- This topic has 1,012 replies, 19 voices, and was last updated 2 years, 4 months ago by
.
- Posts
Thanks Ozzie-Sharon, I will remember to do that the next time. Never thought to take a snack with me. I appreciate your suggestions, they really help!
Hi! Ozzie Sharon… Would like to know if domestic, grain-fed wild boar can be eaten here and if I could count this as lean pork roast. Couldn’t resist purchasing a small lean wild boar roast to try. Will wait for an answer so I can incorporate this(or not) into my plan. thanks so much for all you do!
Ossie-Sharon I just joined and wanted to know if I could add Organic Faaro to my menu which is high in protein and magnesium. Also Low Carb tortilla’s 5 net grams of carbs?
Hi, Platynum. Farro is definitely encouraged in this program. Low-carb products are fine if they are not based on refined flours or hydrogenated fats.
Hi, Dawniedark. If they use whole ingredients and are free of procesed and artificial additives, definitely.
HI, I only joined last week. I would just like to let you know one of my favourite desserts I came up with myself, that fits in with the menus: Banana Icecream. Just freeze some ripe bananas and blend them with some yoghurt or fruit juice (not too much so it stays thick like icecream). You can also add what berries you like to give it a bit more flavour. It is a good way of using up the left over bananas.
I have had a good start, lost 5lbs, and enjoying the menus. I have to adapt some of the ingredients as I can’t get all the same stuff here in the UK, it is a bit more basic. But I’m learning.I agree, VanessaMichaels. Frozen bananas are a great and tasty snack. I have been slicing up and freezing bananas once they get too ripe for years. It’s also nice to just have them on hand to toss into smoothies, combined with other fruit. I also freeze raspberries, blueberries and strawberries. And veggies, too: cut red, yellow and green bell peppers into big hunks and toss into a freezer bag. Then it’s so quick to just grab a handful for fajitas, or stir fry or soups or whatever.
Ossie-Sharon:
(First, before this post I had typed out and submitted my entire message and got a notice saying “Bad Gateway” which meant I had to re-type everything. Not pleased about that.)
I am using the personalized menus with success. However, three times in a week the menu calls for nutritional yeast. It is called for in conjunction with these ingredients. (breakfast: 1 oz hard cheese + 1/4 c granola + 1/2 oz walnuts + 1/8 c raisins) and (dinner: 1 slice bread + 1 T mayo + 1 c cottage cheese + 1/2 c pinto beans + 1 veg of choice) and (dinner: 1/2 c cottage cheese + 1/2 c meat soup + 1/2 c pinto beans + 1 veg of choice + 1 t olive oil). The yeast is listed almost as if it is supposed to be consumed on its own, but when I tried that the flavor was WAY too intense. and 1 oz is A LOT!!!! I did a search for recipes, and they either call for yeast as one ingred in baked items, or for it to be sprinkled over something like popcorn.
Is it a matter of getting used to the taste, and eventually I will just happy take the ounce a soup spoon at a time into my mouth? (Hard to imagine that, but . . .) Or if it is supposed to be combined with other things, why are they not listed? I mentioned the associated items because I cannot imagine that much yeast being added to something like 1/2 c pinto beans or 1/4 c granola without the yeast completely dominating.
Thanks for any suggestions!
BruceK: One of my favorite web sites to learn more about nutritional yeast, what it is, what it’s good for, and how to use it is http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html. I’m not sure why it showed up in your menu plan as it did as it is used more as a substitute for cheese than combined with it. If you don’t care for it, be sure to delete it from your menu items and it should not then appear. But, hopefully you can learn more about it and incorporate it into your meals in a way that is tasty for you. Hope this helps.
Thanks, Jenita.
BruceK, what did you have in mind when you selected the yeast for those meals? The intention is really to use it as a seasoning or cheese substitute – i.e. mixing it with olive oil and putting it on the cooked vegetable at dinner instead of cheese sauce. If there is nothing in your meal that fits, I suggest just swapping it or part of it out with another source of protein (it really has so little energy, that you can just use it as a spice while eating something else more substantial).Can anyone tell me if your using the recipes and if you are. Say for chicken- There is a good recipe for lemon chicken with celeriac and rutabaga. The recipe also has sweet potatoe and yogurt. My quandary is: how do you account for all these ingredients when your menu may not list them as part of your meal?
Jenita, thanks for that link.
Ossie-Sharon, I think when I compiled the original list of foods, I must have seen “nutritional yeast” and thought, “well sure why not?” I only got some because it was on the menu. I’ll poke around and see what i can do with it, but the great news is I can forget is as a part of the meals on the menu.
If the intention is for it to be used as a seasoning, I wonder if you should tell the people who program the menu-generation software that they should list it as 1 tablespoon instead of 1 ounce!
- You must be logged in to reply to this topic.