Favorite Healthy/Veggie Based Recipes - Fatphobia Central

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Double Dragon

Double Dragon

a streetfighting beat 'em up, but much nastier
kiwifarms.net
Joined
Jun 7, 2016
Just came from a couple of Deathfat threads and suddenly have a new motivation to not get to the size of a planetoid by the time this fucking pandemic ends. Most of the ‘healthy’ Pinterest recipes are either Mayo/cheese based casseroles with a handful of veggies tossed in or contain some stevia bs, why don’t kiwis post their favorite healthy recipes?

I’ve gotten into the habit of tossing a handful or two of broccoli florets into my pasta about 2-3 minutes before it’s done boiling - effortless and versatile in pretty much any pasta dish.
 
grill some chicken and move your fat ass around more, add canned tuna if that's too complicated for you. Ya body is like a car, it's more about how you use it than the fuel you use.
 
First of all, be aware that plant based doesn't always mean healthy nor does it always promote weight control. I've known plenty of vegan fatties.

Now, a couple of things I would consider if you're interested in going down this route is to look into Asian cookery. They have a lot of plant based, amazing recipes. If you have access to an Asian market, you'll find fantastic produce that's fresh and cheaper. If that's not your thing then there are plenty of other alternatives for things you regularly eat, but it's best to stay away from carb heavy alternatives or things laden with sodium. If you like seafood then a pescatarian diet is a much better option. You'll get plenty of protein although you need to pay attention to the source and it's pretty convenient and quick cooking.
 
My favorite veggie-ful (but obviously not vegetarian, sorry) recipe is a spin on American chop suey: A big red bell pepper, big green bell pepper, yellow onion, garlic, ground beef, mid-size can of unsalted tomato sauce, about a tablespoon of tomato paste, elbow noodles, salt and pepper to taste.

Chop the veg and garlic up small, cook it all down in a bit pot with a bit of butter. Get the ground beef going in another pan, once it's done drain the fat off and set it aside. Once the veg is soft and translucent, add the beef and the tomato stuff, mix it all together, add salt and pepper and any other seasonings you'd like, and let that cook down and get all nice and flavorful for a bit while you cook up the elbow macaroni. Cook the macaroni to your desired firmness, then add it to the rest. Give it a bit more cook to make sure it's all coming together nicely, taste and adjust seasoning as needed, then serve.

Pretty easy and absolutely full of veggies, zero sugar and low salt so it's all very healthy. You could probably chuck some spinach in there as well if you'd like. Also, it's one of those recipes that absolutely tastes 100x better when reheated. I usually make a ton and eat it throughout the week for lunches.
 
I've been eating a lot of salads over the past few months and so far my favorite has been my spin on a classic Cesar.

Roasting zucchini & brussels at 350 for like 20ish minutes, tossed in olive oil, black pepper, garlic, basil, oregano and a bunch of parmesean. The parm and brussel leaves crisp in the oven so it gives the salad a nice texture, without needing to add crutons.

Instead of romaine, I use kale greens! Don't forget to massage the leaves so they are easier to digest.

After that I top it with cesar dressing and a little bit more parm! If I'm feeling ~cRaZy~ i'll through some tuna or leftover chicken on the salad.
 
Fermentation is the way forward.

I have been rather spergy with my love of kimchi this past year, but thats only because

a) It tastes fucking amazing​
b) It is *insanely* healthy​
c) It can go with almost everything if you pair it with a decent dressing or sauce​
d) Its really easy to make when you get the basic steps down​
e) Its easy to get ingredients for at a good price, either from the grocery store or online​

However I will admit that it kinda smells like a dead san fransisco hobo on a hot day, which can be somewhat of a disadvantage if you live ten miles upwind of human civilisation, so it may not be something everyone can realistically have on a regular basis. However if this is the case then you can fall on my tried and trusted backup for when I have excess cabbage which is Sauerkraut.

Its even easier and less resource intensive than kimchi, as it can be made with literally just salt and cabbage, can be customised for other vegetables you have on hand, just stick to the ratio of 2% salt by weight, i.e. if you have 1kg of cabbage, use 20g salt, and keep it submerged under its own brine for two weeks and you have yourself a healthy and incredibly palatable and versatile sidedish or relish.

Obviously you are a big boi, and can probably google your preferred recipes for either if you choose to try, so instead I will offer the following pieces of general fermentation advice that might not be in these recipes
​
a) USE WATER WEIGHTS: Put some salted water in a clean mini plastic bag/ziplock bag, push it down over the kimchi/sauerkraut until completely sealed to the air, then top up with just enough salted water to cover.​
b) UNDERFILL THE JARS: leave atleast an inch and a half empty on small jars and 2 inches or more on big jars so that the ferment can expand without leaking​
c) LOOSELY SEAL THE JARS: dont let pressure build up and crack the jars​
d) STERILISE JARS IN OVEN: put the jars in the oven at 100c for 15 minutes or so and leave to cool. Sterilise the lids in boiling water.​
 
I've posted these in another thread but they're good and easy-
I like to just throw some stuff on a sheet pan if I'm feeling lazy but still want a nice healthy sidedish. I'll cut some carrots, red peppers, broccoli, brussles sprouts (always cut brussles sprouts in half so they release the sulphery-ness during cooking) and other veggies, toss them in olive oil with salt and pepper and roast it at 375 for around 40 minutes. I usually throw some meatballs or sausage in the pan as well but you could do like, soy weenies or tofu or something gross like that.

I like to roast broccoli in the oven at 450 for 20 to 25 minutes, you drizzle it with oil beforehand, then toss with lemon juice and salt when it comes out. You can add some feta cheese too if you'd like.

Another thing I like to do is saute onions and bell peppers together and add them into omlettes or on tacos.
 
MerriedxReldnahc said:
I've posted these in another thread but they're good and easy-
I like to just throw some stuff on a sheet pan if I'm feeling lazy but still want a nice healthy sidedish. I'll cut some carrots, red peppers, broccoli, brussles sprouts (always cut brussles sprouts in half so they release the sulphery-ness during cooking) and other veggies, toss them in olive oil with salt and pepper and roast it at 375 for around 40 minutes. I usually throw some meatballs or sausage in the pan as well but you could do like, soy weenies or tofu or something gross like that.

I like to roast broccoli in the oven at 450 for 20 to 25 minutes, you drizzle it with oil beforehand, then toss with lemon juice and salt when it comes out. You can add some feta cheese too if you'd like.

Another thing I like to do is saute onions and bell peppers together and add them into omlettes or on tacos.
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Yes! Roast, stir fry or saute veg. You lose out on the vitamins if you boil them. Steam is good if you're steaming some other protein source with it, but you have to be sure you aren't over steaming otherwise the veggies are wimpy and sad. Save your scraps and make a nice veggie broth, nothing has to go to waste. I don't even follow a vegetarian lifestyle, but that's what I do. I've had dinner guests who hated veggies until I served them roasted like roasted cauliflower, broccoli, squash, zucchini, carrots, cabbage. It's a no fail method. A bit of olive oil, salt, pepper, lemon, it's so good.
 
Zoodles. I actually enjoy zucchini noodles MORE than regular spaghetti now, and it's much healthier and lower cal. I made some last night with meat sauce.
Pretty much any vegetable is great roasted with just olive oil and salt.
For a snack, avocado with sriracha and salt is great and very filling.
For lunch yesterday, I made lettuce wraps with canned salmon, avocado, heirloom tomatoes, microgreens, and pesto and a little mayo.

Recent snack ideas - jicama, Greek yogurt with blueberries, heirloom tomato slices with salt, some sockeye salmon with scallion cream cheese and Trader Joe's bagel seasoning.

I like to add small amount of bacon and sausage to mainly vegetable dishes to make them more interesting. One recipe idea I got from another kiwi is to cut up a head of cabbage into chunks, cut a whole yellow onion into chunks, and mix in slices of sausage (like a kielbasa) then add olive oil and salt and cook at about 375-400 for 40 minutes, mixing once or twice. You can add other vegetables to it, like broccoli or green beans.

Another healthy thing I've been making lately is shakshouka. It's a tomato dish with eggs.

I also make a lot of burgers without buns, chili, meatballs and things like that. I guess I lean toward keto without really committing to it and just try to not eat processed foods and fake sugar bs. Quarantine has made this much easier.

Curries can be healthy and easy, I add a lot of frozen vegetables to homemade curries.
 
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