Why We Eat (Too Much) - recipes, menus, photos and ideas thread 1

[CatherineCawood]

Hi all WWETM'ers! Welcome to a thread for posting recipes/food plans/menus/photos and ideas.

If you want the general discussion on the book please go to this thread

B - Porridge
L - Frittata and tomatoes
D - Salmon, new potatoes and broccoli

Fruit and yoghurt if I want it.

I'm going to make a satay sweet potato curry (bbc good food) for my lunches next week - should get 4 portions from it.

Any guidance on peanut butter please? The recipe needs 1 tbsp!

I also bought some Buckwheat flour today - I think that is OK to use?

Any recipes or ideas please?

@LifestyleReset

I also bought some Buckwheat flour today - I think that is OK to use?

Any recipes or ideas please?

Hi Lifestyle I live in Brittany and we use buckwheat to make savoury pancakes (galettes). You can fill them with whatever you want - the classic is a 'complète' egg, ham and cheese, but mushrooms, leeks, sausage, scallops are all used...anything goes!

www.dovesfarm.co.uk/recipes/galettes-de-sarrasin

My lunch (I never eat breakfast) was a hearty salad of brocoli, cherry tomatoes, flax seeds, feta cheese and homemade balsamic dressing. It's my favourite at the moment

@samthebordercollie that's my weekend brunch sorted!!

I had a google and apparently it's thought of as a super food!

Brunch Hearty salad ( I like that expression) - with roast ham, lettuce, onion and parsley.
Snack: rhubarb fool, small piece Red Leicester
Dinner: lamb's liver, spinach and puy lentils with mushrooms and onions fried in butter

Lunch (eventuality!) frittata with bacon, gruyere and scallions. As I don't have an oven proof skillet I ended up making it in a casserole dish so it's kind of more Spanish omelette really

@ByeByeMissAmericanPie
I think the rapeseed oil in that range is refined oil, so off-line. It needs to be cold-pressed.

@LifestyleReset I've made tabbouleh with buckwheat and used it like rice in chilli, curry and fried 'rice. Last year in ago Georgia (the country not the US State) I had kasha which I think is just roasted buckwheat. Buckwheat is another Balkan/Levant thing, so I'd suggest Ottoleghi, his website is good but he also does a lot of recipes in the Guardian. Have a look on their website, it's quite good for Mediterranean type recipes.

B: Scrambled egg, mushrooms & hummus
D: Socca, mushrooms fried in ghee, 4 tomatoes and the last of the pastrami. Couldn't be arsed to put anything 'together
It's Ottolenghi not ottolenhi - I missed a letter out.

@badlydrawncat - yes, my excitement has been short lived!
Back to making my own...!

I ended up skipping dinner last night, I had yoghurt and raspberries around 4.30pm and wasn't hungry for dinner. My stomach was rumbling at midnight though!!

Today;

B - Porridge with whole milk, chia seeds and a banana (I know we are discouraged to have fruit with breakfast but I was starving!)

L - I have some high quality ham to use (not sure if this is on plan or not?) will have it with salad and cottage cheese

D - Beef rendang yum! Anyone know the stance on sticky rice? I have wholegrain if needed

What's wrong with Yeo valley Greek style yoghurt? It doesn't have any other ingredients in it, and I like it because the cows are grass fed. I can't see that that is the case for the other Greek yoghurts mentioned which makes me think they probably aren't. I rather thought that was more important. Just trying to understand!

On the same theme, can anyone recommend a good Greek yoghurt please? I hadn't realised the difference between Greek and Greek-style yoghurt. I had been buying the Tesco Greek-style, but the only Greek yoghurt they appear to stock are the Total Fage ones and most of them are low-fat versions.

What is everyone else choosing?

I get the Lidl own brand Greek-style. It's not authentic, but it's only got milk and live cultures in it.

@TheLeadbetterLife I think ham is good. He starts off the woe by suggesting bacon and eggs for breakfast (without the toast) and ham is basically bacon with less salt in right?

Lunch today was pan-fried cod with sweet potato mash and stir-fried veg. Looks like a huge portion, but it's on a salad plate.

@thehairyhog Over 95% of the cows in the UK are grass fed and that goes for the EU too. Proposals for large 'factory' style 'milk farms' are often reported in the newspapers and most of them are either abandoned or don't pass planning regs. Ironically Michael Eavis at Pilton (Glastonbury) was the last one I heard of. In other words, it's so unusual it hits the news! No-one really advertises that they're 'grass-fed because that's normal. The 'grass-fed this is a big thing in the USA because they have a lot of 'milk factories' there. People just pick it up from the net because a lot of websites are written there and are USA-centric. The rapeseed thing is another example, cold-pressed rapeseed doesn't (or didn't a couple of years ago) exist there - at least outside of specialist shops. No-one seemed to understand that it makes a big difference nutritionally.

My main issue with the Yeo Valley/Arla Greek style yoghurt is that it doesn't actually taste like greek yoghurt!

@Tiredandbored Tesco do a finest Greek yoghurt that's really nice. The co-op, and Sainsbury's do too. Waitrose Greek is gorgeous. M&S is OK too.
I haven't got a Lidl near me but they used to do a Turkish yoghurt that was the best of the lot. I've had Aldi, Greek style and although not much like actual Greek yoghurt it's about the best non-actual-greek I've found. Incidentally, I don't think there's any real reason why the UK can't make a Greek style yoghurt that's as thick and creamy as real (made in Greece) yoghurt, but I've yet to find one. I've tried loads.

Anyone know the stance on sticky rice?
In my house that would fall into the 'too good not to eat' category. Not helpful, but true - sorry!

** I think small amounts of rice is fine. Just be aware that it's high carb and can raise blood sugar and therefore insulin. If going by the 'would granny eat it?' test, you're fine :-)

Thanks @badlydrawncat, will look for that next time I'm in the store.

Be careful don't pick up the 0% by mistake. The FF is a darker blue than the 0%. My husband had picked up the wrong one on more than one occasion.

Today I've had:

Picnic
Tortilla with courgette and onion filling with green salad, Tom and olive salad, a little ham and cheese. Followed by one choc covered strawberry and a choc covered date.

Dinner was hake baked in a bag with butter and lemon juice, served with a caper lemon and parsley sauce; broccoli, spinach and a small baked pot.

Leftover rhubarb fool and two more chocolate covered dates for pud. ( I know - I am really craving chocolate and bread too, which I find surprising as it's not my go to thing at all.)

B: bacon, tomatoes on a tesco folded flatbread. It has wheat but only 17 carbs. These were my weekend treats when I was LCing
L: Half a Burrata
D: Sirloin steak, jacket potato & homemade coleslaw with homemade mayo followed by Oppo salted caramel ice cream
Oops but it's the standard 'start of the weekend meal and it was lush.

Can anyone update me on rapeseed? Is it ok if it's british cold-pressed? I am v happy with olive oil and solid fat like butter, lard, goosefat etc, but I would like to have another go at making my own mayo. I think 'the good book' says no, but I've seen some mentions of it being ok on the omega 3/6 question.

Another day another greek salad here for dinner! With garlic potato wedges and avocado. It was good. Breakfast was.porridge and.lunch was leftover chicken and cauliflower curry from last night.

I think cold pressed rapeseed is ok?

Dinner here was pollock in a meunière sauce with green beans, followed by a few too many strawberries.

I had two bowls of my oats and yoghurt this morning, as I was feeling a bit delicate. I also ate some yoghurt on its own and a sizeable piece of cheese. I really need to rein it in!