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If it isn't really quick, easy, and healthy, then it probably isn't being made in my kitchen :chef: Here are a couple of favorites I have recently made: Easy Veggie Udon for Ramen Lovers (add some leftover chicken for protein) Creamy Potato Soup (no cream!) For easy, I cook up grains in a...

I'm not sure what kind of flour you want to make and in what quantities, but I just use my spice grinder (coffee grinder) to grind up grains, nuts, and legumes into flours (or nut butters). It works great, but produces just enough for the recipe at hand. It is a decently powerful spice grinder...

oops, one other comment. From your post it sounds like you are eating a lot of processed foods. Start by reading ingredient labels (don't jump to the nutrition facts, read the ingredients!). You will be amazed to read what you are actually eating. If you don't know what any of the ingredients...

Look around at various diet and exercise plans. There are literally thousands of them and they all work for someone. From those who have success it is that they finally found a plan that works for them. It is easy for people to tell you to eat healthier and exercise more, but if you could just...

You can use it to bake chocolate cake (use instead of water or milk in the recipe). It intensifies the flavor. Likewise, chocolate chocolate chip muffins sound tasty. I do buy the unsweetened chocolate version and use it in smoothies with an overripe banana when I don't want a sugar load...

Refined sesame oil can be cooked with, as it has a higher smoke point, but you will still destroy the flavor. Because I am really using it for flavor, in general I only use it for very light sauteeing (say just heating it with garlic over low heat to bring out the flavor) or for finishing (no...

The whole oats will soften when baking, but it will help if you pulse the oats a few times in a spice grinder before using. I usually just use the whole oats without a problem, but the spice grinder trick works well too.

Yes biscotti, or what about shortbread? I have seen many interesting takes on this including lavender shortbread and sweet basil shortbread.

Tahini will give it a sharper flavor, which might still be good (might even be better!), but I haven't tried it. I would stay away from almond butter. I love both almond milk and almond butter, but find they lend an off-taste to creamy soups and don't work well with potatoes. You can easily...

I just had gumbo at a restaurant for a meal, and second this vote! My new favorite meal though is a Creamy Potato Miso Soup. I have made it twice this week ... it is inexpensive and low in fat, no cream needed! - One Frugal Foodie » Rich and Creamy Potato Miso Soup :chef:

I am "new" to eggs as I hated them my whole life. Since I am just starting to warm up to them, I like them poached (basic) or scrambled with veggies, salt, pepper, and some spices.

I definitely don't like cooking better than eating, but I do like the process of baking better than eating it, so I can see what you mean. I love creating baked goods, but I usually just eat a wee bit of the results, letting my family devour the rest. I think I am addicted to the process and...

I didn't even know, but did eat two carrots today! I will mark the calendar for next year :wink:

Make a nut butter filling instead! Who doesn't love PB and chocolate? Search for "buckeye balls" but fully dip them in chocolate for a full chocolate. People LOVE them! You can also use nuts to make a cream, they won't spoil as quickly as the dairy cream, same goes for coconut cream. Oh...

Yes, unsweetened milk alternatives are always better in my opinion too!

This is a great idea! Now I want to make potato skins just so I can have both meals! :chef:

mmm, soups! I make a filling African Peanut Soup, as well as "cream" soups that are made with healthier, lower fat ingredients rather than dairy products (ie, pureed veggies). My husband also makes won ton soup with lean ground turkey and we had some veggies to the broth. Also, stir-fries...

Beans, nuts, and seeds all have plenty of protein and can be used in main dishes with ease. You mention just meat too ... you can always use eggs if you aren't counting those as "meat." Most whole foods have some amount of protein.

I agree, you should probably find a healthy eating guide first, cookbook second. I recall learning quite a bit from the original anti-inflammation book (by Jack someone, sorry, can't remember at the moment). Once you get the basics down, you might want to venture books that focus on whole foods.

They actually gel with water added to them (very quickly) forming an almost egg white-like consistency. So you can add them to things like puddings or even use them as an egg substitute, tossing them into quick breads. For raw applications, try them in cereals, creamy desserts, etc. They are...

Silken tofu, coconut milk/cream, soft nuts (such as cashews, pine nuts, etc.) blended with water in a 1:1 ratio. The last one is my personal favorite for savory dishes. There are many other options as well!

My husband makes a great rack of lamb. He won't stew with lamb as he says it ruins the flavor, so I have never had it that way.

I like Earth Balance for margarine, since it is one of the only ones without hydrogenated oils that is also dairy-free. In terms of no soy, nuts are a great filling food that work wonders. Nut milks, homemade nut creams, etc.

I mostly agree with the "gross" on the dairy-free cheese, but dairy-free cream cheese and Parma are pretty good, and homemade "cheesy" items using nuts and other bases are quite yummy! That said, some people do like dairy-free cheeses, so it is worth experimenting with!

If they aren't vegetarian, then simply use proteins such as beef, chicken, pork, seafood, etc. for more filling bulk! Spaghetti is always a great filler, you can top it with chopped olives of your choosing for a flavor boost. Gosh, there are so many great dairy-free dinners! Try cooking Asian...