Nutrition ........Non "processed" food ideas (Page 4)

Thank goodness cheese has been around for >200 years!

Shop Cat - 2011-07-05 3:14 PM Cheese makes me . Especially gouda.

Blasphemy!  This can't be.  

Everything in moderation...sadly that includes chocolate and icecream and liquor. Fresh is better.

One of my favorites well the regular good old egg salad sandwich. Home made whole wheat bread. Cook an egg mix it with natural mayo and what you like in your egg salad ie radish spring onion.Put together with some lettuce and some tomato yummy and simple. Dont like the mayo substitute whatever you like.

PS beer existed 200 years ago 

Our Meijer sells them...I realize that Meijer is only a regional store, but if they have them, most major grocery stores should.

While I like this statement...if you know how to make pasta, you will know that homemade pasta was around 200 years ago, and while not super healthy, contains very little to no actual sugar...it's mainly flour, water, and a fat or eggs formed into a dough...which can be made with whole wheat flour...organic if you like...it's still not the healthiest, but it was definitely around 200 years ago, and its pretty tasty too.

I love the "idea" of a whole/non-processed foods diet, but, i like food.  Good food makes me happy...I know it shouldn't...but it does...and while I ADORE perfectly ripe nectarines, perfectly grilled orange roughy, or some fresh sauteed squash...sometimes I just REALLY want a delicious greasy burger with bacon and green olives on it, or a piece of fried chicken...and since I want to be happy....I'm going to eat it.  I eat those things in moderation of course, but I still eat them, and probably always will.

What do you mean "sadly"?  Happily in my world.

Sugar snap peas, sliced peppers both make a great snack food, giving the "crunch" that people tend to seek out from chips.  I like 'em without dip, but they are also an awesome vehicle for things like hummus or black bean dip.  For a sweet treat, I usually do blueberries or bananas paired with a dollop of almond butter.  Think creatively with veggie combos -- roast a bunch of veggies together, for example.  Or make a sucotash with peppers, diced up asparagus, and butter beans.  Yum, yum!  

I do eat one grain a day -- usually a combo of rice and quinoa cooked together as part of my lunch.  I make a lot of it in advance and freeze individual portions with a measured-out amount of chicken.  Then I top it with either fresh(er) or frozen veggies in the microwave at work, or those lovely Tasty Bite packages of Indian-inspired veggies (like Saag Paneer or Red lentils).

I've also ceased eating bread with eggs in the morning.  For weekdays, I make basically mini crustless quiches that can reheat in less than a minute -- heavy on the veggies, a touch of feta cheese, and 2 eggs per, baked in advance.  On the weekends, they are sunny side up over black beans with Salsa.  YUM.

Whole foods does not mean no flavor or mixing.  Think lots of creative salads with a protein added.  

I have no idea how true this is...but just something to chew on...I was told you shouldn't store cooked rice in the fridge or freezer to reheat and eat later because of a bacteria that it can have that can't be killed off by heat and can make you very sick and in rare instances kill you...now that being said...I have done it, and have never had a problem...but...the more you know.

I have never heard this.  In fact this article states just the opposite, that it should be stored in the fridge/freezer. http://www.abc.net.au/health/talkinghealth/factbuster/stories/2009/01/27/2475255.htm

In 20 minutes?! I make my own too but make the custard, leave it overnight for good flavour, then churn, then freeze overnight to freeze harder. Is your 20 min ice cream soft serve? Also, would love to share good recipes

Wise words...

Thus endeth the reading from the Gospel of St. Scout.

Every time I turn around, that man gets wiser and wiser. :p

John

It is said that the Dragon Warrior can go for months without eating, surviving on the dew of a single ginko leaf and the energy of the universe.

And, no, I cannot cite a legitimate study to back the claim.

I was once told to never argue with idiots. They bring you down to their level and then beat you with experience.

I drink milk all the time. Skim. Only people who should avoid dairy are the lactose intolerant.

I think I'm gonna need a little more than leaves, and "universe juice"

John

I should be banned for the amount of oral sex jokes that come to mind...

bufordt - 2011-07-06 10:55 AM

rh8463 - 2011-07-05 8:02 PM

bzgl40 - 2011-07-06 8:34 AM

aquagirl - 2011-07-05 3:22 PM

I like ice cream.

Just sayin........

yum.  making ice cream tonight.  Very excited about that.  Yeah, I know, I can go to the store and buy some.  But now I can have ice cream in 20 minutes without ever leaving the house.  AWESOME

In 20 minutes?! I make my own too but make the custard, leave it overnight for good flavour, then churn, then freeze overnight to freeze harder. Is your 20 min ice cream soft serve? Also, would love to share good recipes

In my family we would call what you're making Frozen Custard. Ice Cream shouldn't have eggs in it. Probably anything that isn't hardened in the freezer could be considered soft serve. I often intend to harden my ice cream but somehow it never makes it to the freezer. I love the 6 3s Ice Cream recipe http://allrecipes.com/Recipe/six-threes-ice-cream/detail.aspxAnd I'm a big believer in the white mountain ice cream makers. They have a dasher where the inside turns one way and the outside turns the other. http://www.whitemountainproducts.com/Default.aspx

What I made last night was Banana Sorbet, so technically not ice cream.  For sure some stuff has to sit and let cool but this time of the year it's all about the fresh fruit sorbet's.  Anyways, this is the best thing to do with banana's that have gone ripe IMO. 

4 medium ripe banana's
1 cup water
3/4 cup sugar
2 tsp lime juice

blend that all up in a blender of food processor until smooth.  Pour in ice cream maker and drool until done.  You can add a spoonful or so of dark rum if so desired but I can't validate if that is yummy or not.  Give me a week on that one and I'll get back to you as I have no dark rum at the moment.

bzgl40 - 2011-07-06 12:44 PM

bufordt - 2011-07-06 10:55 AM

rh8463 - 2011-07-05 8:02 PM

bzgl40 - 2011-07-06 8:34 AM

aquagirl - 2011-07-05 3:22 PM

I like ice cream.

Just sayin........

yum.  making ice cream tonight.  Very excited about that.  Yeah, I know, I can go to the store and buy some.  But now I can have ice cream in 20 minutes without ever leaving the house.  AWESOME

In 20 minutes?! I make my own too but make the custard, leave it overnight for good flavour, then churn, then freeze overnight to freeze harder. Is your 20 min ice cream soft serve? Also, would love to share good recipes

In my family we would call what you're making Frozen Custard. Ice Cream shouldn't have eggs in it. Probably anything that isn't hardened in the freezer could be considered soft serve. I often intend to harden my ice cream but somehow it never makes it to the freezer. I love the 6 3s Ice Cream recipe http://allrecipes.com/Recipe/six-threes-ice-cream/detail.aspxAnd I'm a big believer in the white mountain ice cream makers. They have a dasher where the inside turns one way and the outside turns the other. http://www.whitemountainproducts.com/Default.aspx

What I made last night was Banana Sorbet, so technically not ice cream.  For sure some stuff has to sit and let cool but this time of the year it's all about the fresh fruit sorbet's.  Anyways, this is the best thing to do with banana's that have gone ripe IMO. 

4 medium ripe banana's
1 cup water
3/4 cup sugar
2 tsp lime juice

blend that all up in a blender of food processor until smooth.  Pour in ice cream maker and drool until done.  You can add a spoonful or so of dark rum if so desired but I can't validate if that is yummy or not.  Give me a week on that one and I'll get back to you as I have no dark rum at the moment.

Adding the rum should also help so that it doesn't get so rock hard in the freezer if it does make it that far.  And after reading this thread yesterday I put my ice cream freezer in the freezer to get ready for this weekend.

I don't know why, that's what I'm asking, why do some nutritionists say that sugar in it's raw form is "better" than refined.