I weighed in today at 202#. I'm quite happy about that, given certain dietary indiscretions. I'm finding that as my diet improves overall, these indiscretions don't have quite the negative impact I might expect.
As for exercise, well, a wind storm kept me up last night so I got up and rode the stationary bike. I guess I can keep doing that.
Oh, and I experimented in the kitchen last night. I picked up some fresh fish and veggies to experiment with some ideas. I fried up a couple of chopped up slices of bacon and tossed in the beet greens with some salt, pepper, hot sauce, and a pinch of sugar. I peeled the beets and cut them into french fry slices, tossed them in salt, pepper, and olive oil, and roasted them. Then I lightly floured the catfish and sauteed it. I was basically going for a very rustic but soul-inspired meal.
The greens were great, but a bit too earthy (I tossed in some turnip greens with the beet greens). A little more hot sauce and sugar helped them along. The beets were good, but actually too sweet for my taste. The catfish was my biggest failure. I made them essentially the same way I would trout or whitefish. Catfish doesn't do subtle. I should have breaded it more aggressively, perhaps cut the filets in two, and spiced them up a lot more. Oh well. It was still fun.
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When in doubt, Louisiana Sauce cures everything :-) And it's zero carbs & calories!
You might try those greens with a splash of balsamic vinegar. Get a decent, verging on good brand, expect to pay a bit more. [i]Lusini Gran Riserva balsamico[/i], about $14 for 8.5 ounces and about 20 calories per 15ml, is well rated for the high end for your average pedestrian grocery store and serves well for salads and greens. Good stuff and a useful alternative.
There are better balsamic vinegars that can get quite expensive.
As a southern cook, I've never heard of eating the greens of beets. Pickling beets and serving them as sweet/sour complements... you betcha.
Turnips and turnip greens are two separate dishes. While the greens might be seasoned with turnips... turnips are a dish unto themselves. Turnips and potatoes, as in neeps and tatties are a Scottish dish renowned especially for butter and cream.
Whether catfish does subtle or not depends on where the catfish is caught. Farm-raised catfish... don't try subtle. Catfish caught wild, subtle works quite well.
While it might be counter-intuitive, deep fried catfish with a breading of only cornmeal, salt, and pepper might be healthier than pan-fried. Maybe the amount of grease on one's hands from eating either one with hands only could tell the difference.
I've never had any patience for beet or turnip greens take to long to cook. I love an arugula saute with garlic and olive oil. The arugula has a nice peppery bite.
Catfish. Dip in milk or egg/milk then roll in cornmeal (with cajun season added to taste). Fry in pan with coated with olive oil.
I also like to do a root roast it's a mixture of Beets, Sweet Potatoes, Turnips, Potatoes, peeled, sliced into wedges, Dry well with a cloth or paper towel. coat in olive oil and quite a bit of salt. Roast at high heat (maybe 400 or 425). You can also throw some italian sausage (sweet or hot, turkey or other) or breakfast links, whatever. Remove when soft inside - somewhat crisp outside.
I don't know if you eat tilapia, but I've been enjoying it lately with just salt, pepper, a dusting of coconut flour, and then a dribble of lemon juice. I'm sure wheat flour would work just as well for the gluten tolerant.