Forums: September 2011 Kickstart Forum: Servings...?
Created on: 09/02/11 02:55 AM Views: 2169 Replies: 16
Brokendoll1982 Joined: 09/02/11 Posts: 4	Servings...? Posted Friday, September 2, 2011 at 2:55 AM I was just looking through the recipes and menus for next week to get myself prepared and and I have a question, although I will probably sound pretty dim... On the meal planner for the week when it says for example 'Lunch - Couccous Confetti Salad' it means ONE serving out of the 8 servings the recipe makes for that one meal, right? It's just if I am making that many servings there's going to be alot of waste... and downsizing some of these recipes too one or two portions (i know sometimes saving a serving for the next day is suggested) is going to be a nightmare.
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: Servings...? Posted Friday, September 2, 2011 at 3:53 AM Hey there, You're not dim. We've all asked that same question at one point or another. The answer is in two parts... First, the Kickstart doesn't recommend specific portion sizes per se. For example, if you eat one serving of the Confetti Salad and you're still hungry, then have another serving! You'll still be having something healthy and low-fat, so there's no harm in eating some more. You should fill up on good foods. Second, I think you'll find that the leftovers disappear faster than you think. You can take them for lunch, have as dinner the next day, eat as a snack, etc. Some of the recipes (especially the soups) freeze really well, too. Since you're not limited to portion size, if you find yourself hungry between meals, then have a serving of one of the Kickstart recipes. Before you know it, all those leftovers have vanished! One thing I found when I became a vegan was that I was hungry more often. Plant foods digest a bit faster than animal foods, so I started having to eat something every 3-4 hours, rather than every 5-6. If the same holds true, for you, then that will also help your leftover situation. Best of luck. Let us know how it goes... - Molly Molly Horn
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: Servings...? Posted Friday, September 2, 2011 at 6:28 AM Very good first response, so I almost didn't write, but... The quantity resulting from the Couscous Confitti recipe, in particular, is very big. The first time I made it I loved it, but it was just toooo much! If you live alone, cut it in half. The other recipes are not so extreme. Cabbage is one of those things that seniors often end up cutting out of their diet. There is just not enough you can do with it to consume it all before it spoils. I am reaching back to my community development background, and looking for a neighbour to share it with madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: Servings...? Posted Friday, September 2, 2011 at 6:28 AM Very good first response, so I almost didn't write, but... The quantity resulting from the Couscous Confitti recipe, in particular, is very big. The first time I made it I loved it, but it was just toooo much! If you live alone, cut it in half. The other recipes are not so extreme. Cabbage is one of those things that seniors often end up cutting out of their diet. There is just not enough you can do with it to consume it all before it spoils. I am reaching back to my community development background, and looking for a neighbour to share it with madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: Servings...? Posted Friday, September 2, 2011 at 6:28 AM Very good first response, so I almost didn't write, but... The quantity resulting from the Couscous Confitti recipe, in particular, is very big. The first time I made it I loved it, but it was just toooo much! If you live alone, cut it in half. The other recipes are not so extreme. Cabbage is one of those things that seniors often end up cutting out of their diet. There is just not enough you can do with it to consume it all before it spoils. I am reaching back to my community development background, and looking for a neighbour to share it with madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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Bugsmom Joined: 09/13/10 Posts: 2068	RE: Servings...? Posted Friday, September 2, 2011 at 8:05 AM gryphonpro wrote: Cabbage is one of those things that seniors often end up cutting out of their diet. There is just not enough you can do with it to consume it all before it spoils. I am reaching back to my community development background, and looking for a neighbour to share it with cabbage can be pickled and canned (add it to a pickled veggie mix like chow chow), made into sauerkraut, as well as used fresh - one head of cabbage can indeed last a long time but can also be readily preserved. --Deb R
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: Servings...? Posted Friday, September 2, 2011 at 9:12 AM Oh I do so wish I like pickled things. madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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Bugsmom Joined: 09/13/10 Posts: 2068	RE: Servings...? Posted Friday, September 2, 2011 at 9:15 AM gryphonpro wrote: Oh I do so wish I like pickled things. maybe you just haven't had the 'right' pickled things. This summer, we've done "kinda sorta sours" - similar to bread & butter pickles but with a little more kick; dills; and pickled vegetables (similar to the kinda sortas but not cukes) and we got some garlic dills from a friend whose garden overfloweth. What is it about pickled stuff you don't like? Maybe someone here has an idea about an alternate recipe that would be good (and FWIW sauerkraut ain't pickled, it's fermented) Also, some folks use a good crunchy dill spear to kill sugar cravings and some find that it can help moderate blood sugar spikes for type 2 diabetics. --Deb R
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: Servings...? Posted Friday, September 2, 2011 at 9:28 AM I don't enjoy acidic things. We are all different. Even black flies like some of us more than others... maybe it is blood type or a more general body chemistry, but I find them corrosive. I do enjoy food and cooking and drying and freezing and sprouting, but I just don't enjoy things that feel corrosive to me. Now vegan antipasta would be delicious, but probably not low fat. Would there be something that is not so related to vinegar? I have tried the kickstart recipes which use seasoned rice vinegar, and I like that! madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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Bugsmom Joined: 09/13/10 Posts: 2068	RE: Servings...? Posted Friday, September 2, 2011 at 9:33 AM gryphonpro wrote: I don't enjoy acidic things. We are all different. Even black flies like some of us more than others... maybe it is blood type or a more general body chemistry, but I find them corrosive. I do enjoy food and cooking and drying and freezing and sprouting, but I just don't enjoy things that feel corrosive to me. Now vegan antipasta would be delicious, but probably not low fat. Would there be something that is not so related to vinegar? I have tried the kickstart recipes which use seasoned rice vinegar, and I like that! Yeah, my son is like that - he LOVES fresh cole slaw but won't eat it the next day because it gets a bit too acidic for his taste. I think we've got a few recipes that use the rice vinegar instead of other vinegars (you should see the lineup of vinegars we have on the shelf!) Not sure which recipes they are. --Deb R
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: Servings...? Posted Friday, September 2, 2011 at 9:53 AM Cabbage is also good when 'sautéed' in cooking spray or water with a little soy sauce, then seasoned with cardamom, coriander, and a sweetener. (Small amounts of all of these... they can get overpowering quickly.) This is often how I use up leftover cabbage. Molly Horn
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Nym Joined: 09/02/11 Posts: 4	RE: Servings...? Posted Friday, September 2, 2011 at 5:07 PM I live with a roomy but we buy our food separate. So I just cook for one. I have noticed as well that the recipes seem a bit...large, lol. I will be cutting them down a bit or freezing some leftovers I like pickled stuff. I wish I had my moms dill pickle recipe. Lol
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: Servings...? Posted Friday, September 2, 2011 at 5:09 PM Nym: There was a choice under the menu in the paragraph above to pick cooking for one!! You might try that!! Kathy
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Nym Joined: 09/02/11 Posts: 4	RE: Servings...? Posted Friday, September 2, 2011 at 5:28 PM Hi! Where do you mean? Im not sure what you mean by "the paragraph above". Sorry... I do appreciate the help!!
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: Servings...? Posted Friday, September 2, 2011 at 5:48 PM Nym: Sorry, wasn't very clear. Click on the 21 day meal plan and in the first paragraph before the pictures of the food it says in the last sentence cooking for one. Click on that and you will see a separate menu. Hope that helps. Kathy
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Nym Joined: 09/02/11 Posts: 4	RE: Servings...? Posted Friday, September 2, 2011 at 7:03 PM Oh!! Thank you!! <3
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jumpforjoy Joined: 09/06/10 Posts: 54	RE: Servings...? Posted Sunday, September 4, 2011 at 11:24 PM Here is the link for cooking for one: http://pcrm.org/kickstartHome/mealplan/cooking_for_one.cfm I am cooking for one as well and don't like to have tons of leftovers. I am going to make the full recipe for the carrot and red pepper soup. I have a feeling it will be very refreshing and a quick cup of soup when I first walk in the door in the evening. Those first few minutes either wreck my plans for dinner or help to keep me on track. In other words, I am hungry and need something to soothe the belly. www
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