Recipes (Keep comments in a separate thread!)

Here’s a healthy spin on a total classic junk food staple. If someone already posted this, my bad.

Turkey Patties:
1.5 kg ground turkey, 1/4 cup sparkling water, 1 egg, a splash of olive oil, salt, and some pre-mixed paprika seasoning for patties. This should make about 15 pieces.
Enjoy!

Regarding ground beef,
I usually throw one egg into every half pound of meat—plus a little extra seasoning. They end up a bit firmer that way, but honestly, that’s how I like them 🤷
Maybe they turn out softer if you use sparkling water? 🤔

Yeah, sparkling water is an absolute must-have.

quietpilot87 said:By the way, if you're still using Natreen, just toss it in the trash and grab some Stevia instead.

Since you brought up Stevia, everything I’ve ever heard about it was that it’s the absolute gold standard—super healthy, the best choice, the healthiest option, blah blah blah... the whole nine yards.

I’ve tried using it in my baking, but you really have to be careful not to overdo it. If you go overboard, it leaves this intense bitterness behind, which personally just doesn't sit right with me.
To be honest, though, the warnings printed on the bottle left me a little confused. I actually ended up donating my stash to my sister because I wasn't exactly blown away by it, and my family back home was complaining about the taste anyway...
It said something along the lines of "not more than two cups of tea or coffee per day"... I mean, what kind of kid is that? If it's supposed to be so healthy and harmless, why the strict limits?😕

And, as it turns out, this sweetener also contains one of those infamous food additives they label with an "E" number.🤷

Anyway, I’ve gone ahead and ordered some seedlings for my garden. I guess I’ll just be chewing on leaves from now on, because I simply cannot live without my sweet fix!😢

You're gonna be chewing on leaves. 🤣 Sorry, but I can just totally see it happening.😬 🤣

Lave, regarding those eggs, just make some frittatas.🤷 You basically just whisk the eggs, toss in whatever veggies you have lying around—honestly, just anything you feel like adding—and throw the whole thing in the oven to bake. I think I've mentioned this here before, if I'm remembering right.😁

brightotter21 said:I'm not really sure who to ask, so I thought I'd try it here. Is eating beef actually okay? I'm trying to be mindful of what I eat (as much as I can :rolayz:), especially when considering the protein content versus the fat levels in beef.

Today, I sliced some beef into thin pieces and sautéed them in a little olive oil, then tossed in some mushrooms, cherry tomatoes, and diced red bell pepper. I didn't end up seasoning it with anything because it completely slipped my mind. 😬

Tonight I whipped up one of my absolute favorite meals, something I don't think I've ever mentioned on here before.😁

So, here's the deal: grab a decent-sized sheet of Aluminum foil and drizzle a little olive oil over it—though honestly, you can skip that if you want.
Lay your marinated protein right on the foil (chicken, turkey, veal, salmon, whatever you're feeling). Then, layer it up: a few slices of tomato, a sprinkle of seasoning, then some zucchini slices—or eggplant if it's in season. You can pretty much use any veggie you like, just maybe blanch the hard stuff like carrots first so it actually cooks through.😁 You can also toss in some minced garlic if you're into that.
If you're a cheese lover, top the whole thing off with a slice of mozzarella.😁

For the marinade, you can keep it super simple with just spices and a splash of lemon or orange juice, or throw in some mustard—basically, just use whatever you like.😉

Fold the foil tight at the top to seal your little "packet" and slide it into the oven. The veggies are going to release a ton of juice, so if you aren't a fan of that extra liquid, just open up the foil near the end of cooking so everything gets a nice roast instead.😁

When it comes to eggs, I’m all about omelets or various types of frittatas. One of my favorite ways to make them is this zucchini version.😁

Just sauté a medium zucchini in some olive oil with a small shallot and one or two cloves of garlic. Cook it down until most of the moisture evaporates. Then, toss in some chopped parsley, celery, and if you can grab some fresh basil, definitely do that. Pour the beaten eggs over the mix and cook it until the bottom sets. Use a plate to flip it so the top side gets cooked through too.

For those of you who aren't dairy-free, you can whisk a splash of milk or cream into the eggs before pouring them over the zucchini.😁 You can even throw in some chopped mozzarella.😉

Lisa Wells65 said:Hey Lave, when it comes to those eggs, just get them in the pan and cook 'em up! Alright, let's talk frittatas! Honestly, if you haven't mastered the art of the frittata yet, what are you even doing with your life? Haha! I used to be so intimidated by them—I always thought they were this fancy, high-maintenance brunch thing you only get at those overpriced cafes in Manhattan. But turns out, they are actually one of the easiest, most chill things you can whip up in your kitchen when you're feeling lazy but still want to eat like a king. The best part is that there are zero rules. It’s basically just a glorified omelet that you finish under the broiler instead of flipping it like a pro chef. You can throw literally anything in there. I’m talking leftover roasted veggies, some crumbled bacon, maybe a handful of sharp cheddar from Kroger, or even some diced peppers. If you have some Lawry's lying around, a little sprinkle makes everything taste ten times better. I recently tried making one with some sautéed eggplant and feta, and oh my god, it was a total game-changer. Seriously, if you're looking for a way to clear out your fridge before your next big grocery run at Walmart, this is your sign. Just grab a heavy skillet, whisk some eggs, toss in your goodies, and let the oven do all the hard work while you sit back and relax. Trust me, your breakfast game will never be the same!.🤷 So, you just whip up some eggs, toss in whatever veggies you've got lying around—honestly, just throw in anything that catches your eye—and slide the whole thing into the oven to bake. I’m pretty sure I’ve already rambled on about this exact recipe here before, if my memory serves me right!😁

Wait, what even is this? I just had to jump on Google to figure it out myself. It's eggs, obviously—I'm currently crushing a high-protein, high-fat meal (P+M style)!

So, I finally did it—I actually made that "ice cream" thing! 😁

So, I decided to whip up a little something in the kitchen! I grabbed a bowl and tossed in about a pound of lean meat, half a scoop of whey protein, a splash of vanilla extract, 4 servings of Natren, some water (maybe around a third of a cup), and a tiny bit of milk. Then, I just blended the whole thing together until it was smooth!
It’s sitting right there in the fridge, just waiting for me to tackle it tomorrow! 😬

Lisa Wells65 said:So, you basically just take a decent-sized sheet of Aluminum foil and drizzle a bit of olive oil over it, though I suppose you could skip that part if you really wanted to.
You lay down your marinated protein—chicken, turkey, veal, salmon, whatever you're feeling that day—right on the foil, and then you start layering things on top: maybe a few slices of tomato, a little seasoning, then some zucchini slices if they’re actually in season, or even eggplant. Honestly, you can pretty much use any vegetable you have lying around, though if you're using something tougher like carrots, you might want to give them a quick head start with some pre-cooking. 😁 Throwing in some minced garlic wouldn't hurt either.
And for those who are into it, just top the whole thing off with a slice of mozzarella. 😁

That is totally me 😁
I am definitely going to try this

Actually, now that I think about it, I’m already doing this, I just tend to stack my layers in the opposite order 😁 I usually put the veggies at the bottom, the meat in the middle, and then finish it off with cream or mozzarella on top.

Jamie Rivera70 said:What even is that? I just Googled it. It's eggs because I'm putting together a high-protein meal (P+M).

Long story short, I whipped up that "ice cream" thing 😁

- I tossed half a kilo of non-fat yogurt, half a scoop of whey, vanilla extract, 4 servings of Natren, some water (about a cup), and a splash of milk into a bowl and blended it all together.
It's chilling in the fridge right now, waiting for me tomorrow. 😬

Pearl.😁

Frittata net

The net is loaded with recipes, and honestly, you can just stuff whatever you want into a frittata.😁

wearyotter81 said:(Plant milk + water + whey + strawberries) x blender = 🙂

I do something pretty similar when making fruit ice cream or a shake(blackberries or raspberries work great too!)

The classic way involves mixing it with yogurt and sugar, but my fitness version is a little different.

I freeze the strawberries first, then toss them into the blender along with some whey, blending until I hit that perfect icy consistency. If I’m craving a drink, I just keep adding whey until it turns into a smooth liquid—basically a protein shake. But if I want actual ice cream, I stop while the mixture is still thick and creamy.
Then, I just grate a tiny bit of lemon zest over the top, and that's it!😍

It is honestly delicious.

Niko hasn't shared anything useful regarding gastronomy about stevia yet.😢

I mean, why does it feel like nobody knows anything more about it?🤷
Come on, people! My shipment should be arriving any day now, so who’s going to join me in this experiment?🤣🤣

Lisa Turner14 said:I do something similar with fruit ice cream or shakes (blackberry or raspberry works great too)

The classic way is mixing it with yogurt and sugar, but my fitness version is a little different.

I freeze some strawberries, then toss them into the blender with some whey protein until I get this icy slush. If I want a drink, I just keep adding whey until it hits that liquid shake consistency. If I’m craving ice cream, I stop while the mixture is still thick.
Then I just grate a tiny bit of lemon zest over it, and boom—done.😍

It’s seriously delicious.

I never bother with sugar in those smoothies or "ice creams." They turn out awesome without it.🙏 Honestly, nothing beats blending frozen fruit and maybe throwing in some whey and water.🙏
I used to do it with yogurt or dairy-free alternatives, but lately, the fruit and dairy combo just doesn't sit right with me.😢

Niko hasn't told me anything about stevia.😢

Seriously, why does nobody know anything more about this?🤷
Come on guys, send me some info, otherwise who am I going to talk about this with?🤣

🤣
I guess I can volunteer.😬
I don't really use any sweeteners unless I'm baking, and even then, I just stick to regular or brown sugar.
From what I recall, there was some stuff written on gastronomy about stevia. Here are the threads and the PDF from Vrt.😁

Lisa Turner14 said:Niko hasn't said a damn thing to me about stevia😢

Seriously, does nobody know anything more about this stuff?🤷
Come on people—my leaves are gonna arrive soon, who else is gonna be chewing them with me?🤣 🤣

Wait, you actually ordered the leaves?🤣

Anyway, I stumbled onto stevia ages ago back when I was eating the Zone diet (honestly, the best and most complete way to eat, right after our typical fitness diets)
Stevia is just an extract from the plant—sweet as hell, but your body doesn't even recognize it as a carb.
Why hasn't it blown up on grocery store shelves? Probably because the big manufacturers pushing aspartame have their hands in the cookie jar—you see Natreen in every pharmacy, while stevia is mostly stuck in health food stores.
If I recall, stevia was banned for a while too. Nobody really knew why since there was zero proof it was harmful (unlike aspartame). Luckily, things changed, and now health shops are packed with it. Your local CVS still won't carry it though.😁

Then again, plenty of good stuff gets banned—guess that's just how it goes with stevia.

Lisa Wells65 said:🤣
I suppose I can make that sacrifice.😬
I don't touch any sweeteners at all, except when I'm baking—and even then, I just stick to regular or brown sugar.
As far as I recall, there was a whole discussion over on gastronomy about stevia. Here is the thread and also this PDF from the garden club.😁

But honestly, there isn't much new info in that thread for me. I'll just get my own plants.🤷
What really puzzles me is the powdered stevia sweetener; why on earth do they put those strict dosage limits on the packaging?😕

quietpilot87 said:Wait, did you actually go out and get the leaves?🤣

Anyway, I first discovered stevia ages ago back when I was following the Zone diet (which, if you ask me, is the most complete way to eat, right after our usual fitness-focused regimens).
Stevia is just an extract from the plant itself; it’s incredibly sweet, yet the body doesn't even recognize it as a carbohydrate.
So, why hasn't it taken over grocery store shelves? I suspect the aspartame manufacturers have something to do with it. You see Natreen in every local pharmacy, yet you can only find Stevia in health food stores.
If I remember correctly, Stevia was restricted for a while too—nobody ever really knew why, since there was zero proof it was harmful (unlike aspartame). Thankfully, things have changed, and health food shops are now packed with it. Your standard drugstores still aren't.😁

Then again, plenty of great things have been banned in the past, so maybe that's just how it goes with Stevia.

Actually, the restrictions on stevia were lifted in the European Union a few years back.

I'm going to get some live plants and try drying the leaves myself, so we'll see if they work quite like I'm hoping.🤷
I once made some cookies using a stevia sweetener, and they turned out delicious.😁
Here's a photo:http://yfrog.com/44p1160098j

Man, look at those cookies 😍
Since you brought it up, I was just thinking about how easy it would be to whip up some actually decent, healthy treats—you know, the kind without all that flour and sugar junk. Just stick to eggs, seeds, fruit, dark chocolate, Stevia, stuff like that.
Someone drop a recipe here 🙂

Look, there are tons of recipes out there for chocolate cakes made with eggs and ground almonds or walnuts—basically flourless styles. But almost every single one calls for butter or some kind of fat, plus a ton of sugar.😁

For instance: Flourless Cake 😁

A lot of people just whip up various kinds of soufflés (using eggs or fruit...) or maybe some oat cookies...

Mushroom Mustard Chicken

Basically, when you're searing chicken in mustard—toss some button mushrooms into the pan after about 6 or 7 minutes. Let them hit the heat fast. They'll sweat out a bit of moisture, which blends right into the mustard, creating this killer sauce... mmmm. 🙂
Oregano is all you need for seasoning.

@Michael Rivera63/">@@Michael Rivera63,
Ahahahah, poor guy, how many times have you already eaten that? 😁
Just toss some mushrooms on top—not sure if you’re avoiding them or what.
Cover it up and let 'em soften.

chicken with soy sauce
You could try marinating them in soy sauce, olive oil, garlic, and balsamic vinegar. Don't even bother with salt—soy sauce has enough salt for everyone.
Mix two tablespoons of each ingredient, throw in some minced garlic, and let it sit overnight—or at least for a few hours. Then just toss it in a skillet.

chicken wrapped in prosciutto
If you're feeling fancy, grab some high-quality prosciutto, wrap it around those turkey cutlets, and fold it over like a pancake. Pin it down with toothpicks and throw it back in the pan.

😍

😁

from:

Here is my foolproof method for actually enjoying a vegan protein shake without gagging 😁

About two cups of water
A scoop and a half of protein powder
250 grams of plant-based yogurt
Half a banana
A handful of oats

Just throw it all in a blender

It’s actually pretty decent...😁