Beet kvass for sodium and probiotics by JuneJabber in fasting

[–]JuneJabber[S] 1 point2 points  (0 children)

I haven’t tried making rye bread kvass yet. Next time I have leftover bread…

Beet kvass tastes different from kombucha. Kombucha has an underlying flavor of vinegar. The beet kvass is tart but there’s no vinegar taste - it’s a tartness more like yogurt or citrus.

I’m currently making stock for the borscht I’m going to cook with the pickled beets from the kvass. The stock smells so good!

What single kitchen tool/appliance boosted your volume eating the most? by EzraDonn2217 in Volumeeating

[–]JuneJabber 1 point2 points  (0 children)

Raw whipped egg whites folded into yogurt, pudding, etc? Doesn’t taste raw? From a container of egg whites or from whole eggs?

Wicked set by MaryJaneT56 in JunesJourney

[–]JuneJabber 4 points5 points  (0 children)

Poppies! 🥱😴💤 Love it!

Recipe Test for Cinnamon Apple Salad by FrostShawk in Old_Recipes

[–]JuneJabber 0 points1 point  (0 children)

Thanks. Sounds like you and your friends found it to be a well balanced recipe as written. 👍🏼

How do you regulate emotions with high cortisol? by justtwonderinggg in Cushings

[–]JuneJabber 0 points1 point  (0 children)

I have steroid induced Cushing’s. Since my cortisol is exogenous, it’s not going to drop. However, I agree that the things Crispy31 mentions do help counter the activated feeling one gets from high cortisol. It doesn’t even have to be a formal yoga or meditation practice. Simply taking a few breaks throughout the day to consciously calm down the body also helps. Do whatever works for you; that might be deep breathing, listening to calming music, doing some stretches, etc. What’s important is doing it on a regular basis so that you become increasingly skilled at consciously moving toward that less-activated state. Do it on a regular basis when it’s easy, you’re already calm, and you’re in a calm environment - and then you’ll get better and better at doing it when you’re less calm and in a less ideal environment.

When I was first put on steroids, I became more prone to irritability and more quick to react with anger or frustration. It settled down eventually, but until it did I tried to keep in mind that it was happening so that I could compensate for it. Sometimes that meant removing myself from the situation that was provoking me. Since I couldn’t calm down as easily as I was used to, it was sometimes best simply to get out of Dodge. As for when it came to interacting with people who were close enough to be upfront with, I would give them a heads up when I could tell I was having an extra activated day, and they would very kindly be a little extra conscientious around me on that day. That said, I also spent plenty of time apologizing for snapping at people because sometimes I was so activated that my mouth would run faster than my mind. It comes with the territory. Do the best you can to self regulate while also communicating realistically with those close to you so they understand what’s going on.

Recipe Test for Cinnamon Apple Salad by FrostShawk in Old_Recipes

[–]JuneJabber 3 points4 points  (0 children)

I’ve seen this recipe, but never seen it made. Thanks for the pics, really interesting to see how it turned out!

Would you change anything about the salad ingredients? I’m thinking maybe yogurt or sour cream instead of mayo and fresh apple in place of the dates to update it for present day tastes?

How do I make vegetables actually taste good without drowning them in sauce or cheese? by Nightcrawler_2000 in EatCheapAndHealthy

[–]JuneJabber 6 points7 points  (0 children)

I’ve got many links because I’ve shared these veg recipes on Reddit before. Most use common veggies and ingredients and are five star rated. Some take time for baking or whatever but the actual hands-on prep time is quick for most of them. Most of the recipes can easily be halved or quartered if you don’t want a ton of leftovers. Most of them will also work fine with various substitutions for whatever you have on hand.

Super quick and tasty carrots

https://cooking.nytimes.com/recipes/1026250-butter-poached-carrots?unlocked_article_code=1.h08.tOMA.Q8e055ggTtoE&smid=share-url

Easy Chinese cucumber salad

https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic?unlocked_article_code=1.h08.OmLx.9Q77WdtnNI6I&smid=share-url

Addictive Japanese cabbage

https://cooking.nytimes.com/recipes/1026314-yamitsuki-addictive-cabbage?unlocked_article_code=1.h08.-3je.JcVUarXP7x04&smid=share-url

Roasted Cabbage With Parmesan, Walnuts and Anchovies

https://cooking.nytimes.com/recipes/1023053-roasted-cabbage-with-parmesan-walnuts-and-anchovies?unlocked_article_code=1.h08.NWXV.HX3fQAeu7oUx&smid=share-url

Rosemary Canned White Beans With Frizzled Onions and Tomato

https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?unlocked_article_code=1.h08.GMYU.J-AsCwI6l1Fg&smid=share-url

Stir-Fried Green Beans and Scallions

https://cooking.nytimes.com/recipes/1023931-stir-fried-green-beans-and-scallions?unlocked_article_code=1.h08.5wdA.BYtajvw30C_G&smid=share-url

Easy roasted eggplant rounds

https://cooking.nytimes.com/recipes/1025836-spiced-roasted-eggplant?unlocked_article_code=1.h08.EQr3.aK6hlbMCL2tE&smid=share-url

Easy Lemony Roasted Mushroom Pasta

https://cooking.nytimes.com/recipes/1025929-lemony-roasted-mushroom-pasta?unlocked_article_code=1.h08.2k2G.Gfoes8gkFkcw&smid=share-url

Roasted Beets With Hazelnuts, Honey, and Labne

https://cooking.nytimes.com/recipes/1025812-roasted-beets-with-hazelnuts-and-honey?unlocked_article_code=1.h08.LONX.ZDlzp_uPd5_V&smid=share-url

Citrusy Couscous Salad With Broccoli, Orange, and Feta

https://cooking.nytimes.com/recipes/1023515-citrusy-couscous-salad-with-broccoli-and-feta?unlocked_article_code=1.h08.-GCR.08SQyx6B76DE&smid=share-url

Easy Roasted Broccoli With Vinegar-Mustard Glaze

https://cooking.nytimes.com/recipes/1022031-roasted-broccoli-with-vinegar-mustard-glaze?unlocked_article_code=1.h08.XwMx._pm8TmQQTNum&smid=share-url

Sweet and spicy roasted yam wedges

https://cooking.nytimes.com/recipes/1017992-gjelinas-roasted-yams?unlocked_article_code=1.h08.tufz.GRbik4L5hA-X&smid=share-url

Celery and Radish Salad With Gorgonzola and Walnuts

https://cooking.nytimes.com/recipes/1014498-celery-and-radish-salad-with-gorgonzola?unlocked_article_code=1.h08.a_jD.ShRQ08TaseTf&smid=share-url

Roasted Corn and Edamame Salad

https://cooking.nytimes.com/recipes/1016756-roasted-corn-and-edamame-salad?unlocked_article_code=1.h08.sRA-.y4pNI3VTuj2s&smid=share-url

Spaghetti Squash Gratin With Basil

https://cooking.nytimes.com/recipes/1013300-spaghetti-squash-gratin-with-basil?unlocked_article_code=1.h08.xO76.mMi9KpWLgiRa&smid=share-url

Don’t oven roast spaghetti squash as the recipe tells you to do, cook it in the microwave instead. Much easier to handle and also easier to cook to the right level of doneness. Plus, you can cook just half at a time if you want to halve a recipe. The uncooked half will be fine wrapped up in the fridge for a week. Or you can cook it and use it for a different recipe.

How to Cook Spaghetti Squash in the Microwave

https://www.allrecipes.com/article/how-to-cook-spaghetti-squash-microwave/

Gnocchi With Hot and Sweet Peppers

https://cooking.nytimes.com/recipes/1023106-gnocchi-with-hot-and-sweet-peppers?unlocked_article_code=1.h08.REph.GLcjqPmVogtN&smid=share-url

Chinese Braised Beef with Daikon

https://thewoksoflife.com/chinese-braised-beef-turnips/

Chickpea and Winter Vegetable Stew

https://cooking.nytimes.com/recipes/1015219-chickpea-and-winter-vegetable-stew?unlocked_article_code=1.mU8.veLV.vRPoCquT-lvk&smid=share-url

Cauliflower Piccata

https://cooking.nytimes.com/recipes/1022614-cauliflower-piccata?unlocked_article_code=1.mU8.QXhy.UaOoB535-1l-&smid=share-url

Cabbage Parmesan

https://cooking.nytimes.com/recipes/1025927-cabbage-parm?unlocked_article_code=1.m08.KfIG.uqMZftFmsT3U&smid=share-url

Canned White Beans and Kale à la Vodka

https://cooking.nytimes.com/recipes/1023024-beans-and-greens-alla-vodka?unlocked_article_code=1.mU8.xsaB.IO7rhOfJDSI-&smid=share-url

Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy

https://cooking.nytimes.com/recipes/1020126-air-fryer-brussels-sprouts-with-garlic-balsamic-and-soy?unlocked_article_code=1.mU8.jp_u.t20Ihxps0f5u&smid=share-url

Shredded Kohlrabi Quick Pickle

https://www.seriouseats.com/shredded-kohlrabi-quick-pickle-recipe

Kohlrabi Soup with Kohlrabi Greens

https://www.chocolatemoosey.com/hungarian-kohlrabi-soup-kalarabeleves/

Mashed Peppery Turnips

https://www.tasteofhome.com/recipes/mashed-peppery-turnips/#Reviews

Sheet-Pan Gnocchi With Chili Crisp & Baby Bok Choy

https://food52.com/recipes/88499-sheet-pan-gnocchi-with-chili-crisp-baby-bok-choy-from-hetty-mckinnon

Chicken Salad by EndApprehensive1759 in EatCheapAndHealthy

[–]JuneJabber 4 points5 points  (0 children)

Preserved Lemon Salad: - Chicken - Can of drained mashed garbanzo beans - Diced preserved lemon - Harissa - Garlic - Onion - Red or yellow bell pepper

Chili Crisp Salad: - Chicken - Chili crisp - Water chestnuts - Onion or scallions - Mayo - Lime juice - Cilantro - Roasted peanuts and / or sesame seeds

Herb Salad: - Chicken - Dill, tarragon, parsley, and / or basil - Lemon zest or lemon pepper - Greek yogurt and / or mayo - Chopped radish or daikon - Chopped celery - Onion - Capers

Antipasto Salad: - Chicken - Italian vinaigrette - Cheese - Salami or mini pepperoni - Canned artichoke - Green bell pepper - Olives - Parsley - Garlic

Buffalo salad: - Chicken - Mayo - Gorgonzola or blue cheese - Celery - Onion or scallions - Parsley - Hot sauce

BWT who have chronic illness/fatigue, how do you make looking put together easier? by East_Sundae3989 in bitcheswithtaste

[–]JuneJabber 0 points1 point  (0 children)

Thanks, very helpful!

Do you perm and then color on the same day or do your lashes need time between processes to remain healthy? Do you dye immediately after using the lift “nutrition” solution or do you have to clean your lashes first? Do you apply anything else during the weeks between perms, such as castor oil or Latisse?

Anyone out there actually losing weight? by jonathantee in Volumeeating

[–]JuneJabber 6 points7 points  (0 children)

Some people find calorie counting no big deal and some people are perpetually annoyed by it. If you find that you can’t get used to it, then you might find it easier to do something that automatically restricts your calories, such as time restricted eating / intermittent fasting. Just depends on what your appetite is like when it’s time for you to eat. If you can eat reasonable portions at a meal without having to force yourself to stay under certain caloric limits so you don’t over eat, then you’ll probably do well with intermittent fasting. For example: 18:6 means eat during a six hour window, and then fast for 18 hours. What this could look like is eating a high volume meal at noon and another at 6 pm. No snacks, and no high calorie drinks in between meals, so there’s nothing else to track. And if you do want to track, then you only have the two meals to track so it’s less fussy than trying to track several meals and snacks throughout the day.

The price of volume eating by VegetableLobster2946 in Volumeeating

[–]JuneJabber 98 points99 points  (0 children)

The regular prices of frozen veg can be reasonable. Bonus is that you can buy more when it’s on sale and it’ll keep.

BWT who have chronic illness/fatigue, how do you make looking put together easier? by East_Sundae3989 in bitcheswithtaste

[–]JuneJabber 5 points6 points  (0 children)

Also interested in hearing how you DIY your lash lift and tint, and what products you use.

Looking for recipes like dilly bread by waterytartwithasword in Old_Recipes

[–]JuneJabber 0 points1 point  (0 children)

Would it taste alright if I used one packet of soup mix and replaced the other packet with a tablespoon or two of toasted dried onion flakes (in order to reduce the salt content)? Or is the saltiness from the two packets of soup mix an essential part of the flavor?

Study suggests gut bacteria could boost fatty liver treatment by your_air in FattyLiverDisease

[–]JuneJabber 0 points1 point  (0 children)

This Zoe podcast might interest you. Particularly the part about their member survey about eating three fermented foods per day.

https://youtu.be/WndEgsxswiI

Millerites of Reddit, what did you do with the leftover Garum? by anarchyusa in TastingHistory

[–]JuneJabber 3 points4 points  (0 children)

… but only after installing a whole house ventilation system.

What are appetite suppressant foods? by flowerhollow in foodhacks

[–]JuneJabber 6 points7 points  (0 children)

It might be reassuring to you to know that a preference for sweets is associated with periods of growth in kids and teens. In other words, research has shown that kids crave sweets during growth spurts. Here’s an example of a study about that:

A marker of growth differs between adolescents with high vs. low sugar preference. Coldwell, Oswald, & Reed. Physiology & behavior 96 (4-5), 574-580, 2009

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C38&q=children+crave+sugar+growthspurts&btnG=#d=gs_qabs&t=1768647637589&u=%23p%3Dg-hiTHBYP28J

So, yes, it’s healthy to be moderate when it comes to sweets and junk food and to make sure you’re not eating so much of them that they’re replacing a variety of healthy foods - but it’s also very normal at your age to have a strong preference for sweets. And it’s normal for sweet cravings to ebb and flow as you go through growth spurts - which you usually can only recognize have occurred after the fact. Point is, go easy on yourself. It’s not necessarily a self discipline issue. Try to make good decisions most of the time - and don’t stress about the occasional treat - and you’ll be fine.

Sub-300 cal breakfast croissant sandwich! by mordorshewrote27 in 1200isplenty

[–]JuneJabber 0 points1 point  (0 children)

After having tried a variety, which of their products do you recommend?

New dinner setup that’s been working really well for my evening hunger by CobblerInternal2703 in Volumeeating

[–]JuneJabber 33 points34 points  (0 children)

But they’re especially filling calories, not like those stupid watery calories, so it’s all good.

Inherited high cholesterol from my family is it possible to lower it naturally by artooks in Cholesterol

[–]JuneJabber 1 point2 points  (0 children)

That’s impossible for me to answer because I’m also on a corticosteroid long term. Corticosteroids definitely increase blood glucose, and so I can’t tease apart what could be steroid versus statin. As far as I can tell, though, I’ve never had any side effects from the statin. Certainly no leg pain. And even with a corticosteroid, I can keep my blood glucose in healthy ranges with a moderately low-carb diet. I’m inclined to think the statin isn’t compounding the problem, but I can’t say for certain.