purplefizzy Member

Zoodles, green peas, green beans? I have a HUGE hunk of tamarind to use up!

You always make me hungry with your squash-talk. I’m gonna hunt for sweet dumpling!

Totally get wanting to avoid food waste. I certainly have my fair share of ‘misses’ still - bought some crazy looking coconuts which turned out to be devoid of meat, guess there is a whole world of coconut-know-how I could delve into... I tend to pull my phone out and browse for info/recipes/method in the store (while…

Winter squash is tragic if not done right, because the sugars come out from deep heat and the texture gets both meaty and firm. Depending on the age of the squash, you may need to cook longer to get the texture right. I’m a lazy and efficiently-loving hack, so I often par-cook in microwave and the finish in oven, with S/P…

The people who really know my heart romance me with apples and spinach... I think those are every bit as lovely as tulips :)

All-the-produce-things Bowl. Cabbage/jicima/chayote slaw on bottom, plus- Red bell matchsticks, roughly chopped sweet peas, Avocado, Mint, dill, scallion. Tossed in fish sauce-lime-ginger-sesame oil vinaigrette. Roasted kabocha on top. Peanut sauce (peanut flour, garlic, ginger, soy, sesame oil, lime juice, chile) and herb…

I thought I was alone in that! I also like the ribs of romaine. My grandma used to trim them out and I ate them as fast as she trimmed them.

Need. More. Egg whites. Went thru a couple of Costco cases of EW on variations of this cake.

Ume plum (salty- good with Asian salads) White balsamic (honey ginger, local) - in spritzers, on everything Braggs ACV- in marinades for pork/chicken, splashed over roasted veg Red wine- in chimichuri (spelling) and other cilantro sauces

Volume peeps, what are you eating this week?? Inspire me!! I’m such a mass eater that pasta does not count as volume in my world, unless it’s shirataki or seriously cut with veggie spirals. What volume meals are you loving right now? Any fun new volume-friendly finds?

First ever ‘lemon coconut blender sorbet’- 8 big cubes frozen lemon juice&zest 4 cubes frozen silk unsweetened cashew milk 3T liquid egg whites 2 scoops vital proteins collagen (70 cals/2 scoops) Some monksweet (granulated low sugar sweetener) Some liquid Splenda 2T canned coconut creme Blend to all hell. Pack into old…

Nicely done. The dedication your outsides show reflect inner strength - that muscle ‘between the ears.’ Mad respect.

Peeled, diced into about 1/2 inch cubes, and tossed in a mega salad with a fish sauce based dressing and a peanut sauce drizzle :)

And the Produce Darling of the day.... watermelon radish!

You speak truth. Lessons this week: Bitter melon is a winner. Slices and salted, rinsed. Quick par-boil and then roasted with ginger/garlic/soy/sesame. It was still bitter but delish. Plantain chips need work. Think I sliced them too thick. Was interested in the resistant starch content, but man those things are kcal…

Totally agree with deep heat. Love a bit of char.

Added thought: One of the only nearly perfect split foods I’ve ever found is edamame. But I choose not to eat much stuff from packages. I’m sure there are other options. Lots of us have been ‘zone-ish’ for ages. Recipe resource: https://www.zonediet.com/resources/recipes/ Keep in mind it’s a commercial website. They focus…

I do an approximate version of that split, but daily and not per meal. For me, it comes pretty naturally if I focus on reasonable amounts of protein, some nuts and avocado, and mostly non-starchy veg for the balance. That usually leaves me room for a giant apple or some other natural sugar indulgence (baked squash, sweet…

Trade you for those gorgeous quads of yours :)

It makes me feel sorta like a squirrel with a good stash of nuts feels, I imagine.

I had a boyfriend tell me I was getting ‘man arms’ and should do yoga. I headed straight to the gym and used it for fuel. Years later, I still do. I dropped a kitten-ton of bulk when I unloaded his sorry kitten. I’m currently a bit shrunken, dealing with dualing crappy injuries and surgeries. Finally posting here to remind…

Kabocha-cassava gnocchi, over spinach. In: Vegan cauli-coconut ‘cream’ sauce. Topped with: Grilled chx thighs. Pistachios.

102$ will get you this: I live in a suburb of the SF Bay Area. The bay recently ranked higher, cost of living, than NYC. Some of this is organic. Some of it is specialty. I will add proteins (Costco, $1.99/lb chicken and pork) and this will feed me for eons. I will wind up preserving much of it. ETA: I will also add fats…

This is what 102$ will buy you in produce if you shop semi-carefully in my hood. Some fun indulgences that I splurged on. Squash: Kabocha, spaghetti, calabeza Standard veg: Onion Avocados Cauliflower head Giant purple sweet potato Giant red yam Zucchini Cabbage Persian cukes Chayote squash Asian specialty: Thai baby…

Meh. Interesting for novelty factor. The pods don’t pop open as easily as edamame and beans are less creamy. Still fun but not a likely repeat.

Snorted my ramen. I served babybel cheese (small individual cheese wrapped in red wax) to a client once at a catering tasting. On a cheese plate. The chef had opted to cut them in half, revealing the cheese, but he left the wax on for drama or some other cheffy reason. As I’m doing my presentation, I watch the client pick…

I did a ton of travel for work one year. I could usually find a store to grab spinach and some form of protein. More than once, I stuck shredded seasoned chicken into a tub of spinach, added a sprinkle of nuts, and shook it up like crazy. Then ate it with my hands because I was exhausted and had forgotten a fork. Other…

A hacked version of this: https://paleoglutenfree.com/recipes/spicy-peanut-spaghetti-squash-ramen/ Daikon noodles instead of spaghetti squash, bone broth instead of veg. Added crisped shredded pork, bamboo shoots, slivered red bell, (did use the mushrooms) and topped with avocado. Kept the sauce flavors the same, but…

Fresh/green garbanzo beans, skillet blackened. A first for me!