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03-10-2020, 11:02 AM #5311
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03-13-2020, 12:10 AM #5312
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05-25-2020, 07:14 PM #5313
Hubby made the steak and idk what the recipe is
Zucchini boats
2 medium zucchini’s
1 veggie soup mix
2/3 cup of cheese
1 oz of bread crumbs
Italian seasoning
2 small orange peppers
3 egg whites
1/4 cup diced onions
1/4 cup shiitake diced
Preheat the oven to 400
Get a pan out and sliced the zucchini In half horizontally then core the zucchini
Lightly spray with pam and dust the zucchini shells with Italian seasoning
Pop in the oven till the edges turn golden brown
In a bowl mix everything together, besides half the bread crumbs to go on top, add a little salt and pepper. The. Take the zucchini out and stuff it and cover with foil for 15 minutes, then dust with the rest of the bread crumbs and bake for 5ish mins uncovered
Severing is 4 a little parm on top is good too
* Calories 125.7
* Total Fat 2.6 g
* Saturated Fat 1.4 g
* Polyunsaturated Fat 0.3 g
* Monounsaturated Fat 0.7 g
* Cholesterol 6.0 mg
* Sodium 345.0 mg
* Potassium 496.7 mg
* Total Carbohydrate 14.4 g
* Dietary Fiber 3.3 g
* Sugars 5.1 g
* Protein 12.1 g
* Vitamin A 69.0 %
* Vitamin B-12 2.4 %
* Vitamin B-6 11.6 %
* Vitamin C 107.3 %
* Vitamin D 0.8 %
* Vitamin E 2.1 %
* Calcium 15.5 %
* Copper 9.6 %
* Folate 11.5 %
* Iron 6.5 %
* Magnesium 11.3 %
* Manganese 19.4 %
* Niacin 7.1 %
* Pantothenic Acid 3.7 %
* Phosphorus 22.2 %
* Riboflavin 10.7 %
* Selenium 9.6 %
* Thiamin 10.7 %
* Zinc 6.4 %SuperHercules crew
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06-05-2020, 02:15 AM #5314
I have 2 recipes to share. One is pasta and second one is my damn favourite date shake.
Pasta one is a simple chicken and pasta one with some spice, ginger and garlic paste. However, I am going to shake recipe.
You need some almonds, date, sugar, milk and almonds. You can also fruit of your choice. Blend it well. Your yummy and nutritious shake is ready.
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06-10-2020, 01:55 PM #5315
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06-13-2020, 01:51 PM #5316
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06-14-2020, 10:40 PM #5317
This I just discovered for the family with my insta pot pressure cooker I made it up it takes 90 mins to cook and 3 to prepare
Pack of fresh Chicken thighs bone and skin 3ish lbs
2 cans of mixed chili beans
1 bottle of family’s fav bbq sauce
1 lb or more angel hair pasta
Soy sauce to taste
Take the thighs skin down and line the bottom of the pot
Drain the beans a little not all the way and pour in
Pour in 16oz of bbq sauce or more
Close and cook for 1 hour and 30 minutes
At ten mins left make the pasta
Serve over pasta with soy sauce to taste in a bowl with all the juices there will be lots
Everyone loved it I did some steamed broccoli on the side, don’t add the soy sauce to the pot when cooking it will get to salty and everyone liked a different amount
Cilantro would be a good add on too, or with rice or corn bread, the youngest crumbled ritz in it with pastaLast edited by snailsrus; 06-14-2020 at 10:49 PM.
SuperHercules crew
cancer survivor crew
Dyslexic crew
Friend of Mr.Wilson crew
Ugly and old cell crew
Cat crew
Insomniac crew
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07-04-2020, 08:05 AM #5318
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08-06-2020, 06:42 PM #5319
Not for everyone, I know. But if it meets your needs and requirements...
Spaghetti aglio e olio.
Fry (gently) some minced or chopped garlic in olive oil - don't do it crispy so it browns and offers an almost bitter taste.
Cook some spaghetti - currently I'm using 'La Molisana' - and when it's ready add to the olive oil and garlic pan. Want to emulsify? - add a tablespoon or so of the pasta cooking water as required. Then stick in some flat leaf/parsley and let it wilt. Serve and be carb fuelled to the nth degree.
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09-17-2020, 09:49 AM #5320
- Join Date: Jan 2008
- Location: Connecticut, United States
- Age: 43
- Posts: 5,837
- Rep Power: 21208
any good beef stew or chicken curry recipes? looking for healthy choices with high protein and decent cals? i found this for yellow curry chicken in a crockpot:
-Lite coconut milk: to create a creamy, flavorful curry sauce.
-Chicken broth (or you can use water)
-Natural creamy peanut butter: it brings this dish an incredible flavor – don’t skip it, but feel free to use cashew butter if you’d like. I love this brand of peanut butter
that’s just peanuts + salt.
-Gluten free soy sauce
-Fresh garlic & ginger (so nourishing!)
-The delicious spice combo: yellow curry powder, turmeric & cayenne pepper
-Boneless skinless chicken breast
-All of the gorgeous, nourishing veggies: carrots, onion, red bell pepper, sweet potatoes & peas
1) First, add your “sauce” ingredients to the slow cooker: coconut milk, broth, peanut butter, soy sauce, garlic and ginger. Whisk these together before adding your curry powder, turmeric, cayenne pepper, salt & pepper.
2) You’ll then add your chicken breast directly to the slow cooker along with your sweet potato, carrots and onion. Stir and make sure these are all covered by the sauce.
3) Cook this on high for 3-4 hours or on low for 6-7 hours. Once it’s done, remove the chicken with a slotted spoon, shred with two forks and return to the slow cooker.
4) Lastly, stir in the red bell pepper and peas, and cook this on high for another 10-20 minutes until the bell pepper is tender. Garnish with cilantro, serve with rice or naan and enjoy!PS4
New England Patriots
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10-04-2020, 06:55 AM #5321
One of my favourite cut meals is:
Lean Beef so something like rump, fillet or trimmed sirloin with Lemon and Chilli
Brown rice or Quinoa and peas cooked in low sodium vegetable or chicken stock, touch of salt and pepper
Brocolli, Peppers, Celery and Shallots cooked off with the stock juices, fresh ginger, fresh chilli, garlic and a bit of apple cider vinegar to act as a sauce almost
Chilli flakes and Hot Sauce
It is not half as spicy as it sounds because the acids and rich stock and beef cut through it and it comes together to make something really rather lovely.
Correct portioning you can get 2 meals out of this of 1 huge meal after a very heavy day and it fills you like you wouldnt believe and the chilli is a top notch metabolizer and although I do not work out half as much as I should, I have cooked for people in my area who definetly work out and theyve rated this meal.Last edited by Sean9090; 10-04-2020 at 07:01 AM.
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10-04-2020, 05:47 PM #5322
Blueberry French Toast Casserole
4 slices of bread diced and placed in small oven-friendly dish.
Whisk 3 large eggs, 1/4 cup milk, cinnamon and artificial sweetener in a dish.
Add 100g of blueberries to the dish. Pour in the mixture above and mix well to ensure all the bread is soaked.
Bake on 350 for 30-45 mins.
Profit! ~600 calories, 33g protein
I also add about 3 tablespoons of maple syrup, low calorie.
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01-19-2021, 05:37 PM #5323
Tacos!!
I made a new recipe tonight. It makes 8 tacos. Each taco is only:
141 calories
19.7g protein
7.7g carbs
3.1g fat
352mg sodium
12g fiber
I could only eat 3 of these before I was done and dinner is usually 600-800 calories for me. Great cutting meal.
I’m going to add full nutrition facts as an attachment.
Just brown your turkey, add in the spices with 1/8-1/4 cup of water and let it simmer for a few to reduce. Slice tomatoes and chop lettuce while that’s happening. After that throw your meat on a tortilla. Then dress it up. Use the Greek yogurt in place of sour cream. You can add salt if you want it. I keep sodium low for hypertension, which is why I ditched it.
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01-20-2021, 01:51 AM #5324
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01-30-2021, 10:15 AM #5325
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02-02-2021, 09:36 PM #5326
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02-02-2021, 09:44 PM #5327
Egg noodles with Sichuan pepper chicken and cucumber
METHOD
1.For the green chilli oil, combine all the ingredients except peanut oil in a food processor with 1/2 tsp salt and whiz to a rough paste. Add peanut oil and whiz until smooth. Set aside for 20 minutes to infuse. Strain through a muslin-lined sieve.
2.Place chicken, 1/2 cup (125ml) soy sauce, ginger, 1 tsp Sichuan peppercorns, star anise and chopped spring onions in a pan. Add enough water to just cover, then bring to a simmer over medium-high heat and cook for 5 minutes. Remove from heat and set aside for 20 minutes to cook through. Remove chicken, reserving 2 tbs poaching liquid, and slice. Set aside.
3.Meanwhile, cook noodles according to packet instructions, then drain and refresh in iced water. Combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes to remove excess water. Drain, then combine with rice vinegar.
4.Combine with the sesame paste, black vinegar, sugar, reserved poaching liquid and remaining 2 tbs soy sauce. Toss the sauce with the noodles.
5.Divide noodles, chicken and cucumber among bowls. Drizzle over chilli oil and top with coriander and sesame seeds. Serve with pickled chillies on the side.
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02-02-2021, 09:47 PM #5328
Quick chicken roast
METHOD
1.Preheat the oven to 200C.
2.Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
3.Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.
4.Squeeze over roasted lemon juice to serve.
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02-02-2021, 09:49 PM #5329
Eggplant kasundi warm rice salad
METHOD
1.Heat oil in a saucepan over medium heat. Add seeds and curry leaves. Cook for 2 minutes or until mustard seeds start to pop. Add the onion, ginger and two-thirds garlic. Cook 3-4 minutes until onion has softened. Add eggplant, curry powder and sugar. Cook 8-10 minutes until eggplant has softened slightly.
2.Stir in vinegar, half the tomatoes and 1 cup (250ml) water. Bring to the boil. Reduce heat to mediumlow and simmer, loosely covered, for 25 minutes or until eggplant is very tender. Stir in chickpeas and remaining tomatoes.
3.For the rice, combine all ingredients with 2 cups (500ml) cold water and 1 tsp salt flakes in a pan over high heat. Bring to the boil. Reduce heat to low, cover and cook, without stirring, for 12 minutes or until water has been absorbed and rice is tender. Uncover and stir with a fork.
4.For dressing, combine yoghurt, lemon juice and remaining garlic in a small bowl.
5.Place rice in a bowl. Top with eggplant and cucumber. Drizzle over dressing and scatter with mint. Toss to serve.
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02-02-2021, 09:51 PM #5330
Orecchiette with hot-smoked salmon, peas and beurre blanc sauce
METHOD
1.Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving 1/4 cup (60ml) cooking liquid.
2.Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat and cover to keep
warm. Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.
3.Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.
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02-02-2021, 09:54 PM #5331
Minty lamb with beetroot and charred broccoli
METHOD
1.Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.
2.Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.
3.Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
4.Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
5.Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.
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02-02-2021, 09:58 PM #5332
Raw pad Thai
METHOD
1.For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.
2.Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.
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02-02-2021, 09:59 PM #5333
Char siu beef with broccolini
METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden
spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.
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02-02-2021, 10:00 PM #5334
Char siu beef with broccolini
METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.
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02-03-2021, 03:41 PM #5335
Quick and easy chicken cacciatore
METHOD
1.Heat oil in a large, deep frypan over medium heat. Pat the chicken dry with paper towel, then season and place, skin-side down, in the pan. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.
2.Return the pan to medium heat with the onion and cook, stirring, for 2 minutes or until softened. Add the garlic and rosemary, then cook for a further 1 minute or until fragrant. Add the capsicum, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half. Add tomato, then return the chicken, skin-side up, to the pan. Bring to a simmer and cook for 12 minutes or until chicken is cooked through.
3.Garnish with parsley and serve with polenta, if desired.
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02-03-2021, 03:56 PM #5336
Mixed mushroom noodles with tea-marbled eggs
METHOD
1.Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
2.Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
3.Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
4.For the dressing, combine all the ingredients in a bowl and set aside.
5.Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
6.Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.
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02-03-2021, 04:29 PM #5337
Thai red fish curry with noodles
METHOD
1.Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2.Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3.Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4.Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.
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02-10-2021, 05:39 AM #5338
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02-24-2021, 03:33 AM #5339
Breakfast Smoothie
45g Fibreful Oatbran Porridge by Mornflake.
25g PHD Diet Whey Protein Powder, Chocolate Flavor.
1/2 cup of frozen raspberries.
1 cup of spinach.
1Tbsp Chia Seeds
1Tbsp Smooth almond butter by Whole Earth.
Total Calories: 455
Macros based on my personal 2000 Calorie diet:
33% Carbs
33% Protein
34% Fat
Nutrients:
40g Protein
40g Carbohydrates
23g Fibre
5g Sugars
18g Fat
2g Saturated Fat
142% Vitamin A intake.
25% Vitamin C intake.
135% Calcium intake.
15% Iron intake.
Full of healthy polyunsaturated and omega fats.
**Warning**
If your fibre intake is usually pretty low, expect increased flatulence due to the heavy fibre dosage until your body adapts.
Usually fills me up for about 4 hours before I need a snack or my lunch.
What does it taste like?
100% Raspberries, but I recommend buying ground chia seeds (or grinding them down yourself) to avoid a bitty texture.
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03-26-2021, 12:35 PM #5340
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