(Part 2) Best cooking & baking grocery supplies according to redditors
We found 5,747 Reddit comments discussing the best cooking & baking grocery supplies. We ranked the 2,376 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
I worked at a theaterpub and got to work on developing the popcorn process for the theater. The best theater popcorn uses a coconut oil base as the popping fat. You want to use pure coconut oil or get a product like this or this. These products are primarily coconut oil with annatto for coloring, and they are solid at room temperature. They are better than regular oils or butter flavored liquid popping oil because the coconut oil tastes richer and more unctuous.
You also want to get Flavacol popcorn salt. This is a commercial product, and I've never seen it offered in retail, but you can get it from Amazon. Flavacol is a superfine powdered salt with butter flavoring and annatto. It's a finer grind than the popcorn salt sold in grocery stores. When you make popcorn, you add the coconut oil to the pot, heat it up, then add the popcorn and the Flavacol. It sticks to the kernels as they pop, and the popcorn doesn't need to be salted after popping.
Finally, the butter. You can't use just straight melted butter, because the water fraction of the butter will soak into the popcorn and make it soggy. You need to use clarified butter. Melt a pound or so of butter in a pot on the stove, and let it simmer for awhile. You want to let the water underneath the butterfat reduce and boil away, but you don't want to let all of it boil away or the butter will burn. You want to allow the milk sugar in the water to begin to caramelize. This will flavor the butterfat with a wonderful, nutty aroma. Once that happens, let the butter cool, then pour off the fat. Use this clarified butter to butter your popcorn. It won't make the kernels soggy. You can refrigerate any leftover butter tightly sealed for next time.
Once you have butter on the popcorn, you can add flavorings. But anything you use needs to be very finely pulverized. That's why Kraft-style powdered cheese is so popular. Even powdered parmesan cheese like you get in the green can is too coarse to really stick, but you can pulverize it finer in a food processor.
One of my favorite seasonings is bacon, cheese and chive. The bacon needs to be fried crisp and drained well, then frozen before processing. You can't get it quite as fine as parmesan before it balls up, but you can get it close enough. Then pulverize some good parmesan, Reggiano or Grana Padana. Mix together the bacon and parmesan with some Kraft-style powdered cheese, dehydrated chives, black pepper, cayenne and a hint of garlic powder to taste. You can add a little cornstarch to this mixture to keep it from clumping.
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If you like popcorn, you should try mushroom popcorn which pops up rounder. It's not my personal favorite, but it's used by lots of kettle corn companies, and the shape is distinctive.
Here's a good recipe for butter toffee popcorn. It's better than caramel corn, because butter, and the candy coating is more crispy. This recipe includes peanuts, so it's like Cracker Jack, only better. I've made this with alder smoked salt and toasted chopped almonds/pecans instead of peanuts, and it's a big hit. Sort of like smokehouse almonds with caramel corn.
TVP is a great meat substitute. Not WTF material in the slightest.
http://www.amazon.com/Bobs-Red-Mill-Textured-Vegetable/dp/B002YR97J2
Check out sodium citrate: https://www.amazon.com/dp/B00PKHAQDY/ref=cm_sw_r_cp_apa_KykczbCZG8B0E
This will prevent the cheese from separating.
Acutally, yes it is. You've probably seen it at the grocery store and didn't realize what it was.
I make all my own dressings, and they are so uniformly a billion times better than bottled. I have one hint that may or may not go over well, but if you want a nice stable dressing like how a lot of bottled dressings don't separate, the secret is xanthan gum. Get some on Amazon. A 16th of a teaspoon in the blender when you're mixing up your vinaigrette and it will stabilize for... ever.
You know they sell the mix to make them yourself now? The day I saw them at the grocery store was probably the best day of my life.
https://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG
Textured Vegetable Protein. It can be used in anything that you might put ground meat into, but it's way less expensive than meat, much healthier, and better for the environment.
You can buy unflavored gelatin.
Knox sells an unflavored gelatin that's available in many supermarkets in the United States.
Look into TVP - Texturized Vegetable Protein. It's pre-dried soy and available in the bulk sections of some health food stores. Bulks up very nice in water, cheap too. This is just one option, some will be unbranded.
It's generally pretty bland, so do try it out at home to learn how to season it. Works best in highly seasoned things like spaghetti sauce, chili, etc.
Powdered gelatin is what the name suggests 😅, the brand that i use is knox Knox Original Unflavored Gelatine Dessert Mix (32 Packets) https://www.amazon.com/dp/B007Y3HM5C/ref=cm_sw_r_cp_apa_i_8mgDDbXH73PA8
I really would suggest to use a frozen cake because the glaze is warm-ish when you pour it and if you use just a refrigerated cake there's a huge chance of it melting with the glaze. 😊
We add a malic+citric acid combo to the OJ at our bar to bring the pH around that of lime. It makes it a good cocktail ingredient. Having the malic balances the bitterness. I’m not sure of the science, we just blind tasted and everyone agreed. But I’m sure you could play with that. We get ours in powdered form from amazon. I think it’s like $20 for a years supply.
https://www.amazon.com/gp/aw/d/B00EYFKNL8/ref=mp_s_a_1_3_a_it?ie=UTF8&qid=1521568693&sr=8-3&keywords=citric+acid&dpPl=1&dpID=51j0q13qh1L&ref=plSrch
Hey, sorry guys. I posted this pretty late; in the midst of my food coma I fell asleep! Please enjoy the recipe.
For the seitan: I followed this recipe pretty much all the way. For convenience:
Ingredients list:
Instructions:
Note: This yields ~184 grams of protein. I quartered the loaf and served myself portions of 46g protein. Also, I have tried to make seitan in the past, maybe 4 times, by boiling it and then frying it. It would always turn out way too tough and I never enjoyed it. This recipe might seem like too much liquid at first, but it is the perfect amount for tender, juicy seitan. I will be using this one for a long time.
*Edited for clarity
Textured Vegetable Protein, great for vegans and vegetarians and even if you're not it's a super cheap meat substitute that's great for chili and sloppy joes. One case lasts SO LONG.
Now they sell it in stores (and online). I've got a small box in the cabinet that I've yet to use... I'm sorta scared, I know my wife and I don't need to eat 10 of those in one sitting. (Or even over the course of a couple of days...) I'll probably make em and freeze half for next time!
Not sure if you guys have Amazon there, but you can also search for 'wheat gluten'. That's the powder form of seitan (pre-seitan if you will). It's much cheaper but you have to use it to make the seitan yourself.
Here is some cheap wheat gluten and here is a good recipe for making seitan.
Absolutely. DIY CO2 is ridiculously easy. I’m not that technically inclined so if I can do it anyone can. This may seem like a lot but it’s not as bad as it looks. I used to use the Fluval 88g CO2 system but it was ludicrously expensive to but the proprietary refill canisters. This setup is soooo cheap and completely reliable and produces ample CO2. I’m happy to tell you some pitfalls once you get it set up because it would be hard for you to follow me without having it in front of you.
DIY CO2 Aquarium Plant System https://www.amazon.com/dp/B008CUZJF6/ref=cm_sw_r_cp_api_i_o0JPDbTTNQCT0
Fluval 88g-CO2 Bubble Counter - 3.1 Ounces https://www.amazon.com/dp/B004GCPM6K/ref=cm_sw_r_cp_api_i_40JPDb482G6RQ
Fluval Ceramic 88g-CO2 Diffuser - 3.1 Ounces https://www.amazon.com/dp/B004GCO35G/ref=cm_sw_r_cp_api_i_-3JPDbJ43F4ZG
Milliard Citric Acid 5 Pound - 100% Pure Food Grade NON-GMO Project VERIFIED (5 Pound) https://www.amazon.com/dp/B00EYFKNL8/ref=cm_sw_r_cp_api_i_34JPDb122FQKM
ARM & HAMMER Pure Baking Soda 8 oz (Pack of 6) https://www.amazon.com/dp/B00860VYYC/ref=cm_sw_r_cp_api_i_A5JPDb8FKP7NN
2 x normal 2 liter soda bottles
That's flavored gelatin that you prepare by adding water and chilling and eat as a dessert (sometimes it's used in a recipe, but its main purpose isn't for use in a recipe). Modern Jello and similar brands still come in a 3-ounce box.
Unless the OP's recipe is something that one would expect might contain flavored gelatin, I think they're more likely to be looking for unflavored granulated gelatin meant to be used in recipes. In my experience, this form of gelatin comes packaged like this and comes in 0.25-ounce packets, and you would typically only use one or two packets in a recipe. So, I think they're asking if this kind of gelatin used to come in some form of box.
I have seen recipes for things like poke cakes that call for flavored gelatin, though (you bake a cake, make holes in it with a skewer, mix Jello powder with water, pour over cake, chill, and you have Jello-impregnated cake, which apparently some people enjoy).
OP, what sort of recipe is it?
Sauces, does salsa count?
Two months ago I stumbled into /r/SalsaSnobs and it was so fun and tasty that I've made it a weekly cooking adventure! Tonight I finished off an entire mason jar of homemade pineapple pear salsa, no salt no sugar just veggies and fruit and deliciousness! I've done different varieties, mango habanero is probably the best overall and most popular with the people I've shared with, but peach pear was pretty fucking great as well!
In my experimenting I also started taking unsalted roasted peanuts and cooking with garlic and chili de arbol, then blending up with white vinegar to make a thick pouring, idek, mole? Something. It's got fucking bite!
I also make guacamole at least once a week or so, just pico from tomatoes onions and jalapenos chopped up, avocado blended smooth with the juice from one lime and cumin garlic powder and paprika, then the pico folded into the blended avocado.
Hummus is great and filling as all fuck, but I try not to make it too often - less than once a month, it's a special treat. I use tahini made from just straight sesame seeds and canned chickpeas, with cumin and garlic and lemon juice, but it's so full of (healthy) fats and I'll end up eating everything I make, so have to limit myself!
Accent is probably the most widely available common brand in the US, maybe the world but not counting Asian countries.
https://www.amazon.com/Accent-Flavor-Enhancer-lb-canister/dp/B0017TN3UC
LemiShine is just very expensive food grade citric acid, which is much cheaper to buy on it's own: https://www.amazon.com/dp/B00EYFKNL8/
Recipe- vital wheat gluten, flour, water.
https://www.connoisseurusveg.com/how-to-make-seitan/
I get this one wheat gluten amazon:
Vital Wheat Gluten by Anthony's (4 Pounds), High in Protein (4lb) https://www.amazon.com/dp/B00PB8U7Y0/ref=cm_sw_r_cp_apa_i_r4oiDbH8YJS7C
Weezie speaks the truth. Buy This
It is a replacement for confectioner sugar. I found a bag at my local health food store. I used the one made by Swerve! Here's a link!
Swerve Sweetener, Confectioners, 16 Ounce
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_other_awd_ufFDwb43C6HVQ
>classic hummus
I've been making my own Hummus for about a year and a half now, and I've been pretty pleased with it, it has far less oil too. I buy the ingredients online, I could get canned chickpeas locally, but couldn't get Tahini. Canned chickpeas are about 99c a can in most grocery stores if you go that route.
5lb of Organic Chickpeas $14.95 - - a whole hell of a lot of chickpeas. It lasts me ~2 months making a batch a week.
2 16 OZ jars of Tahini $10.49 which is enough for 5-6 batches of Hummus.
I cook 2 cups dry chickpeas, which will fill up a 5 cup food storage container no problem, which is a LOT of hummus.
Chickpeas are beans, so they need to soak. Soak them in water overnight, then drain, put in a pot of fresh water, add a tsp of baking soda and simmer for ~2 hours. You want to cook them until the skins are dissolved and they're really soft, which is the key to smooth hummus. Once they're done, drain them.
Mix about 1/2 cup Tahini with 1/2 cup lemon juice (2 lemons give or take if you use fresh) and 2 cloves garlic (or about a tablespooon of chopped garlic) and put in a blender or food processor and blend for a bit. Add salt and pepper, and optionally you can add parsley and cumin and/or greek seasoning. Add the cooked and drained chickpeas and blend until smooth. Add a bit more lemon juice or water if it's too thick for you.
More Tahini will give the hummus a deeper and richer flavor, but nutritionally Tahini is a bit like peanut butter, so the more Tahini the more calories/fat it's going to have. It's still reasonably healthy, just higher in calorie.
Tastier than store bought Hummus and generally healthier because most store bought hummus uses some form of vegetable oil and sesame flavoring rather than actual tahini, so it has more fat in it.
To anyone looking to up their skincare, I highly suggest the line from Baxter of California. Been using the face wash, toner, moisturizer, night cream AHA, and facial scrub for a few weeks now and it's great.
Also, I recommend doing a weekly clay mask. Get some calcium bentonite clay and mix with equal parts raw apple cider vinegar and let dry for 15-20 min. Wash off. Have glorious skin.
And in regards to cologne: Tom Ford Private Blend. You won't regret it.
Created by a Nanaimo bar loving Canadian, who has scoured cities far and wide for the best of the best, and bullied grandmas nationally for their sacred recipes.
103 Cal per bomb (makes 18)
Ingredients
Kitchen Stuff
Instructions
1. Chocolate Top
2. Custard Middle
3. Coconut Bottom
I guess the brand Jello doesn't make an unflavored version, but Knox does.
I'm saying there isn't any difference between unflavored gelatin dessert and any supplement made from hydrolyzed collagen or the like. Except that jello is sold as a food product and more strictly regulated and cheaper.
Gelatin a good source of protein. Well tolerated and bioavailable. It is particularly high in glycine and proline, but lacks tryptophan and is low in isoleucine, threonine, and methionine.
You can actually order Red Lobster Cheddar Bay Biscuit mix from Amazon. I'm assuming that it won't be near as warm and soft and flaky as the real thing, but it might be the closest you'll get.
Poor undergrad student here. To be kind to my wallet I buy a lot of beans rice and potatoes. Black beans are really good for protein. If I need extra protein I take vital wheat gluten and make seitan. There are tons of different ways to prepare this for different tastes and textures (one of my favorite recipes) and It will last a long time for what you spend on it. Also some nutritional yeast will get you that B12 without having to take any supplements as well as give you a ton of other vitamins and nutrients and it too will last a long time for what you are spending. Other than that try to buy fruits and veggies without breaking your budget and try to keep it varied. Good luck!
Try Amazon?
See if you can order this from amazon, it’s the one I get and make some great Seitan with it.
Vital wheat gluten
Quickest cheese sauce I've made (like sub 30 minutes, closer to 15 and less if you can heat your liquids in a kettle) requires sodium citrate and while not super common, buy it once and it lasts over many dishes. I have read that you can pick this up in the kosher section of your grocery store, so maybe it'll be local.
This has become my husband's favorite Mac and cheese recipe because there's no watering down the cheese flavor with a roux, and also because it's super fast to make and like almost no effort. Basically three ingredients and you're good to go, plus pasta to slather it on, or chips for dipping. Also useful if you or someone else needs to be eating gluten free and can't do a flour-based roux.
The link above is for reference on the product. Everything else you can buy in a local grocery. Link below is for reference on a cheese sauce recipe.
The TL;DR of it is thus:
If it's still watery, add more cheese. If the cheese isn't breaking down the whole way, add more sodium citrate. It needs a liquid to get the whole thing going
You can replace the water for beer or chicken stock if you want some added flavor, and the cheese you pick definitely affects the final flavor. There's no subtle hint of cheddar; there's no roux to cover it, so it's like basically a liquid form of the cheese you had before hand, therefore if you use sharp cheddar it will still be as sharp in flavor when you're done. It's very scalable and effortlessly interchangable with any type of cheese you want to make into a sauce. The how and why of its ability to work is on the below link.
link for "recipe"
Edit: fixed some words and formatting.
Another vote for gelatin and subsequently collagen.
Great Lakes - Collagen/Gelatin here https://www.amazon.co.uk/Great-Lakes-Unflavored-Gelatin-Kosher/dp/B0008D6WBA/ref=pd_sim_0_2?_encoding=UTF8&psc=1&refRID=0WJG67HCHTYK5P44570E
Heat 300g of frozen raspberries in lemon juice. Blend/process with 7 tablespoons of the gelatin. It takes your body a good while to digest, I add seeds etc and it makes a great slow burning breakfast - it's pretty versatile.
You'll see a green tin floating around that amazon page too. That one is a little more expensive but it dissolves nicely in water; if you can't be bothered with cooking up batches of jelly.
I supplemented gelatin whilst recovering from a broken back and I attribute a sizeable amount of credit for my successful recovery to it. I continued with it after recovering from injury and it does wonders for my knees, post endurance cycling!
Does of course come in capsules - thought it'd be useful for you to know your options.
Empties:
Purchases
TL;DR: I'm sorry this is so long. I buy and try a lot of things.
I use Aztec Clay mixed with Apple Cider Vinegar! I'm guessing there was something added to the mask you used that was what broke you out. Clay masks shouldn’t normally cause break outs
Salmon Oil
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Pollock Oil
Recommended Brand: Grizzly Pollock Oil
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Extra Virgin Coconut Oil
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Raw Apple Cider Vinegar
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Pre/Pro-Biotic
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Multi-Vitamin
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Turmeric
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There are likely others/other suggestions for brands, but this is what I regularly supplement with. I know many PMR feeders will avoid plant based products, but I don't mind them so much for supplementation.
You can try this or this or this or this or this or this. Lots of options. This subreddit is also a great place to come for ideas.
Quite a few of the Bob's Red Mill products are cheaper on Amazon than in stores. I get the TVP a couple times a year.
I'm not a vegetarian or anything, as a working parent TVP makes dinner faster/easier! Add a little water and seasoning and you won't be able to tell it apart from ground hamburger. I can make spaghetti with "meat" sauce, chili, tacos, sloppy joes, or hamburger helper in 10 minutes. AMAZING, I love that stuff!
10 packs gelatin
2 cups pomegranate juice
Mix well to slushy texture in a flat baking dish type bowl
Add 2 cups boiling water and mix
Add 1 pack emergen-C and mix
Put in fridge 3-4 hrs, cut into 20 blocks.
Eat 1 block 0.5-1.0 hr before tendon-specific exercise
Yep, 3 net carbs per 1/4 cup. It's a pretty common item at health food stores. Mine sells it in the bulk section.
This was the first time I used it, but my girlfriend and I were both really happy with it.
MACROS PER COOKIE:
• 105 Calories
• 9g of Fat
• 4g of Protein
• 2g of Net Carbs
You can snag erythritol on Amazon. a 1lb bag is just under $10 which will last a LONG time.
https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS?th=1
A mildly interesting tip for you: next time you make a latte, put in a pinch of xanthan gum. The xanthan gum keeps the ingredients from separating into layers. Unless, that's what you're going for, which is also pretty cool.
Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer
Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat
Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum
Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown
Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.
>vegetarian (I could get 3x the protein for the same price through Quorn multibuys)
Oh, vegetarian food that’s rich in amino acids can be much cheaper than resorting to buying Quorn!
Buy dry pulses in bulk, they’re dirt cheap, very versatile, and they don’t spoil. Lentils, beans, peas, and chickpeas. Brown rice, wild rice, and whole wheat flour are also very cheap when bought in bulk.
They’re usually cheapest at Asian markets, but you can also get them at wholesalers (like US Foods, Sam’s Club, and Costco) or even online for delivery.
I would also recommend the following soy based products:
Nutrela soy chunks (the brand most people in India use) - 2.64 lb for $25. (That’s enough for 20 dinners) They’re soft, chewy, and juicy. You can use them in dishes that would usually call for chicken breast. Great in a curry, with sides of green peas and rice.
A recipe to get you started: http://www.bharatzkitchen.com/recipe/masala-nutri-soy-chunks-curry/
TVP (nutri keema) - 2.5 lb for $10. (again, that’s plenty for 20 dinners) Works great in any recipe that calls for minced beef, like chili, stews, and casseroles.
A recipe to get you started: https://hebbarskitchen.com/soya-keema-recipe-soybean-keema/
You can also just get popcorn oil, flavacol, and any popcorn kernels and it will taste great. You just need a popcorn machine or a whirlypop.
Going vegetarian can be an excellent choice, it considerably improves the sustainability of your lifestyle and doesn’t mean food can’t be delicious or cheap. Also, meat is often high in fat and salt content as well as being very calorie dense if you’re trying to cut back.
If you want to go the meat substitute route homemade seitan is inexpensive (wheat gluten is [~$15/4 pounds](Vital Wheat Gluten by Anthony's (4 Pounds), High in Protein (4lb) https://www.amazon.com/dp/B00PB8U7Y0/ref=cm_sw_r_cp_api_i_gDvdBbNC4M863), or ~$.50-$1 per serving) and has the nutrition profile of a workout supplement with the caveat of not being a complete amino acid source on it’s own. I like to follow this recipe which is easy to make and all the spices including nutritional yeast can be changed as pleased. I have a batch in the slow cooker right now made with onion and coriander seeds.
Other options are things like burrito bowls, they can be made using black beans and optionally seitan along with peppers, onions, corn and other veggies sautéed and seasoned with chipotle powder.
Lots of Asian inspired food can be made using tofu, 1 block of tofu is ~$1-1.30 and makes two heafty meals. It can be sautéed with veggies and stir fry sauce and served over brown rice or noodles.
Another option for cooking is frozen shelled edamame, I like to sautée it with frozen butternut squash, spinach, and a spoonful better than bullion vegetable stock and then mix it with noodles like farfalle. (Note this meal is on the cheap side but not so much the healthy side if you eat a lot of noodles like I do)
A great option for on-the-go or cold meals is homemade hummus this is another one where you can change it to your mood that day, with things like removing the garlic or adding roasted red pepper or kalametra olives. It can be eaten with chips or crackers, or I like to spread it on two pieces of whole wheat bread, make a sandwich with spinach in the middle and throw it on the panini press. (Note this meal is a little less cheap)
Beyond that there is many other choices, this week I’m making stuffed peppers (with seitan) and penne á la vodka, I’ve also been eating walnut, pecan spinach salad with dog and walnut balsamic dressing. If you’re interested in more I’m sure I could write out some of those recipes or provide other tips or suggestions.
As mentioned in another comment, partial vegetarian is often called flexetarian, but the less you eat a food the less you desire long-term it so don’t be afraid to jump in and try going all the way.
I get mine from Amazon. It's a super strong dairy emulsifier. Basically, it's what makes Velveeta melt so smoothly. You can turn pretty much any cheese into creamy nacho liquid with it. Or just a pinch in a traditional cheese sauce keeps it from splitting.
Consumed multiple scoops of blended cricket powder from thailand!, in my Protein shakes. It was almost tasteless but...not quite. 7g of protein, 50 cals per serving.
I sort of agree with you but how do you feel about insects, for example? If you found a few mosquitos or cockroaches in your bedroom, would you handle the situation the same way as if you found a squirrel instead? Or how about this: people need protein to live and many don't have easy access to cheap plant-based protein. If you were in need of dietary protein, would you feel equally bad eating cricket protein as you would a steak?
Any available cheese + sodium citrate.
Last year I moved from a vegan-friendly city to the sticks, so I've been experimenting with alternatives to vegan prepackaged protein. I've been playing around with lots of seitan recipes and ended up combining the best ingredients from several. A friend, who is a meat-and-potatoes kind of guy minus the potatoes, said it was "all right", which is huge. Also, the cost is less than half compared to frozen chicken.
If you're having problems finding vital wheat gluten, it can be found here on Amazon for really cheap:
https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1526228474&sr=1-4&keywords=vital+wheat+gluten&dpID=41mzSF8WRxL&preST=_SY300_QL70_&dpSrc=srch
Okay, so here is the recipe:
Preheat Oven to 400 F
In a large mixing bowl. (If you have a stand mixer with a dough attachment, use it, it'll save you lots of work!)
Ingredients
1 Cup Vital Wheat Gluten
2/3 Cup Vegan Veggie Broth (Better than Bouillon works great)
1/8 Cup Tahini
1/2 Tbsp Smoked Paprika
1 Tbsp Vegan Teriyaki Sauce (I used Wegman's brand)
1 Tbsp Vegan Kansis Style BBQ Sauce (Wegman's brand)
1/2 tsp Black Pepper
2 Cloves Pressed Garlic
Knead for three minutes, rest for 5, then knead for 10. Form into 1 inch thick logs, cover the logs in more BBQ Sauce. Wrap the logs tightly in aluminum foil. Place on a baking sheet into the heated oven for one hour. Flip logs occasionally to make a nice crispy crust.
https://www.amazon.com/gp/aw/d/B00CPZPYLS/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1484974670&sr=8-2&keywords=coconut+oil&dpPl=1&dpID=41EI8l0rSpL&ref=plSrch
I don't dig the artificial junk (no HFCS please!). You can make healthy jello with stevia, berries, and Great Lakes Unflavored Gelatin.
I also love to make cheesecake cupcakes! Heres the details:
Mix the cream cheese until it is soft. Then mix in the rest of the junk! You can pour this into cupcake or a cheesecake pan. Cook until a toothpick comes out clean.
I like to add lemon juice to the batter sometimes as well. I also blend a bunch of strawberries and blueberries with stevia and pour it on top of the cheesecake.
Also, make some fat bombs by blending coconut oil, coconut milk, stevia, and berries. Pour mixture into an ice cube tray and chill until it is set.
I'm glad I could help! That's a great little recipe you posted, I have never tried it with wheat flour, so I might have to give it a shot.
This is the stuff I usually use: Amazon Link
This is the stuff that is most common and at just about every walmartAmazon Link
Its getting to be summer, so one thing you can do is actually grill this stuff on aluminium foil. If you marinade it for a bit its just fantastic on burgers.
I use this for the buns by the way, and its awesome: http://www.food.com/recipe/carb-free-cloud-bread-411501
Are you aware you can cheaply manufacture lube? I was interested in experimenting with it (actually, it was kind of necessary when I got my fleshlight) and it's really easy to make. I think you can do it with cornstarch, however I used xanthan gum (edit: you can probably find it cheaper than that link, that's just the one I got, in fact, here it is for a lot cheaper). Here's one guide using corn starch. Here's a guide using xanthan gum. I found it was only necessary to use xanthan gum and the glycerin and GSE were unnecessary. The only downside to this is that it doesn't have quite the amazing shelf life of commercial lube. Also, make sure that if you're storing it, it is in an airtight container as it gets rather weird when it drys out.
I definitely think if you stopped in January, with beginning to try in May, your system should be clear.
I like to do a natural detox about everything 3 months (when the seasons change), for 3-5 days. You could add several different types of detoxing after you quit smoking to really, really clean up.
I add a spoonful each of bentonite and psyllium husk to a glass of cranberry juice. (It can be any juice, but cranberry is strong - to mask out weird tastes - and it's known for being "good" for feminine issues. And I love the taste.) It's super sugary though, and cutting sugars is a good part of a detoxing, so I'd water it down. Mix everything up well with a spoon, and drink up.
You could also add Apple Cider Vinegar (ACV) into your life, if you haven't be acquainted already. It's amazing.
It's can be crazy disgusting at first, but the results are wild. It will absolutely impact your:
It's recommended before you eat in the morning and/or afternoon. A shot every morning will start to make changes within a day. Do half a shot to start, mixed with water. You'll want a chaser of at least more water, if not something juice to get that taste out of your mouth.
I used to do this as part of a healthy weight loss plan. It helped with my appetite and digestion, and honestly gave me a lot of diarrhea. I realized I was just taking too much, so cut back, and it now really helps if I'm ever constipated. You will likely really want natural and safe ways to help with constipation with your preggers. You will likely be crazy constipated often.
Lastly, a actual "detox" kit is always good. These are my 2 favorites, but there are more out there that are good. Inner Cleanse is the cheaper (1/2 the cost), and it's gentle. Like ACV, it can cause diarrhea. Read and follow the directions.
The other one is Raw Cleanse. It's more complicated and I found it pretty gross, but if you can stomach the process (or find a middle ground with it, like adding juice), it's quite effective. Both of these kits are different, but their ingredients have detoxing elements that nothing else so far has offered.
Also, I recommend drinking kombucha at least weekly. IMHO, this is one of the best brands for kombucha (besides locally made goodness). There are a few other brands that are good, but watch our for the sugar.
So, if it's not apparent by now, all of these detoxing, in some way, stimulate you to ultimately poop a lot. Trying all these different ways of detoxing will not only detox you up, but you can find one detox that you prefer, and then do that one occasionally. I do a super big detox, as in all the things described above combined, maybe every 18. mos - 2 years, and then just one of those (cranberry juice blend or detox pills) every ~3 months.
Hope this helps! Congrats on planning a family. <3
There are a few replacements that are good in a slow cooker already. In my chilli and beef tacos I use this TVP. I have taken my crock pot vegan chilli to a work potluck and people went crazy for it. They didn't even know there wad no meat.
Cavender's sounds great on popcorn. I'll have to try that. I tend to like it prepared movie theater style - coconut oil, flavacol and fake butter. Cooked in a aluminum bowl with aluminum foil over the top and holes punched in the foil to let the steam escape.
This way is pretty good too....
http://allrecipes.com/recipe/microwave-caramel-popcorn/
Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.
Tools:
Ingredients:
Decarbing
Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.
When it is done decarbing pull it out and set it to the side for a minute.
Infusing the coconut oil
Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.
Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.
Grease your molds
At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.
Preping fruit juice (or water)
In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.
To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.
This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.
Mixing the dry ingredients
In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.
Blooming
Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.
This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.
I'm guessing he's using this
http://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG
My fave Amazon finds (with links):
Ingredients
Instructions
It's not that expensive if you buy it on Amazon: 54oz tub for $24
Dark chocolate, berries and whipped cream? Maybe stacked? Look at Lily's or 85%-90% dark chocolate.
Pretty much the only thing I can think of. I agree with everyone here, invest in a good low-carb sweetner and it will go far. I've made some witchcraft adjacent desserts with this stuff.
I like Erythritol. Use it to make Keto Cheesecake Bombs. A little gritty but waaay better than stevia imo.
http://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS
Is this what you have? This is what I have, and my bag says 7g total carbs and 7g fiber like in the pic here. https://smile.amazon.com/Bobs-Red-Mill-Xanthan-8-ounce/dp/B0013JJZWG
Amazon
Coconut oil or go to Costco (if they are in your are) and get a huge tub if you want to do full body massages frequently.
I just use a tiny dot of coconut oil and rub it on my fingers until they are just barely shiny, then once my ends are dry, I lightly toss around my ends in my fingers. It's soooo easy to go overboard with coconut oil. And yea, what Mechiko said, you will want to cry trying to get the stuff out with traditional no-poo techniques. :/
Also, this is the oil I use, I usually use 1 tub for cooking and 1 tub for beauty reasons. I've gone through 3 tubs for cooking so far, but my beauty tub is still 90% full and I've been using it for almost a year now. Totally worth the buy! http://www.amazon.com/Nutiva-Organic-Virgin-Coconut-15-Ounce/dp/B001EO5Q64/ref=sr_1_2?ie=UTF8&amp;qid=1368810656&amp;sr=8-2&amp;keywords=coconut+oil
Just remember that if that sweet tooth gets the better of you, there are keto sweets, you don't have to ruin ketosis by returning to sugary food. Get a sweetener like Swerve Confectioners to keep on hand. Starving your addiction to sweets is best at the start, but if you need a dessert, make a keto dessert.
Erythritol is what I tend to use, Swerve has a powdered Erythritol as well which works great for baking recipes. I usually use Pyure because it is available at Wal-Mart (I have to get Swerve on Amazon). There are several kinds of Pyure (same as Truvia). Some are just Stevia, but the one I use is a Stevia and Erythritol blend and I like it. That being said, it all depends on what you are cooking. If it is a hot recipe, such as hot tea or something, that will bring out the aftertaste of stevia more than something cold. I've also heard that Monk Fruit is really good too, but it is very expensive if it isn't blended with any other sweeteners. I've had a Monk Fruit/Erythritol blend and it was good.
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Here are some of the ones I use regularly:
So Nourished Monk Fruit/Erythritol Blend: https://www.amazon.com/dp/B077VSBDGL/ref=cm_sw_em_r_mt_dp_U_CYPUCbJ7N5FCX
Swerve Erythritol Confectioners: https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_13?crid=T1SKBWPHR4CJ&keywords=erythritol+sweetener&qid=1555733696&s=gateway&sprefix=ery%2Caps%2C142&sr=8-13
Pyure Stevia/Erythritol Blend: https://www.amazon.com/dp/B00NI2CTB0/ref=cm_sw_em_r_mt_dp_U_u1PUCbPBTX0G7
Ingredients
Instructions
According to omnicalculator.com you (19F 112lbs) need to eat at least 1498 calories a day just to maintain your weight when resting. So if you're wanting to gain weight, you need to eat at least that amount.
For reference, a cup of dry quinoa becomes two cups when cooked, and is 626 calories.
Cook it in some veggie stock with seasoning, and once it's done add black beans, lentils, maybe a can of diced tomatoes, and whatever veggies you want. You can easily get 1000 calories from just that one meal.
Oh! Another high calorie whole food is tahini, which is just ground up sesame seeds and is used to make things like hummus or a bunch of wfpb sauces. It's also about 90 calories per tablespoon.
The answer, if you are in love with a commercial product is sodium citrate, used like this. The sodium citrate will make a decade's worth of mac and cheese - and will last long enough to do so if you keep it airtight - it is just a salt. However, you will probably find that every cheese sauce is smoother and cheesier using it.
If you want to stick to a roux method, the tricks are to use a variety of cheeses for flavor, to remove the bechamel from the heat before adding the cheese. You are going to have to add some heat back in get everything smooth, but cheese breaks, releases its fat and gets grainy if it gets too hot. For cheddar that is about 150F; dry aged about 180. You can google any cheese with the words "temperature breaks" and find the worry spot.
... and then there is the trick a home cook learned in the 1960's: Velveeta. It is the original sodium citrate product. They titrate the amount they use in manufacturing pretty tightly, but there is enough wiggle room so that you can buy some temperature insurance by using Velveeta for at least half your cheese for mac and cheese.
Straight citric acid is a great cleaner for this sort of thing, and cheap.
5lb $14 on Amazon: https://www.amazon.com/dp/B00EYFKNL8
Couple of tablespoons mixed with hot water. All the cleaning power, none of the mess of squeezing your own citrus, none of the smell of vinegar.
I get a bit of an eye twitch at "chemical free cleaning" in their marketing, but nevertheless.
They aready make cricket flour. So why not?!
I don't think you have enough plants to warrant CO2, but a DIY CO2 is pretty easy to setup.
So I got baking soda (got it from local grocers), and got citric acid, locally couldn't find it, so I bought it online: https://www.amazon.com/gp/product/B00EYFKNL8/ref=oh_aui_detailpage_o02_s00?ie=UTF8&amp;psc=1
Got this system: https://www.amazon.com/gp/product/B008CUZJF6/ref=oh_aui_detailpage_o03_s00?ie=UTF8&amp;psc=1
https://www.ebay.com/itm/Fish-Tank-Aquarium-CO2-Diffuser-Check-Valve-U-Shape-Glass-Tube-Suction-Cup-Kit/282701446441?ssPageName=STRK%3AMEBIDX%3AIT&amp;_trksid=p2057872.m2749.l2649
Cheaply made, very happy with it so far.
Yes, here it is. Also some recipes use this.
You'll want to try sodium citrate then. The American is added in the SE recipe because it already contains emulsifying salts.
I love the modernist cuisine recipe. I usually make it with about 70-80% cheddar and the rest smoked Gouda.
http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
I found it pretty much impossible to find sodium citrate locally so I got it on amazon.
Food Grade Non-GMO Sodium Citrate (8oz/227g) https://www.amazon.com/dp/B00PKHAQDY/ref=cm_sw_r_cp_awd_OBlRwbKAF9H83
https://smile.amazon.com/Sodium-Citrate-Non-GMO-Excellent-Creating/dp/B00PKHAQDY/
A pound is only $3 more but im not sure how long its going to take me to go through a pound half a teaspoon at a time.
Our local butcher does a 'Meat For A Week' pack for £15 (scroll down the linked page to see it). I get one of these every week.
Added to this are my regular staples (it should be noted - many other things are purchased for my non-keto partner):
At least one whole iceberg lettuce per day (for volume!)
Mackerel in brine
Anchovies in Olive Oil
Very light olive oil for cooking and mayo-making
Eggs
Coconut milk and creamed coconut, to make yoghurt and fat bombs with.
Gelatin, and Collagen from Great Lakes
Coffee
Stevia tabs
Whatever spices I fancy - usually Smoked Paprika and Cumin
EDIT: Almost forgot - this has become my new best friend! - Nutritional Yeast Seasoning
Not a massive list of inspiring food, I know! I do like to keep a simple routine - though I am experimenting with different stuff, this week I'm trying out home made jelly babies!
Well, although they got me a lot of karma, these were pretty awful.
Tried and true recipe? No, but it probably goes like this...
The simple, less nutritious way:
Better, electrolyte-enhanced way:
).
I haven't actually tried these, but they should work in theory. Amounts may vary. You get the gist.
Gelatin is supposed to be really good for joints. http://smile.amazon.com/Great-Lakes-Unflavored-Gelatin-Kosher/dp/B0008D6WBA/
ELI5 gelatin sheets...I have Great Lakes Gelatin at home. Using the conversion, I need to use 250 mL... Right? I want to make this for my husband's birthday next week! It looks delicious!
Edit: Fixed formatting
Edit 2: Did some googling and found this source. So I need to figure out the equivalent measurement of mine to make 250 mL set. According to amazon link (earlier) in the important information section, "one tablespoon gels one pint of liquid." Using google to convert mL to pints, it seems I need roughly half a pint; so I'll use half a tablespoon (1.5 tsp). Does that sound right?
I did this with gelatin. I can only find it in a box filled with little packets no matter what shop or brand I can find locally, [but I found these, and can re-use the packaging the tub is sent in.] (https://www.amazon.com/Great-Lakes-Unflavored-Gelatin-Kosher/dp/B0008D6WBA?th=1)
Check out Linda's Diet Delite's and Netrition.
Linda's has a sampler pack (normally $20) on sale for 50% with free shipping right now! I get my order today and I can totally update you with taste ratings and such of what I bought.
Netrition has the best selection of everything, IMHO. This BBQ sauce is a huge hit. Walden Farms is eh... not the best but edible. Lily's has the BEST chocolate. I could pretty much go on forever about their offerings. Ha!
As far as low carb dressings, I like the brand Naturally Fresh. I get mine at Harris Teeter or Publix but here is there store locator so you can see if they have it near you!
Low carb nut butters are pretty easy to find IF you buy unsweetened everything. JIF Whips is not unsweetened but not terrible in terms of net carbs and available pretty much everywhere (nurition info). I buy unsweetened PB from Whole Foods and sweeten it with flavored stevia drops.
Vital wheat gluten = high protein, low carb.
Aka [seitan](https://en.wikipedia.org/wiki/Wheat_gluten_(food)
Amazon has a good deal on 4 x 22 oz packages from Bob's Red Mill: LINK.
You can also save a couple bucks and do the subscribe and save thing, and then cancel it once you receive the box.
Or just buy it. https://www.amazon.com/Bobs-Red-Mill-Gluten-22-ounce/dp/B000EDK5LM?th=1
I just bought gluten powder from Amazon and it seems very cheap if you go the route of cooking it. I used this recipe because it was the most simple and also I wanted to use a slow cooker to be lazy, figuring if it would take time at least that is time I didn't have to be paying attention to it.
First batch came out pretty fantastic and that was with not really measuring anything well. When you compare the cost its super cheap to make yourself.
I'm gonna sound like a broken record here, but a lot of these problems can be fixed by taking much longer with the preliminaries. You sound like you're like me and a lot of women. You take a while to get warmed up. And he wants to jump in with oral or PIV before you're even halfway warmed up and ready for it. And then PIV is an express train and once it starts it feels like it's out of your control.
[Note: being wet doesn't necessarily mean you're ready! See: The Mystery of Arousal and Vaginal Wetness.)
This doesn't work for everyone, but it really helps a lot of couples in similar situations:
Get a good folding massage table, some coconut oil, and some nice big soft towels.
Get a good book on sensual or erotic massage.
Start learning and practicing on each other. It feels wonderful and it's a huge education for both of you about your partner's body and how to give them maximum pleasure and how to guide them on giving you what you need.
In particular, it will take the pressure off of him and let him learn how to understand your timing and needs and how to satisfy your body without the distraction of dealing with his own arousal and orgasm. It will give you both the intimacy and the feeling of loving and being loved that you need, without getting frustrated or impatient because the other person's needs don't synchronize with your own.
Plus, the orgasms are amazing and you can have as many as you want! And regular sex gets better as a result, because you're more relaxed and you both understand each other's bodies so much better.
For example, he will discover how long it takes before you're ready for oral, and several good ways to get you there, and because he discovered it for himself, while he was in control and focused entirely on you, it will really stick this time. Once it's a habit, and he's learned your "tells," he can use that during regular sex without even having to think about it.
One final link, a plug for Shakti's tantra website: Extraordinary Passion -- The Art and Science of Modern Tantric Sex. Once you get everything back on track, you're going to be halfway to doing tantric sex anyway, and you're probably going to want to see how much more there is to do. That's the place to go when you're ready.
Good luck! I hope you guys get everything sorted out!
I started out buying coconut oil at the local health supply store (Kind of like GNC, so try there) and used it to create body scrubs. After I told my Mom how awesome it was when she saw some on the clearance rack at the grocery store she bought it for me. Ask for help to find it to prevent searching forever or you can just buy it online. This is the brand I got from the health food store, it was more expensive because it's food grade, but to me it felt nicer than the cheap one from the grocery store. Once it melts into oil I couldn't tell the difference.
http://www.amazon.com/Nutiva-Certified-Organic-Virgin-Coconut/dp/B000GAT6NG/ref=sr_1_6?ie=UTF8&amp;qid=1344813245&amp;sr=8-6&amp;keywords=coconut+oil
This appears to be the cheapest place to buy it online. Is anyone aware of a lower cost per ounce?
I placed an order last night for an Electric Deep Fryer and 54oz of coconut oil to use in it. Amazon is the way to go on coconut oil.
http://www.amazon.com/gp/product/B000GAT6NG/ref=oh_details_o00_s01_i00
Here you go!
Butter is a pretty mild flavor, IMO.
Tomatoes and soy sauce both have a strong "umami" (glutamate) flavor. That's probably what you're tasting.
Sharp cheeses, cured meats, and other aged or fermented products usually have strong umami notes. I'd recommend using something like Accent (Monosodium glutamate) in place of some/all of the salt in savory recipes.
You could also try nutritional yeast, fish sauce, marmite, vegemite, broths.
How about sour/acid? Any vinegar or citrus foods you like?
How about spicy? There's a ton of peppers with various flavor profiles. Black/White/Red pepper. Hot sauces. Ginger. Cinnamon.
Go Ac'cent!
Here you go.
Use lightly. It's fucking nasty when you use too much or use it with the wrong thing.
Nutiva Organic Coconut Oil from Amazon
Stuff is amazing, plus its cheaper than anything that I have found in stores. Seems like a lot but I use it all the time.
They have smaller amounts available but it's cheaper to get a lot of it. Smaller amount
I like Bragg's apple cider vinegar, 1 part to 2 or 3 parts olive oil on salads.
If you like spicy stuff, you can also make pique with it really easily and it's good on practically everything.
Amazon has Bob's pretty cheap as well, though I think I want to try the site the OP linked too now.
Thanks for the cooking tips, OP!
Some quick thoughts:
https://www.youtube.com/watch?v=Mc5KUP8es5k
Where it says sweetener use "Swerve" (confectioners)
https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_3_s_it?s=grocery&amp;ie=UTF8&amp;qid=1537105245&amp;sr=1-3&amp;keywords=swerve+confectioners+sweetener
I use Torani's sugar free syrup to impart different flavors.. such as salted caramel, etc etc
Amazon- Powdered Swerve
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_cp_awdb_t1_KMD7Ab0QTKYMK
you can buy pure gelatin very cheaply though i've not read anything suggesting it'd be useful.
http://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG/ref=sr_1_1?ie=UTF8&amp;qid=1393873996&amp;sr=8-1&amp;keywords=cheddar+bay+biscuit+mix
I have better luck soaking them overnight, then boiling them for an hour or so, less in a pressure cooker.
Make sure you reserve some of the liquid from boiling, and add small amounts if the hummus seems too thick.
Additionally, do not forget the tahini. You may be able to find it locally cheaper, and I have heard some people have substituted peanut butter. I've never tried peanut butter, but I have made hummus without the tahini and it just doesn't taste right.
If you do not have physical injuries* and are suffering from a degenerative or just wear and tear issue on your knees, you might try supplementing your diet with gelatin or collagen. It may take several weeks for a few months for you to convince yourself it's not some sort of placebo effect but it helped me with bad knees and back. If you think about it, it makes sense. Virtually nobody cooks like they did a couple of generations ago when we would boil bones to make soup and such.
I make a big container of Jello using 2 small boxes (sugarless) and then throw an extra tablespoon of either the stuff I linked above and make really dense jello that you can practically chew, or you can use the hydrolysate version which doesnt thicken and you can mix with anything, I add it to my coffee. Never know it's there. Hope this helps.
I have bulletproof coffee with my breakfast, and don't use the branded ingredients, just regular coffee done with an aeropress, mixed with a spoonful of coconut oil, gelatin, and a bit of vanilla extract. The coffee doesn't upset my stomach and tastes fantastic, frothy and rich. I can't imagine not having at least a small bit of breakfast with it, though.
(I'm lactose intolerant so I don't add butter, sometimes black walnut bitters)
I’ve never tried kratom.. maybe I should look into it. I do take stevia daily though. My favorite is the SweetLeaf vanilla creme one: SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce
I love to add this to peppermint or chai tea
SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce https://www.amazon.com/dp/B000E8WIAS/ref=cm_sw_r_cp_api_i_mdqWCbAAEG6F5 + vital proteins collagen peptides (when I get tired of protein shakes)
Also adding mio to sparking seltzers when I have a soda craving
Just started using it. Bought a bunch of flavors of this stuff, it tastes amazing. I highly recommend it to anyone who's not allergic.
My wife and I have ordered it from Amazon. I think its more expensive than you would find in a supermarket, but if you can't find it near you, this may be an option.
You can order it online or make your own from flour (never done it--but it's possible). Are you in South Africa? The latter method might be your most straightforward option.
I use Bob's: Bob's Vital Wheat Gluten
Here's Mary's Test Kitchen's seitan playlist (the playlist is ordered by date so the videos towards the end are probably better)
Making seitan from flour isn't a great idea, it's kinda time consuming, IIRC about the same price since you throw away part of the flour in the process (keeping only the gluten), you're better off getting "vital wheat gluten" from amazon
What I do is that I always have a batch of seitan in the freezer and I take from that when I need some, and make some more (of a different kind) when I'm almost out of it
I use that stuff for baking and it also makes a good low carb pizza crust.
Lysine is cheap at Whalemart.
https://www.walmart.com/ip/Spring-Valley-L-Lysine-Tablets-1000mg-100-count/17324899
I got this Gluten online for a good price
https://www.amazon.com/Bobs-Red-Mill-Vital-Gluten/dp/B000EDK5LM
You mean something like this? Bob's Red Mill Vital Wheat Gluten Flour
It was $6 for 16 oz, and that's a better price per oz than any I've seen on Amazon (I think this is the best value there).
OMFG, it makes a world of difference. Your mind and your tastebuds will be blown away. I use this one.
Nutiva Organic, Unrefined, Virgin Coconut Oil, 54 Fl Oz (Pack of 1) https://www.amazon.com/dp/B000GAT6NG/ref=cm_sw_r_cp_api_i_5I-RDbTADQE98
KETO Low Carb Eggnog Sweetened With erythritol
Erythritol Sweetener:Sweetener link
Coconut Milk:link
Ingredients
5 Egg yolks
1/3 cup Erythritol
1/2 cup coconut Milk
1 cup almond Milk
1 Cup Heavy Whipping Cream
1 TS Cinnamon
1Ts Nutmeg
This is not the answer that you are looking for, but maybe a good starting place. I've started using Erythritol which is supposedly just as healthy as stevia, without the bitter taste. There may be syrups containing it?
It's a non-calories thickener. It's actually used in a lot of everyday products but for keto it's perfect as a sub for flour when thickening sauces and gravies.
Edit: http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_3?ie=UTF8&amp;qid=1415643296&amp;sr=8-3&amp;keywords=xanthan+gum
For anyone wanting a direct comparison of Xanthan Gum to Guar Gum see here.
Yeah I am just learning this as we speak, I assumed that (besides being crazy delicious) MSG was higher in sodium than table salt, but looking at this: https://smile.amazon.com/dp/B0017TN3UC
480mg per teaspoon vs. 2320mg per teaspoon of sea salt. Holy crap!
Bought.
For less messy amazon links you can extract the part after "/dp/" in
https://www.amazon.com/Accent-Flavor-Enhancer-lb-canister/dp/B0017TN3UC/ref=pd_sim_325_1?_encoding=UTF8&amp;psc=1&amp;refRID=D2D77DXZW531PW3D204M
and make it:
https://amzn.com/B0017TN3UC
Or via smile link:
https://smile.amazon.com/dp/B0017TN3UC
BEEP BOP
Plz send any recommendations via PM
To piggyback a related question: I bought some of this stuff out of curiosity [and a mind-blowing sense of adventure!--though I didn't go for this 2lb container] and in my opinion, after tasting just the powder, the flavor is very subtle, something I might call a diluted salty/sweetness comparable to maybe a very weak broth--underwhelming. Are there further processes happening with the food that it is added to that change and enhance flavor? Or might it be that such a subtle flavor is enough to make that big of a difference?
You're right , is WIDELY available in USA and CANADA and its been for a LOOOOON time .
My mom always had this in her pantry ..
Accent Flavor Enhaver ( AKA pure MSG )
You can order it cheap here
If you pick "subscribe and save" you get 15% off and free shipping, and it literally takes 1 minute to cancel your subscription. You just go into your account settings and remove it, no phone calls/being on hold for an hour.
Not sure if you've had extra virgin coconut oil before, but it's got a much more pleasant, sweeter and nuttier taste IMO. It's especially great for frying onions and bell peppers.
I'm also a big fan of making mayo/aioli with cold pressed avocado oil. Very tasty stuff :) I can imagine making a cajun mayo from scratch would be a pretty orgasmic sauce for your chicken.
Sounds like fun! I'll have to do this later
1.) Something that is grey: Pelican Gray Nail Polish. (on private WL)
2.) Something reminiscent of rain: Shower Curtain is a barrier between the bathroom tiles and cascading, rain-like, waterfall that flows from the showerhead. (on dream WL)
3.) Something food related that is unusual: Candy Mold. Chocolate frogs, anyone? (on under $5 WL)
4.) Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!): Ice Cream Maker. No ice cream for me because I started keto last week. My friends and family would benefit from this when I make them some delicious ice cream. (on dream WL)
5.) A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it!: The Knife of Never Letting Go. It's book one of the Chaos Walking trilogy, which has rave reviews. Apparently it's a dark, dystopian book full of suspense. (on high priority WL)
6.) An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related!: Laser Finger Beams (not on WL)
7.) Something related to cats. I love cats! (keep this SFW, you know who you are...): Westside Warrior Nail Polish. Lions, which are really big cats, are warriors of the jungle. (on under $5 WL)
8.) Something that is not useful, but so beautiful you must have it: Origami Star Paper. I like folding these, but once I make them into stars, I literally have nothing to do with them. There's jars of them all across my house and all I can do is look at them (on under $5 WL)
9.) A movie everyone should watch at least once in their life. Why?: Song from Iron Man 3 Soundtrack. Everyone should see it because Iron Man + Tony Stark + RDJ = <3 (on digital WL)
10.) Something that would be useful when the zombies attack. Explain.: Spin-the-shot. If zombies attack, I would need to be drunk, so this would come in handy for some last minute fun before I turn into a brain eating zombie. Let's face it, I'm not surviving a zombie attack... (on $5-$10 WL)
11.) Something that would have a profound impact on your life and help you to achieve your current goals: Coconut Oil. Everyone on the keto subreddit raves about this stuff. Being a newbie to this lifestyle, I feel that if so many people had great results using this oil, that it would help with my goals. (on $11-$25 WL)
12.) One of those pesky Add-On items: Anti-stress face mask (not surprisingly, found on my add-on WL)
13.) The most expensive thing on your list. Your dream item. Why?: Globe Bar. I would feel like a super cool James Bond-esque spy who would have a secret room hidden behind a bookshelf. Plus I love alcohol and globes. (on dream WL)
14.) Something bigger than a bread box: Desk Easel. (on $11-25 WL)
15.) Something smaller than a golf ball: Earrings. (on private WL)
16.) Something that smells wonderful: Pink Punch Baby Lips (on add-ons WL)
17.) A (SFW) toy: Kindle. I would consider this a techie toy. (on dream WL)
18.) Something that would be helpful for going back to school: Fun Colored Pens. (on add-on WL)
19.) Something related to your current obsession, whatever that may be: Paints. My current obsession is painting! (on $11-25 WL)
20.) Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand: Mug. I love love love this literature mug. I not only love the varying typography all over it, but I think that there are some really striking first lines of literature. (on $11-25 WL)
BONUS
1.) Real name: PM sent
2.) Made in Oregon: Handwarmer Mug
Edit: raffle phrase - fear cuts deeper than swords
I have this one in my cupboard right now. It's pretty good but I am going to pick up the spray one Trader Joe's has out next time I am there. I have also heard really good things about this brand and they sell it in bulk to like gallon buckets bulk. I wanna try a small thing of it though first before I go big. ;)
Coconut Oil is nomalicious! Have you ever cooked with it? AMAZING!! 2 pack (great for bulking up) and also in my kitchen wishlist if I win :D
Definitive research that moisturizing your skin in general will have an effect on deep skin tears such as stretch marks has not been discovered as of yet. That's the scientific consensus as far as I've been able to find.
At the same time, it is also true that keeping your skin moisturized and healthy as much possible is the best way to let it heal and stay tight and flexible. To that end I drink lots of water for internal moisture and use the best possible moisturizer on the outside. My anecdotal evidence is that I see a difference in a short time period using coconut oil. It is a healthy, natural way to keep my skin feeling amazing. I would use it even if I didn't have stretch marks.
It's best to use organic virgin non-refined coconut oil that can easily be found online.
http://www.amazon.com/gp/product/B001EO5Q64/ref=oh_details_o05_s00_i00?ie=UTF8&amp;psc=1
Also great for cooking! Try it and see what you think.
Do a reddit search in /r/keto for stretch marks and you can read lots of other opinions.
As several others have mentioned, oils are not safe with condoms. If this is not a problem for you, then I recommend coconut oil. We got two 15oz tubs for $18 on Amazon and it's absolutely the best thing we've ever used - and the least expensive, too.
Lately I've been using the commonly recommended Bentonite clay + Apple Cider Vinegar mask. I've been using it every other day for a week and it has surprisingly dimished my sebaceous filaments and also helped zap a few stubborn pimples I had. It has also really brightened up my skin's general look and evened out my skin tone quite a bit.
I tried this mask a few times a while back, but I think my clay:vinegar ratio was too heavy on the clay end, and it irritated my skin. Now I've been using a lot more vinegar and mixing it to a fairly thin consistency (almost pudding-like), and then layering it until it's thick and opaque. I leave it on only until it begins to crack a bit, and not until it completely dries. I rinse it off in the shower and gently break up the softened clay by using circular motions with my fingers. I used to attempt to remove it with a washcloth but that just added to the irritation.
Depending on your tolerance you might be able to use this mask daily if you leave it on for a short time (10 minutes max) and are gentle with your removal.
On the note of slowing down aging, be sure to use a daily sunscreen with a 30+ SPF. That's your best bet of reducing skin damage and wrinkles long-term.
Apple Cider Vinegar
Results may vary but it's been touted to help with GERD. Once I'm in better shape and at my target weight I plan on making the experiment to see if it works for me.
>Itu kosher, sea, sama table salt beda flavournya ya?
beda bro ku. secara texture table salt fine banget dan jadinya gampang larut. kalo kosher dan sea salt, biasanya lebih coarse. lebih besar2. kl dari flavour memang perbedaannya subtle banget sih, tp harus coba biar tau. nah kalo mau incorporate keduanya, bisa aja. biasanya untuk seasoning di awal pake table salt, lightly aja, terus nanti pas udh selesai masak sebelum di serve, di tabur lagi, bisa ngasih texture crunchy jg.
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>Ada recommended savory/salty/fried food to try making?
ada, ini gampang bgt dan lumayan cepet.
(gue agak cringe nama namain makanan gini, cuma ya gue coba describe aja yak. mudah mudahan ga bingung)
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Pan seared boneless chicken thigh, with garlic, rosemary, and lemon.
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Ingredients:
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Pastiin daging ayam mentah harus punya plate nya sendiri. yang lain di taro di cutting board/ satu piring gapapa. biar ga terkontaminasi salmonella.
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Preparation:
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Cooking:
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nah di wajan nya kan ada sisa sisa yang tadi. minyak, kulit2 ayam yang nempel, dsb. itu bisa dipake.
masih di wajan yang tadi,
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nah carb nya bebas, bisa pake ubi, kentang, nasi, roti, pasta.
kl kentang atau ubi biasanya gue kupas, rebus biar starch nya ilang, gue angkat terus gue tumis tumis pake bawang putih, garem, sama dried oregano. udah gitu aja.
(biasanya kentang sama ubi gue campur, biar balance ada manisnya)
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sayurnya bisa pake salad. jadi selada/ lettuce fresh, diaduk pake vinaigrette.
resep vinaigrette:
Ingredients:
Directions:
campur di satu toples/jar/ botol. kocok2. diemin 30 menitan. jadi deh. udahnya kuat di taro kulkas kayak.. 1 bulan- 2 bulanan lah.
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met nyobain! kl bingung you can PM me.
One of my favorite cooking items is TVP and TVP chunks. They don't taste like anything on their own, they take on the flavor of what they're cooked in. The granules are really good substitute for ground beef in taco filling, gravy, hamburger helper type recipes, anything. The chunks make a really good chicken substitute. Reconstitute some and add it to a crock pot of ranch dressing, buffalo wing sauce, and cream cheese and eat with Fritos. Holy shit it's good.
Also, of course, there's all kinds of beans, nuts, dairy if she eats that, eggs if she eats that, those sorts of things.
Iron is sometimes difficult for vegetarians too, one quick fix for that is to cook in cast iron, which increases iron content by a crazy amount.
Since I went vegetarian, my cholesterol dropped from 213 to 163 without any other changes in my diet or lifestyle. I don't get sick any more, I'm not deficient in any nutrient, I feel fantastic.
Also head over to /r/vegetarian, lots of good recipes there.
In saucy or stew-y dishes, I like to use textured vegetable protein. To prepare, I put it in a microwave-safe bowl, pour in about a 1:1 ratio of stock (with a little more stock than TVP), cover with plastic wrap and microwave. I think the microwave time is on the package. Could easily be done with water or vegetable stock for lent.
I then use it like I would ground beef or pork. The texture is wonderful, but also distinguishable from real meat. I wouldn't put it in an enchilada by itself though; try mixing it with some sauteed veggies like zucchini, onions, mushroom etc. and then stuff the tortilla.
I use it a lot in chili and vegitarian spring rolls.
I tried real butter just the other day on my popcorn and still felt it was missing something. Some people search out that movie theater taste and prefer it to real ingredients.
For those people, beta carotene colored coconut oil, Flavacol salt, and butter topping is all it is. Flavacol has the added benefit of being super finely milled salt, it doesn't have the problem sticking to popcorn like normal salt does.
Darn it, you beat me to it. Coconut oil is the best. The best deal I have found on it is this from somebody in another sub. I use it for a million other things, too!
I have a theater style popcorn and this is what I use:
You want to get this type of coconut oil and Flavocol.
For every 1/2 cup of corn you pop, use 2 tablespoons of oil and about 1/2 teaspoon of Flavocol. The type of popcorn you use really doesn't matter.
I was confusing the oil they use to pop the corn with the flavoring.
The oil used to pop it is similar to this: Snappy Popcorn Colored Coconut Oil "Coconut oil is the product many movie theaters use to pop popcorn and it gives the popcorn a great buttery flavor. Colored with beta carotene."
https://www.amazon.com/Snappy-Popcorn-Colored-Coconut-Gallon/dp/B003C4UDEY/ref=pd_sim_325_6
The butter stuff is Snappy Popcorn 1 Gallon Butter Burst Buttery Oil which contains Soybean Oil, Artificial Butter Flavor, TBHQ, and Citric Acid, Beta Carotene.
https://www.amazon.com/Snappy-Popcorn-Gallon-Butter-Buttery/dp/B003U4M4ZC/ref=pd_sim_325_5
I can make popcorn that tastes just like the movie theater stuff. The main secret is just to use what the theaters use. I know, not very amazing, but it works!
First, use popcorn colored coconut oil like this: https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
You want to use just enough to coat the bottom of your pan and half way up the popcorn kernels (amount depends on how big the pot is and how much popcorn you put in. For me its a couple of tablespoons. I just eyeball it.
Before you put the kernels in, put in 1/2 to 3/4 tsp of Flavcol: https://www.amazon.com/gp/product/B004W8LT10/ref=oh_aui_search_detailpage?ie=UTF8&amp;th=1 Nothing else really works. Its got to be this brand. It is super-fine flavored salt and it is yummy. I use 3/4 of a tsp but that is too salty for most people.
If I am really lazy, I make home made microwave popcorn, too. I just put some kernels and oil and the salt in a bag, shake it up and staple it. Pop in the microwave. The staples do not seem to hurt the microwave.
Might consider trying confectioner style Swerve.
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Course Dessert
Cuisine American
Calories 344 kcal
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
INGREDIENTS
Pecan Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (Old Version)
Chocolate Layer - Option 2 (New Version)
Whipped Cream Layer
INSTRUCTIONS
Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (old version, like pudding)
Chocolate Layer - Option 2 (new version, faster)
Whipped Cream Layer
Do you not have plain gelatin at the supermarket? Knox is the brand I see most often.
Gelatin, here's a link I usually make this and flavor it with Powerade Zero.
Can you move it to a different vessel downstairs? before moving it? Sanitized obviously.
You want clear plain Gelatin not jello
Freezer might be too much as well. You want it cold, but not so cold the water starts to freeze. Standard practice for a cold crash would be sub 40F deegres but not much past 32F
Whirlfloc in the boil always. For post-fermentation fining, I use this stuff https://www.amazon.com/gp/product/B007Y3HM5C/ref=oh_aui_detailpage_o09_s00?ie=UTF8&amp;psc=1
You only use a portion of the packet each time, and there's 32 packets in the box. I brew ~20 times a year so I got gelatin for years and years.
http://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG
222 cals a biscuit, not too terrible if you plan your meals.
well first of all, the cook/love of food in me must share this handy thing that I've had bookmarked for various reasons
and if you don't like cooking, theres always this
Or, you know...
I totally understand, maybe it's just your taste buds?
But this is what I get and it works lovely. Good enough to eat by the spoonful (and I definitely have!) https://www.amazon.com/Barons-Kosher-Ground-Sesame-16-ounce/dp/B00B1HL0H8/ref=sr_1_4_s_it?s=grocery&amp;ie=UTF8&amp;qid=1511101043&amp;sr=1-4&amp;keywords=tahini&amp;dpID=51cr9rYzabL&amp;preST=_SX300_QL70_&amp;dpSrc=srch
Here's a good deal on Amazon. Hummus is awesome.
i've seen tahini at almost every big grocery store.
it's often found in the kosher section (where the gefilte fish, matzo, and matzo ball stuff is), which is often near the asian sections, and I've also seen it near the nut butters.
and of course, there's always amazon
https://www.amazon.com/Barons-Kosher-Ground-Sesame-16-ounce/dp/B00B1HL0H8/ref=sr_1_4_s_it?s=grocery&amp;ie=UTF8&amp;qid=1505855658&amp;sr=1-4&amp;keywords=tahini
Have you heard of my lord and savior, Coconut oil.
For the same price give or take a dollar this sells at BJs wholesale as well. I recommend unrefined coconut oil. I too have a picking issue and have some bad picks on my face. getting married in one month is causing unreal stress but trying to lather up rather than pick my hands and face.
You can buy lots of meat in bulk and throw it in the freezer. Carrington Farms is the cheapest legit coconut oil that I've seen sold in bulk. Amazon and Costco sell vitamin and mineral supplements in bulk. I'm sensing a theme here :)
And, is this a good option?
https://www.amazon.com/Carrington-Farms-Organic-Virgin-Coconut/dp/B00CPZPYLS/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1474068205&amp;sr=8-3&amp;keywords=coconut%2Boil&amp;th=1
KY is only acceptable in the sense that it's safe. It's a crappy lube.
If you want an inexpensive, widely available, quality lube, get virgin, unrefined coconut oil. Of course, since it's oil-based, you can't use it with latex or porous materials.
yeah that's why I was being specific
https://www.amazon.com/Carrington-Farms-Organic-Virgin-Coconut/dp/B00CPZPYLS?th=1
13k calories $15, better ratio than commercial butter in that list
There's also vital wheat gluten (1300g protein for 15 bucks) but it does take a considerable amount of time to prepare. You gotta boil or steam it for a while. Whenever I make it I always make a ton and freeze it.
/u/throwdemawaaay is correct, but I just wanted to add a couple things and drop some more mac & cheese knowledge. I'm bored and full of energy tonight, so you get a lengthy response. I'm sorry/you're welcome, not sure which one is appropriate.
So, what you did in that recipe is pretty traditional; you start with a hot roux (equal parts flour & butter), and then added cold milk, which is then called a béchamel. That forms the liquid to which you add your cheese.
The choice of your cheese is critical for mac & cheese. You did nothing wrong, the recipe did everything wrong. They call for 8 oz of medium cheddar, and then 8 oz of extra sharp cheddar. Mild, medium, sharp, and extra sharp are in terms of the age of the cheese. Mild being the youngest, extra sharp being the oldest. Younger cheese melts smoother, while older cheeses don't melt well at all, or just break.
The major fault here is that it's half extra sharp cheddar. When cheese breaks, the fats separate from the water within the cheese, and you get something like this. This happens when you melt some cheeses at too high of temperatures, like in a 350F oven for too long. This is really common in baked mac & cheese with the wrong cheeses.
So, what are the right cheeses? Well, anything you want. With one small caveat: Sodium Citrate. SC is the key ingredient to making the creamiest cheese sauces and getting an almost batter-like consistency, if that's what you're after. SC acts like a binder and holds the fats and water together and prevents breaking. You can even reheat cheese sauces with added SC in a microwave and they won't break. This video explains this in more detail.
Now, where do you get Sodium Citrate? You have two choices:
For further reading, and if you want to redeem failed mac & cheese, I suggest this recipe from Serious Eats
Good luck!
There's a couple of companies that have started producing them.
Bitty Foods- Sells cricket flour and cricket flour cookies
JR Unique Foods- sells on Amazon- check the quantity, it can be low sometimes
This is a good list that covers all kinds of insect products, from candies and other processed goods to just raw, minimally processed insects, and where to get them.
Flour can be derived from a lot of different plant materials, tree nuts included. There are tons of trees on Zou.
EDIT: Interestingly, you can also make flour from crickets, and presumably other insects.
amazon link
edit: if the price per kg would drop by 2/3 i'd consider it interesting.
>At about 4 months, how often were you dilating per day? I kinda have plans where I won't have a lot of privacy for dilating unless I push people out of where I'd probably end up sleeping, but that can be arranged. If 3.7-4 months requires dilation too often, I'm thinking of canceling the plans early.
At 4 months it's twice a day. General schedule is:
So, at that point you'd be doing dilation 2x/day. Month 2-4 was probably the most important to do to schedule in my experience.
>Did your libido change after SRS? I'm worried that mine might disappear post-op.
Hard to say. I've always been sexual, but can take it or leave it when it comes to sex. I'm also very protective of who I let play with my pussy as I have the parts I wanted now, so I don't want to have a point where I no longer have them or they are damaged in some way. Not that it realistically would happen, but it's hard for me to get past that.
With the right partner though, I'm probably more sexual now as I want to enjoy the new bits.
>I've been thinking of buying the same Sliquid organics lube for sex. Judging by how my current fling likes to have sex though, I'm pretty damn sure I'll end up tasting the lube at some point. What does this Sliquid organics lube taste like to you?
I just tasted some and it tastes slightly fruity, and a flavor I've tasted before but can't quite place. It's not something I'd say is delicious, but it's certainly not a bad taste. As far as lubes go it's a better tasting one.
>Why did you resume taking spironolactone after SRS? I can't really see a purpose in taking like 200 mg spiro post op aside for stuff related to hypertension or simply wanting to take an amount that will let you eat salty stuff without a single worry.
I continued on way longer than I needed to for a few reasons. One is that my body had only been on HRT for 1.5 years when I had SRS. I've seen anecdotal stuff that it takes longer than that for your body to adjust. This was corroborated through my experience of feeling more masculine, body hair coming back, etc in Thailand after SRS. It could've been other factors, no way to know. I meant to drop it down about 6 months post op and just forgot.
Largely it's a thing of habit that I formed and kept with. Get blood work done to figure out your levels post op (don't be like me and go a year post-op to have it done lol).
>For dilating lube, do you happen to have experience with using different types of coconut oil alone and together with water based lube? In preparation for cooking, post-op sex eventually, and dilation (I'm assuming that moisturizing the vagina will promote recovery too), I ended up getting unrefined coconut oil and expeller pressed refined coconut oil (apparently lowest scent/no chemicals [clean] used for refining). If you happen to have experience with different types of coconut oil, do you happen to know which type would work better?
I do not. The one I use is this one which is unrefined. It's worked well for me, but I haven't tried other options.
>Regarding dilators, should I get extras from Suporn when I'm there? I'm leaning towards buying extras just in case one breaks, gets misplaced, or anything like that.
I thought about that myself. It's pretty cheap to do honestly (like $10-15 USD IIRC). It's not been needed for me though. I've dropped them from 4+ ft on to tile accidentally and they didn't break/chip. I don't think it's needed unless you're likely to drop them repeatedly on hard surfaces for whatever reason. It's cheaper to get them while there than shipping them.
>Where did you end up getting a tracheal shave? I'm still not 100% sure where to go or who to choose for it. I kinda have an idea of who I will choose, but I'm still not as certain as I'd like to be.
I didn't get that done. Only surgery has been SRS, so I can't speak to this (haven't looked into it really either).
>How did the appointment with the Thai psychiatrist go for the 2nd SRS letter? I'm kinda worried about that but that's mainly due to possible language barrier issues.
It's really easy. They give you a pamphlet that has you do some drawings. They ask you about how long you've felt "as a woman" and things like that. I was pretty honest although embellished the "always wanted to be a woman" part a bit just to avoid potential issues. Don't get too worried about it. Seemed to be more of a paperwork/proper legal process kind of thing more than an in depth psycho analysis. It was maybe 30 minutes long. They speak broken english, but it's understandable and easy to communicate. Just don't use obscure words or get too far into your responses.
>Also, this might be a bit of a long shot question, but if I'm with a guy that's thicker than the large dilator from Suporn, should I consider buying a bigger dilator?
Your call. I've been with guys larger and thought about buying it as well. I'd say it depends on how much larger, as well as how frequent sex is. If you're having sex with this partner 2-3x week after month 6-9, then probably won't do much to help. If you're having sex with them sporadically or otherwise don't want to have to ease into sex with them, then pick up a large dilator.
If you're comfortable with this partner, I'd personally probably just try it and work on it as it's a reason to have more sex. If it's a little more of a every so often partner then I might get it to make it easier when together.
Hope this helps!
whoaaa yeah mine was $45
https://www.amazon.com/gp/product/B01ENFOHN8/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
Citric acid for pH down
https://www.amazon.com/gp/product/B00EYFKNL8/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
Soda Ash for pH up (if you need it, and I generally don't.
http://www.amazon.com/JR-Unique-Foods-Cricket-Flour/dp/B00OMCTODQ
You can buy it on amazon, but the real question is why?
Vinegar is usually water and acetic acid. Apple cider vinegar has some other trace elements that add flavor. Acetic acid itself does not add heat. Long ago I did try using it and found that it lacks in flavor. I went the other direction and started brewing my own vinegar.
Citric acid or Malic acid, mix with some sugar.
Citric
Malic
It might become commonplace in the future. You can buy cricket flour now. It's flour made from ground-up crickets.
It's even sold on Amazon.
But some common foods that you've eaten probably already contain insects as an ingredient.
For example, have you ever eaten a food product with one of these listed on the ingredients...?
They're all different names for the same thing. A red food dye made from a crushed-up insect.
Citric acid from Amazon is 15$ for 5 pounds.
Amazon has it also! Priced decently, and it only had a slight coconut taste. http://www.amazon.com/gp/aw/d/B00CPZPYLS/ref=sr_ph_1_a_it?qid=1462317482&amp;sr=sr-1&amp;keywords=coconut+oil
Edit-- typo
> e.g. flour with ground crickets in it
Actually, cricket flour is just crickets, no wheat flour mixed in.
I have a cargo van so I imagine that my rust/general wear was worse than anything you'd encounter with your van. That being said, mine had a black rubbery sort of floor mat and when I pulled that up there was faced denim composite insulation underneath (which was absolutely disgusting), some small visible rust spots and some bubbled up paint (which had surface rust underneath). I got this wire brush set meant for hand drills, which I don't particularly recommend since my drill (Dewalt 20 volt) did not want to hold onto the round bit part of the brushes no matter how much I tightened it and was a pain. I think most people use angle grinders, which would have been a lot easier. So I ground off a lot of the paint/rust and generously put Corroseal around the rusty areas but I did it on a very hot day and then came back the next day to wipe it off (which was my mistake - I should have left it on a lot less time but even having said that I still wouldn't recommend it), it basically turned into an epoxy and took hours to remove (and there was still rust under a lot of what I put Corroseal on). What ended up working really well for me was making a citric acid/water solution. I put it in a spray bottle, spraying down the rusty areas, let it sit for 30 minutes or so and scrubbed it off (most rust was dissolved by the citric acid and was very easy to clean off, a few areas I did a few applications). As a side note: I had the giant bag of citric acid linked ^ already from something else, for the rust removing I only used a few cups of the 5 lb bag. I then wiped it down with a weak baking soda/water solution just to neutralized any leftover citric acid. Wiped it down a few times with clear water and painted over the whole floor with Rusty metal primer as an added precaution. If I could do it over I'd get an angle grinder (and thoroughly expose/remove the rust), use the citiric acid, and the rusty metal primer. That was ridiculously drawn out, but I hope it was helpful if you end up dealing with any rust!
For just tomato puree, I'd actually recommend getting some food grade citric acid off Amazon and using that with a water bath instead of pressure canning. Much easier and more consistent that lemon juice.
If you want to season it ahead of time, then I'd pressure can it.
So any advantanges?
Also here's twice the amount of certified organic coconut oil for less, so not sure what your point is with the link http://smile.amazon.com/gp/aw/d/B00CPZPYLS/ref=mp_s_a_1_2?qid=1454097033&amp;sr=1-2&amp;refinements=p_85%3A2470955011%2Cp_n_feature_browse-bin%3A10434587011&amp;pi=SY200_QL40&amp;keywords=organic+coconut+oil&amp;dpPl=1&amp;dpID=51OZOOsyYAL&amp;ref=plSrch
This or similar. It's a cheat code.
https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00PKHAQDY
Just mix sodium citrate and water and boil, then add cheese and stir. The first time I did it, I tried to make sure I had the average of the ratios I'd seen online... but now I just eyeball it. In the comments people say like 11g/.5lb cheese- so the stuff lasts. Here is exactly what I have: https://www.amazon.com/Food-Grade-Non-GMO-Sodium-Citrate/dp/B00PKHAQDY/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1467594954&amp;sr=8-3&amp;keywords=sodium+citrate
Two favorites: chipotle and bacon with cheddar and cheddar with pickled jalepeno for a classic nacho taste
Actually - using sodium citrate will probably be easier than Kenji's multi-step many ingredient process. It emulsifies 'real' cheese into a pourable and moldable processed cheese like substance. Yum. Here's a simple recipe.
It would probably be more economical to use a 5% concentrated citric acid solution or something similar, assuming that is the mechanism that is meant to remove the rust from the blade. You could buy 5 pounds (2270 grams) of that here for 18 dollars. Then you just scoop some into basin of water (25 grams will suffice for half a liter) and drop your knife in.
Either that, or you could buy Realemon, which is also fairly cheap. Seems like a waste though.
Found the review, if you would like to rate it.
It sounds like your looking for seitan. It has up to 20g of protein per 100 Cal. The theoretical maximum for any food is 25g per 100 Cal. You can just substitute seitan any time you would eat chicken. It even has a similar texture. [It's incredibly easy to make][seitan], and you can make it in bulk. It doesn't have all of the essential amino acids, but as long as you eat some other sources of protein, you'll get enough of all the essential amino acids. [Wheat gluten is incredibly inexpensive][gluten].
Another inexpensive source of protein you might be interested in is TVP, which is good in chili, pasta, and "meatloaf", among other dishes. You can also get larger chunks which are good in soup or stir fry. TVP has about 14g of protein per 100 Cal, all the essential amino acids, and is also incredibly inexpensive.
You can find TVP and Wheat gluten at many grocery stores, but they'll be a little less expensive if you buy them in bulk online.
[seitan]: http://vegweb.com/recipes/baked-seitan-best-meaty-texture-ever
[gluten]: https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0
I have the exact same tumbler as you, what I would say to do is:
https://www.amazon.com/Milliard-Citric-Acid-Pound-NON-GMO/dp/B00EYFKNL8/ref=pd_lpo_vtph_325_bs_tr_t_1?_encoding=UTF8&amp;psc=1&amp;refRID=2SHE4VF5B65FQ0F554Q5
Diffuser
https://www.amazon.com/gp/product/B01N36MAO4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&amp;psc=1
Citric Acid
https://www.amazon.com/gp/product/B00EYFKNL8/ref=oh_aui_detailpage_o04_s00?ie=UTF8&amp;psc=1
Co2 kit. Includes instructions on how to mix baking soda with the citric acid. You provide your own bottles. These are just typical 2l soda bottles.
https://www.amazon.com/gp/product/B074MC7PK5/ref=oh_aui_detailpage_o06_s00?ie=UTF8&amp;psc=1
I have yet to install the kit as I am waiting for the defuser/bubble counter but from all the research I have done, it seems to be a good working solution that requires minimal fuss.
I had cricket flour paratha at Vij's in Vancouver and it was wonderful. It's a terrific product and for anyone wondering, there is no "cricket" taste to it. It's just a damn good idea for a planet in need of good ideas. One of the best forms of protein you could ask for.
https://www.amazon.com/Cricket-Flour-made-100-22/dp/B00OMCTODQ
My standard is to pressure cook it, like in this recipe (just the seitan part, not the finishing portion to make them into wings).
A lot of people like baking their seitan. I like this recipe for baked seitan (I only make the stuffing for fancy holiday roasts, but I've made it without the stuffing for a quick seitan fix).
Another common method is simmering the seitan, but I suck at making seitan this way, so no good suggestions here.
I like to buy my vital wheat gluten from Amazon, since it's cheaper than what I can find in the store. [This one is my go-to brand.] (https://smile.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_4_s_it?s=grocery&amp;ie=UTF8&amp;qid=1491449731&amp;sr=1-4&amp;keywords=vital+wheat+gluten)
I got it on amazon, only a small amount for 8 dollars or so, and I think it was pretty expensive. I’m pretty sure it is manufactured in Thailand. If you have a really amazing SE Asian market nearby you MAY be able to find it?
Edit: upon a cursory google search there are snacks like this for $3.29 and the pure cricket powder which you dilute with flour for $10.
Late comment but, is this the one you're talking about?
https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1537900250&amp;sr=8-1&amp;keywords=anthony%27s+vital+wheat+gluten
If you can't find it locally, I used to get this off Amazon. It's a pretty good price and bag's resealable
edit: It looks like you can buy it directly from Anthony's as well if you're not a fan of Amazon
Here ya go!!
Cricket Flour (Cricket protein powder), its really pretty good. http://www.amazon.com/gp/product/B00OMCTODQ/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687522&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=B010VTRH5U&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=1RPH2T4BSGKFYGCB832Z
Lots of people eat bugs. There are even things like cricket flour that are very healthy.
Cricket flour has gotten quite a bit of buzz (ugh no pun intended) in the last couple of years!
Pumpkin seed: http://www.amazon.com/Sprout-Living-Pumpkin-Protein-Powder/dp/B00E8JF7KM/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1464108819&amp;sr=8-1&amp;keywords=pumpkin+seed+protein
Gelatin: http://www.amazon.com/Great-Lakes-Unflavored-Gelatin-Kosher/dp/B0008D6WBA/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1464108915&amp;sr=8-3&amp;keywords=gelatin
This. But if you want to add protein, add this while it's blending. Drink it fast and lift hard, it's gross cold.
Yes, this is what I use, I also add powdered vitamin c and probiotic powder because why not make them healthier!
Dang, bummer! Is dairy an option? There are a lot of varieties of protein powders made from dairy. In addition to dairy, here are some other options to try:
Not a complete list by any means, but enough to get started!
The protein shake is a bit complex but worth it. It tastes so damn good and tides me over till lunch time (every pre made protein shake I drink will make me hungry 2 hours later). It's Unsweetened Almond Milk, Stevia Liquid drops, Peanut Butter Powder, half a scoop of protein powder and a little bit of heavy whipping cream. Total of 240 calories, 14g of fat, 8g of net carbs and 24g of protein.
If unsweetened almond milk is not available to you, you can always find a low card protein shake and enhance it with what the stuff I posted.
Sweet drops. Here is an example. There are various flavors of it though. https://www.amazon.com/SweetLeaf-Liquid-Stevia-Sweetener-Vanilla/dp/B000E8WIAS/ref=sr_1_2_a_it?ie=UTF8&amp;qid=1485121945&amp;sr=8-2&amp;keywords=sweet+drops
The cashew milk is very thick. I use about 1/4 of a cup in my coffee. It does have sort of a nutty taste to it. I found out I like it better than 1/2 and 1/2! It is cheaper than it too.
My go-to refreshing summer drink is a [Tom Collins] (http://en.wikipedia.org/wiki/Tom_Collins).
Gin
(Diet) Tonic Water
Lemon Juice
[Liquid Stevia] (http://www.amazon.com/Vanilla-Flavored-Liquid-Stevia-2-Ounce/dp/B000E8WIAS/ref=pd_sim_gro_4?ie=UTF8&amp;refRID=0BZ66Z1E9C7CR4YC3HNZ) to replace the sugar.
Only a few more calories (about 10 from the lemon) than straight liquor, and it's super refreshing and sippable. If you're not a gin fan, give it a try anyway - as long as you serve it in a full glass of ice and it stays COLD, the gin isn't very pronounced.
I get these liquid stevia drops, it works just as well as the Torani syrups, maybe try that?
I take a half cup of Heavy whipping cream add in 6 drops of Sweet Leaf Stevia Vanilla Cream and a teaspoon of unsweetened coca. Whip until peaks form and Bango, chocolate mousse. My next batch I'll try and freeze.
Yours sounds good for those cold nights when mine doesn't. Good find.
If you plan on baking:
Sweeteners:
I've been using this recently, it's SO good.
http://www.amazon.com/Vanilla-Flavored-Liquid-Stevia-2-Ounce/dp/B000E8WIAS/ref=sr_1_cc_1?s=aps&amp;ie=UTF8&amp;qid=1343051137&amp;sr=1-1-catcorr&amp;keywords=vanilla+stevia
Amazon link to what I buy. If you don't have amazon prime, you should be able to get Amazon Prime Student for 6 months for free.
Simple recipe: vegetable broth, wheat gluten. Mix and knead into dough and bake.
I will echo what kane2742 said about buying things on Amazon, specifically with wheat gluten. I keep an eye on the prices because they have a tendency to fluxuate (I'm ambivalent to brands) and have been getting my wheat gluten on Amazon for much cheaper than the store. I was doing a subscribe and save for a while, until the price went up a few dollars and I de-subscribed, but I just resubscribed for this one.
Or you could buy it super in bulk for even cheaper. We just don't have the space.
This is the best deal I know of. $18 for enough gluten to make 16+ loafs
Isn't high gluten white flour just bread flour?
Also, you can use all whole wheat flour if you use some vital wheat gluten.
The whole wheat flour doesn't have as much protein (gluten) as bread flour so that is why some recipes try to get you to do this half recipe.
Vital wheat gluten is basically just adding the gluten in the whole wheat flour. It makes it light and fluffy instead of dense and chewy.
I bought a pack of this stuff from amazon and it makes all my breads a lot lighter.
Here is the mobile version of your link
Coconut oil! Organic extra virgin coconut oil! (oh yeah, that's a tub.) This stuff is safe enough for women to use inside their vaginas, so definitely safe for a sensitive dick. And it warms near immediately to body temperature and is soooooo smooth.
Edit: also, tastes like coconut, so.... great for oral! ;)
Based on this and the things you've said in response to other comments, I'm getting a better feel for your wife's situation, and I don't think this is necessarily a true loss of libido situation.
FWIW, my own hunch is that most true cases of libido loss that don't have other medical causes are really cases of low-level chronic depression, or what the shrinks call "dysthemia," which comes with a general loss of the ability to feel pleasure from much of anything.
I went through this and I felt dead, no pleasure at all from things that normally felt good. When someone is in that kind of trap, the dysthemia needs to be treated before there's any hope of getting back to the point where sex is enjoyable. In fact, I think that's why CBT works so well as a treatment for low libido – it's very effective at treating mild depression without hitting people with meds that further reduce libido.
But the picture you have drawn is very different. Your wife is high cuddle, she's orgasmic, and after a good session in bed she's surprising herself by how much she has enjoyed it. She's not numb at all, she just has the brakes on almost all of the time and has a hard time shutting them off.
My read from this is that your wife's libido issue is mainly "just" baby stress and lack of time. It hits women with responsive desire especially hard because they have to shift gears and get aroused from a cold start, and there's usually not enough time without distractions.
If I'm right, then you mainly need to fix your circumstances. And that starts with coping with stress. One of the best ways is to learn to meditate and actually DO it for at least 10 minutes every day. Also do whatever you have to do so both of you get more sleep, more exercise, and more time in green spaces.
But the other essential piece of the puzzle is making time for yourselves without the kids in the house, preferably at least once a week. Sign up for a "Parents Night Out" evening daycare program, or the Saturday morning or afternoon version of the same thing. Google it. Many YMCAs, churches, temples, and synagogues do this one night or day a week, and it can cost as little as $20-30 in some areas. Or find a single mom or another couple with kids the same ages as yours and propose a swap: maybe they take your kids one evening or you take theirs the next morning, or vice versa.
Then when you do get the kids out of the house, pamper her or get her to pamper herself. Make it a mini-spa at the start, with a glass of wine and a long bubble bath, or whatever helps her relax and forget about the stress she's carrying. (Maybe she can get a head start on this while you drop off the kids.) But take it from another LL/RD: it's a LOT easier to get in the mood for sex if you've had an interval to relax first and you're already mellowed out!
> just having these conversations, particularly if they're framed as "why don't you want sex anymore?" is a form of pressuring her to have sex
Yup. It's so easy for it to come across as "You're broken and I'm trying to fix you so I'll get better sex." And I don't think more talk is what you need. I think instead of discussions you need to focus on actions that will actually change your circumstances.
Here's one simple option to think about in addition to the things I already mentioned (paraphrasing something a friend wrote yesterday):
If I were in your shoes, I wouldn't discuss any of this with her until the table arrives. Make it something you did on impulse because you wanted to give her a treat, and then offer to give her a massage. Do NOT tie it to any kind of sex afterward! That will come eventually if you get her feeling more relaxed and open to sensual pleasure. Just make it a standing offer of free massages with no strings attached whenever she wants one.
Have fun!
I buy from amazon 54oz $25 Nutiva Certified Organic Extra Virgin Coconut Oil -- 54 fl oz by Nutiva http://www.amazon.com/dp/B000GAT6NG/ref=cm_sw_r_udp_awd_q0fAsb10BCKWD
Here is a link to get some online if you go that route but prices are pretty much the same in stores as far as I've seen in my area. Try looking in the spanish section of the local super market or in an asian market if there is one in your area.
http://www.amazon.com/Nutiva-Certified-Organic-Virgin-Coconut/dp/B000GAT6NG/ref=sr_1_4?s=grocery&amp;ie=UTF8&amp;qid=1342023698&amp;sr=1-4
I use it as a moisturizer, face oil wash, shave oil, hair treatment and cooking oil. A 54oz container lasts me all year. For $20 that's really amazing. I've spent more on lube for less time that couldn't be used for as much.
Seriously, worth the money.
http://www.amazon.com/Nutiva-Certified-Organic-Virgin-Coconut/dp/B000GAT6NG/ref=sr_1_sc_2?s=grocery&amp;ie=UTF8&amp;qid=1367702791&amp;sr=1-2-spell&amp;keywords=coconut+oil+nutiv
This is what I get, but it's $30. Around x-mas it was on sale for $22. I haven't used it for sexy times, but gosh darnit now I'm going to have to add it to my list of reasons why this stuff is a staple in my life. I wouldn't spend $20 on a 12oz jar though. That's robbery.
Edit: wrong oz size, and added link!
LPT: Buy a Whirly Pop, buy kernels, most importantly, cook in coconut oil, smuggle in gallon sized ziplock bag or two in purse or backpack. Season with theater style popcorn saltMany monies saved while maintaining popcorn quality.
I buy erythritol from the health food store and you can also get it online.
https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1472854058&amp;sr=8-1&amp;keywords=erythritol
Good luck and let me know how the coconut milk goes! :)
I ordered all 3 of their sweeteners (Monk Fruit, Erythritol, and Reb-A). Took about 2 weeks to get here.
The monk fruit was really super sweet, but imparted a off taste to my mix (Wasn't a bad off taste; just different). I will be skipping the monk fruit as a sweetener myself, but may come back to it and try it in a bakery style juice. Used at .5% (Also I noticed a bit a gunkiness on the coil, but not as bad as using regular sweetener)
The Reb-A (Stevia) was also really sweet but it had a strange "bitter?" taste at the end of the vape that I didn't enjoy. It is better than some stevia sweeteners I have tried, but not something I would use again. Used at .75%
The Erythritol was AMAZING, but required a higher percentage to achieve sweetness. Basicly it's less sweet than other sweeteners, but it has no aftertaste and does not change flavor profile at all. It really is the most amazing sweetener I have tried. That being said I Ordered Erythritol off of amazon and mixed up my own recently. It would be the cheapest route, and probably the fastest way to get some. Used this at 2%.
Replacing the sugar with something like erythritol instantly cuts all carbs associated with sugar and it tastes similar.
Also, cauliflower rice is a good replacement for regular rice. It's not exactly the same but it's way better for you diet-wise.
source: am white, gf is hmong, we eat low carb and cook a lot.
Hi OP,
Let me start by saying that you don't have to accept anything. Acceptance isn't always a bad word, but it is if it means you stop moving forward. Don't accept your station in life. Get a better education. Don't accept dying at 50. Stop smoking! The list goes on depending on you as an individual. We don't have to accept an early grave. We can live to see grandchildren, new advances in technology, and maybe even true AI. Who knows? You might even live long enough to become immortal.
That doesn't start with acceptance though. It starts with a simple phrase. This summarizes everything you'll be learning going forward.
Muscles are made in the gym, but revealed in the kitchen.
You don't have to accept weakness as part of life. You can become stronger, train yourself, and even learn self defense. You're in charge of yourself. Accept it or Fight?
Let's say you're grabbed from behind at some point in the future. How do you want the days before that to go? Do you want to accept weakness and be unable to fight back not knowing what to do? That doesn't go anywhere good.
or do you want to spend those days getting strong, knowing just where to hit, and making it hurt bad when they make the mistake of grabbing you? Prepared, fierce, strong, and safe.
So, what works? We've heard a thousand diets and thousand fads pushed by everybody and their brother. What actually can do the job? It depends on you, but the following can help.
/r/keto is not a new idea. You cut all sugar and carbs out of your diet, limit your calories, and watch the fat melt away. It works via a few different mechanisms, but it can be difficult to adjust your diet. Notice I didn't say go on a diet. This isn't a temporary change to the way you eat. You'll never go back to eating sugar or carbs regularly ever again. You can't. As soon as you do, the positive effects of this will be reversed and you will begin to gain fat again.
The type you gain back first happens to be the most deadly type there is. This is the type you have now. Luckily, it is also the first to go after you change your diet. That accounts for a lot of the reason people feel better in the short term. The hormones it produces are no longer interfering with your body's natural processes:
> Fat doesn’t just store calories—it’s a living tissue capable of producing and releasing hormones that affect your other organs. Because visceral fat sits near our organs, its release of these chemicals is poorly situated. Having more visceral fat can raise your LDL (a.k.a. “bad” cholesterol) and blood pressure. Visceral fat can also make you less sensitive to insulin, which increases your risk for Type 2 Diabetes.
The keto diet combined with /r/xxfitnress can help, but you're probably thinking you can't do it. It is too hard for someone like you for this or that reason. You know your hormones are out of balance making you sick, but it would take a lot to balance them out.
Let's look at Arthur's transformation using Diamond Dallas Page yoga. He was a severely overweight disabled vet on leg braces and crutches. He was barely mobile and in terrible condition. After he worked at it, he is now walking and running. That was all as a result of yoga and a careful change of diet.
Take a look at https://www.netrition.com http://www.knowfoods.com/ http://www.miraclenoodles.com/ and the locations in your area where the products are sold. You will find a huge variety of reduced carb or zero carb options of the foods you already enjoy. Bread with 5 carbs per slice down from 25 each or syrup with no sugar that tastes just like the real thing. National brands are even getting into it with Sara Lee's reduced calorie bread at 6 grams net carbs per slice down 75% from other types they make.
Staying under 40 - 80 net carbs per day sounds impossible, but you just have to look at what you eat and act accordingly.
Bai makes drinks that are basically sugar free Snapple made with alcohol sugar (doesn't get you drunk. Not the same thing) or other 5-rare sugars your body doesn't process.
All-u-lose and Erythritol are both good examples of diabetic friendly sugar that also works well in keto. You can make tea, coffee, and all your favorites without giving up your diet.
Beyond that, give yourself a cheat day every so often and have your favorites. You'll be amazed how great sweets taste after you cut the sugar out of every. single. thing. you. eat. It is amazing that food purchased from the store will have so much added sugar.
If you have questions, we're here to help. reddit is full of amazing information. You just have to take a look and ask the question. You can do it. I did and so did many of our friends. It works without you buying a book or subscribing to a service. This isn't for profit. It just works. Good luck OP.
Here is the nutritional facts for NOW brand erythritol.
https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1521489817&amp;sr=8-3&amp;keywords=erythritol%2Bsweetener&amp;th=1
I try to avoid artificial sweeteners too, although sometimes I indulge in the occasional diet soda (prior to starting this diet, I drank soda all the time. Now it's water 95% of the time). That said, I've been sweetening my morning coffee with erythritol (like this stuff) because it's natural, has 0 glycemic impact, and basically has zero calories.
> erythritol
https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS
I think erythritol is pretty cheap on amazon . 1lbs for $9.98
http://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS/ref=sr_1_2?ie=UTF8&amp;qid=1425580962&amp;sr=8-2&amp;keywords=erythritol
Stevia in the Raw is what I used for stevia. I got it from Kroger. although people here are saying it's not the best option for staying keto. I ordered my erythritol on amazon and its this kind. Hope that helps!
link?
Have you tried adding xantham gum? I always add it to my shakes. It adds basically no calories but it makes it much thicker, kinda like a milkshake. I got a bad like this for 10 bucks at whole foods and it's lasted me over a year:
http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_1?ie=UTF8&amp;qid=1453225012&amp;sr=8-1&amp;keywords=xanthan+gum+bobs+red+mill
edit: If you try this, start with adding only 1/4 teaspoon. If you want more you can work up from there but it is VERY filling.
I bought mine from Earth Fare, but I am sure that Whole Foods or those places would also carry it. If you want to buy online, amazon sells it too. http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&amp;qid=1369398575&amp;sr=8-2&amp;keywords=xanthan+gum That is the brand I bought,but I am not sure if that is the best one or not.
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Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .
Nutiva Organic Coconut Oil, Virgin, 15 Ounce (Pack of 2) https://www.amazon.com/dp/B001EO5Q64/ref=cm_sw_r_cp_api_.WocAb5WSX0W9
Coconut Oil! I use it for EVERYTHING. I make shampoo for myself and my dogs. I use it as face wash. I use it to cook with. I use it as lotion, polish for furniture, chap stick, hair conditioning, homemade deodorant, sunscreen, toothpaste, to take internally to help with colds and weight loss. There is almost nothing you can't do with this stuff. My favorite brand is nutiva.
You're going to buy yourself this super interesting book!
Happy happy cake day :D
If I win, anything I linked OR anything from my wishlist would be an amazingggg prize :) I love everything on my wishlists!
I got rid of my dandruff and flaky spots on my nose and eyebrows when I started taking Omega 3-6-9 oil such as Udo's oil. Try it and I bet you'll see difference in 10 days.
http://www.amazon.com/Udos-Oil-3-6-9-Blend-fl-oz/dp/B00028PDPM/ref=sr_1_1?ie=UTF8&amp;qid=1348265783&amp;sr=8-1&amp;keywords=udos+oil
You can also try to rub coconut oil into your scalp, beard and face. It has anti-fungal and moisturizing properties. Leave the oil on your skin for an hour or so and then take a hot shower and rub your face with a washcloth while in the shower to remove the coconut oil from your pores.
http://www.amazon.com/Nutiva-Organic-Virgin-Coconut-15-Ounce/dp/B001EO5Q64/ref=sr_1_1?ie=UTF8&amp;qid=1348266282&amp;sr=8-1&amp;keywords=nutiva
Coconut oil
Hey there!
For acne treatment, try the following combo. It works wonders. Mix them together, and apply the paste to your acne sensitive skin at least once a week. Leave on for 10~ minutes or so, and wash off.
A Annnnd here we go again
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You mean use the cotton ball to apply it onto the wart, and then tape over the wart? Would this stuff be ok?
https://www.amazon.ca/dp/B001I7MVG0/ref=cm_sw_r_cp_api_i_kr24CbZ78X5NR
Hey man, I feel for you, I really do. I started recently doing an Aztec Clay Mask which has done a lot to reduce the redness of my skin and even out my complexion. My acne is not as bad as yours but I still have it. I highly suggest looking into trying out the mask. It has worked wonders for a lot of people and there is a visible difference after the first two tries. Here are the links and please let me know how it goes for you.
http://www.amazon.com/Aztec-Secret-Indian-Healing-Cleansing/dp/B0014P8L9W/ref=sr_1_1?ie=UTF8&amp;qid=1376184994&amp;sr=8-1&amp;keywords=aztec+clay+mask
Mix the powder with...
http://www.amazon.com/Apple-Cidar-Vinegar-Organic-Unflavored/dp/B001I7MVG0/ref=pd_bxgy_bt_text_y
All you need to make cider vinegar is cider that's done fermenting and some "vinegar mother". You can easily get that by getting your hands on some vinegar with live mother: Bragg Cider Vinegar. Just introduce a small portion of the raw vinegar to your newly boozed up juice and let it go for a month or two.
Also, don't do this near your other fermentations... unless you really like vinegar.
i learned recently that unfiltered apple cider vinegar can work amazing for any kind of gastric issues (gerd, acid reflux, etc) and natural coconut oil can help if its bacteria related
since you cant swallow pills, Braggs apple cider vinegar probably the most natural organic stuff out there.
tastes like ass but you mix 2 tablespoons with a glass of juice/water daily and youre good to go
best of luck
http://www.amazon.com/Bobs-Red-Mill-Textured-Vegetable/dp/B002YR97J2/ref=sr_1_1?ie=UTF8&amp;qid=1311113151&amp;sr=8-1
Subscribe and Save and you will receive free shipping for slightly over $2 per package. It is usually $3+ per package where I live. Best part is that you can cancel the subscription anytime.
TVP (Textured Vegetable Protein) = 80kCal with 12g of protein. Significantly more protein per calorie than chicken, it's cheaper, and it's shelf stable.
Once I hydrate it, (usually in veggie broth, because I don't eat meat, but you could use beef broth) I use it just like cooked ground beef. It makes fantastic tacos, BBQ sandwiches, salad topper, etc.
ETA: This is the kind I buy: https://www.amazon.com/Bobs-Red-Mill-TEXTURIZED-PROTEIN/dp/B002YR97J2/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1474559484&amp;sr=8-1&amp;keywords=tvp+bob%27s+red+mill (I wouldn't bother looking for it in the store unless you live in a large city and have a lot of free time.)
Have you considered using tvp instead of tofu? Even full carnivores usually like tvp, as it has a similar texture to meat and it soaks up the flavor of whatever you cook it in.
Edit: this is tvp, textured vegetable protein.
Bob's Red Mill TVP (Textured Vegetable Protein), 10-Ounce Bags (Pack of 4) https://www.amazon.com/dp/B002YR97J2/ref=cm_sw_r_awd_9G8Uub185X17F
You can probably find it in a decent grocery store. You would basically take whatever taco seasonings you're using, add water, and then add the tvp and simmer until it's fully hydrated. The tvp will soak up the water and the flavor of the seasonings. Then use it exactly as you would beef in the recipe.
It's super good, I've used it in vegetarian chili and not told people it was full veg. They never noticed!
If you don't want to use soy protein powder (Winco sells it pretty cheap), then I suggest some textured vegetable protein. If you have ever had chicken cup of noodles or other types of instant ramen, it's the "meat" in those. Textured vegetable protein is a left over product from soy products manufacturing, so it is pure soy protein. By itself, it is tasteless but the beauty is that it takes on the flavor of ANY liquid you put it in (to rehydrate it). I've mixed it into burgers and meatloaf before and you would never know it is there. Again, Winco near me sells it pretty cheaply but you can get it online too. I keep a bag on hand and usually just throw a small scoop into what ever I am making. It will bulk up a bit as it absorbs any moisture, so I suggest starting out with a small amount until you get used to it.
The machine isn't totally necessary unless you want it for aesthetics, or for its ability to keep popcorn warm. You can get similar results by making it homemade on the stove-top though and you'd save a lot of money. Easier clean-up, too.
That said, I'm not too sure about good popcorn machines, but here are some popular options for good popping oil, salt, and kernels:
Oil:
https://www.amazon.com/Snappy-Popcorn-Colored-Coconut-Gallon/dp/B003C4UDEY
Salt:
https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10
Kernels:
https://www.amazon.com/Orville-Redenbacher-Popcorn-Kernel-Original/dp/B0098IOL2S
And if you're interested in the stove-top method, I wrote a blog about the technique here:
http://mycomfortfoods.blogspot.com/2016_08_01_archive.html
Happy popping!
Have you tried coconut oil? I love it for my popcorn, especially if you get the made-for-popcorn kind. Also you shouldn't use Olive Oil... it burns faster. If you're gonna use anything use Canola Oil.
Coconut Oil is really awesome tho.
$20 coconut oil from Amazon
people all over this thread have said butter, normally i'd agree. i mean it's butter, what could be better than butter? fake butter.
hear me out. right next to the popcorn were bottles of orville redenbacher popcorn butter flavoring. i did a 1 to 1 taste test. one batch made with vegetable oil and melted butter poured on after completion, one batch made with half vegetable oil and the butter flavoring.
the butter flavoring one was much more butter flavored. i will be using that flavoring stuff every time.
a while back someone posted these as great for making "movie theater popcorn"
http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&amp;qid=1418010489&amp;sr=8-1&amp;keywords=flavacol
http://www.amazon.com/dp/B003C4UDEY/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&amp;colid=1WDE09HYJVHMP&amp;coliid=I1SA77W3SBQNC0
i have not tried them yet, but i hope to.
I have worked it out... well I googled it and now my popcorn tastes like it was fresh popped in a theater.
You need to:
There is special coconut oil but I just use plain the special stuff is just colored.
I use a fancy schmancy popcorn popper that lets the steam out but you should get excellent results following this advice (but still add the Flavacol to the oil with the kernels)
Thank you! It's a Westbend 4Qt Air Popper. Bought it off of Amazon and then did a little homework and found some great coconut oil and butter salt used by many commercial theaters to make my popcorn taste and smell EXACTLY like the stuff in the theater!
West Bend 4QT Popcorn Machine:
https://www.amazon.com/gp/product/B01HRGJE88?ref_=hit_wr_dt_tyl&amp;coliid=ASIN%3AB01HRGJE88|ATVPDKIKX0DER&amp;colid=3A64PQAAYG4CI
Commercial Theater Popcorn Coconut Oil:
https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_detailpage_o02_s01?ie=UTF8&amp;psc=1
Buttersalt for Flavor:
https://www.amazon.com/gp/product/B007HN5KNA/ref=oh_aui_detailpage_o02_s01?ie=UTF8&amp;psc=1
The thing about stevia is that it's much sweeter than erythritol, so you would probably only need about 2 tbsps or so. But the cookies get a lot of their structure from the erythritol, so I'm worried they'll fall apart without it. It's worth a shot if you already have all of the ingredients, but I can't guarantee they'll stay together or have the same texture. I'm sorry!!
Not sure if this helps, but I buy my erythritol from Amazon (here's a link to the brand I use):
https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS
Good luck!!
Stevia tastes terrible to me too. I use Swerve brand confectioners erythritol, which tastes way better, and has no effect on blood sugar so it's zero carbs. I do get the "minty" tingle effect afterwards, but it's the best one I've been able to find.
Get the confectioners sugar, NOT THE GRANULAR, because it can be grainy if you use the granular.
Swerve confectioners link on Amazon
The internet.
The recipe calls for Swerve Confectioners. Here's a link to buy it from Amazon.
https://www.amazon.com/gp/aw/d/B0079OYIFS/ref=sxts_1_a_it?ie=UTF8&amp;qid=1519027397&amp;sr=1
This amount of gelatin will clear up about 100 batches:
https://www.amazon.com/Knox-Gelatin-Unflavored-Count-8-Ounce/dp/B007Y3HM5C/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1484665705&amp;sr=8-1&amp;keywords=flavorless%2Bgelatin
This? https://www.amazon.com/Knox-Gelatin-Unflavored-Individual-Packets/dp/B007Y3HM5C/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1524408940&amp;sr=8-1&amp;keywords=5cal%2Bjello&amp;th=1
Well you're in luck! Here you go.
I bought the Red Lobster Cheddar Bay Biscuit Mix from the grocery store, and made them. I took my time and was careful. They were perfect. It was like I was there, but I technically didn't have to wear pants to eat them at the same time.
Well, there is this, http://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG
Sold on Amazon too
Take it a step further
http://www.amazon.com/gp/aw/d/B00AWQRLIG
My favorite CAH: getting my friend's Mom to say "What gets better with age? Buccaki" and then watch her googling it with a look of horror. She's 67!
Cheddar Biscuits
No idea if it's the same, but you can buy it on Amazon if you really want to. Note that this is more than double the price of what I buy locally for the same size. Try to see if there's an asian grocery store near you.
Here's basically how we used to make it at a place I used to work. Downscaling it and using canned beans:
3 cans of beans
1/3 cup of tahini
1/4 cup of olive oil
4 cloves of garlic
3/4 cup of the bean liquid
1/2 tsp cumin
1/2 tsp white pepper
1/2 tsp salt
~1 lemon worth of juice.
Dump everything into your food processor, and blend. I have experimented with adding citric acid to make it tastes a little more like Sabra brand. But this is at least a decent foundational hummus. This is my go-to tahini.
I'm not familiar with tahini prices. Is this a good deal, or should I check local Middle Eastern groceries? https://www.amazon.com/Barons-Kosher-Ground-Sesame-16-ounce/dp/B00B1HL0H8/
Here's what I do:
I usually add everything to a little bullet blender (starting with the smaller amounts). Then, I add water in small amounts and blend until the hummus is well blended. Finally, I taste it, and adjust the garlic/tahini/lemon juice/salt until it tastes how I like it. It costs a little more than $1 to make this recipe, and it yields nearly 2 cups of hummus, so it's definitely cheap!
If you're worried about the cost of tahini, I got 32 oz for $10.50 off of Amazon, this one, which is about 31 cents per ounce (2 tablespoons). I keep mine in the fridge.
.38 cents an ounce isn't bad for being shipped right to your door, but typically wholesale goes around for $3-4 a pound, which is around .20-25 an ounce.
But, effort plus grinding when you can get the same (shipped to your door) at .36 an ounce of tahini premade professionally.
I'd go with this instead of manually grinding it. https://www.amazon.com/Barons-Kosher-Ground-Sesame-16-ounce/dp/B00B1HL0H8/ref=pd_lpo_vtph_325_bs_tr_t_1?_encoding=UTF8&amp;psc=1&amp;refRID=0PZ8260E4B103807BTBY
This stuff is delicious and a good price:
https://smile.amazon.com/gp/aw/d/B00B1HL0H8/ref=oh_aui_i_sh_in_o0_img?ie=UTF8&amp;psc=1
Here! It's also amazing for your skin. It's a solid a room temperature, but melts easily in your hands.
It's also great for curing cast iron pants.... and I've been told it's amazing in oatmeal.
I got my protein from truenutrion.com, also I use Nutiva coconut oil: http://www.amazon.com/Nutiva-Certified-Organic-Virgin-Coconut/dp/B000GAT6NG/ref=sr_1_1?ie=UTF8&amp;qid=1395776415&amp;sr=8-1&amp;keywords=nutiva+organic , this is by far the cheapest coconut oil I could find, on pureformulas.com its like a dollar cheaper per jar. The reason I don't want to use any liquid coconut oil is because to keep coconut oil a liquid they remove the lauric acid which would mean that I'm losing out on the benifits of the lauric acid itself while still getting caprylic acid and the capric acid.
Almost every supermarket in my area sells it under the Ac'cent flavor enhancer. I suspect it is also easily found in most US supermarkets across the country.
Definitely not vegetarian but it doesn't have any fish or seafood.
https://www.amazon.com/Red-Lobster-Cheddar-Bay-Biscuit/dp/B00AWQRLIG
Hey, it's either this or Cricket Flour.
I read this IMMEDIATELY after seeing that you can buy cricket flour on amazon @__@
Cocoanut oil. From what I've read, healthier than most oils an actually inexpensive if you buy from the right place. Just got a big ol jug for like $16 that'll last me, what seems like, forever.
https://www.amazon.com/gp/aw/d/B00CPZPYLS/ref=yo_ii_img?ie=UTF8&amp;psc=1
Yes, but the main reason is for cartilage healing - gelatin has high amounts of proline & glycine which are the building blocks for cartilage and other soft tissue
I currently buy this gelatin but I ask myself why buy it when you can make it yourself?
Stop with the amature shit. Get a Stir Crazy, get some quality popcorn and some good oil. Then after you pop it but some real butter on it.
You'll find that good popcorn has almost no hulls and you almost never get popcorn stuck in your teeth.
You'll also find microwave popcorn and popcorn from movie theaters almost inedible in comparison once you become accustomed to the good stuff.
This is where it's at
Why don't you just say MSG?
The shit's awesome, and I think I'm going to add it to my next stew since you brought it up...
Mmmmm. ac'cent