#Tofu and rice flour muffins

[oniwabanryoko]

豆腐と米粉のマフィンの糖蜜がけ。

見た目アレだけど、糖蜜はあとがけでジワッと染みるのが良い。生地に混ぜると風味が飛ぶので。

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[manicpixiepisxes]

just spent over $150 on my ana grocery list and here’s what I got

PANTRY

skinny pop - 35/cup

heart of palm noodles - 60/bag

rice cakes, salted - 35 (50 for flavored)

healthy living English muffins - 100

lewis keto bread - 30/slice

walden farms mayo - 0

mashed potatoes - 110/half cup

tuna packets - 70-90/pack

oats - 150/serving

flaxseed - 40/tbsp

chia seeds - 60/tbsp

kidney beans - 120/half cup

lupin flour - 80/quarter cup

bananas

apples

mangoes

dates (so so so good for you but higher cal)

FRIDGE

silken tofu - 30/serving

walden farms asian marinade - 0

organic protein shakes - 150-190

egg replacement - 25/serving (~1 egg)

greek yogurt (SUGAR FREE) - 90

coffee concentrate, starbucks - 20

almond milk - 60 (30 unsweetened)

squash/zucchini - 17/100g

brussel sprouts - 40/100g

carrots - 40/100g

salad kits - 500-600/bag (140-200 per serving, dressing amount up to you)

light sour cream - 20/tbsp

whipped cream cheese - 25/tbsp

whipped butter - 50/tbsp

FROZENS

ice cream - 270-300

frozen cherries - 90/cup

mashed cauliflower - 200/container

riced cauliflower blends - 110-150/bag

frozen shrimp - 80/serving

I know it’s a lot of money, so this is not meant to be a post that’s like “you NEED these things!” but these are a lot of groceries that keep my binges lower calorie when everything I buy I try to find low and/or filling that keep the cravings at bay. feel free to add some of your staples on!

[artemisarticles]

Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

[yogahealthexpo567]

The Ultimate Guide to Vegan Breakfast Options: A comprehensive exploration of plant-based morning meals.

In recent years, the adoption of veganism has surged dramatically, driven by concerns for animal welfare, environmental sustainability, and personal health. As more individuals embrace a plant-based lifestyle, the demand for diverse and delicious vegan breakfast options have grown exponentially.

Gone are the days when a vegan breakfast consisted solely of a plain bowl of oatmeal or a piece of fruit. Today, many creative and nutritious plant-based morning meals are available to satisfy every palate.

This blog aims to comprehensively explore these options, offering a wide range of choices to kickstart your day the vegan way.

The Rise of Veganism and Its Impact on Breakfast Choices

A combination of ethical, environmental, and health factors often influences the decision to adopt a vegan lifestyle. Vegans avoid all the animal products, including meat, dairy, eggs, and even honey. This dietary shift has led to the need for innovative alternatives to traditional breakfast staples. With the advancement of food technology and a growing market for plant-based products, breakfast options for vegans have expanded beyond imagination.

Foundations of a Wholesome Vegan Breakfast

Before delving into the diverse world of vegan breakfasts, it’s important to understand the nutritional foundations of a balanced morning meal. A wholesome plant based breakfast should ideally include a combination of:

1. Protein

Incorporate plant-based protein sources to provide sustained energy and promote muscle health. Options include tofu, tempeh, chickpeas, lentils, nuts, and seeds.

2. Fiber

Fiber-rich foods aid digestion, support gut health, and help maintain steady blood sugar levels. Whole grains like oats, quinoa, and whole wheat toast are excellent choices.

3. Healthy Fats

Incorporating healthy fats is essential for nutrient absorption and satiety. Avocados, nuts, seeds, and plant-based oils are valuable sources.

4. Vitamins and Minerals

Various colorful fruits and vegetables should grace your plate to ensure a broad spectrum of vitamins and minerals.

5. Flavor and Texture

Remember the spices, herbs, and condiments that add 

depth and dimension to your breakfast creations.

Exploring Healthy Vegan Breakfast Options

Classic Breakfast Fare with a Twist

1. Vegan Pancakes and Waffles

Made using plant-based milk and egg substitutes, these fluffy delights can be customized with various toppings, from fresh berries to dairy-free whipped cream.

2. Tofu Scramble

A vegan take on scrambled eggs, tofu scramble, is a protein-rich dish seasoned with turmeric, nutritional yeast, and a medley of vegetables.

Creative Oat Creations

1. Overnight Oats

Combine rolled oats with plant-based milk and mix-ins like chia seeds, fruits, and nuts. Let it sit overnight for a convenient and nutritious morning meal.

2. Oat Parfaits

Layer oats with dairy-free yogurt, fresh fruits, and granola for a visually appealing and satisfying breakfast.

Energizing Smoothie Bowls

1. Smoothie Bowls

Blend various fruits, vegetables, and plant-based protein sources to create vibrant, nutrient-packed bowls. Top with granola, coconut flakes, and seeds.

Global Inspirations

1. Mexican Breakfast Burritos

Fill tortillas with black beans, sautéed vegetables, and avocado for a flavorful and hearty morning option.

2. Japanese-inspired Breakfast

Enjoy miso soup, steamed rice, and pickled vegetables for a unique and nourishing start to the day.

Baking Adventures

1. Vegan Muffins and Scones

Utilize plant-based alternatives to butter and eggs to create tender and delectable baked goods.

2. Homemade Granola Bars

Make your granola bars using oats, dried fruits, nuts, and binding agents like nut butter and agave syrup.

High-Protein Options

1. Chickpea Flour Crepes

These protein-packed crepes can be filled with vegetables, vegan cheese, or sweet fillings like fruit compote.

2. Quinoa Breakfast Bowl

Combine cooked quinoa with sautéed greens, roasted vegetables, and a tahini dressing for a protein-rich bowl.

On-the-Go Breakfasts

1. Vegan Breakfast Burritos

Make burritos with tasty tofu mix, black beans, avocado, and salsa. It’s a yummy meal you can take with you easily.

2. Nut Butter and Banana Sandwich

Put nut butter on whole wheat bread, add sliced bananas, and drizzle with agave or maple syrup.

Mastering Vegan Breakfast Success

1. Meal Planning

Meal planning is essential for ensuring that your vegan breakfasts are balanced, diverse, and easy to prepare. Allocate some time each week to plan your breakfasts.

Consider different types of breakfasts, such as smoothie bowls, savory options like tofu scramble, and oat-based creations. This helps you avoid falling into a routine of eating the same thing every morning and ensures you’re getting various nutrients.

2. Batch Cooking

Batch cooking involves preparing larger quantities of certain components or dishes in advance, saving you time during busy mornings. For instance, you can prepare overnight oats, tofu scramble, or granola bars over the weekend. 

Put them in tightly sealed containers in the fridge or freezer. When you want to eat, heat them or put them together.

3. Exploring New Ingredients

One of the joys of vegan cooking is discovering and experimenting with new ingredients. Ingredients like nutritional yeast (for a cheesy flavor), chia seeds (for added texture and nutrients), and tempeh (for a protein source) can add depth and variety to your breakfasts. 

Feel free to step out of your comfort zone and incorporate these ingredients into your recipes.

4. Spices and Seasonings

Spices and seasonings play a pivotal role in enhancing the flavors of your vegan breakfasts. For example, turmeric can provide a warm color and anti-inflammatory benefits to tofu scramble, while cinnamon adds sweetness and depth to oat-based dishes.

Cumin and paprika can infuse flavor into savory dishes like breakfast burritos. Experiment with different spices to create a delightful and unique taste profile for each meal.

5. Balanced Macronutrients

A balanced macronutrient profile is key to a satisfying and nourishing breakfast. Carbohydrates provide energy, protein supports muscle health, and healthy fats contribute to satiety and nutrient absorption. 

Aim to include all three macronutrients in your breakfast. For instance, you can have a smoothie bowl with plant-based protein powder, fruits for carbs, and nuts or seeds to get good fats.

6. Hydration

Starting your day with hydration is essential. After hours of sleep, your body needs fluids to kickstart metabolism and support various bodily functions. When you wake up, drinking water is good for hydrating your body. 

Teas like chamomile or peppermint can be calming to drink. You can also think about having fresh juice for extra nutrients.

1. Mindful Eating

Mindful eating involves being present and fully engaged while eating. Instead of rushing through your meal, take the time to savor the flavors, textures, and aromas of your breakfast. 

This practice enhances your enjoyment of the meal and promotes healthy digestion and portion control. Put away distractions like phones or laptops and create a peaceful environment for your breakfast.

Conclusion

The landscape of vegan breakfast options has evolved from simple to sensational. The possibilities are endless, from classic dishes with a vegan twist to international inspirations.

By focusing on nutrient-rich ingredients and embracing creativity in the kitchen, you can embark on a journey of delightful and satisfying plant-based morning meals. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based foods into your diet, this ultimate guide to vegan breakfast options offers something for everyone, ensuring a vibrant and nourishing start to your day.

Attending events like the Yoga and Health Expo becomes paramount in a quest for holistic well-being. This expo seamlessly combines the realms of yoga and health, offering a platform to explore diverse avenues of nourishment.

Source: The Ultimate Guide to Vegan Breakfast Options: A comprehensive exploration of plant-based morning meals.

[antihumanism]

auntie H hit us with a couple recipes I'm tired of cooking the same shit

This morning I was watching the sunrise and drinking a breakfast Monster Ultra Paradise with a couple shots of vodka (you sip off the top of the can, then pour the vodka into the can and give it a shake), and eating a baggie of Kroger chow mein noodles (you pour the noodles from their bag into a baggie). After taking a good swig off the Monster with vodka, I popped a chow mein noodle into my mouth and the combination of after taste from the Monster/vodka and the current taste of the noodle tasted exactly like eating a pop-tart. I feel like I have made an important discovery, but I don’t know if it counts as a recipe.

As a recipe, I make roasted brussel sprouts a lot.

In a large bowl, pour enough oil (olive oil or canola oil generally) to cover the bottom of the bowl. Add garlic, ginger, oregano, and one or two other seasonings as inspired at the moment. Mix the seasoning into the oil.

Trim the sprouts and cut them in half and chuck them into the bowl. Add nuts (walnuts are best) and an Other or two (good Others: grapes, cranberries, onion, jalapeno if cut thick; ok Others: carrot; bad Others: apples and habaneros don’t work). Toss the contents of the bowl until evenly covered. At this point, you could add a dash of mustard or soy sauce if it was something you wanted, or some corn starch if you want a bit more crunch and toss again.

At this point, preheat the oven to 400 degrees, let the sprouts sit and soak.

Once the oven is at temp, pour the bowl out evenly on to a baking sheet and stick it in for fifteen minutes, turning about half-way through. Serve on a bed of rice or sauteed noodles.

Brussel sprouts also make a good addition to fried rice, just make sure you cut them up a bit (four or six sections). You can put anything in rice, honestly. Peanut butter, soy sauce and hot sauce mixed into rice over heat is pretty cheap and a decent source of proteins.

Or, tofu is always good and versatile. I’m fond of marinating it with soy sauce, oil, a couple diced jalapenos and the contents of a small can of crushed pineapples.

Bread is also good and versatile. 1:2 ratio of warm water:flour (generally 1.5 cups water:3 cups flour), a bit of salt, a tablespoon/packet of yeast all go into a bowl. Play with her and explore her depths. If she’s too squishy, sprinkle in some more flour, and if she’s too dry with loose flour molecules then add a splash of water. Let her nap and rise under a plastic cover. I like to let the dough rest overnight, but an hour or three can be enough.

Pull your risen dough out of her bowl and play around with her on a floured surface. Here’s where you can get exploratory. Bread is forgiving, so you can add almost whatever spices or fruits you want. A diced Granny Smith apple, some honey and cinnamon, or some cocoa powder and sugar, or just go au naturale.

Cover a baking sheet in parchment paper. Dump the the dough on the parchment paper on the baking sheet and stretch it out or bunch it up depending on what sort of loaf you want.

Let the dough set for fifteen minutes or so. Then, put a bread or muffin pan or something similarly high-walled into the bottom rack of the oven. Turn the oven on and preheat it to 450 F. 

When the oven reaches temp, pour a cup or so of water into the bread or muffin pan on the bottom rack. Then, put the baking sheet into the oven for about 30 minutes. Use a knife to check whether she is cooked all the way through.

Stews are also useful, and they’re all more or less the same. Peppers, celery, carrot, onion and possibly potato, some sort of dried protein filler (beans, lentils, peas), a pound of tomatoes (canned or fresh both work), two to four cups of water, garlic and oregano and cumin and other applicable seasonings (beans + chili + cocoa is an iconic combination, so is peas + potatoes + curry + ginger). Let it simmer for 40-60 minutes, checking to see if the filler and root vegetables are soft (and adjusting the seasonings accordingly). Once everything is soft, add the finishers (vinegar is good for beans, coconut milk and soy sauce are good for peas, honey and hot sauce are good for everything, mustard is good for lentils).

I’ve only ever cooked for myself and eaten my own food for the past couple years. So I haven’t been much into recipes, just look around and figure out what the skeleton of the recipe is, then improvise around it.

[wildlilackitchen]

Weekly Menu

Monday, January 4 2020

AM Snack: Apples with White Cheddar Cheese and Honey-Molasses Sunflower Seeds

Lunch: Elbow Pasta, Tomato-Vegetable Sauce with Basil, Chickpeas, Roasted Carrots, Milk

PM Snack: Coconut Granola with Plain Yogurt

Tuesday, January 5 2020

AM Snack: Fig Bars with Bananas

Lunch: Mediterranean Red Lentil Soup with Fresh Herbs, Brown Rice, Feta Cheese, Roasted Broccoli, Milk

PM Snack: Tortilla Chips, Guacamole, Carrot Sticks 

Wednesday, January 6 2020

AM Snack: Snap Pea Crisps with Mozzarella String Cheese 

Lunch: Avocado Rice with Black Beans, Sweet Potato Fries, Romaine, Flour Tortillas, Milk

PM Snack: Oatmeal with Raisins and Heirloom Navel Oranges

Thursday January 7 2020

AM Snack: Rice Cakes with Sunflower Butter and Bananas

Lunch: Black Bean Burgers, Whole Wheat “Dinner” Rolls, Romaine Lettuce and Tomato, Mixed Vegetables (Carrot, Green Bean, Corn), Milk

PM Snack: Whole Grain Focaccia Muffins with Hummus and Cucumbers

Friday, January 8 2020

AM Snack: Multigrain Crackers with Hummus and Pumpkin Seeds

Lunch: Quinoa Bowls with Baked Tofu, Steamed Broccoli, Sweet Potatoes with Orange Juice and Maple Syrup, Milk

PM Snack: Chocolate Avocado Pudding with Whole Wheat Banana Scones

Monday, January 11 2020

AM Snack: Fig Bars, Apples

Lunch: Red Lentil Soup with Short-Grain Brown Rice, Cornbread Muffins, Mixed Vegetables (broccoli, cauliflower, carrots, Milk

PM Snack: Coconut- Pumpkin Granola with Plain Yogurt

[disneydreams4u]

Disney World Parks

Vegetarian

Quick Service $

(Not Including Salads or Common Sides, All meat sides should be replaceable with non meat sides)

🦍 🦒 🦍 🦒 🦍 🦒 🦍 🦒

Animal Kingdom

Harambe Market (Africa)

* Roasted Vegetable Bowl-Roasted Vegetables on Cilantro Rice and Salad Greens Bowl finished with Salsa $9.99

Yak & Yeti Cafe (Asia)

(Breakfast)

* Egg White English Muffin- Egg Whites, American Cheese and tomato on a toasted English Muffin. Served with Hash Brown Bites $8.99

(Lunch/Dinner)

* Vegetable Tikka Masala-Garbanzo Beans, Zucchini, Peppers, Onions and Tomatoes in a creamy Tikka Masala Sauce served with White Rice $10.99

Kusafiri Coffee Shop & Bakery (Discovery Island)

* Tomato and Mozzarella Sandwich-with Ugli Ripe Tomato, Fresh Mozzarella and Pesto Aïoli on Focaccia Roll. Served with House-made Curry Spiced Chips $9.99

Restaurantosaurus (Dino-land)

* Black Bean Burger-Spicy Southwestern-flavored Patty on a Toasted Bun with Provolone and House-made Avocado Spread served with French Fries $12.49

* Side Guacamole $1.00

* Jalapeño Poppers- served with Petal Ranch Dipping Sauce $4.49

Flame Tree Barbecue

(Discovery Island)

* Onion Ring Basket $4.49

Pizzafari (Discovery Island)

* Vegetable Pizza-Freshly-baked Pizza with Red Peppers, Green Peppers, Onions and Kalamata Olives served with a small Caesar Salad $10.49

* Cheese Pizza- Freshly-baked pizza topped with tangy Tomato Sauce and Mozzarella served with a small Caesar Salad $9.99

* Garlic Knots-Basket of Fresh-baked Garlic Knots topped with Cheese and served with Marinara Sauce - 4 Pieces $6.99

Pongu Pongu (Pandora)

* Pongu Lumpia- Pineapple Cream Cheese Spring Roll $3.29

* Colossal Pretzel- with Beer Cheese Sauce $10.49

Satu'li Canteen (Pandora)

* Chili-Spiced Crispy Fried Tofu Bowl- Crispy Fried Tofu seasoned with Chili-Spice topped with Crunchy Vegetable Slaw and Boba Balls served with your choice of Base and Sauce $11.49

* Cheese Quesadilla- Cheddar and Mozzarella Cheese in a Tortilla served with Vegetable Chips and Grapes and small Dasani® Bottled Water or Lowfat Milk $5.99

🎬 🎭 🎬 🎭 🎬 🎭 🎬 🎭

Hollywood Studios

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

ABC Commissary

(Commissary Lane)

(Lunch/Dinner)

* Vegan Burger-Vegan-friendly Burger topped with Lettuce, Tomato, Sautéed Peppers and Onions in a Balsamic Glaze, Vegan Mayonnaise Ketchup, Sriracha Mustard on a Brioche Bun served with French Fries $12.49

(Dinner)

* Teriyaki Vegetable Bowl- Stir-fried Napa Cabbage, Snap Peas, Red Peppers, Carrots, Onions, Edamame, Shitake Mushrooms and Broccoli tossed in a House-made Teriyaki Sauce over Brown Rice topped with Crushed Cashews $12.99

* Hummus and Flatbread- Hummus served with Flatbread $5.49

* Southwestern Steak Fries-Signature Southwestern Steak Fries dusted in Chili-lime Seasoning finished with Chipotle Aïoli Drizzle and Queso Fresco $5.49

* Mediterranean Salad- tossed in a Mediterranean Vinaigrette and served with Hummus and Flatbread $9.99

Backlot (Echo Lake)

* Caprese Sandwich-marinated fresh Mozzarella, Vine-ripe Tomatoes, Herb-cheese Pesto, and Arugula on Ciabatta Bread served with Carrot Sticks or French Fries $9.99

* Buttermilk Biscuits- Two Mini Buttermilk Biscuits $3.79

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

* Side Pasta Salad- Macaroni Pasta tossed with Red and Green Peppers, Red Onions, Tomatoes, Kalamata Olives and a House Vinaigrette $2.99

Catalina Eddie’s (Sunset Blvd)

* Cheese Pizza- Cheese Pizza served with Caesar Salad $9.99

* Breadsticks- served with Caesar Dressing $3.39

Farfax (Sunset Blvd)

* 7-Layer Rice Bowl with Vegan Chili-Vegan Chili served over Cilantro Rice, Black Beans, Fire-roasted Corn Medley, Pico de Gallo and Sour Cream topped with Cheddar served with warm Tortillas $11.29

Rosie's All American Cafe (Sunset Blvd)

* Fried Green Tomato Sandwich Fried Green Tomatoes topped with Jalapeño Ranch Dressing, Pepper Jack, Tomatoes and topped with Arugula on Ciabatta Bread $9.99

* Side Onion Straws-Fried Onion Straws served with a side of Texas Petal Sauce $3.49

Woody's Lunch Box

(Toy Story Land)

(Breakfast)

* S'more French Toast Sandwich-Marshmallow and Chocolate Ganache stuffed in Grilled Custard soaked Brioche encrusted with Graham Cracker Crumbs $7.99

* Banana Split Yogurt Parfait-Pineapple, Strawberries and Banana between layers of Vanilla Yogurt and Honey topped with Granola and Dark Chocolate Chips $5.99

(Lunch/Dinner)

* Grilled Three-Cheese Sandwich-Melted Provolone and Cheddar Cheeses with a Cheddar Cream Cheese Spread on Garlic Buttered Grilled Artisan French Bread $8.99

* Vegetable Macaroni Salad- Macaroni tossed with Onion, Red and Green Peppers, Cucumber, Diced Tomato, Green Olive and Italian Dressing $2.99

* Tomato-basil Soup $3.69

🇨🇦🇬🇧🇫🇷🇲🇦🇯🇵🇺🇸🇮🇹🇩🇪🇨🇳🇳🇴🇲🇽

Epcot

The Electric Umbrella

(Future World)

* Three-Cheese Flatbread- Individual Flatbread topped topped with fresh Mozzarella, Provolone, Parmesan and Arugula $10.49

Sunshine Seasons

(Future World: The Land)

(Breakfast)

* Breakfast Power Wrap- with Wild Rice, Sweet Potatoes, Blueberries, Avocado and Tofu $8.49

* Vanilla and Flax Overnight Oats- with Blueberries and Pecans $5.49

(Lunch/Dinner)

* Vegan Korma with Plant-based Chicken and Cashews $8.99

* Cheese Pizza- served with Caesar Salad $10.49

* Black Bean Soup $4.69

Les Halles Boulangerie-Patisserie (France)

* Brie aux Pommes- Brie, Apples and Cranberries in Multi Grain Bread $8.00

* Tartine Aux Fromages- Country Bread, tomato sauce, swiss, parmesan and goat cheese $6.75

* Fromages- Imported Cheese plate $9.25

* Vichyssoise- Potato and leek soup in a bread bowl $5.50

* Quiche Florentine- Spinach, Goat Cheese Quiche $7.00

* Pissaladière- Tomatoes, Olives and Gruyere Cheese $4.50

Tangerine Cafe (Morocco)

* Vegetable Platter served with Tangierine Couscous Salad, Hummus and Tabouleh $12.99

* Tabouleh $5.00

* Lentil Salad $5.00

* Marinated Olives $5.00

* Tangierine Couscous Salad $5.00

Katsura Grill (Japan)

* Vegetable Roll $8.00

* Miso Soup $3.00

* Steamed Rice $2.00

* Edamame $4.00

Liberty Inn (America)

* Grilled Vegetable Burger- Grilled Vegetable Burger topped with Crispy Onions and Barbecue Sauce $10.99

Sommerfest (Germany)

* Nudel Gratin- Baked Macaroni with Cheese Custard $4.49

Lotus Blossom Cafe (China)

* Vegetarian Stir Fry- served with Steamed Rice $9.99

La Cantina de San Angels (Mexico)

* Guacamole with Totopos- Fresh-made Gucamole with Tortilla Chips $8.50

* Empanadas con Queso- Fried Flour Tortillas filled with Cheese and served with Mexican Slaw $11.50

* Refried Beans $1.99

* Macaroni & Cheese- Cavatappi Pasta in a Rich White Cheddar Cheese Sauce $8.50

🎆 🏰 🎆 🏰 🎆 🏰 🎆 🏰

Magic Kingdom

Casey's Corner (Main St. USA)

* Mac and Cheese $3.49

* Plant-based Loaded-slaw Dog-Plant-based Sausage topped with Pickled Slaw, BBQ Vegan Aïoli and Roasted Corn Relish served with French Fries or Apple Slices $11.49

* Plant-based Dog- Plant-Based Sausage in a Potato Bun served with French Fries or Apple Slices $9.49

Tomorrowland Terrace (Tomorrowland)

* Plant-based BBQ Cheeseburger- Plant-based Hamburger topped with BBQ Vegan Aïoli, Vegan Cheddar and Onion Straws served on a Pretzel Bun with French Fries or Apple Slices $12.99

Cosmic Ray’s (Tomorrowland)

* Veggie Burger- by request only

* Plant-based Sloppy Joe- Plant-based Beef Crumbles tossed in a Sloppy Joe Sauce of Diced Onions, Yellow Mustard, Ketchup, Garlic, and Brown Sugar served with French Fries $12.99

The Friar’s Nook (Fantasyland)

* Tots and Cheese Sauce-includes Dannon® Danimals® Smoothie, GoGo squeeZ® Applesauce and choice of small Lowfat Milk or small Dasani® Water $7.19

Pinocchio Haus (Fantasyland)

(Lunch/Dinner)

* Margherita Flatbread- Flatbread topped with Shredded Mozzarella, fresh Tomatoes, Mozzarella Pearls and Basil $11.99

* Gourmet Cheese Flatbread-Flatbread topped with Tomato Sauce, Cheddar, Mozzarella, Provolone and Parmesan $11.99

* Penne Pasta with Marinara- Penne Pasta topped with Marinara, Parmesan Cheese and sprinkling of Basil $7.29

* Breadsticks- Garlic Breadsticks served with our House Marinara Sauce $4.99

* Tomato Basil Soup $3.69

(Dinner)

* Cheese Stromboli- Mozzarella and Parmesan Cheese $12.99

* Baked Ziti- Penne Pasta generously coated and baked with Marinara Sauce and Mozzarella Cheese $9.49

Columbia Harbor House (Liberty Square)

* Vegetarian Chili $6.49

* Vegetable Rice $2.99

* Hushpuppies $3.99

* Lighthouse Sandwich- Hummus with Tomato and Broccoli Slaw served on Toasted Multigrain Bread with House-made Potato Chips $10.69

Picos Bills (Frontierland)

* Veggie Rice Bowl-Yellow Rice topped with Black Beans and Roasted Vegetables $9.99

* Veggie Nachos- Chips topped with Queso, Zucchini, Squash, Lettuce and Tomato $9.49

* Plant Based Southwest Cheeseburger- topped with Vegan Jalapeño Jack and Vegan Avocado Aïoli on a Toasted Bun $12.49

* Tortilla Chips and Queso $5.99

* Black Beans $2.99

* Yellow Rice $2.99

* Side of Guacamole $2.00

Golden Oak Outpost (Frontierland)

* Jalapeño Poppers- Breaded Jalapeño Poppers stuffed with Nacho Cheese and served with G.O.O. Sauce $5.49

* Cauliflower- Fried Spicy Battered Cauliflower served with Creamy Garlic Ranch Sauce $4.99

* Waffle Fries $4.49

[skinnyperfectposts-blog]

Anna tips:

Warning please be safe these are just my personal rules&tips. Please be safe

Rules:

Only drink diet sodas

Drink 2 cups of water before each meal

Take vitimans every day

Dont eat grain servings more than once a day (exp. Only 1 slice of bread, no more)

No cheese

Dont eat dense foods (exp.Ravioli, egg rolls)

Dont eat greasy foods

Maximum of 2 eggs a day

No sandwiches

Always measure your food

Drink green tea it helps with your metabolism, weight loss, and it stops hunger

Tips:

Brush teeth if hungry (suppresses appetite)

Use small plates and bowls( creates the illusion that your food is larger then it is)

Full meal plan under 300cal:

Sweet healthy:

Breakfast:

1 medium banana

1 cup of green tea

Dinner:

1/2 cup of avacado

1 camomile tea

Total: 270 calories

'breakfast fanatic':

Breakfast:

1 bell pepper

Coffée with 1 tsp sugar

Dinner:

1 slice of bread (not white)

with 2 tsp sugar free penut butter

Total: 188 calories

'Simple bi*ch':

Breakfast:

1 Apple

1 green tea

Dinner:

100 grams (1/2 cup) white rice

1 green tea

Total: 230 calories

Full meal plan under 500cal:

Breakfast:

1 avacado (30g)

1 egg

Salt

Lunch:

1 apple

Dinner:

Simple sandwich

(See recipie below)

Total:

Tomato sandwich: 375 cal

Chicken sandwich: 416.6

Egg sandwich: 442

Tofu sandwich: 377.6

Recipies:

Blueberry muffins:

1 1/2 cups of all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

3/4 cup of white sugar

1/3 cup apple sauce

1/3 cup skim milk

1 egg

1 tsp vanilla extract

2 cups fresh bluberries

Preaheat oven to 200°C(400°F)

Mix together dry ingredients in a bowl set aside. Mix together wet ingredient in a seprate bowl. Stir the wet ingredients then combine both the wet and dry

Scoop into muffin pans and cook for 20 minutes.

Total:99 cal for 1 muffin

Simple sandwiches :

I know this isnt exactly a 'recipie' but i only wanted to write this out once.

Base:

2 slices bread

1 lettuce leaf

2 tsp mustard

Add in one for the middle:

Add-in | Total ammount of calories

None | 115

Tomato 2 slice | 139

Chicken 40g | 180.6

1 lrg egg | 206

Tofu 35g | 141.6

Hotlines:

Americia: 1-630-577-1330

Canada: 1-866-633-4220

Australia: 1800 33 4673

England:

Youthline: 0808 801 0711

Adultline: 0808 801 0677 

Denmark:

LMS-Landsforeningen mod spiseforstyrrelser og selvskade, National Association for Eating Disorders and Self-harm Tel: 7010 1818

Japan:

摂食障害の自助・ピアサポートグループ NABA  Tel: 03-3302-0710

New Zeland: 0800 2 EDANZ

Belgium: ++0032 (0)16 898989

[pekingdaddy]

Sakurajima Recipes

If you’re concentrating on Sakurajima recipes, this cookbook(list) is for you. Please tell me if I missed anything. Enjoy.

1. Baked Potato

Ingredients: one Potato (Stage 1-3)

2. Grilled Pork Belly

Ingredients: one Pork Belly (Stage 1-6)

3. Cucumber Salad

Ingredients: one Cucumber (Stage 2-2)

4. Boiled Lettuce

Ingredients: one Lettuce (Stage 3-1)

5. Mushroom Yaki

Ingredients: one Mushroom (Stage 7-3), one Butter (Stage 7-8)

6. Beef Tartare

Ingredients: one Egg  (Stage 5-3), one Beef Tenderloin (Stage 5-6)

7. Tamagoyaki

Ingredients: one Carrot (Stage 3-1), one Egg (Stage 5-2), one Shiitake (Stage 6-8)

8. Omurice

Ingredients: Egg (Stage 5-2), Rice (Stage 8-2)

9. Shogayki

Ingredients: one Pork Loin(Stage 9-2), one Onion (Stage 9-5)

10. Bacon Bites

Ingredients: one Bread (Stage 4-4), one Cheese (Stage 6-2). one Bacon (Stage 10-3)

11. Cold Tofu

Ingredients: one Tofu (Stage 10-6)

12. Grilled Corn

Ingredients: one Corn(Stage 11-2), one Cream (Stage 11-7)

13. Vegetable Tempura

Ingredients: one Eggplant (Stage 2-7), one Shiitake(Stage 6-8), Flour (Stage 12-2)

14. Takoyaki

Ingredients: one Octopus (Stage 11-4), one Flour (Stage 12-2), one Cabbage (Stage 3-5)

15. Creamed Spinach

Ingredients: one Cream (Stage 11-7), one Spinach (Stage 13-6)

16. Apples and Cream

Ingredients: one Cream (Stage 11-7), one Apple (Stage 15-1)

17. Chicken Skewer

Ingredients: one Green Pepper (Stage 6-6), one Diced Chicken (Stage 16-5)

18. Fried Chicken

Ingredients: one Egg (Stage 5-2), one Flour (Stage 12-2), Whole Chicken (Stage 16-6)

19. Mango Smoothie

Ingredients: one Cream (Stage 11-7), one Mango (Stage 17-3)

20. Strawberry Smoothie

Ingredients: one Cream (Stage 11-7), one Milk (Stage 12-5), one Strawberry (Stage 18-2)

21. Peanut Butter Crisp

Ingredients: one Milk (Stage 12-5), one Flour (Stage 12-2), one Peanut (Stage 19-3)

22. Cod Fillet

Ingredients: one Butter (Stage 7-8), one Starch (Stage 13-9), one Cod (Stage 22-2)

23. Piglet Daifuku

Ingredients: one Egg (Stage 5-2), one Flour (12-2), one Red Beans (Stage 19-5)

24. Pumpkin Muffin

Ingredients: one Honey (Stage 14-6), one Red Beans (Stage 19-5), one Pumpkin (Stage 20-5)

25. Yam Dumplings

Ingredients: one Rice Flour (Stage 20-7), one Purple Yam (Stage 21-3)

26. Unagi Don

Ingredients: one Rice (Stage 8-2), one Eel(Stage 22-5)

27. Lobster Sashimi

Ingredients: one Rock Lobster (Stage 23-5)

28. Crab Sashimi

Ingredients: one King Crab (Stage 24-2)

[aveganmermaid]

Sunday Intake: January 27, 2019

Morning (9am):

10oz coffee, splash of so nice plain soy creamer

75min workout & stretch

1L water

Breakfast (11:30am):

some brazil nuts (snacked on while waiting for waffles)

whole wheat chocolate protein waffle (whole wheat flour, chocolate protein powder, hemp seeds, ground flax seed, cinnamon, baking powder & unsweetened cashew milk) topped w/ TJ's vanilla coconut yogurt & melted blueberries

1/2 blueberry rice BioK

500mL water

Lunch (2:30pm):

scrambled tofu & kale

whole wheat English muffin w/ hummus & TJ's Everything but the Bagel seasoning

750mL water

Dinner (8:30pm):

2 cucumber sushi rolls & 1 avocado roll w/ spicy vegan mayo & tamari

green salad with fuji apple dressing

one vegan shortbread cookie

1L water

[dailyneedsshop]

supermarket in Palam Vihar

We provide top-notch food items that you may order online and quickly have delivered to you. India, and Delhi, all have supermarkets where you may purchase groceries and other goods. We also offer the most excellent online grocery store where you can buy dairy Milk & Milk Products, Toast & Khari, Cakes & Muffins, Bread & Buns, Baked Cookies, Batter & Chutney, Cheese & Cream, Ghee, Paneer & Tofu, Eggs, Ice Cream Atta, Flours & Sooji, Dals & Pulses, Rice & Rice Products, Edible Oils, Masalas & Spices, Salt, Sugar & Jaggery, Soya Products, Wheat & Other Grains, Dry, Fruits & Nuts, Biscuits & Cookies, Noodle, Pasta & Vermicelli, Breakfast Cereals, Snacks & Namkeen, Chocolates & Candies, Ready To Cook & Eat, Frozen Veggies & Snacks, Spreads, Sauces, Ketchup, Indian Sweets, Mouth freshener, Pickles & Chutney, Gourmet & World Food, Tea, Coffee, Fruits Juices, Energy & Soft Drinks, Health Drink & Supplements, Soda & Flavored Water, Milkshake, Non-Alcoholic Beer, Wine, Hair Care, Oral Care, Skin Care, Bath & Hand Wash, and Body Wash & Bathing. Buy groceries online at the most excellent rates from the top grocery shop.

Read More:- Grocery products online in Palam Vihar

[wildlilackitchen]

Weekly Menu, Tuesday, April 5 2022 - Monday, April 18 2022 

Tuesday, April 5 2022

AM Snack: Rice Cakes with Granny Smith Apples and Cream Cheese

Lunch: Pasta Salad with Cucumber, Cherry Tomato, Feta Cheese, Balsamic Vinaigrette, Milk

PM Snack: Veggie Straws, Carrot sticks

 

Wednesday, April 6 2022

AM Snack: Bananas with Rice Crackers

Lunch: Greek Flatbread Pizza with Tomato Vegetable Sauce, Parmesan Cheese, Lentil Meatballs, Cucumbers, Milk

PM Snack: Plain Yogurt, Coconut Granola, Apples

Thursday, April 7 2022

AM Snack: Sweet Potato Crackers with Cheddar Cheese

Lunch: Black Bean Burgers with Corn Tortillas, Salsa, Corn, Oven Baked French Fries, Milk

PM Snack: Tuscan Whole Grain Fruit and Seed Bread, Applesauce

Friday, April 8 2022 - No School- Staff In-service Day

 Monday, April 11 2022

AM Snack: Fig Bars, Apples

Lunch: Yakisoba Stir-fry with Edamame, Crispy Golden Tofu, Cucumber Sticks, Soy Sauce, Milk

PM Snack:  Apricot Oatmeal Biscuits with Oven Scrambled Eggs 

Tuesday, April 12 2022

AM Snack: Whole Grain O's, Cranberries, Milk

Lunch: Greek Wraps with Lettuce, Cherry Tomato, Black Olives, Carrots, Chickpea Beet Hummus, Milk

PM Snack: Potato and Green Pea Samosas, Yogurt Raita Dipping Sauce, Apple slices

Wednesday, April 13 2022

AM Snack: Apples with Sweet Potato Crackers 

Lunch: Broccoli Cheddar Soup, Corn Muffins, Carrot Sticks, Milk

PM Snack: Oatmeal with Bananas, Brown Sugar

Thursday, April 14 2022

AM Snack: Rice Crackers with Cucumbers and Cream Cheese

Lunch: Sweet Potato and Black Bean Tacos, Guacamole, Corn, Lettuce, Salsa, Milk

PM Snack: Veggie Straws with Carrot Sticks

Friday, April 15 2022

AM Snack: Bananas with Sunflower Butter, Coconut

Lunch: Ditalini Pasta in Quick Garlicky Tomato sauce, Parmesan Cheese, Green Peas, Roasted Broccoli, Lentil Meatballs, Milk

PM Snack: Flour Tortilla Chips, Guacamole, Baby Carrots

Monday, April 18 2022 

AM Snack: Fig Bars, Applesauce

Lunch: Sushi Bowls with Brown Rice, Seaweed, Mashed Sweet Potato, Cucumber, Crispy Golden Tofu, Citrus Teriyaki Sauce, Milk

PM Snack: Rice Cakes, Chocolate Avocado Pudding

Tuesday, April 19 2022

AM Snack: Apples and Sweet Potato Crackers

Lunch: Red Lentil Tortilla Soup with Bell Peppers and Salsa, Shredded Cheddar Cheese, Crushed Tortilla Chips, Corn, Milk

PM Snack: Rice Pudding with Strawberries

Wednesday, April 20 2022

AM Snack: Cheerios, Raisins, Milk

Lunch:

PM Snack: Rice Cakes with Cream Cheese and Cucumber

[dailyneedsshop]

kirana store near me in Palam Vihar

Dailyneedsshop.in is a 24x7 online grocery delivery service in Palam Vihar that delivers anything to your doorstep instantly. With dailyneedsshop Daily as its primary offering, you can complete all of your online grocery shopping in one location. From shopping for daily groceries to Milk & Milk Products, Toast & Khari, Cakes & Muffins, Bread & Buns, Baked Cookies, Batter & Chutney, Cheese & Cream, Ghee, Paneer & Tofu, Eggs, Ice Cream Atta, Flours & Sooji, Dals & Pulses, Rice & Rice Products, Edible Oils, Masalas & Spices, Salt, Sugar & Jaggery, Soya Products, Wheat & Other Grains, Dry, Fruits & Nuts, Biscuits & Cookies, Noodle, Pasta & Vermicelli, Breakfast Cereals, Snacks & Namkeen, Chocolates & Candies, Ready To Cook & Eat, Frozen Veggies & Snacks, Spreads, Sauces, Ketchup, Indian Sweets, Mouth freshener, Pickles & Chutney, Gourmet & World Food, Tea, Coffee, Fruits Juices, Energy & Soft Drinks, Health Drink & Supplements, Soda & Flavored Water, Milkshake, Non-Alcoholic Beer, Wine, Hair Care, Oral Care, Skin Care, Bath & Hand Wash, Body Wash & Bathing, and more, dailyneedsshop is the only place you'll ever need to buy groceries online at the lowest price in Gurgaon.