101–110 of 157 posts
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A quarter protein? That's insane. You only need about 60 grammes of protein a day. Why are you eating a quarter of your food in protein?
Nah. Insane is a really heavy word to use here. Everyone is different. And 60 is really low, insane even, for the average sized human regardless.
99% of food at restaurants is cooked in unhealthy oils like canola or soybean oil, has too much sugar, has fillers like corn-starch or other things that pack on pounds, and barely have any vegetables. (sure you can get salads, but I want cooked vegetables)
If I had a FANG salary I would have a personal chef by now. Only way to eat healthy is to cook for yourself so I reluctantly do it.
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But they should name it 'Rosie' after a copy righted show about the future (from my childhood).
The most realistic part of that show was how all the time saving robots and gizmos would always have a ton of end user issues and George would not want to use them.
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Frozen dinners seem to have come a long way, even in the past 10 years. My father is on a diet plan and the way he does it is to have basically nothing in his house except "healthy" frozen meals and healthy-ish snacks like nut mixes and apple chips. The word healthy is in scare quotes but actually they seem relatively okay: a good amount of grains, usually enough veggies to satisfy a serving or two, and enough protei…
Almost all foods seem to get destroyed in the freezing process and lose their texture. I have found that at my supermarket they sell refrigerated meals that just need to be microwaved and they taste outstanding. As long as you make sure to stir them half way through so they don't dry out at the top you could literally serve it at a restaurant and I don't think people would notice.
> At the time, the sizes of the three respective groups were about 15% who love to cook, 50% who hate to cook, and 35% who are so-so on the idea.
> Nearly 15 years later I did a similar study for a different client. This time, the numbers had shifted: Only 10% of consumers now love to cook, while 45% hate it and 45% are lukewarm about it. That means that the percentage of Americans who really love to cook has dropped by about one-third in a fairly short period of time.
Doesn't that also mean that there is now a decent jump in people who cook more often (mixed group of outsourcing and cooking at home) and less people who absolutely hate it? That seems like an improvement.
I imagine it might be difficult to produce an non-boring article that starts with: "Only 45% now enjoy cooking some of the time"
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99% of my dinners' vegetables are pre-heating the oven to 350-400, putting aluminum foil on a cookie sheet, and coating Vegetable X in salt, oil, and pepper, and cooking for 15-20 minutes. It's basically 0 cleanup and you're eating whole, unprocessed vegetables. Our bodies are built for that sort of diet.
Brussels sprouts and cauliflower, to name just two, are outstanding when cooked this way.
I've been seeing a nutritionist to try to help with weight loss and his emphasis has been on a healthy plate, which is a plate that is half vegetables, a quarter protein, a quarter starch or grains. Even at nice restaurants, it is extremely difficult to order meals that fit these proportions, and, as you move down the quick service spectrum it gets harder and harder. By the time you arrive at fast food, its difficult…
Greens keep pretty well and have decent, smoothish availability year-round. I'd guess that's why they favor them at restaurants.
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As someone who doesn't enjoy cooking all that much, I've noticed this too and been distressed by it. Restaurants, almost uniformly, serve unhealthy food. There are exceptions to this, but they don't seem to be all that popular. When I go out to eat with friends I am often stuck eating something heavier and less healthy than I would like. Is there some good reason for this?
Along this same line, something I've been extremely surprised by every time I visit someone in the hospital is how unhealthy hospital dining options are.
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Greens keep pretty well and have decent, smoothish availability year-round. I'd guess that's why they favor them at restaurants.
Sure, but they're perhaps the most unsatisfying foods of them all. They also have almost zero nutritional value and calories. A vegetarian Indian friend of mine lamented, "Americans think that a vegetarian meal means lettuce."
But yes, I agree, I don't really want a greens-heavy salad as my main dish for my biggest meal of the day.
A "demography is destiny" aspect to this: Since households are smaller (we marry later or not at all; have fewer children), those who do cook are cooking for fewer mouths, which leads to more time spent per meal consumed. 5 single people cooking and cleaning for themselves put in substantially more time than a one person cooking/cleaning for 5. Also there's some amount of waste from scaling down recipes originally wr…
> what do I do with the rest of this can of tomato paste? Portion it out into tablespoon sized lumps and freeze it.