This is going to be my second journal, which focuses on eating (and cooking food). My first journal is about my pregnancy while McDougalling, and fortunately pregnancy doesn't last forever, so I'm starting this thread to focus on my favorite part about this way of life - the preparation and consumption of food.
I follow
The Starch Solution version of starch-centered eating. I have been able to maintain my health goals without needing to be more restrictive, such as following the Maximum Weight Loss program, or undergoing an elimination diet. Meals are at least half starch, with fruits and/or veggies. Salt is added to the top of food, and not used in preparation (with the exception of soy sauce and miso in Asian cuisine). Fresh fruits and veggies with hummus are common snacks. I do eat tofu, nuts and seeds, and dried fruit, though in small quantities. I eat pasta (whole wheat and white), rice (multiple kinds), and some whole wheat bread products (pita pockets and Ezekiel bread). I do restrict all refined sugar consumption (table sugar, molasses, maple syrup, honey) because it tends to head me down the wrong path, but that is a lesson I keep relearning every couple months. I do not eat oil, animals, eggs or cheese. I do wear Uggs.
I don't claim 100% compliance, but strive to eat as healthily as I can, and remind myself that this is a lifelong journey, and just get back on track when I go astray.
One thing that is a struggle for me is the simplicity of this way of eating. I like to cook and create elaborate meals. Many people find comfort in the ease of potatoes and veggies, but I crave variety, so I need more exotic dishes to stay on plan. Dr. Doug Lisle did a great webinar called The Perfect Personality where he talked about the different kinds of personalities and how they approach life differently, which really put into perspective why I wasn't satisfied eating the same sweet potatoes and broccoli every day, when others thrived. Since then, I've been focusing on creating delicious meals that keep me on track and provide the variety I enjoy.
Last week I cam eacross a package of ramen noodles with NO ADDED OIL! I was overjoyed, because I really like ramen, but haven't found any that don't have added fat and/or MSG. The brand is Simply Asia. I found them at Meijer, which is a superstore chain in the Midwest US. The sodium is a little high, with 240 mg per 200 cal, but any Asian dish is going to be a salt bomb, and this is by far the best I've seen. The package is just noodles, no scary little seasoning packet, which is perfect for making your own meal.
MISO RAMEN
This isn't really a recipe as much as a rough idea of what I did. For broth, I simmered shiitake mushroom stems in water (I did not have any kombu, but that would have been a nice addition for this step), then used that strained broth to make a basic miso soup (I like the bold flavor of red miso). I like to add a little gochujong for some background heat and complexity, but that is completely non-traditional because it's a Korean hot pepper paste, not Japanese. In a separate saucepan, I boiled the noodles, then drained them and put them in a large soup bowl. Broth was poured over the noodles. On top, I added tofu cubes, wakame seaweed, sautéed bok choy, sliced shiitake mushrooms, scallions and sesame seeds. On the side, you can serve sambal oelek or sriracha for additional flavor and heat.