Posts by wearyotter81

Whole Wheat Potato Buns



I ended up with 13 buns, so here is the breakdown per bun:

85 kcal
Carbs 16g
Fat 1g
Protein 3g

What you'll need:

240 g whole wheat flour
150 g mashed potatoes (just smooth boiled potatoes with a tiny bit of butter added)
50 ml milk
50 g yogurt (or maybe some low-fat cottage cheese)
7g yeast and a teaspoon of baking powder
1 egg
seasonings to taste: salt, pepper...
for topping and glazing: an egg wash and seeds

First, mix your dry and wet ingredients separately before combining them to form the dough. You might need to add a little extra flour depending on how much moisture you have going on! Once it's mixed, cover it up and let it rise in a warm spot for about 40 minutes.

Roll the dough out on a floured surface until it's about 1 cm thick, then cut out whatever shapes you fancy. Lay them out on a baking sheet lined with parchment paper. Brush the tops with your beaten egg and sprinkle on those seeds however you like.

Pop them into an oven preheated to 120 degrees Fahrenheit for about 5-10 minutes, then crank the heat up to 340 degrees and bake for another ten minutes or so, just until they turn a lovely golden color. Honestly, though, timing can be so tricky since every oven behaves differently!

amberheron62 said:Those Sheevin crackers would be such a perfect pairing for this. 😬

Oh my gosh, 😳
That looks absolutely delicious! 👍

I actually spent my morning whipping up some whole wheat olive breadsticks.



Here’s what you’ll need for about 20 breadsticks:

1 cup (approx. 4.2 oz) whole wheat flour
1 cup (approx. 4.2 oz) rye flour
1/2 cup warm water
about 2 oz black olives
2 tablespoons olive oil
seasonings: salt, pepper, and an herb blend

Nutritional info per stick:
58 kcal, 9g carbs, 1g protein, 2g fat

First, just toss all your dry ingredients together with those finely chopped black olives, then stir in the water and oil and knead it into a dough.



Then, slice everything into even pieces and roll them out by hand into sticks. Lay them on some parchment paper and pop them into a preheated oven at 350°F for about 15 to 20 minutes. Oh, and make sure to flip them halfway through—around the 7 or 10-minute mark—so they get nice and crispy on both sides!

What colors 🙏

The other day I was busy baking fat-free crackers. Honestly, you can play around with different flour blends and ratios however you want—it’s all very flexible!



Here is what I used:

1 cup (160g) cornmeal
1 cup (120g) oat flour (either ground oats or store-bought)
1 cup (100g) buckwheat flour (again, either ground or pre-made)
1 tbsp (15g) sesame seeds
2 tbsp (30g) ground flaxseeds
1/2 packet (7g) baking powder
about 1.7 cups water
your choice of seasonings: salt, pepper, nutmeg, cumin...

Just mix all those dry ingredients together and slowly pour in enough water to bind everything. You want it thick enough to actually handle on the baking sheet, right?
Spread the mixture out onto a pan and press it down firmly. Make sure to slice them into your desired shapes immediately while they're still wet; trust me, they’ll be much easier to break apart once they're finished baking.



Pop them into a preheated oven at 320-340°F for about 25 minutes, or just until they turn a light golden color. They are absolutely amazing for dipping into various spreads (I tried mine with hummus and it was a total hit!).

By cutting them this way, I ended up with 36 pieces. Each individual cracker has 44kcal, 8g net carbs, 1g fat, and 1g protein.

Oatmeal Pancakes with Protein Chocolate Filling



The Pancakes:

60g oat flour—you can just pulse some oats in a coffee grinder until they're fine (or even just use whole grain flour if you prefer)
100ml milk at 1.5% fat (though honestly, feel free to swap this for oat milk, almond milk, whatever you have on hand!)
1 egg
A tiny pinch of salt

Just mix everything together and cook them up! I ended up getting about 4 pancakes from this batch.
Each one clocks in at around 90 kcal.

The Filling:

20g protein powder—I used a chocolate chip cookie flavor, but chocolate works perfectly too
20g dark chocolate (I went with 74% cocoa)
A splash of milk and water to thin things out

Whisk the protein powder with the liquid until it turns into a thick, luscious cream. Melt the chocolate (the microwave is easiest!) and fold it into the protein mixture. If it feels too thick, just add a little more liquid until it reaches the consistency you want.

With this filling included, each pancake comes out to roughly 140kcal, 12g Carbs, 6g Fat, and 9g Protein.

I actually mentioned in that other thread about dairy-free cheese that Kladavčanka is my absolute go-to! 😍
It’s got about 80 calories per 100g, with 1.8% milk fat and 10% dry matter content.

One way I love using it is this version right here—just lightly pan-seared until it's perfect.



All you really need is a grill or a good non-stick skillet, one tiny teaspoon of fat (coconut oil is ideal, but olive oil works just fine!), and some Kladavčanka sliced into pieces about 1cm thick.



Just fry the slices quickly on both sides until they turn a beautiful golden color. Serve it up with whatever side dish you're craving!

I already posted this over on the Fitness forum, but I figured I’d drop it here too since I have some thoughts. Personally, I really don't think there's any actual need for this subforum to exist at all.

Spinach, Cheese, and Seed Savory Pie





What you'll need:

You’re actually going to need a coffee grinder for this one! 😁

7-10 oz fresh spinach
10-11 oz low-fat cottage cheese
0.7 oz ground sesame seeds
1.4 oz ground flaxseed
1.4 oz ground sunflower seeds
0.5 oz ground oats
0.5 oz whole wheat semolina
4 eggs
2 tbsp olive oil
0.25 oz baking powder
salt, pepper, and nutmeg

First, blanch the spinach. Then, just mix everything together—I find it easier to whisk the dry ingredients separately before folding them into the wet stuff. It keeps things much smoother!
I baked mine at about 350-400°F for roughly 30 minutes. Honestly? I wasn't even watching the clock. As soon as a toothpick comes out clean, you're basically good to go. I covered it with foil at first so the top wouldn't get too crusty or dry, then pulled the foil off for the last 10 minutes to let it finish perfectly.

It is absolutely delicious with some yogurt—in the photo, I used some homemade Greek yogurt. So good!

This makes 8 servings. Each serving has 200kcal, 6g carbs, 13g fat, and 11g protein.

The Ultimate Crunchy Chickpea Snack



So, you take those chickpeas straight from the can—drain them well, obviously—and toss them into a bowl. You want to coat them with just a tiny bit of olive oil; nothing crazy, just enough to give them that nice little glisten. Then comes the fun part: the seasoning! I usually go with salt and pepper, but why stop there? Honestly, why not throw in some garam masala, a kick of chili, or even a dash of cinnamon if you're feeling adventurous? Spread them all out on a baking sheet and slide them into an oven preheated to about 350-400 degrees.
Give the pan a good shake every 10 minutes or so, and let them roast for no more than 30 minutes total.
My little secret? Pull them out while they still feel slightly soft in the middle. Trust me, they’ll firm up perfectly as they cool down on the counter.
Seriously, once you hear that distinct, dry rattling sound when you shake the pan? That’s your cue! They're done!
Nom nom nom.

When did I even get this old?

Comparing how things were back in 2009 to right now.


Honestly, I’ve completely surprised even myself. 😁

It’s pretty obvious that I’ve finally been spending way more time in my kitchen lately! 😳 😁

Check out this healthy, low-calorie cake made with banana, carrots, oats, and cottage cheese.





100g whole oats, just ground up in a coffee grinder
130g banana (about 1 large one)
165g finely grated carrots
35g pitted and finely chopped dates
2 eggs
50g coconut milk
1 packet of baking powder (15g)
100g Milbona cottage cheese
For seasoning, I used a little salt and a ton of cinnamon
Stevia to replace about 60g of sugar

I just mixed everything together and popped it into the oven at around 340°F for about 40 minutes. I did the toothpick test to make sure it wasn't too wet—though, honestly, it’s always going to be a bit moist because that's just the texture of this kind of cake—once the crust turns golden, you're good to go!

Using these measurements in a 8-inch pan, you get 8 servings. Each serving comes in at about 125 kcal (17g Carbs, 4g Fat, 6g Protein).

If you're feeling fancy, you can also add a topping. Mine was made from 100g cottage cheese, 10g whey protein, and 5g chia seeds.

And here’s the sweet version of what I just shared!

http://img109.imageshack.us/img109/2122/gx3v.jpg

http://img29.imageshack.us/img29/515...0605142319.jpg

250g Milbone
1 (medium) egg
baking powder (7g)
30g cornmeal
a pinch of salt and 2 pinches of stevia (just enough to act like 60g of sugar)
Throw in 60g of mixed frozen fruit from earlier
5g fructose for topping

Makes 4 pieces, about 100kcal each
Carbs: 10g
Fat: 2g
Protein: 10g

A savory cheese and cornmeal bake, topped with whatever I had lying around in the fridge!

8.8 oz fat-free cottage cheese (I used Good Culture)
1 medium egg
Baking powder (about 1/4 oz)
1 oz cornmeal
Seasonings: salt, pepper, oregano, ground cumin

First, get your oven preheated to 400°F. Just toss all the ingredients together, mix them up, and spread the batter into a pan lined with parchment paper. For the topping, I just scattered some sliced black olives and cherry tomatoes on top—so simple, right? I baked it for about 25 minutes until a toothpick came out clean and the top turned a beautiful golden brown.

I sliced this into 4 pieces, and here is the breakdown per serving:
101 kcal
Carbs 10g
Fat 2g
Protein 10g

So good! 😍

http://img14.imageshack.us/img14/291...0604101638.jpg

http://img51.imageshack.us/img51/160...0604101726.jpg

Baked Trout with Baby Spinach and Lentil Sprouts



The prep time is almost a joke—it’s so fast!

1 large trout (the cleaned one I used was about 8 oz)
250g baby spinach
50g dried lentils (to make sprouts)

I wrapped the trout in foil that I’d brushed with olive oil, then soaked the fish in lemon juice and rubbed it down with salt, pepper, and garlic. Pop it in the oven at 400°F for about 20-25 minutes. You can always peel back the foil at the very end if you want it to get a little more golden and crispy.
As for the sprouts, just boil them for 5 minutes, and then I steamed the baby spinach right on top of them for another 5 minutes. Just season everything to taste! 🙂

--------------------------

And if you want a slightly different take on the fish, try pan-seared trout fillets served alongside brown rice with carrots and some sautéed Swiss chard.

Andrew Fowler4 said:First thing you gotta do when you wake up? You have to step out onto the balcony and scream at the top of your lungs—like, LOUD and totally unhinged. That part is non-negotiable! Then, while you're taking out the trash, just push the bin back and forth for a couple of minutes. Take a thirty-second breather, then do that five times over. And hey, if you accidentally take the elevator instead of the stairs? Start jumping around in there! That’s just how you start. Once you've mastered that, we can move on to the actual heavy-duty routine. You'll be built like a tank in no time. This next level is really more for the pros, but I can tell you've got the drive.

🤣
But seriously, you've gotta yell it out loud! 😁

Look, you really need to come up with a specific question pretty quickly if you want me to be able to merge this thread with another one, otherwise, this whole thing is just going to time out and close on its own. 😁

What's the end goal here? What are you actually trying to achieve with this? 🤔

Homemade Granola Bars 🙂

I basically just winged the whole thing, honestly! 😳

I didn't hold back on the ingredients either—I just threw everything in:
- A mix of rolled and quick oats (about 3/4 cup rolled and 1.5 cups quick)
- Ground flaxseed and sesame seeds
- A few tablespoons of poppy seeds (you could use carob instead, or even both!)
- A spoonful of cocoa powder
- A handful of dried cranberries and a handful of raisins
- Two handfuls of walnuts, roughly broken up
- Stevia powder (roughly equivalent to 1/2 cup of sugar)
- Spices: cinnamon, vanilla bean, and a tiny pinch of pepper just to give it a little kick
- Juice from 5 tangerines and a splash of rum (I soaked the vanilla and the dried fruit in this first so they’d soak up the flavor and soften up a bit)
- 3 eggs, with the whites separated to make meringue

The process is pretty simple—mix all the dry stuff together first, then stir in the juice, fruit, and egg yolks. Finally, gently fold in that fluffy egg white mixture.
Press everything into a baking pan—just pick a size based on how thick you want your bars to be. I used a knife to score the pieces beforehand so they’re easier to break apart once they're done.

Pop them in the oven for about 15–20 minutes at 350°F. Just keep an eye on them while they bake! If you start smelling something burnt—like what happened to me the first time I tried this—it means they've been in too long. 😬

They turned out so delicious! It's such a great snack, and since I'm going to be traveling over the weekend, these will actually work as a quick breakfast for me.

Creamy Hokkaido Pumpkin Soup

Honestly? This pumpkin is pure heaven. 🙏

500g pumpkin, cubed up
a few sliced carrots
a small onion, garlic, parsley, seasonings (or just use a veggie bouillon cube if you're feeling lazy) + curry powder

If you’ve got an Instant Pot and a kettle handy (shoutout to crimsonscout362 😍!), you can whip this up in a heartbeat.

Just toss the pumpkin and carrots into the pot and add enough water to cover them. Once it hits a boil, throw in your spices (or that bouillon cube) and let it cook until the veggies are nice and soft. I actually used boiling water from my kettle to speed things up, sealed the Instant Pot, and was pulling it off the heat in about 10 minutes! While that's happening, sauté your finely chopped onion and garlic in some oil, stir in the curry, then take everything from the pot and blend it all together with an immersion blender or a regular blender. Finish it off with some fresh parsley and, if you're feeling indulgent, a dollop of sour cream or heavy cream.

It is seriously delicious. 🙂
And the calorie count? Basically negligible for anyone watching their weight. Pumpkin is only about 30 calories per 100g. 🙏

Strawberry and Peanut Butter Dairy-Free Smoothie. 😍

I just tossed some dairy-free milk, strawberries, a big spoonful of peanut butter, a touch of stevia, and a fresh mint leaf right into the blender. Seriously, you have to try this—it’s delicious! 😍
As for the measurements, I'm just eyeballing it, but I'm pretty sure I used about 7 ounces of strawberries and an equal amount of the dairy-free milk.

Chicken thighs in tomato and peanut sauce over carrot noodles

Straight out of my new wok! 🙂

I didn't measure everything exactly—I just grabbed about a pound of meat and three or four carrots. As for the sauce ingredients? I basically just winged it.


Using a veggie peeler I turned those carrots into long, thin noodles and gave them a quick steam. Honestly, steaming them keeps that amazing natural sweetness intact. 😍

For the chicken, I sliced the thighs into strips and tossed them with some curry powder, salt, and pepper. I sautéed them in peanut oil (though you could totally use whatever you have on hand) and then set them aside for a moment. Next, I threw some onion, a bit of carrot, and some celery into the wok using that leftover oil. Once everything softened up, I poured in some crushed tomatoes, a splash of heavy cream, a big spoonful of creamy peanut butter (the 😍 kind!), and more spices. Then, I slid the chicken back in and let it all simmer together beautifully. To finish it off, I stirred in some fresh parsley and a few other herbs like basil and oregano.

To serve, just pile the carrot noodles onto a plate and pour this gorgeous sauce right over the top. 😁