Share your dinner (plus comments from our favorite Nutritionist)


#262

Still trying to dial in my post-workout rice porridge. Good combination of almond milk, rice, fruits and nuts. Pinch of salt and cinnamon in there for good measure.


#263

Great recipe! I’ll have to make this, this weekend! I’ll report back.


#264

I am back to light training… yayayay. after 7 weeks of not being able to do anything and i can barely move after the gentlest of squats in day 1 and 2 yesterday and todays session. Because activity is low for the next while and easy (but progress i am reminding myself) currently plotting ways to eat higher protein breakfasts and lunches to restore lost muscle. so little things like canned fish, mince (quick - toss into soup or salad for the warmer climates), making extra portions of meat/ fish/ chicken at dinner etc. Eggs and protein shakes. just until the intensity comes back and then i will need more carbs. I am not low carb… i like them too much… just a bit more protein and veg is the focus.

keep up the good work everyone!


#265

Used the recipe @cullenac posted a while ago to make a batch of protein bars ahead of my Sportive this weekend; they taste great and I had to try a 2nd just to make extra sure :wink:


#266

And tonight I made first attempt at using jack fruit - not the prettiest plate of food but tasted great (jack fruit and mixed beans with a homemade paprika, herbs and veggie stock served with baked sweet potato)


#267

Wow, fancy! Interesting… jack fruit (as avocado) is traditionally prepared as a sweet dish/dessert in Brazil. I never thought about eating it any other way.


#268

I made @Michelle’s bar recipe for pre workouts. I added about 3 scoops of protein powder and a few tablespoons of almond butter. I substituted a mystery flour for almond flour as I was out of almond flour. I had a small plastic bag of flour I wanted to use up. I think it may have been rye. The bars were a little dry with the addition and substitutions. They held up very well and are in the freezer (otherwise I will eat them all).


#269

I’ve only ever seen it here in the UK as a savoury dish; usually the topping on a gf vegan pizza. I have tried avocado in a sweet dish before but can’t imagine using jack fruit… amazing how food is used and viewed differently across this amazing planet we live on


#270

I think it’s the flour that makes them dry - my latest batch I used coconut flour and they are very crumbly… will stick with subbing the flour with nuts and seeds next time.


#271


This is the clean side of the kitchen, lol.
I’m baking!
So much personal growth going on right now.


#272

Ok, so if mine are kind of crumbly, what should I do for next time?


#273

Did you add flour? Mine are crumbly if I add the flour so I’ve now used the quantities for extra seeds and chopped nuts


#274

Yes. I used 1/2 cup almond flour and 1/2 cup coconut flour.
I’ve stuck the whole thing in the freezer for now. I think I might have got at it too early.


#275

I find that things that are helpful to bind are protein powder (whey or vegan; these are very different to work with whey makes things more watery, vegan dries it), egg whites, nut butters, i used to often blitz coconut milk with a banana as the wet ingredients and this also binded nicely.

have a play around with one or two changes and you may have a stickier result. ill bet they tasted great all the same!!


#276

Yes, and I’m glad you are speaking about them in the past tense: they are no longer with us :frowning:


#277

:rofl:


#278

Have been super hungry today after yesterday’s Sportive; have tried to be restrained but decided to ‘treat’ myself for dinner


Steak with stir fried veggies followed by avocado chocolate mousse


#279

that still looks super healthy!!!


#280


Fueling up for The ODZENTURY.
Potatoes, kale, onions, broccoli and bangers. Local, smoked ale.


#281


This stuff is also bloody brilliant. “Living” mustard!