Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots. (Any other healthy substitution suggestions also welcome). [more inside]
posted on Jun 17, 2007 - 16 answers

Protein bars: Best low-fat high-protein recipes? I'm trying to cut out spending money on Luna, Balance, and Clif Builder bars, but all the recipes I can find have about as much fat as protein, and certainly don't make the minimum 30-30-40 grade. Yes, even the Alton Brown one. Alternatively, recommend pescotarian, easily portable high-protein food sources (cottage cheese isn't portable enough). [more inside]
posted on Apr 16, 2007 - 8 answers

PorkFilter: Is there anything medically wrong with eating large amounts of pork, sometimes irregularly prepared? [more inside]
posted on Sep 27, 2006 - 46 answers

I've decided to eat more vegetables, and I have a few questions about the necessity of cooking them, the nutritional content of frozen vegetables, and how cooking affects the nutritional content. [more inside]
posted on Jul 1, 2006 - 17 answers

Nutrition filter: I am looking for unique ideas for making quick, easy, heathy, inexpensive dinners (in my case, for two) every night... or at least most nights. "Dinner Hacks" you might say. I feel like I've tried all the standard "solutions" already (for example, cooking a few big meals on the weekend and eating leftovers the rest of the week). There must be something else I can try. [more inside]
posted on Jan 22, 2006 - 51 answers

What do you think is the cheapest, healthiest, tastiest, easiest meal to prepare? [more inside]
posted on Jan 2, 2006 - 35 answers

I like to make stews with rice, lentils, potatoes, and lots of nutritious vegetables (e.g. cabbage, parsley, kale, broccoli, tomatoes, various greens, and so on); it occured to me recently that I might be inadvertently diminishing the benefits of these foods by cooking them for 3-5 hours. Could this be so?
posted on May 30, 2005 - 17 answers