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  1. #31
    Hi Friend! obesebeast's Avatar
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    Fajitas

    Boil:
    Any amount and type of chicken meat, any type, remove bones after cooking if needed, boiled for 45 min, shredded with fork after

    Sautee:
    1 any of big onion you prefer, diced, chopped
    3-4 Bell Peppers, de-seeded, chopped into thin 1"-2" long strips

    Stir Together:
    1 fajita seasoning packet per 1lb chicken used
    1/2 cup water per fajita seasoning packet used(use water you boiled chicken in, aka chicken broth)
    Onions
    Peppers
    Shredded Chicken

    Let water simmer out

    Serve with:
    Low carb or (carb option)whole wheat tortillas/wraps

    Note: This is can be another low carb meal. The meal is very high in protein and fiber and low fat as well. I tend to buy the frozen packets of peppers. They're usually already sliced and ready to roll. Also frozen vegetables contain more nutrients than fresh as they've been picked at the ripeness and flash frozen. Fresh vegetables are often picked immaturely as to survive the trip to your plate. Frozen > Canned > Fresh!

    Chicken Salad

    Boil:
    Any amount and type of chicken meat, any type, remove bones after cooking if needed, boiled for 45 min, shredded with fork after

    Stir in with fork:
    1 oz chopped nuts of your choice for every 16 oz chicken
    1 oz light mayo/miracle whip for every 3 oz chicken
    3-4 stalks of celery, chopped, diced
    (carb option)8oz sliced green grapes

    Serve with:
    low carb or (carb option)whole wheat tortillas/wraps

    Note: This is be a very low carb, high protein, moderate healthy fats and high fiber meal. I estimate roughly 300 cals per serving(6.5oz chicken salad + tortilla). If you use more dark meat than breasts, add some cals as dark meat has more fat. I prefer using a mix of the two as it makes the meat very tender, great for shredding. I also like to use a whole chicken, gizzards removed and crock pot the hell out of it for 12hrs on low. The bones are a bit tedious to pick out but the meat is stunning.
    Last edited by wlknier; 03-26-2010 at 08:26 AM. Reason: .
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  2. #32
    Registered User HerbertKobyashi's Avatar
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    Breakfast Burrito

    I cook these all the time for lunch or breakfast, they are incredibly delicious and low cal.

    Ingredients:

    Carton of egg whites - 30 cal per serving, 16 servings per carton (using 3-4 servings)

    Whole wheat wrap - ~160 calories

    2 2% cheddar slices - 45 cal per slice

    Salsa - any kind, calories negligible

    Cilantro

    Scallions

    Chili powder - 1 teaspoon

    Cumin - 1 teaspoon


    Heat the wheat wrap in the micro for about 20 seconds, making it more pliable. Then lay a couple slices down the middle of the wrap. Cut up some cilantro and scallions (just a little), and put that to the side. Pour 3-4 servings of egg whites into a pan and add the scallions and cilantro. Scramble the eggs, the lay them on top of the cheesed wrap. Sprinkle on the cumin and chili powder and top with some salsa.

    The whole this comes to ~370 calories with all the ingredients above. Pretty low in fat, high in protein, and a nice amount of carbs. You can even subtract the cheese and make it a sub 300 cal meal that still pretty filling. The spices are key to making the egg whites a little more enjoyable.
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  3. #33
    Resident Pedal Masher robbie_vlad's Avatar
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    OP or a Mod should organize all of the recipes into the first post so people don't have to hunt through to find something. When this gets to 3 or 4+ pages that would be a huge PITA.
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  4. #34
    Registered User Nab0610's Avatar
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    Blueberry Pancakes

    2 eggs or 1 cup egg whites
    2 scoops of vanilla/unflavored whey
    2 packets of splenda
    4 tbsp of pancake mix or 1/4 cup of oats

    Mix it all up in a bowl
    if its too thick add a little skim milk or water
    if its too watery add a little more pancake mix/oats or whey

    Spray a frying pan with some Pam and put it on medium heat

    pour the pancake mix in after about a minute top the uncooked side with blueberries and give it another minute to let them settle in. Than flip the pancake and let it finish cooking.

    Top it with smart balance butter and sugar free syrup.

    Calories: 520 calories- 35g carbs, 65g protein
    with egg whites: 500 calories- 35g carbs, 75g protein

    syrup and butter adds about 50-75 calories depending on how much you use.

    I usually make 2 pancakes with this recipe so it end up being about 300 cals per pancake.
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  5. #35
    Right Mentality Necesary! ReedT's Avatar
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    I'll have to test out some recipes and look into how much calories, protein, etc etc they have later.

    In the mean time, for those that want to look up said info on various foods like raw veggies and such:

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  6. #36
    Hi Friend! obesebeast's Avatar
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    yuck @ all the recipes involving whey...don't try to live off the stuff, its not meant for cooking, its meant for supplementing your diet(if you need it)...stick with whole foods as best as you can for all your macronutrient requirements
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  7. #37
    Registered User ChrisBK's Avatar
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    I tried the sweet potato one, and added some cinnamon to the ingredients, and think that next time I'll just use cinnamon alone. ( : Delish
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  8. #38
    in haiti, cut is paused Insight's Avatar
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    Originally Posted by robbie_vlad View Post
    OP or a Mod should organize all of the recipes into the first post so people don't have to hunt through to find something. When this gets to 3 or 4+ pages that would be a huge PITA.
    I wanted to get a subforum but the admins declined it apparently, for some reason. Probably because of board issues. So this is the best we have so far - the search function will be helpful when it comes to looking for what you want
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  9. #39
    Resident Pedal Masher robbie_vlad's Avatar
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    Originally Posted by Insight View Post
    I wanted to get a subforum but the admins declined it apparently, for some reason. Probably because of board issues. So this is the best we have so far - the search function will be helpful when it comes to looking for what you want
    You should try to organize all of the recipes into the first post though so they're all on one page to make it easier to find a certain recipe. Just copy and past them into the first post with credits to whoever posted it. It shouldn't be that labor intensive.
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  10. #40
    in haiti, cut is paused Insight's Avatar
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    Originally Posted by robbie_vlad View Post
    You should try to organize all of the recipes into the first post though so they're all on one page to make it easier to find a certain recipe. Just copy and past them into the first post with credits to whoever posted it. It shouldn't be that labor intensive.
    It's not that, it's just that I can't edit my OP anymore. There's like a 24 hour window to do so. You can PM Emma-Leigh and ask her to do it but I think it's pointless, since new recipes will continually be added, so it's like a constant job to do. Plus, if people are going to have a giant OP to have to search through, they might as well just use the "search this thread" function to get the same results
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  11. #41
    Right Mentality Necesary! ReedT's Avatar
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    Jicama Chips



    I've grown up eating this veggie for years as I'm sure others from tropical climates have as well. Jicama (also known as a Yambean) is a low cal veggie and has the same crunchy texture as a water chestnut and a very refreshing flavor to it without all the sodium you find in canned water chestnut. My family shreds it with some other vegetables and eat them in raw (unfried) springs rolls. With the wave of health conscious spreading everywhere, many previously hard to find exotic veggies are now in your local super market. I found mine at Bigg's and I know they can also be found at my Meijer.

    I looked up recipes and found that you can make them into Chips, fresh and fried, depending on your taste and macros.

    Fresh Spicy Jicama Chips
    Serves 10
    Per serving: Carbohydrate: 2.2 g Protein: 0.3 g

    Ingredients
    1 jicama, peeled, quartered, and thinly sliced
    1/3 cup freshly squeezed lime juice
    1 teaspoon chili powder
    1/2 teaspoon ground red pepper Salt to taste

    Place the jicama slices in shallow glass dish and toss with lime juice; allow to marinate for 30 minutes at room temperature. Drain the chips and transfer to a serving platter; sprinkle with chili powder, pepper, and salt. Serve immediately with your favorite dip.

    Fried Jicama Chips
    Serves: One
    Carbs Per Serving: 6 grams carbs
    Prep Time: 10 minutes or less
    Effort: Easy

    Ingredients:
    1/2 of a medium Jicama
    Seasonings of choice
    Peanut Oil (or other oil suitable for high heat frying)
    DO NOT USE OLIVE OIL Olive Oil is a low heat oil and not suitable for this type of frying

    How to Prepare:

    Peel and rinse 1/2 of one globe of jicama. Slice paper thin, using one of those “as seen on TV” type vegetable slicers if you can. They give you the thinnest slices. Otherwise use a very sharp knife and slice carefully and thinly.

    Blot excess moisture from slices. Use enough oil to cover bottom of large skillet and to cover the slices, about 1/4″ deep should do it. Heat oil, but do NOT OVERHEAT. Medium high should work fine for most stoves.

    Add jicama slices in a single layer. You won’t get them all done in one batch. Fry each batch until you have browning around the edges, then remove to paper towels to drain while the next batch fries.

    The chips shrink considerably.

    While still warm sprinkle them with pepper, salt, low carb seasonings, parmesan cheese, whatever you like, but lightly.

    If you make the slices thin enough and fry carefully these chips come out so delicate and crunchy.
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  12. #42
    Registered User mattkilla420's Avatar
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    Steak n egg omelet


    2.5 oz sliced sirloin steak. 180cals, 7.3g fat, 40 protein, 0 carbs
    5 southwest style egg beaters- 150 cals, 0 fat, 25 protein, 1 carb
    1/4 green pepper-6 cals 0fat, 0 protein, 1carb
    2 small chopped mushrooms- 4 cals 0fat, 0 protein, 0 carbs
    1/4 chopped red onion- 10 cals, 0fat, 0protein, 2 carbs
    2 teaspoons sun dried tomatoes- 30 cals. 3.5 fat (canola oil), 0 protein, 1 carb
    2 servings of salsa of your choice- 20 cals, 0 fat, 0 protein, 4 carbs

    spray some calorie free cooking spray on a skillet and turn heat to medium.
    put 1 and 1/4 cup of egg beaters in skillet and proceed to put cooked steak and all other ingredients besides salsa in middle of the egg beaters.

    once the bottom of the egg beaters is cooked enough where to eggs are not running, fold the edges with fork or other utensil until the bottom of the egg edges are now on top. press down with fork to continue to cook the inside and cook until desired. put on plate serve with salsa and enjoy the deliciousness of steak and eggs

    total calories: 400, fat:10.8, protein: 65, carbs:9
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  13. #43
    Cuts like an emo kid AtleastItried's Avatar
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    Love this thread. Subbed for laters!
    Try not. Do or do not. There is no try.

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    In.

    I guess I'll add to this. If you don't mind asparagus and Garlic.

    Asparagus w/Mushrooms, Garlic and Chicken
    15 min recipe
    2 tbsp olive oil
    2 cloves of garlic
    1/2 cup asparagus
    1 oz of chicken(cut into 1 inch cubes)
    1/2 a cup of mushrooms


    Chop the ends of the asparagus off. Boil them for 5-7 minutes. Not too long or else they'll be mushy.
    Chop 1 clove of garlic into a pan. Add one tbsp of olive oil, and mushrooms.
    Bring pan to medium heat. Cook until mushrooms are finished.
    In another pan add chicken, one clove of garlic, 1 tbsp of olive oil
    Cook chicken until it is done.
    Combine mushrooms, asparagus, and chicken into one pan.
    Sprinkle some herb seasoning if you'd like. Maybe some Mrs. Dash.

    This recipe is very lenient. You can decide to not boil the asparagus, in order to keep all the vitamins, and instead just cook it with the mushrooms/chicken.
    The amount of garlic is up to you.
    You can keep the chicken as a whole piece.
    If you don't like asparagus, you can substitute for broccoli, the options are endless.

    calories:227, carbs:11g, fats:10g (depending on amount of oil/type of oil)protein: 14g
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  15. #45
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    Originally Posted by wlknier View Post
    Fajitas
    yummmmmmmmmmmm
    SQUAT! Because somewhere out there... a girl is warming up with your max.
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  16. #46
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    Thumbs up

    for those of you that dont have time to cook, try this.

    Cottage Cheese & Salsa:

    1-2 cups (depending on hunger level) of Cottage cheese (1-2% is my favorite) + a few tbsp of your favorite salsa (spicier the better for me)
    Just mix both together in a bowl (I have graduated to simply a coffee cup)

    It takes a minute to make and very cheap. I find myself eating it for lunch almost everyday at work (although most people think it sounds horrible) It is actually delicious!

    my boss has actually started eating it everyday and he is down 15 lbs just by substituting it for lunch

    Sometimes I add in diced chicken breast for a little extra protein, but it is great either way.

    1 cup with 2 tablespoons of salsa:
    Calories: 190
    Fat: 5g
    Carbs: 10g
    Protein: 28g

    Enjoy!
    Last edited by badfishin; 03-30-2010 at 09:13 AM.
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    Registered User PinkLilStar's Avatar
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    I have a tip for the Shirataki noodles...

    After rinsing like CRAZY, lay out some paper towels (or many) and pat them as dry as you can get them. It helps the texture out quite a bit and they don't seem as slimy when you eat them. They're also great in soup, if you're into that kind of thing. Otherwise I usually just melt a wedge of Laughing Cow cheese on it (they have 35 calories in the light variety - Garlic Herb is pretty tasty) and a splash of milk.
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  18. #48
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    I'm gonna start combining these into a printable recipe book & post it. +reps to everyone whose posted something so far.

    P.S. I really cant wait to start cooking tonight lol
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    Chili

    Ingredients
    1lb of Ground Turkey
    1 Green Bell Pepper
    1 Red Bell Pepper
    3 Fresh Jalapenos
    1 Can of Red Beans
    1 Can of black eyed peas (or any other bean of your choice)
    1 Whole Onion
    1 Can of Sliced Tomatoes
    1 Small can of Tomato Paste

    Prep
    Dice bell peppers, jalapenos, onion.

    Cook
    Cook ground turkey in large pot (no need to strain). After turkey is cooked enough mix in everything else. Bring to a boil then reduce heat to a simmer and cover. It will look thick but the water in the veggies should smooth it out, if not add a bit of water. Add a pinch of salt and pepper for flavor. Also if you like spicy food like me now is a good time to add cayenne pepper. Stir occasionally for 45 mins veggies should be done.

    This held me over for dinner, lunch, snack, and dinner the next night.
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  20. #50
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    kinda like a chinese food stir-fry

    4-8 oz chicken breast diced
    85g broccoli
    asparagus or whole green beans
    sliced peppers

    put all in good sized cooking pan with about 1 inch of water
    cook on medium high heat

    while stiring, season with garlic salt and cajun seasoning

    when chicken looks about done, drain water and place in bowl of choice
    sprinkle some pepper and more garlic salt/cajun to taste

    then add 1-2tbsp soy sauce

    quick, easy, tasty, filling
    enjoy.
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    Baked Chicken Breast Stuffed with Spinach and Cottage Cheese.



    6 servings

    Ingredients:

    6 Chicken Breasts (large)

    For Stuffing:

    A big bunch of spinach

    Cottage Cheese

    1 Egg

    1 Clove Garlic chopped

    Black Pepper

    Salt

    Olive Oil

    Balsamic Vinegar

    Coating:

    Italian Dressing

    A1 steak sauce

    Dijonnaise Mustard

    Cider Vinegar

    2 Tbsp each

    Method:

    Take breast and lay a piece of cling wrap or plastic over. Use a meat mallet or a rolling pin to flatten it. Try to get an even thickness.

    Sauté spinach in olive oil, garlic, salt, black pepper and balsamic vinegar. It will cook down to very little. Let it cool.

    Transfer to a pan and add in cottage cheese and egg and mix it well.

    Take about 3 Tbsp of the mixture and put it on the flattened meat.

    Roll the meat up and secure top and sides with toothpicks (soak them in water before hand)

    Coat baking tray with Spray on Olive oil. If you don’t have this any oil will do. Just spread a good amount around.

    Transfer chicken to coated tray.

    Mix coating ingredients and spread over chicken.

    Pop in the pre heated oven for 20 mins on 200 degrees Celsius.

    Post Notes:

    I made my recipe as healthy as possible. You can substitute the cottage cheese for feta or shredded parmesan to make it tastier.

    If you have time marinade the chicken to give it more flavoring. Marinade with olive oil , garlic and anything acidic (lemon juice/cider vinegar/yoghurt). Oil gives it moisture and the acidic bit tenderizes it. Marinade AFTER flattening.
    "Rise and rise again until lambs become lions."

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  22. #52
    Registered User mattkilla420's Avatar
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    Originally Posted by nareshisking View Post
    [img]http://nareshontrack.files.wordpress.com/2009/08/3826725640_a28c459167_b.jpg?w=460&h=306[img]
    damn dude this **** right here, this **** right here sounds amazing. i will try it this week.
    Last edited by Emma-Leigh; 04-06-2010 at 01:03 AM.
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  23. #53
    Plan: Lean>Swole>Ripped Iron Chicano's Avatar
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    Where can I find those noodles? Looked today but couldn't find them.
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  24. #54
    in haiti, cut is paused Insight's Avatar
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    Originally Posted by PinkLilStar View Post
    I have a tip for the Shirataki noodles...

    After rinsing like CRAZY, lay out some paper towels (or many) and pat them as dry as you can get them. It helps the texture out quite a bit and they don't seem as slimy when you eat them. They're also great in soup, if you're into that kind of thing. Otherwise I usually just melt a wedge of Laughing Cow cheese on it (they have 35 calories in the light variety - Garlic Herb is pretty tasty) and a splash of milk.
    I gotta get myself some of these. They sound delicious.

    Originally Posted by mattkilla420 View Post
    damn dude this **** right here, this **** right here sounds amazing. i will try it this week.
    Any idea how many cals are in those?

    Originally Posted by Iron Chicano View Post
    Where can I find those noodles? Looked today but couldn't find them.
    I think Whole Foods has them...
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  25. #55
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    Fuuuu. Not one of those close by. Guess I won't have those for now. I restocked some supplies today and got some of the recommended products. The Mrs. Dash is awesome.
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  26. #56
    Registered User Beacher's Avatar
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    Originally Posted by badfishin View Post
    for those of you that dont have time to cook, try this.

    Cottage Cheese & Salsa:

    1-2 cups (depending on hunger level) of Cottage cheese (1-2% is my favorite) + a few tbsp of your favorite salsa (spicier the better for me)
    Just mix both together in a bowl (I have graduated to simply a coffee cup)

    It takes a minute to make and very cheap. I find myself eating it for lunch almost everyday at work (although most people think it sounds horrible) It is actually delicious!

    my boss has actually started eating it everyday and he is down 15 lbs just by substituting it for lunch

    Sometimes I add in diced chicken breast for a little extra protein, but it is great either way.

    1 cup with 2 tablespoons of salsa:
    Calories: 190
    Fat: 5g
    Carbs: 10g
    Protein: 28g

    Enjoy!

    I never liked cottage cheese (trying it twice on it's own), I decided I'd try this, now I'm having it for a 2nd day in a row, I love it, thanks!
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  27. #57
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    Shirataki Noodles Review

    Forgive that I've posted this in 3 threads so far, but you guys most of all would benefit from it

    I went to whole foods and picked up two bags of these (it was like $5 for 2 bags). I got the "tofu kind," which are mixed with tofu as well. So they do have some cals from the tofu (40 cals for the whole bag, still very low).

    I figured they'd go well in chicken soup. Something like ramen, but with these noodles instead. So I figured I'd use a packet of ramen, threw out the noodles, and used just the packet of flavoring instead.

    This is exactly what I bought:



    Then I drained and rised them. Since you guys said they can be "slimy" I loaded them up in a sieve and rinsed under the faucet at full blast for a long time. Here's basically what I did:



    I then boiled 2 cups of water as if I was gonna make ramen, and then instead of throwing in the ramen noodles, I threw in the shirataki noodles instead. I also decided to throw in 3 egg whites as well to make Egg White Drop Shirataki Noodle Chicken Soup. Here's the end result:



    The only problem: I didn't realize that these noodles weren't going to absorb water like the regular ramen noodles, so I ended up with too much water and "diluted soup." I sprinkled in some powdered chicken bouillon and that fixed that.

    This entire meal basically ended up having about 100 cals in it (40 cals from the noodles, ~50 from the egg whites, ~10 from the chicken boullion). It had 14g protein, 9g carbs (5 "net" carbs because 4 of them are fiber) and 1g of fat. If I had ditched the egg whites and used regular shirataki noodles instead of the tofu kind, it would have had like 10 cals overall.

    THE END RESULT:

    I'm at 1300 cals for the day and now I'm stuffed. The noodles were a bit "firmer" than regular noodles (maybe "chewy" is the word) but for the most part they tasted like regular noodles. I really actually liked the chewiness for this particular dish. I dunno if it would work so well to make italian pasta or something but it worked epically here.

    It basically tasted like I was actually eating ramen. The noodles were not "slimy" at all.

    I'm actually having to force myself to get down enough protein and will probably finish today at a 1000 cal deficit - 500 less than my usual target - without feeling hungry at all.

    Mind=blown.

    So, in short, these were an epic success. Try them in soup. If you don't want the sodium from the ramen packet or prefer to eat more organic or natural or "healthy" you can make your own chicken soup base, but this works well as a proof of concept.
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  28. #58
    Registered User Beacher's Avatar
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    Originally Posted by Insight View Post
    Forgive that I've posted this in 3 threads so far, but you guys most of all would benefit from it

    I went to whole foods and picked up two bags of these (it was like $5 for 2 bags). I got the "tofu kind," which are mixed with tofu as well. So they do have some cals from the tofu (40 cals for the whole bag, still very low).

    I figured they'd go well in chicken soup. Something like ramen, but with these noodles instead. So I figured I'd use a packet of ramen, threw out the noodles, and used just the packet of flavoring instead.

    This is exactly what I bought:



    Then I drained and rised them. Since you guys said they can be "slimy" I loaded them up in a sieve and rinsed under the faucet at full blast for a long time. Here's basically what I did:



    I then boiled 2 cups of water as if I was gonna make ramen, and then instead of throwing in the ramen noodles, I threw in the shirataki noodles instead. I also decided to throw in 3 egg whites as well to make Egg White Drop Shirataki Noodle Chicken Soup. Here's the end result:



    The only problem: I didn't realize that these noodles weren't going to absorb water like the regular ramen noodles, so I ended up with too much water and "diluted soup." I sprinkled in some powdered chicken bouillon and that fixed that.

    This entire meal basically ended up having about 100 cals in it (40 cals from the noodles, ~50 from the egg whites, ~10 from the chicken boullion). It had 14g protein, 9g carbs (5 "net" carbs because 4 of them are fiber) and 1g of fat. If I had ditched the egg whites and used regular shirataki noodles instead of the tofu kind, it would have had like 10 cals overall.

    THE END RESULT:

    I'm at 1300 cals for the day and now I'm stuffed. The noodles were a bit "firmer" than regular noodles (maybe "chewy" is the word) but for the most part they tasted like regular noodles. I really actually liked the chewiness for this particular dish. I dunno if it would work so well to make italian pasta or something but it worked epically here.

    It basically tasted like I was actually eating ramen. The noodles were not "slimy" at all.

    I'm actually having to force myself to get down enough protein and will probably finish today at a 1000 cal deficit - 500 less than my usual target - without feeling hungry at all.

    Mind=blown.

    So, in short, these were an epic success. Try them in soup. If you don't want the sodium from the ramen packet or prefer to eat more organic or natural or "healthy" you can make your own chicken soup base, but this works well as a proof of concept.
    I keep reading about these noodles, after reading your post, I think I'll buy some tonight. Thanks!
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  29. #59
    Registered User scotties123's Avatar
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    I thought the soy in tofu is bad to have too much of when working out? Doesn't it cancel out the effects of testosterone?
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  30. #60
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    Originally Posted by scotties123 View Post
    I thought the soy in tofu is bad to have too much of when working out? Doesn't it cancel out the effects of testosterone?
    no.
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