Gut health & 30 plant points a week

Barriehie said:
This difficult and I can't see a way to make it practical being single. I think the only veggie I can buy one serving of would be green beans since those are sold loose. I've got multiple servings of LO's (leftovers) on here for everything except garlic.View attachment 141849
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Same thing is going to happen here.
I started Monday and I don't think I will get to 30.
 
Okay, unless I'm harvesting from my garden, which isn't large enough, or buying from the Farners Market which is seasonal and expensive this just isn't going to work. The way produce is sold I'd have to be able to manage around 100 servings to get my 30 in a week...
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Barriehie said:
Okay, unless I'm harvesting from my garden, which isn't large enough, or buying from the Farners Market which is seasonal and expensive this just isn't going to work. The way produce is sold I'd have to be able to manage around 100 servings to get my 30 in a week...View attachment 141935
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I agree. Its unworkable for me unless I spend more and waste more. Much better would be a goal of 30 plant based portions a week including 5 colours. So you can eat raspberries 5 times a week or cauliflower or whatever you have bought/ grown several times a week.
 
Morning Glory said:
I agree. Its unworkable for me unless I spend more and waste more. Much better would be a goal of 30 plant based portions a week including 5 colours. So you can eat raspberries 5 times a week or cauliflower or whatever you have bought/ grown several times a week.
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That would work here as well. I'm still eating from Monday and Tuesday.
 
That's why my garden grows lots of small quantities and many varieties. I've always grown the stuff i can't get from a supermarket (raspberries being the exception).

So yellow beans instead of green beans... yellow tomatoes, black cherry tomatoes, apples and 2 varieties of pears, etc. 3 or 4 varieties of potatoes, greens not available in the supermarkets.

I was always taught or told that variety was better than quantity.

That's how i make it work.

I'll start my figures again this Monday...
 
I guess I've always eaten wholegrain or wholewheat everything, so whilst white rice doesn't count, brown rice does. Wholewheat pasta or better still (more protein) pulse pasta also counts. Brown or wholegrain bread counts. Etc. I also have a lot of nuts and seed in my diet, and they count as well. We genuinely have no white bread in this house. Today's lunch was spelt and khorsan sourdough. That's the closest to white that we get.


Barriehie said:
Okay, unless I'm harvesting from my garden, which isn't large enough, or buying from the Farners Market which is seasonal and expensive this just isn't going to work. The way produce is sold I'd have to be able to manage around 100 servings to get my 30 in a week...View attachment 141935
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What i see missing from this list, no criticism intended, is wholegrain bread, brown rice, nuts and seeds, etc. What is this veg (no fruit?) going with?
 
SatNavSaysStraightOn said:
I guess I've always eaten wholegrain or wholewheat everything, so whilst white rice doesn't count, brown rice does. Wholewheat pasta or better still (more protein) pulse pasta also counts. Brown or wholegrain bread counts. Etc. I also have a lot of nuts and seed in my diet, and they count as well. We genuinely have no white bread in this house. Today's lunch was spelt and khorsan sourdough. That's the closest to white that we get.



What i see missing from this list, no criticism intended, is wholegrain bread, brown rice, nuts and seeds, etc. What is this veg (no fruit?) going with?
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Actually I've got the bread, rice I have in red, brown, and black and usually either strawberries or blueberries in the fridge. Missed the list and thank you! Sometimes I've more food inventory than I think!

Not enough molars for nuts and seeds. ☹️
 
Barriehie said:
I'm sure! I've not been able to find it in a store and shipping is beyond me. Kroger has them at about $1/oz. so it's on my tomorrow list.

Thank you SatNavSaysStraightOn 🙏
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No problem.

We often put nuts in stews. Cashews, peanuts and almonds work best. For us, we throw them in 30 minutes before the end/serving. Experiment and find out what works for you. I think the obit one we've not tried in a stew is hazelnut. They're very expensive in Australia and hard to obtain (which is a shame because i love them).

I've got a recipe on here somewhere for walnut and poppy seed dumplings in a bechamal sauce. The walnuts are ground (food processor). Recipe - Baked Walnut & Poppy Seed Dumplings with Béchamel But I think it would work with any ground nuts with a higher oil content like walnuts. Thinking about it, walnuts should cook well as well...

I've also got a walnut and mushroom dish I'm making for later in the week as well. The walnuts are chopped in a food processor to grind them for that as well.
 
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