Later On

A blog written for those whose interests more or less match mine.

Progress note

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Weight up a little this morning—205.3—but I suppose a bounce is inevitable after such a sharp drop as I just had. I did watch my food carefully, and I notice that I am especially cautious now with fat (for me, that’s generally olive oil). I “knew” (in the sense of memorization) that fat has 9 calories/gram, which is more than twice the caloric content by weight of protein (4 calories/gram) and carbs (4 calories/gram). I knew that in the sense that, after reading a book on piano technique, you “know” how to play the piano. It is knowledge, but it is theoretical rather than practical knowledge. Practical knowledge, naturally enough, requires practice (hence the name). [BTW: alcohol is 7 calories/gram. Just FYI. – LG]

I got some practice recently: the plateau. In looking at my food journal, it’s quite clear that my slight gain and refusal to lose over that two weeks was due to fat consumption moving up just slightly: the fat in the standing rib roast (though my portions were small), the several teaspoons of olive oil used in making the tomato confit. The plateau buster, I notice, is heavy on protein and quite low on fat: 2 tsp in the lunch salad, no added fat in the dinner.

I often have cooked greens for dinner, and I typically use some olive oil (formerly a splash, now 2 tsp) in which to sauté the onions and perhaps the greens before adding some liquid in which to simmer them. No more—at least not until I’m on maintenance. Here’s a typical dinner now:

Add to pan:

1/4 chopped onion
1 bunch chopped greens
1 Meyer lemon, ends cut off and then cut into chunks (including the peel)
3/4 c water
1/2 Tbsp Penzey’s chicken soup base

Cover and simmer half an hour until done. Take about 1-1.5 cups of the cooked greens, and put them in a pan with some of the liquid, 1/4 cup starch (e.g., cooked wheat berries, or lemon quinoa from Whole Foods prepared-foods counter, or some couscous), 2-3 oz. chopped cooked chicken breast (or you could cook it by simmering it with the greens and starch).

Bring to boil, cover, and simmer until well heated. Then slice a hard-boiled duck egg over the top.

You obviously get plenty of dietary fat from the duck egg, but no added fat in the dish. And it contains protein, starch, and vegetables.

I now approach and use olive oil as though it were, say, nitorglycerine: avoid in general, use with caution, and use only a tiny amount.

UPDATE: Just back from quick trip to Whole Foods. I picked up some more chicken breast, and they had some good-looking kumquats, so I’m thinking: kumquats sliced in two, sweet onion cut into half and then into thin slices: arrange chicken, kumquats, and onion in roasting pan, brush with balsamic vinegar, and roast.

Written by Leisureguy

1 January 2011 at 10:56 am

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