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Hi there
I’ve just signed up and completed my meal planner & have a few questions:
1) Breakfast is 1/2 cup of shredded wheat – does that not allow for milk at all?2) when my planner says “rye crackers/crispbreads – 1/2 cup of edamame beans – 2 kiwi fruits” as a snack, do I presume that is absolutely ALL I am supposed to eat? No spread on the very dry crispbreads, no coating at all on the very dull and dry beans, followed by the kiwi fruits? By the time I have crammed the first two down me I shall virtually have choked to death on the dryness, especially as I suffer from dry mouth due to my medications!
3) Snack number 3 states “tempura vegetables” but nowhere can I find instructions or a recipe for these?
This is just the first day’s suggestions, I haven’t got as far as investigating the rest of the week yet but the recurrent theme seems to be; are these plans absolute or do you “dress up” the foods on the list with the appropriate dressing/accompaniment/cooking procedure? I’m VERY puzzled and rather alarmed at the moment and hope you can help me out with this please?
Many thanks
Hi, fiorbitleeds, and welcome. The menu planner foods are largely just a frame – the intention is indeed for you to “dress them up,” but on the basis of the sound food choices and preparation methods recommended in the online guides. In the examples you provided, if the additional items do not appear in your menu, then yes, add small portions of additions – 1/2 cup of milk for your half cup of cereal (note that you can also choose a “cereal with milk” option in the Menu Planner, and seasoning for the edamame (i.e. ginger, garlic, chili, salt substitute, best if added during steaming). You can also make the edamame into a spread for your crackers – which turns the snack into very high-quality protein (example of a recipe is below). Regarding tempura, it is a basic recipe like boxed mashed potatoes – you get the rice flour blend from the Asian section of the supermarket, mixed it with water and whatever seasonings you want, coat your vegetables, and sauté them in a good oil. We are continuously adding recipes, and thank you for the ideas.
Edamame Paste
Ingredients
12 ounces (2 cups) shelled, cooked, and cooled edamame
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oilDirections
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into a food processor and process on and off until you reach the desired consistency, stopping as needed to scrape down the sides of the bowl and drizzle in the olive oil. Taste and adjust seasoning, as desired. Store in an airtight container for up to 5 days.Thank you very much for your reply, I will certainly try those suggestions.
I have gone through the menu planner tweaking the suggestions but I find it puzzling why the option of a fresh mixed salad is not offered as a substitution option for some of the items such as vegetables because it is rather odd to have a cup of swede with a turkey sandwich, especially when I’d LOVE to have some fresh tasty salad with my sandwich!! Throughout the whole week there was not ONE offer of a salad “swap-out”. Is this just a technical glitch or are they not allowed for some reason??
Thanks
Once again thanks for your help and once again your help in clarification please.
Are natural 100% oatcakes OK? And is it acceptable to use a little butter on my bread or crackers/crispbreads/cakes? Also is the lower fat kind of butter OK to use?
Also, I really don’t like to taste of olive oil at all, can you recommend the next best one that tastes palatable please, also are the “low cal” spray oils ok?
Many, many thanks for your help
Fi
Once again thanks for your help and once again your help in clarification please.
Are natural 100% oatcakes OK? And is it acceptable to use a little butter on my bread or crackers/crispbreads/cakes? Also is the lower fat kind of butter OK to use?
Also, I really don\’t like to taste of olive oil at all, can you recommend the next best one that tastes palatable please, also are the \”low cal\” spray oils ok?
Fi
Hi there, Have you read the “Quick Start Guide”? It has been extremely helpful for me. If you check out page 19 it will explain the differences between oils & butters & which ones are best for you. One thing I’ve gathered is check the ingredients and try to opt for “real” – if I can’t pronounce it or if it’s a chemical I’m staying away! Time to go organic! 🙂
Hi, fiorbitleeds, and thanks iuse2bthin.
The oatcakes you described are fine if the 100% refers to the whole grain. A little butter is fine (i.e. a teaspoon for each serving of pancakes), and usually better than substitutes; organic or grass-fed/free-range is best. Having said that, macadamia nut oil has an excellent composition and a slightly buttery flavor, and is the best option.
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