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Variety in meals........What do you do?

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  • Variety in meals........What do you do?

    Hi,

    I'm curious to know how varied people's meals are. There are so many great recipes out there it can be overwhelming to choose one. For me, I enjoy cooking but I keep it very simple and hardly vary what I have, which I don't mind because I love what I eat.

    I usually have:

    Roast chicken or roast beef

    Roast vegetables

    Banana and egg pancake

    Dark chocolate

    Salad

    What do you do?

  • #2
    I follow Stalkerville - Recipe Sharing Site for Paleo Inspired, Real Food and try to get inspiration there.

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    • #3
      I get obsessed with a food item and eat it a ton for a period of time. Then I move on to another food item. Right now that item is bananas.

      Currently it is:
      -lamb shoulders, cuts of beef (ribeye, beef ribs, liver) eaten with eggs & sauerkraut. I get fancy in how I prepare this though.
      -bananas. Not sure why I love them so much right now but I do!
      -bone broth soup made with chunking some neck bones (which has meat on them) in there.
      ------
      HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

      My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


      Food blog: GELATIN and BONE BROTH recipes

      " The best things in life are free and the 2nd best are expensive!" - Coco Chanel

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      • #4
        I'm the same as turpuoisepadssion, with a tendency to get obsessed with one thing, eat it for a while, and move on.

        That said, I've never gotten tired of bananas. All throughout college breakfast for me included a banana pretty much every single day. I don't think I could ever get tired of them.

        My current obsession is pumpkin purée, in accordance with the season, though I'm trying not to go too wild with it so I don't get sick of it.

        What I'm attempting to do currently is follow some seasonal eating (summer had a lot of homegrown courgette, summer squash, cucumbers, peaches, etc), now autumn will have more winter squash, soups and stews, apples, pears, leeks, the garden is still producing tomatoes, fall harvests of spinach, cabbage, and beetroot are en route too.

        Overall, I have consistent staples and go-to's, but I try to mix it up and be adventurous with new things, recipes, cuts of meat, once or twice a week. This week marinated and grilled chicken hearts are the new item on the menu. Thinking about skewering them with some Brussels sprouts - they're great on the grill.

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        • #5
          I bought a 30lb "freezer filler" of pork which is pushing me to cook different cuts and new meals. Plus, I try and eat seasonally, so tonight is pork shanks with apples and onions. YUM!

          During the week, I keep it simple, something grilled and some veggies.

          http://maggiesfeast.wordpress.com/
          Check out my blog. Hope to share lots of great recipes and ideas!

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          • #6
            Originally posted by turquoisepassion View Post
            I get obsessed with a food item and eat it a ton for a period of time. Then I move on to another food item. Right now that item is bananas.

            Currently it is:
            -lamb shoulders, cuts of beef (ribeye, beef ribs, liver) eaten with eggs & sauerkraut. I get fancy in how I prepare this though.
            -bananas. Not sure why I love them so much right now but I do!
            -bone broth soup made with chunking some neck bones (which has meat on them) in there.

            Sort of do the same.

            If there's a tv programme or a new cook book I have or restaurant I been too get abit obsessed with that kind of food.

            But generally always vary.

            If I had fish for lunch it's meat for dinner and other way also . Veg always vary and carbs it's either rice or potato at the moment.


            From London England UK

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            • #7
              I mix it up. Beef, salmon, lamb, goat, squid, chicken livers, grass fed hot dogs, and bison are staples. Pork and chicken occasionally (though decently sourced pork has become easier to find recently for me).

              I try new things. This year, I've purchased goat milk products. I've cooked beef heart, Brazilian Cheese Bread, marrow bones as a meal, deli style beef tongue, goat, pork belly, lamb and bison liver (I still like chicken livers best), and made my first batches of gravlax.

              My veggies are more boring, but I'm working on it.
              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

              B*tch-lite

              Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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              • #8
                As well as seasonally, there is the old fashioned idea of a weekly cycle: no-holds barred sunday lunch, Monday leftovers, midweek offal / cheap cuts, Friday fish etc. etc.

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                • #9
                  I buy whatever meat is on offer/reduced, and fruit and veg I mostly buy seasonally. So my meals are pretty varied
                  The only real staples are chicken, I roast a chicken most weeks and get a few meals + bone broth out of it, bananas, bacon and eggs.

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                  • #10
                    I make vegetable soups often. I buy organic vegetable broth from Trader Joe's because it's inexpensive and I'm too lazy to make my own. Never the same recipe, mix it up. Also chicken and rice soup, chicken with vegetable soup, beef with vegetable soup.

                    I learned to cook Chinese food from books by Fuchsia Dunlop (Land of Plenty, Revolutionary cooking) and Grace Young (Stir-frying to the Sky's Edge). Mostly stir-fries with meat and vegetables, but also stews and braised dishes. Other than the condiments it is fairly primal...meat/fish/rice/vegetables/garlic, ginger, spices, cilantro. Recipes are just a template, you can get creative with them.

                    Taco salad. Chili. Pan Sauted or broiled fish. Grilled chicken kabobs with bell peppers and onion. Eggs and bacon. Salads.

                    I get so sick of my own cooking. Thank god for Thai, Chinese, Vietnamese, Persian, and Mexican restaurants. I love cheat meals.

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                    • #11
                      I have a boyfriend that loves to cook and hates eating the same twice a week... so he demands I come up with different recipes. So I'm printing recipes like crazy and he cooks. what is left at dinner I have for lunch or breakfast.
                      My story, My thought....

                      It's all about trying to stay healthy!!!!

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                      • #12
                        I tend to just make huge batches of things and eat mostly that. The things I have around the side vary, but I could be eating the same sort of stew for weeks.
                        --
                        Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

                        --
                        I get blunter and more narcissistic by the day.
                        I'd apologize, but...

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                        • #13
                          I usually have:

                          Breakfast:

                          Egg and banana pancakes, eggs and kippers or sometimes a smoothie. Sometimes eggs and grated potatoes, fried in butter.

                          Lunch:

                          Bigass salad with tinned salmon or sometimes leftovers from the previous supper. Sometimes I grate a carrot and fry it.

                          Supper:

                          Usually beef or fish. Fish is usually pan fried and accompanied with veggies of some sort, depending on what we have in the fridge. Beef can be anything from steaks to hamburger patties. Chicken, pork and lamb are a rarity. I'm trying to stay away from chicken and pork and lamb is too expensive.

                          I eat dark chocolate all through the day.
                          Out of context quote for the day:

                          Clearly Gorbag is so awesome he should be cloned, reproducing in the normal manner would only dilute his awesomeness. - Urban Forager

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                          • #14
                            Little tweaks can take something a long way. For example, eggs for breakfast every day, but we mix it up like this:
                            1. Eggs + Bacon + chicken Liver + mushrooms + spinach
                            2. Eggs + Bacon + chicken Liver + courgettes
                            3. Eggs + Fish + spinach
                            4. Eggs + Bacon + Avocado + mushrooms + spinach
                            5. Reheated Leftovers (e.g. beef stew, butter chicken etc)
                            6. Eggs + Bacon + Avocado + courgettes
                            7. Egg and Banana muffins

                            That way there's a tiny amount of change in each meal.

                            Ditto with dinners, which could go something like this:
                            1. Stir fry mince and veges
                            2. Rolled pot roast with roasted root veges
                            3. Slowcooker beef, with potatoes, kumara and carrots
                            4. Roast chicken with roasted root veges
                            5. Slow Cooked Tomato and Beef
                            6. Sausage casserole with baked potatoes + boiled carrots
                            7. Takeaways: Fish and chips (with something like boof foo yung for the adults)

                            So we typically have (meat) + (starch) + (veges) with every meal.
                            Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                            Griff's cholesterol primer
                            5,000 Cal Fat <> 5,000 Cal Carbs
                            Winterbike: What I eat every day is what other people eat to treat themselves.
                            TQP: I find for me that nutrition is much more important than what I do in the gym.
                            bloodorchid is always right

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                            • #15
                              Thanks guys, I find that tiny tweaks like adding garlic or ginger etc make a huge difference and keeps everything interesting.

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