I eat pancakes every Saturday. It’s the buttermilk waffle recipe from The Joy of Cooking. My husband eats his as waffles but I make them into blueberry pancakes with close to half blueberry and half batter. For one breakfast a week, I think it’s healthy enough.
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Here’s a very popular sheet pancake recipe from skinny taste
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I’ve made this - good and easy. And best of all, the squares freeze well and then reheat in the microwave quickly.
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Lots of fun salad ideas - Building A Salad - #32 by Colorado_mom
I don’t know if we have discussed grains. I love starchy foods but I know I have to limit them. I gain weight and some of them make my joints hurt. I try to fool myself by having quinoa, farro or barley. I’ve also in the last few months bought frozen brown rice. I’ve since picked up a bag of brown rice from Trader Joe’s. I figured I was paying a lot for the frozen.
I’m basing my picks off the top of my head not off of any research. What is the best grain nutrition wise?
I also use riced cauliflower instead of rice.
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I think each grain you mentioned is good nutritionally, brown rice, farro, quinoa, etc. and I mix them up, but the main thing that I try to do is that I really limit them to very small portions or none at all depending on the day.
For me, and my goals, starch may be a sweet potato or yam, and then virtually everything else all day every day is protein and vegetables.
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I do eat bread sometimes but try to make it high quality whole grain. We sometimes have rice (usually brown rice) or noodles or potatoes for dinner, but far less often than we did when the kids were home. As discussed elsewhere, we try to do more veggies and zoodles.
We had only white bread growing up, and I’m unlikely to ever buy it myself …unless during a Covid or storm grocery shortage (and if I did, I’d immediately make a sardine sandwich like my grandparents served me as a treat).
I think substituting whole grain bread for white bread or zoodles for pasta noodles is fine - as long as you VERY MUCH like what you are eating. Food and dining should be an enjoyable, satisfying experience. (unless you’re someone who just sees food as a means to exist!)
When I sit down to a meal and a plate or bowl of food I want to be excited about it. Not thinking “well, this clicks all the healthy boxes but doesn’t hit the flavor and satisfaction boxes”.
White bread is one of those things that gets a total bad rap and grouped with a Wonder Bread label. What about a tasty sourdough? A freshly made french baguette? I think we should also think beyond the packaged bread aisle and also look to homemade breads (made at home or in a quality ingredients bakery).
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In our house we VERY MUCH do like zoodles and whole grain breads, but I agree that folks who don’t feel that way should not feel obligated.
Now the funny coincidental story to go with prior post from abastet. As I was reading it yesterday, I thought oh yea… french baguette is a bread that we enjoy! (I tend to think of “bread” as the food that hubby has way too much of for breakfast toast and lunch sandwiches). On a 3-couple France trip in 2018 we all fell in love with baguettes and butter. As I was reading the post, I was actually happily chomping on some tasty sour dough assagio toast, made with left over bread from our ski trip. We had tried to pick up a baguette at French place we like (we had their frozen cassoulet in our cooler), but they were closed. The guy at the nearby Great Harvest bread store said his sourdough would be the closest substitute.
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Are you folks making much homemade soup during the pandemic? I have not, but I did enjoy a delicious cup of hubbard squash soup at an outdoor lunch today. It may have inspired me.
My local trivia: We are both retired, so during covid we cherry pick the warmest days to do late lunches - today was on the lovely covered front porch of Chautauqua in Boulder … old time dining hall/resort located at beautiful open space.
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Last night I made grilled chicken and sliced it and put it on a plate of field greens salad mix with toasted walnuts, crumbled blue cheese and a dressing I made in the food processor with canola oil, basil, balsamic and salt and pepper. It was a huge hit with both H and D2 so it will go into our dinner rotation.
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We had sweet potato toast with mashed avocado for breakfast. I sprayed sliced sweet potatoes and put them in my toaster oven. After they were done, I covered them with mashed avocado, gray salt and a sprinkle of lime juice. Definitely a do-over. Last night I made this dish: Striped Bass with Sweet Carrots and Cider Glaze Recipe - Bruce Sherman which was amazing and would work well with a bunch of different proteins.
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Great ideas in recent posts!
Sadly our bananas from Sam’s a week and a half ago are still green, even the ones where I tried the trick of I putting in bag with apples (for ethylene). Supposedly you can use green bananas in place of plantains in recipes. Any suggestions?
So far I am considering the ideas here - 4 Ways to Use Green Bananas That Won't Ripen
I’ve used green bananas in this recipe and liked the result: Perfect Paleo Pancakes - The Paleo Mom
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Thanks @illneversaynever … I maybe will try paleo pancakes for the rest of my forever green bananas.
I used the first 4 of them in a savory recipe. My husband, not always adventurous, really liked it. The taste is closer to potato than banana, but enjoyable and different. It was a bit of work, requiring boil before saute step, but not too bad. We will get at least one more meal out of it.
(I used red onion and green pepper).
Any favorite ways to cook bone-in chicken thighs? I am thawing some for dinner tonight. We have a lot of sesame seeds, to initial thought is sesame chicken. The “recipe” (ad hoc method) we used years ago involves drenching with a lot of melted butter. Looking for possible alternatives - bonus points if it uses sesame seeds.
Good news - when I wrote this, hubby was chasing down chicken instant pot recipes. We’ll soon be enjoying chicken territory on cauliflower rice. So far it smells good!
DH and I have been on an anti-inflammatory/elimination diet for about 5 weeks now. No eggs, nightshades, nuts/seeds, grains, dairy, sugar, legumes. So far it’s been pretty good, actually. This morning, however, was a low point, lol. Cauliflower oatmeal. Took a bit to get down, I must admit. Not a repeat. If anyone wants to try, despite my warnings, it’s riced cauliflower cooked with coconut milk, raspberries, and collagen powder.
I have a very basic recipe for bone-in skin-on chicken thighs (4 per package). Preheat oven to 425. Line a baking sheet with foil. Trim the extra skin and fat from the thighs, pat them dry with paper towels. Rub with olive oil lightly. Season with a mixture of 1 tsp. dried thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper, rubbing into top and bottom. Bake for 40 minutes. Switch to broil and broil 3-5 minutes until skin is crispy.
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