#Quinoa Cooking Tips

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Cooking Quinoa in Rice Cooker

Cooking Quinoa in Rice Cooker: Easy, Fluffy, and Delicious

Quinoa is a versatile and nutritious grain that has gained popularity in recent years due to its numerous health benefits. While it is commonly cooked on stovetops, using a rice cooker to cook quinoa is a convenient and foolproof method. The rice cooker ensures that the quinoa is cooked evenly, resulting in fluffy and delicious grains every time. In this article, we will guide you through the step-by-step process of cooking quinoa in a rice cooker, providing you with an easy and hassle-free way to enjoy this wholesome grain.

Introduction

Are you looking for an easy and convenient way to cook quinoa? Look no further than your trusty rice cooker! Cooking quinoa in a rice cooker is a simple and hassle-free method that yields fluffy and perfectly cooked quinoa every time. In this article, we will guide you through the process of cooking quinoa in a rice cooker, providing step-by-step instructions and helpful tips to ensure a delicious outcome.

Benefits of Cooking Quinoa in a Rice Cooker

Cooking quinoa in a rice cooker offers several advantages. Here are some of the benefits:

Convenience: Using a rice cooker simplifies the cooking process, allowing you to set it and forget it while the quinoa cooks.

Consistency: Rice cookers are designed to evenly distribute heat, ensuring consistent cooking and preventing overcooking or undercooking.

Time-saving: Cooking quinoa in a rice cooker is a time-efficient method, as it requires minimal preparation and monitoring.

Versatility: Rice cookers often come with additional settings, such as a “keep warm” function, which allows you to keep the quinoa warm until you’re ready to serve.

Step-by-Step Guide to Cooking Quinoa in a Rice Cooker

Follow these steps to cook quinoa in a rice cooker:

Step 1: Rinse the Quinoa

Before cooking, rinse the quinoa thoroughly under cold water to remove any bitterness or residue. Use a fine-mesh sieve for this process.

Step 2: Measure the Quinoa and Water

For every cup of quinoa, use two cups of water. This ratio ensures that the quinoa cooks to perfection and maintains its fluffy texture.

Step 3: Add Quinoa and Water to the Rice Cooker

Transfer the rinsed quinoa to the rice cooker, followed by the measured water. Stir gently to ensure even distribution.

Step 4: Set the Rice Cooker

Close the rice cooker lid and select the appropriate cooking setting. If your rice cooker has a “quinoa” or “grain” setting, use that. Otherwise, the standard “white rice” setting will suffice.

Step 5: Cook the Quinoa

Once you’ve set the rice cooker, allow the quinoa to cook undisturbed. The cooking time may vary depending on the rice cooker model, but it typically takes around 15-20 minutes.

Step 6: Fluff and Rest

After the cooking cycle completes, let the quinoa rest for a few minutes. Then, fluff it gently with a fork to separate the grains and release excess steam.

Choosing the Right Quinoa and Water Ratio

To ensure perfectly cooked quinoa, it’s important to use the right ratio of quinoa to water. As mentioned earlier, the ideal ratio is 1:2, which means one cup of quinoa requires two cups of water. This ratio helps the quinoa absorb enough moisture for optimal cooking and texture.

Adding Flavors and Seasonings to Quinoa

While quinoa has a mild and slightly nutty flavor on its own, you can enhance its taste by adding various flavors and seasonings. Consider incorporating these ingredients:

Vegetable or chicken broth: Replace a portion of the water with broth to infuse additional flavor into the quinoa.

Herbs and spices: Add dried herbs like thyme, and rosemary, or spices like cumin, paprika, or turmeric for a burst of flavor.

Citrus zest: Grate some lemon or lime zest into the quinoa for a refreshing twist.

Toasted nuts or seeds: Sprinkle toasted almonds, pumpkin seeds, or sunflower seeds on top for added crunch.

Experiment with different combinations to create a flavor profile that suits your taste preferences.

Quinoa Cooking Tips and Tricks

Here are a few tips and tricks to ensure the best results when cooking quinoa in a rice cooker:

Avoid lifting the lid during the cooking process, as it can disrupt the cooking time and affect the final texture.

Allow the quinoa to rest for a few minutes after cooking to achieve a light and fluffy texture.

Use a non-stick rice cooker pot or spray the pot with cooking oil to prevent sticking and make cleanup easier.

Adjust the cooking time based on your preference for softer or firmer quinoa.

Consider using a rice cooker with a delay timer if you want the quinoa to be ready at a specific time.

Quinoa Variations and Recipes

Quinoa is incredibly versatile and can be used in a variety of dishes. Here are some popular quinoa variations and recipes:

Quinoa Salad: Toss cooked quinoa with your favorite vegetables, herbs, and dressing for a nutritious and filling salad.

Quinoa Stir-Fry: Use cooked quinoa as a base for a flavorful stir-fry with vegetables, protein, and a savory sauce.

Quinoa Breakfast Bowl: Start your day with a hearty breakfast bowl by topping cooked quinoa with fruits, nuts, yogurt, and a drizzle of honey.

Quinoa Stuffed Peppers: Fill bell peppers with a mixture of cooked quinoa, vegetables, and cheese, then bake until tender and golden.

Feel free to get creative and explore different quinoa recipes to enjoy its nutritional benefits in various forms.

Conclusion

Cooking quinoa in a rice cooker is a convenient and foolproof method to achieve perfectly cooked quinoa every time. With the right ratio of quinoa to water and a few additional ingredients, you can create a flavorful and nutritious dish. So, grab your rice cooker and start experimenting with different quinoa recipes to enjoy this versatile grain to the fullest!

Frequently Asked Questions (FAQs)

Q1: Can I use a rice cooker to cook other grains besides quinoa?

Absolutely! Rice cookers can be used to cook a wide range of grains, such as brown rice, wild rice, couscous, and even small pasta shapes like orzo.

Q2: How can I prevent the quinoa from sticking to the bottom of the rice cooker?

To prevent sticking, either use a non-stick rice cooker pot or spray the pot with cooking oil before adding the quinoa and water.

Q3: Can I freeze cooked quinoa for later use?

Yes, cooked quinoa can be frozen in an airtight container for up to three months. Thaw it in the refrigerator overnight before reheating.

Q4: Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for individuals with gluten intolerance or celiac disease.

Q5: Can I cook quinoa and rice together in a rice cooker?

Yes, you can cook quinoa and rice together in a rice cooker by adjusting the water ratio accordingly. Use 1 cup of rice, 1 cup of quinoa, and 4 cups of water for a combined batch.

Q6: Can I use a rice cooker to cook other grains besides quinoa?

Absolutely! Rice cookers can be used to cook a wide range of grains, such as brown rice, wild rice, couscous, and even small pasta shapes like orzo.

Q7: How can I prevent the quinoa from sticking to the bottom of the rice cooker?

To prevent sticking, either use a non-stick rice cooker pot or spray the pot with cooking oil before adding the quinoa and water.

Q8: Can I freeze cooked quinoa for later use?

Yes, cooked quinoa can be frozen in an airtight container for up to three months. Thaw it in the refrigerator overnight before reheating.

Q9: Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for individuals with gluten intolerance or celiac disease.

Q10: Can I cook quinoa and rice together in a rice cooker?

Yes, you can cook quinoa and rice together in a rice cooker by adjusting the water ratio accordingly. Use 1 cup of rice, 1 cup of quinoa, and 4 cups of water for a combined batch. 

You may like to know more about:

How to Make Quinoa in a Rice Cooker?

How Long to Cook Brown Rice in Rice Cooker?

How to Make Delicious Spanish Rice in a Rice Cooker?

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Foods to Make Heathy Eating Easy All Week Long

Foods to Make Heathy Eating Easy All Week Long - #HealthyEating #MealPrep #PantryEssentials #Nutrition #HealthyRecipes #MealPlanning #CleanEating #EatWell #HealthyLifestyle #CookingTips

Nutritionists love to beat the meal-planning drum. I would know, I’m one of them! And while it is true that planning your meals in advance can help you eat healthier in the real world, pre-planning your family’s food isn’t always realistic. If you’d like to eat well (but just haven’t yet mastered the art of meal planning with color-coded tabs and itemized Pinterest lists), simply stocking a…

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How to Prep Your Meals Like a Hot Girl (And Actually Stick to It)

by Soleau Club / www.soleauclub.com

Meal prepping sounds like a dream—until it becomes a nightmare of Tupperware, random ingredients, and not being able to tell the difference between your quinoa and your brown rice after a long week. But if you’re here, it’s because you know the secret to looking hot, feeling good, and living your best life is consistency—and that starts with what’s in your fridge. So, let’s break down how to prep your meals like the boss you are (and actually stick to it).

1. Keep It Simple, Babe

One of the biggest mistakes I see is trying to meal prep like you're about to enter a Michelin-star kitchen. Newsflash: You don’t need to be gourmet to eat well. Keeping it simple is key. Think protein, veggies, and grains. It’s easy to mix and match, and you won’t feel overwhelmed by 15 different ingredients.

Protein: Chicken, salmon, tofu, ground turkey, eggs—whatever floats your boat.

Veggies: Broccoli, kale, bell peppers, spinach—buy a few of your favorites and get creative.

Grains: Quinoa, rice, or sweet potatoes—these are your base.

If you stick to a few basic ingredients that you love, you’ll be able to rotate meals easily and always have something tasty (and hot girl-approved) waiting for you.

2. Invest in Quality Storage (Trust Me, It's Worth It)

Hot girls know the value of a good container—it's not just about looks, it’s about keeping your food fresh and your life organized. Invest in airtight, stackable containers that you can grab easily when you’re rushing out the door. Bonus points if they’re clear, so you can see what’s inside (no one has time for mystery meals).

Pro tip: Get a set of glass containers. They’re durable, microwave-safe, and won’t stain with your marinara sauce. Plus, they look way more Instagrammable than plastic containers.

3. Plan Your Week, Then Prep for It

To keep the meal prep vibe smooth and easy, plan your week first. Are you going to be extra busy one day? Maybe prep a bigger portion of your favorite salad or stir-fry. Are you going out on the weekend? Plan your meals around that so you’re not scrambling to cook the night before.

A simple plan for the week can be as easy as:

Monday/Wednesday/Friday: Salad bowls with grilled chicken, avocado, and quinoa

Tuesday/Thursday: Stir fry with tofu, veggies, and brown rice

Snack: Pre-portioned hummus cups, protein bars, or fruit

Planning ahead means you won’t have to think about what to eat at the end of a long day—and we all know, decision fatigue is real.

4. Make It Fun with Flavor & Spices

Nothing gets boring faster than bland meals. Hot girls don’t do bland, and neither should you. Spice things up with a range of herbs, spices, and sauces that can turn your meal into a masterpiece.

Herbs: Fresh cilantro, parsley, thyme, basil. They’re easy to add and totally elevate a meal.

Spices: Cumin, smoked paprika, turmeric, chili flakes. A little spice goes a long way.

Sauces: Make a batch of your favorite sauce—think tahini dressing, spicy mayo, or balsamic glaze—and drizzle it over your meals for an instant flavor upgrade.

By mixing up your spices and condiments, you’ll make each meal feel new and exciting, even if it’s the 4th time eating it in a week.

5. Prep for Busy Days (And Don’t Forget Snacks)

The key to sticking to your meal prep routine is being prepared for those days when you’re too tired or busy to cook. That’s where snacks come in, and trust me, having your go-to snack stash will save your life.

Healthy snacks: Think pre-portioned bags of almonds, protein bars, yogurt, or even pre-chopped veggies with hummus.

Meal components: Have cooked protein and grains ready to go so that on crazy days, all you need to do is assemble. Mix-and-match bowls are your friend here.

Hot girls never let themselves get hangry. Prep for your busy days, and you’ll never fall victim to fast food again.

6. Get Comfortable with Batch Cooking

Batch cooking doesn’t mean cooking for hours on end. Instead, cook a big batch of something versatile (like grilled chicken or roasted sweet potatoes) that you can use in different meals throughout the week.

Roast veggies: Roasting a big batch of veggies (sweet potatoes, Brussels sprouts, zucchini) means you’ve got a flavorful side dish or base for bowls that’s ready to go.

Grill protein: Grill or bake a large portion of protein and store it in your fridge for easy additions to salads, bowls, or wraps.

Batch cooking means you’re saving time and energy, which makes sticking to your meal prep routine way easier. And trust, once you get into the groove of it, you’ll feel like a wellness queen.

7. Make It a Ritual, Not a Chore

If meal prepping feels like a chore, you won’t stick with it. Hot girls don’t do things they hate. Instead, turn meal prep into a relaxing, fun ritual.

Put on a podcast or your favorite playlist: Set the mood while chopping veggies and grilling chicken. You’re not just cooking, you’re curating your wellness.

Get creative: Experiment with new recipes, sauces, and combinations that make your meals feel more like a treat than a task.

Meal prep doesn’t have to be boring—it’s your chance to take control of your week and fuel your body like the goddess you are.

8. Don’t Beat Yourself Up

Sometimes, life happens. Maybe you forgot to prep one week, or you get too busy and skip a meal. That’s okay. The key to sticking with it is not letting one missed meal prep session throw you off completely. Take it as a learning moment, reset, and come back stronger the next week.

Perfection isn’t the goal—consistency is. So, be kind to yourself and just keep showing up for your wellness.

So...

Meal prep doesn’t have to be a daunting task. With a little planning, some quality containers, and a pinch of spice, you’ll have your meals ready to fuel you through your busy days. The secret is to keep it simple, make it enjoyable, and never stress over a little imperfection.

Ready to go hardcore with your clean girl routine? Follow Soleau Club on Tumblr for more daily challenges, catch our YouTube videos every Sunday for new routines, and stay connected with us on TikTok and Instagram (@soleauclub) for all the inspo and accountability you need. For it-girl wellness accessories and free US shipping, shop online at www.soleauclub.com

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The Tipping Point, PART 1/2

Chapter One: Just a Little Extra

You’d been on a “health kick” for about a week.

Again.

This time it was a Mediterranean thing—olive oil, fish, vegetables, whole grains. It actually wasn’t bad, at first. You’d meal prepped like a pro on Sunday, filled the fridge with colorful containers and planned your workouts on a little whiteboard stuck to the freezer. You felt good. You felt in control.

But then came Thursday.

You walked through the door after a long day, stomach growling, feet aching, the smell of garlic and butter already hanging thick in the air. You barely managed to get your shoes off before you called out.

“What’s cooking?”

Your husband’s voice floated in from the kitchen, warm and cheerful. “Something special. You’ve been working so hard lately, I figured you deserve a treat.”

You hesitated in the hallway, toeing at the tile floor. “I was gonna have the salmon and quinoa thing I made…”

There was a pause, followed by a sizzling sound and a smell that made your mouth water.

“Babe,” he said gently, stepping out with a grin and a wooden spoon still in hand, “that can wait till tomorrow. This? This is fresh.”

You peeked past him into the kitchen and saw a bubbling pan of creamy pasta on the stove—ribbons of fettuccine tangled in a thick sauce, glistening with cheese and butter. Toasted garlic bread waited on a tray beside it. And a little bowl of Caesar salad, as if it made the whole thing balanced.

It was your favorite.

You opened your mouth to argue… then closed it again. Your stomach made the decision for you, rumbling audibly. He chuckled, kissed your forehead, and gently took your bag off your shoulder.

“I’ll pour the wine.”

You sat down with a sigh. “Just a little,” you said, but you already knew the meal would be anything but.

—

One plate turned into two. The salad disappeared quickly—mostly to justify the second helping of pasta. The bread was warm and crusty, the butter soaked deep into its golden surface. You told yourself you’d just have a bite. Then just half.

Then it was gone.

By the end of the meal, you felt full in that slow, drowsy, too-comfortable way. Your belly pressed lightly against your waistband as you leaned back, wine glass in hand, feeling flushed and guilty and—somehow—happy.

He watched you with a quiet, unreadable look. His hand slipped to your thigh under the table, his touch gentle and reassuring. “See?” he murmured. “You deserve to relax.”

You wanted to protest. Say something about calories, or your whiteboard schedule, or the promise you made to yourself. But all that came out was a soft, sleepy hum of agreement as you leaned into his shoulder.

Chapter Two: Slipping Slowly

You did try again.

Friday morning, you woke up feeling that familiar pit in your stomach—not hunger, but regret. You told yourself it was just one meal. You still had time to turn the week around. You laced up your sneakers, chugged some water, and headed to the gym with determination in your step… and the pasta from last night still sitting heavily in your belly.

The workout was slow. You pushed through it, sweating harder than usual, your movements a little sluggish, a little less precise. You avoided the mirrors.

Later, back home, you snapped open one of your meal-prepped containers, trying not to think about the way it looked next to last night’s feast. Dry grilled chicken, couscous, and broccoli. It filled you, technically—but it didn’t satisfy you.

Your husband walked by, kissed your cheek, and didn’t say a word.

But that night, he offered to order in.

“Just for fun,” he said casually. “No pressure. You’ve had a long week.”

You shook your head. “No, I’m sticking with my meal plan.”

He nodded, accepting, and disappeared into the living room. You sat there alone, fork in hand, chewing a piece of roasted carrot that tasted like cardboard.

And then the smell hit.

Thai. Your real weakness. Rich coconut curries, sticky rice, those little crispy spring rolls that always came steaming hot and perfectly golden. You tried to block it out, but it was hopeless. When you peeked into the living room, he was already on the couch with the food spread out in front of him, looking up at you like he was trying not to smirk.

“You sure you don’t want just a bite?” he asked innocently, holding up a spoonful of glistening, spicy sauce.

You crossed your arms. “You’re evil.”

He grinned. “You say that like it’s a no.”

You lasted maybe five minutes before sitting down next to him, pretending you were just “tasting” it. The curry was sweet and velvety, the rice soaked in it perfectly. One bite turned into two. Then you took a spring roll. Then you asked for your own spoon.

Somewhere between the last dumpling and the end credits of the movie, you stopped pretending you were resisting.

That weekend followed the same rhythm—moments of resolve, immediately followed by tiny indulgences. Pancakes on Saturday morning, “split” fries at lunch that mysteriously disappeared almost all on your side of the plate, popcorn with butter during movie night. You told yourself you’d start over on Monday. Always Monday.

By Sunday night, you were laying in bed with a soft belly and a strange, quiet feeling that mixed guilt with something almost comforting. His hand slid under your shirt, over your stomach, and he kissed your neck softly.

“You looked really happy this weekend,” he murmured.

You didn’t answer, not right away. You just closed your eyes and let yourself be held, trying not to notice how snug your shirt felt across your chest—or how easily he touched the new softness you were starting to carry

Chapter Three: The Quiet Creep

You didn’t notice the changes at first. Not really.

Your clothes still fit—for the most part. Maybe the waistbands left a slightly deeper mark when you peeled them off at night. Maybe your bras needed a little more adjusting lately, and you’d started favoring the ones with stretchier bands. But nothing dramatic. Nothing alarming.

Besides, you’d always fluctuated a little. A few pounds here, a few there. It was just how your body worked. You were used to the ebb and flow.

What did change, quietly, was your appetite.

You started to crave more. Your little meals didn’t cut it anymore—not after the week of rich sauces and takeout splurges. You found yourself adding an extra spoonful to your plate. You stopped skipping dessert. You started looking forward to your husband’s surprise snacks and spontaneous cravings.

He made it all so easy.

Sometimes, he brought home pastries in the morning—just one for you, “because I passed your favorite bakery.” Other nights, he’d surprise you with something baking in the oven, always timed perfectly for when you walked through the door: rich, cheesy casseroles, gooey mac and cheese, buttery roast potatoes. You still worked out sometimes. You still thought about being healthy. But the effort felt less urgent now. Less important.

And honestly? You felt more content than you had in a while.

There was something comforting in letting go a little. The pressure to be perfect, to follow every food rule, to constantly strive for that someday body—it had always left you stressed and unsatisfied. But now, your husband looked at you like you were already enough. No, more than enough. Like the extra softness only made you better.

One night, you caught your reflection in the mirror as you stepped out of the shower. The change was still subtle—your belly a touch rounder, the curve of your hips a little fuller. You turned side to side, studying yourself with curious detachment.

You didn’t hate what you saw. You didn’t love it, either.

But when he came in behind you, slid his arms around your waist, and kissed your bare shoulder, you felt something shift.

He didn’t say anything—just rested his hands on the new softness, gently, almost reverently, and met your gaze in the mirror with a small smile.

You looked away first.

Chapter Four: Denial, Served Warm

You didn’t weigh yourself.

You told yourself it was a healthy choice—not obsessing over numbers, not letting a little digital screen dictate your self-worth. But really, you knew better. The scale sat in the corner of the bathroom, untouched, gathering a faint layer of dust.

Instead, you judged things by how your clothes fit. Or at least, how they used to fit.

Your favorite jeans had quietly migrated to the back of the drawer. The high-waisted pair with the stiff waistband? Forget it. You’d started reaching for leggings more often, oversized hoodies, anything soft and forgiving. You told yourself it was just for comfort, that you were bloated, that laundry day had limited your options. Every excuse, soft and soothing, wrapped around you like the blanket you kept pulling over your body when you collapsed on the couch after dinner.

Because dinners… had changed.

They’d become events.

He made them feel like rituals: candlelight, music, a bottle of wine, second helpings before you could even ask. You’d always had a decent appetite, sure, but lately it was different. You weren’t just eating because you were hungry—you were eating because it felt good. Every meal he made was so rich, so delicious, and he never held back with the portions.

And you never refused.

You didn’t even notice how often you went back for seconds. Or thirds. You didn’t notice how he lingered, watching as you cleaned your plate, smiling softly, always ready with more. You didn’t think too hard about how often he touched your hips now, let his hand rest on your stomach after dinner, or kissed the corners of your mouth like he was tasting the last bite.

But deep down… part of you knew.

You just didn’t want to face it.

One morning, as you got dressed for brunch with friends, you pulled on a blouse you hadn’t worn in a while. It used to be loose—your go-to when you wanted to feel effortlessly cute. Now, it clung around your middle, the fabric tight enough to pull slightly between the buttons. You tugged it down and looked in the mirror, trying to smooth it out, trying not to frown.

From behind, he appeared, arms looping around you.

“You look gorgeous,” he murmured against your ear, his hands resting right where the shirt felt the tightest. “Seriously.”

You gave a weak laugh. “It’s a little snug.”

“I like it,” he said, voice low, lips brushing your neck. “Everything about you lately feels… softer. Happier.”

You didn’t respond. Just stared into the mirror as he held you there, his fingers slowly moving over the new curves that weren’t there a few months ago. The ones you’d been trying not to notice.

You wore the blouse anyway.

And at brunch, you ordered the French toast.

Chapter Five: Numbers Don’t Lie

It happened on a Tuesday morning.

You’d just finished a shower, hair wrapped in a towel, steam still clinging to the mirror. You were running late, but something pulled you back into the bathroom. Your eyes drifted to the corner, where the digital scale sat, neglected and silent.

You stared at it for a long moment. Heartbeat rising.

You hadn’t stepped on it in… months?

Your stomach was still warm and heavy from last night’s dinner—creamy mashed potatoes, roasted chicken with thick gravy, and two slices of homemade apple pie, courtesy of your husband’s sudden “baking phase.” You remembered how full you’d felt afterward, how tight your waistband had gotten, how he’d smiled when you let out that soft little groan and leaned back, stuffed.

You’d laughed it off. You always laughed it off.

But this morning, the bloated feeling lingered. Your thighs looked fuller. Your belly curved out with a softness you could no longer write off as water weight. And now, standing there in nothing but a towel, you could see it—truly see it.

The roundness in your face. The faint roll forming beneath your breasts. The way your hips had widened just enough to shift how your towel tucked in.

You took a deep breath and stepped on the scale.

157.4 lbs.

Your breath caught.

You blinked. Stepped off. Stepped back on.

157.6 lbs.

You couldn’t remember the last time the number had been that high. Maybe never. It didn’t feel real. Not until you stood there for a long minute, towel loosening around you, reality sinking in like a weight on your chest.

You hadn’t just gained a little. This was… real. Measurable.

And yet, even as the number echoed in your head, another memory crept in:

Your husband’s hands on your waist last night, gently guiding you back for seconds. The way his eyes darkened as you finished the last bite. How he kissed you afterward like you were the most beautiful thing he’d ever seen.

He didn’t seem to mind. In fact… he seemed to like it.

That night, you made a salad for dinner.

He didn’t say anything at first, just watched you quietly as you prepped your plate. When he sat down with his own serving—generous, creamy, full of roasted chicken and croutons—you noticed he’d added a little extra to yours too. Some shaved parmesan. A drizzle of olive oil. A thick slice of buttered bread on the side.

“Babe,” you said, hesitant, “I was thinking maybe… I should cut back. A bit.”

He paused, fork in hand, eyes warm. “Cut back?”

You nodded, trying to sound casual. “I weighed myself today.”

His lips curved into something unreadable—half concern, half something else entirely. “And?”

“I’ve put on a few pounds.”

He reached across the table, took your hand.

“You look incredible.”

You wanted to argue. Say something logical. Sensible. Instead, you let him squeeze your fingers, his thumb brushing over your knuckles, and tried to ignore how the bread was still warm… and how hungry you suddenly felt again.

Chapter Six: Mirror, Mirror

You waited until he left for work.

The second the front door closed and the lock clicked, you were already peeling your hoodie off. The living room still smelled faintly of breakfast—bacon, syrup, cinnamon-sugar toast—and your stomach gave a lazy churn, still half-full from the meal you’d eaten out of habit more than hunger.

Your hands were trembling before you even made it to the mirror.

You’d avoided it lately—never stopping too long, never letting your eyes linger. But today, you faced it. Stripped off the hoodie, then your leggings, then your tank top. One by one until you stood there in just a bra and panties. Bare. Exposed. No more soft lighting. No more flattering angles.

No more denial.

Your breath caught.

Your belly, once soft but subtle, now pushed gently forward—round, undeniably heavier. The waistband of your panties pressed into your skin, leaving a faint red line across your hips. There was a crease forming below your navel now, one that deepened when you shifted. You reached down and touched it, fingers trembling, tracing the unfamiliar curve.

Your thighs had changed too. Fuller. Plush. They brushed together now when you stood still, a faint rub that had become normal but you’d never really noticed. You turned sideways. Your backside jutted out more, your bra digging in slightly at the band.

You raised your arms and watched how everything shifted—the way your belly gave a soft jiggle, how the flesh under your arms was a little looser, a little softer than you remembered. You grabbed at your love handles with both hands, pressing into them, trying to reshape them, contain them.

They didn’t go anywhere.

Your chest, once barely filling your cups, now threatened to spill over them. Your favorite bra had started leaving marks. You’d blamed the dryer. You’d blamed swelling. You’d blamed everything but this.

This body.

Your body.

You let out a breath you didn’t realize you were holding. It came out shaky, broken. You turned, trying to find an angle that didn’t feel like someone else’s reflection—but it all looked unfamiliar. Heavier. Wider. Real.

You dropped to the bed, half-dressed, heart pounding. Your hands went to your stomach again, almost without thinking, cradling it. You sat there, feeling the weight of it settle into your lap, heavy and undeniable. You pushed against it. It pushed back.

“How did this happen?” you whispered.

But you knew.

You knew.

Every meal, every bite, every moment you’d shrugged it off and let him take care of you. The way he’d encouraged you to skip workouts, the desserts that had become routine, the casual grazing that seemed so harmless at the time. It had all felt so innocent.

Hadn’t it?

Or… had he known exactly what he was doing?

Your phone buzzed on the nightstand.

A text from him: “Thinking of you. Hope you’re relaxing today. I left a little surprise in the fridge.”

You sat frozen for a long moment, your stomach flipping—not from hunger, but from something deeper. Something almost like dread.

Then you stood up. Slowly. Still staring at yourself in the mirror.

Because for the first time, you didn’t just see the change.

You felt it.

And it scared you.

Chapter Seven: What You’ve Been Feeding Me

You didn’t open the fridge.

You couldn’t. Not after what you’d just seen in the mirror. Not after sitting on the bed in your too-tight underwear, holding yourself like a stranger. You ignored his text. You didn’t even reply. You just sat, stewing in a mix of disbelief, confusion… and something dangerously close to betrayal.

You didn’t want to believe it.

But the thoughts wouldn’t stop spiraling.

The subtle portion increases. The constant temptations. The way he always brushed off your concerns with a compliment or a kiss or another warm plate full of something rich and impossible to resist. It had all felt so loving. So natural.

Now it felt calculated.

By the time he got home that evening, you were waiting.

He walked in with a smile on his face, a paper bag in hand, the kind you knew carried something indulgent. “Hey, babe—guess what I found at the bakery? Those little custard tarts you—”

You cut him off.

“Sit down.”

His eyes flicked up, surprised by your tone. But he obeyed, setting the bag on the counter and pulling out a chair at the kitchen table. You stood across from him, arms folded tightly over your chest, still wearing the oversized hoodie from this morning—but now you felt everything under it. The heaviness. The tightness. The truth.

“I weighed myself.”

He said nothing. Just looked at you, calm. Neutral.

“I’ve gained… over twenty pounds. Twenty. And you never said a word. Not once.”

He tilted his head slightly. “You’ve looked beautiful every single day.”

“That’s not the point!” you snapped, voice cracking. “You knew. You saw it happening. And instead of helping me—instead of encouraging me to stay on track—you just kept feeding me. You wanted this.”

Silence. He didn’t deny it.

Your heart raced. “You planned it, didn’t you? You knew I couldn’t say no forever. You were just waiting for me to give in.”

He exhaled, slowly. Leaned forward on his elbows, eyes soft but steady.

“You were miserable before.”

You blinked. “What?”

He spoke slowly, carefully. “Always stressing over what you ate. Counting calories. Starting over every Monday. You hated your body no matter how hard you tried. And I hated seeing you like that.”

You swallowed. Hard.

“I never forced anything,” he continued. “I didn’t hide vegetables or slip butter into your smoothies. I just gave you the freedom to enjoy things. And yeah… maybe I hoped you’d let go a little. Maybe I wanted to see what would happen if you stopped fighting yourself all the time.”

You stared at him.

“So you wanted me to get fat?”

He flinched slightly, but didn’t deny it. “I wanted you to feel safe. Safe enough to eat. To be full. To let yourself have what you want without guilt.”

You felt heat rise to your face—anger, shame, confusion, something molten and messy.

“You should’ve told me,” you whispered. “You should’ve asked.”

“I didn’t think you’d say yes.”

That stopped you. The room felt thick with silence.

He stood slowly, came around the table, and placed his hands gently on your hips. They settled higher than they used to. You felt the warmth of his palms against the new softness there.

“I love this version of you,” he said quietly. “But it’s not about what I want. It’s about what you want now.”

You looked up at him, breathing shallow. You could feel the weight on your body, the pressure of your belly against the inside of your hoodie, the way your thighs had begun to subtly touch even standing still. All of it.

“So what happens now?” you asked.

His answer came without hesitation.

“That’s up to you.”

[dream2bu]

Ingredients:

1 lb (450g) beef stew meat, cut into small cubes

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 celery stalks, diced

1 cup (200g) pearl barley

2 carrots, diced

6 cups (1.5L) beef broth

1 cup (240ml) water (optional, for a thinner consistency)

1 tsp dried thyme

Salt and pepper to taste

1 cup (150g) chopped mushrooms (optional)

2 tbsp chopped fresh parsley for garnish

1 can (14.5 oz or 410g) diced tomatoes

1 bay leaf

Directions:

Prepare the Beef:

Warm the olive oil in a large pot or Dutch oven over medium-high heat. Place the beef cubes in the pot, season with salt and pepper, and sear until browned on all sides, approximately 5-7 minutes. Take the browned beef out of the pot and set it aside for later.

Cook the Vegetables:

In the same pot, add the onions, garlic, carrots, celery, and mushrooms (if using). Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.

Combine Ingredients:

Return the browned beef to the pot. Add the barley, beef broth, water (if using), diced tomatoes, bay leaf, and thyme. Stir well.

Simmer:

Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.. Cover and let it simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked. Stir occasionally.

Season and Serve:

Adjust seasoning with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley.

Serving and Storage Tips:

Serving: This soup is best served with crusty bread or a side salad. It’s even more flavorful the next day after the flavors meld together.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Once the soup reaches a boil, lower the heat to a simmer. Reheat on the stove or in the microwave.

Tips for Success:

Use Quality Beef: Opt for beef stew meat or a cut like chuck roast for tender results.

Brown the Beef: Don’t skip browning the beef, as it adds depth to the soup’s flavor.

Soak the Barley: If you have time, soak the barley for a few hours before cooking to reduce cooking time and ensure even tenderness.

Customize the Vegetables: Add potatoes, parsnips, or green beans for extra heartiness.

Health Benefits:

Rich in Fiber: Barley is a good source of dietary fiber, which supports digestion and helps maintain steady blood sugar levels.

Protein-Packed: Beef provides a significant amount of protein, supporting muscle repair and growth.

Loaded with Vitamins and Minerals: The vegetables contribute vitamins A, C, and K, along with minerals like potassium and iron.

Low-Fat Option: This soup is naturally low in fat, especially if you choose lean cuts of beef.

Nutritional Information (per serving):

Calories: 350

Protein: 25g

Fat: 10g

Carbohydrates: 40g

Fiber: 8g

Sodium: 650mg

Variations and Substitutions:

Vegetarian Version: For a vegetarian option, skip the beef and use vegetable broth instead. Add beans or lentils for protein.

Gluten-Free Option: Substitute the barley with quinoa or rice for a gluten-free alternative.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.

Herb Swaps: Try rosemary or oregano in place of thyme for a different flavor profile.

[sweethoneyrose83]

Everything But the Kitchen Sink Casserole

Ingredients

(Feel free to swap ingredients based on what you have on hand!)

Protein (choose 1-2):

2 cups cooked chicken, turkey, ground beef, sausage, or tofu

1 cup cooked beans (black, kidney, or chickpeas)

Vegetables (choose 2-3):

1 cup diced onion, bell pepper, zucchini, or mushrooms

1 cup frozen peas, corn, or spinach

1 cup chopped tomatoes (fresh or canned)

Starch (choose 1):

3 cups cooked pasta, rice, or quinoa

3 cups diced cooked potatoes

Cheese:

1–2 cups shredded cheddar, mozzarella, or your favorite cheese

Optional: ¼ cup grated Parmesan

Sauce (choose 1):

1 can (10 oz) cream of mushroom, chicken, or celery soup

1½ cups marinara, Alfredo, or cheese sauce

1½ cups broth mixed with 2 tablespoons sour cream or yogurt

Toppings (optional):

½ cup breadcrumbs, crushed crackers, or crushed potato chips

Extra cheese for sprinkling

Seasonings:

1 teaspoon garlic powder

1 teaspoon Italian seasoning or paprika

Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook Protein & Vegetables: If not already cooked, sauté protein and vegetables in a skillet until fully cooked and tender.

Mix Base: In a large bowl, combine cooked protein, vegetables, starch, and sauce. Stir in shredded cheese and seasonings.

Assemble Casserole: Pour the mixture into the prepared baking dish. Spread evenly. If using toppings, sprinkle breadcrumbs, crushed crackers, or chips over the top, followed by extra cheese.

Bake: Bake uncovered for 25-30 minutes or until the casserole is bubbling and the top is golden.

Serve: Let the casserole cool for 5 minutes, then serve warm.

Tips

Make Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

Freeze It: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Customize It: Add fresh herbs, hot sauce, or mustard for an extra kick.

Enjoy your cozy, crowd-pleasing dish! 🥘

[brightestrecipes]

Here's a tasty honey garlic chicken recipe with emotes! 🍗 Chicken Marinade

4 chicken breasts 4 cloves minced garlic 1/3 cup honey 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon grated ginger Marinate 30 minutes to 2 hours

🍠 Sweet Potatoes

2 large sweet potatoes, cubed 2 tablespoons olive oil 1 teaspoon paprika 1/2 teaspoon garlic powder Salt and pepper Toss and roast at 425°F for 25-30 minutes

🔥 Cooking the Chicken

Remove from marinade (save it!) Sear in hot pan 5-7 minutes per side Remove chicken when done

🥄 Honey Garlic Sauce

Pour reserved marinade into pan Add 2 tablespoons butter Simmer until reduced and thickened Pour over cooked chicken

🌿 Optional Garnishes

Sesame seeds Sliced green onions Fresh cilantro Red pepper flakes

⏰ Timing Tip Start the sweet potatoes first, then prep and cook the chicken while they roast! 🍽️ Serving Suggestions

Serve with steamed broccoli Add brown rice or quinoa Drizzle extra sauce over everything

👩‍🍳 Pro Tips

Don't overcrowd the pan when cooking chicken Let chicken rest 5 minutes before slicing Line baking sheet with parchment for easy sweet potato cleanup Pat chicken dry before searing for better browning

Perfect for a weeknight dinner but fancy enough for company!

[luvuz4life]

hi would you do a 1000 meal plan that’s dairy free? it makes me break out so bad and I feel like so much low cal high protein stuff is chock full of dairy and whey proteins and stuff

Yeah sure happy to help <3

Breakfast (~300 kcal)

Tofu Scramble Bowl

100g firm tofu (protein-packed and dairy-free)

1 tsp olive oil (to cook)

1/4 cup chopped onions, 1/4 cup capsicum, handful of spinach

Spices: turmeric, paprika, garlic powder, black salt

Side: 1 slice whole grain or gluten-free toast

Macros: ~22g protein, ~20g fat, ~20g carbs

Lunch (~350 kcal)

Grilled Chicken & Quinoa Salad

100g grilled chicken breast (or a plant-based meat alternative if you'd prefer)

1/2 cup cooked quinoa

Cucumber, tomato, red onion, lemon juice, and a drizzle of olive oil

Macros: ~30g protein, ~15g fat, ~25g carbs

Dinner (~300 kcal)

Lentil & Veggie Stir-fry

1/2 cup cooked green or brown lentils

Stir-fry with broccoli, carrot, zucchini in 1 tsp sesame oil

Tamari (gluten-free soy sauce), garlic, and ginger for flavor

Optional: Top with a sprinkle of hemp seeds (for healthy fats + protein)

Macros: ~20g protein, ~10g fat, ~30g carbs

Tips & Swaps

Protein boost: Add a plant-based protein shake (pea, hemp, brown rice) if you're short on protein.

Snack option (if you split meals more): A boiled egg

I don't know if this helped but i hope it did if u have any other questions feel free to ask im happy to answer. :)

[joemueller2376]

The Definitive Manual for Mastering Perfectly Tender Rice with Your TOSHIBA Rice Cooker

When it comes to cooking rice, precision and consistency are key. The TOSHIBA Rice Cooker is designed to deliver perfectly tender rice every time, thanks to its advanced features and user-friendly design.

Why Choose the TOSHIBA Rice Cooker?

The TOSHIBA Rice Cooker is not just a rice cooker; it is a versatile kitchen appliance designed to meet a variety of cooking needs. With its Fuzzy Logic Technology, it adjusts cooking parameters to ensure perfect results every time.

Features of the TOSHIBA Rice Cooker

8 Cooking Functions: White Rice, Quick Cook, Brown Rice, Mixed Grain, Slow Cook, Porridge, Cake, and Egg.

LCD Display: Easy-to-read display for intuitive operation.

Fuzzy Logic Technology: Automatically adjusts cooking time and temperature.

24-Hour Delay Timer: Plan your meals in advance.

Auto Keep Warm: Keeps your rice warm until you are ready to serve.

Non-Stick Inner Pot: Easy to clean and maintain.

Getting Started with Your TOSHIBA Rice Cooker

Before you begin cooking, it is important to familiarize yourself with the different components of your TOSHIBA Rice Cooker. This includes the inner pot, the LCD display, and the various cooking functions available.

"The Toshiba Small Rice Cooker, with a capacity for 3 cups uncooked rice, is designed for convenience and versatility. It features an LCD display with 8 cooking functions, including options for white rice, brown rice, mixed grain, quick cook, slow cook, porridge, cake, and egg. Utilizing Fuzzy Logic Technology, it adjusts cooking time and temperature for perfect results. The 24-hour delay timer and auto keep warm function ensure your rice is ready when you are. Its non-stick inner pot makes cleaning easy, and the cooker comes with a rice ladle, spoon, and measuring cup. Ideal for small families or individuals, it offers a compact and efficient solution for a variety of cooking needs." - Product Introduction

Step-by-Step Guide to Cooking Perfect Rice

Measure the Rice: Use the measuring cup provided to measure the desired amount of rice.

Rinse the Rice: Rinse the rice under cold water until the water runs clear.

Add Water: Add the appropriate amount of water to the inner pot. The TOSHIBA Rice Cooker typically has water level markings inside the pot to guide you.

Select the Cooking Function: Choose the appropriate cooking function on the LCD display. For example, select "White Rice" for regular white rice.

Start Cooking: Press the start button to begin cooking. The TOSHIBA Rice Cooker will automatically adjust the cooking time and temperature.

Let it Rest: Once the cooking cycle is complete, let the rice rest for a few minutes before opening the lid.

Fluff and Serve: Use the rice ladle to fluff the rice before serving.

Additional Cooking Functions

The TOSHIBA Rice Cooker is equipped with multiple cooking functions that allow you to prepare a variety of dishes. Here are some of the additional functions you can explore:

Quick Cook: Ideal for when you are in a hurry and need to cook rice quickly.

Brown Rice: Perfect for cooking brown rice, which requires a longer cooking time.

Mixed Grain: Great for cooking mixed grains such as quinoa and barley.

Slow Cook: Use this function to slow cook stews and soups.

Porridge: Make delicious porridge for breakfast.

Cake: Yes, you can even bake cakes in your TOSHIBA Rice Cooker!

Egg: Cook perfect eggs every time.

Maintenance and Cleaning

Proper maintenance and cleaning of your TOSHIBA Rice Cooker will ensure its longevity and optimal performance. Here are some tips:

Unplug the Cooker: Always unplug the rice cooker before cleaning.

Remove the Inner Pot: Take out the non-stick inner pot and wash it with warm soapy water. Avoid using abrasive cleaners.

Wipe the Exterior: Use a damp cloth to wipe the exterior of the rice cooker.

Clean the Lid: Remove and clean the lid if it is detachable. Otherwise, wipe it with a damp cloth.

Dry Thoroughly: Ensure all parts are completely dry before reassembling the rice cooker.

Customer Reviews

The TOSHIBA Rice Cooker has received numerous positive reviews from customers who appreciate its versatility and ease of use. Here are some highlights:

"I love my Toshiba Rice Cooker! It makes perfect rice every time, and the additional cooking functions are a great bonus." - Customer Review

"The Fuzzy Logic Technology really makes a difference. My rice comes out perfectly cooked, and I love the convenience of the 24-hour delay timer." - Customer Review

Where to Buy

You can purchase the TOSHIBA Rice Cooker from various online retailers. For more information and to buy, visit the product page on Amazon.

Conclusion

The TOSHIBA Rice Cooker is a versatile and reliable kitchen appliance that makes cooking rice and other dishes a breeze. With its advanced features and user-friendly design, it is an excellent addition to any kitchen.

[flexnfeed]

Plants, Gains, and No Meat Pains: Hack Your Veggie Protein Game!

Hey, fitness fam! 💪 Ready to crush your gym goals without touching meat? If you’re avegetarian aiming for those gains, we’ve got the scoop on how to fuel your workouts with plant-based power, all while keeping it budget-friendly. Let’s dive in!

Why Protein is Your Gym BFF

Protein is the building block for muscle repair and growth. While meat is a common source, plenty of vegetarian options can help you achieve your fitness goals.

Top Veggie Protein Picks

1. Lentils and Legumes: Staples in Indian households, lentils (dal) and legumes like chickpeas and kidney beans are protein powerhouses. A cup of cooked lentils provides about 18 grams of protein. They’re also rich in fiber, keeping you full and aiding digestion.

2. Dairy Products: Milk, paneer (cottage cheese), and yogurt are excellent protein sources. For instance, 100 grams of paneer contains approximately 18 grams of protein. Including these in your diet can boost your protein intake.

3. Soy Products: Tofu and soy milk are versatile and protein-rich. Tofu can be added to curries or stir-fries, while soy milk is a great base for smoothies. These options are not only nutritious but also easy on the wallet.

4. Nuts and Seeds: Almonds, peanuts, chia seeds, and flaxseeds offer a protein punch. Sprinkle them on salads, blend into smoothies, or enjoy as a snack. They’re also packed with healthy fats, supporting overall health.

5. Quinoa: This grain is a complete protein, meaning it contains all nine essential amino acids. It’s perfect for salads or as a rice substitute. While slightly pricier, a little goes a long way.

Budget-Friendly Tips

• Plan Your Meals: Creating a weekly meal plan helps you buy in bulk and reduce waste.

• Cook at Home: Preparing meals at home is cost-effective and allows you to control ingredients.

• Seasonal Shopping: Opt for seasonal produce; it’s fresher and often cheaper.

Sample Meal Plan

• Breakfast: Oats topped with almonds and chia seeds.

• Lunch: Quinoa salad with mixed vegetables and a side of yogurt.

• Snack: Roasted chickpeas or a handful of peanuts.

• Dinner: Paneer curry with a serving of lentil soup (dal) and whole-grain roti.

Embracing a vegetarian diet doesn’t mean compromising on your fitness goals. With these protein-rich foods and budget-friendly strategies, you can power through your workouts and achieve those gains. Remember, it’s all about balance and variety. Happy lifting!

[ourrecipebook]

Zucchini Stir Fry with Tofu

Serving: 4

Ingredients

1 block tofu (firm or extra firm)

Avocado oil spray (or other cooking spray/oil)

1 small shallot, thinly sliced

4 cloves garlic, minced

4 cups zucchini, chopped into 1/2-inch half moons (approx. 2 medium-large zucchini)

3 cups carrots, peeled + chopped (about 4 regular carrots)

1 large bell pepper, cored + chopped (I used red)

Salt + pepper, to taste

Optional garnish: chopped green onion, chopped parsley, toasted sesame seeds

For the sauce:

2 Tbsp toasted sesame oil

3 Tbsp tamari or soy sauce

1/2 tsp ground ginger (or 1 tsp freshly grated)

1 Tbsp rice vinegar

2 tsp cornstarch (or other thickening starch)

Directions

Prep Tofu: Drain tofu and wrap with a paper towel. Gently squeeze to remove excess liquid, then place under something heavy (like a couple cookbooks) while you prep the veggies and sauce.

Mix cornstarch with 2 teaspoons of water in a small ramekin, until a slurry forms. Then, make the sauce by whisking all sauce ingredients (including the cornstarch slurry) in a small bowl. Set aside.

Unwrap tofu from paper towel and cut into cubes of desired size.

Heat cooking spray in a large pan over medium-high heat. When pan is hot, add tofu and season with salt + pepper. Cook for 5 minutes, undisturbed. Then flip each piece and cook for an additional 5 minutes, finishing with a quick toss of the pan at the end. Remove and set tofu aside in a clean bowl.

In the same pan, cook shallots and garlic for a couple minutes until lightly browned and fragrant.

Then, add chopped zucchini, carrots, and bell peppers to the pan. Cook for 10-12 minutes, stirring occasionally. TIP: you can add additional cooking oil or spray as needed here. Do not salt veggies yet, to prevent zucchini from getting soggy!

Once veggies are mostly cooked, add tofu back in along with sauce. Toss together and cook for an additional 3 minutes. The sauce should thicken slightly and coat everything.

Serve stir fry on its own or over some cooked grains or noodles (see notes for ideas). Add garnish as desired and season with additional salt + pepper, if needed. Enjoy hot!

Notes

SERVE WITH: 

This recipe is a great source of veggies, protein, and healthy fats and can be enjoyed on its own if desired. That said, I love serving it over a starch to round out the meal! Some ideas: • brown or white rice (as I’ve done in these pictures) • other whole grains, like quinoa, millet, or farro • your favourite noodles (I love these brown rice ones!)

RECIPE MODIFICATIONS & SWAPS:

Feel free to play around with the veggies here and use any that you like. I think this would go well with ones like broccoli, mushrooms, snap peas, eggplants, spinach, etc. It’s a great way to use up what’s in the fridge!

Instead of tofu, you could serve this with another protein. It would taste good with tempeh, shrimp, chicken, or beef! Just note that cooking times will vary, but you just need to cook the protein first and then add it into the veggies at the end 🙂

Shallot can be swapped with diced onion.

Ginger can be ground or fresh.

Cornstarch can be swapped for another thickening starch or flour, like arrowroot powder.

I love chopped green onions and sesame seeds for garnish, but you can leave these out. If you have some parsley in the fridge, you can add that in here too!

If you follow a gluten-free diet, ensure that you use a certified gluten-free version of tamari, rice vinegar, and cornstarch.

LEFTOVERS: 

Leftovers of this recipe will keep for 3-5 days in an airtight container in the fridge. You can reheat them in the microwave or on the stovetop.

(Source)

[bubblegumbitchboytoy]

I’m beaming as I help carry the first cooler out of the boat and onto shore, splashing all over my ankles and calves in the water goldtouched by the sun across the lake. Inside it are the few beers left. Hans, one of my mentors, laughs and steadies the boat as I walk ashore and set down the cooler before wading back for the second, laden with fish from our days’ outing.

I’ve never had the patience to nurse a beer so I’ve taken a significantly higher proportion of the beers, the hot summer sun and cold beers making the afternoon pass in a haze. We successfully get the cooler of fish to shore, and as I set it down he finishes securing the boat and far more gracefully—or at least steadily—than I he comes ashore, walking up behind me. His face is a far more measured reflection of my own wild grin. “You did good today, lets get these back to cook up.”

We load up the coolers and drive back to the campsite, arriving to find his friends already cooking vegetables and quinoa to round out the meal. The tale of our expedition tumbles in excitement from my lips, all the others in their late 30s and early 40s listening with attentive satisfaction at hearing someone learning a skill. Being 23, I take it as an honor to be mentored by good friends.

Dinner is satisfying, and afterward we sit by the fire. My belly is full, body warmed, and mind still wavy with drunkenness. I take another beer graciously, smiling in adoration to the one who had held it out to me in offering. I stare deep into the flames, letting my thoughts empty into satisfaction.

Minutes later, I chance to look up and gaze around the circle. My eyes wander one by one over them all, and—Jason has his cock out.

My brain’s slow, and thoughts trickle. It’s a good looking cock.

He’s a good looking man. 38 years old, tight jeans—usually—showing off his legs. He tailors them himself, taught himself last year. His flannel shirt shows off well developed shoulders, unbuttoned now to show his t shirt. Stubble. He’s looking at me. Oh. He’s looking at me staring. I’m thinking too hard to hear what he’s saying but he sounds casual, like he doesn’t have his cock out.

It’s a very well shaped cock. Maybe 5.5 inches, uncut. It’s hard now, but dry. It would fit so well on my tongue, feel so soft between my lips.

My mouth is open, lips just parted as I stare. I’m drooling.

I don’t look at anyone else, walking so low I almost crawl around the fire to rest my head in his lap with his cock rubbling my lips.

It’s warmed by the fire and I can’t help but moan, looking up with my eyes so blank and glazed while he pulls my head away gently by my hair and uses his other hand to first rub his tip over my lips, smearing the first drops of precum, then position it between them and let go of my hair, allowing me to relax and take it into my mouth. I maintain eye contact and can’t help but moan, vibrating my lips and tongue around his cock and milking it of a slow leak of precum, bittersweet in the back of my tongue and thickly coating my throat when I swallow around his tip.

He ruffles my hair. “Good job, kid.” The comment elicits another moan. Instinctively I then dive down, locking my lips at his base and holding long enough, as a challenge to myself, that I stay until I can’t breath anymore, and I pull away gasping like a drowning man. While down I feel Jason rummaging in his pocket and after coming up as I proudly wipe away the tears that came I see Jason leafing through his wallet before handing several bills to Deliah, Hans’ sister. “Told you he’d go for it—I told you he’s made for that” he nods, expression a blend of lighthearted disbelief and regret for the bet.

Seeing this, I’m hard as rock so I stand and strip my shorts and underwear. My cock is fully hard without even being touched, all 8 inches on display starkly outlined by the firelight before I kneel and dive back onto Jason’s cock, bobbing my head up and down and staring up at him with big doe eyes. It doesn’t take long before he cums down my throat, coating it thickly.

Deliah, one of the younger of the group at 32, beckons me over and instructs me to put my underwear back on. I quickly follow the command, the fabric loose enough that I feel my cock dwing and balls heated by the fire behind me as I kneel to eat her out. She’s a fat woman with strong thighs which she puts to use holding my head in place while I eagerly play with her cunt like a kitten with a new cardboard box. When my energy flags, my jaw tiring, she ruffles my hair and I’m rejuvenated by enthusiasm of performance, the casual talk having fallen silent as I moved to her.

Eventually, Daliah releases my head. Glancing around I see everyone watching now, most playing with themselves. She guides me to rut against her, her wetness soaking my underwear to leave my bulge clearly defined. I whimper at the stimulation. My body is flush against hers, shirt tight enough that my eyes are almost hypnotically drawn to her chest and she says nothing to keep me from staring.

“I- I’m close!” I whimper, but she locks her legs around me and I cum inside my underwear. With a small cry I shudder before she lets go and pushes my chest so I stumble away, my underwear soaked with a little white spot blooming at the tip of my bulge for everyone to see by the firelight. She beckons me back and I obey unthinkingly, only realizing why as she tucks a wad of bills into the dry back of my underwear before shoving me lightheartedly on to the next person. It feels like the thickest load of my life inside my underwear.

[hindahoney]

Do you have any specific tips on learning to keep kosher? Advice like what dairy substitutes work best or a reliable place to get recipes would be great. I grew up in a house that mixes dairy and meat for most meals so any help would be greatly appreciated. If you've already answered this, could you give a link to the post? I couldn't find one, but that might be because tumblr's search function doesn't work.

Sure! Here is a post I made about keeping kosher. Substitutes are your best friend. If a recipe calls for butter, using vegetable oil instead could be better if you're eating it with a meat meal. Margarine is also a great substitute when making baked goods. Mixing lemon juice with a nut milk gives you buttermilk.

In brownies, using orange juice instead of milk makes the flavor really pop. I love doing this on shabbat so I can have a dessert after a meat meal. You could also just use any other nut milk, or oat milk (just make sure it has a pareve symbol on it, I've seen some oat milks that are still OU D because it's sometimes manufactured in dairy machines or factories). Pareve chocolate is a miracle to be appreciated. Using egg noodles or zucchini noodles are great when you want to have a meat-based dish, and pareve bread for meat-based sandwiches.

I love using vegan or vegetarian plant-based meats in my dishes.* For example, I use vegan ground beef in my lasagna, so I can still use regular noodles and cheese. Plant-based chicken is also great for skillets or pasta. You could also just use fish instead, as it's considered pareve. I don't like the taste of vegan cheese, so I'd much rather use real cheese and vegan meat, but it's always an option. If you don't have meat but still want a filling meal, using grains such as quinoa, or starches like potatoes, can help with that.

As for finding recipes, there are a few kosher cooking blogs online. To find things I usually just search whatever food I want followed by "kosher" and it's usually there. If I can't find a recipe for it, I use a regular recipe with the above substitutes to make it kosher. Buying kosher cookbooks is also a good idea. I don't recommend just searching for "jewish cookbooks" because sometimes those include non-kosher dishes, so search specifically for kosher cookbooks.

*Some Jews have customs that don't allow them to eat vegan meats due to abiding by the spirit of the law, and the fact that the appearance of eating something not kosher could mislead others. It is best to discuss this with your rabbi if you think this may be an issue.

[nbula-rising]

Moroccan Ratatouille With Dates Servings: 6 to 8 Active time: 25 mins Total time: 50 mins

Ingredients 1/4 cup vegetable oil 1 medium yellow onion (8 ounces), halved and sliced 2 medium cloves garlic, chopped 1 medium red bell pepper, stemmed, cut in half lengthwise (seeds and ribs removed), then cut crosswise into thin slices 1 medium eggplant, trimmed (peeled or unpeeled) and cut in half lengthwise, then cut crosswise into 1/2-inch slices 2 medium zucchini, trimmed (unpeeled) and cut crosswise into thin slices 8 ounces pitted dates, halved lengthwise One (28-ounce) can chopped tomatoes, with their juices 2 teaspoons homemade or store-bought ras el hanout** 1 to 2 teaspoons granulated sugar (optional) Fine salt Freshly ground black pepper 6 stems to 7 stems flat-leaf parsley, coarsely chopped, for garnish

Steps

In a large, heavy-bottomed pot over medium-high heat, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Add the bell pepper, eggplant and zucchini and cook, stirring, until the zucchini flesh picks up a yellow color but is still a little firm, 2 to 3 minutes. Add the dates, tomatoes and the spice mixture, stirring to combine.

Reduce the heat to medium or medium-low and cook for 10 to 15 minutes. Taste, and add the sugar, if desired, stirring to combine. Cook, uncovered, until the vegetables are tender, 20 to 25 minutes.

Season to taste with salt and pepper. Divide among individual plates and sprinkle with the chopped parsley. Serve hot.

**Ras El Hanout

Ingredients 2 teaspoons ground ginger 2 teaspoons ground cardamom 2 teaspoons ground mace 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground coriander 1 teaspoon ground nutmeg 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground anise seed 1/4 teaspoon ground cloves

Gather the ingredients.

Place all of the spices into a bowl and stir to combine evenly. Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

Substitution suggestions + other tips and ideas:

If you can’t have onion or garlic >> use an infused oil instead. No dates? >> This might be nice with dried or fresh apricots. To make this a more filling meal >> serve it with quinoa, a white bean mash or as a side for grilled chicken, sautéed fish or roasted slabs of feta.

[journeywithjenni]

Chicken fajitas are a fantastic option for meal prepping, offering a flavorful and nutritious choice that simplifies your weekly cooking routine. Here’s how to prepare them:

Ingredients:

• Protein: Boneless, skinless chicken breasts or thighs.

• Vegetables: A mix of bell peppers (red, green, yellow) and onions.

• Seasoning: A blend of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.

• Extras: Olive oil, lime juice, and fresh cilantro for added flavor.

Preparation Steps:

1. Marinate the Chicken: Slice the chicken into thin strips and marinate with olive oil, lime juice, and the seasoning blend. Let it sit for at least 30 minutes to enhance the flavors.

2. Sauté the Vegetables: In a large skillet over medium-high heat, sauté sliced bell peppers and onions until they become tender and slightly charred.

3. Cook the Chicken: In the same skillet, cook the marinated chicken until it’s fully cooked and has a nice sear.

4. Combine: Mix the cooked vegetables and chicken together in the skillet, allowing the flavors to meld for a few minutes.

Meal Prep Tips:

• Portioning: Divide the chicken and vegetable mixture into meal prep containers. You can pair it with sides like cilantro lime quinoa, cauliflower rice, or a fresh salad to keep the meal balanced and satisfying.

• Storage: Store the containers in the refrigerator for up to four days. When ready to eat, simply reheat in the microwave until warmed through.

• Customization: Feel free to add toppings such as avocado slices, shredded cheese, or a dollop of Greek yogurt when serving to keep the ingredients fresh and prevent sogginess.

Incorporating chicken fajitas into my meal prep not only saves time but also ensures I have delicious and healthy meals ready to go throughout the week.

[foodshowxyz]

Loaded Vegan Hummus Bowls For the Hummus:

1 cup dried chickpeas (or 2 cups cooked/canned chickpeas)

1/2 teaspoon baking soda (if using dried chickpeas)

1/3 cup tahini (sesame paste)

1/4 cup freshly squeezed lemon juice

2 garlic cloves, minced

1/2 teaspoon salt, or to taste

2-4 tablespoons ice water

2 tablespoons olive oil

For the Bowl:

1 cup quinoa (cooked according to package instructions)

1 cup red cabbage, shredded

1 carrot, grated

1 small cucumber, sliced

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup olives, sliced

Fresh parsley or cilantro, chopped

Lemon wedges, for serving

Additional olive oil, for drizzling

Salt and pepper, to taste

Instructions:

1. Prepare the Hummus:

If using dried chickpeas: Soak the chickpeas overnight in plenty of water. Drain and rinse, then boil with 1/2 teaspoon baking soda for about 45 minutes or until tender. Drain and cool.

Blend the hummus ingredients: In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. Slowly add ice water and continue to process until the hummus becomes creamy. Drizzle in olive oil and blend until incorporated.

2. Assemble the Bowls:

Prepare the vegetables: While the chickpeas are cooking, prepare the quinoa and chop all the vegetables.

Build the bowl: Start with a base of quinoa. Add a generous dollop of hummus in the center. Arrange the red cabbage, carrot, cucumber, avocado, cherry tomatoes, and red onion around the hummus.

Garnish and serve: Top with sliced olives and fresh herbs. Drizzle with additional olive oil and squeeze a lemon wedge over it. Season with salt and pepper to taste.

Tips:

Variations: You can add other vegetables like roasted red peppers or artichokes, or include nuts and seeds for extra texture.

Flavor boosts: For a spicy hummus, add a pinch of cayenne pepper or a swirl of sriracha. You can also infuse more flavor into your quinoa by cooking it in vegetable broth instead of water.