I Want To Get Fitter!

[good samaritan]

Breakfast yesterday, had a sausage and cheese omelet. On the side sauteed mushrooms and spinach.

We used olive oil to cook with, but I have read that olive oil is not the best for you to cook with. It is best to eat it as a dressing. I have heard butter and lard are better to use when cooking. Which is strange because my wife says butter burns faster.

a snack, half can of tuna with tsp of mayo, 2 sqaures of dark chocolate, and a 8oz glas of whole milk.

for supper, basil pesto chicken.

2 lbs chicken thighs or chicken breasts
3 oz. basil pesto
2 cups heavy whipping cream
8 tablespoons pitted olives
2 medium sliced tomatoes
1 cup of mushrooms
½ lb feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
butter, for frying

On the side a raw spinach salad with olive oil dressing.

We are getting 2 meals out of this. I may fall over when we get our next utility bill, but we are saving money eating like this. I maybe a little obsessive right now, but I made up to loose some pounds and to sustain a healty life style.

[Amanah]

Originally Posted by good samaritan

Breakfast yesterday, had a sausage and cheese omelet. On the side sauteed mushrooms and spinach.

We used olive oil to cook with, but I have read that olive oil is not the best for you to cook with. It is best to eat it as a dressing. I have heard butter and lard are better to use when cooking. Which is strange because my wife says butter burns faster.

a snack, half can of tuna with tsp of mayo, 2 sqaures of dark chocolate, and a 8oz glas of whole milk.

for supper, basil pesto chicken.


On the side a raw spinach salad with olive oil dressing.

We are getting 2 meals out of this. I may fall over when we get our next utility bill, but we are saving money eating like this. I maybe a little obsessive right now, but I made up to loose some pounds and to sustain a healty life style.

I think you have to obsess about it at first until you get into a habit.

[Esaias]

Re: cooking with olive oil.

Extra virgin olive oil doesn't taste very good for cooking, in my opinion. So we use light olive oil instead, much better, when we use it.

We usually cook with either butter or sunflower oil. Peanut oil is GREAT for fried chicken, though!

[Esaias]

Re cooking steaks:

Cook on the bbq pit using pecan wood instead of charcoal. Marinate steaks in oil, vinegar, garlic, salt, pepper, Italian seasoning or sage/oregano mix for about 30 min to an hour.

Cook right on top of the flame, till the outside looks like you like it, the fat has rendered, and where there's a bit of blackening/scorching on the fat here and there, flipping as needed, then serve.

If you don't like rare steaks, pray through till you do.

[votivesoul]

Originally Posted by good samaritan

Had a fried minute steak in olive oil, 2 scrambled eggs/with melted sharp cheddar, 1 slice of whole grain bread with all natural blackberry jam. Any suggestions if that sounds healthy?

Steak and eggs are a very popular breakfast, and as a meal, is very high in protein.

But consider something: The majority of eggs one can purchase at a grocery store are small, painted white, with bright yellow yolks. These eggs come from the most unsanitary conditions imaginable. They are inexpensive, but are garbage.

The best kind of eggs come from local farmers who allow them to range freely in the grass, to eat as many bugs and worms as they'd like. These eggs aren't painted white, are larger, and their yolks are typically a golden orangish color.

Such eggs are often higher in Omega 3 fatty acids, and in vitamin content as well. The other added benefit is what's NOT in them, for example, trace antibiotics.

Which leads to the question about steak. Most red meat available today is not grass-fed, is not organic, and has not only lower nutritional content, but also antibiotics in it. Low level doses of antibiotics in cow and pig feed cause these animals to gain weight, particularly excess fat. This allows the farmer to sell the animal at a better price while allowing the distributor of the meat to sell the cuts for less, because they are getting more from the animal.

These antibiotics are not given for any medicinal effect, to ward of infections, for example. They are simply an artificial means of fattening up herds.

It's the same with humans, and is one of the explanations behind our nation's childhood obesity epidemic.

Cows that are allowed to graze openly for most of the year, and eat grass during the winter, digest their food better, allowing for an increase in vitamin content (did you know grass-fed beef has naturally occurring B vitamins in it?), while having less fat. This method takes longer, keeps the cows smaller, and makes the cuts smaller, too, which means the farmer has to charge more, so the distributor has to charge more so the grocery store has to charge more.

There are two main dangers to having too much antibiotics over the course of a lifetime. The first is antibiotic resistant bacteria. Some infections can be nearly impossible to end successfully, like MRSA, because they have become so resistant to antibiotics. These bacteria adapt.

The second danger is that antibiotics kill all bacteria, good or bad, and especially those in the human gut. One bacteria that is especially important later in life is Helicobacter pylori, which when present helps to ward off different forms of stomach and esophageal cancer.

Too many antibiotics over the course of one's life will leave a person highly deficient in this particular bacterium, meaning the person is more susceptible to developing these various forms of cancer.

A very important read is the book Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues by Dr. Martin J. Blaser, formerly one of the head honchos at the CDC.

See: http://martinblaser.com

The topic is much deeper than just antibiotics in our meat supply, and addresses everything from asthma, to bacteria newborns receive when born naturally instead of through C-Section, and etc.

[votivesoul]

Originally Posted by good samaritan

Breakfast yesterday, had a sausage and cheese omelet. On the side sauteed mushrooms and spinach.

We used olive oil to cook with, but I have read that olive oil is not the best for you to cook with. It is best to eat it as a dressing. I have heard butter and lard are better to use when cooking. Which is strange because my wife says butter burns faster.

a snack, half can of tuna with tsp of mayo, 2 sqaures of dark chocolate, and a 8oz glas of whole milk.

for supper, basil pesto chicken.


On the side a raw spinach salad with olive oil dressing.

We are getting 2 meals out of this. I may fall over when we get our next utility bill, but we are saving money eating like this. I maybe a little obsessive right now, but I made up to loose some pounds and to sustain a healty life style.

Cooking with oil is usually left up to preference for taste, but the main issue is what happens to the oils when used for cooking, that effects health. Vegetable oils when heated to a high enough degree, experience a structural change to their fat content that causes the creation of trans-fats, which are loaded with free radicals that literally singe and destroy arterial and vein walls, which causes the body to send cholesterol to the damaged areas in order to repair what's been injured, which can lead to blockages which can lead to myocardial infarctions, which can lead to death.

Olive oil is more resistant to these changes when heat is applied, but depending on the temperature, undergoes similar changes. The best oil to cook with is coconut oil, as it is very high heat resistant, undergoing no major changes. Many don't like the taste of coconut oil in their foods, but this can be remedied easily by using refined instead of unrefined coconut oil.

A good read is Eat Fat, Loss Fat: The Healthy Alternative to Trans Fats by Dr. Mary Enig.

See: https://www.amazon.com/Eat-Fat-Lose-.../dp/0452285666

She is also co-author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats with Sally Fallon, from the Price-Pottinger Foundation. This, too, is a must read for anyone seriously interested in their nutritional health. It's not just recipes, but also a paradigm, that makes up the first sections of the book.

[good samaritan]

Originally Posted by votivesoul

Steak and eggs are a very popular breakfast, and as a meal, is very high in protein.

But consider something: The majority of eggs one can purchase at a grocery store are small, painted white, with bright yellow yolks. These eggs come from the most unsanitary conditions imaginable. They are inexpensive, but are garbage.

The best kind of eggs come from local farmers who allow them to range freely in the grass, to eat as many bugs and worms as they'd like. These eggs aren't painted white, are larger, and their yolks are typically a golden orangish color.

Such eggs are often higher in Omega 3 fatty acids, and in vitamin content as well. The other added benefit is what's NOT in them, for example, trace antibiotics.

Which leads to the question about steak. Most red meat available today is not grass-fed, is not organic, and has not only lower nutritional content, but also antibiotics in it. Low level doses of antibiotics in cow and pig feed cause these animals to gain weight, particularly excess fat. This allows the farmer to sell the animal at a better price while allowing the distributor of the meat to sell the cuts for less, because they are getting more from the animal.

These antibiotics are not given for any medicinal effect, to ward of infections, for example. They are simply an artificial means of fattening up herds.

It's the same with humans, and is one of the explanations behind our nation's childhood obesity epidemic.

Cows that are allowed to graze openly for most of the year, and eat grass during the winter, digest their food better, allowing for an increase in vitamin content (did you know grass-fed beef has naturally occurring B vitamins in it?), while having less fat. This method takes longer, keeps the cows smaller, and makes the cuts smaller, too, which means the farmer has to charge more, so the distributor has to charge more so the grocery store has to charge more.

There are two main dangers to having too much antibiotics over the course of a lifetime. The first is antibiotic resistant bacteria. Some infections can be nearly impossible to end successfully, like MRSA, because they have become so resistant to antibiotics. These bacteria adapt.

The second danger is that antibiotics kill all bacteria, good or bad, and especially those in the human gut. One bacteria that is especially important later in life is Helicobacter pylori, which when present helps to ward off different forms of stomach and esophageal cancer.

Too many antibiotics over the course of one's life will leave a person highly deficient in this particular bacterium, meaning the person is more susceptible to developing these various forms of cancer.

A very important read is the book Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues by Dr. Martin J. Blaser, formerly one of the head honchos at the CDC.

See: http://martinblaser.com

The topic is much deeper than just antibiotics in our meat supply, and addresses everything from asthma, to bacteria newborns receive when born naturally instead of through C-Section, and etc.

We raise our own chickens. Unfortunately, we can't free range them at the present moment. We own 20 acres of land which we lease to a local farmer, but in the next few years I hope to raise some type of meat cattle. I am not sure if I am going get cows. I have thought some about sheep. It is very rare to see any in our area, but I am considering it. I also curious about the wool. There isn't anyone local that deals in sheep where we are at, but they seem like they may be easier to deal with.

[returnman]

Originally Posted by JoeBandy

Ha. It won't last long. But he is kicking it on this subject. It's hard to beat a good lifting program. I lift,run and study Kung Fu. I'm best at running and suck at Kung Fu

Be thankful and enjoy the freedom of running and lifting, hopefully into your twilight years. I jogged for 35+years. Knees are not up to it anymore. When I walk I naturally just want to take off like I always did. Its hard to explain but you know when its time to walk. I have been getting on the elliptical after a couple of years of not jogging and its kicking me after 10 minutes.

Agree with EB and others.....its all about lifestyle. I recall health and wellness class, takes 5 years of doing something consistently to become permanent.

[good samaritan]

had a bad day yesterday. I was on the go and we ate out, and at our church.

Breakfast: sausage and biscuit, scrambled eggs, greasy deep fried forzen hash brown patty (horrible, I thought it was going to be a graded potatoe cooked on the gridle but instead I got a machine processed fried potatoe patty).

snack: half a can of tuna with tsp of mayo and two sqaures of dark chocolate

Supper: our church youth had a pizza night. We all made personal pizza's. I put mushroom, oive, green chili peppers, bell peppers, pepperoni, meat sauce and mozzerella on mine. Had a slice of cake aftwerward.

The hardest thing about dieting is that in my circles, the fellowship centers around meals. Unfortunately most people aren't trying to eat healthier. I am going to do some cardio today and drink a lot of water. Hopefully, burn a few of those bad calories from yesterday.

[Amanah]

I'm going to try this recipe this weekend


Easy Paleo Homestyle Meatloaf

Serving Size: Serves 6-8 people
Ingredients
• For the Meatloaf:
• 3 lbs ground beef
• 1 egg
• 1 med onion
• 2 cloves garlic
• 1 8oz can tomato sauce
• 1/2 cup almond meal or flour
• 1 1/2 tablespoons Italian seasoning
• 1/4 teaspoon paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• For the Topping:
• 1 8oz can tomato sauce
• 2 teaspoons Italian seasoning

Instructions
1. 1. Preheat the oven to 350 degrees.
2. 2. In a large bowl or mixer combine all meatloaf ingredients.
3. 3. Place meatloaf mixture into a greased pan. (I used 2 bread pans)
4. 4. Bake for 1 hour or until inside is no longer pink.
5. 5. Remove from oven and top with the tomato sauce and Italian seasoning mixture.
6. 6. Serve immediately and enjoy!


http://www.stayfitmom.com/easy-paleo...tyle-meatloaf/