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Thread: Making good quality protein go further

  1. #1
    Join Date
    Mar 2010
    Posts
    62

    Making good quality protein go further

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    Hi guys. I'm a student, but I still try to buy the best meats possibly can on a small budget - leading to my discovery of the joys of organ meats (beef heart - YUM!).
    Anyway, i hoped someone might have some suggestions on how to make my meats go further, for instance what could I add to mince to increase the protein portion size?
    Turkey fillets and steaks throw up the same problem as I already have heaps of veggies but cant afford to eat a larger portion of the 'meaty bit'
    Any suggestions?

  2. #2
    Join Date
    Feb 2010
    Posts
    256
    Traditionally you would stretch out meat by mixing in cheap grains like oatmeal or serving over noodles or toast.

    So replace those grains with veggies:
    Mixing in some cauliflower rice
    Serving over spaghetti squash
    Meatloaf packed with minced veggies (carrots, onions, celery)

  3. #3
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    Eggs are an inexpensive source of protein, even if they are factory farmed cheap ones. Omelets are a great sandwich replacement and are very easy to prepare and carry, eating them cold is quite expectable in my book.

    Adding eggs to Meatloaf or burgers is a way to stretch the your protein dollar (pound?).
    It's grandma, but you can call me sir.

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