What's your favorite HIGH VOLUME foods?

Discussion in 'Diet, Nutrition and Supplements' started by gmhicks, Dec 14, 2011.

  1. jamistar77

    jamistar77 Well-Known Member

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    Oh no! Sorry you didn't like the rugrats lol. I'm going to make them today :)
     
  2. brooket

    brooket Active Member

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    I LOVE jicama with lime juice! The United Center has an awesome veggie cup with jicama, celery, cherry tomatoes and cukes. So awesome to find a good snack! We have 1/4 season tix and the lady at that booth says, "I know you is comin' for your veggies, gurl!" LOL
     
  3. SheChampion

    SheChampion New Member

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    Sometimes you can get some really disgusting rutabagas. Bitter and just unpleasant. They are a fall vegetable so the ones you get this time of year can be unpleasant. I cooked some for Easter and ended up ditching the works. A pound of sugar wouldn't have salvaged them.
     
  4. SheChampion

    SheChampion New Member

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    Is Jicama a good replacement? How does it compare with sweet potato?? Thnx in advance.
     
  5. brooket

    brooket Active Member

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    No problem! I actually eat jicama raw, just cut the skin off and I cut it up like carrot sticks. I would say the texture is like a water chestnut and the taste is like a starchy veggie. I don't know what it would be like cooked.
     
  6. Inatic

    Inatic Ya Gotta Wanna! Moderator

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    its pretty plain cooked (remember a VERY short attempt at LC) seasoning it helps.
     
  7. LifeLova

    LifeLova Under construction

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    I LOVE LOVE Jicama with real lemon juice, salt and chili powder. Yum! That's actually the traditional way to eat it in Mexico.
     
  8. Inatic

    Inatic Ya Gotta Wanna! Moderator

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    So its eaten that way raw?
     
  9. baybygirl31

    baybygirl31 Member

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    Yep, and it's delicious!
     
  10. michele.m

    michele.m Member

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    well this is a great sticky...finally stumbled upon it!
     
  11. jamistar77

    jamistar77 Well-Known Member

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    I've already posted this... but, Oat bran rocks my mini loaf pans! LOL This stuff is crazy BIG! In fact, they 'grow' out of my loaf pans when they bake. I think I might make them into muffins intsead. I bet I could get almost 8 or 10 out of the recipe I use. Although I have learned that eating it everyday can bring on some tummy issues..:oops: :lol:
    Pumpkin bran muffins
    5 egg whites
    4g vanilla PP
    46g Hodgson oat bran
    60g pumpkin puree
    1/4 tsp baking powder
    dash sea salt
    cinnamon/stevia, Da Vince SF vanilla
    oven 350, 45-50 mintues for loaves. 35 min for muffins
     
  12. jamistar77

    jamistar77 Well-Known Member

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    Rutabagas are a new go to for me as well.. YUM! Although after I bake them up as fries, they weigh out to be just as much as what I have subbed them out for. Which is no biggie because I LOVES me some "rutafries"
    Sweet potatoes, I have 150g raw. If I cut them up, and boil them in water for 10 minutes.. drain.. reweigh, I normally get about 158g after they are cooked :D
    How about acorn squash?? Do any of you ever eat that? I eat sketti squash sometimes.. Butternut is one I want to try as well.
     
  13. brooket

    brooket Active Member

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    :love: butternut! I haven't tried the acorn yet.
     
  14. jamistar77

    jamistar77 Well-Known Member

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    Brooke, how do yoy prepare the Butternut? :)
     
  15. patti

    patti Active Member

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    Yes! I will vouch for this recipe as it has become one of my regulars :love: I make Sophie's Crock pot Steel Cut Oats (until I can get me some Groats, that is) & a side of Sophie's Super-Powers EW & Pumpkin Muffins - ya wanna talk B.I.G. ? That there is some big eats! My oldest DD looked at my 'spread' last week and said "you're going to eat ALL of THAT?" :lol:
    For my crazy-busy AM's when I teach my 5:30 boot camp, I like Jami's Jamin' Oat Bran Loaf. I've made 3-4 at a time. When I reheat, I slice them long-ways and put them in the toaster, then serve with a side of WF maple syrup for dipping :yum:
    Sunday's are still reserved for Corinne's Coconut Strawberry Pancake 'gasms!


    You've gotta try the butternut squash, too. So far, my favorite way to prepare them is to peel, chop & weigh, sprinkle with some cinnamon, wrap in parchment paper & then foil (I've got a 'thing' about my food touching aluminum), and bake for about 40 min at 350-375. When the packets are cooled, I just toss them in a zipper bag in the fridge. They eat well cold or reheated - good flavor!
     
  16. michele.m

    michele.m Member

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    Leek Cauliflower Mash

    saute leeks in pam on low till golden
    steam a head of cauliflower
    add both to cuisinart with a good amount of pepper and i've been using pink salt which tastes amazing
    add about 1/3 - 1/2 can chicken broth and blend well.

    you can add more chicken broth to make more of a Leek Cauliflower Soup.

    it's filling, warm and delicious.
     
  17. baybygirl31

    baybygirl31 Member

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    Eating my very first M1 muffin made with Wheat Bran and holy volume! AND it tastes good! I almost feel like I'm eating a Bran muffin from Mimi's Cafe. I made it similar to Jamistar's (less the PP) and I added WF Caramel Dip.
     
  18. jamistar77

    jamistar77 Well-Known Member

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    "Jamis Jamin' oat bran muffins"! Patti, I like the sound of that! lol! I have a recipe! WOOT!
    they are huge aren't they!

    CORRINE. I bet its great with the caramel! I have some, do you add it to the top, or in with the ingredients?
     
  19. Inatic

    Inatic Ya Gotta Wanna! Moderator

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    how many muffins did it make?
     
  20. brooket

    brooket Active Member

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    So, I made the pumpkin loaf and it looks an smells AMAZING! Can't wait for breakfast tomorrow! Also, subbed 150 g of russets tonight for the butternut squash = 250 g of squash, holy cow! Super filling, didn't even finish my broccoli, I was stuffed! Thanks for all the great ideas :buddies:
     

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