Feed Me!!
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I just love pancakes on a Sunday morning with eggs, bacon and fruit! But wheat isn't doing me any favors. How are these holding up? Do the crumble when cooked on the pan or do they work out OK? I'd love to hear about that because I have been looking for a good substitute for a long time and the only recipe I found so far that I am satisfied enough has to be done in the oven.0 -
I just made another one that I found this morning, similar to Vette's but less a few items:
1/2 cup oats
1/2 cup cottage cheese
3/4 cup egg whites
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 scoop protein powder (I used 2 scoops Vi because it's what I have...26 grams in 2 scoops worked well)
1/8 tsp. baking powder
Mix all ingredients together in a blender until it resembles pancake batter. Pour into a non-stick skillet and cook for 2-3 minutes on each side.
Mine came out to 462 calories and 64 grams of protein! YAY BABY!!!
Just made these pancakes with the addition of a banana per kids' request...YUMMY, with a hint of sweetness that I didn't need any syrup.
THANKS!0 -
Tuna & pasta post-lifting meal
(nutrients for 50g/2oz pasta, would recommend 75g/3oz)
50g wholewheat pasta
130g (drained) cooked tuna (I used canned in brine/spring water)
40g extra mature cheddar/other strong hard cheese
1.5tbsp green pesto
Cook pasta. Grate cheese. Stir cheese, pesto and tuna into pasta over a low heat until cheese is melted or you're too hungry to care (5 mins max). Eat.
576cal
32g carbs
27g fat
35g protein0 -
Yummmmm. That looks nom.0
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Slow-Cooker Chicken Pho
Print, save and share this recipe.
Makes: 6 servings, about 2 cups each
Active time: 30 minutes | Slow-cooker time: 4 1/2 or 8 1/2 hours
To prep ahead: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day. | Equipment: 5- to 6-quart slow cooker
Chicken Pho, a classic Vietnamese soup, is a perfect recipe for a slow cooker. The chicken and seasonings of star anise, cloves and ginger simmer all day in the crock pot, welcoming you home with an alluring aroma. Serve with the essential garnishes for pho soup--fresh herbs, bean sprouts, chiles and lime--and let everyone top their own. Serve chile-garlic sauce for those who want more heat.
8 cups low-sodium chicken broth (two 32-ounce boxes)
2 tablespoons light brown sugar
2 tablespoons fish sauce
10 whole star anise (see Ingredient Note)
6 whole cloves
1 2-inch piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
2 bone-in chicken breasts (about 2 1/2 pounds total), skin removed, trimmed
6 ounces wide rice noodles
6 cups chopped bok choy
2 cups mung bean sprouts
2 cups fresh basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 fresh Thai chile or serrano, thinly sliced
1 lime, cut into 6 wedges
1. Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
2. Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
3. Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.
Per serving: 362 calories; 6 g fat (2 g sat, 2 g mono); 75 mg cholesterol; 40 g carbohydrate; 4 g added sugars; 39 g protein; 3 g fiber; 645 mg sodium; 998 mg potassium. Nutrition bonus: Vitamin A (92% daily value), Vitamin C (80% dv), Iron (30% dv), Potassium (29% dv), Folate (21% dv), Magnesium (18% dv), Calcium (17% dv).0 -
I make this whole recipe to have for the week (brown rice of course)
Perfect Microwave Rice
Ingredients
2 cups long grain rice
3 1/2 cups water or stock
1 1/2 teaspoons butter or oil
Salt and freshly ground black pepper
Directions
Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.0 -
Tonight I winged it - but it was delicious! Not for the fat-fearful, however.
Fry up some bacon. Drain off most the fat, but leave a little in the pan. Then fry some plaintains in the bacon fat. Chop up the bacon and mix it with the plaintains, eat it all with some greek yogurt on top. And I guess you could throw a salad on the side.
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I don´t have any recipes, but I found this free e-book from Girls Gone Strong/ Lift like A Girl with recipes: http://www.girlsgonestrong.com/free-downloads/0
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After reading through a "I'm poor and want tasty food" thread on Reddit, I found an extra simple, super tasty way to eat beans and rice and meat (we used pork shoulder but chicken, fish, and probably beef would be awesome as well). The secret is this stuff:
Saute some onions and garlic in some butter (or fat of choice) and and a packet of the spice. Add a can of beans, juice and all. You can use dried beans that have been cooked. Make some rice and put the beans on top. Add other veggies if you want.
For meat seasoning, take your meat and poke some holes in it. Mix a spice packet with some garlic, salt and pepper, and a little olive oil until it makes a paste. Smear the paste on the meat (making sure to get it in the pokes you made) and bake at desired temperature. Eat the meat with the rice and beans. SO GOOD!
ETA: Azafrάn is saffron.0 -
After reading through a "I'm poor and want tasty food" thread on Reddit, I found an extra simple, super tasty way to eat beans and rice and meat (we used pork shoulder but chicken, fish, and probably beef would be awesome as well). The secret is this stuff:
Saute some onions and garlic in some butter (or fat of choice) and and a packet of the spice. Add a can of beans, juice and all. You can use dried beans that have been cooked. Make some rice and put the beans on top. Add other veggies if you want.
For meat seasoning, take your meat and poke some holes in it. Mix a spice packet with some garlic, salt and pepper, and a little olive oil until it makes a paste. Smear the paste on the meat (making sure to get it in the pokes you made) and bake at desired temperature. Eat the meat with the rice and beans. SO GOOD!
ETA: Azafrὰn is saffron.
CC, Sazon Goya is the best! Please try Adobo Goya for all meats. It is really good too. I use it on a daily basis.0 -
CC, Sazon Goya is the best! Please try Adobo Goya for all meats. It is really good too. I use it on a daily basis.
I will, for sure!0 -
https://www.facebook.com/photo.php?fbid=221472307976803&set=a.175925195864848.10709.168905136566854&type=1
Homemade snickers protein bars:
Ingredients:
70g good quality non added sugar peanut butter (2 tablespoonfuls)
180g whey protein powder (6 scoops, I used chocolate flavour)
90g rolled oats
30g ground flaxseed (3 tablespoons, preferably freshly ground)
20g maple syrup (1 tablespoon)
30g whole almonds (around 25 almonds)
120-150ml of water
Preparation:
Combine peanut butter, whey protein, rolled oats and flaxseed in one large bowl and mix it together. Start adding water and keep mixing everything using your hand (the best way to do).
Keep mixing until there is nothing dry left in the bowl and sticky batter is formed. Now add maple syrup with almonds and mix it thoroughly.
The next thing to do is to form it in a flat shape. To make it easier you can use ziplocked freezer bag, fold it in half and spread the batter evenly.
Now put it in the freezer for 1 to 1.5h and cut into 7 equal bars.
Stats (per bar):
266 Calories
25.7g Protein
12g Fat (of which 7.1g monounsaturated and 2.8 polyunsaturated fat)
12.5g Carbs (of which 3.2g dietary fiber)0 -
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