Looks delicious & healthy, and easy to make, don’t get me wrong. It just make me laugh because it’s probably the least Italian of the Italian-looking dishes:
Chickpea (!) pasta, with chicken (!!) with a canned ragù sauce (!!!).
Yeah, gotta go to Olive Garden to get the authentic stuff. 
[Dodges cannoli being tossed by people with Italian heritage]
Kinda reminds me of what my Mexican son-in-law said once when we were deciding on a restaurant:
“I know you guys love Mexican food but you won’t like that place. It’s real Mexican food.”
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Thanks for the suggestion!
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Apple-Jacked Mini-Loafs
A variation of Dani’s apple-jacked muffins, made with a mini-loaf pan. I replaced one apple with a banana, and used a Cosmic Crisp instead of a Granny Smith.
Dani’s original is still better, but I just needed to get rid of a spotty banana.
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Burrito Bowl (kinda?)
Needed to use up some potatoes so subbed them for rice. Seasoned with cumin and a hint of chili powder.
I use fat-free refried beans (which have never been fried once, weirdly) to drop 81 calories per cup vs. full-fat refried beans. I usually add a few spoonfuls of bottled Taco Hell sauce to them while they’re heating up. And even though I haven’t walked into a Taco Hell in decades, that smell and flavor still pushes all the right buttons.
I buy at least 90% lean ground beef, grass-fed, then drain off some of the fat after cooking. Not sure how many calories that removes, but I’ll take it. Threw in some fresh tomatoes right before the meat was done. Served with avocado creme.
Skipped the cheese. I definitely have a dairy threshold. I’m not intolerant but I will start to look bloated and puffy if I overdo it. I think most people have thresholds like this, but the average person is too fat to notice their body’s reactions to certain foods.
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Had some nice comments about my food photography in another thread, so I’ll post a quick 'n dirty tutorial below.
First, I use an iPhone that’s a couple generations old. I could never get the hang of a fancy camera. My “secrets” are mainly:
- Good light (natural is best – nearby window, etc.). Or, if taking pics at night, maybe get rid of those yellow light bulbs and hit your food with a flashlight or lamp.
- Tap the screen to set focus on a certain part of the image.
- Choose interesting angles, not just over the top.
- Get closer.
- Clean your kitchen, table, stove, oven, or workspace. Hey, it helps.
- Then simply use the built-into-your-phone edit>auto button before posting:
You can get a lot fancier than that, but just those quick things can really make a difference.
Here’s a quick example. Pics taken one minute apart. First one doesn’t do any of that extra stuff I mentioned above. Second one does, plus background taken into consideration:
No-thought food pic:
Some-thought food pic:
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The World’s Best Turkey Sandwich
That’s what I call it at least.
Baked turkey tenderloins
Dave’s Killer Bread
Tomato
Avocado
Pickled red onions
Most of my diet is wheat-free. Same situation as dairy: best kept limited or, well, I just don’t look or feel as good. So I save up my wheat allowance for two slices of Dave’s Killer Bread per week. It’s organic, not made with HFCS, and it even has some omega-3s. Toast it if you’re fancy like me.
Turkey tenderloins are awesome because when they’re tender (duh) and they’re much harder to overcook. Used Chica Licka Bam Bam (best name ever) seasoning to add some background heat.
Tip: Salt and pepper your tomatoes. Makes a big difference.
I also add some Mrs. Dash “Everything But the Salt” to the avocados. Not worried about salt obviously, but this stuff adds dried garlic, dried onion, sesame seeds, and poppy seeds to the mix.
Finally, Grillo’s Pickles are damn good.
Hey look, this is a “plant-based” meal! I mean, it’s mostly plants, right? Can I put one of those symbols in my bio because I crave an identity and how I eat is my sole personality trait?
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Quick Pickled Red Onions
Perfect for tacos, burgers, and sandwiches.
Unlike real pickling, you don’t have to learn the chemistry of canning to make these. You just need to keep them stored in the fridge and eat 'em up in a month or so.
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Thinly slice your onions and stuff 'em down into an empty jar. I sliced the ones in the photo a little too thickly. You’ll get more flavor with thinner cuts. Use a mandolin if you’re fancy or enjoy the sight of your own blood.
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Choose a vinegar: white, apple cider, a blend, whatever. Add it to a pot on the stove. Add the same amount of water: a 1:1 ratio. Some people use a 2:1 ratio of vinegar to water. I’ve gone up to 3:1 because Dani loves vinegar and a happy wife takes her clothes off more often. #lifetip
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Add sea salt or kosher salt. Iodized salt doesn’t pickle as well. How much? I don’t even measure, but maybe a tablespoon or so.
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Most people add sugar at this point. And those people are fat. Okay, maybe not, but it’s not really needed. I’ve used a touch of Splenda to balance the flavors.
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At this point you can add spices. I just use red pepper flakes.
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Stir and bring to a light boil.
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Pour your pickling liquid into the jar of onions, making sure they’re all covered.
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Place in fridge for at least 60 minutes.
I’ve also used the quick pickling method on cucumbers, but I prefer a traditional pickled cucumber. I think those are called “pickles.”
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A New Way to Make Overnight Oats
Twenty+ years ago, I stumbled upon something weird at a hotel’s breakfast buffet: a cold oatmeal dish.
It was an odd mixture of old-fashioned oats, fruit cocktail, some type of cream, and probably a ton of added sugar. I had a feeling the hotel was just trying to get rid of their leftovers by combining them all into one dish, but I tried it. And it was pretty damn good. Then I fell into a sugar coma and was kicked out of the hotel for napping in a fern.
Later, I started making a healthier version: oats, protein powder, and frozen berries. Mix it all up with water and let it soak overnight. Breakfast is served, no cooking required. It was delicious, so I threw the recipe onto the internet.
Today there are a thousand variations out there… even pre-made products, because apparently people are that damn lazy.
I won’t say I invented it, but I think I helped popularize cold oats in the bodybuilding community. Well, here’s a twist on the recipe.
OVERNIGHT PUMPKIN OATS
Sorry to go all “basic white girl at Starbucks” on you, but yeah, this is a pumpkin spice recipe and, yes, my Uggs are super cute.
INGREDIENTS
• 1 can pure pumpkin, 15 ounces (not pumpkin pie filling)
• 2 cups rolled oats
• 5 scoops (150g) Metabolic Drive® Protein, vanilla
• Handful pecans (about one-fourth of a cup)
• Ground cinnamon, nutmeg, ginger, cloves or allspice – to taste
• Optional: Splenda or equivalent low-calorie sweetener – to taste
DIRECTIONS
Dump the canned pumpkin into a big bowl and mix in all the ingredients except the pecans. You’re going to think the protein powder and oats aren’t going to incorporate into the thick pumpkin, but they usually will. Just keep stirring. Add a touch of liquid if needed. I’ve used almond milk. Works fine.
For the spices, I suggest a lot of cinnamon and a dash of everything else, but it’s up to you. It’s pretty tasty with cinnamon alone. Make it a couple of times and you’ll figure out what you like. It’s also perfectly fine without additional sweetener, but add a bit if you want.
Transfer the mixture to a flat baking dish or a Tupperware-type container. Spread evenly. Top with pecans and another dash of cinnamon. Cover. Refrigerate overnight or at least 4 hours before digging in.
CALORIES AND MACROS
This stuff is extremely satiating. You’ll be full for hours and you won’t fall asleep in the nearest fern. You might get six servings out of this, but I’ll assume you’re a big eater. Divide the dish into four big-boy, meal-sized servings and each one contains:
Calories: 376
Protein: 33 grams
Carbs: 42 grams (8 grams fiber)
Fat: 9 grams
Here’s another version made with chocolate Metabolic Drive and a little extra unsweetened cocoa:
Reasons to work some pumpkin into your diet:
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Product Test – Birch Benders Pancake & Waffle Mix
I’ve made “paleo” pancakes and waffles before with mixed results. And these oat waffles are pretty darn good. But this mix from Birch Benders was on sale so I gave it a shot.
Verdict: 
The non-wheat flour blends usually work better than a one-flour recipe, like using only almond flour. The final product:
“But what about syrup???”
I’ve used sugar-free syrups before, but man, be ready to turn your jeans into a hot air balloon. So I mostly just use egg yolks as a “sauce” or no-sugar-added fruit preserves.
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I LOVE your wood log hot pan holder (what do we call that in cooking vernacular?)
I’ve used the Birch Benders low-carb stuff before and it was fantastic. Just a quality company.
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I think that’s it. Also I refuse to use the word “trivet.” Or duvet. Nope, not gonna do it.
I worried about setting the wood log pan holder on fire at first, especially with cast iron. So far, so good.
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Grab one! They’re at Target. We’ve had that for a few years and love it.
• Average cost of grilled trout or salmon with rice and veg at mid-level restaurant: $20.
• Average cost of making the meal yourself: $7 to $8 and you get much bigger servings.
Go to awesome restaurants that serve things you CAN’T make. Otherwise, cook.
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I am so glad you said this. That is how I have always felt about going out to eat. I am a mediocre cook, things are at least edible. I am happy to pay restuarants for things like sushi, ramen, authentic Greek, Indian and Italian food. Dishes I won’t do any justice.
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Wholeheartedly agree with both of youse!
One of the all time best threads on TN.
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For sure. Sushi, Greek, and Indian are some of our favorite special occasion meals out. (Indian was my birthday dinner last year.) I think I made sushi once or twice. It’s a whole lot of work for not much payoff. Better left to the pros.
Mainly I just feel like an idiot paying $50 or more for a meal I could’ve made. We do it occasionally with friends to be social, but our dates these days involve local breweries, the shooting range, and comedy shows – things that don’t have to revolve around food.
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Much appreciated!
Turkey Sausage Breakfast Pizza
Well looks like this has definitely become a staple weeknight dinner for us.
Use the avocado creme as a base layer this time (see cheeseburger pizza above) and it worked great. Kept the toppings in place: ground turkey sausage, scrambled eggs (half whole eggs, half whites), tomatoes, organic mozzarella. Nudo crust again.
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