8
   

HELP ME BE A HEALTHY VEGETARIAN?! Please =)

 
 
Reply Fri 27 Jul, 2012 09:48 am
Im a vegetarian (But I do eat seafood) trying to get flat abs and speed up my metabolism!
Tonight for dinner my choices are anything from angelicos (They have amazing veggie sandwiches. Should I trust them?)
Some frozen meals (I have gardein chick'n scallopini, morning star BBQ riblets, morning star chik'n enchilada, lightilife amaz'n Asian sesame chik'n, morningstar veggie burger, and Amys indian vegetable korma. All of these seem very healthy from the nutrition label, but I know not to always trust frozen meals. Are any of these good choices???
I also have eating right tomato basil soup and craft macaroni and cheese
Or I could try to make something! I have some tofu, lightilife smart ground veggie protein crumbles. I have lots of vegetables and fruit too. And a bunch of potatoes, whole wheat bread, a bunch of rice-not white rice, all kinds of dressings and spices, and a bunch of other stuff almost anybody has in their pantry/fridge.
Help!
 
Ragman
 
  2  
Reply Fri 27 Jul, 2012 09:54 am
@Eliza123006,
Quote:
Some frozen meals (I have gardein chick'n scallopini, morning star BBQ riblets, morning star chik'n enchilada, lightilife amaz'n Asian sesame chik'n,


These choices are not vegetarian.

Also all of those frozen dinners have lots of salt. Food high in salt is/are not the healthiest of food choices.
tsarstepan
 
  1  
Reply Fri 27 Jul, 2012 10:49 am
@Ragman,
Can you explain to me how those frozen soy products aren't considered vegetarian?
Ragman
 
  1  
Reply Fri 27 Jul, 2012 11:24 am
@tsarstepan,
I assumed (perhaps wrongly?) by the names of those products which indicated there is meat in them..chicken..ribs, etc.
Butrflynet
 
  4  
Reply Fri 27 Jul, 2012 12:08 pm
@Eliza123006,
Read everything here, especially the nutrition info on page 2.

http://www.mayoclinic.com/health/vegetarian-diet/HQ01596

To get you started, study this pyramid:

http://www.mayoclinic.com/images/inline/mcdc6_pyramid_vegetarian.jpg

Learn to cook meals at home from fresh ingredients rather than buying all those processed foods. If you are wanting to be a healthy vegetarian, centering your diet upon all those processed vegetarian foods is not going to get you where you want to me. Those processed foods are also a lot more expensive than making them yourself.

Check out the easy vegetarian recipes on this site to learn the basics and then you can branch out and adapt them with your own ingredient preferences.

http://www.savvyvegetarian.com/vegetarian-recipes/basic-recipes.php

Butrflynet
 
  3  
Reply Fri 27 Jul, 2012 12:09 pm
@Eliza123006,
Quote:
Im a vegetarian (But I do eat seafood) trying to get flat abs and speed up my metabolism!


Tightening up your abdominal muscles through focused exercise is how you will get those flat abs you seek.
0 Replies
 
spendius
 
  2  
Reply Fri 27 Jul, 2012 12:19 pm
@Eliza123006,
Have you seen the ingredients list for morning star chik'n enchilada?

Other than that Flutterby has the best advice. 200 sit-ups holding a large Bible on your head.
ossobuco
 
  1  
Reply Fri 27 Jul, 2012 12:25 pm
@Butrflynet,
I'm agreeing with Butrflynet.
0 Replies
 
tsarstepan
 
  1  
Reply Fri 27 Jul, 2012 01:10 pm
@Ragman,
Ragman wrote:

I assumed (perhaps wrongly?) by the names of those products which indicated there is meat in them..chicken..ribs, etc.

All of these frozen food products are meatless but you're quite right about their salt content. They're not as bad as the likes of Hungry Man meals or other meat filled famous frozen meals. Morning Star and Gardenburgers (or mislabeled as Garden by our OP) are famous companies for their veggie burgers.

I thought you knew something about these frozen veggie products that the rest of us didn't know. Razz
Ragman
 
  2  
Reply Fri 27 Jul, 2012 01:12 pm
@tsarstepan,
I've have had Morningstar Veggieburgers before. Most of these are quite high in salt content and as such are not so healthy.

I was thrown off by terms like chicken and riblets.
Butrflynet
 
  2  
Reply Fri 27 Jul, 2012 01:17 pm
@spendius,
Here's a good comparison for you.

http://www.morningstarfarms.com/morningstar-farms-chikn-enchilada.html

Quote:
Nutrition Facts

Ingredients, Allergens and Product Details

Ingredients:
WATER, COOKED BROWN RICE (WATER, LONG GRAIN BROWN RICE), WHOLE KERNEL CORN, COOKED BLACK BEANS (BLACK BEANS, WATER), TORTILLA (ENRICHED BLEACHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, GROUND CORN TREATED WITH LIME, VEGETABLE SHORTENING [SOYBEAN OIL, HYDROGENATED SOYBEAN OIL AND/OR PALM OIL], SALT, LEAVENING [SODIUM BICARBONATE, CORNSTARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE], CALCIUM PROPRIONATE, SORBIC ACID, FUMERIC ACID, CELLULOSE GUM, DATEM, ENZYME BLEND, SODIUM METABISULFITE), VEGGIE CHIK'N (WATER, ISOLATED SOY PROTEIN, VITAL WHEAT GLUTEN, NATURAL FLAVORS, PEA PROTEIN, CARROT FIBER, ORGANIC BEET ROOT FIBER, ORGANIC EVAPORATED CANE JUICE, YEAST EXTRACT, SEA SALT), ONIONS, TOMATO PASTE (TOMATOES), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), RED BELL PEPPERS, GREEN PEPPERS, CONTAINS TWO PERCENT OR LESS OF CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, CALCIUM CHLORIDE, ANNATTO COLOR), GREEN ONIONS, SPICES, GREEN CHILES (GREEN CHILE PEPPERS, WATER, SALT, CITRIC ACID, CALCIUM CHLORIDE), EXPELLER PRESSED CANOLA OIL, RICE STARCH, CHILI PEPPER, ROASTED GARLIC, MODIFIED CORN STARCH, SALT, LIME JUICE CONCENTRATE.

Allergen Information:
CONTAINS WHEAT, SOY AND MILK INGREDIENTS.

Sizes:
9.5 oz
Dietary Exchange Per Serving:
3 Carbohydrates, 1 Fat, 2 Protein


http://www.morningstarfarms.com/content/dam/common/products/nutrition/79729.jpg


--------------------------------------------------------------------------------
Homemade version. You can spend a weekend making dozens of them for the freezer and have something just as convenient as the Morning Star processed one.


Vegetarian Enchiladas
From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004)

The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.

6 servings, 2 enchiladas each

Active Time: 55 minutes

Total Time: 1 hour 20 minutes

INGREDIENTS:

CORN SAUCE

2 cloves garlic, unpeeled
2 10-ounce packages frozen corn
1 cup low-fat milk (substitute soy milk)
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

ENCHILADAS

1 teaspoon canola oil
8 ounces button mushrooms, wiped clean, stemmed and sliced
10 ounces fresh spinach, stemmed and chopped
1 small onion, chopped
1/2 teaspoon salt
Freshly ground pepper, to taste
12 corn tortillas
1 cup grated extra-sharp Cheddar cheese (substitute vegetarian cheese)
Cilantro and Pumpkin Seed Pesto, (recipe follows) and/or prepared tomato salsa

PREPARATION

To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.

To prepare enchiladas: Preheat oven to 350°F. Coat a 9-by-13-inch or similar baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper.

Toast tortillas (see Tip).

Sprinkle a generous tablespoon of cheese down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture. Fold one side of the tortilla over the filling, then roll up tightly. Place the enchilada seam-side down in the prepared dish. Repeat with the remaining tortillas, cheese and spinach mixture. Spoon corn sauce over the enchiladas, covering completely.
Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more.

Meanwhile, make Cilantro and Pumpkin Seed Pesto, if using.
Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.


Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.

To toast tortillas, place directly on a burner (gas or electric) set at medium heat. Turn frequently with tongs, until golden, 30 to 60 seconds.

NUTRITION

Per serving: 381 calories; 14 g fat ( 5 g sat , 2 g mono ); 25 mg cholesterol; 52 g carbohydrates; 16 g protein; 8 g fiber; 431 mg sodium; 665 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Fiber (36% dv), Vitamin C (35% dv), Folate (34% dv), Potassium (31% dv), Calcium (30% dv).

Carbohydrate Servings: 4

Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat


Cilantro & Pumpkin Seed Pesto

From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004)

About 2/3 cup

Active Time: 10 minutes

Total Time: 10 minutes

INGREDIENTS

1/3 cup hulled pumpkin seeds, (pepitas)
2 jalapeño peppers, quartered and seeded
1 cup fresh cilantro leaves
1/4 cup reduced-fat sour cream (substitute soft tofu)
1 teaspoon lime juice
Salt, to taste

PREPARATION

Lightly toast pumpkin seeds in a small heavy skillet over medium heat, for about 2 minutes. Place in a blender or food processor; add jalapeños, cilantro, sour cream and lime juice. Blend until smooth. Season with salt.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 2 days.

NUTRITION

Per tablespoon: 31 calories; 3 g fat ( 1 g sat , 1 g mono ); 2 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 54 mg potassium.

Exchanges: 1/2 fat
0 Replies
 
tsarstepan
 
  1  
Reply Fri 27 Jul, 2012 01:26 pm
@Ragman,
Soy 'chicken' is marketed as chick'n (or some kind of shortened spelling variant) instead of chicken. One part clever, one part lazy marketing.
0 Replies
 
Joe Nation
 
  2  
Reply Fri 27 Jul, 2012 01:44 pm
Don't forget : one part pretending to be something that omnivores eat.

Joe(yum)Nation
Ragman
 
  1  
Reply Fri 27 Jul, 2012 02:16 pm
@Joe Nation,
Tastes just like chicken (scratchings)
0 Replies
 
Joe Nation
 
  2  
Reply Fri 27 Jul, 2012 02:19 pm
Number one thing to do to become a healthy eater, become a really good cook.

Joe(repeating what's already been said, I know)Nation
0 Replies
 
ehBeth
 
  1  
Reply Fri 27 Jul, 2012 02:36 pm
@Eliza123006,
Eliza123006 wrote:
I have lots of vegetables and fruit too. all kinds of dressings and spices,


these are the things to use and eat

0 Replies
 
Joe Nation
 
  1  
Reply Fri 27 Jul, 2012 03:05 pm
Quote:
craft macaroni and cheese


Um..

no.

Joe(really. No.)nation
0 Replies
 
Nana7
 
  1  
Reply Tue 31 Jul, 2012 09:23 am
@Eliza123006,
If you want to have an enviable muscle, you must be have an adequate intake of protein.
0 Replies
 
 

Related Topics

Immortality and Doctor Volkov - Discussion by edgarblythe
Sleep Paralysis - Discussion by Nick Ashley
On the edge and toppling off.... - Discussion by Izzie
Surgery--Again - Discussion by Roberta
PTSD, is it caused by a blow to the head? - Question by Rickoshay75
THE GIRL IS ILL - Discussion by Setanta
 
  1. Forums
  2. » HELP ME BE A HEALTHY VEGETARIAN?! Please =)
Copyright © 2019 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.04 seconds on 08/17/2019 at 11:42:34