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Old 09-26-2017, 09:21 AM   #51
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Salmon
Sardines
Avocados
Beans
Cabbage
Celery
Golden Milk (turmeric spice latte in cashew or almond milk)
Walnuts
Tea
Tempeh
Quinoa
Hummus
Extra dark chocolate
Blackberries
Green Beans
Zucchini
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Old 09-27-2017, 01:46 AM   #52
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I'm tired a lot so convenience is the main factor for me when it comes to food. As such, I've started making a big bowl of pasta salad once a week and eating it for meals when I'm tired.

I use the following:
  • 1 Whole Cucumber
  • 3 Sweet Peppers
  • 3 Carrots
  • 1 tin of Sweetcorn
  • 1 tin of mixed Beans
  • A couple of tablespoons of mayonnaise/salad cream

I cook up three handfuls of dry pasta and add that to the salad. It's delicious and colourful and makes a good meal all on its own without having to put any extra effort into making food.
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Old 09-27-2017, 03:37 PM   #53
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Turmeric (combined with pepper as a strong anti-inflammatory/counter to DOMS)
Black Pepper
Most fruits and vegetables. Especially when combined with meat.
Peppers of varying levels of heat (up to Ghost pepper)
Ginger
Green Tea
Garlic and onions
Coconut oil
Grilled meat
Seafood
Almonds
Beet Juice
Moringa
Milk, and alternatives (e.g. Coconut, Almond)
Pseudocereals
Pretty much any bread
Rice
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Old 09-29-2017, 04:46 AM   #54
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Here's my favorite healthy recipe. Marinated bean salad. I'll eat it morning, noon, or night.

Cooked from dry, or (rinsed and drained) canned black beans and blackeyed peas (3 cups or 2 cans each).

1 large red bell pepper, diced

1 cup chopped red onion

2 cups chopped celery

3-4 minced garlic cloves

1 small can pickled jalapeno slices (like for nachos), chopped and vinegar reserved (or 2 large fresh jalapenos chopped). Or less, or more, depends on how hot you like it.

1/4 cup avocado oil (or oil of choice)

Vinegar of choice (including reserved canned jalapeno liquid if you went the canned nacho slice route) to make 3/4 cup. I use red wine or white wine vinegar.

Salt and pepper to taste.

Chopped cilantro, about 1/4 cup, if you're on Team Cilantro.

Mix it all up, put it in a container in the fridge, give it at least 12 hours to marinate. The longer it sits, the better it gets. Eat it as a side dish, eat it as a meal, scoop it into avocado halves, eat it with chips, put it on a salad with grilled shrimp or chicken. Whatever you like. It's full of protein, fiber, flavorful as hell, and the texture contrast between the beans and celery is delightful.
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Old 10-01-2017, 01:55 PM   #55
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That sounds delicious, Tracy!

Very similar to Oklahoma Caviar.
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Old 10-04-2017, 04:36 AM   #56
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Quote:
Originally Posted by Jeannie View Post
That sounds delicious, Tracy!

Very similar to Oklahoma Caviar.
It is. I've heard it called Cowboy Caviar, or Texas Caviar too. But most recipes I've found call for corn and less celery, sometimes tomato or avocado. I tweaked it to my preference.

It's one of those salads that if you make a big batch, it gets tastier every day, which is why I like it. Do all the vegetable chopping at once, have salad for the rest of the week.
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Old 10-05-2017, 02:32 PM   #57
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Quote:
Originally Posted by Tracyarts View Post
It is. I've heard it called Cowboy Caviar, or Texas Caviar too. But most recipes I've found call for corn and less celery, sometimes tomato or avocado. I tweaked it to my preference.

It's one of those salads that if you make a big batch, it gets tastier every day, which is why I like it. Do all the vegetable chopping at once, have salad for the rest of the week.
Yes, I first learned of it in Texas, as Texas Caviar. I'm lazy about making it and our Reasor's grocery store sells a pretty good one, so I usually just buy it there. For some reason, it's the least expensive thing in the deli premade case. It's by far the best thing they sell. They put tomatoes and sliced green olives in theirs. No corn or avocado. The olives are my favorite part. The japs they use are a super hot variety, so I end up picking out at least half of those. All the more reason to get off my lazy butt and make it to my liking. Your excellent recipe just may prompt me to do that. (with the addition of sliced green olives).
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