« Ask not for whom the chicken clucks; she clucks for thee | Main | I go out walking after midnight »




I started logging food a few weeks ago via Fitbit, and quickly crashed and burned because I was consistently feeling like I was over my allotment. But, it was keeping me honest and aware. I'm going to check out some of these other tools, but you've quickly narrowed down one of my issues -- getting enough protein without too much fat. The only thing I found so far was lower-fat greek yogurt or cheeses.

I also do not love beans without working at it (i.e. adding a lot of ham/bacon to a bean soup, or to red beans and rice). The kidney beans in childhood chili may have set me off for life.


I actually do really like beans, but one can only eat so many. I have issues with eggs though; I just cannot eat them unless they are hidden (like French toast, for example). I have tried!

Lisa, would legumes be an acceptable substitute? I put red lentils in a lot of things like soups.


Do chickpeas count as beans for you? I've always considered them an interloper; I had texture problems with beans for most of my life and yet always liked chickpeas. I eat a chickpea salad a lot that is basic but awesome. A can of chickpeas drained, a dressing of olive oil stirred with lemon juice, a heaping handful of Parmesan cheese and some salt. If I have random veggies that seem like they'd go well I put them in too but usually I am lazy and just eat it plain.

I also use quinoa as a replacement for rice whenever I feel like I need a little boost.


(Why boneless sardines? The bones make sardines a superb source of calcium.)
You can't deal with beans as beans, but can you cope with them mashed? In addition to hummus, you can always make felafel of your chickpeas, or patty up any bean whose taste you can manage. Tofu and miso are, of course, secret beans. And dry-roasted soybeans are texturally pretty similar to nuts and really pack a wallop of protein.
Legumes are also a good source and apart from peanuts are generally pretty low-fat.
For low-fat protein, though, you can't beat boring old chicken breast.

Lisa S.

Why boneless? Because that is how Trader Joe's sells them.


I don't care for beans (or legumes in general, including soy and thus toful) as a source of protein because they're not a very good source of protein, or nutrition in general. Their low protein-to-carbohydrate ratio makes it hard to have them as a primary protein source while keeping carbs in balance, and in terms of micronutrients and fiber, they are far worse than veggies. If you don't like them, that's just your body giving you useful information.

What protein sources do I like? Meat and eggs. Lean grass-fed meats (leaner cuts of beef, buffalo, or elk are fantastic), free-range organic chickens (and their eggs), goat, etc, and wild-caught fish (especially salmon) are great protein sources with a solid dose of essential fats.

95g/day doesn't sound like enough protein unless you are unusually small and totally sedentary. The rule of thumb I'm familiar with is 1g per pound of bodyweight per day, or more if you are strength training, doing sustained endurance training, or working to shed weight without losing lean body mass.

The comments to this entry are closed.