Bacon and eggs
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Joc Spader — 9 months ago(June 28, 2025 03:57 PM)
I have been doing over night oats and fresh fruit!
It's real funny sometimes people don't understand that w a lifestyle like mine, partying & getting crazy, it's real important to eat right. Nutriton becomes very, very important. You lose minerals…vitamins. What are all those other fancy things? Everything. I tell ya there's nights I feel like raisin!
So anyway, what I do when I wake up, doesn't matter when I wake up, that's breakfast time. Breakfast is very important, it's the most imporatn meal of the day because I don't eat any other meal.
I try to have a little melon, grapes.. bananas! Trail mix, granola fancy name a little more expensive. Bran flakes. I was reading something in reader's digest..doctors office.. they were saying something about how important roughage is to the diet. I'm a pretty rough guy… Secret ingrediant? Root beer. Not milk. It's the ulitimate legal high…sugar.
Tell you what…When I send my ex-wife her money…you can lick the stamps. -
CorNelley — 9 months ago(June 28, 2025 04:02 PM)
I will try the root beer. I tried bran and it was like chewing gravel.
I love yogurt parfait with granola and fruit. I only eat greek yogurt.
I make a greek yogurt and cucumber salad dressing. I don't eat the store bought. I also spray lemon juice on salads. Try it! -
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CorNelley — 9 months ago(June 28, 2025 04:42 PM)
It is basically tzatziki! Grated cucumber, fresh lemon squeeze, crushed garlic and cresh cracked peppercorn. I don't really measure anything. It's kinda if you love garlic… load it up lmao.
For use as a dressing do not strain the yogurt or cakes!
I use a pestle and mortar for the garlic and pepper but you can do it how ever. -
Lilith — 9 months ago(June 28, 2025 05:20 PM)
Cakes?
I really like tzatziki dressing, but the ones that are premade in the store never seemed to taste quite right. There's something off and it tastes like there's an ingredient in there that shouldn't be.
I have a tricky relationship with garlic. I have a garlic press that I use. I do have a mortar and pestle, but when it comes to garlic, just like onions, I worry that the oils will end up becoming a permanent part of whatever I use to mince or crush it in and end up tainting whatever else is to follow, regardless of how well I scrub it. At least with the garlic press, I know that's the only thing I use it for: garlic.
Do you use full fat yoghurt or 2% or 5%? I like the brand Fage.
"Your emotional state is not my responsibility." – Warren Smith