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Eating foods in the correct combination is the way forward but I am not clear about what that combination should be. I am new to this so I may have missed something.
Hi, Dawn. The point is to always have protein with carbohydrate, unless the carbohydrate is high in fiber and water (like fruit or vegetables).
this is all new to me so, i can have Crab meat, but how can i have it can i make crab salad and were can i find the recipe?
kitchenmoma: this is the recipe we like: (You can use crab meat or tuna, salmon or lobster etc), Ingredients: 1 lb. lump crab meat, 1 tbsp. Creamy Italian Dressing (for marinade), 1 cup Lite Miracle Whip, 1/4 cup red pepper, diced – 1/4 cup celery, diced – 1 small Spring onion, minced – 1/4 tsp. celery seed – 1/8 tsp. garlic powder – a dash Tabasco sauce (more if you like a spicier taste, optional)
Carefully pick through the crab and remove any extra shells.
Try not to break up meat. Marinate in dressing for 1 hour. Mix all other ingredients together, add Miracle Whip,then the crab meat mixture. Again toss carefully not to break up meat.
Refrigerate for at least and hour before serving.Avagantor, what meal would this qualify for? That’s what I’m having a hard time with so far I’m pretty much just prepping/cooking separate lil things to qualify a meal. Sometimes appetizing, sometimes not. Sticking to the measurements while cooking is what makes it difficult for me…..AND I’m pretty much just cooking for me
@Dawnwright, I am new too. 2nd day. Phew! You can find that info on the Menu Planner section. I found it by going to the Home Page. Once you pick your foods, then you go to the Menus. I believe it was repopulated to get you started. but you can always go to the top right hand side of each section and edit. I find it a bit clumsy, not the most user-friendly, so it loot me a lot of dedicated time to figure out basic balance of meals. But that’s how you find out what combinations are recommended.
Johannajoy: Don’t quite know what you are asking me about the meat? You mean when I said I buy meat and divide it up into single and double portions? I look ahead on my weekly menu plan to see the amounts suggested for each meal. e.g. Let’s say for Monday lunch it says 6oz. boneless, skinless chicken. I’ll measure out 6 oz., package it and pop it into the freezer (if it is for a meal or two nearing the end of the week. I mark what is in each package and the date I put it into the freezer, using the older ones first. I do the same for other meats and fish. Each day, at the end of the day, I’ll look up the next day’s suggestions, I take them out of the freezer so that they will be thawed for lunch and dinner the next day. Does that help, or have I confused you more? 🙂 I confuse myself most of the time. When I cook chicken and pork, I’ve been covering them with BBQ sauce – gives each a better flavor, or I’ll marinade chicken in creamy Italian dressing.
@Avagantor, LOL! 😉 You’re cute! I said “meal” not “meat” HeeHee! Thank you for your reply. Im having a hard time wording my question clearly. 😉 I was referring to your comment with the recipe with one pound crab meat recipe. Does that meet criteria for a lunch? or dinner? I’m having a hard time with the idea of recipes. I want to prep/cook recipes, but once everything is mixed together to make the recipe, how do you measure to meet each meal’s criteria without going over on one category & under in another category? This just seems impossible to me to make recipes like yours above and make it fit the limited choices for each meal. So I end up just eating everything separately pretty much not very appetizing, having to force it down. For example, say I can do plain organic brown rice pasta, and if I can choose a tsp of grass-fed butter, I add that to it, but then there is no room for any other fats or sauces for my chicken or meat. So then, I can’t even fathom using a recipe & keeping with the menu planner options. Sorry, a bit long-winded.
JohannaJoy: ha ha meal not meat ha ha. It is not easy being ME! Math was never my favorite subject,so, please bear with me; I’ll attempt to break this down and try not to confuse you even more. OK! Say you make the crab salad with 1 lb. crab meat. Menus usually call for 4 or 4 1/2 oz.of tuna, shrimp,pork etc. 16 oz. = 1 pound. So, if the menu called for 4 oz., you would have 4 servings from a salad made with 1 pound of crab. I would not worry about the extra half oz. I like things to come out EVEN! 🙂 I’d rather eat less than more.
Same with veggies: a usual serving of veggies is 1 cup to 2 cups. If you made soup, let’s say with different veggies, eating 1 cup of that soup would roughly give you 1/2 cup veggies with 1/2 cup of the broth – so to get full value of veggies, I’d have 2 cups of vegetable soup to get 1 cup of veggies. Am I making any sense at all?
Breaking everything down to cups and ounces makes it easier for me to get a rough idea of how much of this that or the other thing I’m eating.Hi ubaptist,
Thanks for posting.
SWG stands for Sprouted Whole Grains. Here’s an article to tell you all about SWG: http://www.trimdownclub.com/what-is-swg-bread.
Best 🙂
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