Food inspiration, or what's for supper?
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Bbq’d Blue BeefBurgers tonight with coleslaw. Satisfying & only 66 cals over...worth it! 😬1
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Discovered dark chocolate hummus yesterday and have not yet decided if that's a blessing or a curse. It tastes like brownie batter and I've been dipping strawberries in it. Time will tell if it is something I can keep around and enjoy in moderation.
Ok I gotta have this…where where where?0 -
conniewilkins56 wrote: »Discovered dark chocolate hummus yesterday and have not yet decided if that's a blessing or a curse. It tastes like brownie batter and I've been dipping strawberries in it. Time will tell if it is something I can keep around and enjoy in moderation.
Ok I gotta have this…where where where?
I bought it at Food City (regional grocery chain, if you're not familiar) and the brand is called Cedar's. It was in the open refrigerated section with like party trays, premade sandwiches, etc.0 -
conniewilkins56 wrote: »Discovered dark chocolate hummus yesterday and have not yet decided if that's a blessing or a curse. It tastes like brownie batter and I've been dipping strawberries in it. Time will tell if it is something I can keep around and enjoy in moderation.
Ok I gotta have this…where where where?
I bought it at Food City (regional grocery chain, if you're not familiar) and the brand is called Cedar's. It was in the open refrigerated section with like party trays, premade sandwiches, etc.
We don’t have Food City but I have seen the Cedars brand at some store…I will be looking for it!0 -
Decisions, decisions!….husband ate leftover Olive Garden so I fixed some yummy black bean enchiladas on the low carb, 45 calorie tortillas….added diced onions, peppers and mozzerella cheese….in the oven and look so good!…had a salad earlier….coffee and fiber one brownies later!4
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Haha, well, best friends birthday ended up with more food than I intended.
We made up a beautiful cheese plate - feta, fresh mozzarella, and a truffle cheese, almonds, fresh apricots and apples, rhubarb jam, and pepper jelly. Then we maybe had some dumplings. Then we went out for ice cream. Then, stopped for dinner (Peruvian chicken). I haven't tried to log it all yet, but will soon. At least I got a solid 6 miles of walking in today?
Also, I've been skeptical of chocolate hummus, but if it is good, I'm definitely willing to try that out.5 -
Used the last two blue menu lean burgers as ground beef and made some butternut squash spirals/beet spiral pasta! Split the whole thing in three. Together with 33g of feta cheese (or parmesan or romano) it was truly not a bad meal at all: both tasty and fairly filling. And it would certainly work with vegetarian and/or vegan
products replacing the burger meat.
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I found two kinds of chocolate hummus this morning!…a dark chocolate and a dessert chocolate with ok calorie amounts…I will be trying them soon…also a really good looking black bean hummus….I am In love with refried Old Elpaso black beans….the enchiladas were pure perfection last night and a serving was three huge ones all under a spicy enchilada sauce…..they were so good!….3
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@conniewilkins56 just make sure you don't mix up the chocolate hummus and the black bean hummus!
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I picked up an eggplant - tonight - maybe even this afternoon ... wait for it Connie ... Eggplant French Toast!!!! The savoury kind today (forgot the maple syrup) - maybe some crumbled feta, with a little splash of sriracha and some snippets of fresh chives....woohoo!2
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lauriekallis wrote: »I picked up an eggplant - tonight - maybe even this afternoon ... wait for it Connie ... Eggplant French Toast!!!! The savoury kind today (forgot the maple syrup) - maybe some crumbled feta, with a little splash of sriracha and some snippets of fresh chives....woohoo!
This does sound good! Though I didn’t know what an egg plant was! What type of oil are you going to fry it in? Love traditional version of this, so will be interested in what you think!1 -
Ewwwwww
On the better side, we are having salad ( of course! ) meatloaf, mashed potatoes, and peas!1 -
Breakfast was avocado toast with Just Egg (pea protein fake egg that I can cook in the toaster...pretty good!)
Lunch was 2 packets of tuna with some Greek yogurt, and a post-lunch snack of an apple, and yogurt-pb2 dip.
Supper is going to be lentil sloppy joes with a side of green beans and maybe coleslaw.
Husband suggested we do a grocery run so I can pick up some approved road trip snacks for our drive out to Michigan, so we'll do that this afternoon. Popcorn, maybe some crispy chick peas?, apples, individual yogurt containers...any other suggestions? I'm less worried about calories (I can count those pretty well by now), but want to keep the saturated fats down.4 -
Breakfast was avocado toast with Just Egg (pea protein fake egg that I can cook in the toaster...pretty good!)
Lunch was 2 packets of tuna with some Greek yogurt, and a post-lunch snack of an apple, and yogurt-pb2 dip.
Supper is going to be lentil sloppy joes with a side of green beans and maybe coleslaw.
Husband suggested we do a grocery run so I can pick up some approved road trip snacks for our drive out to Michigan, so we'll do that this afternoon. Popcorn, maybe some crispy chick peas?, apples, individual yogurt containers...any other suggestions? I'm less worried about calories (I can count those pretty well by now), but want to keep the saturated fats down.
You dinner sounds delicious. I love the way that combination sounds.
Re road snacks - I've been enjoying sugar snap peas when I find them lately. That are so fresh and fun.3 -
lauriekallis wrote: »Breakfast was avocado toast with Just Egg (pea protein fake egg that I can cook in the toaster...pretty good!)
Lunch was 2 packets of tuna with some Greek yogurt, and a post-lunch snack of an apple, and yogurt-pb2 dip.
Supper is going to be lentil sloppy joes with a side of green beans and maybe coleslaw.
Husband suggested we do a grocery run so I can pick up some approved road trip snacks for our drive out to Michigan, so we'll do that this afternoon. Popcorn, maybe some crispy chick peas?, apples, individual yogurt containers...any other suggestions? I'm less worried about calories (I can count those pretty well by now), but want to keep the saturated fats down.
You dinner sounds delicious. I love the way that combination sounds.
Re road snacks - I've been enjoying sugar snap peas when I find them lately. That are so fresh and fun.
I just picked up some snap peas! They are just my favorites (and I'm bummed I didn't get any planted in the garden this year).
I ended up with some veggies (snap peas, red pepper, cucumber) and hummus (and a babaghanoush dip) and popcorn. We have a few lower cal chips as well (which we'll probably save for the drive back).
I also have some apples and cherries.
@amart4224 and @conniewilkins56 - I just picked up some dark chocolate hummus today. It really does taste like brownie batter! That is going to give me my chocolate fix on the road trip. (Assuming it lasts until Wednesday...)4 -
Okay, I gave eggplant french toast my two best shots.
First I tried the savoury version - delicious looking pic even! But it just didn't work for me. I sliced it a bit too thick - close to 1/2 inch, so despite my impeccable salting and patting dry etc. It was just tooooooo soggy. And, mistake number two, I fried it with a bit of olive oil - which I forgot always tastes fishy to me when I use it for frying. So, despite how delicious this looks/I thought it would be, it was sadly just lovely toppings on some soggy fishy eggplant.
But, I didn't give up!
I sliced what I had left of the eggplant slightly thinner than 1/4 inch. Added some cinnamon and the tiniest bit of sugar and milk to the egg coating and used a touch of butter to fry the heck out of the eggplant, squeezing it madly with the spatula so there would be no liquid left. Then added a splash of maple syrup!
This time the taste was amazing...but the texture still didn't work. Very much like soggy french toast even though it was a beautiful golden brown and even looked a bit crispy and I ate it immediately after frying.
Alas. I don't think I will try either of these again. And I so wanted them to work!
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Pic looks beautiful! It was a bit on the soggy/watery side for me tooneven though i pierced with fork etc. And some slices were nicely cooked but others were underdone. I attributed to my general clumsiness. I didn't think of mushing before cooking! But how do they prepare eggplant in baked dishes like moussaka? In the oven, right?2
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Pic looks beautiful! It was a bit on the soggy/watery side for me tooneven though i pierced with fork etc. And some slices were nicely cooked but others were underdone. I attributed to my general clumsiness. I didn't think of mushing before cooking! But how do they prepare eggplant in baked dishes like moussaka? In the oven, right?
What is next on our new dish discovery trail?
I picked up some zucchini spirals today - but what I really want to try is the butternut squash. The "higher end" grocers are a bit of a walk for my gimpy calf right now. Soon!
(Yes - but eggplant in the casserole type moussaka is almost creamy - it doesn't have to stand up to being toast.)1 -
lauriekallis wrote: »I picked up some zucchini spirals today - but what I really want to try is the butternut squash. The "higher end" grocers are a bit of a walk for my gimpy calf right now. Soon!
Zoo spirals I haven't used because for some reason I expect them to be soft. I noticed that (dad's) Superstore started stocking frozen zucchini spirals alongside the frozen beet ones (but no frozen butternut). Their fresh section has all three.
Hmmm. Not tracking too well right now due to not enough sleep yesterday! Westjet flight from Calgary to Vancouver had.... **maybe** two or three seats free that I could see!!!
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lauriekallis wrote: »I picked up some zucchini spirals today - but what I really want to try is the butternut squash. The "higher end" grocers are a bit of a walk for my gimpy calf right now. Soon!
Zoo spirals I haven't used because for some reason I expect them to be soft.
I haven't tried the frozen zucchini spirals, but I have made zoodles with fresh zucchini and a spiralizer before, and they are not soft (at least not the way I cooked them.) I used to just give them a quick heat up in a pan with whatever sauce I was eating them with, and they had more bite than you would expect.
Do the frozen veggie spirals tend to have a different texture than their fresh counterparts? I've thought about trying them but was afraid they might be mushy.3 -
lauriekallis wrote: »I picked up some zucchini spirals today - but what I really want to try is the butternut squash. The "higher end" grocers are a bit of a walk for my gimpy calf right now. Soon!
Zoo spirals I haven't used because for some reason I expect them to be soft.
I haven't tried the frozen zucchini spirals, but I have made zoodles with fresh zucchini and a spiralizer before, and they are not soft (at least not the way I cooked them.) I used to just give them a quick heat up in a pan with whatever sauce I was eating them with, and they had more bite than you would expect.
Do the frozen veggie spirals tend to have a different texture than their fresh counterparts? I've thought about trying them but was afraid they might be mushy.
I've only tried the beet spirals - and had them on hand for ??? a month or so because I was really afraid I would be disappointed and wanted to hold onto the hope for awhile longer. They were fantastic!!! Not sure yet about the zoo spirals...will report back soon.4 -
lauriekallis wrote: »I picked up some zucchini spirals today - but what I really want to try is the butternut squash. The "higher end" grocers are a bit of a walk for my gimpy calf right now. Soon!
Zoo spirals I haven't used because for some reason I expect them to be soft. I noticed that (dad's) Superstore started stocking frozen zucchini spirals alongside the frozen beet ones (but no frozen butternut). Their fresh section has all three.
Hmmm. Not tracking too well right now due to not enough sleep yesterday! Westjet flight from Calgary to Vancouver had.... **maybe** two or three seats free that I could see!!!
I don't believe PC makes the frozen butternut spirals - only Green Giant - I think Walmart sells them...they have them on their website. Will let you know where I find them when I find them.
BC has opened their borders?! Woohoo. The end is near. Travel safely.2 -
Breakfast was white beans in a tomato sauce with quorn meatballs.
Lunch was a salad, snack was an apple with pb2-yogurt dip.
Since we leave on our trip tomorrow, we don't want to mess up the kitchen. We'll go pick up sushi for dinner. I think I'll just get a salmon skin roll, some edamame, and maybe miso soup. That should be filling, will keep my sat fat down, and will leave me room for dessert!3 -
lauriekallis wrote: »lauriekallis wrote: »I picked up some zucchini spirals today - but what I really want to try is the butternut squash. The "higher end" grocers are a bit of a walk for my gimpy calf right now. Soon!
Zoo spirals I haven't used because for some reason I expect them to be soft. I noticed that (dad's) Superstore started stocking frozen zucchini spirals alongside the frozen beet ones (but no frozen butternut). Their fresh section has all three.
Hmmm. Not tracking too well right now due to not enough sleep yesterday! Westjet flight from Calgary to Vancouver had.... **maybe** two or three seats free that I could see!!!
I don't believe PC makes the frozen butternut spirals - only Green Giant - I think Walmart sells them...they have them on their website. Will let you know where I find them when I find them.
BC has opened their borders?! Woohoo. The end is near. Travel safely.
Re BC borders, I haven't really checked due to multiple exemptions anyway: resident returning home and work both times and medical on top last time (first vaccine appointment, which is why I drove last month to decrease interaction). Towards AB it is heading to help out relative over 80... so there's that!
The Delta variant worries me, plus the number of younger people who seem reluctant/not worried about getting a shot. I mean at the grocery store 3 weeks ago they were announcing Pfizer shots at the pharmacy without an appointment and for free to anyone 12 or older who hadn't had their first shot yet. And 2 days ago I was talking to a 26-year-old who is working a customer-facing job and who was telling me she won't get a shot until work forces her to!🤷🏻♂️3 -
@amart4224 after that enthusiastic zoo recommendation I see myself picking some up and trying them! I tried a spiralizer once -- it won!
I am shocked that I'm 2 for 2 on Dad inducement towards spiralized veggies! He was started on half fettuccine half beet spirals, quickly went on and accepted 100% beet spirals, and even accepted and approved butternut squash/beet! Let's face it it's the sauce that counts (I'm sure the feta cheese on top helped too!!! 😛😇)4 -
Wish I could find Quorn.... It doesn't seem to have made it I at amainstream level at our neck of the woods!
Picked up 24 650 ml Yoplait 0% tubs. And four 750ml oikos zero plain ones... So I have an inkling I may be eating some yogurt in the near future!!!!
Strawberries looked really good and so did cherries! And they're now sitting on the counter!
Picked up some huge corn on the cob. I find them a bit rich in calories but quite tasty on the barbecue.
So weather dependent it's going to be corn on the cob on the barbecue with probably a good quantity of a 350 g pack of fingerling potatoes either just like that with Greek yogurt on the potatoes or, if I'm adventuresome, I picked up a pack of quote unquote frozen fish burger for barbecue use3 -
Finally made "Spicy Cabbage, Peas and Kidney Beans" - and I can't remember to who, but I know I promised a recipe.
Ingredients:
- 2 19fl oz cans red kidney beans
- 1/2 bag (375g) frozen green peas
- 1 or 2 onions depending on size
- 5 lb head of cabbage (or 2 smaller savoy cabbages if they look better)
- 2 tbsp olive oil
- Fennel Seeds, cumin seeds, mustard seeds, coriander seeds, turmeric powder, red chili powder, garam masala. Spices are a bit of a loose thing, depends on what I have at the moment, and I'll use maybe a teaspoon of each
- Salt and pepper to taste
Instructions:
- bring olive oil to a pretty high heat - then add the spices - swish them around for a bit until they are at the brink (over over the brink usually to be honest) of smoking.
- add the sliced onions saute until they are softening
- add the sliced cabbage saute until it starts to wilt
- add the frozen peas, stir everything around gently until they thaw
- add red kidney beans, stir it all a few mores times as they heat up - it is getting really trick to stir now because the pan is overflowing
And that is it. I usually eat it with a tablespoon of sour cream and a spoon of avjar - mild red pepper sauce.
I divide this into 9 servings - put 8 in the freezer, have one for dinner. They are 230 calories each.
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The recipe wasn’t for me !…( hugs lol ) …but it does look very colorful and appealing!…..I am in a cooking mood today….no swimming…..I will attempt to post this tuna casserole recipe later and open a new thread for recipes, maybe!2
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conniewilkins56 wrote: »The recipe wasn’t for me !…( hugs lol ) …but it does look very colorful and appealing!…..I am in a cooking mood today….no swimming…..I will attempt to post this tuna casserole recipe later and open a new thread for recipes, maybe!
A recipe thread is a great idea!
I was in a cooking mood today (that cabbage sitting on the table (wouldn't fit in the fridge) was giving me the evil Now I'm kind of in a napping mood. But no time 3 -
lauriekallis wrote: »Finally made "Spicy Cabbage, Peas and Kidney Beans" - and I can't remember to who, but I know I promised a recipe.
Ingredients:
- 2 19fl oz cans red kidney beans
- 1/2 bag (375g) frozen green peas
- 1 or 2 onions depending on size
- 5 lb head of cabbage (or 2 smaller savoy cabbages if they look better)
- 2 tbsp olive oil
- Fennel Seeds, cumin seeds, mustard seeds, coriander seeds, turmeric powder, red chili powder, garam masala. Spices are a bit of a loose thing, depends on what I have at the moment, and I'll use maybe a teaspoon of each
- Salt and pepper to taste
Instructions:
- bring olive oil to a pretty high heat - then add the spices - swish them around for a bit until they are at the brink (over over the brink usually to be honest) of smoking.
- add the sliced onions saute until they are softening
- add the sliced cabbage saute until it starts to wilt
- add the frozen peas, stir everything around gently until they thaw
- add red kidney beans, stir it all a few mores times as they heat up - it is getting really trick to stir now because the pan is overflowing
And that is it. I usually eat it with a tablespoon of sour cream and a spoon of avjar - mild red pepper sauce.
I divide this into 9 servings - put 8 in the freezer, have one for dinner. They are 230 calories each.
WUZ ME! But... how to make for anti-bean person while keeping the complete protein combin (I'm assuming that's why you're mixing peas with red kidney beans?!?!?!?
What am I missing..... I've picked up 1.36kg tri-colour coleslaw mix so that takes care of the shredded cabbage! Have/can get peas easy enough. Onions good.... turmeric and garam masala are missing... but I have yellow curry powder... do you think that might work?2
