I saw a pete rubish video a long time ago where he did that. Been curious ever since but i have never tried it
That’s one way of looking for it haha
These are awesome for use as sandwich wraps or tortillas, and the dressing, while watery, is very tasty. I like both ranch and blue cheese, the latter of which is terrific on the wrap with chicken strips cooked in buffalo sauce and a big pile of lettuce. I don’t know if it’s legible, but the wraps are 60 calories (with I think 5 carbs, and 8 g. protein).
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Maybe it’s a seasonal thing, but I’ve been seeing a lot more of this lately. Looks very good. I think I’m going to work it into my food repertoire.
They’re great. Recommend cutting halves, removing seeds, and baking the halves in the oven. Also, if you cook using a slow cooker they do very well in that style of cooking too. Big chunks. If I’m slow-cooking them just for myself I’ll leave the skin on (it’s safe to eat). Oven, I always leave the skin on.
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Butternut squash is probably my favourite veg (which is a low bar to clear, but still). I eat it probably weekly, even more during the chillier months. It’s like pumpkin but tasty.
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Greek yogurt is like ice cream to me! Try Greek Gods honey flavor, it’s amazing!
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Just picked this up. Mixed it with some Greek yogurt and it is delicious.
@marcb84 I bet this would kill on some anabolic French toast.
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My curiosity is piqued!
Honestly, some of these things baffle and amaze me.
that stuff is delicious, but tends to make stuff come out the other end a bit too quickly for me
This is because you are abusing it due to your eating disorder.
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I tried it once
Stick with the full calorie stuff.
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Man I’m pretty sure that’s exactly what duecette recommends! I haven’t been able to find that brand around here sadly
If you got Amazon I got you covered
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I’ve found it in Europe, it’s even in grocery stores here.
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@garagerocker13, if you don’t mind, could you expand on this? Basically, I’m looking for recipe-level info so I can give it a try.
Sure thing, just made about 5 pounds worth of this yesterday.
- Oven at 400-415 depending on how much browning/caramelization you want
- Cut into 1/2"-1" cubes, carrots into 1/4"-1/2" square by 3" sticks
- Pile onto baking sheet and add olive oil - we go by feel on this
- Work olive oil so it coats veggies
- Light salt for all
5a. Sweet potatoes and squash get garlic, white/red potatoes get garlic and pepper - Bake for 40-50 minutes
The olive oil on the pan trick keeps them from sticking too much, which is especially a problem with the squash for some reason. I will say, if you’re going to get a squash, make sure you don’t get one that’s too big. We got a big squash last time and it was pretty awful. The first one was small/medium and tasted more like a sweet potato with more moisture. The big one tasted like bad dirt. The acorn squash we did last week was pretty bad too. Went with taters and carrots this time to cleanse the pallet before we try butternut squash again.
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