#healthy flours

[fullcravings]

Ultimate No-Bake Pumpkin Cheesecake Recipe (High Protein)

[sadsongsandwaltzes]

“Dont buy a Hamilton beach slow cooker, it’s toxic!” Bro people are making homemade food, encourage this

“Those eggs aren’t organic” bro people are eating eggs instead of lucky charms for breakfast, encourage this

“That flour is bad for you” bro people are making bread at home without a bajillion additives, encourage this

“Don’t use plastic containers!” Again I say: bro people are making homemade food… and need a place to store it and this is what they have, encourage this

“Your shampoo smells” bro this person just stopped wearing perfume, encourage this

Etc,,,,,

[vampmcr]

i feel so frail i tjink i might die if i dont eat funfetti cake very soon like it could be life threatening.. .

[vegan-nom-noms]

Babe Ruth Copy Cat Candy Bars

[amygdalae]

When i go on my first break today nobody will rescue the mitarashi dango from my wrath

[macroglossus]

my sourdough starter is not thriving :( i think she's just a little too chilly bc it is Not Super Warm Here so i've sequestered her in a cupboard with a paper towel sleeve but by now she should be doubling 4-12 hrs after a feed and that is simply not happening.... and it could be the chill but it also could be some mysterious Other Thing... maybe she is simply a failure to thrive :(

[doten1010]

The Complete Ketogenic Diet for Beginners

get your pdf copy now

The simple, easy, and friendly way to start the ketogenic diet and lifestyle.

Starting the ketogenic diet can be overwhelming. There is so much to learn and so many resources to choose from. So, why doesn’t somebody make it easy? We did. The Complete Ketogenic Diet for Beginners is your all-in-one resource for starting and sticking to the ketogenic diet. You get exactly what you need to make keto surprisingly simple: meal plans, shopping lists, support, and lots of ketolicious recipes.

The Complete Ketogenic Diet for Beginners includes:

75 scrumptious recipes, from bacon-artichoke omelets to pesto zucchini noodles. These easy-to-follow recipes can be prepared in 30 minutes or less. All recipes are included in the supplementary PDF for easy access.

14-day meal plan with breakfast, lunch, dinner, and snack suggestions. This audiobook takes the guesswork out of starting your ketogenic diet. The 14-day meal plan is also included in the supplementary PDF.

The big picture. An overview explaining the fundamentals of the ketogenic diet and handy charts illustrating nutritional information help you master keto in no time.

Easy meets yummy meets healthy in this ketogenic diet audiobook narrated by Teri Schaubelt, an listener favorite.

[drakonovisny]

recipe websites quit being so fucking annoying challenge

[mclaricepoetry-art]

Thanksgiving on AIP: A Love-Hate Relationship

Thanksgiving....where the turkey's juicy, the sides are endless, and the desserts could probably launch a thousand food comas. Except, this year, my plate was… modest. I’ve been on Autoimmune Protocol since May, and I’m in phase two of reintroductions. Long story short, green bean casserole (my all-time fave) didn’t make the cut. Green beans said, “Nah,” and my gut agreed. Ugh.

But let’s talk dessert. I attempted AIP-ish apple and sweet potato pies. Used almond flour for the first time since my Keto days (oh, how I’ve missed you) with a little cassava for structure. Let me tell you, wrestling that crust into submission was a whole WWE match. I was talking smack to it, and it was definitely talking back. Ended up crumbly post-bake, but hey, we’re calling it rustic charm. Taste-wise? Pretty damn close to the real deal...minus nutmeg, because I’m not that brave yet.

It wasn’t the Thanksgiving of my pre-AIP life, but you know what? It was mine, crumbs and all. So, what about y’all? Did you create AIP masterpieces or just stare longingly at someone else’s mashed potatoes and baked mac 'n cheese (damn, I'm drooling again)? Let’s share the wins (and the fails).

Edit: I also made an AIP-friendly Turkey brine. OMG...No gravy required, because the Turkey was delicious and moist. I also tried something new; I softened some Beef Tallow added AIP safe herbs and rubbed the turkey with it, WOW, delicious (amazing benefits for the body and skin, also, did you know McDonald's used Beef Tallow for their burgers and fries WAY back in the day when they first started out? Yeah, well Beef Tallow became so expensive because it is, they use bullshit oil to cook their foods now.)

This path to whole body healing is tough but so worth it. Im taking gut regimen supplements on top of weeding myself off of AIP with slow reintroductions. Everyone's body is different some will take a little longer to get to someplace more tolerable and some won't take as long. Either way, I appreciate all the support here. You guys are some fu*kn warriors!

Pre-bake:

[eatofit1]

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 .............📍 𝑹𝒆𝒃𝒍𝒐𝒈 𝑵𝑶𝑾, 𝑪𝒐𝒐𝒌 𝑳𝒂𝒕𝒆𝒓! 📍 ............ 🥮Deep-Fried Sesame Balls Ingredients - 180 g Glutinous Rice Flour - ⅓ cup White Sugar - ¼ cup Boiling Water - ¼ cup Lukewarm Water - ½ cup White Sesame Seeds - Vegetable Oil - For the black sesame filling - ¾ cup Black Sesame Powder - 6-7 tbsp Honey Instructions 1. Making the dough - In a large mixing bowl, combine 60g Glutinous Rice Flour and White Sugar. Mix together with boiling water until combined. - Allow to rest for 5 minutes until slightly cooled down. Knead in remaining glutinous rice flour and ¼ cup lukewarm water. Add more water if needed, 1 tbsp at a time, to form a smooth dough. - Cover and allow to rest for 30 minutes. 2. Making the black sesame paste - In the meantime, make the black sesame paste by mixing together black sesame powder and honey until it forms a thick paste. - Optional: divide the black sesame paste into 12 portions and roll each portion into a small round ball 3. Assembling the sesame balls - Divide the dough into 11-12 even portions. Roll each portion into a round ball. - Slightly flatten the dough ball. Using your fingers, create a little well by pinching the edges. - Scoop about ½-¾ tbsp black sesame paste (or insert the black sesame paste ball) onto the centre of the dough then gather the edges to seal the dough. - Roll the ball in your palms to make sure it's round and smooth. If any cracks appear, simply dab a little bit of water to smooth it out. Repeat for the remaining dough. - Place white sesame seed in a shallow bowl. Slightly wet your fingers and dab it all over the dough ball. Fully coat each dough ball with white sesame seed. The little dab of water helps to make the sesame seed stick onto the dough. 4. Cooking the sesame balls with an air fryer - Preheat the air fryer to 160°C. - Brush a layer of oil over the air fryer basket. Place the sesame balls into it - do not overcrowd and leave a little bit of space in between each ball as they will slightly expand during the cooking process. Cook in batches if necessary. - Cook the sesame balls for 15 minutes. Give the basket a little shake and briefly brush another layer of oil over them. - Turn up the air fryer temperature to 200°C. Cook for another 3 minutes until the sesame balls are golden in colour. Serve warm. Prep Time: 45 minutes | Cooking Time: 18 minutes | Total Time: | Servings: 12 balls 📌𝐂𝐡𝐞𝐜𝐤 𝐌𝐨𝐫𝐞 𝐚𝐭 : KitchMeTHAT.com/

[fullcravings]

GF Cookie Dough Ice Cream

[rajanjolly]

Rajasthani Makki Ki Raab Recipe | Traditional Indian Corn Soup | Healthy...

[dvarkocean]

PRZEPIS NA PLACUSZKI Z TRUSKAWKAMI

WARTO ZWRÓCIĆ UWAGĘ:

Przepis jest w całości wegetariański.

Czas przygotowania - 20 minut.

Ilość podanych składników jest dla 1 porcji.

SKŁADNIKI:

100 g jogurtu naturalnego

100 g truskawek (mogą być mrożone)

85 g mąki pszennej

10 g erytrolu (lub cukru)

1 g soli

1 g proszku do pieczenia

1 g sody oczyszczonej

10 ml oleju rzepakowego

1 jajko

KROKI:

Do miski przesiej mąkę, proszek do pieczenia oraz sodę oczyszczoną.

Następnie wbij do niej jajko, dodaj jogurt, olej, erytrol (lub cukier) i sól.

Składniki zmiksuj przy pomocy miksera na gładką i jednolitą masę.

Truskawki umyj, pozbaw szypułek, pokrój w plastry, dodaj je do reszty składników i wszystko wymieszaj.

Na patelni rozgrzej olej i usmaż placuszki.

Ciesz się pyszną i zdrową przekąską!

Mam nadzieję, że była to wartościowa publikacja i placuszki wyszły Ci smakowite.

Zapraszam na moje media społecznościowe po więcej takich treści.

Xoxo, dvarkocean

[dishndelight]

Almond Flour Waffles Recipe

Almond Flour Waffles Recipe

[silverfroot]

8 hours standing with 100kg

My knees and feet hurts. I've been working all day long standing.

GOD it hurts!

I need to loose weight or I'll loose my knees and my ability to walk properly. Just woke up and couldn't barely walk properly.

Today is Saint Joseph's day and I made a promise that I will stay one year without fried potatoes. Also, I'm willing to try to cut off flour. I've been in absence of sugar for a month.

I'll be avoiding foods that hasn't nutricional value, just carbs and fat. I'm getting nothing good from those zero nutritional value things.

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.