(Part 3) Best pantry staples according to redditors
We found 15,850 Reddit comments discussing the best pantry staples. We ranked the 7,024 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
EDIT: my favorite vegetable earned me gold!?!?
Cucumbers are one of my FAVORITE snacks. I swear, I have a full menu of cucumber ideas. Some of my favorites include, but are not limited to:
I could go on and on! Thanks for letting me ramble on about cucumber :)
27 dollars for never having anyone steal your food again. Worth.
Sure! I usually just throw this together with whatever veg I have on hand, so measurements may not be precise. But it always turns out great.
-2-3T coconut or olive oil
-4 large or 6 small bone-in chicken thighs, skins reserved
-1 large onion, cut into petals
-1 red bell pepper, large dice
-1 garlic clove, minced
-3 red potatoes, large dice (sometimes I use squash instead, if I have it around)
-1 large head of broccoli, cut into bite-size florets
-2-3T Mae Ploy curry paste I usually use the red, which is medium heat. Yellow is milder, green is spicier.
-1 Kaffir lime leaf, if you have access to them. If not, nbd.
-1 can coconut milk
-1 c chicken stock
Garnishes:
-Minced basil
-Toasted coconut (it’s a good idea to make extra for next time)
-lime wedges
-fried chicken skin, minced
Method:
-Heat up a large, deep skillet to medium heat, add oil.
-Heat a second smaller pan for skins. Lay them in flat, turn to medium heat, and keep a close eye on them while you’re putting the curry together, turning often. Your goal is a very crisp skin. This usually takes 10-15 minutes. Once they’re done, pull them out and set on a plate lined with a paper towel.
-Brown chicken thighs on both sides, in large skillet. Once browned, pull them out and set aside.
-Add onions and pepper, along with a teaspoon or so of Kosher salt. Scrape bottom of pan while cooking. Once onions are translucent, add garlic, cook for 30 seconds or so.
-Add chicken stock and stir, then add coconut milk. Add in curry paste, breaking it up to incorporate well. Add potatoes and/or squash and lime leaf, if using.
-Return chicken thighs to pan. There should be enough liquid to just cover the thighs. If not, add more stock, or even water is fine.
-Boil, then turn to simmer and cover. Set a timer for 20 minutes, check for seasoning and curry strength about halfway in.
While that’s cooking
Prep your garnishes, and make yourself some rice.
-mince basil
-toast coconut
-cut limes
-mince chicken skins
When your timer goes off, pull off the lid of the curry, add no more than 1T of your cornstarch slurry and stir. Take it easy with the slurry. Too much and you’ll have a disgusting, gloppy mess. The consistency you’re looking for is nappe, or just thick enough to cover the back of a spoon.
-Add in the broccoli, cover and cook for 3 more minutes. Take off the lid, and give it a stir.
Put that shit over rice.
-Garnish with a heavy hand.
-Enjoy!
Great if you are craving a bagel, would probably also work great with celery.
Seasoning Blend is available here: https://www.amazon.com/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H
Miracle Whip has foreign analogues - there's "salad cream" in the UK, or Kewpie in Japan.
Mae Ploy is a highly regarded curry paste and can be found in some groceries in the asian section.
It has much better flavor than the "Thai Kitchen" crap you'll find in most US grocery stores. Also, it holds in the fridge for numerous months and you only use a few tablespoons (I like it hot!) per dish.
I buy mine on amazon.
You use curry cubes as a pre-made roux that forms the base of the curry. S&B is pretty popular in the states, so I guess this
For people who want low carb noodles without having to make your own - http://www.amazon.com/Explore-Asian-Organic-Spaghetti-7-05-Ounce/dp/B004NSG8F6
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
I don't know if it's the same brand, but they also make black bean pasta that has a high protein/low carb content annnnnd it's bomb.
Explore Asian Organic Black Bean Spaghetti, 7.05-Ounce (Pack of 6) https://www.amazon.com/dp/B004NSG8F6/ref=cm_sw_r_cp_awd_ktDHwb8MM4NCB
I'm not in the Houston, but Amazon has always been good for my molecular gastronomy needs. $15 for a 16-oz container, and 2-day shipping with prime.
http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6/ref=sr_1_3?ie=UTF8&qid=1418410594&sr=8-3&keywords=sodium+citrate
If the powdered Vega didn't work for you, you may want to try their pre-mixed shake:
This is a pretty decent lactose-free shake mix, if you want to blend your own;
If you're looking for more of a meal-replacement shake, Super Body Fuel has a dairy-free keto version available. The plain flavor tastes like cardboard, but if you're going for a no-sweetener-added version, it's available in the drop-down menu:
There are plenty of non-dairy protein powders out there; I'd suggest reading through the reviews in the links below to see how the graininess of each one is. Here's a starter list to check out:
If you want to get rid of lumps on the go, you need a motorized blender bottle. Basically a portable blender, but just for powders. They run about $40 on Amazon:
It also depends on how you want to make it...if you want to mix it in a liquid like water or a milk alternative, then you'll be more sensitive to how grainy the product is. If you have a good plug-in blender, you can mix them up really well in that & store them in one of those double-walled, vacuum-insulated tumblers to stay cold. Or turn it into a shake, which will help hide the graininess, like with some frozen fruit or whatever. Or if you want to make protein-enhanced treats, check out Protein Pow:
Lots of options out there!
I love Sambal Oelek https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
This is exactly what I was going to recommend. You can also pick up sodium citrate on Amazon. Works wonderfully. For years I've been on a quest for what I would consider the best melting/falvorful macaroni and cheese. Only after I found this tip, did I achieve that goal.
For me, the perfect cheese is the whole foods unaged cheddar. Several cups of this with some whole milk and sodium citrate makes perfect mac and cheese. Change ratios a bit and you'll have a slicable block of cheese that melts wonderfully.
Sodium Citrate
tried to find a link for the cheese but couldn't find it.
btw, if you can't find sodium citrate you can make it with baking soda and citric acid.
http://www.reddit.com/r/chemistry/comments/1d5z2z/food_guy_with_a_chemistry_question/
Good luck
Don't do canned. Buy the spice packs and make it at home. 1.5 lbs ground beef, 1 can tomato paste, spice mix, & water. That's it man, super easy, and comes out perfect.
Get out your globe (at least figuratively) and look at cuisines on the same latitude (plus or minus from the equator) as his native place. Those cuisines will generally have similar available herbs, spices and cooking methods. but be totally different from his home cuisine, so you are not making a "bad copy". I have a Guatemalan future son-in-law and made the discovery quite accidentally when I caused him to fall in love with northern Thai food, which we love around here. Cajun and Gullah cooking also fit the pattern.
Your comment about curry surprised me - a lot - because Thai is built on herb pastes, but if you grew up with Mediterranean, your understanding of curry may be shaped by the India trade. Try a Mae ploy paste for a dead easy meal that I cannot imagine he would reject. You need only coconut milk, protein and veg to get dinner on the table in a half hour.
If you grew up in old time Southern, you grew up with a relish tray on the table: chow chow, tabasco, quick pickle type stuff. He did too, but more likely chili oil, chopped peanuts, sesame oil and fresh herbs. A lot of meals that may not appeal to him they way you intuitively spice them may seem quite good to him, if he has condiments to tailor them to his taste.
I would also commend sitting down together and watching some Hot Thai Kitchen together so you can get him to explain more about how to please him in the kitchen ... feeding 'em and laying 'em are about communication, at the risk of being inappropriate.
Weezie speaks the truth. Buy This
What you’re looking for is Golden Curry. You can find it or an equivalent at roughly every Asian market on the planet, or online. Use half a box if cooking for 1-2, whole box for 4. I always caramelize onions before and add them in as well, and you can always add potatoes / carrot etc. It’s ridiculously thick after cooked down for 15 minutes or so even without potato (which add more starchy thickness).
https://www.amazon.com/dp/B0011UGYLM/
Make sure you stir frequently / watch it while cooking to avoid developing thick curry film (though it stirs right back in). Preboil potatoes (and probably carrots as well to an extent) if you want them in the mix
These were solid and managed to stay intact and not crumble (like my initial attempt). They were very crispy and had the same texture as Japanese katsu. Serve with your favorite low carb dipping sauce. We did spicy mayo.
 
Ingredients - Roughly 8 Strips (Serving per 1 Strip ~1g Net Carbs | 16g Fat | 17g Protein)
Optional Dipping Sauce - Spicy Mayo (Zero Carb)
 
Prep
Instructions
 
Big thank you to /u/1whisky1scotch1beer for the Chili Garlic Sauce as a Sriracha substitute tip!
Sodium Citrate would be a great addition - it would help keep the cheese emulsified and the queso smooth. When I make mac'n' cheese I usually follow the modernist mac and cheese recipe from modernist cooking, which recommends about 4% of the weight of the cheese worth of CS to be added, e.g. 4g for every 100g of cheese. Looks like their queso recipe uses the same scaling.
I'd also recommend possibly simmering the cheese / milk in a separate pan and adding the sauteed veggies later, so you can run it through a blender or use an immersion blender to smooth the mixture further, but if you whisk briskly this might not be an issue.
This isn't a slow cooker recipe, but if you have sodium citrate or have time to purchase it (I get mine on Amazon), I think the Modernist Cuisine Cheese sauce is the best. The cheese is super smooth and silky. Make sure to pick a high quality block of cheese and have a kitchen scale.
Holy shit! According to this, black bean noodles have 25g of protein and 12g of fiber per serving.
I guess I'll be trying these in the near future.
It's already "cooked". I just risne it, then pan fry it on a non-stick skillet to let some of the moisture evaporate.
This is what I buy:
https://www.amazon.ca/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U/ref=mp_s_a_1_1_sspa?keywords=konjac+rice&qid=1558399875&s=gateway&sprefix=konjac+ri&sr=8-1-spons&psc=1
It has the silky texture similar to velveeta but with so much cheesy flavor especially if you use sharp cheddar. You can get the sodium citrate from Amazon for pretty cheap; $14 and I've yet to make a dent in my tub of it after making that recipe a few times.
http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW
11 lbs, so 2.2 kg. I found some reference to a 5 kg jar for professionals, but only in French.
To keep on this, replace the soy sauce with coconut aminos. It's a little sweeter, but it's pretty close while still maintaining the savory addition of soy sauce and an added plus: no tyramine.
Try powdered peanut butter: https://www.amazon.com/PBfit-All-Natural-Peanut-Butter-Powder/dp/B01KKEECLS/ref=sr_1_3_a_it?ie=UTF8&qid=1520745616&sr=8-3&keywords=powdered%2Bpeanut%2Bbutter&dpID=51yB4sCHYdL&preST=_SY300_QL70_&dpSrc=srch&th=1
When I moved out of Cincy, I missed it sorely. But guess what? I bought a box of 24 last year, and would be more than happy to send you one - PM me if you're interested.
It's the easiest meal in the world, and you can feed a family of 7 TWICE if you make enough noodles. Here are the tips: go to the grocery deli and buy a 1/2 pound of the American Cheese, but tell them not to slice it. Just cut off a big hunk from the bigger hunk. When you put the ground beef in the water (raw), don't use a fork - that's for sissies who hate Cincinnati Chili. Get your hands in there and pulverize the meat with your fingers until it feels like silk.
If you can manage that and have 3 hours to stir occasionally, you will be satisfied. I promise.
Empties:
Purchases
TL;DR: I'm sorry this is so long. I buy and try a lot of things.
I've been lurking on this sub for a while. I bet you guys would love Japanese curry. Japanese curry is dead easy, and delicious. Just boil some meat and veg (carrots, celery, potatoes, apples for me) and add a block of S&B curry roux. I'd go for the hot, which isn't hot at all. (BTW that price is steep) Bulk it out with rice. It's great.
http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6
http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6
A little pricey but there you go.
http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW
the bloating is likely from all of the sodium. not sure what's in the veggie broth, but most broths are very high sodium, and miso has a ton of sodium. Most asian style sauces (like soy sauce) do. If you want a similar sauce for veggies that's lower sodium, check out coconut aminos. Their garlic sauce is even lower sodium and better IMO. it's garlicky and a little spicy.
Not noodles, but I like these ["Miracle Noodle Zero Carb, Gluten Free Shirataki Rice, 8-Ounce, (Pack of 6)"] (https://www.amazon.com/dp/B00BP36S7U/ref=cm_sw_r_cp_apa_sYTKAbTE2YV9R)
Have you ever tried shirataki rice? I find it's fairly close to rice and it's carb free
Example: Miracle Noodle Zero Carb, Gluten Free Shirataki Rice, 8-Ounce (Pack of 6) https://www.amazon.com/dp/B00BP36S7U/ref=cm_sw_r_cp_api_px69yb423Q8QY
Pure capsaicin
Edit: OK, that stuff is probably bunk.
But have you tried Dave's Scorpion Pepper or Naga Jolokia sauce? I once splashed some of his Naga Jolokia sauce on my arm, it made a raised, pink burn that lasted for 4 or 5 days.
If taste is optional and you're just seeking pain, DIY might be the best route.
Make your own wings, but use Pure Cap to make the sauce instead of like Frank's Red Hot or whatever.
Pain will be certain and your butthole will hate you.
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.
>Make a good gravy
I'm sure y'all will hate me for this. I use S&B Golden Curry sauce bricks & chicken/beef better-than-bouillon for my loco moco gravy.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
I caramelize onions in my instant pot with a little baking powder as well to add to the gravy mix.
https://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html
Curry would be a good bet. Pick your asian style (Chinese curry, japanese curry, indian curry, thai curry, etc). Curry lasts a while and you don't have the problem of the food getting soggy with sauce since it's saucy to begin with. Get fried tofu instead of meat for protein to keep cost low. For a simple, easy, quick batch of curry, look for this at your local grocer: http://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM/
Amazon's price seems to be very high.
Fun fact: The macros can be improved a bit by substituting a little bit of honey for the brown sugar, and Huy Fong chili garlic sauce for the Frank's stuff (which I think has added sugar, no?). That's how I usually make it, and I've never felt like it lacked sweetness.
I've also made basically this same recipe without coconut milk, slaw, or lentils, and it's still awesome. Try adding thinly sliced jalapeños and grated carrots sometime. It's excellent.
If I have room for carbs, my favorite way to eat it is over long grain white rice (skipping any non-vegetable carbs in the recipe, obviously). Without room for carbs, try serving it over cauliflower rice. Green Giant sells frozen riced cauliflower now to save you the trouble of ricing it yourself. It's pretty good.
Here is a recipe to the best thing I've personally created.
Sauce
Mix that all up in a bowl with a whisk and simmer on low heat in a pan.
Meat
I've done this with chicken and beef, but beef came out my favorite
To cook, refrigerate the meat so its cold, then take it out and put it in a gallon ziplock bag. In the bag with the meat add corn starch (enough so everything is throughly coated) and black pepper. Toss the beef up so its nice and coated.
Then, pour the beef and powder into a spagetti strainer to knock off all the excess corn startch. You are not making a crush or batter, just coat it.
Next, heat up a pan of vegetable oil. Once its hot where when you drip a drop of water and it starts bubbling, toss the meat in. Let it fry for about 2-3min, when you are stiring it around with your spoon or whatever, you will feel it start to harder. As soon as it "feels" crispy, take it out. (dont worry, it will soften)
Let this dry on a cooling rack or paper towels.
Starch
I love the Asian noodles, you can get them in a package. To cook, use a very large pan/wok or electric skillet thats going to be where you combine everything in. Heat up the pan, put some sesame seed oil in the pan, then the noodles. Toss them around until they heat up and remove. Set aside the noodles. (cook maybe 2-3min)
Rice would also work here, although cooking instructions for rice should be followed.
Veggies
Easiest option is to buy a bag of stir fry mix. I usually combine some stir fry veggies with fresh garlic and a fresh quartered onion. (i like big chunks of onion for this, but cut to the size you prefer).
The stir fry veggies are generally broccoli, carrots, water chestnuts, red bell peppers and peas.
To cook: heat up a pan, use a big one. If you dont have a large pan an electric skillet WITH SIDES will work. This has to be big enough to fit all of the veggies and meat.
After the pan is heated up, add a splash of vegetable oil and some sesame seed soil to the pan. Toss in all of the veggies and keep them moving while they heat up. After they look heated up, add some of the sauce you made earlier. Toss them around so they are coated but not dripping or soggy.
The veggie part you dont want to take longer then 5-8min so you have crunchy veggies at the end.
The Finish
Finally, the fun part. First, add your noodles back to the pan, then add some of your sauce, and toss them around so they are coated. Then add your veggies and beef to the pan. Toss this around until everything looks distributed. Now, add more of your sauce to taste, toss and enjoy!
IDK what you'd call it, but we call it spicy stir fry beef with noodles lol
A few tips... dont add too many veggies where you "dilute" the amount of noodles you have. Dont over cook the veggies or they get too soft. Chili-garlic sauce is SPICY. Sesame seed oil is VERY STRONG. Use those two in moderation but for huge flavor!
Also, please let me know if you try this i'd love to know what other people thought of it.
You could try the chili garlic sauce that Huy Fong makes. It sort of looks like Sambal Oelek, but it isn't sour or bitter.
https://smile.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO?sa-no-redirect=1
And an 11 pound jar of nutella
edit: http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW
You can always use coconut liquid aminos as a soy sub.
http://www.amazon.com/Coconut-Secret-Aminos-Soy-Free-Seasoning/dp/B003XB5LMU
An alternative to soy sauce
https://www.amazon.com/Coconut-Secret-Organic-Raw-Aminos/dp/B003XB5LMU
Coconut Aminos: http://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU
Miracle noodle makes a 'rice' that's like little balls of shirataki. My GF loves them cuz they soak up sauce and you don't even need to chew lol
https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U
I haven't tried it yet, but I got this shirataki rice in a variety pack thinking I would see what kind of sushi it makes:
https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U?th=1
Not sure if it's going to work out, but the noodle versions were awesome and pretty much just absorbed the flavors around them, so I'm hoping the rice works out for this.
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?
I love this stuff -- my local costco in san francisco has it. This is the product: https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
I find that half a serving is plenty (100 calories, 5 net carbs), and I like to serve it with meatballs and parmesan and good olive oil. It would also be great with pesto.
With edamame spaghetti for italian food and shirataki noodles for asian food, I never even wish I could eat normal noodles.
This is also my favorite breakfast/snack. Ready to take it to the next level? Everything bagel seasoning. https://www.amazon.com/dp/B06W9N8X9H/ref=cm_sw_r_cp_awdb_t1_m4kSCb7F0MJNT
you're welcome in advance
Psst...Try avocado toast with Everything Bagel Seasoning on it.
I've been making a similar desert treat using PB Fit peanut butter powder.
Throw it all in your mixer and go (I sift the dry ingredients). It makes about 5-6 1 cup servings. It is surprisingly filling. Cocoa powder instead of the PB powder if chocolate is more your thing. I just checked and the hershey's cocoa powder is 1 carb/tbsp.
It’s on Amazon! I’ve heard it’s quite a bit cheaper at physical Trader Joe’s stores, but there isn’t one anywhere near me, so I was fine with the price.
Seriously!! For weeks I’ve been seeing posts with it and finally bought some yesterday. I’m sure you could find a similar type online!
Edit: I found it, my friend
Trader Joe's Everything but the Bagel Sesame Seasoning Blend 2.3 Oz https://www.amazon.com/dp/B06W9N8X9H/ref=cm_sw_r_cp_api_i_vIP5AbE8HARC9
Fucking dogs right? Tokyo Beef, the last slice of Pizza? They no know mercy.
Anyhow. Never heard of Tokyo Beef before, but looking at the menu picture and description it seem like it could be a standard-ish version of this recipe: http://www.food.com/recipe/tokyo-style-gyudon-japanese-beef-bowl-470602
Many asian beef recipes use some combination of those ingredients. The thing that seems to make it unique is the shot of Japanese mayo. Which is this: http://www.amazon.com/Japanese-Kewpie-Mayonnaise-17-64-oz/dp/B0000WKU8K
I'd give it a try and see how it tastes and then walk it in over a couple of revisions.
When you combine the sauce with the meat, make sure you reduce the sauce. That really helps to match the flavor for asian beef dishes.
Yep - I moved to the northeast from Indiana and get cravings for Cincinnati chili a lot. This recipe wasn't too far off from Skyline but I have some random Better Homes cookbook with a Cincy chili recipe that I actually prefer to Skyline.
You can also buy the spice packets from Amazon. I know most Krogers I went to in Indiana had them as well.
My wife and I lived a few different places on the west coast while she did travel nursing for a year. I had my mom ship me packets of Cincinnati recipe chili seasoning and would make my own. It's a super easy recipe and it makes your whole place smell like Cincy style chili which is awesome.
6 Pack Cincinnati Chili Mix Packets https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_i_0vfCCbQ789WDT
here you go and here is the mix (just as good)(Definitely recommend the chili mix tho.)
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
Needs some sauce! I get those packages of curry blocks that you store in the pantry, break one off in some water on the stove, simmer for 5 minutes and it's delicious!
This garlic chili sauce is made by the same dudes who make Sriracha, and doesn't appear to have any carbs period. Maybe that's an alternative for you when you've spent your carbs elsewhere.
1 tsp of sodium citrate per pound of cheese, dissolve it in a bit of beer or water or wine or, unno, grappa or whatever if you want to give it some more flay-ver, you just need enough to cover the bottom of your pan. Heat it to boiling and begin adding your cheese (grated or moderately chopped works) while stirring. Experiment to get the desired consistency. A block of pepper jack basically turns into perfect fucking queso.
Why not just by a huge jar of Nutella and fill it yourself? That's what's inside fererro rochers.
It's wicked expensive but coconut aminos is the same thing but single sourced. It tastes almost identical to soy sauce.
Just a quick search on it, carbs look a bit too high for these, 10 net carbs per serving.
https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2?th=1
Scotch bonnets are really hot. Just because something has scotch bonnets in it, doesn't mean you have to move up to a hotter pepper, just need more scotch.
I don't like the Matouk's, try putting Pure Cap into another tasty hot sauce you love. I sometimes buy cheap 2L bottles of louisiana style, presidents choice or whatever and spike it. http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
Lace the shit with straight capsaicin
I order my groceries through FreshDirect so technically I get 90% of my stuff online :).
That being said...the stuff I get outside of that site are:
EDIT: Formatting.
For future reference, I've made some pretty good chili with these Cincinnati Chili spice packets.
http://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/
It's not that expensive if you buy it on Amazon: 54oz tub for $24
It has 1g carbohydrate per tsp. Just account for it in macros.
Try sambal oelek if you have not. its low enough to be rounded to zero carbs (admittedly that could be a very tiny difference) and is incredibly delicious.
https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
I regularly blend chilies and garlic cloves (1 chili : 1 clove ratio) with a little bit of water for use in cooking pretty much anything.
I only use them fresh but if you can somehow preserve that, it would basically be a homemade version of this. Hot sauces don't have to be as complicated as Tabasco!
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&qid=1368810656&sr=8-2&keywords=coconut+oil
I also have a lot of food allergies.
Keeping meals simple has helped me a lot (not just from an allergy perspective, but diet adherence, time management, etc.) Most of our meals we build around one main protein and 1-2 vegetable side dishes.
I've found searching paleo and whole30 type recipe sites and books helpful for inspiration. While some recipes will be too high carb (or need to be modified) it gives you a lot of basics to start with.
For my carb eating husband I might withhold some of the fat from my meal and add it only to my portion, or make cauliflower rice for me and regular rice for him, or serve my sauce over vegetables instead of noodles. If you keep the carb mostly separate (rice, pasta, potatoes, starchy veg) it is easy to make it work for everyone.
Our primary vegetable side dish rotation is broccoli, green beans, leafy greens (spinach especially), asparagus, cauliflower, snap peas, squash, mushrooms, bell peppers, and brussels sprouts. I often buy 2 or 3 large bags of vegetables per week and mix and match into our meals, then do something different the next week.
For the meats I do a lot of chicken (roasted, fried, stir fried, curried, grilled,) pork (pulled with home made BBQ sauce, roasted, grilled, fried), burgers (beef, turkey, or beyond beef soy/gluten free pea protein), steaks, beef stew (with lots of mushroom and smaller amounts of lower carb starchy veg such as rutabaga), sausages (pork, beef, turkey, or chicken), ground beef (taco salad, stuffed peppers), and sometimes fish (usually just tuna or white fish tacos.)
Some substitutions you might make (but I'm not a doctor so check with yours):
(http://www.nourishingmeals.com/2014/01/homemade-dairy-free-sour-cream-nut-free.html) instead of sour cream
(https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU?th=1) instead of soy sauce.
(http://daiyafoods.com/) products are soy and gluten free. Some (like the cheese) are reasonably keto friendly, some (like the yogurt) are not.
(http://followyourheart.com/products/soy-free-3/) can be used in place of mayo. There are a lot of options for [making your own]
(http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html) as well. I love making chicken and tuna salads with this.
(http://www.questnutrition.com/protein-powders/mct-oil-powder/) but it contains a little sodium caseinate so may be unsuitable for you. There's commercial coconut milk based creamers, or you can just add coconut milk and doctor it up how you like.
(https://www.charliefoundation.org/resources-and-tools/find-recipes-home/breakfasts/item/1108-porridge) (substitute refined coconut oil or butter flavored coconut oil or spread.) Or you can make a low carb protein shake or smoothie if you're into that. (Or just eat food that's not "breakfast food.")
(https://epicbar.com/bars-overview) which are soy and gluten free.
(https://www.amazon.com/All-Natural-Coconut-MCT-Oil/dp/B00XB5IWJC/) and coconut oil the best choices for this as they may be more easily absorbed. Start with a small amount and work up though, as they can trigger diarrhea in some people.
Just wanted to chime in and say that coconut aminos are a paleo-friendly (and delicious!) substitute for soy sauce. This recipe looks yummy!
Sodium: broth/bouillon. Beef tastes better but chicken is more readily available. I'll put a TBSP into my 24oz coffee cup in the morning, drink it throughout the day, and that's about 2500mg of sodium. More if I counted the splash of Frank's Red Hot. Adding a TBSP of heavy cream really kicks it up a notch.
Potassium: No Salt (NOT Nu Salt or Lite Salt) as it provides 2600mg of potassium per TSP. Nu Salt contains more, if I'm not mistaken. I'll sneak 1/4 tsp of No Salt into that same coffee cup in the morning and usually split the remaining 3/4 tsp into two 28 oz bottles of water with a few squeezes of Mio water enhancer. Looks like Nu Salt might be easier for you to find, at least on amazon. Also, spinach.
Magnesium: two of these
145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.
If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.
Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.
Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.
SO EASY:
Curry paste
Coconut Cream
Instructions
All you have to do is put a little oil in a saucepan and turn the heat to medium. Put 1-2 tablespoon of the curry paste in the oil and let it simmer for a bit, making sure that you play around with it and ensure that it's getting heated thoroughly. After 5 or so minutes of this (the curry paste begins to get ever so slightly golden brown), lower the heat to a simmer and dump the jar of coconut cream into the saucepan. As the cream melts, stir the mixture well. Let simmer for 5 - 10 more minutes.
Done
You now have curry that tastes exactly like it does in a restaurant (most restaurants actually use curry pastes.)
Combine with your protein of choice, some veggies, pour over rice, whatever you want.
It's a kind of shirataki noodle. I believe it's made from an asian plant that is a water-soluble fiber. Pretty much zero calories and carbs, tasteless, and has no nutrition- but fills you up.
It comes in spaghetti, fettuccine, and some other "shapes". If you've ever had pad thai, the texture resembles those rice noodles rather than an italian pasta. These rice shaped ones remind me of boba pearls- kind of chewy. Here is a wikipedia link to shirataki and a link to amazon where I bought it:
https://en.wikipedia.org/wiki/Shirataki_noodles
http://www.amazon.com/gp/product/B00BP36S7U?keywords=miracle%20rice&qid=1451428538&ref_=sr_1_1&sr=8-1
They aready make cricket flour. So why not?!
For my cats, I put a drop of Pure Cap (We use it to stop our horses from chewing on wood) in some cold burger pan grease on the counter, and covered it with more grease so the smell was covered. It took a few times, but they learned a lesson.
Here it is https://www.amazon.com/Japanese-Kewpie-Mayonnaise-17-64-oz/dp/B0000WKU8K - enjoy!
Gross, Mustard doesn't sound good period. Japanese Mayo or Kewpie Mayo is a little tangier and creamier than the American ones and is well known to be one of the best mayos in the world. I'm not a huge Mayo fan myself but love the taste of Kewpie Mayo.
https://www.amazon.com/Japanese-Kewpie-Mayonnaise-17-64-oz/dp/B0000WKU8K
Wow, really disappointing that there's no where to get it here, but on the other hand, it's really not that hard to make. It's basically a pancake with tons of stuff in it. The most important part is having the proper sauce, which you can find at any decent asian market. It's helpfully called Okonomi sauce. Otafuku is the most common brand (sometimes it comes in a bag ). For bonus points, you can use Kewpie mayo from Japan, although honestly plain mayo works just fine. It's been a while since I made it, so I don't have a go-to recipe, but you can put just about anything in it, so long as you have a good base and plenty of cabbage. Here's one you could try from one of my favorite food sites. Good luck! And don't skimp on the sauce!
Last week I was discussing the idea of having a sushi pizza. I kicked around the idea a little bit and decided I would do a Shaggy Dog inspired pizza. Normal pizza crust with dragon sauce (Kewpie and Rooster sauce) and cream cheese base. I did a very thin coating of sushi rice in the sauce (I'd leave this out next time) and then some green onions and shrimp. I did just enough Mozzarrella cheese to make everything gel together (about 1/3 of the amount I'd normally use). After it came out of the oven, I added slices of avacado, cucmbers and sprinkled with shredded fake crab. I found it tasted best if you let it sit for about 10 minutes.
This lady provides the recipes (Osaka / Hiroshima) and recommends ingredients (such as the sauce) that you can buy over at Amazon (sauce, mayo). Or how to prepare a "substitute" yourself.
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&qid=1344813245&sr=8-6&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
If you don't want to hassle with making your own, Sambal Oelek is pretty similar but 0g of carbs. I've heard of people just putting it through a food processor to make it more smooth like sriracha.
aotd: This, I believe /u/mehimehi can confirm its spiciness, and also this. Btw, I don't think these can be categorized as 'sauce', they are too thick.
wsiwt: Rain. So naturally, Crockett & Jones Coniston.
There probably are versions of it in the "Asian" food section of your regular grocery store. By the soy sauce/teriyaki sauce/baby corn etc section. My version of Kroger has this which is kind of the Hamburger Helper brand of curry blocks but it's still pretty tasty.
We break the blocks and mix them with hamburger when we do tinfoil dinners when we're camping and stuff.
If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm
The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.
Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.
The easiest way is to buy the roux blocks like this: https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
Boil desired veg and meat and mix in blocks.
​
The other way is to make the roux yourself and use curry powder.
​
Nobody makes it 100% from scratch, at minimum they use the powder and thicken with roux or cornstarch.
If you want to try a premix of spice- Golden Curry Sauce mix works great in a slow cooker.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM?th=1
Link just for reference, you can find it at the supermarket probably cheaper.
Also don't forget to check out /r/slowcooking for great crockpot recipes.
Holy crap. Ordering this bouillon now :)
I make a something kinda similar - sliced mushrooms, shredded carrots, sliced cabbage, bean sprouts, tofu, ramen noodles, Knorr chicken broth, chili garlic paste (cause spicy), a dash of fish sauce, cilantro, lemongrass paste, onions, lime, etc. You might like it if you liked the soup above! Secret is to press the tofu before you cube it, helps it absorb all that tangy salty soup flavor :P
HERE
Here
Or the overpriced one
Or if you really dont want to wait, try Park and Shop in Dubai Investment Park. They have everything there.
This isn't the best curry I've ever eaten, but it is BY FAR the best one I've ever made:
Cauliflower, Cashew, Pea, and Coconut Curry
INGREDIENTS
PREPARATION
OTHER NOTES
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 posted about Sodium Citrate a while ago and I love the bejeezus out of it. I'm glad you do, too!
It turns any cheese into a creamy, velvety, sauce when used. My favorite use so far is making Queso with Pepperjack cheese. I get mine from Amazon for around $15.00 USD. https://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6
Also, an immersion blender will be your best friend when it comes to making not just cheese sauces, yet making pureed foods (hello, creamy and cheesy cauli-mash!), custards, whipped cream, gravy, - so many possibilities.
Also, for extra flavor: I add in Seitenbacher soup mix to some cheese and vegetable dishes. Amazon link is here: https://www.amazon.com/Seitenbacher-Vegetarian-Vegetable-Seasoning-5-Ounce/dp/B000FAPM2Q
It add a whole new dynamic to one's flavor palate. I use it to take the "green" taste out of vegetables I don't care for much like green beans. It's also vegetarian-friendly. I find it amazing addition to chicken. cream, and tomato-based dishes. I started off using it sparingly due to the strong taste but love the flavor. It's a little higher in salt, but balancing out one's potassium shouldn't be an issue.
As a Wisconsinite, beer cheese soup is a must around here and this helps mimic the flavor due to having some yeast extract. I usually slip in some Hacker-Pschorr Oktoberfest Märzen, New Glarus Spotted Cow, or a Guinness if my macros are low for the day. :D
Yeah, I've never seen it in a store. I got it on Amazon
Lots of good answers so far but check this out: Sodium Citrate is now known to be an excellent emulsifying aid for cheese based sauces. Here's a similar recipe. Stirring in about a teaspoon or so before you add the fromage should go a long way towards keeping your sauce properly emulsified.
Want to melt your own cheese instead of using canned stuff? You need Sodium Citrate. This lets you get the smooth melty texture without using a roux.
http://amzn.com/B00250Y9Y6
http://youtu.be/gOLgLi5ZJOY
It will las longer if you get this.
http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW quite a bit.
So I did a search for nutella to try to find this giant 5kg jar of the stuff, but while I was looking I saw this and had to share.
Dem reviews.
>but if I have an issue with soy, I'm definitely in trouble
I started getting severe gluten-esque symptoms with soy after going gluten free. I found coconut aminos recently and they taste the same to me with no ill-effects
http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU
This is your best bet, you can find it at whole foods/local health food stores or order it online for the cheapest at iherb or for the most convenient on amazon.
They’re talking about this. It’s a soy/gluten free replacement for soy sauce, essentially.
Slo-Mag &
Nu-Salt
These are critical to maintaining your electrolytes, along with sodium. You need more than just added table salt, think heavily salted food like pickles, or my favourite way is broth from these bullion cubes
What's your DRA? 1500mg? Whenever I do a low sodium diet, I shoot for roughly 1500mg.
For this type of dietary restriction, I normally stuck to foods that don't need a lot of salt, like veggies, lean meats, and fruit. You'd be surprised how much salt is in bread, crackers, pastries and other baked goods. Pastas and rice also tend to need more salt to add flavor, so I avoid those too, however, rice is more forgiving with how many spices you can add to it.
How do you feel about potassium-free salts and low sodium salt substitutes? There's a pretty good half & half on amazon that has good reviews: https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC/ref=sr_1_12_a_it?ie=UTF8&qid=1511449360&sr=8-12&keywords=salt+substitute
https://www.amazon.com/GoodSalt-Substitute-Iodized-Mineral-Alternative/dp/B00UKSA5D4/ref=sr_1_9_a_it?ie=UTF8&qid=1511449360&sr=8-9&keywords=salt+substitute
https://www.amazon.com/Bensons-Potassium-Chloride-Substitute-Alternative/dp/B006GCMI5Q/ref=sr_1_1_sspa?ie=UTF8&qid=1511449360&sr=8-1-spons&keywords=salt+substitute&psc=1
This is an experiment that you can perform yourself although the company does say to consult a physician before using their product. This is because some people should be on a potassium restricted diet such as for kidney disease source.
second source about KCl and diabetes:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3197792/
Many grocery stores sell a table salt substitute called Nu-Salt that is a potassium based salt (KCl) instead of sodium based salt (NaCl).
https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC
You may find that the potassium salt tastes a bit "acrid" compared to sodium "table" salt.
http://www.nusalt.com/faq/
I get my potassium from Nu-Salt and was able to completely avoid the keto flu-like symptoms. Best of luck with your latest attempt!
Dude, you need seitan in your life (75g protein/100g). Also, if you eat pasta, substitute for bean pasta that has around 20-25g protein/100g, and white rice for quinoa (white rice: ~3g protein/100g; quinoa: 14g/100g)
Add green peas (9g protein/100g, ~81kcal) or edamame (fresh soy beans, ~28g protein/100g, ~127kcal) to every meal. So much gains... :)
I really like this black bean pasta
Amazon link, can also get at Costco.
I think I found the pasta because I was curious. I wonder how it tastes?
Here are the amazon links: https://www.amazon.com/dp/B004NSG8F6/ref=cm_sw_r_other_awd_GDTQwbMKKPH19 and https://www.amazon.com/dp/B00TCUM7X2/ref=cm_sw_r_other_awd_PHTQwbRBZAW2N. Looks like the black bean one is less here
I do it in stages for a stir-fry. First the ginger-garlic paste, plus lemongrass if it's Thai or Vietnamese, plus the vegetables. I may prepare them differently depending on whether I'm doing a "ding" dish, but in any case, veggies first. then I remove them from the wok. Then the meat, cooking fast and hot. If I'm doing a curry, I throw in a tablespoon or two of the curry paste with the meat, and cook for a minute or two.
Then combine the meat and veg, add the sauce (or coconut milk, if you're doing a curry), toss a few times, and done, unless I have to bubble it for a few minutes to reduce/thicken or to concentrate the flavors of a curry (adding cashews/unsalted peanuts plus chiffonade of coriander/cilantro at the end, if it's a curry).
I don't ever add water. Teriyaki is only for marinade for me
http://www.amazon.com/Miracle-Noodle-Shirataki-Rice-8-Ounce/dp/B00BP36S7U
They have carbless pasta. https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U
A large container of chopped up sweet potatoes.
A huge pot of this, cooked and then split up into individual portions:
Organic Edamame Spaghetti
(Amazon link here but cheaper at Costco, I believe it's around $9.79 for the 2 lb. box)
Costco! But they are also on Amazon and probably other places http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
1 - I have tried to start doing more lateral hip exercises over the last few weeks. But, it hasnt been anything spectacular. Honestly, I took the route of throwing in just a few exercises to get into a routine. Then, when it becomes part of my daily cycle, I will add in some more things. I used to do a 5 min plank exercise. Should probably throw that back in.
2 - I dont. Ive never considered doing it. I like bodyweight things. I built a pullup bar out of some lumber / a metal rod. That was fun to use. I feel like pullups are unreal body weight exercises.
3 - I think core is interesting. I read that the kenyans do nothing. And, I am curious how that works. I believe the theory was that they run on dirt roads / such varied terrain that they dont need to do core, etc.
Non Weight Training:
I recently just found edamame pasta at costco (buy it at costco, not on amazon). HOLY PROTEIN. It actually is fantastic. Lady friend and I ate that the last two nights with some bell peppers / cheese. HIGHLY recommend.
I've made it before, it is pretty easy; just combine the various everything-bagel ingredients and mix well. If you are going to do this, I recommend seeking out a grocery store that has loose product that you can bag and weigh yourself. I think it ends up being less expensive than buying individual bottles/jars of each ingredient (dehydrated onion flakes, dehydrated garlic flakes, black and white sesame seeds, poppy seeds, and kosher salt). You can also buy "everything but the bagel" style seasoning, Trader Joes has a pretty good blend: https://www.amazon.com/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H
https://www.amazon.ca/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H/ref=sr_1_2?ie=UTF8&qid=1537360013&sr=8-2&keywords=everything+but+the+bagel+seasoning&dpID=411wrzuMNiL&preST=_SY300_QL70_&dpSrc=srch
This is the cheapest on amazon.ca(it says $14 for people who dont want to click) buying American products like that on there is usually too expensive to be worth it. The really good products end up being made up here after a year or so, either by them being available or a different brand making basically the same thing. It took longer than I thought for halo top knockoffs but it's happened. They're all too pricey for me for a pint and the icecream I get isn't much higher than halo top for the plain flavours so I didn't mind much with that though.
underneath is chopped romaine, and then egg is one whole egg and two egg whites topped with Trader Joe's everything but the bagel seasoning and then carrots are just roasted with lemon and curry
I personally love PBfit in my greek yogurt! It's also great in oatmeal and shakes.
I'm a barista and so I've experimented with a lot with coffee and huel. Vanilla Huel with a dirty chai in it is amazing. The Chocolate mixed with peanut butter powder is what I usually have if i do one later in the day, but not breakfast. Any fresh fruit blended with the Berry flavor is pretty great, and ice always blended in all of them too.
Here is the recipe and source this video is derived from: https://www.wholesomeyum.com/recipes/low-carb-bagels-with-almond-flour-keto-gluten-free-5-ingredients/
INGREDIENTS
*Click on the underlined text below to buy ingredients!
INSTRUCTIONS
NOTES:a) It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour.
b) If you want to use a food processor or stand mixer, or if you have trouble with sticky dough, please check the tips in the post above!
You can get it from Amazon for about $8, or they have a 2- pack for $12.44.
Maybe you can supplement?
Pricier, but yep!
https://www.amazon.com/gp/aw/d/B06W9N8X9H/ref=ox_sc_act_image_1?smid=A2MTRHNS4052MX&psc=1
I get mine off amazon: https://www.amazon.com/gp/product/B01KKEECLS/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1
Even though it's more expensive upfront than buying a thing of PB, it saves a ton of $$$ in the long term and lasts awhile. :)
thanks! :)
my favorite brand is pbfit. it's available in all the us grocery stores i've checked, and it's only 1 carb and 25 calories per tablespoon. also on amazon. banana cream isopure with peanut butter is my absolute favorite.
I usually throw some pbfit (https://www.amazon.com/PBfit-All-Natural-Peanut-Butter-Powder/dp/B01KKEECLS) into some whole milk greek yogurt for something that tastes like a peanut butter cup.
I like PBFit Powder
You could make a protein smoothie instead of just the shake. You can freeze grapes and use those, or half a frozen banana, then put in your protein powder and some almond milk. You can also consider getting PB Fit, which might help you get more protein in without the sugar PB has. Or, just switch out your protein powder for a different flavor.
Eat and drink before working out. At least a protein bar or something of that nature. You are working out dehydrated and with low energy stores which is detrimental to building muscle. That's also a good deal of caffeine to have on an empty stomach.
If you want to keep the eating time down just make a protein shake and slam it or bring it to the gym with you. Here's what I do a couple times a day:
If you actually have time to blend a full protein shake you can add real peanut butter and bananas to it. I don't like blending my shakes because they are too loud early in the morning and also creates a lot of cleanup time.
Btw, the brand of capsaicin you're talking about is called Pure Cap.
https://www.amazon.com/dp/B0000DG4NJ
I know this because of.... reasons.
No joke if you like hot stuff go there soon. Like this product linked below is like $13 a bottle right now which is the lowest I have seen it.
https://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ/
Satans Blood like $8.50
https://www.amazon.com/Satans-Blood-Sauce-1-35-Ounce/dp/B0033P2RN2/
alright, so I'm a bit weird and actually have a variation of this sauce all the time on everything. I really like chilli, my brother grew naga jolokias and I kind of grew up being fed whatever was the newest hottest pepper in the world. So...this stuff is ok (but, importantly it tastes really really good). if you want hot. like excruciatingly ball shrivelingly, arse clenchingly, face meltingly hot. you need to try this:
http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
it tastes like utter shite. but it will kill you, and then haunt your family after you are gone. it is fucking disturbing.
You didn't get this from me. Use at your own risk: http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ/ref=sr_1_1?s=grocery&ie=UTF8&qid=1331192624&sr=1-1
Get a bottle of Pure Cap and you'll finish a book in one sitting.
Learning is fun
So, while this is not actually tater tots with fish food sprinkled on them, I still got a laugh out of that and I learned something new.
Someone else mentioned it in another post here, but the tuna mixture may have been canned tuna, and a Japanese mayo brand called Kewpie. :)
https://www.amazon.com/Japanese-Kewpie-Mayonnaise-17-64-oz/dp/B0000WKU8K
none of you have tried Kewpie, and I hope you all change that soon
Use these. Add whatever ground meat you want and tomato paste. It is my current favorite with ground turkey and you can simmer it down to be as thick as you would like.
Instead of beef, I add cauliflower to the 'Skyline' packets. They say "Cincinnati Chilli", but come out of the Skyline factory address.
I also like the 'wings' OwloftheMorning mentioned.
Try this if you want the packets: https://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO?th=1
Blue packet of seasoning you can find in the same area of Kroger that has gravy mixes and other pre-made seasonings
https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_BkTRAb3QJCB7B
I don't live in Minnesota anymore, so you'd need to wait till I go back home to visit my parents sometime in the Spring (doing my parents Christmas first and hers second)
Maybe this will help? https://smile.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/ref=mp_s_a_1_5?keywords=skyline+chili&qid=1574188713&sprefix=skyline+&sr=8-5
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
This is in my crockpot right now and I'm eating it over either broccoli or green beans with a half cup of rice. The sauce combines well with everything.
Here's a good spicy rub:
http://allrecipes.com/recipe/14537/spicy-chicken-breasts/
This is delicious and I only account for about a tablespoon of the marinade in my cals since there's always tons leftover:
http://allrecipes.com/recipe/30522/unbelievable-chicken/
For green beans, try sautéing with garlic and some Sambal chili paste. So good.
I've also seen some recipes where you use a 35 cal laughing cow wedge to make a cheese sauce for broccoli.
Sambal. Same company, basically the same sauce, but no sugar. Sambal + sugar + puree = Sriracha
http://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
Sure. I tend not to use American style hot sauces (like Tabasco) in stir fry, but that's mainly because I don't like the vinegary notes. I tend to go for either a basic chili garlic sauce or more frequently sambal olek which is similar but hotter. But you should use whichever you prefer.
If you're looking for something lazy and cheap you can just mix pretty much any BBQ sauce with Sambal Oelek
Do you have a bbq?
Throw just plain wings on the grill.
No butter or oil.
Crank it to around 425°f and turn wings often so they don’t burn.
Take off when they get browned and crispy.
Toss in a bowl with bit of salt.
-1/4 cup ranch
-1/4 cup Sambal
-1 tbsp melted butter.
Toss with wings.
Best ever.
If you buy gochujang (middle one), you shouldn't have to buy cho-gochujang as well. Gochujang is the main ingredient in cho-gochujang and can be made easily.
I, personally, don't find gochujang to be very spicy at all. If you just want spicy, try adding pepper powders, fresh peppers, hot oils, and hot sauces.
Jalapeños, (I buy diced and just add to dishes that way)
Sambal Oelek, chili paste
https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC/
Go Chu Jang sauce (Asian savory/sweet hot sauce/condiment)
https://www.amazon.com/bibigo-Gochujang-Korean-Style-Squeezable-Bottle/dp/B01EWVOSXW/
Hot chili oil like this one. I don't buy at amazon just want to show you the jar
https://www.amazon.com/Dynasty-Hot-Chili-Oil-5-25/dp/B004VEA96G/
Indonesian Chili Paste
Really depends on the food. Ramen gets Dave's Insanity Sauce (but just a drop! AND peanut butter, btw - so good), other Asian stuff gets Sambal Oelek, barbecue gets Dinosaur BBQ Devil's Duel, Tex-Mex gets Mountain Man, and so on.
I don't really have one "be all end all" sauce. It's all about letting the food pick the sauce.
If you want to try Japanese curry, there's lots of premade curry cubes you can buy and thin out with water that are actually really good!
This one (https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM) is supposed to be good. I have different ones here in Taiwan. Just check the heat and match it to your preference.
Always good. If you like this type of meal, I recommend trying Japanese’s curry. It’s fucking delicious and you can make it at home easy. S&B Golden Curry Sauce Mix, Hot, 8.4-Ounce https://www.amazon.com/dp/B0011UGYLM/ref=cm_sw_r_cp_api_2MG7BbWNPWSRK
Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.
Char Siu Chicken Wings:
1 packet Char Siu Seasoning Mix
1-2 lb chicken wings
Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.
Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.
---
Lazy Korean BBQ Chicken
1-2 lb boneless chicken thigh meat cut to 2-3 inch strips
Jar of Korean Chicken & Pork Marinade
Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.
---
Slow Cooker Japanese Curry
1 box Japanese Curry Sauce Mix
2-3 lb meat of choice (chunked for stew)
2 yellow onions, chopped
2 carrots, chopped
2 potatoes, large chunks
~6 cups water (however much you need to just cover the ingredients in the slow cooker)
Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.
Japanese curry is INCREDIBLY easy to make. You really can’t mess it up. You can buy brands like Golden Curry at most major retailers. Just a fair warning the spice levels are very mild across the board on most Japanese curry so if you like spicy food be prepared to add your own spices. All you are doing though is chopping some veggies and meat if you like and throwing it in a pot, done and done. Delicious meal that you can pack into the fridge and have for a couple nights :)
If you can get your hands on Japanese curry cubes (Amazon sells it too but at a high markup https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM ,) this particular type of curry goes really nicely with apples!
Saute onions with butter in a pot, add potato and carrot chunks (optional) along with cubed apples, then add water and let it simmer for half an hour before adding the curry. Let it cool for another 10 minutes, then eat with rice and broccoli!
Huy Fong Chili Garlic sauce is bomb AF and is prolly at your local grocery store.
Keto approved "basically 0 carb" Sriracha replacement below.
Huy Fong Chili Garlic Sauce, 8 oz
https://www.amazon.com/dp/B0016L34GO/ref=cm_sw_r_cp_apa_i_9gVVDbR7MEABF
Avocado toast with chili garlic sauce and a fried egg.
Stuffed avocados
I've always wanted to try avocado pasta but haven't.
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.
Sodium Citrate
Magnesium Citrate
Potassium Citrate
am pretty sure any decent vitamin shop (not GNC) will have most if not all of this.
No idea how it would work, but based on someone's post here last night I've read a bit about Sodium Citrate being used in mac & cheese. Seems like if you were melting your own cheeses instead of Velveeta, you'd want to add that to keep the fats from separating.
Amazon
I'm guessing the grainy texture comes from the fats separating when you melt the cheese. If you want to improve the texture of this sauce I would try adding some Sodium Citrate. Sodium Citrate is a salt that will help maintain your emulsion when making a cheese sauce.
It's been a while since I've remembered to take photos of my pizzas, but I'm back! Here are albums from a few prior pizza gatherings:
Since this has come up in each of the previous posts, I'll get a few things out of the way:
They don't offer the 11 lb jar ):
+/u/dogetipbot 10 doge
http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW
It's available on Amazon.
Hit the arrow three times...
Mother of god...
Here you go!
Disregard chocolate/wrapper, acquire mainline awesome
http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW
I've not had this personally, but looks like coconut aminos are a great paleo-friendly seasoning for jerky. Here's a recipe.
I used to use Bragg's liquid aminos when I made jerky, and it tasted great, but Bragg's is soy based.
Hard boiled eggs w/ Nu-Salt, and pop tarts.
Nu-Salt is potassium chloride, and it seriously helps me with cramping. I love the stuff.
Hey everyone,
I think I came up with a good recipe for ketoade and I'd like to get your feedback on it! I have a 24oz bottle that I fill up once per day to sip on, but I make it in batches (120oz) that last me 5 days.
&#x200B;
Recipe:
Makes 5 24oz servings.
Totals per serving;
The only thing I can think of to improve this would be to add more magnesium. What do you think? Any recommendations?
nu salt(per /u/perritosupergordito, contains ingredients derived from honey) and lo salt are pretty good.congratulations! this is what i use for potassium. i think one can order it on amazon
https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC?th=1
Trace Minerals brand
When I make an electrolyte drink I use a teaspoon of this, but then I'll also add a few shakes of this potassium salt so that i get a good 10-15% of my recommended potassium in one drink.
Beans, hemp seeds, tofu, seitan, nuts/seeds, all have a good amount of protein. explore asia makes some bean noodles that have a really high
macroprotein count. This protein powder is also good and cheap. /r/veganfitness has some good posts.Late to the party, but I have this same product. I bought it from Amazon. It's packaged for the US and has US labelling. Mine says that it's 17g Total Carbohydrates 12g Dietary Fibres and 5g sugars.
Also I believe Canada follows the same standard when it comes to labelling total carbs.
No problem, also Black Bean Spaghetti is awesome too!
Egg whites are pretty versatile too, I bake them in jumbo muffin tins for 35min @ 350 with beans and spinach. I place the muffins on a bed of quinoa / spinach / hot sauce / taco seasoning / avocado and it's delicious! Scrambled eggs are also very easy to make quickly.
Seek out the bean pastas and replace some carbs with them, they clock in 25g protein a serving.
But yeah, I snack on greek yogurt, cottage cheese, canned tuna (makes a good dip or salad). Chicken/turkey breast sausage is pretty good, or just make patties or meatballs yourself for something cheaper. I also make chocolate/peanutbutter protein balls (there's various recipes online, but pick one that has a couple scoops of whey in it)
She ordered this off of Amazon and said it was awesome (didn't give me any though T_T). I'm gonna keep an eye out for other places that might have them.
Good luck in your journey!! It helps a lot to have a diet buddy to keep you on track. I'm glad she's good with giving it a go :)
http://www.amazon.com/gp/aw/d/B004NSG8F6?pc_redir=1412005897&amp;robot_redir=1 Costco sells this, I can't recall the exact nutrition, but it is a good pasta replacement and more protein.
It's mostly in the curry paste.
I am lazy so I break down rotisserie chicken from costco - it's already cook, so I just have to make a sauce and lightly toss, reduces cooking time.
I used about 1200g of chicken, 2 bell peppers, 142g of onions, 1 pack of cherubs tomatoes, 50g of the paste, 40% can of coconut milk (~ 2 servings)
~289 calories with ~40g of protein per serving if split 6 ways.
https://www.amazon.com/Mae-Ploy-Red-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2_a_it?ie=UTF8&amp;qid=1498371833&amp;sr=8-2&amp;keywords=mae+ploy
Here try this! They have it on Amazon :)
My wife and I are Thai curry fiends. I will give what tips I can, and a simple recipe.
BONUS STAGE
We made this for years, but there was still a Thai restaurant that added another flavor we just couldn't nail down. As it turns out, it was strips of kaffir lime leaves. If you are a Thai curry fanatic, this is the piece that really brings it all together. The bad news is, they are usually pretty difficult to come by, so we decided to just pick up a tree and plant it for year-around access. (we live in Texas, so we don't have to keep it indoors).
Good grief, I'm all over the place right now.
This recipe is amazing and so easy: http://thewoksoflife.com/2015/08/red-curry-chicken/
This is the curry paste I use: https://www.amazon.com/gp/product/B0091UW4QS/ref=oh_aui_detailpage_o04_s00?ie=UTF8&amp;psc=1
I'd like to know too!
I currently buy them off Amazon; pack of 6 for $16, so less than $2.75 each. At my local Ralph's they are almost twice that.
http://www.amazon.com/Miracle-Noodle-Shirataki-Rice-8-Ounce/dp/B00BP36S7U?ie=UTF8&amp;psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o02_s00
https://www.amazon.com/Miracle-Noodle-Shirataki-Rice-8-Ounce/dp/B00BP36S7U
It's miraculous in that it's essentially zero carb, zero calorie!
Of course it wasn't a true risotto, but I found a package of shiritaki rice and wanted to play around with it. Sauteed mushrooms in a mix of oil and butter with a bit of chopped onion. Added just a bit of mushroom bouillon and reduced, then threw in the well rinsed and drained "rice". You won't need much salt because the bouillon is quite salty, but a bit of fresh minced herbs always makes things nice. It was - fine. A perfectly adequate side dish, but nothing I need to make again.
Have you heard about "Miracle Rice"? I just tried it tonight and it is pretty good. Whipped up a fried rice with steak, bacon, broccoli and an egg. Pretty stoked with the results!
Amazon was my source.
https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U/ref=sr_1_2_a_it?ie=UTF8&amp;qid=1493357016&amp;sr=8-2&amp;keywords=miracle%2Brice&amp;th=1
Shirataki rice is awesome!
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.
> e.g. flour with ground crickets in it
Actually, cricket flour is just crickets, no wheat flour mixed in.
http://www.amazon.com/JR-Unique-Foods-Cricket-Flour/dp/B00OMCTODQ
amazon link
edit: if the price per kg would drop by 2/3 i'd consider it interesting.
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.
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.
Here are some substitutes:
Edamame Spaghetti
Cauliflower Fried Rice
Alcohol
I bought a couple of boxes of Edamame noodles at Costco in Phoenix a couple of months ago, haven't tried them out yet!
https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
I believe that I bought these at Sam's club (maybe Costco) for around 10 dollars. They have the same item on Amazon, but it's inexplicably 2 and a half times more expensive.
As for the taste and texture, it has a very mild flavor and is close to al dente pasta. It's the best replacement for noodles that I've found. They cook up in 5 minutes and have a ridiculous amount of protein.
https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
Is pretty good - esp with alfredo sauce
I use pure capsicum for a lot of dishes including ramen, shabu shabu, pho, chilli, etc. etc. All heat, no flavor (not much anyway).
This is the one I have.
Sriracha of course, plain ol' Tobasco is in there as well as their Buffalo style (I actually like it better than Frank's). I also have a bottle of the Diablo sauce from Torchy's Tacos, and it's a pretty good topper. However there are quite a few times when I just want to add heat without changing the flavor - my go to for that is Pure Cap.
This product has been around for at least 20 years. I remember it from the old Peppers catalog I used to get in the mail.
If you're a real spicy fein then I'd commend Pure cap. Pure unadulterated capsaicin: http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ/ref=sr_1_1?ie=UTF8&amp;qid=1450596374&amp;sr=8-1&amp;keywords=pure+cap
So Potent. You get the spice without messing with the flavors. Could just add a few drops to your favorite milder hot sauces.
http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
Suggestions for improving future studies:
Due to time and financial constraints, the original study was not able to explore the full potential of this discovery. Future studies might have better (and more controlled) results by using Menthol Crystals and a purer source of Capsaicin.
(Fair warning: Pure Cap is hotter than some pepper sprays, and is not intended to be ingested directly. Failure to use common sense can result in bodily harm and a trip to the hospital.)
If you like spicy things; me and a buddy this over the weekend, was amazing 10/10. equal parts Kewpie Mayo and Sambal
0 carbs.
This is what you need here
I'm pretty sure they should have it in Asian specialty stores. If not, it's apparently available on amazon.
Apparently they are supposed to look like the Kewpie Mayonnaise mascot. I couldn't find an image, so here's the amazon page:
http://www.amazon.com/dp/B0000WKU8K
buy some stuff online and make your own yakisoba!!! it will be better i promise.
if you can find fresh or frozen ramen noodles at an asian market, buy those, otherwise cook your usual instant ramen noodles for about half the time you normally would, do not add the broth packet, and strain the water.
in a pan, heat up some vegetable oil, and saute some ground or diced pork, cabbage, carrots, and onion. once this is almost done, add the cooked ramen noodles and some "yakisoba sauce".
you can buy yakisoba sauce premade, or just mix worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar together, heat to dissolve sugar and whisk together.
cook the noodles, veg and pork with the yakisoba sauce for a minute or two on high till the noodles brown a little bit.
put on a plate and garnish with kewpie mayo and katsuobushi.
here are links to buy what you need;
yakisoba sauce - https://yummybazaar.com/collections/japan/products/yakisoba-sauce-by-otafuku-17-6-oz
katsuobushi - https://www.amazon.com/Katsuobushi-Shaved-Bonito-Flakes-0-88oz/dp/B001CWI4DU
kewpie mayo - https://www.amazon.com/gp/product/B0000WKU8K/ref=s9_acsd_hps_bw_c_x_1_w
those toppings and the sauce should come out to around $25 and should make 20-30 servings, then all you have to do is grab a ramen packet, pork and a bit of veggies and fry dat shit up...and that is how to make a very very simple, but legit japanese yakisoba, not the americanized instant version. will prob taste alot different than "beef taco" flavor. much less spice and much more umami. the yakisoba sauce, katsuobushi, and kewpie mayo all have natural or chemical flavors that trigger the sense of savoriness and meatiness...aka that same indescribable taste that makes it hard to stop eating doritos or hot cheetos or some snack with MSG
Have you tried Kewpie mayo before?
It's a lot creamier and savory than the mayo we eat in the west. If you've ever had "spicy" sushi rolls, this is the stuff they use to make it.
Kewpie mayo FTW!
Japanese Kewpie Mayonnaise - 17.64 oz. https://www.amazon.com/dp/B0000WKU8K/ref=cm_sw_r_cp_api_cfeXzb4459V8K
Here are the spice packets. 1 gallon per packet. I usually go a little less on the recommended water for meatier chili. Miles better than that shit in a can. https://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO
The Bob Evans restaurant chain originated in Ohio. So you could pick something from their menu. The first thing that came to mind for me was biscuits and sausage gravy.
If you want to do Cincinnati style chili, there are certainly plenty of recipes on the Internet which you could start from. If you don't mind starting with a spice packet, rumor has it that this brand is actually made by the Skyline company. You might be able to find it in grocery stores.
Crock pot. 12 hours low. 2 lbs beef lightly browned. Tobasco. Chili mix
This isn't really a recipe, but sometimes my family members just send me these packets, and I mix it into vegan "ground beef" crumbles with a bit of tomato paste and perhaps some veggie broth and let it simmer for a while. The packets are pretty salty, though, just so you know. The packet has some suggestions for proportions as well. Sometimes I mix in some beans too!
One other thing that I've done to mix it up and make it a bit healthier was eating the chili with spaghetti squash instead of spaghetti. Obviously, empty carbs are tastier, but it was fun to try out and mix it up :)
Did you know you can make it at home? And, in my opinion, it's even better!
I've made it with this several times, have never made it from scratch Although the recipe sounds pretty easy. Dammit, I think I'm gonna have to make this soon!
Here ya go
I actually like it better than the real thing. If for some reason you can’t find it in the store, it’s available on Amazon as well:
https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_sms_awdb_t1_wuxaBbB9D8B2J
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.
Is it this?
obviously
I do, I like the whole range of normal hot sauces. When you start getting into the really painful stuff I'm not really into it, but a drop or two of Dave's Insanity Sauce can really improve a dish of mediocre mild salsa. At that rate the jar I bought on a whim will last a few decades. Eating Thai food I'll ask for a heat level of 2-3/4 out of 3, if that makes sense. 70% of my heat additions as an ingredient or condiment come from Sambal Oelek, I'll put it in everything from eggs to salad dressing. I'll use dried Thai chili flakes for other recipes like tacos or Lentil Dal. I keep Sriracha around, but it basically only goes on leftover pizza and a bottle will last me forever. My fiancee hates it, so I never include it as an ingredient. I will use a good amount in Pho though. Unfortunately for me, Tabasco is the most commonly available hot sauce, and I have a moderate dislike of the stuff. I'll eat it when the food is so boring it needs some heat added, but I'll pick pretty much any hot sauce in existence over it.
However, unlike my father, I can some times be perfectly content to eat foods with subtle flavors. He basically writes them off as bland, and then dumps a huge pile of any available hot sauce onto it.
Red Rooster if you want some delicious Cajun vinegary hot sauce which goes amazing on pizza too
Sambal Oelek if you feelin for some Asian inspired hot sauce
Kung Pao Chicken http://www.myrecipes.com/recipe/kung-pao-chicken-50400000108350/
The recipe is written a little confusingly. but you can sub other vegetables, like green pepper and peas. I also sub This for the crushed red pepper and chicken breast for thigh. Also good soy sauce really makes a difference.
Edit the recipe really is hard to read so i will write it out since I am bored.
Ingredients
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
Sauce ingredients
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon Fresh minced ginger
1 to 1 1/2 teaspoons crushed red pepper
2.Add garlic saute 30 seconds add chicken (after you salt and pepper it) and cook till almost done.
Picture
S&B Golden Curry
It is a Japanese Curry Roux. They are very convenient if you want to make a Japanese curry.
Boil eggs until done. Chop into bits. Cook beef with salt & cumin. In a bowl, add the cooked eggs and beef, add more spice as needed. Chop parsley & add it to the bowl. Let the mix cool. Put the mixture into egg roll wraps and then fry in oil. You can keep these frozen and cook on other days.
Cut the eggplant into slices, fry in oil until done. Set on paper towels to absorb oil. In a pot, and put sliced tomatoes (I usually use four) in and cook with cumin & salt to taste. Add a can (small or regular sized, depends on your preference) of tomato sauce. Add sliced potatoes (I usually use four large red potatoes). Cover with lid and cook on low. In a pan, cook ground beef with cumin & salt. Add the beef to the potato mix, and then add the eggplant. Add more cumin/salt as needed. Cook on low for half an hour.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
Its Japanese curry that comes in the form of solid bricks. Dump them in boiling water, throw in your ingredients, serve over rice: Boom, meals for days.
Heheheh. I've been making golden curry chili for over a decade. With thick cut-ups of browned hardwood smoked bacon and chunks of scrambled eggs mixed into the chili near the end (so the eggs don't get over-cooked). Makes for a great breakfast bowl.
If you want a formal recipe you can check out these guys.
Otherwise I'd recommend buying some thai curry paste, or Japanese curry blocks. You basically just add milk + tomato (or broth or water) and boom, you've got a sauce to simmer your veg in. This japanse stuff is at my grocer, and the thai stuff I get from amazon.
Also, you can save money if you use dried beans rather than the canned ones. You just gotta remember to throw them into water in the morning. Same thing with split peas, they cook super fast if you soak them in the morning.
It's not crazy garlic-y, but there's some in there. For full-on garlic try Huy Fong Chili Garlic Sauce if you haven't already. It's in a lot of grocery stores in the Asian foods secction.
I'd simply avoid all processed junk whenever possible while staying away from restaurant foods except for those special occasions. Most likely that should get about three-quarters of the game covered according to this chart below:
https://healthyforgood.heart.org/eat-smart/infographics/75-of-americans-want-less-sodium-in-processed-and-restaurant-foods
For the meals that were prepared on my own, no added salt whatsoever since the flavor would come from salt-free canned tomatoes and powdered white onion. Maybe I would sprinkle just a little bit of kelp granules on top whenever I felt like adding a little bit of taste.
Stuff like chili garlic sauce and canned soups do contain some salt, I would add water to dilute them as my condiments while mixing everything beans and rice:
https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO
https://www.amazon.com/Amys-Light-Sodium-Organic-Soups/dp/B000G1EO6E
Well below my 1,500mg/day target and I don't really think much about my sodium intake as long as I'm cooking everything myself.
BTW, there are quite a few substitutes out there and three of them could be found online.
Kirkland Signature Organic No-Salt Seasoning:
https://www.amazon.com/Kirkland-Signature/b/?node=2594873011
https://www.drmcdougall.com/misc/2011nl/sep/recipes.htm
https://www.drmcdougall.com/misc/2015nl/may/recipes.htm
Mrs Dash Salt Free Seasoning Blend:
https://www.amazon.com/Mrs-Dash/b/?node=3036130011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Fast_Food_Handout_3-13.pdf#page=4
https://www.drmcdougall.com/health/education/free-mcdougall-program/canned-packaged-foods/low-fat-foods/seasoning-mixes/
Benson's Table Tasty:
https://www.amazon.com/Bensons-Gourmet-Seasonings/b/?node=9462565011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Recipes_2-11.pdf#page=5
Jeff Novick made this chart a few years ago, that should tell us where do we stand:
https://www.facebook.com/JeffNovickRD/posts/10154529852650125
Is Your SOS Free Diet Really SOS Free? Identifying Hidden Sources of Salt/Sodium, Oil/Fat & Sugars/Sweeteners
https://www.facebook.com/notes/jeff-novick-ms-rd/is-your-sos-free-diet-really-sos-free-identifying-hidden-sources-of-saltsodium-o/10151586400521819
Higher sodium, lower blood pressure. You read that right.
https://www.drmcdougall.com/forums/viewtopic.php?f=1&amp;t=55427
Yet another salt and blood pressure study
https://www.drmcdougall.com/forums/viewtopic.php?f=22&amp;t=55345
UPDATED!! Time to end the war on Salt?
https://www.drmcdougall.com/forums/viewtopic.php?f=22&amp;t=23557
Jeff Novick also explained the science as linked above and it's great to get a much better understanding.
Tried to mix it up this week so lunch isn't so bland.
Nutrition Info
Chili Garlic Chicken and Veggies
Sauce:
Swedish Meatballs
Meatballs recipe
I only used half the regular serving size for egg noodles.
Amazon
My supermarket has a ethnic food aisle and it’s right with the soy and hoisin sauces. You can also get the oyster sauce right there too. And as far as the sherry I’m not sure. I’ve read it’s fairly essential for that flavor
I like to use a chili garlic sauce as my stir fry sauce. <1 carb per serving! Not the same as a stir fry sauce, but the stuff is like crack to me. I can eat it by the spoonful.
https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO
this is the perfect boiled egg condiment!
https://www.amazon.ae/Huy-Fong-Sambal-Chili-Garlic/dp/B0016L34GO/ref=sr_1_3?keywords=chili+garlic+sauce&qid=1574324108&sr=8-3
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
Looks good! For next time, if you'd like to try a 'modern technique' for this type of thing, pick up some Sodium Citrate. Here's a video from Chow which shows what I'm talking about. I've done this a few times... My only complaint is that once it cools down it (obviously?) doesn't remain gooey and runny.
Additionally, /u/J_Kenji_Lopez-Alt put together a Burger Lab recipe for a similar cheese sauce that uses more traditional ingredients. (I haven't tried this one)
The folks at Modernist Cuisine discovered the sweetest of tricks, which is that the addition of sodium citrate to melted cheese stabilizes it and keeps it from re-hardening. This means that you can make a sauce or dip that has the consistency of alfredo or nacho cheese or Velveeta or cheese whiz, from any cheese including delicious high quality ones, and get a stable, creamy result that still maintains all the delicate nuance and strength of flavor of the good cheese you used to make it. You can also use a variant of this recipe to make American cheese style slices that melt easily but taste like, well, real, good cheese.
on Amazon:
sodium citrate, enough for a long time, $15 and free shipping
a digital scale that measures in hundredths of grams, $36.60, free shipping
immersion blender, $15.83 and free shipping.
This puts you at roughly $66. If you decide you want to throw a few more bucks into it, or he already has an immersion blender or something, get him some nice cheese to melt.
... If you wanted some non-food-related ideas, I love this product and have just been waiting for the right occasion to give this to someone.
Cheese sauce (water, cheese of choice and [sodium citrate] (http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6))
Frank's - we keep a gallon from Restaurant supply place in the house...it doesn't last long
Sriracha and mayo
Dijon and mayo
Roasted Poblano, heavy cream or crema pureed
Rao's marinara
I just put some of that G Hughes BBQ sauce in my Amazon cart (Thank you!) looking forward to dry rubbed, slow cooked and slathered ribs this weekend
Instead of large amounts of velveeta, I'll add to try using white american cheese in combination with some cream cheese and a good cheese. If using a lot of good cheese (like half or so, use sodium citrate to ensure you won't get an oily mess www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6
ya i did find it. it was 40 euros over there but here on amazon its a steal for $85. http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW its like they know they have something we want
this
Edit: Nutella, Because you're worth it.
Amazon.com - 11 pound jar
http://www.amazon.com/Ferrero-Nutella-Made-Italy-Giant/dp/B003NL9MPW/ref=sr_1_1?ie=UTF8&amp;qid=1313506118&amp;sr=8-1
This may solve your problems.
I don't know much about Japanese cooking, but this is a soy free soy sauce, but does contain coconut which isn't technically a nut. https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU
Also, I really like this site for desserts and snacks. http://petiteallergytreats.com/
I don't know how this will work for skinless chicken, but I have done it with a cut-up whole fryer.
Minced garlic, fresh squeezed juice from the fruit, with some grated rind nixed into [Coconut Aminos]
(https://www.amazon.com/Coconut-Secret-Organic-Raw-Aminos/dp/B003XB5LMU)
I marinate with that for several hours......the coconut aminos is a great product.
http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU/ref=sr_1_1?ie=UTF8&amp;qid=1406590730&amp;sr=8-1&amp;keywords=coconut+aminos
I got it from Stop and Shop. I’m not sure where else they sell it.
Edit. They also sell it on amazon https://www.amazon.com/dp/B003XB5LMU/ref=cm_sw_r_cp_tai_3SBCCbVQT6N0Q
There is a soysauce alternative https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU?th=1
There are brands that make allergy free food, like Enjoy Life.
Or Coconut Aminos which tastes like Soy, but only has 1g Carb per Tsp.
http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU
You can purchase a potassium based salt substitute to add to foods. The taste does not compare to salt, but I could see substituting some salt from a recipe for this, especially in something that has a lot of other spices.
I use this in combination with a liquid magnesium supplement, to make a calorie-free electrolyte drink that I use when outdoors on hot days. I find that this combination decreases my feelings of dehydration and fatigue.
By reading the nutrient facts on the back of this NuSalt (potassium chloride), it seems1 tsp contains the RDA of potassium. For comparison, when I make a drink with this, I usually am adding 1/4 tsp to 1L of water.
My understanding is that it takes a significant consumption of potassium to cause elevated levels, unless one has underlying kidney issues or medication. Of course, I would not take far in excess of the RDA without good reasons.
Himalayan is good stuff but it has trace amounts of potassium at best. I have used [this](NoSalt Sodium-Free Salt Alternative, 11 Oz https://www.amazon.com/dp/B000H185N6/ref=cm_sw_r_cp_apa_i_8ZWwCb8H2HWVG), and [this](Nu-Salt Substitute Shaker, 3 Ounce https://www.amazon.com/dp/B004EPBMRC/ref=cm_sw_r_cp_apa_i_B0WwCbZSF5540) in the past. Its usually on the very bottom shelf in the salt section.
These are the recomended amounts of each per day
5000 mg of sodium
1000-4700mg of potassium
300 mg of magnesium
Your Himalayan is perfect for sodium, which is the big one. Same thing with the magnesium. Potassium needs really vary per person, but if you notice that you're feeling wonky, achy, or cramping up its a sign you're not getting enough and might want to try and track down the no/nu salt.
With regards to your recipe, you can use myfitnesspal (or whatever) to track them and make sure youre getting your recommended amounts. Beyond that it's really personal preference. The only caution about that is to make sure you're spreading it throughout the day, because too much, too.quick has have a really unfortunate diuretic effect.
Looking for a NoSalt substitute, I found these two options:
Lo Salt
https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING/ref=pd_day0_c_325_1/257-5157239-6616423?_encoding=UTF8&pd_rd_i=B004TEVING&pd_rd_r=9aaa5b1e-e019-11e8-9a86-056d0d37c5cd&pd_rd_w=9domI&pd_rd_wg=lU3qu&pf_rd_i=desktop-dp-sims&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=c9a02ec5-23df-48a4-971f-ea408d60fd61&pf_rd_r=40P6YYK77DPMQRG9AS7Q&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=40P6YYK77DPMQRG9AS7Q
Nu Salt
https://www.amazon.co.uk/Nu-Salt-Salt-Substitute-3-Oz/dp/B004EPBMRC/ref=pd_lpo_sbs_325_t_0/257-5157239-6616423?_encoding=UTF8&psc=1&refRID=40P6YYK77DPMQRG9AS7Q
&#x200B;
Look at the back panel for potassium content and compare with no salt
&#x200B;
I ordered 16 of these just in case.
It should last a while.
https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC Is this the right stuff? So you take this every morning on an 18/6 fast or only on 24+ hour fast?
Potassium - Nu Salt
Just sprinkle it on some stuff throughout the day.
I find I get more than enough sodium from food and that it is easy to add more if needed. If adding sodium is making your headaches worse, then you need a lot more potassium. That's why I use electromix, because it does not have any sodium, and will help increase potassium ratios. Another (cheaper) way to get potassium only (no other electrolytes) is to dump some "salt substitute" (available in every grocery store) in with whatever you're drinking/eating. It is potassium chloride instead of sodium chloride and does taste salty, but odd.
http://www.amazon.com/Morton-Salt-Substitute-3-12/dp/B00A72NDGO/ref=sr_1_2?ie=UTF8&amp;qid=1453764861&amp;sr=8-2&amp;keywords=salt+substitute
http://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC/ref=sr_1_3?ie=UTF8&amp;qid=1453764861&amp;sr=8-3&amp;keywords=salt+substitute
With electrolytes you need to hit all of those macros, not just salt and magnesium. The ratio is the most important part.
Oh, I assumed this would be about the low-carb black bean spaghetti some Costcos have reportedly started selling. Curious about that one.
Not bad for me, I think around 5g for one serving (similar to pasta). Never had shirataki noodles they sound suuuuper gross. Believe me this is very normal, it kind of feels like whole wheat pasta. Actually it's most like a brown rice pasta I had once. It doesn't smell like anything and it doesn't have a strong taste of its own either.
I think [this](http://www.amazon.com/Explore-Asian-Organic- Spaghetti-7-05-Ounce/dp/B004NSG8F6) was what I had, it was just like this. I got mine at the grocery store.
US Amazon link for lazy
I learned to make thai red curry by watching this video.
Couple of things I do:
In case you're actually curious, I like this curry paste, and this fish sauce.
My favorite Thai dish to order is red Thai curry w/o rice BUT! You'll need to ask the restaurant to make it without sugar. Most restaurants are perfectly willing to do this for you, and my local restaurant has come to know that it's my regular order.
Alternatively, I'd highly recommend this super easy (once you own red Thai curry paste) recipe that I make every week. It feeds us for three days or more straight and gets to the heart of my Asian food cravings without fail.
I also have a pretty easy recipe for Indian butter chicken which, just, yum.
Thai Turkey Red Curry
Requires some unusual ingredients. Takes about ~15 minutes to cook and is hearty, spicy, & super YUMMY.
Ingredients
Frying pan and saucepan
Instructions:
Stir evenly. Add water if desired. Nom!
Pairings: Wash down with a tall glass of micellar casein.
The Count:
Serves 2
Online is extremely overpriced (especially the korean one because it is 10 seperate packages. Probably enough for 4 weeks though!), but here is what I found: I live in a bigger city so my asian store sells those buckets for under 5 bucks and a big bag of the korean curry for like 6.
Korean: http://www.amazon.com/Ottogi-Instant-Curry-Mild-6-7ozX10CT/dp/B004LSOD32
Thai Red: http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2?ie=UTF8&amp;qid=1451584616&amp;sr=8-2&amp;keywords=thai+red+curry
Massaman: http://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ/ref=sr_1_2?ie=UTF8&amp;qid=1451584710&amp;sr=8-2&amp;keywords=massaman+curry
Thai Green: http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831/ref=sr_1_2?ie=UTF8&amp;qid=1451584657&amp;sr=8-2&amp;keywords=thai+green+curry
Edit: The thai ones need coconut milk cans (about 70-99c) and the red and green curry one tastes so much better if you put egg plants in there.
not sure if you have seen this product yet or not, but Miracle Noodle now has a shiritaki "rice" product https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U?th=1
So this was a really fun experiment my mom and I made after finding some Shiritaki Miracle Noodles in rice form at the grocery store. I've used Shiritaki noodles many times, and have always had an issue with the texture, but cut into this shape, I liked them much better.
Ingredients:
2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger
1/2 cup salad or baby shrimp (use bigger if you prefer, I just think these are cute!)
1/2 cup frozen peas and carrots (or any other veggie you'd like, really)
1 8-ounce package of Shiritaki Miracle "Rice"
Anything else you'd like, such as bean sprouts or water chestnuts. Mine had bamboo shoots.
To begin, you have to rinse the fishy-smelling water out of your rice. They're small, so a normal colander might not work, I ended up using a flour sieve. I hope you aren't too eco-friendly, because you should spend at least 10 minutes rinsing them. Hot water is the best to get the smell out quickly. Once you can smell absolutely NO fishiness, lay them out on several paper towels and let them dry as much as possible.
While they dry, whisk the 2 eggs and add a pinch of kosher salt to them. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the eggs and cook, without stirring, until almost set, about one minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. (This is to get flat little strips, if this is too much work just scramble eggs as you normally would.) Transfer to a cutting board and cut into thin strips.
Now, throw your rice into a dry , large skillet and cook it on medium high heat, spreading it flat. Cook it 5-7 minutes, or until it has mostly stopped steaming and the rice looks less shiny, more dull. This is to get ALL of the moisture out. Scoop your rice out of the pan.
Combine the soy sauce, sesame oil, ginger, 1 tablespoon water. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and vegetables until almost cooked through. Since both of mine were pre-cooked and frozen, this took only about 2 minutes. Add your rice back in, along with your egg and any other toppings. Finally, add in the sauce and stir-fry until warmed through.
Tada! Next time, to make it easier, I might just throw the veggies and shrimp in on top of the rice, but I was worried about overcooking the rice. I'm not sure it can be overcooked, though. Anyyway, I had a lot of fun playing around with this, so thanks for reading. Any advice on how to write recipes more succinctly is appreciated. :P
some possible options without cauliflower:
Shirataki Rice ( rinsed in hotwater, fried with ghee/butter )
Unflavored Gelatin + Textured Vegetable Protein (TVP) Granules ( 3/4 of a cup rehydrated overnight and then fried on low heat with butter, sprinkle&stir in gelatin+water, 1:2 ratio, should still be sort of dry/sticky )
- https://www.amazon.com/dp/B00BP36S7U/
- https://www.amazon.com/dp/B01I64GYL0/
- https://www.amazon.com/dp/B00KPT2ZUE/
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Another shout for cauliflower rice. Or you could try Miracle Rice, which works well enough, but isn't to everyone's taste.
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
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.
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!
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
I eat mostly gluten free at home simply because my husband has a gluten intolerance and we don't keep much gluten in the house. You didn't ask for tips about food, so feel free to ignore this. But I've found some bean based pastas that are gf and much lower carb/higher protein and fiber than regular (gf or otherwise) pastas.
Here is one of the brands I like on Amazon. Not a good price; just wanted to provide an example. I buy it at Costco and a local grocery. https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
If I use it in a dish with plenty of fat and protein (e.g, pasta with pesto and chicken or pasta carbonara with shrimp), my numbers do great. Hope this is of some use to you! Good luck :)
[Here's] (https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2/ref=pd_lpo_325_bs_img_2?_encoding=UTF8&amp;psc=1&amp;refRID=PJCD6CJ1BXJFVBBRQ381) what we have. We got them at Costco. They're yummy and filling.
I like banza pasta, or Amazon AND Costco sell this edamame pasta. Bulk up with veggies, you can have a 400 cal dinner that is phenomenal
Recipe is pretty simple: Make super creamy mac and cheese using Organic Edamame Sphagetti on stovetop, spoon into muffin pan and voila! mac and cheese muffins.
I tried these edamame noodles. They are ok. The texture is nowhere close to regular pasta. I prefer using spiralizer zucchini but keep these around for when I'm lazy.
http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2/ref=sr_1_2_a_it?ie=UTF8&amp;qid=1458264474&amp;sr=8-2&amp;keywords=edamame+pasta
Look into this stuff. Mostly protein and lots of fiber. Yea, the texture and taste isn't spot on to wheat pasta, but I like it and think it's worth giving a shot. There's soybean, edamame and black bean variations.
Do not despair. I just had these for dinner.... And they are AMAZING. I use them in every way I would noodles and they are delicious, chewy and noodley satisfying goodness.
http://www.explore-asian.com/products/edamame-spaghetti.html
Or this:
http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
Ok then you need 3.8g protein per 100 calories. If I were you, I’d opt for a few high protein meals. Maybe a breakfast of oats (6 grams protein for 160 cals), then a snack of pea/pumpkin protein blended with soy milk will get you close to 30g protein for 200 calories. A lunch of edamame spaghetti is 24g protein for 200 calories. You can use the rest of your 750 calories on Oreos if you want.
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Your post should be a sticky!
Since you mentioned you limit the shakes based on space in the blender, I am curious about what you think of using something like powdered peanut butter with extra avocado oil to make up for the lack of fat?
(I have no idea if that would end up being cheaper or more expensive than real peanut butter...or if it would allow you to fit more meals into the blender. I saw this powdered peanut butter at costco the other day and when I read your post above I wondered if this might be an idea to squeeze an extra meal into your blender.)
https://www.amazon.com/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H
You can get it on Amazon! Although it was half the price in the store.
No you don't
PB Fit is worth trying as a low calorie peanut replacement. I put it in vanilla Halo Top and like it more than the actual peanut butter Halo Top.
Also you can probably get it shipped via Amazon US https://www.amazon.com/dp/B06W9N8X9H?tag=bfrebecca-20&ascsubtag=5036851%2C25%2C34%2Cd%2C0%2C0%2Cbf-shoppingnl%2C0%3A0&th=1
Nope. Like everything bagel everything? This stuff is pretty good although it's neither a sauce nor a recipe.
Me too. The variety of things you can add to it is interesting, I just ordered some peanut butter powder after trying some with peanut butter melted into it.
https://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
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.
Amazon.com has everything
Hey, it's either this or Cricket Flour.
I read this IMMEDIATELY after seeing that you can buy cricket flour on amazon @__@
http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2
Amazon links for informational purposes only.
1x scoop Vega Sport Protein (Vega Sport Protein Powder, Chocolate, 4.36 lb, 45 Servings https://www.amazon.com/dp/B01LXZS18X/ref=cm_sw_r_cp_api_vVjFzbYHKRE6S)
4x tablespoons of PBFit (PBfit All-Natural Peanut Butter Powder, 30 Ounce https://www.amazon.com/dp/B01KKEECLS/ref=cm_sw_r_cp_api_9jkFzbQXSNSAT)
I did the math (pictured) and I'm not even getting a quarter of my wanted caloric intake (3.5k+). I'm 170 and slender, trying to get huge gains, and I workout daily but I also notice I get hungry A LOT. I told myself I'd change and I'm seeing it not as easy as powder + water.
PB Fit
PBfit All-Natural Peanut Butter Powder, 30 Ounce https://www.amazon.com/dp/B01KKEECLS/ref=cm_sw_r_cp_api_T6oGzbR4R4Y6V
PB Fit w/ Chocolate
PBfit All-Natural Chocolate Peanut Butter Powder, 30 Ounce https://www.amazon.com/dp/B01772DE74/ref=cm_sw_r_cp_api_85oGzbJ6T9S61
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
> It would require someone to have ketchup and sriracha sauce and I just don't ever see that happening.
Why not?
I don't use Sriracha I use Sembal Oelek, very close. Sriracha has experienced a surge in popularity lately though. Marketing.
Funny thing, I have this on my desk in front of me, and I'm sure it was less than five bucks. Amazon wants sixty bucks for it???
Edit: Just went to T&T, you can buy Sriracha ketchup there.