Well it's been about two weeks now and still going strong. Still no real fast food or snack cravings between meals. I have to say I am liking this way of eating. It takes a little more thought, and sometimes a little research but it has been anything but uninteresting and unfufiling.
I did try the faux meat/Hamburger Helper experiment and it was not impressive. I think it was more my fault than anything. I think that the helper depends on the moiture of the burger to help it stay moist. The faux meat is a little drier and just absorbed EVERYTHING. I think it can be done, just need to adjust the amopunt of water added to it when cooking. Tastewise it was just fine, just dry dry dry. I would most certainly NOT be the next Top Chef doing that.
I think tommorow I am just going to make a tub of mashed potatoes and some corn niblets then just stir them together and eat em up. Not as nutritious as I would like but as a kid I used to always mix them together on my plate and it was like kid invented comfort food. There's something about the two mixed (and lots of it) that just gets me salivating.
Oh, on a side note I did try some egg substitute as well just......well because I could. Better than I thought and has better vitamins, but just doesn't quite satisfy the egg craving.
Wanna cook the PERFECT hard boiled egg? You know when they aren't when the whites are rubbery, the yolk has a green tinge, and eating a rubber ball might be a better choice.
1. Put a single layer of eggs in a pot and fill with cold water till all the eggs are covered by about an inch of water.
2. Bring water to a boil, but just as the water starts to boil, remove the pot from the heat and cover with a lid. Seta timer for 15 minutes (this is an important step).
3. When the 15 minutes are up drain the water and give the eggs a good ice and water soak to stop the cooking process.
No rubbery stuff, flaky yolks, and easy to peel.
Got it from Chef Anne Burrel on Food Network and it never lets me down.