Light-Meal

Dead Man {Kylo Ren x Reader}

Request~  I just thought of this and it sounds good in my head, but could u do a kylo imagine where the reader gets taken by the first order & is in the interrogation type room (like where Poe/Rey were) & reader is kinda scared bc ur preggos with kylos baby (u got pregnant when he was Ben or something) & he’s like who’s the father? And u say Ben Solo, but he’s gone now. And I don’t know where to go from there so u take it away lol. Wow sorry this is so lengthy

A/N~ Apologies for how long this took writing has been tough for me these past couple months. Anyways I’m not really sure how good this’ll be because I have no idea how to write pregnancy and its been a good minuet since I’ve written some thing long like this. Please ignore any mistakes (I’ll fix them later. For now I need to stop looking at this) hope ya’ll like it!

If the doctor back on base could see you now you assume she’d be furious. Three balanced meals a day, light exercise, and plenty of rest. It was good advice for a woman like yourself eight months pregnant, and you followed those directions perfectly except for one. Rest. You couldn’t sit idly while the resistance moved so quickly around you. 

Yellow Squadron denied every one of your requests or rather demands to let you join them on missions, but it never stopped you from asking one more time. Out of pure luck they’d finally said yes. The rebellion had received intel of unregistered spacecraft loitering in the outer rim. There was reason to believe The First Order was behind it. An organization that had been around for quite some time but only in the past few months had they really surfaced and become a threat. Yellow squadron’s job was to go out take a look around and come right back. A scouting mission is what they called it and they must have figured the mission would be easy enough for you to come along, for the ride if nothing else. It was supposed to be easy, it was supposed to be safe.

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What if our concept of culture were a completely unique thing throughout sentient life?
Just humans of all the millions of species have rituals and tradition, leading other races to think humans just stop every now and thwn to talk to ourselves or state the obvious to an unknown character.
Even our feeding times are ritualised.a specificly limited variety of meals for breakfast, our morning meal. Followed by a light meal of generally omnivourous foods, and thwn before we sleep we have a heavy meal generally loaded with flesh.
Just imagine a cafeteria for a space station, and theres a few different species that got hungry around the same time, and theyve sat for a while, and exactly on que about five different doors open and a mass of humans enter, the aliens(who had never seen ao many humans at once) are frieghtened and start rraching for theyre personal weopons, thinking humans were rebelling, and then they juat grab their food and sit.
I dont know this juat seemed like something that would happen

Fast Food Worker gets their Petty Revenge

Once upon a time I worked for a fast food company. I actually enjoyed working there during HS but knew it wasn’t a long-term gig. I was heading to college in the fall. We had our fair share of irrational customers and I usually handled the BS pretty calmly.

Then one day a lady comes in and orders light cheese on her meal. I am at the cash register so I only take the order I don’t make the food but I specified light cheese. She comes up after receiving her food and complains that there is too much cheese on her food. I look in the wrapper and there are like 5-7 pieces of shredded cheese, normally there would be twice that, and personally I’m of the opinion that she could just remove the extra cheese but I take the food back and have them remake it. I ask them to only put only like three pieces of shredded cheese on her food.

The lady loses her mind. She comes up to the counter screaming at me that there is still too much cheese on her food and that “your job is so easy anyone could do it.” Without missing a beat I reach under the counter where the applications are kept and bring one up and slide it towards her and say “We’re hiring.”

At this point the manager has come to the front of the store and is taking over the situation. I’m told to go on break and when I returned everyone was laughing and couldn’t believe I had done that. Seeing the look on her face was priceless.

When you find music you havent listened to in ages and you hear the first note and its like youve come home after days in a blizzard to a warm room with soft ambient lighting and a warm meal, a blanket draped over your shoulders like you used to do as a kid, your pet comes and sits next to you and you just get a small smile because its familiar and safe

Sun Dried Tomato Quinoa Patties

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Author: Lee Hersh
  • Yield: 12 patties

Ingredients

  • 1 cup quinoa, uncooked
  • ½ cup minced onion
  • 1 cup kale, finely chopped
  • ½ cup sun dried tomato, drained and chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons pesto
  • 2 eggs, large
  • 2 tablespoons flour (we used white whole wheat)
  • salt and pepper, to taste

Instructions

  1. First, preheat the oven to 400ºF and set aside a greased cookie sheet.
  2. Next, cook quinoa according to the directions on the package.
  3. Then, mix all ingredients together (including cooked quinoa) in a medium sized mixing bowl.
  4. Now it’s time to form your patties. Scoop a heaping ¼ cup of quinoa mixture into your hands and form it into a burger shaped patty. Repeat until quinoa mixture is gone.
  5. Bake for 15-20 minutes.*
  6. Serve alone, on a bun, on a salad, or with a fried egg!

Notes

* Pan Fry Method: Fry each patty over medium heat for 4 minutes on each side

Nutrition

  • Serving Size: 2 patties
  • Calories: 251
  • Sugar: 4
  • Fat: 12
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 8
Fast Food Worker gets their Petty Revenge

***Not my story, but as seen on Reddit***

Once upon a time I worked for a fast food company. I actually enjoyed working there during HS but knew it wasn’t a long-term gig. I was heading to college in the fall. We had our fair share of irrational customers and I usually handled the BS pretty calmly.

Then one day a lady comes in and orders light cheese on her meal. I am at the cash register so I only take the order I don’t make the food but I specified light cheese. She comes up after receiving her food and complains that there is too much cheese on her food. I look in the wrapper and there are like 5-7 pieces of shredded cheese, normally there would be twice that, and personally I’m of the opinion that she could just remove the extra cheese but I take the food back and have them remake it. I ask them to only put only like three pieces of shredded cheese on her food.

The lady loses her mind. She comes up to the counter screaming at me that there is still too much cheese on her food and that “your job is so easy anyone could do it.” Without missing a beat I reach under the counter where the applications are kept and bring one up and slide it towards her and say “We’re hiring.”

At this point the manager has come to the front of the store and is taking over the situation. I’m told to go on break and when I returned everyone was laughing and couldn’t believe I had done that. Seeing the look on her face was priceless.

Source: https://www.reddit.com/r/pettyrevenge/comments/5at6pa/fast_food_worker_gets_their_petty_revenge/

Sorry to hear you have that! I hope you enjoy the fic.

Breakfast was one of the most enjoyable times for the paladins. Exhaustion from training was yet to come, so Hunk always made something delicious to have relaxed conversations over before the day began. One particular morning, however, Lance couldn’t help but pick at his food silently, wincing at the harsh meal hall lighting. Fear pricked at the back of his mind, but he pushed it away; there was no way he was going to be fussed over and be the weak link again.

“Is something wrong, buddy?” Hunk asked. Lance jumped and shook his head, pushing his plate away. “No no no no no, I’m great,” he said with a giant smile. He earned a weird look from his friend, but Shiro stood before Hunk could investigate further. “Alright team, let’s head to training.” A series of groans met his words, and as they filed out, no one noticed Lance briefly massaging his temples and shutting his eyes.

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Upgrade your Ramen

Everyone knows that ramen noodles are cheap. But the fact that they’re  a nutritional void by themselves also gives them a bad rep. Luckily, it’s not too hard to make the healthy(ish) kind of Ramen bowls you get at Asian restaurants. It just takes a bit of planning ahead to have the ingredients on hand. 

Start out with your protein. Chicken, shrimp, beef, pork, mushrooms, tempeh, and tofu are all great choices. You can match the flavoring packet but you don’t have to. Precooked protein is the easiest to use. When you do your shopping, scope out the proteins that are on sale and cook them up before you forget about them so they’re ready for quick meals throughout the week. 

Raw protein: cut it into small strips or chunks and sautee over medium-high heat.

Cooked protein: cut into small strips or chunks and set aside.

The next important part is the vegetables. I like the traditional bok choy and scallions, but feel free to experiment with whatever you have on hand. Remember, the noodles are a blank canvas so it’s hard to mess up the flavor combinations. 

Leafy vegetables like bok choy are better fresh, but there’s nothing wrong with using frozen vegetables. Frozen and precut carrots, beans, and broccoli work really well for recipes like this because you only have to throw them in (preferably after they’ve been removed from the bag). Stock up on your favorite versatile frozen vegetables when they’re on sale so they’re always on hand. 

A ramen noodle bowl is the same as a stir-fry or a soup in that it’s a great way to use up leftovers. It defeats the purpose if you feel like you have to go out and buy something for it, so use what you have. 

You can also fry an egg and place it on top, but I don’t usually do it since I’m not a fan of eggs and I also like to keep my ramen relatively simple. 

Ingredients:

  • Packet of ramen noodles ($0.20)
  • 1 cup cooked protein, small chunks or strips ($0.40)
  • 1 cup vegetables, precut, fresh or frozen ($0.20)

Instructions:

  1. Bring a pot of water to a boil.
  2. Add ramen noodles and seasoning packet to water. If you’re adding veggies that take longer to cook, such as carrot or broccoli, add these in with the noodles. 
  3. Cook for 2 minutes.
  4. Add vegetables, cook for 2 minutes
  5. Add protein, cook for 30 seconds (just enough to heat up the protein)
  6. Drain (optional)
  7. Add fried egg (optional)

Total cost: $0.80

Cost per serving: $0.40 as partial / light meal, $0.80 as a whole meal

Total prep time (including all meat and vegetable cutting): 10 minutes

Total cook time: 4 minutes

Total time: 14 minutes

Total dishes: 2 - 5

Meal Plan Tips!

This is what I use as a guide for my diet plan. I am actually pretty picky myself so my diet consists of mostly the same foods all the time, but it’s good to switch it up! The stuff in bold is what I prefer lol like I said this is a “guide” and the key is to make sure you are eating clean and well rounded. My sister wrote this plan for me as she is a personal trainer and nutritionist. Don’t be afraid to be creative and try new things! You will find what works best for you.  

PROTEINS

  • Chicken Breast (Boneless/Skinless)
  • Turkey Breast
  • Lean Ground Turkey
  • Salmon
  • Tuna
  • Top Round Steak
  • Top Sirloin Steak
  • Lean Ground Beef
  • Lean Ham
  • Egg Whites or Substitutes
  • Non-fat Cottage Cheese
  • Ahi
  • Pork Tenderloin
  • Filet Mignon
  • Tofu
  • High Quality Protein Powder

**Remember Muscle=Metabolism! Every time you eat protein you are feeding your muscles which speeds up your metabolism.

***BUT don’t over eat your protein and always try to eat the leanest kinds of protein. The more you are working out, the more protein you should have in your diet.

VEGETABLES

**You can eat as many green veggies as you want all day long!

  • Broccoli-My personal favorite.
  • Asparagus
  • Romaine Lettuce
  • Spinach
  • Carrots
  • Cauliflower
  • Green Beans
  • Green Peppers
  • Mushrooms
  • Tomatoes
  • Peas
  • Brussel Sprouts
  • Artichoke
  • Cabbage
  • Celery-VERY good for weight loss.
  • Zucchini
  • Cucumber
  • Onion
  • Bell Peppers
  • Squash

**Always try to eat fresh veggies! Frozen is ok but canned is not great.

***Try to stay away from corn, it is a vegetable BUT your body can’t process it very well and it slows down your metabolism.

Carbohydrates

(1 serving=the size of your clenched fist)

  • Red Baked Potato
  • Sweet Potato
  • Yams
  • Pumpkin- Another favorite! Add a little cinnamon and a dash of stevia to kill a sweet tooth!
  • Steamed Brown Rice
  • Steamed Wild Rice
  • Whole Wheat Pasta
  • Oatmeal (plain!!! Not packaged! Add fruit if you can’t eat it plain.)
  • Beans (black, garbanzo, pinto, or kidney)
  • Strawberries
  • Apples
  • Melons
  • Oranges
  • ½ banana
  • Greek Yogurt (nonfat)
  • Whole Wheat bread
  • High Fiber Cereal
  • Rice Cakes
  • Whole Grains
  • Cream of Wheat

**Make sure you cut your carbs out after 5pm and stay away from white carbs (white rice, white bread, white tortilla, etc.)

Good Fat Sources

**Use these sparingly but make sure to include some in your diet. The earlier in the day you eat these is better!

  • ½ Avocado
  • Sunflower Seeds
  • Pumpkin Seeds
  • Cold Water Fish (Tuna, Salmon, etc.)
  • Natural Peanut Butter
  • Almond Butter!
  • Low-Fat Cheese
  • Low-Fat Salad Dressing (Balsamic Vinaigrette or and Vinaigrette is good!)
  • Raw Nuts
  • Olives
  • Olive Oil (Cook with this NO BUTTER!!)
  • Safflower Oil
  • Canola Oil
  • Sunflower Oil
  • Flax Seed Oil (The healthiest!)

**These are your EFA’s (Essential Fatty Acids) the more you workout the better it is to have these because it helps you burn bad fats more efficiently.

FOODS TO AVOID!!!

  • BUTTER
  • FRIED ANYTHING!
  • MAYONNAISE
  • SWEETS
  • WHOLE FAT DAIRY PRODUCTS
  • SOUR CREAM

NOTES TO REMEMBER

**Drink lots of water! Always have water in your hand! You should be going to the bathroom every 15-20 minutes. Lol. DO NOT drink soda or juices or energy drinks. You can drink unsweetened green tea. Your urine should be very light colored.

**Prepare your meals ahead of time so they are ready when it is time to eat.

**Eat every 3 hours to make sure you are keeping your metabolism high! Make sure you are consuming protein every 3 hours.

**Eat before you get hungry!! This will prevent you from overeating.

***Remember no carbs at dinner!

***HAVE A CHEAT DAY! Take one day off a week so that your body has to keep guessing and you don’t plateau. This also helps you stay motivated.

6 MEALS A DAY

Breakfast: 1 Protein, 1 Carb, 1 EFA (Good Fat)

(3 hours later…)

Snack: Protein Shake (You can also have a handful of raw almonds or veggies)

(3 hours later…)

Lunch: 1 Protein, 1 Carb, Veggies, 1 EFA (Good Fat)

(3 hours later…)

Snack: Protein Shake

(3 hours later…)

Dinner: 1 Protein, 1 Veggie

(3 hours later…)

After Dinner: I always have a protein shake after a workout which is after dinner because I typically go around 8 or 9pm. Also, you can have one if you feel hungry before bed. 

anonymous asked:

What recipes can I make in only a pot or pan with inexpensive ingredients? (Btw I love your blog)

Hey Anon! 
Thank you for the kind words :D

For inexpensive staples you should look into stocking:

Rice - one big bag can last usually 2 or more months but its worth the investment
Sugar - one bag can last a while
Beans - I’m looking at dried as they’re less expensive than canned, but you can buy a small bag a week if you want.
Vinegar - For most recipes I’d recommend Red wine or Apple Cider vinegar, but white can work as well. A large bottle isn’t too pricey and will last a while.


Inexpensive ingredients can range, but my usual go-to when I’m budgeting my meals more are these:
Lentils (dried is less expensive then cans)
Another type of beans (chickpea, Kidney, Black-eyed)
Cooking Onion (you can usually buy a bag for $2 and they last a month)
Garlic
Tomato
Mushrooms
Cabbage
Carrots
Soy sauce and or hot sauce

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Using these ingredients you can make a few different recipes.

These are my own, and based on what I’ve made in the past. I don’t now your access to spices, and spices can be quite expensive so I’ll leave them as optional, however flavour will be better with spices.

Vegetable Stock
Veggie stock is super easy to make, and requires your veggie scraps, a pot and a freezer. For me, it saved me about $3 a week. Although seeming like a small amount, that’s ~$156 a year.

As you cook more, you can cut off the ends of the veggies (such as the tops of carrots, the ends of broccoli or mushrooms, the skins of garlic or onion). Rather than throwing them out, you can store these ends in a bag or container and collect them in the freezer. when your container is full, put them in a pot and cover with water. Add any herbs (oregano, Thyme, Bay) and salt and pepper to taste. Bring your pot to the boil and then reduce to a simmer. Cook for 25-35 minutes. 
Once done, drain the broth into a bowl, you can just try to pour it carefully or if you have a strainer to use, drain it through the strainer. Discard the boiled veggie scraps.
You can store the broth in the fridge for up to 4 days or the freezer for up to 5 months. 

Lentil Cabbage Soup
If you have been collecting veggie scraps or have some homemade veggie stock available to you you can easily make this dish. Its a quick, light meal that you can also add cooked rice to if you desire.

½ cup sliced Cabbage
1/3 cup lentils (or another bean) - pre-cooked
1 clove minced Garlic
Pepper and salt to taste
2 cups Vegetable stock
1 tsp soy sauce or hot sauce
½ cup cooked rice (optional)*

Bring your veggie stock to a boil with the pepper and garlic. Mix in the hot sauce or soy sauce. Taste and add salt to your preference. Add the lentils and if using rice, spoon the rice out into a bowl. Add your cabbage to the soup and cook for 1-2 minutes. 
Once the cabbage is cooked, pour into the bowl over rice(if using) and enjoy!

*You can use rice, pasta or quinoa for this recipe


Red beans and rice
Assuming you have invested in a large bag of rice to use for the month, this is a great protein packed starch to have along side veggies.

1 Cup rice 
1 ¾ cups water 
½ cup red beans or lentils
½ cup chopped tomato
Salt to taste

If using white rice and pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 1 ¾ cups of water and bring to the boil. once at the boil, reduce to medium heat and cook for 15-18 minutes. At the 13 - 15 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

If using brown rice pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 2 ½ cups of water and bring to the boil. reduce to medium heat and cook for 25 - 30 minutes. At the 23 - 25 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

You can also add Mexican chili spice or paprika to the rice to add flavour.


Cabbage Rolls
This recipe will use most of the ingredients listed above, and can be used to make lunches or dinners for a while. The lentil filling will last in the fridge for half a week to 5 days.

Cabbage - take off the leaves and use the largest outside leaves for this recipe
1 ½ Cup Lentils (cooked)
1 medium Tomato diced (or ½ large tomato)
2-3 Sliced Mushroom
½ diced Onion
2 cloves Garlic, minced
1 tsp soy sauce or hot sauce (different flavour depending on what you add)
1 cup water
Pepper and Salt to Taste
Recommended but not required - 1 tsp Mexican chili spice,  1/2 tsp ginger or ginger powder

Bring a pot of water to a boil, in this pot you will be blanching the cabbage leaves. This will help wrap the filling in the cabbage leaves without the rolls coming undone or being too bitter. Submerge a few leaves at a time and cook for 1 to 3 minutes. 
Set the cabbage leaves aside and begin working on the filling.

For the filling
Have the lentils cooked ahead of time or use a 400ml can of lentils for this. 
In your pan, add a few TBS of water or vegetable stock instead of oil to cook your Onion and mushroom. Add the onion and mushroom to the pan and cook on medium heat for 5 minutes or until soft. Add the garlic and any spices you’re using excluding Salt. This includes soy sauce or hot sauce(I’d recommend Sriracha). 
Add your tomato and ½ the extra water. After 7-10 minutes add the Lentils. If your pot is drying out, add more water to the pot as you cook. Since you’re not using oil, the risk of your dish sticking is higher so you want to keep a layer of water/sauce in the pot while cooking.
Cook for 10 -13 minutes, and keep adding water up to the 8 minute mark. Once the filling starts looking like a saucy ‘meat like’ filling you can take it off the heat. 

Spoon your filling into you cabbage leaves and roll them up. You can store the filling on its own and make up blanched leaves or store the full rolls for almost a week.

Cole Slaw
This is a simple oil and vinegar dressed coleslaw, 

1 cup Cabbage - Cut into thin strips
½ cup Carrot - cut into thin strips 

¼ cup vinegar
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil


Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes or until the cabbage wilts. This can be stored for 1 - 1 ½ week.

Lentil Slaw
This is a little off the beaten path, but a nice no-cook meal like the cole slaw above.

1 cup Cabbage - Cut into thin strips 
½ cup Carrot - cut into thin strips
½ cup lentils (cooked)
Optional -  1/2 cup Diced Tomato

¼ cup vinegar 
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil

Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
I highly recommend Apple Cider vinegar or Red Wine vinegar for this recipe but you can use white vinegar. 

Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes. Prepare your lentils and diced tomato (if using). You can add an extra bulb of garlic to your lentil mix if wanted.

Once the Cabbage is wilted, mix in your lentils (and tomato if using). Once mixed you can serve.


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One little note - Most of these recipes I do by sight, so I’ve never written them out until now. The ratios may need a little tweaking when you make them so taste as you go. I tend to eat low salt, low sugar so my taste is very different from the average westerner.

I hope these helped, and isn’t just a wall of text - Good luck!
Vegan and Vegetarian Recipes!

Want a low cal toasted cheese??
Smart choices can greatly reduce the calories in this once fatty & unhealthy sandwich. 

154 cal per sandwich!

you will need:
2 slices Atlantic Special Rye (see shopping list)
1 slice Kraft Free Singles
1 toaster press 

Combine & toast for a yummy, low cal lunch, that particularly hits the spot on winter days when it’s just too cold for a salad!