perryc05 Member

Chinese food is good for this. https://thewoksoflife.com/category/recipes/steamed-dishes/

This is a good site: https://www.rebelrecipes.com/all-recipes/

I don't go that far back on the platform but if you're in the web version it's under 'food' and there is a calendar you can shift backwards provided you are using the same account:

I usually order sliced turkey with all the salads. It's not super heathy but compared to some other takeaway options it's stacks up okay.

I think it's all covered here. https://support.myfitnesspal.com/hc/en-us/articles/360032623871-What-is-the-Calorie-Adjustment-in-my-Exercise-Diary When I look at my own details in the web portal its says this:

Plenty to choose from here. The drop downs have different eating options or you can use keywords to search for things you like: https://www.eatingwell.com/

Take choice and decision out of the equation and go for gruel 3 times a day:

This is a good resource to explore: https://glycemicindex.com/

I'm thinking you should consider some counselling. Our eating habits and their underlying psychology can be quite complex and are worth investigating.

I love these and often make jam out of them. I have them growing in my garden. They self seed readily in the right climate and conditions.

I love all veggies but I'm obsessed with swedes and pumpkins. The EatingWell website has a newsletter option you can sign up to and the Plant Powered newlsetter is well worth singing up to for veggie dish inspiration: They send you an email with recipe ideas like this on a pretty regular basis:

Buckwheat is fun: https://www-russianfood-com.translate.goog/recipes/bytype/?fid=986&_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en

Bulgar has similar absorption properties to rice. The general ratio is 1 cup Bulgar to 1 and 1 and 1/2 cups of liquid if you are cooking absorption method. In recipes with pumpkin it shouldn't change things much. https://www.themediterraneandish.com/how-to-cook-bulgur-wheat/

I tend to use Masa Harina Flour (limed corn flour) for tortilla but this looks like a good recipe for a flour tortilla here. Note they use hot water: https://ohsweetbasil.com/3-secrets-for-authentic-homemade-flour-tortillas/

I tend to gravitate to using USDA food entries, especially for generic items. You can also suggest changes or report incorrect foods via the app: https://support.myfitnesspal.com/hc/en-us/articles/360032274312-Food-Feedback-Report-incorrect-foods-on-MyFitnessPal

My body usually wants sugar so I try to eat a tin of sardines with some capers scattered on them.

I don't think there is an interantional standard that describes or specifes what equals a medium apple. I have weighed apples from the supermarket cut from the core as large 235g and as small as 50g in the last 2 years of weighing every item for every meal. The maths of that tells me an average is 142.5g based on what I…

Not super quick but the world of Plov is eye-opening: https://www-russianfood-com.translate.goog/recipes/bytype/?fid=473&_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en

Roast meat with veggies with gravy freezes well. I do a lot of soups, stews and curries. Things that go with rice and pasta freeze pretty well (which includes stwes and curries). Have a look in the supermarket at frozen ready-meals and you can get some ideas about the things you can emulate in a more healthy way at home.

I log all my coffee and tea -- even the black cups but especially so if there is milk. creamer or sugar added.

I worked as a chef for 18 years in Australia. It's probably the worst job for distorting the body's natural rhythms and also messes with your desires to eat as your senses are saturated for long hours by food smells. You also have to do a lot tasting of unusually rich foods that can mess with natural appetite queues too.…

I often use zip lock plastic sandwich bags, removing as much air as possible and then I freeze them flat. It's the best use of space I have found as I can store my meals like books in a library once they're frozen. I use Chinese style plastic takeaway containers a lot too.

So many recipes for pumpkin in Eastern European food cultures: https://www-russianfood-com.translate.goog/recipes/bytype/?fid=931&_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en Although it's more on the sweet side pumpkin and millet porridge is one of my favourites.

Sounds like something might have changed in your settings somewhere. Sometimes you need to check them to verify they are correct. MFP has an FAQ page here: https://support.myfitnesspal.com/hc/en-us/articles/360032271092-Apple-Health-FAQ-and-Troubleshooting

I like creamer on occasion too but it's probably pretty bad stuff under the hood. Regular milk is a better option if you are happy to have dairy. Creamer was designed to simulate the mouthfeel of milk but for some people the synthetic version become the norm.

Amy's tinned soups are good. Wholemeal crackers and hummus. Potato cooked in airfryer with grated cheese and some canned chili or beans. I usually spend 1/3 of a day cooking on the weekend and load my fridge and freezer up with single serve microwavable meals.

The apex of coffee is Lion Brand: https://www.lioncoffee.com/

I make a rye and wholewheat loaf once a week and allow myself 60g-80g per day usually paring it with a soup. I like butter too and have about 4-5g on a slice.

For me the perfect balance of dark and sweet:

Oats are incredible. I have largely changed over to steel cut oats cooked in a pressure or rice cooker as my favourite way to have porridge. I use rolled oats as the binder/cereal component in all my minced meat preperations like meatloaf, risoles, breakfast sausage patties and frikadeller.