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I was sick for 6 days. throwing up everything. I finally got a multi vitamin down without throwing it up and my body was like oh I forgot I like vitamins and minerals. So I think it is still good to take them.

When it comes to smoothies i dunno I throw all sorts of stuff in them. I have been sprouting lately. https://www.amazon.com/gp/product/B01AJJOJD0/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

I love this thing. you can sprout all sorts of stuff and blend it or eat it or blanch and season them.

This isn't a smoothie but I have been making this (pera Pina) lately and it is delicious. plus pineapple has a natural anti-inflammatory chemical in it especially in the rind and core-plus I love the idea of not wasting food. https://www.dominicancooking.com/960-pera-pina-pineapple-and-rice-juice.html

Apparently Kiwis are really high in vitamin C and really good for you. high fiber if you google it.

I also make what I call banana milk ripe bananas and milk. it is delicious. If you tend to not eat all your bananas and they are getting to ripe skin them and freeze them to make the milk later. Bananas are so cheap. could add peanut butter I guess. A couple of times I added chai latte mix.

If you buy fresh produce like radishes or carrots you can wash and blanch the greens, let them cool then blend them with an apple and a banana, kiwi, honey, etc.

Do your blender a favor and cut everything up to not stress your blender. they are expensive.

maybe not healthy but mango and carrot smoothies are delicious.

Do you wanna cook? If so, ProteinPOW has a zillion delicious dessert-style protein recipes:

• https://proteinpow.com/recipes-category
  
  If you don't want to cook, are you willing to do a no-bake recipe? Energy bites are awesome - basically fresh little bite-size granola bars, shaped into a ball: (tip - don't eat more than 3 at a time...too much fiber...ask me how I know that lol)
  
  
• Classic flavor
  
• Almond Joy
  
• Chocolate
  
• Coconut Heaven
  
• Cookie Dough
  
• Nutella
  
• Pumpkin Pie
  
  If you just want to buy stuff:
  
  
• Protein bars (taste reviews are available here & here)
  
• Protein shakes (I like Fairlife's bottled drinks, and I also use a portable motorized blender bottle for powder, plus there's Muscle Milk, Nestle Protein Plus, Premier Protein, etc.)
  
• Protein drinks (Fizzique, Protein2o, IsoPure, etc.)
  
• MuscleEgg drinks
  
• Protein chips (Quest & Shrewd make them, and Optimum has one too)
  
• Protein cookies (Complete Cookies are available at places like 7-11, if you want to try them out, and MusclePharm has one as well)
  
• Powerful Protein (yogurt, yogurt drinks, and oatmeal)
  
• Epic Provisions (meat bars, kinda like jerky, but in a variety of flavors, with add-ins)
  
• Protein candy (bit of a new niche - MusclePharm has Protein M&M's, Optimum has chocolate-covered protein almonds, there are a couple brands of protein gummies floating around, etc.)
  
  There's a whole world of protein snacks out there, depending on which route you want to go. If you have a freezer at work, they sell protein ice cream & protein froyo bars. If you like to tinker around in the kitchen, you can make fun goodies like protein gummy bears or homemade energy bars or use products like Kodiak's protein-packed waffle & pancake mixes. I like pre-made protein snacks & drinks like those listed above, but it can get wicked expensive if you have a high metabolism & like to eat a lot of snacks.
  
  I tailor my meal-prep around my macros, which makes hitting targets to get specific results really easy! If you haven't looked into IIFYM, then it's a really cool option to help get results & motivate you for your meal-prep, whether it's making sure you have snacks on-hand or going the DIY route at home!

MFP has me at 1200 for now, but because of my running, I usually eat more like 1400-1500. However, I've noticed that there are lots of recipes on www.cookinglight.com and www.eatingwell.com that I can make for about 350 calories for a pretty satisfying serving. I eat breakfast around 7AM, lunch around noonish and find that I generally need a snack (usually greek yogurt, I second Jackal904's love of the stuff) before dinner.

For specific recipes, one of my favorite tricks is to do a "pasta" recipe and sub zucchini "noodles", which cuts the calories down like crazy. Then I can eat a really big portion for my alloted number of calories. I have this thing which I use a lot and really love. Makes zucchini noodles in 30 seconds, whee! Another favorite snack: deviled eggs. Use a tiny bit of low-fat mayo just to get the yolk mixture creamy enough, and use mostly mustard instead, and you've got a snack that's about 90-100 calories for the full egg. A lot of times, one egg will get me through to dinner!

I like to cook, and have decent amounts of time to do it, so I always look for recipes that are around 350 calories for a serving that isn't pathetic (like a half cup of something - like I could possibly feel full on that) and has lots of protein and/or fiber, which is going to make me feel a lot fuller.

Oh, and I recently stumbled across this collection of soup recipes and some of those look like good candidates for dinners, etc. You can view all to circumvent the annoying slideshow format.

I've actually found myself pleasantly surprised at how many things I can still cook and eat (and enjoy) without having to break my calorie allotment.

I have been steaming veggies in my microwave since I can remember. I use a tortilla warmer but any container with a loose lid will work.

I have had varying degrees of success with chicken breast. The trick with meat is evenly thin. Proceed at your own risk.

Here comes the controversial tip. You can cook scrambled eggs in a microwave. Scramble some peppers and cheese in there and you got an omelette in no time.

I’ll edit this if I think of anything else but a microwave is an oven after all...

Edit: they make aluminum trays you can put in there to crisp up tater tots and stuff like too.

E2: Microwave crisper pan Read all your operators manuals and follow all safety guidelines of course.

E3: If you have a blender you can make all kinds of soup too. Carrot microwaved and blended with milk and a pinch of salt is great. Tomatoes in the blender will cook using just the friction generated by blending. Potato and sweet potatoes microwave pretty well too.

You can do an awful lot with the hotel fridge and a microwave. Any perishable items should be fine in the fridge, and if you just experiment some you can cook a wide variety of foods in the microwave pretty well. Americas test kitchen even tested microwave pasta cookers something like this and they worked great.

Even without refrigeration as long as you can heat it, you can get relatively healthy shelf stable rices and things like canned chicken breast or tuna/salmon. Buy a little whole wheat bread or the like and possibly some canned vegetables and you can mix things up and keep it much healthier than hotel lobby food or fast food.

I buy a tub of TVP. It's a great source of fiber and protein. It's meant to be re hydrated and used as a meat substitute, but I mostly just put a couple of servings on my salads and mix it in my cottage cheese dry. It adds a nice crunch with the added benefit of protein and fiber.
1 serving (20g)
55 Cal
10g protein
7g carbs
3g fiber
5% calcium
20% iron


Harmony House Foods, Textured Soy Flour, 40 Ounce Gallon Size Jug by Harmony House Foods http://www.amazon.com/dp/B0039QOR1A/ref=cm_sw_r_udp_awd_hP.Vtb0JK2F03

Ninja edit: added carb, calcium, and iron

I also really like cottage cheese, low/no fat Greek yogurt, egg beaters/whites, nuts, pork rinds, low fat cheese sticks, whey, peas, fish, and dried squid for a little extra meatless protein.

I have this set and love it but I got it from Costco for $30 regular price and I've seen it down to $24.

I love these because they seal well, lids are color coded, and I can can prep, store, and eat out of the same container no matter if I want to use an oven or the microwave. Definitely been worth the money for me.

No doubt it would. Honestly if you're new to cooking there's a book I can't recommend enough. It's pretty healthy (as long as you keep most of what you're eatin in mind) and teaches solid basic techniques and concepts. It's called "how to cook everything the basics" by mark bittman.

http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060

It'll talk about how to cook eggs properly and so on. He's good bring out flavor with very simple and mostly healthy ideas (ignoring the butter he likes to use).

I bought one of these a few months ago and it has been great. Super easy, no clean-up, and once you get the method down it's easy to repeat every time.

I'm going to basically ignore your question here and instead tell you what you SHOULD get... Pyrex has just started making tupperware and it's maybe the best purchase I've ever made. No warping, microwave and oven safe, great, tight-fitting covers...

This is what I have, except I paid ~$24 at Costco. Looks like there's other potential stuff for 6 or 8 matching sets!

Ingredients

2 skinless, boneless chicken breasts, thinly sliced

1/4 cup lime juice

3 tablespoons PB2

1.5 tablespoons warm water

2 tablespoons freshly grated ginger

3 garlic cloves, crushed

1 tablespoons toasted sesame oil

4 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 1/2 tablespoons sugar

1 tablespoon Thai fish sauce

1 tablespoon crushed red pepper flakes

1 1/2 teaspoons salt

1 package FiberGourmet spaghetti

1 English cucumber, thinly sliced

1/2 red bell pepper, thinly sliced

1 cup carrots, thinly sliced

(plus whatever other vegetables you want in there: snow peas, broccoli, bean sprouts, etc.)

1 bunch cilantro, coarsely chopped

*Toasted sesame seeds as garnish (if you're feeling fancy)

****
Combine the chicken, 1 tablespoon soy sauce, lime juice and 1 clove of crushed garlic in a bowl and let stand a few minutes to marinate. Coat a nonstick pan with a bit of vegetable oil spray and pan fry until just cooked through. Reserve on the side.

To make the sauce, combine the PB2 and warm water in a large bowl until it reaches a peanut butter consistency (may require more/less water). Once mixed, add ginger, garlic, sesame oil, soy sauce, vinegar, sugar, fish sauce, red pepper flakes and salt. Whisk to combine and taste to make sure it's tasty.

Meanwhile, cook the spaghetti in large pot of boiling salted water until tender. Rinse under cold water until cool, then drain really thoroughly and transfer to bowl with sauce. Toss to coat the noodles and let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour or more if you have the time. Stir in the chicken, vegetables and cilantro and toss again. Season with sesame seeds. This was delicious at room temperature, but turns it's even better cold the next day, (as I discovered eating the leftovers for lunch today).




The original recipe can be found here

I really like these:

Rubbermaid 42-Piece Easy Find Lid Food Storage Set

https://www.amazon.com/dp/B00COK3FD8/ref=cm_sw_r_awd_-Qfavb10BFTDY
https://www.amazon.com/dp/B00COK3FD8/ref=cm_sw_r_awd_-Qfavb10BFTDY

I'm on my phone so I apologize if there a linkage issues.

They don't leak and they all click together for easy storage.

I got the Paderno: http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ

It's a little hard to clean (my guess is that they all are), but it works like a charm. It was also rated #1 by America's Test Kitchen: http://www.cooksillustrated.com/equipment_reviews/1540-spiral-slicers-spiralizers

Why kill them? You can adjust your diet for the rest of the day around your cheat meal. If it gets out of hand you can throw in a month or so of cutting to get back on track.

​

Otherwise the usual, get rid of the junk, plan your meals and do shopping in advance. For me when I set-up my plan initially I created it for a month out. Gathered recipes, calculated macros, etc. Now it's fairly easy to follow and with a the plan being for a month, I don't feel like I'm eating the same thing over and over.

​

Actually need to get back to that because I want to add a shopping list section. The whole thing took maybe 2 hours to setup in Excel and I'm not even close to being an excel pro. (Got the formula for the macros from Bigger, Leaner, Stronger and mostly using recipes out of https://www.amazon.com/Shredded-Chef-Recipes-Building-Getting-ebook/dp/B007FW0PI8/ref=sr_1_1?ie=UTF8&qid=1542575243&sr=8-1&keywords=the+shredded+chef)

Use a vegetti for the zucchini noodles! Super easy to use.

http://www.amazon.com/gp/aw/d/B00IIVRB3W?pc_redir=1407737043&robot_redir=1

There's something called a Vegetti that is a smaller spiralizer (the size of a peeler). I have the bigger spiralizer but i know people that swear by the vegetti. A peeler works too though. Just thought I'd share =)
http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W

IN our house we call it the Vagetty

Other than that Cauliflower is pretty workable in a lot of recipies - and baked Sweet Potato fries are pretty good - but still a starch.

I just bought Vegeta and it's pretty good. I'm adding it to everything. https://www.amazon.com/dp/B0012S8VHS/

They're the best ones I found! http://www.amazon.com/gp/product/B00MWBJRUO?psc=1&ref_=redir_mobile_desktop&ref_=ya_aw_od_pi

I found I could make rice noodles in one of those microwave pasta cookers. I got mine from Amazon (http://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B000YT2XOI/ref=sr_1_1?ie=UTF8&qid=1425995818&sr=8-1&keywords=Fasta+Pasta). From there, I can add leftover veggies and spices (onion and garlic powder, soy sauce, chili sauce, etc.). Makes a quick and easy meal. Add leftover fish or other precooked meats for non-veg)

I take my lunch in these:

http://www.amazon.com/Meal-Prep-Haven-3-Compartment-Containers/dp/B011SY4P9I/ref=sr_1_2?ie=UTF8&qid=1449499511&sr=8-2-spons&keywords=meal+prep+containers&psc=1

And I put raw cut up broccoli in the two smaller sections and fill the big section with my main course. The broccoli microwaves perfectly. It has so much moisture in it already that it steams itself in the microwave. But plain steamed broccoli is boring so I drown it in sriracha. I highly recommend sriracha.

I think I'm going to go with these: https://www.amazon.com/Jack-Links-Original-Protein-5-0-625oz/dp/B015SQAWLW/ref=sr_1_7_a_it?ie=UTF8&qid=1538065037&sr=8-7&keywords=jerky%2Bsnack%2Bpack&th=1 and grab a variety of veggies per your suggestion. Thanks!

I used to buy these https://www.amazon.com/dp/B011SY4P9I/ref=cm_sw_r_cp_apa_95EazbKHAVFS2

But this kind of container leaks pretty easily and after awhile knife cuts would sever it open.

Check out snapware.

1 Scoop Vanilla, Handful of frozen strawberries, rest lemonade.

1 Scoop Chocolate, 8-10 Ice cubes, I use high protein 2% milk

However, I went on Amazon and got the larger (32 oz) blending cups for the Nutribullet.

https://www.amazon.com/Replacement-Nutribullet-Parts-Nutri-Bullet/dp/B077SDRG7F/ref=sr_1_3?keywords=nutribullet+cup&link_code=qs&qid=1563393751&s=gateway&sourceid=Mozilla-search&sr=8-3

Your best bet is probably using PB2 and low cal/sugar jelly on a lighter bread

http://www.smuckers.com/products/fruit-spreads/low-sugar/low-sugar-reduced-sugar-strawberry-preserves-17

http://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS

I really liked this book when I was just learning to cook.

Adding PB2 also helps a lotttt!

Buy one of these, make some zucchini pasta, and add your favorite pasta sauce. I'm a fan of this sauce, but you can do anything from pesto to pad thai.

I'm buying my wife one of these since she loves eggs so much but seems to always be in a hurry in the mornings http://www.amazon.com/gp/product/B00DDXYC6O?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00

Amazon

Sorry, here's the link: http://www.amazon.com/Meal-Prep-Haven-3-Compartment-Containers/dp/B011SY4P9I/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1451911954&sr=1-4&keywords=meal+prep

[Edit for link]

I get mine on Amazon.

http://www.amazon.com/Removable-Compartments-Microwave-Freezer-Dishwasher/dp/B00MWBJRUO/ref=sr_1_219?s=kitchen&ie=UTF8&qid=1459276667&sr=1-219&keywords=tupperware

Is this what you bought?

http://www.amazon.com/dp/B00IIVRB3W

I've been wanting one for a while now... Anyone know is any work ebtter than others?

It's an upgrade over plastic stuff. Pyrex doesn't hold odors, you can scrub and bleach the shit out of it without worrying about any damage/reactivity and you can bake with it.

However, if you're going to invest in a set of pyrex glassware, I highly recommend pyrex snapware. The lids on the regular pyrex storage are garbage - they stop being airtight after a year or two and they have a tendency to pop off during transport. Snapware fixes all those problems.

It's a damn shame they changed the formula though. I work with the real stuff every day, and you can abuse the shit out of it. I could pull Pyrex bottles out of the autoclave (>200F) and put them directly on ice... I tried that with the soda lime bottles once and they shattered.