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G
Gladiator
Guest
Peanut Butter Baked Oatmeal
I've found this on dessertswithbenefits. It looks like the perfect snack for the week, sugar free, high fiber, high protein, eggless, gluten free, vegan. You can also make your own peanut butter with a bit of extra time.
Enjoy
*************************
Peanut Butter Baked Oatmeal
Yield: 9 servings
Ingredients
192g (2 cups) Old Fashioned Rolled Oats
62g (1/2 cup) Peanut Flour
13g (2 tbs) Ground Flaxseed
1 tsp Baking Powder
1-2 tsp Cinnamon (to taste)
1 tsp Salt
185g (3/4 cup) Unsweetened Applesauce
64g (1/4 cup) Natural Peanut Butter (no sugar/oil added)
2 tsp Stevia Extract
2 cups Unsweetened Vanilla Soy Milk
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
In a large bowl, stir together the oats, peanut flour, flax, baking powder, cinnamon and salt.
In a small bowl, stir together the applesauce, peanut butter and stevia extract. Whisk in the milk. Pour the wet ingredients over the dry ingredients and stir well, for about 3 minutes.
Pour batter into the prepared pan and bake for ~40 minutes, or until the surface springs back when tapped.
Let cool slightly, then serve!
I've found this on dessertswithbenefits. It looks like the perfect snack for the week, sugar free, high fiber, high protein, eggless, gluten free, vegan. You can also make your own peanut butter with a bit of extra time.
Enjoy
*************************
Peanut Butter Baked Oatmeal
Yield: 9 servings
Ingredients
192g (2 cups) Old Fashioned Rolled Oats
62g (1/2 cup) Peanut Flour
13g (2 tbs) Ground Flaxseed
1 tsp Baking Powder
1-2 tsp Cinnamon (to taste)
1 tsp Salt
185g (3/4 cup) Unsweetened Applesauce
64g (1/4 cup) Natural Peanut Butter (no sugar/oil added)
2 tsp Stevia Extract
2 cups Unsweetened Vanilla Soy Milk
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
In a large bowl, stir together the oats, peanut flour, flax, baking powder, cinnamon and salt.
In a small bowl, stir together the applesauce, peanut butter and stevia extract. Whisk in the milk. Pour the wet ingredients over the dry ingredients and stir well, for about 3 minutes.
Pour batter into the prepared pan and bake for ~40 minutes, or until the surface springs back when tapped.
Let cool slightly, then serve!
J
jericjames10
Guest
I found this before.
Balsamic, Basil and Bacon Brussels Sprouts
Ingredients:
1/3 pound bacon diced
1 large sweet onion diced
24 oz Brussel sprouts washed, trimmed and cut in half
1/3 bottle Willamette Valley Balsamic and Basil Vinaigrette
Directions:
Sauté bacon in a large skillet over medium heat until almost crisp. Remove all bacon fat, but about 1 tablespoon from skillet. I find the easiest way to do this is by scooting the bacon to one side and to place some wadded up paper towels in the bacon fat allowing them to absorb the fat and then remove the towels with tongs.
Place the diced onion in the skillet and sauté until soft. While sautéing, scrape up the brown bits from bottom of skillet.
Prepare the sprouts while bacon and onion are sautéing. Place in a 1 gallon ziplock bag. Place bacon, onion and vinaigrette in bag. Close bag and thoroughly coat sprout. Place in a single layer on baking sheet. I line the sheet with foil for easy clean-up. Place sheet in a preheated 400 degree oven. Roast for twenty minutes.
This is one of my favorite, just want to share this with you.
Balsamic, Basil and Bacon Brussels Sprouts
Ingredients:
1/3 pound bacon diced
1 large sweet onion diced
24 oz Brussel sprouts washed, trimmed and cut in half
1/3 bottle Willamette Valley Balsamic and Basil Vinaigrette
Directions:
Sauté bacon in a large skillet over medium heat until almost crisp. Remove all bacon fat, but about 1 tablespoon from skillet. I find the easiest way to do this is by scooting the bacon to one side and to place some wadded up paper towels in the bacon fat allowing them to absorb the fat and then remove the towels with tongs.
Place the diced onion in the skillet and sauté until soft. While sautéing, scrape up the brown bits from bottom of skillet.
Prepare the sprouts while bacon and onion are sautéing. Place in a 1 gallon ziplock bag. Place bacon, onion and vinaigrette in bag. Close bag and thoroughly coat sprout. Place in a single layer on baking sheet. I line the sheet with foil for easy clean-up. Place sheet in a preheated 400 degree oven. Roast for twenty minutes.
This is one of my favorite, just want to share this with you.
B
bigdealbaby
Guest
I cook all of my food usually in 5 day blocks.
I try not to get too fancy with it, pretty basic (boring) but it works!
I try not to get too fancy with it, pretty basic (boring) but it works!
Neddysmith
Standard kunce
I usually don't cook bulk meals for the week as the missus gets sick of the same thing, but when I cook avt night I make extra so lunches are covered for the next day at least.
El Testicle
Goat that feeling
oioi
New member
I have 2 pressure cookers, 8l and 4l. On sunday I always cook up enough food for the coming weekdays.
Last sunday I cooked this: Dhal Bhat Tarkari Recipe - Taste.com.au
I substituted lamb for beef. Also so I don't eat the same thing all week, I broiled some chicken cuts marinated in my special miso marinate.
All up I cooked about 5kg of meat.
Last sunday I cooked this: Dhal Bhat Tarkari Recipe - Taste.com.au
I substituted lamb for beef. Also so I don't eat the same thing all week, I broiled some chicken cuts marinated in my special miso marinate.
All up I cooked about 5kg of meat.
Caino
Quest Kunce
What is a pressure cooker man? Are they better then slow cooker?
Caino
Quest Kunce
What u mean bigger? My one is a monster!! Id love to check out these pressure cookers if there worth it
Apart from cooking faster my knowledge on pressure cookers is limited. I like my slow cooker too much so haven't bothered with a pressure cooker yet.
Caino
Quest Kunce
Mmmm slow cooked lamb shoulder
oioi
New member
The big advantage of pressure cookers are that they cook faster. I cooked a bunch of lentils, not soaked in 7min. Of course, it takes a while to come up to pressure. The bigger the pressure cooker the longer it takes. That's why I have two sizes.
Because of the higher pressure the temperature in pressure cooker is a lot higher then it usually would be.
It uses less energy, it also suits my lifestyle better. I don't have time in the morning to prepare ingredients in slow cooker. My commute to work is about 1.5-2hours each way. It's nice to be able to blast a cut of gravy beef or chuck stake into tender meal in 30min after work.
They are 2nd best method to retain nutrients in your food after steam cooking. The worst is microwave and slow cooker are slightly better. It's to do with the amount of time you expose the food to heat. The longer the Moore vitamins are lost. Microwave are worst for different reason all together.
There's a lot more...
Because of the higher pressure the temperature in pressure cooker is a lot higher then it usually would be.
It uses less energy, it also suits my lifestyle better. I don't have time in the morning to prepare ingredients in slow cooker. My commute to work is about 1.5-2hours each way. It's nice to be able to blast a cut of gravy beef or chuck stake into tender meal in 30min after work.
They are 2nd best method to retain nutrients in your food after steam cooking. The worst is microwave and slow cooker are slightly better. It's to do with the amount of time you expose the food to heat. The longer the Moore vitamins are lost. Microwave are worst for different reason all together.
There's a lot more...
oioi
New member
You are correct, I must have had some kind of a brain fart. I meant to say boiling is one of the worst. Just got to be careful with microwave not to overcook food, but that goes for any method, it's just easier with microwave.
Compares benefits of different cooking methods:
http://www.nestleprofessional.com/u...nts/nutripro/2808_nutripro_2_cooking_meth.pdf
More about pressure cooking:
3 pressure cooker nutrition myths that just won’t go away… ’till now | hip pressure cooking
And effects of different cooking methods on broccoli, I have not read it yet, but I will read this later:
Effects of different cooking methods on health-promoting compounds of broccoli