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Macro ratios/how much is too much fat?
I tend to average about 35-40% of my weekly calories from fat, 35-40% from carbs and 20-25% from protein. I don't have an ideal diet, could eat more fruit and veg for example and should be getting a bit more protein, but I have been consistently losing about a pound a week now for 3-4 months which is what I am aiming to…
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Dry skin?
It's been about a month now where I've adopted a much healthier diet and have been exercising now for about three weeks at the gym, more than just my previous walk to and from work. I love it, and I feel great - but my skin has been horrendously dry! I haven't really ever had a problem in the past, just had normal skin,…
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Question about losing a large amount the first couple of wee
Hello, About two weeks ago I decided to just eat as clean as I could. Lots of veggies and fruits, eating smaller meals more often, trying to be aware of eating more protein as it's something I have to be mindful to include. In the middle of this was my birthday, and sort of decided I would go all out for a 3-day weekend,…
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Help with using Fage Greek yogurt as pasta sauce?
Hello everyone, I grew up eating 'tuna noodle casserole' as a child, using the canned cream of mushroom soup as the sauce... can of tuna, can of the soup, pasta, cheese, some other bits. I've made it a few times recently, but having a go tonight without the canned soup. I'm going to fry up the mushrooms with some red…
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Cooking eggplant/aubergine?
Hello - I picked up an eggplant at the store today. We've decided to have pasta with tomato sauce for dinner, and I wanted to add it to the sauce. Most information I'm finding online says to 'salt' it prior to use... is this absolutely necessary? Even if most of the salt washes off, I still don't want all of the added…
