all 0's like broccoli..
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ANYTHING that is user-entered should be double-checked unless it says hundreds of people have confirmed. And even then, I still double-check it the first time I enter it.0
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i cook veg in the micro, broccoli is good for you as is all dark green veg.0
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Starches:
Try baked brown rice...Alton Brown has a good recipe and it's basically foolproof. Make sure you use a decent quality rice (I use Lundberg and it comes out amazing even though I spent 25 years thinking I hated brown rice).
Quinoa and couscous are pretty foolproof
Baked sweet potato: Poke holes in it with a fork, wrap in foil, bake at 400-450 degrees until fork tender. I eat them plain but you can add salt/butter/pepper/etc
For proteins:
Take a tilapia filet, roll in bread crumbs (I use lemon pepper panko), bake for 12-15min at 350 degrees
Marinade a chicken breast in a healthy salad dressing and grill (I use my little George Foreman...for some reason it's pretty much the only way I can cook chicken properly)
Trim the fat off sirloin tips, place on rack, place rack on cookie sheet. Cook at 400 degrees until desired doneness. Add salt, pepper and any other seasoning (I usually use a garlic pepper grinder)
Place salmon on foil lined cookie sheet (skin side down). Squeeze citrus juice over it (I use lemon and/or orange) or coat with whole grain mustard. Bake at 400 degrees 15-18min or until cooked through
Veggies:
Asparagus: wash, trim ends if tough/dry. Line up on a lined cookie sheet and spray with olive oil. Crack salt and pepper over them and cook at 375 until fork tender but still a little crisp. Green beans can be done the same way.
Salad. Can't mess up salad
Beets: wash, trim ends, boil until fork tender, peel while running under cold water
Spinach or other greens: put a little olive in a pan on med-high, add chopped garlic and/or onion. Add greens and stir until wilted. Season as desired
Have you considered a crockpot? Most of the meals made in them require dumping in a bunch of ingredients and turning it on0 -
Broccoli has all 0's on the calorie scale thing from calories to protein ..My bad I should have explained that better
you're doing it wrong.0 -
Here are some of my fave ways to eat just about any veggie:
steamed & add a lil bit of butter and what ever seasoning you want, I love lemon juice on just about anything steamed!
toss in a lil olive oil, season to taste and roast in 350 - 400 degree oven until golden
heat a lil oil of choice in non stick skillet-add veg of choice & a tad of low sodium soy sauce (or terriyaki) and sautee' until done
heat a lil oil of choice (or render a couple of slices of bacon) in non stick skillet-add veg of choice, salt & pepper, italian seasoning and sautee until tender crisp then dump in a can of no salt diced tomatos and simmer until desired doneness is reached
if you aren't used too cooking fresh veggies, start with the above basics then work your way into complicated stuff. You'd be amazed at the variety of tastes that you can get with these techniques just by varying your flavorings. I used to be so scared of herbs because what if they're terrible tasting and then I'm stuck with this whole jar of seasonings but I just started trying stuff and voila'!
also, you can ditch the oils if you want-esp when using a non stick pan.0 -
Sometimes I like to make what more or less amounts to broccoli ceviche in a vinegar-based salad dressing (I prefer balsamic or zesty Italian dressings, that have more vinegar than oil). I don't put so much dressing in that it's drowning, but enough to coat if you were to stir the pieces. Or you could just pour to coat, and then drain it off when you're ready to eat. It takes a little bit of planning, as you need to let it sit for a while, but the broccoli ends up being crisp-tender, almost like it's been cooked a little.
After I started trying to explain how to make this, I googled "broccoli ceviche," and apparently it does actually exist outside of my little world where everyone loves me and the state flower is the unicorn. I'm gonna have to try this recipe: http://query.nytimes.com/gst/fullpage.html?res=9800E6DE1031F933A15751C0A96E9C8B630 -
Ice.0
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Hey douchers!!!! He already knows he made a mistake! :flowerforyou:0
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I RECOMMEND WEN U BUY ANY VEGGIES N A BAG WIT DA
NUTRITION FACTS ON DA BACK OF DA BAG JUX ENTER WAT
U C. IF U R BUYING FRESH JUX MAKE SURE DAT UR PAYING
CLOSE ATTENTION 2 DA DATABASE & TRY 2 LOG AS ACCURATELY
AS U CAN. IF IT DNT LOOK LIKE IT CUD B RITE JUX DO SUM
MORE SEARCHING0 -
I RECOMMEND WEN U BUY ANY VEGGIES N A BAG WIT DA
NUTRITION FACTS ON DA BACK OF DA BAG JUX ENTER WAT
U C. IF U R BUYING FRESH JUX MAKE SURE DAT UR PAYING
CLOSE ATTENTION 2 DA DATABASE & TRY 2 LOG AS ACCURATELY
AS U CAN. IF IT DNT LOOK LIKE IT CUD B RITE JUX DO SUM
MORE SEARCHING
:grumble: :noway:0 -
lol0
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I GOT IT!I GOT IT!!! lol0
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I dont understand why I didnt win.0
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When hunger strikes me and i'm cutting close on my daily intake of calories I break out some dill pickles... only down fall is the sodium.
Calories 0
Sodium 420 mg
Total Fat 0 g
Potassium 0 mg
Saturated 0 g
Total Carbs 2 g
Polyunsaturated 0 g
Dietary Fiber 0 g
Monounsaturated 0 g
Sugars 2 g
Trans 0 g
Protein 0 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 0%
Vitamin C 0%
Iron 0%0 -
Broccoli has all 0's on the calorie scale thing from calories to protein ..My bad I should have explained that better
It shouldn't be all 0s. It has carbs and calories and a little protein.0 -
When hunger strikes me and i'm cutting close on my daily intake of calories I break out some dill pickles... only down fall is the sodium.
Calories 0
Sodium 420 mg
Total Fat 0 g
Potassium 0 mg
Saturated 0 g
Total Carbs 2 g
Polyunsaturated 0 g
Dietary Fiber 0 g
Monounsaturated 0 g
Sugars 2 g
Trans 0 g
Protein 0 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 0%
Vitamin C 0%
Iron 0%
LOL try again. Pickles have calories.
Nutrition Facts
Dill Pickles
Serving Size: 1 large (4" long)
Amount Per Serving
Calories 24.3
Total Fat 0.3 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Sodium 1,730.7 mg
Potassium 156.6 mg
Total Carbohydrate 5.6 g
Dietary Fiber 1.6 g
Sugars 4.7 g
Protein 0.8 g0 -
When hunger strikes me and i'm cutting close on my daily intake of calories I break out some dill pickles... only down fall is the sodium.
Calories 0
Sodium 420 mg
Total Fat 0 g
Potassium 0 mg
Saturated 0 g
Total Carbs 2 g
Polyunsaturated 0 g
Dietary Fiber 0 g
Monounsaturated 0 g
Sugars 2 g
Trans 0 g
Protein 0 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 0%
Vitamin C 0%
Iron 0%
LOL try again. Pickles have calories.
Nutrition Facts
Dill Pickles
Serving Size: 1 large (4" long)
Amount Per Serving
Calories 24.3
Total Fat 0.3 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Sodium 1,730.7 mg
Potassium 156.6 mg
Total Carbohydrate 5.6 g
Dietary Fiber 1.6 g
Sugars 4.7 g
Protein 0.8 g
Don't assume everything on the internet is true...
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I dont understand why I didnt win.
I guess ice would have been better than plastic!!*kitten*!!..lol jk ..you do win .I started the worst thread ever.0 -
I dont understand why I didnt win.
I guess ice would have been better than plastic!!*kitten*!!..lol jk ..you do win .I started the worst thread ever.0 -
Thanks...I think I started the dumbest thread in MFP history!Whooo!!Anyway..I figured it out.Okay now I am confused in my food diary it comes up all 0's I just added 4 cups and it's still all 0s ??lol man...I should have looked that up before that post..oops.!
If you search "Broccoli, Raw", it should come up and then on the little scroll box pick how you had it made and the calories should come up correctly.
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