The FBG Diet 2017: FBG Chef Throwdown - Pg 4 (2 Viewers)

[Zegras11]

Bread was a big eye-opener for me; I do try to bake my own bread when I have the time, actually.  I have found a local brand at Wegmans that has no added sugars as ingredients so I end up buying that for the most part.  I try to limit my bread intake but have found it difficult to do so, actually.  It's a lot more difficult than it sounds. 

Bread.... three months ago went to gluten free bread made by wife.  I've dropped 18 lbs without changing much.  That #### was killing me.

 

[Foosball God]

Sugar is an important ingredient in breadmaking, otherwise you'd be eating dog biscuits.  Just saying.  

My bread has flour, yeast, water, and salt and it tastes great.

 

[James Daulton]

Bread is awesome.  Enjoy your breadless lives.  More for me.

 

[Otis]

I've pretty much cut breakfast out of my diet 

Cut lunch and then let's talk. Real men don't eat before 5. 

 

[msommer]

My bread has flour, yeast, water, and salt and it tastes great.

Rise in the fridge over night?

That's what I do

ETA: When I have an oven...

 

[Judge Smails]

I am 6-1 and for most of my 30s weighed around 225.  I was always trying to pack on more muscle lifting heavy 4-5 days a week and my waist in pants a 35 to 36.  About 3 years ago I got up to 229 over the holidays and decided that getting older I needed to drop some lbs.   First off I totally changed my workouts..went to a fast paced lighter weight lifting routine. Second I started walking my new Lab puppy every night.  At first I was doing 1 mile..then I got Pandora and it went to where I could do 4 miles in an hour on my Nike running app.  That was walking as fast as I could without running.  The dog set a nice pace and it was enjoyable being outside and not boring like a treadmill. The key is doing "something" every day.  I walked over 1000 miles last year.

Third I only allowed myself a heavy carb meal a few times a month..before I would eat pasta with some protein 1-2 times a week..not counting all the baked potatoes and other stuff.  Pizza maybe once a month but even then only 2-3 slices instead of the whole thing.   Cut out all ice cream, chips and went to air popped popcorn for a snack at night. I love beer but I ditched all the heavy craft stuff and will only drink Miller. Bud or Coors Lite. I know the snobs here turn up their noses at Lite beer but it is better than no beer. I would drink 6-8 beers on a Fri or Sat night.   That is almost a 100 calorie a bottle savings..it adds up.

My basic breakfast is oatmeal with a scoop of protein, almonds,blueberries.  That keeps me full until lunch.  Then for lunch and dinner I just try to eat a large veggie salad with lean protein. At least one banana a day.   After about 6 months I could not eat half of what I used to.  When my wife and I go out to dinner we split a meal and get an extra salad.

On Sundays I go to the produce store and load up on veggies.  The key is when you get home to wash them, let them dry and then cut them up so they are ready to eat. Before I would load up and let them sit in the plastic bags until they go bad. I experiment.  My go to salad has been a little lettuce, red cabbage, chopped swiss chard or kale, red onion and raw beets with half an avocado.  I never count calories.  After you get to your ideal weight it is easy to tell when you are going up..then just adjust.

Been between 205-209 with a 32-33 waist in pants for over two years now and will never get heavier again.

This could be me, including walking my chocolate lab twice a day.  Eat very similarly.  If you have a breakfast like that and build around salads, veggies and lean proteins (assuming good fresh dressing) it's hard not be at a good weight.  No fast food, no processed ####, no white flour, no added sugar. I just have to keep the alcohol to a reasonable level (glasses of wine add up just like the beer).  It's not a diet.  Once you feel this way over a period of time you will never want to go back.  Digestion and overall health so much better, and you feel 10X better.

Don't get me wrong.  I'll have pizza.   Even a KFC or Popeye's.  But it's rare, when it really SOUNDS good, and then I usually feel like #### afterwards.  Diets don't work.  So don't diet.  Change.

 

[Otis]

God I feel so fat again.  I had lost 20lbs and felt fantastic.  Better than I had in years.  And I've slipped right back into fat middle aged dad hell.

 ig: 

 

[Da Guru]

This could be me, including walking my chocolate lab twice a day.  Eat very similarly.  If you have a breakfast like that and build around salads, veggies and lean proteins (assuming good fresh dressing) it's hard not be at a good weight.  No fast food, no processed ####, no white flour, no added sugar. I just have to keep the alcohol to a reasonable level (glasses of wine add up just like the beer).  It's not a diet.  Once you feel this way over a period of time you will never want to go back.  Digestion and overall health so much better, and you feel 10X better.

Don't get me wrong.  I'll have pizza.   Even a KFC or Popeye's.  But it's rare, when it really SOUNDS good, and then I usually feel like #### afterwards.  Diets don't work.  So don't diet.  Change.

I will have an ice cream binge once in awhile.   Or a White Castle or KFC..but even then I am looking for the best of the worst.  BBQ chips are a killer so I don`t keep them in the house.

 

[Mister CIA]

Drinking high alcohol volume content beer is my hack of choice.

6.5% x 4 (or 5) is a magic number.

 

[Mister CIA]

I vaguely recall I once dropped 25 pounds in 70 days (174==>149).

It was summertime and nearly 125 degrees outside. I ate one large meal each day, and the rest of my day was devoted to consuming large quantities of beer; and I supplemented any given week with about five true Middle Eastern street meat meals, aka Shawarma. ... wish I had a hot tub time machine.

 

[JShare87]

I've been intermittent fasting for close to a year now. I do it to the point where I only eat one meal a day. I've gone from about 230-235 pounds to 175, with the help of excercise. The thing I like best about it is it's a lifestyle change for me. Previous diets would last a couple months and get old. IF is something that is fairly easy for me and I can eat whatever the hell I want. I do stay under 2,000 calories everyday except for Sunday. If you haven't tried it yet, and you're an over-eater like I was, give it a shot. It has truly changed my life for the better. Good luck to everyone in here!

 

[Otis]

I've been intermittent fasting for close to a year now. I do it to the point where I only eat one meal a day. I've gone from about 230-235 pounds to 175, with the help of excercise. The thing I like best about it is it's a lifestyle change for me. Previous diets would last a couple months and get old. IF is something that is fairly easy for me and I can eat whatever the hell I want. I do stay under 2,000 calories everyday except for Sunday. If you haven't tried it yet, and you're an over-eater like I was, give it a shot. It has truly changed my life for the better. Good luck to everyone in here!

Can you give some more detail/color on what you're doing specifically?

 

[JShare87]

Can you give some more detail/color on what you're doing specifically?

I eat all my calories in one sitting. Is there anything in particular you'd like to know? I make sure my calories stay right around 2,000 per day. 

 

[James Daulton]

I've been intermittent fasting for close to a year now. I do it to the point where I only eat one meal a day. I've gone from about 230-235 pounds to 175, with the help of excercise. The thing I like best about it is it's a lifestyle change for me. Previous diets would last a couple months and get old. IF is something that is fairly easy for me and I can eat whatever the hell I want. I do stay under 2,000 calories everyday except for Sunday. If you haven't tried it yet, and you're an over-eater like I was, give it a shot. It has truly changed my life for the better. Good luck to everyone in here!

I like to split it up something like 800 then 1200 but I do agree that IF is fantastic.  You can eat enough that you're almost never hungry.  What you can't do, unless you saved your calories for it, is eat your meal then go sit on the couch with a bag of crisps. 

 

[Foosball God]

Rise in the fridge over night?

That's what I do

ETA: When I have an oven...

Mine doesn't go in the fridge.  It sits out for about 12 hours then I punch it down and let it sit for another 30 minutes or so and bake for 30 - 40 minutes.

 

[msommer]

Mine doesn't go in the fridge.  It sits out for about 12 hours then I punch it down and let it sit for another 30 minutes or so and bake for 30 - 40 minutes.

I've done that too, I like the fridge version better even though it takes longer (have to punch it down and then fold it with more flour and rise for another couple of hours)

It just seems to come out better.

 

[Foosball God]

I've done that too, I like the fridge version better even though it takes longer (have to punch it down and then fold it with more flour and rise for another couple of hours)

It just seems to come out better.

Hmm, I'll have to give that a shot.

 

[culdeus]

I eat all my calories in one sitting. Is there anything in particular you'd like to know? I make sure my calories stay right around 2,000 per day. 

So in reality you probably are getting about 1400-1600 calories a day depending on the macro content.  Do you even lift bro? And do you time your lifting to line up with your intake?

The leangain protocol is pretty specific about how to do this, and seems like if you are super motivated to the point of absurdity it could be pulled off.

 

[msommer]

Hmm, I'll have to give that a shot.

It should be pfairly "wet" going into the fridge. It's a no knead recipe, really

I bake it in a dutch oven that is preheated to 250C (480F). This is the tricky part, because that is damn hot. Just before I put the dough in, I sprinkle a bit of flour in there. 

Turn down the heat to 430-440 after about 20-25 minutes and remove the lid from the dutch oven, then bake another 25 minutes. 

Sometimes I then turn the oven off and let the bread sit in the oven for a bit after that.

 

[Foosball God]

It should be pfairly "wet" going into the fridge. It's a no knead recipe, really

I bake it in a dutch oven that is preheated to 250C (480F). This is the tricky part, because that is damn hot. Just before I put the dough in, I sprinkle a bit of flour in there. 

Turn down the heat to 430-440 after about 20-25 minutes and remove the lid from the dutch oven, then bake another 25 minutes. 

Sometimes I then turn the oven off and let the bread sit in the oven for a bit after that.

That is basically the method I use.  For the 30 minutes I'm letting it rise I have a dutch oven heating at 450F.  Then form the loaf and plop it in the hot dutch oven.  Bake covered for 30 minutes, then uncovered for the last 10.

 

[msommer]

That is basically the method I use.  For the 30 minutes I'm letting it rise I have a dutch oven heating at 450F.  Then form the loaf and plop it in the hot dutch oven.  Bake covered for 30 minutes, then uncovered for the last 10.

I tend to bake it longer because the wetness of the dough has sometimes meant the the center wasn't all done, which is annoying. The crust is fabulous, though

 

[Sabertooth]

My bread has flour, yeast, water, and salt and it tastes great.

You still doing Keto?  I am.  It works pretty well.

I don't eat when I wake up.  I eat when I need to (usually after being awake for 2-4 hours).  I try not to eat after dinner.  If I have a craving, a shot of Redi-Whip or two usually knocks it out.  

Eggs and bacon are almost perfect for me macro-wise.  I eat these first every day.

Atkins has some decent snack bars.  No more than one per day.  I don't really care for the Quest bars.  They just taste off to me.  

I use Isopure Protein shakes to bring out of whack macros into tolerance.  No carbs.  Doesn't taste bad.  

1 Scoop Isopure,
1 shot stevia
A little bit of heavy cream.
Ice

Blend - tastes like a shake almost.  Close enough anyway.  Need to get the chocolate Isopure though.  Vanilla is ok.  

 

[Foosball God]

You still doing Keto?  I am.  It works pretty well.

I don't eat when I wake up.  I eat when I need to (usually after being awake for 2-4 hours).  I try not to eat after dinner.  If I have a craving, a shot of Redi-Whip or two usually knocks it out.  

Eggs and bacon are almost perfect for me macro-wise.  I eat these first every day.

Atkins has some decent snack bars.  No more than one per day.  I don't really care for the Quest bars.  They just taste off to me.  

I use Isopure Protein shakes to bring out of whack macros into tolerance.  No carbs.  Doesn't taste bad.  

1 Scoop Isopure,
1 shot stevia
A little bit of heavy cream.
Ice

Blend - tastes like a shake almost.  Close enough anyway.  Need to get the chocolate Isopure though.  Vanilla is ok.  

Yes, I'm still keto, this bread was before I went on the diet.  I probably will go off full keto around Christmas.  I'll introduce some additional carbs, but start on an exercise routine to offset and see where I end up.

 

[Foosball God]

I do a meal replacement shake either for breakfast or lunch a few times a week.  I use GNC total lean advance.  Two scoops and I use unsweetened vanilla almond milk instead of water.

 

[culdeus]

I do a meal replacement shake either for breakfast or lunch a few times a week.  I use GNC total lean advance.  Two scoops and I use unsweetened vanilla almond milk instead of water.

What's the concept here?  On the surface this looks like a macro buster if you aren't lifting.  

 

[Foosball God]

What's the concept here?  On the surface this looks like a macro buster if you aren't lifting.  

The total lean advance has only 6 net carbs per serving.  It fills me up without using a lot of my carb limit and has a bunch of other vitamins.

 

[culdeus]

The total lean advance has only 6 net carbs per serving.  It fills me up without using a lot of my carb limit and has a bunch of other vitamins.

Ok, I didn't see there was a spendy one that was lower in carbs.  

 

[eoMMan]

Anyone try adding baking soda to the water when making hard boiled eggs?

I heard it makes them easier to peel.

 

[Ned]

Avocado needs to be in this list.

 

[eoMMan]

Read this: http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

Not buying it. I will just need to experiment first hand.

 

[Sabertooth]

I do a meal replacement shake either for breakfast or lunch a few times a week.  I use GNC total lean advance.  Two scoops and I use unsweetened vanilla almond milk instead of water.

That would kill me.  I'm allergic to almonds.  Which kind of blows because a lot of the keto friendly desserts are almond based.  

 

[Foosball God]

That would kill me.  I'm allergic to almonds.  Which kind of blows because a lot of the keto friendly desserts are almond based.  

I would say you should probably avoid the almond milk then...

 

[Sabertooth]

I would say you should probably avoid the almond milk then...

I prefer Milk of the Poppy.

 

[E-Z Glider]

OK, time to move onto phase 2 of this little experiment. The recipes.

I may not be a nutrition expert, but I know good food, and I know which FBG's around here also know good food. The following FBG's have impressed me enough with their culinary acumen to be invited to compete in the FBG Chef Throwdown for the honor of having their submission included in the ***Official FBG Diet 2017***. 

@Doug B @Megla @proninja @wikkidpissah @NewlyRetired @Mr. Ected @bierfiend @Binky The Doormat @pollardsvision @Wingnut @Ramsay Hunt Experience @[icon] @glumpy @Nigel @VA703 @Scoresman @Ministry of Pain @General Malaise @RedmondLonghorn @In The Zone @Da Guru @tipsy mcstagger @RUSF18 @bshell27 @Nugget @bryhamm @Buckfast 1 @krista4 (husband) @bakes @Buddy Ball 2K3 @msommer @Maurile Tremblay @Joe 8ryant @E-Z Glider @MikeIke @Judge Smails @Mr. Roboto @PinkydaPimp @Hawks64 @sbonomo

If you feel that someone was missed from this list above, please feel free to tag them, or if YOU would like to submit an entry, but are not mentioned above, please send a PM to @shuke detailing your culinary background and perhaps linking a few of your better food-related posts here on FBG. After you have done all that, please go ahead and post your entry here.

The Rules: You may submit up to two entries. Your recipe may be any type of dish (appetizer, entree, sides, salad, soup, snack, desert, etc) and may ONLY include the following ingredients.

• Fruits and Veggies
  
• Lean beef or pork, poultry with no skin, any fish, eggs, tofu
  
• Legumes, nuts, bean, seeds
  
• Potatoes (sweet and regular), rice, quinoa, oatmeal
  
• Avacados, olives
  
• Unsweetened Almond milk, coconut milk, other nut milks
  
• Greek yogurt (unsweetened), natural peanut butter
  
• 1/2 TBSP of oil (olive, coconut or algae preferred) per serving
  
• 1/2 TBSP of natural sweetener (honey, maple syrup, etc) per serving
  
• Vinegars, mustards, non-sugary sauces/condiments
  
• Spices, herbs, non sugary blends/rubs
  

The oil and sweeteners are general guidelines, not exact restrictions. Use your judgement. Entries will be judged on the following scale: 80% based on taste and 20% based on ease of preparation (length of cooking time, commonness/availability of ingredients and required cooking equipment, and length of cleanup time). Our goal is come up with a list of healthy, delicious and satisfying recipes which will be the basis of the diet.

Any questions? Fire away. Depending on the response, I may also need some qualified judges to help test/review the recipes to ensure we're ready for the Jan 2nd start date. Please indicate if you are interested.

 

[E-Z Glider]

To get things started, Im going to submit my recipe from last years healthy recipe thread...

So the story goes, there's a Cuban restaurant in NYC that's very close to the Food Network studios. Many of the chefs would frequent the place and several of them took a particular liking to their uniquely flavored black beans. They tried for years to get the secret recipe from the owner, but he refused to part with it. The chefs even went so far as to have a contest to see if anyone could re-create the recipe, but none of them could quite figure it out. After many years of trying, they eventually bribed the owner to give them the recipe. They were shocked to learn that it was so simple and comprised entirely of common/basic ingredients they already had in their pantry.

Margon's Cuban Black Beans

2 15.5 oz Cans Black Beans
1/2 TBLS Olive Oil
1/2 Small Onion finely minced
1/2 Small Red Bell Pepper finely minced
2 cloves of garlic minced
2 TBLS Cider Vinegar
2 TBLS tomato paste
1 Chicken Bullion Cube
1 Sazon Goya Packets
1 C Cilantro, chopped
 
Heat oil in a large pot. Add onions and peppers and saute for 10 minutes. Add garlic and saute for another 5 minutes. Add vinegar, boullion cube, goya seasoning, tomato paste, beans and heat. Add cilantro just before serving.

 

[Da Guru]

I have a few but One thing I make about once a month for fast breakfasts when I am sick of oatmeal.

One dozen eggs, I use a dozen egg whites but only 6 yolks. Feel free to use 12 whole eggs.

Sautee onions, mushroom, red pepper, kale and spinach (add or subtract any veggie you like) with whatever seasoning you enjoy.  I like black pepper, onion powder and a little garlic.  I pour the seasoned egg mixture into a sprayed muffin tin or cupcake tin and then add equal amount of veggies to each. Top off with a little cheese of your choice. Bake at 300 until done. Total time invested is less than 30 minutes.  I will do this on a Sunday so they are ready in case I want them during the week. After they cool just pop them out and you have a ready made low carb breakfast.

Microwave for 30 seconds or so add a little Tabasco or Sirachi and you are good to go.

 

[Ned]

but only 6 yolks

 

 

[Da Guru]

 

Edited...I have made them both ways.  They just seem a little lighter..you can use 12.

 

[Ramsay Hunt Experience]

Is the amount of oil/sweetener per serving or for a whole recipe regardless of how may servings there are?  Not sure if I'll try something as I disagree with a lot of the restrictions, but if I do I'd need to know about that. 

 

[Mr. Ected]

This may be difficult. All my recipes are fattening and/or sweet. I'll have to dig.

:challenge accepted:

 

[E-Z Glider]

Is the amount of oil/sweetener per serving or for a whole recipe regardless of how may servings there are?  Not sure if I'll try something as I disagree with a lot of the restrictions, but if I do I'd need to know about that. 

• 1/2 TBSP of oil (olive, coconut or algae preferred) per serving
  
• 1/2 TBSP of natural sweetener (honey, maple syrup, etc) per serving
  

You disagree with a lot of the restrictions? Like what, specifically?

 

[rascal]

I think I'm going to eat more rice/vegies this year and lean meats. 

 

[E-Z Glider]

This may be difficult. All my recipes are fattening and/or sweet. I'll have to dig.

:challenge accepted:

You have a week. Maybe try to tweak some of your favorites with less and see which ones are still good? Not expecting the greatest tasting food on earth here. We are looking for recipes which are edible/satisfying that meet the criteria.

 

[msommer]

Chickpea Saag

An adaptation of chicken saag, but just as tasty (the chicken saag recipe uses only thighs so cannot be entered in this competition)

1 pound of spinach, washed, cut the large stems off
1 onion
4 garlic cloves, smashed or minced
1 inch of ginger, cut very fine into small pieces (you can grate or smash, I generally cut)
1 can of peeled, crushed tomatoes
2 celery stalks, finely diced
1 carrot, quarter inch slices, quartered
1 can of chickpeas (I make mine myself but canned work fine)
1-2 tsp of crushed chili (depending on desired hotness. I use 2+)
1 tsp of ground koriander
1 tsp of ground cumin
1-2 tsp of garam masala (indian spice mix - if you can't find it in your supermarket, up the koriander and cumin, it won't be the same but it'll be ok)
salt, pepper to taste.
a little bit of veg oil (can be EVO but it's almost a shame, just for frying the onion and spices)

1.5 cups of water.

Put the spinach in a large pot with half a cup of water. Boil for a few minutes until the spinach wilts. then pour the whole thing in a blender and zap to it's all liquid.

Meanwhile dice the onion, and fry together with garlic and ginger for a few minutes, until the onion is translucent, add the dry spices (except the chili) and the celery, mix it all up, keep it going for a minute or two, then add the tomato, chili, chickpeas, spinach and the last cup of water. Depending on how you like your carrots you can put them in now as well or wait until later.

Simmer, uncovered, for 25-30 minutes, adjust w salt and pepper. (I generally use a non stick wok for max surface area)

Check the pot every 10 to 15 minutes, if the sauce is almost sticking to the pot it's ready.

Serve on rice or potatoes or you could even add more chickpeas and just eat it as is

ETA: Watch out with the kitchen utensils, this stuff leaves a very green mark anywhere (can be cleaned, but...)

ETA2: If you want to add chicken thighs, brown them before the onion and reserve them, Add them together with the tomatoes and the spinach. You then add a bit more water and cook for a total of about 40 minutes to make sure they are cooked through.

 

[wikkidpissah]

One of the probs going lo-cal is flavor. Here's my cure for that and recipe for using it.

SWAT (sweet hot) sauce: Reconsitute 6-8 ancho chilies in water or veg broth. Throw chilies in blender with 3-4 habaneros (the number of seeds you include is up to how hot you want it), half dozen cloves of garlic, two tablespoons of maple syrup (fancier the better here, for you aficionados), salt. Blend fine, using the soaking broth to adjust consistency, throw in a hot, oiled fry pan to shock, reduce heat and simmer 15 min. i like to add lime and/or ginger juice or even canela & dark chocolate late (either pair, not all four) for extra mwaa, but that's optional. jar it up - great on lotsa stuff.

Soup: Chop a sweet potato, pumpkin (or use a can of Libby's unsweetened pumpkin if youre lazy) or butternut squash. Saute an onion, throw in veg, salt, pepper, cumin, veggie broth to just cover, simmer til soft. Blend, shock, add lots of SWAT - i go almost half&half sometimes. Put in bowl w any damn thing. I like dollop of yog, lime zest, pepitas, but you can do avocados, chunks o' chicken breast, black beans (that's how i started this rec, makin' an orange&black food for gf's kids Halloween party), any damn thing. Both ez to store and use any time your taste buds need some excitement.

 

[Ramsay Hunt Experience]

• 1/2 TBSP of oil (olive, coconut or algae preferred) per serving
  
• 1/2 TBSP of natural sweetener (honey, maple syrup, etc) per serving
  

You disagree with a lot of the restrictions? Like what, specifically?

Ah, I see now.  I also see you allowed rice which I was mistaken on.  I still think the protein restrictions make little sense.  There is nothing nutrionally to recommend skinless chicken breasts other than relatively low calorie counts.  I'd rather use a smaller portion and use chicken thigh, or pastured pork, or grass fed beef or whatever. 

I'm also not sure whether sugar is considered a natural sweetener (I think it should be).  I suppose my biggest complaint is that you're focusing on ingredients instead of the overall nutrition profile of the dish.  I could conceivably make a dish high on legumes, greek yogurt, and avocado or olives that has lots of good fats, but is also very, very calorically dense.  Which might be fine for someone on maintenance or who exercises a lot, but would be bad for someone looking to lose weight.  I'd be more inclined to set a calorie per serving and maybe a sugar grams per serving limit. 

 

[E-Z Glider]

No beef? No pork? 

If using smaller amounts / lean cuts and your dish is dependent on it, go for it.

 

[E-Z Glider]

Chickpea Saag

An adaptation of chicken saag, but just as tasty (the chicken saag recipe uses only thighs so cannot be entered in this competition)

1 pound of spinach, washed, cut the large stems off
1 onion
4 garlic cloves, smashed or minced
1 inch of ginger, cut very fine into small pieces (you can grate or smash, I generally cut)
1 can of peeled, crushed tomatoes
2 celery stalks, finely diced
1 carrot, quarter inch slices, quartered
1 can of chickpeas (I make mine myself but canned work fine)
1-2 tsp of crushed chili (depending on desired hotness. I use 2+)
1 tsp of ground koriander
1 tsp of ground cumin
1-2 tsp of garam masala (indian spice mix - if you can't find it in your supermarket, up the koriander and cumin, it won't be the same but it'll be ok)
salt, pepper to taste.
a little bit of veg oil (can be EVO but it's almost a shame, just for frying the onion and spices)

1.5 cups of water.

Put the spinach in a large pot with half a cup of water. Boil for a few minutes until the spinach wilts. then pour the whole thing in a blender and zap to it's all liquid.

Meanwhile dice the onion, and fry together with garlic and ginger for a few minutes, until the onion is translucent, add the dry spices (except the chili) and the celery, mix it all up, keep it going for a minute or two, then add the tomato, chili, chickpeas, spinach and the last cup of water. Depending on how you like your carrots you can put them in now as well or wait until later.

Simmer, uncovered, for 25-30 minutes, adjust w salt and pepper. (I generally use a non stick wok for max surface area)

Check the pot every 10 to 15 minutes, if the sauce is almost sticking to the pot it's ready.

Serve on rice or potatoes or you could even add more chickpeas and just eat it as is

ETA: Watch out with the kitchen utensils, this stuff leaves a very green mark anywhere (can be cleaned, but...)

If you wish to add a smaller amount of skinless chicken thighs, go for it.

 

[E-Z Glider]

Ah, I see now.  I also see you allowed rice which I was mistaken on.  I still think the protein restrictions make little sense.  There is nothing nutrionally to recommend skinless chicken breasts other than relatively low calorie counts.  I'd rather use a smaller portion and use chicken thigh, or pastured pork, or grass fed beef or whatever. 

I'm also not sure whether sugar is considered a natural sweetener (I think it should be).  I suppose my biggest complaint is that you're focusing on ingredients instead of the overall nutrition profile of the dish.  I could conceivably make a dish high on legumes, greek yogurt, and avocado or olives that has lots of good fats, but is also very, very calorically dense.  Which might be fine for someone on maintenance or who exercises a lot, but would be bad for someone looking to lose weight.  I'd be more inclined to set a calorie per serving and maybe a sugar grams per serving limit. 

Where were you when we were discussing ingredients? 

I agree with you on proteins, yogurt, avacados, and olives. These ingredients should be accompaniments to your dish, not the centerpiece. I figured I would address these issues as recipes were submitted rather than trying to specify exact amounts that were allowed. Feel free to use whatever lean protein works in your dish.

 

[rascal]

I've found that I have been incorporating a lot of sugar recently for my coffee.  I hate straight coffee, but like it with cream/sugar.  Thoughts?