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What's a food you're currently obsessed with?

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  • MeganD1704MeganD1704 Member Posts: 446 Member Member Posts: 446 Member
    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.
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    mkbyoxkl2vy7.png

    forgot how good these are
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    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.
  • Noreenmarie1234Noreenmarie1234 Member Posts: 5,333 Member Member Posts: 5,333 Member
    Lately on the bar front its been Stoka bars. Been eating 2 of them a day.
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    They are just sooo good!

    Also Clif builders bar cinnamon nut swirl.

  • Noreenmarie1234Noreenmarie1234 Member Posts: 5,333 Member Member Posts: 5,333 Member
    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?
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    Lately on the bar front its been Stoka bars. Been eating 2 of them a day.
    zse0za8p11lx.png
    3ql95squhib5.png
    ca19g2tp73os.png

    They are just sooo good!

    Also Clif builders bar cinnamon nut swirl.

    haha the new quest bar for you! @Noreenmarie1234
  • springlering62springlering62 Member, Premium Posts: 1,250 Member Member, Premium Posts: 1,250 Member
    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
  • slimgirljo15slimgirljo15 Member Posts: 244,697 Member Member Posts: 244,697 Member
    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
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    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!
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    milk drops!
  • NovusDiesNovusDies Member, Premium Posts: 8,068 Member Member, Premium Posts: 8,068 Member
    I have been making sandwiches with french toast recently. They are really awesome.
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    NovusDies wrote: »
    I have been making sandwiches with french toast recently. They are really awesome.

    how?? isn't this messy?
  • springlering62springlering62 Member, Premium Posts: 1,250 Member Member, Premium Posts: 1,250 Member
    milk drops!
    ?????? Explain?

    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.
  • mullanphylanemullanphylane Member Posts: 168 Member Member Posts: 168 Member
    "A" food? Come on, gimme a break! 😜😜🤣🤣🤣
  • pancakerunnerpancakerunner Member Posts: 3,864 Member Member Posts: 3,864 Member
    milk drops!
    ?????? Explain?

    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.

    fppn1ycxz3i0.jpg
  • Katmary71Katmary71 Member Posts: 3,678 Member Member Posts: 3,678 Member
    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!
  • Noreenmarie1234Noreenmarie1234 Member Posts: 5,333 Member Member Posts: 5,333 Member
    milk drops!
    ?????? Explain?

    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.

    fppn1ycxz3i0.jpg

    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.
  • PAPYRUS3PAPYRUS3 Member Posts: 6,852 Member Member Posts: 6,852 Member
    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...
  • NovusDiesNovusDies Member, Premium Posts: 8,068 Member Member, Premium Posts: 8,068 Member
    NovusDies wrote: »
    I have been making sandwiches with french toast recently. They are really awesome.

    how?? isn't this messy?

    No butter or syrup. Just fried egg soaked bread.
  • RelCanonicalRelCanonical Member Posts: 3,795 Member Member Posts: 3,795 Member
    NovusDies wrote: »
    NovusDies wrote: »
    I have been making sandwiches with french toast recently. They are really awesome.

    how?? isn't this messy?

    No butter or syrup. Just fried egg soaked bread.

    That sounds like heaven.
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