I know some people who can eat a little chocolate to help ward of hunger.
I can’t do that.
I don’t like plain dark chocolate enough to eat it, and if I buy a type of chocolate I like, like chocolate english toffee, chocolate fudge, peanut butter cups, Skor bar, or a Mars bar, etc, I’m likely to binge on that then crave something salty afterwards, and then binge on that.
I am better off just avoiding chocolate completely. After a few days without it, I don’t crave it.
Tonight I made asparagus, cherry tomatoes and basa fillet cooked en papillote with long grain and wild rice blend.
I’ve been trying to make my packed lunches for work healthier. I have small glass containers with clip-on watertight lids which I use. I try and include a wholegrain, maybe some leftover meat chopped up and a few cubes of baked tofu. I’m now snipping some raw fresh spinach over that and adding a handful of frozen peas. So when I microwave the bowl at work, the spinach and peas get cooked.
Mind sharing the source?
I regularly make yogurt and sour cream using their cultures.
Do you not reuse culture from one batch to the next?
Sometimes I do, sometimes I forget to. I keep the dried culture in the freezer so I don’t run out.
I’m a fan of Ivo’s BB also. I, too, keep it in the freezer (ace in the hole). I purchased mine on Amazon.
This lentil vegetable soup recipe came to me on a news feed and it’s one of the tastiest soups!
I made a few changes, I only use a third of a pound of lentils and it’s plenty! After the mirepoix has softened I also add a tablespoon of concentrated tube tomato paste and saute that in a few minutes with the garlic and add the vinegar then, too., before adding the broth I use the Better than Bouillon vegetable. I also go easier on the thyme for myself, otherwise I find it too strong. I also add a teaspoon of light brown sugar to the soup, no more than that!
I have adopted some ideas from articles on the Blue Zones, specifically more beans and more lentils. Turns out beans or lentils make a very good breakfast. I am relying completely on shelf-stable products (canned beans, microwavable dals, etc) so I don’t have to worry about preserving something I’ve prepared fresh in a larger quantity. (What do you freeze left-overs in if you’re trying to avoid microplastics)? I am a Native Texan so refritos is definitely an acceptable dish for breakfast. Add-ins might include onions, cumin, queso fresco or queso panela (or paneer if I have it, which isn’t as easy to come by). Also cutting down on sodium, too. My blood pressure has been under control for almost 2 decades with generic meds in 1/2 doses (Systolic almost always under 120, frequently under 110, Diastolic never been high) but a recent minor change to medications and a focus on reducing sodium intake has also helped and eliminated anxiety over a possible OD (happened only once in 2 decades but I built up a huge amount of anxiety about screwing up again - that was a very unpleasant day. It would be much more difficult to goof up now). The result of these alterations has been a lot more energy both physically and mentally so I am starting to get out more both for yard work (exercise) and dining.
I have done the legumes-for-breakfast as many as 3 times a week but usually its only once a week. Cutting down on the size of breakfast otherwise also helps. I had gotten to the point of breakfast being the biggest meal of the day much of the time which is not necessary if you’re not going to be doing a lot of physical labor during the day.
Glasslock containers, making sure the contents don’t touch the (plastic) top.
Can you share what the medication or type of medication was?
That looks great, thank you! I will definitely try it. I’m surprised the lentils don’t have any problem softening with the tomato and vinegar added early.
Zipper top silicone food stotage bags like Stasher are helpful.
Hi, I cook the tomato paste a bit in sort of a well of the mirepoix, I like to also reduce my vinegar, then the garlic until fragrant. Lentils are added after the broth and they soften with the simmering, I like it this way and I think it’s a fantastic tasting soup.
a few detox soup recipes
(just a label of detox soup for these light soups, I am not getting into a debate about thoughts on holistic detox or cleanses , etc)
