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Vegetarian dishes or foods

Posted by on Mar. 18, 2017 at 11:15 AM
  • 37 Replies

I have decided again, to change things up and even though this will be hard, I have decided to do 7 to 10 days of a vegetarian diet.  I will still include dairy, eggs etc.  I plan to start Friday or Saturday coming up.  Anyone have good suggestions for a 1500 calorie a day diet?  I didn't lose anything the past month.  I gained a pound or 1 1/2 pounds and have lost back to where I was 30 days ago.  I have been exercising 6 to 7 days a week and have added intensity to my gym workout the past couple weeks.  I also do water aerobics and walk on the beach a few days a week.  Am I not eating enough for my exercise regimen and that is why I am at a standstill or is it because I have been losing for 15 months and I am just at a normal plateau? I have had plateau's but for a couple weeks maybe, not a month.  My goal is to lose a pound to 2 pounds a month.  

by on Mar. 18, 2017 at 11:15 AM
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Replies (1-10):
MixedCooke
by Group Admin on Mar. 18, 2017 at 11:34 AM
I think you need to try the complete opposite. Ever try a meat only diet for a few days?
atlmom2
by Bronze Member on Mar. 18, 2017 at 11:36 AM

I have done no dairy, no gluten before so meat, eggs, veggies, and fruit only, pretty much.  Yes, I lost on it but lately I am stuck with that also.  

Quoting MixedCooke: I think you need to try the complete opposite. Ever try a meat only diet for a few days?


MixedCooke
by Group Admin on Mar. 18, 2017 at 11:40 AM
Reduce the amount of fruit and some veggies.

Quoting atlmom2:

I have done no dairy, no gluten before so meat, eggs, veggies, and fruit only, pretty much.  Yes, I lost on it but lately I am stuck with that also.  

Quoting MixedCooke: I think you need to try the complete opposite. Ever try a meat only diet for a few days?

momofnatalie
by Member on Mar. 19, 2017 at 1:39 AM

I think it's a plateau, I think it would be good to change up your diet to see how it works and how you feel.

mcginnisc
by Claire on Mar. 19, 2017 at 7:14 AM

If you are working out that intensely, you need more protein. Every time you work out, you put tiny tears in your muscles. In order for those muscles to restrand and rebuild, you need protein to recover. 

How many calories are you consuming? How long are you working out? Do you count calories? Have you had your BMR done so you know what your accurate calorie count should be for your workouts? 

Claire


" I can do all things through Christ who strengthens me." Philippians 4:13 

michiganmom116
by Rhonda on Mar. 19, 2017 at 7:25 AM

I also think you need to change something up, be it carb cycling or increased intensity in your exercise regimen.  Our bodies get used to what we're doing and weight loss plateaus.

I'll share some vegetarian recipes.  Be warned that they did nothing good for my weight loss nor blood numbers.

michiganmom116
by Rhonda on Mar. 19, 2017 at 7:25 AM


Santa Fe Beans & Rice

  • 2 c. cooked white rice (2/3 c. uncooked long grain white rice, 1 1/3 c. water, combine in pan and boil about 14 minutes until rice is tender)
  • 1 15 oz. can or 2 c. cooked black beans
  • 1 c. frozen corn or 8 oz. can sweet corn kernels
  • 1 10 oz. can Rotel tomatoes with chilies
  • 1 c. salsa
  • 1 c. lowfat sour cream
  • 2 c. shredded Mexican cheese blend
  • 1 small red or white onion, sliced or diced, your choice
  • 1 small can sliced black olives (or more if that's your preference)

Preheat oven to 350°. IN a large bowl, combine drained beans, corn, tomatoes, salsa, sour cream, 1 c. cheese, and cooked rice. Season with salt and pepper to taste. Transfer to a greased 2 quart baking dish and top with onions and olives. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5 to 10 minutes longer until cheese is melted. I served mine with homemade tortilla chips.

michiganmom116
by Rhonda on Mar. 19, 2017 at 7:26 AM

Olive Garden Style Vegetarian Lasagna
A bountiful vegetable mixture, a rich ricotta cheese mixture, and a homemade, cream sauce make this vegetarian lasagna well worth the extra effort.


Ingredients
Alfredo Sauce:

  • 1/2 lb. Sweet or salted butter
  • 12 oz. Heavy cream
  • Fresh ground white pepper
  • 1 1/2 C. Fresh Parmesan -- grate
  • 18 slices Mozzarella cheese -- 1/2 oz. ea

Ricotta Mixture:

  • 1 pint Ricotta cheese
  • 2 oz. Romano -- grate
  • 3 oz. Mozzarella -- shred
  • 2 Tbs. Green onions -- slice
  • 2 tsp. Fresh parsley -- chop
  • 1/2 tsp. Salt
  • 1/8 tsp. Black pepper
  • 1/4 tsp. Dried basil
  • 1/4 tsp. Dried oregano
  • 1 1/4 C. Alfredo sauce – cooled

Vegetable Mixture:

  • 4 C. Broccoli florets
  • 2 C. Carrots; sliced 1/4" -- then chopped
  • 4 C. Mushrooms -- slice 1/4"
  • 2 C. Red bell peppers -- dice
  • 1 C. Green bell pepper -- dice
  • 1 C. Yellow onion -- dice
  • 2 C. Zucchini -- slice

Lasagna noodles


Directions
Lay out enough dry lasagna noodles in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.

Vegetables: Combine all veggies and mix well.

Assembly: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375~ oven for about an hour or until the internal temp is 165~. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. Serves 8.

michiganmom116
by Rhonda on Mar. 19, 2017 at 7:26 AM



Lentil Confetti Salad:

  • 1 c. cooked lentils
  • 1 c. cooked white or brown rice
  • 1 tomato, diced
  • 1 carrot, sliced, diced or grated
  • 1 stalk celery, diced
  • 1 small onion, diced
  • Italian dressing to taste 

Cool lentils & rice. Add rest of ingredients. Chill before serving.

michiganmom116
by Rhonda on Mar. 19, 2017 at 7:27 AM

Vegetarian Meatloaf

Add salt to water and bring to a boil. Add lentils and cook until very soft and most of the water is gone. Drain and partially mash lentils. Scrape into a mixing bowl and allow to cool slightly. Add onion, oats, and cheese and mix. Add rest of ingredients and mix well. Spoon into a loaf pan that has been generously sprayed with cooking spray. Smooth top with the back of the spoon. Bake at 350° for 30 to 45 minutes, until top of loaf is dry, firm, and slightly golden brown. Cool on rack for 10 minutes. Loosen loaf by inserting and running a knife along the sides between the loaf and the pan. Turn out loaf onto serving platter. Top with more sauce if desired.

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