I use TVP as a high protein sub for cereal or granola. Sprinkle it on yogurt for some crunch or top it with berries and milk.
I just subbed TVP for oatmeal in my 2 ingredient cookies. I used 3 small, ripe bananas, 1 cup of TVP, enough almond flour to hold it together and a handful of chocolate chips. I baked at 350 for about a 1/2 hour. Will come out very soft but firm up as they cool.
Interesting. Do you have a particular brand for the TVP (Texturized Vegetable Protein)? Or other buying tips?
The only brand I’ve used is Bob’s Red Mill. I like that it doesn’t really have any taste. I just bought some today at my local grocery store ( Market Basket) that carries a good selection of Bob’s Red Mill products. I’ve ordered from Amazon in the past, so I checked prices to see which was a better deal and it was definitely cheaper in the grocery store.
Thanks. I’ve bought a few different Bob’s Red Mill products over the years and have liked them.
Peanut butter or almond butter?
Usually I use almond butter, which I eat slowly and keep in the fridge. My husband favors peanut butter, and that’s what I had today with half a pear. Quite tasty.
I prefer the taste of fresh roasted/natural peanut butter. Nutritionally, though almond butter may edge out better slightly, PB is higher in protein and a more affordable option for households.
The real question is….smooth or crunchy. 
I think the nutritional difference is slight enough that unless you’re eating a lot of it (which wouldn’t probably be the most healthy idea either way) you should choose the one that tastes better to you. I think PB is more flavorful.
Oh - crunch either way
Almond butter (crunchy) is my preference, but I eat so little of it I don’t buy it.
I eat almonds in so many other things (almond milk, roasted almonds, almond flour) that when it comes to the choice of almond butter or peanut butter, I usually choose PB. I also really like sunflower butter if it’s salted.
How do you like your chia seeds? Per this article, they are best if absorbing liquids 15+ minutes. So chia puddings great. Probably my chia in yogurt ok (can process in my stomach). Smooshed withfor avocado/chia toast probably OK. Consuming them dry, like nuts, could be bad… but not sure anybody would do that.
I soak chia seeds in a small jar weekly. About 1/4 cup of chia seeds to about 1 cup of water. The soaked seeds are added to oatmeal along with hemp and flax seeds. I also add soaked chia seeds to greek yogurt.
Thanks for mentioning. I assume you refrigerate(?) I actually refrigerate my dry/unsoaked chia seeds, but that is probably overkill since they are stored at room temp at the bulk store.
Yes, you have to refrigerate the soaked chia seeds. Yes, I also refrigerate dry chia seeds, just so they are “fresh.” Yes, probably overkill, but it’s a habit.
You can also soak the chia seeds in other liquids like coconut or almond milk. I prefer water for simplicity and there’s no other flavors. I also add soaked chia seeds and flax seeds for healthy baking items like black bean brownies, etc. to as an oil/fat alternative. You can’t see them or taste them.
Lastly, I sometimes mix dry chia seeds with frozen berries like raspberries to make simple raspberries jam like substance. When the berries defrost with chia seeds, just mash/stir and the mixture thickens like jam, add a teaspoon of maple syrup or honey to taste. It can also be added to greek yogurt or toast.
Thanks for the tips. I’ve now started keeping a jar of pre-soaked chia seeds in out fridge.
Per my detailed (maybe too detailed - sorry) sidebar on the fitness thread, I have a renewed interest in lowering A1C and LDL. Which makes me realize I’ve not had as much avocado lately. Coincidentally I pair it with chia seeds (and hummus and everything-bagel seasoning) for avocado toast. So that will be my lunch today.
Attended a luncheon yesterday with speaker about brain health (and body health and the interconnections)…. with a good reminder about eating well, including lots of fiber and water. I had saved this recipe with cannelloni beans, bought the ingredients and hope to try it this weekend.
Anybody else have some new foods or recipes to share?
Going to make that this week, need that fiber and protein!
I soak my chia seeds in a bit of water for about 20 minutes, then mix with yogurt. I add 2 tbsp of peanut butter powder, 1 teaspoon of maple syrup and some fresh berries and it’s a powerhouse of a breakfast that keeps me satiated for 4-5 hours.
I like peanutbutter powder, most commonly used in my yogurt along with some nuts (and ok, some days there are some mini chocolate chips in there too). Got a brand to recommend?
I usually buy the generic Aldi one, just because that’s where I do much of my shopping…though it does have 1g of added sugar, if that’s a factor for you.
Thanks. The reason I ask is that in the Yuka food comparison app (I can talk about that more another time), the one offered in my grocery store did not rate all that well. I notice now with a general search that they range from poor (37/100, oh that one has chocolate) to good to excellent (90 PB Fit)
I use this from Costco - one of my fav ways to use it is:
Blend all in blender :
1 ripe banana
2 T pb powder
3/4 c brewed cold coffee
1/4 c milk
Dash vanilla
1-2 tsp honey (may be optionally