Healthy Food Recipes

• justincredible

  

  Cast iron is the GOAT.
• justincredible

  

  Automatik;1681113 wrote: I'm trying to figure out a way to "meal prep" sweet potatoes. I've heard cubing them up, boiling, then heating later does the trick. I need to look more into it.
  
  I love sweet potatoes, but they can take a while to cook and I would rather just make a lot for later. I'm not looking to make 15 cute tupperware meals and take a pic of them for IG, just a quick way to eat at lunch and not be disgusting.

  All we do is cube or slice in to small pieces, throw in a skillet with some coconut oil, salt, and pepper and let them saute for a bit. They heat up well as leftovers so you could easily make a big batch this way and eat throughout the week.
• like_that

  

  My brother surprised me at sent me a cast iron skillet. Just got it today. Before I use this thing, any tips for a beginner? What are the essentials that I should know?
• Zoltan

  iclfan2;1682365 wrote:I love my cast iron skillet. Also, easy "healthy" way to cook chicken, is to put them in a crock pot, throw a jar of salsa and a packet of low sodium taco mix and cook on low. By the end you can shred it up and there is little to know liquid. We usually make burrito bowlesque items with them but could be used for anything.

  Yep, i do this too. Juice a lime in there as well. If you use a salsa that already has a good amount of cilantro I think it tastes much better.
• se-alum

  

  like_that;1684603 wrote:My brother surprised me at sent me a cast iron skillet. Just got it today. Before I use this thing, any tips for a beginner? What are the essentials that I should know?

  Is it brand new? If so, cover the entire skillet(inside and out) with shortening. Put a piece of foil down on the oven rack, turn the skillet upside down and lay it on the foil. Leave it in for a couple hours on 250. This seasons the skillet to make it non-stick.
• Automatik

  

  Is it a Lodge? They come seasoned. I believe most do.
  
  It should be ready to go. Get a wire brush.
  
  After use...
  Clean with hot water and wire brush
  Let dry
  Coat with spray oil, or just a few drops of whatever oil you prefer and rub in with a paper towel.
  
  Sometimes I'll just throw it back on the stove and heat when coating with oil after use. Also occasionally use sea salt, the big flakes when scrubbing, with the wire brush. You want to keep all food particles off and it properly oiled to keep it nonstick. Don't let it sit around and get all crusty. Take care of it and it will last forever.
  
  As for seasoning. I do it once 6 months of so. Google for the proper method.
• Scarlet_Buckeye

  

  Automatik;1681011 wrote:I discovered this a few months ago and I make it regularly.
  
  http://www.bonappetit.com/recipe/rice-bowl-fried-egg-avocado
  
  I sometimes will cut up chicken sausage or other random protein, fry it up and throw it in.

  I gave this a try the other night. It was actually quite tasty. My two suggestions, however, would be (1) to not use a whole avocado, only use 1/2 and (2) to do it more like 'fried rice' where you scramble the egg and mix it in than simply lay an egg over the top.
• Automatik

  

  Yeah a whole avocado is way too much, a few slices is good.
• like_that

  

  Automatik;1684723 wrote:Is it a Lodge? They come seasoned. I believe most do.
  
  It should be ready to go. Get a wire brush.
  
  After use...
  Clean with hot water and wire brush
  Let dry
  Coat with spray oil, or just a few drops of whatever oil you prefer and rub in with a paper towel.
  
  Sometimes I'll just throw it back on the stove and heat when coating with oil after use. Also occasionally use sea salt, the big flakes when scrubbing, with the wire brush. You want to keep all food particles off and it properly oiled to keep it nonstick. Don't let it sit around and get all crusty. Take care of it and it will last forever.
  
  As for seasoning. I do it once 6 months of so. Google for the proper method.

  It is indeed a lodge.
• Belly35

  

  se-alum;1684720 wrote:Is it brand new? If so, cover the entire skillet(inside and out) with shortening. Put a piece of foil down on the oven rack, turn the skillet upside down and lay it on the foil. Leave it in for a couple hours on 250. This seasons the skillet to make it non-stick.

  Bing go.... Iron Skillet need to be season before cooking, great tip
  I cook 90% of the time with Iron .... season once a year
• Automatik

  

  like_that;1684877 wrote:It is indeed a lodge.

  Then you're good to go.
  
  Or you could listen to...Belly. :laugh:
• Automatik

  

  Back from the dead!
  
  
  New year, new me, ammirite?!
  
  
  Anyone have anything new? I've started calorie tracking recently and always looking for ideas.
• BR1986FB

  Automatik;1693304 wrote:Back from the dead!
  
  
  New year, new me, ammirite?!
  
  
  Anyone have anything new? I've started calorie tracking recently and always looking for ideas.

  I went back to calorie tracking on MyFitnessPal. Had fallen off of the calorie tracking "wagon" for awhile. For my size, I definitely don't take in enough calories. I just noticed this.
• Automatik

  

  Yeah that's what I'm using.
  
  I've been off the wagon for a while. Always fasting, but destroying food....especially late at night.
• BR1986FB

  I've really been studying nutrient timing for optimal results for my lifting. I've cut out most carbs until the meal right after lifting where I'll usually hit some white rice or sweet potatos.
• justincredible

  

  Made a great bulk breakfast meal on Sunday night.
  
  1 pound ground sausage
  2 sweet potatoes
  3 Tbsp coconut oil
  Cinnamon (recipe called for 2 Tbsp but I only used about 2 Tsp)
  
  1. Brown sausage in a skillet (don't eat it cold)
  2. Grate sweet potatoes (luckily we have a food processor with a grating disc)
  3. Add coconut oil and sweet potatoes to skillet and cook until sweet potatoes are soft.
  4. Add cinnamon and mix well
  
  I divvied it up in to three containers (next time it will be 4) and threw it in the fridge. In the morning I heat it up, fry an egg and throw it on top. It's damn good and filling as hell.
• like_that

  

  Automatik;1693311 wrote:Yeah that's what I'm using.
  
  I've been off the wagon for a while. Always fasting, but destroying food....especially late at night.

  Exactly why i started keeping track of my macros. I wasn't that strict with it the month of December though since that is a tough month for food imo.
  
  One thing about counting macros you learn you can eat a whole lot of volume of food depending on what you are eating. Most of my meals leave me full.
• like_that

  

  justincredible;1693323 wrote:Made a great bulk breakfast meal on Sunday night.
  
  1 pound ground sausage
  2 sweet potatoes
  3 Tbsp coconut oil
  Cinnamon (recipe called for 2 Tbsp but I only used about 2 Tsp)
  
  1. Brown sausage in a skillet (don't eat it cold)
  2. Grate sweet potatoes (luckily we have a food processor with a grating disc)
  3. Add coconut oil and sweet potatoes to skillet and cook until sweet potatoes are soft.
  4. Add cinnamon and mix well
  
  I divvied it up in to three containers (next time it will be 4) and threw it in the fridge. In the morning I heat it up, fry an egg and throw it on top. It's damn good and filling as hell.

  What kind of sausage? Since most of my drinking is done on Saturday, I normally go all out with meat (I follow the leangains template of drinking alcohol on a particular day... lots of protein/low carb/low fat day). I normally get chicken/turkey/lamb sausage at whole foods and cook the whole thing on my iron skillet and then i top it off with 5-6 eggs (added egg whites for volume) place in the oven at 350 for about 20 mins, and I have a nice frittata.
• justincredible

  

  You could probably use whatever sausage you want.
• Zoltan

  What are some good ideas for packing lunches during the week? My last location had a cafeteria, and I got completely out of the packing mode and haven't gotten back on it.
  
  Any good/healthy meals that can sit in the fridge all day and be reheated or eaten cold? Do other packers make bulk meals, like chili, and use that for lunch during the week?
• GOONx19

  

  Bumping up to 6000 calories a day for the next month. Don't care how I get there, just eating whatever I can.
• BR1986FB

  Zoltan;1693413 wrote:What are some good ideas for packing lunches during the week? My last location had a cafeteria, and I got completely out of the packing mode and haven't gotten back on it.
  
  Any good/healthy meals that can sit in the fridge all day and be reheated or eaten cold? Do other packers make bulk meals, like chili, and use that for lunch during the week?

  Most of my meals are healthy so I just make some extra at dinner and pack the leftovers for lunch.
• like_that

  

  BR1986FB;1693652 wrote:Most of my meals are healthy so I just make some extra at dinner and pack the leftovers for lunch.

  Pretty much what I do.