Cook 90 2020

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    #16
    Originally posted by Miaw View Post
    Breakfast: I made the Oat Banana Pancakes: they are sooooo good (with cinnamon, a bit of honey and nuts)!
    I like those pancakes too.

    Originally posted by Miaw View Post
    Lunch: well... no lunch (my breakfast was actually at lunch time and then I ate for two at supper)
    I guess you're allowed to eat breakfast at lunch time on New Year's Day.

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      #17
      Rainbow Dragon It uses ranch dressing instead of pasta sauce. I heard about it when I lived in Toronto. It was some food craze for a while, but I figured I would just try it out for myself at some point. It was tasty but I prefer traditional pizza so I might not bother. Though as my wife said, if I have just a bit of dough left over at the end of cooking I could use it for one of these.

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        #18
        Ooh! Deep fried pickles with ranch sauce are a weakness of mine. I can totally see how that ended up on a pizza. Probably I should not go there.

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          #19
          This morning we did waffles, leftover pizza for lunch and made sushi for supper. The sushi was all right, but probably went overboard on the tempura.

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            #20
            January 2 menu:

            Breakfast: Spicy Cumin Rotis with peanut butter; Apple, Walnut, and Spinach Salad with a Maple Balsamic Vinaigrette
            Lunch: Vampire's Bane Caesar Salad; Cauliflower Crust Pizza topped with cashew nut butter, apples, walnuts, cremini mushrooms, Maple Balsamic Vinaigrette, and cheddar cheese
            Dinner: Ancient Grains Focaccia; Kale, Barley, & Lentil Stew

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              #21
              January 2:
              - Breakfast: Oat Banana Pancakes
              - Lunch: boiled eggs + vegetables
              - Supper: Pffffffffff it was a fail... I was outside from 2 to 11PM... so I ate fries at the train station at some point ...

              I did some homemade peanut butter (not sure my food processor enjoyed the experience and will allow me to do it again :p). I will try to buy apples, so that it can be an easy snack or breakfast.
              Tomorrow I will do some grocery shopping, and I will plan my meals so that I can 'tackle' the week-end/next week better .

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                #22
                Miaw the Cook 90 challenge allows you 3 free passes for the month. So you're still good.

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                  #23
                  Rainbow Dragon Ah yes, I have re-read it, that's good news! It was a bad way to start, but I am prepared now

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                    #24
                    Rainbow Dragon How do you figure that store bought cereal factors into this? It is definitely processed but still mostly on grains. I am also eating Cheerios and Rice Krispies, not Cocoa Puffs and Captain Crunch.

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                      #25
                      January 3:
                      Breakfast: Omelette with tomatoes
                      Lunch: Carrots + beetroot + homemade hummus (chickpeas + 1ts sesame seed + garlic + lemon + cumin + oil in a food processor) and some nuts
                      Dinner: Homemade ratatouille + sausages (belgian ratatouille potatoes + endives (you can do it with carrots, leeks, scarole endives (?)...) + onion, garlic + pepper, salt, thyme, laurel, butter - cover with water and let it cook until the water is evaporated and you have a "mashed potato-vegetable" dish - sounds weird, tastes delicious! :p)

                      (I have planned my meals for the upcoming week using Trello, it looks like a very useful organisation tool. Let's see how it goes!)

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                        #26
                        CaptainCanuck you have to decide how "homemade" you are going to go with the challenge.

                        I've noticed some of the recipes in the Cook 90 meal plan say to serve the dish with a slice of bread or toast. There is no indication that you need to bake your own. For my own challenge, I am baking my own bread--with the exception of tortilla breads. I use tortilla breads to serve wraps to a disabled person. I need the tortillas to be the perfect size so I can fit the wrap contents inside them without him having to eat far too many carbs. The tortillas also need to be the perfect combination of malleability and strength, such that I can mold them around the ingredients, and a person with very poor manual dexterity can hold them and eat them without them falling apart. I could make my own tortillas, but they would not be as "perfect" as the store bought ones. So I am going with factory made for this item. My rotis, on the other hand, are homemade. I use them to dip in curries or as a base on which to spread peanut butter. I don't need perfection for that. Even so, I am making them with factory-milled flour, factory-pressed olive oil, factory dried and ground cayenne, and I'm spreading factory-produced peanut butter on top of them. I could buy peanuts, shell them, roast them, and grind them up with my masticating juicer. But then when would I sleep? The peanut butter I buy is "Just Peanuts". It is literally just peanuts. It has the exact same chemical composition as peanut butter I would make myself. And yes, it comes in a plastic jar--but that jar is recyclable. The only way I can buy whole peanuts is in a plastic bag which would not be recyclable. So I'm allowing myself the convenience of the factory-made PB.

                        The challenge is about finding a balance you can live with, and doing the best you can.

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                          #27
                          Great work, Miaw !

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                            #28
                            Rainbow Dragon That is kind of what I figured. If toast is on the list of approved food, then some cereals are not really much more processed than a standard commercial loaf of bread. Plus I did have to make it, by pouring the almond milk on top of it

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                              #29
                              January 3 menu:

                              Breakfast: vanilla and chocolate Chia Pudding with raspberries, pecans, and almonds
                              Lunch: Tabbouleh; Chickpea Crust Pizza topped with tomato sauce, spinach, caramelized onions, sun-dried tomatoes, pickled hot peppers, and feta; a bit of leftover Stuffed Baked Potato filling
                              Dinner: Ancient Grains Focaccia; Baked Paneer & Greens with Curried Chickpeas

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                                #30
                                January 4 menu:

                                Breakfast: Oatmeal Banana Pancakes and Cheese Latkes with raspberries and walnuts
                                Lunch: Tabbouleh; Spicy Cumin Rotis with peanut butter; hard boiled egg; avocado; wedge of Red Devil cheese
                                Dinner: Zucchini, Corn, & Black Bean Enchiladas; Ancient Grains Focaccia

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