u/MrWalnut4

I ended up making another meal that fit with meal prep for this week so here it is! This is loosely based on masoor dal but modified to what's easily available to me and my own tastes.

Serves 6-8, macros per serving at 6 portions per recipe:

Red lentil curry with basmati rice and yogurt. 600kcal, 31g protein, 13g fat, 98g carbs, 16g fiber.

I did want to say thank you for the warm reception on last week's post. I wasn't sure how people here would receive a shorts-style post and it seems like mostly everyone was positive about it. 2 lbs down this week for 68 lbs lost total. Full recipe in the comments!

It's been a few weeks since I last posted and I figured I'd give y'all an update. With my work schedule opening back up and having more free time on my week days I haven't been meal prepping as much. However, with that extra time I have pivoted to recording my cooks and posting them as shorts like this one. I won't link to anything since I'm not interested in self promoting, but I'll probably be cross-posting some of the ones that fit with this sub when I do.

Macros will only be for the meal instead of a full day but you can look at my history to see what I generally eat if you're interested.

Serves 6:

Pork chili verde with potatoes, Mexican rice, refried beans, roasted zucchini, cotija, and lime. 810kcal, 49g protein, 23g fat, 124g carbs, 28g fiber.

5 lbs down since the last post for 66 lbs lost total. Full recipe in the comments!

This is week 34 of my journey to lose 100 lbs in 2026. I use meal prep to keep on top of my nutrition goals for my weekdays and it has been invaluable. I eat relatively balanced macros focusing on reducing fat and increasing fiber. For this week I have the following:

Breakfast: Keto toast and a banana. 160kcal, 9g protein, 2g fat, 47g carbs, 23g fiber.

Lunch: Potato salad with coleslaw and pulled BBQ chicken sandwiches. 735kcal, 55g protein, 27g fat, 83g carbs, 21g fiber.

Dinner: Teriyaki ground turkey with rice and mac salad. 755kcal, 47g protein, 14g fat, 109g carbs, 9g fiber.

Total macros for each day: 1650kcal, 112g protein, 44g fat, 239g carbs, 54g fiber.

No beans this week except for the lupini beans in the protein pasta. I used the dark meat from two rotisserie chickens for the sandwiches, froze the breasts, and made stock from the carcass, skin, and bones. I'll include the recipe for that as a bonus! Down 1 lbs this week for 61 lbs lost total. Recipes for everything below!

This is week 33 of my journey to lose 100 lbs in 2026. Meal prep has helped me a ton to maintain my nutrition goals during my working days. I aim to eat balanced macros with a focus on reducing fat and increasing fiber. For this week I have:

Breakfast: Bean-nut butter keto toast with a banana. 375kcal, 23g protein, 10g fat, 73g carbs, 29g fiber.

Lunch: TVP larb with a lentil and veggie salad. 700kcal, 50g protein, 21g fat, 90g carbs, 24g fiber.

Dinner: Southwestern pasta salad with black chickpeas. 680kcal, 28g protein, 14g fat, 113g carbs, 20g fiber.

Total macros for each day: 1755kcal, 101g protein, 46g fat, 275g carbs, 73g fiber.

The bean-nut butter was a "why not" recipe I decided to try after seeing the idea on TikTok recently. It came out surprising good and I will shockingly make it again. The TVP larb is also great and honestly not missing the meat like I expected it would. No weight change this week for 60 lbs lost still. I may need to adjust my nutrition goals, but we'll see after this week. Recipes for everything below!

Kind of a fun recipe cobbled together from an idea I stumbled across on TikTok. Peanut butter is something I've missed a lot since starting my weight-loss journey, so this scratches that same itch in a lower fat, higher fiber way.

Ingredients:

• 1 can cannellini beans, drained and rinsed
• 1/2 cup peanut butter powder
• 1/4 cup smooth peanut butter
• 1/4 cup skim milk
• 1 Tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt

Method:

1. Add all ingredients to a food processor and process until smooth. The texture should be looser than regular peanut butter but still quite firm.
2. Taste and add additional salt or sweetener if needed. I used Jiff, so if you use a natural peanut butter it may or may not need additional sweetener to your tastes. Serve on toast or in a high-fiber PB&J.

This has a subtle, but unobtrusive bean flavor that is mostly overpowered by peanut and a touch of vanilla. The texture is obviously not as rich or dense as real peanut butter, but it does firm up in the fridge a bit. I was genuinely surprised how good it was since I figured it would just be one of those click-bait ideas you often see in short-form food content. It's not a complete replacement for peanut butter, but I will legitimately make this again the next time I have a hankering for peanut butter and don't have the calories to spare. More bean recipes to come!

Adding on to the Ashi that arrived last week, I was able to pick up two SG2 lasers from the last chefknivestogo restock before they sold out. From top to bottom:

Shibata Kashima SG2 210mm Gyuto

After using my Masakage Yuki that was sharpened by him I really wanted to try one of his pure lasers. This is his only current production line in a classic Sabatier profile and it is paper thin. It's either flat ground or nearly flat ground which I've never tried with a knife this thin. This will likely replace the Yuki as my go-to fine work knife.

Takamura SG2 210mm Gyuto

Nothing to say that hasn't already been said about this knife. Thin and lightly convexed, it'll be an excellent accompaniment to my Ashi.

Both knives fit a very similar role so I'm curious which I will end up liking more. Regardless, I've been wanting to try both for quite some time now and am very excited!

This is week 32 of my journey to lose 100 lbs in 2026. Meal prep has helped me a lot to maintain my nutrition goals on my working days. I focus on eating balanced macros with an emphasis on reducing fat and increasing fiber. For this week I have the following:

Breakfast: Keto toast and a banana. 165kcal, 9g protein, 2g fat, 49g carbs, 23g fiber.

Lunch: Glazed meatloaf with mashed potatoes, peas, and sourdough bread. 750kcal, 46g protein, 22g fat, 91g carbs, 9g fiber.

Dinner: Roasted succotash with baked fish and lemon. 780kcal, 62g protein, 12g fat, 103g carbs, 28g fiber.

Total macros for each day: 1700kcal, 117g protein, 36g fat, 244g carbs, 61g fiber.

A bit of a classic American theme for this week and a chance to try succotash for the first time. It's delicious and reminds me a lot of an American version of ratatouille with beans. With some extra time during the day now, I've left cooking my dinner's protein until a la minute and will be baking the last of my frozen mahi mahi and salmon to have with the succotash. I also added the meatloaf glaze after cooking this time as I'm freezing the leftovers and the glaze gets a little messy when freezing. Down 2 more lbs this week for 60 lbs lost total. Recipes for everything below!

I stumbled across a recipe for succotash while reading The Bean Book that seemed perfect to try out the baby lima beans I got recently. I used that recipe as a jumping off point and incorporated parts of other recipes I found online to fit my tastes and workflow.

Ingredients:

• 1 lbs baby lima beans
• 2 lbs assorted summer squash, diced
• 4 ears fresh corn cut from the cob or 24 oz frozen corn
• 2 red bell peppers, diced
• 1 lbs cherry tomatoes, halved or quartered depending on size
• 2 Tbsp olive oil, divided
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1 Tbsp chicken bouillon (optional)
• 1 tsp black pepper
• Juice of 1 lemon
• 1 bunch of fresh basil, chiffonade

Method:

1. Sort and rinse the dried beans. Add to a medium sauce pan and cover with water by about 2 inches. Add 1 Tbsp kosher salt.
2. Bring to a boil and cook for 15 minutes before covering, turning heat to low, and gently simmering until tender, about 1.5 hours.
3. Meanwhile, preheat oven to 500F. Add the squash, corn, peppers, tomatoes, and 1 1/2 Tbsp olive oil to a large bowl and toss to coat evenly.
4. Roast the vegetables on a parchment lined baking sheet for 30-40 minutes, mixing occasionally, until they are fully cooked and browned well.
5. While they roast, add the remaining 1/2 Tbsp of oil to a fry pan and sweat the onion and garlic until translucent, about 5 minutes. Return to the bowl when cooked.
6. Return the roasted veggies to the large bowl. Drain the beans and add them to the remaining ingredients. Mix well and add salt to taste. Serve with sauteed shrimp or white fish with a squeeze of lemon and some crusty bread.

I've never had succotash before, and while not quite authentic, this was a delicious vegetable dish. These baby limas are not the starchy, dry, or mealy blight of your usual frozen veggie mix that I've come to expect. They are creamy and soft with a vegetal flavor much more like fresh beans than dried. The succotash itself is very much a celebration of summer produce in the same way as a traditional ratatouille. Absolutely a dish I will make again. More bean recipes to come!

After patiently scouring a bunch of US sellers over the last 5 months, I was able to snag an Ashi from another member on BST. I've really wanted to try a properly convexed laser after using Moritaka and Kato made knives for a while now. It just arrived this evening and I'm excited to try it out soon!

The humble corporate slop bowl when made at home is a shockingly good way to get volume, satiety, protein, and fiber all in one delicious package. This whole bowl is 780 calories for around 3-4 cups of food, 57g of protein, and 40g of fiber! You can adjust the ratios and macros as you like or substitute some of the density for lettuce (at your own risk right now) for even more volume.

This one has Mexican brown rice, black beans, roasted zucchini, chipotle chicken, salsa verde, pico de gallo, guacamole, light sour cream, and cotija cheese. Recipes for each component below, portion to your desired macros and density.

This is week 31 of my journey to lose 100 lbs in 2026. Meal prep has helped me a ton in maintaining my nutrition goals on my working days. I try to eat balanced macros with an emphasis on increasing fiber and reducing fat. For this week I have:

Breakfast: Blueberries, banana, and cottage cheese. 240kcal, 16g protein, 3g fat, 44g carbs, 5g fiber.

Lunch: Burrito bowls with Mexican brown rice, black beans, chipotle chicken, roasted zucchini, charred salsa verde, pico de gallo, guacamole, light sour cream, and cotija. 780kcal, 57g protein, 24g fat, 118g carbs, 40g fiber.

Dinner: Moro bean chili with light sour cream, bread, and roasted broccoli. 670kcal, 55g protein, 13g fat, 79g carbs, 28g fiber.

Total macros for each day: 1690kcal, 129g protein, 39g fat, 240g carbs, 73g fiber.

My work schedule has finally changed back to a normal work week and hours, so I've had to account for an extra day of prep going forward. It also means I'm only needing to eat lunch at work, so I'll have a little more flexibility in portioning things as needed instead of all at the beginning of the week. Down 3 lbs this week for 58 lbs lost total. Recipes for everything below!

I'm finally trying one of the Xoxoc Project beans from Rancho Gordo this week and decided to use them in my standard chili recipe!

Ingredients:

• 1 lbs Moro beans, sorted and rinsed
• 2 qts chicken stock
• 6 guajillo chiles, deseeded
• 3 ancho chiles, deseeded
• 4 arbol chiles, deseeded
• 2 lbs 93/7 ground beef
• 1 onion, diced
• 2 poblano peppers, diced
• 2 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp granulated garlic
• 1 Tbsp Mexican oregano
• 3 bay leaves
• 1, 28 oz can whole peeled or crushed tomatoes

Method:

1. Add the beans and chicken stock to a medium sauce pan and bring to a boil. Boil for 15 minutes before covering, lowering the heat, and gently simmering until tender, about 2 hours.
2. Toward the end of cooking, add the chiles to a medium bowl and ladle over enough bean cooking liquid to just cover them. Cover the bowl and let stand for 15 minutes to hydrate the chiles.
3. Add the chiles with their soaking liquid to a blender and blend until smooth. Reserve in a bowl to the side.
4. Meanwhile, heat a large stock pot and brown the ground beef. Once browned and cooked through, add the peppers and onions and sautee until translucent and softened, about 3-5 minutes.
5. Add the spices and herbs to bloom until fragrant, about 1 minute. Deglaze with the tomatoes and scrape any fond off the bottom of the pot.
6. Add the chile sauce, beans, and cooking liquid to the pot. Return to a simmer and cook for an additional hour to let the flavors meld. Season to taste with salt. Optionally, add 2 cups of frozen corn at this point if you desire.
7. Remove the bay leaves and serve. Garnish with sour cream, avocado, cheese, and/or hot sauce and eat with corn bread and coleslaw on the side.

This recipe and it's many variations are probably my favorite way to eat beans. Chili doesn't let the flavor of the bean shine too much, but when testing the beans for doneness I got a good idea of their character. Very much like a halfway point between pinto and black beans with a thin skin and creamy interior. A very tasty bean that would be excellent in many Mexican and native recipes.

They are also absolutely gorgeous before and after cooking with almost a pearlescent quality to their skins. I can see why they are so sought after. Definitely one that I would get again! More bean recipes to come next week.

This is week 30 of my journey to lose 100 lbs in 2026. I aim to eat relatively balanced macros with a focus on reducing fat and increasing fiber where possible. For this week I have the following:

Breakfast: Cottage cheese refried beans and a banana not pictured. 315kcal, 28g protein, 3g fat, 64g carbs, 20g fiber.

Lunch: Egg salad sandwich with fresh bread, rice, and kimchi. 700kcal, 31g protein, 18g fat, 105g carbs, 3g fiber.

Dinner: Field pea stew with lemon and fresh bread. 675kcal, 45g protein, 19g fat, 99g carbs, 22g fiber.

Total macros for each day: 1690kcal, 104g protein, 40g fat, 268g carbs, 45g fiber.

The cottage cheese beans are weird, but they fit my macros and aren't too bad. I haven't made fresh bread in a while so it was nice to revisit that process. Down 1 lbs this week for 55 lbs lost total. Recipes for everything below!

After looking around for some recipes to best showcase these field peas I decided on adapting a pretty standard Southern preparation for black eyed peas with what I had on hand. I'd have also added some greens but the grocery store didn't have any that looked good this week.

Ingredients:

• 12 oz smoked beef sausage, diced
• 1 onion, diced
• 2 medium carrots, diced
• 2 ribs of celery, diced
• 3 cloves of garlic, minced
• 3 bay leaves
• 1 tsp black pepper
• 2 qt chicken stock
• 1 lbs zipper cream field peas, sorted and rinsed

Method:

1. Sautee the sausage in a stock pot until lightly browned and the fat has rendered. Add the veggies and sweat until they soften and turn translucent, about 5 minutes.
2. Add the garlic, bay leaves, and pepper and cook until fragrant, 30-60 seconds. Deglaze with chicken stock, add the peas, and bring to a boil.
3. Boil for 15 minutes before lowering the heat, covering, and gently simmering for 30-60 minutes until the peas are tender.
4. Remove the bay leaves and add salt to taste. Serve with crusty bread, Louisiana hot sauce, and some fresh lemon juice.

I see why these are called cream peas because they were creamy and delicious. The flavor of the pea is overshadowed a bit by the sausage but still has the distinctive aroma of black eyed peas and substantial meatiness. They didn't add much body to the broth until reheated and the peas broke down more. I would definitely add some kale or mustard greens next time but it was still lovely without. More bean recipes to come!

I made just a basic pot of beans with these this week to see how they shine compared to your average supermarket bean. In all honesty, they were not very different. A little less broken beans and a bit cleaner, but pretty standard. Recipe below.

Ingredients:

• 1 lbs Midnight Black Beans
• 1/2 onion, diced
• 3 cloves of garlic, peeled and smashed
• 2 bay leaves

Method:

1. Sort and rinse the dried beans. Add to a medium saucepan with aromatics and enough water to cover by 2 inches.
2. Bring to a boil and cook for 15 minutes before covering, turning heat to low, and gently simmering until tender, about 1.5 hours.
3. Add salt to taste and serve.

This is my usual recipe for a basic pot-o'-beans and highlights the characteristics of the bean pretty well. They cooked quicker, but taste and texture of the bean and broth were not noticeably different than other black beans I've had. The beans were dense and creamy like a good black bean and the broth was rich and velvety, but if you told me they were regular black beans I would have believed you. Certainly not anything I would turn my nose up at, but not a bean I will be spending a premium on again. More bean recipes to come!

This is week 28 of my journey to lose 100 lbs in 2026. Meal prep has helped a ton in achieving my nutrition goals on my work days. I try to eat balanced macros with a focus on reducing fat and increasing fiber. I have the following for this week:

Breakfast: A banana. 100kcal, 1g protein, 0g fat, 25g carbs, 3g fiber.

Lunch: Black beans, roasted potatoes and peppers, and satueed cabbage and onions with guacamole. 740kcal, 25g protein, 28g fat, 108g carbs, 46g fiber.

Dinner: Pozole rojo with sliced cabbage, onion, cilantro, lime, rice, esquites, and a sourdough roll not pictured. 920kcal, 59g protein, 22g fat, 121g carbs, 9g fiber.

Total macros for each day: 1760kcal, 85g protein, 50g fat, 254g carbs, 58g fiber.

I hosted a small party last night and made Pozole, so ended up having its leftovers for most of my prep this week. Not as much protein as I would normally, but still plenty of fiber and a decent calorie amount. I also tried some Rancho Gordo black beans and they're pretty good! Not a ton different than the bulk beans I've had before, but very tasty nonetheless. Down another 2 lbs for 54 lbs lost total. Recipes for everything below!

Edit: I'd like to make it clear that I'm not interested in the nutrition advice of anyone except my doctor so please keep those thoughts to yourself. It's rude and unnecessary.

Marked NSFW for progress pictures in underwear. I finally decided to make a change for myself at the end of January to lose 100 lbs in 2026. I've been tracking what I eat every day for the last 6 months and minus a couple hiccups have been pretty consistent at being in a calorie deficit. As of yesterday, I'm at 55 lbs lost and at the lightest I've been in 8 years.

I'm still only about halfway, but the progress I've already made is so motivating to see this through to the end. It's honestly shocking to feel how much easier it is to navigate through life without all the extra weight on. I've been working on the issues that led to my highest weight and addressing them. I'm building healthier habits with food that I will be able to maintain long-term. I still struggle with food noise, but it's gotten quieter as things improve.

Here's to another 45 lbs by December!

Edit: I'm 6'1" for those asking.

One of the first ideas I had after getting my order of Rancho Gordo beans was an all black hummus with black chickpeas, black tahini, and black garlic. I'm not the first one to have this idea, but I had to give it a try!

Ingredients:

• 200g black chickpeas
• 30g black tahini
• 30g black garlic
• Juice of 1-2 lemons
• About 1 cup of ice water
• 1 Tbsp extra virgin olive oil
• Black sesame seeds

Method:

1. Boil the chickpeas in water covered by 2 inches for 15 minutes before covering, lowering the heat, and gently simmering until tender, 1-2 hours.
2. Drain and add to a food processor with tahini, garlic, and lemon juice. Process, scraping down the bowl occasionally, until pasty.
3. While running, slowly drizzle in ice water until a smooth puree is formed. May need more or less water to achieve the correct texture. Taste and add salt.
4. Cover and refrigerate until chilled and serve with olive oil and black sesame seeds as garnish.

The taste and texture of this is unlike any hummus I've ever had. The skins of these chickpeas are thicker than most and add a little more of a fibrous, dense texture than standard chickpeas while not being unpleasant. It did take quite a lot more water than a normal hummus would to get the ideal texture but the flavor what not muted at all. It tastes intensely nutty and earthy with a subtle savoriness and surprising sweetness. Not at all what I was expecting but I'm pleasantly surprised by how good it is. Very tasty with some carrots or pita to dip in.

I'll be posting some other recipes as I make them with the other beans I got and let you all know how they came out!

This is week 28 of my journey to lose 100 lbs in 2026. It's another long overtime week, so I have another extra day of previous prep's for food on day five. I try to eat balanced macros with a focus on increasing fiber and reducing fat where possible. For this week I have:

Breakfast: Keto toast with a banana and blueberries. 280kcal, 12g protein, 5g fat, 63g carbs, 22g fiber.

Lunch: Pork gyoza with dipping sauce, fried brown rice, and dry-fried green beans. 850kcal, 41g protein, 24g fat, 122g carbs, 24g fiber.

Dinner: Chicken Caesar salad with a yogurt dressing, parmigiano, croutons, lemon, and brown rice pilaf. 685kcal, 58g protein, 24g fat, 66g carbs, 5g fiber.

Total macros for each day: 1815kcal, 111g protein, 53g fat, 251g carbs, 51g fiber.

I'm risking it all with a salad this week but my area has not had issue with clycospora and the supplier for it is from California so I think I'll be fine. It was fun adapting the green beans to a lower calorie version and I'm still pretty happy with the end result. Down 3 lbs this week for 52 lbs lost and officially crossing the halfway progress mark! Recipes for everything below!