~~~~~nutrition nazis 2012~~~~~

I have trouble with the texture of the runny yolk when they're soft-boiled, it kinda skeeves me out for some reason

Tbh I slice one medium-boiled egg and spread it on one bialy and salt it. It's not paleo, but it is delicious.

soft boiled eggs are the best

I've never had a bialy. now I want one

x-post - You're not alone, VG. I can't stomach runny yolk at all. Runny yolk makes me feel sick.

Bialys are really, REALLY good. They're small, and kind of sour like sourdough, and have a more doughy/chewy texture than a bagel or bread. I scrape the mushy onions out of the middles but some people love the onions, so if that's your thing....

I like bialys onions and all.

I also personally find a bialy a reasonable portion size, kind of like an English muffin but denser, whereas a New York bagel is basically two meals at this point.

I'll have to keep my eye out for them, I tend not to eat bagels because there's just too much

Never had them either, wanna try. Googling reveals one (1) place to buy them here.

googling reveals zero (0) places to buy in Sacto

;_;

but maybe I can get some next time I'm in San Francisco, so all is not lost

am going to try almond milk

any brand recommendations? I'm guessing unsweetened is the way to go?

Silk Pure Almond unsweetened!

Sweetened is still only like 60 cals per cup. Ytth likes the trader joe's stuff

Unsweetened Almond Breeze is my usual purchase. The sweetened variety isn't that bad, but the unsweetened kind has more utility for creaming up savory soups, etc.

I'm planning to use it in coffee and I don't really use sweetener at all so I figured unsweetened would be best

you can get unsweetened vanilla if it doesn't grab you.
wanna throw out another vote for VANILLA RICE MILK, underappreciated substitute milk of the substitute milks, but sure try almond why not.

<3 I will bear that in mind schlump

The only veggie milk I can definitely vote against is the kind of soy milk sold fresh in Asian groceries. It really does taste like liquid edamane, which is just odd. Western soy milk is rather different, and way more palatable (to Westerners, at any rate).

western soy milk is undrinkable fwiw

1 head steamed cauli
1 can white beans
a little milk if needed
a little tiny bit of butter (optional)
plenty of salt of and pepper
into the food processor

= super tasty alternative to mashed potatoes

white beans are so good. they pair well with sage.

yah i made a vegan "ricotta" for a lasagne last week

(with white beans, i mean)

almond milk latte this morning - pretty yum! (Silk unsweetened, thanks orbit)

it'll take some getting used to but it's definitely a nice change not feeling quite so sluggish. I think maybe I have some lactose issues that I'd never noticed before? idk. I love the smell of it, it's much more pleasant to drink than I expected.

It's actually good! It takes more of it to dilute coffee to an equivalent point compared to milk but that's more nutty goodness with extra calcium.

Yeah the calcium boost is a nice bonus! I like that it's not as thin and nothing-tasting as nonfat milk

It would be nice if they could cut the salt down in the almond milk, I think one cup has around 10 percent of your daily sodium.

I fixed that problem by increasing my daily sodium intake so it's a smaller percentage.

I haven't found that to be an issue for me, my sodium intake's pretty low anyway

made a ~healthy smoothie~ for breakfast today in lieu of coffee

as it turns out, I need coffee
drinking green tea rn, hoping to turn it around but oh brother, this was a little harder than I expected

smoothie was delicious tho! greek yogurt, spinach, strawberries, flax seed & a little almond milk to grease my sad blender

yah i made a vegan "ricotta" for a lasagne last week

We made some really good vegan cannelloni the other week from tofu and spinach. So nice!

i made this vegan alfredo tonight: http://www.mangiagioia.com/roasted-garlic-alfredo-with-asparagus--penne.html

it clearly doesn't have the cheesy richness of a real alfredo at all, but it does have a great creamy texture, and you could pump it up with nutritional yeast or galaxy brand rice-based parm. i also added smoked salt.

How much stevia should I use to replace half a cup of splenda in a recipe?

i found this: http://www.cookingwithstevia.com/stevia_conversion_chart.html

and this:
1 cup Sugar
1 cup Sucralose
24 packets Stevia Blend
12 tsp. Spoonable Stevia Blend
2.5 tsp. Stevia Extract Liquid
1.5 tsp. PURE Stevia Extract Powder

I am crying at that Q, but:
They recommend a 1:1 conversion but I typically use 2/3rds to 3/4s the amount of stevia when I'm using it to sweeten a pie for sugar-free friends.

I usually use a little extra nutmeg and/or cardamom to compliment (? or mask?) the metallic unpleasantness of the stevia, but I've only ever used it in pies (usually pumpkin) and once in a sponge cake

Thanks J - I did Google but could only find conversions for sugar. I obviously didn't look hard enough! Flamboyant, I will report back on whether I can stand the taste - this is for muffins.

I went and watched half of Sanpaku's recommended sugar vid. So it's my own damn fault if my muffins taste metallic from now on.

Flax seed in the muffin overwhelmed the stevia: pretty good result. That was a 1-minute microwave low-carb muffin (!) - trying some cream cheese ones next.

Just pointing out that Dr. Lustig and other USF faculty did a 7-part followup for general audiences to Lustig's fructose lecture at http://www.uctv.tv/skinny-on-obesity/.

Also regarding low fructose baking, the page Cooking with Dextrose has some recipes. Dextrose is another name for glucose, ie the natural form of sugar in corn. A 50/50% compound with fructose is sucrose (table sugar) and a 45/55% solution with enzymatically produced fructose is HFCS. I'm not certain substituting dextrose for table sugar would be a net health positive as by definition it has a glycemic index of 100 (arguably bad for insulin resistance), but on the other hand its cheap and would be free of the issues that arise from fructose's liver metabolism that Dr. Lustig cites.

can anyone tell me anything useful about maca powder? i saw it by the flax the other day and wondered what one does with it.

Mixes it in things that mask its horrible, horrible taste, mostly. :)

I can almost tolerate it mixed w/ vanilla-flavored greek yogurt.

has anyone had any experience with sucanat?

how does it compare, in baking for example, to brown sugar? woudl you get more of a molasses flavor from it, or does it behave sort of the same way, flavor wise?

Muffin update: eggy muffins made with almond flour taste more like eggs than like almond flour

i used to use stevia in baking and other things fairly often (i even used to make those eggy tasting almond flour muffins! they did the trick - then i switch to almond-flour pancakes for a long time - better), when i was weaning myself off sugar (loved sugar so much) over a decade ago and felt i really needed baked goods and pudding and i don't know just sweet things to eat, and it works decently but isn't for everyone, taste-wise, yeah. i like bitter taste though, so... i didn't use very much at all, and have added honey or organic cane sugar to even out the taste.

really, i figure if you're not eating that many baked goods in the first place, no big deal. like, when do i eat muffins? seriously almost never, but they're nice from time to time, and if low-sugar, even better. but in the great scheme of sugary things, at this point in my sometimes-shakey NN career lol, i'd rather just eat one amazing, sugar-and-butter packed almond croissant every three months.

Yeah, my problem is that I currently eat a lot of sugar and carbs every single day. Weaning is exactly what I'm trying to do... I'm focusing on the sugar for now, and less on the other carbs. But a non-carby snack is also a good thing to have and the muffins do the trick. Nuts are fine and all but they don't have enough volume to keep me going between meals. Certainly not going to pretend I'll never eat sugar again, though. Almond croissants are top of my 'worth it' list!

Have you got the recipe for the almond flour pancakes by any chance?...!

Yeah! It's pretty open, like: an egg, 2 to 3 tablespoons almond flour, pinch of baking powder, maybe a tablespoon or half-tbsp of rice flour or even (gasp) wheat flour (if you're not going full-on NN/no-carb), pinch of stevia, cinnamon (and nutmeg, cardamon, ginger if you want - spices = good), bit of milk/cream and/or olive oil. and nutmeg, cardamon, ginger if you want), bit of milk/cream and/or olive oil. Make pancakes, use butter :) I had some sugar-free syrup on top for a while as part of the weaning process but eventually I let it go, used a tbsp sugarless applesauce instead. And while not carb-free, carbs are minimal - I found they kept me full for at least 4 hours that way.