I have been reading warnings about psyllium timing, to prevent interference with meds. (Not a concern for me, since my only prescription med is for eyedrops.). Makes me wonder if it also blocks absorption of nutrients.
For folks that like something crunchy for snacking, I tried these today from Sam’s. Available other places too. Each bag has 100 calories, 10g protein, 4g fiber, 4g fat (1g sat fat).
MyNetDiary rates them an “A”. Yuka app gives them a 51 of 100 - Good. That’s reasonable for a snack food. Ha Yuka rates cheez-its a 2 - Bad. (Not that I totally avoid cheezits and other low scoring foods. I just recognize them as a nutritional splurge.)
Note that not everybody is going to like these. Not as satisfying as nuts, which I do eat a lot of.
Costco sells them in a big bag (so not individual bags). Only lightly salted not ranch. I eat them as is and sprinkle them on salads.
I bring these when I travel. No airlines can accommodate my dietary needs and airports usually have nothing. They actually fill me up and I don’t have to worry of there is someone nearby that is allergic to nuts.
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Thanks for mentioning the Costco big bags of Crunchy Roasted Endamame. I like the forced portioning of the small bags (though I also love your idea about sprinking them on salads). But I had mentioned to my husband that I do feel bad about all of the excess packaging materials in the small bags.
I find them surprisingly filling too - which is why I don’t worry about overeating them - a small handful does the trick!
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Another salty, crunchy snack I like is Harvest Snap Peas (or TJ version is called Inner Peas). I originally tried them because they have some fiber (4g/serving), but I’ve now noticed some protein too (5g/serving). No saturated fat. Yuka score = 84.
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On a whim, I bought some TVP (Texturized Vegetable Protein) at the bulk store. Anybody have recommendations for uses or recipes?
Last night I tried this baramundi fish - each portion has 21g protein, 100 calories, 1.5g fat. I sauteed with garlic and olive oil. After reserving one portion for today’s lunch (with salad), I added some leftovers (cubed leftover baked potato and sherry mushrooms). Really liked it!
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I have my older sibling staying with me after she had surgery and I’m shocked at her lack of knowledge about healthy eating. She has never heard of anti inflammatory diet. Doesn’t know what flax seeds or chia seeds are. Doesn’t get why sugar is bad.
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I’m eating it as I type. I use it to replace dry cereal. Granted, I was never a cereal eater, so it might not satisfy a real craving, but it makes a good high protein sub. I use about 1/3 cup and top with blueberries and almond milk. You can add honey, but I found I actually prefer it without. Sometimes I’ll add a bit of granola on top.
It’s great for adding crunch to yogurt.
I make simple cookies with it. Mash up a banana or two and add TVP until it holds together. You can add nuts or chocolate chips if you want. Total guess on bake times, 350 for 10- 15 minutes. This is one of those things I always just wing.
Mock pie. Sprinkle over canned fruit or baked apples. I top mine with some non dairy whipped cream.
I throw some into my vegetarian chili while it’s cooking to up the protein
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Great TVP ideas - thanks!
I also like to add crunch/texture to my yogurt. Usually chopped walnuts (always have a stash in the fridge) or berries or granola (or fiber one cereal or grapenuts) or coconut or seeds. Or combo. Nice to know TVP could work too.
Thanks to advise here, I now keep a jar of soaked seeds (chia or flax) in the fridge.
I was trying to remember the name of the cereal it had the closest texture to and it was GrapeNuts. If you like GrapeNuts, you will probably like the TVP.
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I mix half cup of milk (almond milk, soy milk) and 2 tablespoons of Chia seeds, put it I. The fridge over night. In the morning I add some honey, berries or nuts, and that’s a very filling breakfast for me.
Chia seeds expand, so it’s good to put it in some sort of liquid for a while before eating or you may feel very bloated.
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This is my breakfast most mornings.
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Snack evolution: Once upon a time, I’d have a banana for afternoon snack at work. (The potassium has been helpful for preventing foot and leg cramps. If I go a few days without, cramps return.)
These days I am more likely to pair with protein. Half a banana (or less) with peanut butter. Or today I had greek yogurt with peanutbutter powder and a part of a large banana.
I’ve gone back to food tracking and tried a new app. Quite impressed with MacrosFirst. The free version is all you need. I’m trying to keep it simple, so I don’t dig into most of the information it gives me ( it tracks 65 nutrients), but the interface is very easy for basic calorie and protein/fat/carb/fiber tracking.
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MarcosFirst looks like a good app. Nice you found it.
I have been using MyNetDiary for many years. The free version is fine, but I pay $60/year for upgrade with more trend tracking etc. It did take me a while to get in the groove leveraging us of Custom Meals. And scanning barcode on products - love that feature, which I think both apps have.
Protein is all the rage in food products. Has anybody tried Sturdy Sauce?
On the plus side: 20g protein per serving, Yuka food app rating of 90/100 (similar to other tomato sauces). It gets thumbs down from Bobby Approved food app, but that’s the case on many foods. I just have a hard time thinking about $10 or more for a jar of sauce. Maybe just better to stir some whey powder or something into my $3 sauce?
Have not heard of it or seen it. To me quality of flavor comes first. If it tastes lesser, I don’t care about the protein in it - I want a quality sauce! To me, all pasta sauces are not the same - there are better sauces and worse sauces.
I don’t mean to sound curmudgeon but I think the protein rage is getting to be over the top. Make it a priority but not to the degree of changing the composition of food items that have their own benefits. A good marinara can be low in sugar or additives, be a vegetable source and provide amazing flavor to a protein or pasta.
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