#but I bought a whole chicken to fry

[sweetandglovelyart]

Christmas dinner 🎄

[ohumokay]

if there is ANY leftover meat in my two-person house, it's getting put into a stir-fry

three day old chicken? pan fry some frozen veggies, make some butter noodles, and throw that shit together

last bit of fish that we both want? spinach, peas and corn plus some (probably also old) rice and we got a whole new meal

a bit a beef left? sauté some onions and peppers, gets some (again, probably old) rice - maybe make a quick gravy - and ✨viola✨

everything can be stir-fried ( •̀ ω •́ )

[lawrenceofbessarabia]

Chicken Paprikash

In the spirit of #draculadaily, here's a translated-by-me recipe for chicken paprikash from an old Serbian cookbook that used to belong to my great-grandmother. Other than adding a few editorial comments and reformatting it to make it easier on modern readers, I haven't changed the text much. Photo of original recipe below the translated text.

Chicken Paprikash with Nokledes

Ingredients:

For the paprikash:

1 whole chicken (recipe starts by assuming you will pluck your own!)

0.5 kg yellow onion (about one large one)

1 tablespoon butter (can substitute other cooking oil, but I recommend using a saturated fat)

1 tsp paprika*

1 red bell pepper OR 1 long, green pepper

4-5 roma tomatoes

Parsley

Black pepper

For the nokledes:

2 egg yolks

1 knob butter

"Snow of two egg whites" I think this means egg whites beaten to stiff peaks

Flour (no quantity specified, typical grandma stuff)

Pluck and clean chicken, if not done already, and cut into pieces. Peel onion and slice into thin ribs. Place in pot (I recommend a large dutch oven) one tablespoon of butter/oil and heat over medium-high heat. When butter/oil is hot, add sliced onion and salt immediately, then fry until completely soft. Add on top one tsp* paprika, bell pepper or long green pepper with the chicken meat, and fry with onion until onion is completely fried (nice and brown). Pour in enough water to cover meat. Add into the paprikash 4-5 chopped tomatoes, finely chopped parsley, a little black pepper, and salt as needed. Lower the heat and simmer the paprikash on a low flame until nearly all the water reduces, all while stirring frequently to avoid burning. When it is ready, it must have enough juice. Serve the paprikash with nokledes that are made in the following way:

Mix together all ingredients listed until well-beaten. Fill a pot with water, salt it, then bring to a boil. Wet a spoon in the boiling water and use it to take out little balls of dough and add them to the boiling water. Remove nokledes when cooked, and finish by frying in butter (you can also just use store-bought...)

Personal note: the original recipe calls for "one blade" of paprika, which my dad says is equivalent to one teaspoon. I have no idea what it means, so if anyone knows please share in the comments!

Unfortunately the bit about the nokledes got cut off, so if anyone wants the rest let me know and I'll get my dad to photograph the rest.

[buffetlicious]

Mum is cooking tonight and I present you the Chicken & Bitter Gourd Stir-Fry with whole scallops. The chicken meat is deboned drumsticks and thighs with frozen scallops. Next dish is more premium as mum is using expensive grouper fish for this Spicy Red Grouper & Bamboo Shoot with tomato wedges for acidity.

Here is my Dinner with the above two mentioned dishes and leftover pork ribs & fish maw soup from yesterday. Mum also bought a bowl of pork & shrimp dumplings during her morning market trip to add to the dishes.

[is-the-fire-real]

So, I'm in a place right now where I cannot consume any alcohol, even in food. (Alcohol does not actually cook out of food, in case you have a similar restriction for health or religious reasons.)

My in-laws decided to serve rabo del toro after the point when I could no longer consume alcohol. They have had the oxtail in the freezer for a month. But they waited until now to serve a recipe which features an entire bottle of drinking wine as part of the sauce.

I googled to make sure, and then told them, in writing, that I'd like if they could try to substitute something else for the wine, so I could also have some of the rabo del toro. They said nothing in reply. I assumed, at that point, that they would not be substituting anything, and I'd have to skip the whole dish.

Okay. They do this a lot. They know I don't eat any shellfish and have responded to this by repeatedly buying and serving it and then acting miffed that I won't eat it, so why would this be any different?

My MIL asked if she could make chicken wings instead. I, politely, said no. I have seen how she makes chicken wings.

She brought up making me chicken wings four more times in the next 24 hours. She was, in her way, sorry; she was also, in her way, trying to make sure that she could tell other people that she'd tried to feed me but I'm very unreasonable and stubborn. After the fourth no, she said: "I'm just worried you're not getting enough protein!"

To which @the-gazpacho-ger said that beans and soy all have a ton of protein, and so do eggs, and I'm getting all of these things so please stop trying to shovel meat into my husband.

So they decided they were going to Play Nice and serve me something I could eat. Fish. Hake, specifically. I'm kind of excited. It's a type of fish I can definitely eat. Wonderful.

I go down to their kitchen area, and see that they've set up the sauce they'll fry the fish in.

It's full of in-shell clams.

Then, after Gaz points it out, I see a now-half-full bottle of white wine by the stovetop.

"Hey, is there wine in this?" Gaz asks.

"It was in the recipe," FIL says, already defensive in his tone. "I had to add it."

"Okay, but Fire can't have it even if it's in the recipe," and that starts a whole new round of But The Alcohol Cooks Out and No It Doesn't The Flesh Retains It and I Thought It'd Be Okay and We've Already Been Over This Multiple Times and Okay Well Sorry. We don't even address the clams because why bother, we've been over that roughly a billion times and they'll never listen and they'll never stop.

I'm still not over how we explained to MIL the fish I can eat (which all also happen to be kashrut fish) and how I explicitly cannot have shellfish because they're filter feeders (no way we're safe in telling them about our conversion yet). She smirked and said "What about shrimp?" and then walked away without waiting for a response. She then bought shrimp, which I have literally never liked even before I resolved to eat kashrut, and had herself a pity party when I told her I couldn't eat it. And so it goes.

I sit down to my dinner of potatoes and green beans.

"You're being very good about your food," my MIL says. "I'm so impressed."

This is her way of saying I've gravely insulted her by refusing her food.

I know this because she follows up by listing everything she's going to make for Gaz's birthday meal and I think maybe I'll be able to eat the salad, but only if she doesn't put any dressing on it because there's booze in the dressing. And then she says she's invited people over without asking us first. So I will get to sit there with a bit of dry salad on my plate while she pointedly says I'm being very good (picky) and how impressed (furious) she is with me, while I get to smell all the good smells of special homecooked meals I cannot touch and watch everyone else enjoy themselves.

Is there a prayer for this situation, Jumblr?

[knifeforkspoonhand]

Top left: A whole side of boneless salmon that was discounted from £24.88 to £6.06 and I'm still living off that high. I brushed on top a mix of oil, lemon juice, salt, pepper, tomato powder, garlic powder and oregano. It was delicious and smelled fantastic.

Top right: The same chocolate cake as the last post except with a chocolate ganache topping as per the instructions of the recipe. It tastes much better but that's because you have ganache left over to eat. The cake is so simple and hits the spot.

Middle left: Stuffed paratha, made from about four and a half cups of plain flour, nearly two tablespoons of sunflower oil, some salt and keep adding water until it forms a dough. Leave to rest for half an hour. The stuffing I made from grating cauliflower and frying it in oil with: one bay leaf; three cardamoms; salt, turmeric, cumin, smoked paprika, garlic powder and ground black pepper. You portion your dough into small round balls, flatten them out with a rolling pin, putting some of the stuffing on top of one rolled dough before putting more dough on top. Continue rolling it out with the rolling pin. Cook in a non-stick pan on low heat with a lid, flipping every minute until it's cooked and takes on a little char. This is a long paragraph.

Middle right: I followed a chilli chicken recipe but with mushrooms since I didn't have chicken breast. It was really tasty with the mushrooms absorbing all the flavours in the pan. However, the chicken was notably absent from my version. I think it definitely needs something firm or with a meaty texture for it to be more rounded out. I ate it with some garlic and parsley flatbread.

Bottom: Chicken madras. In a pan with neutral oil, fry three medium blended onions with eight cloves, six cardamoms and a stick of cinnamon. You can add your garlic and ginger paste after or before the onion, I haven't noticed a change either way. Keep stirring for about few minutes, adding cumin, coriander powder, salt and chilli powder. Stir until all the colours have combined. Then, add your diced chicken breast, making sure to cover all the pieces in the paste. Add your blended tomatoes (I use store-bought passata), add sugar if they're particularly acidic and it tastes unpleasant otherwise. Cook on medium-low heat for half an hour, adding water if it reduced by too much. It gets asked for a lot.

[astrojaxsaga]

Week 1 keto update

After a month in December of basically eating whatever I wanted (my parents and in-laws bought us all the food we needed to make all the amazing holiday dinners, and that included sooooo much dessert and candy and pie) I'm finally getting back into good habits with food again. Keto has helped to make me feel full and not so snacky, so I kind of don't have food on my mind as much. Though obviously if I smell popcorn or see Bahn Mi, I desperately crave it until I can get away from the smell/imagery. Following a lot of food channels on YouTube has made this kind of hard lol. But I've been taking more time to spend on knitting, watching movies, and other self-care stuff that I don't usually get to do. It's actually crazy to me that I do have all this time to cook and make my own meals, when like 6 months ago I would complain that I couldn't do it all, like making meals, taking time for myself, taking time for my partner and cat, PLUS work, because I would spend my evenings at the gym. Or I'd get home late and be too tired to make food and do gym. I kept feeling like I wasn't getting it all done and so I must be failing. It was stressful, and clearly not really sustainable.

But ketosis is kicking me into the next gear and allowing me to just enjoy easier effort activities like walking and yoga, which is nice. If I don't have time for them it's nice that I no longer feel like it's a requirement for success.

The keto flu was pretty brutal yesterday. The fatigue was really annoying to handle during work hours, but I worked all weekend on my final post-doc fellowship so I called it a half-day due to burnout. I have been having some headaches, but I've been drinking lots of water and I am trying to take electrolyte packets with water first thing in the morning. If I can get past day 10 I'll be in the clear. Today on day 9 I weighed in at 183.6, so -6.4 lbs down. I know this will taper off soon but it is helping to keep me motivated. Especially to avoid drinking.

I think one of the most interesting things that I remember happening last time that I did keto, I was very focused during work hours which was GREAT. This was before being diagnosed ADHD. I recently read somewhere that studies show a keto diet can help mitigate the symptoms of ADHD ?? Anyways I haven't read this in detail and idk if rats have ADHD lol. I'll have to catch up on the literature some time.

Some staples I've had that have been really working for me:

Tuscan chicken soup

Beef stir fry (basically a slaw mix you can buy at any store + beef + soy and Sriracha and ginger)

Almonds

Cheese

Eggs + sautéed veggies (mushrooms, bell peppers, and onion) + avocado + smoked salmon (and sometimes to make the eggs extra creamy I add cream cheese to the finished eggs and let it melt down)

I'm still trying a bunch of recipes, some are good and some are pretty mid (broccoli cheddar soup is okay but not enough protein for my liking). But at least it's all whole foods and stuff I'm actually excited about eating.

[thessalian]

Thess vs New Appliances

One of the things that is making me beyond happy about the current flat is the appliances. Okay, at least one of the appliances. I haven't really tried the oven yet because my stepdad somehow managed to not have the instruction manuals for any of it, and that makes the stovetop an ... adventure, put it that way. But what I'm really enjoying is the fridge.

For you Americans and probably Canadians, you're used to decent sized fridges. But the one that's been mine for the last several years was ... old, small, dingy, with a tiny freezer that was very much prone to ice up. But that old fridge got hauled away to somewhere, and the one I have is ... well, it's taller than I am, for one thing, which the other fridge was not. (For the record, I am not tall.) The freezer is a decent size - like, the largest drawer in the freezer in the new one wouldn't have fit into the entire old freezer, and there are three drawers. So much space, comparatively.

The freezer is my favourite part of this, largely because ... well, the fibromyalgia. See, I've been struggling with the whole eating thing. Like, I'll generally manage a meal, and maybe to stuff some emergency calories into my face the rest of the time, but that is probably not sufficient. Probably not doing my metabolism any favours either. I had the best intentions of making bulk meals that I could just reheat later, but with the freezer being as small as it was, it was hard to keep an actual variety of food for an extended period. My issue with food at the moment seems to be that I have to be in the mood to eat it or I will simply not be hungry. Hence the variety of emergency calories. But humans cannot live on dried mango and honey-roasted peanuts alone, so...

Anyway, point is that now I have a freezer of a decent size, and I can actually store more things in it. That includes lots of different types of meals. Which inspired me a little when I was doing my monthly shop. I brought out one of my new-ish (new to me, anyway) gluten-free cookbooks, and the cookbook in my own head, and this month is going to involve some surprises. I have a recipe for triple-cheese mac n' cheese that I'm looking forward to. On the subject of cheese, the said cookbook provided a three-ingredient pizza dough recipe that assured me that it will produce actual pizza dough and not the ones I usually get, which taste of stale Ritz crackers and regret. I bought a large chicken and while the legs will be two separate meals in and of themselves, the breasts will be in a variety of interesting things, and I will boil myself up some broth that I can actually put in the freezer when it has become the desired chicken-jelly consistency so I can use it for whatever I want whenever I want instead of having to rush to make a risotto out of it or something. Same deal with the pork shoulder - I might decide to make pulled pork tacos, or I might just roast it and feast on pigmeat for a week, either on its own or in sandwiches or in stir-fry or whatever. And I have intentions of baking - banana bread, chocolate chip cookies, and, with the new counter space I now have ... I'm going to try to make a pie. My cookbook (How To Make Anything Gluten Free by Becky Excell) has provided a pretty simple-looking gluten-free shortcrust pastry recipe, and I know I can make a damn good apple pie filling. That all will help, I think, and it's only possible because I now have a decent sized fridge and freezer to store shit.

What will also help is if I'm successful in getting in the habit of having toast with jam at some point soon after waking up. I've been doing well with that the last few days, partly because I got decent gluten-free seeded bread and splurged on some good, if costly, strawberry conserve. It's ridiculous that I have to work this hard just to get myself to actually eat things, but I guess whatever works. Plus I get to be proud of my kitchen prowess.

[she-is-healthy]

Favorite Meals

I'm learning to love food for all that it is, from the cooking process to how it nourishes my body. Being involved with fresh ingredients and mindfully preparing my meals helps with my propensity to binge, so here's a list of stuff I love to make 💚✨️

Vegan BL(s)T: Whole grain bread, vegan mayo (store-bought or homemade WFPB), spinach, tomato, marinated tofu "bacon"

Burrito Bowls: Shredded tofu, black beans, corn, tomato, red onion, garlic, jalapeño, lime, rice, taco seasoning

Air Fried Tempeh: Tempeh, vegan Buffalo sauce, panko bread crumbs

Dubu-jorim (banchan): extra firm silken tofu, soy sauce, garlic, gochugaru, brown sugar, sesame oil, green onion

Stir-Fry: Brown rice noodles, garlic, soy sauce, Sriracha, sugar, frozen veggie mix, soy curl "chicken"

Bibimbap: Brown rice, carrot, soybean sprouts, spinach, mushrooms, tofu, gochujang, soy sauce, sesame oil, black pepper

Pasta Salad: Chickpea pasta, vegan mayo, red onion, red bell pepper, peas, carrots, paprika, onion powder, black pepper

Cauliflower Wings: Purple cauliflower, flour, soy milk, spices of choice

Kimbap: Seaweed sheets, rice, sesame oil, pickled radish, spinach, carrots, fried tofu, vegan spam

I'll add more as I think of them!

[fuckkbrunch]

Shrimp were on sale at work, and I had almost all these ingredients collected already. Was procrastinating it though, because first, you have to make the laksa paste yourself.

Here we go.

A lot of work. Those spices need to be roasted and ground. The nuts need to be roasted, then chop everything else and throw it all into a mixing bowl. Still surprised that I found actual fresh galangal at the tiny Asian market and didn't have to settle for ginger.

My new stainless steel bowl was being trippy, it's still so shiny.

Throw it into a frying pan with a big glug of oil and babysit it for an hour, stirring very frequently. I needed tamarind pulp for this recipe but could only find fresh whole tamarind that I had to peel and soak and seed myself. Such a fucking pain in the ass to do that process yourself, so try to avoid it. It tacked on another 45 minutes to this already time heavy recipe.

At least it slid around in my cast iron nicely, barely sticking, easily scraped off if it begun to stick. Add the tamarind and sugar to cook for another twenty. I may have forgotten to stir it near the end and things got a little caramelized, but it turned out very nicely. This was only a half recipe, by the way. Total makes TEN CUPS of paste. Tony is insane.

Half of one of these little jars is enough paste for two servings of laksa. He says the longer the paste sits in the fridge, the better it gets, so I may update this post.

On to the laksa itself. Peel and clean 4 shrimp per person. Keep the heads and shells aside, you need to boil them later.

Mix some soy sauce and eggs while you poach a bone-in chicken breast ( chicken not pictured). When the chicken is done, set it aside to shred later. Boil the shrimp shells in the remaining chicken stock, and cook your egg omelette while you wait.

I've never made an egg omelette this satisfying. It didn't stick AT ALL. No butter or anything.

Get your noodles soaked and all your accoutrements together, because once you strain the shrimp shells out, it's go time. Poach your shrimp for thirty seconds in your soup, then remove them and add a big glug of coconut milk. Arrange your noodles and toppings in a bowl and ladle the broth over top.

I had to find a special shrimp and chili condiment called "sambal belacan" (sp?), but I couldn't find anything with that name at the market. I did find something called "satay" that has shrimp and chili as the main ingredients, and it was on the shelf near the store bought laksa paste, so that's what I went with. The spice level was nice, and the noodles were perfect, but the broth was missing something. It was good! But definitely missing something umami.

| Kuching Style Laksa & Sarawak Laksa Paste |

Taste is a 3 out of 5. I expected more.

Difficulty is a 4 out of 5. Prep heavy, with multiple cooking techniques.

Time was about 3 and a half hours, which includes the time it took to make the paste.

I already tweaked this soup by adding more coconut milk, more of the shrimp satay condiment, and more salt. Maybe I just got the proportions a little off for my laksa paste versus the chicken stock. Will definitely be making this again, since I still have so much damn paste to use.

[steelplatedhearts]

so I bought a whole bunch of chicken thighs on sale last week to freeze and use over time and every single time I’ve tried to cook them I’ve failed. the deep frying experiment was black on the outside and raw on the inside. the air fryer attempt was bone dry. the oven roasting failed immediately because I used the wrong oil and started a small fire. I’m starting to think these thighs are fucking cursed

[partagerlajoie]

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Easy Meal Prep Tips for Joyful Living

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How to Stay Mindful While Cooking

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[mint-moon25]

🌸How I got this bunny and more gifts from Temu (legit) 🌸 REAL codes to g...

Riverside Landing

Publix - Best Oil 4

Fried Chicken

Peanut Oil - $6.99

New Target

Hellman's Mayo

No Refrigeration

$3.19 - cheapest

Publix Whole Ckn

After - Double Fry

Maangchi

Then - Garlic Salt

That should - Do

Bought at Dollar

Tree - what I need

8:20P

Getting things now

Paul - Hope - there

Banquet

Sausage - Gravy

Bisquit

Checking - out

College Bayside

MDC Campus

Electricity

Windy

Bringing things now

Jesus is Lord - Korea

[iamnotdame]

From Fried Chicken, Chili Cheese Fries & Cereal, to Sirloin, Spinach, Yogurt & Healthier Eating.

I grew up in a family that ate anything that came to mind, at any time of the day or night.

My dad used to eat MASSIVE bowls of cereal at 1 in the morning while lying on his stomach watching TV.

My grandma used to wake up in the middle of the night to fry chicken and/or an entire pack of bacon for everyone to “snack on.”

When my grandmother made tacos, she would yell from the kitchen into the living room, “How many tacos do you want?!” And if you said anything less than 4-5, something was “wrong with you.”

When I was in high school, I used to brag about being able to drink an entire Minute Maid carton per day… like, I actually thought it was cool.

We only ate vegetables out of cans, and they were always made the same way - with nearly half a stick of butter, seasoning salt, garlic powder, etc.

Thankfully, no one in my family has any significant health issues today as a result of all this, but I wanted to introduce you guys to the eating lifestyle and the only way I knew to view food growing up into my adult life after leaving my family.

In 2012, after I almost died from a pulmonary embolism, I decided that I wanted to change my eating habits. My PE was a result of a basketball injury - it didn’t have much to do with internal health. I was actually in pretty good shape at the time. The PE was the first significant injury I had ever had, so while I could barely walk, it was the best time to think about health and improvement.

This was the first time I had ever stopped drinking juice and soda. I started drinking water instead and lost 20 lbs, despite not being able to do cardio, just by replacing soda and sugary drinks with water. But that was as far as my health consciousness went back then - I still ate whatever I wanted, whenever I wanted, because that’s how I grew up.

There is a rite of passage in my family where everyone (even the boys) learns how to cook at a young age, so I’ve been cooking full meals since I was 8 or 9 years old. By the time I was 10, I was cleaning, cutting, and frying whole chickens. Today, I can pretty much cook anything on a restaurant menu, and if I don’t know how to make it, give me a few days, and I’ll figure it out.

Fun fact: I was planning to attend culinary school in 2013 to become a chef once I stopped making music and after my leg injury. Culinary arts have always been a passion of mine since I was a kid, and I always said that I would become a chef after music and open my own restaurant… but music had other plans for me. Anytime I tried to do something outside of music, an opportunity brought me right back into it.

For the past three months, after all these years of bad eating habits, I have finally been learning about proper dieting.

This is the first time in my life that I have cared about and monitored everything - from sodium and sugar intake to calories, ingredients, and making sure that when I eat, I include all food groups: fruits and vegetables, dairy, grains, and protein.

For example, dairy: The only dairy I consumed over the years was from eating cereal like my dad. Now, I’ve learned that I really like yogurt, so I’ve been trying different kinds daily, to the point where I’ve made it a habit to include one yogurt per day.

Fruits and vegetables: Nearly every day for the past three months, my daily diet has included two bananas, an apple or an orange, and I alternate other fruits weekly - pears, plums, peaches, and watermelon. For fun, I even bought a dope-ass $90 combat knife just for cutting fruit… I used to buy apples and not eat them because I hated having to wash them. Now, I can wipe them off and cut the skin off - the knife has actually encouraged me to eat so much more fruit.

I no longer eat anything processed, or I’ll say, I have drastically cut down on eating processed foods - I’m not trying to sound like I’m some food or health guru after 3 months. I have always had a bad habit of eating chips & candy, but I’m proud to have been able to replace a lot of that with healthier options - Raisins, organic nuts, organic fruit bars, etc.

I have eaten more steak in the past 3 months than I have in, probably my whole life. I’ve been doing a lot of cooking at home, preparing meats to eat for the week. A lot of sirloin, rib eye with rice, potato’s… man, it’s been a lot of change & growth.

I used to always hear people say that dieting was more important than working out, but I wasn’t ready to stop eating whatever I wanted. Even though I believe you should eat what you want - but in moderation - I’m proud to say that I have finally adopted dieting into my daily habits.

This is a new journey for me, but I have already lost 8 lbs (since December) just from changing my diet and working out nearly every day.

I’ve been so enamored with exploring & discovering healthy ways of eating, on top of learning so many other things that one of the last things on my mind as of late has been to stream all day, when I felt like shit (because I was eating terrible) any time you guys ever saw me on cam.

I made a promise to myself that the next time you guys see me on cam, you’ll notice IMMEDIATELY how different I look, and hopefully it’s because I am much healthier & conscious of better life habits.

Thanks for reading, y’all.

Shoutout to my real supporters. I love y’all for real.

We still don’t turn down no fades. That ain’t ever changing. We’ll let these corny niggas breathe until I come back. It’ll be quiet again.

- Dame

[linkware]

super awesome resippy for my instant ramen. tbis is the only way ill eat it and i sometimes will add or take stuff but only i decide this for me (and if i bought miso soup.)

ingredience:

-1 packet maruchan instant ramen, chicken flavor (i do not eat any other type or flavor. do not try snd get me to eat top ramen or the cup noodle type ill light on fire snd then explode^_^. i sometimes eat the soy sauce flavor of the gold maruchan tho #yummy)

-1 quart stainless steel saucepan w lid (not to eat but like, its essential to how much water you need. i use the one from mainstays at walmart, it has a small indent for pouring and a built in strainer in the lid)

-enoigh water to barely cover the noodles (idk i dont fucking measure) (thats why i only make it in the pot. i bought one to make this recipe correctly after i went to college and then i left it oops so i bought another ^_^)

-low sodium soy sauce, like. idk....i measure w my heart 1-2 tbsp? i love salt 2 much so i nerfed it. ill be real its the store brand too im cheap 😗

-lil red peppy flake action (like 2-3 good shakes)

-lil garlic powder action (like 2 shakes)

steps:

1) put water in the pot. i cannot tell you how i know how much water so i guess dunk the noodles in once or something idk (ill check tomorrow)

2) add soy sauce, red pepper flakes, garlic powder, and ramen seasoning to the pot

3) mix if u want. i don't

4) add lid (!) and turn stovetop to medium-high

5) after 30sec-2min at a rolling boil, add ramen brick, cover again. like not as soon as it starts boiling but dont let it boil forever, i just do this for mystery reasons

6) cook for 3 minutes and 30 seconds, covered, do not stir!!!!! do not disturb those noodles!!! the texture is a little different i swear 2 u its different.

7, optional) add 1 packet kikkoman miso soup powder to bowl (i think its white miso w tofu specifically but id have to look at it. imagine how i felt when the packaging changed and i thought i got the wrong type) before putting soup in bowl

8) put it in a bowl. i usually have a fork and a 1/4 cup measuring cup so i can eat it easier without spilling everything or hunching over the coffee table cuz i eat on the couch most of the time

9) wow its my recipe . enjoy i love it. sometimes i add less water, seaweed strips, or a little sesame oil. yummyness

important notes:

you have to cook the noodles in the broth you cannot adf the seasonings after cooking. also do not use a microwave. also i have the cheapest spices availible. and also i have made this into like a different recipe by (after cooking) making a cornstarch slurry and adding the noodles into a frying pan with some broth, and the Liquid Thickener slowly and it was fucking banging... im super original so its "saucey noodle instant ramen" oh also read the whole recipe so i can tell you that if you add miso dont add as much soy sauce beforehand and also mix it with the broth first (lid strainer is handy!) and then let it sit so the tofu rehydrates better ^_^

[vahnikana]

I asked ChatGPT for a diet plan.

I asked ChatGPT for a diet that helped collagen production, reduce inflammation, and improve gut health. Here's what it gave me. Breakfast is inedible. Sigh.

The plan checks all the boxes, but maybe just try the ingredients in different recipes. I love ChatGPT...it tries (but sometimes lies).

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To support healthy living, improve collagen production, reduce inflammation, and promote gut health, your diet should focus on nutrient-dense, whole foods rich in vitamins, minerals, healthy fats, and fibers. Here’s a daily diet plan designed to address all three areas:

Breakfast

Bone Broth Smoothie - Who in their right mind's will try this?

Why? Bone broth is rich in collagen and amino acids that support joint, skin, and gut health.

Ingredients:

1 cup homemade or high-quality store-bought bone broth

1 cup spinach or kale (anti-inflammatory, rich in vitamins and minerals)

1/2 cup mixed berries (antioxidants)

1 tablespoon ground flaxseed or chia seeds (omega-3s for inflammation)

1 scoop collagen powder (to boost collagen intake)

1 tablespoon almond butter (healthy fats)

Instructions: Blend all ingredients until smooth.

Oats with Turmeric and Ginger: - Get away from me demon!

Why? Oats are a good source of fiber for gut health. Turmeric and ginger are potent anti-inflammatory agents.

Ingredients:

1/2 cup rolled oats

1/4 teaspoon turmeric

1/4 teaspoon grated ginger

1 tablespoon chia seeds or hemp seeds

1/2 cup unsweetened almond milk or coconut milk

A drizzle of honey (optional)

Instructions: Cook oats with almond milk, then stir in turmeric and ginger, and top with seeds.

Mid-Morning Snack

Probiotic Yogurt with Flaxseeds and Walnuts

Why? Yogurt contains probiotics that promote gut health, while walnuts provide anti-inflammatory omega-3s.

Ingredients:

1/2 cup unsweetened Greek yogurt (or dairy-free alternative)

1 tablespoon ground flaxseeds

1/4 cup chopped walnuts

1/2 tablespoon honey (optional)

Instructions: Mix together and enjoy.

Lunch

Salmon Salad with Avocado, Olive Oil, and Lemon- Nice.

Why? Salmon is rich in omega-3s for reducing inflammation, and avocado provides healthy fats to support collagen production.

Ingredients:

4 oz grilled wild-caught salmon

1/2 avocado (rich in healthy fats and antioxidants)

Mixed leafy greens (e.g., spinach, arugula, kale)

1 tablespoon olive oil (anti-inflammatory)

Juice of half a lemon

Cucumber, bell peppers, and tomatoes (rich in vitamin C for collagen production)

Sprinkle of sea salt and pepper

Instructions: Toss all ingredients in a bowl and drizzle with olive oil and lemon.

Afternoon Snack

Carrot Sticks with Hummus - Okay, but only because I love hummus

Why? Carrots are rich in beta-carotene, which supports collagen formation, while hummus provides fiber and protein for gut health.

Ingredients:

1/2 cup carrot sticks

2-3 tablespoons hummus

Instructions: Dip carrot sticks into hummus. (Haha)

Evening

Chamomile Tea with Ginger and Lemon - We brew tea with ginger, so close enough

Why? Chamomile promotes relaxation and gut health, while ginger is anti-inflammatory and soothing for digestion.

Ingredients:

1 chamomile tea bag or dried chamomile

A few slices of fresh ginger

Lemon juice (aids digestion and collagen production)

Instructions: Brew tea and add ginger and lemon.

Dinner

Chicken Stir-Fry with Broccoli, Bell Peppers, and Sweet Potato - Love!!!

Why? Chicken provides collagen-promoting amino acids, while vegetables like broccoli and bell peppers offer vitamins and antioxidants.

Ingredients:

4 oz chicken breast (organic or pasture-raised)

1 cup broccoli florets (rich in vitamin C for collagen)

1/2 bell pepper (vitamin C)

1 small sweet potato (rich in beta-carotene and fiber)

1 tablespoon olive oil or coconut oil

1/4 teaspoon turmeric

1/4 teaspoon black pepper

Instructions: Sauté chicken in olive oil, add veggies, and stir-fry with turmeric, black pepper, and a pinch of sea salt. Serve with a side of roasted sweet potato.

Additional Tips:

Hydration: Drink plenty of water throughout the day. Bone broth, herbal teas, and fresh juices (like celery or cucumber) can also contribute to hydration and gut health.

Foods to Avoid: Reduce processed foods, sugar, and refined grains, as these can increase inflammation and hinder gut health.

Key Nutrients for Collagen:

Vitamin C: Found in citrus fruits, bell peppers, broccoli, and strawberries.

Amino Acids (Proline and Glycine): Found in bone broth, chicken, turkey, and fish.

Zinc: Found in pumpkin seeds, cashews, and lentils.

Anti-Inflammatory Foods to Focus On:

Omega-3 fatty acids: Salmon, chia seeds, flaxseeds, walnuts.

Antioxidants: Berries, leafy greens, turmeric, ginger, garlic, green tea.

Gut Health Support:

Probiotics: Yogurt, kefir, sauerkraut, kimchi.

Prebiotics: Garlic, onions, leeks, asparagus, bananas.

This diet plan integrates all the necessary nutrients for healthy collagen production, reducing inflammation, and promoting gut health. By incorporating these nutrient-rich, anti-inflammatory foods, you’ll support your body from the inside out!