#you can replace the chicken with tofu if you want

[acti-veg]

If you’re eating a plant-based diet and you are concerned about protein, you should try soya chunks. They’re 50g of protein per 100g, filling, very cheap and easy to cook with. You can get them in health stores in smaller quantities, but it is cheaper to buy them in larger bags online or in any Asian markets. They keep forever so they’re ideal to buy in bulk.

They are a similar texture to faux chicken, but they soak up flavour like tofu does. You just soak them in hot water for 15 mins, drain, then fry for about 5 mins in whatever sauce you like. They are such a good option for a low effort, high protein meal. If you want ideas for meals to use them in, you could replace the tofu in many of the recipes in my food section here.

[sweetdevil-sims]

Six new custom recipes: pies!

Update 2023/02/09: fixed text strings for the French version of the Tofu Tourtiere recipe. Mega link changed, SFS link stays the same.

Update 2022/11/09: added French translation by @misspats3 💚 Mega link changed, SFS link stays the same.

I’m very excited to bring you this, as it’s (so far) my only successful project in terms of scripting (well, I didn’t do the scripting myself 😅). Here you have six custom pie recipes: Cheese and Onion Pie, Chicken Pot Pie, Chiffon Pie, Fruit Pie, Meat Pie, Tofu Tourtiere.

These require DouglasVeiga’s CCLoader (CCLoader.zip: unzip and put the contents under Mods \ Packages, or a subfolder in there).

EDIT: I am so sleep-deprived that I wrote the thanks in the readme but not here! A HUGE thank you to @echoweaver for her tutorial!

Recipes:

Cheese and Onion Pie [🌿] ingredients: Cheese, Onion, Egg

Chicken Pot Pie [🍖] ingredients: Roast, Carrots, Onion

Chiffon Pie [🌿🍰] ingredients: any Fruit, Egg x2

Fruit Pie [🌿🍰] ingredients: any Fruit x2, Egg

Meat Pie [🍖] ingredients: Steak, Potato, Garlic

Tofu Tourtiere [🌿] ingredients: Tofu, White Caps, Onion

🌿 vegetarian; 🍖 non-vegetarian; 🍰 dessert

Details:

Chicken Pot Pie requires the Pets EP (Carrots ingredient). Tofu Tourtiere requires Supernatural EP (White Caps ingredient). You might be able to make them if you don’t have those EPs, but they will lack those ingredients. The other recipes are all basegame compatible. 

You can pick and choose whichever recipe you want, but you must have DouglasVeiga’s CCLoader regardless of what you keep.

Most of the recipes can be learned at level 3 of the cooking skill, via $30 recipe books. The Cheese and Onion Pie recipe can be learned at level 2 and costs $20 to buy, so it appears at the top of the list since the cheapest recipes are $25.

All recipes can only be made as Group meals (so you can find them under Serve..., not Have...), at any time of day.

Readme file included in download.

Translations: currently, the recipes feature English strings for all languages. DM me if you want to contribute localized translations 😊The only string is the name of the pies listed above, lol.

Compatible with other custom recipes and my mods: More Complex Recipes / Some Meals as Desserts, 4 Servings per Group Meal. Pictured: one variant of my Marble Default Replacement Plates.

Download: SFS | Mega

[daffodilhorizon]

Vegan Masterpost

Want to make a change for the animals, for the planet and for your fellow humans? Here's how to start: 1. Replace your favorites with plant based ones. Look up vegan recipes + your fav meals. Stop buying animal products and start buying alternatives! That's basically it! You're probably going to start getting exposed to a bunch of new plants and flavors to cook with. Embrace the fun! I'm not going to lie, you will probably crave animal flavors and textures at first. There's nothing wrong with having these cravings, just accept they are normal and will go away. 2. Look up vegan nutrition needs. You will probably need to supplement with B12 (found in fortified foods, such as fortified cereals or nutritional yeast). This is fine. Supplements are a good things! We put iodine in salt, and most carnist cereals and cow's milk are fortified for a reason. Take advantage of modern efficiency and accept that fortified foods and occasional supplementation is normal and healthy. My doctor recommends everyone where i live to take vitamin D daily, due to the lack of sunlight. Getting nutritional needs met in the most efficient and cruelty free way is good, actually. If you have specific needs around allergies or are dealing with an eating disorder, talk to a vegan nutritionist if you can afford it, otherwise consult with the vegan community and do your best.

3. Start using a cronomoter if that feels okay for you mentally. A lot of vegans don't eat enough at first! We need to load up on those delicious carbs and protein rich foods and keep consuming fats. 4. Integrate yourself into the community! Join vegan facebook groups, vegan hobby groups, vegan book clubs, follow the vegan tag. Follow animal sanctuaries on every social media. Seeing animals as animals and not objects is a big step in being vegan and seeing how happy these animals are in fulfilling caring environments is a positive reminder of the difference you're making. The hardest part of being vegan is the reaction from non-vegans. If you feel supported through the vegan community, you're much less likely to feel strong in the face of non-vegan pressure to conform or "cheat". A lot of us are genuinely pretty welcoming, probably because vegans are more likely to be liberal, poor, nonwhite, and lgbt+ than average. 5. Educate yourself! Read through vegan books, watch educational videos about what animals go through, and/or look at the vegan boot-camp. You are not required or expected to put yourself through watching animal violence, but if you have trouble connecting to the animals and think you can deal with it, it can help you realize how horrible and violent their lives and deaths are. I personally have not seen Dominion nor do i plan to, i have no need. The only people who need to be watching that stuff is non-vegans who are dismissive of the suffering animals go through. 6. Prepare yourself for a lot of unprompted excuses and defensiveness around non-vegans! Here's some lists of common "gotchas". You'll have them memorized within the first 3 months because of how often you'll hear them. There's also vegan debaters on youtube if that's your jam. Remember, you can always disengage and say "honoring my personal values is important to me and you should respect that" if you don't know what to say or don't want to argue. NOW FOR THE FUN PART Replace WHAT with WHAT? TEXTURES: make sure to get extra firm tofu! ground beef -> textured vegetable protein steak -> seitan steak recipes shredded chicken -> jackfruit sliced chicken -> soy curls, Tofu Fish textures -> watermelon (seriously) Unagi -> eggplant Bacon -> Tofu or rice paper Popcorn Chicken -> breaded soy curls lunchmeat -> vegan lunchmeat, or make your own with seitan/tofu Tuna or chicken salad -> chickpea salad Fried Chicken -> Fried Oyster Mushrooms or Tofu pulled pork --> Jackfruit Cow's milk -> any non-dairy milk! You can also make your own very easily Butter -> margarine Cheese -> vegan cheese, or make your own! Eggs -> Tofu, or mung bean egg, eggy yolk recipe In Recipes: Replace eggs with flax seeds or yoghurt, aquafaba, silken tofu, applesauce, banana, pumpkin, chia, baking soda & vinegar Flavors! Beefy -> Basically just salt with some umami Chickeny -> kinda salty, kinda herby Bacony -> liquid smoke, salt, and some sweetness Eggy -> use black salt Cheesy -> nooch please! Sweet -> maple, agave

7. If you drink alcohol, check barnivore to make sure your wines and beers weren't processed using fish guts! 8. Don't purchase any new products made from taking from animals. This means looking for cruelty free grooming items, cruelty free textiles, and avoiding animal exploitation like purchasing from breeders or riding horses. Obviously, necessary medication is the exception. 9. Be extra kind to animals in your real life :) They deserve extra love. Learn to put spiders outside and how to deal with "pests" by preventing them. 10. You are now vegan! Welcome! We're happy to have you! :D You will probably stumble a little bit or not know things like how some sugar is processed with charr from animal bones! That's okay, just keep learning and keep your eye on the positives.

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!

[sarasa-cat]

Hesitant to even discuss the realities of what I should eat vs what I must minimize because ... but the health issues are real and the insult to my digestive system just keeps getting worse and worse as the years add up. On top of that, I can really feel in my mind and body the effects of all of it where "it" = "good eating for me" vs "bad eating for me" with emphasis on FOR ME because if you can digest these things-- GREAT. I'm not genetically built for it. I just am not.

For a variety of reasons, I have decided to return to going COLD TURKEY on anything that is a potential problem. If you are a vegetarian, perhaps it is time for you to avert your eyes and move on.

.

PROTEIN, PROTEIN AND MORE ANIMAL PROTEIN as the centerpiece of EVERY FREAKING MEAL.

Eggs. Fish. Eggs and Fish. Turkey. Chicken. More Fish. Crab. Squid. Seafood in general.

I can deal with limited amounts of traditional tofu (by which i mean, tofu made traditionally and sold fresh in blocks) and greatly enjoy cooking with it, so it is good that I can deal with it but in moderation and I should take an enzyme pill or at least have something fermented with it.

And then the rest of what I eat is every freaking leafy green you can imagine (all the leaves of green-- ALL OF THEM. Especially the bitter ones nomnomnom).

Pretty much any type of above-ground vegetable (peppers, cauliflower, zucchini, squash, etc.) except for tomatoes (limited to no tomatoes).

Onions and garlic.

Citrus fruits (as seasoning and for nomnomnom'ing). Every single berry.

Nuts. Nut milks. Nut butters.

Spices. Mustard. All the olive oil and vinegar.

Avocado.

Miso.

Seaweeds of various kinds.

Daily fermented things (kimchi, sauerkraut, pickles, etc.)

Olives.

Water, coffee, tea. WATER.

Exceedingly dark chocolate squares as a tasty treat that is also very medicinal in good ways. ;)

...

And just eat as much as I want whenever hungry, eating til full because protein tells your brain "Yep, enough of that. Save rest for later. Into a box in the fridge you go."

And guess what---

1. ZERO digestive system problems that cause misery.

2. Calm mind. Brain is FOCUSED, on task, and calm.

3. Excellent sleep. Exceedingly rested when I wake up.

4. Aerobic capacity is excellent (for whatever shape I am currently in).

...

So why don't I do this 100% of the time?

Well, it is really hard to eat out.

It can be reallly difficult while traveling.

It can be impossible when visiting people who do NOT eat in a way that works for me.

So, I take the hit now and then.

But as for now, just a two days eating the way I am supposed to eat and digest, and I'm a completely different person. Striding up hills with no sense of exhaustion. Brain on task. Digestive system is a background process I don't even think about. Etc.

¯\_(ツ)_/¯

.

Once I get the unhelpful biome outta my gut and replaced with happy biome, I can add in limited amounts of lentils and chickpeas but IN MODERATION ONLY. Otherwise it is a downhill slide from there.

.

See also: the time in my 20s I almost killed my body with an Exceedingly Healthy Looking Homecooked Vegetarian Diet. Nope folks, not genetically capable of it. Sorry.

edited to add: Rice in limited amounts is lovely and so enjoyed but it needs to be limited or else.

[lunarsilkscreen]

Imitation Meat Recipe

Most meat free meats taste like garbage..I don't know why, or who enjoys it. But it doesn't need to! So how can we make a hamburger without the ham?

Yes, I know the difference between beef and pork.

We must consider the umami flavor, the meaty flavor, the overall structure, and the grease. In order to make a proper meat substitute.

And, I will confess; you're never gonna get a proper meat flavor without the meat flavor. So, of you're not gonna make the meat, but you do want the flavor: consider beef or chicken bouillon to add to the following recipe.

The grease part is easy; we just get a bunch of margarine, or butter (if you're not vegan and just going for less red meat in your diet, or olive oil. But the problem with using oil instead of margarine is that it doesn't solidify. So you'll need to absorb it with a starchy mix.

The starchy part is something to consider; rice or flour and cornstarch would work fine for this and aid in overall structure. But it'll be carb heavy.

Mashed potatoes also work; but you'll need to dehydrated the patty a bit so that it stays a solid structure.

Tofu could be a good idea here but I haven't tried it yet to learn.

Beans are a good idea for overall structure; but they tend to overpower whatever dish they're in, and when fried they tend to be less meat patty, and more crunchy bean. Though, that might not be a complete problem.

For meat flavor; you can only go with mushrooms. I prefer Portabellx. However, some don't like the flavor. You would chop up mushrooms very finely, and maybe even pre sauteed them a little.

So the recipe I've been currently working out takes pre-cooked rice and pre-cooked mushrooms, and then blended into a fine paste; add a bit of starchy something; bean, cornstarch, or mashed potatoes.

Everything should be cold by the time you get to the next step.

Blend in enough margerine to grease a griddle. Salt, Pepper, MSG (Accent) to flavor (the msg is for the umami). Alternatively a chicken bouillon cube or ramen flavoring packet. (Crunched up ramen noodles can replace rice and starch as well)

If the overall mixture is too watery you need to leave it out to evaporate, or dehydrate it somehow. And put it in The fridge overnight. (If it's because there is too much oil you need to pull some out. Or pan fry it instead of grill it)

You could also add gelatin to help it retain its shape until cooked, but... Eh.

Next, make your patties from the cold congealed mass and grill them up; seasoning as required.

A delicious meal that will make your vegan friends jealous when you make a double burger and the other half is hamburger, which will add flavor to meat-free Burger creating a gourmet experience in your backyard.

[kenkubluk]

grocery list time~

literally just get these things if you want a vegan low cal life, because you can control portions and make things you enjoy eating with less calories- i made some example recipes under the list:

coffee.

SPICES. please make the investment into SPICES!

->continuation of spices, heres a basic list- cocoa powder, cinnamon, garlic powder, onion powder, chili powder, veggie bouillon powder/cubes, salt, pepper, lemon pepper, etc (you can find more online but please dont forget it)

->and simple sauces like soy sauce, basic hot sauce, mustard, white vinegar, apple cider vinegar, etc.

stevia or agave fruit sweetener. (please make sure whatever you choose you dont buy any sweetener with aspartame!!)

dairy free yogurt (i’ve heard coconut is good)

dairy free butter (earthbalance is my fav by far)

-> you could also make due with olive oil (cooking)

1st milk for normal stuff- unsweet cashew milk or unsweet creamy almond milk

->2nd milk for cooking- i suggest soymilk but creamy coconutmilk works good too

tofu. extra firm and silky work for different things (meat substitutes, egg substitute, diff. milk products substitutes) get either/both

carrots, mushrooms, chickpeas, and cauliflower all make good meat substitutes (bacon, chicken nuggets, pulled pork, etc) if cooked properly

OATS! plain oats are soooo versatile (used as flour, cereal, granola, crust, etc)

ricecakes (i use it as replacement for toast)

Pumpkin or sweet potato (in NO SYRUP canned form, very good for cooking low cal desserts or protein bars)

apple sauce (used for cooking and just yum- can be an egg substitute)

low cal noodle types- chickpea, edamame, shirataki, konjac, cauliflower, zucchini, spaghetti squash, and i think miracle noodle

literally any and all veggies and fruits- but a reminder of basics are broccoli, cucumber, onions, spinach, beets, eggplant, tomato, zucchini, potato, apple, banana, grapes, oranges, pineapple, strawberries, watermelon, mango, etc

WARNING ⚠️ be careful of sugar free drink flavor packets as they contain aspartame and other strange ingredients that ppl have complained of side effects- i would suggest to steer clear of many of the packets and go for a large unsweetened lemonade or fruit punch bin of flavoring so you can make it yourself. please check ingredients for health reasons.

-> HOWEVER, drinks like olipop, simple truth organic, waterloo, and zevia all have flavored water/sparkling water/cola drinks that are aspartame free.

I highlighted things that i think are really important

Veggie dip: yogurt, seasoning spices (ranch seasoning is goated), and a tbsp or lemon or soysauc, all mixed and best used as a “veggie chip” dip, like baked cucumber chips

Literally any cake/protein bar: oats blended, protein powder, 1/2cup apple sauce OR mashed banana, some milk, and whatever toppings you like

Granola: oats, chia seeds, cut up fruit pieces, and maple syrup or honey for binding. mix in bag, bake on baking sheet on pan.

Hot n sour soup: you can use hot n sour packet or make veggie bouillon and add hot sauce, soy sauce, and tsp chili powder. Then (to whichever mix you’ve made) add egg mixing around, and then add extra firm tofu in little cubes. Let the soup mix well and set a little while cooling.

Nicecream: freeze banana. add banana, tbsp of milk, 2 tbsp of yogurt, tbsp of sweetener, and a fruit of choice (a tbsp of protein powder also will help). blend with blender and then let it sit for a minute- add whatever you want on top

my best “toast”: seasalt ricecake, spread 1tbsp vegan cream cheese, and then spread 1.5 tbsp of organic raspberry jelly.

[mishafletcher]

hi, and welcome to the 'frequently asked questions about cooking is terrible' post! some of these are scattered in other places around my blog, but i figured i'd collect them for ease of reading. if you want to read the promo post about the book, you can go here.

as always, purchase links are collected here, or you can go directly to the amazon listing.

is cooking actually terrible/how can you say you hate cooking/cooking is an art form and you're disrespecting it see, the thing here is that i'm actually a good cook! i've cooked for a living before, i'll happily pull together a meal for fifty with twenty-four hour notice, and i love a cooking project. i love cooking for community. what i fucking hate, though, is having to somehow produce food for myself, and then consume it, multiple times a day, every day, for apparently the entire rest of my life.

some people love cooking, and i genuinely admire you. sometimes i don't mind it or even enjoy it, and on those nights, i don't need this book. sometimes i'm too tired or in too much pain or too busy playing a video game or too depressed, though, and the idea of spending thirty minutes making food i don't care about makes me want to walk into the sea, and on those days, yeah, cooking is terrible.

is this book vegetarian friendly? yes! there are a handful of recipes where the point of it is meat, but probably 90% of the book is either vegetarian or has options to make it vegetarian. i was a vegetarian for about a decade, and still tend not to cook a ton of meat because the cost of messing it up is so high. there are a number of recipes that call for things like 'chunks of chicken or tofu', but tofu is cheap and delicious, so i'm just as likely to use that as i am chicken.

is this book vegan friendly? maybe. if you're comfortable with things like vegan cheese and plant-based yogurt, the answer is probably yes. the biggest issue for vegans will be dairy, but there are a lot of good vegan dairy replacements out there.

is this book friendly for [basically any other dietary restrictions]? yes again! everything is designed to be pretty flexible. if you're comfortable with the basics how to substitute things for your specific needs, you should be fine with this. (by 'basics of how to substitute', i mean 'tamari instead of soy sauce' or 'gluten-free noodles' or 'sunflower seed butter instead of peanut butter' level of substitutions.) i have severe food allergies, so am very much on board the substitutions train.

is this book useful for people with chronic pain and/or mental health issues? you are very literally the target audience, because i, too, am a disabled person with chronic pain and adhd and other assorted mental health issues. when i started writing this book, it wasn't a book—it was a text file that i could read over when my brain wasn't working well enough to provide me with instructions for complex tasks such as 'make sandwich'.

is this useful for people living in [almost literally anywhere in the world]? unless you live in a place where you can't buy staple foods like rice, beans, and vegetables, it's probably useful. i've personally bought everything mentioned in the cookbook at stores in the us and australia, and have also checked availability at tesco and rewe. there are sometimes minor differences in what things are called, and occasionally one thing or the other is entirely unavailable, but probably 99% of ingredients can be easily purchased in most supermarkets.

do i need to have fancy appliances for this to be useful? hard no. there is zero slow cooker, instant pot, stand mixer, or even rice cooker content in this.

i assume that you have a knife, a bowl, and a source of heat. some things are easier (or nicer) if you also have a $20 immersion blender (mine's from kmart), but that's as fancy as we're getting. i wanted to keep the barrier to food as low as possible.

is it easy to modify recipes in this? yes, and a bunch of recipes are either lists of suggestions (sandwiches! rice toppings!) or have variations listed.

what kind of recipes are in this book? there's a range of them.

stuff that needs no cooking at all—sandwiches, dips, smoothies, salads, etc.

bowls of stuff: pasta, rice, soups you can make in ten to fifteen minutes, oats, etc. using ready-cooked rice or pasta is 100% fine by me, so this focuses pretty heavily on quick and easy toppings.

stuff you cook while you watch netflix, like 'throw this into the oven and then ignore it for an hour'. more importantly, lists of ideas for how to use the things you cooked.

baking and desserts, none of which require more than about five minutes of hands-on work.

if this list is insufficiently convincing, i've also put up a couple example recipes here.

which storefront/format is best? honestly and truly, on my end, it doesn't matter that much—after various fees and things come out, it's within about 50c of each other for ebooks, and maybe a dollar for physical books. amazon currently nets me slightly more than other retailers, but that's changed in the past and will likely change again.

on your end, amazon is probably the cheapest way to get a print copy (and—in the interest of full disclosure—is slightly more money for me, as well). amazon's printing costs are significantly less than anyone else's are, so the book is cheaper there.

why are there so many price points? this is partly because publishing at this point is several business models in a trenchcoat, and partly because retailers can set their own prices and discounts. if you see very low prices, especially at big vendors like amazon, they've decided it's worth it to sell the book at a loss. i have no idea why, but i get the same royalties from it.

if you see very high price points—like $40+ for the paperback version—it's because the vendor is using a traditional-publishing business model and pricing accordingly. please do not buy this book for forty dollars. anywhere in north america and europe, the paperback should be between 10 and 20 of the local currency (dollar, pound, or euro); australians might see it as high as $22 because it costs more to have things printed here.

i want to reiterate: please do not buy this book for many tens of dollars. one, maybe two tens, fine. but forty is as many as four tens, and that's terrible.

is there a print version of this book? i used to get this a lot, and then there was an amazon-only paperback version and i got it less, and now there's a paperback version that you should be able to buy anywhere you buy books.

worth noting is that the available print versions are not spiral bound. if you would like a spiral bound copy and you feel strongly enough about this that you'd like to have it printed and bound yourself, the digital versions (most usefully the pdf from gumroad) have an explicit 'please feel free to print or have this printed' release.

and again—because i get called out for this not infrequently—purchase links are collected here, or you can go directly to the amazon listing.

[godesssiri]

Change of seasons is here and with it the coughs and colds that come with your body going: Is it hot? Is it cold? What the fuck?!?!?!?!?! That is my current reality and I feel the need to share helpful advice.

If you have even the slightest of coughs, build up your damn pillows. I hate despise and revile this advice. As soon as my mother hears someone cough she asks how many pillows they've got. I am a stomach sleeper and there is NO comfortable position that you can sleep on your stomach with more than 1 pillow, but the last few nights I have been sleeping with a pile of pillows at basically a 45 degree angle and hating every moment of it but it actually bloody works - damnit. There's a reason hospital beds are able to be raised and pillow fluffing was such an important part of looking after an invalid in ye olden days. You cough less and breath better sleeping basically upright.

Broth. You know you need to stay hydrated, you've probably got sports drinks and juice and tea etc. But there's a good reason humans have been feeding other sick humans broth ever since we figured out how to boil stuff in water. It does triple duty hydrating you, providing the nutrients you're missing out on cause you can't stomach food, and also replacing the salts you're loosing because you have gross stuff streaming from every orifice. Throw some fat in there, I guarantee you need it, that 'buhhh can't think thoughts' feeling you have will clear up significantly if you give your brain some fat to fuel it. I like to drop a lump of butter in my chicken stock because it tastes good but you could use vege stock and coconut oil, olive oil, whatever. Your brain needs fat and fatty food probably makes you turn green right now but somehow it's palatable when you add a bit to some broth. While you're at it add some shredded chicken or tofu and get in some protein and add noodles or have it with bread to get in some carbs.

If you have a runny nose BLOW YOUR DAMN NOSE. If you are coughing up gunge from your chest spit it out. I don't care how many boxes of tissues you go through. I don't care how gross it it. Your body is trying to rid itself of that crap so help it out. Whenever I hear someone sniffling I want to smack them around the ears because they are just making themselves sicker for longer - and it's gross to listen to.

You know how the skin around your nose goes all raw and red and peeling when you have a runny nose? That doesn't have to happen. My nose has been streaming for days but I only have the slightest bit of raw skin that I predict will have cleared up by tomorrow. I've been applying lip balm like crazy because mouth-breathing dries your lips and I've also been slathering that balm around my nose. It's provided a barrier to the burning salts and prevented the skin from drying out. You can also use nappy rash cream, seriously it's great stuff for any minor skin complaint.

Wash. I know you don't want to. I know you have no energy and you feel gross anyway and it's easier to just marinate in your own juices. But you will feel better if you're clean.

And if you can find an extra shred of energy after cleaning yourself try to clean up your sickbed area even slightly, the laundry and trash building up is going to make you feel mentally worse so if you can even grab a bag and stick all the trash in it, even if the bag stays in your room rather than wherever the trash is supposed to go.

Don't feel bad about sitting in bed or huddling on the couch for days on end. Don't feel like you should be doing something and it's so stupid that you're tired because you're not doing anything. You are doing something. You are waging war against micro organisms that are trying to conquer your body. That takes a lot of energy, you have a right and reason to be tired so don't beat yourself up about it.

[zero-way-out]

One of my biggest grievences with the online culture around veganism (as a ex-vegan who grew up vegan and now regularly cooks for their vegan family) is how hard it is to find NORMAL, GOOD FOOD recipes.

I pretty much can only rely on either indian/ east asian vegan recipes (written by actual indian and east asian people not intagram white women who use asian cuisines as an aesthetic) every other recipe outside of that demographic is "HEALTHY, GUILT-FREE, 3 INGREDIANT SUPERFOOD" i don't want an instagram picture, i want real food that will feed a family of 5. Susan, i assure you, its not going to kill you to season the tofu i promise"

I fucking hate the perception of tofu in america as "vegan meat replacement" its like calling fish a chicken replacement. NOoo, its just tofu, i love tofu, you can eat tofu without trying to pretend its something else.

[acti-veg]

I need some advice to help a friend. At the end of the month, I’m going to visit them (they live in a different country), and they’ve expressed a desire to go vegan but are facing some challenges. Currently, they are vegetarian (they don’t buy milk or eggs but do eat cheese and will buy products that contain milk or eggs).

They are very sensitive to textures and, due to their OCD, find it difficult to cook. Do you have any advice on easy vegan recipes with limited ingredients and minimal chopping and preparation?

I really wanna help them go vegan cuz they are so close to the finished line and seem very excited that am coming over to teach her some vegan cooking.

That sounds great! A lot of my answer would depend on what their textural sensitivities are, and what they’re eating now.

Without knowing that, the best thing I could advise is asking them to write down their most common existing meals. You can then look at which ingredients are already vegan, and you know those are safe foods. If they’re eating a lot of chicken you may replace that with tofu, if they eat a lot of beef maybe faux meat burgers etc.

Initially you just want to keep textures as close to their safe foods as you can. Over time they may discover plant-based options that are different to their usual but they are still able to enjoy, but keep it basic for the first few weeks. I’d focus on adding to their diet first, so that they have multiple plant-based meals that they enjoy; before they start trying to reduce animal product consumption.

[healthyglamessence]

How to Lose 5kg of Fat in 2 Weeks: A Realistic and Safe Approach

Losing 5kg of fat in just two weeks is definitely a challenge, but with dedication and the right strategy, it’s possible! The key is to combine proper nutrition, exercise, and a few lifestyle adjustments to boost your metabolism and burn fat efficiently. Here’s how you can do it:

1. Focus on a Calorie Deficit

To lose fat, you need to burn more calories than you consume. A daily deficit of 500-1000 calories can help you lose around 0.5-1kg per week. However, if you're aiming for 5kg in two weeks, a more aggressive approach (but still safe) is needed. Cut out empty-calorie foods like processed snacks, sugary drinks, and fast food, and replace them with nutrient-dense, low-calorie options like leafy greens, lean proteins (chicken, fish, tofu), and healthy fats (avocados, nuts).

2. Increase Protein Intake

Protein is crucial when losing weight quickly because it helps maintain muscle mass while burning fat. Plus, it keeps you full for longer, reducing the urge to snack. Aim for high-protein meals like eggs, grilled chicken, fish, and plant-based proteins.

3. Add High-Intensity Interval Training (HIIT)

If you want to burn fat fast, HIIT workouts are your best friend. These involve short bursts of intense exercise followed by brief rest periods. It’s scientifically proven that HIIT helps torch calories in a shorter amount of time and boosts your metabolism even after the workout is done. Include HIIT sessions 4-5 times per week, targeting major muscle groups.

4. Stay Hydrated and Avoid Sugary Drinks

Water plays a vital role in fat loss. Drinking enough water helps with digestion, reduces bloating, and keeps your metabolism running smoothly. Avoid sugary drinks like soda and store-bought fruit juices, which can add unnecessary calories.

5. Get Adequate Sleep and Manage Stress

Poor sleep and high stress levels can slow down fat loss. Lack of sleep increases hunger hormones like ghrelin, leading to overeating. Aim for at least 7-8 hours of quality sleep each night. Managing stress through meditation or yoga can also help keep your cortisol levels in check, preventing stress-induced weight gain.

6. Stay Consistent and Be Realistic

While it’s tempting to aim for rapid fat loss, remember that consistency is key. Losing 5kg in two weeks might require a very strict regimen, but it’s crucial to avoid extreme measures like starvation diets. A steady, balanced approach will yield better long-term results.

Bonus Tip: Boost Your Metabolism with Java Burn ☕ In addition to following these steps, you can speed up fat loss by boosting your metabolism with Java Burn. This 100% natural supplement, designed to be added to your morning coffee, enhances fat burning by increasing your metabolic rate. It’s a simple, safe, and effortless way to complement your weight loss efforts. Check out Java Burn here: https://cutt.ly/keRh8qYk.

Remember, it's not just about losing weight quickly, but doing so in a healthy and sustainable way!

[pasta-gogo-posts]

10 Healthy Pasta Recipes: Enjoy Your Favorite Comfort Food Guilt-Free

Pasta is often considered a comfort food staple, but traditional recipes can sometimes be heavy on calories and carbs. Fortunately, you don’t have to sacrifice flavor for health. With a few simple tweaks, you can enjoy delicious pasta dishes that are both nutritious and satisfying. Whether you’re ordering takeaway pasta from Italian restaurants or preparing a meal at home, these healthy pasta recipes cater to various dietary needs, including vegan, gluten-free, and low-carb options.

1. Zucchini Noodles with Avocado Pesto

Swap traditional spaghetti for spiralized zucchini to create a refreshing and low-carb alternative. Toss the zucchini noodles with a creamy avocado pesto made from blended avocados, basil, garlic, and lemon juice. This vegan recipe is perfect for a light meal and can be easily enjoyed as part of a family-style dinner or as a healthy takeaway option.

2. Quinoa Pasta with Roasted Vegetables

Quinoa pasta offers a gluten-free alternative to traditional wheat pasta while providing additional protein and fiber. Pair it with roasted vegetables like bell peppers, zucchini, and cherry tomatoes for a nutritious and colorful dish. Drizzle with a simple balsamic glaze or a sprinkle of nutritional yeast for added flavor without extra calories.

3. Cauliflower Pasta Bake

For a low-carb twist on classic lasagne, use cauliflower in place of traditional pasta. This dish combines roasted cauliflower with a creamy tomato sauce and a sprinkle of cheese. It's a delicious way to enjoy a comforting Italian dish without the carbs. Ideal for those who are following a keto or low-carb diet.

4. Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash is an excellent substitute for traditional spaghetti and provides a fraction of the calories and carbs. Bake the squash until tender and top with a homemade tomato basil sauce made from fresh tomatoes, garlic, and basil. This recipe is also great for vegan diets and is a perfect choice for a guilt-free pasta meal.

5. Lentil Bolognese with Whole Wheat Pasta

Replace ground meat with lentils in your Bolognese sauce to create a hearty and fiber-rich vegetarian alternative. Serve this flavorful sauce over whole wheat pasta for a more nutritious take on a classic dish. This recipe is perfect for those who enjoy Italian cuisine but want to keep their meals healthy and satisfying.

6. Greek Pasta Salad

For a fresh and vibrant pasta dish, try a Greek pasta salad made with whole grain or gluten-free pasta. Mix in cucumbers, cherry tomatoes, Kalamata olives, red onions, and a light feta cheese. Dress with a lemon-oregano vinaigrette for a flavorful, nutritious meal that works well as a side dish or a standalone main course.

7. Creamy Vegan Alfredo with Brown Rice Pasta

Create a creamy, dairy-free Alfredo sauce using cashews or silken tofu blended with nutritional yeast, garlic, and lemon juice. Serve this rich sauce over brown rice pasta for a wholesome, vegan version of the classic creamy pasta dish. It’s a comforting yet healthy option that’s perfect for a satisfying meal.

8. Chicken and Spinach Pasta with Lemon Sauce

Incorporate lean protein and greens into your pasta dish by adding grilled chicken and fresh spinach. Toss with a light lemon sauce made from lemon juice, garlic, and olive oil. This recipe pairs well with whole grain pasta or gluten-free options and is ideal for a nutritious, family-style meal.

9. Mushroom and Kale Pasta

For a savory and nutrient-packed pasta dish, sauté mushrooms and kale with garlic and onions. Combine with whole wheat or gluten-free pasta and toss with a sprinkle of Parmesan cheese. This dish is rich in vitamins and minerals while still being hearty and flavorful.

10. Butternut Squash Pasta with Sage Butter

This seasonal dish uses roasted butternut squash to create a naturally sweet and creamy sauce. Blend the squash with vegetable broth and sage for a flavorful sauce, and serve over whole grain or gluten-free pasta. This recipe is perfect for autumn and provides a comforting yet nutritious alternative to traditional pasta dishes.

Tips for Enjoying Healthy Pasta

Choose Whole Grains: Opt for whole grain or gluten-free pasta to increase fiber and nutrients.

Portion Control: Be mindful of portion sizes to avoid overeating, especially with higher-calorie ingredients.

Fresh Ingredients: Use fresh vegetables and herbs to enhance the flavor and nutrition of your pasta dishes.

Healthy Sauces: Substitute heavy cream and cheese with lighter, plant-based alternatives to keep your pasta dishes lower in calories and fat.

Whether you're enjoying a healthy meal at home or ordering food delivery from a local Italian restaurant, these recipes provide a variety of nutritious options that fit into different diets. From vegan and vegetarian choices to gluten-free and low-carb options, you can enjoy your favorite pasta dishes guilt-free. So, the next time you’re craving pasta, try one of these delicious recipes to satisfy your comfort food cravings while staying on track with your health goals.

[cubicdesignzdm]

The Role of Nutrition in Bone Recovery: Expert Tips 

Nutrients for Bone Health: Building Fortresses for Your Skeleton: Picture your bones as medieval castles — majestic, sturdy, and ready for battle. But what’s the secret recipe for these bone fortresses? Let’s break it down:

Calcium: The cornerstone! It’s like the castle’s foundation stones. Calcium builds and maintains strong bones. Where do you find it? Think dairy products (milk, cheese, yogurt), leafy greens (spinach, kale), and even fortified foods (like calcium-fortified orange juice). 

Vitamin C: The castle’s blacksmith! It forges collagen — the magical glue holding your connective tissues together. Want a dose of vitamin C? Raid the citrus orchards (or just grab some oranges, strawberries, and bell peppers). 

Vitamin D: The sun’s gift! It helps your body absorb calcium and ensures your bones stay robust. Sunlight is the natural source, but fatty fish (hello, salmon), fortified foods, and vitamin D supplements also join the party. 

Magnesium: The castle’s secret passages! It supports bone health and muscle function. Find it in nuts, seeds, whole grains, and those leafy greens that pretend to be fancy salads. 

Anti-Inflammatory Foods: The Knights in Shining Armor: Orthopedic battles often involve inflammation — those pesky dragons causing pain and mischief. Fear not! Here come the knights

Omega-3 Fatty Acids: These warriors wield fish, flaxseeds, and walnuts. Their mission? To quell inflammation and soothe achy joints. Imagine them riding into battle on tiny fish-shaped steeds. 

Turmeric: The golden elixir! Its curcumin compound fights inflammation like a fearless knight. Add turmeric to curries, soups, or even your morning chai. Your joints will thank you. 

Protein: The Healing Banquet for Muscles: After an injury or surgery, your muscles need a feast. Here’s what’s on the menu

Lean Protein: Chicken, fish, tofu, and legumes — they’re like the VIP guests. They repair muscle tissue, stitch up wounds, and throw a party in your body. 

Collagen: The fancy appetizer! It supports connective tissues and joint health. Sip bone broth, nibble on gelatin, or sprinkle collagen powder into your smoothies. Your joints will high-five each other. 

Hydration: The Magic Elixir for Knights and Castles: Water — it’s like the enchanted potion. Sip it throughout the day. Why? Because hydrated joints move like graceful dancers, and nutrients ride the water slides straight to your bones. 

Weight Matters: The Quest for Balance: Imagine your joints as tightrope walkers. Excess weight? That’s like handing them a backpack full of rocks. So, maintain a healthy weight. Eat well, move often, and let your joints waltz, not lumber. 

Orthopedic rehabilitation deals with diverse conditions — sports injuries, joint replacements, limb loss, and more. Each patient’s journey is unique.

The challenge? Balancing individualized care with efficient teamwork. The triumph? Witnessing patients regain independence, walk again, or return to their passions.

Address: New №85, Royapettah High Road, Royapettah, Chennai — 600014, Tamil Nadu, India

Phone Number: +91 44 4222 9222

Website: You can explore more about Orthomed Hospital on their website: Orthomed Hospital

Remember, my friend, you’re not just what you eat; you’re how well you heal. So, raise your goblet (filled with water, of course) to orthopedic nutrition! 

P.S. If you want to explore more, check out Orthomed’s ancient scrolls — or, you know, their website

[addierose444]

Meal Planning: Benefits and Challenges

I love meal planning and genuinely find it to be so useful. I first tried it nearly two years ago back when I was a software engineering intern. I documented my overwhelmingly positive experience in a post titled why I meal plan. Upon returning to college, I was back on a different, and worse, kind of meal plan. While I miss other aspects of living at Smith, one of my favorite parts about moving into my first apartment has been having my very own kitchen and getting to cook for myself. You can read more about my kitchen essentials in the linked post. While I do enjoy cooking, meal planning, meal prep, and simple meals are the foundation of why I can sustain and enjoy preparing the vast majority of meals for myself. This still isn’t the post I’ve alluded to in the past about my actual meal prep process. The goal is instead to highlight the benefits and address some of the challenges I’ve run into more recently. 

The main reason meal planning is invaluable to me is that it allows me to front-load and consolidate the decision-making. While I wouldn't literally starve without it, I'm significantly more likely to skip a meal when I've not planned one out. I know it sounds strange, but even if I'm somewhat hungry, I don't always have the mental energy to figure out what to eat. 

The most practical benefit is that it streamlines my grocery shopping which in turn saves me time at the grocery store and money. The cost savings come in a few forms. First of all, when done strategically meal planning can eliminate food waste. More significantly, meal planning cuts down on impulse spending at both restaurants and grocery stores. A good meal plan still allows you to eat out if that’s something you value. The difference is that it’s with more intentionality rather than desperation and hunger. 

A side benefit is that it makes me more aware of what I'm eating which presumably helps me to be a bit more health conscious. While I don’t have scientific proof of causation, there’s absolutely a correlation at least for me. 

Now on to the challenges. The problem is that you can’t always perfectly stick to your meal plan. That in of itself is okay. For instance, say there is some free food opportunity or you get invited to go out to dinner with a friend. In that case, a good meal plan simply adapts. A meal plan isn’t meant to constrain you and should simply be updated as circumstances change or if you simply change your mind about what you want to eat.

The actual challenge is when external factors impact your meal plan. Here are a few examples from this month. First of all, a few weekends ago I got a cold. This directly impacted my meal plan because I didn’t have the energy to cook. Besides, it made me want something like chicken noodle soup. Fortunately, I do keep an emergency can of chicken noodle soup as well as some instant ramen! And while I did recover in time, it did almost impact my ability to go grocery shopping and do meal prep for the next week. 

The following Friday, I prepared two servings of my polenta with sausage and peppers but managed to drop and break one of the bowls. I was thus forced to come up with a replacement meal for Saturday night. A similar but less extreme mishap was accidentally leaving my blue cheese in my grocery backpack. After being unrefrigerated for two days, throwing it out seemed like the prudent decision. In this case, I just had less yummy tofu spinach salads for the rest of the week. 

The challenge today and inspiration for writing this post was needing to replan on the fly due to there being no ripe bell peppers at the grocery store. This is a problem because peppers are a core ingredient for both of the meals I just mentioned. Fortunately, the frozen peppers were finally back in stock. While this unblocks the polenta meal, frozen veggies don't exactly work in a fresh salad. Thus instead of my normal baby spinach, I opted for frozen so that I could still make my spinach omelets. The good and bad thing is that I’d already done my usual meal prep of tofu for the salads and rice/tempeh for my rice bowls. Because the tempeh freezes well, the new plan is to use my salad tofu for tofu rice bowls. It should be okay, but I would have cut and cooked the tofu differently if I’d known it was going to be used for rice bowls. As for the tempeh, the plan isn’t fully set. I'm hoping to develop an alternate meal, but may end up simply making more rice next weekend.

I want the main takeaway to be that meal planning is incredible and can be as flexible as you need it to be. I’ll also leave you with a few learnings from the recent challenges I’ve encountered. First, always keep a few emergency meals on hand. Freezer meals can work here but ideally, you also have some shelf-stable options. Canned chicken noodle soup is perfect to have around in case you come down with a cold. I’ve also learned that grocery shopping is best done before meal prepping just in case items are out of stock or otherwise not to your liking. That being said, I probably won’t fully take this learning to heart as changing up my Sunday routine seems worse than the occasional forced adaptation.

[sugandhafood]

Vezlay Veg Chicken Veg or Non-Veg

Vezlay Veg Chicken is best for its quality and quantity this is pure and fully prepared with soy and wheat flour which makes you perfect with your body and with your health. It is high in protein and low in fat, high in repairing your tissue and low in caloustrol, etc.

Best Ingredients in Vezlay Veg Chicken

Vegetable Protein (Soy), Wheat Protein, Refined Flour, Rice, Starch, Salt, Gram Flour, Mustard Oil, Ginger, Garlic, Onion, Spices & Condiments.

How Vezlay Veg Chicken prepared

These include water, wheat flour, garlic powder, onion powder, salt, and other spices. The main difference is that plant-based chicken is usually made from soy protein and wheat gluten instead of animal flesh.

Mushroom: If you are craving for that meaty taste and umami, mushrooms — especially shiitake mushrooms — will be the right choice for you. …

Tofu: Tofu is the perfect substitute for chicken and can be cooked in several ways. …

Jackfruit: This is also called vegetarian meat this is almost like non-veg and same taste and texture

Brinjal: It has a rich in non-veg taste and it’s very versatile

Lentils: This is best for those who want to become veg.

Cauliflower: It also has the same taste as non-veg and best option for vegetarians.

Seitan: It tastes exactly like beef and pork.

Soya chunks: Eat a next-level taste and add some soy chunks to make it different.

These are the most important things that we add or some more while making Vezlay Veg Chicken and making it a unique tasty and yummy look.

Replacement of non-veg

Real Chicken replacements that are whole foods based tend to showcase ingredients like tofu, mushrooms, chickpeas, cauliflower, tempeh or home-made seitan (a mildly flavored, high protein meat alternative made of gluten, the protein strand from wheat flour).

This is all mixed in Vezlay Veg Chicken food eat healthy, be healthy.

Health Benefits for the consumer who eats Vezlay Veg Chicken

Free Cholesterol: Vezlay veg Chicken is Cholesterol-free food. This product is fully healthy heart heart-friendly food.

Rich in protein: Vezlay veg chicken is the best source of protein which is good for health and helps you to build your muscles and repair.

Low in Fat: Real chicken is high in fat but Vezlay veg Chicken is low in fat. Making it a healthier option for those who looking a low-fat tasty food products.

Vitamins and minerals: Vezlay veg Chicken is rich in vitamins and minerals and packed with iron, calcium, vitamin B12, etc.

Different ways to use this Vezlay veg Chicken:

Use this in a healthy salad: To boost your protein add it to your favorite salad with chop it in small size of bites.

Fast food: Use Vezlay Veg Chicken in homemade fast food like sandwiches, pizza, burgers, fingers, etc.

Stir fry: This makes an easy and quick meal.

Health benefits:

High In protein: Vezlay veg Chicken is healthy and high in protein source which is best in mussel growth.

Calories: Vezlay Veg Chicken is free from calories and made from plant-based ingredients, making your heart healthy.

Vezlay Veg chicken is the way which make you best way to overcome from non-veg to vegan food verities there are so many varieties of non-veg food taste in veg for those also who want non-veg taste but can’t want to eat non-veg so they can enjoy it without any hesitation.

Nutrition Facts of Vezlay Veg Chicken

Recipes

*You can Buy or order it from the market or online store.

*Use a nonstick pan, and add Vezlay veg chicken along with lemon grass palm sugar basil leaves, and pepper.

* You just cook it for some minutes.

* Serve it and enjoy this hot and healthy food.

Best Thing of this food

This may help In front of your guest who is suddenly coming and you don’t want to make anything or another way you don’t have any idea what serve in front of guest so you can serve it in some minutes this take less time and make a high impression they appreciate you for this.