eylia Member

Haha, I've actually always wondered this myself. I'm in Australia, and we call it grilling to, with a grill. Our term for BBQ is much less religious too, from what I've read here. Bad ones are mostly burnt sausages. Nice ones are anything from vegetable skewers, to fish, prawns etc. It's just an outdoor, over a flame or…

This is by no means medical advice, just my personal understanding; if it's causing you serious problems or discomfort it's probably a good idea to try and work through this with a professional. After restrictive eating, it can take the body a while to adjust to digesting food again. It's fairly normal to bloat in the…

I'm always sad after a shop as 80-90% of my buy is vegetables and fruit and it's always more than I think it'll be, I try to stay in season, because it makes a difference. I'm always shocked when one lonely passionfruit is 89c though. A $6 cauliflower seems ridiculous, but then I remind myself I spend almost that much on…

I quite like taste.com.au, an australian website worth a look. Skinny taste is good too. I use pintrest too.

You can use any vegetable you want to bulk a recipe, just use what you eat? I often use zucchini, cauliflower or broccoli, and have never been able to eat bell peppers-so just work out what works for you. Also, what the user above suggested, have a look on some recipe based websites and adjust things to suit what you…

Try looking for a recipe online, there's tonnes of info and variations out there.

Invest in a small juicer and make your own, maybe. Or make a vegetable 'soup', mimicking ingredients in V8, blend, add water and cool and drink that? As an above poster said, there's only so much a processed/pasteurised product can do. I don't understand why it's so difficult to 'get' veggies in though, my average meal has…

I suffer chronic illness, and end up in a similar position to you almost once a year. I promise it will get better, but you need to take things slowly. I'm not claiming to be someone who can give you medical advice, but don't forget you can always talk to your doctor (make sure your bloods are all good, your levels might…

My biggest thing would be to preplan; during the week, I make note of staples I'm low on and ALWAYS keep around (tea, coffee, rice, soy sauce…) and if I have time, I often open up my supermarket's website (they list everything online, specials and such too, but I'm not in America, so catalogues, or whatever work too) and…

We have an enormous haul of spinach in our garden, and my mum makes some really delicious crustless quiche/fritata type dishes and uses a tonne of it in one go. No real amounts, because it varies every time we make it (often once a week, so almost all variations are fine-they never fail). Wilt down spinach, and sautee some…

Also check if the tin has instructions for diluting the soup? Some soups only offer 'prepared' nutrition on the label, which might be adding water or even skim milk...

This.

I eat a little, and I'd never give it up. I don't eat much dairy, as it doesn't quite love me, so I naturally don't apply it liberally. I like to save it for things that just can't be enjoyed cheeseless, or for when I'm out/with friends and we get a nice antipasto or something, I don't eat it often in a day to day sense.

I usually wait and weigh the thawed meat too, the moisture/fluid particles retract when it's frozen, though I'm not sure how much that would affect the weight.

Yeah, your diary is set to private so it's hard to really see where you might make easy changes. Small, reasonable servings of nuts, seeds, cheeses, avocado and healthy oils can be easy things to pick at/add in without feeling like you're necessarily eating more. Sometimes people become stuck in 'diet' mentality; you can…

Googling this will get you plenty of answers, specific to the area/type of inflammation you're dealing with too. I too have an auto immune disease, and I juice pineapple (core and all) for it's anti inflammatory properties. I've found Tumeric is amazing, as is ginger. Berries are also suppose to be helpful.

I deleted mine about 6 months ago after going on and off deactivating it for the past year. I find the privacy was getting a bit much, and the number of people that would be of the opinion that being friends on there and not interacting at all for 3+ years meant we were maintaining friendship/they could comment on my life…

I make 'creamy' vegetable soup all the time just using potato for the creaminess, although you could easily add in 1/2 of skim/light milk or something to make it mores. I just cook 1-2small potatoes with whichever vegetable I have, mushroom, broccoli etc, and often a little onion, in chicken stock until soft, and then…

THIS. I too am med free, and have been for a few years now. I manage my condition with my diet and steady exercise, and am doing better than I ever did on my heavy steroid and immune suppressants.

Not doomed; I've lived with Crohn's and Coeliac since age 8, and I find it quite achievable. Cooking gluten free isn't hard if you come about it the right way, I find trying to sub ingredients to recreate recipes that essentially exist because of wheat/gluten is just hard and disappointing, and often ends up being…

I par boil them for a minute or two before I put them in an oven, slice them in half and toss with spices and/or balsamic vinegar.

In that case I'd definitely recommend, like an above poster did, that you try some vegetable soups. One of my favourite combos is fairly equal amounts of potato, celery, carrot, onion and zucchini. Peel the potato, and carrot, dice everything up and chuck in a pot, cover with water and a little stock (I like chicken) and…

If you like beans, you might be okay with peas. For some people this is completely out of the question, but could you sneak a little pumpkin/sweet potato/cauliflower/broccoli in to your potato when you mash it? Add in some herbs (spring onions, onion flakes, coriander, parsley anything you like/will eat) and see if you can…

You can do seriously anything you want with rice-put it beside anything you like. You can add stock, spices, herbs for flavour, or a little low sodium soy. You can use it in salads. You can even make puddings and sweet rices with it. No rules. Try googling some recipes that use rice and you might get a few ideas you can…

This, almost always. Things like pasta are much more reliably weighed dry as the amount of time you cook them changed the rehydrated weight so much-slightly overcooked and it'll be holding a lot more water and seem like more. So yeah, unless the package says 'cooked weight'. assume dry. Just as some canned tuna lists the…

If you read any of the links, most say they are the same thing. So I'd guess…they're the same thing. Subway may just source them from different suppliers and uses the nutrition information as provided by each. Either way it's a fairly unsavoury idea to me, ick.

Best reply I've seen. I adore you.

The noodles themselves aren't crash hot anyway as they're usually fried, if you're not going to use the flavouring-any regular pasta, rice or rice noodles will do the trick for a low price and lower calorie level. Lentils, beans, rice and potatoes will get you far. Keep a good stock of spices (pure ones, rather than mixes…

Soba, udon and rice noodles all make reasonable subs. I don't really agree with people suggesting shiritaki; if he's a kid, he wants his growing calories, so giving him a 'zero' calorie meal is a bit off to me. Just experiment a bit and come up with a flavouring he enjoys, maybe even have a look at what they're using in…

I too find myself shaking my head at fish and various seafoods turning up in recipes labelled vegetarian. I eat meat, in small amounts, and was raised by a pescetarian, and one of the most personally confronting things I still find is peeling a prawn. If tearing a little head off something doesn't constitute as a living,…