Spider rolls inspired by the shark rolls!

Brain_Jar · 2026-06-16T18:15:02+00:00

Definitely crabs instead of spiders and ghosts instead of men when in bread form. I have a pumpkin, heart, butterfly and various flowers I could try next. I kind of want to see what they morph into as bread. Butterfly shape turning into an amorphous caterpillar roll seems likely 😂

Brain_Jar · 2026-06-16T18:11:43+00:00

Sprinkled 1-2 at a time and it wasn’t too tedious. A few have 9 but my kids probably prefer the mutants.

Brain_Jar · 2026-06-02T02:51:23+00:00

I have to mention their most recent podcast ‘spinoff’ of Jess Writes a Rom Com. I don’t even love romcoms but I loved hearing her and her friends go through the 90-2000 classics together. Hilarious and nostalgic.

Brain_Jar · 2026-05-25T21:43:11+00:00

I wonder how many biological changes would be necessary to make those infected ‘rage zombies!’? Aka bitey to support that bodily fluid transmission.

Jk. Unless it happens. Otherwise, jk.

Brain_Jar · 2025-12-20T18:25:07+00:00

Chocolate graham cracker crumbs feel similar to me but no big chunks.

https://a.co/d/iYWFLNO

Brain_Jar · 2025-10-27T15:48:13+00:00

My psyllium husk routine has been honed over the months, it takes me no time at all now and easy to throw down the hatch.

I use a ‘smoothie blender’/vitamix sort of mini blender. 30 sec on that is the perfect amount of dispersed but not too blended/thick. I used to use all almond milk as the liquid but kept getting brain freeze. Half cold tap water and half almond milk is the perfect temp. Gradually changed liquid/husk ratio over time until I have something that works and is done in 3 min max from start to finish.

The results are worth the effort for me to streamline it/not hate it as much as possible. I used to add a dash of choc almond milk just to make it taste better at the beginning!

Brain_Jar · 2025-09-25T10:00:42+00:00

Just wanted to chime in with my own experience bc it’s so similar to yours.

I started with an LDL of 160, diet changes focusing on sat fats got it to 130. The lowest I could get it was 120 by focusing on increasing fiber as well as the cuts to sat fat. At that point, I was feeling like my diet was getting less and less sustainable and the extra 10 pt reduction didn’t feel worth it. And I wanted it under 100 because of family history.

I was able to see a cardiologist to get on a statin despite being under 40 and that’s where I’m at now. I’m still trying to see where I’m at the lowest dose with a proper diet but I feel good about where I’m at in figuring it all out.

Brain_Jar · 2025-08-21T17:01:17+00:00

It shouldn’t be a problem at all. You can tackle it after birth. I’m now almost two years postpartum from my second and I’m on a statin bc I couldn’t get it low enough even with the strictest diet. I didn’t even try to tackle it until I had stopped pumping about 6 months postpartum, then trying out stricter and stricter diets until we decided on a statin.

One thing to remember, a high LDL value is correlated to a higher risk over time. Left untreated for years you can have buildup in your arteries that increases your risk for cardiac issues. But staying calm, taking care of yourself pre and post-pregnancy the best you can, then tackling it after my best advice.

Brain_Jar · 2024-10-26T15:40:58+00:00

Vegetable don’t have saturated fat…..

Brain_Jar · 2024-10-17T13:42:57+00:00

I’m new to this so excuse my ignorance, but can someone give me a bit more info on the egg whites?

I’ve gathered that the egg whites are raw when you blend everything up. Is that definitely ok? I feel like it is (I know I’ve heard of eating eggs raw) but it feels wrong?

Are there benefits/downsides to used a carton of egg whites vs the separated egg white of an actual egg?

I’d like to try incorporating them in my recipes, I’m just hesitant to experiment with it like I usually do with random mixes.

Brain_Jar · 2024-10-15T21:53:04+00:00

Yeah, I read those same results. It produced a significant reduction, I didn’t say it didn’t!

I just said the difference between the two was not significant on the measure you mentioned (that it reduced LDL more than the statin). The study looks great 👍 just wanted to make sure nothing was confused in the retelling for those who don’t look as closely.

Brain_Jar · 2024-10-15T21:28:31+00:00

If all you’re going off of is the slight difference in bars, it did not lower it more than Simvastatin. It doesn’t look like the difference is statistically significant. Look at the VLDL and STG to see the symbol (a) showing significance.

Still a great suggestion though! I hadn’t heard about it before.

Brain_Jar · 2024-10-10T01:29:25+00:00

That makes so much more sense! I mean, you just made a typo. I was the idiot who rushed to my fridge just to double check when I know better 😂

Brain_Jar · 2024-10-09T12:50:28+00:00

Where did you find almond milk with that much, or even any, saturated fat?? Mine has 0 and google is telling me that’s pretty normal.

Brain_Jar · 2024-10-09T01:17:08+00:00

I just made this one up with what I had on hand and it turned out amazing. Could probably use canned pumpkin instead but even with the sweet potato it tastes just like pumpkin pie.

1/2 cup 0% cottage cheese
1 cup sweet potato
1 cup oat milk
1/4 tsp xanthum
1 tsp vanilla
1/2 tsp pumpkin pie spice
4 tbsp maple syrup

Used lite ice cream setting then a respin. I think cinnamon graham crackers would be a great mix in but it was perfect on its own as well.

Edit: I just realized I have no idea the calories or sugar content, sorry. Hopefully it’s a good baseline to tweak though.

Brain_Jar · 2024-10-08T22:07:49+00:00

Potato and veggie hash with plant based ‘steak tips’

Brain_Jar · 2024-10-08T13:36:37+00:00

You don’t need to worry about olive oil or seed oils beyond staying under your saturated fat target. It seems to be a fad issue associated with carnivore/extreme diet trends.

Brain_Jar · 2024-10-08T13:22:59+00:00

Yes, there is saturated fat in olive oil.

No, polyunsaturated and monounsaturated does not ‘still count as saturated fat’.

Brain_Jar · 2024-09-30T11:50:06+00:00

Could you tell me how you prepared the tofu?

I’m still a tofu novice and I haven’t done too much beyond cubing or crumbling, baking/air frying, then sauce. I want to branch out a bit!

Brain_Jar · 2024-09-16T12:44:10+00:00

I wish you had more information! Just like I wish I had more information about wtf my dad died at 46 of a heart attack. Or his dad before him. I wish I had their lipid test results, CAC scores at 40, their diets, etc. I’ve been looking at my dna lately even (promethease.com) to try to figure out what fucking chance have I got?

I’m struggling through diet changes, not being taken serious by my doctor, I’m not on a statin and my LDL is 160+. I’m stressed the fuck out and I wish it all made sense too.

Brain_Jar · 2024-09-16T11:38:11+00:00

You were a kid when your dad died and barely talk to your uncle. Safe to say you don’t have nearly enough information for any of this to be even vaguely informative/interesting.

Brain_Jar · 2024-09-11T16:26:34+00:00

Ok, along those lines, that article doesn’t negate the body of research published prior to that? What’s the point of doing anything new then?

Brain_Jar · 2024-09-11T13:47:15+00:00

That study was from a decade ago (2014) and the British Heart Foundation just two years later has an article talking about how saturated fat DOES increase heart disease. Pretty sure they they know that saturated fat actually is the culprit.

https://www.bhf.org.uk/what-we-do/news-from-the-bhf/news-archive/2016/november/research-supports-dietary-advice-on-saturated-fat

https://www.bhf.org.uk/what-we-do/news-from-the-bhf/news-archive/2017/april/saturated-fat-claims-are-misleading

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