APPETIZING AUGUST - Food Related August Challenge
toadqueen
Posts: 592 Member
Appetizing August
Description:
This is the food related challenge. The idea is to try new LCHF foods and recipes or try a new regimen. Food choices will be up to each participant. Participants can do a single month-long challenge posting each week or change it up each week. The choice is yours!
Some ideas could include but are not limited to:
A. Try this ingredient (i.e. Sunflower Lecithin, Capella Flavors, Hemp Hearts)
B. Try this recipe (i.e. Cheeseburger Pie, anyone?)
C. Swap x in your diet for y (i.e. try almond milk instead of HWC in your coffee, try a different ground meat in place of ground beef)
D. Switch meal order (i.e. Breakfast for Dinner)
E. Change number of meals per day
F. Try meatavore, vegan, etc
G. Tweak macros each week
H. Your ideas!!!
Participant Expectations:
Post in the thread for the challenge you are undertaking at the beginning of you challenge, each week, and a final recap at the end of the month
The thread will be continuous throughout the month
Initial post:
What are the specifics of your challenge for the week/month? (i.e. Which item from the suggested list)
What are your goals and expectations? (i.e. add variety to diet, jumpstart metabolism, reduce inflammation)
Weekly posts:
What did you do/try this week?
Were your goals and expectations met?
What worked or did not work? (i.e. I tried x and y happened, I used x instead of y and it was z, I lost xx lbs this week!!!)
Final post:
Let us know how your experiment went overall
Description:
This is the food related challenge. The idea is to try new LCHF foods and recipes or try a new regimen. Food choices will be up to each participant. Participants can do a single month-long challenge posting each week or change it up each week. The choice is yours!
Some ideas could include but are not limited to:
A. Try this ingredient (i.e. Sunflower Lecithin, Capella Flavors, Hemp Hearts)
B. Try this recipe (i.e. Cheeseburger Pie, anyone?)
C. Swap x in your diet for y (i.e. try almond milk instead of HWC in your coffee, try a different ground meat in place of ground beef)
D. Switch meal order (i.e. Breakfast for Dinner)
E. Change number of meals per day
F. Try meatavore, vegan, etc
G. Tweak macros each week
H. Your ideas!!!
Participant Expectations:
Post in the thread for the challenge you are undertaking at the beginning of you challenge, each week, and a final recap at the end of the month
The thread will be continuous throughout the month
Initial post:
What are the specifics of your challenge for the week/month? (i.e. Which item from the suggested list)
What are your goals and expectations? (i.e. add variety to diet, jumpstart metabolism, reduce inflammation)
Weekly posts:
What did you do/try this week?
Were your goals and expectations met?
What worked or did not work? (i.e. I tried x and y happened, I used x instead of y and it was z, I lost xx lbs this week!!!)
Final post:
Let us know how your experiment went overall
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Replies
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Dear Challengers,
Poking my nose in here for some housecleaning.
I sticked the first post, August Adventures which briefly outlines the available challenges for this month. Inside I posted links to the respective challenges. Having 3 posts stickied up there is a mess, so I hope you all don't mind. As long as the respective challenge threads are active they'll show in the discussions. And if they get bumped down once the challenge gets underway, challengers will be able to find them quickly in the stickie.
http://community.myfitnesspal.com/en/discussion/10221691/august-adventures-august-challenge#Item_2
Carry on.0 -
Thank you!!0
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baconslave wrote: »Dear Challengers,
Poking my nose in here for some housecleaning.
I sticked the first post, August Adventures which briefly outlines the available challenges for this month. Inside I posted links to the respective challenges. Having 3 posts stickied up there is a mess, so I hope you all don't mind. As long as the respective challenge threads are active they'll show in the discussions. And if they get bumped down once the challenge gets underway, challengers will be able to find them quickly in the stickie.
http://community.myfitnesspal.com/en/discussion/10221691/august-adventures-august-challenge#Item_2
Carry on.
Thank you, baconslave!0 -
@toadqueen, you are stuck with me! . I am under major restrictions as far as physical movement, so no exercise for me. . I will think about what I am going to do and what my expectations for this challenge are and post it soon. . :-D
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What are the specifics of your challenge for the week/month? to try new LCHF recipes
What are your goals and expectations? diet variety while still losing and toning
Hi all , I'm in for both challenges. I look forward to getting to learn from everyone.0 -
What are the specifics of your challenge for the week/month? Try at least 1 new recipe/ingredient per week and post my results/experience.
What are your goals and expectations? Hopefully I will come up with some new amazing recipes!0 -
What are the specifics of your challenge for the week/month? Eat breakfast more days than not. This month I've been very successful with 16:8 intermittent fasting, but sometimes, especially after lower calorie days, I'm hungry in the morning. I want to add breakfast back in and see what difference if any it makes in my weight loss and energy.
What are your goals and expectations? I have no idea. I hope to continue losing at least one pound per week on average, but other than that this is just about learning and tweaking.0 -
I am going to use this challenge to try new recipes... some for eating right away and others for make ahead and freeze meals.
My goal is to stock my freezer for my upcoming surgery and to get a bit of variety into my diet.
This is actually a challenge for me as I tend to eat very simple, basic foods and I don't make the keto recipes.
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What are the specifics of your challenge for the week/month? My mom left me a bunch of old cookbooks. (40s and 50s) As I've been cleaning out I just started to open them up and to my surprise, I found that many of the recipes are high fat, low carb. Using lots of butter, lard, cream, unflavored gelatin, shortening, many ingredients that the newer cookbooks do not include. My challenge is to organize all these books and pull out a few recipes that might spark some ideas for this WOE.
What are your goals and expectations? Find some new and interesting ideas to prepare my proteins and recipes that I can also freeze for my lunches. I cook on Sunday for my week's worth of lunches. I need to be inspired!!
Goal --2 new ideas for Chicken, 2 for Meat, and 2 for Fish.0 -
I am doing both this and the Active August Challenge. Like @azcowgirrlup I have major health restrictions so I may have to drop out of that one.
Initial post:
What are the specifics of your challenge for the week/month? (i.e. Which item from the suggested list)
I'm doing a blend of couple of the suggested list items: A trying new foods (the whole month) and F different eating styles (by weeks)
Week 1 is a new food: Duck week and a new recipe: Hollandaise sauce. I'll be eating some carbs.
Week 2 is liquid week: broths, protein shake, egg yolks
Week 3 is meat week: like the May challenge that I missed; 0 carb
Week 4 is food variety week: try different fats, make my own walnut butter, make my own ricotta or Farmer's cheese
What are your goals and expectations? (i.e. add variety to diet, jumpstart metabolism, reduce inflammation)
I need to add variety to my diet, test food sensitivities, keep inflammation to a minimum0 -
What are the specifics of your challenge for the week/month?
I want to come up with AMAZING foods that taste and look like high carby favs from my past life.
What are your goals and expectations?
I love the keto foods (truly) but there is a nagging fear that I may one day not be able to deal with a greasy burger so I want to have options in my pantry to keep things interesting. I ordered the blanched almond flour from amazon everyone recommends along with a supposedly good sugar substitute. I'm wary of the SS but really can't make something like cheesecake with liquid Stevia drops-- just not practical. Sorry got carried away! My goal is to increase the variety in my diet so that I don't even notice I'm eating LC.0 -
slimzandra wrote: »My mom left me a bunch of old cookbooks. (40s and 50s) As I've been cleaning out I just started to open them up and to my surprise, I found that many of the recipes are high fat, low carb. Using lots of butter, lard, cream, unflavored gelatin, shortening, many ingredients that the newer cookbooks do not include. My challenge is to organize all these books and pull out a few recipes that might spark some ideas for this WOE.
That's fantastic!0 -
I have been on a low carb (under 20-30 gr.) for the past nine weeks. I am already pretty active with cycling and weight training. My problem is I keep losing and gaining the same 3-4 pounds. It seems that I have an unsatiable appetite and go over my TDEE most of the time due to overeating cheese. So I have decided to try the zerocarb for the month to see if it will make a difference.
Initial post:
What are the specifics of your challenge for the week/month? (i.e. Which item from the suggested list)
Mainly F; different style of eating: zerocarb (beef, lamb, occasional chicken thighs, limited bacon and eggs and of course black coffee)
What are your goals and expectations? (i.e. add variety to diet, jumpstart metabolism, reduce inflammation)
I am getting a little OCD with the carb count and my obsession with cheese !! So I would like to simplify my life and just eat to live and not have to overthink it.0 -
My spinal surgery is scheduled and approved for August 11th. Since I need to make some freezer meals and portioned meals, I would love to stay in challenge if it's OK.0
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Yes. It is okay. You can try new recipes throughout the month. You may want to as you recover and will likely not have much of an appetite or be restricted. I pray the surgery goes well.0
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azcowgirrlup wrote: »My spinal surgery is scheduled and approved for August 11th. Since I need to make some freezer meals and portioned meals, I would love to stay in challenge if it's OK.
Good luck on your surgery.0 -
azcowgirrlup wrote: »My spinal surgery is scheduled and approved for August 11th. Since I need to make some freezer meals and portioned meals, I would love to stay in challenge if it's OK.
Good luck on your surgery.Yes. It is okay. You can try new recipes throughout the month. You may want to as you recover and will likely not have much of an appetite or be restricted. I pray the surgery goes well.
Thank you! I am a quivering puddle of stress / nerves / fear, you name it. I hope its going to be easy to get back into keto. :-)0 -
Today I am going to make an 8 serving breakfast casserole to freeze in individual portions. No recipe yet, I am going to wing it. :-D0
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I LOVE spicy food. I made a very bland breakfast casserole to freeze in individual portions. Oh gosh, it's just eggs and cream and cheese.. Hubby liked it and I didn't, but it will be good for me.0
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1. I want to try BPC. I've never had the nerve. I restrict my calories and its calorie count is so high that is scares me senseless
2. I want to replace soy milk (which I drink so little of that it goes off and I have to buy more every few weeks, even though I know I won't drink that much of it). I'm thinking of going straight to heavy cream because I really only use it in coffee and tea.
3. I want to try some substitutes for bread, so I can have burger buns or a sandwich. It's okay if it doesn't taste exactly like bread, so long as it tastes good.
4. I want to try those egg recipes that you make in a muffin tin you see everywhere online. They look delicious.
I've brought the muffin tin already, and heavy cream.0 -
My first experiment was making a cinnamon roll pancake for breakfast. It was made with flax seed and a little glucomannan. I mixed Ceylon cinnamon and Swerve sugar(ish) and sprinkled that on top then added dots of butter. Next time I will try it with blanched almond flour/flax seed and add a little Xylitol since the Swerve could have been a bit sweeter with the cinnamon.
There's enough left over for tomorrow's breakfast at work so Yum!0 -
We are off to a great start! There are 9 participants thus far. We will have the posts for each week on Saturday/Sunday or whatever works best with a wrap up at the end of the month.
I've started duck week with a bang! Duck foie gras, seared medium rare duck break, duck fat roasted Brussels sprouts last night and duck fat scrambled (chicken) eggs in Hollandaise sauce with duck bacon for breakfast this morning. Lots of rendered fat to cook with all week/month plus a duck confit drumstick to try.
More at the end of the week...0 -
Made paleo ice cream on Saturday that turned out to be AMAZING. My husband couldn't believe it wasn't real ice cream.
I can probably tweak it to have less carbs by adding less banana and more coconut cream (or by having a smaller serving).
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Recipe 1 Fish. New word is "TIMBALES".
For this recipe found in the old cookbook called "The Proper Bostonian Cookbook." LOL. I wasn't exactly keen on pressing fish through a sieve. I did like the idea of using my nice popover pan for something. I wasn't in love with almonds. So, I decided to see what else was out there.
A web search on Low carb Fish Timbales lead me to this website.
http://countrywalksinketosis.com/category/recipes/
Wasn't exactly what I was looking for, but I'm tagging it for further research. Further search
then, lead me to this recipe on pinterest.
https://buttoni.wordpress.com/2012/11/30/tuna-cauliflower-timbales/
This one is made with tuna and caulilflower. I'm going to skip the cherry tomatoes and add more tuna, add my kippers and less cauliflower..
INGREDIENTS:
1 medium 5-6″ head cauliflower
¼ c. + 2 T. homemade mayo (my recipe here on the website under condiments)
½ tsp. Shawarma Spice Blend (my recipe here on the site)
1 6.4-oz pouch water-pack tuna
1½ avocados, mashed (or 2 if you can afford the extra carbs/calories)
1/8 tsp. garlic powder
8 cherry tomatoes
1 olive per serving to garnish (optional)
DIRECTIONS: Boil or steam cauliflower with a dash of salt until quite tender. Drain well, pressing out as much water as possible via pressing in a sieve with a rubber spatula. When you can get no more water out of it, pour the mashed cauliflower into a bowl. In a separate dish, stir the Shawarma Spice Blend into the mayo and spoon over the cauliflower. Stir to blend well. Place a timbale mold onto each serving plate and spoon ¼ of the cauli mixture into each mold. Press firmly to fill the mold and level the cauli surface. Carefully fork ¼ of the tuna onto each and spread it as evenly as possible, trying not to disturb the cauliflower. If cauliflower water bleeds out under the bottom of the timbale form, just run a paper towel/napkin around the edge to absorb it as you complete making these.
Remove skin and seeds from the avocados and place the flesh on a paper plate. Mash with a fork until fairly smooth and stir in the garlic powder. “Frost” each timbale stack by spreading them with ¼ of the mixture, smoothing it as evenly as possible with a fork or the back of a spoon. Top each with 2 cherry tomatoes and an olive (if desired). Carefully remove the timbale molds and serve at once.
NUTRITIONAL INFO: Makes 4 servings, each contains:
367 calories
32.5 g fat
14.9 g carbs, 8.45 g fiber, 6.45 g NET CARBS
14.8 g protein
232 mg sodium
926 mg potassium
52% RDA Vitamin B6, 136% B12, 102% C, 10% D, 32% E, 36% copper, 40% iron, 21% mag-nesium, 22% manganese, 47% niacin, 56% phosphorous, 52% riboflavin, 123% selenium, 17% thiamin, 26% zinc.
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Hopefully I can join now even though it's already August 5th? I need a challenge or two to get me more motivated. I think for my food challenge I'll do two main things:
1. plan my week's menus on Sunday so that I can make sure I have good low-carb options available;
2. try at least two new recipes -- I have so many recipes saved just from browsing around or following links on this forums or from what people have posted. I need to try a few. And I want at least one of them to be something I can make ahead and freeze, like an egg casserole kind of thing, or muffins, or pancakes, or something that I can just pull out of the freezer in the morning.
Since this is Wednesday I'm not going to do the planning for this week, but I'll start that this weekend. But I will try one new recipe because I recently bought some coconut flour and I have a good-sounding recipe for muffins.
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For first week I harvested my first eggplant of the season ,so I tried make a low carb parmesan using pork rinds.
Low Carb Eggplant Parmesan
1 large eggplant, sliced 1/2 inch thick
1 egg
3 tablespoons water
4 ounces pork rinds, ground fine
1 teaspoon dried italian season
1 teaspoon garlic powder
1 cup low carb spaghetti sauce, purchased or home canned
1/2 pound ground beef
1/4 cup grated parmesan
12 ounces mozzarella
Preheat a deep fryer.
Grind your pork rinds and add the garlic powder and italian season.
In a small bowl whisk your egg with water.
Dip your sliced eggplant in the egg and then dip into the pork rind. Press the rind into the pieces of eggplant, getting it to stick , and then one at a time fry in the deep fryer until golden, about 4 minutes.
Drain eggplant on paper towels and then transfer to a casserole dish.
In a skillet on the stovetop, brown and drain the groundbeef.
Add spaghetti sauce to drained groundbeef .Pour about 2 tablespoons prepared sauce on each piece fried eggplant. Top each with parmesan and then 2 ounces mozzarella.
Place casserole dish in a 400 degree oven until cheese melts and bubbles.
Serve immediately.
It was very good. Here is my first eggplant of the season before deep frying.
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Welcome @Monklady123 - you are never too late for us!0
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Experimental crustless quiche in the oven. I will cut it into servings and freeze for post surgery meals. I would post a photo, but for some reason I can't
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Pounded chicken breasts, rolled up around logs of cream cheese, wrapped bacon around it all and baked em.... Amazing!!!0
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For the second week in Aug , I made a roasted saugage ratatoulli with cabbage shreads. Everything in this dish came from our garden but the sausage ,cheese, salt, and butter.
1 Large eggplant
2 Summer squash
1 Large onion
4 Hot banana peppers
3 Fresh tomatoes
2 Tablespoons fresh basil
3 cloves garlic
1 teaspoon fennel seed
1 teaspoon sea salt
1 pound breakfast sausage
4 ounces mozzarella cheese
2 Tablespoons fresh parsley
In a covered dutch oven brown the sausage
Chop all veggies in uniform pieces. Drain the sausage but leave enough to coat all veggies.
Add veggies and salt to the sausage stirring to coat with grease. Cover and roast in a 350 degree oven for one hour. Uncover and slice another tomato on top and cover with cheese and fresh parsley. Bake another 15 minutes umcpvered or until cheese bubbles and melts.
For the cabbage shreads just shread cabbage and cook in microwave 10 minutes covered in butter and salt to taste.
This was very good but I still freaked out afterward and had a Hershey chocolate bar. Uck.
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This discussion has been closed.