Question:
Am I eating the right protein foods?
I can not drink thoses protein shakes anymore! they make me gag! I am going to try the Isopure protein drinks from GNC. They got to taste better!! I am also eating Sardines(21grams of Protein)Can premium white chicken, and albacore tuna. 90% lean ground sirlon to make teeny tiny hamburger patties. Are these all right for protein choices? Even beenie&weenies in the small can has 14 grams of protein. I don't care for the weenies but I'll eat one. Can anyone add or have any better ideas? Thanks!!! — Laura G. (posted on February 13, 2002)
February 13, 2002
Eggs, cottage cheese, low fat hard cheeses, and refried beans are good
protein sources too. If you use powdered shakes, try adding a packet of
Splenda, Equal or the like. Sometimes I also add 1/2 small banana to the
shake too. Sort of yummy. If I forget to add my substitute sweetner it
tastes pretty gross to me too. Happy losing ;)
— Cinna G.
February 13, 2002
I live on shrimp, if you like seafood this is low cal, very high in protein
for just a little bit. I get the pre cooked and put it in water (when
frozen) and nuke it for about 2 minutes. I dip it in cocktail sauce (also
low cal)Imitation crab meat is another good one. I also like the hormel
chili you can microwave it in it's own container. Also, bacon, the one that
comes in a microwavable package. lots of protein. Knox nutra joint is mixed
with water and has lots of protein for just 4-8oz. Good Luck!
— ZZ S.
February 13, 2002
Yogurt, Hormel's Turkey Chili is mild and 99% fat free, skim milk and you
can up the protein content by adding powdered milk to it and I like to make
hot chocolate using Swiss Miss's fat-free sugar free hot cocoa mix. Home
made egg drop soup using Swanson's fat free chicken broth. Low fat cheeses.
I use ground, lean turkey in a lot of my recipes. Turkey has a very high
protein content and is more easily digested then red meats. Stouffer's
spinach souffle is made with egg and has a decent protein content and you
get veggies with it.
— Susan M.
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