Salt and vinegar fava beans
Low sugar muesli bars
Recently I've been doing a 'mini English breakfast' as a snack if we've BBQed or baked sausages and onions earlier in the week - boiled egg with half a sausage, some browned onions and maybe small quantities of sautéed mushrooms, grilled tomato or half an oven baked or sandwich pressed hash brown all in a little tub with a dash of sauce. It's a great high protein snack and very satisfying for the taste buds.
my go to: nuts, peanut butter, cottage cheese, yogurt, beef jerky, chicken salad, hard boiled egg, half bar of a Clif Bar.
I use a kirkland protein bar and two hard boiled egg whites or 20 almonds instead of egg whites
I never heard of Kirkland protein bars. Are they expensive? High on carbs, calories, sugar, fat?
Homemade green juice recipe:
Green tea (1 cup)
20 raspberries
10 blueberries
Small handful of spinach
Large handful of kale
1 slice or wedge of lemon
Ginger (however much you like, to make it a little spicy)
Total calories is like 50 (per 12 ounce roughly I think), and I'm not sure how much protein because I didn't calculate it.
The tartare looks really great. How do you make them?
make chicken salad and use celery and sliced red,orange, &/or yellow bell peppers to scoop it up…or I use low carb tortillas sometimes to make pinwheels with
use veggies with hummus . I like roasted red pepper hummus
Nuts mmm
@Frk_M
I loosely follow this recipe for salmon or tuna tartare.
https://www.greatbritishchefs.com/recipes/salmon-tartare-recipe
I follow these FDA guidelines for freezing fish to rid them of parasites. This saves money on not having to buy sashimi grade fish. However, be warned that most domestic freezers only reach -18C so do not get cold enough to satisfy condition 1A. Happily, mine reaches -24C so we keep ours programmed at -21C for sterilizing fish to serve raw. I bought a thermometer to test the temperature because I don't trust the accuracy of thermostats.
https://web-dfsr.s3-fips-us-gov-west-1.amazonaws.com/Iowa/assets/File/14%20Parasite%20Destruction%20Requirements.pdf
For assembly, I use plating rings I bought on amazon. If you don't want to buy them, save tin cans that have been opened on both sides and push food into them with a narrow flat bottomed glass.
I normally use a salmon and chopped onion layer, an avocado with mayo layer, and a beet with balsamic or pomegranate molasses layer for the body of the tartare stack. Sauces can vary following different traditions for serving raw fish. I go either Japanese with soy & wasabi or ponzu (soy with citrus), Peruvian with a sauce for tiradito (lime, olive oil, chilli), or Italian with a sauce for fish crudo (vinaigrette with chopped capers). You could also look up tiger's milk recipes for ceviche.
I forgot to mention I simplify that salmon tartare recipe quite a lot. I buy ready cooked radishes to dice up. In the UK ready cooked radishes are easy to find in the supermarket. If the only ready made radishes you can find are pickled, that would probably work well too, especially if mixed with a little balsamic vinegar for sweetness.
I meant beets, not radishes.
