#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

[what-even-is-thiss]

An easy-ish dinner you can make a bunch of and save for later because I’m bored so why not

Chicken and rice mess (chicken can be substituted for cubed tofu dusted with flour)

Some cubed chicken (maybe a pound, idk. Depends on how much you want)

1 Cup of white rice (don’t rinse it. The starch adds to the creamy texture in this one. Trust me.)

1.5 cups water or broth (chicken or vegetable)

One 15 oz can tomato sauce

One 15 oz can stewed tomatoes

Oil for sautéing

Salt and pepper

Onion powder

Garlic powder

Either Italian herb mix, OR a mix of cinnamon, paprika, and dried rosemary (grandma calls this version Greek chicken but we both know that’s not accurate)

Optional: Sour cream or plain yogurt

Get a real wide and deep pan and get it up to medium high heat. Brown your chicken or tofu on all sides in the oil. Add the rice.

Optional: Toast the rice on a lower heat in the oil until some of the grains start to look clear or slightly brown. Not strictly necessary but good if you’ve got the spoons for it)

Dump in the cans of tomato chunks and sauce, the water or broth, and all of the spices and salt to taste. Stir until incorporated. You can add a pinch of sugar here too if you prefer that in your tomato dishes.

Turn up the heat until the mixture is simmering and then give it one last stir before turning down the heat to low and covering it for 20 minutes or until the rice is very soft and most of the liquid has been absorbed.

If you want, you can add a big scoop of sour cream or yogurt to your serving for extra creaminess and protein. Tastes best the next day after sitting in the fridge for a while.

[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... :->

[cocainever]

SHEET PAN MEALS

Mostly vegetables and one source of protein. FIBER FILLED CARBS. It’s a dream come true for orthos!!

I have three kinds I like to make

nacho

pizza

barbecue

NACHO SHEET

Blue corn chips (21 per person, 140 calories)

Tostitos cheese dip in mild (2 tbsp per person, 40 calories)

Fire roasted tomatoes (1/4 cup per person, 25 calories)

Taco seasoning on cauliflower rice (1 cup per person, 25 calories)

Bell peppers and onions (1/2 of each per person, >100 calories)

(OPTIONAL) extra virgin olive oil to help bake

salt and pepper, garlic power, and onion powder

BAKE AT 375 UNTIL YOU ARE SATISFIED

PIZZA SHEET PAN

flatbread (2 per person, 100 calories)

tomato sauce (4 tbsp per person, 70 calories)

light mozzarella cheese (1/2 cup per person, 140 calories)

shredded parm (1/4 cup per person, 110 calories)

lettuce, green bell pepper, and spinach (1/2 cup of each per person, shredded and sautéed, >100 calories)

(OPTIONAL) Oil to help dress

onion power, oregano, Italian seasoning, salt and pepper (optional crushed red pepper)

BAKE AT 275 UNTIL AT DESIRED TEMPERATURE

BARBECUE SHEET

( this makes multiple servings, I haven’t measured it exactly )

2 zucchini squash

2 yellow squash

2 white onions

1 green bell pepper

1 red bell pepper

half a pound of sausage

extra virgin olive oil / spray

salt, pepper, onion, and garlic powder. (You can add your own meat rub onto it for extra kick)

BAKE AT 375 UNTIL ZUCCHINI EDGES HAVE BROWNED AND BECOME CRISPY. FLIP PAN HALFWAY THROUGH COOKING.

[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.

[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.

[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!

Patreon | Tip jar

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 (g��):

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.

[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