The Money Mustache Community
General Discussion => Welcome and General Discussion => Topic started by: Retired To Win on March 13, 2015, 06:31:18 AM
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Thank goodness I actually really enjoy eating oatmeal. A bowl of it with milk, banana and cinnamon is my favorite Mustachian belly filler. I can go for hours without feeling hungry after eating that.
Based on the costs of generic brands at my grocery store, a serving of the delicious mush costs me 35 cents or less. (12 cents for 2/3 cup dry oatmeal, 9 cents for 1/2 cup of milk, 12 cents for half a banana, and 2 cents to cover the cinnamon and a little sugar.)
How about it? What's YOUR favorite Mustachian belly filler? How much does it cost you?
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I like to eat an avocado and chug a big glass of milk before bike commuting to work. Probably works out to about a dollar when I can get avocados on sale.
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I like variety and I love food. It varies depending on what is in season and where I am living, but recently..
breakfast: organic steel-cut oats ($8 for 4lbs at CostCo), homemade hash (potatoes, onion, pepper and about 1oz of whatever meat is leftover from a previous meal)
lunch/snack: a handful of almonds. peanut-butter on just about anything
dinner: homemade pasta (turns out I love making it, and it's so easy). risotto, slow-cooked pork - by far the cheapest animal protein lately.
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Ramen w/ an egg or two and a handful (or more) of something green and leafy (spinach - fresh or frozen, lettuce). Yum and fills me up. Super cheap.
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+1 for oatmeal. Brown sugar and butter. If only lunch and dinner were as easy to make.
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A handful of almonds usually does the trick when I'm hankering for a snack
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Really stupid question, sorry for hijacking the thread.
Steal cut oats: does it really matter what they are cut with? What difference does that make?
Please forgive my oat ignorance.
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Steal cut oats: does it really matter what they are cut with? What difference does that make?
I have also always wondered and never asked. Please enlighten us.
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It has to do with the way the whole oat grains are processed before cooking.
From the Wiki of All things:
Rolled oats are traditionally oat groats that have been de-husked, steamed and then rolled into flat flakes under heavy rollers before being stabilized by being lightly toasted. The oat, like the other cereals, has a hard, inedible outer husk that must be removed before the grain can be eaten. After the outer husk (or chaff) has been removed from the still bran-covered oat grains, the remainder is called oat groats. Oat groats are a whole grain that can be used as a breakfast cereal; various forms of oatmeal and rolled oats, and pinhead oats are cooked to make porridge or porage.[1] Steel-cut oats (pinhead oatmeal) are oat groats that have been chopped into smaller pieces before any steaming and thus retain bits of the bran layer. Since the bran layer, though nutritious, makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, raw oat groats are often further steam-treated to soften them for a quicker cooking time (modern "quick oats") and to denature the enzymes for a longer shelf life.
http://en.wikipedia.org/wiki/Rolled_oats
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Chicken leg quarters (running around .69/lb at the moment) and stovetop popcorn. Potatoes are pretty good, too.
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A side-by-side comparison of old fashioned vs. steel cut oats:
http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats (http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats)
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A side-by-side comparison of old fashioned vs. steel cut oats:
http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats (http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats)
They failed to mention steel cut oats usually cost 2-3x what rolled oats do. That's the tie breaker for me!
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Baked beans on toast.
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Lentils are love. Lentils are life.
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If I'm ravenous and need a low carb snack, a small tin of tuna (plain, in springwater not oil) and some plain yoghurt mixed together are super filling and healthy. Scrambled eggs are also fast and healthy.
Vegies sticks, like carrot, celery and capsicum are also quick and filling.
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Baked beans on toast.
Yum, that's lunch sorted for me tomorrow!
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Hard boiled eggs and prunes!
Also, chomping on a handful of almonds helps a lot. I like nibbling a little bit of dark chocolate w/my almonds -- helps w/the sweet tooth.
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Ramen w/ an egg or two and a handful (or more) of something green and leafy (spinach - fresh or frozen, lettuce). Yum and fills me up. Super cheap.
I do this too, but I never thought to use lettuce. I normally use spinach, sauteed some mushrooms while I fry the egg, and throw in a couple of frozen peas as well. I also like to add lemon juice to the soup. Yum!
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Lentils are love. Lentils are life.
Yep. Any kind of beans, really. This week I made a lemony lentil, carrot, and kale dish for lunch. Very filling and super cheap. And the quickest/easiest since you don't have to soak lentils first!
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Lentils are love. Lentils are life.
Yep. Any kind of beans, really... Very filling and super cheap.
Right behind my #1 oatmeal/milk/banana belly filler, my #2 favorite is black beans and rice. Also dirt cheap. And the beans and rice in combination include ALL the aminoacids required to provide complete proteins.
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Ramen w/ an egg or two and a handful (or more) of something green and leafy (spinach - fresh or frozen, lettuce). Yum and fills me up. Super cheap.
I do this too, but I never thought to use lettuce. I normally use spinach, sauteed some mushrooms while I fry the egg, and throw in a couple of frozen peas as well. I also like to add lemon juice to the soup. Yum!
It is endlessly modifiable - lettuce, carrots, cucumbers, mushrooms, radish, corn, teriyaki sauce, Sriracha, sesame oil, miso, tofu, leftover meats, etc. etc. I like lettuce in it because bits will be crunchy and other bits will cook in the hot broth and be like spinach.
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Rolled oatmeal with some honey
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Potatoes and squash that grow in my garden. Especially spaghetti squash, because it is so prolific.
Also, beans and rice, lentils especially because there are so many types that work in different dishes, different cooking rimes ATC.
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+1 to slow cooked pork. We've been shifting away from beef because I seem to be having some digestion issues around greasy/fatty foods. We get these giant chunks of pork is it pork shoulder? and pork ribs to die for from the sales bin in the frozen section at the store. Hard to believe I craved Tony Roma's ribs all these years and we could have made them ourselves all along for a fraction of the price.
We've also had great luck with ground turkey, my tummy really likes that. We've had it in a red sauce (not homemade) over pasta, and with taco seasoning. We found bulk ground turkey at winco.
I am not an oatmeal fan, but do really well with a ham/egg/cheese on a nook in the morning. We had a run up of egg prices for awhile so DH found a lower grade medium egg for 1.49/dozen. I can't even tell the difference.
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After spending some time in the Dominican Republic, I started eating a lot more beans. They eat beans there at almost every meal, and they are delicious. I throw a pound of dry beans in the slow cooker with an onion, garlic, 1/2tsp salt and 6-8c of chicken stock. Leave that for 12 hours and I have enough for the week. I eat beans and eggs for breakfast most days, breakfast for about 50 cents. Beans are high in fiber and very healthy. Give yourself a week or two to adjust to them.
To save on dinner, I usually cook a whole chicken on Sunday. We have leftover chicken on Monday and I make soup out of the carcass, with whatever vegetables are available.
Big garden in the summer, gives me a lot of slow-living joy helping it grow, and for $200 a year in seeds and supplies we eat like kings for six months.
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Roasted soy nuts, cottage cheese, banana, raw veggies w/ peanut butter, bake potato topped w/ beans.
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...To save on dinner, I usually cook a whole chicken on Sunday. We have leftover chicken on Monday and I make soup out of the carcass, with whatever vegetables are available...
This is a GREAT idea.
I've always bought "chicken parts" -- drumsticks and/or thighs -- thinking that (because I buy them when on sale at $1 a pound) this is the most cost-effective way to go. But I like your idea and how it uses the whole chicken. So... I'm going to go with it.
Thanks!
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I also trade ribbon zucchini instead of using pasta. I can't tell the difference anymore.
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Winter Squash goes on sale for $0.25 a lb during October at the local store...Mmmm so much squash!
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How about it? What's YOUR favorite Mustachian belly filler? How much does it cost you?
Oatmeal with banana and brown sugar for breakfast. Peanut butter and Jelly on whole wheat for lunch at work. After work, a $1 envelope of Knorr Pasta Sides Butter & Herb noodles. At work, I'll drink a couple of diet soft drinks for the caffeine. At home, I drink water (tap, of course). My monthly food bill (not counting toiletries and cleaning supplies) is about $120.
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I want to thank the OP and others for mentioning oatmeal with banana several times. I made my own version last night with smushed banana, peanut butter, and butter heated and mixed together. I then added that to oatmeal made just with water and put a very small amount of honey on top. It was sooooo good. My go-to oatmeal before this was with blueberries, brown sugar, cinnamon, and a fairly generous portion of half and half. I like the banana version better, in large part because I am able to eliminate most of the sugar and all the half and half.
Also, I was full for at least four hours.
Anyone tried savory oatmeal? I know someone who has a whole blog devoted to it.
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Anyone tried savory oatmeal? I know someone who has a whole blog devoted to it.
Tried it? I've never even heard of it. It's a sheltered life, here in my Mustachian cave.
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I want to thank the OP and others for mentioning oatmeal with banana several times. I made my own version last night with smushed banana, peanut butter, and butter heated and mixed together. I then added that to oatmeal made just with water and put a very small amount of honey on top. It was sooooo good. My go-to oatmeal before this was with blueberries, brown sugar, cinnamon, and a fairly generous portion of half and half. I like the banana version better, in large part because I am able to eliminate most of the sugar and all the half and half.
Also, I was full for at least four hours.
Anyone tried savory oatmeal? I know someone who has a whole blog devoted to it.
I do my oatmeal with a generous heaping of salt every morning! Makes it much more savory, but I do get strange looks in my work kitchen as I pour salt on my oatmeal! Have thought about adding bacon or something too it, but just haven't gotten around to it yet.
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-Oatmeal w/ Real maple syrup my extended family made (FREE!)
-Stovetop Popcorn
-Arabic Lentil Stew
-Homemade Pizza
-Pasta (when I'm super lazy...)
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Just the boring apple. I don't even believe in age old wisdoms, but I do eat an apple every single day. I swear they're a bit of a miracle. I get freakish on vacation if I have to go a few days without one. ...And my guts get all off. I don't care if they're green, yellow, MacIntosh, Empire, whatever, I see an apple and I automatically want to eat it. My mom used to keep a giant basket of them in the garage when we were kids so we could go in and grab one for a snack whenever we wanted. (And then she'd have to scold us if we ate too many on a given day and got the runs.)
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oatmeal with honey and peanut butter
rice and beans with whatever
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Red lentil stew and brown rice
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Really stupid question, sorry for hijacking the thread.
Steal cut oats: does it really matter what they are cut with? What difference does that make?
Please forgive my oat ignorance.
Steel cut oats are a whole different thing.
Typical oatmeal (i.e., in the tall, skinny can with the picture of a Quaker) is "rolled oats". This means the oat kernels or grains have been squished flat and dried (so they'll require less cooking time). Steel cut oat grains are simply cut into pieces -- not flattened. Less processed -- I say less because they are dried. They have a MUCH better texture and taste.
I first put them in a dry pot and toast them a bit, then add water and milk ... and cook (covered) them a little more than half an hour -- yes, they're much more time consuming than rolled oats. I spoon them into half-pint mason jars and top them with a couple tablespoons of buttermilk and either cinnamon chips, sliced bananas or maybe strawberries or blueberrries in season. Typically I make ten a time, then I have a very healthy breakfast-to-go ready for the whole week.
My kids have never liked typical Quaker-type oatmeal, but they gobble up those little jars of steel cut oats.
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Raw/blanched broccoli is a champ at filling me up, especially if you throw in a piece of cheese or some hummus. It loses some of the filling effects once you cook it too much in my opinion.
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Scrambled eggs and sausage or an omelet made with anything I can find in the fridge, usually peppers, mushrooms or ham. I keep ducks, so I don't have to buy the eggs, They free range and I supplement with a bag of feed for $15 that lasts about 4 weeks. My babies convert that bag of feed into about 10 dozen super-jumbo eggs over the same 4 weeks.
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I was thinking about this post tonight when I was a little hungry after dinner just before bed. I was about to eat a chicken sandwich; instead I ate a whole cucumber. It filled me up, taste good and about a 10th of the calories.
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I love beans and lentils in all their fabulous variations. I usually have red, black, pinto, and white beans, plus chickpeas and small green lentils. My usual method is to soak beans overnight, then get them cooking in the crockpot in the morning. I cook them plain, and freeze the extras for quick meals later. I buy pintos and rice in huge bags from Costco.
Black or pinto beans cooked with corn, cumin, a little lime juice, and minced cilantro, over rice. Top with salsa, avocado, and some sour cream.
Red beans and rice
Cassoulet - french bean and meat stew served with bread
Chana Masala - Indian chickpea dish. I also make a vegetable/chickpea korma that uses any random vegetables on hand. Both get served with rice and naan.
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Tossed salad with beans and whatever veggies are cheapest. Homemade granola. Pot of soup or chili with a minimal amount of meat or meatless.
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Ahhh! Why I blanked out on peanut butter as a Mustachian belly filler when I eat it every day is beyond me. So, yes. Peanut butter (on whatever, with whatever) is another great hunger solution.
I must admit, however, that I am more than a little finicky about what's IN my peanut butter. Peanuts and maybe salt. Period. And thank you very much, but no-thank-you to all the weird sweeteners and stabilizers that standard peanut butter brands are adulterated with. Natural peanut butter -- the kind that separates -- is the kind for me.
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I do my oatmeal with a generous heaping of salt every morning! Makes it much more savory, but I do get strange looks in my work kitchen as I pour salt on my oatmeal! Have thought about adding bacon or something too it, but just haven't gotten around to it yet.
My family follows chef April Bloomfield's formula for porridge:
1/2 cup Rolled Oats
1/2 cup Steel Cut
1.5 Cups Milk
1.5 cups water
1.5 ts Kosher Salt
2 T sugar (Brown, Maple, before we decided to be Mustachian, golden syrup)
This is enough for 2 adults and to small children.
See it uses both varieties of oats. Give it a try! Oh and it's also very salty if you fail to add the sugar component--my original impetus for posting.
Here's a pink to the online recipe: http://food52.com/recipes/21668-april-bloomfield-s-english-porridge
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I must admit, however, that I am more than a little finicky about what's IN my peanut butter. Peanuts and maybe salt. Period. And thank you very much, but no-thank-you to all the weird sweeteners and stabilizers that standard peanut butter brands are adulterated with. Natural peanut butter -- the kind that separates -- is the kind for me.
YES YES YES! +1
It's the Real Stuff or nothing. Heaven on a celery stalk.
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Scrambled eggs and sausage or an omelet made with anything I can find in the fridge, usually peppers, mushrooms or ham. I keep ducks, so I don't have to buy the eggs...
My wife keeps a dozen-plus hens, so ditto here. Free eggs are great! (And ours come in at least 4 different colors.)
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Thank goodness I actually really enjoy eating oatmeal. A bowl of it with milk, banana and cinnamon is my favorite Mustachian belly filler. I can go for hours without feeling hungry after eating that.
Maybe I'm doing something wrong, but a bowl of oatmeal only lasts me about two hours >.>
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Thank goodness I actually really enjoy eating oatmeal. A bowl of it with milk, banana and cinnamon is my favorite Mustachian belly filler. I can go for hours without feeling hungry after eating that.
Maybe I'm doing something wrong, but a bowl of oatmeal only lasts me about two hours >.>
You can include some add-ins that will help keep you full longer chia seeds or healthy fats. Make it with a spoonful of peanut butter, add some coconut oil or butter, top with some chopped buts or seeds. Add a scoop of protein powder when you make it.
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If by belly filler you mean a quick snack, then stovepop popcorn made with coconut oil is one of my favorites. Or any nut butter on a thin rice/quinoa/corn cake. I'm known to carry a lot of fruit around with me as well.
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Scrambled eggs and sausage or an omelet made with anything I can find in the fridge, usually peppers, mushrooms or ham. I keep ducks, so I don't have to buy the eggs...
My wife keeps a dozen-plus hens, so ditto here. Free eggs are great! (And ours come in at least 4 different colors.)
What's so awesome is that your lovely hens have gotten rid of a bunch of bugs to make those beautiful free eggs too!
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we like toasted steel cut oats with quinoa mixed in. Make a big batch and have easy breakfast all week. We customize by adding different fruits, nuts, maple syrup, brown sugar or cinnamon as desired.
http://www.thugkitchen.com/quinoa_oatmeal
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Scrambled eggs and sausage or an omelet made with anything I can find in the fridge, usually peppers, mushrooms or ham. I keep ducks, so I don't have to buy the eggs...
My wife keeps a dozen-plus hens, so ditto here. Free eggs are great! (And ours come in at least 4 different colors.)
What's so awesome is that your lovely hens have gotten rid of a bunch of bugs to make those beautiful free eggs too!
True. That's something I never considered. And I guess the same goes for the 6 geese my wife also keeps. (The only good tick is a dead tick, you know.)
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A side-by-side comparison of old fashioned vs. steel cut oats:
http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats (http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats)
That's an inaccurate comparison. If they have the same amount of fat, carbs, and protein then they have the same number of calories by definition. Plus, less sugar and low glycemic index are related, so they are double counting that. They are basically the same, so pick whichever one you prefer.
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If by belly filler you mean a quick snack, then stovepop popcorn made with coconut oil is one of my favorites. Or any nut butter on a thin rice/quinoa/corn cake. I'm known to carry a lot of fruit around with me as well.
I was really thinking more in terms of an actual meal. Still, many is the "every man for himself" evening when my wife makes a dinner out of a bowl of popcorn. And, if in a hurry, I'll make a belly-filling lunch out of a peanut butter and jam sandwich.
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My wife's home made alfredo is delicious, probably my favorite cheap meal. I don't know exactly how much it costs per dish, but noodles, cream, butter, salt/pepper, and cheese doesn't add up to a whole lot in a single size portion.
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Eggs and diced sweet potatos sauteed with garlic powder and pepper ~ keeps me full for hours!
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Eggs. Just eggs. Scrambled, fried or boiled. At $2.25 per dozen jumbo eggs, they're the best and cheapest protein available except for plant-based forms. They fill me right up and make me feel satisfied.
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Anyone tried savory oatmeal? I know someone who has a whole blog devoted to it.
My wife swears by the stuff - has been eating savory oatmeal (cheese + green onion + whatever else) several times a week lately. Me on the other hand - my brain just can't process it as food.
I actually really can't do oatmeal in general - something about the gloopiness of the texture - HOWEVER, what I DO love and what I would suggest for anyone like me who's not into regular oats - oat bran. Cooks up quicker than oatmeal even, arguably healthier, and it has the most amazing texture. It's silky and creamy where oatmeal is gloopy. In the morning I bring 325 ml of water to a boil and whisk in 70g of oat bran, then remove from the heat, cover, and go about my business. I come back in about 10 minutes and it's cooked through to perfection. Couldn't be easier. On the weekend if I'm feeling decadent I add a shot of cream on top.
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Eggs. Just eggs. Scrambled, fried or boiled. At $2.25 per dozen jumbo eggs, they're the best and cheapest protein available except for plant-based forms. They fill me right up and make me feel satisfied.
I wish I could do more eggs than I do, particularly since my wife's laying hens produce an average dozen a day. But I have to limit myself to 1 egg a day due to my cholesterol limit. And it would take several eggs, no matter how combined, to really give me a long-lasting "fill."
Too bad... :[
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Pasta with olive oil and garlic. I'll add some basil or chopped spinach if I have some.
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Hard boiled eggs, and oatmeal.
If I have a few more minutes I like to make a quick omelette - 3 eggs and whatever is in the fridge (mushrooms, green onion, cheese, maybe some leftover salad or something).
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Eggs. Just eggs. Scrambled, fried or boiled. At $2.25 per dozen jumbo eggs, they're the best and cheapest protein available except for plant-based forms. They fill me right up and make me feel satisfied.
I wish I could do more eggs than I do, particularly since my wife's laying hens produce an average dozen a day. But I have to limit myself to 1 egg a day due to my cholesterol limit. And it would take several eggs, no matter how combined, to really give me a long-lasting "fill."
Too bad... :[
Have you reviewed this with your doctor? They've pulled back on the claim that eggs contribute to higher cholesterol levels, but maybe that's only for people who don't have high cholesterol to begin with.
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Eggs. Just eggs. Scrambled, fried or boiled. At $2.25 per dozen jumbo eggs, they're the best and cheapest protein available except for plant-based forms. They fill me right up and make me feel satisfied.
I wish I could do more eggs than I do, particularly since my wife's laying hens produce an average dozen a day. But I have to limit myself to 1 egg a day due to my cholesterol limit. And it would take several eggs, no matter how combined, to really give me a long-lasting "fill."
Too bad... :[
Have you reviewed this with your doctor? They've pulled back on the claim that eggs contribute to higher cholesterol levels, but maybe that's only for people who don't have high cholesterol to being with.
I've got another appointment with him in April and will pursue it. The thing is, the way he evaluates the numbers I shouldn't even be eating that one egg a day.
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Banana with peanut butter!
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Banana with peanut butter!
To me, that's a belly-filler snack, not a meal. So -- some of my belly-filler snacks are: apples... celery with cream cheese... cheese sticks... peanut butter on a spoon.
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We got to figure out how to replicate "Jif Whips". Try a tub of this peanut butter heaven and you'll know what I mean.
I've been trying to think how to replicate it, but I'm not coming up with a good way yet....
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I've got to thank people on this thread who mentioned putting peanut butter into porridge - I've been putting pumpkin seeds, linseed and honey in, and this morning I put peanut butter in too - it really did fill me up for longer, and it gives me an easy way of using peanut butter, which is a quick protein for a veggie like me. Can't use it in sandwiches because I'm gluten intolerant, and gluten free bread is *disgusting* over here in the UK.
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I've got to thank people on this thread who mentioned putting peanut butter into porridge - I've been putting pumpkin seeds, linseed and honey in, and this morning I put peanut butter in too - it really did fill me up for longer, and it gives me an easy way of using peanut butter, which is a quick protein for a veggie like me. Can't use it in sandwiches because I'm gluten intolerant, and gluten free bread is *disgusting* over here in the UK.
Arzosah - peanut butter is awesome when you put it in the little channel that runs down a stalk of celery. Crispy, crunchy and peanut-buttery. If you want to use just the bare minimum (I can get down to a tablespoon per stalk), use smooth. If you want a maximum celery peanut experience, go for crunchy.
Most people are disgusted by "natural" peanut butter, especially how the oil separates from the butter. But it's way easier to smooth onto a celery stalk and is very flavorful. After only a jar of the natural stuff, I got used to it and now the "kid's style" stuff tastes way too sweet and sugary.
If it were possible for me to buy peanuts in bulk and make my own, I'd be glad to do that. DW and I go through a lot of PB, so if anyone has input on that, I'm interested in learning. Same goes for almond milk - I use about a gallon of almond milk every two weeks and it's EXPENSIVE. If I could make it at home and end up with a similar-or-better product, I'd gladly do so.
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Arzosah - peanut butter is awesome when you put it in the little channel that runs down a stalk of celery. Crispy, crunchy and peanut-buttery. If you want to use just the bare minimum (I can get down to a tablespoon per stalk), use smooth. If you want a maximum celery peanut experience, go for crunchy.
And top with raisins and you have my favorite childhood snack, "ants on a log" Actually banana cut into coins and topped with a dollop of PB and raisins are very good too :)
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Same goes for almond milk - I use about a gallon of almond milk every two weeks and it's EXPENSIVE. If I could make it at home and end up with a similar-or-better product, I'd gladly do so.
Homemade almond milk is way, way, way better than the stuff from the store - but it's also one of the few things that is more expensive to make yourself :( The store-bought stuff has stabilizers to give it a thicker texture, whereas homemade uses more almonds to get the right texture. If I buy my almonds in bulk and don't spring for the organic ones, I can get the cost pretty close. Plus I can save and use the almond pulp for other recipes. But it's a lot of effort for the payout.
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homemade hash (potatoes, onion, pepper and about 1oz of whatever meat is leftover from a previous meal)
Hash - with clearance corned beef - Thanks for giving me dinner inspiration on the cheap.
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Cabbage and bacon - on top of white rice. 1/4 head of cabbage thinly sliced, 1/4 pkg bacon cooked & drained if you are watching fats or left in if you are liking calories and taste, soy sauce to taste, chicken boullion (about 1/2 - 1 cup), corn starch to thicken. Cook the bacon, add the cabbage add the boullion and soy sauce, thicken with corn starch to a gravy like consistency and serve over rice.
White rice with butter, sugar, cinnamon and milk. Add some raisins if you so desire. (It's like rice pudding and cereal combined without the egg and the cooking.) DH thinks it's gross, but all three kids and myself love it more than oatmeal or any other warm breakfast cereal. Super cheap too.
Black beans (spicy w/ salsa) and rice with a fried egg on top. I think this one comes from Costa Rica? I've been eating it for breakfast and/or dinner for years.
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Eggs. Just eggs. Scrambled, fried or boiled. At $2.25 per dozen jumbo eggs, they're the best and cheapest protein available except for plant-based forms. They fill me right up and make me feel satisfied.
I wish I could do more eggs than I do, particularly since my wife's laying hens produce an average dozen a day. But I have to limit myself to 1 egg a day due to my cholesterol limit. And it would take several eggs, no matter how combined, to really give me a long-lasting "fill."
Too bad... :[
Have you reviewed this with your doctor? They've pulled back on the claim that eggs contribute to higher cholesterol levels, but maybe that's only for people who don't have high cholesterol to being with.
I've got another appointment with him in April and will pursue it. The thing is, the way he evaluates the numbers I shouldn't even be eating that one egg a day.
Dietary cholesterol actually has little to do with blood cholesterol. Lots of new info out on this that you might want to see if your doc is up to date on.
http://www.health.harvard.edu/blog/panel-suggests-stop-warning-about-cholesterol-in-food-201502127713
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Dietary cholesterol actually has little to do with blood cholesterol. Lots of new info out on this that you might want to see if your doc is up to date on.
http://www.health.harvard.edu/blog/panel-suggests-stop-warning-about-cholesterol-in-food-201502127713
I'm staking my life on what horsepoor just said and as of my last blood check, it's paying off handsomely. Both "good" and "bad" cholesterols firmly in the optimum ranges, triglicerides healthy-low. Anyone who believes the old (mis)information would be shocked by what I eat every day. See it here: http://www.reddit.com/r/keto
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A side-by-side comparison of old fashioned vs. steel cut oats:
http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats (http://www.prevention.com/content/whats-healthier-steel-cut-oats-or-rolled-oats)
They failed to mention steel cut oats usually cost 2-3x what rolled oats do. That's the tie breaker for me!
If you're in Canada, Bulk Barn has all oats for the exact same price (which means the rolled are cheaper elsewhere, but it's still a good price for steel cut)
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My current favorite belly-fillers (defining as a quick meal to fill my stomach within 15 minutes or walking in the door or I cant be held accountable for my actions):
- tried and true scrambled eggs with whatever veg in fridge
- cauliflower "Alfredo" sauce with pasta (newest discovery)
- tuna mixed with cottage cheese on a wrap or over salad (recent discovery)
Using cottage cheese to make tuna salad is probably my best culinary discovery in the last 6 months - I had a real craving for a tuna salad sandwhich about 6 months ago except the mayo in my fridge had gone bad (I don't really like mayo and only used it for the occasional tuna salad). I had some yogurt and cottage cheese needing to be used up but didn't want to use the yogurt (I consider yogurt more for sweet not savory) so cottage cheese it was and it was amazing. Bonus being that dessert was yogurt with local raw honey and homemade jam. That was a good day :)
Also to chime in on the steel-cut vs rolled oats - I find rolled oats too mushy (unless making overnight oats) so when I want warm oats I go with steel cut since it gives me something to chew. I think its definitely a personal preference/taste thing.
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....
Dietary cholesterol actually has little to do with blood cholesterol. Lots of new info out on this that you might want to see if your doc is up to date on.
http://www.health.harvard.edu/blog/panel-suggests-stop-warning-about-cholesterol-in-food-201502127713
I'm staking my life on what horsepoor just said and as of my last blood check, it's paying off handsomely. Both "good" and "bad" cholesterols firmly in the optimum ranges, triglicerides healthy-low. Anyone who believes the old (mis)information would be shocked by what I eat every day. See it here: http://www.reddit.com/r/keto
Well, I'm not sure whether this is good news or bad news for me.
Sure, it's good news to know that my dietary choices don't have to be as limited.
But, it's bad news to think that maybe I cannot lower my blood numbers through dietary control and that therefore I might have to go on medication. Which I absolutely don't want to have to do.
Let me think about this...
(But THANKS for the link, Horsepoor!)
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I have to say I am loving this thread. Last night, I wanted a small snack. I noticed a small amount of old rice in the fridge. Normally I would throw this out, but instead I enjoyed some makeshift rice pudding with butter, milk, and smushed banana. Thanks to couponvan for reminding me how easy and yummy this is!
Now I'm off to try tuna with cottage cheese!
Bluedreamin, can you post more information about your cauliflower alfredo?
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...prior posting here...
I'm staking my life on what horsepoor just said and as of my last blood check, it's paying off handsomely. Both "good" and "bad" cholesterols firmly in the optimum ranges, triglicerides healthy-low. Anyone who believes the old (mis)information would be shocked by what I eat every day. See it here: http://www.reddit.com/r/keto
Well, I'm not sure whether this is good news or bad news for me.
Sure, it's good news to know that my dietary choices don't have to be as limited.
But, it's bad news to think that maybe I cannot lower my blood numbers through dietary control and that therefore I might have to go on medication. Which I absolutely don't want to have to do.
Let me think about this...
(But THANKS for the link, Horsepoor!)
RTW: I think I may have agreed to something there that I didn't mean to. My comment was more to the point that my eating lifestyle HAS improved my triglycerides and cholesterol, because I have blood exams to show the numbers moved significantly when I adopted the lifestyle.
What I agree to is that, as long as one is in ketosis, that eating eggs does not raise one's cholesterol.
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Boston Baked Beans. Roughly $5 in ingredients for 8 meal-sized portions, and it keeps you full for a long time. Best of all, it takes less than 20 minutes or work.
16 oz package of dried Navy Beans (soaked overnight)
1 white onion, diced
6 rashers of raw Bacon, sliced thin
freshly ground black pepper
1 cup water
1/3 cup molassas
1/4 cup ketchup
1 tsp ground all spice
1/2 tsp ground clove
1 - 2 Italian sausages (raw), sliced.
Layer first three ingredients in a crock-pot - you should have 3 or 4 layers total. Mix the last five ingredients together in a bowl and pour over bean mixture. Add just enough water so the beans are barely submerged. Cook for a minimum of 8 hours. Add sausages and cook for another hour. Remove 1 cup of beans, mash, and return to the crock-pot (this thickens the mixture). Eat.
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cauliflower "Alfredo" sauce with pasta
I need to try this. It sounds awesome!
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Bluedreamin, can you post more information about your cauliflower alfredo?
the original recipe is here: http://pinchofyum.com/creamy-cauliflower-sauce (http://pinchofyum.com/creamy-cauliflower-sauce)
but since I'm lazy and need to meet my 15-minute rule/definition of "belly filler" my quick/lazy version is:
Ingredients:
- 1/2 lb frozen cauliflower
- 1-2 tsp fancy roasted garlic flavored olive oil (this is my sub for the sauteing garlic in butter step)
- ~1 tbsp of milk
- salt, pepper to taste
- water as needed for consistency
Steps:
1. Steam cauliflower in microwave w/ 1/4c water for ~6-7 minutes (stirring half way through)
2. Add cauliflower to blender with flavored olive oil and milk; blend on high until smooth
3. Taste, adjust seasoning, add more water/milk as needed
4. avoid "tasting" the entire batch of sauce
5. drown pasta of choice in sauce
6. enjoy
Since I had to find the recipe link, I decided to make this tonight and it was 15 minutes from the thought of "hey I should make this" to the first bite passing my lips. the "longest" part is prepping the pasta - I use a bean pasta (gluten free) that I cook "backcountry-style" (i.e., add boilng water and cover) - if the pasta needs encouragement I nuke it - and I swear I use more of my kitchen than just the microwave!
Oh and I should also mention that I was out of milk so just used about a tbsp of greek yogurt I have in my fridge - still yummy!
There is also a vegan version (http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/ (http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/))- that's on my list to try but I need to make that without substitution/changes first
ETA: the recipe above makes a little over 1 cup of sauce - this is about 2 servings for me - YMMV
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16 bean soup with sausage and potatoes.(and more offc)
This meal is the cheapest,healthiest and most filling meal I could find to make.
1 small pack costing aproximately 2.50$ lasts me 4 meals for a single person.
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16 bean soup with sausage and potatoes.(and more offc)
This meal is the cheapest,healthiest and most filling meal I could find to make.
1 small pack costing approximately 2.50$ lasts me 4 meals for a single person.
Extending that with rice might make it even less expensive. And the combined beans and rice give you all the aminoacids needed to build proteins.
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I am all about fried rice lately. It can use up all sorts of bits and bobs of veggies and leftover meat. I add a couple eggs and it's basically a one-dish meal. Today i made some that was half leftover rice and half cauliflower "rice" and used up a pepper, celery, daikon radish, a couple green onions and some Thai pesto. It can go in a sort of cajun direction too, like dirty rice with sausage, or in an Italian direction with some olives and sundried tomatoes. So cheap, easy and delicious!
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I have to say I am loving this thread. Last night, I wanted a small snack. I noticed a small amount of old rice in the fridge. Normally I would throw this out, but instead I enjoyed some makeshift rice pudding with butter, milk, and smushed banana. Thanks to couponvan for reminding me how easy and yummy this is!
Now I'm off to try tuna with cottage cheese!
Bluedreamin, can you post more information about your cauliflower alfredo?
You're welcome for the reminder! I'll add "pineapple" and cottage cheese. I cannot stand canned tuna - unless it's in a favorite mustachian belly filler of boxed macaroni and cheese, canned corned and tuna mixed together casserole style. My mom was a horrible cook, and I get nostalgic for this sometimes. ;-) It sounds gross, but combined togther it really is filling and tasty. I've done it with "real" ahi tuna, shaved corn, and fancy macaroni & cheese to good reviews as well, but I personally prefer the cheapo version.
Sending you a virtual casserole with your poor foot!.....
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Breakfast hash:
Rough cubed potatoes (cheap), onions (cheap), tofu (cheap), red peppers (cheap frozen), herbs, and red pepper. Cook in a cast iron skillet
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"Leftovers" omelet. Throw in anything that's leftover in the fridge, meats and/or vegetables. Add some raw veggie on the side. A yummy surprise every time.