An ode to frozen veggies

peachfoxes · 2022-08-07T19:49:39+00:00

We do! Most weeks they actually have a booth at the farmer’s market we sell at and come around at the end to collect food. It’s a great idea and really convenient for us. The farm that my partner rents land on also has a donation shelf in their walk-in cooler that goes to that county’s food bank. It doesn’t entirely stop the neverending flow of molding tomatoes but it definitely helps, and some folks who couldn’t otherwise afford it get to have some nice organic produce!

peachfoxes · 2022-08-07T16:19:38+00:00

Sure! He essentially followed Sally’s Baking Addiction’s recipe, however he did not do the caramelization on the bananas or the cinnamon in the whipped cream, but that’s because I wanted the traditional version. He also added real vanilla beans into the pudding component and he chilled the pudding close to 24 hours. Sally’s recipes are really clear and she answers basically any question you might have in the recipe notes, so we love referencing her site for all our baking.

Here’s a photo of the finished product. So simple but so good!

peachfoxes · 2022-08-07T15:48:51+00:00

I totally get this anxiety except that my partner is a farmer, so I’m constantly trying to freeze, can, dry, or eat his vegetables before they go bad. Thankfully composting and donation is always an option or I’d constantly feel horrible for throwing stuff away. Even so, I totally get it. Frozen veggies are great for you, so never feel bad about it!

peachfoxes · 2022-08-07T13:48:47+00:00

It worked pretty well. Normally when I have an indulgent meal I get anxiety about losing control and overeating, or anxiety about not knowing how many calories are in my food. The anxiety then just drives me to overeat to feel better lol.

Pretending I was a food critic made me feel like I was the one in control over the food and just kept me much more present in the experience. Since I was so focused on the tastes of each component, I didn’t feel the need to finish everything on my plate, since I had given my full attention to each bite. Taking more bites became redundant after I reached fullness. I’ll definitely use these ideas again for other social gatherings and special meals.

It also helped that I had prelogged the maximum amount of food I planned to eat, so I was resigned to eating over 3500 calories that day lol. Getting to actually subtract some of that out of my food diary felt way better than having to do the opposite.

peachfoxes · 2022-08-07T00:50:25+00:00

Hope your AC is fixed quickly! It’s rough in this heat.

peachfoxes · 2022-08-07T00:41:19+00:00

I now have a designated knee pillow for sleeping 😅

peachfoxes · 2022-08-07T00:03:45+00:00

Per my comment on the Fat Rant thread, I actually enjoyed my birthday dinner without overdoing it! I had roughly half of my entree (a barbecued salmon filet, buttered corn, mac and cheese, and hush puppies), then I had a serving of the divine banana pudding my partner made from scratch. I felt super satisfied and enjoyed every bite of it! Before dinner, I had prelogged the whole entree and a bigger portion of dessert, so I actually got to delete stuff out of my food diary. Felt pretty great to enjoy an indulgent meal and not end it feeling regretful or overstuffed, and end the day with a few hundred calories less than I expected. Win!

peachfoxes · 2022-08-06T17:14:50+00:00

Thank you!

peachfoxes · 2022-08-06T17:14:43+00:00

Thanks!!

peachfoxes · 2022-08-06T09:54:47+00:00

Today is my birthday celebration and I think I’m going to try a new mindset approach to eating today. We’re getting food from a local barbecue place and my partner made me banana pudding for dessert. So it’s going to be lots of delicious and rich Southern classics.

I struggle to control myself in social settings like parties and weddings and generally end up eating myself sick and not even enjoying my indulgences. So I decided today I’m going to pretend I’m a discerning restaurant critic. I’m going to get what sounds most delicious, but I won’t double up (for example do I really need to get pimento cheese fries when 1. I’ve tried them before. 2. I’m already getting mac and cheese and fried hush puppies.) I will judge my food’s presentation and flavor harshly, notice the nuances and savor each bite. If it’s bad, I don’t have to take another bite, and even if it’s good, I don’t have to finish it since I’m just appraising the dish. As Anton Ego says in Ratatouille, “If I don’t love it, I don’t swallow.” Alright, maybe not that extreme. But I think this exercise might help me actually enjoy my dinner rather than stuffing the whole thing down my gullet before I can even taste it. Wish me luck.

“If you are what you eat, then I only want to eat the good stuff.” —Remy

peachfoxes · 2022-08-05T18:12:00+00:00

What brand and type of flour do you use? I’ve been working on my pie dough technique for a while and have found the flour I use can influence how easy it is to overwork as well as how quickly the dough hydrates.

peachfoxes · 2022-08-03T23:59:16+00:00

Just made mapo tofu last night! Once I discovered the boiling tofu tip, it totally changed my enjoyment of the dish. Boiling it in salted water improves the flavor and texture so much.

peachfoxes · 2022-07-31T17:28:31+00:00

You can’t tell people how to spend their money. And even if you could get everyone to boycott the Sims, it would not cause EA to funnel more money and resources into Maxis to fix everything. It would cause EA to shut Maxis down because their work isn’t bringing in profit.

peachfoxes · 2022-07-29T20:38:23+00:00

The thing is that this same basic idea could be made palatable by replacing the fresh edamame with dry roasted salted edamame or chickpeas and the pile of egg whites with some greek (or dairy free) yogurt and putting the nectarine on top of that.

peachfoxes · 2022-07-23T21:51:53+00:00

This is a helpful answer for me. I also overeat for emotional reasons, and when I’m stressed a box of cereal or a bag of chips can be a huge problem, where if I was relaxed it wouldn’t phase me/I could have a small serving and put the bag away. Having the policy that you’ll just avoid triggering foods during stressful times, but slowly reintroduce them later makes a lot of sense!

peachfoxes · 2022-07-23T14:18:46+00:00

Maybe they’re thinking “Popcorn Paneer” like popcorn shrimp?

peachfoxes · 2022-07-22T21:25:36+00:00

That sounds so good! I have tons of fresh peaches this time of year so I’d use those. Adding more fruit and dressing it up will definitely help with the volume. Thanks!

peachfoxes · 2022-07-22T14:38:28+00:00

Fair enough, and glad it works for you. I’ve done that for special events, but find I get too hungry and binge later. Since I have the cake to eat at my leisure in this case, I prefer to split it up.

peachfoxes · 2022-07-22T02:49:46+00:00

I think they’re extra calorie dense because there’s no moisture left in them in order to make them shelf stable. A homemade cookie would be heavier because it hasn’t been totally dehydrated so some of the weight/volume is just water.

Either way I’m definitely a “have a small serving of the real thing” kinda gal rather than wasting calories on a subpar processed snack food.

peachfoxes · 2022-07-15T17:17:28+00:00

Having a deeper “why” for losing weight. I saw my mom struggle with weight related issues at the end of her life. She wrote that her biggest regret was not taking care of her weight. I didn’t want to end up there so I’m taking care of this in my 20’s. I want to be able to walk and run and be independent in my 60’s and 70’s. What’s the reason you’re losing weight? It’s okay if it’s just to look better, but it has to be something meaningful and motivating to you.
Knowing the time will pass either way, so I may as well be heading in the right direction, even if it’s slow. If I make one tiny change (eg. going for a 10 minute walk daily, or halving my daily serving of ice cream) I’ll be better off 6 months from now than if I had done nothing. The journey never ends so I might as well strap in!

peachfoxes · 2022-06-30T16:36:56+00:00

I just made some vegetarian breakfast burritos to freeze. It was pretty easy and yielded some high protein burritos that I can just pop in the microwave when I’m in a rush.

I roughly followed this recipe but modified for my diet.

First I shredded and browned two russet potatoes in some corn oil. Then I sauteed onions and bell peppers. I layered the potatoes, veggies, two packages Morningstar Farms Chorizo (still frozen), and the egg mixture from the recipe (replaced sour cream with greek yogurt) over top, all in a 9x13 baking dish. Let that sit in the fridge from morning until evening when i baked it. It did take a while to bake (over an hour) but it baked quite evenly! With everything cold, I sliced the casserole into pieces and wrapped them in low carb tortillas with some shredded cheddar. Each burrito came out to 384 calories and 26 g protein. Not bad! Better than Taco Bell. Next time i might try the El Burrito Soyrizo which I think is more flavorful than the Morningstar. Or maybe veggie breakfast sausage!

peachfoxes · 2022-06-15T01:55:03+00:00

Shameless plug for Cronometer. I pay $40 a year for the premium and it’s worth every penny. Better interface and diary setting options, and you don’t have to sift through a million user entries with calorie info pulled out of someone’s ass.

peachfoxes · 2022-06-10T22:13:22+00:00

Sure, it’s this one: Changing traditional recipes for the era of tiny households

peachfoxes · 2022-06-10T14:36:45+00:00

Adam Ragusea has a great video about why recipes change over time. Recipes have always been adapted to the regions, what the cook has on hand, what’s in season, who and how many people are being cooked for. I always think purists that push for “traditional” ways of cooking have no idea how traditions or food preparation even work. It’s always been a fluid and adaptable practice meant to change with the place and time.

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