Egg whites.
(I might've shared that here before - but it is still true. I've been having four or five almost every day for the past I-don't-know-how-many-days. I probably shared this here before, too (and I am sorry to repeat myself):
I whip them up to stiff peaks, add seasonings, then spread out the big egg white "floof" onto a baking sheet lined with parchment paper, bake for roughly 15 minutes, and the final product is a "pita"- or "flatbread"-type concoction. (:
(Due to various food sensitivities, I rely a lot on egg whites for protein. I try to make it less monotonous and more "fun" by preparing them in ways other than scrambling or boiling them (: ))
Frozen bananas blitzed until creamy. I recently just discovered the wonder of frozen blitzed fruit.
I am an ice cream lover, and this is very satisfying.
Thanks for the tip! I usually throw mine out because I dont like how they are defrosted for baking.
I'm rediscovering how good and pleasantly filling a yogurt bowl can be. I like Fage 0%, I used to like Siggi's but now prefer this. I even eat it plain sometimes, and trying savory ways to eat it too
Did you make your own fire cider this fall, @VegjoyP or store-bought?
Definitely home made! Fire Cider; - ginger, horseradish, sweet onion, cayenne pepper, jalapeno, garlic, slice of meyer lemon, slice of blood orange, apple cider vinegar. Cut up all fresh, organic ingredients and put in Mason jar. Cover with apple cider. Use wax parchment under cap or use jar with plastic top. Let jars sit for 3 to 4 weeks, shaking each day. Thenstrain liquid and store in refrigerator. Take 1 to 3 TBSP in a little water daily. Use vegetables to make in salad, puree for cooking or dry, grind and use as seasoning
🌶🧄🧅🍋🍊🍶🍎
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My 17yo (6'3"+) son came in from lacrosse conditioning practice and promptly devoured 1/6th of the lasagna. It was apparently delicious.
That leaves 5/6 for me, right?
Thats it??!??! Weakling lol
(I might've shared that here before - but it is still true. I've been having four or five almost every day for the past I-don't-know-how-many-days. I probably shared this here before, too (and I am sorry to repeat myself):
I whip them up to stiff peaks, add seasonings, then spread out the big egg white "floof" onto a baking sheet lined with parchment paper, bake for roughly 15 minutes, and the final product is a "pita"- or "flatbread"-type concoction. (:
(Due to various food sensitivities, I rely a lot on egg whites for protein. I try to make it less monotonous and more "fun" by preparing them in ways other than scrambling or boiling them (: ))
Furikake looks like something I would like too (do you make your own?) ...already a huge fan of the shirataki
Japanese section of T&T. Many flavours for $4 / jar.
Like @just_Tomek mentioned, you can buy this in shops. But there are great videos on YouTube if you want to make "fresh" furikake.
Thanks for the tip! I usually throw mine out because I dont like how they are defrosted for baking.
Definitely home made! Fire Cider; - ginger, horseradish, sweet onion, cayenne pepper, jalapeno, garlic, slice of meyer lemon, slice of blood orange, apple cider vinegar. Cut up all fresh, organic ingredients and put in Mason jar. Cover with apple cider. Use wax parchment under cap or use jar with plastic top. Let jars sit for 3 to 4 weeks, shaking each day. Thenstrain liquid and store in refrigerator. Take 1 to 3 TBSP in a little water daily. Use vegetables to make in salad, puree for cooking or dry, grind and use as seasoning
🌶🧄🧅🍋🍊🍶🍎
I just had my SECOND bag of Shiritaki for today!
https://www.vitacost.com/julian-bakery-pegan-thin-protein-bar-sweet-sunflowe