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Diet tips and tricks
- Thread starter Bliss Doubt
- Start date
If I can help anybody today, it might just be to say that if you see jackfruit in your local grocery store, leave it there and walk away.
This isn't the piece I bought. This is a pic I found online, because mine is now buried outside.
It's bland. It's tough to cut into. The flesh is a quagmire of tiny shreds of fruit surrounding seeds of all sizes, so you can spend 15 minutes digging and scraping just to get one spoonful of shreddy fruit free of the seeds, with barely any flavor, moisture or sweetness.
Never again.
This isn't the piece I bought. This is a pic I found online, because mine is now buried outside.
It's bland. It's tough to cut into. The flesh is a quagmire of tiny shreds of fruit surrounding seeds of all sizes, so you can spend 15 minutes digging and scraping just to get one spoonful of shreddy fruit free of the seeds, with barely any flavor, moisture or sweetness.
Never again.
Yes, there are the fake meat products made from jackfruit. The ones I have tried are pretty tasty.
I just wondered how you would make those when there is so little to work with, but after you posted, I looked it up, and actually those many, many seeds are edible, so maybe they blend it all up, seeds and all, with seasonings, spread it all out, bake it and cut it up.
I'm not gonna try it. It was a big annoyance to try to work with jackfruit. With spaghetti squash, you bake it whole, let it cool, cut it open, scoop out the seeds and you have all the lovely sweet baked flesh to use for soup, pasta sauce or whatever you want to make.
I love spaghetti squash, thinking about growing some kind of winter squash this year, might haveta plant a couple of those.
My breakfast-lunch today: chubby pizzas that don't make chubby people.
It starts with my favorite pizza sauce ever, Mezzetta sun dried tomato pesto, but doctored up with the addition of a crap ton of chopped garlic. I stir it into the jar. Leftovers keep a long time in the fridge. 65 cal. per tablespoon.
Next, for one serving you need two of these waffles. Sometimes manufactured waffles are very sweet, but I taste no sweetness in these, though there is a little sugar far down in the list of ingredients. You can get a pack of 24 of them for 4.59. Thawed, these do not have to be toasted before making the pizzas. They can go from fridge to oven. 100 cal. per waffle.
Sauce your waffles, 1 tablespoon per piece:
Then grated parm, 10 cal. per teaspoon, which is all you need on these.
Then grated mozzarella stringles, not the low fat kind, 100 cal. I grated just one, to cover both pieces.
Out of the oven, sprinkle with red pepper flakes.
So calories:
The waffles 100 cal. each x 2 = 200
The sauce 65 cal. per tablespoon, 1 T per piece, total cal. 130
The parm 10 cal. per tsp. x 2 tsp = 20
The mozzarella 100 cal x 1 for both pieces
Total calories 450
And very filling, will easily hold you until a late dinner.
It starts with my favorite pizza sauce ever, Mezzetta sun dried tomato pesto, but doctored up with the addition of a crap ton of chopped garlic. I stir it into the jar. Leftovers keep a long time in the fridge. 65 cal. per tablespoon.
Next, for one serving you need two of these waffles. Sometimes manufactured waffles are very sweet, but I taste no sweetness in these, though there is a little sugar far down in the list of ingredients. You can get a pack of 24 of them for 4.59. Thawed, these do not have to be toasted before making the pizzas. They can go from fridge to oven. 100 cal. per waffle.
Sauce your waffles, 1 tablespoon per piece:
Then grated parm, 10 cal. per teaspoon, which is all you need on these.
Then grated mozzarella stringles, not the low fat kind, 100 cal. I grated just one, to cover both pieces.
Out of the oven, sprinkle with red pepper flakes.
So calories:
The waffles 100 cal. each x 2 = 200
The sauce 65 cal. per tablespoon, 1 T per piece, total cal. 130
The parm 10 cal. per tsp. x 2 tsp = 20
The mozzarella 100 cal x 1 for both pieces
Total calories 450
And very filling, will easily hold you until a late dinner.