Announcement

Collapse
No announcement yet.

ChocoTaco369's Personal Food Porn Thread

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Do you think there is a way of making Hawaiian butter mochi taste delicious without as much of the fat for carb refeed days? I realize now that it's actually a recipe that's quite primal, but the carb:fat ratio is too evenly distributed to make it with effective carb cycling, and good in tiny quantities on a daily basis. I figured you would be able to find a way, since you make so many yummy high carb, low fat desserts =P
    My chocolatey Primal journey

    Unusual food recipes (plus chocolate) blog

    Comment


    • Originally posted by sakura_girl View Post
      Do you think there is a way of making Hawaiian butter mochi taste delicious without as much of the fat for carb refeed days? I realize now that it's actually a recipe that's quite primal, but the carb:fat ratio is too evenly distributed to make it with effective carb cycling, and good in tiny quantities on a daily basis. I figured you would be able to find a way, since you make so many yummy high carb, low fat desserts =P
      Excuse my ignorance, but I've never heard of that before. Is this what you're talking about?

      Ono Butter Mochi Recipe - Allrecipes.com

      If it is, that's really, really simple to remove the fat content...though you'd have to skip the coconut.
      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

      Comment


      • Yes. But it tastes delicious with the butter flavor, so I don't know how to make it without it low fat without it tasting like Japanese mochi. Suggestions? =P
        My chocolatey Primal journey

        Unusual food recipes (plus chocolate) blog

        Comment


        • Yes, I do have a suggestion. First, you need to know what the proper consistency of the mochi batter is supposed to be. After that, use 1 cup of unsweetened applesauce and 1 cup of fat free Greek yogurt to begin as your base. Keep adding either low fat kefir or more fat free Greek yogurt a little at a time until the desired consistency is achieved. An applesauce/Greek yogurt combination will yield a very similar result, but you have to know the proper consistency to get it there. You may need to cut the baking time a little since it won't be as moist without the fat. Bake as directed minus 10 minutes or so and keep checking with a knife to make sure it comes out clean.

          You can also achieve a similar result by swapping the applesauce with mashed very ripe banana or canned pumpkin, but they will affect the flavor a lot more. The applesauce will be mostly undetectable, but the banana and especially the pumpkin will impart a taste. If you love the idea of the banana or pumpkin flavor, there ya go! Of course, you'll have to mix to consistency again as well. Pumpkin puree has a habit of really dragging out baking times. It's VERY moist! The banana pumpkin bread I make takes anywhere from 60-90 minutes to cook depending on how much pumpkin I use!
          Last edited by ChocoTaco369; 11-01-2011, 08:29 PM.
          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

          Comment


          • While I'm add it, I'll update this thread with my most recent refeed food porn.









            Yes, I'm addicted to pumpkin bread and jalapeno cornbread, but this was the real star of the show:



            Yes, that's a blueberry crumb cake. But how do you make a blueberry crumb cake without brown sugar? Easy! I took some coconut flour, stevia powder, cinnamon and rolled oats, cut in Greek yogurt with a fork, added it on top with 20 minutes remaining, then toasted it under the broiler for a minute or two at the end. It was awesome and a perfect substitute for the traditional butter/brown sugar crumb. You wouldn't know the difference!
            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

            Comment


            • Tonight was good as well, and one of the higher fat meals I've had in quite awhile. I started with just a green salad made with lettuce, kale, pico de gallo and red wine vinegar. Nothing special.



              But here's where it gets interesting. I took a cheese grater and graded some yellow squash, an apple, mushrooms and hot peppers and mixed with 2 whole eggs and some spices. I fried them in a little lard I rendered myself into burger-style patties.



              Then, I topped them with delicious, delicious chili topped with goat's milk yogurt and hot peppers.



              Very, very satisfying. It feels good to have a more fattening meal for a change.
              Don't put your trust in anyone on this forum, including me. You are the key to your own success.

              Comment


              • what about using 1/4 cup of avocado its got fat but not a whole lot. plus avocado is pretty neutral in flavor, ive used applesauce in baking its ok but i can still taste the apple.

                1/4 cup unsalted butter
                Calories 407
                Total Fat 46 g
                Saturated Fat 29.2 g
                Carbs .1 g
                Fiber 0 g
                Protein .5 g
                Potassium 13.6 g

                1/4 cup avocado
                Calories 92
                Total Fat 8.5 g
                Saturated Fat 1.2 g
                Carbs 4.9 g
                Fiber 3.9 g
                Protein 1.2 g
                Potassium 278.9 mg
                "Our doubts are traitors, and make us lose the good we often might win, by fearing to attempt." -- William Shakespeare

                my weight loss story...
                started @400+pounds
                CW: 191lbs 15%BF
                PB: 158lbs 10%BF 33in waist
                UD2(6 weeks): 168lbs 9%BF 31in waist
                http://www.marksdailyapple.com/forum/thread39123.html

                Comment


                • Still too much fat. 8.5g of fat is 20% of your entire fat intake for a carb refeed, which is a lot considering only 1/4 cup won't be enough to replace the butter. The applesauce and Greek yogurt have to replace butter and whole milk, so you'd have to use at least 1/2 - 1 cup of avocado. That would destroy your macros and make a pretty lousy taste IMO. Bananas, pumpkin puree, mashed sweet potatoes and applesauce all work better with almost no fat, with applesauce being the most flavor-neutral to me. I can't detect it and I use it in everything from blueberry cake to cornbread to banana bread.
                  Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                  Comment


                  • Thank you for the suggestion! I will try it with pumpkin puree first since I've done pumpkin butter mochi before. Would it be prudent to add even a little bit butter for that flavor, or should I just forget about it?
                    My chocolatey Primal journey

                    Unusual food recipes (plus chocolate) blog

                    Comment


                    • Dude, where's the meat in your lastest meal?! In the chili? If so, no worries. That chili looks really good, but I couldn't tell if it had meat. But a meatless chili.... well, that's not really chili, is it?

                      Also, I've been using frozen butternut squash (comes in bricks like frozen spinach) a good bit lately. I heat it in the microwave and I've noticed that after about 4 minutes it's about the same consistency as canned pumpkin. After another 2 minutes, it dries out a lot more and is tastier. Maybe you could microwave your canned pumpkin for ~2 minutes before adding to your baking recipes to shorten the baking time.

                      Comment


                      • Originally posted by sakura_girl View Post
                        Thank you for the suggestion! I will try it with pumpkin puree first since I've done pumpkin butter mochi before. Would it be prudent to add even a little bit butter for that flavor, or should I just forget about it?
                        Forget it. The Greek yogurt is plenty of flavor.
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                        Comment


                        • Originally posted by yodiewan View Post
                          Dude, where's the meat in your lastest meal?! In the chili? If so, no worries. That chili looks really good, but I couldn't tell if it had meat. But a meatless chili.... well, that's not really chili, is it?
                          It's 3 pounds of beef round roast.

                          Originally posted by yodiewan View Post
                          Also, I've been using frozen butternut squash (comes in bricks like frozen spinach) a good bit lately. I heat it in the microwave and I've noticed that after about 4 minutes it's about the same consistency as canned pumpkin. After another 2 minutes, it dries out a lot more and is tastier. Maybe you could microwave your canned pumpkin for ~2 minutes before adding to your baking recipes to shorten the baking time.
                          You probably could reduce it a bit to get the water out. Funny you mentioned butternut squash. I just bought one to make cream of butternut squash soup. I'm thinking either broiled dry-rubbed pork ribs or braised pork loin with creamy butternut squash soup. Sounds like a good fall dinner.
                          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                          Comment


                          • Gahhhh OMG what a dinner. I am making this again. This will be a staple.

                            Goatcheese-stuffed bacon-wrapped maple-glazed pork loin.





                            Roasted pumpkin glazed with a little maple syrup topped with shredded unsweetened coconut, walnuts, cinnamon and nutmeg.



                            And a huge salad with everything - cucumber, green pepper, pepperoncini's, avocado, mushroom, 3 kinds of lettuce, carrots, celery, onion and herbs in an awesome dressing made with Greek yogurt, extra virgin olive oil, red wine vinegar, pomegranate-infused balsamic vinegar and lemon juice. HO HO HO!



                            I've never roasted a pumpkin before and it was absolutely amazing. I'm going to be buying many, many more while I still can!! The pork loin was so juicy it flooded my countertop just sitting there resting after 5 minutes. Unreal.
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                            Comment


                            • ...damn looks awesome bro. i just started UD2 too so cant have this kind of food till my maintenance period lol
                              "Our doubts are traitors, and make us lose the good we often might win, by fearing to attempt." -- William Shakespeare

                              my weight loss story...
                              started @400+pounds
                              CW: 191lbs 15%BF
                              PB: 158lbs 10%BF 33in waist
                              UD2(6 weeks): 168lbs 9%BF 31in waist
                              http://www.marksdailyapple.com/forum/thread39123.html

                              Comment


                              • I'm going to enjoy these two weeks. I feel really well eating more food, reincorporating fats and not exercising. My foot finally is starting to ache less, too. And my digestive system is going through one hell of a purge. The UD2 may be good for dropping body fat, but it's not sustainable for longterm health. There's just too much nutrient deprivation and I think the extreme carb-ups gum up the pipes a little. The steak, pork, avocado and coconut oil are like Draino to my digestive system. It feels good.
                                Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                                Comment

                                Working...
                                X