Any advice for food with a lot of potassium? Really hard to get enough potassium in but when I did get enough I felt great. I usually get my potassium from salmon, banana, avocado, coconut water and mushrooms; not much else, it gets boring sometimes.
Pensa che questa è soltanto la sua ultima trovata… E in cantiere c’è ben altro, più in avanti posterò altre foto!
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I like bananas, pineapple and oranges for that. Never been crazy about a lot of the greens, and the fruits give me a nice mid day sugar kick.
Damn… I had hotdogs and instant noodles for dinner lol
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(Sweet) Potato, orange juice and greek yoghurt.
The vertical diet is very focussed on potassium. Have a look at it for ideas.
Chicken cacciatore.
Chicken thighs, bell peppers, sun-dried tomatoes, chopped tomatoes, boring mushrooms from Costco not as fancy as some of y’all.
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I’d toss kiwis and raisins onto the potassium list.
I agree. I like to do his spinach shake in the morning. I buy spinach and freeze it. Shove it into a ninja cup, put some orange juice in, blend and use cold water to help with consistency. Good stuff.
Couple new dinners
https://www.instagram.com/p/BqYXGHshplL/
https://www.instagram.com/p/BqU7cW6hm1A/
https://www.instagram.com/p/BqS9dNGBSTr/
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Spaghetti with tomato and shrimp and asparagus on the side.
One of the finest dinners I’ve had in a while.
Also I’ve been eating A TON of veggies lately and I’m not planning on stopping.
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Carb-up day…
I got a 25lb bag of flour and spent the past day experimenting…
Bread.
Potato, pancetta, zuchini focaccia. I served this for dinner with seared fish (grouper).
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Finally closed the business I work for for the German owners after laying everyone off and selling everything, fun times. Wife made me a layoff day dinner. Home grown sweet potatoes and the strip was marinated with worcestershire, red wine vinegar, lemon juice, salt, pepper, garlic, onion, rosemary, butter and honey. Prepared rare.
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Guys, I need a piece of advice from ya.
I’m going to have to cook a chicken + white rice + veggies meal and I’m wondering if you had any suggestions for veggie combinations to try.
I usually cook che rice, chicken, and veggies and then throw them together in a pan for a while, adding pepper, curcumin, and stuff. I usually play around with veggie choices but I’d like to try something new.
I tried tomatoes + peppers + zucchini, carrots + broccoli + tomatoes, carrots + onion + pepper and many more combos.
I like every type of veggie under the sun so I’m willing to try anything. What are good combos you guys like?
Butternut squash is really good if you don’t mind adding more starch to the meal.
You must’ve read my mind cause I’d been thinking just about squash!
I’m currently following a meal plan so in theory I shouldn’t add other macro containing foods, but I just saw that squash has 10 g of carbs only per 100 g, which isn’t much more than say carrots of tomatoes.
In terms of volume, would it make sense to add about that amount to my meal? Of course with other veggies too. Or is too little in terms of volume? I never really cooked pumpkin or squash so far.
And how would you fit it into the meal? You just cook some then throw it with the other stuff?
Just replace the rice carbs with butternut squash.
Is it 10g per 100g cooked, or raw? That’s an important distinction.
My favorite veggies are: asparagus, Brussels sprouts, broccoli, kale, other greens (collard, mustard, cabbage), cauliflower, peppers, and zuchini.
My combos are usually based on the cooking times and techniques… If you just throw it all in together at once, you will have a mush and lose out on the variety of textures. What most restaurants do is employ “par-cooking” (par is short for partial), aka blanching. What this means is to boil or steam the veggies for just long enough to take the edge off, and then put them in ice water to stop the cooking process. Then when you have your chicken in the hot pan, put your par-cooked veggies in to sear them and add the color/flavor, and to bring them up to the desired temp. By separating the “cooking” from the searing, you have the ability to take a bunch of foods that require different times to cook, and have them all finish in the same pan, at the same time, without overcooking any.
Example par-cooks:
Asparagus: boil for 1-2.5 mins (depending on thickness)
Broccoli/cauliflower: steam for 4 mins
Brussels sprouts: steam for 2-3mins
Zuchini cooks very quickly, so this I usually start from raw and cook through in the pan.
Onions are usually not par-cooked, because they can go in the pan early. Many times, the onions provide the timing template; i.e. The onions are the first veggie to go in, because they like a hot pan (char on onions is delicious, plus the moisture can be used to drop pan temps and deglaze the fond from cooking the meat), and the other veggies are added throughout the onion cooking, and the pan is done when the onions reach the desired doneness. The exception is if you want your onions caramelized, in which case you usually want to cook them separately and add them in at the end.
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I’m pretty sure it’s raw. Otherwise they would be quite some carbs and I don’t think squash has that much.
Thanks for the insight I’ll definitely look into that technique!
