“Are you a vegan?”
“Are you a vegetarian?”
No. I just don’t eat as much animal proteins as I used to.
“So where do you get your protein from?”
Plant-Based Protein Chart
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Original posting is from Dana McDonald RD LD aka the Rebel Dietician.
Meet my Tiny Taste Tester. This post started as a Risotto recipe but somewhere I got off topic (I’ll return to risotto later). When The Boss learned this Tiny Human was coming to the house for a weekend visit she got quite excited. Then the orders began.
“Go to the store and buy some baby food.”
So I did just that. Little did we realize that this small person was not limited to the mush you buy in jars and pouches. We quickly began to realize our guest had worldly taste buds. OK…back to risotto. On most days I do a scan of what’s on hand and start thinking about what to make for dinner. When I gave The Boss a few options the other day her reply was:
“Risotto. You have never made risotto.”
I think I made risotto once but failed miserably. But when I made risotto this past week it turned out pretty good. When a cook makes something she has never made (or maybe just once and failed) and the dish turns out well you just can’t stop talking about it. And when the father of the Tiny Human heard the story he asked for risotto for dinner.
So I thought to myself, I can do this even if I’ve only made it once successfully.
Last night the crawler got to sample my vegetable risotto. We think she liked it because she asked for more. Today the small person sampled Ricotta Buttermilk Pancakes. When The Boss was eating her breakfast the Tiny Human crawled over and delivered her “more” sign, a small yet effective means of communication for the less vocally inclined.
Did I mention I can now make risotto? Tiny Taste Tester Approved.
Quesadillas freeze well but frozen quesadillas heated to serving temperature in a microwave goes well only if you like floppy quesadillas.
- 2 large eggs
- 1/4 cup wheat germ, untoasted
- 1/2 cup wheat germ, toasted
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup riced cauliflower
- 1 medium onion, carmelized
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1 medium zucchini shredded
- 1/4 cup shredded carrot
- salt and pepper
- 1 tablespoon vegetable oil or trans-fat free margarine
- 4 hamburger buns
- In a large mixing bowl, beat the eggs.
- Stir in wheat germ, cheese, caramelized onion, garlic powder, thyme.
- Place the shredded zucchini in the middle of two paper towels. Fold the paper towels over and gently squeeze out as much moisture possible.
- Add the zucchini to the wheat germ mixture.
- Add salt and pepper to taste. (optional)
- Chill for one hour in the fridge.
- Shape into 4 patties, 3/4-inch thick.
- In a nonstick saute pan, heat the oil over medium high heat. Add the burgers and fry until golden brown. Flip and brown the other sides.
- Serve with buns and your favorite toppings.
“Why don’t you make those veggie burgers that you used to make?”
Well, nothing ever stays the same. Not even my World Famous Wheat Germ Veggie Burgers.
Revisions ( in other words what happened?)
How is it possible a grocery store on a SUNDAY has NO MUSHROOMS? The only plain white button mushrooms were the pre-sliced variety. They were brown and old. I guess I could have bought some of those fancy gourmet mushrooms for a gazillion dollars a pound. Or I could have stopped at another store for mushrooms. In the end I decided to just wing it.
So, no mushrooms. Dried shiitake? No, too Oriental for me. In the place of mushrooms I caramelized a medium sweet onion and also added some riced up cauliflower.
In about 20 minutes we’ll find out if the substitutions works.
A sizable number of people come into my practice and tell me that they feel better on a gluten-free diet, or they think that it is healthy. This is in line with most Americans who, when surveyed, feel that gluten-free is a healthier diet.
We have recent evidence to suggest, at least from a cardiovascular standpoint, that this is not the case. It is no healthier than a standard diet, and it may in fact be somewhat harmful for other reasons, including the removal of a lot of dietary fibers that you would otherwise consume and the reliance on things like rice and seafood-type products. There is evidence to suggest that the latter group of foods potentially has higher levels of heavy metals.
I’ve posted in the past about the gluten-free fad. Now we have a study from the Mayo Clinic.
To avoid any confusion this is MY Dad’s batter recipe. So if you’re a sibling it’s your Dad’s recipe. If you’re a child of mine (Guns & Roses…) this is your Grandfather’s batter on your Father’s side. If you’re my grandchild…
I’m learning more about my Box Project all the time. I’m not just capturing my own favorite recipes but also rediscovering family history too.
Rather than rewrite the recipe I simply posted a photo of the 3×5 index card. This prevents me from revising the recipe as I write. Because as I look at this recipe I can’t help but think beer not water and maybe heating up the oil before you start frying might be a good thing to do. Or the “half glass” measure? Trust me on this. I had to have asked Dad for the recipe then wrote it down verbatim.
I’ve not deep fried anything at home in decades. Not even sure anyone in the family besides my oldest grandchild would enjoy a piece of batter fried chicken. Well, maybe he would.
High protein diets may lead to long-term kidney damage among those suffering from chronic kidney disease, according to research led by nephrologist Kamyar Kalantar-Zadeh, MD, MPH, PhD, of the University of California, Irvine.
The research also indicates that a low protein, low salt diet may not only slows the progression of CKD as an effective adjunct therapy, but it can also be used for the management of uremia, or high levels of urea and other uremic toxins in the blood, in late-stage or advanced CKD and help patients defer the need to initiate dialysis.
There is too much emphasis on dietary protein period. Common sense dictates that even in the absence of CKD a low protein, low sodium diet is prudent. Recently I’ve been reducing the sodium and surprisingly food still tastes good. I really notice restaurant meals when too much salt is present. Hell, I’m even eating unsalted cashews.