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tweety1
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 Sun, Jan 22 2023, 8:11 pm
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Whole wheat bread with tuna and lox, falafel balls, chicken and rice
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tweety1
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Sun, Jan 22 2023, 8:14 pm
| amother Wine wrote: | This doesn’t sound like it will be a heathy thread. It might be for you, but I imagine we have friends here who struggle with disordered eating and this is likely very triggering.
It may tigger people to binge or starve themselves.
We are best not going there. |
No offense but everything we say, do, eat, think or whatever else is a trigger to somebody. There was a thread here I opened on a topic; very innocent and for whatever reason a comment made by somebody triggered me. So this comment wasn't allowed to be made?! Come on. 
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Chana Miriam S
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Sun, Jan 22 2023, 8:24 pm
12 hour clinical placement shift today
Coffee with heavy cream ( in the car at 5:45 am)
10 am
Macadamia nuts ( treat) with pecans roasted in olive oil salt and pepper by my husband
2 wedges of that triangular cream cheese I can’t remember the name of but it’s everywhere kosher
3 pm
Salmon patty made just with chopped salmon,
salt, pepper, chili garlic sauce and a Huge amount of cilantro with some homemade avocado mayo
Corned beef slices
8 pm
Dinner at home- Shabbat leftovers heated up by husband
Slices of minute roast
Boneless Chicken with peppers and onions
Roasted cabbage
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amother
Gray
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Sun, Jan 22 2023, 8:37 pm
Sure. I make these once a week since my shachris boys take them for breakfast, the younger ones take them for snack, and everyone else just takes for anytime. The recipe is super adaptable to different diets, for example, I've made them gluten-free and used sugar-free chocolate chips. If you like them less crispy and rather softer/chewier, add an egg. (I tried it and my family protested.)
3 cups oatmeal (I use quick oats, but you can use any kind)
2 cups flour (I use whole spelt, but you can use any kind)
1 cup honey (or maple syrup)
1 cup oil (I use light olive oil, but it's nearly as good with evoo)
2 eggs
1/2 tsp baking powder
1 1/2 cups ground almonds (if I don't have almonds, I just add another 1 cup of flour)
1 cup chocolate chips/raisins (I use a combo of both)
Preheat oven to 350. With wet hands, form small balls onto a lined cookie sheet. Bake for 18-20 minutes. Store in freezer.
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amother
Maroon
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Sun, Jan 22 2023, 8:44 pm
| amother Gray wrote: | Sure. I make these once a week since my shachris boys take them for breakfast, the younger ones take them for snack, and everyone else just takes for anytime. The recipe is super adaptable to different diets, for example, I've made them gluten-free and used sugar-free chocolate chips. If you like them less crispy and rather softer/chewier, add an egg. (I tried it and my family protested.)
3 cups oatmeal (I use quick oats, but you can use any kind)
2 cups flour (I use whole spelt, but you can use any kind)
1 cup honey (or maple syrup)
1 cup oil (I use light olive oil, but it's nearly as good with evoo)
2 eggs
1/2 tsp baking powder
1 1/2 cups ground almonds (if I don't have almonds, I just add another 1 cup of flour)
1 cup chocolate chips/raisins (I use a combo of both)
Preheat oven to 350. With wet hands, form small balls onto a lined cookie sheet. Bake for 18-20 minutes. Store in freezer. |
Yummm trying these
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amother
Springgreen
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Sun, Jan 22 2023, 8:46 pm
| amother Gray wrote: | Sure. I make these once a week since my shachris boys take them for breakfast, the younger ones take them for snack, and everyone else just takes for anytime. The recipe is super adaptable to different diets, for example, I've made them gluten-free and used sugar-free chocolate chips. If you like them less crispy and rather softer/chewier, add an egg. (I tried it and my family protested.)
3 cups oatmeal (I use quick oats, but you can use any kind)
2 cups flour (I use whole spelt, but you can use any kind)
1 cup honey (or maple syrup)
1 cup oil (I use light olive oil, but it's nearly as good with evoo)
2 eggs
1/2 tsp baking powder
1 1/2 cups ground almonds (if I don't have almonds, I just add another 1 cup of flour)
1 cup chocolate chips/raisins (I use a combo of both)
Preheat oven to 350. With wet hands, form small balls onto a lined cookie sheet. Bake for 18-20 minutes. Store in freezer. |
sounds yum thanks
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Rubber Ducky
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Sun, Jan 22 2023, 8:54 pm
Breakfast: a homemade latte (unsweetened, I don't like syrup in my lattes), blueberries and raspberries
Lunch: another latte, 1 oz salted cashews and a mandarin orange
Dinner: a cup of winter squash soup and leftovers from Shabbos: a thigh-drumstick, some roasted sliced potatoes, cranberry relish, a little bit of cholent, and some broccoli
Dessert: a brownie and herbal tea
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