I posted this on another board and decided to re-post here, plus additions.
I had two very elderly bananas and about a cup of old almond flour. That, and a sweet tooth. What to do? I mashed the very, very squishy bananas in a bowl. I added the almond flour. Then I sprinkled in some cinnamon. I took a little olive oil and used it to grease the bottoms of three old hummus tubs. I plopped the "batter" into the tubs. Microwaved for three minutes...
What came out like a thin cake, lightly sweet, and actually pretty good! Next time I'll beat in an egg and add a touch of molasses.
Another great use for mushy bananas is to peall them, freeze them, and save them for making smoothies. If you want to get fancy, freeze them on a cookie sheet then put the frozen chunks into a bag after they are hard.
Frozen bananas, once re-thawed, may not be very palatable looking but they are also a great addition to pancakes, cakes, or bread.View Thread
Boil eggs and peel them. Coursely chop the eggs. Add 1-2 tablespoons of hummus per egg. Allow one egg per person or per sandwich.
This is where the fun begins: hummus and egg alone is mighty plain. You can add lemon juice, chopped green or black olive, red pepper, chopped celery, garlic, mustard, curry powder of varying kinds, paprika, dill weed, or any other combination of hersbs or spices that you like.
You can eat this plain or put it in a pita, on toast, in a sandwich, use it as a dip, top rice with it, the possibilities are endliess. This food has a good amount of nutrition but isn't particularly low in fat.View Thread
I like jicama sticks with lime and/or lime and taijin powder on them. Refrigerated, they are great! Jicama sticks with hummus are good too.
Regarding summer drinks, a nice drink for hydration is coconut water. It has electrolytes in it naturally. Make sure and pick a low sugar version, or at least pick one using real sugar rather than high fructose corn syrup.
I really like hibiscus tea, cold-brewed in the fridge and sweetened with stevia, for summer hydration as well.View Thread
Well, thank you! That's nice of you to say. I may have different tastes than some, but my go-to spices are garlic, dill, black or white pepper (freshly ground) basil, cilantro, red pepper and chili papper, lemon pepper, curry powder of various kinds. I like kosher salt too, added after cooking. You taste it better that way. I also really like pink rock salt, but only have a small amount of that. I also use Yamasa brand soy sauce, it has few additives and a nice rich flavor. I don't have a salt restriction so keep that in mind. I also use sesame (powdered black sesame or whole) as a condiment, and sometimes nutritional yeast.
Dill is good on eggs or with cottage cheese or in white sauces.
Black or white pepper adds gentle piquancy.
Basil and/or cilantro is really awesome with or on salads. I also use a lot of mint, dried as a tea or fresh in salads.
Garlic is a staple idem in my house. I use it powdered or fresh. It goes in soups, stir fry, in rice, all over the place. Curry powder is also really nice to add to rice, it adds flavor and nutrients with no fat. Same with cumin.
Mustard is a nice staple, whether hot, yellow, or borwn - again, nutrients and flavor with no calories.
Hope this helps and gives you some ideas. It can be fun to research an herb or spice online and then try adding it. Many flavorings have important nutrients!View Thread
The hardest part about clean eating is the expense, that and remembering to check labels on everything. Depending on what you eat, clean eating can actually help reduce cravings. It's amazing what the junk in food will do - the preservatives, the added sugars, the corn syrup, and on and on.
You may find that you have less pain and inflammation in your body. You may find that you feel better in terms of mood. You may find you have more energy. You may find you never want to go back! Even when I'm not particularly dieting, I still try to eat clean, and I notice a difference if I relapse. I spent quite a few months doing pure Paleo, which emphasizes clean eating, and lost quite a bit of weight.
If you are still out there, Souravmandal, I have just discovered some AWESOME non gluten flours that are apparently common in Indian cuisine. Millet flour, garbanzo bean (chickpea) flour, mung bean flour, sorghum, and others. Other non wheat flours are almond, acorn, soy, and quinoa. Stay away from barley, rye, aand oat flour. Also, whole chickpeas are good for you, somewhat low in fat, high in protein, and high in nutrients. As a bonus, canned chickpeas are just as nutritious as dried ones or fresh ones.View Thread
I don't do recipes, but I can give general guidelines.
Some tips for tasty, healthy food:
Shop internationally if possible.
Make entrees ahead of time, portion up, and reheat.
Experiement with herbs and spices. More flavor, less calories!
Try new fruits and vegetables.
Bake foods, a lot at a time, and portion appropriately. Example: A bunch of chicken breasts with a nice marinade or herbal rub, baked all at once, then portioned out one half at a time with a side of vegetables.
Stir fry is your friend! Easy, quick, healthy.
Soups are awesome too! Boil beans, peas, garbanzos or other legumes first, add hard root vegetables next, and save soft things like mushrooms for the last. It's a great way to get vegetables and lean meat. I like a stew made with chicken, black beans, tomato, and chili spices boiled together. It's tasty!
Another really good, healthy soup is lentils cooked with tomato juice, tomato soup, or crushed tomato. Add the spices of your choice. You can have it hot, mild, with cumin for a Mexican flavor, or even curry powder if you like curry. So many possibilities. Don't like tomato? You can make the lentils with broth instead.View Thread
It has a lot of vitamins and minerals. Even though it's a byproduct of sugar manufacture, it actually affects blood sugar much more slowly than white sugar and gives you nutrients including calcium, iron, magnesium, potassium, and a whole lot more.
As you may know, it has a dark, sweet, slightly bitter flavor. It's great on oatmeal, on toast, in cookies, over apples, in pies, stirred into milk, with fruit, or with peanut butter as a topping. The best kind is unsulphured gluten free blackstrap, or "robust" flavor. If you can't find it in the baking section look near the maple syrup in the pancake section.
My recent favorite is drizzled over banana chunks, vanilla ice cream, or both!View Thread
If you eat a LOT of soy a day, soy does contain phytoestrogens so it can have a small effect. I haven't known the effect to be that large though and there are several Asian countries who practically live on the stuff. I'd be more concerned about GMO origins than phytoestrogens.View Thread
I have to ask, did she have some kind of traumatic event regarding fruits or vegetables when she was little? If you ask her, can she say why she is afraid?
Also, who keeps giving her biscuits, chips, and chocolates when she won't eat real food?
A few suggestions: try making puree fruit popsicles. If anyone eats fruits or vegetables in the house, have them make a big deal about how tasty they are but don't ask her to eat them. Give her children's vitamins, most of them taste like candy, so that will help. Frozen banana and fruit milkshakes might taste good to her too. Don't give her ANY junk food AT ALL. And try to find out why she is so afraid.View Thread