What are your favorite foods/snacks?

WLBLD said:
What have your favorite foods/snacks been on your journey?

Is there anything now that you can't eat anymore/makes you sick?
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Food
Chicken (white meat), fried, nuggets, in a sandwich, roasted .. you name it
eggs (unborn chickens, lol)

Snack
Great Value Craveable Combos, Sharp Cheddar Cheese, Cashews, and Cranberries
 
Ruckus4519 said:
Cartoon Jump GIF by The Yetee

^ me jumping into a rabbit hole

THE WHAT NOW
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I came back to this thread thinking "man, I really just cannot overstate the value of a batch of baba ghanouj per week for eating with cucumber slices instead of chips" and ope, I see I've spread my tinfoilness. If you Google "modern wheat," you can read all about it. I've got an interest in the history of humans' relationship with grains, and treat myself to a loaf of einkorn bread (the original grain that humans first cultivated) every other month or so. I have to be careful, because it's so tasty that I'll eat the whole damn loaf in a day or two, and I don't need the calories right now.

Also, if you want another "are you kidding me," if you are drinking orange juice that isn't fresh squeezed, the taste you're tasting is NOT the taste of the oranges it came from. Commercially processed orange juice is pasteurized , pumped into enormous tanks, the oxygen is all removed, and it's stored for up to a year. That process removes the orange flavor, leaving orange-colored sugar water that was once juice. They put the flavor back in using flavor packets specific to each company. The flavor packs contain compounds that are derived from oranges and create a consistent and brand-recognizeable taste (that doesn't actually taste like orange juice.) . That's why minute maid all tastes the same, Tropicana, etc, and zero of them taste like what you get when you squeeze an orange. This isn't a secret; if you Google it, it's talked about like it's no big deal, and most of my friends think it's NOT a big deal and sure wish I'd quit bringing it up, but I will never quit my bullshit.
 
randompersonrandom said:
I came back to this thread thinking "man, I really just cannot overstate the value of a batch of baba ghanouj per week for eating with cucumber slices instead of chips" and ope, I see I've spread my tinfoilness. If you Google "modern wheat," you can read all about it. I've got an interest in the history of humans' relationship with grains, and treat myself to a loaf of einkorn bread (the original grain that humans first cultivated) every other month or so. I have to be careful, because it's so tasty that I'll eat the whole damn loaf in a day or two, and I don't need the calories right now.

Also, if you want another "are you kidding me," if you are drinking orange juice that isn't fresh squeezed, the taste you're tasting is NOT the taste of the oranges it came from. Commercially processed orange juice is pasteurized , pumped into enormous tanks, the oxygen is all removed, and it's stored for up to a year. That process removes the orange flavor, leaving orange-colored sugar water that was once juice. They put the flavor back in using flavor packets specific to each company. The flavor packs contain compounds that are derived from oranges and create a consistent and brand-recognizeable taste (that doesn't actually taste like orange juice.) . That's why minute maid all tastes the same, Tropicana, etc, and zero of them taste like what you get when you squeeze an orange. This isn't a secret; if you Google it, it's talked about like it's no big deal, and most of my friends think it's NOT a big deal and sure wish I'd quit bringing it up, but I will never quit my bullshit.
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My recent experience in this area is through a video about stock and broth, and how they’re not legally distinct, so companies don’t really care to differentiate them. But by regular definition, stock should be much, much more viscous. As in, possibly solidified like jello. That’s how much collagen it should have.

I’ve never heard of einkorn bread before, or the grain for that matter. I’ll keep an eye out for it. I’m curious enough to try it if it’s not prohibitively expensive
 
I love simple whole foods. Chicken, beef taco bowls, rice, sweet potatoes, cottage cheese.

Beef jerky is one of my favorite snacks but a lot of them have a bunch of ingredients I don’t recognize. The ones containing only simple ingredients are super expensive. I like Stryve and Chomps.

Pioneer Pastures Proteins Shakes are good but also super expensive. I just picked up a good deal on Oikos shakes at Costco. We’ll see how I like/tolerate them.

I’ve stopped being able to tolerate alcohol. I used to love a good glass of wine, but not anymore.
 
randompersonrandom said:
I came back to this thread thinking "man, I really just cannot overstate the value of a batch of baba ghanouj per week for eating with cucumber slices instead of chips" and ope, I see I've spread my tinfoilness. If you Google "modern wheat," you can read all about it. I've got an interest in the history of humans' relationship with grains, and treat myself to a loaf of einkorn bread (the original grain that humans first cultivated) every other month or so. I have to be careful, because it's so tasty that I'll eat the whole damn loaf in a day or two, and I don't need the calories right now.

Also, if you want another "are you kidding me," if you are drinking orange juice that isn't fresh squeezed, the taste you're tasting is NOT the taste of the oranges it came from. Commercially processed orange juice is pasteurized , pumped into enormous tanks, the oxygen is all removed, and it's stored for up to a year. That process removes the orange flavor, leaving orange-colored sugar water that was once juice. They put the flavor back in using flavor packets specific to each company. The flavor packs contain compounds that are derived from oranges and create a consistent and brand-recognizeable taste (that doesn't actually taste like orange juice.) . That's why minute maid all tastes the same, Tropicana, etc, and zero of them taste like what you get when you squeeze an orange. This isn't a secret; if you Google it, it's talked about like it's no big deal, and most of my friends think it's NOT a big deal and sure wish I'd quit bringing it up, but I will never quit my bullshit.
Click to expand...
And since the issues with orange trees they have to cut it with other fruits as well. That is prob what this all originated from. In Fla you don't see the groves that were once there 🙁
 
Ruckus4519 said:
My recent experience in this area is through a video about stock and broth, and how they’re not legally distinct, so companies don’t really care to differentiate them. But by regular definition, stock should be much, much more viscous. As in, possibly solidified like jello. That’s how much collagen it should have.

I’ve never heard of einkorn bread before, or the grain for that matter. I’ll keep an eye out for it. I’m curious enough to try it if it’s not prohibitively expensive
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If you have an instant pot or any brand pressure cooker, you can make your own. Thats what we've been doing for years & you know exactly what you put in it.
 
Last edited:
Go to sweet snack:

1.5 32oz containers nonfat plain Greek yogurt
1 container cool whip (choose your variety, we choose sugar free)
1 packet sugar free vanilla pudding mix
2 scoops (1 serving) protein powder (vanilla or unflavored)
1 small bag frozen raspberries (or other berry)

Mix all ingredients except the fruit. Add that last. Eat!
 
MeedzMoar said:
Go to sweet snack:

1.5 32oz containers nonfat plain Greek yogurt
1 container cool whip (choose your variety, we choose sugar free)
1 packet sugar free vanilla pudding mix
2 scoops (1 serving) protein powder (vanilla or unflavored)
1 small bag frozen raspberries (or other berry)

Mix all ingredients except the fruit. Add that last. Eat!
Click to expand...
Have you tried it with the chocolate flavor yet?
 
To get my protein during the intense weight loss phase, I mainly ate low-fat quark with flavor drops and frozen or fresh fruit.
I also had air-fried chicken and, very rarely, if I needed bread, low-carb protein bread.

And I ate tuna in all its forms, but mostly straight from the can.

I still feel guilty about it today, I think I ate so much tuna that it's now an endangered species. 😱

And I still crave tuna. 😳
I'm sorry WWF.
 
Candaril said:
To get my protein during the intense weight loss phase, I mainly ate low-fat quark with flavor drops and frozen or fresh fruit.
I also had air-fried chicken and, very rarely, if I needed bread, low-carb protein bread.

And I ate tuna in all its forms, but mostly straight from the can.

I still feel guilty about it today, I think I ate so much tuna that it's now an endangered species. 😱

And I still crave tuna. 😳
I'm sorry WWF.
Click to expand...
Just looked up quark and I need this in my life asap.
 
WLBLD said:
What have your favorite foods/snacks been on your journey?

Is there anything now that you can't eat anymore/makes you sick?
Click to expand...
For me my staple has been quest protein chips, built protein bars and fruity pebble/cocoa pebble protein shakes!
Easy to get high protein, low carbs and low fats!
 
FabricatedSuccess said:
I love simple whole foods. Chicken, beef taco bowls, rice, sweet potatoes, cottage cheese.

Beef jerky is one of my favorite snacks but a lot of them have a bunch of ingredients I don’t recognize. The ones containing only simple ingredients are super expensive. I like Stryve and Chomps.

Pioneer Pastures Proteins Shakes are good but also super expensive. I just picked up a good deal on Oikos shakes at Costco. We’ll see how I like/tolerate them.

I’ve stopped being able to tolerate alcohol. I used to love a good glass of wine, but not anymore.
Click to expand...
Make your own jerky. Takes a little time but is much better than you'll buy in the grocery store. Easy to make.
 
MeedzMoar said:
Make your own jerky. Takes a little time but is much better than you'll buy in the grocery store. Easy to make.
Click to expand...
I heard a air fryer might work, but I can't see how you would stack it to dehydrate. Maybe of the newer ones, or just buy a dehydrator.
 
Oh, y'all should NOT sleep on tofu nuggies. On survo/tirz, I just don't want beef or pork. The only meat I badly WANT is chicken nuggies. But I'm a bird person and I try not to eat them, so I just started doing tofu nuggies in the convection oven, and dipping them (lightly) in honey mustard, and holy hell, I can't believe this is NOT something I ate a lot of before.

I'm not even a good cook, nor do I need to be. It's just:

Freeze block of extra firm tofu, then thaw it.
Add salt and a gram or two of lactic acid powder to the liquid it's in, and forget about it for a few hours. (Optional, but it makes them better, almost a feta-ish tang to em)
Drain, gently wrong it out to squeeze out as much water as is easy to squeeze out
Cut in half thickness wise, then three cuts lengthwise and three widthwise, now you got cubes
Spray with a little avocado oil
Dust with a little cornstarch and a little garlic till coated ish
Spray with a little more avocado oil (light spritzes)
Dust with Italian breadcrumbs
Toss gently again (try not to break the cubes)
Onto a sheet pan with parchment paper
Into the oven for 20 min on 400
Move em around
Back into the oven for 6 more minutes
Onto a plate with some dipping sauce
Eat your nuggies, snickering and thinking "MOM I WANT NUGGIIIIIIES"
 
randompersonrandom said:
Oh, y'all should NOT sleep on tofu nuggies. On survo/tirz, I just don't want beef or pork. The only meat I badly WANT is chicken nuggies. But I'm a bird person and I try not to eat them, so I just started doing tofu nuggies in the convection oven, and dipping them (lightly) in honey mustard, and holy hell, I can't believe this is NOT something I ate a lot of before.

I'm not even a good cook, nor do I need to be. It's just:

Freeze block of extra firm tofu, then thaw it.
Add salt and a gram or two of lactic acid powder to the liquid it's in, and forget about it for a few hours. (Optional, but it makes them better, almost a feta-ish tang to em)
Drain, gently wrong it out to squeeze out as much water as is easy to squeeze out
Cut in half thickness wise, then three cuts lengthwise and three widthwise, now you got cubes
Spray with a little avocado oil
Dust with a little cornstarch and a little garlic till coated ish
Spray with a little more avocado oil (light spritzes)
Dust with Italian breadcrumbs
Toss gently again (try not to break the cubes)
Onto a sheet pan with parchment paper
Into the oven for 20 min on 400
Move em around
Back into the oven for 6 more minutes
Onto a plate with some dipping sauce
Eat your nuggies, snickering and thinking "MOM I WANT NUGGIIIIIIES"
Click to expand...
Those sound really good!!
 
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