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2020 FAT BASTID RECIPES COMP!!

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On 2/12/2020 at 4:12 PM, wine_junkie said:

Modified Keto for the win! 70% fat in your diet and NO carbs (no fruit, bread, beans, pasta, etc). 
 

Eat until your heart is content. Lost 90 pounds doing this and very easy to maintain. Cheat meal every 5 days. No booze...

NO carbs? So you arent eating ANY veggies and fruits at all?

I hope you don't get scurvy. 😉

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On 2/18/2020 at 8:49 AM, lovethehaze said:

While it's clear the 500 calorie combo with these drops probably isn't healthy, it's funny how when I am carrying an extra 40 lbs somehow this is healthy ? It works, I am 100% sure b/c I have done it and actually kept it off, basically the drops help eat your fat, I am not a scientist but without any question if someone takes the drops and follows the suggested diet within 45 days they will loose a lot of weight. This is very helpful b/c to go to the gym daily or eat better or whatever idea you have takes time and extreme patience and commitment.. time isn't one's friend when you have the ability to add weight as easily as someone like me. When the weight just melts of of you it makes it easier to keep it up, then when done there is a way to keep it off, I have done successfully for about a year but my problem is i love to eat and drink beer....so at some point they lbs come back.. give it a try and thank me later.

Like you said, the problem is keeping the weight off. Anyone will lose weight if they only eat 500 calories a day, with or without a supplement. I have my plan, and it's practical. My main problem is not getting enough activity because I've been sick, and being a sugar addict. But I already eat pretty healthy, so cutting out most of the sugar and adding back in the activity should do it. I want something that I can maintain. In my experience, when it comes to weight loss, slow and steady wins the race. It may not win the CIGARS, tho. But I'm not trying to lose 50 lbs in 2 months. I would rather lose the weight more slowly and be able to keep it off with lifestyle changes than fads.

I just dont want to see anyone doing something unhealthy, that's all. Getting in shape is mostly just common sense. But we're all grown here, so... 🤷🏻‍♀️

I am curious about the drops tho, but havent been able to find out what's in them. Can you post a pic of the ingredients? Thx. 

Good luck to us all! 💪🤜🤛

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21 hours ago, VKUTT said:

Like you said, the problem is keeping the weight off. Anyone will lose weight if they only eat 500 calories a day, with or without a supplement. I have my plan, and it's practical. My main problem is not getting enough activity because I've been sick, and being a sugar addict. But I already eat pretty healthy, so cutting out most of the sugar and adding back in the activity should do it. I want something that I can maintain. In my experience, when it comes to weight loss, slow and steady wins the race. It may not win the CIGARS, tho. But I'm not trying to lose 50 lbs in 2 months. I would rather lose the weight more slowly and be able to keep it off with lifestyle changes than fads.

I just dont want to see anyone doing something unhealthy, that's all. Getting in shape is mostly just common sense. But we're all grown here, so... 🤷🏻‍♀️

I am curious about the drops tho, but havent been able to find out what's in them. Can you post a pic of the ingredients? Thx. 

Good luck to us all! 💪🤜🤛

Pm sent 

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Looks like we have some very experienced and smart ppl competing. I can’t wait to see results. 
 

my two cents:

carbs/no carbs  fats/no fats.  Vegan/non-vegan. They all have their advocates. 

we have one real enemy.

CUT SUGAR! Sugar will be the death of all of us!

no easy, since I have been addicted to sugar for most my life  

trying to see if my body reacts to keto well  good luck all  

 

 

 

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On 2/23/2020 at 9:24 PM, Ghabanos said:

Looks like we have some very experienced and smart ppl competing. I can’t wait to see results. 
 

my two cents:

carbs/no carbs  fats/no fats.  Vegan/non-vegan. They all have their advocates. 

we have one real enemy.

CUT SUGAR! Sugar will be the death of all of us!

no easy, since I have been addicted to sugar for most my life  

trying to see if my body reacts to keto well  good luck all  

 

 

 

Sugars are a type of carbohydrate. The only fuel source that your brain uses to function is glucose, a simple sugar, which also happens to be the preferred fuel source for most cells in your body. If you don't consume sugars/carbs then your body makes glucose from non-carb sources through gluconeogenesis. A result of gluconeogenesis is the production of ketone bodies by the liver. Though rare, an abundance of ketones in the body will result in ketoacidosis (more common in untreated diabetics than those partaking in starvation diets). Ketoacidosis if left untreated will kill you.

So sugar will not be the death of us all, it'll be the absence of sugar that'll ultimately do it.

Everything in moderation is the better route to go, but good luck with your keto diet.

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interesting.

ketones and ketosis is a very hot topic these days.

the laymen would say that less sugar is good since they will, through gluconeogensis, use up fat storage.

agree that everything in moderation is good, but these days, refined sugar is over used? 

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On 2/27/2020 at 4:33 AM, Ghabanos said:

interesting.

ketones and ketosis is a very hot topic these days.

the laymen would say that less sugar is good since they will, through gluconeogensis, use up fat storage.

agree that everything in moderation is good, but these days, refined sugar is over used? 

Ketosis is the metabolic state in which your body is breaking down fat for energy (gluconeogenesis). This in turn creates ketone bodies. Too many ketones in your blood causes it to get acidic and will result in ketoacidosis.

There are better ways than a keto diet (essentially starving yourself of an essential nutrient) to lose weight. A well balanced diet along with exercise is a better approach.

Refined sugar may be overused in food processing, but it doesn't mean you have to consume it. It's about self control and being able to make good decisions when it comes to food choices.

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Blackened Salmon with Pineapple Avocado Salsa

Might sound weird, my thoughts at first too, but restaurant quality IMHO.  Great on Friday nights during Lent for practicing Catholics.  Also a great source of protein and healthy fats on days where breakfast and lunch has limited fat.

Salmon:  4 ounce Filet, 1/2 lime, 1/2 tsp chili powder, 1/2 tsp fine sea salt, 1/4 tsp cayenne, 2 tbs butter

1. Heat a cast-iron skillet over high heat

2. Spritz the salmon with lime juice.  In a small bowl, combine the chili powder, sea salt, and cayenne.  Rub the seasoning into the pink part of the fillet.

3. Melt the butter in the hot skillet, then place the salmon, skin-side down, in the pan and cook until blackened on one side, 4-6 minutes.  Flip and cook the other side for about 3 minutes (cook time will vary depending on thickness of filet).  Fish is done when its just a little pink and flakes easily with a fork.  Serve with salsa.

Salsa:  1 ripe medium avocado, 1 small jalapeño (diced), 1 cup diced pineapple, 1 tbs chopped cilantro leaves, 11/2 tsp lime juice, 2 tsp avocado oil, 1/4 tsp fine sea salt, 1/8 tsp black pepper

Combine all ingredients in a bowl and toss

 

 

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On 2/29/2020 at 1:44 AM, sho671 said:

Ketosis is the metabolic state in which your body is breaking down fat for energy (gluconeogenesis). This in turn creates ketone bodies. Too many ketones in your blood causes it to get acidic and will result in ketoacidosis.

There are better ways than a keto diet (essentially starving yourself of an essential nutrient) to lose weight. A well balanced diet along with exercise is a better approach.

Refined sugar may be overused in food processing, but it doesn't mean you have to consume it. It's about self control and being able to make good decisions when it comes to food choices.

easily said if u have the sefl control.  I reckon I have a food addiction (or sugar addiction)

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One recipe we have been eating a lot lately is a Ginger Peanut Tofu Curry. It's a winner for us because tofu was one thing that was easy to get when people started buying out the stores of all the meat. My 7yo daughter who seems to hate anything that even got near spices eats the baked tofu alone with rice and loves it. So it ends up being a winner for all of us. I took a pick as we were packing it up. It is REALLY good. Found online at http://homespuncapers.com/2016/03/14/ginger-peanut-tofu-curry/ 

 

Ginger Peanut Tofu Curry

500g firm tofu, cut into 1.5cm cubes
3.5 tbls olive oil
3/4 tsp sea salt
1/2 tsp mustard seeds
200g | 1 large onion, roughly chopped
3 cloves garlic, finely chopped
40g | large thumb size piece ginger root, grated
1 tsp ground turmeric
1 tsp ground cumin
1/8 tsp ground cardamon
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 x 400g tin of diced tomatoes
2 tbls natural peanut butter
375ml | 1.5 cups vegetable stock
1 bunch spinach, trimmed and shredded (or other leafy greens)

Fresh coriander leaves (cilantro) and cooked rice, to serve.


Set your oven to 220C.

On a lined baking tray, toss your tofu with 1/2 tbls of olive oil and 1/4 tsp of salt. Spread out in a single layer and bake for 30 min, till golden and crisp – tossing half way through.

In a large saucepan over medium heat, fry the mustard seeds in the remaining olive oil till starting to pop – 1-2 min. Add the onion and cook till soft and starting to colour – 5 min. Stir in the ginger, garlic, spices and remaining salt and cook for a further minute till fragrant.

Add the tomatoes and peanut butter, stir till combined and then mix in the stock. Bring to a boil and then lower to a simmer, cooking uncovered for 10 mins or so, till it is a rich sauce. (I let the curry simmer till the tofu is done baking).

Stir in the tofu and spinach and cook for a couple more minutes till spinach has wilted and tofu slightly softened – 2 min. Taste and season with additional salt and pepper, if desired.

Serve topped with fresh coriander and alongside some steamed rice or flat bread.

Will keep airtight refrigerated up till 5 days. Though tofu will lose some texture, it will still taste delicious.

[/recipe]

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I’ve been doing a low carb diet, it works for me and I feel really good on it, really takes away inflammation. When I eat carbs I feel tired and joints hurt. Here are some examples of food I eat. The egg casserole is just eggs ham red peppers onions and season to your liking and bake in oven for about 20 minutes on 350. The chicken is stuffed with spinach and goat cheese and ricotta cheese baked in the oven , comes out really moist. 

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I poured a lot of time researching Aaron Franklin (Branklin's BBQ, Austin TX) and watched a few of his videos on brisket on youtube. Gave a shot with three briskets over new years eve and all three turned out differently. First off Half Morton kosher salt half 16 mesh black pepper for rub. Light coating of Frenches mustard for binder. 225 temp. One 14lb Choice Black angus, two 19lb Prime cut (unknown breed). Went on 11:30am. Spritzed with Apple cider vinegar. First one off at 6:am the following morning was the Angus cut. Thermopen read 186f,188f,189f but color was spot on, fat transparent and soft sponge, picked it up and was like floppy jello. Spritzed it with 50/50 Worch sauce and water, wrapped in butcher paper and put it in the pre warmed Yeti cooler. Spritz and wrapped another about an hour later and returned it until about 12:30pm before it hit 203f. It never did get spongy and would be the driest. Last one pulled at 5pm as I hit 202. That one was great on the point. Served at 7pm. 145 serving temp. The angus was like butter from end to end. Hands down my best and the topic of discussion and envy at the party as people commented how it was "melt in your mouth" that they never had with brisket. Learning the hot spots of the grill as these were my second attempt at brisket. Didn’t have a choice in cuts either as these were the only three I could find.

So going forward what I'm narrowing down to:

  • 10-15lb Black Angus packer cut (Both the flat and point of the cut) the Brisket

Rub

  • 1/2 cup Morton Kosher Salt
  • 1/2 cup 16 mesh Black Pepper
  • 1 tsp Hungarian Paprika (Optional)
  • 1 tsp Granulated Garlic (optional)

1. Pat dry the brisket and Trim- 

 

2. Mix the ingredients for the rub and lightly smear mustard on the brisket as a binder for the rub. Careful not to overseason. That means do not work into open flaps or cuts of the meat. 

3. Leave out at room temp for an hour while preheating your smoker to 225 for a Pellet Smoker and 250-275 on a traditional smoker. 

4. Place meat in the smoker with the fat side toward your smokers heat source and the Point of the brisket toward the hottest area of the smoker. 

5. Don't lift cover for 3 hours...Drink beer and have a cigar during this time. 

6. Lift the lid and sprits with AppleJuice, Applecider Vinegar or Water. to keep from burning about once an hour. (I only hit my last angus 4 times during the last smoke)

7. When it hits the stall at about 160 this is where it can vary from cut to cut. Few may push through to 170 quickly and others will sit for hours until it pushes through. This is where you can push through by using the "Texas Crutch" by wrapping in pink wax free butcher paper or foil. Foil will result in a softer bark, where paper will let more water escape resulting in a middle of the road bark. Leaving it unwrapped will take longer but the flavor is usually a bit stronger. I learned this last time for my best result on this particular cut was to go low and slow right through it without wrapping and wait to check on it again until it hits about 185f on the thermopen and it was all together.

I look at the meat more than the temp at this point. The meat will be done when it decides its done. When the color is there, the fat is squishy and I pick it up and it feels like firm jello that feels like it's going to pour out of my hands, it's done. 

8. Layout over two overlapped pieces of butcher paper. (Again watch Aaron Franklin how he tightly wraps his). But spritz it with a 50/50 mix of worcestershire sauce. Set in the preheated cooler (preheat if serving is more than 5hrs away) and use a towel to fill the void. Let it sit and serve once it hits below 150f. 

9. Lookup how to cut, again the flat cut cross wise from the entire cut in No.2 pencil size and the Point gets cut lengthwise of the entire cut in the width of the fat pencils you used in Kindergarted (or sharpie thick)

Plate immediately and enjoy.

 

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