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Post by Deleted on Sept 25, 2009 16:11:45 GMT -5
I'm Parasympathetic Dominant and my Wife is a Fast Oxidizer. Since there's a pretty good overlap I like to see if people are interested in sharing recipes. My wife and I sometimes get in a rut in our eating.
One dish we like is a pork roast Crockpot. We put in a good size pork roast with a 1/4 cup of sea salt, add Great Northern beans and sweet potatoes. It makes a pretty good meal. Sometimes I'll add some fish oil to my plate.
Anyone have ideas they want to share?
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Post by erictalmant on Oct 5, 2009 8:04:38 GMT -5
Recipes can be a toughie...
I actually work with a well-known chef in the southwest United States. I will talk to her and see if she might have any time to come and post some ideas here on our forum.
As a fast Fast Oxidizer, I can tell you that I usually do not get that "fancy" with my eating. I always start with one of my meats: pork, lamb, buffalo, dark meat turkey, or beef. I then add in some of my allowable vegetables, one of my beans (I rotate through all of them-black, adzuki, mung, pinto, etc.), and usually cook it either in bacon grease or coconut oil. I cook up enough for the entire day early in the morning or the day before; and then dole out 5 or so portions in my glass containers and off I go.
I also think that the use of allowable spices can make a huge difference. I like to mix in sweet basil, oregano, rosemary, and thyme when appropriate.
Hopefully we will get some other replies to this thread...
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Post by Deleted on Oct 5, 2009 8:21:42 GMT -5
Chili soup
2 lbs grass fed beef or bison
3 different beans (red, pinto, black)
beef broth
seasonings
Stew (crockpot)
grass fed beef stew meat (brown first)
mushrooms
carrots
peas
seasonings
I know some of the seasonings i use aren't allowable, but I need to feed my wife too. Baby steps......working on her.
Eric - I would imagine that you don't use canned beans, correct? Can you talk about some of the pro's/cons of soaking and cooking beans vs. canned? Thanks.
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Post by erictalmant on Oct 12, 2009 7:04:46 GMT -5
Sure thing Jared. The biggest concern would be one of heavy metals leeching into the beans-or whatever food you buy canned. Over time, canned foods *can* lose some of their nutritional content. If you buy conventional canned beans, then the issue of additional preservatives and sodium comes into play. This is not so much the case with organic canned beans, as there are usually no additional preservatives; and many use sea salt instead of conventional table salt. I will also say that dried beans cost much less  In doing a Metabolic Typing program, we would always want to do our best to remove such things as heavy metals (blocking factors) from our diet the best we can. I use canned beans ever sparingly. Most of the time I either soak mine or do the "quick soak method" that is suggested on the package. Since I make extensive use of beans and lentils in my diet, I find myself cooking them a few times a week. I hope this helps. |
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Post by robwhite on Oct 13, 2009 4:35:09 GMT -5
In the UK, you can find in the freezer section of supermarkets pre-cooked flash-frozen beans
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Post by Deleted on Oct 13, 2009 20:27:24 GMT -5
I try to use lentils more often than beans because they cook so much more easily. I try to rotate the kinds of lentils I eat to get some variety and on the weekends when I have more time, I'll cook up a large batch of beans and maybe freeze some. I know freezing may not be the best but I have a feeling it is better than canned.
Speaking of freezing, apperantly some frozen vegetables have sanitizing chemicals like sodium sulfite which people can become sensitive to. As I am writing this, I'm thinking that all of the frozen vegetables that I eat may be the cause of my wheezing...that is one of the symptoms...perhaps the organic frozen vegetables do not contain these chemicals.
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Post by Deleted on Oct 13, 2009 22:04:31 GMT -5
Recipes can be a toughie... I actually work with a well-known chef in the southwest United States. I will talk to her and see if she might have any time to come and post some ideas here on our forum. As a fast Fast Oxidizer, I can tell you that I usually do not get that "fancy" with my eating. I always start with one of my meats: pork, lamb, buffalo, dark meat turkey, or beef. I then add in some of my allowable vegetables, one of my beans (I rotate through all of them-black, adzuki, mung, pinto, etc.), and usually cook it either in bacon grease or coconut oil. I cook up enough for the entire day early in the morning or the day before; and then dole out 5 or so portions in my glass containers and off I go. I also think that the use of allowable spices can make a huge difference. I like to mix in sweet basil, oregano, rosemary, and thyme when appropriate. Hopefully we will get some other replies to this thread... so if u cook it all in the morning or the night before u eat your portions throughout the day cold? cause i know u shouldnt use the microwave because its a blocking factor but if u do eat your meat cold i think that would taste terrible, i mean i understand eating the food that gives energy but if the meal tasted bad i just dont think i would get ne satisfaction from eating... ne ways im sure this isnt the case but plz expand because since im in university and playing sports i think i might have to follow this method or for sure i will get away from eating my proper foods... my gf thinks it sounds horrible to eat 5 exact same meals but i say if it makes u feel energized after u will do it. |
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Post by erictalmant on Oct 21, 2009 8:19:36 GMT -5
Recipes can be a toughie... I actually work with a well-known chef in the southwest United States. I will talk to her and see if she might have any time to come and post some ideas here on our forum. As a fast Fast Oxidizer, I can tell you that I usually do not get that "fancy" with my eating. I always start with one of my meats: pork, lamb, buffalo, dark meat turkey, or beef. I then add in some of my allowable vegetables, one of my beans (I rotate through all of them-black, adzuki, mung, pinto, etc.), and usually cook it either in bacon grease or coconut oil. I cook up enough for the entire day early in the morning or the day before; and then dole out 5 or so portions in my glass containers and off I go. I also think that the use of allowable spices can make a huge difference. I like to mix in sweet basil, oregano, rosemary, and thyme when appropriate. Hopefully we will get some other replies to this thread... so if u cook it all in the morning or the night before u eat your portions throughout the day cold? cause i know u shouldnt use the microwave because its a blocking factor but if u do eat your meat cold i think that would taste terrible, i mean i understand eating the food that gives energy but if the meal tasted bad i just dont think i would get ne satisfaction from eating... ne ways im sure this isnt the case but plz expand because since im in university and playing sports i think i might have to follow this method or for sure i will get away from eating my proper foods... my gf thinks it sounds horrible to eat 5 exact same meals but i say if it makes u feel energized after u will do it. I cook my food for the day that morning. I walk my dogs very early, and then set out my food for the day. Yes, I eat everything basically at room temperature-even the meat. Your meals don't need to always be exact. I seem to do well when my meals are all fairly similar in terms of macronutrient ratios; but you might be entirely different. This is why the process of Fine Tuning and filling out the DCR's (Diet Check Record Sheets) is so very crucial to the success of the program. I would avoid the microwave at all costs. It rearranges food at the molecular level to the point that the body really does not recognize it when you eat it. How do you think that works in terms of absorption and assimilation? Exactly-not very good. |
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Post by Deleted on Oct 21, 2009 20:13:29 GMT -5
Egg nog!I don't have a recipe because I usually just go by feel, but if you want a sweet treat, particularly after training, then what can beat heavy cream, raw eggs, honey, and some vanilla? Or, if you want to cut down on the sugar, use stevia instead of honey.
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Post by Deleted on Oct 22, 2009 14:36:14 GMT -5
thx for the reply eric, i just kinda got a weird feeling about leaving the meat all day in my lunch kit, probably because of grade school indoctrination or something, but if u feel fine doing that then i feel better about it... yah im still tinkering with my DCRs but its fun and if i heat ne thing up i just use the oven... my mom thinks its weird but when u fill out your sheets i realized my gut would always gurgle at some point when eating the mic'd food and i didnt feel as alert so thx again
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Post by robwhite on Oct 29, 2009 9:29:56 GMT -5
Egg nog!I don't have a recipe because I usually just go by feel, but if you want a sweet treat, particularly after training, then what can beat heavy cream, raw eggs, honey, and some vanilla? Or, if you want to cut down on the sugar, use stevia instead of honey. What a great idea! It never occured to me how great egg nog (minus the sugar) would be as a low carb high protein high fat snack. |
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Post by joeldibattista on Nov 1, 2009 23:02:48 GMT -5
thx for the reply eric, i just kinda got a weird feeling about leaving the meat all day in my lunch kit, probably because of grade school indoctrination or something, but if u feel fine doing that then i feel better about it... yah im still tinkering with my DCRs but its fun and if i heat ne thing up i just use the oven... my mom thinks its weird but when u fill out your sheets i realized my gut would always gurgle at some point when eating the mic'd food and i didnt feel as alert so thx again I bring three meals to work with me and they sit on my desk all day long and I eat them room temperature. I think people are a tad paranoid about food poisoning (i.e. raw eggs) these days. If you used good ingredients to begin with and proper hygine cooking/preparing the food, then it takes a long time for food to go bad - which you can tell from smell & taste anyway. |
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Post by Deleted on Nov 13, 2009 14:35:08 GMT -5
Doug, Here is a great vege recipe that I made last night with my grassfed meatloaf. Enjoy: www.seriouseats.com/recipes/2009/09/cauliflower-with-bacon-and-mushrooms-barbara-kafka-recipe.htmlI've made something very similar with green beans instead of cauliflower......basically do the same thing except add water, cover, and simmer for 20 minutes. I've tinkered with a White Bean Chicken Chili recipe that was very good. I'll post it when I get some time. I dont' make it anymore as my MRT came up reactive to chicken, celery, and corn, all of which were in it. |
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