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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Doing stuff "childish" is okay and even good actually
- If using plates and silverware meant for kids means you will eat more often and/or find more joy out of eating, good! *
- If using a divided plate means you are going to feel more comfortable eating, good!
- If having a water bottle with your favorite character/show on it means you are going to drink more water, good!
- If having children's toothbrushes and toothpaste means you are going to brush your teeth more often, good!
- If watching tooth brushing videos aimed at kids makes brushing more enjoyable/helps prompt you to brush correctly, good!
- If taking a stuffed animal or other toy out with you means you are going to feel a little safer, good!
- If using a nightlight (esp one with characters on it) makes you feel safer and helps you sleep better, good!
- If you find coloring in books made for children/simpler pictures more enjoyable, good!
- If decorating your living space with "childish" things with characters or bright colors is going to make your space more enjoyable/usable, good!
- If using organization systems and prompts aimed at children is going to help you actually use them, good!
- If you enjoy media aimed at children, and it brings you joy and makes your days a little easier, good!
No matter what your age is, you are allowed to use the things that bring joy into your life or make your life easier to manage. You do not need to "grow up" or "do it like an adult". You can do it in whatever way works best for you. There should be no shame in it. I think some of us want to beat the allegations that autism makes us more "childlike" thinking it makes us more palatable, when having "age-inappropriate interests" are a commonly known trait. It is normal to have autistic traits when you have autism. You don't need to hide it or pretend you don't. Yes I know not all autistics are interested in this stuff either but that's not my focus
* also there have been studies done that people tend to absorb more nutrition from foods they enjoy, so you are doing yourself a huge favor by making eating fun!
the diet industry is so unbelievably fucked and itâs in your fucking walls. âkeeps you full longer so you donât get hungry an hour after lunch when youâre trying to do somethingâ is a neutral statement of benefit but no we have to treat pistachios like crucial medicine in the war against basic bodily functions.
eating disorder recovery is just getting angry over and over again because food is treated like some horrible necessary evil instead of one of the great joys of life. eat some nuts because they taste good and you are a living thing that thrives on pleasure and calories. you need both.
I need to get some sleep but in case you need to hear it: you deserve to eat. your appetite is not the enemy. if you can, treat yourself to a filling meal of foods you love today. throw pistachio shells at people. be free.
As lunar new year approaches, I'd like to share my mom's Chinese new year cake recipe. It's probably more like a pudding, as definition, but we call it a cake. This makes the perfect "not too sweet" nian gao. And it also doesn't stick to your teeth like the steamed nian gao.
2024 blaze edit: my mom had a massive stroke last March and it left her barely able to walk. She was an incredible cook and has some of the best recipes. I just felt this year, it was more important than ever to share some of those recipes so that even though she isn't able to cook for others herself, she can be cheered by the knowledge her recipes are still making ppl happy.
2025 blaze edit: including an update on how Mama D is doing and a Chinese New Year playlist under the cut.
Momâs Chinese New Year Cake (Nian Gao - not traditional)
Ingredients:
1 cup (250 ml/211 g) brown sugar
1 cup (250 ml) milk (cow milk can also be substituted for a plant-based milk if you prefer)
1 cup (250 ml) coconut milk
½ cup (125 ml) oil
3 eggs
1 bag (400g) glutinous rice flour
1 tsp (5 ml/4.5 g) baking powder
Full recipe text under cut. Download recipe pdf here. Recipe pdf includes photos of what coconut milk and rice flour I use.
Momâs Chinese New Year Cake (Nian Gao)
Yield: 3 cakes in 7â aluminum pans
Ingredients:
1 cup (250 ml/211 g) brown sugar
1 cup (250 ml) milk (cow milk can also be substituted for a plant-based milk if you prefer)
1 cup (250 ml) coconut milk
½ cup (125 ml) oil
3 eggs
1 bag (400g) glutinous rice flour
1 tsp (5 ml/4.5 g) baking powder
dried date (optional, for garnish)
Directions:
Grease three 7â pans and set aside. Preheat oven to 375°F (190°C).
Mix together sugar, milk, coconut milk, oil, and eggs. Then stir in dry ingredients and blend until smooth. You donât have to worry about overworking the batter as it is made with glutinous rice flour, not wheat flour.
Divide it evenly amongst three greased pans.
Bake @ 375°F (190°C) for 40-50 minutes. All three can be baked at the same time in the oven. Just rotate where they are in the oven halfway for even browning.
Notes:
Cake should have nice brown crust on top and glutinous squishy sticky core.
Tastes better the next day and once fully cool.
Can garnish the top with a little bit of dried date.
If you donât want a bunch of leftover coconut milk from the can, use the entire can of coconut milk and then add enough milk to get up to a full 2 cups (500 ml) of liquid.
Donât skimp on the coconut milk. The recipe is simple enough that you will taste the difference.
This recipe is gluten free. Glutinous rice flour isnât related to gluten. And be sure to get glutinous rice flour, not sweet rice flour or another type. Or your cake will end up hard.
This is not a traditional nian gao. Most of them are steamed, this one is baked. I don't know where my mom got the idea to bake it. She thinks it might have been an old coworker. But we started doing it this way a decade ago and have been since this is hands down the best nian gao I have ever had and have had since.
If anyone uses an egg substitute that works well, please let me know and I will make a note in the recipe.
I've been getting a lot of storage questions so here's some info: I will leave these out on the counter for two or so days (keep in mind I live in Canada and this is winter) and then I'll stick it in the fridge for another week or so. If I want to eat it after being in the fridge, I'll either throw it in the toaster oven for 5 minutes or pan fry it for a nice crispy outside and soft inside.
They also freeze great. I take them out and let them thaw overnight. And then same idea, pan fry with a little bit of oil till golden brown, or throw into the toaster oven. Pan frying makes them crispy on the outside and gooey and chewy on the inside.
Golden brown perfection:
If you try it, let me know how it goes! My mom and I would like to see.
2024's batch:
Chinese New Year playlist: on spotify here
2025 update: Mama D is still struggling and hasn't cooker anything for almost 2 years now. But she's slowly recovering. She can walk with a walker now and is able to get out of bed by herself. Thanks to all who have asked.
Tip for poor people: get one of those 12 packs of ramen noodles, boil them a little, then throw them in a stir fry pan with whatever frozen vegetables + protein + sauce + seasonings you want. So much more fulfilling (in my opinion!!) than eating it soup style and really delicious with sparse or kitchen sink style ingredients. Hell, you can scramble an egg with it too! Bon appetit
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⊠Full Recipe đĽ ⊠Macros per serving: Protein: 47g Carbs: 59g Fat: 10g Calories: 528 Ingredients per 2 servings: - 10 oz thinly sliced eye of round beef (shabushabu) - 2/3 cups jasmine rice, uncooked/raw - 1/3 cup beef bone broth - 2 tbsp soy sauce - 1 tbsp mirin - 1/2 tsp dashi powder - 1 yellow onion - 1/2 tbsp ginger Toppings: - 2 eggs (boil for 6 min) - 1 green onion How to make it yourself: 1. Thinly slice the green onions. 2. Wash your rice with water. 3. In your rice cooker add your uncooked rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger. 4. Cook for 30 minutes in your rice cooker. 5. In a pot of boiling water, boil your eggs for six minutes, then immediately transfer to an ice bath to make jammy eggs. 6. Once your rice cooker is done, in a bowl add half of the gyudon, one boiled egg, and top it off with half your green onions and enjoy!
- 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.
The sooner you start, the sooner you'll be done with it and the sooner you can stop thinking about it. Go on, up you get, it won't be as bad as you think.
You won't want to do it later either. You might as well just do it now. Even if you don't finish it all, anything you manage to get done now is something you don't have to do later (when you still won't want to do it)
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Heyo! You may have seen my original pancake traybake (cinnamon apple var.) recipe! If you havenât, come check it out here! If you have, check again, since Iâve made some crucial changes to the cook time/temp/optional prep after much experimentation!
Well, here's [insert Peggle 2 meme] My Traybake Pancakes... 2!!!!
Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 6 days (5 if you eat two on the day you make them). They reheat well, can either be eaten with or without maple syrup, and are very customizable! I recommend adding something healthy like fruit or yogurt, and protein powder like I do in this recipe, making it a slightly healthier breakfast than just pure carbs.
Full recipe under the cut! (Reader beware, you're in for a... lot of asides and annotations lol)
Full disclosure, the base for this recipe was the mug pancake recipe from Emmaâs Goodies, which you can watch here!
I made this mug pancake for years (except with tripled portions because I was using a very big mug) and it was super delicious! However, for just one mug pancake, it was a bit of a production and didnât feel super worth it. Thusly, I have adapted the recipe to be made in a 13âx9â baking tray, which makes a whole lot of breakfast.
Base Ingredients:
12 tbsp. butter (I use salted, if you donât have salted butter, add a very small amount of kosher salt to your recipe)
9 tbsp. (1/2 cup+ 1 tbsp) granulated sugar
12 fl.oz. milk (I use skim, use whatever kind you like)
3 cups all-purpose flour
3 tsp. baking powder
Customizable Ingredients:
1 scoop protein powder (I use vanilla flavored whey)
1/4 cup of brown sugar
1 cup (around 5oz) nonfat strawberry Greek yogurt (pick a good quality brand/one you like)
1 cup of semisweet chocolate chips (for the batter)
Small handful of semisweet chocolate chips (to sprinkle on top)
1/2 cup of semisweet chocolate chips, 1 tbsp of butter, ~2 capfuls of milk (for chocolate drizzle)
Base Instructions:
Heat oven to 375°F, take out a 13âx9â nonstick baking pan and spray bottom and sides with cooking spray (yes theoretically I know you donât need to spray a nonstick pan but better safe than sorry).
Put butter in a bowl and melt it in the microwave. I recommend microwaving for 1m20s.
Put butter in a stand mixer, preferably with the paddle attachment. While you heat the milk in the microwave* (40 seconds, stir milk once itâs done; I use a glass liquid measuring cup for the microwaving), add the granulated sugar to the mixer. Once the milk is heated, add it and use one of the lower settings on your mixer.
(If you have customizable wet ingredients, add them now!)
Add the flour and baking powder, mix again on low setting until it forms a batter (a small amount of lumps is okay from what Iâve heard, you donât want to overmix).
*You canât put cold milk into hot butter, it will form little clumps and be gross
Customizable Instructions:
Add the brown sugar (as above, preferably before the flour, with the other wet ingredients. Wait, why is sugar a wet ingredient? see â at the bottom).
Add one scoop of your preferred protein powder, then mix on low setting until itâs mixed in.
Similarly, mix in the strawberry yogurt*. Now, I know what youâre saying: this is a very specific thing to add to the pancakes, but hear me out**: it gives moisture to the recipe (in this version, thereâs not as much, cuz thereâs no added tea/maple syrup, and thereâs an additional dry ingredient), and it adds a subtle fruity flavor (also it makes your living space smell amazing while itâs cooking)! I may experiment with adding actual fresh strawberry to the recipe in the future.
Finally, put the cup of choco chips in and mix gently! My mixer head tends to bump around a little bit during this step so you may want to use that generally ignorable lever that keeps the mixer head secure.
*Unlike the brown sugar, you may want to mix the yogurt in after you add the dry ingredients. If you do it before, it wonât incorporate smoothly and end up in a bunch of gross looking lumps. It doesnât actually affect anything though and once you add the dry ingredients, everything is fine. Itâs more about if youâre a wet before dry purist vs. someone squicked out by lumps.
Put 1/2 cup of chocolate chips in the microwave with a tablespoon of butter. Melt for 45 seconds on high (according to the packaging on my choco chip bag). Mix the resulting glorp carefully (itâs hot!) with a rubber spatula then microwave for another 15-20 seconds until most/all of the chips have melted.
Mix again. It will look like a gross dry paste (but trust the process). Once you add in a capful of milk and mixâimmediately you will have a glossy beautiful mixture. Then add an additional capful of milk (you may need to add more) to make it thin enough to âdrizzleâ!
Baking Instructions:
Pour batter into greased baking tray and use a spatula and spread it evenly by hand, as this batter is thicker and a little stiffer than my apple version. Optional: Sprinkle the top with that handful of chocolate chipsâthen if you made the chocolate sauce, take the spatula from before, scoop a little bit of chocolate sauce onto the tip of the spatula, and carefully* flick it over the surface of the batter! Really channel your inner Jackson Pollock! Do as much of this as you want until you have your ideal amount of chocolate drizzle on top (and if you have any left afterward, eat it as a tasty little snack. live deliciously lol).
When the oven reaches temperature (if you preheated it at the beginning, it may have already been at temperature for a while) put the pan in and cook for 35 mins. Know your oven and if it tends to be hotter or colder**, adjust cook time as necessary.
When the timer goes off, test the center in several places with a toothpick. As long as it doesnât come out goopy, youâre good! (crumbs on the toothpick is fine) I say test in several places because if you accidentally go through a chocolate chip, your toothpick will come out wet and chocolatey, but that doesnât mean the pancakes arenât done. If it's not done, cook in intervals of 5 minutes, testing when the timer goes off.
Take pan out and use a butter knife or a pie serving spatula and poke around the edges of the pan to free the pancake traybake from the edges. Let cool for 10 minutes.
Cut into squares. I tend to cut 12 pieces, but you could go smaller or larger depending on how much you intend to eat at once.
*By making this recipe you agree to not hold me liable for any chocolate mess that may result from the flicking process (lol).
** How do I know if my oven runs hot or cold, you may ask? If any recipe you make comes out raw and/or takes longer to cook than the instructions say, your oven is colder! If your food ends up burnt and/or takes less time to cook than the recipe instructions say, your oven is hotter!
Enjoy! I eat two squares at a time and it makes a good breakfast! For storing, put however much of it you can eat in 2-3 days in the fridge. Store the rest in the freezer.
I will note, this version of the recipe doesn't form the same kind of cool thick edges like the apple version.
For any customizing other than what I did, use whatever fruit, spices, syrups, and/or protein powders you want! Just be aware that more fruit in the batter means it may take longer to cook!
If you make them, either the same way I did here or differently, let me know how they came out!
â Yes, all sugars are considered wet ingredients. Yes, it is conceptually weird, but there is a reason: because they need to dissolve in liquid in order to be incorporated properly, you add them in with the wet ingredients. It's like Thompson from Gravity Falls, who's kinda in the friend group but only because he performs a specific social role (poor Thomson tho fr fr)
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