No announcement yet.

Cooking to be a Beast

  • Filter
  • Time
  • Show
Clear All
new posts

  • Cooking to be a Beast

    I was thinking that it could be interesting to create a thread where we can share recipes or ideas for cooking meals. I work as a cook myself and I like to cook at home. I am tracking my macros to achieve my goals but I also like to eat for pleasure so I usually try to mix both approaches: eating for pleasure and eating To Be a Beast. Fitting your macros and having stimulating meals it's not always easy. You get bored of eating always the same, you run out of ideas, etc.
    I thought that it would be great to share some recipes, ideas for meals or even things that we like to eat that can help others make their eating a little bit more fun and easy.

    In this community, you can find people from different countries and different cultural backgrounds so we can have a great variety of recipes.

    To make things more useful it would be great to add the following information in your post:
    • name
    • picture
    • a brief description of the recipe, no need to go step by step.
    • quantities of the main ingredients. by weight (grams or pounds/ounces) and not by volume to be more accurate.
    • macros. The overall split of macros in grams can be very helpful to fit the recipe in your diet or to scale it to your needs. Use the USDA Food Composition Database for more reliable information.

    United States Department of Agriculture Food Composition Databases

  • #2
    I will do the first post:

    Mussels and cuttlefish fideuà - 1025kcal 80P/21F/120C
    • 150g fideuà noodles (or any kind of noodles) - 575kcal 21P/6F/105C
    • 300g mussels. around 150g meat - 130kcal 18P/3F/6C
    • 200g cuttlefish - 200kcal 40P/2F/2C
    • 100g spring onion - 32kcal 2P/0F/7C
    • 500ml fish stock (or water) - 0
    • 10ml oil - 90kcal 0P/10F/0C
    • salt, paprika, and parsley
    Variation of a traditional spanish recipe, you can use any kind of fish or seafood you like. You can put more liquid to make it more like a soup or less liquid and let the noodles absorve all the liquid as they cook. You can fry the onion and cuttlefish with some oil for better flavor or skip the frying to spare this extra fat. Anyway it is pretty low fat if you make sure you mesure your oil properly.
    With 10ml of oil brown the onion, add the cuttlefish and at the end a little bit of paprika. Then add the fish stock, noodles and mussels and let it simmer until the noodles are ready.
    Garnish with some parsley.

    Click image for larger version

Name:	IMG_20190322_144007.jpg
Views:	658
Size:	158.3 KB
ID:	35237


    • #3
      I wish I was able to cook like that, I'm not that professional, I'd be able to cook pasta and that's all, lol. To tell you the truth, I usually have sandwiches or chickens as a meal. The best appliance which helps me to cook both chicken and sandwiches is my favorite, my lovely 4-Slice Digital Electric Panini Press Grill by Ovente, which I discovered being in a hurry and which I ordered just seeing its charactristics for a few minutes. The source I'm grateful to is well fed blog, it's indispensable when it comes to purchasing kitchen appliances and various foodstuff. Absolutely worth checking!
      Last edited by Lolly00; 06-23-2020, 02:03 PM.


      • #4
        Love this idea- problem that I find a lot of people in the 'fitness' space have is a very specific relationship with food. Many of my friends either see food purely as a 'fuel' and as such don't understand the pleasure that one can derive from it or from cooking. Or on the other hand, outside of the my fitness sphere, people (who know how to cook and enjoy it) can't be bothered counting their macros, and i cant blame them!

        In a past life I was a chef too- I think this is why I get so much pleasure out of the process of cooking itself (as well as eating the food). But when you're just throwing a meal together you don't want to stop what your doing to pull out your phone and write in "15g olive oil", "250g potato (hmm is it in the app as steamed or boiled? does that make a difference calorically? can i be bothered to find out right now? and so on and so on) or whatever it might be

        Just some thoughts, I'd love a resource that had actually delicious recipes for vaguely macro-friendly meals.
        Im so sick of brown rice, brassicaceae and cans of tuna paired with a 2020 vintage WPI


        • #5
          I came here looking for the same thing, so, if anything, I'll add one of my family's favorite meals. It's based on the link below, but we use 1.5 lb of Chicken breast instead of the Tofu in our version. I'll swing back in and add a picture next time we cook it.

          Thai Basil Eggplant

          1.5 servings of this plus 1 serving of jasmine rice is 564 Cal - 74g Carb (8g Fiber) /10g Fat/ 50g Pro

          Pro Tip - I start the eggplant in a big pot and do the veggies and chicken in batches in a sauté pan. I transfer them into the big pot as I finish each batch. Add the sauce to the pot at the end and let it simmer for a few minutes.

          Here are the exact ingredients from the last time we made it and the nutrition info (without Rice)
          • 2 Eggplant (614g)
          • 1 Orange bell pepper (~175 g)
          • 1 Red bell pepper (~175 g)
          • 1 Yellow bell pepper (~175 g)
          • 1 White Onion
          • 2 clove, Garlic
          • 2 tbsp, Olive Oil
          • Basil Leaves
          • 24 oz, Natural Chicken Breast
          • 4.50 Tbsp, Hoison Sauce
          • 8 tbs, Soy
          • 2 tbsp(s), Corn Starch
          • 0.67 Tbsp/15 ml, Chili Sauce

          Click image for larger version

Name:	2022-05-24 09_07_30-Thai Basil Eggplant (w_o Rice) _
Views:	94
Size:	11.1 KB
ID:	75932