20 posts tagged with cooking and nutrition.
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Food? How?

I would like to be given a very specific grocery list telling me exactly what to buy in a week, as well as instructions on how turn the groceries into meals. [more inside]
posted by vogon_poet on Dec 6, 2014 - 28 answers

To fu, or not tofu?

I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
posted by Juliet Banana on Nov 5, 2014 - 32 answers

Helping a teen keep weight loss momentum going...

Help me support my teen daughter with her health efforts... [more inside]
posted by pearlybob on Jul 10, 2014 - 27 answers

Rice and Beans

I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist on Dec 14, 2013 - 12 answers

I'll Grind Their Cereals-and-Grains to Make My Bread!

Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew on Feb 8, 2013 - 3 answers

End-to-end nutrition book

I would like to finally find a routine I can follow to eat healthy during the week and I am looking for book recommendations. Unfortunately, most nutrition/cooking books are very one-sided (only contain recipes, only discuss cooking skills, or only nutrition theory) and very biased towards some radical approach (vegatarian/vegan, very low-carb, very high-protein etc.). I am looking for the opposite - ideally a single book for learning about nutrition, cooking and planning your groceries and cooking so all the good advice is actually actionable considering having a 40-hour workweek; also without going into any dietetic extremes and based on sound science and actual practice. Details inside. [more inside]
posted by jarekr on Jan 27, 2013 - 17 answers

Expensive Coconut Flour Going to Waste!

I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff? [more inside]
posted by thelastcamel on May 27, 2012 - 8 answers

How to get technology to work in a sewing class?

How can ICT be better used in Home Economics (or if you like, with the economics and management of the home and community) also known in some places as family and consumer sciences? [more inside]
posted by b33j on Nov 29, 2010 - 8 answers

I KNOW we can do better!!

My family has terrible eating habits. Just awful, I'm ashamed of how my family eats sometimes. Help me turn our eating around.. [more inside]
posted by pearlybob on Jun 26, 2010 - 23 answers

How to lose weight when veggies are mostly off limits?

Looking for dieting help given several dietary restrictions. I have Crohn's disease and cannot comfortably eat most veggies and fruits. Also, does dieting automatically mean I need to be hungry all the time? [more inside]
posted by gilsonal on Dec 22, 2009 - 21 answers

need more fewd

Help me eat better / more often... [more inside]
posted by WeekendJen on Jul 29, 2009 - 10 answers

I feel like I'm absolutely terrible at cooking. How can I become better at it?

I feel like I'm absolutely terrible at cooking. How can I become better at it? I think my lack of recipes/ideas is what's killing me. I just stick to spaghetti and frozen dinners because I'm not sure what else to do. If I had things to make I'm sure I'd eventually become better at it. [more inside]
posted by decrescendo on Apr 22, 2009 - 50 answers

What are your favorite high-protein, low-fat, quick and easy recipes?

What are your favorite high-protein, low-fat, quick and easy recipes? [more inside]
posted by Pontius Pilate on Jan 11, 2009 - 27 answers

Non-tots

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

Low-Fat Protein Bar recipes

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 by schroedinger on Apr 16, 2007 - 8 answers

Lots of undercooked pork alert!

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

cooking fresh, frozen, canned vegetables

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 by mrkohrea on Jul 1, 2006 - 17 answers

Brilliant "dinner hacks" anyone?

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 by zharptitsa on Jan 22, 2006 - 51 answers

Budget banquet

What do you think is the cheapest, healthiest, tastiest, easiest meal to prepare? [more inside]
posted by grrarrgh00 on Jan 2, 2006 - 35 answers

Does cooking affect the nutritional value of vegetables?

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 by clockzero on May 30, 2005 - 17 answers

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