#healthier baking alternatives

[justinterestingrecipes]

Texas Sheet Cake Recipe

Imagine this: it’s a warm Sunday afternoon, and you’re surrounded by friends and family, laughter filling the air. The scent of rich chocolate wafts from the kitchen, drawing everyone closer. As you slice into a decadent piece of Texas sheet cake, you’re met with moist, chocolatey goodness that melts in your mouth. But here’s the twist – this isn’t just any Texas sheet cake; it’s a guilt-free indulgence packed with protein and lower in sugar, yet still bursting with flavor. Intrigued? Let me take you on a journey to discover why our healthier Texas sheet cake recipe, featuring Nuts ‘N More High Protein Low Sugar Cocoa Hazelnut Spread & egg powder, is a must-try for any occasion.

[machveil]

https://www.instagram.com/reel/DCUh0ooIc9z/?utm_source=ig_web_copy_link

trying to hide cheating on your diet with the 141

oh my gosh haha

Kyle is definitely the first the to notice - he won’t necessarily say anything, but he’s caught on to how you’ve hidden sweets in the crisper under all the vegetables. you don’t even know he knows, you think you’re little plan is going great! only… when you pass Kyle you’re pretty sure you saw him pop one of your chocolates into his mouth? hm, maybe you’re imagining things

Johnny is clueless, the last to find out. he really only snoops through the fruit and vegetables he likes - strategically placed at the top of the crisper. all Johnny knows is that you’ve been eating according to your diet in front of him, and hey! he’s so proud of you that he’s snuck you a treat bonnie, isn’t he nice? a snack won’t hurt, he’ll even indulge with you

Simon and Price figure it out after Kyle does.

Simon just had a gut feeling to dig through the fridge - something nagging at the back of his mind telling him something was off. yeah, he found your sweets almost instantly. one thing with Simon, he thinks he’s funny, and he is. so what does he do? replaces your sweets and treats with sugar free alternatives, he does it when you aren’t home so it’s a surprise. it’s worth it when he walks into the kitchen and sees your nose scrunch, your chocolate suddenly not tasting as sweet as you remember it being

Price was trying to prep some ingredients for dinner and found them. the first thing that goes through his head is how homemade treats would be better - you’d know what’s going into your body. so Price helps you bake some healthier treats, chuckling while pout. he turns the other way, pretending he doesn’t see you snacking on the chocolate chips he set out. one last hurrah with some chocolate wouldn’t hurt he supposes

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[chukys-mouthguard]

For your prompt requests maybe prompt #1 with Joseph Woll, maybe she lives in Toronto and he went home for the off-season.

I’ve never written for Joseph Woll, but he cracks me up in any little player personality type videos so I really enjoyed writing this one!

“I don’t think you’re gonna even recognize me when you see me babe.” 

Smirking to yourself you couldn’t help but chuckle. Joseph had been talking all about his off season training and how excited he was to get back to Toronto. To which you could attest, he looked great. He’d spent the summer with a couple of old teammates and they all committed to a pretty strict training program. The results were more than Joseph could’ve expected, giving him a nice confidence boost ahead of training camp. But of course it was also a plus for you to be able to drool all over your boyfriend’s new hot body. 

“What did you get facial reconstruction surgery too? I didn’t know that was part of the training program.” He snorts out a laugh, always loved your quick comebacks and digs you could dish out. 

“God I miss you.” 

He lighthearted tone now fading as his line of the phone goes silent. 

“One more night, and then you’ll finally be back in my arms.” You playfully call out into the phone as you head to the fridge to grab a drink before plopping down on the couch. 

“One more night might as well be 10! I don’t know what’s been hard this summer; my training schedule or not having you to come home to everyday. Of course you couldn’t be making me bomb ass dinners like usual. Would probably have to throw a few extra salads into the mix. Oh my god and no more cookies or banana bread.” 

He jokingly whined into the phone as you just shook your head. “Babe, you know there are healthier baked good alternatives I could make right?” “Yeah and they probably taste like shit! I can’t have you ruin my opinion of your baking with some gluten free buckwheat flower yak’s milk concoction. Noooo way!” 

Your laugh now filling your apartment, causing Joseph to even laugh at his own words. “I don’t even know if buckwheat flour is a thing…or yak’s milk. But if it is, I don’t want it!” 

The two of you continuing on your conversation as you’d heard the sound of Joseph’s car turning off, the locking with a beep. You hadn’t even noticed he was driving if you were honest. To excited about the conversation of him soon being home. 

“Joseph Woll, where on earth are you driving to this late at night?” Scolding him playfully you can hear him grabbing something from his car, assuming he had one last late night training session before he came back to Toronto. 

“Home silly goose.” 

Shrugging it off you picked back up in the conversation, discussing some new plot point that was introduced in one of your guilty pleasure tv shows that Joseph loved hearing the drama about. 

“And then, they built up the entire episode for you to think she was going to end up choosing Aaron, but then at the last minute she-knock knock knock- who the hell is knocking on my door at 11:50pm. Babe, stay on the phone please?” 

He hummed a response, letting you know he was still on the line as you nervously walked toward the door. The peep hole being covered so you couldn’t see who the culprit was. Deciding you weren’t tempting fate, you walked away, pickup back up with your story. 

“Babe who was at the door?” 

“I don’t know the peep hole was covered! I’m not trying to die before my boyfriend gets back home!” 

He laughed at you as a triple knock came again. 

“Trust me babe, open the door…” 

Something in his voice made you suspicious, quickly hustling back to the door to open it. Only to find Joseph standing their with a cheesy grin on his face as he laughed at you. 

“Joseph Woll you scared me half to death! What is wrong with you?” 

Playfully smacking him before jumping into his arms, wrapping him in a hug before pulling his lips to yous. “I couldn’t wait any longer, I had to get home to you. Can you forgive me?” 

He pouted his lips only to have the pout kissed away by you instantly. “Of course, now wait a minute-“ taking a step back you eyed him up and down. Taking in how his chest and arms now filled out his tshirt, how his joggers clung to his thighs. 

“I’m not sure we’ve actually ever met, you don’t look familiar, what’s your name?” He rolled his eyes at your comments, poking fun at his claim you’d not even recognize him. 

“Very funny, guess I won’t show what I look like without the shirt then if you don’t recognize me.” He leaned in as he spoke, his lips almost brushing yours with his words before he headed off down the hall to the bathroom. Turning the shower on, as you quickly followed. 

“Joooo, you know I’m just messing around I-“ stopping in your tracks you’d turned in the doorway of the bathroom to find him now shirtless as he reached into the cupboard for a towel. 

“Wow.” 

Simply the only words you could get out as he just smirked, slightly chuckling at your reaction before turning to face you. Closing the distance as you tried your best to look him in the eyes though his muscles really stealing the show. 

“Do you wanna pick your jaw up now or after I shower?” 

[bevy-obeyme]

An mc with an eating disorder I'm recovering from one and am curious on ur take with the dateables if ur uncomfortable you don't have too

Now this request does hit home a bit. I myself have no diagnosis so of course, I can’t speak on behalf of EDs, but I want you to know you are valid no matter what you weigh. Life is so much more than the number on the scale and I’m glad to hear you recover. Hope you’re getting the best of care! 🫶🫶

[TRIGGER WARNING - If you are recovering/still suffering from an ED, I’d advise caution just in case it brings up unpleasant memories, thank you!]

Dateables with an MC that suffers an ED.

Diavolo

- Now, this man picked up on everything. Should you be surprised? No not really.

- He could see it all the time. Whenever he offered one of Barbatos’s pastries you would immediately decline, seeing it as a waste of carbs and sugar. Or the constant asking in how many calories a certain Devildom food held.

- It was concerning. He could see just how much you struggled and seeing as you were his human exchange student, he took to confronting this.

- He reassured that cheat days were okay, that you were allowed to treat yourself to the occasional delicacy. That you didn’t have to substitute bread for rice cakes, that you didn’t have to avoid carbs like a plague.

- Hell, at times he would make sure Barbatos cooked dessert just for you. If you tried to push it away, he would kindly insist till you caved.

Barbatos

- Like his master, the butler was extremely keen in noticing this almost frantic habit of yours. Dare he say that he might‘ve heard you throwing up at times too.

- His heart panged. He knew how much you avoided the kitchen or whenever you’d excuse yourself during dinner to not get tempted by food.

- No doubt, he would confront you about it and reassure that you looked fine and just like a human should do. But he knew that often those kind of reassurances fell on deaf ears.

- So, he did opt to give you more nutritional options. Being mindful to switch out some ingredients for healthier alternatives when cooking/baking for you. As Lord Diavolo’s exchange student (and his favourite human), he wanted to make you comfortable.

Simeon

- The gentle angel was attentive to this matter. But, he knew better than to outright confront you. In fact, he decided to take a more subtle approach.

- Whenever you wore something outside your comfort zone, he would make sure to compliment your appearance and reassure that you liked beautiful/handsome.

- Or whenever you visited him at Angel’s Halo, he made sure to welcome you with breakfast. His smile was gentle and charming, how could you resist him when he looked at you like that?

- It was his subtle way of saying - ‘please eat, I care about you more than the way you weigh.’

Luke

- He was a child, so of course he did not understand the concepts of EDs that well. But he definitely picked up on the signs and would constantly point out why you avoided certain foods or limited your portions more than others.

- After Simeon explained to him, the young angel was truly baffled.

- How could you see yourself as anything but divine? So what if you weighed more or less than the average? That didn’t compare to your stunning personality.

- After this revelation, he would make sure to be around whenever you ate a lot. He was worried. He didn’t want a human that was practically like a parent to him starve.

Solomon

- Another sharp man. He picked up on the signs immediately and confronted you rather quickly. He didn’t want his apprentice suffering after all.

- However, when you have a really swift rejection after he offered to cook for you, he was stunned on what to do.

- So, he went on to reassure you instead. Reminding you that you needed nutrition whether you liked it or not, that your human life was way too short for you to waste it prattling on about calories or worrying over how you looked in certain clothing.

[I HOPE I DID THIS ASK JUSTICE!! 🫶]

[appalamutte]

Eric turns into the baking supplies aisle, tapping his thumb against the cart in rhythm with the Christmas music playing overhead.

He hadn’t intended to stop at the grocery store on his way home; after slipping on a patch of ice in front of a school field trip on his way to work, dropping and shattering his favorite work mug in the break room between meetings, and being told for the umpteenth time that another client has gone with another publisher, Eric, if you don’t start showing improvement then we’re going to have to look at other alternatives, all Eric wanted to do was go home and take a long, warm bath. Start that food critic’s memoir he picked up at a flea market a few weeks ago. Maybe—finally—clean out and reorganize his disaster of a spice cabinet, something to take his mind off things.

Just forget this day ever happened.

But then his editorial assistant accidentally deleted one of their client’s manuscripts while performing a mass exodus of unused files, and just like that, Eric went and cried in the bathroom because the day officially got worse than he ever thought it could get.

By some miracle, Dex down in IT had been able to find an old save of the file on the system’s hard drive. It didn’t have most of the notes Eric added for corrections or changes, nor did it have any of his assistant’s annotations. Really, it was the most bare-bones copy, but it was the entire manuscript in it’s most recent glory.

For that, Eric would’ve kissed Dex right then and there.

He loves Nursey too much to do that, though, so instead he did what he always does: he hugged Dex tightly, asked him what his favorite dessert was (snickerdoodle cookies), and at five o’clock he took the Green Line to West End and walked a few blocks to the best Whole Foods in Boston.

“Now you’ve gotta be kidding me,” Eric murmurs, standing in front of the rather unfortunate-looking flour selection. Usually, there’s a complete inventory of all types—bread, whole wheat, all-purpose, self-rising, pastry—and that’s half of the reason Eric goes twenty minutes out of his way to shop here. Yet all that’s before him now is a couple of bags of all-purpose and a full row of cake flour.

Great. As if this day couldn’t get any better.

He pulls the shopping cart close as a family enters the aisle and considers his options. Normally, he prefers using a half-and-half combination of whole wheat and all-purpose, but after last week’s batch of pancakes, he’s out of whole wheat. He could get the cream of tartar and ground cinnamon now and stop at the Stop & Shop near his apartment for the flour, but that place is hit-or-miss at best, and with how his day’s going he doubts they’ll have any in stock either. 

Maybe he could forgo whole wheat flour this one time and just go with the all-purpose, but he really does love the taste it gives, not to mention it adds a bit more nutritional value. Nursey has been going on and on about how Dex is trying to eat healthier after losing his college-athlete physique, and—damn, maybe Eric should’ve offered to make something other than a dessert. Is it too late to call and ask if Dex would rather have some homemade protein bars? But then Nursey messaged Eric right before he left work with a bunch of crying emojis, thanking him and saying he was definitely going to steal some of the cookies from Dex, even though Eric’s pretty sure Dex would give Nursey most of them anyway, and—

“Bittle?”

Eric startles.

Looking up, he stares at the man before him for a moment before his heart skips a beat.

“Jack?” He asks dumbly, because it is Jack, standing there in an old, threadbare Samwell hoodie with a ball cap pulled low on his head. 

He’s a little soft around the edges and worn down in that way all professional athletes are after retirement, but he’s still unmistakably Jack Zimmermann with that small little quirk of a smile and the way his eyes are piercingly blue in the fluorescent lighting of the store. His hair still curls around the ear like it did whenever he used to let it grow out but there are flecks of gray in his temple now. His jaw, even after all these years, is still so pronounced but it’s not as sharp as it was back at Samwell, hidden under a layer of scruff. He’s still wearing god-awful yellow sneakers, except they’re a newer pair from a different brand, bright and spotless.

“Hey, Bittle,” Jack says, warmer and surer.

Eric uncrosses his arms. “Jack,” he says again, feeling himself smile, “gosh, I can’t believe it’s—it’s been so long! Jack! How are you?”

On a reflex, Eric steps forward to hug Jack, and there’s this absolutely mortifying moment where he realizes he’s going to hug Jack Zimmermann, the Jack Zimmermann he hasn't spoken to in seven years, the Jack Zimmermann he hasn't seen outside of the NHL Network in ten.

But then Jack meets him halfway, pulling him into a hug with both arms wrapped around Eric’s shoulders, and it’s like the last decade never happened, the weight rolling off his shoulders as easily as could be. It’s like Eric’s back in Providence, back in Samwell. It’s Jack’s apartment and the front porch of the Haus and the bed of Coach’s truck in the thick Georgia humidity.

(It’s being in love with your best friend.)

“I’m good,” Jack says, his chest rumbling. “Great, actually.”

He pats Eric’s shoulder once and with that, they pull away from one another. “That’s good,” Eric says, pulling his shopping cart closer so he can lean an elbow against the handle. “How’s retirement been? It’s been, gosh, almost a year now?”

“Just about. It'll be a year this February."

“You miss it?”

Jack tilts his head. “Eh,” he drawls out, “honestly yeah, I do. But, well…”

He gestures down toward his knee, and it takes Eric a few seconds to remember that Jack's retirement had more to do with an unfortunate check and less to do with the fact he was thirty-seven. Eric immediately backtracks. “Oh, shit—lord, excuse my language, I didn’t mean—”

“No, no, it’s fine,” Jack chuckles, shoving his hands into his pockets. “The knee has its days, but besides that, it's good as new.” He pauses. “Sort of.”

Eric’s blushing ‘till high noon, he’s sure of it. "Well that's good, then," he says.

It’s Beginning To Look A Lot Like Christmas starts playing overheard and they stare at each other for another awkward beat. Finally, Jack clears his throat. “But, uh, how have you been? I think Shitty said you were at…Morris…”

“Morris Press,” Eric says, pulling at the skin between his thumb and forefinger, mentally slapping his cheeks. He’s usually never this bad with talking. “But yeah! I’ve been there for six years or so now, it’s a really great job. Helping others do what I always dreamed of is just, you know, a really fulfilling feeling.”

“I bet,” Jack says, and he’s got the little smile on his face again.

Another, not-as-awkward beat.

“I mean, I never thought I’d go into publishing, but…,” Eric starts, and he doesn’t mean to ramble, really; it’s an accidental slip that he starts going on about his job and his coworkers, the projects he’s helped publish, how publishing his own cookbook right out of Samwell led to now, just talking Jack’s poor ear off in the middle of the store. Jack gives his little comments here and there, like he used to, and doesn’t once make Eric feel like he’s holding him, and that—that’s exactly why Eric finds he can’t stop himself. The easiness of it, how natural and comfortable it is. How the warmth of a dormant love flares somewhere in Eric’s chest because it’s different but it’s not. 

He doesn’t stop until an older woman cuts in asking to get to the flour, and Eric takes a breath. “Goodness, I rambled there,” he laughs. “I suppose things haven’t changed all that much.”

Jack hums, looking at Eric with this unreadable, nearly intense expression that Eric would describe as soft, probably. If he looked into it too much. He’s nearly about to let Jack go so he can go home and panic-bake a pie and call Lardo about this entire day when Jack suddenly says: “Would you want to get coffee or lunch or—or something, sometime?”

Eric falters.

Then he decides that, maybe, this day isn’t a total bust.

[iztea]

Hi Iz! Mind sharing one of your recipes? I'll make it ♡ (and yes moussaka is so tasty)

i mean just so we're clear, they're not "mine" per se, i just mix random stuff i have in the house for fun with the intention of making them nutritious or to come up with "healthier" alternatives of already existing meals

a recent quick snack I've enjoyed have been these stupidly quick and easy crispy chickpea bites they're awesome to munch on

just blend canned chickpeas until smooth, then add an egg, nutritional yeast, garlic powder, fresh dill + other condiments you have in the house then add corn and oats/oat flour/rice flour until you have a thicker consistency

scoop little amounts onto a baking tray and bake (or air-fry) them until crispy. Serve them with greek yoghurt ( or ketchup or any sauce you want ) and bam plam

don't ask me about quantities or measurements i just eyeball everything 😭

** i like to make "healthier" alternatives of food, so that's why i make these adjustments, but if health is not a point of concern and you just want a tasty snack, then you can totally make them with normal flour and cheese and then fry them in oil, they'll probably taste better if im being honest

[gods-favorite-autistic]

Still love the fact that Chimney wanted Buck to continue stress baking not because he thought it was a healthier alternative to Buck calling his ex but because he wanted more yummy snacks

[punkbakerchristine]

been getting some questions what with January 20th looming and an era that I know we’re going to collectively use to our advantage lest we languish in our own misery—seriously, I have faith in us. We have been through it before, we can pull through again. So I’m gonna go out of my way to answer them as best as I can.

about flour:

For the most part, I use basic all-purpose flour. Unbleached—it’s okay to use bleached once in a while (like if they’re out of stock or something), but unbleached is the way to go because it has all its protein, minerals, and most of its gluten. In other words, it’s healthier.

sometimes, for my breads, I use bread flour, which is stronger and contains more gluten (i.e., you get more of a rise during the proving process). In some places, like in Britain or Canada, they put good minerals into their bread flour which help with the rise as well, like sometimes in British recipes, they’ll call for “strong bread flour” or “strong white flour”—they’re cold climates so they’ve learned to adapt with it.

cake flour is basically a.p.f. mixed with cornstarch so it’s very light and airy. It’s particularly good in cupcakes and any kind of pastry.

apparently there’s also pastry flour? I’ve never actually seen it before but I’m guessing it’s best for all your Danish pastry needs and anything that requires a “book turn”.

self-rising flour is basically a.p.f. with baking powder and a little salt. 1 cup of a.p.f. ( - 1 3/4 teaspoons) + 1 1/2 teaspoons of baking powder + 1/4 salt = 1 cup of self-rising flour.

for a while, I had whole wheat flour in the cupboard and I used that in a soda bread, a rye bread, cookies, and I think carrot cake? I also used it in my first sourdough starter. Not nearly as refined so it’s significantly healthier and heartier. It is a bit more expensive, though (no clue why, either), so use sparingly if and when you can.

rye flour is good for all your rye breads and rye bread needs. Very grassy and when used in bread, it’s heavier so it needs more time to proof.

semolina flour is used in continental breads like baguettes and ciabatta, English muffins, and also in pizza crust. If you can’t find semolina, corn meal works in identical fashion (i use corn meal all the time for my pizzas and English muffins).

almond flour is not flour but ground almonds—I once saw someone in my bread making group on Facebook try to make a sourdough starter with almond flour and they were baffled as to why nothing was happening (probably because you’re using ground nuts!). I see it used in macarons and dacquoise, anything light and delicate.

there’s all manner of “alternative” flours like that out there: almond, cashew, oat, arrowroot, but they’re all used more often in sweet baked goods like cakes or cookies, because they don’t really produce gluten, or they do but not in the fashion you want, though. You’d have hell of a time trying to make a loaf of bread using oat flour.

However: you have what are known as “ancient” grains: spelt, sorghum, millet, einkorn, emmer, amaranth, teff, farro, barley, and khorasan. I have yet to use spelt flour, but these grains have been with us for millennia, and in my humble, more or less informed opinion, they’re the best if you’re gluten free or know someone who is. Einkorn and amaranth in particular are easy on your digestive tract.

and because I’m not rich, I use store brand stuff. Works just as fine, if not better (hey, my chocolate babka won 1st place using store brand a.p.f. and chocolate chips!) If I was, though: go with Gold Medal. It’s the one I remember most from my mom’s baking heyday as well as my grandparents’ cupboard.

happy bread making! take care of yourself and each other!

[yurideification]

scientists are now recommending mixing flour water and salt into a fine slurry and drinking it as a healthier and more sustainable alternative to dangerous carcinogens such as "baked bread"

[count-alucard-tepes]

Your fav OP Hotties reaction to when their S/O’s fav food is the OP Hotties least fav/hated food

So I know that Oda has already given their favorite and least favorite food but I'll try and elaborate based on my opinion of them and western and eastern cuisines.

Kizaru✨

He likes tempura quite a bit even though it's not food for anyone's health really but he does enjoy it from time to time. Especially if its shrimp! Have this prepared for him and he will tell you all the naughty secrets of the marines. He dislikes anything too spicy but sometimes he tries Akainu's cooking and then he's in pain for a couple of hours later. So when he finds out his S/O likes spicy food, he doesn't mind at all and would usually go to a restaurant where both of them could enjoy their favorite meals.

Akainu🌋

He has a sweet tooth and tends to always have something sweet after his lunch as he can over indulge at times. His favourite dessert is an speculaas tart with almond filling which was introduced to him when he was travelling as a young marine, its not too sweet but it just hits the spot for him. If you ever want to calm him down and make him happy, bring him a large tart and he won't burn you. He dislikes durians and can't get over the smell, it's too much for him. He would lecture his S/O about only eating the fruit outside of the house because of the smell and to brush their teeth immediately after.

Ryokugyu🌱

He loves good Southern spicy fried chicken with gravy and mashed potatoes. This is something he would eat when he breaks his fast and he's gonna eat all he can! He dislikes chocolate muffins, they make his teeth ache. He would lecture his S/O about how much sugar is in the muffin and how bad that is for their body.

Sir Crocodile 🐊

He loves creamy chicken Italiano and eats this on a weekly basis out of his regular diet. He enjoys pasta from time to time but is pretty strict with his health and does not indulge too much. He dislikes any dish that has a tomato based sauce despite liking tomatoes, it gives him heart burn. He wouldn't really mind his S/O eating it as long as he doesn't have to eat it.

Doflamingo Donquixote🦩

He likes all kinds of seafood and enjoys having fresh oysters for breakfast every morning with a bit of hot sauce and freshly squeezed lemon juice. He never truly feels awake until he has his oysters. He dislikes fried chicken as he thinks it's way too heavy for him, he likes to keep his sexy body all year long. He would tell his S/O that it's not healthy for the body and that they should find alternative healthier options.

Benn Beckman🔫

He enjoys sushi and sashimi. He usually goes somewhere he could enjoy a meal by himself as there was a time where he didn't know how to eat wasabi and almost saw Kami-San. Shanks never let this down so he now just goes alone. He dislikes coffee ice cream and thinks it's an abomination. He would watch his S/O with a frown before commenting that it looks like baby's poop just to piss his S/O off.

Katakuri Charlotte🍡

He loves having barbecues with his brothers and sisters and of course he's the one in charge at the grill. He makes burgers, hot dogs and lots racks of ribs which he marinates by himself. He could eat barbecued meat forever and be content. He dislikes matcha flavoured desserts, he thinks they're gross. He would cringe as he watched his S/O eat but wouldn't comment or anything like that.

Killer🔪

He enjoys a full Scottish breakfast with eggs, bacon, baked beans, black pudding, scones, tomatoes, mushrooms and haggis all with a nice cup of tea. Usually after eating all of this, he goes into a food coma but he's happy as ever. He dislikes any kind of cheese, he's lactose intolerant. He would make gagging sound when his S/O eats it and would say they have cheese breath.

Kaido🐉

He likes a good helping of tonkatsu with rice and curry as well as an omelet over it. It is his comfort food and he could eat it several times a week. He dislikes edamame and if anyone serves him this would never hear the end of it. He would glare at his S/O and tell them to eat it somewhere else because it smells terrible.

King👑

He really loves eating crabs, especially crab legs. He usually has it with a spicy sauce and rice. When ever Queen wants him to approve something, he treats him with several kilograms of crab legs and he gets the approval he needs. He dislikes cheesy sauces, he thinks its gross on seafood and just doesn't generally like it. He would look at his S/O in disapproval but wouldn't say anything in case he got them mad for something they liked.

Queen 👑

He loves eating roasted pork belly with all the condiments he can have. He doesn't really care much about his health so he tends to eat large amounts of it all the time. He dislikes fruity desserts, he doesn't like fruits in general. He would laugh and say things like, 'you don't need to watch what you eat, love! You're perfect!'.

[beyondthebloodsugar]

7 Vegetables That Support Healthy Blood Sugar

Managing blood sugar can feel like a never-ending battle. But what if I told you that something as simple as veggies could help? Eating the right vegetables not only adds nutrients to your diet but can also play a role in controlling your blood sugar levels. Let’s dig into seven fantastic vegetables that can support your health in this area.

1. Spinach: The Leafy Powerhouse

Spinach is a true superstar among vegetables. Packed with vitamins and minerals, this leafy green is low in calories and carbs. With its high fiber content, spinach helps slow down glucose absorption. Toss some fresh spinach into your salad or blend it into a smoothie for an easy boost to your meals.

2. Broccoli: The Blood Sugar Fighter

Broccoli is more than just a side dish; it's a warrior when it comes to blood sugar control. It's rich in fiber and contains compounds that may reduce insulin resistance. Eating steamed or roasted broccoli brings out its flavor without losing its benefits. Plus, it’s an easy veggie to sneak into casseroles or pasta dishes.

3. Carrots: Naturally Sweet and Savory

Carrots bring a natural sweetness to the table. They have a low glycemic index, meaning they won't spike your blood sugar levels. Snacking on raw carrots makes a healthy choice, or you can add them to soups and stews for a hearty flavor. Who doesn’t love that crunch?

4. Bell Peppers: Colorful and Crunchy

Bell peppers aren’t just pretty to look at; they’re also incredibly healthy. They’re loaded with vitamins A and C, and their high water content helps keep you hydrated. Their fiber helps manage blood sugar, making them perfect for salads or stir-fries. Grab a variety of colors to enjoy different flavors and nutrients.

5. Kale: The Nutrient-Dense Green

Kale is another leafy green that deserves a spot on your plate. It’s packed with antioxidants and is low in carbohydrates. Adding kale to your meals can help regulate blood sugar levels and keep you feeling full longer. Try kale chips for a tasty snack or mix it into your favorite smoothie for a nutritious punch.

6. Sweet Potatoes: A Healthier Starch Option

Unlike white potatoes, sweet potatoes are higher in fiber and have a lower glycemic index. This makes them a better choice for those looking to keep blood sugar steady. Bake or mash them for a delicious side dish, or even make sweet potato fries for a fun twist on a classic.

7. Zucchini: The Versatile Veggie

Zucchini is more than just a low-calorie vegetable; it's loaded with vitamins and minerals. With plenty of fiber, zucchini helps keep your blood sugar levels stable. Use it in stir-fries, bake it, or spiralize it for a healthy pasta alternative. It adapts well to any dish, making it a kitchen favorite.

Conclusion: Adding Veggies to Your Plate

Incorporating these seven vegetables into your diet can support healthy blood sugar levels while offering a variety of flavors and nutrients. Whether you enjoy them raw, steamed, or roasted, these veggies can become your allies in managing your health. So, next time you’re planning a meal, think about how you can add a splash of color and nutrition to your plate!

[foodstoriesindia]

Exploring the Flavors of American Cuisine: A Recipe Collection

American cuisine is a melting pot of diverse flavors and ingredients from different cultures, creating an array of delightful dishes. Whether you’re craving something sweet or savory, these handpicked recipes from Foodstories will guide you through some of the most beloved American classics and inventive modern twists.

American Cuisine: A Recipe Collection

1. Pecan Pie Bars

A bite-sized version of the iconic Southern pecan pie, these Pecan Pie Bars are rich, gooey, and filled with the nutty sweetness of pecans, making them the perfect dessert for any occasion.

2. Gluten-Free Chai-Spiced Banana Bread

Warm spices meet the natural sweetness of bananas in this gluten-free twist on a classic. Try our Chai-Spiced Banana Bread for a comforting and flavorful treat that’s perfect for breakfast or dessert.

3. Brown Butter Peach Cobbler

Capture the essence of summer with this Brown Butter Peach Cobbler. The nutty richness of brown butter adds a gourmet twist to the juicy peaches and crumbly topping.

4. Blueberry Dutch Baby Pancake

This Blueberry Dutch Baby Pancake is a fluffy, oven-baked pancake filled with juicy blueberries. It’s a perfect weekend brunch option that’s simple yet elegant.

5. Cinnamon Pecan Pralines

These Southern-style Cinnamon Pecan Pralines offer a buttery, crunchy sweetness with a hint of cinnamon, making them an irresistible snack or dessert.

6. Cinnamon Sugar Bread Twists

A delicious blend of soft bread and sweet cinnamon sugar, these Cinnamon Sugar Bread Twists are the perfect snack for any time of day and a hit at gatherings.

7. Snickerdoodle Cookies

These Snickerdoodle Cookies are a timeless American classic. Soft and chewy with a cinnamon-sugar coating, they offer the perfect balance of sweetness and spice.

8. Medjool Date Snicker Bars

For a healthier take on candy bars, try our Medjool Date Snicker Bars. With the natural sweetness of dates and the richness of peanut butter, they’re a guilt-free indulgence.

9. Frozen Yogurt Barks

Light and refreshing, these Frozen Yogurt Barks are a customizable, healthy snack loaded with fruit and nuts. Perfect for warm days or a quick, guilt-free dessert.

10. Whipped Avocado Toast

This Whipped Avocado Toast takes the classic avocado toast to a new level with creamy whipped avocado on top of crispy bread. It’s a trendy and nutritious breakfast option.

11. Avocado Oil Mayonnaise

Elevate your sandwiches and salads with this homemade Avocado Oil Mayonnaise. Made with heart-healthy avocado oil, it’s a fresher and tastier alternative to store-bought options.

12. Truffle Mac and Cheese

Indulge in the creamy, cheesy goodness of Truffle Mac and Cheese. The luxurious addition of truffle oil elevates this classic comfort food into a gourmet masterpiece.

13. Avocado Smoothie

For a healthy and delicious drink, try our Avocado Smoothie. It’s creamy, nutrient-packed, and perfect for a quick breakfast or post-workout snack.

14. Raspberry Rose Chia Jam

This Raspberry Rose Chia Jam is a fresh and fruity spread with a subtle floral note. Perfect on toast, pancakes, or as a topping for yogurt, it adds a gourmet touch to your everyday meals.

15. Flavored Butter Board

Create a stunning and flavorful spread with this Flavored Butter Board. A fun twist on traditional butter, it’s perfect for entertaining or adding something extra to your daily bread.

Conclusion

American cuisine offers an incredible variety of flavors and textures, from sweet and indulgent desserts to savory, comforting meals. These recipes will take you on a culinary journey through some of the best that American cooking has to offer, whether you’re looking for a classic dish or a creative new twist. Try them out and bring the taste of America to your kitchen!

[thisandthat-whatever]

I don’t even know what to call this. I think it is a raspberry cake variety. I basically turned an unhealthy recipe a bit healthy. So here is my recipe:

1 cup flour (or choose a healthier type flour)

4 tablespoons of unsweetened applesauce (this takes place of the butter in the recipe)

1 egg

2/3 cup sugar (or pick a healthy alternative to sugar)

1/2 cup low-fat strained yogurt (aka Greek yogurt)

lots of frozen organic raspberries

1/2 teaspoon baking soda

1/2 teaspoon baking powder

a tiny teeny pinch of salt (about 1/8 teaspoon)

1/2 teaspoon vanilla extract

So, in your stand mixer (or use handheld mixer) , mix the applesauce with sugar. Then add one egg and mix. Then add your vanilla extract. In another bowl sift the flour (must sift with a sifter) and add the baking soda, baking powder and salt and mix these dry ingredients. Then slowly add half of the flour mix into the wet mix, and gently mix once or twice (do not over mix. I actually recommend folding it with a spatula). Then add the yogurt and again mix gently or fold with spatula. Then add the remaining flour mix and again mix very gently. You are done. Pour half of the mix in your either square or round cake pan. (I always use parchment paper in my pans as it is easy to take out and you don’t need to clean the pan afterwards). Then add a bunch of frozen raspberries, then add the rest of the mixture over it. Then sprinkle the rest of the raspberries on top. Bake in a preheated 360 F oven for about 35 minutes. Check its doneness by sticking a toothpick in the center. If the toothpick comes out clean, it is done. Take the pan out and cool it. It tastes better when it is completely cooled down.

PS: the thickness of the cake is up to the size of the pan you use. I used a bit bigger sized pan so it would come out a bit thin like the photo I took. Also the size of the pan and the thickness of the cake will affect its cooking time.

[rabbitcruiser]

National Tofu Day

Tofu, the bean paste meat replacement, is enjoyed and appreciated by  people all over the world. For vegans and vegetarians, it is the perfect  way to be able to avoid eating meat while still getting enough protein  in the diet. Tofu has been around for centuries as a traditional eastern  dish.

Tofu can be prepared in a variety of delicious ways and can be placed  in so many dishes that it is the perfect filler. Tofu Day aims to  celebrate the creativity that tofu incites in people and celebrate its  long history as a beloved dish by many.

For those who don’t think they are really fans of tofu (because,  honestly, the name “bean curd” isn’t doing anyone any favors), this  would be the perfect day to try it – or try it again.

So get some tofu on that plate and get ready for Tofu Day!

History of Tofu Day

Tofu is considered to be an essential part of the diets of people in a  variety of different cultures, especially in the Eastern Asian diets.  Having much the same importance as meat, milk, and cheese, tofu is  undoubtedly a staple. Although it might be newer on the scene in the  West, the earliest recordings of tofu were in 900 AD, most significantly  in Japan.

Tofu, a word literally meaning bean curd, has been called numerous  names in the Chinese and Japanese languages, some meaning “morning  prayer” and other interesting cultural references. It wasn’t until the  1800s when English-speaking translations of cookbooks came around that  the term tofu was used. Then, later on down the road when the meat  substitute really began to gain popularity in the West, cookbooks in the  1970s began using the term Tofu as its official name.

After being passed down through thousands of generations, Tofu today  has become an iconic food and healthy alternative, particularly for  those who wish to live a vegetarian or vegan lifestyle.

Tofu can be prepared in numerous ways, and in Japan, each province  has its own way of preparing tofu individual to its local culture. This  soybean creation is loved by many people, as long as they know how to  use it well.

Tofu Day aims to celebrate the long and intricate history of tofu,  and showcase how it has influenced cultures everywhere. Tofu Day is  celebrated on this day each year all over the world as one of the most  versatile and nutritious foods on the planet!

How to Celebrate Tofu Day

On Tofu Day, people go out of their way to eat tofu and get creative  with their cuisine by adding tofu to any dish. It’s fun and easy to try  something new with tofu, or to go back to a well-known and appreciated  standard recipe. Try out these ideas for paying homage to this versatile  and amazing food on Tofu Day:

Try Making Dishes with Tofu at Home

Tofu can be used in so many dishes, so one of the best things you can  do on this day is to look up recipes involving tofu and give it a try!  Try a hand at making pad thai, bibimbap, tikka masala, and soba salad  with tofu.

Get Creative with Tofu Dishes

The problem some people have with tofu is that they think of it only  in one way: chunks of a slightly soft and slimy substance. But it  doesn’t have to be that way! The complete versatility of tofu means that  it can be cooked (and even baked) into a wide variety of dishes that  will enhance and complement the flavors.

Try these interesting ideas for creative ways to use tofu at home:

Vegan Creamed Spinach. For those who have  chosen a healthier, more earth-friendly vegan lifestyle, they may be  missing out on some favorite dairy dishes. Tofu is a great way to bring  those favorites back by using a tofu cream cheese substitute.

Vegetarian Taco Bowls. Tofu isn’t just for Asian type foods! Try substituting the meat from tacos with tofu and create a whole new style of food.

Crispy Tofu with Maple Soy Glaze. Tofu  doesn’t need to be soft! Change the texture by draining it and then  cooking it in hot oil. Drizzle with glaze and garnish with scallions.

Host a Tofu Day Party or Gathering

For those who are looking for something to do closer to home, then  celebrate Tofu Day by hosting a party with all tofu dishes. Invite  friends and family to the celebration and help them learn more about the  benefits tofu can offer. Plus, if they are a little skittish, this is a  great opportunity to open their minds about the way tofu can really be  very delicious.

Take a Trip to Japan for Tofu Day

Those who truly want to experience tofu in all of its glory should  head on over to Japan, where tofu started. In the midst of various  tourism activities, take the opportunity to try some delicious tofu  dishes on the eastern side of the world.

Between the bamboo forests, cutting edge skyscrapers, and placid  religious temples, Japan is a place like no other. And because they  invented tofu, they also know how to make it better than almost any  other place on earth. Try out these Tokyo restaurants for some excellent  tofu dishes:

Asakusa Hamasei Tofu Kawakaze. Just a  delightful ten minute walk from the subway stop, this restaurant offers  daily specials and seasonal menus that will delight the taste buds. Its  location offers a sense of calm and serene in the midst of a busy city.

Tofu Room Dy’s.  Enjoy a meal in or get a quick lunch to takeaway–or enjoy a quick bite  with a traditional afternoon Japanese tea. For dessert, don’t forget the  Tofu Cheesecake which is delicious and refreshing.

Sasanoyuki. This  famous, old-fashioned restaurant offers traditional charm with some of  the best tofu in Tokyo. This place is considered by some to be the  inventor of the silken tofu.

Source

[briantwomeydallas]

How Innovation Is Reshaping the Food Industry

Food innovation refers to introducing novel ideas, products, and technologies that change how society produces, processes, packages, distributes, and consumes food. It goes beyond merely creating new recipes or flavors - food innovation encompasses advances in agriculture, food science, sustainability, and packaging. The goal is to enhance efficiency, safety, nutrition, and the overall consumer experience.

The need for food innovation arises from the ever-changing demands of consumers and the pressing challenges faced by the industry. As the global population continues to grow, so does the demand for food. Additionally, sustainability concerns, climate change, and limited resources prompt exploring alternative food growing and production methods. Innovations in food aim to enhance food security, minimize environmental impact, and offer consumers healthier, more diverse options.

Food innovation occurs through a combination of research, collaboration, and creativity. Scientists, entrepreneurs, farmers, and food industry professionals work together to develop new technologies and processes. Research institutions and startups play a crucial role in conducting experiments, testing new concepts, and bringing innovative products to the market.

In recent years, the food industry has witnessed groundbreaking innovations reshaping how people interact with food. The plant-based movement has gained immense traction, with plant-based alternatives for meat, dairy, and seafood becoming mainstream. Companies have developed plant-based burgers, vegan cheeses, and sustainable seafood alternatives using cutting-edge technologies. Beyond plant-based options, innovations have also focused on alternative protein sources, such as insect-based proteins and lab-grown meats, offering sustainable and protein-rich alternatives.

Swedish startup Mycorena is boosting microbial protein production through its fungi-based mycoprotein called Promyc. This ingredient can be used to create meat and tuna alternatives, beverage additives, and dessert ingredients, offering plant-based and sustainable options for consumers.

Finnish startup Onego Bio has developed a product genetically identical to egg whites using fermentation, and without using actual chickens. It uses precision fermentation of a microflora called Trichoderma reesei to produce ovalbumin, the protein found in chicken egg whites. This technology offers a sustainable and animal-friendly alternative for various food applications, including baked goods, desserts, sauces, and dressings.

Companies like New Culture are incorporating animal-free casein into their cheeses through precision fermentation. This breakthrough allows them to produce animal-free mozzarella cheese, offering a delicious and cruelty-free alternative to traditional dairy products.

In addition, consumers increasingly seek transparency in food choices, leading to the clean label movement. Brands are responding by using simple natural ingredients and avoiding artificial additives and preservatives.

Breakthrough innovations in the food industry are revolutionizing how society grows, produces, and consumes food, focusing on sustainability, nutrition, and convenience. One such innovation is plastic-free and smart packaging. Food companies are exploring biodegradable and even edible packaging solutions in response to environmental concerns. Smart packaging using nanotechnology is also gaining popularity, allowing consumers to assess food safety and quality easily.

The Internet of Things (IoT) in agriculture employs sensors and data analytics for optimizing crop conditions, irrigation, and pest control, reducing resource usage. Food waste reduction solutions, such as surplus food redistribution platforms, are being developed to combat the global food waste crisis. Moreover, biotechnology and data science advances enable personalized nutrition, tailoring dietary recommendations to individuals based on their genetic makeup, lifestyle, and health goals. These innovations promise a more sustainable, healthier, and efficient food future.

Food innovation is driving a remarkable transformation in the food industry, responding to the challenges and opportunities of today. From new plant-based products to sustainable agriculture and cutting-edge technologies, the future of food promises to be more diverse, nutritious, and sustainable. As consumers, entrepreneurs, and stakeholders continue to embrace innovation, the food industry's journey toward a more resilient and conscious future is set to continue.