kmeisel

kdawg,

Along with Bikram yoga and cycling, nutrition is one of my top hobbies! I recommend nuts and seeds as a protein source and easy snack. Almonds, soy nuts, pumpkin seeds, brazil nuts, cashews and sunflower seeds make great snacks. I often combine nuts and seeds with a small amount of cheese, I’ve found that the fats and proteins in each balance each other well and fill you up.

I’m also lactose intolerant but I have found that aged cheeses (such as cheddar — real cheddar, not the pasteurized fake orange stuff) and other forms of cultured dairy such as yogurt, greek-style yogurt, cottage cheese and ricotta, are easy to digest because the good living bacteria has done most of the work for you. (As with everything, do not continue to eat these dairy products if you experience ill-effects.)

The combination of rice and beans is a complete protein and one of the very best vegetarian sources of protein. I suggest eating rice and beans very regularly.

If you are an ovo-veg, hard-boil a half-dozen eggs and snack on those or chop them up and add to your salad.

Your Trader Joes should have quinoa in the bulk foods section. This is a South American grain packed chock full of proteins. Quinoa is fabulous when cooked with vegetable stock and diced carrot. Use leftover quinoa to make a cold quinoa salad of chopped veg, parsley and marinated, pan-fried tofu (chilled and chopped or crumbled). If you have tofu questions I have many answers! I think the most important thing is to get the best, locally made tofu available. Look for firmness and “sharp”, clean edges. Make sure to press your tofu before marinating. Wrap the tofu block in a towel (cloth or paper) and place on a plate. Put another plate on top and place something heavy on the top of that plate, a brick or a dictionary or a cast-iron pan all work well. Let this press for about ten minutes. Then marinate your tofu (I like a bit of tamari, sesame oil, a few drops of your cooking oil or choice, and grated fresh ginger) for as long as you like. Cut your tofu into jenga block sized pieces and pan-fry in a HOT pan with a tablespoon or two (depending on pan size, enough to coat the bottom of the pan) of your cooking oil of choice. Add to stirfry, rice, salad, etc etc.

On a personal note, I am a former vegetarian. I found that I lost far too many pounds on a vegetarian diet. Even with the nutritional information I learned, I found that I could not get myself to a good weight. After medical testing, I learned that my body diverts and passes protein at higher-than-average levels (a simple condition called protenuria). My vegetarian diet could not replace the amount of protein I lost throughout the day. I do not now eat meat with every meal or every day, but by incorporating meat back into my diet in a healthful and thoughtful way I was able to build muscle and gain weight. The point it, every body is chemically different and reacts with the world in varying ways. The best thing to do is research, ask questions of others, and listen closely to your body which you seem to be doing quite well.

As always, don’t forget to breathe!
K