#Low-Sodium Salt Substitute

[texanpirate]

[macgyvermedical]

suggestion for post topic: list of improvised first aid/medical supplies & uses from things commonly found in a kitchen

The following is, as usual, not medical advice:

What I like to call "Severe" Hot Chocolate: Do you have asthma? COPD? Don't have your inhaler with you? Severe Hot Chocolate might help! In a sauce pan over low heat, combine 1Tb sugar and 3Tb unsweetened cocoa powder with a little water. Once its combined into a sludge, add a cup of milk or milk substitute of choice and stir to combine and heat. Then drink. It will be bitter, but not too bad if you like dark chocolate.

An Entire Head of Lettuce: Need to poop? Wanna do it tomorrow morning? Eat an entire head of iceburg lettuce in one go (with or without dressing).

Lite Salt: Need electrolyte replacement or a cheap sports drink? Dissolve 1/2tsp Lite Salt (half sodium chloride and half potassium chloride) in 2 cups of lemonade or other flavored drink. Sugar actually helps with the absorption of the electrolytes, but if you need a no sugar drink you can do that too.

Plastic Wrap: Stabbed in the chest? Unfortunate. Get a piece of plastic wrap to put over the wound and tape it down snugly. The sucking chest wound will still be there but it will buy time to get to a hospital.

Ice/ziploc bags: While ice doesn't help things heal, it sure makes them feel better. Put some ice in a bag and wrap that bag in a towel and put that on your musculoskeletal injury for pain relief.

Instant Pot: Need to sterilize something made of metal? Don't want to use a chemical? Put it on a shelf in your pressure cooker and add some water to the bottom. 10 mins on high pressure should do it.

Rice (in a sock): Fill a sock with dry white rice. Microwave it for a minute or so. Use it for cramps or back pain.

Fresh Coffee Grounds: This isn't so much a medical thing (though it is frequently used in hospitals) as it is a good-to-know. Coffee grounds absorb biological odors. Just put a little bowl of them in a room with a poop or BO-type smell and it will absorb it.

[lethalrexie]

so a lil bout me if anyone wants to be moots: (i also have a backup in case i lose this acct, it’s the same username but the “e” in lethal is 3)

you 1,000% do not need to read all of this, however i truly think it is super helpful considering i was raised by a dietitian.

im pro-recovery JUST BY CHOICE NOT FORCE. so PLS JUST BLOCK DONT REPORT. we all have backups and backups for our backups. so it’s pointless. you’re breaking up a community where we get support. so fvck u if u report.

my “rexie tips n tricks” losing weight healthily yada yada yada is below the cut if you’re interested!

cw: 180lxs 81kg (i know it got out of hand 🥲)

gw: 130lxs 58kg (doing everything i can to get here by christmas)

ugw: not sure, just wanna see my b0nes. maybe 111lxs (50kg)? (gimme that angel number baybeee)

lw: 145lxs 65kg

so basically, if you do these things i can guarantee you 100% will lose weight. if you’ve plateaued, if you’re just starting out, if you’re trying to take it slow after relapsing, even if you’re petite and need a metab boost to start loosing lxs again, i’m not saying it’s good to be apart of this community but im along this ride w ya so. here u go.

1. keep your e@ting window as small as possible aka eat to live don’t live to eat (the r3xie motto 🤪). i’m f@sting minimum 16:8 and i try to extend that. but major thing is don’t beat yourself up if you can’t make it 16hrs and be happy the days you can make it longer!! esp if your just starting out.

2. stay low c@l. i’m trying my best to stay under 500 c@l/day. and consume that how it works for you. if five 100 c@l snacks over 8 hrs work best some days that’s ok. if OMAD works best, great! my mom is a dietitian and i promise, eating a little of each food group (dairy, carb ik scary, protein, veg & fruit) will help your metab which in the long run will help you l0se more weight. sometimes just having one protein bar mid day works 4 me. others i need a full meal. fuel your body or you will burn muscle which leads to organ damage.

3. don’t do LONG term fasts. i’d say up to a week with heavy liquids is okay. and not just water, incorporate broths, mio, even sugar free jello is good (if it’s clear typically it’s ok) but long term fasts can lower your metabolism, deplete electrolytes, and sodium, which long term is going to bloat you, keep weight on (or make you gain it back quickly), and overall make you feel like shit (which could lead to hospitalization)

4. don’t eat refined sugar or refined foods. do literally AS MUCH AS YOU CAN to eat sugar free and whole foods. i have a major sweet tooth so i turn to sugar free jello/pudding, sf caramels, halo top ice cream if i REALLY need it. otherwise i do sweet fruits and veggie based substitutions for carbs. i use cauliflower rice, zucchini noodles, or there’s these great hearts of palm noodles.

5. eat tons of fiber!! laxatives will help momentarily, consistent fiber will keep your 💩 regular thus keeping your body from holding onto it aka extra lxs. i add unflavored benefiber to a lot of my drinks (the flavored ones have added sugar). i honestly could promise you that fiber will help with shedding !bs.

6. drink as much water as you possibly can. yes you can become over-hydrated so add electrolytes or legit just a lil salt to your water here n there. but your body is going to retain water (!bs), and bloat if you are dehydrated. #1 thing to remember is you are depleting your body of what it wants. finding a way to basically trick it makes it easier and quicker to lose fat.

7. stay distracted! discipline and hunger may hurt now, regret and guilt are going to hurt 50x worse later. a grumbly tummy is not worth it. get some motivational phrases, tactics, distractions, that work for you and RELY ON THEM. water, i use mio in mine when i’m desperate, gum, diet soda, bubbly water, reading, tv, ANYTHING. i have other reblogs with some good motivational tactics. i also look at th!nspø as well as pics of my own body multiple times per day to keep me on track. YOU ARE NOT ALWAYS GOING TO BE MOTIVATED SO YOU MUST BE DISCIPLINED. i repeat that to myself 100000 times a day.

8. incorporate foods/drinks that speed up your metab. coffee, green tea, spicy foods (pepper, cayenne pepper), cinnamon, B12 there’s sooo many. and this goes hand in hand with making sure you’re getting your vitamins. picking up a general multivitamin will help make it so your body doesn’t want to cling onto every last cal it’s fed.

9. exercise if you are mentally & physically able to. i have some other limiting factors which make me unable to go to the gym or get as many steps in as id like. an avg day is 2k-5k steps for me rotting on the couch. i PROMISE like 100% money back guarantee (srry bad joke i swear im not a damn ana coach 🙄) your diet is 1,000,000x more important than any exercise you’re going to get in. exercise will help with toning so i try to get some laying ones done on the couch but dude you burn calories just existing. so if you eat lower than that which is 1k-2k (you can look it up it’s your TDEE) you will lose weight. it may be slightly slower than if you walked 20k steps/day or worked out 5 hrs every day but give it time.

literal str8 up proof of this^^^ is my father. he’s a gym junkie like going every morning at 4am (insanity but not my kind), but was eating a lot, and garbage. high carb and sugar intake. and even though he was working out A TON with a lot of steps/day he was gaining fat. he came to me and i told him str8 up to eat less and stop treating his body like a dumpster. eat healthier. homie is shedding lxs.

so besides all that, if you wanna be moots ill probs just vent and post th!nspø

SORRY IM A CERTIFIED YAPPER

[thenightfolknetwork]

I've got kind of a big dilemma here. I've always assumed i was sapio and just strange. I've never liked lying, and I have some weird allergies so my diet's pretty low sodium and we don't have cast iron pans but other than that my life has been pretty "typical", for lack of a better word. But I graduated last year, so my parents were going through baby pictures, and my dad pulled one out I'd never seen before from the day I was born and the baby in the photo was Not Me. Like one thousand percent definitely not me. I mentioned it, and my mom freaked out and told me not to be ridiculous and buried the picture at the bottom of the box. But I know when I'm being lied to, and there is no way that's a picture of me. And the other day I got a box in the mail that smelled like pine sap and lilacs and the ground after it rains, and there was a letter and a stone with a perfectly round hole in it inside. I'm adopted, apparently, and the stone is supposed to help me see hidden things until my eyesight improves. My bio family has invited me to a party on the spring equinox so I can meet them. But I have this sinking feeling that if I go they're not going to let me go back home? I love the parents who raised me and I don't want to leave them, but I do also want to meet my bio family and my "twin" (the baby from the picture who I guess is about my age now?). Do you have any advice for how to set the proper boundaries with my bio family so I can meet them without losing the life I've been raised in?

I'm afraid I don't quite follow your thinking here, reader.

Infant substitution is practised in a variety of different cultures on this plane of existence and several others. Without more information about your biological family's background, I am hesitant to make any sweeping proclamations about their specific practices. That said, I see no reason in your letter to assume they are planning a spot of interplanar kidnapping to usher in the equinox.

There are a few tangible signs they might not be being entirely honest about their intentions - if they are insisting you wear specific clothing and jewellery for the event (undyed, natural fibres, for example, or a crown of columbine and foxglove) or if they are at all cagey about the details of any rituals and ceremonies involved in the celebration, for example.

But without these red flags, I'm afraid you may be falling victim to nothing more or less than a rather pernicious strain of anti-liminal scaremongering.

By all means, ask your relatives about any etiquette you might need to be aware of, and whether the event will include a formal refutation of obligatory reciprocity. These perfectly ordinary things to take into account before travelling to another realm. Indeed, if your biological family shows any reluctance in answering, that might be another red flag.

Beyond these formalities, though, you run the risk of causing serious offence if you show up at the equinox celebrations with pockets full of salt and breadcrumbs, refusing to eat or drink and festooned in protective amulets.

With all due kindness and respect, I urge you to consider where these ideas and anxieties have their roots. Regardless of your true genus, you have been raised in a profoundly sapio-centric society. We are none of us immune to the prejudices and preconceptions taught to us by the society we're steeped in.

But we do have a choice about if and how we carry those ideas with us in the future. Take the time to educate yourself on infant substitution in general and, if possible, on your biological family's culture in particular. I think you'll soon find these fears are unfounded.

Finally, please, don't be too hard on yourself for internalising these misconceptions. We can't help the world we were raised in or the assumptions it taught us. But we do have the power to unlearn those harmful patterns of thought, and to work together to create a better present.

[For more creaturely advice, check out Monstrous Agonies on your podcast platform of choice, or visit monstrousproductions.org for more info]

[tsukkirexia]

my current favorite low-ish c@lorie safe foods + drinks, for anyone else struggling to eat 🥲

foods:

1. carrots - carrots are AMAZING if you want a quick snack or a side with a main meal! they’re incredibly nutrient dense with only 35 c@ls per 100 grams with a good amount of fiber and tons vitamin a. i boil them and add basil, parsley, a little pepper, and sugar free maple syrup, it’s sooo good and filling!

2. bean burritos - i heat up fat free refried beans in a pot with some salt, red pepper, paprika, chili powder, and taco sauce then add it to a low carb tortilla with fat free cheese. in total, it only comes out to be ≈200 (high estimate) per burrito PLUS 10g protein and 15g fiber (rough estimate) my favorite burrito place’s were over 500 c@ls per burrito… OH and these also make a lot so you can refrigerate and eat them later! however they can be high in sodium so drink tons of water. 👍

3. peanut butter powder - not a food BUT an amazing substitution for peanut butter when mixed with water! i use it to make pb&j (with keto bread and zero sugar preserves) and i also add it to my yogurt (with cocoa powder) and it’s super super yummy! 60 c@ls and 6g protein for 2 tbsp!

4. tomato soup - if you’re not already eating tomato soup WHAT ARE YOU DOING… 110 c@ls for a cup is insane! 😭 seriously one of my favorite foods ever.

5. two good smoothies - i buy these from walmart and i love them! 70 c@ls and 10g of protein for the whole bottle. although they’re small, i love the taste and will have one for lunch with some fruit and veggies.

drinks:

1. sparkling water - IT IS AN ADDICTION. sparkling ice has a bunch of good flavors! my favorites are cherry and strawberry starburst and classic lemonade! 5 c@ls with no sugar or carbs for the whole bottle… i was shocked.

2. zero sugar sweet tea - 0 c@ls and tastes just like regular sweet tea. 😋

3. coffee with zero sugar creamer - i cannot drink black coffee, it tastes terrible to me… i add a few tbsp of zero sugar creamer and it only ends up adding ≈45 cals.

[amuppetreference]

recipe 1

as per my deal with a hungry entity, i am posting the occasional recipe. i am not a professional chef, and these are not written formally. i hope these humble offerings will still suffice.

avgolemono soup

this is basically a creamy soup with no dairy, instead using a mixture of eggs and lemon juice. many different cultures have versions of this as a sauce or a soup. i'm using the greek name as it is the most common in the u.s.

personally, i'm familiar with it through sephardic cusine. kosher law forbids mixing dairy with meat, and thus most cream sauces and soups were forbidden. this proved a wonderful substitute. the ingredients are easy to come by, and while it requires some concentration it doesn't take that long to make.

tools

a pot. i use my dutch oven but pretty much any pot will do. just don't use a saucepan.

large heat proof bowl

whisk

spatula. i prefer to use a wooden one.

ladle.

cutting board

knife. it just needs to be sharp enough to chop onions

ingredients

salt and pepper. i like kosher salt and have a pepper grinder with a blend of black, white, and red peppercorns, but that's just me.

3ish tablespoons olive oil. just enough to cover the pan and cook the onions. i've tried shmaltz and butter as well, and while i wouldn't recommend substituting it can be done in a pinch.

1 yellow onion. or a white onion. just not a red one. i've tried using a few shallots instead and i wasn't a fan, but some people might like it.

3 or 4 eggs. this will impact texture. 3 eggs to 1/2 cup of lemon juice will result in a slightly lighter and fluffier soup and four eggs to 1/2 cup lemon juice will be slightly thicker and creamier soup.

8 cups chicken broth. i just use better than bullion. if you want more control over the saltiness, i'd recommend getting low-sodium broth and salting to taste.

1/2 cup lemon juice. use fresh lemon juice. it's one of those cases where you really can taste the difference, and citrus juicer are inexpensive. if you're unsure how many you'll need, just grab a bag.

1 cup orzo. arborio rice (a starchy short grain rice used to make rissoto) can also be used, although i'd recommend only using 1/2 to 3/4 cups of that.

shredded chicken. just get a rotisserie chicken and shred it yourself. i prefer breast meat in this dish, but you can add dark meat or even chicken skin if you want. add as much as you want. i'm not your mom.

fresh dill.

instructions

shred the chicken

chop or dice the onion according to your preference. if you don't know how, just google some techniques. and use the cutting board. if you don't have one, get one. you need it. season with salt and pepper.

if you haven't already, juice those lemons and measure it out.

gather all your ingredients and tools. trust me, it's way easier.

heat the olive oil in your pot/dutch open/whatever over medium heat

add the chopped/diced onions and sautée until softened. how much is up to you.

add the chicken broth and bring to a boil.

add the orzo and cook until tender.

in the mean time, combine the eggs and lemon juice in the heat-proof bowl and whisk together. don't half ass this. you should end up with a fluffy, light mixture.

now here comes the tricky part. when the orzo is cooked, reduce the heat until the soup is at a gentle simmer (i'd aim for low-medium). then, SLOWLY add about one cup of hot broth to the egg-lemon mixture WHILE WHISKING THE MIXTURE. you can use a measuring cup or your ladle. this can be tricky to do alone, so if you prefer you can get someone to pour the broth or whisk the mixture for you.

then, slowly begin to add the mixture into the soup while CONSTANTLY WHISKING THE SOUP. if done incorrectly, the soup will curdle and you'll end up with something more like egg drop soup. go slow, and pay attention. if the soup gets above a gentle simmer, turn down the heat more. don't stop whisking for more than a few seconds though. i told you this part was hard.

add the chicken. it shouldn't take more than a minute to heat through.

remove from heat and adjust seasoning. serve hot, and garnish the soup with fresh dill. you can skip that last part if you want to, but i think it really brings the dish together flavor wise.

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

[forkfulofflavor]

Slow Cooker Bone-In Turkey Breast Ingredients: Turkey 1 large white or yellow onion, peeled and diced into 1-inch chunks 1 (7-pound) bone-in turkey breast, skin on 4 tablespoons unsalted butter, softened 2–3 cloves garlic, finely minced 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 1–2 teaspoons kosher salt, to taste 1 teaspoon smoked paprika (or regular paprika) 1/2–1 teaspoon freshly ground black pepper, to taste 1/2 cup orange juice (or substitute with chicken broth) 1/4 cup reduced sodium chicken broth Gravy 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups broth (from turkey drippings in the slow cooker) Salt and pepper, to taste Directions: Prepare the Slow Cooker: Lightly coat the ceramic portion of a 6 to 7-quart slow cooker with cooking spray. Scatter the onion chunks over the base of the cooker. Season the Turkey: Pat the turkey breast dry. In a small bowl, combine softened butter, garlic, thyme, rosemary, sage, salt, paprika, and pepper. Rub this butter mixture over the turkey breast, including underneath the skin if possible, taking care not to tear it. Cook the Turkey: Place the seasoned turkey breast on top of the onions in the slow cooker. Pour the orange juice and reduced sodium chicken broth around the turkey. Cover with the lid and cook on HIGH for about 3 hours or on LOW for about 5 hours, until the internal temperature reaches 160°F. Use a digital thermometer for accuracy. Optional Crispy Skin: For crispy skin, preheat the broiler to 500°F. Transfer the cooked turkey breast to a baking sheet, place on a wire rack, and broil for 5 minutes or until the skin is golden and crispy. Keep a close watch to prevent burning. Make the Gravy (Optional): Strain the cooking juices from the slow cooker, discarding onion chunks. Add additional broth if necessary to make 2 cups. In a saucepan, melt the butter over medium-high heat, then whisk in the flour to make a roux. Gradually add the broth, whisking constantly, and simmer for 5 minutes or until thickened. Season with salt and pepper to taste. Serve: Slice the turkey breast as desired and serve with gravy. Prep Time: 20 minutes | Cooking Time: 5 hours (slow cooker on LOW) | Total Time: 5 hours 20 minutes Kcal: 350 kcal | Servings: 8 servings With aromatic herbs and butter gently infusing a bone-in turkey breast, this slow cooker recipe offers tender, juicy meat ideal for your holiday spread. The subtle citrus notes from orange juice complement the rich, savory flavors, while the optional broiling step delivers a crispy, golden-brown finish to the skin. Serve it with homemade gravy, crafted from the turkey’s own drippings, for an extra layer of warmth and flavor. This dish makes a delightful centerpiece for Thanksgiving or any festive gathering where you want to make an impression with minimal effort. The recipe is straightforward yet yields a rich, moist turkey, perfect for family gatherings or special meals with loved ones. Paired with seasonal sides, this turkey is sure to be a crowd-pleaser.

[lowcarbloves]

Keto Orange Chicken 🍗😋

Prep Time: 20minutes minutesCook Time: 30minutes minutesTotal Time: 50minutes minutes Servings: 4 Calories: 328

🙏 𝔽𝕠𝕝𝕝𝕠𝕨 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖 🔃 𝕊𝕙𝕒𝕣𝕖 𝕨𝕚𝕥𝕙 𝕗𝕣𝕚𝕖𝕟𝕕𝕤 𝕒𝕟𝕕 𝕗𝕒𝕞𝕚𝕝𝕪 𝕞𝕖𝕞𝕓𝕖𝕣𝕤 𝕨𝕙𝕠 𝕟𝕖𝕖𝕕 𝕚𝕥.

Ingredients

▢1 ½ pounds boneless skinless chicken breast cut into bite sized pieces

▢1 ½ cups pork rind crumbs

▢2 large eggs

▢2 tablespoons heavy whipping cream

▢salt and pepper to taste

▢oil for frying

Sauce:

▢2 teaspoons minced garlic

▢1 teaspoon ginger paste

▢½ teaspoon sesame oil

▢3 tablespoons water

▢2 tablespoons soy sauce

▢⅓ cups brown sugar substitute

▢zest from one orange

▢2 tablespoons fresh orange juice

▢¼ cup white vinegar

Instructions

Cover the bottom of a large skillet with oil, and heat over medium high heat.

Combine eggs and heavy whipping cream in a small bowl.

Dip the chicken pieces into the egg mixture and then dredge in the pork rind crumbs.

Place the chicken into the heated oil, and season with salt and pepper to taste. Saute until browned and cooked through.

Remove the chicken and set aside.

In a bowl, combine the ingredients for the sauce.

Remove the excess oil from the skillet and reduce the heat to medium.

Pour in the sauce mixture and simmer until thickened.

Toss the chicken in the sauce, and allow to cool slightly before serving garnished with sesame seeds and chopped green onions.

Notes

Cut the chicken evenly. This will help it all cook at the same rate so you don't have some pieces burning while others are undercooked.

Make sure the chicken is fully cooked. The safe cooking temperature of chicken breasts is 165°F.

Easily thicken your sauce if it is too thin. Just simmer the sauce on low in order to thicken it.

Use your favorite garnish. Garnish the chicken with sesame seeds after you toss it in the orange sauce.

Use fresh squeezed orange juice. It will give your keto orange chicken the most incredible flavor.

Use coconut aminos. It's gluten free and perfect for those who have a soy sensitivity.

Nutrition

Calories: 328 | Carbohydrates: 2g | Protein: 47g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1510mg | Potassium: 708mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg

Additional Info

Net Carbs: 1 g | % Carbs: 1.3 % | % Protein: 60.8 % | % Fat: 37.9 % |

[jadeandroses]

I’m writing this out for a mutual. @peaches2217, ignore the anons. I got you.

You’re gonna be hungry at the end of this. This is a pretty simple and filling recipe, and it always helps when I’m feeling bad. Short of driving over and making it for you myself, this is the best I can do. So without further ado…

Fideo For A Bad Day:

Ingredients:

1 1/2 box of vermicelli noodles. (Acceptable substitutes include: tiny shells, tiny elbow noodles, estrellitas (tiny stars), pastina, and alphabet noodles. I don’t care, as long as it’s small. I favor estrellitas.)

A neutral oil of your choice. I usually use vegetable

1/2 onion, diced (a teaspoon of onion powder is also acceptable, just use your best judgement)

8 cups of water or chicken broth

An 8 oz can of tomato sauce

A tsp of chicken bullion (or to taste. Skip this if you used chicken broth)

1 tsp of salt (or to taste)

1 tsp of chili powder

1 tsp cumin

Cilantro (optional)

Mexican blend cheese (also optional)

A protein of your choice (also optional. Rotisserie chicken is the easiest. If you have ground beef or turkey you feel like cooking, that works wonderfully. Just add some salt, pepper, and onion or onion powder to it, for seasoning.)

Cooking:

Get a pot. A BIG one. Big enough to hold at least 8 cups of liquid. (It’s more than you think it is.) Acquire a lid for the pot as well.

Coat the bottom of your pot in a neutral oil and put it on medium heat. Once it gets hot, dump your noodles in. Toast your noodles by stirring continuously until, ideally, they’re all golden brown. But this is a difficult step, so as long as they’re mostly a little toasty, you’re fine. (If they burn a bit, that’s fine too; Mama always said it adds flavor.)

Once the noodles are toasty, add your onions. Cook until softened. (Skip this step if you’re using onion powder.) (The water from the onions stops the noodles from toasting, Dad claims. So don’t add them until the noodles are to your desired toastiness.)

Once they’re soft, add your liquid. Mama always microwaves her water before dumping it in, just because having it hot speeds up the cooking time, but that’s not required. Just pour it in. Don’t stir yet.

Turn up the heat to a rolling boil.

Before you stir anything, add half the can of tomato sauce and all your spices. Now you may stir.

Taste. I don’t generally care for tomato, so I like my fideo to taste more like chicken bullion, so I usually add about a teaspoon or two more. However, the tomato adds richness to the soup, so I also usually add a little more of that too. Add these, as well as more salt, if your heart so desires.

(Edit: do be careful with the salt if you’re using normal sodium chicken broth. I usually use low sodium.)

By now your soup should be boiling. Turn it down to a simmer. If you like broth (I do), simmer for about 10-15 minutes. If you don’t, leave it cooking for a little longer with the lid off.

Meanwhile, stir occasionally—otherwise it WILL stick to the bottom of the pot. Don’t say I didn’t warn you.

Serve hot. Optionally, garnish with cilantro, protein of your choice, and cheese. (I LOVE adding cheese, it gets all melty and gooey when it’s fresh out of the pot like this. However, it’s optional: my severely milk allergic brother likes this recipe, too.)

Other optional additives we’ve tried include potato (add with the water), peas and carrots, and corn (unless frozen, add at the end).

And voila! Bad mood cured! This serves my family of four big eaters, and it makes a fair amount of leftovers for crappy days to come. (I’d give you lower proportions, but, uh, I’ve never tried to make less than that.)

Love you!!!

[cookingbones]

Venturous Mushroom Gravy

Hey guys, so here's a mushroom gravy I made on a whim. I've only made it once so there's a lot of room for future development, but it turned out pretty good!

This recepie could easily be made vegan and gluten free with the right substitutions.

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp Kerrygold stick butter (Or 1 more tbsp olive oil for vegan)

6.5 oz canned mushrooms, drained and rinsed

1/2 tbsp balsamic vinegar

4 garlic cloves, minced

1/2 tbsp dried basil

1/2 tbsp dried chives

1/2 tsp ground sage

1/2 tsp ground nutmeg

3 cups beef broth (Or vegetable broth for vegan)

1/4 cups flour (Or 2 tbsp cornstarch for gluten free)

Ground white pepper

Lemon juice (optional)

STEPS

1. Heat olive oil and butter in medium skillet over medium-low heat.

2. Add sage and nutmeg, gently stir to allow spices to bloom

3. Add garlic, chives, basil. Allow to simmer for 1-2 minutes, gently stirring

4. Add balsamic vinegar, stir

5. Add mushrooms, allow to simmer in oil for about 2 minutes. If using fresh mushrooms, cook until soft.

6. Add broth

7. Slowly whisk flour into mixture, careful not to leave clumps.

8. Allow mixture to simmer stirring occasionally until desired thickness is achieved, add more flour to thicken or broth to thin sauce if needed.

9. Add pepper to taste

10. If the sauce is too salty, add a few drops of lemon juice to even out the flavor

NOTES

My sauce came out pretty salty because I used bullion cubes instead of actual broth. The canned mushrooms are also pretty salty, even after rinsing. I'd recommend using a low sodium broth instead of bullion and fresh mushrooms if you want, and then just salt to taste after.

If you make this, especially if you change anything, I'd love it if you let me know how it turned out for you!

[lethalrexie]

just saying if you can’t l0se we!ght and you’re complaining it’s just because you’re either not disciplined enough or don’t have enough self control. (unless your life circumstances literally don’t allow it) i’m l0sing about 1!b per day (give or take depending on water intake) due to pretty 8 much factors. SORRY I TALK SO MUCH 😦

1. keep your e@ting window as small as possible aka eat to live don’t live to eat (the r3xie motto 🤪). i’m f@sting minimum 16:8 and i try to extend that. but major thing is don’t beat yourself up if you can’t make it 16hrs and be happy the days you can make it longer!! esp if your just starting out.

2. stay low c@l. i’m trying my best to stay under 500 c@l/day. and consume that how it works for you. if five 100 c@l snacks over 8 hrs work best some days that’s ok. if OMAD works best, great! my mom is a dietitian and i promise, eating a little of each food group (dairy, carb ik scary, protein, veg & fruit) will help your metab which in the long run will help you l0se more weight.

3. don’t do long term fasts. i’d say up to a week with liquids is okay. but long term fasts can lower your metabolism, deplete electrolytes, and sodium, which long term is going to bloat you, keep weight on, and overall make you feel like shit (which could lead to hospitalization)

4. don’t eat refined sugar or refined foods. do literally AS MUCH AS YOU CAN to eat sugar free and whole foods. i have a major sweet tooth so i turn to sugar free jello/pudding, sf caramels, halo top ice cream if i REALLY need it. otherwise i do sweet fruit and veggie based substitutions for carbs. i use cauliflower rice, zucchini noodles, or there’s these great hearts of palm noodles.

5. eat tons of fiber!! i add unflavored benefiber to a lot of my drinks (the flavored ones have added sugar). i honestly could promise you that fiber will help with shedding !bs.

6. drink as much water as you possibly can. yes you can become over-hydrated so add electrolytes or legit just a lil salt to your water here n there. but your body is going to retain water (!bs), and bloat if you are dehydrated.

7. stay distracted! discipline and hunger may hurt now, regret and guilt are going to hurt 50x worse later. get some motivational phrases, tactics, distractions, that work for you and RELY ON THEM. water, i use mio in mine when i’m desperate, gum, diet soda, bubbly water, reading, tv, ANYTHING. i have other reblogs with some good motivational tactics. i also look at th!nspø as well as pics of my own body multiple times per day to keep me on track.

8. exercise if you are mentally & physically able to. i have some other limiting factors which make me unable to go to the gym or get as many steps in as id like. an avg day is 2k-5k steps for me rotting on the couch. i PROMISE like 100% money back guarantee (ik you’re not paying me but istg if there was a r3xie program 100% MONEY BACK GUARANTEE) your diet is 1,000,000 more important than any exercise you’re going to get in. exercise will help with toning so i try to get some laying ones done on the couch but dude you burn calories just existing. so if you eat lower than that which is 1k-2k (you can look it up it’s your TDEE) you will lose weight. give it time.

essentially there’s many different tactics, routes, strategies whateva to l0sing weïght. do what works best for you and give it time. you will not lose 30!bs overnight. just make sure to take your supplement and stay safe <3 I’m currently taking one called “obvi. BURN” it has collagen in it + a bunch of stuff that’s speeds up metab. idk if it’s actually doing anything for my metab but the collagen is amazing.

***special mention: incorporate foods/drinks that speed up your metab. coffee, green tea, spicy foods (pepper, cayenne pepper), cinnamon, B12 there’s sooo many***

[thetastytable]

Half-Baked Harvest: Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

I made this today and unfortunately was a little let down by it! And it was a time-intensive ordeal, for sure. I made two modifications, which I don’t think much influenced the turn-out and, in fact, probably made it better...: I used sweet potato instead of butternut squash for the filling and substituted sake and rice wine vinegar for the white wine.

If I made it again, I would: 

Leave out the curry powder (not sure what that’s doing in there! It doesn’t match the flavor of the broth very well, imo) and maybe use a different filling entirely (mushrooms might work well)

Make my own chili crisp since the one I bought was super salty, albeit tasty, OR cut salt elsewhere in the recipe

I made the unfortunate mistake of using regular chicken broth instead of low sodium broth, so even though I diluted it ~25% with water, it was very salty in combination with the soy sauce and chili crisp. Note that the recipe also called for salted butter and regular soy sauce (I used unsalted and low sodium, respectively), so I can’t imagine it being all that different if I’d followed the recipe. 

I would try using thinner dumpling wrappers, which would cook faster than the ones I used. Mine took about 5 mins to steam, which ended up softening the nice sesame crust on the bottoms. I was also afraid of burning the sesame seeds, so I didn’t fry the dumplings for very long before steaming. I might recommend leaving the sesame seeds off and sprinkling on some as a garnish (since they fall off when frying, anyway).

That’s my long-ass take on how I would make this recipe better! I’m trying to continue keeping track of what I cook and what changes I would make in order to keep this blog useful and organized. One of my goals this year is to meal plan and cook ahead more often, and I’ve done well with it so far this week (Lemon, it’s Tuesday! Yeah, I know).

Lastly, not to be too salty (BAD pun, sorry) this early in the new year, but I’ve yet to find a Half-Baked Harvest recipe that doesn’t require heavy modification. I don’t know why they’re all so popular and well-rated! Teighan seems great, but we must have different tastes or methods of cooking.... This is at least the third one I can think of off the top of my head that I’ve tried and disliked.

[dreadfutures]

I made this barley stew yesterday with spicy sausage I got from my butcher and it is very tasty! I modified the portions, didn't use frozen corn (substituted other frozen veg), didn't use corn starch, didn't have Italian seasoning or red pepper flakes, and I used jarlic. But that's good too!

Ingredients

4 medium Italian sausage links

1 medium yellow onion, chopped

3 medium garlic cloves, minced

3 medium carrots, peeled and chopped

2 medium celery stalks, chopped

2-4 tablespoons olive oil

5 cups low-sodium beef broth

1 cup water, plus 1 tablespoon, divided

1/2 cup barley, uncooked

1/8 teaspoon red pepper flakes

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1 cup frozen corn

1 tablespoon cornstarch

Procedure

Warm olive oil over medium heat in large pot or Dutch oven. Cook sausage links until browned on both sides. Transfer cooked sausages to plate.

Sauté onion, carrots and celery in remaining oil, adding more if needed, 3 to 5 minutes to soften. Add garlic and cook until fragrant. Pour in beef broth and 1 cup of water. Season with red pepper flakes, Italian seasoning, salt and pepper.

Slice sausage links into coins and add to pot. Stir in barley. Bring stew to a boil. Reduce heat and simmer 50 minutes.

Add frozen corn and simmer 5 minutes.

Whisk cornstarch and 1 tablespoon of water in small bowl. Stir mixture into stew and simmer until thickened, 1 to 2 minutes. Enjoy!