What's a food you're currently obsessed with?
Replies
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Loving this evening snack lately, 150 grams of Blueberries and Strawberries, 170 grams of plain yogurt mixed in with 16 grams of PB2 powder, 25 grams of granola and some cinnamon powder. 1 slice of toast with almond butter.0
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springlering62 wrote: »Do you have a Mouth Freedom timeline yet?
March 22 estimated.could be longer 😑 So I did figure out Gardein don't sit well with me... so back to Amy's for soup days.
I'm having broccoli mash right now. I use a vegan plain yogurt, vegan queso dip and nutritional yeast to make it. It's so good. Lol1 -
I have been craving super fudge brownies with chocolate chips. Lol. I'm going to try a sweet potato brownie recipe I saw, but just eat without baking because my jaw is stil wired. 😜😂😋1
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750gm container of unflavored 0% greek yogurt with lemon/lime unsweetened Kool-aid and 2 packets sweetener, stir it up and have 3/4 cup.1
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I mix a bit of Naked brand powdered peanut butter, sugar free maple syrup and oatmilk, dip this in it. Omgosh...
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Aquafaba!!!
Asparagus too0 -
Sumo oranges and Rip Van Dutch Caramel and vanilla waffel snacks1
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Aquafaba!!!
Asparagus too
How are you using your aquafaba?
I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.
Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂2 -
springlering62 wrote: »Aquafaba!!!
Asparagus too
How are you using your aquafaba?
I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.
Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂
Lol! I just eat it,sprinkle cocoa on it. I also made sugar free vegan pudding dessert with it. 😋
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springlering62 wrote: »Aquafaba!!!
Asparagus too
How are you using your aquafaba?
I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.
Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂
Lol! I just eat it,sprinkle cocoa on it. I also made sugar free vegan pudding dessert with it. 😋
Have you whipped it?0 -
springlering62 wrote: »springlering62 wrote: »Aquafaba!!!
Asparagus too
How are you using your aquafaba?
I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.
Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂
Lol! I just eat it,sprinkle cocoa on it. I also made sugar free vegan pudding dessert with it. 😋
Have you whipped it?
Yup, that's what I do. I experiment, I made some with the aquafaba, little coconut milk, xream.of tartar, glucommanon powder, monk fruit, vanilla extract. It came out like marshmallow!2 -
Asparagus and okra0
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Steak from ex-dairy cows. More flavourful and sustainable than the grain fed young cows normally used for beef. Glad to see it could be starting to be a trend in the US too.
https://www.nytimes.com/2024/04/24/dining/beef-dairy-cows.html
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Steak from ex-dairy cows. More flavourful and sustainable than the grain fed young cows normally used for beef. Glad to see it could be starting to be a trend in the US too.
https://www.nytimes.com/2024/04/24/dining/beef-dairy-cows.html
Been using ex dairy cows in the restaurant for about 5 yrs from a local farmer. They are smaller and the cuts are smaller but they make up for it in taste and of course the sustainability and the nature of that agriculture. glad to see it's getting some attention.2 -
Don't know if this counts as a food, but I love Carlsons Lemon Flavor Fish Oil. Believe it or not, it has almost no fishy taste but all the benefits of fish oil. I put it on salads!1
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Attempt to share the link to the ex dairy cow steak article to bypass the paywall.
https://www.nytimes.com/2024/04/24/dining/beef-dairy-cows.html?unlocked_article_code=1.n00.Tckt.ePOl6CcxSzqk&smid=url-share0 -
My favourite Chinese dessert as a kid was Eight Jewel Rice Pudding which I haven't had for over 20 years. We used to order it on festive occasions, because a restaurant sized pudding served 8-12 people. Mom never made it at home.
I had been craving it and was happy to discover with the help of google that it is actually easy to make. You can cut calories too by omitting the fat mixed in with the sticky rice (which does make it harder to handle). The fat specified varies by recipe with traditional versions using lard. I used coconut oil for greasing the bowl. A fat that is solid at room temperature is convenient because you can grease the bowl heavily and then stick the dried fruit and nuts into it. Although 8 is an auspicious number in China (it sounds like wealth), modern recipes say a judicious choice of 3 to 5 ingredients tastes better than using all 8 traditional ingredients.
A spectacular dessert that only uses store cupboard ingredients and doesn't need to be prepared several hours in advance is a useful thing for unexpected guests. It's really like a Chinese version of Christmas pudding, but easier to make. I made a mini pudding for Friday as a test, and a bigger but sloppier one for when friends came round to dinner last night. Assembling a larger full fat version today for when out of town guests come to dinner on Wednesday.
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That’s a really beautiful dish, @acpgee1
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Red leaf lettuce on everything.
Turmeric juice shots.2 -
My favourite Chinese dessert as a kid was Eight Jewel Rice Pudding which I haven't had for over 20 years. We used to order it on festive occasions, because a restaurant sized pudding served 8-12 people. Mom never made it at home.
I had been craving it and was happy to discover with the help of google that it is actually easy to make. You can cut calories too by omitting the fat mixed in with the sticky rice (which does make it harder to handle). The fat specified varies by recipe with traditional versions using lard. I used coconut oil for greasing the bowl. A fat that is solid at room temperature is convenient because you can grease the bowl heavily and then stick the dried fruit and nuts into it. Although 8 is an auspicious number in China (it sounds like wealth), modern recipes say a judicious choice of 3 to 5 ingredients tastes better than using all 8 traditional ingredients.
A spectacular dessert that only uses store cupboard ingredients and doesn't need to be prepared several hours in advance is a useful thing for unexpected guests. It's really like a Chinese version of Christmas pudding, but easier to make. I made a mini pudding for Friday as a test, and a bigger but sloppier one for when friends came round to dinner last night. Assembling a larger full fat version today for when out of town guests come to dinner on Wednesday.
Ditto — beauty!
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I'm obsessed with my chickpea powdered peanut butter and sf maple mix on toasted Ezekiel, Carbonaut bread. Wasa rye crisps and rice cakes0
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Coconut Nugo bars. Soooooo good. Better than a Mounds bar and nutritious, too?! 👍🏻 Took a buttload to Europe for family.
Pickwick green lemon tea and Kusmi White Berry tea. Brought back a buttload.
Customs Officer lady: “ma’am, what’s in the box?”
“Tea, Lindt chocolate, and hagel”.
“What? We don’t have tea here?”
“Not as good as this tea!”
“And what the heck is hagel?”
Explained that it’s Dutch chocolate sprinkles.
I noticed she didn’t even question the Lindt chocolate bars. I guess it’s a given that European chocolate is better than ours. 🤷🏻♀️
I would have had a hard time explaining the 20 lip balms had she opened the box. Y’all, if you have access to Albert Heijn, their Care brand lip balm is utterly amazing. That’s my other current obsession.1 -
I just had Arrowhead mills puffed corn, loved it. IDK if. It's going to be obsession yet..lol
I'm back on the PACHA Buckweat bread. So good!0 -
Collard greens! I season them, cook and top with Dijon mustard and Harmless Harvest coconut yogurt1
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Raw veggies with hummus and tomato sandwiches. Love the produce this time of the year.1
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My favourite Chinese dessert as a kid was Eight Jewel Rice Pudding which I haven't had for over 20 years. We used to order it on festive occasions, because a restaurant sized pudding served 8-12 people. Mom never made it at home.
I had been craving it and was happy to discover with the help of google that it is actually easy to make. You can cut calories too by omitting the fat mixed in with the sticky rice (which does make it harder to handle). The fat specified varies by recipe with traditional versions using lard. I used coconut oil for greasing the bowl. A fat that is solid at room temperature is convenient because you can grease the bowl heavily and then stick the dried fruit and nuts into it. Although 8 is an auspicious number in China (it sounds like wealth), modern recipes say a judicious choice of 3 to 5 ingredients tastes better than using all 8 traditional ingredients.
A spectacular dessert that only uses store cupboard ingredients and doesn't need to be prepared several hours in advance is a useful thing for unexpected guests. It's really like a Chinese version of Christmas pudding, but easier to make. I made a mini pudding for Friday as a test, and a bigger but sloppier one for when friends came round to dinner last night. Assembling a larger full fat version today for when out of town guests come to dinner on Wednesday.
What is in this dessert? I think I see pumpkin seeds, golden raisins, and glace cherries.0 -
@lisakatz2
Here is a recipe for “ba bao fan”. I made some substitutions of the crysanthemum or osmanthus syrup because the Chinese floral syrups contain hard to find ingredients. I just made a syrup of sugar, and a few drops of orange blossom water heated up with a cornstarch slurry. Also I am not a fan of red bean paste so substituted the peanut mochi filling from the second recipe. The red dried fruit was hibiscus flowers I dragged home from a vacation in Spain. Use any combination of nuts and dried fruit you have lying around in the pantry.
https://omnivorescookbook.com/eight-treasure-rice/
https://margodrobi.com/2022/06/19/vegan-peanut-butter-mochi/0 -
@lisakatz2
Looking more closely at the photos I see some dried strawberries that I also dragged home from the market in Spain. I remember using pumpkin seeds, golden raisins, the dried red fruit that had been lying around at the bottom of a drawer for a year (hibiscuss and strawberry) and candied lemon peel.0 -
Pink Himalayan sea salt popcorn!0
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English cucumber, cherry tomatoes and onion, all diced up and served with fairly dry, small curd cottage cheese, a splash of vinegar and Kinder's salt/pepper/garlic seasoning1
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