I am a Chef who is into Nutrition and Fitness. Ask me anything...
Replies
-
Could you give me some ideas for non-diary foods which are high in Calcium please?0
-
SophiaSerrao wrote: »Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!
Basically the less refined, the better.
This chart will tell you all about cooking oils:
Great chart! Thanks for sharing!!0 -
I don't really like the fresh green bean texture. I eat canned. I also don't like the raw texture but I don't know how to cook the other veggies. I like cooked peppers in foods but not raw things with that type of texture0
-
I don't really like the fresh green bean texture. I eat canned. I also don't like the raw texture but I don't know how to cook the other veggies. I like cooked peppers in foods but not raw things with that type of texture
Roasting pretty much any vegetable makes it taste amazing. From starchy ones, to things like Broccoli, cauliflower and Brussel sprouts.
I've never had canned green beans... In my head they're squishy and blah... Like over steamed ones! (that might be terribly wrong....)
Grated zucchini/carrot/potato/pumpkin fritters are good (with herbs, spices, egg, bit of cheese...)0 -
thank you for your help! I will try roasting any spices would recommend? if I were going to try fresh green beans again should I try roasting them? or are you supposed to boil them?0
-
thank you for your help! I will try roasting any spices would recommend? if I were going to try fresh green beans again should I try roasting them? or are you supposed to boil them?
First clean the green beans and remove the one end with the stem. Do not buy canned or frozen.
Preheat a sheet tray in the oven to 500F. Toss the green beans with enough oil to lightly cost, salt and pepper. When the oven is ripping hot, toss the green beans in and wait until they brown on the edges and bottom. Very simple and you don't need to use any extra weird spices.
Alternately, you could go a completely different route with Big Pot Blanching. This method is better for cooking in bulk and for multiple meals. Basically, you bring a big pot of salted water to a rolling boil (it should taste like sea water). Toss in your green beans and wait until they are tender, but with some bite to them, not mushy. About 3 to 5 minutes. Afterward, quickly drain the water and shock the green beans in a bowl of ice water to stop the cooking.
The beans should be vibrant green and partially cooked. Pat them dry and refrigerate in Tupperware lined with paper towels for up to 1 week. Whenever you want to hear them up for a meal, toss the green beans into a hot pan with hot oil, fresh garlic, shallots, salt, red pepper flakes, and black pepper.1 -
thank you both. I will try these soon.0
-
thank you for your help! I will try roasting any spices would recommend? if I were going to try fresh green beans again should I try roasting them? or are you supposed to boil them?
First clean the green beans and remove the one end with the stem. Do not buy canned or frozen.
Preheat a sheet tray in the oven to 500F. Toss the green beans with enough oil to lightly cost, salt and pepper. When the oven is ripping hot, toss the green beans in and wait until they brown on the edges and bottom. Very simple and you don't need to use any extra weird spices.
Alternately, you could go a completely different route with Big Pot Blanching. This method is better for cooking in bulk and for multiple meals. Basically, you bring a big pot of salted water to a rolling boil (it should taste like sea water). Toss in your green beans and wait until they are tender, but with some bite to them, not mushy. About 3 to 5 minutes. Afterward, quickly drain the water and shock the green beans in a bowl of ice water to stop the cooking.
The beans should be vibrant green and partially cooked. Pat them dry and refrigerate in Tupperware lined with paper towels for up to 1 week. Whenever you want to hear them up for a meal, toss the green beans into a hot pan with hot oil, fresh garlic, shallots, salt, red pepper flakes, and black pepper.
Pre-heated pan - that’s brilliant! I never thought of that, and I have made roasted green beans in the past. Thanks for the awesome tips! I love Julia Child for cooking technique, by the way. That’s how I learned to blanch vegetables
0 -
thank you for your help! I will try roasting any spices would recommend? if I were going to try fresh green beans again should I try roasting them? or are you supposed to boil them?
First clean the green beans and remove the one end with the stem. Do not buy canned or frozen.
Preheat a sheet tray in the oven to 500F. Toss the green beans with enough oil to lightly cost, salt and pepper. When the oven is ripping hot, toss the green beans in and wait until they brown on the edges and bottom. Very simple and you don't need to use any extra weird spices.
Alternately, you could go a completely different route with Big Pot Blanching. This method is better for cooking in bulk and for multiple meals. Basically, you bring a big pot of salted water to a rolling boil (it should taste like sea water). Toss in your green beans and wait until they are tender, but with some bite to them, not mushy. About 3 to 5 minutes. Afterward, quickly drain the water and shock the green beans in a bowl of ice water to stop the cooking.
The beans should be vibrant green and partially cooked. Pat them dry and refrigerate in Tupperware lined with paper towels for up to 1 week. Whenever you want to hear them up for a meal, toss the green beans into a hot pan with hot oil, fresh garlic, shallots, salt, red pepper flakes, and black pepper.
wow, these tips sound great = ). Maaan, I wish I was more motivated to cook. I mean, I do... but I could definetly gourmet it up a notch, ha.0 -
What are your thoughts on a high protein diet, with small meals eaten every 3hrs throughout the day? I'm not having carbs after 7pm!
Thanks in advance
Tj (England)0 -
Do you prep Asian cusine?
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
0 -
andrikosDE wrote: »SophiaSerrao wrote: »Hi. So here's one my father asked me and google gave me mixed responses: Is canola oil good or bad for frying, from a "health" point of view? Thnks!
Basically the less refined, the better.
This chart will tell you all about cooking oils:
Can you please explain as to why something that might be GM is considered unhealthy?
Are there any peer reviewed scientific studies that show any link between GM and health issues?
YES this. I don't think any studies show that GMO/GM is unhealthy or dangerous.
0 -
If you are ever in AZ say hello!
Thanks for the oil chart, very helpful.0 -
Hi i have a Overactive thyroid quite bad (also Graves disease - which effects the eyes). im on meds, my body temperature is sky high, no energy my immune system is effected, my hair nails break and a million other symptoms, i was wondering if theres any types of food that could help me build up my immune system, energy, etc as cant find anything on @. I cant eat heavy foods as to heavy on my stomach due to it.
Try looking into eating SCD. I'm hypo not hyper, but it sure gave me the boost I needed 0 -
Hi i have a Overactive thyroid quite bad (also Graves disease - which effects the eyes). im on meds, my body temperature is sky high, no energy my immune system is effected, my hair nails break and a million other symptoms, i was wondering if theres any types of food that could help me build up my immune system, energy, etc as cant find anything on @. I cant eat heavy foods as to heavy on my stomach due to it.
eggs would be lighter on digestion along with with salmon. the fish oil in the salmon will have epa which will help immune health/ and help with the breaking of your nails via natural collagen in salmon0 -
You don't need meat for
protein0 -
Do you cook with extra virgin olive oil? I was told this was unhealthy many years ago.0
-
Chrysalid2014 wrote: »Do you cook with extra virgin olive oil? I was told this was unhealthy many years ago.
It breaks down with heat, and it's very expensive, so it is best to use regular olive oil for cooking.
Save the extra virgin for dressings and cold applications. Or if you like the added flavor, you can cut 25% EVOO with 75% of a high heat cooking oil to allow it to hold up better.0 -
Chrysalid2014 wrote: »Do you cook with extra virgin olive oil? I was told this was unhealthy many years ago.
It breaks down with heat, and it's very expensive, so it is best to use regular olive oil for cooking.
Save the extra virgin for dressings and cold applications. Or if you like the added flavor, you can cut 25% EVOO with 75% of a high heat cooking oil to allow it to hold up better.
Cheers!
Salad dressing and bread dipping it is, then.0 -
my parents came to visit and left a head of cabbage in the fridge. You have a simple recipe/idea for making it that does not include any kind of oil/butter as oil is unwanted calories for me.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 392.9K Introduce Yourself
- 43.7K Getting Started
- 260.1K Health and Weight Loss
- 175.8K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 415 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.9K Motivation and Support
- 7.9K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.6K MyFitnessPal Information
- 23 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.5K MyFitnessPal Tech Support Questions