. Some people add those olives in it at the end.

This rice is called Arroz con Gandules. Its a Puerto Rican rice a family friend showed us how to make. If you google it, you'll find many variations. The way my friend showed me is my favorite though, and I've tried a ton, especially at parties.

I don't even eat rice and I'm saving this recipe because it reminds me of my boriqua infused childhood ?

Edited November 13, 20196 yr by GreenTealael

Homemade southwest style vegetarian bean burger (w/cheese and sour cream) on lettuce bun

Homemade Coconut flour bread grilled cheese

4 hours ago, GreenTealael said:

Homemade Coconut flour bread grilled cheese

#yum

Tonight’s dinner: Greek salad with grilled chicken. Did black olives instead of kalamata. Chicken came out super good since I had it marinating overnight. Im slowly incorporating raw veggies into my diet. I’m still scared to make it a daily thing this soon in.

I need to join this thread, lots of inspiration. Will post stuff as well, but I was already eating my lunch as I discovered the thread hehe

My new favorite carb right now is this. I add it to a lot of meals, 50g max. So easy, love the texture, and filling. Having some with my chicken right now.

Energie	606 kj / 143 kcal
Fat	1,1 g
Saturated	0,2 g
Carbs	27 g
Of which are Sugar	0,3 g
Fiber	3,1 g
Protein	4,8 g
Salt	0,69 g

6 minutes ago, Meryline said:

I need to join this thread, lots of inspiration. Will post stuff as well, but I was already eating my lunch as I discovered the thread hehe

My new favorite carb right now is this. I add it to a lot of meals, 50g max. So easy, love the texture, and filling. Having some with my chicken right now.

Energie	606 kj / 143 kcal
Fat	1,1 g
Saturated	0,2 g
Carbs	27 g
Of which are Sugar	0,3 g
Fiber	3,1 g
Protein	4,8 g
Salt	0,69 g

What is it? Is it barley?

@FluffyChix it's spelt. It's pre cooked so I just add it to my meal that I meal prep, and then when I heat it in the micro, it's all the cooking it need. Or the last 3 min to a stew of sorts.

Thanks!

Ok, the most AHHHH-mayzing Chaffle breakfast sandwich evs!! I heart my new silicone egg poachers from World Market!! They also have the mini waffle maker there too in tons of cute colors!

This is ridiculously delish and I was even filled up with it!! Moooooooove over McDonalds!

I give you the Chaffle Breakfast Open Faced with a Poached Southwest Egg White and 2% Deli Deluxe Cheese with Grape Tomatoes. All for around 150cals. I've said it before, I'll say it again but I'm the Calorie Whisperer--it's my super power.

Here's my version of this chaffle recipe along with the link to where I first saw it. This makes 4 small chaffles perfect size for us.

Here's the whole meal breakout: 143 calories; 13g protein; 7g fat; 8g carbs; 2g fiber; 6g net carbs

Here's the mini DASH waffle maker. So worth buying...

Here's the Egg Poachers at World Market

Edited November 14, 20196 yr by FluffyChix