beadgalsarita Member

I have glass containers from snapware. They've been great for us. We use the 2c rectangles for salad vegetable storage and (no longer made) 6c squares for leftover storage and when I bake small lasagnas. They're not light, so it might not be commuter friendly, but they're sturdy and we really like them.

When I was living in Toronto, we often shopped at NoFrills and BulkBarn. I haven't lived there in a few years, but I imagine they're both still fairly affordable. Definitely get your spices at BulkBarn or non-western stores, as they'll always be cheaper. With BulkBarn you can buy small amounts so you'll always be able to…

tandoori will be your best bet. Those dishes are often just seasoned/marinated meat grilled in the tandoor. The big issue is that a lot of restaurant dishes have a lot more cream/oil/butter added than you would find in home cooking, so you really can't rely on recipes to give you a good idea. If you're not big on tandoori,…

ratatoullie: zucchini tomatoes eggplant onion garlic smoked sausage (go with turkey for lowest calories) ground black pepper dice and salt eggplant, set aside to let the salt do it's magic. add 1t olive oil to pot, add minced garlic and let cook until fragrant. keep an eye on it as garlic burns easily. Add onions,…

not that I know of, but it would be super useful.

I started with and still do water aerobics. Started with water aerobics 3x a week, then added 2x a week water boot camp once the class was offered. I also use the recumbent elliptical and weight machines 1x a week. This type of exercise works well for me as a have osteo arthritis in at least one knee (likely the other as…

It's called banchan, which is a selection of side dishes that accompany any Korean meal. Probably one of my favorite features of Korean food. https://en.wikipedia.org/wiki/Banchan So if you eat at a Korean restaurant and they don't have banchan, then well, it's likely not really Korean food.

kimchi can be a tricky proposition for a fermentation newbie. First of all can/do you eat fish or shellfish? Most all kimchi has some sort of seafood in there, often dried shrimp. It's also often spicy in addition to having the fermented flavor. So if you cannot have seafood or shellfish, be very careful around any Korean…

it likely does, but that's because you're breaking down some of the fiber before cooking/consumption. This means that your body has less to do to access the carbohydrates, so the sugar is absorbed faster into your system. quick cook oats are steamed and then rolled flat, which is what helps them cook faster. It breaks down…

I like cooking the ground beef (or turkey) with onions, garlic, red wine, and a bit of cinnamon. Keep it easy for the last two. I also like adding a bit of grated hard cheese, like parmesan or asagio, to the potatoes or just sprinkled over the top before baking. yum!

I've been making a lot of grill packets lately. Dice up a mix of vegetables, toss with a small amount of oil and any seasoning you want to use. wrap in foil and put on the grill. after about 20mins or so, you've got something supremely tasty. I tend to use zucchini, onion, garlic, eggplant, tomato, carrot, turnips,…

I like to cook it fresh and then let it cool. Slice into triangles/squares/whatever and pan fry. Top with a mixture of diced tomatoes, fresh mozzarella, balsamic vinegar, and fresh basil. So good!

if you want to remove the soy sauce, try adding another umami source: mushrooms. You can soak dried shitakes and finely chop or grind the mushrooms to add. That would add both moisture and umami. however, I realize not everyone is a mushroom fan, so this may not work for everyone!

I started with (and still do) aqua aerobics. It's not as accessible as walking, but I find it much gentler on my knees and feet. Plus the classes tend to be very welcoming and non-intimidating, as the age and weight of the participants skews higher.

I often make egg casserole for dinner and eat leftovers for breakfast. It's a great way to use up odds and ends leftover from previous meals. It's just partially/fully cooked vegetables, cooked meat, eggs, and cheese for top. You can add lots of variations as it's a pretty flexible dish.

I've found that using airtight containers, specifically the snapware glass containers, keeps my avocado fairly fresh over several days. They still get lightly brown, but not as bad as they would in normal containers.

hah! this winter I barely shaved and i was still in the pool, sasquatch legs and all! You're underwater most of the time, so it's really not visible. I wouldn't stress it, but do whatever is comfortable to you!

buy suits that are designed to be chlorine resistant, don't use the water extractors (if you can help it), and never ever put them into a clothes dryer. I do water aerobics 5x a week, so if I want my suit to be dry the next day, I have to use the extractor. I have a dry suit, but I my suits wear down every few months. My…

one of the best ways to cook chicken: chicken tinga! http://www.muybuenocookbook.com/2011/05/chicken-tinga/ Note: I never use as much oil as her recipe calls for. 1T is usually plenty.

ahh, so just a plan bechamel sauce. It might sound weird, but you might try adding a bit of grated nutmeg to the sauce. That adds a nice dimension of flavor that really makes a good sauce.

Do you mean something like this: http://www.foodnetwork.com/recipes/emeril-lagasse/fettuccine-alfredo-recipe2.html That's typically called "Alfredo sauce". It's a mixture of butter, heavy cream, and cheese. It's very hard to get a taste just like that, but with lower calories. To make things a bit healthier, I use a roux…

I also have an EatSmart brand scale: http://www.amazon.com/EatSmart-Precision-Bathroom-Capacity-Analysis/dp/B00KQSOPUW?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s02 It's really great. I would recommend any of the models that company puts out.

salty only! I eat full-fat breakstones (I'm a snob about this) and I like to mix in ground pepper and sunflower seeds. yum!

I helped get mine under control by doing pretty much all that's been listed above: 1. never go barefoot 2. if you need to wear sandals, wear supportive ones. I wear fitflops, but only around the house. 3. Get arch supports for sneakers 4. stretch your foot before putting weight on it, and then throughout the day. 5. When I…

have you thought about buckwheat flour? It's used to make crepes in France, so I imagine using it in dosas wouldn't be that large of a leap. Not sure if buckwheat is much healthier than rice flour, but you can research!

don't you need to cook the chickpeas? I wasn't aware that soaking alone was enough to make them edible.

Maangchi is the best english korean food resource online: http://www.maangchi.com/ Many banchan are naturally vegetarian, but many of her non-meat dishes have variations listed that will turn the dish vegetarian (fish is in almost everything!). personal faves: http://www.maangchi.com/recipe/oi-muchim…

If you have access, I believe panela/piloncillo is close to jaggery as well. You can find this at most Mexican/Latin American grocery stores, or regular grocery stores if the Latin American population is large enough. https://en.wikipedia.org/wiki/Panela

My best suggestion is that if you've been logging your weight/calories for at least a month, go back to all your records and use the various TDEE values with your calories eaten, to see where your weight would be today if you were at those various levels. I did that a few days ago and determined that I'm not quite at the…

It's messy b/c my scale only goes up to 1kg/2.2lbs. It's like a warzone in my kitchen ;-)