Food questions? Ask me anything
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Eggs...tons of protein and pretty quick...other than that, oatmeal with a scoop of muscle milk powder (vanilla, and cinnamon bun are my 2 favorite flavors for this) or a smoothie with Greek yogurt, and fresh baby spinach, with your favorite fruit flavors...all great easy protein laden breakfasts...also cottage cheese with fresh fruit is a good one as well.Hi I just started four weeks ago. I usually eat raisin bran cereal in the morning with skim milk. I heard eating protein in the morning is better for you. Any suggestions as to what to eat in the morning. Something that is fast and easy.Thank you
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The best is on a grill. 1. Grill over direct heat 12 to 15 min. until blackened and blistered. turning for even cooking. 2. Move peppers to a bowl and cover with plastic wrap. Let stand for 15 to 20 Min. The steam trapped inside helps to release the skins. 3. When the peepers are cool enough to handle, remove and discard stems and seeds. Then peel off the blackened skins discard them. Cut or chop the yummy pepper. This works great with the large Bell Peppers.0
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Ok at the end of the first week of this, have I forgotten anyone? Did I leave anyone out?
And also I've posted an excellent in the thread about pb2 recipes (it's my twist on chicken satay with a spicy peanut sauce, it's fun because there is no sauce lol).0 -
Tried making my first baba ghanoush.... and for the most part it was ok..
But how would you best recommend perfectly roasting eggplant? I ended up throwing a good portion of it away because it was either overcooked or undercooked. Maddening.
Usually I'm a fairly confident cook.0 -
What's the hardware? (gas grill, charcoal, stovetop grill pan, or oven?)Tried making my first baba ghanoush.... and for the most part it was ok..
But how would you best recommend perfectly roasting eggplant? I ended up throwing a good portion of it away because it was either overcooked or undercooked. Maddening.
Usually I'm a fairly confident cook.0 -
Oven.
What's the hardware? (gas grill, charcoal, stovetop grill pan, or oven?)Tried making my first baba ghanoush.... and for the most part it was ok..
But how would you best recommend perfectly roasting eggplant? I ended up throwing a good portion of it away because it was either overcooked or undercooked. Maddening.
Usually I'm a fairly confident cook.
But I'm open to using my electric stove.... if there is a better method. I'm kinda a baba junkie.0 -
I'd recommend investing in a stovetop grill pan, but in the mean time, split the eggplant lengthwise, and brush the flesh side with olive oil heat the oven to 400 degrees with the cookie sheet in the oven, once preheated put the eggplant in flesh side down onto the heated cookie sheet and bake for half an hour. Pierce the skin of the eggplant in a couple places before you put it in the oven. Remove from oven, and allow to cool to room temperature...should be good to go at that point.
Oven. Remove from the oven and allow to cool to room temperature...should be fine at that point...
What's the hardware? (gas grill, charcoal, stovetop grill pan, or oven?)Tried making my first baba ghanoush.... and for the most part it was ok..
But how would you best recommend perfectly roasting eggplant? I ended up throwing a good portion of it away because it was either overcooked or undercooked. Maddening.
Usually I'm a fairly confident cook.
But I'm open to using my electric stove.... if there is a better method. I'm kinda a baba junkie.0 -
will edit later.I would be interested in a recipe for a creamy tomato soup. It needs to be gluten free, and I typically don't use low fat or fat free anything. I tried a recipe once, but the milk curdled, and it just wasn't right.
Just wanted to bump this one up in case it got buried.0 -
bumping ! I am sure I have questions so will come back shortly
Also nice dog in the profile pic !0 -
Thanks...that's bodie my put bull, who's your rotty buddy?bumping ! I am sure I have questions so will come back shortly
Also nice dog in the profile pic !0 -
If Bodyrollin doesn't mind, as admitted not a pastry chef and not much experience with desserts, I can help with this one:happy:
I'm just a home cook with a sweet tooth, I love pumpkin cheesecake. I have the ingredients at home and was going to experiment with an idea I had after seeing some recipes floating around. I never make a recipe as written, I always change it around. I have 4 12hour night shifts in a row to get through, then I have some time to play in the kitchen.
I can tell you what I'm planning to use for the cheesecake, but I'm not sure what the measurements or nutrition will be until I've played with it.
Pumpkin Puree, lowfat cottage cheese, eggs/egg whites, stevia or splenda nectresse, still debating on the crust,
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From someone else who has a very sweet tooth - any chance you could hit me with your best low calorie chocolate desserts - lava cake, tart, brownies, etc.... basically I love a nightly treat and always keep calories for something but now again go mad with 200 ish cal's (the less the better) and it would be great to have some new dessert options. I generally only eat dark chocolate and don't mind if something is more bitter than very sweet. Happy to try some unusual combinations, I'm not allergic to anything either. Oh and single serve idea's or recipes I can reduce as hubby isn't big on dessert and if there's a whole cake I'll end up eating it all throughout the week! :laugh:
Please note I'm in Australia so don't have certain ingredients such as - only normal applesauce not unsweetened, I don't use sugar substitutes (way to expensive for me), no P2B, no black beans, ummm not sure what else....
Any chance you could help a chocolate addict out?
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What is your favorite vegan recipe?0
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How do you perfectly roast potatoes? Mine sometimes end up mushy, not the crisp on the outside, pillowy on the inside!0
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Thank you! I knew there was probably something I was missing lol.
will edit later.I would be interested in a recipe for a creamy tomato soup. It needs to be gluten free, and I typically don't use low fat or fat free anything. I tried a recipe once, but the milk curdled, and it just wasn't right.
Just wanted to bump this one up in case it got buried.
Ok get about 10 Roma tomatoes (2lbs or so) split them length wise and remove the seeds. Place them on a cookie sheet and drizzle with a bit of olive oil, sprinkle that with 5-6 cloves of fresh chopped garlic, and bake for about 20 minutes or so at 350 until tomatoes are soft.
In a stock pot (where your soup will ultimately end up so make sure it's big enough) heat a little olive oil and add in a medium diced yellow onion, and a diced carrot, sauté until the onion is soft. Add in your roasted tomatoes, garlic, and any of the roasting juices that are on that cookie sheet, plus about a pint and a half (3 cups, or 24oz) of vegetable stock, and about a half ounce of chopped fresh thyme (or 1 tbsp). Cook that for about half an hour and then purée in a blender, and add back to pot...meanwhile in a side sauce pan heat a cup and a half of heavy cream and reduce by half (cream by itself can be reduced without curdling, it's the acid from other ingredients that curdles it). Once that's done stir it into the soup and serve.0 -
Would you be willing to share any recipes you might have for wild game? Mostly rabbit and deer? Maybe wild hog or squirrel? Thanks!
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How do you perfectly roast potatoes? Mine sometimes end up mushy, not the crisp on the outside, pillowy on the inside!
I like to boil mine for about 15-20 minutes from cold, drain them and sprinkle a couple of spoons of polenta/maize meal over them. Put the lid back on the pot and give it a good shake to coat the potatoes and rough them up a bit. While the potatoes are cooking, put some vegetable oil in your baking pan and put it in the oven so the oil is nice and hot when the potatoes go in. You don't need a lot of oil - just enough to wet the potatoes. Lift the potatoes in one by one, shaking off any excess polenta. Toss them in the oil so they're coated all over and roast for about 45 minutes to an hour, turning a couple of times to get them crisp and golden all over. Works every time!
And now I'm really interested to hear what our chef suggests!0 -
I usually don't eat vegan, so I don't make much that is, however if I had to pick a favorite that I've had, probably fajitas made with portabella mushrooms instead of meat.What is your favorite vegan recipe?0 -
Thanks...that's bodie my put bull, who's your rotty buddy?bumping ! I am sure I have questions so will come back shortly
Also nice dog in the profile pic !
Nice ! Jess the rottie, I also have 2 other dogs, Tyler the Amstaff and Bruno the mutt (staffy cross)0 -
I just made this today. Take a container (6 oz) of nonfat greek yogurt. Mix with 2 tbsp SF FF Cheesecake pudding mix. Add three packages splenda. After all mixed together, add 2 tbsp SF strawberry preserves (either Polaner or Smuckers make one that is basically all fruit with extra fiber mixed in). Mix well. If it's too stiff, add a little milk. You can freeze it; you can serve it with reduced fat/low fat graham crackers or reduced fat Nilla Wafers or just eat it all by itself. it's delicious!!!0
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If Bodyrollin doesn't mind, as admitted not a pastry chef and not much experience with desserts, I can help with this one:happy:
I'm just a home cook with a sweet tooth, I love pumpkin cheesecake. I have the ingredients at home and was going to experiment with an idea I had after seeing some recipes floating around. I never make a recipe as written, I always change it around. I have 4 12hour night shifts in a row to get through, then I have some time to play in the kitchen.
I can tell you what I'm planning to use for the cheesecake, but I'm not sure what the measurements or nutrition will be until I've played with it.
Pumpkin Puree, lowfat cottage cheese, eggs/egg whites, stevia or splenda nectresse, still debating on the crust,
From someone else who has a very sweet tooth - any chance you could hit me with your best low calorie chocolate desserts - lava cake, tart, brownies, etc.... basically I love a nightly treat and always keep calories for something but now again go mad with 200 ish cal's (the less the better) and it would be great to have some new dessert options. I generally only eat dark chocolate and don't mind if something is more bitter than very sweet. Happy to try some unusual combinations, I'm not allergic to anything either. Oh and single serve idea's or recipes I can reduce as hubby isn't big on dessert and if there's a whole cake I'll end up eating it all throughout the week! :laugh:
Please note I'm in Australia so don't have certain ingredients such as - only normal applesauce not unsweetened, I don't use sugar substitutes (way to expensive for me), no P2B, no black beans, ummm not sure what else....
Any chance you could help a chocolate addict out?
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I'm waiting on the pumpkin cheesecake experiment to cool as I type. I usually do either single serve or pre-portioned in muffin tins. My hubby doesn't really eat dessert either, and if he did he can have the real thing(6'0" and 185lbs, :grumble: ) I make a great low-calorie almond milk pudding(custard) but I use sugar substitutes, Stevia is my favorite. It's not ridiculously more than sugar here and is worth it for the calorie savings to me. Can you tell me what you do have available, ingredients?0 -
bump0
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Thank you, Chef, bumping for later.0
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how about a way to make a low fat cheese cake? or am i dreaming? lol or a low fat punpkin cheese cake? again i could be dreaming
Ok, Experiment # 1, Lowfat Pumpkin cheese cake.
This tasted really good to me but the texture was a bit more eggy than creamy. I don't mind that as I like that texture. I will try again to get a smoother, more cheesecake texture. I think I may have to put a bit of cream cheese in with the cottage cheese. These did meet all my needs for a sweet though, and were easy to make.
1 Cup lowfat cottage cheese
1/2 Cup pumpkin
6 Tbs egg whites(from a carton)
1 scoop vanilla Pure Protein, Vanilla
1/2 Tbs pumpkin pie spice
1 Tbs Maple Syrup, the real thing, not flavored corn syrup
1 Tbs Nectresse( It's a sugar substitute from splenda, can use splenda or stevia, if you have it, or a couple Tbs real sugar, just change nutrition facts to reflect it.)
6 Anna's almond thins cookies
Puree all ingredients together in food processor or blender,
Line 6 muffin tins with paper liners and spray with nonstick spray
Pour mixture evenly into 6 muffin tins, place 1 cookie on top of each.
Bake in a 350* oven about 25 minutes
Let cool
The cookie makes them pretty and substitutes for a crust.
Nutrition based on my brands, it will vary if you have to make substitutions for what
you have available in your area.
Cals---104:happy:
Protein-10 gms
Fat-2gms
Carbs-12 gms
Fiber-1 gm
I'm thinking to reduce the eggs to 4 Tbs and add 1-2 Tbs either greek yogurt or low-fat cream cheese to get a smoother, creamier texture. I will post when I have a chance to try again. These are good though, just not quite the texture I was looking to achieve. Now, I'm going to eat a 2nd serving, these are breakfast today:laugh:0 -
I am getting ready to start using the Vanilla flavored whey protein and need shake ideas. I am very sensitive to taste so I am looking form something sweet (preferably fruity), smooth, and not chalky. Currently in the house I have kiwi, frozen blueberries, frozen strawberry/Mango/Peach mixed bag, 1 naked smoothie Mango flavor, whole milk.....any ideas what I could do with this??0
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I am getting ready to start using the Vanilla flavored whey protein and need shake ideas. I am very sensitive to taste so I am looking form something sweet (preferably fruity), smooth, and not chalky. Currently in the house I have kiwi, frozen blueberries, frozen strawberry/Mango/Peach mixed bag, 1 naked smoothie Mango flavor, whole milk.....any ideas what I could do with this??
Yum! I have smoothies all the time. Are you trying to keep calories under a particular #?
I try to keep the calories low in my smoothies, so based on what you have here's what I would do...
measure about 4oz(1/2 cup) of the Naked Smoothie, add about 1/2 cup of water, put it in your blender with the protein powder and about 1/2 cup of the mixed fruit, 1 kiwi with skin off and blend til smooth. yum, tropical goodness. Whole milk doesn't fit my nutritional needs so I don't use it.0 -
I am getting ready to start using the Vanilla flavored whey protein and need shake ideas. I am very sensitive to taste so I am looking form something sweet (preferably fruity), smooth, and not chalky. Currently in the house I have kiwi, frozen blueberries, frozen strawberry/Mango/Peach mixed bag, 1 naked smoothie Mango flavor, whole milk.....any ideas what I could do with this??
Yum! I have smoothies all the time. Are you trying to keep calories under a particular #?
I try to keep the calories low in my smoothies, so based on what you have here's what I would do...
measure about 4oz(1/2 cup) of the Naked Smoothie, add about 1/2 cup of water, put it in your blender with the protein powder and about 1/2 cup of the mixed fruit, 1 kiwi with skin off and blend til smooth. yum, tropical goodness. Whole milk doesn't fit my nutritional needs so I don't use it.
I'm not really concerned with staying under a certain amount of calories because I usually drink these on days I go to the gym anyway. That sounds awsome...I am going to definately try this one. :happy: Unfortunately the rest of my family won't drink/use anything other than whole milk and I don't drink/use enough myself to warrant buying my own low fat milk. If I do drink it I just calculate for those calories.0 -
ok my questions:
Have you got a recipe for a healthy stir fr sauce ?
thanks !0 -
Everyday I am going over on my sodium and fat (but staying with in my calories) I was looking for a low in fat and sodium recipe for sauce to put on pasta.. I am open to anything preferably home made and not out of a can 0
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I've used Ritz crackers instead of breadcrumbs in meatloaf - not healthy, but HEAVENLY flavor!0
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I'm ashamed to say I really dont lol...I'm very sorry, but or whatever reason I've never gotten good at making Chinese food (American Chinese food) despite the fact that I do love it so much, everything for the most part just turns out kinda "meh" but I'll tell you what...I'm making Chinese this weekend (thanks to you lol) and if it rocks I'll get you a recipe...fair enough?ok my questions:
Have you got a recipe for a healthy stir fr sauce ?
thanks !0
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