Diet Ideas for a Picky Eater?
I am 24 years old and at my highest weight ever. I am 5′ 7" and currently weigh 192 pounds. I recently quit smoking and have taken up eating in its place. I have an exercise program in place, but can’t seem to find a diet to go along with it. I am extremely picky. I basically eat chicken, most fruits and vegetables, bread, dairy products, and pasta. I live in Southern Louisiana (where we are known for our amazing cajun food) but I don’t like any type of seafood, including fish, I don’t care for any type of bean or peas, not big on red meat, and can’t eat pork because it gives me migraines. Help!! Any ideas are appreciated. I would like to get back down between 145-160. I know it will take a while, but I am willing to give it a try!
Here is a suggestion: (If you liked it or if it worked for you, you can replace the items with your own preferences)
1-Breakfast – Do not skip this one, EVER
– 150 ml of %3.5 ORGANIC milk or 250 ml of %1 ORGANIC milk
[You can save some of it for your morning coffee with 2 cubes of sugar]
Total calories: 150 to 200
2- Lunch (350 cal, max)
- Chicken noodle soup + Small bun
3- afternoon break
-1 Cup of coffee with soy milk and 1-2 sugar (Max, 100 calories)
4 – Dinner (800 Calories)
- Rice or Potato: 100 – 120 gr + 150gr Chicken breast: Grilled and seasoned with lemon and herbs + Baked or grilled tomatoes (Salted)
5- Before sleep
-Tea with 2 whole grain cookies (70 Calories)
______________________________________________
All calories together: 1550 (Max)
Add 150 cal fruits, whenever you desire.
You’ll loose 2 lb a week (avg)
Supplements: If you like, 1 multivitamin a day, 5 days a week
Good Luck
I don’t think this was remotely racist – do you?
I am lucky enough to live in a very culturally diverse city, that has a very large Vietnamese and Korean population. In fact, we have an entire ‘Asian District’ that is mostly Vietnamese-run businesses, of which many (most) are restaurants.
I work as a sideline doing restaurant reviews for a local news-zine.
A new restaurant opened up in the Asian district, and I set out to review it. It was touted as a Cajun restaurant.
Well, I go there, and it is not remotely Cajun whatsoever. The ‘special’ was wok-fried shrimp fried rice, and the other dishes were similar – Asian style seafood dishes. I did a little homework, and discovered that the restaurant is owned by a family of Vietnamese people who own several other restaurants in the district. They are cooking ‘cajun’ food in a wok…
Anyhoo, in my review, I stated that this was NOT the place to go for good Cajun food, and indicated that it was in no way, shape, or form, Cajun. I said it was mediocre Vietnamese food (which it was).
I then got a nasty letter from someone who read my review that said I was just racist and didn’t like Asians. WTF?
Do you think I was out of line? I mean – this place was NOT fusion-style at all – just straight off bad quasi cajun food that bore no resemblance to what was advertised…
Just fyi – I have nothing against people from the Far East, or the cuisine they prepare. I am a notorious Pho eater, and Thai food junkie…I don’t think I was being unreasonable to expect what was advertised, and be disappointed when I didn’t get it.
Not racist at all. You gave your opinion and someone didn’t like it, and they had to find a way to attack you. I wouldn’t give it another thought.
Cajun Rice Dressing
Rice Dressing, also called Rice Stuffing or Dirty Rice. From the Cajun Recipes at –
http://CajunCookingTV.com
Duration : 0:7:52
Louisiana Culinary Trails – Seafood Sensations
Bordered by Texas to the west and Cajun Country to the east, southwestern Louisiana has developed its own brand of cooking. Rustic, spicy, and stick-to-your-ribs might best describe the food of this marshland. Dominating menus are fried and boiled seafood, pork stew, catfish courtbouillon, rice dressing, shrimp and okra gumbo, jambalaya, wild game, and lots and lots of rice. This trail zigzags across the southwestern corner of the state, sometimes known as the Louisiana Outback, stopping at a variety of crawfish houses, oyster bars, cafes, and grocery stores.
Duration : 0:2:30
Betty’s Cajun Red Beans and Rice Recipe
In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful!
Ingredients:
(2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.)
½ stick butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
½ cup sliced green onion
½ cup chopped green bell pepper
2 cloves garlic, minced
5 oz. diced cooked ham (I used Hormels canned smoked ham, but you may use leftover ham chunks.)
¼ teaspoon salt
2 teaspoons Creole seasoning
¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.)
1 cup water
2 cups hot, cooked white long grain rice
Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon bean mixture over the top, and serve immediately. If you like red beans and rice, this is a very flavorful version that you are sure to enjoy!
Duration : 0:7:47
i’m holidaying in disneyworld florida soon,tell me some good places to eat, that are reasonably priced.?
i’d like to try creole cooking while i’m there but any cuisine will help.
Texas De Brazil is absolutely delicious, but will set you back about $50/person.
I like the restaurants at Universal City Walk. Margaritaville and NBA City are tasty.
If you are talking about inside the Disneyworld parks, the food is pretty lousy (and relatively expensive) overall. The only exception is if you’re going to Epcot, some of the nationalities have some pretty decent restaurants (Germany has a good buffet).
Here is a link to some good info:
http://www.mousesavers.com/meals.html#cheap%20eats
Destination Haitian Cuisine
Haitian food is similar to the rest of the Latin-Caribbean (the French and the Spanish-speaking countries of the Antilles) however it differs in several ways from its regional counterparts. Its primary influence derive from French, and African cuisine, with notable derivatives from native Taíno and Spanish culinary technique. Though similar to other cooking styles in the region, it carries a uniqueness native only to the country and an appeal to many visitors to the island. Haitians use vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor. Dishes tend to be seasoned liberally and consequently Haitian cuisine tends to be moderately spicy, not mild and not too hot. In the country, however, many businesses of foreign origin have been established introducing several foreign cuisines into the mainstream culture. Years of adaptation have led to these cuisines (ie: Levantine from Arab migration to Haiti) to merge into Haitian cuisine.
Rice and beans in several differing ways are eaten throughout the country regardless of location, becoming a sort of national dish. They form the staple diet, which consists of a lot of starch and is high in carbohydrates. In the more rural areas, however, at great distances from the major cities, other foods are eaten to a larger degree such as mais moulu (mayi moulen), a dish comparable to cornmeal that can be eaten with sauce pois (sos pwa) [a bean sauce made from one of many types of beans such as kidney, pinto, or garbanzo beans, or pigeon peas]. Mais moulu can be eaten with fish (often red snapper), or alone, depending on personal preference. Tomato, oregano, cabbage, avocado, and red and green peppers are several of the many types of vegetables and fruits that are used in Haitian dishes. Banane Pésée (Bannan Pézé), flattened plantain slices that are fried in oil (known as tostones in the Dominican Republic and Puerto Rico), are eaten frequently in Haiti as both a snack food and as part of a meal. They are frequently eaten with tassot and/or griot, deep-fried goat and pork respectively.
Duration : 0:4:40
Spicy Cajun Beef Recipe
Here’s a recipe for you with only 5 ingredients!!! 5 ingredients to a fabulous meal!!!
It’s a spicy cajun beef recipe for the crockpot..
Have a stress-free meal with your family…
Enjoy!!!
Duration : 0:5:15
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