Wecipe Wednesday - October 27, 2021 - New Techniques
Welcome back to Wecipe Wednesday. I volunteered to lead a return of this longstanding regular thread at r/loseit at least until the end of March 2021. Since no one has stepped up to take my place yet, I'll keep going until I run out of recipes.
I'll include the ingredients list, nutritional information along with other hints. Some recipes are vegetarian/vegan, others not so much.
Post your favourite healthy recipes here to share with the rest of the loseit community! Recipes don't have to fit this week's theme at all, they should just be something that you can eat reasonably frequently while actively losing weight.
Due to the spirit of the sub, please try to include the calorie and nutritional information if at all possible. MyFitnessPal has awesome recipe calculators you can use!
For the most part, I target my meals to have a component in the 350-550 kcal range. My breakfast and lunch tend to be right around 400 kcal each and dinner can be a bit heavier, or include a side dish to bring the calories up a bit. When I was eating 1650 kcal/day the breakdown was roughly 400/400/600/250 for breakfast/lunch/dinner/snacks.
Anyhow: enough background on to the recipes!
New Techniques
Well it finally happened, I missed a week last week. Work was crazy and I didn't get to post this recipe last week.
My partner and I have been trying to eat more fish and seafood as an animal protein source as opposed to meat or poultry. This often means salmon, shrimp or scallops.
This week we also had some leeks and carrots from our CSA, and looking around at what to do with carrots and leeks I stumbled onto this recipe.
Poached Scallops with Leeks and Carrots https://www.realsimple.com/food-recipes/browse-all-recipes/poached-scallops-leeks-carrots
2 tbsp olive oil [240 kcal] 12 large sea scallops (about 1 1/2 pounds) [150 kcal] 2 tablespoons pine nuts, finely chopped [120 kcal] 4 carrots, cut into thin strips [100 kcal] 2 leeks (white and light green parts), cut into thin strips [100 kcal] ½ cup dry white wine [100 kcal] kosher salt and black pepper 1 cup fresh flat-leaf parsley, finely chopped [20 kcal] 1 clove garlic, finely chopped
Total 830 kcal (4 servings) = 210 kcal/serving with about 25g of protein
We opted not to make the parsley sauce as we had just made some lovely celery leaf pesto that worked great as an alternative.
Usually when we have scallops we tend to sear them, so this was a completely different method of preparation for us, it also lends some really lovely flavor to the veggies to gently cook the seafood on top of them.
Overall a really big success we will definitely do it again even though fresh sea scallops are expensive enough that they end up a rare treat.
What about you? What's cooking? Trying any new techniques?
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