#brown rice protein powder

[superthatprotein]

Get some bliss energy into you today! Our simple to make Bliss Energy Balls packed with delicious chocolate protein will make any day better!🥰go chocolate and go energy 👏#chocolate #proteinballsrecipe#proteinballs #energy #proteinsnack#proteinonthego #betterdays

[ontologicalmoki]

easy pan chicken! (soft, edible, tasty, not at all rubbery or chewy, you’ll wow your guests but also just like. Have some chicken, which is a cheap and easy and delicious protein)

this works best with about as much raw chicken as you can fit in the bottom of the pan you’re using. I really do cram it in there. If you’re only cooking for yourself, you can use a small pan, or just have leftovers, or just only put one piece of chicken in there, but I find it’s easier to burn it or make it too dry that way.

Also I like using boneless skinless thighs best, but it does work with any cut of chicken, bones or no bones. You can dice it before you start, stirring instead of flipping when you get there, but I find it easier to dice afterwards.

(your pan should be cast iron or enamelled or non stick. If you’re using one that isn’t, you will basically need to turn the chicken into a soup base to keep your pan from being a nightmare to wash.)

once you have obtained suitable chicken and a pan to put it in!:

Heat the pan over medium heat and put in enough butter to cover the bottom of the pan. Wait till the butter melts.

over the melted butter, put a layer of salt. You’re unlikely to do too much, meat needs a lot of salt.

add the chicken. You want it to sizzle when you put it in, but it’ll turn out fine if it doesn’t.

to each piece of chicken add a splash of vinegar. I like rice wine vinegar, but literally any works. So does vodka.

layer of seasoning. My favorite is a bottle of pre mixed “garlic butter and white wine” seasoning, but anything works. Chicken is not picky. Options include:

Paprika and garlic powder

Italian seasoning and garlic powder

tarragon, coriander, and garlic powder (noticing a theme here?)

curry powder

just garlic powder

garlic powder and parsley

whatever you feel like today

then put a lid on it. If you don’t have any lids that approximate your pan, a sheet of tinfoil works. Heck a plate works. Just cover the chickies loosely. then forget about them until they start to brown on the bottom. This takes like 5-10 min depending on how much chicken is in there and how thick your pan is. You’ll be able to smell it before it burns irreparably (it’s artistically blackened, thank you very much) and it’s fine if it fails to actually brown, so don’t worry too much about this step. Just leave the lid on for a little while while you do other stuff (boil noodles, make veggies, stuff like that.)

Flip the chickens over. Add butter or vinegar if the pan is for some reason completely dry, but this should not happen. Turn the heat down if it does. Cover it back up.

when you come back to it, again 5-10 minutes later, check if it’s done. Do this by cutting into the two biggest pieces and making sure the inside is white like cooked chicken and not at all pink like raw chicken. No pink is allowed. This is not burgers. Put the lid back on if there’s any thing that looks raw. If you’re paranoid about this and unsure, you can just like. Dice the chicken up in the pan. Or use a thermometer I guess.

your chicken is edible! If there’s seasoning stuck to the pan add a tablespoon of water or lemon juice or wine if you’re feeling fancy (do not use rice wine it caramelises. Which actually tastes ok) while it’s still hot and scrape the seasoning up. You can then mix it back into the chicken. This chicken can be served like this, or you can dice it up, or you can turn the heat down a little, cook it a little longer, and then shred it with a fork for shredded chicken.

tldr!:

medium heat

In order:

butter

salt

chicken

Splash vinegar

seasoning (whatever)

cover it

cool till brown, flip, cook till done.

voila, you can pan fry chicken! I have never yet made it inedible doing it this way, you really won’t mess it up.

[dear-ao3]

sharing with all of u my most favorite no bake granola bar recipe that has saved my ass on several occasions. by my best calculations its like around a dollar a serving (depending on where u buy your stuff)

the recipe itself if from here and the website gives you a bunch of different flavor options and what have u but this is what i specifically do.

these can be done in gluten free, vegan, nut free, etc etc

u will need.

3 cups oats. preferably rolled. whatever u have works.

1 cup of some kind of Nut or Seed Butter (original recipe says peanut. i use sunflower. whatever u have on hand as long as it is Smooth)

1/2 cup honey (recipe does say u can use brown rice syrup)

1 1/2 cups protein powder. whatever flavor u desire. this is the part that does get a little expensive but the one that i buy is a relatively small bottle and it lasts enough to make at least 2 packages

1 bag chocolate chips. i mean u dont have to. but youre lying if you say you dont want them.

microwave or toaster oven or real oven your choice of butter and the honey until its soft and happy. mix together. mix oats and protein powder in bowl. add in the honey butter mixture until combined. add in some milk if its too crumbly. add in chocolate.

line a 9x9 square baking dish with parchment paper/aluminum foil/plastic wrap/whatever u have. press the mixture in. fridge that little fucker for a few hours. cut into 20 bars. munch and crunch to ur hearts content.

recipe says u can freezer them. ive never tried but they do stay decent in the fridge for at least 2 weeks by my best testing. past that they might just get a little hard but theyre still very edible.

try them if u want. u probably need protein.

[beautyandlifestyleblog86]

Nutrient-Packed Salmon With Roasted Vegetables ——-

Ingredients:

* 4 salmon fillets

* 1 large sweet potato, cubed

* 1 red bell pepper, sliced

* 1 cup Brussels sprouts, halved

* 1 tablespoon olive oil

* 1 teaspoon garlic powder

* 1/2 teaspoon paprika

* Salt and pepper to taste

Instructions:

* Preheat oven to 400°F (200°C).

* In a large bowl, combine sweet potato, bell pepper, and Brussels sprouts. Toss with olive oil, garlic powder, paprika, salt, and pepper.

* Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

* While vegetables are roasting, season salmon fillets with salt and pepper.

* Heat a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side, or until cooked through.

* Serve salmon with roasted vegetables.

Optional: For an extra boost of nutrients, serve with a side of quinoa or brown rice.

This dish provides a good source of —-

* Protein from the salmon

* Vitamin A from the sweet potato

* Vitamin C from the bell pepper

* Vitamin E from the olive oil

* Iron from the sweet potato and Brussels sprouts

* Zinc from the salmon

* Healthy fats from the salmon and olive oil

This dish combines lean protein, healthy fats, and a variety of vitamins and minerals for a delicious and nourishing meal.

[darkficsyouneveraskedfor]

Wicked Games 12

Warnings: non/dubcon, cheating, and other dark elements. My username actually says you never asked for any of this.

My warnings are not exhaustive but be aware this is a dark fic and may include potentially triggering topics. Please use your common sense when consuming content. I am not responsible for your decisions.

Character: Steve Rogers

Summary: you had a one night stand. Or did you?

As usual, I would appreciate any and all feedback. I’m happy to once more go on this adventure with all of you! Thank you in advance for your comments and for reblogging ❤️

You open the cupboard and rummage through the contents. Rice crackers, no. Protein powder, please. You scoff and find what looks to be chocolate but as you rip the wrapper open and bite into it, the bitterness nearly gags you. You rush to the sink and spit it out. 

“Glad to see you making yourself at home,” Steve muses from the doorway. 

You look to him and fold the wrapper back around the bar. You scowl and go to put it back. You shake your head. 

“I’m starving,” you say. “So hungry it hurts.” 

You rub your stomach as a wave of dizziness bobbles your head. Between waves of nausea and fatigue, the ravenous need consumes you. You search around, forgetting him for the pang in your stomach. You pull open the fridge and pull out the yogurt. You peel the lid off and grab the sugar dish and pour it into the container. 

“Woah, woah, that’s not good for the baby,” Steve rushes forward. 

“Don’t,” you warn as you slide open drawers in search of a spoon, “do you have pickles?” 

“Pickles? With yogurt?” 

“I’m fucking hungry!” You growl, a surge of rage searing through your veins as you grab a spoon. “If I have to be here, let me eat, at least.” 

“I don’t mind you eating, but you gotta be careful--” 

“Pickles,” you remind him. 

“Don’t got any, sorry. But I can go grab some, I guess. If you make a list--” 

He gets closer and you recoil. You wave your hand at him and plug your nose, “don’t come any closer.” 

“Excuse me?” He grimaces. 

“Your cologne or something. It’s setting me--” 

You spin and hold the spoon behind you as you puke into the sink. Your body lurches with each violent wretch. The bile does little to deter your appetite. You simply rinse out your mouth and the sink and go back to the hunt for satiation. 

“They said the symptoms will probably be worse than usual,” he leans on the counter and watches you. “Nausea, hunger, hormones...” 

“Goddamn? Ice cream? Do you have ice cream?” You snarl down at the freezer drawer. 

“I’m not much of a sweets guy.” 

“No pickles, no ice cream. Baking chocolate and sour yogurt.” You rant. 

“I told you, I’ll go get you some stuff-” 

“Then go.” You snap. 

“Hey, watch it.” 

“Or what?” You face him defiantly. “I’m carrying your baby, Steve Rogers, so you can’t do shit.” 

“I can do whatever needs to be done. You might require bedrest.” 

“Bedrest? I’m fine.” You insist and turn your back to him. 

“You’re tearing apart my kitchen and slathering like a dog,” he reproaches. 

“Slathering like a dog? Tell me again about how in love you are.” You snip, “Jeez.” 

“I didn’t mean—honey, sweetheart, I’m just trying to help you settle. We both gotta learn to live with each other. We only got seven months or so to do so.” He crosses his arms as you pull out the loaf of bread and load the toaster. 

“Hmm, you know what will help me settle in? Peanut butter and jelly. Oh and cream cheese. Mmph, yes,” you march around the kitchen and grab the butter. “Also, oreos--bagels!” 

“Okay, I’ll head out,” he sniffs and shifts flat on his feet. 

“Great,” you go back to the toaster as the scent of the browning bread drives you wild. 

He approaches you from behind and you do your best to ignore him. You bounce on your heels impatiently and tap your fingers. You stiffen as he rests his hands on your hips. You have nowhere to go. 

“A kiss before I go?” He asks. 

You hold back a heave, “I just puked.” 

“I don’t care,” he squeezes, “please. It’s been a while since that night. I’m a bit... neglected.” 

You lock your jaw and stare at the tiled wall. You force the tension out and steel yourself. You turn to him and your insides coil uncomfortably. 

“Fine,” you croak. 

He leans in and presses his lips to yours. You hold back an eruption of disgust. Objectively, he’s handsome. He is the great golden Captain America but you’ve seen the real him. You’ve seen his callousness, his cruelty. You have witnessed his delusion. You wonder if the serum did that too. 

The toast pops and you tear away just as his tongue pokes out. You grab the butter knife and take the lid off the container. You slide out a hot slice and spread the dairy across it. He sighs and looms close. 

“Anything else I can get?” He asks. 

“Just food. Lots of food,” you say as you shove a piece of toast in your mouth. “Mmm, ohmagrddddd.” 

“Alright, I’ll be back. Call me if you need anything.” 

“Sure,” you munch loudly.

Maybe that will keep him away. If you can make yourself as gross as possible, you won’t have to worry about him begging for kisses and touches. Right now, you don’t want anyone near you. 

[theambitiouswoman]

Superfoods you should incorporate in your diet:

Superfoods are nutrient-dense foods that are considered beneficial for your health due to their high concentration of vitamins, minerals, antioxidants, and other beneficial compounds.

Combine these superfoods with a variety of other whole foods to ensure you're getting a wide range of nutrients. Also, be mindful of portion sizes and any individual dietary restrictions or allergies you may have.

Berries: Blueberries, strawberries, raspberries, and other berries are rich in antioxidants, fiber, and vitamins.

Leafy greens: Spinach, kale, Swiss chard, and other leafy greens are packed with vitamins, minerals, and fiber. They are low in calories and provide important nutrients like vitamin K, vitamin C, and folate.

Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are part of the cruciferous vegetable family. They contain compounds that may help reduce the risk of certain cancers.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, and hemp seeds are excellent sources of healthy fats, protein, fiber, and various vitamins and minerals.

Fish: Fatty fish like salmon, sardines, and mackerel are rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Whole grains: Quinoa, brown rice, oats, and whole wheat are examples of whole grains that provide fiber, vitamins, and minerals.

Legumes: Beans, lentils, chickpeas, and other legumes are high in fiber, protein, and various nutrients. They are also a good source of plant-based protein.

Turmeric: This spice contains curcumin, a compound with potent anti-inflammatory and antioxidant properties.

Green tea: Green tea is rich in antioxidants called catechins and is believed to have various health benefits, including improved brain function and a lower risk of certain diseases.

Dark chocolate: Dark chocolate with a high cocoa content (70% or higher) is a source of antioxidants and may have positive effects on heart health and mood.

Avocado: Avocados are rich in healthy fats, fiber, and various vitamins and minerals. They also provide a good source of potassium.

Greek yogurt: Greek yogurt is a protein-rich food that also contains beneficial probiotics, calcium, and vitamin B12.

Sweet potatoes: Sweet potatoes are packed with vitamins, minerals, and fiber. They are an excellent source of beta-carotene, which is converted into vitamin A in the body.

Garlic: Garlic contains sulfur compounds that have been associated with potential health benefits, including immune support and cardiovascular health.

Ginger: Ginger has anti-inflammatory properties and is commonly used to aid digestion and relieve nausea.

Seaweed: Seaweed, such as nori, kelp, and spirulina, is a rich source of minerals like iodine, as well as antioxidants and omega-3 fatty acids.

Pomegranate: Pomegranates are packed with antioxidants and are believed to have anti-inflammatory properties. They are also a good source of vitamin C and fiber.

Cacao: Raw cacao is the purest form of chocolate and is rich in antioxidants, flavonoids, and minerals. It can be enjoyed as nibs, powder, or in dark chocolate form.

Quinoa: Quinoa is a gluten-free grain that provides a complete source of protein, along with fiber, vitamins, and minerals.

Extra virgin olive oil: Olive oil is a healthy fat option, particularly extra virgin olive oil, which is high in monounsaturated fats and antioxidants.

Chia seeds: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They can be added to smoothies, yogurt, or used as an egg substitute in recipes.

Beets: Beets are rich in antioxidants and are known for their vibrant color. They also contain nitrates, which have been shown to have beneficial effects on blood pressure and exercise performance.

Matcha: Matcha is a powdered form of green tea and is known for its high concentration of antioxidants. It provides a calm energy boost and can be enjoyed as a tea or added to smoothies and baked goods.

Algae: Algae, such as spirulina and chlorella, are nutrient-dense foods that are rich in protein, vitamins, minerals, and antioxidants. They are often consumed in powdered or supplement form.

Fermented foods: Fermented foods like sauerkraut, kimchi, kefir, and kombucha are rich in beneficial probiotics that support gut health and digestion.

Maca: Maca is a root vegetable native to the Andes and is often consumed in powdered form. It is known for its potential hormone-balancing properties and is commonly used as an adaptogen.

Goji berries: Goji berries are small red berries that are rich in antioxidants, vitamins, and minerals. They can be enjoyed as a snack or added to smoothies and oatmeal.

Hemp seeds: Hemp seeds are a great source of plant-based protein, healthy fats, and minerals like magnesium and iron. They can be sprinkled on salads, yogurt, or blended into smoothies.

Moringa: Moringa is a nutrient-dense plant that is rich in vitamins, minerals, and antioxidants. It is often consumed as a powder or used in tea.

Mushrooms: Certain mushrooms, such as shiitake, reishi, and maitake, have immune-boosting properties and are rich in antioxidants. They can be cooked and added to various dishes.

[the-shrimp-that-fried-rice]

Ok @adderalltheblue its jambalaya time. This is :

SHRIMP'S JAMBALAYA RECIPE

1. Start with the mise en place as usual.

Dice your trinity (onion, pepper, celery). Then skin and debone your chicken thighs, slice your sausage (i went for smoked chorizo since andouille is hard to find in the uk), and peel and devein your shrimp. For the chicken and shrimp, season them with old bay, smoked paprika, salt, and pepper.

2. Next you should sauté the sausage in a large pot. Don't use too much oil, as the fat in the sausage will render and you can use that. Plus it has more flavour.

3. Then take them out and place the chicken in and sear each side till it's got a nice brown colour to it.

4. Once that's done, the final protein you'll want to cook is the shrimp. Only cook it partially so that it doesn't go rubbery when it gets boiled later on

5. Now its time to move onto the veg. Start by putting in the celery first and sauté it for a few minutes before adding the rest, as celery tends to be a bit tougher than onion and pepper. Adding salt at this point will help the veg cook a bit faster too.

Once its sweated properly, you can add your minced garlic, tomato paste, paprika, and a bit of old bay. Sauté a bit longer, and then add a can of chopped tomatoes.

6. Next you're gonna want to add your washed rice in. I don't know exactly how much i used in cups but it looked like half a rice cooker pot. Then add about a litre and a bit of chicken stock

At this point you can add your proteins again, and they will cook through fully with the rice. The chicken becomes especially tender when it gets cooked like this. Season to taste with more cayenne, paprika, salt, garlic powder, and old bay, and allow it to come to a boil. Once at a boil, lower the heat and let it simmer till the broth has reduced and the rice is cooked.

Finally, once it's done it'll look like this. I like my jambalaya creole style so its a bit more saucy than cajun style. And thats my recipe for jambalaya :) i dont claim it to be authentic or anything but this is just how I've always made mine.

[prinsessanrosamunda]

07/09/2024

moving abroad series part 6

groceries and diet

go-to grocery-list :

fruit of the season, vegetables of the season, leafy greens, beans, onion, garlic, ginger, avocado, corn, mushrooms, sweet potato, lemon, grapefruit, dates, olive oil, rapeseed oil, wine, berries

cottage cheese, mozzarella, baby-bels, Greek yoghurt, eggs, milk, protein shake, smoothie, ginger shots, soy sauce, milk

chia seeds, sunflower seeds, sesame seeds, oats, brown rice, couscous, protein powder, nuts, spices, coffee, tea, honey, granola, lentil-pasta, rye-tortilla, rye-bread/crackers, peanut butter, almond butter, granola, dark chocolate, protein bars

tuna, salmon, chicken, salami, ham

general directions in terms of diet :

drink enough water, bring a bottle everywhere

take your supplements, vitamins; my go-to ones are vitamin D, C, B12, magnesium, omega-3, iron (obvi for deficiency)

focus on a varied, protein-rich diet; I add some powder and shakes to really make sure I get in enough

no restrictions, eat intuitively

herbal tea at night

go easy on wine and coffee

[invisible-goats]

Hello! I hear you're vibrating with barely contained positivity so I'd appreciate it if you could weigh in on what I should make for dinner. Last night we had roast cauliflower and black bean tacos with chipotle crema and a sort of curtido style slaw, so I want to do something different tonight. Maybe Indian? Or Thai? Any ideas?

ok what you're gonna do is put your protein of choice in a bowl with some natural yoghurt, turmeric, garlic, ginger, chili powder and ground coriander seed and leave that in the fridge for at least half an hour

then you're gonna toast some cardamom, cinnamon, and garam masala in a pan, then chuck in some chopped onion, garlic, and ginger, and a whole chili until the whole thing's fragrant af

then you're gonna pour in some almond milk, plus some red wine if you feel fancy, simmer it for a bit, and blend the shit out of it

brown off your protein *in the same pan*, add your protein back in, and simmer some more

then you're gonna stir in some cream and serve over rice, and add some flaked almonds if you're feeling *extra* fancy

(it's pasanda it's my fav curry by a country mile)

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[feyburner]

Hello teacher feyre, I've been following your cooking tips and recipes and I wonder if there's any recipes/tips you have for someone who cooks only as a means to an end (food on the table), so something quick or easy. Thank you in advance!

You can’t go wrong with the basic carb + protein + veg. There are infinite variations on this in every cuisine. Whenever I’m cooking dinner it’s just carb (usually rice or quick homemade flatbread of some sort, sometimes Asian noodles; I’m not a pasta person) + protein (chicken, beef, pork, tofu) + veg (whatever was on sale).

The fastest and easiest way to cook things is sautee/stir fry imho, I know baked sheet pan meals are also a thing but for speed + Cooked Well I really only trust the oven for roasting veg. I’ve never had much luck with roasting meat in the oven, it never browns to my satisfaction (except for whole roast chicken). I only use the oven for braising.

Stir fry is hella easy. All you need for a good stir fry sauce is roughly equal parts salt/savory, acid, sweet, spice/herbs + some water or broth, maaaybe a thickener (cornstarch slurry). I usually just improvise with whatever I feel like. Soy sauce, rice vinegar, brown sugar or honey, chili sauce or sriracha as a base, add water or broth until you have enough to cover what you’re stir frying. Salt and black pepper. Not the fanciest but it takes 5 min.

A typical dinner I make is rice, chicken, onions + bell peppers. First get the rice going in the rice cooker. Usually just with water, sometimes with broth, or coconut milk + lime zest if I have a lime. Pat the chicken dry and rub with kosher salt and whatever seasonings (can’t go wrong with S&P + garlic powder, paprika, chili powder or Cajun seasoning, or herbs: parsley sage rosemary thyme. Or get pre-made spice rubs! Who cares!). Cut into bite size pieces. Sometimes I’ll velvet/marinate it, sometimes I’m lazy. Sautee the chicken in a hot wok with oil until it’s browned. (I cut into bite-size pieces so it cooks fast inside too. Or you can do “hands off” for whole chicken breasts: Heat oil in a pan with a tight-fitting lid. Press seasoned chicken breasts flat with your hands. Place 2-3 chicken breasts in pan, brown 2-3 minutes on one side. Flip. Put lid on pan. Turn heat to low and and do not touch for 9 minutes. Perfect juicy chicken breasts every time.) Remove chicken from wok, pour out juice if desired, add onions, sweat a few minutes until softened, add peppers, sautee a few more minutes until peppers are softened/browning but still a bit crisp, add minced garlic, toss 1 more minute, done. Season through the process with whatever you want. Baseline = S&P, garlic.

When you’re cooking fast the thing that is most important is highlighting & enhancing the flavor of your raw ingredients. You’re not putting hours into a curry or a braise, so just season to show off the flavors of your onions, peppers, etc. S&P, garlic, and a finishing sprinkle of lemon juice, can’t go wrong. Spices and seasonings to your taste. Soy sauce. Whatever. Sautee until it looks like something you want to eat. Done.

Ground beef or pork, sausage cut into coins. Whatever’s on sale. Spinach is a big one in our house bc wilting spinach in a pan takes 5 minutes. Onions—edible in 5 minutes, don’t have to spend 45 caramelizing. Yukon gold potatoes—wash, chop, boil 9 minutes in salted water until fork tender, drain, quick pan-fry for a good crisp.

Figure out your staples—what you like, what’s cheap, what’s easy—and figure out fast ways to cook it and you’re done. Carb + protein + veg = you will never run out of things to cook, just switch up seasonings and whether you do a stir fry sauce or not.

The thing about cooking regularly is you figure out your go-tos and that makes it much easier. You don’t have to look at new recipes every night. You realize you can pretty much do anything to anything once you understand the 101 Basics of how to cook it.

Sorry this is rambling. Hope it helps a bit??? Feel free to ask for clarification.

EDIT: Wait I thought of actual tips.

- Always heat pan first, then oil, then once oil is shimmering/shivering add food. It’s faster, and you don’t ever want food sitting in room temp oil—it’ll just soak it up and get oil-logged instead of browning or crisping.

- You can use more flame than you might think. Default to medium/medium-high heat unless a recipe says otherwise, or unless you’ve already browned something and now you want it to keep cooking without burning. But if you cook everything on low heat out of caution it’ll just be slower and you won’t get satisfying textures.

- Season throughout, not just at the beginning or end. Flavor (especially salt) builds, and needs to build.

- Salt is your absolute best friend. Nothing is complete without it.

- Taste often. Don’t just make a sauce and dump it in without tasting. Ounce of prevention, pound of cure.

- When adding cornstarch to a stir fry sauce, always do a slurry (equal parts cornstarch + water whisked until smooth, usually 1 Tbsp each). Don’t ever just dump a spoonful of cornstarch into something. It will give you cornstarch lumps which will never dissolve.

- You want things to be dry when you toss them into hot oil. Especially meat, the reason for patting dry then rubbing in salt is to dry out the surface (salt draws moisture to the surface, then you can wipe it off again). This is how you get a nice crispy brown crust. Water = steaming, not crisping. (Most veg is easily steamed or blanched if you want to reduce the amount of oil you’re consuming.)

Okay I’m done. For now.

[teddiee]

Nothing But Gravity: Chapter 1

Summary: Frat Boy Bucky x Wounded Bird Tony.

This is technically A/B/O, but if you've read my other work, this will be a TOTALLY different dynamic. (i.e. less "scent and heat" stuff, more emotional dom and sub stuff).

Slow burn! Ratings and warnings will change as the story progresses.

Words: 3,994

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“This beer is godawful.”

Steve held his red cup in front of him, staring at the contents with a look of pure disgust. He tilted it up to the light as if making sure it hadn’t somehow curdled.

Bucky Barnes settled next to him in the small kitchen, leaning back against the counter with his legs casually crossed at the ankles, his own plastic cup dangling from one hand. He nudged Steve’s hip with his own.

“It’s frat beer, Steve. It’s supposed to be terrible; that’s part of the charm. Besides, it builds character.”

“Pretty sure it’s building stomach ulcers,” Steve muttered, taking another reluctant sip. “I don’t know how you drink this stuff.”

“Easy,” Bucky said, raising his own cup in mock salute. “I’ve got taste buds made of steel and an iron will to party.”

Steve snorted.

The house was alive with its usual brand of Friday-night-induced chaos: a raucous mix of laughter, shouted conversations, and the bass-heavy thrum of music so loud it rattled the ancient windows. A fog of cheap alcohol and cheap cologne hung heavy in the air, mingling with the sharp tang of burnt pizza bagels from the oven someone had forgotten to turn off. Outside, the yard was littered with red plastic cups, and inside, the carpet had long since given up trying to look clean.

“You mean an iron stomach and no sense of self-preservation,” Steve shot back, his lips twitching. “You’re gonna regret that in the morning.”

Bucky just shrugged, tipping his cup toward Steve in a playful cheers. “Regret’s for amateurs. Besides, I’ve got years of experience on you, Stevie. One day, when you’re all grown up, you’ll understand the fine art of drinking shit beer with style.”

Steve shook his head, rolling his eyes but unable to hide his grin. “You’re an idiot.”

“An idiot who knows how to have a good time,” Bucky countered, giving him a wink before taking a long, unbothered sip of the beer that Steve had declared undrinkable.

The kitchen was cramped, the kind of place that felt like an afterthought in a house designed solely for parties. The counters were sticky with the residue of spilled drinks, and someone had thrown half-eaten Chinese takeout into the sink, brown rice floating in the drain. A guy in a backward baseball cap leaned against the fridge, loudly arguing about sports stats with someone whose name neither Bucky nor Steve had bothered to learn.

Bucky didn’t mind the chaos, though. He thrived in it, letting the noise and movement wash over him like background music. He shifted his weight, one elbow propped on the counter behind him as he scanned the room.

“You know,” Steve said, breaking the momentary silence, “we’ve gotta find somewhere else to live next year. I can’t take another semester of this.” He gestured broadly, encompassing the sticky counters, the beer-stained carpet, and the general fraternity-house disarray.

“Agreed,” Bucky said easily. “If I have to share a bathroom with that guy one more time—what’s his name? Brock?—I might actually lose it. Do you know he keeps his protein powder in the medicine cabinet? Who the fuck does that?”

Steve snickered, shaking his head. “I still don’t know why you even moved in here. You hate half the guys in this house.”

“True,” Bucky admitted, his grin widening. “But the other half are good for a laugh. And you needed a wingman.” He nudged Steve’s shoulder. “It’s a miracle you survived your first semester without me.”

“Right,” Steve deadpanned. “How did I ever manage before you graced me with your presence?”

“You didn’t, obviously,” Bucky said, his tone exaggeratedly smug. “Now we just gotta find somewhere else to crash next year. Somewhere with decent water pressure and fewer obnoxious bros.”

“Not with you,” Steve said quickly, pointing an accusing finger at him. “We’d kill each other if we were roommates.”

Bucky laughed, raising his hands in mock surrender. “Fair. I don’t wanna live with you either. You’d alphabetize my cereal and lecture me about leaving my shoes in the hallway.”

“Yeah, I would do that,” Steve said with a shrug. “And you’d deserve it, slob.”

“Admit it,” Bucky said, smirking over the rim of his cup. “I make this house bearable. Without me, you’d have gone full recluse months ago.”

Steve snorted, shaking his head. “If anything, you make it worse. Who do you think they call when you charm your way out of clean-up duty? I’ve scrubbed more sticky floors because of you than I care to count.”

“You love it,” Bucky replied, flashing a grin that would have been infuriating if it wasn’t so damn effective. “Anyway, it’s not my fault these guys can’t appreciate the delicate art of delegation.”

“Is that what you call it?” Steve muttered, rolling his eyes.

Bucky smirked. “See? This is why we’ll never work as roommates. Opposites might attract, Stevie, but they sure as hell don’t cohabitate.”

Steve snorted, taking another tentative sip of his drink, still grimacing like he’d swallowed gasoline. “So, what are you thinking? You got plans for where you’re gonna live next year?”

“Not a clue,” Bucky shrugged, though his eyes narrowed slightly as he thought about it. “Maybe I’ll move into one of those fancy apartments downtown. Something with hardwood floors and a dishwasher. You know, live the dream.”

“Right,” Steve said, raising an eyebrow. “Because nothing screams ‘Bucky Barnes’ like an overpriced loft with a view of the city.”

“Hey, I’ve got layers,” Bucky replied, flashing a grin. “Sophistication. Charm. Class.”

“Uh-huh.” Steve’s tone was flat, but his lips twitched. “Pretty sure the last three things I saw you do were shotgun a beer, eat cold pizza off the counter, and trip over your own boots.”

“See, I told you. Layers,” Bucky said, his grin widening.

The conversation fell into an easy rhythm, the kind that came naturally after years of friendship.

Steve and Bucky had known each other since they were in diapers, their bond forged over years of misadventures and a deep, unshakable trust that only childhood friends could share. Their friendship had always been effortless, built on a foundation of shared history and countless moments that only the two of them truly understood.

Steve liked to joke that Bucky was his self-appointed “guardian dipshit,” but Bucky preferred to think of himself as Steve’s “good influence.”

Where Steve was meticulous and deliberate, Bucky was a whirlwind—charming, spontaneous, and always a step ahead in the chaos. Steve liked plans; Bucky thrived on winging it. They bickered constantly, but it was the kind of bickering that came from familiarity, sharp words softened by affection and the unspoken understanding of how far to push each other without crossing the line.

Steve called Bucky a show-off, and Bucky called Steve a killjoy. Neither meant it, not really.

As kids, Bucky had always been the loud, adventurous one, dragging a reluctant Steve along on reckless dares or exploring places they weren’t supposed to be. Steve, small and sickly, had always been the underdog, underestimated by almost everyone.

But he fought for every bit of respect he earned, and that fight only became more visible after his growth spurt in high school. By the time they were teenagers, Steve had grown into the kind of guy people couldn’t ignore.

That dynamic had never changed. Even now, Steve was the anchor, grounding Bucky when his impulsive plans veered too far off course. Bucky, on the other hand, was the spark, always nudging Steve out of his comfort zone.

Choosing a college had been the easiest decision of their lives. They were a package deal—always had been, always would be. Both had earned baseball scholarships, a sport that had kept them busy, focused, and out of trouble growing up. It had been their way out, their ticket to something better.

When sophomore year rolled around and it was time to find off-campus housing, there was no question. The Phi Nu frat house was a rite of passage, chaotic and loud, just like the stories they’d heard from upperclassmen. Their baseball scholarships gave them the clout to get in without the usual hassle of hazing; besides, it was familiar.

Bucky, always the party animal, was right at home in the frat scene. Steve, however, had been raised in a quieter, more disciplined home—family dinners with his mother, an early curfew, the kind of place where noise was kept to a minimum and calm reigned.

The Phi Nu house was the polar opposite: beer-soaked floors, nonstop noise, and chaos at every corner.

Yet, even Steve couldn’t deny how much fun he was having. That was thanks to Bucky, of course. If there was a party to throw, a ridiculous bet to make, or a prank to pull on a freshman, Bucky was the ringleader. Steve, who would’ve been content to stand off to the side and laugh, found himself swept up in the madness time and time again.

It was hard to say no to Bucky.

They had always been a team, and college was no different.

But, as they stood together in the kitchen, sipping that godawful beer, Bucky couldn’t help but feel a quiet sense of nostalgia settle over him. Their second year of college was slipping by faster than he realized.

The house, with its grungy, stained carpet and loud, obnoxious housemates, had been their home for so long. Now, as the year came to an end, it almost felt like they were saying goodbye to more than just a place.

Bucky leaned further back against the counter, propped up by his elbow. He finished the contents of his cup, the beer swirling warm in his stomach as the effects of the alcohol worked to loosen his spine.

He glanced at Steve, still making a face at his drink, and smirked. “You know, you’re seriously underappreciating this fine brew,” Bucky said, tossing his head toward Steve's cup. “This is what college is about. It's all part of the experience. Building character. And a tolerable level of nausea.”

“You’re full of shit. This? This is the kind of beer that makes you question your life choices.”

Bucky laughed, the sound carrying easily over the din of the house. “Life’s too short to worry about the quality of the beer. You just need to make sure the beer doesn't worry about you.”

“You’re a beacon of wisdom.” Steve grimaced and downed the contents of his own cup, tossing it into the sink. Bucky copied him.

Bucky grinned, always ready to play into the teasing. “What can I say? I live life with... enthusiasm.” He leaned closer, the glint in his eyes shifting to something more mischievous. “You, on the other hand, are the king of safe bets. But hey, someone’s gotta make sure the rest of us don’t fall into total chaos.”

"Right. And your method of chaos usually involves, what, three girls in one night and a questionable amount of flirting?" Steve said, reproachful, though he couldn't quite hide the hint of amusement from his voice.

Bucky didn’t even blink at the comment. Instead, he shot Steve a sly grin. “Someone's got to keep the party interesting, Stevie. Besides, I’m just giving the people what they want.”

As if on cue, a couple of girls stumbled into the kitchen, giggling and bumping into each other as they made their way past the counter. One of them, a blonde in a tube top that seemed to cling to her like a second skin, nudged her friend with her elbow.

“This beer is fucking awful,” she said dramatically, holding her cup like it was a crime scene.

The other girl, a brunette in a short denim skirt, sipped her drink and scrunched her nose in agreement. “I know, it’s literally terrible. Why do we even keep drinking this?”

Bucky turned to them, a lazy smile spreading across his face. He didn’t even try to hide the way his eyes flicked over both girls—easy, confident, relaxed. “It’s a test of resilience, ladies. Only the strong survive frat beer,” he said with a wink.

The blonde gave him a slow, appraising look, her lips curling into a smile. “Resilience, huh? I’m not sure I need any more ‘resilience’ after tonight’s crowd.” She took a step closer to him, her tone dipping playfully. “But I might be willing to give it a try, if you show me what I’m missing.”

Bucky’s grin only widened at her boldness, his gaze flicking between her and her friend, a glimmer of mischief dancing in his eyes. He leaned slightly forward, the casual prop against the counter now more deliberate, as though he was savoring the challenge.

“Well, I can’t say no to that offer,” he replied smoothly, his voice dropping an octave. “But you know, it’s not just the beer you need to learn how to handle... it’s the whole experience.” His lip hooked in the corner, tugging into a crooked half-smile that was practically second nature.

The blonde raised an eyebrow, clearly intrigued, and took another step forward, her lips curling into a sultry smile. “I think I’m more than capable of handling whatever you throw at me, Barnes.”

Bucky chuckled, letting the playful tension build. “Oh, I’m sure you are, doll,” he said, his voice low and smooth, like honey dripping from a spoon. “But can you handle me? That’s the real question.”

The brunette, watching the exchange with a mix of amusement and curiosity, laughed lightly and nudged Steve. “Is he serious?”

Steve rolled his eyes, running a hand through his blond strands. “He’s always serious. Don’t let him fool you.”

The blonde gave her friend a quick, amused glance before turning her attention back to Bucky, her smile widening. “I’m not the one you need to worry about,” she teased, her tone dripping with confidence. “I think you might just be the one in over your head.”

Bucky laughed, high and bright. “Over my head?” he repeated, leaning back on his elbows. “Darlin’, I’ve been way over my head more times than I can count. But don’t worry, I’ve got a way of making sure I always come out on top. If you know what I mean.”

The blonde finally cracked, blushing down to her collarbones.

“You’re ridiculous, Barnes,” she laughed, but the breathiness in her voice betrayed her. She tugged Bucky’s hand away from the counter by his wrist, scribbling something on his forearm with the Sharpie marker she confiscated from the kitchen drawer next to them. “If you ever want to prove that you’re not all talk, give me a call.”

Steve was muttering at the ceiling as the two girls ducked out of the kitchen, whispering to each other and laughing.

“What was that, phone number four?”

“Three,” Bucky said breezily. He pulled a folded post-it note and a condom wrapper out of his pocket, dropping them into Steve’s hand. Numbers were scrawled on both items. “But the night is still young.”

“You even know her name?”

“Semantics. I’ll find out later.”

“You’re a public health hazard.”

“Whatever, mom. You love me anyway.”

“Unfortunately.”

Bucky grabbed another beer from the fridge, popping the cap off with a practiced flick of his thumb. He took a swig, winced, and gave Steve a sidelong glance.

“You know,” Bucky said, the mischief still lingering in his grin, “I think it’s time we make a move. I’m getting bored just standing here.”

“You? Bored?” Steve muttered, half exasperated, half amused.

Bucky’s eyes gleamed. “We’ve been here long enough. Time to find somewhere quieter. Somewhere with better liquor.”

“Better liquor?” Steve echoed, raising an eyebrow. “What’s next, a bar?”

“No. Something better,” Bucky said, with a knowing glint in his eye. “Come on. I’ve got an idea.”

Before Steve could protest or ask for clarification, Bucky was already nudging him toward the back door, his hand wrapped around the neck of his beer like it was an old friend. Steve was already shaking his head, but he wasn’t about to let Bucky have all the fun by himself. He let Bucky drag him out of the kitchen and out into the yard, which was alive with the sounds of loud voices, music, and the occasional burst of laughter that bordered on manic.

Bucky pulled him to the side, toward a small group of guys lounging in the corner near the fence. Most were too deep into their own conversations to notice, but one guy, a grinning frat brother with a handlebar mustache, gave Bucky a knowing look as he passed by.

“You got the stuff?” Bucky asked, leaning in as if he was sharing a top-secret whisper.

The guy reached into the back pocket of his jeans and pulled out a bottle wrapped in brown paper, handing it to Bucky with a wink. “For you, Barnes. Special delivery.”

Bucky grinned like a kid who’d just gotten his hands on a prized treasure. “Good man you are, Dugan. Cheers,” he said, tucking the bottle under his arm and saluting with his beer. He turned back to Steve, who was eyeing him suspiciously.

“What is that?” Steve asked, narrowing his eyes.

“Something a shit load better than frat beer,” Bucky said cryptically, a sly grin curling on his lips. “Now, let’s get out of here before the whole damn house knows we’ve got it.”

“Are we seriously sneaking off with... what, a stash of alcohol?” Steve asked, incredulous but already entertained by the idea.

“Hell yeah,” Bucky answered, his eyes gleaming with excitement. “We’ve got to make this night count, don’t we?”

Before Steve could respond, Bucky was already pulling him away from the madness of the party and out into the cool night air.

“Where the hell are we going?” Steve muttered, but there was a smile tugging at his lips, the familiar determined gleam in Bucky’s eyes making it impossible for Steve not to follow along.

“Roof,” Bucky said simply. “Get some air, watch the chaos from above. Plus, we need to get away from the smell of sex and cheap weed.”

Steve didn’t argue. The last few hours had been a blur of shouting, loud music, and people spilling beer on him. A bit of fresh air would do them both good.

They slipped out the back, avoiding the party’s watchful eyes. Bucky was a master at disappearing into the night, always managing to find a way around the chaos without getting caught. Steve, as usual, was right behind him.

Once they made it to the stairs leading up to the roof, Bucky grinned over his shoulder. “Told you this was a good idea.”

“I’m not saying I don’t enjoy a good escape,” Steve said, his breath still visible in the cool air as he followed Bucky up, “but this has easy potential for disaster. You sure you’re sober enough avoid tumblin’ right off the edge?” It wouldn’t be the first time one of their brothers had gotten drunk, brave, and overly ambitious.

“Me? I’m perfect,” Bucky laughed, shoving the door open to the roof and stepping out. “And this is a great idea. No one’s here, no one’s looking. And if they are, they’re too drunk to care. Besides, you’re with me, remember?”

The roof was quiet, a stark contrast to the loud, thumping house just below them. The view was surprisingly nice, with the glow of the city lights flickering in the distance, though the air was chilly against their skin.

It was always a little surreal to get out here, away from the noise and mess, just the two of them with nothing but the stars above.

Steve leaned back against the weathered brick of the building, taking a deep breath of cool night air.“This is better than I expected.”

“Told you,” Bucky said again, his voice a little quieter now. He stood at the edge of the roof, looking out over the neighborhood, his arms crossed over his chest. “Sometimes, you just need a moment of peace. Or, you know, as much peace as you can get when you’re dodging drunk twenty-year-old athletes.”

“I think it’s the ‘peace’ part I like,” Steve admitted. “Everything down there is... noise. I forget what quiet sounds like sometimes.”

Bucky was quiet himself for a moment, considering Steve’s words. Then, with a sly grin, he turned to him. “Yeah, I get that. I don’t mind the noise, but... sometimes, it’s nice not to have to shout over it.”

They settled in, sitting shoulder-to-shoulder on time-weathered shingles. Bucky Bucky uncorked the bottle with a flourish and took a swig before passing it to Steve.

“For you, my liege.”

Steve looked at the bottle skeptically. “Is this really any better than the beer in there?”

Bucky shrugged. “Taste it and find out.”

Steve hesitated for a moment before taking the bottle, his expression unreadable as he tipped it back. His posture relaxed immediately, throat working around a swallow.

“Well, I’ll be damned,” Steve muttered, seemingly impressed despite himself. “This... this actually tastes like real alcohol.”

Bucky chuckled, leaning back on his elbows. “Told you. That’s the stuff they don’t let the kiddies near. But hey, you gotta have a few secrets in college, right?”

Steve shook his head but couldn’t hide his grin. “You and your damn secrets. You know, I can’t believe I’m saying this. I’m probably drunk. But sometimes, Barnes, you actually have good ideas.”

“Yeah, I know,” Bucky said, putting his hands behind his head and tipping onto his back. He gazed into the night sky, feeling settled. Calm. “But you only notice when I let you in on them.”

“Touché.”

They traded the bottle back and forth for a while, neither boy speaking. Basking easily in each other’s company, feeling the thud of the bass of shitty EDM music below them.

Bucky never minded a bit of excitement. A little frenzy. Bucky Barnes himself was a force to be reckoned with, and if he wasn’t swept up in someone else’s whirlwind, he typically generated that easy, vibrant energy himself.

But deep down, he didn’t mind the peace. Didn’t mind sitting snug with his best friend on a hazardous rooftop, sharing liquor in companionable silence. It scratched a different kind of itch, one he struggled to put any sort of name to.

Steve followed Bucky’s lead, lying back on the roof, his arms folded beneath his head as they both stared up at the tapestry of stars. The world felt a little quieter from up here—distant, muffled. The party below was nothing but a faint buzz of noise, lost to the wind.

“Y’know,” Steve said eventually, his voice thoughtful, “I didn’t think I’d end up here tonight. Kinda figured I’d be puking in some alleyway by now.”

Bucky chuckled softly. “Nah, you’re smarter than that, Steve. You’re more than capable of handling your liquor.” He stretched his legs out, feet crossing comfortably at the ankles. “You just don’t give yourself credit. You’ve got more of a backbone than you let on.”

Steve raised an eyebrow, glancing over at his friend. “And you? You ever going to admit you’ve got a soft spot under all that... whatever it is that’s keeping you from ever shutting up?

Bucky shot him a sidelong grin, unbothered. “Maybe someday.”

The door to the rooftop suddenly wrenched open with a loud creak, ripping Bucky and Steve out of their quiet, tipsy stupor. Bucky instinctively whipped his head around, eyes narrowing at the intrusion.

“Who the hell?” Bucky trailed off, pushing back up onto his elbows. He squinted into the darkness.

A guy stumbled out, slamming the door behind him. He fell back into the door, his knees giving out as he sucked in huge, gasping gulps of air. He sank to the floor.

Bucky stared. Steve stared.

The guy didn’t notice them right away, too busy hyperventilating into the night sky. He looked… flushed. Flustered. His hands were trembling.

And then his eyes locked onto theirs. Wide with surprise—terror—he froze.

“Shit.”

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

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Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

[beautyandlifestyleblog86]

Roasted Salmon with Roasted Vegetables

Ingredients:

* 2 salmon fillets

* 1 large sweet potato, cubed

* 1 red bell pepper, cut into chunks

* 1 yellow squash, sliced

* 1 tablespoon olive oil

* 1 teaspoon dried thyme

* 1/2 teaspoon garlic powder

* Salt and pepper to taste

Instructions:

* Preheat oven to 400°F (200°C).

* In a large bowl, combine sweet potato, bell pepper, and yellow squash. Toss with olive oil, thyme, garlic powder, salt, and pepper.

* Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.

* Season salmon fillets with salt and pepper.

* Place salmon on a separate baking sheet and roast for 12-15 minutes, or until cooked through.

* Serve salmon with roasted vegetables.

Optional: Serve with a side of brown rice for additional fiber.

This meal is not only delicious but also provides a good balance of protein, healthy fats, and carbohydrates. Also, this dish is packed with omega-3 fatty acids, antioxidants, and fiber, all of which are essential for preventing chronic diseases.

[mysticalkryptonitecreator]

Top 100 low calorie foods!

1-20: Extremely Low-Calorie Foods (0-15 calories per 100g)

1. Water (0 calories)

2. Ice (0 calories)

3. Plain tea/black coffee (0-5 calories)

4. Cucumber (10-15 calories)

5. Lettuce (10-15 calories)

6. Celery (14 calories)

7. Zucchini (17 calories)

8. Radishes (15-20 calories)

9. Napa cabbage (12-15 calories)

10. Spinach (15 calories)

11. Mushrooms (15-20 calories)

12. Bok choy (13 calories)

13. Swiss chard (14 calories)

14. Watercress (11 calories)

15. Pickles (non-sweetened) (10-15 calories)

16. Kale (15-20 calories)

17. Broth (10-15 calories per cup)

18. Broccoli (30 calories per large stalk, ~15 calories for small florets)

19. Arugula (13 calories)

20. Algae/seaweed (10-15 calories)

21-40: Very Low-Calorie Vegetables and Fruits (15-35 calories per 100g)

21. Cauliflower (25 calories)

22. Green beans (31 calories)

23. Asparagus (20 calories)

24. Bell peppers (red/yellow/green, ~20 calories)

25. Tomatoes (18 calories)

26. Cabbage (25 calories)

27. Fennel (30 calories)

28. Baby carrots (35 calories)

29. Sugar snap peas (35 calories)

30. Turnip greens (20 calories)

31. Summer squash (20 calories)

32. Okra (33 calories)

33. Eggplant (24 calories)

34. Rutabaga (35 calories)

35. Pumpkin (26 calories)

36. Strawberries (32 calories)

37. Clementines (35 calories)

38. Watermelon (30 calories)

39. Cantaloupe (34 calories)

40. Raspberries (30-35 calories)

41-60: Fruits and Miscellaneous Foods (35-60 calories per 100g)

41. Papaya (39 calories)

42. Grapefruit (40 calories)

43. Honeydew (36 calories)

44. Dragon fruit (50 calories)

45. Blackberries (43 calories)

46. Pears (57 calories for small ones)

47. Guava (60 calories)

48. Apple (50-60 calories depending on size)

49. Peaches (39 calories)

50. Plums (46 calories)

51. Pineapple (50 calories)

52. Mango (60 calories)

53. Kiwi (42 calories)

54. Cherries (50 calories)

55. Blueberries (57 calories)

56. Mulberries (43 calories)

57. Orange (47 calories)

58. Persimmon (60 calories)

59. Beetroot (43 calories)

60. Spaghetti squash (31 calories)

61-80: Slightly Higher but Still Low-Calorie Foods (60-90 calories per 100g)

61. Butternut squash (63 calories)

62. Carrots (41 calories)

63. Sweet corn (86 calories)

64. Potatoes (77 calories boiled)

65. Artichokes (47 calories)

66. Tofu (70-80 calories)

67. Lentil soup (80 calories per cup)

68. Non-fat yogurt (60-70 calories)

69. Cottage cheese (low-fat, 81 calories)

70. Quinoa (cooked, 120 calories per 100g; smaller portions are ~60 calories)

71. Edamame (121 calories per 100g; smaller portions are ~60 calories)

72. Roasted squash seeds (~60 calories per small handful)

73. Air-popped popcorn (31 calories per cup)

74. Oats (unflavored, cooked; ~71 calories per 100g)

75. Green lentils (90 calories cooked, ~60 per 1/4 cup)

76. Chickpeas (90 calories cooked, ~60 per 1/4 cup)

77. Peas (62 calories)

78. Dates (60 calories for a smaller one)

79. Small banana (85 calories for 100g, 60 for a smaller serving)

80. Milk (skim, ~35 calories per 100ml)

81-100: Low-Calorie Grains, Protein, and Miscellaneous Foods (90-120 calories per 100g)

81. Brown rice (111 calories cooked, ~50 calories for smaller portions)

82. Lentils (90 calories cooked, ~70 for 1/2 cup)

83. White rice (130 calories cooked; ~70 per smaller serving)

84. Hummus (70 calories for 2 tablespoons)

85. Whole wheat bread (120 calories per slice; smaller portions lower this)

86. Small boiled egg (60-80 calories)

87. Almond milk (40 calories per cup)

88. Soy milk (90 calories per cup)

89. Low-fat cheese (40-60 calories per slice, depending on type)

90. Unsweetened cocoa powder (15-20 calories per tablespoon)

91. Almonds (160 calories for 28g; smaller handfuls ~80)

92. Walnuts (180 calories per 28g, ~90 for smaller servings)

93. Peanut butter (190 calories per 2 tbsp; ~95 for 1 tbsp)

94. Non-fat Greek yogurt (120 calories per cup, ~60 for smaller portions)

95. Cottage cheese (low-fat, 110 calories per 100g)

96. Grilled chicken breast (165 calories cooked, ~80 for a smaller serving)

97. Turkey breast (135 calories cooked, ~70 for smaller portions)

98. Tuna (canned, ~90 calories per 100g)

99. Shrimp (99 calories per 100g)

100. Salmon (120 calories per 100g cooked, ~60 for smaller portions)

[autumngracy]

Simple Additions that Spice Up Recipes: Part 1

Grilled Cheese:

Mayonnaise (almost a given)

Bacon

Onion (powder works fine)

Tomato

Salt & Pepper (you should be adding this as a default tbh)

(Please for the love of god use actual cheese and not Kraft Singles. Please, I am begging you)

Rice Krispy Treats:

Brown sugar & salt

Extra marshmallows and/or chocolate chips added in later so they don't melt

Peanut butter or fudge, folded in

(As an alternative to Rice Krispies, you can make the same recipe with pretty much any cereal, like Fruit loops or Fruity Pebbles)

Brownies:

Pretzels

Carmel

Peanut butter (lots)

Chocolate chips

Salt

Cookie dough batter dollops

Reese's Cups

Ramen:

Basically any protein (chicken, beef, tofu, shrimp, fish, or pork)

Eggs—either hardboiled, softboiled, or poached directly in the cooking ramen. (If you're up for extra work, make some "century eggs" ahead of time for extra flavor!)

Onion or scallions

Curry paste or powder

Bean sprouts, mukimame, mushrooms, or peppers

Shredded cabbage or carrots