What Are Cacao Nibs—and 12 Tasty Ways to Use Them
What Are Cacao Nibs—and 12 Tasty Ways to Use Them
Homemade chocolate from cocoa nibs - Oh, The Things We'll
15 Easy Cacao Nibs Recipes To Try At Home | Think About
What to Do with Cocoa Nibs | Serious Eats
Delicious Ways to Roast and Serve Cacao Nibs
How to make chocolate at home using cocoa nibs - Cocoa & Heart
What can I do with cacao nibs without a blender or grinder
Bits 'n Bites: How To Use Cacao Nibs in the Kitchen
How to Cook With Cocoa Nibs - Great British Chefs
How to melt cacao nibs
what can you make with cacao nibs
what can you make with cacao nibs - win
Reviewing 7 Craft Dark Chocolate Bars
I'm by no means a serious chocolate connoisseur, however I do enjoy a nice piece of the dark stuff and thought I'd buy a few bars and review them here; hopefully this will help narrow down some options for those of you who are looking to buy some craft chocolate. Keep in mind that what I purchased was primarily based off of my desire for rich textures. Goodnow Farms Esmeraldas 70% I can see why this bar is well-liked, as it has a conspicuously approachable flavor as far as dark chocolate goes: it's definitely jammy/grapey as the tasting notes describe, with very strong buttecream/dairy notes as well. It reminds me of buttered toast topped with a deep, dark berry jam that is both sweet and tart; this one has an overall very familiar, "safe" taste that's very straightforwardly pleasing, but lacking some depth at the same time (me personally, I want a smooth/moderate bitterness with a bit more complexity and nuances). Mouthfeel decent but a bit tacky due to not enough cacao/cocoa butter; there is also a slight grain to the texture if you outright chew through it, meaning the beans themselves aren't 100% finely ground. Goodnow Farms Special Reserve 100% Cacao Remarkably silky, decadent texture; arguably the smoothest and richest out of the bunch, which tells me that the nibs are meticulously ground to a very fine texture and are supplied with liberal quantities of cacao/cocoa butter (unlike Esmeraldas). Very natural, vibrant cacao taste that has prominent lemongrass notes cut with a subtle, fresh, creamy milk-like taste and richness; some natural bitterness that is balanced by a bright acidity, making it appropriately self-limiting and never overwhelming. Chocolat Madagascar Dark 70% Velvety texture; very pleasing moderate sweetness and good flavor, with strong notes of hazelnut, caramelized sugar, rich chocolate, as well as subtle floral/fruity notes. Just like the 85%, it's $9 for 3 oz, which makes these 2 bars better value compared to the other 5. This one has a forgiving/mild taste (not unlike Goodnow Farms' Esmeraldas 70%), making it good for those who usually don't like dark chocolate. This definitely blows away your average chocolate bar, milk or dark irrelevant (it does has sunflower lecithin unlike the 85% bar though, if that bothers you). Chocolat Madagascar Dark 85% Flavor is undeniably better than your average dark chocolate bar, but lacking some complexity and refinement: primarily, I find that it isn't particularly well-rounded or balanced; what I did taste was decent though, with a "woody" quality and hints of citrus, yet it's unfortunately let down somewhat by a rough around the edges, distractingly acrid/astringent/tannic bitterness that also lingers in the mouth. Just an overtly acidic and bitter bar in general. Texture is fairly nice and smooth, although with slightly less cacao/cocoa butter than the 70% bar. Qantu Morropon 70% Best flavor: intense yet incredibly balanced, with a trailing "fruity" acidity that is offset by a mildly tannic/astringent background (like that you would find in sour berries) and hints of cream that accentuate the base chocolate taste; cherry is the most prominent fruit taste in my opinion, along with raspberry nuances and another "red" taste I couldn't quite put my finger on (no plums or anything, though). Yep, red tastes great. Texture is thoroughly smooth and melty, too, and perfectly complemented/carried the wonderful flavor; this is all in all a very refined, very balanced bar. Chocolate Tree Porcelana Venezuela 85% Most unique flavor: strong notes of cinnamon, and a warm "coppery" quality similar to leather perhaps; this is contrasted with an equally warm, comforting, "pure" chocolate taste with malt undertones, yet an odd (and somehow fitting) contrasting subtle mint flavomenthol coolness popping up every once in a while. Mouthfeel is very consistent, indicating that the cacao beans are completely and finely ground, and the cacao/cocoa butter content is decently generous too. Better value compared to the Goodnow Farms, Amedei, and Qantu bars. Amedei Toscano Black 90% Worst texture: a fair amount of cacao/cocoa butter is present, yet the problem is the sheer lack of even consistency/smoothness (you can clearly feel uneven particles of powder that aren't quite emulsified with the butter even with no chewing, despite the mouthfeel not being outright gritty or anything). Flavor is reminiscent of a fresh, floral chocolate cream and is surprisingly quite nice and balanced, though. Personal Ranking:
Goodnow Farms Special Reserve 100% Cacao; 9.5/10 (best texture; fresh/natural cacao taste with well-rounded bitterness)
Qantu Morropon 70%; 9.5/10 (best flavor; very smooth/melty texture)
Chocolat Madagascar Dark 85%; 6.0/10 (least-developed flavor; texture sufficiently smooth)
Amedei Toscano Black 90%; 5.0/10 (worst texture due to its lack of consistency; flavor pleasantly mild and floral for a 90% bar)
Recommendations: Best value and mildest flavor: Chocolat Madagascar Dark 70% Best high-end pick: Qantu Morropon 70% Best for texture-lovers: Goodnow Farms Special Reserve 100% Cacao Best all-rounder with unique qualities: Chocolate Tree Porcelana Venezuela 85% I wanted to try Chocolat Madagascar Dark 100% as it has been well-received with numerous awards; interested to see how that stacks up against Goodnow Farms Special Reserve 100% Cacao. Update: I changed some of my descriptions and made the comparison(s) fairer, as I had eaten these chocolates in different contexts rather than consecutively in the same setting. Update 2: I'm going to review eleven 100% bars within the next couple of weeks, so stay tuned if you want to read that (1 will be the 100% bar I already reviewed here, so 10 new ones).
I'm new to reddit but have enjoyed reading the posts in this community. My partner and I are doing a dry February so I decided to pick up the Alinea Zero book and up my N/A cocktail game... Here's what we've tried so far (apologies, no pictures so far!): Back Bar: American Whiskey - The book is pretty clear that they're not trying to create beverages that taste just like the spirit, but rather that are reminiscent of those spirits and tasty in their own right. I'd say that describes this one pretty well. I agree with another reviewer in here who said that it's a bit heavy on the cinnamon; in fact, all of the back bar recipes we've tried so far seem a bit heavy on the cinnamon... They're also all a bit sweeter than I'd like. The most unique flavor in the "whiskey" to me is the malted barley, which imparts a bready, "cereal-y" flavor to the drink. It actually makes a decent Old Fashioned style drink, although it's nothing like the real thing. But still, it tastes pretty good. Gin - Like the whiskey, this was a little on the sweet and cinnamony side to my taste. It could also use a little more juniper. The recipe has you prepare a juniper tincture using vegetable glycerin, which you then mix into a stock you make from simmering spices and citrus. If I made it again, I'd try to remove some of the cinnamon and sweeter ingredients, and add more of the juniper tincture. The only issue is, the vegetable glycerin used to make the tincture is pretty sweet on its own. So it would require some playing around to get it closer to where I'd like it more. But overall it's a nice tasting beverage which works great with some tonic water. Sweet Vermouth - Of the three "N/A back bar" recipes we've tried so far, I think this is the best. It's, again, a little heavy on the cinnamon, but the use of verjus rouge and the mix of unusual herbs definitely gives this a taste reminiscent of sweet vermouth. We've been making a very tasty drink of this "Sweet vermouth," club soda and black walnut bitters over ice. We also tried mixing it with the American whiskey to make a "manhattan" which was an interesting drink but a little sweet. The book recommends making a "black manhattan" by combining the American whiskey with the book's take on Averna. Might try that if we end up making more of the whiskey. Modern Cocktails: When we bought the book, I was most excited about making the fake spirits from the back bar section, but upon receiving the book I've gotten more excited about the modern cocktails. Cereal Killer - They bill this as "loosely inspired by a Manhattan" so we figured we'd give it a shot. (Manhattans are the preferred cocktail for both of us.) While no one would ever confuse this for a Manhattan, it's still an interesting drink on its own, although again a tad sweet. However: we did not have carob syrup available so I mixed up some molasses and honey and simmered with cacao nibs to try to replicate, so it's possible that threw the balance out of whack. Overall this drink reminded me of the American whiskey, in that it also uses malted barley flavoring, and layers on some other complex and robust flavors. A decent drink but not sure I'd make it again. Down to Earth - This is our favorite thing we've made from the book so far. The recipe sounds out there--you have to juice mushrooms??--but the result is a sweet, savory and very unusual beverage. It's also one of the simpler recipes in the book as long as you have a decent juicer available. Just a mix of mushroom juice, celery root juice, jicama juice, ascorbic acid and sugar. Highly recommended. We served alongside a few meals that featured mushrooms and celery root and it was a great pairing. I made a mistake in the preparation and let the mixture boil instead of just simmer, so the texture got screwed up, but even with a less than ideal texture it's a delicious drink. ------ That's all so far, but we've got a batch of the Banana Chai in the fridge right now that I'm going to attempt to clarify tomorrow... Overall I'd say I'm having more fun making the recipes so far than actually drinking them. The only thing that's really wowed us was the Down to Earth. However, I'm really happy with the book even though not everything has been as delicious as I'd hoped. It's helped free my mind up in terms of what a cocktail can be, and has got me looking at my ingredients and prep in a different way. Plus, I'm learning interesting techniques that I'll definitely use again once we're back to drinking alcoholic beverages. And clearly I've only scratched the surface so far on such a big book.
How on earth did my extraction get so effin strong?
Flaired it "discussion" because it's not really a beginner question, but still a question. I've been making cannabutter for some time, with a slightly customised extraction method. Followed the steps mainly, with some slight differences:
had about 25g ABV - good quality weed for the UK, medium-brown toasted levels, vaped it at 380-390F until the vapour flavour turned slightly charred (in my experience, vaping starts out with a flower taste, then a slightly nutty, toasted flavour, followed by the charred/harsher flavour I dislike)
water cured for two days in cold water, until the water ran clear. Regular agitation, filtered with muslin/cheesecloth
without much drying (I tried it in the oven but was way too smelly), I put about 200g clarified butter ghee in a pan, dumped in the ABV, added a few drops of flavouring (used the Flavodrops from MyProtein - sugar free, quite strong, and the cheesecake flavouring masked the smell of the weed almost perfectly), and simmered for about 40 minutes.
strained the end result and let it solidify in a closed container, the end result being around 210g of nice green hued butter
took half of the butter, 200g of cacao nibs, and 100g cocoa butter, blended it well - it still ended up a bit chunky, almost artisanal
ended up adding about 50g sugar and a bit of milk, and tempered it with 80% dark chocolate
end result was ~500g chocolate that I poured into ice cube trays, resulting in 16 pieces of chocolate, each around 30g
So I've got 30g pieces of chocolate, that are roughly 40% cannabutter (so, 12-13g butter). The butter itself, I'd guess, is around 1-2% potency. The weed in question was mainly stardawg, which is a ~20% THC strain according to online sources. I'm not sure how much of that the vaping part would take out, so let's presume, say, 50% (my actual semi-scientific guess would be more like 75-85%, but again, it's a guess). So 20g of weed with ~10% of THC, that's around 2g of THC, for the whole vat of ~200g butter, not counting other cannabinoids that potentially ended up in there. So in theory, each of these little pieces of chocolate are around 120-150mg THC, roughly equal to 1g of mid-range weed. The thing is... Even half a piece puts me on my ass like a mule kick. It is much, much stronger than it should be in theory. It's a nice and clear head high, the numbing-dumbing kind, paired with a vibrant body high (read: it feels like I'm vibrating). I didn't expect it to be this strong, and I'm one of those guys who can smoke a gram of weed in one sitting and still be relatively clear minded. I haven't gotten red eyes from smoking in ages. But even from a quarter piece of this chocolate, my eyes glow red like I'm some Holiday Season Limited Edition Goa'uld. Don't get me wrong, I'm not complaining, I'm just looking for the mistake in my math here. Either I vastly underestimated the amount of THC remaining in the ABV, or something's amiss. What do you guys think, where does this potency come from?
Misc. questions--loose-leaf, tea blending, infusers, etc.
Hey, all! I'm fairly new to all this (also FYI fairly new to using Reddit, even though I've had an account for months, haha, so if I do something wrong, let me know :) ), and have some questions. (Please note that I did look through the wiki and assorted resources, and I don't think I missed anything...hopefully not, anyway, haha.) Also note that my questions are all going to apply to tisanesonly(we're talking completely caffeine-free, unless I put chocolate in or something (see the cocoa/cacao nibs question)), as I don't do actual tea for religious reasons. So, questions, in no particular order (or not much of one; I've tried to go from more general to more specific, but that may be a matter of opinion, haha):
Loose-leaf--from everything I've read, it does actually make better tea, but is this true of tisanes, too? And what exactly is the difference in flavors? (I think I understand why there's a difference; it's just what exactly the difference is that I'm not following.) Specifically/especially, I want to confirm that I've understood right as far as the strength goes--does using loose-leaf and giving it room to expand make an herbal tea stronger? (Because if so, that's for sure something I need to try. I've only ever actually enjoyed strong and fruit-flavored tisanes, because otherwise I just taste hot water.)
Is there any kind of benefit/difference with using fresh herbs/spices/fruit/whatever vs. dry? I did see something somewhere (idek where at this point; I've been doing so much reading that it's all started to blur together, haha) that said using dry fruits was better--and do you guys think that's the case, too?--but what about the other types of ingredients?
(I'm still looking through the vendor resources here, so I apologize if there are some obvious answers to this question in those, but I figured I might as well toss it out there since I was posting anyway.) I'm really wanting to try creating my own blends, but one difficulty I'm running into is ingredients. I don't want to grow my own (besides the time it'd take, I have...idk if it's a black thumb, but it's certainly not green, haha), but I'm having a lot of trouble finding web sites where I can get ingredients insmallamounts for testing. Like, I see a lot of places where you can buy in bulk, but at the moment I don't need, y'know, a pound of rose hips or whatever, haha. I'm not totally sure of the exact amounts I want, but I'd assume it would be maybe a couple of ounces or something, depending on the ingredient--just enough so I can experiment with it a little. (Also, the vendor list here does seem to be focused on actual tea, which makes total sense but makes it a bit more difficult to use for my purposes.) So if anyone is able to point me towards sites where I can get smaller amounts of this type of stuff (I did look at Adagio Teas' pantry section, and there are some things there, but I'd love to find others, since they don't have everything)--or tell me which ingredients would likely just be at a run-of-the-mill grocery store--that'd be great :) (I'll keep looking at the list of vendors in the meantime, but if someone is willing to speed up the process, it would be a big help, haha.)
Are there more resources likethisfor what things taste like? I'd especially love some kind of comparison chart; I've been sort of trying to form one in my head as I read the pages on that site--for example, I know a lot of the herbal teas I've liked seem to have hibiscus, so I looked at the page about hibiscus, noted the key words used to describe the flavor, and am trying to be on the watch for similar descriptors--but it'd be great to have more descriptions.
If I want to try creating a certain blend, would it be worth it to useAdagio Teas' "Create a Blend" featureas a starting point, and then add other flavors as necessary at home, or is it better to just start from scratch? (For example, I was wondering about using sage in a tea, but they don't seem to have that as an option with herbal teas. So, what might be pros and cons to either starting with a custom blend of the other teas I want, ordering it from Adagio, then mixing sage in at home, vs. just forgetting the Adagio "middle man" and getting the stuff I need to blend it all myself?)
Cocoa/cacao nibs (idek which is the correct way to say it, or if they're both correct? Haha)--I was looking into having them in a blend, but I know that normal chocolate--like in a candy bar or whatever--does have very minor amounts of caffeine. I'm not against the amounts in that, but--again for religious reasons--I don't want anything that's more caffeinated than that. I don't know if there's more in the nibs than in the finished chocolate or something, and if so, how much would end up in a tea made with them... So basically, would having cocoa/cacao nibs in a tisane introduce more caffeine into it than is in, say, chocolate candy or hot chocolate or whatever?
So when reading the wiki, I saw the part about not using ball infusers, and that surprised me, as I'd been planning to buy one of those. I guess at the moment I'm looking for a balance between price and quality, since I still don't know if I'm even going to like this whole loose-leaf tea thing enough to do it consistently. So, given that, would something like the larger size ofthiswork (since if I understand correctly, the issue is a lot to do with the size)? Or maybethisorthistype of thing? And if not, whatdoI want in the way of an infuser (and/or what should I make sure Idon'tend up buying), and where do I get it? Note: With tea bags, I've found I honestly prefer to steep for a fair while, so I guess that's the main concern I have with the infusers that fit over the top of the cup--like, the leaves barely have a second to touch the water, right? Or do those infusers extend mostly into the cup and so it's still steeping as it sits? Idk, I'm just confused... (And, to be fair, I was also looking forward to adding a little charm to the end of a hook-and-chain infuser ball, so I kinda hate to give that up, haha.)
So one of the reasons I haven't drunk tisanes that much in the past is that I'm so often doing something else, and like...I'll take a sip or two, set it down so I can use my hands, and then 20 minutes later I remember it exists and oh, look, it's cold. (XD I'm very distractable...) So I found a thing on Amazon that looks like it might help, but on considering further, it's occurred to me that there might be a cheaper solution. So--we're talking a single mug of tea, here, not a pot. Would a tea cozy still be any good with an open-topped mug, or would it not help? I could also look into those things you put on top of a cup, but tbh I feel like they might be a pain to use? Idk. Thoughts/suggestions?
...wow, that turned out hugely long; sorry about that! I've tried to bold the important bits, but I do stink majorly at summarizing, so I may have to see whether that ends up actually helping or not, haha. Also, any other advice on any of this is welcome--including where else I might ask, if this isn't the right place or people might know bettein more detail elsewhere or something. Thanks much for any help!
How to make coffee replacement cacao drink taste good?
My drink ATM is what Ben greenfield turned me onto... but it really is lacking in something. Its Cacao nibs, four sigmatic chaga, salt, honey. However it comes out not tasting very good. I keep going back to coffee with that sweet artificial hazelnut international delight creamer crap... but I have to be honest, I get a big dopamine rush just from the taste of that stuff. But im caffeine sensitive. There is something to having a sugary breakfast, or some kinda warm, nice treat like that coffee with sweet creamer in the morning... but I really don't want coffee or that stuff. I was thinking of adding monkfruit sweetener to the chaga, and going from cacao nibs to cacao powder.. and add some cream, maybe stick with milk instead of water, but water is nice because I can make it on the go easily. Any ideas? Favorite four sigmatic inspired drinks? Cacao recipe you like? Id love some thick chocolatey drink that isn't loaded with sugar or tastes like dirt... :) thanks
I don't know if this is the right place for this post, so if it isn't I'll repost it to wherever it belongs. My husband wants to lose weight and so in support of that, I joined him in the keto diet for convenience. Needless to say we're both new to it. Where I live (Ireland), a lot of the things I see on these keto subs aren't really available (Rebel ice cream, and Quest bars to name a couple) and I'm fine with having to make these things up myself. The thing I have the most trouble with is finding ingredients that are keto-friendly. I see a lot of 'bread' recipes call for mozzarella. I assume they mean shredded mozzarella, but when you read the label they're all made with potato starch. Would you just use a normal mozzarella ball instead? It gets melted anyway, so does it matter? Is there another type of cheese that could be substituted as well just in case? Chocolate is another thing. If I wanted to make chocolate chip cookies or something of that nature, what kind of chocolate would I use? Even the darkest has some form of sugar in it. If it reads just sugar then I assume that means cane sugar or a variant of it that isn't keto-friendly? I'd bought cacao nibs from the health food store and they're bittegross AF. I imagine in the future I can add a keto sweetener to it if need be. The other thing I sort of struggle with is breakfast. I can only eat so many eggs and honestly, I don't really like eggs just by themself. Pre-keto I would've had a bagel with coffee or yogurt with granola. I recently made a chia pudding which isn't bad, but it's getting to the point where I dread breakfast and would rather just skip it. I know fruit juices aren't allowed, and I miss my morning orange juice - mostly to take my pills with. Can you juice strawberries or any of the other allowed fruits and make your own juice that way and not add anything to it? Needless to say, I'm feeling a bit overwhelmed and I feel like it shouldn't be this difficult. 😐
31yr old. London UK. First baby. Here is what I have learned in my Pregnancy so far.
When you are pregnant you spend 99% of the time trying to separate myth from reality. I am a 31 year old living in central London. First child. Here is how I have approached my pregnancy. The not so sexy stuff:
Heartburn - I probably consume a 600ml bottle of Double Action Gaviscon a week. I even have the sachets for when I out and about. You’ll need it on your bedside table from 20 weeks onward. Now I have graduated onto Nexium to inhibit stomach acid in the first place
Poop - Treat yourself to Germoloids - you are more likely to get haemorrhoids. Warm baths with baking soda, creams and suppositories will become the norm. Your digestion slows so constipation is more common. Buy a squatty potty and take your time having a poop. Iron makes you more compensated so drink loads of water and eat some bran flakes to compensate.
Nausea - If anyone says “have you tried ginger” try and hold back from slapping them. I ate a lot of tangtastic Haribo and starburst, peanut butter on toast and potato croquettes. If it gets really bad go to the GP there is medication you can take, it saved me from going into a black hole of depression. Fizzy water with lemon also helped, I still think the Soda stream was a great investment
Farting - just 'let it go' and move on
Tools to make you more comfortable:
Pregnancy wedge/pillow - Oh man it was so good after 16 weeks when you can no longer sleep on your back. Get a washable cover, I dribbled on mine a lot for some reason. Oh and if you wake up on your back do not worry, just shuffle back onto your left side. If you feel you have hip pain try ensuring you put a pillow between your legs.
Clothes: You won’t need anything until about 20+ weeks apart from leggings maybe. I begged borrowed and bought on eBay. I even just asked women at work and was overwhelmed with the amount of stuff they brought in. Pregnancy is like a secret society, people share and give endlessly. You can get away with a few pairs of leggings, t-shirts, and a jumper or two over the bump. I would invest in nursing bras though. Your boobs are the first things to grow and they get very sensitive. I wore mine from 15 weeks.
Creams and Vitamins
Stretch marks - You cant go wrong with Bio oil - I lathered it all over me most nights. Burts bees mama butter is also fab and even better when you put it in the fridge! Use it on thighs, tummy and breasts. Generally if you keep weight gain moderate you won’t end up with too many marks or issues.
Pregnancy vitamins - don’t take these first thing or on an empty stomach. They are high in iron which is nauseating. Have one with lunch. Third trimester you’ll need to up iron intake to avoid anaemia - try Spatone.
Medication and dental care: You can’t take ibuprofen and boy did I feel that when I had a trapped nerve in my shoulder in first trimester. Look at your skin care products and remove anything with vitamin A/retinoids products. Floss a lot as for some reason your gums bleed. Dentist is free so get the check ups in. If you don’t get enough iron and magnesium you get restless legs at night.
Food and Drinks:
Ice ice baby - I just wanted ice cold drinks every evening. I went through kilos of ice. For some reason unless it was ice cold I didn’t want to drink it. Ice lollies in my first trimester were great!
Drinks - I won't try to say if alcohol is safe / unsafe, that is for the individual to judge. But there are great alternatives such as low alcohol gin and tonic, Seedlip with Fever Tree Elderflower tonic and of course Heineken non alcoholic beer. In regard to Coffee one is fine, but the decaf equivalent if you still love a cup of tea in the afternoon. I went off caffeine completely for first 20 weeks then had one small cup (queue heartburn btw) every morning. Stay away from sugary drinks and Diet Coke. It just bloats and makes you uncomfortable.
Food - Your body will make sure your baby gets vitamins and nutrients before the rest of you. For the first 12 weeks eat whatever stays down and keeps you sane. You have 2 trimesters to make up for it. I found I was super sensitive to sugar and found healthy fats and fibre helped my mood. Sugar made me anxious and depressed. In the first trimester I shied away from fatty meats and cheese which can make nausea worse given the amount of bile / acid needed to break it down.
As the baby gets bigger your stomach will shrink so you’ll be hungry but have less space; queue eating 6 times a day (and that could include, in my case, eating peanut butter on toast at 2.30am)
Snack ideas: Oat cakes, Soreen, nut mixes, bowl of all bran, fruit salads, Babybels, dark chocolate, celery and peanut butter, chocolate rice cakes.
Breakfast: full fat yogurt with banana, flaxseed, cacao nibs, oats and walnuts. Or a green smoothie. Avocado and Eggs, shredded wheat with banana and blueberries, crumpets with marmite and avocado. Cottage cheese pancakes / waffles - just do it, adding cottage cheese has changed my life!
Lunch: sweet potatoes, beans, soups, flaked salmon, wholemeal pasta, quinoa salads, chicken salad sandwiches. Hummus and cucumber. I ate a lot of grilled cheese sandwiches!
Dinner: Salad, green beans, asparagus, white fish, shepherds pie, fish cakes, lasagne, home made veggie pizza, steaks every now and again. I went off of poultry and lamb, but you’ll need to find other sources of protein. Artichokes are good steamed with butter for a lighter supper. Fish tacos! Eat dinner at least 2 hours before bed to ease acid re-flux.
Reading and Learning
Books: Pop along to your local charity shop where you are guaranteed to find a copy of 'what to expect when youre expecting'. Other than that the only book I recommend is 'expecting better' by Emily Oster. Finally a writer that uses stats (not old wives tales or Gwyneth Paltrow type witchcraft) to dispel myths.
NCT: Likely to become the most expensive access to a WhatsApp group. Classes fill up quickly so book for 25-30 weeks in from your 12 week scan. Same with Hypnobirthing which I recommend if only because I am personally keen to move away from TV/ Movie views of giving birth and go in with a more positive mindset. There are lots of 1 day classes and its a great opportunity to meet other parents to be.
Staying Sane:
Exercise: For the love of god move everyday. Stretch. I am still walking between 5-7km and up until 26 weeks was using the cross trainer for 45 mins - 1 hour. Spinning was also good but eventually what bothered me was the loud music more than anything else. Definitely look for pregnancy Yoga at least once a week. If you are in London, Lolly Stirk is fab! It’s easier to pull muscles so be careful. Otherwise keep doing what you’re doing before pregnancy until you can’t. Buy an exercise ball in third trimester and use it to move your hips and to sit on to ease pressure.
Work: Its up to you when you tell people at work. I was so sick that I had to tell my boss before 12 weeks to enable me to work different hours / work from home. Others wait until 20 weeks. Do what feels right. I was lucky enough to have banked hours so I could drop to 4 days a week. If your job is intense do work with your manager early on to identify ways to ease the workload. You may feel great all the way through to your labour day, or you may have ups and downs or even need to take early maternity leave. Working with your employer upfront helps them to work around your needs. Also big shout out if you work in the Government, I have never been so supported and cared for by an employer before!
Treat yo self: From 25 weeks I got a 90 minute pregnancy massage every 2-3 weeks. It eased some pressure on your buttocks and hips as well as lower back. I used the urban app and had someone come over to the house. I also had a facial every now and again, got my nails done had a lot of warm baths with Epsom salts in the evening to rest up. Don’t scrimp on treating yourself, think of the money you are saving not drinking or eating fun foods.
Travel: I found myself doing a few transatlantic trips in the first and second trimester. Personally moving time zones and flying was tough. In the first trimester the tube was overwhelming and I did throw up (sorry to everyone on the 8.30am southbound jubilee line at Green Park!). Get the baby on board badge asap and don’t be afraid to say / scream loudly “please can I have a seat” if people ignore the badge. Book in a Babymoon and go by start of third trimester. We chose The Scarlet Hotel in Cornwall as no flying was needed and I had all of my own amenities (pregnancy pillow, foods I loved). They have a fantastic Babymoon package.
Worries: I consider myself a pretty rationale person but I have been to triage at St Mary's when I stressed myself out and imagined I couldn't feel the baby kicking. Did I feel like an idiot - yes. Did the midwifes treat me like one - No. This is new for you. If you have worries ring 111. Also talk to those people you feel close to about how you really feel. Pregnancy is not all 'glowing' and crap like that, it can take a toll on your mental health and luckily more focus is now on ante-natal as well as post-partum depression. But one piece of reassurance is mother nature has got this, your body knows what to do and the NHS is there for you.
Bonding:
Partner bonding: It can feel like a one man band growing this baby but you can find ways for the dad / partner to get involved. My husband sits on the sofa each evening with his hand on my belly for 15 minutes when she was really kicking and tells her about his day. He also read the book ‘pregnancy for men’ and had a few coffees with guys at work who had recently had kids. Be clear with what you need (can you run me a bath, pop out to get me xyz, clean up after dinner, rub my back, search for the best cribs or prams, tell your mother I don't want anymore knitted booties!). My husband also came to my NCT and hypnobirthing classes. The most important role he played was picking me up when I was feeling low, tired and confused. He helped me talk through a lot of what I was going through or what I was worried about.
A final word: Don't take it personally when people look and speak to you like an invalid or as a baby carrier and no longer an individual aka. "hows bump / peanut / replace with any other annoying word". Don't feel guilty if you resent your other half who can eat drink, be merry and doesn’t get up x4 a night to pee but still gets to be a parent at the end. You will feel that no one can relate to you (or that’s how you feel) or no matter how hard you try you can't ever pee into the cup with wetting the label! Stay away from MumsNet if you can - you are never going to be in a positive mental state after going on those forums. Do your pelvic floor exercises 3 times a day. No one wants to tinkle when they sneeze. Finally it’s nuts that you can grow a human. It blows your mind when you see them kick and feel them get hiccups. Laugh, cry, and enjoy this time.
I don't know if this is the right place for this post, so if it isn't I'll repost it to wherever it belongs. My husband wants to lose weight and so in support of that, I joined him in the keto diet for convenience. Needless to say we're both new to it. Where I live (Ireland), a lot of the things I see on these keto subs aren't really available (Rebel ice cream, and Quest bars to name a couple) and I'm fine with having to make these things up myself. The thing I have the most trouble with is finding ingredients that are keto-friendly. I see a lot of 'bread' recipes call for mozzarella. I assume they mean shredded mozzarella, but when you read the label they're all made with potato starch. Would you just use a normal mozzarella ball instead? It gets melted anyway, so does it matter? Is there another type of cheese that could be substituted as well just in case? Chocolate is another thing. If I wanted to make chocolate chip cookies or something of that nature, what kind of chocolate would I use? Even the darkest has some form of sugar in it. If it reads just sugar then I assume that means cane sugar or a variant of it that isn't keto-friendly? I'd bought cacao nibs from the health food store and they're bittegross AF. I imagine in the future I can add a keto sweetener to it if need be. The other thing I sort of struggle with is breakfast. I can only eat so many eggs and honestly, I don't really like eggs just by themself. Pre-keto I would've had a bagel with coffee or yogurt with granola. I recently made a chia pudding which isn't bad, but it's getting to the point where I dread breakfast and would rather just skip it. I know fruit juices aren't allowed, and I miss my morning orange juice - mostly to take my pills with. Can you juice strawberries or any of the other allowed fruits and make your own juice that way and not add anything to it? Needless to say, I'm feeling a bit overwhelmed and I feel like it shouldn't be this difficult. 😐 Edit: Thank you so much everyone for your comments, tips, suggestions for helping me navigate my way through this keto experience! You guys are the bees knees 😊
EDIT: If anyone is interested - my experiment was a success! I heated my beans for a very short time by sitting them on top of my woodfired oven in order to loosen the shells (leaving them in the sun or roasting on very low temperature for short time would work too but be careful not to only expose them to low temperatures and it's definitely not neccessary, better to leave them raw than destroy the active chemicals) then, by hand, cracked open the beans and peeled off the skins separating the nibs into a pile. Next, i put the nibs in small portions at a time into my little pulse coffee grinder which ground them to a paste easily. From the paste, I then prepared my cacao drink by mixing with hot (but not boiled) water and some cayenne pepper (plus some other spices but the cayenne is essential), it was delicious and effective ;) Highly recommend! ----- Hi guys, looking for some advice - hope you can help me out :) I've bought some 'ceremonial grade' whole cacao beans which are criollo, organic, bio etc. and not supposed to have undergone any thermal or other treatment. They are dry though, so I assume they must have been fermented and sun dried at least? They still have the shells on - they aren't just nibs. SO - how do I turn them into ceremonial paste? I've been googling my ass off but can't seem to find any specific enough information about making cacao paste and keeping the "ceremonial-ness" ( tryptophan??) intact, only about making general chocolate from beans. Should I just go ahead and grind them straight up in my coffee bean grinder? Should i smash them and peel the shell bits? (i don't have any kind of juicer or anything to do it the proper winnowing way i've seen in videos) Should I sun dry them for a few days to loosen the shells then crack them off? It's only early spring though... so if it's at a low temperature could i toast them in a pan? At what temperature will it destroy the active ingredients? Any tips/ideas?
Food Catalog / Ingredients, Herbs, and Spices / Cocoa Powder Written by: Christopher Karam ｜ ✔️ Medically Reviewed by: Dr. Riad M., M.D - G.P and Micheal B., M.D ｜ Last Updated: 2020 March 22 dried cocoa beans Break down and Background Cocoa powder (Theobroma cacao), also known as dark chocolate, was introduced by the Spanish in the beginning of the 16 century. Cocoa beans are thought to have first been used by the Maya civilization of Central America for the myriad of health benefits that come with it. Cocoa powder is a dried, ripen, and fully fermented seed from the Theobroma tree’s cacao seeds, a small evergreen tree from the Malvaceae family. It’s a popular baking ingredient due to its addictive nature and plant-based compounds. How is cocoa powder made? Tryptophan is an essential amino acid that’s a precursor for the production and secretion of serotonin, the chemical that promotes wellbeing and happiness. Cocoa powder has many health benefits and very few side effects. From the cocoa pod to natural cocoa powder, there are many, many steps to take before creating a consumable unsweetened organic cocoa powder or dark chocolate. So how is dark chocolate and cocoa powder made? First, cocoa beans are removed from their pods, later being fermented and then dried, roasted, and ground into a thick cocoa liquor. The liquor is actually made up of the very fine, broken down bean cell particles and cocoa butter that was tucked inside the cocoa nibs, which were inside of the beans. The cocoa liquor is then refined from dehusking dried and roasted beans. Later pressed to extract the cocoa butter, leaving behind a cake-like mass made up of pure, fine cocoa bean particles. Afterwards, the cocoa cake is ground to then make a finalized unsweetened cocoa powder product, that’s rich and dark in color. Natural cocoa powder is a staple ingredient for everyone who likes baking. Dark chocolate is called for in many chocolate dessert recipes since it adds an intense, bitter chocolatey flavor to everything from cookies, to pies, cakes, and other desserts. It’s also a somewhat expensive ingredient because it’s an exotic type of vegetable. It's also justified by being very healthy, since it’s full of healthy fats, fiber, protein, and antioxidants. Helping enhance the taste of many dessert recipes, organic or dutch-process cocoa powder is a versatile ingredient that should be a part of everyone's daily diet since it’s so easy to fit it into your regiment. Unless you’re allergic of course. You can use cacao powder for it’s wonderful chocolate flavor. Most of the top staple desserts recipes out there include baking powder, baking soda, and chocolate. The baking process of using baking powdebaking soda coupled with cacao enhances it’s chocolaty flavor. spoon of cocoa powder on a table Be careful when looking to buy raw natural cocoa powder, as many companies add fillers, additives, and other chemicals to increase the weight volume of the packaging box. Hot chocolate and regular chocolate powder mixes aren’t raw organic cocoa powder as the instant chocolate powder mixes on the market often include a lot of sugar and emulsifiers, like lecithin, to help the chocolate mix better with water. Don’t use hot chocolate mix in place of raw cacao when you are baking. They’re definitely convenient, but there are way more health benefits to adding raw ingredients to your food or drinks instead of pre-packaged mixes. Unless your recipe explicitly asks you to use a hot cocoa mix or dark chocolate powder, just use the raw cocoa powder with your milk or cream instead and add any sweetener you like. Preferably a healthy option like Stevia. Due to cocoa powder’s nitric oxide and flavanols, cacao can dilate your blood vessels which will improve blood flow and lower blood pressure, which is very useful before and after weight training and cardio workouts. And who doesn’t like a healthy heaping tablespoon of dark chocolate? It’s one of the most loved and addictive flavors on the planet. So much so that multiple research papers have proven that it can even become addictive in many cases. The rich intense flavor of natural cocoa powder is delicious with anything including coffee, smoothies and protein shakes, or even oatmeal. Some people even make savory chocolate sauce recipes, a gravy to add on to their meat of choice, or a dark chocolate chestnut pasta. raw cocoa powder and cacao nibs Cocoa Powder Health Benefits Other than its incredible flavor, there are many other benefits of organic cocoa powder. Many research papers have found that it has impeccable health benefits for your heart, brain, and overall health through weight loss. There are so many incredible health benefits of eating organic cocoa powder that you won’t believe that something so delicious could be so good for you. These benefits have lasting effects that can improve your health in every aspect.
Brightens Mood, Boosts Happiness, and Reduces Depression
If you’re struggling with irregular mood swings and regulation, cocoa has positive health impacts on the brain which also helps relieve symptoms of depression. Researchers have displayed that cacao is a natural antidepressant that can healthily increase your levels of happiness. Cocoa contains nitric oxide the mood-boosting chemicals anandamide. It’s a fatty acid neurotransmitter that helps make people feel slightly euphoric, similarly to THC. Raw cocoa powders have also been found to have an effect on the reward center of the brain. Especially due to the transformation of tryptophan to serotonin that naturally occurs in the body. Tryptophan is an amino acid precursor to the formation of new serotonin neurotransmitters in the brain. ground cocoa powder and cacao beans Researchers have also found that cocoa interacts with your brain’s neurotransmitters to release dopamine, serotonin, and endorphins, all of which make you feel happier.
Can Boost your Libido and Sexual Performance
Cacao is the pure, unrefined form of chocolate. We eat the seed, which contains another alkaloid called theobromine. Theobromine acts as a blood vessel widener and is actually used in modern medicine for this purpose. It also increases blood flow throughout your body because it will lower your blood pressure, reduce inflammation, dilate your arteries. Cacao can be consumed as a powder, nibs, or whole beans. Another mood-enhancing chemical found in cocoa is phenethylamine, this chemical releases the same endorphins that are released when we fall in love, and so this can help improve your sex life. In addition, it can also reduce your risk of heart attack and stroke. Mostly linked to the flavanoid contents because it reduces bad LDL cholesterol, improves blood flow, as well as dilates and relaxes your blood vessels, in turn reducing internal inflammation.
Boosts Energy and Helps With Weight Loss
Cocoa powder contains a healthy amount of caffeine and nitric oxide. These help boost energy and fight fatigue. Not only does it have a good amount of caffeine, but it contains magnesium as well. theobroma cacao tree with growing beans Two tablespoons of natural cocoa powder have about 14% of your body’s daily value of Magnesium. Magnesium has been found to keep your body naturally energized. Magnesium has been found to protect your body against other issues such as high blood pressure, type II diabetes, and osteoporosis. Cocoa is known to be one of the healthiest ways to keep your body energized, awake, and focused. Due to all of the health benefits natural dark chocolate has on your cardiovascular system and digestive system, there’s been many studies concluding it’s relation with weight loss. Raising levels of fat oxidation, reducing appetite, controlling blood sugar levels, and insulin sensitivity all help reduce your total weight; mainly targeting your body fat stores.
Boosts your Cardiovascular Health
Cocoa is loaded with the anti-inflammatory antioxidant flavanol and nitric oxide. These antioxidants have been found to improve your heart health and your entire cardiovascular system. Flavanols and nitric oxide can protect your body against cardiovascular disease, improves your blood circulation and lowers the risk of stroke. Having similar effects to olive oil and coconut oil. Other antioxidants, called polyphenols, in cocoa are known to help reduce HDL is (bad cholesterol) levels and prevent atherosclerosis, also known as hardening of the arteries. cacao bean and powder
Boost your Skin Health
You should try to have a daily serving of hot cocoa to have long-lasting, positive health benefits. Flavanols, nitric oxide, polyphenols have been found to help you protect your cells from premature oxidation this will keep your skin from looking aged or becoming wrinkled. It can also improve your skin texture and give it a glowing look. In one study, researchers found that dark chocolate helped improve skin microcirculation, skin hydration, as well as reducing skin swelling and inflammation. You will look more youthful and bright with just a little more cocoa in your diet. Not only does it help your skin, but using cocoa butter as a moisturizer has also been found to keep skin soft and smooth. You can try making your own skin moisturizer at home with this simple recipe.
High in Polyphenols, Flavanols, and Antioxidant Enzymes
Flavanols and polyphenols are naturally occurring antioxidants that are rich in foods like nuts, certain vegetables, teas (such as earl grey tea, green tea, oolong tea, and white tea), berries and exotic fruits, chocolate, white wine, and red wine. They’ve had extensive research linking to improved blood flow, stabilizes blood sugar levels, increases your basal metabolic rate and fat burning processes, heart health, reduces inflammation, and boosts insulin sensitivity. Natural 70% dark chocolate is one of the richest sources of phenolic compounds, polyphenols, flavanols, and flavanoids which all have powerful antioxidants and the ability to reduce inflammation. cacao nibs Because these compounds improves blood flow through your body, this reduces your risk of neurodegenerative diseases and brain function. These actually go through the blood-brain barrier and supplies nutrients to the brain for the production of neurons and other necessary molecules for proper functioning. Multiple studies found that daily intake of cocoa flavanols raised the blood flow to the brain by 8% to 11% during a time span of just 2 weeks.
Reduces High Blood Pressure and Improves Heart Health
Raw natural cocoa powders and dark chocolate forms of cacao beans both have equal strengths in helping lower blood pressure. The purer the powder, the better the effects. A large number of flavanoids are lost during commercial processing, so buying the most unprocessed, raw, and natural cocoa powder product is most optimal. Mostly linked to the high levels of flavanols and flavanoids, cocoa increases nitric oxide levels in your blood which strengthens blood vessels, arteries, and your heart.
Can Improve Symptoms of Type 2 Diabetes
In actuality, cocoa is full of anti diabetic reactions. The flavanols slow down the carbohydrate absorption and digestion in your gut, raises insulin secretion of the pancreas. It also makes the transfer of energy from glucose in the blood to your muscles more efficient and internally reduces inflammation in people who are diabetic or non-diabetic. dark chocolate bar godiva on a table
Protects Against Certain Types of Cancer
All of the flavanols, flavanoids, anti-inflammatory reactions, antioxidants, polyphenols, and phenolic acids all contribute to the strengthening of your gut biome and immune system. 80% of your immune system cells reside near the small intestine and large intestine, having a strong gut biome is your best line of defense against infections, viruses, diseases, and cancer. Multiple test-tube studies on unsweetened cocoa powder being able to protect cells from degenerative and oxidative damage, inhibits cancerous cell growth and spread, as well as induces and facilitates cancer cell death due to it’s high levels of flavanols. Cocoa Powder Side Effects and Detriments Negatively Interacts With Many Medications One of the biggest factors that hinders global, general public use is its negative interactions and side effects with multiple medications. Adenosine (Adenocards) negatively interacts with cacao because it contains caffeine. The caffeine in cocoa can block the effects of the medication since caffeine attaches to the same neural receptors that Adenosine binds to. Adenosine is often used by doctors to perform tests for the heart, primarily used as a cardiac stress test and for facilitating sleep since it’s a vasodilator. Stop taking cocoa or other caffeine-containing products at least 24 hours before a cardiac stress test. Clozapine (Clozaril) is an atypical antipsychotic medication used to treat schizophrenia, decreasing the rate of suicidal behavior. The body breaks down and metabolize clozapine in order to get rid of it. The caffeine in cocoa decreases how quickly the body metabolizes clozapine, increasing its concentration. Taking cocoa along with the medication can increase the effects and side effects of clozapine. Dipyridamole (Persantine) inhibits PDE5 in the blood, which inhibits blood clotting and causes blood vessel dilation. Dipyridamole negatively interacts with the caffeine in cocoa as it might block the effects of dipyridamole. Caffeine interferes with the dilation of your arteries and increases coagulation of your blood, reducing the blood thinning effects of dipyridamole. Ergotamine (Ergomar) is an alkaloid that’s structurally similar to a neurotransmitter. It behaves an a vasoconstrictor to reduce the blood flow through the cardiovascular system, used to treat acute migraine attacks. Caffeine can increase how much Ergotamine the body absorbs. Taking cocoa powder along with Ergotamine may increase the effects and side effects of the medication. Estrogen pills (Estradiol). While the body breaks down the caffeine found in cocoa powder. Estrogen decreases how the speed at which your body breaks down caffeine, no matter the source. Taking caffeine along with foods containing estrogen or estrogen supplements may cause jitteriness, headaches, an increased heart rate, and other side effects. If you take estrogen supplements, you should limit or in some cases restrict your caffeine intake. raw cacao powder Rating and Recommendation Extremely Recommended Going through the huge list of health benefits and side effects of cocoa powder, it's a very easy inclusion in your diet. Dark chocolate is a staple ingredient in modern day cuisine and baking recipes because it has a unique flavor, it’s even used by the health conscious because it has amazing health impacts. Here’s the full list of the health benefits of cocoa powder: Brightens Mood, Boosts Happiness, and Reduces Depression Can Boost your Libido and Sexual Performance Boosts Energy and Aids With Weight Loss Boosts your Cardiovascular Health and Overall Heart Health Boost your Skin Health and Brain Health High in Polyphenols, Flavanols, and Antioxidant Enzymes Reduces High Blood Pressure and Improves Heart Health Can Improve Symptoms of Type 2 Diabetes Protects Against Certain Types of Cancer Here’s the list of side effects of cocoa powder: Negatively Interacts With Many Medications And the list of medications that can cause harm, it clashes with: Adenosine Clozapine Dipyridamole Ergotamine Caffeine Estrogen Pills Due to cocoa's great flavor, boost of mental and physical health, and especially the boost in sex drive, is highly recommended to include into your daily diet. Although the side effects can cause harm when consumed with chemicals found in certain medicines, it's best to avoid consuming any other form or product while taking these medications. Frequently Asked Questions What Is Cocoa Powder? Cocoa, also known as cacao or chocolate is a dried and fermented seed coming from the theobroma tree. It's the basis for anything made of chocolate. The theobroma tree is native to the Amazon basin and Aztec cultures in South America. Popularized by the Spanish, they brought and distributed the seeds to major continents like Europe, Asia, and West Africa. A theobroma tree can only grow properly in tropical areas accompanied by lots of rain. Unlike most other exotic trees, it's able to be harvested multiple times per year. The cacao pods fruits that grow from the tree are either green, purple, or red when young; but become a lighter shade of yellow and orange when fully matured. The pods have a rough leather like texture encapsulating the beans. The Ivory Coast is the largest exporter of pods and beans globally. Currently at around 2,100,000 tonnes per year. While the United States and Germany are the largest importers at around 2.8$ billion and 2.33$ billion dollars worth respectively. Is Cocoa Powder Vegan? Yes, cocoa products are all vegan by nature. Specifically, it's the seeds of the fruit originating from the theobroma tree. Although some chocolate products have milk, eggs, and other animal products. Pure dark chocolate powder products have no animal products at all, making them safe for all vegans. Is Cocoa Powder Healthy? Yes, cocoa powder is very healthy actually. There are so many positive health benefits that come from including it into your diet. It can: 1. Brighten your Mood, Boosts Happiness, and Reduces Depression
Can Boost your Libido and Sexual Performance
Boosts Energy and Aids With Weight Loss
Boosts your Cardiovascular Health and Blood Flow
Boost your Skin Health
High in Polyphenols, Flavanols, and Antioxidant Enzymes
Reduces High Blood Pressure and Improves Heart Health
Can Improve Symptoms of Type 2 Diabetes
Protects Against Certain Types of Cancer
Where To Buy Cocoa Powder, Beans, or Nibs? There are many places like amazon, walmart, and other supermarkets that sell organic, natural cocoa powder, beans, or nibs
Psyllium husk pudding - the ultimate quick low calorie, hunger and cravings killer
This is definitely one many people might find gross, but if you get used to the texture, it's absolutely incredible how something with under 100 calories can taste like it contains 600 calories and fill you up like you've just eaten 600 calories. It's also a great vehicle to deliver lots of electrolytes which will also do a terrific job of satiating you; after all, many times sweet cravings are really your brain mistranslating a need for sodium. There are a ton of variations of this, so I'll share two basic recipes - chocolate, and pumpkin spice. You can also use glucomannan powder in combination with, or even replacing the psyllium husk. If you can afford the calories, you can also load it up with chocolate chips, shredded coconut, heavy cream, coconut cream, or whatever else you want. Add sweeteners of your choice. It's so quick to make this that you can make it many times and experiment with the ingredients to see what you like best. The base is formed with fiber, salt, and nut milk. Depending on the consistency you want and how much fiber you want, you can add more or less fiber and more or less liquid. The consistency can be anything from a thick liquid to something resembling a marshmallow you eat with a spoon depending on your type of fiber and fiber to liquid ratio. Serve hot or let cool to room temperature or even cool in the fridge for an hour or two. All options are tasty in their own way - but the longer you let it sit and cool, the more it will solidify. I like the pumpkin spice one served hot out of a mug so I can drink it, but it turns into a marshmallow if you cool it in the fridge. Which can be interesting to eat too. Chocolate:
10g psyllium husk powder (alternatively I've done 5g psyllium husk + 1/2 tsp glucomannan or even just 1 tsp glucomannan)
2 tablespoons cacao powder
2 teaspoons Lakanto
More sweeteners if you want. I also like to add some drops of chocolate liquid stevia. You could also add sugar free Torani syrup of your choice
1 cup unsweetened almond milk
1/4 tsp salt
Mix the dry ingredients in a bowl. Heat the almond milk until it's steaming, but not boiling. Pour into the bowl with the dry ingredients and mix well. An immersion blender works best but you can whisk them together too. You can let cool if you want, and it will solidify quite a bit. If you have a high enough ratio of fiber to liquid it might even form a sort of marshmallow like texture that I personally like. Once again, if you want more fat you can add heavy cream or even sub some of the almond milk with heavy cream, or even coconut cream or coconut milk. You can top with whipped cream, cacao nibs or chocolate chips if you want. 99 calories, 3 net carbs, 10g fiber, 4g fat (swapping types of nut milk or adding kinds of cream or toppings obviously add to this) Pumpkin spice:
10g psyllium husk powder (alternatively I've done 5g psyllium husk + 1/2 tsp glucomannan or even just 1 tsp glucomannan)
2 tablespoons canned pumpkin
1-2 teaspoons pumpkin spice mix. I also like to add extra cinnamon
2 teaspoons Lakanto
More sweeteners if you want. I also like to add some drops of english toffee stevia. You could also add sugar free Torani syrup of your choice. Obviously something like pumpkin spice flavor is good here. I've also been using Jordan's Skinny Syrup Pumpkin Spice flavor - it's amazing with this.
1 cup unsweetened almond milk
1/4 tsp salt
59 calories, 9g fiber, 1 net carbs, 3g fat Same directions as the chocolate version, but this also goes very well with white chocolate chips (the ChocZero ones work well) or unsweetened shredded coconut, or even some whipped cream with extra pumpkin spice dashed on top. You can omit the canned pumpkin to make this zero carb, and it will still be great. You can even use water instead of almond milk to make it practically calorie free - definitely go heavy on the spices and sweetener if you do that though.
EDIT: Really appreciate all the helpful advice here - love this subreddit. I'll report back on my next stout in a couple months. Right now, I'm planning to:
Sub a half lb of chocolate malt with pale 2 row
Sub a lb of crystal with pale 2 row
Shoot for a mash pH of 5.5, taking grain bill changes into account
I will cold extract the roasted barley, and add it late in the boil.
My stouts always come out astringent. I dont have these issues for the pale and brown beers I make, only stouts. How do you produce a smooth stout? I'm hesitant to cold steep grains or add them late in the mash - as I have heard they reduce the flavor from the roasted grains. Is that right? Other things I can think of is to try to add more baking soda to the mash, and maybe mill the grain coarser. Any other ideas? I don't have a pH meter. (I've always been on a tight budget, so my setup is pretty cobbled together from what others give me or what I can build) Below is the recipe of my latest. Thanks for the help! 12.5 lbs pale 2 row 2 lbs Crystal 40L 1 lb chocolate malt 0.5 lb roasted barley 0.8oz Simcoe at 60 min 1 oz Simcoe at 10 min US-05 8 oz cacao nibs in secondary 154 degF mash - 5G of water 170 degF sparge - 4G of water Calculated mash pH is 5.4, but don't have meter to verify this 0.7 sulfate/chloride ratio Pre-boil volume of 7G Post-boil volume of 6G OG of 1.066 FG of 1.020 Settled at FG after 7 days, let sit for another 14 days, then kegged and burst carbed and chilled.
I started keto about a month and a half ago. I made note of my starting weight & measurements, but I haven't weighed or measured myself since then. This is mainly because I don't want to get obsessive over the numbers, which I have a tendency to do. What I do know is that my shirts are starting to get baggy, and I no longer have to squeeze into my too-tight pants. Even my shoes fit more loosely. Oh and my phone and keys now have enough room in my pockets! And there’s now room for one more person under my sheets!… Oh wait. Just kidding on that one. But yeah, for the moment that's good enough for me. A few other things I've noticed: I no longer dread feeding myself, and I no longer stress about where my next meal/snack is going to come from. Let me explain: Xarama’s World of Food used to be a relentless cycle of cravings or hanger, pigging out, and guilt. I constantly felt bad for eating too much, eating things I shouldn’t, being fat, “knowing” that people were judging me, eating at the wrong time, eating out all the time when I can’t afford to, eating more than everyone else at the table combined, or just eating, period. I couldn’t help noticing that I was that greedy pig who takes half the cookies at the office party and hoovers up an extra slice of wedding cake before the last guests in line have been handed their first plate. I hated parties, because in my mind, a party was a place where you spend an evening plotting how to get more food without anyone noticing (or, god forbid, forcing you to have a conversation you can’t focus on because THERE’S STILL FOOD LEFT AT THE BUFFET). I felt unable to drive from one place to another without stopping at a donut store or coffeeshop, because in my mind it made total sense to pick up something sweet to feel bad about later. I beat the summer heat by eating nothing but ice cream and watermelon for weeks on end, growing more blubber and ending up even hotter and sweatier and less motivated to do anything but eat another bucket of ice cream. Maybe with a helping of sweet liquor, to take the edge off, just a little longer before remorse kicks in once more. Every day I suffered knowing I was the fat person at the table. You know, the one who’s still shoveling a mountain of food in their face, seemingly oblivious to the fact that everyone else is long done eating, yet more painfully aware of said fact than anyone else would ever know yet UNABLE TO STOP AND LOOK PEOPLE IN THE EYES… Oh the humiliation. The dreadfully bitter, caustic, swirling cocktail mixed up from self-hate, self-pity, and childish defiance. I justified my bad “choices” to myself and others, fully knowing that my arguments didn’t make any sense and that I wasn’t really making “choices” to begin with. I was incensed by the fact that people treated me like I was stupid, because I know I’m not stupid. But precisely because I’m not stupid, I also realized that I objectively looked pretty damn stupid from the outside. I mean, come on! I clearly hadn’t even managed to stop eating before I turned into a whale, which definitely seems like a Smart People 101 level concept. But I hated the lectures from people who deemed themselves smarter or more educated or more disciplined than I was, the ones who knew all about my heart attack risk and how I should try harder and oh, aren’t I getting a little chubby? and The Diet That Will Work For All People Because It Worked For Me. How dared they assume that I lacked insight into my all-consuming problem, or the desire to change, or the right facts, when I had been trying my entire life to stop being fat, and yes of course I have read about your magic diet and in fact I tried it years ago, thankyouvermuch-but-please-stop-talking-about-my-weight-I’m-so-uncomfortable. I was never satisfied. I never stopped obsessing. I never stopped beating myself up for being so out of control. I was thinking about food 24/7, and feeling bad about all of it literally all day long. So exhausting. Nowadays, I plan a quick and easy breakfast before I go to bed. Things like perfectly cooked, fatty, salty, crunchy, uncured bacon (a new discovery of mine!) with poached or scrambled farmer’s market eggs and a fresh garden tomato. Or smoked salmon with capers (cream cheese optional), served on a bed of intensely flavored greens and/or asparagus, with a drizzle of lemon juice and a hard-boiled egg. Or some of that leftover lamb shoulder soup from last night: succulent meat with Brussels sprouts, zucchini, cauliflower, onion, tomatoes in a richly flavored, hot, oily broth. Such satisfying flavors and textures, yum. Such variety. Such vibrancy. And none of it takes more than 10 minutes to make from scratch (or re-heat leftovers from a more elaborate dinner). Oh and most days I like to drink black or green tea with a generous shot of cream… cold or hot, depending on the day’s temperatures. Or a nice refreshing glass of water. I eat a quick lunch: a crunchy salad, or a steamed veggie, or some greens; paired with creamy cheese and olives and nuts, or a hard-boiled egg, or last night’s leftover steak, or a juicy thigh from a rotisserie chicken I grabbed to take home with me and use in tomorrow’s green beans & chicken salad with mayo and toasted almonds. When I get home from work, I cook a proper meal and sit down and enjoy it. These are not complicated affairs, unless of course I feel like making an elaborate guest-worthy dish, which pretty much never happened in the past and happens quite frequently now. But really, most nights it takes me 20 minutes tops to put something delicious on the table. I eat out significantly less often, and when I do, I usually find it easy to order a dish that I know I will enjoy, all without food shortage panic or regrets. And if I don’t find anything I can eat? Well, then I wait until I can eat something decent later, no big deal. And that’s it. The rest of the time, I truly don't think about eating in between meals. Food doesn’t even enter my thoughts nowadays, except when I fondly think back to the amazing meal I ate last (something that used to NEVER happen, but which happens a lot now), when I’m grateful for how much better I feel thanks to keto (another thing that happens a lot now), or when I go buy more groceries. Boy do I enjoy what I eat. It is delicious, and it keeps me full. I eat way more veggies than I used to eat for the majority of my life, and not the sugary ones from the Hollywood prop box. (You will learn about this in the next paragraph, have patience.) I even have dessert after dinner: cheese and nuts, berries and cream with bits of dark chocolate, creamy yogurt with cacao nibs, or perhaps a sip (no really, just a sip, think a thimbleful) of red wine, or all of the above if I’m feeling really noshy while ready a book on a lazy late weekend night. Or maybe I’ll enjoy some fine chocolate I had to order online (oh it’s worth the extra time and money), or Greek yogurt drizzled with thick, creamy, what-wonderful-things-are-happening-in-my-mouth-I-think-I’ve-died-and-gone-to-heaven peach-balsamic vinegar. Yes, I said it: Greek yogurt and peach balsamic vinegar for dessert. This is a combination for the inventing of which I probably deserve to be burned at the stake, or perhaps impaled on a stake, take your pick, yes I’ve been reading too much fantasy lately and please don’t burn me to death. But yeah, it’s a wicked good flavor combo: try it, if you don’t mind springing for expensive vinegar. I have dessert every day, and it’s incredibly delicious and 100% guilt-free, and even with all this decadence, my blubber is just melting away with zero effort or forced restraint. That’s right, I don’t force myself to stop at the end of a meal… because I don’t need to. I just stop eating when I’m done. Did you know what that feels like? Because I sure didn’t. But “finished and satisfied” is a thing now. It’s when I feel like I don’t want or need anything else, when I feel rich and spoiled and pleased with I have and what I am allowed to do. What a world to live in for the rest of my life! Speaking of food: grocery shopping is infinitely faster and easier. Walking through a grocery store now means passing by entire shelves filled with stuff I no longer buy, or even look at. You know... cereal, chips, rice, pasta, beans, baked goods, most canned goods, prepared foods, the entire drinks section, the "sugary dairy" case, the candy aisle, the fruit displays in the produce section... they all feel like some kind of plasticky, dusty relic from the past. Like a thing that used to be magnetic and magical until I saw behind the veil, and now they're OBVIOUSLY just cheap Hollywood props, and I’m tearing down that veil so you can know it too, if indeed you so choose. You know, we gotta spread the love. And the cream cheese. (cue conspiracy theme music) Anyway, uh… right, grocery store. So nowadays, I hit the cheese section, grab some yogurt, eggs, salmon, and bacon on my way across the store, and end my round by choosing the best-looking veggies (whatever is green plus cauliflower, eggplant, mushrooms, and tomatoes; that’s the rule more or less, when in doubt Google is just a couple swipes away). Pay, boom, done. Time to go home and cook and eat that stuff. I also frequent the farmers' market for locally-grown produce and humanely raised fresh meat and eggs. To think that I used to literally spend hours in the grocery store each week, pondering my choice of sickly colored cereals, picking the “healthiest” type of candy and fattening ice cream out of the many brands that were even worse (gasp), and waffling over which kind of bread or noodles I should buy. And then guiltily returning that ice cream or candy to its spot on the shelf on my way to the register because, come on, I really shouldn't be buying this. And then going back to throw it in the cart at the last moment, after all. Ugh. I’m convinced now that grocery stores are places of great evil, places that only exists to suck up the precious moments of our lives that we should be spending doing fun things. Like writing a longwinded letter to random internet strangers, just because if it weren’t for other random internet strangers, precisely those who shared their thoughts with me in the past, I wouldn’t be where I am now :) But wait, there’s more! Cooking is so much less complicated, too. Where there used to be three components (meat/protein, veggies, and starch) there are now only two. That’s a 33% savings, err, reduction in time, effort, and cookery. It’s just one less thing I have to deal with, you know? Yes this sounds silly, but hear me out! I no longer need to spend any of my already-depleted mental energy on trying to decide which kind of noodles/rice/potato/bread/… goes best with the meal I’m making. I don’t need to pick them out in the store, have room to store them in my kitchen, prep/cook them or provide and later wash a pot/dish to cook and serve them in. I have so much breathing room and storage room and workspace now where I used to store pasta, grains, beans, jam, alcohol, sugar, flour, milk, candy, chips, cookies, yadda yadda yadda. Clutter begone! I need the space for fancy chocolate and vinegar, haha. I’m so much more clear-headed. I’ve struggled a lot with anxiety and obsessive & negative thoughts. Now I just get stuff done: instead of endlessly agonizing over how exactly I should do something, I just do it and move on. I’m not spinning in circles, mentally speaking. I’m more cheerful and less tired. I arrive to work on time (most days). I have more focus. I think I sleep better? (But who knows, I’m not watching myself sleep. That would be weird.) Umm… oh right, more focus. And yeah, you know? I’m happy. I feel like a human being again, after decades of being a junkie. My self-confidence is much stronger, and not because the weight loss is starting to show. To me, keto goes deeper, it goes to the heart of who I am, who I have been all along inside that fat suit. Watch out world, I’m ready to step out. Thanks to my best friend for introducing me to keto, just by living the example, without pressure or guilt-tripping. And thanks to all of you here who encourage each other, and me. May we all have good food, good friends, and happiness always. Edit: Formatting
Hello everyone, I am very new to keto and I have gotten a lot of great information from reading through the threads. Thank you so much for helping me get rid of my headaches! Electrolytes FTW! Anyway, I'm on Day 4 of an OMAD protocol and I've had quite a few bad experiences in the past few days: I've had hives, pain while urinating, insomnia, diarrhea and all that. The hives only happened once and I think I'm sensitive to avocado (?). I find that if I just eat half, then my face only gets hot and doesn't break out in hives. I never had this issue with avocados pre-keto. Everything else I mentioned, I think is part of the keto induction process from what I've learned. The main positive thing I've experienced is a major reduction in bloating which is a big deal for me! I was always walking around feeling bloated and heavy. I am doing keto to lose weight (around 20 pounds), alleviate my IBD symptoms, curb my insane sweet tooth and reduce my addiction to carbs in general. However, my salty foods are tasting SO BLAND!! I used to be very good at recognizing different flavors, but in the past 4 days, food tastes a bit like cardboard??? For example, I made a 'meal prep' salmon dish. I created a lemon, EVOO, chives, green onion dressing to top it with. I seasoned the fish a LOT, and on the first day of my keto journey, I felt like the seasoned fish itself was already very flavorful. I added a bit of my dressing and it felt too sour!! Flash forward to yesterday and today, I had to add tahini, green hot sauce and DOUSED it in my lemon dressing and cut up fresh parsley. I barely taste anything!!!!!!! I kept looking for salt in my drawers at work. I will say that macadamia nuts taste very sweet, and so do cacao nibs! In the past, I thought cacao nibs were sweet but not 'sweet enough'. Now, my dessert of macadamia nuts+cacao nibs is very nice, and I can taste the complexity of the macadamia nut. So why can't I taste salty/umami/sour flavors anymore?! It looks like my sweet detection is a little more sensitive, which seems normal. I really love food, and this is making me very sad. :(
Cannot eat soy, tempeh, lentils or nuts. Want to lean up. Please help.
The bad: Soy, tempeh and lentils just destroy my stomach. I've tried enzymes and different versions of those foods (wheat-based proteins, etc) and I get painful distension and gas so bad I have to stay in the bathroom for hours. I was full vegan for almost two months hoping my body would adjust and it never did. Nuts, well, I'm allergic. Which super sucks. The good: I'm at the final stretch of my fitness goals (it's the hardest part too but I'm so close!) and also trying to be 100% vegan. Just got back from an ALDF (Animal Legal Defense Fund, a GREAT organization) conference and I'm really pumped to go full vegan. Previously I've included yogurt (YQ, great protein, low carb), some cheese and fish in my diet. But this is no longer an option. You guys know why! My stats: 46F, 112 lbs, 5'1", 20% body fat. I'm pretty much where I want to be as far as muscle mass. I just want to shred. I have a very small frame. Current workout: M: trainer at gym, lower body and back. Sumos, dead lifts, she makes me go hard. T: easy day, fasted walk or jog in the am. 3-5 miles. W: 20 minutes sprints to increase my mile pace (Shooting for an outdoor 8 minute mile. Can do one on the treadmill) and then a light jog. TH: usually some sort of social exercise like bike ride with the bf or dog beach. F: arms and plyo with my trainer. Sat: open Sun: 3 mile jog at 10:15 or higher. Food I do enjoy: plantfusion protein powder, butter beans, roasted veggies, mixed greens with bragg's dressings, lots of shakes (protein powder, spinach, avocado, blueberries, cacao nibs, half banana). And of course, anything with carbs is delicious. Which is really my downfall. I do IF every day except M, F or when it doesn't work socially. I always try to get 14-16 hours in between meals and try not to snack, etc. I'm not IF like how they are on reddit. I read the Obesity Code by Jason Fung and I follow his recommendations for my gender and age. What would you recommend? Should I suck it up and get a nutrition consult? My trainer is not vegan nor does she believe you can achieve fitness goals without meat. But I love what she does at the gym and she's really changed my body so I don't want to leave her. I'm frustrated and feel like I'm all over the place with my food. Open to any suggestions on workout or food. Thanks.
Some healthy, weight-loss-friendly snacks to add to your diet
When the munchies creep up, it can be tempting to reach for a bag of crispy, salty, greasy — and unhealthy — chips. Or how about that chocolate bar that's been teasing you since last night? When our energy levels are low, and our cravings are high, it's easy to take comfort in a quick fix. https://preview.redd.it/jbb21a28lq841.jpg?width=1000&format=pjpg&auto=webp&s=9e6880c98207c6514993b847b1a4e9d63f0183a4 You may wonder if it’s possible to lose weight while not giving up snacks. If you choose healthy, whole-food options with a lot of protein and nutrients, snacks can be integral to weight loss. Some can even help keep you full throughout the day and limit your cravings for unhealthy foods. a-balanced-diet-model Why fruit and veg are great Fresh fruit and vegetables are always the best snack choice for your kids – they contain vitamins and minerals, are a good source of fibre and count towards their 5 A Day. Plus, they're easy to eat on the go! Hummus & Veggies Mason Jars What You'll Need: Peppers, celery, carrots, hummus Using a tiny jar for hummus is great for perfecting portion control—and creating healthy snacks! Simply divide up your portioned servings of hummus and dip fiber-rich vegetables into the protein-packed puree. Together, this combo makes an awesome flat-belly-friendly bite. Energy Balls. My healthy snacking secret weapon. I have created a plethora of energy balls, so you can find your favorite flavor: Oatmeal Energy Balls, No Bake Cookie Dough Protein Balls, Chocolate Peanut Butter Energy Balls, Pumpkin Energy Balls, Ginger Cookie Healthy Energy Balls, Golden Raisin Energy Bites, and Fig Almond Energy Bites. https://preview.redd.it/pjklzfwelq841.jpg?width=640&format=pjpg&auto=webp&s=f620adfa40c571aca94e66a895f546dd1e98185f Apple slices with peanut butter Apples and peanut butter taste fantastic together. Apples are high in fiber and polyphenol antioxidants that improve gut health and reduce heart disease risk (10Trusted Source, 11Trusted Source). Peanut butter may have additional benefits for heart health. It has been shown to increase HDL (good) cholesterol and reduce LDL (bad) cholesterol and triglycerides (12Trusted Source). That said, peanut butter is fairly high in calories. Although it generally hasn't been linked to weight gain, it's best consumed in moderation. A medium apple with 1 tablespoon (15 grams) of natural peanut butter provides a nice balance of sweet flavor with crisp and creamy textures at under 200 calories. No-Bake Granola Bars {gluten-free, vegan} These scrumptious snacks are easy to make and make a great addition to your child’s lunchbox, your own personal picnic basket, and your healthy diet as a regular mid-morning snack! Ingredients: Gluten-free rolled oats, peanut butter, dried tart cherries, pistachios, flaxseed meal, walnuts, pumpkin seeds, sunflower seeds, agave syrup. unsweetened applesauce, melted cacao nibs or dark chocolate. https://preview.redd.it/wqzsepfilq841.jpg?width=510&format=pjpg&auto=webp&s=97444c41da62f8e5ffddb0a0ccaed1dab843b88b Almonds Dark Chocolate Trail Mix Nuts are a great healthy snack. And even though they're high in fat, you don't need to avoid them if you're trying to lose weight. One study found that people who chewed almonds thoroughly (up to 40 chews) felt full longer than those who chewed the same amount of nuts fewer times. Plus, almonds deliver filling fiber, protein and healthy fats. A serving of almonds, one ounce or 23 almonds, has 164 calories, 4 grams of fiber and 6 grams of protein. Top tips for snack time
Keep it in easy reach – have a fruit bowl in the house so fruity snacks are nearby when your kids are peckish.
Fill the fridge – have ready-to-eat fruit and veg, like carrot, cucumber, celery and peppers, pre-prepared for an easy snack kids can eat with their fingers.
Pack a snack – save money, and time, when you're out and about by taking bananas, apples or chopped up vegetables with you.
Get the kids involved – try making snack time exciting and more hands-on. Get your child involved by getting them to chop up the fruit and vegetables they're going to eat, they'll love chopping it up themselves!
For those who have seen a nutritionist, how did it go? I'm beyond disappointed.
Has anyone here seen a nutritionist? I'm massively disappointed with the email I just received from mine. This was after a second meeting of pretty much telling her the same thing I said in the first meeting. That I have PCOS, I want to do keto but that I basically have a problem of not knowing what to eat during the day. I said as it is, I eat 2 eggs with veg for breakfast, a salad for lunch with some kind of protein + feta + broccoli and dinner is usually chicken thighs + salad. I also said I bought ingredients to make protein balls. Along with telling me to drink enough water in a day, this what she just e-mailed me. I honestly expected more. Everything in bold is what I had already told her I do.
Meal Options:
Breakfast: 2 fried eggs with veg and cheese +/- avocado as per your hunger. 2 hard boiled eggs + 1 avocado +/- a handful of nuts 9-15% yogurt + 2 tbsp nut butter + 1-2 tbsp seeds. Lunch: Salad + 3-4 oz(100-120g) protein +feta+ avocado + pumpkin seeds. Dinners: Protein + extra fat (salmon + mayo, chicken marinated in pesto, olive oil+ lemon or stuffed with olives/marinated peppers) + cooked veg or leafy greens You can add anti-inflammatory spices such as turmeric, cinnamon, cumin, ginger, garlic, basil, parsley, rosemary, thyme etc…to help with your PCOS inflammation. They can be fresh or dried and are all low-carb. Snacks: trail mix with macadamia nuts, pecans, coconut flakes, seeds +\- cacao nibs(3% carb) Energy balls, made with natural nut butter, nuts, seeds, coconut oil. Keto muffins https://www.ditchthecarbs.com/1-minute-keto-muffins/
Eat mindfully. Eat when you start to feel hungry rather than wait until you are starving to have a meal or snack. Take at least 20 minutes to eat a meal, chew well and savour your food. If you get a craving at night, have tea or a glass of water, wait 15 mins then reevaluate your hunger to see if you are really hungry. If you are, aim to have a fat and protein-based snack that will really satisfy you.
Replace 1 coffee per day with green tea to control your caffeine intake and stress response.
If you want to calculate your macronutrient intake 1-2 days a week to make sure you are meeting your target, aim for 70% fat, 20-25% protein and <10% carbs (20g or less strict keto).
Today is my husband's birthday. He plays Stardew Valley (on console, so we don't share a farm, alas). His farm makes a lot of coffee (even though he hates it in real life) and a lot of maple syrup. So, this is what I got him: A basket of Stardew-themed treats Credit for the idea goes to u/Gobmy and u/theoldmansmoney, who discussed this exact thing last month, but I wanted to show you all my implementation, in case it gave any of you ideas. The full list of items:
a coffee mug that looks like the Stardew Valley "coffee" sprite, filled with chocolate-covered cacao nibs (closest he'll get to enjoying actual coffee in real life) - I bought this one, but this would work, too, or if you could find one of these by itself, it'd also be great
an orange with an iridium star (fun fact: if the bats bring you a fruit, it can be iridium quality)
a small package of blueberries with an iridium star
a jar of wildflower honey
(Another nice addition would be bread, because then, with the cheese and fruits and pickles, you've got a meal to share. I didn't do that because I was out of room in the basket, mostly. But I let him know we have fancy crackers in the pantry, at least.) And then I put it outside the bedroom door before he came out this morning and insisted it was all delivered by the junimo. "But from now on he'll probably help you code instead of bringing you large baskets of snacks, if you put him by your computer." So now the junimo is at work with him. (This was a huge gift, somewhat overboard from what I'd normally do. Part of it is that I kept wanting to add things--that's always the danger of a do-it-yourself gift basket--and part of it is that he really got shorted, last birthday, though I'm not even sure if he remembers.)
These girls are here for attention and chocolate! Are they willing to give sweets to their those that love or like?!
■ LE+【Elusive Playgirl】FoxtailNine-Tailed Fox Queen / Potential World Enemy
Foxtail’s sweet fragrance could suffocate an admirer’s lungs. This single queen did not gain her title through marriage - but rather through greed and manipulation. And so her inviting gaze easily convinces males to give up their possessions. But will she ever be satisfied by what she owns? No one knows the truth.
Those who passed by the fiery caverns where Mustaria lives picked up an intensely sweet aroma. A brave adventurer entered the cave to figure out the source. They found streams and mountains of chocolate - along with the feminine figure of the one who once guarded the cave diligently. She feels sorry for the trespasser who is hungry for her sweets - and nods slightly with a proud face…
■ LE【Be Mine!】OpushiiOpushii • Apostle Lord Variant / Half Demihuman
The Parabellum kitchen smells like desserts. Today the clever cook happens to be Opushii! She is proud of her cooking. She is spending time with her gem beasts and making chocolates to send to her parents. Unlike dogs or cats, they can eat it and might get a treat. Her apron was made by the Black Oni. She rambles on to the beasts about magic arts that boys can’t use; gold & silver girl onis may know…
February 14th, 2018 16:00 JST - February 21st, 2018 13:59 JST
Limited Hunt: Hunt for the Scrumptious Chocolate
The Time Limited Event Hunt for the Scrumptious Chocolate has opened!
The girls of 【Parabellum】 have given you a request to get some sweet materials. Akane knows that it is just in time for Valentine’s Day. Get monsters to give up their cocoa and acquire materials to learn abilities - and to craft equipment for select time limited units from this week’s Happy Valentine’s Gacha.
Obtainable Abilities 【Romantic Inspiration】+15,000: Chocolate Gift of Love
Boost a target ally’s atk., def., mag., eva., and dex. Encouraging chocolates filled with your love and delicious ingredients raise an ally’s stats.
【Thoughts of a Heartthrob】+15,000: The Power of Love
Heal a target ally. Love is a mysterious thing - your ally will feel rejuvenated after receiving your affectionate healing spell.
Craftable Equipments Majestic Crimson Robes
Clothes that emphasize Foxtail’s natural charms with vivid red colors. Most beings are captivated and cannot stop looking at the garment. That makes it easy for Foxtail to steal more than just a glance. Equip on LE+ 【Elusive Playgirl】Foxtail for the best results.
Basic:
HP +180, Mag +200, Eva +10, Dex +50, Thunder +5
Additional effect:
Added HP +280, Mag +300, Eva +10, Dex +50, Fire +5, Thunder +5, Dark +5 Modified Position: Middle Element: Thunder Range: 3 Squares ► She hits those intoxicated by her fragrance with lightning; can lower def. & mag.; huge man-killer dmg.
Sweet Fountain
Melted chocolate flows from this fountain. The sweet aromas can be picked up from a good distance. Equip on LE+【Sweet Tooth】Mustaria Ignatos for the best results.
Basic:
HP +200, Def +35, Mag +185, Dex +10, Fire +5, Wind +5
Additional effect:
Added HP +300, Def +35, Mag +305, Eva +1, Dex +10, Fire +5, Wind +5 Modified Position: Vanguard Element: Fire Range: 3 Squares ► She uses 【Ultimate Fire Breath】 while raging about melted chocolates; can dmg. & heal block self
Heart Apron
The cute decorations on this apron distract from its true purpose. Opushii’s gem beasts gain unusual powers when she wears it. Equip on LE【Be Mine!】Opushii for the best results.
Basic:
HP +125, Atk +80, Mag +120, Dex +15
Additional effect:
Added HP +225, Atk +100, Mag +120, Dex +15 Modified Position: Middle Element: None Range: 3 Squares ► Her gem beasts kick foes after eating a chocolate treat; may ruin foes’ water & fire resistances.
Other: Garter of Infinite Lust
A special garter that draws out the true inner desires of opponents. Its frightening charm is said to affect just about anyone. Equip it on LE 【World Enemy – The Lust】 Violetta Rapture to show it’s true power.
Charming Chocohat
A delightfully fragrant top hat woven with enchanted chocolate fibers. Although it can be thrown, it’s not very durable. Equip it on SSR 【Tranquil Dame】 Supesei to show it’s true power!
Ruby Mocha Tailcoat
The materials used in this outfit exude an intensely bittersweet chocolate fragrance. The large, butterfly wing-shaped ribbons and bows can be let loose to entangle and constrict opponents. Equip this on SSR 【Mariposa Crush】 Burasato to show its true power!
Obtainable Units
LE+ Golden Fungus (Limited Mission)
LE Golden Fungus (Limited Mission)
Period
February 14th 2019 16:00 JST - February 21st, 2018 13:59 JST
MISC
Added new Time Limited Stage: Hunt for the Scrumptious Chocolate.
Added new Time Limited Happy Valentine’s Gacha.
Added new Time Limited Missions.
Halved Daily Stages stamina consumption until next update.
Special Valentine’s Login Bonus: Akane’s Handmade Chocolate
More Information Visit Re:Monster Wiki for more detail:
I posted most of this as a comment to another post on here describing an endgame plan, and thought I’d make it a dedicated post. I started out on this sub looking to replace a pen that was dear to me, and lost in a very sudden and unexpected move. It was one of those Etsy pens that cared more about the woodworking of the barrel than the functionality of the actual writing experience, but it was special to me, and served me through college as I discovered my love of writing. I’ve lurked for a while, asking occasional questions, and I’ve learned more about fountain pens than I ever expected to know. At least as much as one can learn secondhand. I wanted to thank you all for sharing your knowledge. What follows will be my planned collection. Right now I have none of it, and some of it might end up being fantasy, but even if that’s the case, I’m happy to have the knowledge I do. Feel encouraged to offer your experiences with this pens and configurations, or just your own planned acquisitions. Any left-handed feedback is particularly welcome. The first will be the Penbbs 309 in cedar beige. This color is readily available while still looking somewhat distinct. I aim to replace it with the Nian Gao color, either in a 309 or 456, whichever I find in the color first. I never expected a color combination to match my aesthetic as completely as the Nian Gao does. The nib will eventually be replaced with a Bock Ti EF nib. This will be my “main,” multi-purpose pen. The second will be a Vanishing Point in rosewood, or the limited edition maple if I somehow find it at a relatively close price. The nib will be an EF or F. It will be dedicated to marginalia when I’m taking notes in books, or editing my own writing. Or when I just need access to a pen with one hand. The third will be an Opus 88 Koloro in blue/beige. This might end up being the demonstrator if I decide I need a full demonstrator (which I doubt) or just fall in love with the Ti nib and want another vehicle for it in a less everyday size/grind. Assuming it’s the blue/beige, the nib will eventually be replaced with a 14k semiflex cursive italic in F, or M if I decide I need something that puts down more ink. This pen will be dedicated to when I absolutely need something fancy, such as personal letters. I will also use the original cedar beige 309 with either the stock penbbs nib or a nemosine ef steel nib. This will be my beater pen, when I’m traveling, or planning to get shitfaced and don’t want to risk losing a nicer pen. I’ll also probably pick up a Lamy 2k at some point. It won’t have a dedicated function, but the body material on it seems intriguing; it also just seems to be an all around good pen. For inks, I plan to mostly experiment, and probably blend them. However, I imagine the Iroshizuku Tsuki-yo and J Herbin Cacao du Brésil will end up being staples (this will probably be true even if all of this list is fantasy). I’ve deliberately chosen pens that have a range of nibs if at any point I change my mind (barring the VP, which only has stock options). I’m also intrigued by the idea of a pretentiously ground (grinded?) steel nib. I would also put a Franklin Christoph SIG nib on here, but I want to keep even my dream list attainable. Right now I’m unemployed and can’t guarantee I’ll ever have a job that will afford me the opportunity to realistically acquire more than just the 309, but it feels nice to have this list. Honestly I’d be happy just to find the Nian Gao. Let me know if you think something on this list should be in another order, or if anything on here is silly for a lefty (I should mention I’m most comfortably an overwriter). I imagine my perspective will shift once I can get more hands-on with this hobby, assuming I can. Mostly, thank you to those who ask questions I didn’t think to, and thank you to those who answer.
A week in the life of 500lbs of sadness work outs, meal prep and raid.
So I figured I'd make another post as I have a few messages and comments from people asking for more detailed info on my diet and exercise so here it goes. I'll go over my typical week that includes work,meal prep,gym,raid. Please note I'm no expert but am following what I know. Also I tend to eat only one large meal a day and am on the "omad" diet with keto. Also I try to eat early in the day as I don't like food in my stomach when going to bed. I schedule my weeks from Saturday - Saturday I am a nurse in a family practice clinic currently my work week is Monday-friday 0800-1700 Saturday - First day off from work I wake up generally around 0900 and get my ass to the gym where I do "back and bi's" I power lift focusing on heavy weights 3 sets with the last set going to failure. I don't take breaks while lifting as much as possible and always preform two exercises at the same time due to limited time(ex lateral raises to hammer curls back to lateral raises rinse and repeat). A good example of a typical back and bi work out Warm up - Jump rope ( I suck at jumping rope but can nearly jump rope for a minute before I screw up and have to restart) Bar bell shrugs 3 sets Sitting bicep curls 3 sets Lat Pull downs 3 sets Military press 3 sets Hammer Curl Seated cable row Seated lateral raise Standing bicep curl alternating arms 21's as a burn out 30-50 mins of cardio on a elliptical trainer. I measure my progress by calories burned. I am aware it is not actual calories burned but I figure if I burn 500 in a 30 min session and then next week burn 550 in the same amount of time that's progress. Food: Saturdays tend to be a "hearty" different meal for me compared to what I eat during the week. A good example is what I ate today I eat these supplements with every meal as per my doctor's orders. Psyllium husk caplets x3 - 6 cals Mct oil - 1tbsp 100 cals Sunflower lecithin 1200mg caps x 3 38 cals Fish oil 1200mg x 2 gels 25 cals Homemade burgers: organic gress fed ground beef 93/7 lean 20.3 oz 913 cals 2 slices of sharp cheddar cheese 160 cals 81g of keto bread ( check out keto connect) 292 cals hidden valley organic ranch 2 tbsp 140 cals Twilight delight chocolate 72% 60 cals Total macros - Fat 119 g net carbs 7g Protein 142 g total cals 1684 Sunday - Getting up around 08:30 and going straight to the gym. Sundays are my "chest and tris" day Jump rope to warm up Bench press Triceps press down Dumbbell bench press Flares Triceps kick back Cross cables Seated machine press Drop set of flares for burn out 45-60 mins of cardio Food: Sunday is typical a "gut rest day" I do about a 40 hr fast Monday: First day of work(0800-1700). Wake up time is 0600. Gym work days tend to be less intense due to work. I shower at the gym and go straight to work a few sets of curls a few sets of tris a few shoulder sets 45-60 mins of cardio. Food: I cook all my work food the night before as I find it tastes best that way. I used to meal prep for a whole week but by the end food was not as good tasting. work food is pretty much the same everyday of the week with the exception of Friday. 16 oz chicken thighs seasoned with cajun spice OR 14 oz of steak 6 cups of spinach 1/2 cup mozz cheese 3 chicken sausages ( this is if im feeling hungry) Macros for typical meal fat -68 g Carbs 6g net Protein 129 1140 cals ( minus 180 if I don't pack sausages" Raid night baby (1900-2200) ! No snacks just water I'm fasting! Tuesday: second day of work: Rest day Food: typical 900-1100 meal Wednesday - same as Monday: third day of work(0800-1700). Wake up time is 0600. Gym work days tend to be less intense due to work. I shower at the gym and go straight to work a few sets of curls a few sets of tris a few shoulder sets 45-60 mins of cardio. Raid night 1900-2200 Thursday- fourth work day Rest day/cardio day I use this day to either get a 5th cardio session in or just rest depending on how my work week has been. Friday- last work day Rest day Food: This is my relax day tends to be movies/anime and an awesome "cheat meal" My idea of a cheat meal is buffalo wings with ranch, turkey crust pizza, ribeye steak with eggs. So that's a typical week of workouts, work, food, and raiding. Here is a list of other foods I typical eat to help give some variety Eggs over easy eggs with spinach, chicken sausage cheese bacon 100% bakers unsweetened chocolate ( so damn good) cacao nibs sharp cheddar cheese home made burgers ( no binder no eggs nothing) Any questions please feel free to ask and I will get back to you. If you want to play wow with me add me on btag Ash#1597 I am an alliance holy paladin.
I tried a veggie keto/ketotarian diet for a month. Here's an overview of my experiences + results (plus some tips for doing it better than me)
Hey guys! Shared this over at vegetarianketo and it seemed to go down quite well with some folks, so thought I'd share it with you guys too if that's okay! Some context: I've had autoimmune health challenges for a number of years and have experimented with a bunch of different diets in that time in an attempt to help relieve symptoms/take a degree of control over the issues (crohn's + seronegative spondyloarthropathy). During the search, I recently stumbled upon Dr. William Cole's work - a functional medicine doc who combines plant-based eating with the principles of keto and autoimmune protocols. The basic principles of 'ketotarian':
At the base of the pyramid, there's a bunch of fat sources - avos, coconut oil, olive oil, nuts + seeds.
Above that, fish, eggs, maybe some tempeh, and plenty of non-starchy veggies (leafy greens etc).
Very small amounts of low-fructose fruit + starchy veg
Less than 45g net carbs a day
Avoiding any dairy, gluten, nightshades, grains + legumes because of the potential autoimmune issues.
Eat slowly, mindfully + manage stress
I recently did a 4-week experiment: Whilst I've played around with various autoimmune protocols before, they tend to be pretty meat heavy. I was looking for something that would give my gut + immune system a break, but was still primarily plant-based. As ketosis itself tends to help with inflammation, it made sense to give this a try. If nothing else, it would help me learn a bit more about my body, and hopefully give me a few tidbits to potentially help others in a similar situation! Here's a video I made if you prefer watching things I've also included a TL-DW (too-long, didn't watch) summary below: -- What I ate: A shed load of chia, flax, coconut oil, olive oil, coconut milk, leafy greens, stevia, nuts, seeds, eggs, avos, and fish. Super dark 100% chocolate. Some roasted carrots + beets here and there. A few berries now and again. Plenty of water, some green tea and coffee. Because there was a bit more prep involved than normal, I found that eating 2 meals a day was actually easier than three. So I'd fast til early afternoon, then have a big breakfast, a light snack late afternoon, then dinner late evening. This was the general formula I followed:
Breakfast: Pretty much the same every day. A big fat bowl of chia seeds, flax, hemp, hemp protein, greens powder, coconut oil, cacao nibs - soaked for a few hours with almond milk, then topped with almond butter, coconut milk and a few berries/squeeze of lime. ~1500 kcal
Snack. A handful of nuts, 100% dark choc, maybe some berries if I've skipped them at breakfast. ~200kcal
Dinner. Some form of protein - usually either poached eggs or some form of fish, baked. A homemade sauce - often a coconut creamy curry. A bigass salad or steamed greens, dressed with oil, seeds + avo. Then sometimes a small side of roasted veg or cauliflower rice if I hadn't already smashed over the net carb limit (which happened once or twice early on. ~1000kcal
-- The pros:
Clear mind. After the initial week or so, I found that I was less prone to brain fog throughout the day. Productivity levels increased, and I just generally felt a bit sharper.
Stable energy. Maybe because my blood sugar was more stable. I wasn't necessarily constantly buzzing with energy, but kinda had this constant slow burn available throughout the day.
Recovery. Because of the tendency towards inflammation, my recovery capacity after workouts had decreased a lot in recent years. I would have DOMS for days, and oftentimes a workout would easily trigger a flare-up that would last for months. During the keto experiment, I found I was able to recover a lot faster from light workouts, which meant I could be more consistent in the gym.
Body comp. Not something I was necessarily aiming for, but I lost a couple a kilos - probably mostly water weight. But because I was able to train more consistently, I may have made some changes in muscle mass too - before/after pic here
Sleep. Generally deeper, less prone to waking in the night.
Flare-ups - I'm generally in a lot less pain. Less joint stiffness + better digestion. Pretty amazing really for such a short timeframe!
-- The cons:
Food variability. Can get a little repetitive eating fish, eggs and veggies. Not necessarily a big deal, but can take some getting used to!
Cost. Eating mainly fresh produce can get quite pricey compared to smashing down the grains + legumes. But for me at least, it's been worth it!
Time. Like with any diet, it does take some adjusting too! You've gotta be on it from a meal prep standpoint, or a have a solid
Super high-intensity training. The few times I did anything high intensity (sprints etc) I did find that the normal energy reserve I have wasn't quite there. This may be because it was still really early days in terms of my body adapting to using fat as a fuel, and may improve in the future.
-- Things I'd do differently:
Be more organized with meal prep to prevent food boredom + stress.
Prioritize rest during the first week or two as the body makes the transition to keto.
Be more focused on hydration + electrolytes during the first week as the body sheds water weight.
-- Plans moving forwards: Dr. Cole advocates gradually upping your carb content to find your 'sweetspot', so I'm currently seeing how that goes. I also recently had some food sensitivity testing done, so incorporating some of those findings too. -- Overall thoughts: Super glad I gave it a try! As you can see from the lists, most of the 'pros' are super positive for such a short timeframe. And the 'cons' are largely logistical and could largely be avoided with a bit more planning! I can't say what it would do for you, but if you do suffer from anything inflammatory related, it may be worth playing around with! Hope this has helped in some shape or form - any questions, feel free to gimme a shout!
In case you missed my post about how chocolate is made from bean to bar (or if you need a refresher): nibs are bits of fermented, dried, roasted and crushed cacao bean. That's it! Nibs you buy in a health food or gourmet grocery store are just chocolate that hasn't been ground and mixed with sugar yet. They're extremely good for you, and have Delicious Cacao nibs recipes that you can use to start adding this superfood to your diet. Cocoa nibs are a new thing in my family and we love them! They help my mom tremendously with. Enjoy these delicous and healthy cacao nibs recipes. They make it easy to add this superfood to all kinds of foods you eat. These recipes with cacao nibs will hit on your sweet tooth and even savory tooth! Enjoy To change the size of the shards, use a chef's knife to chop them as you'd chop nuts. The nibs can also be pounded in a pestle and mortar and ground into a powder in a coffee grinder (the coffee remnants often enhance the flavour!) Another interesting application is infusing the cacao nibs in a milk, cream or custard. It means that you introduce chocolate flavours to a dish without any brown Add any toppings you want to include over the top of the croissant pieces. Add enough milk so the pastry is just barely emerging from it. You can add more croissant pieces if necessary to get it to the right depth. Spoon over as much of the cream as you can and then top with some more brown sugar. Set your broiler to low and place the puddings Yes, savory: cacao nibs have no added sugar and bring a delicious, slightly smoky depth to meat dishes. We like to crust pork chops or steak with crushed up nibs before searing them. You’ll need to grind up the nibs with a spice mill or mortar and pestle. If you don’t have either, place them in a plastic bag and give them a few whacks with a rolling pin. You can use cocoa nibs as they are and add them to your porridge or sprinkle them on top of any chocolate pudding or mouse. Once you choose your cocoa nibs, check if they have been already roasted or not. If they are pre-roasted, skip the next step and follow the main recipe. If your cocoa nibs are not roasted, pre-heat your oven to about 150C (300F) low heat oven temperature. Place your cocoa If you’re a dark chocolate lover, roasted cacao nibs may quickly become your new obsession! Raw nibs tend to be a bit bitter, but roasting them creates a rich, nutty flavor that you won’t soon forget. Try sprinkling them on ice cream, oatmeal, or yogurt for a satisfying crunch. Best of all, cacao nibs don’t have any sugar in them and they’re packed full of healthy nutrients, so you can If you’ve ever tried grinding up cocoa nibs, you’ll find that, at first, you do begin to make a sort of coarse cocoa powder. If you keep grinding, though, you won’t end up with a finer, fluffier cocoa powder, but instead will end up with melted chocolate! That’s because the nibs include both the cocoa powder part along with the cocoa butter part. As you grind, the grinding action Stir the cacao nibs slowly with a water-free utensil. Any water introduced to the melted chocolate can ruin the entire batch. Remove the top half of the double boiler as soon as the chocolate melts entirely. Quickly pour the cacao nibs into a chocolate mould, or use to coat strawberries or another dessert. To keep the cacao nibs in a liquid state while working with the chocolate, put the top Anytime you add nibs to warm milk or cream, you’ll get that same effect. You can also think about steeping them in an ice cream base, or in whiskey or gin. We’ve been known to make a nibby bourbon for cocktails, and it tastes a bit like there are cocoa bitters in there. Fat and alcohol are the best ways to extract the flavor of nibs, so
Making Superfood Chocolate Using 100% Raw Cacao - YouTube
Faster No Knead Bread - So Easy ANYONE can make crusty artisan bread. - Duration: 7:18. Jenny Can Cook Recommended for you. 7:18. nibs de cacao (trozos o en grano entero) - Duration: 0:26. Find out more about healthier baking with cacao nibs, cacao powder and cocoa powder. Food Thoughts natural cacao powder, roasted cacao nibs and organic 100% ... A quick video on making chocolate homemade from scratch. I show the cacao tree, cacao pods, fermented beans, nibs and the final process in making chocolate. ... Full recipe and instructions: https://thethingswellmake.com/homemade-chocolate-from-cocoa-nibs/Avoid emulsifiers and other unwanted ingredients and control t... In this video Aviva Goldfarb shows you how to use cacao nibs also called cocoa nibs. Perfect if you love chocolate but not added sugar. In this video I sha... Creating incredibly pure chocolate is both an art and a science but is cacao really good for you? RELATED: Next Gen Farming Without Soil and 90% Less Water h... If you like what we’re doing + find this information valuable, consider buying one of my wood stickers:: http://ElsaRhae.com --- Those interested in supporti... In a small bowl, 1⁄2 cup of semi sweet chocolate chips, 1tbsp of organic grass-fed butter and melt in microwave for 40 seconds. 2. In a large bowl, dump remained ingredients and pour melted... Support the people who inspired us: www.guiasunidos.orgThis instructional video is intended to help people make chocolate using simple ingredients and simp... Ingredients:•10 - 12 ounces purified water, boiled•2 ounces ceremonial-grade cacao, chopped•2 - 3 pinches cayenne pepper•1 -2 pinches sea salt•1 - 2 Tablespo...
