#…to see baked beans and tofu.

[lemonthepotato]

My favourite lunch/dinner (I eat dinner at 12PM and don’t eat lunch. no it’s not good sorry.) to eat as of recently has been a block of tofu (uncooked) with a vegetable of sorts + vinegar, but I notice “vegetables” has been replaced with baked beans on 3 occasions now. A mix of cultures, one could say. Weird as fuck to everyone around me? Yes. But I enjoy it.

[saudadeko]

ADHD tips from a girlie who was diagnosed in her late twenties and has had little to no support since and is being so brave about it:

1) Make it easy, make it accessible, and make it appealing. If anything this is the most important thing, all tips going forward are based around this concept.

2) That thing you think would help you but you haven’t bought/done it yet because you’re technically surviving without it? Buy it, you need it. It doesn’t matter if people around you might think it’s wasteful or that you’re lazy, you’re not, just do it, trust me.

3) Expanding on tip #2, if you’re like me and eggs are your main source of protein because they’re quick and easy and feeding yourself is a near insurmountable task- buy yourself an electric egg cooker, make a bunch of hard boiled eggs and keep them in your fridge for quick and easy protein to add to any meal (handful of crackers, a hard boiled egg and a banana? 5 star meal right there. Or mash them up with some mayo for egg salad sandwiches). Other easy proteins include: potstickers (put them in instant ramen), edamame (they have microwaveable snack packs), chickpeas (put in salads!), beans (can of beans microwaved with shredded cheese and some tortilla chips), peanut butter (with crackers, apple and cheese, adult lunchable style), and tofu (cut into cubes, throw them into a ziplock with some seasoning and potato starch, shake that shit up and bake it until crispy).

4) Spend a little extra (if you are able) on daily use items that excite you, it will make you more likely to remember/want to do said daily task. For example: the only reason I remember to use sunscreen is because I bought some fancy japanese sunscreen that smells like roses so I get excited to use it, same for laundry detergent and body wash! there’s a gajillion different body wash scents out there, switch it up!

5) If there’s a task you continuously struggle with take a moment to think about which part of the task is making it difficult, it could be something even as small as “I don’t put my dirty clothes in the hamper because my hamper has a lid on it and lifting the lid is one step too many-”, sounds a little stupid huh? But trust your gut, it’s not stupid if it works. See tip #2 and BUY A HAMPER WITHOUT A LID.

6) If you are having trouble starting a task, break the task down further, sometimes the way I start a task is just by going “Ok step 1) stand up-“ and so forth. Don’t worry about the task as a whole just take it one step at a time.

7) If you’re halfway through a task and have to stop, leave it out. All this, “Put things away when you’re done with them.” is bullshit. you will be much more likely to finish the task if restarting it is easier because you left it out plus it’s a visual reminder. You can also create faux deadlines like “I gotta finish this project before my friend comes over on tuesday because after I finish it I can clean off the dinner table.” etc.

8) It’s okay to outsource tasks and don’t let anyone tell you otherwise, humans are designed to ask for, and to require help (what do babies do when they’re first born?? cry for help!!) ask for help and receive help without shame, if it makes your life better, you are WINNING.

9) If you have one big overwhelming task that you think you need to get done before anything else, but you feel motivated to do other tasks, do those other tasks first, it’s okay. Otherwise in all likelihood (at least in my case) you’ll put everything off until the last minute and then have to do said overwhelming task and those other tasks won’t get done at all. Doing those smaller tasks also lowers the mental load and you can use them as a motivation launch pad to tackle bigger things.

10) If you notice you tend to not put something away/forget to do something, perhaps consider moving and storing the item closer to where it ultimately ends up or where you are more likely to see it. For example, my makeup, pills, and mail are all stored on my desk because that’s where I tend to do my makeup, take my pills and deal with my mail. I used to store my pills in my bathroom medicine cabinet but all too often I would forget because they weren’t in my line of sight. Now that they’re on my desk, I have multiple chances per day to pass by them, go “oh I gotta take those.” and take them.

11) Open storage, open storage, OPEN STORAGE.

12) Motivation can look like all kinds of things. sometimes the only reason I get out of bed is because I remember I have a fun snack and I get to go eat it if I get up. It’s okay to lean into those simple “animal-brain” type motivators, you’ll eat because then you can use that fun new kitchen gadget you got a daiso? Neat. you’ll shower because then you can paint your nails that fun new color you got? Fantastic. You’ll go to the dmv and do that annoying thing because you’ll take yourself out for boba after? Superb. Lean-IN to those small motivators, they aren’t stupid or childish, they are VITAL.

13) Don’t buy into the cult of “if it’s worth doing, do it properly” it’s guaranteed to set you up for failure. If it’s worth doing, do it in whatever capacity you are able to. I put sunscreen on once a day because that’s fucking better than not doing it at all and I sure as all hell will fail at reapplying it multiple times a day. If it’s worth doing, do it half-assed babieeee.

Go forth and prosper!!! xoxo ✌️🩵

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[acti-veg]

18 Plant-Based Protein Sources

Protein is often raised as a concern for people considering adopting a plant-based diet, and because we’ve all been taught to associate protein primarily with red meat, this is not surprising.

It is estimated that most adults require a minimum of 56 grams of protein per day; you’re probably hitting that number now if you’re not in a calorie deficit. If you’re trying to lose weight and so are cutting calories then you may need to track your protein a little more closely, but 56 grams is very easy to hit without having to think about it.

It gets a bit more difficult if you’re very physically active, particularly if you’re engaged in regular endurance or strength training. There is a great deal of disagreement about precisely how much protein is ideal if you’re trying to build muscle, but 1g of protein per 1lb of bodyweight is very doable, which is the amount often recommended in bodybuilding circles. It is very achievable to hit even the upper end of protein requirement estimates using only plant-based foods, as demonstrated by the success of many vegan athletes. Listed below are particularly good options.

1) Lentils - Lentils are a cheap nutritional powerhouse, and provide about 17 grams of protein per cup. They’re also very flexible, you can have them as your main protein source of a meal, use them to substitute mince in a pasta dish, make burgers out of them, or put them in a stir fry or with rice and veg with some seasonings. They are cheap and convenient if you buy them canned, since they’re ready to eat, though I would recommend at least warming them up.

2) Chickpeas - Chickpeas are a popular vegan staple, and it’s not hard to see why. At approximately 14.5 grams of protein per cup, they’re nutrient-dense and very flexible. Use them to make hummus or falafel, as the main protein source of a curry, on their own with rice or worked into a salad. You can also just air fry/grill them with some oil and spices for a convenient, crunchy snack.

3) Oats - A cup of dry oats is around 11 grams of protein by itself. Making it with a cup of oat milk brings that up to 14 grams, throw in a tablespoon of peanut butter and you’re up to about 17.5 grams at breakfast, and all those ingredients are pretty cheap and very filling. You could add something like nuts or chia seeds as a topping to stretch that to well over 20 grams.

4) Nuts - Peanuts are 9.5 grams per ¼ cup, almonds are 7g, pistachios 6g, cashews 5g, hazelnuts 5g, brazil nuts 4.75g, walnuts 4.5g and pine nuts are 4.5g. You can buy 1kg bags of mixed nuts for a little bit cheaper and keep them in a jar for a healthy snack. I find it better to make your own mix, or buy a mixed bag that doesn’t have peanuts in then add the peanuts later, as mixes that include peanuts tend to work out as less for your money. Peanut butter is also a cost-effective way to add protein to many snacks and meals.

5) Beans - Depending on the type, beans are anything from around 10-15 grams of protein per cup. Some are better than others, like kidney beans, but even your standard baked beans are high in protein and very good for you. Turn them into a chilli, have them on toast, on a jacket potato, turn them into a bean burger or make them the protein base of a salad or soup. Kidney, soy, and edamame beans are particularly good options.

6) Seitan - When cooked, seitan closely resembles to look and feel of meat. It is made of wheat gluten and has 25 grams of protein per 100 gram serving. It is not very widely available in supermarkets, but try your local Asian market, where it will usually be cheaper as well. It’s a bit of a hassle, but you can also make your own at home, which is extremely cheap as it’s just wheat gluten, yeast, plant milk, miso, and spices.

7) Tofu/Tempeh - A staple in Asian cooking, don’t be afraid to try this one. Think of it as doing all the same things chicken does in terms of recipes, it soaks up the flavour around it. It needs to be pressed before use, or you can avoid that by just freezing it, then thawing overnight when you want to use it. 100 grams of tofu (less than half a small block) contains about 12g grams of protein, depending on the type. Some tofu, like Naked TooFoo, is pre-pressed for you.

8) Soy Chunks - Soy chunks come in a pretty unappetizing form that looks a bit like dried dog food. Just soak them in lightly salted hot water or vegetable stock for 15 minutes and they'll come to life, behaving like faux chicken pieces. You can then just cook, fry or bake them as you would with any soy product or tofu. They're much like tofu in that they'll soak up whatever sauce you cook them in. They're extremely cheap, have an amazing shelf life, and are a whopping 50g of protein per 100g. This is what I use to make the equivalent of that 'chicken, broccoli, and rice' meal high-protein meal that bodybuilders love so much.

9) Faux Meats - Faux meats are an easy way to add a protein base to your meal, and have the advantage of serving the same function on a plate as the foods you were used to before you went vegan. A Beyond burger, for example, has 19g of protien per patty, though you can get much cheaper options that have a similar nutritional profile. Pair that with a wholemeal bun and something like brown rice/quinoa and vegetables and you can create a very high-protein meal.

10) Grains - All grains are good for protein, these include quinoa, spelt, brown/wild rice, teff, amaranth, and sorghum. They can range anywhere between 5 and 8 grams per 100 grams, and you’ll usually be serving them with some sort of protein source. They’re also an excellent source of fibre and carbohydrates, which are also important for training and general health. Quinoa in particular provides all 22 essential amino acids.

11) Peas - Green peas are not mentioned much when it comes to high protein options, but a cup of cooked peas is a respectable 9 grams of protein, and it’s worth mentioning here because they tend to be used more as a side than main, so can be paired with other high protein options. They’re also very cheap, freeze well, and are easy to prepare.

12) Seeds - Just a tablespoon of chia seeds is nearly 3 grams of protein, and the seeds are so small and tasteless that you don’t actually notice them in anything you put them in, making them an easy way to add protein to just about any meal. They’re pretty cheap to buy in large quantities, particularly good to replace eggs in baking, to add to bread flour, salads and oatmeal. Other high-protein seeds include pumpkin, sunflower, linseed, hempseeds, and buckwheat.

13) Bread - Bread may not immediately come to mind when you’re thinking about protein, but wholegrain/rye/spelt breads can be very high in protein, anywhere from 3g all the way up to around 10g per slice, particularly for seeded loaves. If you really want to turn bread into a high protein food, invest in a bread maker or bake it yourself, that way you can add nuts, seeds and oats yourself to up the nutritional value. That’s just the bread too, a hummus and falafel sandwich with a high protein bread can be very nutritionally dense.

14) Fruit and veg - Worth mentioning here, as they’re something you’ll need to consume to maintain a healthy diet anyway, and some options have moderate protein. The higher protein options include broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts, which all contain 4–5 grams of protein per cooked cup. Likewise, blueberries, guava, bananas and nectarines contain about 2-4 grams of protein per cup, as well as many other essential vitamins.

15) Nutritional Yeast - No vegan list is complete without mentioning it, it’s a vegan staple for its nutty, cheesy flavour, as well as being an easy source of vitamin B12. It’s a complete protein that has 8 grams of protein per 16 grams serving, making it an easy way to add more protein to things like pizza, pasta dishes, or a jacket potato. Use it to make cheesy sauces, or just sprinkle it on anything you’d have previousy added parmesan cheese to.

16) Protein Bars - They tend to be on the expensive side, but there are a few plant-based options. I’d recommend Misfit bars if you can get them online, they’re low sugar, 15g of protein per bar, and you can buy them in variety packs of 40 which works out cheaper. Trek also has protein flapjack bars, they're less protein (8-9g) but are much cheaper in packs of 3 and frequently available at a discount. Check your local health stores for their own brand versions too, some are very good.

Most brands won’t be suitable as a daily option for many people given the price, but they're great for when you need something to sate your hunger on the go when you'd usually reach for a chocolate bar or junk food. You can also just make protein bars at home using nothing but oats, cinnamon, baking soda, a little maple/golden syrup, and a couple of scoops of plant-based protein powder.

17) Protein Powders - If you're trying to substantially increase your protein but don't want to eat high quantities of food, protein powder will help you out Even the cheaper powders are around 18g of protein per scoop, so a shake is an easy way to add more protein to your diet, or you can stir it into oatmeal to get most of your daily requirements over breakfast. Add some peanut butter, chia seeds, a banana, and some plant milk to a shake to make them tastier and more nutritionally dense. I use the vegan protein powder by Protein Works, because I like the taste and the high-quality protein sources they use. There are plenty of other good (and cheaper) options on the market, though.

18) Meal Replacement Powders - Some meal replacement shakes, like Huel Black, are around 40 grams of protein per serving (2 scoops) even when made with just water, providing a cheap and easy way to have a high protein and nutritious meal without any preparation or fuss. This is the one I use, but a lot of the diet and meal replacement shake options are vegan and are generally high in protein. If you're trying to just add protein then a protein shake will be more cost-effective, but as a high protein replacement for an actual meal, they are good to have around. Note: I don’t accept sponsorship or commissions from any brand and I don’t have any affiliate links. Any product recommendations are based solely on my own experience.

[amethystamanda]

The Culinary Librarian Aspiration by Keksdrache Updated

Another aspiration I was asked to update. This was last updated in 2020 and needed some updates to match the way the game does things now and to add some newer options. You can see the original here.

I made some changes. A decent amount of changes. Some were to make the mod work at all. Some were to remove overrides--there were many overrides, and now there are none. Some were because once I removed the overrides, parts no longer worked as I assume they did, and I don't understand how they did work then, because they shouldn't have. Keksdrache did a good job getting it to work, but it makes no sense to me that it did. As a side effect, I fixed an issue that existed in the aspiration from the start--it now works even if you already know the recipes.

From the original description (along with the picture at the top):

The Culinary Librarian Lifetime Wish in Sims 3 has always been one of my favourite, despite not beeing updated for all the expansions added recipes. I wanted something similar for the Sims 4 so I created this custom aspiration. To make it a bit more interesting I made objectives that require the player to cook certain dishes with either high skill requirements in different skills or special ingredients. And of course you will have to eat tons of food to learn all the recipes from San Myshuno, Brindleton Bay, the experimental dishes and Selvadora! Description: There is a vast array of recipes to prepare for hungry guests and famished family members. By mastering the cooking skills and perusing the food stalls for recipes, your Sim can become a walking library of culinary expertise. The aspiration can be found in the Food category and therefor gives the Essence of Flavor Bonus Trait.

Level 1: Grandma's Cookbook

Prepare a Honey Cake or a Signature Cake

Decorate Pastries 3 Times

Cook Emotional Meals 3 Times

Learn and cook all Recipes from Food Stalls in Brindleton Bay

Level 2: Culture Shock

Survive Pufferfish Nigiri

Learn and make the two bar drinks from Henford-on-Bagley

Learn and cook all Food and Bar Drink Recipes from Food Stalls in Selvadorada

Learn and cook the Indian, Moroccan, Vietnamese, and Filipino Recipes in San Myshuno

Level 3: Dine Out

Learn and cook the Japanese, Mexican, and Chinese Recipes in San Myshuno

Learn and cook all Experimental Food Recipes

Learn and make all of the Food and Bar Drink Recipes from Batuu

Cook Popcorn Crickets or Bombadier Beetle Stir Fry, or make Beetle Juice at a bar

Level 4: The Spice of Life

Prepare Plasma Fruit Salad or Superfood Salad

Bake Alien Fruit Tarts or Cowplant Essence Meringue Pie

Cook Ambrosia

Eat Boiling Death Frog Hot Pot

Important info:

See updates below for some info that was previously here.

Have to cook multi-serving meals when they're available, not single serving. 4 or 8 is fine, but not one.

The reason that it's now learn and cook is that it was originally done using a statistic, and that statistic would not work when done as an injection. It may have worked if I left it as an override and just updated that, but that's not a thing I can do. It would need constant updating and conflict with too many things. Learning is no longer tracked, just that you cook the unlocked recipe.

City Living learnable food stall recipes:

Indian Food Stall (Curry & naan picture): Bhel Puri, Curry, Samosa

Moroccan Food Stall (Tajine picture): Brochette, Merguez, Tajine

Vietnamese Food Stall (Pho picture): Banh Mi, Gui Cuon, Pho

Filipino Food Stall (Rolled food picture): Ensaymada, Lumpia, Pork Adobo, Siopao

Chinese Food Stall (Take-out container picture): Egg Rolls, Mapo Tofu with Pork, Sweet and Sour Eggplant, Sweet and Sour Pork

Japanese Food Stall (Ramen noodles picture): Dango, Nigiri, Pufferfish Nigiri, Ramen

Mexican Food Stall (Desert picture): Bean & Cheese Burrito, Chicken Burrito, Empanadas, Spinach-Wrapped Veggie Burrito, Taquitos, Tomato-Wrapped Veggie Burrito

Compatibility:

Probably compatible with mods that override food.

Maybe compatible with mods that add extra serving sizes.

Probably not compatible with mods that override food stall function, unless they leave the original foods intact.

All of that's a guess. I could be wrong. You're welcome to test in your game and let me know so I can make a note of it.

Updates:

Jan 31, 2025:

Have to cook the food instead of just learning the. This fixes some issues with updating, and also allows sims who already know the recipes to complete the aspiration.

Have to cook multi-serving meals when they're available, not single serving. 4 or 8 is fine, but not one.

Objective got changed around during the updates as a result of the changes.

String tables got altered beyond all recognition.

Added wants.

Pack requirements reduced due to EA starting to follow its own rules since the mod was last updated by Keksdrache.

Feb 7, 2025:

By request, added Batuu recipes, Cottage Living recipes, and Eco Lifestyle recipes.

By request, added Life and Death recipe. You have to eat the Boiling Death Frog Hot Pot, not cook it, because it's not a distinct recipe the way others are. What you get is based on the ingredients used, and the ingredient test I tried didn't work.

Re-organized objectives to accommodate the new recipes, because there is apparently a limit of four levels and four objectives per level.

New strings are added. Some strings are removed.

City Living is now required. Sorry.

Requires Dine Out, Vampires, Spa Day, and City Living.

Strongly encouraged: Cats and Dogs, Get to Work, Jungle Adventure, Seasons, Journey to Batuu, Eco Lifestyle, Cottage Living, and Life and Death, to get the full experience. Any or all of them will add things.

Download: https://simfileshare.net/download/5265712/

[addierose444]

My Kitchen Essentials 

One of my favorite things about having my own apartment has been having my own kitchen. Furnishing the rest of my apartment was an expensive and sort of stressful process. The kitchen however has been a lot more fun because I inherently find kitchen gear more interesting and had enough of the basics to get started without breaking the bank. Because I keep my meals simple and only work with ingredients that I enjoy, I genuinely love cooking for myself. I shared my peanut butter overnight oats and tofu rice bowl recipes in a post about Sunday meal prep a few months ago, but am hoping to share more of my go-to meals in a proper recipe format. 

The core essentials that I brought from home include a 10-inch cast iron pan, a 1.5-quart stainless steel pot, a small wooden cutting board, a pairing knife, a chef's knife, and a pair of scissors. I also brought a basic set of dry measuring cups (¼ cup, ⅓ cup, and ½ cup) and measuring spoons. While I haven’t done any baking here and don’t follow recipes when cooking for myself, the measuring cups have been really useful for cooking various grains. A few items that I brought but haven’t used include a lemon juicer, a garlic press, and a silicone pastry brush. As for non-cooking kitchen basics, I was fortunate enough to be handed down a set of both dishes and silverware and to be gifted a nice wooden salad bowl. I also brought a utensil crock, a mini teapot, two mugs, two glasses, and a few food storage containers from home. 

To further round out my setup, I picked up a sieve (which I use for rinsing rice), half and quarter-rimmed sheet pans (which I currently primarily use for baking tofu and green beans for my rice bowls), a wooden spatula, and a potholder. I love cheese, so a personal essential of mine is a grater. I use it to grate cheddar for my cheesy polenta (which I serve with chicken apple sausage and peppers), pecorino romano for carbonara, and parmesan for Caesar salads among other things. I may eventually add a box grater to my setup, but have thus far been happy with this paddle-style grater that I picked up on my first full day in Washington State. Another item that I bought immediately, but have not personally used is a pair of kitchen tongs. (They did come in handy though for a work picnic). While I don’t regret the purchase per se, this just goes to show the true value of starting with the bare minimum and slowly building out your setup as you discover the limitations through experience. Other kitchen essentials that I picked up but that aren’t directly used for cooking include an airtight container for my rice, a glass food storage container for my lunch, a dish drying mat, sponges, and dish soap. 

It’s not essential, but one fun recent addition to my kitchen is the rice cooker I got for Christmas. The resulting rice is notably better than my stovetop rice, but I will note that it doesn’t exactly save time as the rice is supposed to soak for 30 minutes, cook for 15, and steam for another 15. Another important note is that the measuring cup that comes with the cooker is only about ¾ cup. Thus, when I made my first batch of rice I was a bit thrown off and only had enough rice for three rice bowls instead of my usual four. I made a double batch the second time around which allowed me to create five rice bowls instead. 

While I’m not set up for baking or cooking for a crowd, I truly do have all that I need to cook for myself. Nonetheless, I’m excited to continue building out my kitchen! A few items that I’m considering adding at some point in the future include a kitchen scale, a larger pot, a mixing bowl, a meat thermometer, an immersion blender, and an ice cream maker. We’ll see though because I’m not yet convinced that these items would get regular enough use to justify the cost and space they’d take up in my small kitchen. 

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!

[breadraptor]

what i ate in toronto last week

felt like food blogging hehe

Day One

The first thing I got was a tea and donut bites from a new donut stand in the Portland airport. Yum! Then I remembered I had a long day of traveling ahead of me and went back to the Tillamook store for some real sustenance. Honestly I thought a chive biscuit egg sausage cheese sandwich would be a slam dunk but it wasn't that good.

Donuts: 8/10 (had them over the course of 3 days)

Sandwich: 5/10

Even on long flights, Air Canada only offers paid options. I got this BBQ chicken wrap for $11 CAD or something. Tortilla to filling ratio was bad but it did the job. 4.5/10

I got into the hotel late at night and just decided it wasn't worth the effort to get more food, so thats all for day one lol

Day 2

Met with Suyasha and had Cafe Landwer! Was starving and it took forever for the food to come out. This is the Mediterranean shakshuka. Bread was so fluffy. The presentation is gorg but i wasn't obsessed with the tomato-y sauce I guess. 7/10

In the afternoon I got a matcha at the library cafe where we worked (it was average, so I guess 7/10 because me love matcha). Later, I went to Fuwa Fuwa Pancakes for pre-dinner dessert. I'm glad I went when I did, because they cook everything fresh, and the wait was long even when I was the only customer. So fresh, fluffy, and refreshing - not too sweet. Yum! 9/10

After that, some folks told me they were getting dinner, so I said I'd join assuming I'd get an appetizer. Well, they decided on all you can eat hotpot, so that was unfortunate lol. We had a good time, food was good but not really noteworthy. I tried a mussel, gross! Also ate a pepper wrapped in beef that had been soaking in the spicy side for too long. That shit HURTED. 5/10

Day 3

I needed something fast to keep me going before the wedding - sadly the only thing I could walk to in time was McDonalds. The tzatziki seasoning was bad and basically ruined my fries. Chicken wrap was just whatever. 3/10

Unpictured: Shirley's wedding food! I forgot to take a pic sadly. I had chicken, kimchi mac and cheese, and other things I don't exactly remember, but it was all yummy! Plus the signature cocktails were really great. 8/10

Day 4

Niagara falls tour with Alyssa, Hwee, Jen, and Alex(?)! we shared between 4 people. It was steaming hot and yummy. I love cheese curdsss. 7.5/10

While the group went to go on the boat, I got a prosciutto goat cheese salad and a cocktail at the Queen Alexandra. Cocktail was a bit watery and salad was 90% arugula with not enough dressing - but the point was I could see the falls from my seat and they had ceiling fans (IT WAS SO HOT) 6.5/10

When we got back from the tour finally (took 3 hours to get back in traffic), we got Mr. Tonkatsu! The katsu was really flaky and good. 8/10

We also went and got asian shaved ice after this - one with red bean paste and one with almond and soybean. i wasnt really into these so i only had a few bites.. i miss hawaiian shaved ice fr. oh yeah i got some baked walnut balls here too, they were ok, would be better if they were warm. 3.5/10

Day 5

gochujang mushroom tofu banh mi at rustle & still cafe.. OH MY GOD. spicy, creamy, a lil crunch from the pickled carrots and peanuts. i might try to replicate it, it was everything. 10/10

chicken biryani from rikki tikki, with Alyssa, Shendy, and Matt. another HUGE W meal... spicy, scrumptious, perfect. the rice had pomegranate seeds in it which was such a nice little sweet crunch. it came with yogurt sauce which i adored with the spicy meal. im drooling thinking about it. 10/10 my only complaint is that i like more pillow-y naan

Day 6

Lunch was leftover Rikki Tikki!

Forgot to take a pic before it was gone, but I had a chai latte at the cafe we worked at today. It was meh, 4/10. at least the cafe had ok wifi and good a/c lol

After work, I started wandering around and went to a matcha cafe called Tsujiri. All the stuff on the menu looked amazing but I got a peach yogurt matcha frappe. It was so freaking good and those big slices of peach on top were yummy too. 9/10

While walkin' I had to stop at this Vietnamese cafe because the cake looked so yum. And it was! Fresh mango with layers of shortcake, mango pudding, and cream. i just wish it was a little smaller so I hadn't felt so bloated from eating it lol (it had to stay cold and it was a hot day so... I had to just eat it) 8.5/10

For dinner we went to a Jamaican/Chinese fusion place called Patois with Shirley, Jeremiah, Alyssa, guy who I forgot name, and his old WoW guild leader or something haha. We got a "feast for two" to share with the table, plus pork belly yakitori, becuase some of us weren't hungry. I didn't eat much but my fave was the yakitori. The rest was just ok. 5.5/10

Day 7

For my last day Suyasha and I went to Tibetan Cafe and went shopping afterwards. The reviews for this place were so high, but we were both underwhelmed by these "momos" (chicken dumplings). The dipping sauce was tomato-y but overall it was a bit bland. Suyasha is Nepalese and she said this was low-end by her standard lol. I'll try Tibetan food another time. 6/10

This was the first canned diet coke I had all week and man, how sweet it tastes - new jeans

At the airport I shared a snack of poutine and a maple moscow mule with Shirley :3 This poutine wasn't as good as the one I had before. Moscow mule was nice, the maple flavor was mild. 5.5/10

And yes, to give me the energy to travel until 3am EST, I got another BBQ chicken wrap on the plane. So nice I had it twice. Jk, it was not that nice, but actually this time it had a better filling to tortilla ratio lol. 5/10

[icleanedthisplate]

Dine-Out Meals of October 2023, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

I got into burgers this month.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Apolonia ‘Classics’ Tasting Menu (Yellowtail Crudo, Roasted Mussel Toast, Fiorentini al Sugo, Mediterranean Branzino, The Pistachio). Apolonia. Chicago, Illinois. 10.1.2023.

Samantha’s Steak Salad. Samantha’s Tap Room. Little Rock, Arkansas. 10.9.2023.

Signature Sweet Hot Burger w/Fries. Copper Grill. Little Rock, Arkansas. 10.10.2023.

Half Rack of Ribs, Broccoli, Baked Sweet Potato. Corner Grub House. Sulphur Springs, Texas. 10.25.2023.

Chopped Sirloin w/Mashed Pots, Creole Salad. The Faded Rose. Little Rock, Arkansas. 10.23.2023.

The Ranch Salad w/Salmon. Standard Service. Heath, Texas. 10.27.2023.

Whiskey & Aged White Cheddar Burger w/Steamed Veggies. Yard House. Irving, Texas. 10.26.2023.

Fried Chicken Livers w/Pepper Jelly (shared), Eggs Benedict. The Second Line. Memphis, Tennessee. 10.22.2023.

Baleadas Con Todo w/Carnitas. El Sur Street Food Co. Little Rock, Arkansas. 10.9.2023.

Chicken Spaghetti Lunch Special, Side Salad. Cache. Little Rock, Arkansas. 10.16.2023.

Meatloaf w/Green Beans, Baked Potato. Samantha’s Tap Room. Little Rock, Arkansas. 10.30.2023.

Veggie Sandwich w/Potatoes. Blackberry Market. North Little Rock, Arkansas. 10.17.2023.

Angry Wife Roll, Hibachi Chicken Lunch. Wasabi. Little Rock, Arkansas. 10.6.2023.

Santa Monica Cobb Salad w/Chicken. Summer House (ORD). Chicago, Illinois. 10.4.2023.

Chicken Leg Quarters, Peas, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 10.18.2023.

Chicken Leg Quarters, Green Beans, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 10.5.2023.

Steak Sandwich w/Steamed Veggies. Huey’s (Germantown). Germantown, Tennessee. 10.21.2023.

Noodle Bowl w/Tofu. Three Fold Noodles + Dumpling Co. Little Rock, Arkansas. 10.19.2023.

Lunch Catering (tacos, chips, etc.). Blue Coast Burrito. North Little Rock, Arkansas. 10.22.2022.

Bangkok Noodles w/Shrimp. Bangkok Thai Cuisine. Little Rock, Arkansas. 10.24.2023.

Buffalo Tempeh + Sesame Cauliflower. City Silo. Memphis, Tennessee. Germantown, Tennessee. 10.21.2023.

White Bean & Ham Soup. Cache. Little Rock, Arkansas. 10.31.2023.

Catered Buffet (buffalo chicken chimichanga? Shrimp tacos, assorted pizza, fried chicken sliders, etc). Acebounce. Chicago, Illinois. 10.2.2023.

Breakfast Catering (Bacon, Eggs, Fruit, Pastries). Gaylord Texan Resort & Convention Center (Catering). Grapevine, Texas. 10.26.2023.

Catered Buffet (Pasta, Pasta, Pasta, Minestrone Soup, Doughnut). Hilton Chicago (Catering). Chicago, Illinois. 10.3.2023.

Catered dinner (Steak & Chicken pieces, butternut squash, Brussels, mashed potatoes, ice cream w/toppings). The Glass Cactus (catering). Grapevine, Texas. 10.25.2023.

Tacos (Tipsy Chick, Crossroads, Mr. Orange). Torchy’s Tacos. Rogers, Arkansas. 10.12.2023.

Chef Salad w/Turkey, Pizzas (Pineapple, Sausage). Vino’s Brewpub. Little Rock, Arkansas. 10.20.2023.

Chicken Wrap (?). Unknown Caterer. Irving, Texas. 10.26.2023.

Chicken Fingers w/Side Salad. Stickyz Rock’n’Roll Chicken Shack. Little Rock, Arkansas. 10.11.2023.

Oatmeal, bacon. Residence Inn by Marriott. Germantown, Tennessee. 10.22.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Benton, Arkansas. 10.25.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Chicago, Illinois. 10.2.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Chicago, Illinois. 10.3.2023.

Turkey Sandwich, Pasta Salad, Cookie. McCormick Place. Chicago, Illinois. 10.2.2023.

Chicken Sandwich, Pasta Salad, Cookie. McCormick Place. Chicago, Illinois. 10.3.2023.

[homeskitchenary]

Healthy meals to make at home

Healthy Meals to Make at Home

Developing a healthy lifestyle begins by selecting appropriate foods in the fast-paced modern environment. Preparating meals at home is the ideal way families can obtain the required nutrients while steering clear of dangerous additives, superfluous sugars, and unhealthy fats. The following guide features various easy-to-prepare homecooked healthy meals. The food offers both nutritional value and easy preparation together with great taste.

Why Choose Healthy Home-Cooked Meals?

1. Food prepared at home enables users to choose their ingredients which results in nutritious meals containing necessary vitamins and minerals and essential nutrients.

2. The practice of cooking at home results in cost savings than restaurant dining and takeout consumption.

3. Food preparation at home provides controlled portions which helps people control their weight effectively.

4. A Deal Made to Your Unique Dietary Profile and Allergic Needs as Well as Personal Taste Choices.

5. Regular home cooking enables people to develop their cooking skills as they grow more competent in the kitchen.

Make sure you have these essentials for healthy cooking

Fresh vegetables and fruits

 Whole grains e.g. quinoa, brown rice, oats

Lean protein sources like chicken breast, tofu, beans, and lentils

Avocados, nuts, seeds, and olive oil are healthy fats

Flavor with herbs, spices, and ginger without extra calories

Simple Nutritional Breakfast You Can Do

1. Poached Eggs on Avocado Toast

Whole-grain bread with mashed avocado and a poached egg.

It is full of healthy fats, fiber, and protein.

2. Greek Yogurt Parfait

Layer Greek yogurt with fresh berries, chia seeds, and granola.

Rich in protein, probiotics, and antioxidants.

3. Oatmeal with some Fresh Fruits and Nuts

Prepare oatmeal with almond milk and add bananas, strawberries, and walnuts.

Delivers heart-healthy nutrients and sustained energy.

Wholesome Lunch Recipes

1. Grilled Chicken Salad

A salad of mixed greens, cherry tomatoes, cucumbers, and grilléd chicken breast with olive oil and lemon dressing.

2. Quinoa and Vegetable Bowl

Quinoa is topped with steamed broccoli, carrots, chickpeas, and tahini dressing.

3. Veggie Wraps

Whole-grain tortillas stuffed with hummus, spinach, bell pepper, and shredded carrots.

Healthy Dinner Options

1. Baked Salmon with Asparagus

Lemon and dill baked salmon fillets with roasted asparagus.

2. Cooked tofu and Vegetables

Tofu stir-fried with bell peppers, broccoli, and snap peas, in a light soy sauce.

3. Whole-wheat pasta with Pesto and Grilled Chicken

Whole-wheat pasta with homemade pesto and grilled chicken strips.

Healthy Snacks for Energy

Mixed nuts and dried fruits

Hummus with sliced carrots and cucumbers

Spinach, banana, and almond milk smoothies

Dark chocolate with almonds

Tips For Healthier Meal Prep

Avoid unhealthy last-minute decisions: Plan your meals ahead of time and create a weekly menu.

Make Time for Batch Cooking: Prepare big batches of food to eat throughout the week.

Make Use of Proper Storage: Keep your meals in airtight containers to maintain freshness.

Lengthen the Memories: Regularly introduce different recipes and ingredients to minimize existential boredom.

Limit Portions: You can use measuring tools for this task too to consume the right portion size.

It doesn’t have to be hard to make healthy meals at home. Healthy eating has all the right ingredients with simple recipes and meal planning to support your well-being. Add these nutritious meal ideas to your new routine to help you maintain control over your health, save some money, and enhance your cooking abilities.

When you do this, you create a healthier, happier lifestyle by investing in a healthier, happier you. Get started today and see how simple and enjoyable healthy meals prepared at home can be!

[mydailyjournalandblogs]

Discovering Vegan and Vegetarian California Burritos: A Flavorful Adventure

Greetings, burrito aficionados! 🌯 If the California Burrito has ever made your taste buds dance, you're not alone. This San Diego classic is beloved for its hearty mix of carne asada, french fries, cheese, guacamole, and salsa. But what if you're vegan or vegetarian? Don't worry—I've got you covered. Let's explore some delightful plant-based versions of the California Burrito that will leave you craving more.

Why Choose a Vegan or Vegetarian Burrito?

Choosing a plant-based burrito isn't just about health benefits or environmental concerns—it's also about discovering new flavors and textures. A well-made vegan or vegetarian California Burrito can be every bit as satisfying as the original, and sometimes even more so. Plus, it's a great way to show off your culinary creativity!

The Essentials of a California Burrito

To create a perfect vegan or vegetarian California Burrito, we need to reimagine the classic ingredients. The traditional version includes carne asada, french fries, cheese, guacamole, and salsa. Let's see how we can make these ingredients shine without any animal products.

Crafting the Perfect Vegan California Burrito

Here's a breakdown of what you'll need for a mouthwatering vegan California Burrito:

Tortilla: Ensure it's vegan-friendly (most flour tortillas are, but it's good to check).

Plant-Based Protein: Use seasoned tofu, tempeh, or jackfruit as a delicious replacement for carne asada.

French Fries: Essential for that authentic California Burrito experience. Oven-baked fries or sweet potato fries work wonderfully.

Vegan Cheese: Choose a vegan cheese that melts well.

Guacamole: Creamy and essential.

Salsa: Fresh and flavorful.

Step-by-Step Guide

Cook your protein: Marinate and cook your tofu, tempeh, or jackfruit with spices like cumin, paprika, and garlic powder.

Prepare the fries: Bake until crispy.

Assemble the burrito: Lay the tortilla flat, spread on the guacamole, add your protein, pile on the fries, sprinkle with vegan cheese, and top with salsa.

Wrap it up: Fold in the sides and roll up your burrito.

Creating a Vegetarian California Burrito

For those who enjoy dairy, the vegetarian California Burrito is simple to make. Here’s what you need:

Tortilla: Most flour tortillas will do.

Meatless Protein: Similar to the vegan version, use tofu, tempeh, or vegetarian meat substitutes.

French Fries: Because they're essential.

Cheese: Regular cheese, such as cheddar or Monterey Jack, works great.

Guacamole and Salsa: For that authentic flavor.

Step-by-Step Guide

Prepare your protein: Cook your chosen meatless protein with your favorite spices.

Crisp up those fries: Bake them until golden.

Assemble the burrito: Spread guacamole on the tortilla, add your protein, fries, cheese, and salsa.

Wrap and enjoy: Fold, roll, and savor each bite.

Adding Your Own Twist

Beans: Black beans or pinto beans add extra protein and texture.

Spice it up: Add jalapeños or hot sauce for some heat.

Cheese blend: If you're vegetarian, mix different cheeses for a richer flavor.

Conclusion

The California Burrito, in all its plant-based glory, is a testament to how versatile and delicious vegan and vegetarian cooking can be. Whether you're fully plant-based or just looking to try something new, these burrito variations are sure to impress.

So go ahead and experiment in your kitchen. These burritos are more than just a meal—they're a culinary adventure. Happy eating, and may your burritos be ever flavorful! 🌯💚

[meditating-dog-lover]

Health (update)

I ate the same stuff today as I did yesterday - mostly anti-inflammatory foods.

Tomorrow is Friday and I like to eat treats/junk at the end of the week. Then it's back to normal healthy eating.

Like I said earlier, I want to get creative and add more anti-inflammatory spices/herbs and veggies to my diet, mainly my dinner. Broccoli, mushrooms, kale, arugula, bell peppers, asparagus, tofu, turmeric, black pepper, garlic, parsley and cilantro are great ideas that I can incorporate. Lentils/beans/legumes are also anti-inflammatory foods my mom and sister enjoy, but I personally do not. Flaxseeds are also a great anti-inflammatory food which I can incorporate as well (my mom uses them in baking). The trick is to be able to know how to incorporate these foods into a dish (ex: pasta or a homemade almond flour loaf). I know I'm busy on the weekday, but I can try making these more elaborate new dishes on a weekend for my mom, sister, and I. Tofu is another anti-inflammatory protein source. My mom and sister are both vegetarian and get happy when they see me eating plant-based foods and dishes.

I drank some green tea today, which I love and is super anti-inflammatory.

I eat healthy, I just know I can try to find more creative anti-inflammatory dinner ideas and I'm looking forward to being creative.

I went for a nice walk with my dog today. I'm so active and get a lot of steps in each day (8-10k on average). I'm still working on establishing a workout routine, but the autism stuff got in the way.

Regarding my possible autism diagnosis, everything makes sense now. I stopped putting so much pressure on myself and worrying why I was flawed, lazy, a loser, a failure, a loner, and unmotivated. Turns out I could be autistic, which explains everything. I stopped putting so much pressure on myself as a result of this, because I'm not lazy or a loser or wrong or flawed. I'm just neurodivergent. I feel a million times better knowing this, even my skin stopped itching.

I've been meeting with a functional medicine doctor to address my eczema. We focused a lot on gut healing because gut issues can be a source of inflammation. I know that's not the only thing responsible for it and other inflammatory things can contribute. Eating an anti-inflammatory diet and stress relief can help, exercise to a lesser degree (but exercise is necessary for a healthy lifestyle). I feel less anxious and stressed now.

I am looking forward to cooking and baking anti-inflammatory dishes for my mom and sister. As well as keeping it up with the walking and IF and stress relief. I'll still take gut healing supplements, and I'm going to work towards exercise. But knowing that I'm possibly neurodivergent, I'm going to do this all in a way that works for me. Baby steps.

My skin is better. But not 100% perfect. I know that adding anti-inflammatory foods and that stress coming off my shoulders helped a lot.

I know I had a lot of childhood trauma, and I healed a lot from that. I believe any issue I have lingering from the past is likely autism-related.

[restorativemeal]

Menu Seven

Menu Seven from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook".

Kumara and Zucchini Timbale with Green Peppercorn and Nut Sauce: kumara, butter, garlic, cumin, curry powder, sour cream, cream, eggs, zucchini, salt, black pepper, tofu, green peppercorns, walnuts. 

Mediterranean Kebabs: eggplants, salt, capsicums, tomatoes, mushrooms, pepper, oil.

Rainbow Salad: celery, mung beans, strawberries, lemon juice, oil, honey, whole seed mustard. 

Seven weeks into the Vegetarian Adventure Cookbook and it feels like I’ve lost sight of the beginning, all the while, I also can’t see the end. I am treading water in a vast ocean. Making a three course menu and hosting a dinner party every week is just part of the bump and grind of this ordinary life. To its discredit, this way of being opened up my more contemplative nature. Selfishly, I thought mostly of myself this week and very little of Bishop and Carruthers. Week seven, the second week of October was the week of the open wound. The week felt like the most important week I’d had all year, the threat of the second Friday the 13th this year looming over my head. 

Monday, my usual provisions day, was disrupted by an impromptu outside of work hours event for the job I didn’t lose. I read over the menu, tipsy and manic when I got home from the event, and wrote myself a timetable for the night of the dinner party in such a way that I wouldn’t have to do any cooking on Tuesday. On Tuesday I stole an orange from the kitchen at work to use in the Rainbow Salad. 

Wednesday began at 5 30AM. I trudged from my bed into a close friend’s vehicle while it was still dark out. We had a 6 AM boxing class. When I was punching the bag I realised I wasn’t an angry person. Still, I felt to a degree crazy as I sat in my car listening to SOS by Rihanna before work four hours later thinking about the way I was being yelled at by a fitness instructor in a dark room and now I was going to sit at an office desk for the next eight hours. I got home that evening at 6 15PM, my first guest had already arrived. I had told my guests to come earlier. I wasn’t drinking, but the cooking process was a blur, three dishes, one person, one oven, four stove elements, and a cluttered bench top.

There was a kumara to be boiled, to be soft to blend for the Timbale. My timetable went awry from there. I had elaborately planned out in five, ten minute increments which stage I should be at. After 7PM I wasn’t achieving any of these time stamps. The Mediterranean Kebabs were supposed to be in the oven while the Timbale was prepared. The baking dish wasn’t big enough to cook them all on one and the second one I needed to use for steaming the Timbale. I was in a conundrum but I couldn’t share this with the guests. I got territorial when they entered the kitchen.

Mediterranean Kebabs pre the oven.

Bishop and Carruthers introduced protein to the cookbook this Menu, seven menus in. 60 grams of tofu to be blended into the Timbale mixture, 60 grams of protein to be dispersed on the plates of six people. The Timbale was steamed poured into a baking paper lined cake tin sitting inside of the second baking tray, filled with water and wrapped in tinfoil. I cooked the rest of the Mediterranean Kebabs at this point, putting them in the oven along with the Timbale. The Rainbow Salad was put together with ease, the strawberries looked okay for being out of season. When the Timbale came out of the oven later, it split apart on the plate. Water seeped out of it and I had to pour the liquid off the plate into the sink before putting it on the table when it came time to eat. 

A sous chef in my kitchen

The dinner ran smoothly, eating in synchronicity the way we had the past six weeks. There were no complaints about the food. Though days later my flatmate and guest would agree with me that we didn’t actually like the Timbale.

Contented guests.

I realised on Thursday at work that I had forgotten to put the orange that I’d taken from work in the salad. Friday the 13th came and went with no issue and I ate the orange from work that morning for breakfast. 

[vegi1]

Professional athletes that are vegan

The vegetarian and vegan diet is attracting the attention of more people around the world day by day and the number of its fans is increasing rapidly.

Interestingly, despite the common misconception about this diet, which is said to lack enough nutrients and protein, especially for athletes, many athletes and bodybuilders around the world have turned to vegetarianism.

1. Venus Williams – tennis player

Venus Williams is a famous American vegan sportswoman and tennis player who was born in California in 1980. This athlete has repeatedly won the title of champion in various tournaments, including Wimbledon, American and Australian Open tennis, and has 4 Olympic gold medals in his brilliant sports record.

She is the second greatest female tennis player of all time after her sister Serena Williams.

The cause of vegetarianism and the diet of Venus Williams

Williams switched to a raw vegan diet in 2011 after being diagnosed with Sjogren's syndrome and on the advice of doctors to reduce some symptoms of severe fatigue and joint pain.

According to him, although he switched to this diet to treat his illness, he fell in love with veganism from the very beginning and considers it one of the best diets for providing energy and health.

Although Williams doesn't like breakfast, he starts his day with fruit or fruit and vegetable juice, and his drinks include vegetable juice, protein smoothie, pineapple, orange, and strawberry juice.

Almond milk with granola, lentils, quinoa, strawberry milkshake with protein powder, sweet potatoes, green beans, cabbage, noodles and brown rice are some of the foods he consumes in his meals and usually vegetable juice. He uses cabbage chips, cashews, dates and mangoes for snacks.

Lunch is his biggest meal and his dinner is usually salad with fresh ginger, garlic, pepper, orange juice and lemon.

A large and complete breakfast before the competition and the consumption of rice, tofu, sweet potato and drinking water with electrolyte powder are the foods that he uses to increase his energy after the competition.

2. Lewis Hamilton – Formula 1 driver

Lewis Hamilton, the English Formula 1 driver, was born in 1985 in Hertfordshire, England. So far, he has won the Formula 1 world championship five times and is a record holder in many cases.

Lewis Hamilton's net worth is $285 million.

The cause of vegetarianism and Lewis Hamilton's diet

2017 and more Hamilton has joined the big wagon family for environmental reasons.

He says: "Man has brought pollution to the world and the amount of pollution caused by raising cows is even more than the pollution caused by vehicles. This is really crazy and cruel and I don't see the need to support it. I will."

Hamilton loves breakfast but avoids sweets made with dairy butter and often uses beans with toast. He has always loved avocado and vegan pancakes are one of his favorite sweets.

Hong Kong special vegan burger, falafel, quinoa powder, fried garlic tofu with vegetables, brown rice, whole wheat pasta, tempeh and baked sweet potato are among the foods consumed by this athlete in different meals and drinking fresh coffee Or green tea with 85% dark chocolate.

3. Jermain Defoe – footballer

Jermain Defoe is a famous English footballer and scorer who was born in 1982 in Becton, England.

Defoe has played in more than 57 international games and currently plays for Bournemouth and the England national team.

Jermain Defoe's cause of vegetarianism and diet

Defoe switched to a vegan diet in 2017 and said about not consuming meat, eggs and dairy products that not only was it not difficult for him, but following a vegan diet increased his performance and success in the field of sports and gave him a better understanding of his body. has earned

His meal the night before the competition is usually whole wheat pasta with vegetable pesto sauce or brown rice and steamed vegetables such as spinach and broccoli, and on the morning of the competition he eats porridge with almond milk, berries and a little honey.

Baked beans, rice pudding with almond milk, cinnamon and strawberry jam, vegetarian pizza and vegan cheese are among the other foods consumed by this footballer.

4. David Haye – Boxer

British heavyweight boxer David Haye was born in London in 1980. He is the owner of various world championship titles in two weight categories and in 2008 he won three of the four main boxing titles in the world.

The cause of vegetarianism and David Hay's diet

After a severe shoulder injury that led to surgery and a break in his sports activities, David Hay researched the benefits of a plant-based diet on speeding up wound healing and reducing recovery time, and joined the vegan family in 2014.

He says about this: "Monkeys are twenty times stronger than humans, even though they never eat meat. It is a false myth that you have to eat meat to increase your physical strength. "I have a full-time cook and a good nutritionist to make sure I get all the minerals and nutrients I need."

David Hay provides most of the protein he needs by consuming a lot of beans and lentils. Other foods he consumes include cod liver oil, quinoa, brown rice, puree with bananas, kale, celery juice, a mixture of beans and drumsticks, and He mentioned sweet potatoes as well as lots of vegetables and salads along with protein shakes and coconut milk, prunes and dates as snacks.

[healthifydiet]

Simple way to lose weight without exercise

Weight loss without exercise is something that many people strive for, but it can be difficult to achieve. A healthy lifestyle should include both exercise and diet in order to see results, but there are some simple ways to lose weight without having to hit the gym. Here, we look at how you can manage your diet to help you shed the extra pounds without needing to break a sweat.

The key to losing weight without exercise lies in the principle of energy balance – consuming fewer calories than you burn. Your body needs energy from food to function and this is supplied by the calories you consume. If you regularly take in fewer calories than you need, your body will begin to use stored energy, such as fat, for fuel. In order to calculate how many calories you need each day, you can consider using a calorie calculator or talking to a nutritionist.

The first step to losing weight without exercise is to keep an eye on the calories you’re consuming. In general, most adult men need about 2,500-3,000 calories per day, while women should aim for around 2,000. If you want to start losing weight, reduce your calorie intake by 500-600 per day. Try tracking your daily calorie intake with a food journal or calorie counting app. This will help you stay on track, and if you find yourself going over your limit, it’s easy to make adjustments. Don’t forget to consider any additional calories from drinks, snacks, and condiments.

It’s also important to ensure you’re eating the right foods to support weight loss. The main foods to focus on are lean proteins, low-fat dairy, fresh fruits and vegetables, whole grains, and healthy fats. Choose lean proteins like white fish, chicken, tofu, eggs, beans, and legumes. Dairy products like yogurt, cottage cheese, and non-fat milk are also great for boosting protein intake. Fruits and vegetables provide essential vitamins and minerals, as well as fiber to help keep you feeling fuller for longer. Whole grains like oatmeal, brown rice, and barley are packed with fiber and essential nutrients, while healthy fats like avocados, nuts, and olive oil are good for your heart and your waistline.

It’s also important to be mindful of portion size. To help with this, invest in measuring cups, scales, and other devices to help you accurately measure your food portions and avoid overeating. You may also want to measure out a few servings of your favorite snacks and store them in individual bags or containers, so you can grab one when you get a craving without overeating.

You might also want to consider reducing your sugar intake. Sugar can be found in many foods, such as candy, soda, baked goods, and even savory items like ketchup and salad dressings. Eating too much sugar can lead to weight gain, so try to limit ‘added sugars’ in your diet – these are sugars that are added to foods during processing. Instead, opt for natural sweeteners like honey and maple syrup, or use fruit for a naturally sweet treat.

Finally, drink plenty of water. Staying hydrated is essential for weight loss, as it can help to flush out toxins, boost metabolism, and keep you feeling full. Aim for eight glasses a day, or choose unsweetened tea or coffee as a healthier alternative. By following these simple steps, you can successfully shed the extra pounds without needing to head to the gym. Making small tweaks to your diet can have a big impact on your overall health and wellbeing

[starvette]

T 25/90 || K2 || GF = K + 8

Am I struggling on my Kitavan diet? A bit yes, already. Planning meals meticulously far ahead helps. Just gotta have funding and stay mindful and present, and focused, and plan. I got discount soybean fettuccine. A hundred grams of that has forty five grams of protein. I won't have to have anything else for the day. Well, I should shred some of that cabbage into new kaleslaw. I think I'll just write a lot about food now. I exported the most aesthetic quotes from Marya's book to my email. During difficult moments I shall reread those.

There's a sun crisis. It's not coming out of the damn clouds! I looked at the forecast and they're saying it won't come back for the entirety of July?! This is actually catastrophic.

I think I'll need to stop buying berries. They're just too delicious. I can't stop eating right now. Just woke up at four in the morning. I dreamt about guiltily buying cake (it was a cherry chocolate type of situation). Bingewatched pictures of cake and Claire Saffitz baking cookies. Then more Titan. Pictures of sundaes and banana splits. Just very very very very very very lazy today. Sat for like five hours straight.

At noon or so I was presented with A Cat. I was meant to take care of him for a day. He snores with every inhale. We slept together. It was all nice. Until late at night when he started begging to go outside. Looks like cats do understand what's behind that entrance door! It's a relief. I heard booms of thunder as I was making my soybean fettuccine. I finished it and opened the window to watch the lightning show with cat but alas he immediately jumped down outside. I had to finish my fettuccine that I worked for so hard before going after him. It was just five minutes. You already know how fast I can wolf down a bowl of pasta. And by then he was nowhere to be found. Clearly, no desire to return home. Then, a terrible shower started.

For a couple days now I've lost my fin fear and have been applying it to my arms and, ahem, nipple. I put the microscope out of my mind until the 30th. I'll see if I can get those photographs taken by some pro at a clinic. Besides, I've got my control nipple (which I'm not afraid to show) and control arm. I'm going through Derek's amazing lectures and wishing I could just download them all to my brain. He said he can get all the molecules he wants pretty easily. I felt like a stupid little baby hearing that. Mairi said I wouldn't get scarring. Maybe I can bypass this whole drug route. But then again I don't trust anyone.

Fucking hate this diet. There's even no more cheapy legume pasta at LIDL. Things I can eat: Legume pasta (the only thing I actually *like*), chia pudding (the best vehicle for collagen), frozen veggie mix, veggie soup with soy croutons, seasoned lentil cakes with olive oil, nutritional yeast on everything, nuts and seeds by themselves, olives with health crackers (expensive), cherry tomatoes, avocado just by itself?! (I won't be seeing fish roe again until my next lifetime so forget about that avoroe delicacy), kaleslaw or some other nasty salad, TOFU (god bless her), salmon, I don't know if tuna ever again...I can't think of anything else. Beans and friends. Although I did read that people started cultivating those around the same time as grains so really why are legumes so much better?! I am technically allowed berries too but I'm so miserable that I can't help gobbling the entire 400 gram pack down right away which is not how they're meant to be consumed at this time. Those frozen bitches are at peak ripeness and *very* sweet. Well, and then there is coffee and teas, and my fake and gay almond milk. I was also looking at three ingredient vegan keto cookies but I don't know if I should be using xylitol right now. Not to mention the pricetag. Time has slowed down. Maybe that's exactly what I needed. After all it had sped up so much I had to start writing this blog.

If I can manage this for any meaningful length of time, then I would later be adding in potatoes and corn, berries, and maybe grapefruits. Oh, and oatmeal? After I'm done with three months of no gluten? Ha. I think I'll always be afraid of whole wheat unless I test it with a CGM. Which costs money.

Yesterday I was looking at deep sea fish and I read that at least one of them could go five years without eating. It helps to imagine myself as a deep sea fish that eats disgusting slimy organic matter - anything at all with nutrients, the raw building blocks of life. I read of another fish that can live for up to two hundred years in complete darkness. I wonder what the hell do you do with such a life. I think these fish must be very enlightened.