August 26, 2021 Supper

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I started eating low carb/high fat in 2004; after losing 90# in the first 5 months and NOT liking the results, I walked a balance ever since so as to get the health benefits without the weight loss. And within the last year or so I started intermittent fasting (18-hour daily fast) and increasing my carb intake to a more moderate level. It is causing weight loss which I don’t want, but feels like a good way to eat for me. I typically eat one meal in the late afternoon or early evening, and sometimes a snack a few hours later if I’m feeling peckish.

When Pete’s cancer was diagnosed he went from low carb/high fat to full-on vegan, but fairly quickly began eating a pescatarian diet. He eats mostly vegetables with some grains, and occasional fish, avoiding sugars, dairy, poultry, eggs, and pork completely. He recently purchased some 100% grass-fed organic beef to enjoy every so often, after 4 years of pescatarianism.

This was a good meal that we both enjoyed, so I am sharing it with you.

This was the main dish: zucchini halves, seeds scooped out and filled to overflowing with a stuffing made of mushrooms, onion, tomatoes, garlic, and parmesan cheese (from the can). DELICIOUS!

Side dish was cabbage slabs coated with olive oil and Everything But The Bagel seasoning, roasted. Also EXCELLENT! (Is there ANYTHING that seasoning doesn’t taste good on???)

Leftover roasted potato halves, cubed and reheated in olive oil until very crispy! This was mostly for Pete, though I had a few bites.

Please share - Thanks!

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