Fat distribution
lucillle
3 years ago
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Comments (32)
KennsWoods
3 years agomarilyn_c
3 years agoRelated Discussions
Cutting back on Fats & Oils
Comments (31)"I've been eyeing his books. Primarily I'm interested in recipes. I watch his show ad nauseam when it's on and am not sure the books would contain additional information I would have to know. I think he is an excellent doctor and right on the mark." snookums, we love the recipes. One favorite is black bean "burgers" made with, among other things, mashed sweet potatoes. Another, which we're eating now and we make in a crock pot, is a fantastic mushroom chile. There are so many others. We use mostly the latest book at this point - or, to be technical about it, someone else here does, since I don't cook much :) - I think it's the first book that has a section of non-vegan recipes. That book is intended for people making a gradual transition to his diet/way of eating regimen. "I would love to get addicted to something healthy! After tasting some unsalted sunflower seeds, I picked up some that were roasted and salted in the All Naturals aisle. Wow. No need for so much salt!! Same with the organic granola bars. Sickening sweet and gummy. Ridiculous." We were at an art opening last night, and I was STARVING! We'd arrived late, and much of the food was gone. I took some carrot sticks, broccoli, cauliflower. I then made the mistake of taking some unidentified but interesting looking little something. Turns out it was a macaroon, and it was so sweet that I almost spit it out in front of everyone. I took a little wrapped sandwich but could not abide the taste of the turkey. It was so very, very salty. In fact, I couldn't even eat the wrap because of its own salt. Someone on the Fuhrman website made the very interesting observation that you come to like what you eat. What a seemingly simple observation! If you eat fast food every day, you will like it. If you drink diet soda regularly, you will like it. If you eat large salads with nut-based dressing or plain cooked kale, you will like those things. The key is to force yourself (if necessary) to eat things you don't like for a couple of weeks. After that, hard as it may be to believe, you will like those things, and you won't like the things you used to eat any more....See Morecrunchy, low-fat, low-sweet granola
Comments (7)I have this one and it's pretty good. I'm not wild about the rice krispies and keep thinking I'll replace them with something else, but I haven't figured out what to replace them with. It's still OK with them, but I'm leaning toward replacing them with frosted mini-wheat cereal. Homemade Granola POINTS® Value: 3 Servings: 12 Preparation Time: 10 min Cooking Time: 30 min Level of Difficulty: Moderate Each 1/2-cup serving of this healthy, homemade granola is drastically lower in fat than most store-bought varieties.  3 cup uncooked quick oats  2 oz ready-to-eat crisp rice cereal, about 2 cups  6 Tbsp honey  1 tsp canola oil  1/4 cup apple juice  1/2 tsp ground cinnamon  1/2 tsp ground ginger  1/2 tsp vanilla extract  1/4 cup slivered almonds  1/4 cup dried cranberries  1/4 cup raisins Preheat oven to 350°F. Mix uncooked oats and puffed rice cereal together and spread on a non-stick baking sheet with sides; bake for 10 minutes, stirring once. Meanwhile, mix honey, oil, apple juice, spices and vanilla together in a cup. When oats and puffed rice are done, spoon into a large bowl; set pan aside. Add almonds to cereal mixture and stir to combine. Pour honey-spice mixture over cereal mixture and mix thoroughly to distribute and coat completely; spread mixture back over pan. Return pan to oven and bake for 15 to 20 minutes more, stirring every few minutes. Remove from oven and spoon back into bowl. (Note: Be careful that granola doesn't burn - especially cereal along sides of pan.) Stir raisins and cranberries into mixture; let cool. Store in an airtight container. Yields about a half cup per serving. Annie...See MoreHow would you distribute appliances in this kitchen?
Comments (28)Ok, I'm confused. Your kitchen currently is at the FRONT of the house, facing the street (from the sink) and the living room is at the BACK - with the large picture window with tree view? And you are going to add onto the BACK, so a new room will be behind that big picture window? Do yourself a favor - if you REALLY WILL be adding on anytime soon, do not waste any money in the current kitchen! Just leave it as-is (as bad as it is), put on the addition, which if it ends up anything like mine will be the biggest mess in the world, and THEN, after the new addition is DONE (basic framing and electric), decide if you want to move the kitchen. The way I imagine it you WILL want the kitchen facing the BACKYARD! And YES - I would then, AFTER the new kitchen is FINISHED, turn the current kitchen into a hallway / laundry room with a play area / den in the breakfast nook area. That is similar to what we are currently in the middle of doing. The benefit of doing it this way is three-fold: 1) You have an actual working kitchen WHILE the back is under construction, and ALSO while a new kitchen is being built back there. 2) You get to really feel how the ENTIRE layout will work - you can treat the current kitchen as a hallway, imagining the sink wall is now where your laundry will be, and how when you enter the house from either the front door or garage this new hallway will influence traffic patterns (like, you won't have to walk THROUGH the living room to get to the back) 3) You can carry the costs of the remodel over a longer period of time - pay for the addition now, and wait a year or so to do a nice kitchen. Because you will have the existing functional kitchen you will not feel "rushed" to get everything done at once. As for the fridge, what I would temporarily do (if planning a demo anyway), is put it right next to that mini peninsula on the sink wall. Yeah, it will partially cover that window and deaden off some cabs, but for now it's a lot better than having to go all the way across the room / table to get to it. What is under that peninula that jets into the living room anyway? It doesn't look like cabinets - maybe you can rip out the drywall and put in a beverage fridge for now. That is by far the weirdest layout I have ever seen! Totally 1970's Bachelor Pad, wet bar vibe!...See MoreFrugal food makes me fat!
Comments (15)A great frugal but delicious dish is homemade vegetable soup made with cheap soup bones. Bake the bones first to give them a little color, then put them into a large kettle well covered with water, add garlic, onions, seasonings, simmer until bones are falling apart, several hours. Then add your favorite vegs. I like chopped cabbage, celery, carrots, garbanzos, zucchini, potato, sweet potato, corn on the cob, tomato. You can add lean meat if you want, I now also add bouillon cubes, just watch added salt. Divide it into refrigerator containers, discard bare bones. When cool, remove any fat that accumulates on top. Then I freeze in pint or serving size containers. My kids and DH have always loved this. This is great with fresh rolls or bread and can feed an army with very little meat. You can also add tofu to increase protein. My mom used to make soup like this but she used chicken feet which she got free from meat processors nearby. They cooked up faster but the bones were also always free, sometimes they even had meat on them....See MoreBookwoman
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