maisiba Member

From today... Chocolate cauliflower oats with strawberries for breakfast and curry chickensteak with assorted veggies for lunch

Paprika chicken steaks with a big helping of sautéed mixed veggies Whole grain pasta with turkey, brokkoli, bell pepper and mushrooms in a tomato sauce

Quick chicken sweet & sour on cauliflower rice

Thanks a lot. It sounds good and I had the same thought re PB2 and perhaps also replacing the granulated sugar with Erythrit. I've been using PB2 in some of my stirfrys and it works great.

Sorry for the very late reply. I didn't go online much with the holiday stress. First I should say I use savoy cabbage and not regular white cabbage (although I've seen someone do roasted normal cabbage too and actually wanted to try that as well). First I cut it in wedges (perhaps 2 inch wide?... usually I cut 1/4 of a…

This looks all great - as usual. Do you mind sharing how you season/make the sheet pan chicken/veggies? It looks delicious (and simple?) to me. ETA: One of my latest experiments with red cabbage stirfry from the other day: Shredded red cabbage, mushrooms, mung bean sprouts and veggie ground beef replacement.

I continued my foray into trying more with red cabbage (I think I mentioned a while ago that I wanted to do more with it) and made a new variation of a stir-fry. I doesn't ~look~ very appealing because the red cabbage makes every thing purple and the other ingredients don't help with a nice look but it was pretty decent:…

Not entirely new or fancy but with savoy cabbage in season here right now, I've become totally obsessed with roasted savoy cabbage. I just had half a head the other night. I would have never thought to love savoy cabbage that much but roasted? Hmmmmmmmmmmm. I love it all - from the black burned crispy outside leaves over…

Pak choi soup with chicken, carrots, bamboo sprouts and scallions

I haven't tried them but I'm skeptical too because shirataki noodles don't really get soft, so I wonder how it will be cutting that lasagna. Sorry, I guess I'm no help here. @purplefizzy That Pad Thai looks great. Too many calories for me but I love cabbage in any form. With the weather being so freaking cold here right…

Made turkey bolognese and ate it over the course of 2 days... once on cabbage noodles and once on butternut squash noodles.

@kelly_c_77 You should get the shirataki rice right where you get the noodles. It's just a different form and fairly commonly available where you get the noodles. I think the rice form has less of a chewy substance than the noodles, so they could work better if you're just indifferent to shirataki but if you have a strong…

I really need to get that cream of tartar now. I want to try the angel food cake too. It looks so good and hearing you all rave about it makes me "jealous." LOL Anyway, I finally got around to try out that rice pudding idea from a few pages back. It can't compete with the angel cake I'm afraid but it was actually better…

Veggie stirfry with broccoli, cauliflower, spinach, bamboo shoots and mushrooms

Had a case of 'that broccoli really needs to go now before it goes bad' and made a huge veggie stirfry (I already had enough protein for the day so no extra protein source). Ingredients: 215 g spinach 102 g cauliflower 193 g broccoli 98 g bamboo shoots 191 g mushrooms (champignons) 22 g shallot salt, pepper, soy sauce and…

Turkey "Farmer"-style (this is what the package said) with sauteed veggies

I'm jealous but happy to hear it's good. I guess I need to put some effort into getting that cream of tartar after all. Your question about alternative desserts got me thinking because I have a massive sweet tooth as well. I had one more idea but haven't tried out that one either. A sweet rice pudding - but with almond…

That's exactly what I'm missing too and it's hard to get here which is the reason why I haven't tried making the cake yet. Let us know how it is.

You can use basically the same recipe or very similar for a creamy fluff... that's what I do. Most of the time, I do not use soda but I do make it with ice cubes in the food processor. Then the end result is a not ice cream but like a dessert cream or pudding like. It's cool like a yoghurt but not ice cold and much…

Interesting. When we talk about "normal radish" here (which exists in different colors too but mostly white) we usually mean a bigger and longer version. The Radieschen I mentioned not only differentiates in size but is also milder in taste than normal radish which I assume is the reason why it gets its own name. I haven't…

How do you call that type of radish in English? We call them Radieschen but I couldn't find a good English translation for it except red radish and I'm not sure that's correct or specific enough. Well, assuming you're actually using the same - they look like this, right?

Dinner tonight: 2 wraps (cut in half) filled with low-fat cream cheese, scallions, shredded carrots, a bit angel hair cabbage and lots of arugula - all seasoned with some lemon juice, salt, pepper and balsamico.

I've become a big fan of all kind of cabbage during my weight loss journey. I never disliked it before but now I can't get enough of cabbage. Not only the "normal" white cabbage but I've started experimenting and cooking with other kinds which I was indifferent about before (Brussels sprouts and savoy cabbage eg) and got…

Made a big plate the other night... very filling. Teriyaki stirfry with chicken, pak choi, broccoli, zucchini, bell pepper, mushrooms (champignons), bamboo sprouts, fresh ginger and shirataki noodles. Lesson learned? Be more careful which teriyaki sauce you buy. I don't make the teriyaki sauce myself but usually buy it at…

This might be a different brand but still helpful: https://www.cartedor.co.uk/products. They have all kind of different types and flavours on their website and list 100ml AND 100g for each. So with some math you can calculate how much grams you get per 100ml. Perhaps there is something similar to your ice cream there. Eg.…

@leeZandi Thanks so much for all the insight. This was indeed very helpful and interesting. I might not make it myself (too easy for me to just buy it at any grocery store) but all the background info definitely clears up some of my "confusion." :smile:

Thanks for the info re the cheesecake. Great to hear. I thought it should work (as you said, traditional cheesecake is often made with quark here too) but thought I'll ask around beforehand. I rarely eat plain quark plain (although I don't hate it) but I love to use it in different ways. Cooking and baking with it but a…

That you can kneel down on the floor without it being extremely painful. Those extra pounds not pressing down on your knees make a big difference. Getting up from the floor is way easier too now but that's something I expected.

Thanks, love my plates too. :blush: It's fascinating that you guys in the US don't seem to have much red kuri squash considering that squash is so much more popular there than it is here. While we get others too, Hokkaido/red kuri squash is the one which I see most commonly in stores. As raw squash it looks like this: And…

Made another big plate for dinner. Lots of roasted veggies with some fish for extra protein. Ingredients: 277 g Hokkaido squash (Red kuri squash) 287 g Brussels sprouts 183 g Cauliflower 253 g Savoy cabbage 10 ml olive oil (I spray the veggies with it for roasting; you need very little oil that way) 105 g fish (hake) in…