kermiehiho Member

I've heard that's good for you too (although I'm not totally informed). Have you tried any recipes with it? Unfortunately, I'm not the grocery shopper in my household, so I don't have access to a lot of health foods like flaxseed, whole wheat flour, wheat germ, etc., although I see a lot of delicious-looking recipes with…

*high fives* I'm 5' 1" and 95 lbs. I empathize with you; it is really irritating to get asked "Do you eat?" all the time. I eat when I'm hungry (and sometimes even when I'm not); not much more one can do. My high school weight was 98 lbs, so I assume that's kind of my ideal weight? I've gotten as low as 89 lbs after having…

toaster oven apples 1. slice apple thinly and arrange on baking pan/sheet 2. drizzle lightly with honey 3. sprinkle with cinnamon 4. toast in toaster oven until soft (tastes just like apple pie... :smile: )

I'm guessing you want to do this healthfully. I also had an issue with being too light and not having enough body fat after not gaining back my weight after the stomach flu. I've since gained back the 8 pounds, based on my doctor's advice to increase my carb intake. She said increasing protein intake will result in more…

NOOoooo...! :sad: There's no such thing as a bad banana. If you just peel it open, you'll find that it's usually completely normal-looking on the inside, even if it's all brown and ugly on the outside. And then, even if it is brown on the inside too, like others have said, bananas freeze perfectly, and all you have to do…

I'm not sure where you are and what kind of Asian foods you have access to, but I simmer kombu (dried kelp, I think) in a chicken broth-brown sugar mix with kabocha (Japanese pumpkin - it's green on the outside, and orange on the inside) steaming over it. Love it. Wakame is also easily added to miso soup. Yummy... Also use…

If cholesterol is not really an issue, I think egg would work as a binder, but then again, you might lose some of the sweetness that the banana brings, so an equal amount of applesauce might be better.

This is going to sound stupid, but how do you eat pumpkin seeds? Do you eat the outside, or shell them like sunflower seeds?

On the other hand, if you're not really used to coffee and drink a few cups on an empty stomach, it can work the opposite way too. I've heard that some coffee drinkers who stop drinking coffee get constipated. In my case, I'm not a coffee drinker, so when I drank two cups of coffee on an empty stomach, I found myself…

When I was watching what I ate, I used to go several days without a BM even eating lots of veggies and papayas, etc. I ended up eating fiber one cereal and fiber one bars, but still ended up constipated whenever I did get a BM. Since my doctor has advised that I actually increase my weight and body fat, I've increased my…

I made this one this morning for breakfast, substituting banana for the egg, and used a combination of dates and raisins for the fruit. Turned out wonderfully, just like the breakfast cookies I made in the oven, but so much faster and convenient in single-serving! :D

Just made this tonight with boneless skinless breasts. Dad loved it, but it was a little spicy for mom, even though I halved the ground red pepper. Anyway, I liked it. And the meat was very juicy! Would definitely make again. Thanks a bunch!

cabbage+mayo+diced apple salad grated carrot+mayo+raisin salad (I got very weird looks when I made this with salad bar ingredients in a Vermont university cafeteria, hehe) chopped steamed pumpkin (Japanese kabocha)+mayo (kewpie mayo)+raisin+sliced/chopped almonds+brown sugar (Discovered this one in Shizuoka, Japan at a…

1/2 avocado 1/2 banana 1/2 cup milk 1 T honey blend and refrigerate. so good. and filling. ^_________^

I just tried this tonight. I didn't care for it at first; thought it was kind of bland, but when I added an extra sprinkle of red pepper flakes, it got a lot better. I made it with rice wine vinegar, noticing that it had less calories than a comparable amount of sherry, but maybe next time I'll try the sherry; might have…

That being said, that measurement is based on some electric current thingy that I did as a part of a health assessment. How accurate are those things? Because one year I was up at 24% and the next, I was at 12%, with no change in weight or diet! And the same sort of variance happened with my sister! @_@

My aunty makes a mean spicy eggplant dish with ground pork. You might try sauteeing it in some mirin, shoyu, ginger, and red pepper flakes. *drool*

Thanks for the advice. Is there some category I should increase slightly, such as protein, or increase everything slightly? I've tried increasing the amount I eat before, and I just ended up feeling full and bloated, and I didn't get hungry in time (as a student and teacher, I have a set time between classes I have to eat,…

So what do I do to increase it in a healthy way? Just eat more??

Can I substitute garlic salt for the garlic powder and salt?

So, if my body fat and weight is low (5% BF, 95 lbs, 5'1"), what does that mean? I mean, I'm short, so I thought it was normal to be light.

And peanut butter doesn't stand out taste-wise?

Oh, cashews, interesting. I think I'd try pistachios when I can get my hands on some unsalted ones. Heard they have a lot of antioxidants or something. :happy:

Sounds good! I love Rachael Ray recipes; generally easy and fast. Next time you make, please post a picture; I'm eager to see what it looks like. I'll try making it myself the next time bell peppers go on sale. :happy:

Haha, exactly what I was thinking. I bet oatmeal's cheaper, especially if you buy in bulk. :tongue:

This is going to sound stupid, but...is it black? (I'm just trying to imagine putting a black filling on my sandwich bread or dipping carrotsticks in something black) Speaking of which, if it is black, it's kind of out-of-season, but that with carrot sticks would make a very cool healthy Halloween food. :bigsmile:

Well, they kept in a plastic ziploc bag over a period of two days, but the website I got the recipe from said he keeps them in the freezer.

Furikake! Or li hing powder! :bigsmile:

So about how long does it take to cook in the oven?

I like chocolate too, but remember to stick to 70% or more cacao, otherwise you're just eating mostly fat, and the "benefits" cited are pretty much null with milk chocolate (and I'm sure none at all for white, since there's absolutely no cocoa in that one, just FAT and SUGAR). @_@