This is a reminder to eat blog. Honestly kinda not sure how long I will run this. If the discourse gets too much, I will delete and pretend I never started this.
But if getting daily reminders to eat is helpful for you, please give me a follow.
Some important things for you to know. I believe a well balanced meal includes carbs, protein, and veggies/fruit. I don't subscribe to good or bad food. Just food you eat. I will not get into dieting or body shaming discourse. If you get into it, I will block you.
I'm just here to remind people to eat and how important it is to try and get adequate nutrition. But I will not judge or shame you for what you have to do just to stay alive. And I will not bring up counting calories.
My aim is to try remind you to eat so you can get the nutrients you need to live a good life.
I'm not a dietitian or a professional. I just think it's really important to get adequate nutrition and that means eating regular meals everyday. And if you can do your best to ensure they're well balanced, then I'll be happy.
I am the same person who runs the brush your teeth reminder blog @brosser-les-dents, the shower time reminder blog @showertimereminders, and the get up and move blog @movementnudge.
X I like to prep a bunch of veggies in a container in the fridge so that I don't have the daunting task of prep every single time I want to stuff food in my face. Literally just baby carrots, washed and chopped veg. All mixed together. Also, if you need dip, get dip!
Doing stuff "childish" is okay and even good actually
- If using plates and silverware meant for kids means you will eat more often and/or find more joy out of eating, good! *
- If using a divided plate means you are going to feel more comfortable eating, good!
- If having a water bottle with your favorite character/show on it means you are going to drink more water, good!
- If having children's toothbrushes and toothpaste means you are going to brush your teeth more often, good!
- If watching tooth brushing videos aimed at kids makes brushing more enjoyable/helps prompt you to brush correctly, good!
- If taking a stuffed animal or other toy out with you means you are going to feel a little safer, good!
- If using a nightlight (esp one with characters on it) makes you feel safer and helps you sleep better, good!
- If you find coloring in books made for children/simpler pictures more enjoyable, good!
- If decorating your living space with "childish" things with characters or bright colors is going to make your space more enjoyable/usable, good!
- If using organization systems and prompts aimed at children is going to help you actually use them, good!
- If you enjoy media aimed at children, and it brings you joy and makes your days a little easier, good!
No matter what your age is, you are allowed to use the things that bring joy into your life or make your life easier to manage. You do not need to "grow up" or "do it like an adult". You can do it in whatever way works best for you. There should be no shame in it. I think some of us want to beat the allegations that autism makes us more "childlike" thinking it makes us more palatable, when having "age-inappropriate interests" are a commonly known trait. It is normal to have autistic traits when you have autism. You don't need to hide it or pretend you don't. Yes I know not all autistics are interested in this stuff either but that's not my focus
* also there have been studies done that people tend to absorb more nutrition from foods they enjoy, so you are doing yourself a huge favor by making eating fun!
Drinking soda is better than drinking nothing all day. Eating ice cream for dinner is better than eating nothing for dinner. Eating salsa is better than having no produce in your diet at all.
Water is way more hydrating than soda, but soda is more hydrating than nothing. A balanced meal is way more nutritious than ice cream, but ice cream is more nutritious than nothing.
Something is better than nothing. Some hydration is better than no hydration. Some nutrients are better than no nutrients. Some produce is better than no produce.
Don't let societally imposed food guilt trick you into believing that nothing is a better choice. Nourishing your body, however you can, is always the better choice. Fed is best. Always.
⊠Full Recipe đĽ ⊠Macros per serving: Protein: 47g Carbs: 59g Fat: 10g Calories: 528 Ingredients per 2 servings: - 10 oz thinly sliced eye of round beef (shabushabu) - 2/3 cups jasmine rice, uncooked/raw - 1/3 cup beef bone broth - 2 tbsp soy sauce - 1 tbsp mirin - 1/2 tsp dashi powder - 1 yellow onion - 1/2 tbsp ginger Toppings: - 2 eggs (boil for 6 min) - 1 green onion How to make it yourself: 1. Thinly slice the green onions. 2. Wash your rice with water. 3. In your rice cooker add your uncooked rice, beef, beef bone broth, soy sauce, mirin, dashi powder, yellow onion, and ginger. 4. Cook for 30 minutes in your rice cooker. 5. In a pot of boiling water, boil your eggs for six minutes, then immediately transfer to an ice bath to make jammy eggs. 6. Once your rice cooker is done, in a bowl add half of the gyudon, one boiled egg, and top it off with half your green onions and enjoy!
Heyo! You may have seen my original pancake traybake (cinnamon apple var.) recipe! If you havenât, come check it out here! If you have, check again, since Iâve made some crucial changes to the cook time/temp/optional prep after much experimentation!
Well, here's [insert Peggle 2 meme] My Traybake Pancakes... 2!!!!
Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 6 days (5 if you eat two on the day you make them). They reheat well, can either be eaten with or without maple syrup, and are very customizable! I recommend adding something healthy like fruit or yogurt, and protein powder like I do in this recipe, making it a slightly healthier breakfast than just pure carbs.
Full recipe under the cut! (Reader beware, you're in for a... lot of asides and annotations lol)
Full disclosure, the base for this recipe was the mug pancake recipe from Emmaâs Goodies, which you can watch here!
I made this mug pancake for years (except with tripled portions because I was using a very big mug) and it was super delicious! However, for just one mug pancake, it was a bit of a production and didnât feel super worth it. Thusly, I have adapted the recipe to be made in a 13âx9â baking tray, which makes a whole lot of breakfast.
Base Ingredients:
12 tbsp. butter (I use salted, if you donât have salted butter, add a very small amount of kosher salt to your recipe)
9 tbsp. (1/2 cup+ 1 tbsp) granulated sugar
12 fl.oz. milk (I use skim, use whatever kind you like)
3 cups all-purpose flour
3 tsp. baking powder
Customizable Ingredients:
1 scoop protein powder (I use vanilla flavored whey)
1/4 cup of brown sugar
1 cup (around 5oz) nonfat strawberry Greek yogurt (pick a good quality brand/one you like)
1 cup of semisweet chocolate chips (for the batter)
Small handful of semisweet chocolate chips (to sprinkle on top)
1/2 cup of semisweet chocolate chips, 1 tbsp of butter, ~2 capfuls of milk (for chocolate drizzle)
Base Instructions:
Heat oven to 375°F, take out a 13âx9â nonstick baking pan and spray bottom and sides with cooking spray (yes theoretically I know you donât need to spray a nonstick pan but better safe than sorry).
Put butter in a bowl and melt it in the microwave. I recommend microwaving for 1m20s.
Put butter in a stand mixer, preferably with the paddle attachment. While you heat the milk in the microwave* (40 seconds, stir milk once itâs done; I use a glass liquid measuring cup for the microwaving), add the granulated sugar to the mixer. Once the milk is heated, add it and use one of the lower settings on your mixer.
(If you have customizable wet ingredients, add them now!)
Add the flour and baking powder, mix again on low setting until it forms a batter (a small amount of lumps is okay from what Iâve heard, you donât want to overmix).
*You canât put cold milk into hot butter, it will form little clumps and be gross
Customizable Instructions:
Add the brown sugar (as above, preferably before the flour, with the other wet ingredients. Wait, why is sugar a wet ingredient? see â at the bottom).
Add one scoop of your preferred protein powder, then mix on low setting until itâs mixed in.
Similarly, mix in the strawberry yogurt*. Now, I know what youâre saying: this is a very specific thing to add to the pancakes, but hear me out**: it gives moisture to the recipe (in this version, thereâs not as much, cuz thereâs no added tea/maple syrup, and thereâs an additional dry ingredient), and it adds a subtle fruity flavor (also it makes your living space smell amazing while itâs cooking)! I may experiment with adding actual fresh strawberry to the recipe in the future.
Finally, put the cup of choco chips in and mix gently! My mixer head tends to bump around a little bit during this step so you may want to use that generally ignorable lever that keeps the mixer head secure.
*Unlike the brown sugar, you may want to mix the yogurt in after you add the dry ingredients. If you do it before, it wonât incorporate smoothly and end up in a bunch of gross looking lumps. It doesnât actually affect anything though and once you add the dry ingredients, everything is fine. Itâs more about if youâre a wet before dry purist vs. someone squicked out by lumps.
Put 1/2 cup of chocolate chips in the microwave with a tablespoon of butter. Melt for 45 seconds on high (according to the packaging on my choco chip bag). Mix the resulting glorp carefully (itâs hot!) with a rubber spatula then microwave for another 15-20 seconds until most/all of the chips have melted.
Mix again. It will look like a gross dry paste (but trust the process). Once you add in a capful of milk and mixâimmediately you will have a glossy beautiful mixture. Then add an additional capful of milk (you may need to add more) to make it thin enough to âdrizzleâ!
Baking Instructions:
Pour batter into greased baking tray and use a spatula and spread it evenly by hand, as this batter is thicker and a little stiffer than my apple version. Optional: Sprinkle the top with that handful of chocolate chipsâthen if you made the chocolate sauce, take the spatula from before, scoop a little bit of chocolate sauce onto the tip of the spatula, and carefully* flick it over the surface of the batter! Really channel your inner Jackson Pollock! Do as much of this as you want until you have your ideal amount of chocolate drizzle on top (and if you have any left afterward, eat it as a tasty little snack. live deliciously lol).
When the oven reaches temperature (if you preheated it at the beginning, it may have already been at temperature for a while) put the pan in and cook for 35 mins. Know your oven and if it tends to be hotter or colder**, adjust cook time as necessary.
When the timer goes off, test the center in several places with a toothpick. As long as it doesnât come out goopy, youâre good! (crumbs on the toothpick is fine) I say test in several places because if you accidentally go through a chocolate chip, your toothpick will come out wet and chocolatey, but that doesnât mean the pancakes arenât done. If it's not done, cook in intervals of 5 minutes, testing when the timer goes off.
Take pan out and use a butter knife or a pie serving spatula and poke around the edges of the pan to free the pancake traybake from the edges. Let cool for 10 minutes.
Cut into squares. I tend to cut 12 pieces, but you could go smaller or larger depending on how much you intend to eat at once.
*By making this recipe you agree to not hold me liable for any chocolate mess that may result from the flicking process (lol).
** How do I know if my oven runs hot or cold, you may ask? If any recipe you make comes out raw and/or takes longer to cook than the instructions say, your oven is colder! If your food ends up burnt and/or takes less time to cook than the recipe instructions say, your oven is hotter!
Enjoy! I eat two squares at a time and it makes a good breakfast! For storing, put however much of it you can eat in 2-3 days in the fridge. Store the rest in the freezer.
I will note, this version of the recipe doesn't form the same kind of cool thick edges like the apple version.
For any customizing other than what I did, use whatever fruit, spices, syrups, and/or protein powders you want! Just be aware that more fruit in the batter means it may take longer to cook!
If you make them, either the same way I did here or differently, let me know how they came out!
â Yes, all sugars are considered wet ingredients. Yes, it is conceptually weird, but there is a reason: because they need to dissolve in liquid in order to be incorporated properly, you add them in with the wet ingredients. It's like Thompson from Gravity Falls, who's kinda in the friend group but only because he performs a specific social role (poor Thomson tho fr fr)
My Traybake Pancakes (Earl Grey blueberry var.) with Wined Blueberry Compote and Citrus Mascarpone Toppings
Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 7 days (6 if you eat two on the day you make them). Theyâre fluffy, reheat well, and if you make the full recipe, taste great with the wined blueberry compote and citrus mascarpone!
Recipe under the cut!
The night before:
Tea infused berries:
Glass container/jar for all the blueberries and tea
2-4 cups hot water
3-4 Earl Grey tea bags (I prefer Twinings)
~2 cups of blueberries (I prefer frozen)
~1 tbsp vanilla extract
Nutmeg to taste
½ cup granulated sugar
Boil water in kettle. Add blueberries to jar with vanilla, nutmeg, and sugar.
Place teabags in jar and pour hot water over berries and teabags.
Steep for 5 minutes, then remove bags and stir.
Store in fridge overnight.
(You can also use uninfused blueberries.)
The day of:
Pearl Sugar (can be bought, or made)
~14 sugar cubes
~â tsp water, or less
Granulated sugar (as needed)
Potato masher
Put sugar cubes in bowl, and very lightly dampen them with water.
Crush cubes with potato masher until in clumps.
If sugar is too wet and mushy, add more granulated sugar and mix until sugar forms clumps. Set aside.
Citrus Mascarpone
250g mascarpone (or 3/4 cup)
3 tbsp confectionerâs sugar (or more)
Zest and juice of 1 large orange
Mixer with whisk attachment
Add mascarpone cream and confectionerâs sugar to mixer, and whisk.
Zest an orange with a fine grater into bowl with mascarpone.
Take a small knife and stab zested orange, twisting to make juice come out. When juice stops coming out, stab it in another spot and do it again (twice total).
Whisk all ingredients on high speed until thickened/stiffened. Add more confectioners sugar in small amounts if this isnât happening.
Put citrus mascarpone cream in a Tupperware container, then put in fridge to chill. Eat the leftover orange as a snack to tide you over until the squares are done!
Wined Blueberry Compote
2 cups blueberries (I prefer frozen)
2 tbsp granulated sugar
2-3 tbsp red cooking wine
1 tsp vanilla extract
Nutmeg (to taste)
Dutch oven or other oven-safe dish
Potato masher
Preheat oven to 400 F. In a Dutch oven or other oven-safe dish, combine all ingredients and stir.
When oven is preheated, put in blueberries for ten minutes. Stir them, then cook for another ten minutes.
Take blueberries out of the oven and carefully mash with potato masher until none or few whole blueberries remain.
If the compote is too liquidy, place dutch oven on stovetop and heat on medium heat. When the mixture is bubbling all over, lower to lowest heat and let cook until reduced.
Let them cool and then place in a Tupperware container, then put in the fridge to chill (not next to the mascarpone).
Tea infused butter
2 sticks salted butter
5 tbsp loose leaf Earl Grey tea (I prefer Twinings)
Large pan
Spatula
Mesh strainer
2 sheets of 2 paper towels
In large pan, melt butter until just liquid.
Add loose leaf tea and stir, then let sit on low heat for 5 minutes.
After that, take off heat, stir, and let sit for additional five minutes.
Place mesh strainer over mixer bowl, and line twice with 2 sheets of paper towel (4 sheets total).
Pour butter through the lined strainer, using spatula to scrape the pan and get as much butter and leaves out as you can.
Use spatula to squeeze butter out of tea leaves in the lined strainer. If the butter cools fast enough, carefully lift the paper towels with the tea leaves out of the strainer, and ball them up before squeezing remaining butter out of the balled paper towels with clean hands (BE CAREFUL, CAN BE HOT!!). Try not to squeeze too hard, or the paper towels can tear and tear leaves could come out.
Pancake Squares (Makes 15):
~2 sticks worth of tea butter
½ cup+ 1 tbsp granulated sugar
12 fl.oz. milk (optional vanilla extract and nutmeg to taste)
3 cups flour
3 tsp baking powder
~1 scoop vanilla whey protein powder
2 cups tea infused blueberries, Âź cup blueberry tea juice
Nutmeg (to taste)
Pearl sugar (all that you made, or ž cups if purchased)
Preheat oven to 375 F, and spray a 9x13â pan with cooking spray.
In mixer with paddle attachment, mix sugar into butter.
In microwave, heat milk (and optional vanilla extract and nutmeg) for 40 seconds on high. Stir, then heat for another 40 seconds on high. Stir again then add into butter and sugar, mixing again.
Add flour, baking powder, and protein powder into liquids and mix until a smooth batter forms.
Remove tea infused blueberries from jar with a slotted spoon or mesh spoon, and add into batter with a Âź cup of the tea juice. Mix until fully incorporated (make sure no unmixed batter is at the bottom of the bowl, it will be a lighter color than the rest of the batter).
Pour batter into pan, and sprinkle nutmeg on top, then sprinkle pearl sugar on top.
Cook for 40-45 minutes. Test with a toothpick for doneness before removing from oven. Use a plastic pie cutter to separate edges of pancake from the pan, then let sit for 10 minutes to cool. Use pie cutter to cut squares in a 3x5 grid.
Eat 2 at a time with wined blueberry compote and citrus mascarpone on top (be careful to ration the toppings, or youâll run out).
If you eat two in your first serving, place 7 in the fridge and 6 in the freezer! Now you have breakfast for a week!
Note: after removing blueberries from tea juice, top off jar with cold water to have blueberry Earl Grey iced tea!
This recipe can also be customized to use any fruit, type of tea, and variety of citrus! For example, Iâve used the same base recipe but with 1) white wine apple compote, Apple Blood Tea for infusing, and lemon mascarpone, and 2) red wine cranberry compote, Sangria Zinger Tea for infusing, and lime mascarpone!
Bon appetit! If you make this and like it, tag me!
Remember to eat today! @mealreminders - Tumblr Blog | Tumgag
