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Foods that are around or under 200 calories per pound.

In my efforts to eat better, I’ve devised a plan!  If a reasonable diet is 2000 calories per day, one way to look at making good food choices, is to choose foods that are 200 calories per pound OR LESS.  And then just eat less than 10 lbs of food.  Haha!  But if each pound is counted as a “Pip”, then you’d have ten Pips.  A pip could be anything that is 200 calories.  Normal people would have 10, but it’s quite possible that people with weight loss goals would try less pips, like as few as six. The 1-Pip Fat Requirement Whatever one’s goal, there needs to be about 1 pip spent on dietary fat.  This is an absolute bare minimum.  It should be 2 TBSP of oil, butter, or nut butter.  Additionally, a good omega supplement, which will add a few calories and grams of fat. Veggies

  • Celery:  70
  • Cucumber: 70
  • Tomato: 70 for regular, 100 for cherry
  • Cabbage: 105
  • Carrot: 185
  • Onion: 195
  • Jicama: 165
  • Eggplant: 150
  • Lettuces:  Average 75 for all types
  • Collards:  120
  • Spinach:  105
  • Brussel Sprouts: 170
  • Chayote: 100
  • Broccoli: 160
  • Cauliflower:  105
  • Kale: 225 Yeah, it’s a fucking super food, but it is actually really high in calories for a green, which its fans don’t like to tell you.  Include it if you like it, but don’t binge on it like those nutjob kale fanatics.  If you don’t like it, hey, you could skip it entirely.  You could eat fruit for calories like this.
  • Sugar snaps: 186
  • Mung bean sprouts: 135
  • Green beans:  160
  • Asparagus: 90
  • Mushrooms:  100
  • Eggplant:  116
  • Okra:  150
  • Water chestnut:  160
  • Almost all veggies are 200 calories per lbs or less.  If in doubt, check caloriecount.com.

Fruits

  • Apples or Unsweetened Apple Sauce: 200-250
  • Orange: 215
  • Lemon: 150
  • Lime: 150
  • Cantaloupe:  155
  • Blueberries: 260 Forgiven the extra calories because they’re a superfood, and people rarely eat blueberries alone.  Don’t binge, tho.
  • Strawberries: 150
  • Pineapple:  225
  • Papaya: 195
  • Watermelon:  130-150
  • Blackberry:  195
  • Pears:  250 Borderline, don’t go crazy.
  • Honeydew: 165
  • Peaches:  185
  • Plums:  140
  • Pluot:  250 Don’t go crazy.
  • Nectarine:  200
  • Fresh cranberries:  250 Don’t go crazy.

Other

  • Milks (skim, soy, almond, etc) that are 100 calories or less, per cup (8 oz)
  • Broths and stocks

Stuff to Use Anyway The following items are great to use, because the amount of calories in them, in the quantity they are normally used, is negligible.

  • Miso Paste
  • Soy sauce, tamari, or liquid aminos
  • Hot sauces
  • Nutritional Yeast: 150 calories per cup, but it’s just a seasoning
  • Pickles, banana pepper rings, olives, etc, as long as one doesn’t go nuts and eat handfuls of them
  • Herbs of all kinds

Good Foods That Count Double There are some foods I would like to include, that are up in about the 400 calories per pound range.  This accomplishes two things.  One, it rounds out the diet, and doesn’t make it insanely restrictive.  Two, there are nutritional gaps when you don’t have a well rounded diet.  And while I personally don’t worry about protein, there are times when I crave protein dishes.  This will allow me to have them once in a while, and for people who are worried about protein intake to have higher protein foods.  A tip:  Any of these foods, when mixed 50/50 with water or broth, could be weighed normally.  For instance, if one is making a smoothie, 8 oz of banana + 8 oz of water or ice, becomes a 16 oz smoothie.  Corn soup could be easily made by making sure there was at least as much broth as corn, then adding ingredients that were above this list (onion, tomato).

  • Grapes: 306
  • Mango: 320
  • Banana: 405
  • Jackfruit: 425  Don’t be a crazy.
  • Potatoes, Sweet Potato, Yam, Etc:  Around 425
  • Buckwheat, cooked: 425
  • Quinoa, cooked:  375
  • Plain grits, cooked: 310
  • Corn: 365
  • Cottage Cheese 1%:  325
  • Fat Free Ricotta:  375
  • Peas:  355
  • Black eyed peas:  340
  • Black beans: 415
  • Kidney beans: 380
  • Chick peas:  380
  • Greek yogurt, fat free, not flavored: 360
  • Tilapia  (raw):  375
  • Tuna in water: 400ish
  • Shrimp (raw):  375
  • Egg beaters or Egg whites: 250, measure fluid ounces, not entirely encouraged, because they’re mostly water, the water is going to cook out, and leave one hungry.  But if eggs are needed for a recipe, eh, yeah.
  • Firm Tofu:  325

Do not eat wheat, oats, or barley.  A pound of sugar and a pound of white flour have almost exactly the same calories and nutritional profile.  Oats and barley aren’t as bad, but they are also pretty calorie dense.

Do not eat white beans, lima beans, pinto beans, or soy beans.  White beans are just slightly too high at 450 calories per cooked pound, but pinto and soy beans are 600 + calories per pound WHEN COOKED.

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Catch-Up Post!

Okay everyone who doesn’t read this!  Haha.  I’m doing a little catch up.  In the spirit of all my beer reviews, I have a few more.  Primarily, that is to say I tried most recently, several beers from a local brewery.  I’m just going to try to do this review as best I can, with what’s in memory.

So the first one:

Is it Good?

It’s certainly better than macrobrew, but I wouldn’t say it’s that good.

What’s it Like?

Their website describes the flavor as, “rich and malty ale with notes of caramel, chocolate and light roast”.  I definitely agree that it has a bit of a light roast characteristic.  I could agree with hints of chocolate, but the caramel wasn’t a strong presence.  It takes a back seat, and I feel that putting it as the first flavor in that list is somewhat inappropriate.  Caramel definitely doesn’t dominate the flavor of this beer.  The head is pretty creamy, which I enjoyed about it.  The brew has molasses in it, which you can taste, if you’re familiar with the flavor of molasses.  Otherwise, you’re going to attribute it to the roast flavors that are present, or maybe even the hops.

NEXT!

Is it Good?

I’d say yes!  Out of the three I’ve tried from COOP, definitely my favorite.

What’s it Like?

Again, from the website, “Aromatic malt, wheat and oats merge with fruit-forward esters from the traditional Belgian-style yeast”.  This time, the description is spot on.  One thing I can say that I respect about COOP so far, is that their descriptions are very, very accurate to the actual product.  Many beer companies try to lure you into buying mediocre, no-flavor beers, by insinuating that they’re this or that.  That they have this flavor or that flavor, but really, all you can taste is poorly balanced pisswater.  But yes, the oats, the fruitiness, the malt, all come through on Negative Split.  Flavor wise, I loved it!  But there is a catch, which I’ll address once I’ve finished writing about the third beer.

Last, but not least!

Is it Good?

It disappoints me to say so, but… eh, no.  In my opinion, it’s not.  This is one of those situations where YMMV, though.

What’s it Like?

This is a high proof dark ale.  And I like dark ales!  However, they put candy sugar into this mix, and I assume that was how they obtained their 10% ABV.  They say on the website that there are “Notes of dried fruit, cinnamon and vanilla” and that it is a “complex experience”.  Honestly, when you get it on the palette, it’s not what I’d call complex.  Instead, I’d call it busy.  It has too much going on all at once.  It tastes of yeast, sugar, fruit, spice, vanilla.  In a cake, that’s great.  In a beer… it’s kind of cloying and gross.  Speaking of cloying…

A note on all the COOP Ales

They are incredibly thick, and a tad on the sweet side.  (Actually, DNR is on the VERY sweet side.)  Every single one of these ales was so thick, that it was hard to get through a whole can.  They were super filling, felt very rich in the mouth.  Maybe that’s your deal, but I prefer a beer that I can drink in less than an hour without feeling nauseated.  This was especially strange in the negative split, which has all these Belgian flavors, but the thickness of a stout.  If these ales had been any thicker, I’d have needed a spoon.  So, all that said, they have lovely flavors, but I won’t be buying any more COOP products.  They’re just far too filling and heavy for me.  If you enjoy heavier beers, though, I would recommend both the Briefcase Brown and the Negative Split.  They both have really good flavor.  They’re not the fanciest of fancy craft beers, but definitely all VERY good ales for the price range ($6-7 for four very large cans).


Moving on to Food!

I’ve been really trying to focus on plants and such, hoping to slim down.  I think I want to do a raw vegan diet, about 90% of the time.  I’m not one of those crazies who can do it all the time, and yes, I do think you have to be a little insane to adhere to a raw vegan diet, 100%.  It takes away from your food variety, and it takes away from your relationships (you’d be SUCH A PAIN IN THE ASS to give food gifts to, and you’d also be a complete ass at dinner outings).  You have to pull your hair out over every little thing, and I think that it’s probably mildly obsessive, even bordering on an eating disorder for some people.

But I actually do believe it’s a good diet to adhere to 90% of the time.  That is to say, I think that if you follow it philosophically and intelligently, and don’t just constantly eat health-junk products from Whole Foods, then it’s really great.  It’s got no processed sugars (which are a cooked food), no processed flours, super low in saturated fat (as long as you don’t eat coconut all day), and plenty of fiber and nutrients.

One of the only issues I’m having with it, is finding recipes to keep the variety there, to keep me interested.  So I’m not beating myself up while I make the transition, but there are some issues.  One is that this diet really, really needs nuts to work, and I have a tendency to binge on nuts.  I just can’t stop myself from eating them, especially almonds, peanuts, and cashews.  I think that I may have to buy nut butters, because I mostly intend to incorporate them into dressings and such, where they aren’t a concentrated source of calories.  I don’t actually binge on nut butters at all, just whole nuts, it seems.  Unfortunately, this means the nuts will likely be cooked.  Another alternative I have, though, is that I could just buy raw nuts, come home, and make my own nut butter.  Hm!  Not a bad idea, really.  Good thinking, self!

Some notes I need to make, though:  I really don’t enjoy raw dark greens. (I love them cooked, with onion, garlic, and a boiled egg, though.  That’s how I ate them growing up.  My grandma actually made a thick stew of greens, tons of greens just simmered well in broth, added some roux, and the boiled eggs mentioned.  She would serve it over rice, and it was delicious.)  Nor am I especially fond of raw nappa cabbage or bok choy, unless they are fermented, like they are in kim chi.  Kim chi is certainly doable on a raw diet, but that’s SO much salt, eaten in any great quantity.  Lettuces are great, but it grows monotonous eating just salads.  I think what I may begin doing more of a vegan diet, which strives to be as close to raw as possible, without just completely offending my palette, but saying, it can be either raw, or the 3 B’s: baked, boiled, or broiled.  This would bring in a lot of possibilities, like soup.  I’d actually love to make an eggplant soup this week!  And I HATE HATE raw eggplant.  Seriously, it’s terrible, but I do love some cooked eggplant.  Adore it, in fact.  Same goes for zucchini, totally, 100%.  I love zucchini in every manner of cooked preparation… but raw?  Nooooo.  It’s okay, but I don’t find myself wanting to eat it.  But I think it should also be foods that can only be eaten raw… even if that’s not my preference.  I think what I may start doing, is… when I come home from shopping, I will bake all the veggies I bought, which I don’t like in their raw state.  Then I will cool and refrigerate them.  This will make them available for whatever I want, like salads or anything at all, really.  Now if I buy something like collard greens, sure, I’d put those in a soup.  But for the most part, I think most veggies are best when baked.  It would keep me from sauteeing them, which would add fat.

Anyway, here are some recipes I’m VERY excited to try:

  • Cauliflower Hummus – Fucking love some cauliflower.  With tahini, lemon, and olive oil?  Why the shit haven’t I thought of that!?
  • Vegan hot and sour soup.  Just leave out the egg, and in my case, the tofu.  Needs veggie stock, though.  But I love dried black fungus and lily ear things, etc.

More crock pot ideas

I’m just gonna sit here and comb through the internets for things that sound interesting, yup.

  • Thinly sliced ham/ bacon, onion, turnips.  Pepper.  Alternating layers, cook on low.
  • Chicken, apricot jam, lemon or balsamic, dijon.
  • Salmon, marmalade, white wine.
  • Uh, THIS.
  • Make a basic tomato soup, with onions, hot peppers, peanut butter, peanuts.  (Based on african peanut soup.)
  • Zucchini, chicken broth, white roux, parmesan cheese
  • Also this
  • Ground pork, tofu, black bean sauce :3
  • Shrimp, lots of garlic cloves, spinach, tomato, stock, crab boil spice woo