It was pretty dry and not very sweet. (Donāt get me wrong, I finished it in two days.)
I think the PB2 dried it out. And it needs to a bump of Splenda or monk fruit to appeal to most paletes. Might try a chocolate one next and just get the nut butter flavor into the crust or topping.
Not only are beans healthy, with antioxidants that fight inflammation and insulin resistance, but they are also a āmusical fruitā. And might lengthen telomeres. But I understand many Texans would call chili with beans something elseā¦. Maybe you could counterbalance āem with chunks of varmint?
I was not questioning the nutritional value of beans. I just donāt want them in MY Texas chili.
You can eat your chili any way you want.
I am not sure what you meant by this but, I can only assume it was supposed to be a dig.
I have a .17 caliber varmint rifle just for this purpose. I have not had the need so far to eat varmint chili but, rest assured if shit ever hits the fan, I will not hesitate to cook me up some squirrel/ rabbit chili without beans. 
I always liked hard boiled eggs for a quick breakfast or snack. I wanted to reduce my sodium intake and liven the baby chickens up a bit, so I developed a couple seasoning blends for them. Since I did that, I eat at least 2 a day.
Paprika ginger seasoning
2 tbsp Smoked paprika
2 tsp Ginger
2 tsp White pepper
1 tsp Garlic
1 tsp Onion
1 tsp Accent (msg)
Chili cardamom seasoning
2 tsp Ancho chili powder
1 tbsp Coriander
2 tsp Cardamom
1 tsp Turmeric
1 tsp Cumin
2 tsp white pepper
1 tsp Garlic
1 tsp Onion
1 tsp Accent
I use empty spice bottles, dump it all in, shake it up good and voila.
Fair enough.
You are right about the awesome combo of fish and vinegar.
There is a whole technique for quickly pickling vegetables in vinegar, or meat or fish, called escabeche in Spain or escovitch in Jamaica. Itās one of my favourite ways to eat fish. (But if eating carbs even salt and vinegar chip crumbs are awesome with fish.)
This is a great option if you donāt have a grill. Sear your steaks in a cast iron pan, a couple of minutes per side, then finish them in the oven. This is how a lot of fine dining restaurants do it, or so Iām told.
Lots of ways to make what I call āgrown-up ketchupā at home. Hereās how I usually do it:
My wife has this crazy skill where she can make muffins, cookies, and cakes without a recipe. All high protein (made with Metabolic Drive), sometimes low carb, and never with wheat flour or added sugar. Somehow, as if by magic, these muffins are made with mostly protein powder and canned pumpkin.
Iād list the recipe but she just threw it all together without measuring anything.
I dunno. But they were very filling and fueled us up for some hiking with the mutts.
Banza wheat-free pasta once again. Itās becoming a staple. Tossed in some frozen peas and carrots for the heck of it.
Iām not paleo but I do use several paleo products because theyāre ācleaner,ā like this alfredo sauce from Primal Kitchen. Pretty darn good.
This pasta dish was so good I ate the leftovers cold this morning.
I had written off pasta years ago; canāt even remember the last time I ate it (the conventional version). A serving of it when cooked is about a cup. That amount was never filling enough to make it worth eating. I hate foods that make me fatter and hungrier at the same time.
But then we tried these alternative pastas, and itās actually hard to eat that much.
My assumption is, since itās made with bean flour, it digests slower and makes you feel fuller with the same amount (as conventional) or even less. I also suspect your digestive system has to do more work to break it down. Anyway, itās incredible and Iāll never understand why people would eat conventional pasta when this is available.
Okay, I did a quick comparison of Banza penne pasta and standard penne, as measured dry (2 ounces).
Banza has:
ā¢ Slightly fewer calories (10 cals or so)
ā¢ More protein (4 more grams than standard pasta)
ā¢ More fiber (2 grams more)
ā¢ Fewer carbs (7 grams less than standard pasta ā but itās not low carb either)
ā¢ Slightly more fat (2 grams more)
All good. But thatās not really why we use it. Itās basically about chickpeas being a better quality food than wheat flour.
āPenneā is plural. Itās pronounced pehhh-nneh. āPennaā is singular. The word means pen or quill. Since penne is hollow and tubular, they named it after the writing instrument.
If you pronounce it pene (pen-eh) it means penis in Italian.
Anywho, weāre just going to call it dick pasta now.
[Insert your own alfredo joke here, you filthy animal.]
This is the main reason Iāve mostly switched too. I also find like Dani mentioned that it keeps me full longer than regular white flour pasta does.
For sure. Maybe itās the combo of a more protein and more fiber.
āHealthed up.ā
āBetter-bad.ā
Just a couple of ways I describe eating something ābadā but making little changes to make it better suited to my goals. Like this burger.
Used a quality, lower fat beef to keep the protein high but knock down the calories a bit. Wheat-free bun. Skipped the mayo and used zero-calorie mustard. Baked fries using just a touch of avocado oil. Homemade, sugar-free ketchup. Extra tomato. Pickle. (Itās, um, just a pickle.)
Easily twice the protein and yet far fewer calories than a fast food meal.
The real secret? Learning to cook. You canāt put your health or physique goals into the hands of a stranger. Studies show that people perceive the taste of what they make themselves as better than the same meal cooked by someone else. I guess personal responsibility and self reliance have great flavor.
I made homemade taco bell Mexican pizzas today. Pretty sure they werenāt any better for me than the take out. 
Ha! I bet they were. You probably didnāt make them with rancid seed oils and the lowest quality meat on the market. Home cookinā, even if youāre making ābadā stuff, is almost always healthier.
And at least you spent some calories and uses some muscle and movement to make it!
This thread and food porn are killing me!!! Iām one day out and starving!!!
I remember the household having a subscription to some type of cooking magazine when I was formulating the original V-Diet (almost all shakes for 4 weeks). Had to hide those things!
Okay, it was good-ish and Iāll eat it, but itās not a winner. This was my second attempt at a Greek yogurt-based cheesecake, this one chocolate. Got the idea from a protein-powder cookbook thatās very hit or miss. I just donāt think yogurt as a foundation works well in baked recipes.
Meanwhile, Dani made an awesome Greek salad for an Easter party, so at least something Greek worked out this weekend.
For me yogurt and chocolate just doesnāt work. I always have high hopes, thenā¦ nah. Never tastes as good as I want it to.
