Hello everyone – Husband & I are mainlining vegetables, we boost the dinners in particular with the veggies & anything left over goes into soup. We are eating lots of soup for lunch, it’s filling, tasty, transportable and uses up stuff in my groaning fridge.
We add a few legumes pulses to the soups and then use the remainder in the meal plans for the evening meals.
I totally agree with the other posters, relinquishing simple carbs has made me think outside the box for meals and I am going full pelt at adapting any family-favourite recipes. Lunch today will be homemade minestrone, minus the pasta. Tomorrow I am going to use that Gwyneth Paltrow Black Bean soup recipe from the Mail on Sunday magazine, adapted to exclude the tortilla strip garnish, yoghurt instead of sour cream as I only have yoghurt in the fridge . What I haven’t got in my cupboard, I stuff in something else instead, I am what my husband calls a ‘confident cook’ but do empathise with people who are less at ease in the kitchen, my motto is just to try, take adaptations slowly, use your favourite ingredients to flavour meals, introducing new ones slowly if they are off your radar.
Anything goes within the food guidelines, try it & see!
