Thanks again for the responses. KO - I look forward to trying out that pasta salad.
Anyway, I'm off for the weekend to celebrate my 3 year anniversary with my wife. I'll check back in on Sunday night, so please keep the responses rolling. Have a great weekend!
Process some cottage cheese in a blender with enough water to make it loose. Add artificial sweetener, flax oil, and vanilla. You’re looking for a creamy consistency. Now here’s the cold part… throw the mixture into an ice cream maker. Ta-da, cottage cheese ice cream. You could sub in natural PB for the flax oil if you want, but I use the Spectrum flax oil and it doesn’t taste bad at all.
ko- Correct me if I’m wrong but doesn’t rincing pasta after its been cooked help it ‘not stick’?
JN- Either way I don’t find the stickiness much of a problem after I add a bit of lettuce, tomatoes, mushrooms, green peppers and fat free salade dressing. =)
Ko, that’s awesome, I love larb. Glad you posted the recipe. Do you happen to know how to make the Thai grilled marinated beef (I think it’s called num tok?). Would it be the same recipe as the one for larb?
Rinsing will help, but its a temporary fix. If you store it without oil, it will stick. The dressing you use will help keep it from sticking.
Spanky- I will have to look around, I'm sure I have the recipe somewhere, will post later.
I am not sure if this is what you had in mind, but the name is close:
NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING
3 Serrano chilies
1/4c White vinegar
1 1/2 lb Flank steak
1/4 lb Red onion -- sliced
4 Green onions
1/4 c Lime juice
2 tb Fish sauce
1tspn chili powder
2 tb Ground toasted rice (toast some rice in a saute pan then grind in a coffee grinder)
Red lettuce leaves
cilantro sprigs
Mint or Basil leaves
1. Remove the stems, but not the seedes, from the chilies. Slice the chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes.
2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl.
3. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef.
4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well
5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves.
6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.
Rinse the cold pasta right out of the fridge before you use it. You just have to run it under the faucet for a couple seconds and it breaks right apart. Also won’t re-stick if you put it back in the fridge, if you are taking it to work or wherever for later consumption. Savannah 
Rinsing will help, but if you store it long term, it will eventually stick again. The best thing to do is to use short fat pastas, like spirals, or penne. Stay away from spaghetti and fettucine. Also a sauce r dressing will help. Here’s a quick one:
1 seasoned chicken breast, grilled and cut into chunks (salt and pepper, chili powder,lemon pepper would also be good)
1/2 tspn garlic minced
1/4 of a small sweet onion, julienned
1/2 a can of diced tomatoes,and juice (you could use fresh tomatoes, but I used canned for convenience)
Juice of 1/2 a lemon
1 c cooked pasta (I used rainbow spirals, do not over cook, they need to be al dente. The pasta should also be cooked right before you start to put this dish together, and then kept in cold water)
1 TB cilantro, chopped
a pinch of cayenne(more of less depending on your tastes)
salt and pepper to taste
In a hot, non-stick saute pan or wok, and onions, tomatoes, garlic and lemon juice, then bring to a boil, then reduce to a simmer. When onions are soft, add your chicken, and toss to coat. Next,strain you pasta, and add to the hot pan ( Do not worry about excess water). Add cayenne, salt and pepper, and cilantro, and toss to mix ingredients (you may want to check the seasoning again). Tranfer to a container, and put in fridge to cool. It will stick a little, but not to bad.
One thing to remember, is that cold foods require a little extra seasoning because the volatile compounds that give flavor, do not aromatize at low temps. So something tha tastes great hot, may taste bland when cool.
My favourite quick snack is a can of fat free evaporated milk. I always keep a few of them in the fridge when I’m bulking. Each can has 45g of carbs, 30g protein and trace amounts of fat. Sometimes I throw in a scoop of protein to bump up protein content. I will drink 3 of these a day when bulking, but I don’t have a problem with lactose.
Steak tartare.Although I must admit that it is not for everyone.It just depends on your tastes.
ever see the calories in a serving of natural peanut butter? insane
Plain yogurt mixed with Grow, oats (or a grain mix) and the fruit of your choice (I like frozen blueberries).
Thanks Ko, much appreciated.
We ran steak tartare at the restaurant last night, I prefer slices myself, something about the texture of ground raw meat does not do it for me.
I agree completely ko.Definitely sliced over ground,preferably tenderloin.
Thanks for the ideas all. I’ve been really busy. Been eating plenty of foods cold that I normally eat hot.
ko - thanks for the recipes. I think I might get a chance to actually cook some food tonight or tomorrow. Thank God for protein powder and the wide assortment of shakes that can be made.