This is a reminder to eat blog. Honestly kinda not sure how long I will run this. If the discourse gets too much, I will delete and pretend I never started this.
But if getting daily reminders to eat is helpful for you, please give me a follow.
Some important things for you to know. I believe a well balanced meal includes carbs, protein, and veggies/fruit. I don't subscribe to good or bad food. Just food you eat. I will not get into dieting or body shaming discourse. If you get into it, I will block you.
I'm just here to remind people to eat and how important it is to try and get adequate nutrition. But I will not judge or shame you for what you have to do just to stay alive. And I will not bring up counting calories.
My aim is to try remind you to eat so you can get the nutrients you need to live a good life.
I'm not a dietitian or a professional. I just think it's really important to get adequate nutrition and that means eating regular meals everyday. And if you can do your best to ensure they're well balanced, then I'll be happy.
I am the same person who runs the brush your teeth reminder blog @brosser-les-dents, the shower time reminder blog @showertimereminders, and the get up and move blog @movementnudge.
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It's been a long time but I'm sharing a yummy pasta recipe I've been working on lately!! Let me know if you guys try it/enjoy it 🥹🫶
walnut cream pasta recipe
(lighter alfredo / mac n cheese)
basic ingredient list:
homemade walnut milk, nutritional yeast and/or cheese of choice, drop of vegetable oil, salt & pepper, (other optional seasonings to taste)
(Full recipe under the cut!!)
--
Intro:
This is basically a lighter cream pasta recipe that is MUCH easier and MUCH healthier than traditional culinary methods!! (dairy and saturated fat is no joke, man... I've loved cream pasta all my life but it puts me right to sleep now... I literally cant eat it anymore o(-< )
It replaces the typical cream/butter/roux that forms the base of traditional cream pasta/alfredo/mac n cheese with homemade walnut milk, made by blending raw walnuts & water(that's it!!) Need y'all to get on walnut milk as a cream replacement in cooking fr it's crazy... Walnuts are super good for you, so I'm trying to eat more, but I cant stand the bitterness/texture so it's hard... but blending them into milk/cream solves both the texture & taste problem... The texture is just as creamy and smooth as real cream (given u blend it thoroughly), and you can't taste the bitterness at all mixed w the other strong savory flavors; it only adds creaminess & a delicious mild nuttiness.
Full Ingredients (with detailed notes):
homemade walnut milk: forms the base of the sauce; made by blending raw walnuts and water until a creamy milk-like/cream-like consistency. Alternatively, use cashew milk made with the same method, but walnuts are much healthier than cashews fyi! cashew cream has a very creamy & lightly sweet taste, & works equally well
nutritional yeast/brewer's yeast: (i use around 2 tsp i think; add more to taste. Can omit and use only cheese if you don't have it! Nutritional yeast is v good for you so I'm trying to eat more of it, but it's totally optional)
cheese of choice: ~2 spoonfuls, or to taste. for alfredo sauce, use parmesan(parmigiano reggiano) and/or pecorino romano cheese. For macaroni & cheese, use cheddar (or something similar.) Feel free to use vegan cheese!
~1/2 tsp vegetable oil (canola oil, olive oil, avocado oil etc) (per serving): makes it super creamy, just like traditional alfredo/mac n cheese; recommended, but can omit for a lighter texture
salt and black pepper to taste: Important..! If it's salty enough after adding cheese u can omit, but a pinch of salt can sometimes make or break a dish!
- optional: minced or granulated garlic to taste
- optional: parsley for garnish
- optional: any veggies to add in; customize as you like
Note: personally, I'm not vegan and much prefer using real cheese for the taste, but it is possible to use ONLY nutritional yeast-- that's definitely the most healthy & lightest option. However, I found that using only nutritional yeast didn't satisfy my taste standards... felt like it was missing something... So for vegans I think it would taste better to also add vegan cheese! (Unless you don't mind the taste of pure nutritional yeast, of course)
I've tried using both parmesan(for alfredo) and cheddar(for mac n cheese) and both were delicious~
Instructions:
First make the walnut cream:
- add some walnuts and water to a blender (I dont measure... i just add the walnuts, and then add enough water until the walnuts are submerged and floating, and it roughly looks like there's a 2:1 ratio of water to walnuts visually?)
- blend until completely smooth and a creamy milk-like consistency. taste & adjust until the consistency is right; add more water if too thick, more walnuts if too thin. should be liquid, but taste buttery & creamy- if it burns the back of your throat that's normal for walnuts. You won't taste that at all in the actual dish, i promise. If your blender is strong enough, no need to strain (and it keeps the fiber in!). Even if there are tiny bits of walnut, I honestly think it adds a nice texture, but you can try straining it if you want. Store leftover in the fridge!
For 1 serving:
Add some walnut cream to a bowl, proportional to the amount of sauce you'd like to eat with your serving of pasta.
Then add the vegetable oil, pinch salt & pepper*, nutritional yeast, & optional garlic. (*u could add salt & pepper at the end, but from experience i know i'll need a pinch of salt, so I just add it here). (i don't measure btw)
Cover and microwave for 30 sec, then mix well with chopsticks until creamy & smooth.
Then add the cheese of choice and mix well. If the cheese doesn't melt, microwave 15-20 sec more or until it's melted. (For parmesan cheese, I found that I didn't need to.)
^I didn't measure the amount of cheese but that's how much i added (parmesan)... + a light sprinkling on top at the end as garnish.
After that taste and adjust if needed but... The sauce is done!! that's really it!!! (You can increase the ingredient amounts if making more servings and heat it on the stovetop (on low heat) too if you want.)
All that's left is to add to hot pasta...
(I normally start with boiling the water for the pasta before doing anything else, and make this easy sauce while the pasta is cooking. Make sure you salt the water!! I add about a tsp of salt and make several servings of pasta at once (saving any leftover pasta in the fridge). I make the sauce right before eating because it's easy, but you can also make a bigger batch and save in the fridge for later too.)
AAAND IT'S DONE!!! YAAAY
ENJOY THE RICH & CREAMY DELICIOUSNESS OF ALFREDO/MAC N CHEESE WITHOUT FEELING LIKE TOTAL CRAP AFTERWARD!!! It's crazy being able to eat a bowl of cream pasta and not feel like I'm going to fall asleep after... Thank you walnut cream for my life...
One Pot Rice Cooker DakJuk (Korean Chicken and Rice Porridge)
Full Recipe 🍚 ⇩ Macros per serving (half the rice cooker): Protein: 49g Carbs: 60g Fat: 14g
Ingredients per 2 servings (the entire rice cooker): - 2/3 cup jasmine rice, uncooked - 3 cups chicken bone broth - 1/2 cup onion - 10oz boneless, skinless chicken thigh - 1 medium-sized carrot - 1 tbsp sesame oil - 1 tbsp soy sauce - salt and pepper to taste - 1/2 tbsp minced garlic Topping: - 1 medium-sized green onion - 1 tsp sesame seeds
How to make it yourself: 1. Thinly dice your carrot, green onion, and onion. 2. Wash your raw rice and place the washed rice into the rice cooker. 3. Pour in your chicken bone broth and add in your onions, carrots, sesame oil, soy sauce, salt, pepper, minced garlic, and chicken thighs. 4. Set your rice cooker to cook for 1 hour on the porridge or white rice setting and let it cook 5. Once done mix everything together and shred the chicken using a spoon or fork. 6. Take out half of the porridge from the rice cooker, plate it, top it off with half the green onions and sesame seeds, and enjoy. (X)
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I am no nutrition expert but I do have a pretty damn good track record of keeping myself alive, so I want to remind you all that "fed is best" also applies to adults. There's nothing you could eat (that has been deemed fit for human consumption, I don't mean asbestos you smartass) that would be worse for you than just straight-up not eating. No food is as bad as no food.
A protein bar isn't the best possible source of protein in your diet, but it's better than not getting that protein. Fresh fruits would be better than orange juice, but if your choices are between having the orange juice and not getting the vitamins at all, you drink the fucking orange juice.
If you were out at winter while barefoot, and your options were between wrapping random newspaper around your feet, or not having anything to protect your feet, you wouldn't think "newspapers are a worse option than proper shoes, therefore I shouldn't take this worse option" and go barefoot.
I didn't think of this the first time I ran across this post, but there's actually a fantastic book dedicated to this exact principle:
Cooking is Terrible: sadly, you still have to feed yourself
It's geared toward people who struggle a lot with preparing even simple meals, particularly neurodivergent or otherwise disabled people. To that end it includes a lot of suggestions along the lines of 'pick at least one food each from three of these five lists, put them on a plate, you have a meal.' (e.g. cheese slices, apple slices, lunch meat, crackers.)
(It is not geared toward people who need to follow a specific diet, to which they say, essentially, 'I assume you know what you need to replace.')
(Also the author is nonbinary, which is great, but still a side-note to how damn useful the book is)
And remember: adding ranch to vegetables does NOT remove the nutrients from those vegetables. It is not 'as bad as not eating vegetables at all.' YOU NEED THOSE NUTRIENTS.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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- 50g (1.7 oz) rolled oats, plus extra for sprinkling
- 120g plain (all-purpose) flour
- 110g wholemeal flour
butter, to serve
method
Using a fork, mash the bananas in a large bowl. Next, add the eggs, milk and olive oil, then whisk to combine well. Chuck in a pinch of salt, the cinnamon, baking powder and bicarb, as well as the rolled oats and both the flours. Give everything a good whisk until just incorporated, then pour the batter into the greased rice cooker bowl, and sprinkle more oats on top. start the rice cooker for one cycle and then leave to rest once cooked in the rice cooker for 10 min. Remove and leave on a rack to cool before you slice and serve with butter and honey.
