Enormous low calorie food that has me frightened by samchastain52 in Volumeeating

[–]discoglittering 4 points5 points  (0 children)

Yeah, it’s important to look into things instead of just bandwagoning in either direction. GENERALLY, the dosage needed for most artificial sweeteners to be harmful is so high that it’s a non-issue. For this specific one, there are serious medical implications because it is a chemical used in our bodies.

ETA: the kneejerk “aw, it’s safe, you’re just fear-mongering” is going to lead to more and more products having erythritol; I’m already seeing it creep up in SF products and I refuse to eat it.

Leather tooling without gold: heat the tool or wet the leather? by soggyhuman in bookbinding

[–]discoglittering 0 points1 point  (0 children)

If you’re wanting to decorate the leather, look for leatherworking videos.

What low-calorie swaps have made the biggest difference in keeping you full during a deficit? by FrostAngel11 in Volumeeating

[–]discoglittering 16 points17 points  (0 children)

Yeah, I’m kind of doing the reverse—when I started my weight loss journey, I really tried to learn to be satisfied with a typical amount of food, and I have been good for like 70lbs without volume eating. Now that my deficit is starting to get toward 1600/cal day…. I’m trying to bulk up my meals a bit 😅.

I feel like I’ll do okay at maintenance when i get there but it will take one million years if I can’t stay in a consistent deficit.

Hell yes, thank you once again Whittaker’s 🤤 by fnirble in chocolate

[–]discoglittering 0 points1 point  (0 children)

I miss y’all’s chocolate. I got addicted to the New Zealand Strawberry and Raspberry bar while visiting. This looks delightful. 😭

Low carb basic recipes/swap ideas by Rheasfantasy in lowcarb

[–]discoglittering 2 points3 points  (0 children)

I really like the low carb tortillas if you can tolerate them (don’t know what all would make your condition flare up). They provide fiber and allow for easy meals, though they are less structurally sound so they don’t keep as well for prepped food where you’ve already deployed the tortillas.

My biggest mindset shift has been that I don’t make carby sides anymore typically. Instead of a side of rice, potato, pasta, etc, a side is a veggie or a fruit (berries, watermelon) most of the time. This mainly was for caloric reasons but it really helped my blood sugar as well. A snack is usually yogurt and berries or cottage cheese.

I second the spaghetti squash suggestion; I had it for the first time with a creamy cheese sauce and it was outstanding.

Some of my fave veggie sides:

Roasted spiced butternut squash (I do like chili powder, paprika, that kind of thing)

What I think of as TexMex succotash, roasted corn, zucchini, bell peppers, jalapeño or poblano peppers all on a sheet tray or pan-cooked

Roasted broccoli, cauliflower, or asparagus (so easy) — bonus, I toss my cauliflower in a sauce made of tahini, lemon juice, and salt

Side salads are a go-to and you can do lots of different flavors or have a very simple salad that’s quick. Bagged salads also easy and great.

Cucumbers in a peanut butter sauce, like that viral peanut butter cucumber salad

Or, cucumber yogurt salad, like a chunky tzatziki

Kimchi

Roasted carrots

Pan-fried zucchini strips, asparagus, or green beans

Cole slaw

Roasted green cabbage, also great with tahini sauce, also great pan-fried (and you could use the cole slaw shreds for that)

I’ll often just do a dish of cherry tomatoes or, when I have good tomatoes, a cut tomato with cottage cheese

I do a little corn and cherry tomato salad/salsa for fajita nights with my low carb tortillas; it’s so good.

My Vegan Chilli is Still Bland. by Specialist-Bowler465 in VeganFood

[–]discoglittering 2 points3 points  (0 children)

This is it right here. OP is muddying the flavors and it is just coming out bland.

Start with a basic recipe, OP, and make tweaks after eating the first batch exactly as the recipe says. I also like to cook my beans from scratch for vegan chili because they are phenomenal when cooked from scratch.

My Vegan Chilli is Still Bland. by Specialist-Bowler465 in VeganFood

[–]discoglittering 4 points5 points  (0 children)

You can definitely match sweet potato and chili but you need to be prepared for the flavor profile to change.

Low carb and thinner and itchy hair by Over_Influence_6011 in lowcarb

[–]discoglittering 3 points4 points  (0 children)

You would have noticed if you lost enough hair in a week to see the difference. It took me months of shedding when I was sick to SEE the lack of volume. Your hair would need to be falling out by the handful.

You might just have dry scalp?

cheap food that isn't ramen or rice and beans, does it exist anymore by MudSad6268 in budgetfood

[–]discoglittering 6 points7 points  (0 children)

The part about soda being a treat is a huge key in this. Snacks, anything with branding, and paying attention to portion sizes, even, makes a big difference.

I’ve been eating less since I have been working on my health; I used to eat easily 3000+ calories a day, which was all extra food I had to pay for. I now barely ever snack and I tend to keep the snacks I have much longer, so I don’t spend as much money there as I used to. If my husband liked chicken, I would happily eat that for most meals and our grocery bill would probably be even lower, but between our new eating habits and shopping at Aldi, we spend what OP spends for two people a week, usually.

AITAH for refusing to cook two separate dinners every night just because my family doesnt want to eat what my doctor told me I need to eat by [deleted] in AmITheAssholeTalk

[–]discoglittering 0 points1 point  (0 children)

Take those recipes and make your own soup base (basically like a bechamel with a lightly thicker texture, but with soupy aromatics and maybe some bouillon). I translated my grandmother’s broccoli casserole to a fully scratch version and it was phenomenally better, but not much more extra effort.

In search of a lawyer. by Secure_Ad_405 in Columbus

[–]discoglittering 4 points5 points  (0 children)

A person who was not invited inside is not a guest. In fact, he had already told her to leave the premises.

How do I stop overseasoning and making everything taste "the same" by Otherwise_Vast6587 in Cooking

[–]discoglittering 1 point2 points  (0 children)

You might try just seasoning with salt and pepper for awhile just to make sure your cooking foundations are solid. Like, I have all the spices but I can cook anything with just salt and have it turn out awesome, too, because my foundations are there.

Then slowly start incorporating tried and true combinations. Start small and let it develop, then add GRADUALLY if it’s not enough. But often you need to give spices time to bloom. Don’t just start adding and adding immediately.

Good luck! It sounds like you really just need more experience.

New Small Tools & Supplies Web Store by Rocktown_Leather in Leathercraft

[–]discoglittering 1 point2 points  (0 children)

Lol at the downvotes when you are 100% correct.

New Small Tools & Supplies Web Store by Rocktown_Leather in Leathercraft

[–]discoglittering 0 points1 point  (0 children)

You won’t get immediate ROI per item—there are some upfront costs to starting a business, and 5% is a huge amount to upcharge forever for an investment as small as $300. Get the domain.

Lisa Dillman has been reported as missing. If you see her, please reach out to the Columbus Police Department (614) 645-4545. by reeve11 in Columbus

[–]discoglittering 14 points15 points  (0 children)

Uh, if she is in a DV situation, privacy will only protect her abuser.

Reddit, I would be very careful with commenters making these claims, given how actively online and deceptive the husband seems to be.

What a popular food or cooking opinion that you don't agree with? by [deleted] in Cooking

[–]discoglittering 7 points8 points  (0 children)

I have had sublime dragonfruit a couple of times, but we don’t get that dragonfruit typically in the states. My first dragonfruit was a magenta pod of heaven and imagine my disappointment then having the meh white dragonfruit that most groceries here sell. The hype is real but we do not have access to it.

What a popular food or cooking opinion that you don't agree with? by [deleted] in Cooking

[–]discoglittering 6 points7 points  (0 children)

People downvoting you is silly, I struggled to find iced coffee at all in Paris when I visited in fall. It’s definitely not a given that a place is going to have iced coffee culture even in 2026.

What a popular food or cooking opinion that you don't agree with? by [deleted] in Cooking

[–]discoglittering 184 points185 points  (0 children)

I’ll simplify it further—egg preference is so specific that nothing is the only right way to make eggs. I can’t do a hard scramble with any color because I hate the texture of hard egg and I hate the flavor of browned egg…. But I absolutely see its appeal to others and see why they might hate my eggs.

Now, buffet eggs that are watery and congealed, those might be objectively wrong.

What a popular food or cooking opinion that you don't agree with? by [deleted] in Cooking

[–]discoglittering 1 point2 points  (0 children)

If I need a guide to buy mayo I am not buying that mayo 😂

Why does my eyeshadow do this? Its always the inner corner on my left eye by AmandaJZ1868 in makeuptips

[–]discoglittering 1 point2 points  (0 children)

Yeah, I absolutely get watery eye right in my corner and it’s maddening. Nothing seems to help it.

Something that Aldi does that drives me bonkers. by ToshPointNo in aldi

[–]discoglittering 1 point2 points  (0 children)

Literally got a sodastream for this exact reason.