What's a food you're currently obsessed with?

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  • Julios2k
    Julios2k Posts: 4 Member
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    Loving this evening snack lately, 150 grams of Blueberries and Strawberries, 170 grams of plain yogurt mixed in with 16 grams of PB2 powder, 25 grams of granola and some cinnamon powder. 1 slice of toast with almond butter.
  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    springlering62 wrote: »
    Do you have a Mouth Freedom timeline yet?

    March 22 estimated.could be longer 😑 So I did figure out Gardein don't sit well with me... so back to Amy's for soup days.

    I'm having broccoli mash right now. I use a vegan plain yogurt, vegan queso dip and nutritional yeast to make it. It's so good. Lol
  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    I have been craving super fudge brownies with chocolate chips. Lol. I'm going to try a sweet potato brownie recipe I saw, but just eat without baking because my jaw is stil wired. 😜😂😋
  • aqua14lisa
    aqua14lisa Posts: 35 Member
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    750gm container of unflavored 0% greek yogurt with lemon/lime unsweetened Kool-aid and 2 packets sweetener, stir it up and have 3/4 cup.
  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    I mix a bit of Naked brand powdered peanut butter, sugar free maple syrup and oatmilk, dip this in it. Omgosh...

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  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    Aquafaba!!!
    Asparagus too
  • rlpomeroy
    rlpomeroy Posts: 636 Member
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    Sumo oranges and Rip Van Dutch Caramel and vanilla waffel snacks
  • synergyphysiotherapybangalore
    synergyphysiotherapybangalore Posts: 5 Member
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    I'm currently obsessed with avocado toast! Its creamy texture, combined with the crunch of whole grain bread and the versatility of toppings, makes it a delicious and satisfying meal anytime.





  • springlering62
    springlering62 Posts: 7,463 Member
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    VegjoyP wrote: »
    Aquafaba!!!
    Asparagus too

    How are you using your aquafaba?

    I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.

    Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂
  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    springlering62 wrote: »
    VegjoyP wrote: »
    Aquafaba!!!
    Asparagus too

    How are you using your aquafaba?

    I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.

    Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂

    Lol! I just eat it,sprinkle cocoa on it. I also made sugar free vegan pudding dessert with it. 😋5htwg6z6ifwh.jpg
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  • springlering62
    springlering62 Posts: 7,463 Member
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    VegjoyP wrote: »
    springlering62 wrote: »
    VegjoyP wrote: »
    Aquafaba!!!
    Asparagus too

    How are you using your aquafaba?

    I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.

    Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂

    Lol! I just eat it,sprinkle cocoa on it. I also made sugar free vegan pudding dessert with it. 😋5htwg6z6ifwh.jpg
    tdzrokxgavn7.jpg

    Have you whipped it?
  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    springlering62 wrote: »
    VegjoyP wrote: »
    springlering62 wrote: »
    VegjoyP wrote: »
    Aquafaba!!!
    Asparagus too

    How are you using your aquafaba?

    I made meringues and took them to bunco. Almost zero calories. Ladies were gobbling them up til I told them what they were.

    Come to think of it, maybe that’s why they get mad when I bring a vat of popcorn to bunco. Maybe they suspect it’s something else masquerading as popcorn. 😂

    Lol! I just eat it,sprinkle cocoa on it. I also made sugar free vegan pudding dessert with it. 😋5htwg6z6ifwh.jpg
    tdzrokxgavn7.jpg

    Have you whipped it?

    Yup, that's what I do. I experiment, I made some with the aquafaba, little coconut milk, xream.of tartar, glucommanon powder, monk fruit, vanilla extract. It came out like marshmallow!
  • VegjoyP
    VegjoyP Posts: 2,714 Member
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    Asparagus and okra
  • acpgee
    acpgee Posts: 7,623 Member
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    Steak from ex-dairy cows. More flavourful and sustainable than the grain fed young cows normally used for beef. Glad to see it could be starting to be a trend in the US too.
    https://www.nytimes.com/2024/04/24/dining/beef-dairy-cows.html
  • neanderthin
    neanderthin Posts: 9,923 Member
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    acpgee wrote: »
    Steak from ex-dairy cows. More flavourful and sustainable than the grain fed young cows normally used for beef. Glad to see it could be starting to be a trend in the US too.
    https://www.nytimes.com/2024/04/24/dining/beef-dairy-cows.html

    Been using ex dairy cows in the restaurant for about 5 yrs from a local farmer. They are smaller and the cuts are smaller but they make up for it in taste and of course the sustainability and the nature of that agriculture. glad to see it's getting some attention.
  • lisakatz2
    lisakatz2 Posts: 214 Member
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    Don't know if this counts as a food, but I love Carlsons Lemon Flavor Fish Oil. Believe it or not, it has almost no fishy taste but all the benefits of fish oil. I put it on salads!
  • acpgee
    acpgee Posts: 7,623 Member
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    Attempt to share the link to the ex dairy cow steak article to bypass the paywall.
    https://www.nytimes.com/2024/04/24/dining/beef-dairy-cows.html?unlocked_article_code=1.n00.Tckt.ePOl6CcxSzqk&smid=url-share
  • acpgee
    acpgee Posts: 7,623 Member
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    My favourite Chinese dessert as a kid was Eight Jewel Rice Pudding which I haven't had for over 20 years. We used to order it on festive occasions, because a restaurant sized pudding served 8-12 people. Mom never made it at home.
    I had been craving it and was happy to discover with the help of google that it is actually easy to make. You can cut calories too by omitting the fat mixed in with the sticky rice (which does make it harder to handle). The fat specified varies by recipe with traditional versions using lard. I used coconut oil for greasing the bowl. A fat that is solid at room temperature is convenient because you can grease the bowl heavily and then stick the dried fruit and nuts into it. Although 8 is an auspicious number in China (it sounds like wealth), modern recipes say a judicious choice of 3 to 5 ingredients tastes better than using all 8 traditional ingredients.
    A spectacular dessert that only uses store cupboard ingredients and doesn't need to be prepared several hours in advance is a useful thing for unexpected guests. It's really like a Chinese version of Christmas pudding, but easier to make. I made a mini pudding for Friday as a test, and a bigger but sloppier one for when friends came round to dinner last night. Assembling a larger full fat version today for when out of town guests come to dinner on Wednesday.
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  • springlering62
    springlering62 Posts: 7,463 Member
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    That’s a really beautiful dish, @acpgee
  • SafariGalNYC
    SafariGalNYC Posts: 907 Member
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    Red leaf lettuce on everything.
    Turmeric juice shots.

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