Share your dinner (plus comments from our favorite Nutritionist)


#202

No idea. I buy them frozen :see_no_evil: but it is a mix of cauliflower and tapioca flour for the gooey effect.


#203

I will try to remember to take a photo of my dinner for tonight. Homemade Spicy Jack Chicken Mac. Yummy!


#204

Andrea - I’m lucky to have a Japanese market nearby with a sushi counter. 90 minute wait for carry out but so worth it.


#205

Broccoli, Jasmine rice w/ yellow and red pepper, habanero pepper, garlic, turmeric, and basil, and chicken


#206

Tostadas! Corn tortillas, homemade cashew cheese, avocado, brown rice, black beans, red quinoa, homemade tofu sour cream, and a tiny bit of siracha for some bite.


#207

that chili looks great. I grew up in an English household, so we never had it. It was the first thing I learned to make without some input from my mum or dad. 90% of the time I use ground beef, but last week I decided to kick the beef habit: I’m only going to eat beef once a month in 2019, and I’m pretty sure I’ll be saving that for steak. I know this is something I can make just as well with beans and still get all the protein a “growing boy”, lol, needs.
Has anyone used “textured vegetable protein” in chili before?


#208

Do you ever take something out of the freezer and can’t tell what it is?

Today I pulled a frozen container out of the freezer. I thought it was a delightful banana & cocoa powder mix (kinda like ice cream). It tasted odd. I think I actually ate frozen homemade tomato soup which I removed using an ice cream scoop!


#209

OMG @goldendogy! I am going to be giggling about that one for the rest of the night :rofl:


#210

i found this; i would actually not bother with frying them if i wanted to avoid more fat. I am going to try this! or some variation. https://blog.paleohacks.com/cauliflower-gnocchi/#


#211

I dont know how @Stefanie feels but i prefer to avoid texturised vegetable/ soya protein as I feel that it is too “processed”. I feel the same way about quorn. Traditionally fermented tofu and tempeh i do like, and beans and legumes, eggs and so on.


#212

You really do make vegan look delicious! How do you make the tofu sour cream. I am off dairy at the moment as it is exacerbating my throat (not too difficult as i was only having yogurt). i have been making coconut yogurt but this sour cream looks delicious!! the whole meal does. it looks quite foreign to many of us but i assume once you are used to prepping different foods it is fast and simple?

the black beans and black rice are full of antioxidants


#213

I’ve used TVP before. It’s it good if you are looking for a meaty texture. We don’t use it very often though because I think there are other better whole food options. Green or brown lentils are really good in chili. Very nutritious and they will give you a thick “meaty” texture as well without all the processing of tvp.


#214

Tostadas are a really fast and easy weeknight dinner especially if you have all or most of the ingredients ready to go.

Tofu sour cream is easy to make. A package of extra firm silken tofu, about a tablespoon of lemon juice, 2 tablespoons of apple cider vinegar, about a teaspoon or so of minced garlic, and a pinch of pink Himalayan salt if you feel so inclined. Toss it all in a blender or food processor and whirl until smooth and creamy. If you don’t want to use tofu, you can substitute 2 cups of cashews soaked in water overnight. I think the cashew version is not quite as sour as the tofu version, but it’s still pretty good.


#215

Yeah, i have done similar things before. It definitely makes you question your life choices for a minute or two. :rofl:


#216

I think this is one of the best things I’ve read this week! Thank you! :joy:


#217

Tonight’s dinner of crispy sweet and sour tofu and vegetables (on a bed of brown rice) with toasted seeds was super yummy :yum:
After squishing all the moisture out of the tofu I marinated it in a combination of tamari, cider vinegar, maple syrup, grated garlic, grated ginger and cayenne pepper then baked for 20 mins. Used some of the marinade on the veggies which I baked as well.


#218

hungry!


#219


Not the best food-tography, but I thought i would share my quick, after school “snack”: three egg, spinach and cheddar omelette on a whole wheat wrap. Often I don’t get to eat much at work—handful of nuts, piece of fruit, smoothie with protein powder, and 16 coffees—so I need something substantial when I come in through the door or I won’t stop grazing until bed time. This does the trick and only takes 5 minutes to prepare.


#220

This is dinner tonight: spring mix, chicken, dried cranberries, 1/2 avocado, some cheese crisps
The second pic is lunch tomorrow: banana, mango, pineapple, apple, blueberries, and some chocolate granola


#221

Friday night’s date night at home dinner: spicy garbanzo bean burgers with stoneground mustard and a little ketchup, tofu sour cream leftover from tostadas earlier in the week, and lettuce with a side of home made sweet potato chips. The chips are oil-free and made in the microwave. Use a mandolin to slice them thin, add some spice if desired (I used black pepper this time), lay out slices on parchment paper and microwave about 4 minutes. Crunchy potato chips without all the fat and other additives.