I need a healthy alternative to egg and bacon(nitrates) sandwiches. whats your daily lunch?
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Is this a joke I'm not American enough to understand?
wrote last edited by [email protected]I don't think it's a US American thing per se. Refried beans are a common staple of Mexican dishes and may incorporate lard (as will more authentic flour tortillas). They're mashed, not whole beans.
And while I wouldn't use them in tacos, canned baked beans like those you'd find in the UK may also not be vegetarian.
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
Assuming the rest of your diet isn't stuffed with red meat I wouldn't worry too much about eating bacon. Replacing meat with vegan meat-substitutes doesn't automatically make the meal healthier - just free of meat.
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im fine with fats. just looking to cut nitrates from processed meats like bacon/deli slices
you could look at local CSAs (community supported agriculture) and get a local, unprocessed source of meat that way if you're committed to meat
but in general meat is shown to be unhealthy, associated with higher risks of colon cancer, etc. (I need to fact check this, but I think the big picture advice is aligned with most medical associations' suggestions that a plant based diet is much healthier and reduces health risks).
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Buy a pork belly. Make your own bacon. It's pretty easy and very delicious. That said, nitrates are in lots of things like celery.
Can you describe the process in general, or point to a good recipe?
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Buy a pork belly. Make your own bacon. It's pretty easy and very delicious. That said, nitrates are in lots of things like celery.
Wait what? Nitrates in celery?
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Assuming the rest of your diet isn't stuffed with red meat I wouldn't worry too much about eating bacon. Replacing meat with vegan meat-substitutes doesn't automatically make the meal healthier - just free of meat.
Til nitrates free can have just as much nitrates https://www.americastestkitchen.com/articles/1701-nitrate-versus-nitrite-what-s-the-difference
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
Today it was felafel Greek salad and Greek potatos. Gotta mix it up...
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Wait what? Nitrates in celery?
You can find lots of packaging for 'nitrate free' things that have a disclaimer somewhere saying '*except from celery.'
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
Easiest solution is to use unprocessed meats. Get thin sliced pork, (butchers usually have a deli slicer for raw meat, or you can do it yourself with a knife if you are careful) add a dab of honey or maple and a sprinkle of cayenne and cook.
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Wait what? Nitrates in celery?
Yeah, that's how food processors cure meat without using curing salts: they just replace it with celery juice or celery powder that contains natural nitrates, which cause the same effect but allow for different labeling rules.
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Is this a joke I'm not American enough to understand?
The word tacos implies Mexican food, and Mexican preparations of beans traditionally use lard as the cooking fat.
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
The eggs aren't your problem, the bacon is. Dunno if they sell these where you live, but these Chicken Breakfast Sausages have no nitrates. This company makes chicken bacon also. You can also add some veggies to your eggs like peppers, onions, spinach, or kale. You can also try making a Pepper & Egg sandwich.
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You can make a serviceable bacon substitute from smoked tofu. Cut it into strips, coat them in oil and put them in the air fryer.
I prefer king oyster mushrooms, sliced and marinated, roasted till crispy. A little bit of soy sauce and a little bit of liquid smoke in the marinade makes it pretty bacony.
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
Cheezwhiz on white bread
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
wrote last edited by [email protected]Do you like smoked salmon? The precooked stuff, you can eat it cold, is good with eggs.
Can't go wrong with some fresh vegetables (on side or on sandwich) too, tomatos, cucumbers, peppers, carrots or anything. -
- 150g greek yogurt
- 120g blueberries
- 40g quick cooking oats
- 2 tsp maple syrup
- dash salt
- dash cinnamon
Mix all that together before work and then by lunch the oats will have softened. If I'm trying to gain weight I'll throw in 30g hemp hearts as well. You can also switch up the berries/fruit, sweetener, and spices however you like, this combo is just what I like.
Here's my overnote oats recipe
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Can you describe the process in general, or point to a good recipe?
wrote last edited by [email protected]Mix salt, cure and sugar by weight based on weight of belly to be cured. Coat both sides with cure and place on a rack in the fridge. Turn daily and remove any fluid that drips on the tray under the rack. Leave for 5-7days. Remove from fridge. Rinse with cold water to remove the cure. Dry and place back on the rack in the fridge overnight. The next day smoke to your liking. You can cold or hot smoke it.
Slice and yummm bacon......
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
My advice, don't "substitute", instead replace.
There are so many delicious healthy options, and all the fake meat substitutes are garbage in comparison.
Eggs are great sources of protein already, so put just about anything on instead. BBC Good Foods is a great resource for easy meals and sandwiches with healthier ingredients if you need ideas.
I've also recently cut way back on processed meats, and honestly have really been enjoying pan fried tofu, chickpeas (seasoned and air fried are amazing), and many other protein sources enough that I've cut a lot of meat out by default.
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tryna stay healthy and move away from processed meats, whilst also spending as little time prepping food as possible.
wrote last edited by [email protected]I'll happily send you links to two googly drives of cookery books, if you'd like
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Mix salt, cure and sugar by weight based on weight of belly to be cured. Coat both sides with cure and place on a rack in the fridge. Turn daily and remove any fluid that drips on the tray under the rack. Leave for 5-7days. Remove from fridge. Rinse with cold water to remove the cure. Dry and place back on the rack in the fridge overnight. The next day smoke to your liking. You can cold or hot smoke it.
Slice and yummm bacon......
Is "cure" an ingredient?
