perryc05 Member

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.

https://www.youtube.com/watch?v=BmjHXyilalg&list=LL&index=20 https://www.youtube.com/watch?v=k3Drb-YkWg8&list=LL&index=19

Oh yes, there's quite a few veggie and vegan haggis recipes on the net. They're are often made with beans that takes the place of the cooked ground offal content:…

Mushroom Wellington: https://www.iga.com.au/recipes/christmas/mushroom-wellington/?utm_source=edm&utm_medium=43605&utm_campaign=Wk50_Recipes Stuffed pumpkins can be a show stopper: http://www.ruscuisine.com/recipes/vegetable-dishes/other/n--88/

Beef (or other meat) patties mixed with oats and eggs as the binder. Cook and serve them with eggs.

Yes it's not a source for health info. It's primarily for recipes and the site responds well to keyword searches. Ignore what isn't relavent for you. Every source of information should be crossed checked against multiple sources to make an assessment about its accuracy and validity. I recommend the CRAAP test:…

Loads of ideas here: https://www.eatingwell.com/search?q=Mediterranean+Diet

It tastes good because it contains most tastes we recognise all at once -- sweet, salty, tangy, umamami -- and it's all there in an additictive balance. It can also make substandard food taste better. But yeah in order to deliver that big flavour hit it needs to be high in a salt and sugar, Like a lot of things it's…

Ideas here: https://www.eatingwell.com/search?q=blueberries https://www.eatingwell.com/search?q=strawberries

Loads here: https://www.eatingwell.com/search?q=air+fryer

https://www.allrecipes.com/search?q=microwave https://www.eatingwell.com/search?q=microwave

https://www.allrecipes.com/search?q=air+fryer https://www.eatingwell.com/search?q=air+fryer

Vegetable dal and rice.

Canned sardine or mackerel curries are pretty good. Cheap protein source too: https://www.youtube.com/results?search_query=sardine+indian+curry

I still eat out once or twice a week, but it can be very expensive. Sometimes, I could eat for more than a week at home for the cost of just one meal from a restaurant/cafe/takeaway place etc. Generally at home I eat legumes, vegetables, rice and homemade whole wheat bread and not a great deal of meat. Buying legumes in…

I am not diabetic but have struggeld with overeating and obesity for my entire life. I have an office job and commute by car to work 400kms per week in heavy traffic so have little time to exercise. I follow a lot of research on GI here in Australia via these two sources: https://glycemicindex.com/…

Download the 'Feed the Family for Less' eBook: https://www.mckenziesfoods.com.au/ebooks/

https://www.gisymbol.com/low-gi-meal-plans-and-recipe-collections/#Recipes

Try using celeriac to make the mash instead of potatoes or use a combination of both. Celeriac is lower in cals than potatoes: https://www.medicalnewstoday.com/articles/320374#benefits You could also use Swedes instead too which are lower in cals than spuds As mentined above look for lean meat minces, use less meat and add…

Brown rice and cooked legumes in combination are pretty filling. You can make superb Indian style meals with lentils, beans, split peas or chickpeas. They're tasty, cheap, high in plant based protien and you can take the base recipes and load them up with extra veg too. Look up recipes online for rajma, dal and chana dal…

Meat and eggs will deliver protien in spades.

I often do my steel cut oats in a dumb rice cooker. 1 cup of oats to 4 cups of water and a bit of salt. I turn on the rice cooker and wait for it to turn off and then leave it covered to sweat for about 30-45 minutes before mixing and serving it. I also have an IntantPot and that has a porridge setting but it takes a while…

The Blog itelf has a recipe section too: https://blog.myfitnesspal.com/recipes/

Here's some recipes and ideas: https://www.allrecipes.com/search?q=tofu https://www.eatingwell.com/search/?q=tofu

I think you would have to make your own whether via a breadmaker appliance or via the old hand method. Salt is often added for flavour and to slow yeast fermentation but a lot of countries post-WW2 have regulations for adding iodine to bread which is usually added with the salt source.

I've been having pumpkin and millet porridge a lot lately. It's very good. The concept can be see in various iterations here: https://www-russianfood-com.translate.goog/recipes/bytype/?fid=502&_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en I do mine with half milk and half water all in one pot right in a rice cooker. I cook enough…

These will give you lots of ideas: https://www.allrecipes.com/recipes/270/everyday-cooking/vegetarian/protein/tofu/ https://www.eatingwell.com/search/?q=tofu

It's a cliche but I need an apple every day or I don't feel right.

I have never used the free version of MFP and always payed for the subscription. It's a good deal I think especially if you pay the fee once a year. I was using NOOM before that but that app has a time limit as it's more a lifetyle change program based on daily reading that eventually starts to reapet itself. There may of…