Favorite Recipe You Can't Live Without

What is one recipe that you make all the time because it is good tasting and good for your health?

One of my favorites is to make Chicken Kung Pao with quinoa instead of rice.

I just saw a recipe for chicken kung pao that used cauliflower instead of rice. I guess you cut the cauliflower up to the size of rice and then steam it to make it the consistency of rice.

Not really a recipe, but ever since I saw I had a lot of flavouring left over from the Anaconda protocol, I have been making the following shake to take with meals:

750ml water
10g Psyllium Husk
5G Leucine
5G Superfood

The husk and flavouring make a really unique and nice tasting addition to any meal.

Interesting thread…I really don’t do much cooking of multiple ingredients. Stick to the basics, eggs, chicken, beef, steamed veggies, raw fruit, etc.

I guess the best concoction I eat would be:

1c oatmeal
2 tbsp PB
1 scoop choc Metabolic Drive

Canned pumpkin is one of my favorite ingredients. I’ll add it to cottage cheese or eggs or Grow! along with some cinnamon, ginger, nutmeg and splenda.

Not to toot my own horn, but I just started making this and can’t live without it:
2 scoops chocolate protein powder
1 egg
1/2 tbs butter
1 tbs safflower/ oil of your choice
2 pinches salt
1 tbs natty pb
a 20 cc scoop of splenda
Da Vinci’s sugar free cookie dough syrup.
Mix and eat

Some discussion about variations over here:

I just got done making the avocado cheesecake that Chris Shugart recommeded. Use the search engine if you haven’t heard of this recipe.

I thought it was pretty good with a lot of good fats (from avocados, walnuts, and real butter) and no bad fats.

It is kind of rare to have a dessert that doesn’t have hydrogenated oils and high fructose corn syrup, so I will continue to try this recipe.

I am going to try coconut milk instead of regular milk next time.

Sluicy:

Do you just mix eggs and canned pumpkin or do you add other ingredients as well. I need to eat more pumpkin too, but it doesn’t seem like there are a whole lot of good recipes with it unless you are eating pie.

[quote]phatkins187 wrote:

I guess the best concoction I eat would be:

1c oatmeal
2 tbsp PB
1 scoop choc Metabolic Drive[/quote]

This

[quote]bateager wrote:

Sluicy:

Do you just mix eggs and canned pumpkin or do you add other ingredients as well. I need to eat more pumpkin too, but it doesn’t seem like there are a whole lot of good recipes with it unless you are eating pie. [/quote]

You’re right, pumpkin definitely is bland unless it has some fats and spices with it. I’ll use a mixture of whole eggs and egg whites. So I basically do scrambled eggs, with pumpkin and the spices and splenda. Eggs made as a sweet dish are not bad, just think custard.

Come to think of it… I could probably whip up a pumpkin custard recipe. Maybe some sausage in it too… oooh and ricotta cheese…

sprints to kitchen

Along the same lines, the pumpkin, spices and splenda in full fat cottage cheese is VERY tasty. Basically pumpkin cheesecake.

two links to some great recipes.

SteelyD’s La Cucina Anabolica has to be the best food porn thread of all time.

[quote]OctoberGirl wrote:

SteelyD’s La Cucina Anabolica has to be the best food porn thread of all time.

[/quote]

Oh yeah! drool fest…

i absolutely love pumpkin.

one of the things i like to do is to cut the stalk out in a manner that allows me to re-insert it later as a plug. (into the pumpkin you sicko’s)

  • scoop seeds and inner pulp out
  • stuff with ground beef, onions, seasoning, other vegies such as capsicum, mushrooms, whatever you like
    -insert plug

bake in oven. easy.

you can do it in the morning and leave on the side bench and carve yourself off a chunk whenever you walk past.

[quote]bateager wrote:
I just saw a recipe for chicken kung pao that used cauliflower instead of rice. I guess you cut the cauliflower up to the size of rice and then steam it to make it the consistency of rice. [/quote]

You put the cooked cauliflower through a ricer (special sieve) I believe.

I rely heavily on low carb flax muffins. I make 'em with pumpkin, or blueberries, or diced apple/cinnamon, etc. Lots of fiber, good fats, and if I can eat those I don’t crave breads.

These muffins are like a cheat, and have almost no fat and good carbs. For protein I’ll spread greek yogurt that has been mixed with a little maple syrup and cinnamon. Tastes like cinnamon bagel spread cream cheese without the fat. You can adjust the recipe with any kind of fruit, I tried with bananas only it was awesome.

INGREDIENTS:
1 cup dry old fashioned oatmeal flakes
1 cup unsweetened applesauce
1/2 cup skim milk, almond milk or rice (your choice)
2 egg whites, beaten
2 Tbsp ground flaxseed
2 Tbsp + 1 tsp of canola oil
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
3/4 cup whole wheat flour
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup raisins

you can add dried cranberries or cherries also. I just didn’t have them. Make sure to adjust nutritional value of muffins.

Directions
PREPARATION:

  1. Preheat oven to 350* F. Prepare muffin tin by lining with paper or silicone liners or cooking spray.
  2. Combine Oatmeal, applesauce, milk, eggs, flax and and oil in medium bowl. In another medium bowl, combine dry ingredients, including dried fruit. Make a well in the center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined.
  3. Using a small ladle, fill cup 2/3 full. Bake for 15 to 20 minutes. Cool on wire rack. Serve and enjoy.

TIP - try unsweetened applesauce on top instead of butter to add sweet moistness to it.

Makes 12 muffins

Easy sauce to make everything taste chinese: water, soy sauce, cornstarch, chili (and possibly sugar, wine, vinegar). Just fry up some meat, pour on the sauce, let thicken and serve over rice. Easy way to get a lot of calories. Subsitute rice for vegetables to lessen calories or combine for taste. I like broccoli and onions.

Some good ideas here…keep it going!

Boston beef and baked bean hotpot - I make a huge batch everyother week - from a previous thread:

[quote]kanew wrote:
Boston Beef and Baked Bean Hot Pot

Similar to chili but completely different flavour.

Brown 500g or so of beef mince with a chopped onion, once the mince is sufficiently cooked add a Tbsp of chili powder, about 4-5 Tbsp of low sugar/salt BBQ sauce (more if you like i put in a shit load), Tbsp tomato puree, a tin of baked beans, tin of chopped tomatoes, a couple of dashes of Worcestershire sauce, whatever veg you fancy (carrots, peppers, courgette, cauliflower go well etc) and a chopped chili pepper or two. Season then Stir that stuff up.

Simmer covered for 10-15 mins then uncovered for 20-25 mins.

Tasty tasty stuff.

[/quote]

[quote]OctoberGirl wrote:

two links to some great recipes.

SteelyD’s La Cucina Anabolica has to be the best food porn thread of all time.

[/quote]

LOL! :slight_smile: Thanks!

(thread soundtrack: chicka-QWOW, chicka-QWOW, chicka-QWOW…)

I’ve been making a big batch of an egg bake on the weekends and having it for breakfast through the week. Good for those of you like me that can handle the same thing day after day.

24 eggs
3/4c cream
3/4c water
1lb bacon (I bake mine in the oven)
1lb fresh prewashed spinach
1 red pepper finely diced
1/4 large onion, finely diced
2c shredded cheddar
1tsp turmeric (optional but I like it, anti-inflammatory and gives a nice flavor/color)
black pepper, red pepper flakes, paprika (all to taste and I mix it up)

Saute the fresh spinach in some of the leftover bacon grease. Mix the cream, water and turmeric well. Whisk in the eggs then all of the other ingredients. Grease an 11x9 pan with more bacon grease and add the egg mixture. Grind some black pepper on top. Bake for 40-60 minutes @ 350F.

If divided into 6 servings here’s the nutritional breakdown (not for the faint of heart):

1023 cal
80g fat
65g protein
9g carb (incl 2g fiber)

Next week I’m trying browned ground beef instead of bacon.

The beef turned out edible but not really that great. Next week, back to the swine.

  1. Get in car.
  2. Drive to in’n’out.