PROTEIN FOODS Locations

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Pretty decent haul. 365 whole milk gallon, 7.99; Wallaby organic whole milk yogurt, 32 Oz, 8.99; 365 peach kefir, 1 qt, 4.99; Icelandic Provisions strawberries and cream yogurt, 2 @ 1.99 each; Siggi's toasted coconut plant-based yogurt, 2.09 = $28.04 value. The kefir and small yogurts have best buy dates for the next few days, but the milk gallon is mid-May and large yogurt is early June.

hello! planning to take risk sa UST (BSND) mag-aral kahit na hindi kami masyadong financially stable to sustain my studies there. kaso kasi need muna magbayad 1-2 sems daw for waiting time ng smdc or slr scholarship. ask ko lang po why mas baba yung annual income SMDP kahit na 50% defrayal lang po fee? pasok naman po ako don kaso kalahati lang bawas, and you think is it worth the risk po ba 🥹 i'm so scared sa possibility na hindi ako matanggap sa scholarships + pre-enrollment na rin ng BulSU at CLSU then waitlisted po ako sa UST 🥹🥹 may one concern din po ako na ang hirap daw ng job opportunities ng nutrition and dietetics compared sa food technology (based here sa reddit) an...

**Fermented Dandelion** Fermented dandelion utilizes all parts of the plant—flowers, leaves, stems, and roots—to create nutritious, probiotic-rich foods and beverages like kimchi, capers, soda, and wine. The process typically involves a salt brine for greens/buds or a sugar-yeast fermentation for drinks, creating a savory or bubbly, slightly bitter flavor. **Key Fermented Dandelion Uses & Methods** **Dandelion Capers (Flower Buds):** Ferment tight, young buds in a 1.5 tsp salt-per-cup water brine for 7–10 days, resulting in a savory, crunchy snack similar to capers. **Dandelion Kimchi (Leaves/Roots):** Blanch leaves, then mix with salt, ginger, garlic, and pastes like gochu...

Losing inches not weight I am a 34yr old female 160cm tall. I’ve been stuck around 61-62kgs for weeks, I’m in a consistent calorie deficit and consume enough protein. Workout every day, soft sand walking one day then weightlifting for 90 minutes the next. I’ve dropped from 63kg to about 61kg over a space of 3 weeks. Deficits vary between 500 to 1000cals, they used to be extreme like 1700, 1300 while I was getting into the swing of it each day. Ending the week in a deficit every time. Eating mostly protein, carbs and vegetables. To be honest I am getting tired with tracking the calories and deny myself lots of tasty foods. I consider myself to have above average strength and enduran...

This is going to turn into a long narration but I am really frustrated with this situation so excuse the rant. I am an Indian-American male in my early 20s, born and raised all my life in California but visited India every winter and summer break since I was a kid. I have been into sports pretty much my whole life and I am part of my university rock climbing team and compete semi-professionally. In mid-2025, my second cousins from my mom's side of the family moved to my city from Hyderabad and both their kids enrolled in our local high school, which is the same high school that my younger brother goes to, they are in the 9th and 10th grade. My university is close by so a couple times a ...

Hi everyone! Hope all is well. I'm new here and have always wanted to become a vegetarian because my empathy for animals has always been something that is very important to me. I've cut out all meats but chicken and want to finally give it up as well, especially knowing what goes on in the poultry industry. I have incorporated no meat days into my week but sometimes struggle to find things to eat since everyone in my family eats meat and I have grown up to as well. So as the title states, could you also provide any challenges you may have faced when becoming vegetarian, if any? Do you take any supplements? How do you get in protein? How do you feel overall after making the switch? ...

hi guys! so my naturopathic is suggesting I do a heavy metals urine test to see if that may be a root cause of my gut dysbiosis/ibs. a quick background on me.. I’ve had gut issues for over 2 years now, stools are normal but just random gurgling/pain (mainly brought on by stress but also food) and severe food and supplement sensitivities. It originally all began as severe reflux episodes a month after taking cephalexin (antibiotic). Then a few months later I took bactrim (another antibiotic) for a uti and that’s when I spiraled downhill and developed food sensitivities. I have been at home every day except for work and maybe 3 events I went to within the past two years. I feel like I’ve...

can anybody help me out? I take care of an eight month old and I’m starting to meal prep and need ideas that would be good. Somewhat blended into a meal. I need the meals to include protein carbs, fruit vegetables basically a well balanced diet. I’m having a difficult time finding foods that are different every week and every day that will mixed together and taste good.

Last year my LDL was 74 I just had my annual bloodwork done and it's now 67... I have been Vegan for 8 years and eat mostly whole foods oil free, gluten free. What I have changed is in the passed maybe 5 months I've been consuming psyllium husk powder daily. At least a teaspoon in smoothies, protein hot chocolate etc. I also put it in my baked goods like cakes and cookies. So if you're having trouble lowering your cholesterol maybe try it. I get it from Amazon, it's flavorless. And also I've started taking vegan Omega 3 capsules daily, but only been taking for about 3 1/2 weeks. I'm 42, female.

[Garlicky Kale and Ricotta Pizza | Only Recipe](https://preview.redd.it/f51f72zqo7zg1.png?width=1640&format=png&auto=webp&s=e7de0c9dfeaeacc55ee7d91fb96af6bfdaeec4ac) INGREDIENTS: * 1 Tbsp olive oil ($0.13) * 1 clove garlic, minced ($0.08) * 6 cups torn kale leaves ($0.50) * 1 large pizza dough\* ($0.32) * 1 Tbsp olive oil ($0.13) * 1/4 tsp garlic powder ($0.02) * 1 cup whole milk ricotta ($1.13) * 1 cup shredded mozzarella ($1.25) INSTRUCTIONS: 1. Preheat your oven to 400ºF. If your kale is still on the stem, pull the leaves from the stems and tear them into 2-inch pieces. Rinse the kale well in a colander. 2. Place the minced garlic and olive oil in a large pot ...

Started in February with changing the reason im.out of shape, my relationship with food. Consistently hitting the gym 5-6 days a week and working with a trainer once a week. I keep getting different results on my macro goals from different calculators. 40yo male 6'2" 270. Weighed 310 in Feb. I do OMAD and try to hit my protein goals daily. Still hesitant to eat carbs out of fear of sabotaging my diet. I dont lack energy, motivation, or discipline but I still beat myself up when I go over calorie "maintenance". Its almost easier to starve myself than chase the number. I estimate im about 33% body fat and would love to see 25% within a year. Can someone help me out with...

Around the end of March, I took a trip to LA and spent about a week and a half trying some of the best food the city has to offer. On the fine dining side of things, my itinerary consisted of:  * Somni * Providence * Hayato * Kato * Holbox * Meteora * Lielle Kato ended up being my favorite of all of them, though Hayato is a close second (for very different reasons). Kato is a restaurant I’ve been interested in for a while. The concept of reimagining Taiwanese comfort food as something more elevated or exciting is definitely one that appealed to me. And this throughline that connects every dish is likely why the meal resonated so strongly with me. While the food was delicious and delive...

Symptoms: Random anxiety, insomnia, muscle loss, slowed metabolism, sometimes internal vibrations, and brain fog, bloating, constipation. **What has helped the most has been probiotics (without gums) and no prebiotics in them and zinc/copper (slight copper deficiency)** I think allicin and mastic gum helped slightly as well, but mastic gum hurt my stomach and avoiding certain heavy-fiber foods and carbs, gluten, dairy, and yeast, as well as avoiding things like dried dates, corn, gums (xanthan, etc.), and vegetables. Everything i tried: Spore-based probiotics (Just Thrive), NAC (600 mg), mastic gum, lactoferrin, oregano oil, allicin, Atrantil, magnesium glycinate, chamomile tea, mineral...

Monday - Thursday I am perfect. I don’t get any binges. I don’t restrict, I just have stuff in moderation, I track my calories & macros, I’m never STARVING, I get plenty of protein, I don’t really have any added sugar. (5g max a day). Every weekend I am faced with so many food options or going to to eat. I have no idea how to eat in moderation when it’s all ****. I just black out and eat or drink whatever. It’s really upsetting me lately. I am working with a trainer to build muscle 4x a week. I have a physical job. I get 11/12k steps everyday. I have gained a couple pounds from my weekend eating😞 I cannot seem to beat it. It feels like all of my binging ...

Nothing says comfort food quite like tender cabbage leaves wrapped around a savory filling and slowly braised until everything melds into pure deliciousness. This cabbage rolls recipe brings together the heartiness of ground meat, the wholesomeness of rice, and the subtle sweetness of cabbage in a dish that's both satisfying and surprisingly elegant. https://preview.redd.it/x6n80skre19f1.jpg?width=1080&format=pjpg&auto=webp&s=f707cc75e64261edf43a4460758bb146b134a2a3 Cabbage rolls appear in various forms across many cultures – from Polish golumpki to Ukrainian holubtsi to Middle Eastern malfuf – proving that this combination of simple ingredients transcends ...

Okay so I made this account because I haven't told my friends about this and I don't want them finding it on my main. Around five weeks ago, I met this guy at the gym I had just started going to. I want to give all the details because maybe you can see something I don't and tell me what his intentions might be. For context: I had never been to a gym before, so I had no idea how to use machines or what weights were too heavy. First time we met: I was doing bench press (bad idea). The weight didn't look that heavy, so I thought I could handle it. I couldn't. It was literally pressing down on my chest and I genuinely thought, "okay this is how I die." I did...

*May 4, 2026 - Fulltext* *Trump administration lawsuits seeking access to sensitive voter registration data in Illinois and dozens of other states is part of a broader effort to purge state voter rolls of suspected noncitizens, according to documents filed recently in federal court in Springfield.* *The documents were filed Thursday by attorneys representing the Illinois AFL-CIO and other groups that have intervened in the case seeking to prevent the Department of Justice from obtaining the information.* *They say it proves the DOJ’s stated reasons for seeking the data — to determine whether Illinois is complying with voter list maintenance requirements — is only a pretext and the s...

Hello! To be clear, I am seeing my doctor in 10 days and plan on bringing this up. I figured I'd reach out here to see if anyone else has experienced this as my googling session turned up a bunch of possible causes that I have no clue the fidelity of. Basically, March/April were extremely stressful at work. My usual stress reaction has always been stress-eating, but this last month it has veered more into nausea/feeling sick territory. I tried to reduce stress by limiting screen time at home, spending more time outside, trying to relax and do hobbies that bring me joy, etc. It seemed to help for about a week as my sleep was better, but then the sick feelings came back. I had bought...

I honestly think it helps to have a little emergency stash in your desk drawer. Not because we’re trying to snack all day, but because those "nothing sounds good" days can sneak up so fast. One minute you’re deep in emails, and the next you realize you’re feeling shaky and a bit queasy, and absolutely nothing from the office cafeteria looks safe. My go-to formula is usually just picking two things: one protein heavy item and one gentle, stomach safe carb. I usually keep stuff like tuna or salmon packets, turkey sticks, and those roasted edamame packs. For the "gentle" side, it’s mostly crackers, pretzels, or even just an applesauce pouch. I also always have elec...