What's a food you're currently obsessed with?
Replies
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stacy's pita chips and homemade hummus oh ho is good.
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Plain Greek fat-free yogurt. Is there anything this nutritious, low calorie stuff can’t do?
Smoothies, puddings, with honey, with granola, with fruit and a pinch of honey crystals, and as a substitute for eggs and oil in a cake.3 -
I've been eating a lot of breaded tilapia as a low-calorie high-protein option for cutting. I know a lot of people find tilapia dull, but it can be really good when properly seasoned. I could eat it for every meal and be perfectly happy.1
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pancakerunner wrote: »
I like both, this is white0 -
Oatmeal
NEVER been in my food museum before. Now, it's daily.3 -
springlering62 wrote: »Plain Greek fat-free yogurt. Is there anything this nutritious, low calorie stuff can’t do?
Smoothies, puddings, with honey, with granola, with fruit and a pinch of honey crystals, and as a substitute for eggs and oil in a cake.
With you on greek yogurt. But NOT fat free. 2% is the way to go imo0 -
This was an accidental substitution from a Shipt shopper. I am not vegan and was looking for wontons. But OMG low cal, you can fill them with literally anything (I have done scrambled eggs/cheese/meat, pizza style, buffalo chicken and a bunch more). 10 min in the air fryer and it tastes like you are eating something way naughtier. Nice and crispy.4
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Trying new lettuces....0
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Tempeh wrapped in Nori0
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Lately its eggs- like I'd swear I was pregnant if I didn't know I wasn't with certainty. I just like cant get enough sunny side eggs in my life as of late.
Also still grinding with my protein oat obsession- its just so easy to change the combos and have something more sweet or savory depending on mood.0 -
forgot how good these are1 -
just_Tomek wrote: »Still fish. Any saltwater fish. Do not like fresh water fish taste or smell at all.
agreed. freshwater fish makes me gag.0 -
Lately on the bar front its been Stoka bars. Been eating 2 of them a day.
They are just sooo good!
Also Clif builders bar cinnamon nut swirl.
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buffalogal42 wrote: »This was an accidental substitution from a Shipt shopper. I am not vegan and was looking for wontons. But OMG low cal, you can fill them with literally anything (I have done scrambled eggs/cheese/meat, pizza style, buffalo chicken and a bunch more). 10 min in the air fryer and it tastes like you are eating something way naughtier. Nice and crispy.
How big is one wrapper in inches?0 -
Noreenmarie1234 wrote: »Lately on the bar front its been Stoka bars. Been eating 2 of them a day.
They are just sooo good!
Also Clif builders bar cinnamon nut swirl.
haha the new quest bar for you! @Noreenmarie12341 -
Two new foods.
Friend gave me Kefir grains. I’m using the kefir in everything I was using the Greek yogurt for. It is amazing. Baked goods are fluffier, instant puddings are like the lightest of mousses. I made what I think is labneh and mixed it with spices for a vegetable dip and used the leftover whey to make a kick *kitten* loaf of crusty bread. Am going to try my hand at fermented butter and farmers cheese when my grains grow enough to produce more kefir, faster.
Second is mulberries. We picked some on a lark and I baked a pie. Now we are obsessed with them. I’ve made mulberry Cobbler three times. We have one away to an elderly neighbor, and some to friends. Now they are coming out of the woodworks begging for more.
We can’t get enough. My fingernails are stained purple. We’ve been cycling around looking for trees and today found two good ones chock full of big juicy berries we hope to pick tomorrow.
And happily, even though it’s baked with butter and sugar, 1/10th of a pie is actually very reasonable calorie wise, and is a generous piece. I could cut them down by halving the topping, but I’d rather save the calories for it. It’s just divine when freshly baked.
Found the recipe at random. It’s a keeper for any kind of fruit. https://www.latimes.com/recipe/crispy-mulberry-cobbler2 -
springlering62 wrote: »Two new foods.
Friend gave me Kefir grains. I’m using the kefir in everything I was using the Greek yogurt for. It is amazing. Baked goods are fluffier, instant puddings are like the lightest of mousses. I made what I think is labneh and mixed it with spices for a vegetable dip and used the leftover whey to make a kick *kitten* loaf of crusty bread. Am going to try my hand at fermented butter and farmers cheese when my grains grow enough to produce more kefir, faster.
Second is mulberries. We picked some on a lark and I baked a pie. Now we are obsessed with them. I’ve made mulberry Cobbler three times. We have one away to an elderly neighbor, and some to friends. Now they are coming out of the woodworks begging for more.
We can’t get enough. My fingernails are stained purple. We’ve been cycling around looking for trees and today found two good ones chock full of big juicy berries we hope to pick tomorrow.
And happily, even though it’s baked with butter and sugar, 1/10th of a pie is actually very reasonable calorie wise, and is a generous piece. I could cut them down by halving the topping, but I’d rather save the calories for it. It’s just divine when freshly baked.
Found the recipe at random. It’s a keeper for any kind of fruit. https://www.latimes.com/recipe/crispy-mulberry-cobbler
Oh yes, I loooove mulberries0 -
slimgirljo15 wrote: »springlering62 wrote: »Two new foods.
Friend gave me Kefir grains. I’m using the kefir in everything I was using the Greek yogurt for. It is amazing. Baked goods are fluffier, instant puddings are like the lightest of mousses. I made what I think is labneh and mixed it with spices for a vegetable dip and used the leftover whey to make a kick *kitten* loaf of crusty bread. Am going to try my hand at fermented butter and farmers cheese when my grains grow enough to produce more kefir, faster.
Second is mulberries. We picked some on a lark and I baked a pie. Now we are obsessed with them. I’ve made mulberry Cobbler three times. We have one away to an elderly neighbor, and some to friends. Now they are coming out of the woodworks begging for more.
We can’t get enough. My fingernails are stained purple. We’ve been cycling around looking for trees and today found two good ones chock full of big juicy berries we hope to pick tomorrow.
And happily, even though it’s baked with butter and sugar, 1/10th of a pie is actually very reasonable calorie wise, and is a generous piece. I could cut them down by halving the topping, but I’d rather save the calories for it. It’s just divine when freshly baked.
Found the recipe at random. It’s a keeper for any kind of fruit. https://www.latimes.com/recipe/crispy-mulberry-cobbler
Oh yes, I loooove mulberries
same!0 -
milk drops!0
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I have been making sandwiches with french toast recently. They are really awesome.1
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?????? Explain?pancakerunner wrote: »milk drops!
I’m wondering if it’s like honey crystals? I just discovered these
A teaspoon takes any dessert to new heights. There’s spicy ginger honey crystals , too.
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"A" food? Come on, gimme a break! 😜😜🤣🤣🤣3
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springlering62 wrote: »
?????? Explain?pancakerunner wrote: »milk drops!
I’m wondering if it’s like honey crystals? I just discovered these
A teaspoon takes any dessert to new heights. There’s spicy ginger honey crystals , too.
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Mine is going to be weird, egg salad! I'm on a Dijon mustard kick and have been getting eggs more often recently so it's the perfect marriage of the two!3
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pancakerunner wrote: »springlering62 wrote: »
?????? Explain?pancakerunner wrote: »milk drops!
I’m wondering if it’s like honey crystals? I just discovered these
A teaspoon takes any dessert to new heights. There’s spicy ginger honey crystals , too.
Omg I need the cotton candy. I want to use it in pudding, yogurt, protein fluff, protein ice cream, baked goods, etc! I’ve never seen these, ill have to find what stores sell them by me.0 -
I'm obsessing (for several months now) red cabbage...so much so that I bought one (not a big one either) for $11 dollars yesterday...3
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pancakerunner wrote: »
No butter or syrup. Just fried egg soaked bread.1 -
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