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    Tips & Tricks: Food Hacks

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    • Posts: 7,722 Member
      JaydedMiss wrote: »
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      I make peanutbutter chocolate cheesecake pudding :D Cottage cheese, Protein powder, PB2 and fat free chocolate pudding mix. So damn satisfying at 250 calories a serving... i eat it almost every day lol.

      I am usually pretty good with fat free stuff, but fat free pudding mix and I do not get along. I can't get past the taste.
    • Posts: 6,771 Member
      GottaBurnEmAll wrote: »
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      I do the zucchini strands in with the pasta instead of in the sauce, and saying that, it's just a texture thing. Depending on the shape of pasta I'm eating, it could be in the sauce.

      I'm not really into saucy sauces for pasta, mine are more a melange of sauteed veggies anyway... onions, garlic, cherry tomatoes.

      The one thing I've never done is have the zucchini all by itself and called it a pasta meal.

      I have eaten spaghetti squash all by itself, but not as a "pasta" dish. I normally have that with cottage cheese.

      I'm not a huge saucy sauce person either, I would have it just coat the pasta and no more really. Unless it's a really good ragu.

      My favourite actually is sliced zucchini, garlic, onion, chilli or chilli flakes, whatever I have, sauteed in olive oil, tossed in pasta, parmesan to taste.

      Of course I used to make this absolutely drowning in olive oil, so I've had to sacrifice that splurge.
    • Posts: 4,286 Member
      GottaBurnEmAll wrote: »
      show previous quotes

      I am usually pretty good with fat free stuff, but fat free pudding mix and I do not get along. I can't get past the taste.

      bet itd work just fine without :p The cottage cheese and pb2 and protein powders would likely blend in with it and hide it though. Yummy since i LOVE cheesecake haha
    • Posts: 1,116 Member
      tcunbeliever wrote: »
      I don't know about portobello buns, but grilled portobello instead of burgers are AMAZING!

      Grilled Portobello with the burger is amazing too.
    • Posts: 7,722 Member
      JaydedMiss wrote: »
      show previous quotes

      bet itd work just fine without :p The cottage cheese and pb2 and protein powders would likely blend in with it and hide it though. Yummy since i LOVE cheesecake haha

      Gotta admit that PB2, cottage cheese, and protein powder sounds like a good combo.
    • Posts: 7,722 Member
      VintageFeline wrote: »
      show previous quotes

      I'm not a huge saucy sauce person either, I would have it just coat the pasta and no more really. Unless it's a really good ragu.

      My favourite actually is sliced zucchini, garlic, onion, chilli or chilli flakes, whatever I have, sauteed in olive oil, tossed in pasta, parmesan to taste.

      Of course I used to make this absolutely drowning in olive oil, so I've had to sacrifice that splurge.

      Yes, that was my downfall in the old days. I used to go through indecent amounts of olive oil.
    • Posts: 4,286 Member
      edited August 2017
      GottaBurnEmAll wrote: »
      show previous quotes

      Gotta admit that PB2, cottage cheese, and protein powder sounds like a good combo.

      Lemme know if you ever try it, Its super creamy and smooth, I add just a little water until its the right consistency. I even once made a carrot cake version that was really good with cottage cheese vanilla protein powder ground carrot cinnamon and dates. I think cottage cheese is very under rated sadly lol its so diverse XD

      Edit just to complain- Im on 2 weeks warning and this "you cant post yet-were going to reset your timer" is driving me up the wall
    • Posts: 7,722 Member
      Cottage cheese is never under rated when it comes to me. It's one of my top favorite foods.
    • Posts: 4,286 Member
      edited August 2017
      @GottaBurnEmAll just made my pudding with no pudding mix, Its quite delicious and creamy XD put some dark chocolate chips on top and you have full on dessert for around 250 cals with 32g protein lol
    • Posts: 7,722 Member
      JaydedMiss wrote: »
      @GottaBurnEmAll just made my pudding with no pudding mix, Its quite delicious and creamy XD put some dark chocolate chips on top and you have full on dessert for around 250 cals with 32g protein lol

      Sounds tasty. I might give it a try one of these days if I ever get tired of protein ice cream (see the volume eaters thread for that recipe.)
    • Posts: 6,771 Member
      GottaBurnEmAll wrote: »
      show previous quotes

      Sounds tasty. I might give it a try one of these days if I ever get tired of protein ice cream (see the volume eaters thread for that recipe.)

      I've tried protein cheesecake but I just can't get on with the sweeteners, I tried several and ick. Same happened when I tried protein powder in my porridge. So all sugar free protein based "hacks" are not for me. I can do sugar free jelly (jello) so just do that sometimes with full fat pudding (I assume you mean something like Angel Delight, packet mix you add milk to?).
    • Posts: 651 Member
      @VintageFeline, when you've tried zucchini noodles in the past, did you cook them? I agree that they completely don't have the mouth feel of pasta, but I think they hold up to sauces a lot better if you eat them raw - otherwise they get too mushy. I like fresh, room temp but raw zoodles with a hearty meat and veggie sauce straight from the stovetop. The sauce heats up the zoodles without making them all mushy and watery.

      I eat pasta on the regular (I'm infatuated with campanelle lately, and I have it several times a week, lol), but I may try @GottaBurnEmAll's trick of mixing the zucchini strands in with spaghetti. Sounds great!
    • Posts: 6,840 Member
      DamieBird wrote: »
      @VintageFeline, when you've tried zucchini noodles in the past, did you cook them? I agree that they completely don't have the mouth feel of pasta, but I think they hold up to sauces a lot better if you eat them raw - otherwise they get too mushy. I like fresh, room temp but raw zoodles with a hearty meat and veggie sauce straight from the stovetop. The sauce heats up the zoodles without making them all mushy and watery.

      I eat pasta on the regular (I'm infatuated with campanelle lately, and I have it several times a week, lol), but I may try @GottaBurnEmAll's trick of mixing the zucchini strands in with spaghetti. Sounds great!

      I blanch mine - 1 minute in boiling salted water (add when water is already boiling), drain and rinse immediately under cold running water to stop the cooking process. Any longer and they do turn to mush. If using them in stir fry I add them raw, last, for just about a minute.
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