Upgrade your account to a Community Supporter account and remove most of the site ads.

Reply to thread

Message: <blockquote data-quote="Sialia" data-source="post: 1241910" data-attributes="member: 1025">I juggle a semi-vegetarian, kosher, reduced carb diet. You could go crazy trying to make this work, or starve to death. Here is the key to sanity and survival: "Everything in moderation, including moderation." So I eat meat maybe once a week, and I pick something low fat like poultry or bison. (mmmm . . .bison--check out the nutrition stats on that one). I get my carbs at breakfast or lunch, but try not to do both as high carb meals. Salad nicoise (<a href="http://www.recipesource.com/fgv/salads/10/rec1018.html" target="_blank">http://www.recipesource.com/fgv/salads/10/rec1018.html</a>) is my favorite lunch--lots of greens, some protein, not too much fat or carb, very easily portable. I know about the poor depleted tunas and the mercury levels, but I indulge every so often. (I usually leave out the mustard and anchovies, and often don't have time for the potatoes or green beans, but varying it a little every day keeps it interesting. Sometimes I use eggs, sometims tuna, sometimes I throw in some parmesan cheese instead of either . . .)  Another favorite salad is your basic green salad with blue cheese crumbles and apricots and sunflower seeds tossed over. The cheese and seeds add fat, but a little goes a long, long way for flavor.  Tomato salad is a joy when really good tomatoes are in season--dice the tomatoes and remove the seeds and goop. Add salt, pepper, olive oil and balsamic vinegar and fresh chopped basil leaves and crushed garlic. Mix it all up and leave it in a sunny spot for an hour or so. Then add parmesan to taste. Eat straight or serve with warm pasta.</blockquote>

Verification