Food inspiration, or what's for supper?
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Very organized, Athijade. I love the idea of hibachi bowls - but they are pretty time consuming for 1 person and not very good if prepared ahead of time (in my eyes anyway :) ) So I'll dine on them vicariously through you, while eating premade frozen meals in reality. 😊
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Oh, we went to watch my youngest's college band concert yesterday, had dinner with her and her boyfriend. The place had a cucumber salad: julliened cucumber, pickled red onion, tomato and a sprinkle of feta, with a rice wine vinaigrette, to which I added blackened chicken breast. Very tasty.
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That sounds so wonderfully summery! Might have to pickle a red onion this week.
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mmmmm..... yummies. Beats both in terms of taste and healthy eating my crackers (package of Philippino equivalent to soda crackers --26g) and slice of kraft Monterey Jack (habanero --17.5g).... with kinder chocolate eggs (31.5g) as a snack/breakfast while on the phone 🤯🤯🤯
Have to work on the eating while on the phone thing again 😡
Still have some veggies and turkey. Very soon (tonight/tomorrow) everything will get thrown in a pot to become turkey soup. I've saved the skimmed/defatted gravy to use as soup base. Calories will be a bit random/uncertain given the use of the gravy... oh well!
Btw I almost failed the "autistic pre-check"! My initial internal answer would have put me in the non autistic spectrum but I quickly went on to an answer that demonstrates thinking traits that would put one closer to the autistic spectrum🤣
If a bat costs $10 more than a ball and you bought a bat and a ball for $11, how much did you pay for the bat? 🤔😳
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But. Don't we all have a place on the spectrum???? Kinda like a sliding scale???
Now I'm curious on how you answered that question. I'm guessing not $10.50??? Did it involve calories??? or weight or charts I hope!
I didn't really have supper today because I had lunch around noonish and was still hungry so had planned snack and then had planned supper all within an hour or so. But still had enough calories for some grapes and tea and lemon cake tonight :) THAT made me pretty happy. Now it is bedtime (earlier and earlier lately) and I won't screw up my day by getting hungry and eating more :)
My issue has been eating while waiting for the kettle to boil while making tea. But all those nibbly things (basically almonds and dates) have run out and are NOT being replenished. This helps a lot! And I don't even miss them - it was just a bad habit.0 -
Today:
42g chocolate Fairlife Protein milk
Built Puff protein bar (brownie batter flavor)
Thermos of chai with 2% milk
Beef steak stick
Cottage cheese
Coffee with milk/half and half and hazelnut sf syrup
2 "healthy" dark chocolates, higher fiber
Lots of convenience foods today, but plenty of protein and I have homework and work work
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Most people, when presented with a similar version of this problem ("A bat and a ball cost $1.10 in total. The bat costs $1.00 more than the ball. How much does the ball cost?” Take a minute to think about it … Do you have the answer?"), quickly and intuitively answer "the bat costs $1" or "the ball costs 10 cents," without carefully checking the math. This is known as the intuitive or default response, which is (in this case) incorrect as the correct answer would be $1.05 and $0.05
Deliberative (Slow) Thinking:
Research shows that autistic individuals are more likely to engage in deliberative or analytical thinking. Instead of jumping to the intuitive answer, they tend to break down the problem, analyze the relationships, and arrive at the correct solution through careful logical reasoning. This is consistent with the Dual Process Theory of Autism, which proposes that autistic people rely less on intuition and more on systematic, step-by-step reasoning.Patterns Observed in Research
Autistic individuals are less likely to give the quick, intuitive (and incorrect) answer, and more likely to pause, analyze, and solve the problem correctlyThis pattern is not universal—some autistic people may still respond intuitively, especially if they have co-occurring conditions like dyscalculia or ADHD, but the overall trend is toward more deliberative reasoning
This approach is sometimes described as "bottom-up" processing: autistic individuals often need to understand each component of a problem before moving on, rather than relying on a "gut feeling" or prior assumptions.
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Thank you for that, PAV
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Guess I don’t have to worry about autism cause math for me is a greater problem! All my answers would end in ???? Always been frustrated by word problems.
Straight math okay but don’t turn it into a story and make me guess. 🧐 The nuns at my Catholic elementary school were not good with math …..
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Math, words, me, nope...
:D
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Trader Joe's sous vide chicken thighs, plus about 2 servings of frozen veggies. Mix of 2 opened bags being finished from the freezer, so there's green and yellow Squash, mushrooms, onions, asparagus, broccoli, red pepper and carrots
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Good job there Nic! Plus all the word math… don't worry… I suck at that too! :-)
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I hated word problems when I took Pre-calculus last year, because you had to first, know what formula to use, and second, correlate information/numbers from the problem correctly into said formula. Just absolute *kitten* and of zero relevance to my degree/career
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if a patient pees 300ml….. oh wait no… that's an MFPeeeeeee problem!!!! 😆😆🤣
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"Tiny Pot" was a-bubbling a short while ago!
Don't know what the final weight will be but it is currently projecting to be ridiculously low cal as the whole pot is not even hitting 2300 Cal. Might have to go over it to re-verify, I guess because part of this IS a complete guess!
The "flavor base" is the 1078g of manually defatted pan drippings from the roasting of the turkey last week. Mind you these were already partially diluted because after the original defatting the remainder looked a bit wrinkly and sad… so I re-melted it all in hot water and turned it into a nice smooth container that I could store till today ;-)
The question is NOT what's in the pot… the question is what ISN'T!!!! 🤣
There IS "new" rutabaga and "new" onion and "new" carrots as well as carrots and potatoes that had been baked with the turkey, and dark turkey meat and possibly a bag of green giant restaurant sides (cauliflower and roasted onions), and then a veritable collection of broths and powders including some, err, extra spicy clamato that was sitting there AND including some zero sodium roast garlic broth powder to try to reduce the sodium overload a tiny bit — I mean the pot is currently at over 10,500mg of sodium and even though I've been told "no restrictions" I doubt that sodium overload is on the list of "best things to do ever"!
Once my "glass-locks" have finished washing… I will be figuring out how many kg I've made!!!! Projection is in the 5kg range….
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I'm impressed, PAV. That's the way to do it :) This would be your brown soup? But brown doesn't sound so inviting. Chestnut? Burnt Umber?
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Soup weather…. It was over two months ago. Maybe in November? Sounds delicious PAV! Kind of like thanksgiving dinner in a pot.
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8kg.... of which 1kg is already down the hatch!🤣
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I don't "label" the soups other than by date (2025 April 25 Soup) but it's interesting that I've been thinking of it as turkey soup but the vast majority of liquids and flavorings are non turkey
There was a small change in color Laurie.... I threw in two cans of no salt condensed cream of chicken soup.
I think it improved the consistency... and possibly improved on everyone's anti brown bias!🤣🤣🤣
It's interesting Yooly: it's been relatively "warm" for us hitting 20C yesterday (16C today) but it was 24C in the house (afternoon sun) when I was eating the soup 🤔
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Shredded smoked chicken breast with chunky salsa, cottage cheese and some shredded lite cheddar. Served with half a bag of quest protein loaded taco chips.
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hmmm…. the quest chips sound like an interesting find. I hope they are more reasonably priced down south than they are up here!
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have to check out the Quest chips!
Supper here was red curry veggie/tofu/chickpea soup with rice noodles and a 12g of peanut butter added :)2 -
Browsed prices various stores, and tempted to buy rice & beans & onion powder to stash away in case of whatever emergency and some sort of camp setup for cooking and water purification, but that is for another browse session.
Today, I did not buy eggs again, nor canned tuna.. Spam was on sale though, but I have avoided it all my life and really not inclined to start with that now.
Seriously considering firm tofu to try in blended veggie stirfry. Anyone have a yummy idea or recipe or use for firm tofu?
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Laurie will come up with tofu stuff!
Tofu is neat!
(predictably: tofu peach mango pudding is awesome… made by a BC company: https://sunrise-soya.com/products/sunrise/tofu-desserts/)0 -
What I have learned about firm tofu:
Put it in the freezer when you buy it and pull it out as needed. The freezing process changes the texture - in a good way :)
It absorbs whatever flavour you want it to unless it is coated in oil first. Marinade for a short time - even if it is just soy sauce - works well.
I sometimes shred it - which is kind of fun. Gives it a pulled pork kind feel. Or pan fry or barbecue slices. Or little rectangles in a stir fry.
Introduce it slowly or it might give you gas until your body starts stocking up on the right enzymes.
I'm getting better at it - it took some time to get over that initial texture and the smell I thought was there - but isn't really - it is just in my head.1 -
If you start with Chinese cast irondishes with some tofu.... or with agedashi tofu.... Tofu become very friendly!!!🤣🤣🤣 At home.... not as much! The sunrise puddings are awesome though 😎 (but I'm weird, right????)
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Ok, ty, so, yeah, I could be a pudding fan! Lol
Laurie, do you freeze the blocks as is or cut into smaller pieces, like slabs.
Smell? Hmmm, do you sniff for spoilage or is that a visual, feel?
Also ordering some coconut milk to try with my lentils. Considering coconut oil and ghee ( suggestions, because I ordered that, why don't you try this kind of rabbit hole, lol ;)
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High fat is sometimes filling for peops but it is a bit scary for me since the calories can add up fast.
Coconut triglycerides have good reputation on many web sites and discussions but lacked mainstream scientific support for the benefits discussed to date when I had last checked on this about 5 years ago.
At that time national heart association advice was to still lump them in with all the other saturated fats in the "to limit" category in spite of being "different" chains.
While I like the taste of coconut I don't love it enough to go out of my way to seek adding it, personally. Plus extra calories as compared to alternatives I thought.
But maybe you will come up with extra tropical coconutty goodness!!!!!🤔🤔🤔
Maybe I should even try lentils on the menu again.... Hmmmm. Lentils 😋
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Funny!
Lunch = expiring chickpea korma with green beans and cauliflower....
Korma = coconut sauce!!!!🤣🤣🤣🤣
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Lol funny
Was thinking of lentil curry - but we don't keep milk in house.
Generally use evoo or butter but understand coconut has a higher smoke point. I was reading though that processed virgin like evoo does have a mild flavor whereas the more processed has little.
Am seeing so much on coconut this or that. I'm a pass on beverages, I think, but will experiment with cooking - 1st the milk as a swap.
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