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, Aubrey7373 said:

Hi Aubrey!

This thread is for FOOD BEFORE AND AFTER PHOTOS ♥️

BUT... is that a Hell Bunny Coat? ??

Whats a Hell Bunny Coat? I know... i realized i clicked on the wrong thread as soon as i posted it..sorry ? im brand new!

1 hour ago, Aubrey7373 said:

Whats a Hell Bunny Coat? I know... i realized i clicked on the wrong thread as soon as i posted it..sorry ? im brand new!

Oh just an amazing brand, it had the same style.

But welcome to the party !

Tried the red lentil penne for the first time (Explore Cuisine). Rating: 5 out of 5 stars. Yum!

I have the chickpea spaghetti and the fusilli sitting around. So far every Explore pasta I've tried has been really good. The black bean ones also go quite well with Asian flavors. The edamame ones not so much.

9 minutes ago, summerset said:

I have the chickpea spaghetti and the fusilli sitting around. So far every Explore Pasta I've tried has been really good. The black bean ones also go quite well with Asian flavors. The edamame ones not so much.

Do they have an authentic pasta texture?

The texture is more chewy but I like that. It depends though. The penne are a bit closer to regular pasta regarding both texture and taste than e. g. the black bean spaghetti.

Be warned, however, that I haven't eaten real Italien style pasta in ages (aside from some vegan tortellini or ravioli but I think that doesn't count when it comes to pasta texture). I might not remember the texture correctly. I either eat the bean pasta or some Asian noodles like udon, ramen or hokkien noodles.

Same with meats and cheeses, btw. I'm not sure if I remember taste and texture correctly when I compare the fake to the real stuff.

7 hours ago, summerset said:

The texture is more chewy but I like that. It depends though. The penne are a bit closer to regular Pasta regarding both texture and taste than e. g. the black bean spaghetti.

Be warned, however, that I haven't eaten real Italien style pasta in ages (aside from some vegan tortellini or ravioli but I think that doesn't count when it comes to pasta texture). I might not remember the texture correctly. I either eat the bean pasta or some Asian noodles like udon, ramen or hokkien noodles.

Same with meats and cheeses, btw. I'm not sure if I remember taste and texture correctly when I compare the fake to the real stuff.

Are they as chewy as the konjak root pasta? 8 found that to be too too chewy for me, unfortunately ?

BTW, this is my favorite thread ever along with the before and after pics!! Great job each and everyone!

I'm finally posting something here! This is middle eastern basterma(pastrami), that I actually made at home, because I can't find it where I live now.

I've been making omelets with it or eating it as sandwiches in aldi's zero carb bread? It's made of eye of round, so very lean and I found it to be one of my favorite protein sources as I hate almost every kind of meat. I basically only eat seafood, ground beef and now this.

Edited September 14, 20205 yr by Nermada

5 minutes ago, Nermada said:

I want some! Looks absolutely amazing!

4 minutes ago, MarvelGirl25 said:

I want some! Looks absolutely amazing!

Thank you! It took 10 days to be ready, but absolutely worth it! The flavor blend is fenugreek, coriander, cumin, paprika and a ton of garlic, so it makes it so delicious.

Wish I could send you some!☺

On 9/12/2020 at 4:52 PM, MarvelGirl25 said:

Yesterday I ended up making a veggie broccoli crust pizza instead of a stir fry. The whole pizza was 569 cals and I ate two slices so about 70 cals a slice. If I used Tomato sauce instead of Alfredo it would be much less.

Will you come on down and cook for us!!! WOW, looks DELISH! BTW, my sister lives in Marblehead - And, there's nothing like a New England steamed lobster! When speaking earlier about simplifying - I can now enjoy a lobster without all the rich dips into warm butter and of course, the johnny cakes to go with it. Or, like here in the South - corn frites or cornbread. Tried a piece of California Pizza Kitchen's cauliflower crust slice - it wasn't too bad.

2 hours ago, Nermada said:

Thank you! It took 10 days to be ready, but absolutely worth it! The flavor blend is fenugreek, coriander, cumin, paprika and a ton of garlic, so it makes it so delicious.

Wish I could send you some!☺

I'm in State College (my hometown) later next week!!! You can bring me over some! Haha. I use to be a big meat and potatoes gal... now a flexitarian with preference for veggies, nuts, beans and crustaceans. I can only tolerate tiny bites of beef, chicken or pork in less than 2 oz. However, I still do well and enjoy a little tender lamb chop with mint jelly. Maybe Monday's dinner?! :]

Food for today. Not pictured is soy yoghurt and leftovers from yesterday. Maybe I'm going to have a protein bar on top, depending on how long the day will be.

4 hours ago, Nermada said:

Are they as chewy as the konjak root pasta?

No, both taste and consistency are way different from the konjac noodles I tried. However, I never had shirataki noodles that tried to mimic Italian pasta so maybe someone else can comment.

5 hours ago, Sophie7713 said:

I'm in State College (my hometown) later next week!!! You can bring me over some! Haha. I use to be a big meat and potatoes gal... now a flexitarian with preference for veggies, nuts, Beans and crustaceans. I can only tolerate tiny bites of beef, chicken or pork in less than 2 oz. However, I still do well and enjoy a little tender lamb chop with mint jelly. Maybe Monday's dinner? ! :]

Those are some amazing looking dishes?!

Unfortunately, I don't think I will have any left by next week, at the rate I'm eating this. It's been my main source of protein since I made it.☺