| Forum | Topic | Date | Replies |
| Recipes | Great Northern Beans recipe recommendations | Aug 19 2010 19:34 (UTC) |
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I ran this recipe, without any of the fixings (tortillas, sour cream, etc.), and it really is economical on calories, with only 313 calories in 432 grams (almost a pound!) of food. High in protein, fiber, iron and potassium. It only gets dinged for sodium because I am only familiar with the Old El Paso brand of green chilies, which are sodium-packed. Here are my lines for Pioneer Woman's Chili: 3 Cups Cooked Chicken Did you specify 8 servings? Does your line for chicken specify boneless, skinless and cooked chicken? Did your broth line select for the College Inn Light and fat free? I did not see the point to using whole milk and went with 1%. I am unsure if you felt 300 calories was too much for a meal, or if a line in your recipe is selecting for a high-calorie item you are not really using. |
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| Recipes | Great Northern Beans recipe recommendations | Aug 19 2010 18:48 (UTC) |
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Thank you for another term to finding recipes with white beans/great northern beans. I also found a related Jewish recipe, cholent, and sent those along too. There may be something familiar there for him to try. Thanks everyone with all the suggestions. |
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| Foods | how to get an accurate profile of my own recipe | Aug 19 2010 18:37 (UTC) |
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Alternately, when the primary nutrient is salt, you can put Tone's Beef Base and then define it as salt with square brackets and salt's ID number: 2.27 g (1 tsp) Tone's Beef Base (2047) [2047] This line gets a green flag. I doubt there will be many people scratching their heads on how to get 2.27 g of something--most will just see the tsp notation and do that. |
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| Foods | how to get an accurate profile of my own recipe | Aug 19 2010 04:05 (UTC) |
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For us perfectionists, it is possible to fiddle with the Recipe Analyzer and come up with a simulation for that ingredient. http://www.tones.com/products/display_product .php?product_id=6 As I suspected, the nutrients are basically salt and fat, with the lead ingredients of cooked beef and salt on the label. Now I made a recipe to simulate it: http://caloriecount.about.com/tones-beef-base -recipe-r431138 Wherever it calls for 1 tsp of base, insert these two lines instead: 2 1/2 g cooked beef (13362) (DO NOT ADD) 2 3/10 g salt (DO NOT ADD) If you plan to share you recipe put a warning in round brackets "DO NOT ADD." Not exactly like the label, you say? Remember, there is rounding going on, and many zeroes mean "less than 5 g per serving." It shows double the fat grams, you say? Not really. That too means at least 0.5 g and less than 1.5 g of fat due to the rounding. But it is 6 g per teaspoon serving, not 5 g per my simulation? Not important in this case. Cholesterol, where did that come from? It too was zeroed by rounding. Think about how many teaspoons of base are you consuming in a serving. A fractional amount, I would presume. These small differences mean nothing for something that will be greatly diluted per recipe serving. This really is a pretty good simulation, though you could choose a different cut of beef by changing the ingredient number. The sodium is almost perfect and it is recording a small amount of fat. Where do I record what the REAL ingredient is? In the recipe instructions. You can also state "Uses Tone's Beef Base" in the recipe description field. |
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| Recipes | Great Northern Beans recipe recommendations | Aug 19 2010 02:34 (UTC) |
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I forwarded the bread/cake recipes but they may be outside his cooking repertoire, but he may surprise me. Ya never know! I had forgotten about the bean substitute for flour and would have completely missed them on this site without you pointing them out. |
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| Recipes | Great Northern Beans recipe recommendations | Aug 19 2010 02:30 (UTC) |
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Chili! That sounds right up Bob's alley. |
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| Recipes | Great Northern Beans recipe recommendations | Aug 19 2010 02:30 (UTC) |
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| Recipes | Great Northern Beans recipe recommendations | Aug 19 2010 01:12 (UTC) |
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Sorry, to clarify, I am looking for recipes. I sent links to 88 recipes on this site having the ingredient in the title and was hoping someone could say, Yeah, I tried this one and really like it. It does not necessarily have to be on this site though. |
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| Foods | Is clairelaine okay? | Aug 19 2010 00:42 (UTC) |
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Thank you. There was some hint on her profile about continuing weight loss as her health permits. |
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| The Lounge | Haiti earthquake relief - what can we do? | Jan 15 2010 00:39 (UTC) |
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I just heard President Clinton on the news stating that the most important thing people can do is donate money, and that even $5 or $10 is very helpful. He gave the address to his foundation, and I was on my computer at the time, so I am sure I got a legitimate donation site with a high percentage of contributions going to actual relief: http://www.clintonfoundation.org/haitiearthqu ake/ I just made a donation myself by this method. |
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| Recipes | Recipe Analyzer question | Oct 21 2009 04:11 (UTC) |
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-->How do you modify a recipe that isn't a saved recipe? I started with a saved recipe of my own. It's only within the last six months or so that you could delete a recipe you no longer wanted on this site. All you could do was overwrite it. If your recipe has NEVER been on the site, go ahead and start with New Recipe. Type in all your ingredients, fix ingredients getting flagged, change serving size to what you normally eat, but when it asks you to save recipe, just add one serving to your log instead. In this process, you will give your recipe/custom food a name. Once on the food log, tag it into the appropriate categories making sense to you, making it a Tagged Food. During tagging you can leave notes, such as I did, what was in the recipe. If you never vary a recipe and have it in a book or on index cards or your computer at home, then no notation is required. Sorry for the confusion. From a longtime user's perspective, our recipes are already on this site. There was no other choice if you wanted to use the site's food log. |
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| Recipes | Recipe Analyzer question | Oct 20 2009 21:01 (UTC) |
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Before hitting the 'x' next to your recipe to delete it, do this: Copy and paste the ingredients in your recipe to New Recipe. Add the quant(ies) you normally eat to your food log using the add one serving to your food log option. Now name it, "add to log" and remember to tag it. It is now a custom food (Tagged Food). Go back and delete the recipe on this Web site. example: This recipe is not on the Internet as such. I did it to save a variation without changing the recipe each time I wanted to log it, with reminder comments as to what is in it. Also tagged it so I can find it in my Tagged Foods. |
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| Recipes | Recipe Analyzer question | Oct 11 2009 20:24 (UTC) |
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Example: 1/8 cup brown sugar http://caloriecount.about.com/calories-vanill a-extract-imitation-alcohol-i2051?user_size=1&size_name=1+teaspoon&siz e_grams=4.2 See where the item number for imitation vanilla extract comes from?
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| Recipes | Recipe Analyzer question | Oct 11 2009 20:20 (UTC) |
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Are you using square brackets?
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| Recipes | Recipe Analyzer question | Oct 03 2009 00:52 (UTC) |
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Original Post by enigma905: The secret formula used by the analyzer is unreasonably harsh on ingredients containing any alcohol--including vanilla extract! Don't take it personally. I have even pointed out how inane it is to flag a recipe using an extract for containing alcohol when Ben & Jerry's ice cream, which contains vanilla extract, gets no such flag as a Food. I just did a copy and paste of a recipe of mine graded an "F" for no good reason I can come up with, and did it as a copy and paste to New Recipe, but without saving it, so that I can add it as a one-time serving. It got a C+ both with the wine and without, meaning I don't think your recipe received a lower grade due to the wine. I just discovered the recipe grade seems to be different if it is added to the log by the one-time entry method instead of directly from the recipe. I cannot help to believe something is left out for weight when calculating calories when adding to the log from the recipe (the wine would be my guess). Note the same calories all three ways, but the grams of food is the least when logged directly from a recipe. Sounds like a discrepancy worthy of a reply from Erik or Igor ;) Crock beef w/ wine C+ 275 357 Crock beef, no wine C+ 275 357 Crock-pot Gingered Beef F 275 258
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| Recipes | Analyzing a certain recipe | Sep 29 2009 20:16 (UTC) |
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Original Post by ashlee832002: It's probably the soup. I just looked at several cream of broccoli soups on the site and amazingly someone finally made them workable by putting in the grams equivalent to 1/2 cup, making them usable now as ingredients. Change your soup recipe line to grams: 1129 g (4 cans, 10 3/4 oz each) cream of broccoli soup [81681] I tested this line. It had no red or orange flags. If it is not the soup you use, then change the item number in brackets to your product, or the one in the DB closest in fat and cals to your brand. |
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| Recipes | Recipe Analyzer question | Sep 26 2009 03:41 (UTC) |
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Have you put it in as a recipe yet? If not, I could, and post a link here you could add to your log. As far as making healthier, use lowfat cheeses, 90-93 percent ground beef, well drained, and and is there a light version of the the cheddar soup? I know there is a light cream of mushroom. What taco seasoning do you use? Is that 2 tsp ground beef weighed raw or cooked? |
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| Recipes | Recipe Analyzer question | Sep 20 2009 20:08 (UTC) |
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Original Post by clairelaine: You could tag each serving size version (that is, something you are likely to repeatedly log on other days) and tag as a custom food. Now they are under Tagged Items. No more revisiting of the recipe, unless you did something different like an ad hoc substitution because you were out of something (or the store was!). Same thing goes for things in the DB in just one size. Start under New Recipe, put in an alternate size(s) you would likely drink, add to to log as one-time entries without creating a saved recipe, then tag those entries. Find under Tagged Items as custom foods. No recipe on the Internet. Examples: |
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| Recipes | Recipe Analyzer question | Sep 18 2009 06:20 (UTC) |
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That's the way I do it. I eat what I want, so long as weight is determined, and then adjust my recipe's serving size closest to the grams I ate--and I am talking about fractional servings. You will see many of my recipes where servings is something like 3.5, for instance, because it brings up the number of grams I ate, and then I "add one serving to log." Alternately, you could copy and paste your recipe into New Recipe, so the suggested servings of the orignal remain intact, futz around with the serving size decimal until it it close to grams eaten, and then add it to the log as a one-time entry. |
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| Foods | How to cut sodium intake? | Feb 15 2009 18:11 (UTC) |
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Your soy protein shake should flag as high sodium for 190 mg of sodium in 42 g of product. I wonder why it did not get a grade. Everything appeared to be filled in. Hmmm... When I logged it, it had 300 mg of potassium, which is good. If, and it might be a big if, you can find a soy shake powder with less sodium, and at least the same amount of potassium or more, that you like, that is one switch you can make. I really don't think the NutriGrain bar, with 1/3 less sodium than the soy powder, is a big deal. Of course, if you agree with subbing that with one extra piece of fruit, that is a better option. I understood kitkat's point of view as a person looking to make small changes in her diet, on a tight personal schedule, to get under 2300 mg of sodium a day. I really thought johnnypenso was going overboard with telling her throw out her entire meal plan and starting everything from scratch. Not necessary. I have had some days where I am eating out of boxes and did not blow my sodium, so I know it can be done. As a guide from the National Heart Lung and Blood Instititute, this is what people should aim for on a DASH diet. Even though your blood pressure is in the normal range, I had a prof who gave the advice of there being no lower limit for healthy young adults. Whatever you can do bring your blood pressure down is a plus, so long as you can stand up without getting dizzy (orthostatic hypotension). the DASH Studies Total fat 27% of calories Sodium 2,300 mg* http://www.nhlbi.nih.gov/health/public/heart/ hbp/dash/new_dash.pdf (from page 11 of 64 pages, but large print and lots of pictures)
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Bob must have over 200 selections at this point, and that should be plenty to glean several to use up the 5 pounds of dried beans.
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