Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

weezl74

r.a.i.n.b.o.w wrote: »

Yoohoo! :j

(I've just realised I was lurking all day, but haven't read any new posts - oops!)

hello! Now must remember what I was going to ask you....

ah yes,

good fats you asked if our fats are primarily good fats.

Easy to just say yes, but we might have different definitions so please can you say your definition of a good fat?

xxx

Allegra

weezl74 wrote: »

Can anyone find a more calorific equivalent that doesn't break the bank and wouldn't taste weird in the shepherdless pie?

You'd need to check the exact calorific value and the current price (or get someone to do it for you ) but the following are all way more calorific than celery and I'd have them all in the pie (although others might disagree, especially when it comes to cabbage):

french green beans
cabbage
leeks
parsnips

BTW, dandelion leaves apparently pack serious calorific punch in sufficent quantities - as much as 50 cals per 100g according to some websites

hornetgirl

White cabbage gets a vote from me. If there's any spare maybe it could be grated up with some carrot (if there's any spare of that too), to make some kind of coleslaw (vegan mayo??).

r.a.i.n.b.o.w

weezl74 wrote: »

hello! Now must remember what I was going to ask you....

ah yes,

good fats you asked if our fats are primarily good fats.

Easy to just say yes, but we might have different definitions so please can you say your definition of a good fat?

xxx

erm... *brain seize*...I think I meant (from my own point of view) that the good fats are "balanced" as in not too much sat fat, plenty of omegas etc, and that there's no/little trans-fats or potential carcinogenics (deep fried etc).

If you see what I mean?

weezl74

hornetgirl wrote: »

White cabbage gets a vote from me. If there's any spare maybe it could be grated up with some carrot (if there's any spare of that too), to make some kind of coleslaw (vegan mayo??).

Hiya HG I can spare an extra 100g of peanuts, so could you add that in, plus can you pre roast your onions with garlic and salt for max flavour, and if you can bear to, up the marmite?

(sorry I'm talking about the nutroast!)

We also have balsamic vinegar

Scintillans

How about sweet potatoes to add some variety? Good mashed with ordinary potatoes and rosemary to top a pie. Great roasted, but I don't know if they go with Marmite. I believe they have lots of good nutrients and definitely higher in calories compared to celery.

weezl74

r.a.i.n.b.o.w wrote: »

erm... *brain seize*...I think I meant (from my own point of view) that the good fats are "balanced" as in not too much sat fat, plenty of omegas etc, and that there's no/little trans-fats or potential carcinogenics (deep fried etc).

If you see what I mean?

thank you!

Planner 1 is highest in sat fat but still lower than FSA recommendations at 9% of the dietry energy. This is mainly due to needing to use lard for the calories.

Shirl could swap for veg oil, and reduce the value of that fat by 40% of saturates, at approx only 70p increase over the month if she wants to.

The only transfats I'm aware of are a less than 1% value in the raisins (a coating to preserve them) this again is well below the believed problem amounts 10-25% of dietary fats being transfats is usually cited as problematic.

None of the recipes are deep fried, and the shallow frying (ie of veggie burgers) used less than a dessertspoon of oil per person.

Loads of that you probably already knew, but does that help with what you were thinking about?

weezl74

Scintillans wrote: »

How about sweet potatoes to add some variety? Good mashed with ordinary potatoes and rosemary to top a pie. Great roasted, but I don't know if they go with Marmite. I believe they have lots of good nutrients and definitely higher in calories compared to celery.

thank you

We couldn't afford a straight swap cos they're twice the price, but we could reduce the spuds and add some in... very interesting, thanks

grandma247

The cloddies are very nice with all kinds of things. I use such things as an extra filler when the plates are going to look a bit empty.

hornetgirl

weezl74 wrote: »

Hiya HG I can spare an extra 100g of peanuts, so could you add that in, plus can you pre roast your onions with garlic and salt for max flavour, and if you can bear to, up the marmite?

(sorry I'm talking about the nutroast!)

We also have balsamic vinegar

Happy to up the marmite, but I'm not sure what the starting level is! The recipe I'm looking at just says marmitey stock.

Edit: Ignore me, I've found the answer.