My favorites are:
- Pan-fried pork Loin - Chop coated in cumin or paprika. Cook in preheated pan with little olive oil for 4mins per side..a nice crust forms.
- Soft omelet - 2 eggs + 1 tbsp water. When beginning to set add fresh thyme leaves and one slice of thin Swiss cheese torn into bits.
- 2 hard boiled eggs served warm with some meat.
- Jennie-o frozen turkey burger cooked well enough to be dry like bread.
- Shrimp sauteed with butter and cumin.
- Smoked salmon rolled up over dill frond and capers and dab sour cream.
- Shirred egg - Coat ramekin with butter and chopped fresh herbs...can also add chopped sauteed mushrooms...crack in one egg...pour 1 tbsp evaporated whole milk on top bake til done.
- Bacon - only once in awhile.
- Cube steaks with Worcestershire.
- Veggie omelet.
- Spinach crustless quiche - 3 eggs + 1 cup low-fat cottage cheese + garlic powder or 2-3 garlic cloves + 1 cup grated cheddar only loosely packed and put mixture in pie plate and bake at 350 about 40 minutes.
- Dinner leftovers always good.
Oops!!! That was garlic powder OR garlic clove in spinach quiche. With this and all recipes be sure to eat enough additional meat. Always good to gnaw on some jerkey to even out the protein. Can reduce the cheddar in recipe if want....but that is why i suggest to only loosely fill the 1 cup measure.
ReplyDeleteAlso remember no fat-free or low-fat foods. REAL FOOD ONLY. I'm never hungry for breakfast, but may give these a try later in the day. Thanks for sharing.
ReplyDeleteHi anon....you are right about no fake foods. But Julie told my group we could have lofat versions of milk (and skim), cottage cheese, and cream cheese ( the latter in small amounts), as well as lofat or fatfree yogurt.
ReplyDeleteThe program changes from time to time, so it's best to stick with what you learned in your classes.
ReplyDeleteI was told we could have any kind of milk (not cream or half and half), and Julie asked us why would we have low fat or skim when we could have 100%.
Cottage cheese is one of those foods I'm not clear on, but I believe you have to have it with meat.
Yogurt - no more than twice a week. What kind of yogurt has changed. I was introduced to Chobani yogurt through this program - plain only. Last year Siggis was added and since Siggis changed their recipe only plain, vanilla, orange ginger, and one other flavor I can't recall.
My favorite breakfast is leftover salmon, 1 egg +2 egg whites and asparagus spears. Sometimes I'll have a spinach omelet with a little american cheese and natural casing sausage links. If I'm particularly lazy that day I'll finish off the previous night's leftovers. I usually have "breakfast" around lunchtime anyway (one of the perks of being self-employed and working from home).
ReplyDeleteI am not a breakfast eater to often either. But while on vacation I ate breakfast a couple times and found a couple new ones!
ReplyDeleteOne was meatloaf and eggs. VERY good!! Never thought about meatloaf with over easy eggs.
The next was a Mexican omelet. Had seasoned hamburg, onion and cheddar cheese in the omelet with salsa on the side. That was really good. I will have to find a way to season the meat. A homemade taco seasoning I think I need to look for.
Love the ideas posted here!!
Been on program for a year and just went to refresher last week. Julie original told us only real food and reiterated that to us at the refresher, so I don't know when the lofat option came into being. At the refresher she said full fat cottage cheese with meat and Siggi's only for the yogurt - not more than twice week and with meat. This was the same as during my frst 3 sessions, so I don't know when she told Theresa about the other options; but this is the one thing I get frustrated about this program. We need to get up-to-date info from her organization when she decides to make some changes. I know I'm a stickler for every detail (just my nature), but this is the 21st century and they have all our info and could certainly do an email blast to their clients informing us of any changes as I'm sure these have an affect on our results. Just saying...
ReplyDeleteCongratulations on your year anniversary and enjoy your refresh class.
ReplyDeleteDespite our frustrations, we are having success and this is the good news. A handout or online information with all the guidelines would be really helpful, but this program isn't set up that way. It's about learning in a different way than we're used to by reprogramming our minds. I get your frustration with mixed messages about what we can or cannot eat. I encourage you to stick to what you learned from Julie and when in doubt - leave it out, call the office, or ask at a refresh.
Julie used to talk about writing a recipe book, but I haven't heard her mention that recently. Realistically, when would she have time to do that with all the appointments she has with us?
As far as yogurt goes, I went to see Julie for the first time at the end of Jan. 2011 and at that time plain Chobani was the only "Julie approved" yogurt; Siggis launched their yogurt in large retail stores in 2010.
A few months ago, Siggis thanked Julie for helping with the success of their business and told her of the changes in their recipes. Those changes included ingredients Julie doesn't approve of, so she changed the program to exclude several flavors. Due to all the confusion over Siggis, I switched back to plain Chobani.
Linda - I posted a taco seasoning spice recipe recently that may work for you:
ReplyDeletehttp://friendofjulie.blogspot.com/2013/06/the-spice-of-life.html
As I've said before, intention will have a greater effect than the action with this program. Follow the program AS YOU UNDERSTAND IT and don't get paranoid over what you should and shouldn't be eating. If you hit a plateau or if other things are happening that seem a little off, that's when it's time to contact the office or go for a refresher, not because one person is eating low-fat cottage cheese and losing weight but you understand it differently and eat regular cottage cheese and lose weight. Do not intentionally cheat and keep tabs on how you look, how you feel, the changes you can see, etc. When your body stops meeting your expectations, that's when you start questioning, not before. You'll drive yourself nuts otherwise.
ReplyDeleteGood advice Joe!
ReplyDeleteThis morning I made meat sauce, to bring to a pot-luck tonight, and I had some for breakfast. Yummy!
ReplyDeleteI'm making noodles from zucchini to serve with the meatballs. I'll post a recipe and a photo in the next few days.
I am eager to try zucchini strips as "pasta" ... Let us know how yours turn out. Yum!
ReplyDeleteLinda - the "noodles" turned out delicious! Here's a post with the recipe:
ReplyDeletehttp://friendofjulie.blogspot.com/2013/07/spaghetti-with-meat-sauce.html
Thanks Theresa. Have a blessed week.
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