my meals / recipes
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@CO3 When making soup, I assume it is best to add protein late not to dillute the quality? Tomato soup with boiled eggs and cheese is a good weekend lunch, but I avoid it now as I try to keep dietary fat low.
Put yourself on fire for peak energy metabolism.
Ignore, judge, overcommit.
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Oh I think I never posted this one, or did I?
It was so delicious but I didn't get a proper pic when it was still warm but I assure you it's a really solid recipe.
It's good quality shrimp, with caramelized gingery coconutty pineapple, and white zucchini.
I prefer canned pineapple for this, since it comes with juice. You boil the pineapple piece in the juice in a pan. You leave it on low heat until they're soft. Then you let the liquid evaporate. At this point i added homemade ginger syrup and kept letting it evaporate. Then you let it caramlize. You will need to add a bit of sugar if you didn't use the ginger syrup. Don't overdo the ginger, it needs to be secondary. I added garlic but it's not necessary. Salt obviously too.
Always add salt throughout the entire cooking process, in any dish.
You add butter, then you add the shrimp when there is not much liquid in the pan, so they can brown a bit. then add Master Broth, and a little bit of creamed coconut. Then i added my already boiled zucchini,Make sure not to add the shrimp too early so everything can come together without overboiling them.
Nutrient wise this is absolutely killer. Perfect amino acids, lots and lots of fruit instead of starch. Super tasty. I think if you workout this is the ideal meal for recovery.
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@Norwegian-Mugabe These zucchinis were pre boilt, because i used some to make an omelette too. So the total cooking time of this is about 15 min, not cpounting the 3 plus hours it takes to make the master broth.
The whole 'protein degradation' thing is weird because most recipes for bone broth are like 7h lol. And the store bought gelatin, who knows how long they let that extract. The gelatin is clearly intact, this stuff goes solid an hour after being off the heat.
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My skim milk powder stuff. No starches involved in any of these pics. See my other thread for details:
Another variation of the Apples plus Meat plus Broth pan sauce swag meal I made. Unfortunate color because I only had zucchini broth soup left to use for the sauce:
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@CO3 What nutritional value do apples have?
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@Pooooop tons of Vitamin Y
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@Pooooop high in fructose
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Goat peat chef
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Mango and saffron
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Replying in general - -
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the Peaty ice cream recipe worked really well for me. It has a smooth texture following the instruction closely, and goes well with fruit. The eggs make it like a custard, but obviously with a coconut flavor. The only problem is I'm wanting to reduce fat intake, so I won't be making it again for a while.
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I made a Peaty hot chocolate, I'd be interested to hear opinions on vitamin / nutrient groups involved.
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1 or 2 cups whole milk
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2 squares 70+% dark chocolate
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2 tbsp honey
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1 tsp cinnamon or other spices
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1 packet (7g) gelatin (bloom in cold milk)
Texture is velvety and smooth. Good for night-time warmth/sleep. I'd rather make a Jell-O or broth/sauce for regular gelatin intake, but this is decent.
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