Neutral skinny cottage cheese (unsalted, non grainy, not sour) ❤️

Hah I guess the macros for the cream cheese would be a bit 🤏 different because of the cream in it)) you can check my video for the cottage cheese pizza crust - I am turning typical grainy cottage cheese into mine soft and creamy in that video. Mb you’ll find it useful 🫶🏻

I am so happy you like them! 💛 welcome dear 🫶🏻

Oh its 2 things - my typo (its not 6 but 5 bagels in the video, but I wrote 6 in the description. Thanks for pointing that) and also I guess its the question of the actual ingredients you use. typical cottage cheeses in my country are quite pressed. So Is has way less moisture and way more protein. It’s not 26g protein total like yours, it’s actually 22g protein per 100g, so 44 total before draining. when I drain the cottage cheese I also need to recalculate the macros for it accordingly - it will add extra protein per 100g as well)) and as far as I am draining my protein packed cottage cheese I am getting more protein content for each bagel. I’ve checked everything once again, According to my ingredients and my app everything is correct for 5 bagels, not 6)) ❤️

Wow, I hope you’re not stressing on such a harsh restrictions. In my country, where I’ve studied nutrition, 45-60% of your daily calories are saved for carbs no matter its diabetic or just calorie deficit diet. And 12g total carbs for such macros dense product (protein, calcium, phosphorus packed) is absolutely ok for most of the human beings)

Thank you, 🙏🏻🤍

Thank you, dear. I guess that English just doesn’t have a specific word for this combined technique- greasing and flouring at the same time, like we have in my mother tongue) I’ve got an impression that English is quite compact language and normally you have 1 word instead of a whole sentence in my mother tongue))) and 99% it a verb. 😹 But not this time)) it’s so interesting and thank you for reminding me that English is a very verb-centric language. And I can just say: flour the pan. my language - russian is quite opposite- its nouns and adjectives based))) that’s why it’s still a bit strange for me to say: “flour the pan” flour is always a noun in my native language. So I keep saying in English - dust it with flour)))) I need to practice more with creating my English sentences more verb-based)) 🤍🤍🤍

@LeanFoodie As hard as English can be to learn, it's also quite flexible and creative. You can absolutely say, "Dust it with flour, " and it's fine. Your English is far better than my Russian, I studied for a couple of years in 2001-2 while married to a Russian man. Other than a few phrases, I only remember the cuss words, ;D

Yeah, tbh English is not that hard at all. It’s very flexible and intuitive. I love it. It’s just my native language is russian and now I am living in a different country and I am learning different language, which is also Slavic. That’s insane 😹😹😹 they are very similar but yet very different!!! And both are extremely hard to learn. I was thinking that it’s gonna be easier for me, cause they are similar. But hell nooo. It’s harder - the very same word in one language means “pride” and in other means “diarrhea” 😹 and it’s messing everything in my head and it’s it surely affecting the other languages I used to learn before like English. So now I had to switch the tumbler in my head between 3 languages at a time (thank Gosh I’ve almost forgotten Spanish that I used to learn at the university. Otherwise it would have been 4 😹🙈)) that’s why I decided that I need this channel to kind of talk a bit more in English and not to loose it completely while living with only slavic languages in my life))

Wow. you used to learn Russian. 😻🙀I guess at least you have a lot of new brain cells developed during the process even if you’re not using the language now)))) because Its sooo complicated and you know)) they say that it’s helpful for brain training)) I can speak as someone who is learning a slavic language now. It’s insanely hard. Shoutout to you dear 💪🏻🙌🏻

Welcome aboard! Thank you 🫶🏻

Welcome, dear 🤍💪🏻

Hello, dear! Thanks for your kind words 🙏🏻🤍 No, sorry, not that I know of(( I was trying other fibers like Inulin etc, but the texture was completely different and the stomach response was there - scf has the biggest daily limit among all other fibers of that type. Mb you have specific respond to the CORN fiber. And you can try tapioca based resistant fiber. It’s the same - soluble resistant starch and resistant dextrin. They act similar but mb it will not make any unpleasant things to you)) try to find mb tapioca resistant starch or mb it might be called tapioca resistant dextrin at your stores.

Thank you, dear 😻🙏🏻

Do you think whey protein in general is terrible, or is it just doing something terrible specifically to me? And what are your reasons for considering it terrible? I’m really curious-what do you think is the best alternative?

@ let’s see- bloating, nausea, strain on the kidneys if consumed daily, acne, constipation, gas to name a few, but let me guess you don’t experience any of those 🙄 obviously plant proteins made from hemp, goji, pea or rice blends is just as effective

Talking about bloating, nausea, acne, gas - Yes, you’re perfectly right - I don’t have any of that, because I don’t have an intolerance to dairy products) When it comes to constipations - it may happen with any source of protein if your diet is unbalanced. Meaning - the amount of protein you get and the amount of fiber you get daily are not balanced. You can eat a steaks or a shrimps, or an eggs as a protein source, but if you don’t eat fiber you’ll still have constipation even without whey protein. I eat 150 protein daily and 900g of fruits, veggies, oats, greens etc. and I am perfectly fine. According to strain on the kidneys - this myth is based on the pretty inaccurate study, a bit outdated and not clearly performed. More modern studies shows that you need to eat a hundreds of a regular dry protein servings daily to have any effect on kidneys. Or have some health problems with kidneys. Like pathologies that reduce kidney filtration function. In this case, protein intake should be reduced to 0.5 g per 1 kg. Otherwise, healthy people have no consequences.

Vegetable proteins are not as effective - not all of them have a complete amino acid profile, they require increasing the serving size of a protein from 25 to 40 grams of protein per serving so that the same amount of protein is absorbed as from an animal based. Yes, this is something you can put up with if you have an intolerance or do not consume animal protein for ethical reasons. You just need to make allowances for it. But they are not as good when we speak numbers and it doesn’t make whey protein terrible)) Although vegetable protein has its advantages) especially if its raw products - consuming plant sources of protein you are getting extra tons of fiber, antioxidants and many other great and healthy elements. I like some of the plant based protein powders as well. They are good for their technical properties- I often make chips from flaxseed protein - deliciously crispy and taste just like dark rustic bread. I play sometimes with soy protein as a substitute for flour in my flatbreads. But I prefer animal based proteins to be my primary sources) so after all you’ve mentioned I think it’s better to say that whey protein in terrible for you, not for me)) for me it’s perfect. But you have your own preference and it’s absolutely ok)))

@@LeanFoodie you’re absolutely wrong on the plant protein powders not being as effective. I’m done with this conversation, you’re clueless

@@jillprejean5230 Resistant starch is a type of carbohydrate that resists digestion in the small intestine and reaches the large intestine intact. Unlike regular starch, which is broken down into glucose and absorbed, resistant starch functions like dietary fiber. It serves as a food source for beneficial gut bacteria, promoting gut health and producing short-chain fatty acids, which are beneficial for colon health. Resistant starch is found naturally in foods like green bananas, tapioca, corns, potatoes, rice, legumes, and other. But each resistant starch has its own technical properties depending on its source and processing. When used in your recipes Soluble corn fiber can reduce products fat absorption, increase shelf life, strengthen the power of your sweetener, add moisture to your dough and many other cool things that I am still discovering)) So key benefits of a resistant starch include improved digestion, better blood sugar control, enhanced insulin sensitivity, and support for a healthy gut microbiome. It acts like dietary fiber, but it has no daily limits like it. So you can take it in larger quantities without facing side effects of dietary fiber - like diarrhoea or bloating))

Thank you, that’s so kind! I’m glad you love them! 🙏🏻🤍

Hi, dear. Have you seen my protein powder chips recipe? Pleaseeee try it with a flaxseed protein powder!!! Just swap both whey protein and casein for flaxseed protein. It’s sooo delicious!! They are even thinner and crispier. And taste just like dark rustic bread chips. I am obsessed with them and making them every other day to crunch away with my salads)) I’m just about to film the video about them, but since you’ve ask - I can’t help myself but drop a spoiler 😹😹😹

It’s on 1:50 timestamp Baking temperature is 210C/410F

@@seeutube08 thank you dear! Oven mitts - what a cute name!!! 😻 I love it!! I think it’s gonna be one of my favourites!!! 😻

@@ZacharyStrebeck thank you so much! I’ve founded the “greasing” term in my dictionary and thought that It’s only for using fats. Without flour. ❤️

@@ZacharyStrebeck If you're interested, you can try the flour method. I really love it, especially for diet-friendly baking. When I used to just grease the pan with oil, I often couldn't get the oil off afterward-it would turn dark and sticky, soak into the product, and slightly increase the calorie content. (With flour, it absorbs the oil instead.) Also, when baking a cake, the oil layer on the sides sometimes makes it hard for the batter to rise evenly, and the cake ends up being either flat or puffed up in the center like a volcano (the oil prevents the batter from climbing up the sides of the pan-it just slides off). With flour, the batter climbs up nicely, and the cakes turn out fluffier and more even. Plus, they pop out of the pan really easily! I absolutely love this method.))

Most welcome 😊

@@bellatobe thanks dear 🤍 yes, I would go for the same amount of almond flour here. And mb 80g of Greek yogurt instead of 100 to reduce amount of liquid ingredients since almond flour will not hold liquids like regular flour)) I would start from that. When changing regular flour for almond its also better to add one more egg since we need something to hold the shape of the donuts instead of regular flour. (Typical formula for swapping regular flour for any of the nut flours is - same amount of flour, a bit less liquids and one extra egg) But I think you can still try with one egg, and if donuts will be too delicate to hold the shape, next time add 2 eggs instead of just 1)) but I think 1 will be enough here 🤍 let me know how they will turn out 🙏🏻🤍 I’d be happy to hear that 🤍

@LeanFoodie thank you will do!!

@@MrObvious125 thank you dear! 🤍Oufff my accent 😸 my biggest insecurity 😹

@LeanFoodie It shouldn't be an insecurity, you could use it as a superpower 🥵

@ thank you, dear 🤍 p.s. “I am slavic, I don’t need a superpower”😹 (speaking with harsh slavic accent and super serious face)

@LeanFoodie ok ok... No super power.... (but secretly a superpower) 😊

Haha deal)) 🙌🏻

You are very welcome! 😊 I hope you enjoy them.🤍

Thank you soooo much, dear! It’s a very kind of you 🤍🥲 I do enjoy working on my videos and recipes 🤍 And I am extremely happy when people love them as well 🤍 and I am happy that you are here!) ps I love the UK, I used to travel through Northern Ireland, Scotland, Yorkshire and Northumberland national parks. I love your countryside. Its so beautiful so peaceful. It was more than 10 years ago, but I still cherish those memories 🤍

@@GeforceFender They’re perfect for a diet! I hope you’ll like them too)) You’d never guess by the taste and texture that this is alternative or diet-friendly cookie! It’s just like the real thing-only with way fewer calories, no sugar, proteins and fiber instead of regular carbs for fullness, and coconut oil instead of regular butter. I’ve been looking for this perfect combination for years, and I’m so happy it turned out so great)))

🫶🏻🫶🏻 i was trying to, but the texture was a bit different. I was trying to make cookies as close to the real ones as possible with this recipe. Crunchy))) very good combo was with 15g greek yogurt 9%. But cookies were a bit more like a biscuits. Also I have tried 20g of apples or butternut squash purée. Cookies were more like traditional American chewy cookies)) and finally 30g bananas. But I am not a big fan of bananas in low calorie recipes. Its too common swap so I got really tired of them. Try to use 20-30g avocado instead of banana. Also very nice option))

@@cerealkilla4eva but if you want crunchy cookies there is nothing like butter or coconut oil)) other options that I have mentioned will make cookies more soft and chewy)) 🫶🏻

@@LeanFoodie Thank you! I love soft baked chewy cookies so I'll try out the apple puree version and report back.

I’d love to hear how yours will turn out 🙏🏻🤍 I would recommend to add apple purée first, before adding any water. All purées are different some are more thick some are liquidy. Mb with your apple purée you won’t need any water at all 🤍

Thank you dear!) Welcome onboard! I am still learning all the English names for different foods and I am extremely happy that I have my viewers to help me out with them😄🫶🏻

You are welcome! I'm glad you found it helpful 😊 It was a great time saver for me)))) they are literally baking themselves without my presence 😹 Its a blessing))

Thank you, dear! 🙏🏻🤍 I am a huge cottage cheese fan as well 🙌🏻

Thank you)) ❤️

🙏🏻🤍🤍

🙏🏻🤍🤍

Wooow what an amazing idea!!! i have never heard of it before!!! Challenge accepted 🙏🏻🤍🤍🤍 thank youuu

Yes, good catch! I'm still learning about all the English terms for different breads and rolls! Thank you so much for a lot of new words for my kitchen vocabulary 🤍🙏🏻😄

You’re welcome! I hope you enjoy these waffles! 🤍 I am not a big fan of alternatives as well. I can play with a rice flour or blended oats for some recipes, but taming all other flours seems unnecessary complicated for me))

@@polotino1828 thank you, dear! If you don’t want to drain your cottage cheese - thats fine for this recipe. You can still have a delicious buns without changing anything in the recipe but not draining cottage cheese. I am draining mine because I want to mimic the density of the original bagels, so I could load it with tons of fillings and spreads and the bagels will still hold the shape. (I don’t like when bread is soaking the spreads and starting falling apart). So if you won’t drain a cottage cheese it would be a bit harder for your bagels to hold their shape, but you can make a delicious and very moist buns instead. If you still want to keep bagels shape, I wouldn’t recommend almond or coconut flour - they will not only add extra calories but also add more moisture. Try rice flour or tapioca flour - they are the champions among the flours in terms of binding moisture inside your mixes)) you may also try to mix 60-80g of rice or regular flour and 5-10g of tapioca or 3-5g of psyllium for extra absorption. I think calorie and texture wise it may be a very good combo) 🤍

@ Thank you 🙏!

@@polotino1828 welcome, dear! 🤍🙏🏻

@@rochelles.8387 dear, thank you so much!! You’ve made everything soo clear to me now!! And thank your for your compliments to my English)) I’ve been studying Spanish at the university and learning English mostly by myself while watching some movies, reading a books and watching KZbin))) this year I’ve decided to study it with a teacher to clear everything in my head and get more theory)) and my teacher was constantly scolding me about my pronunciation and intonations)) so I do feel a little bit shy about that, but I am receiving so many warm and encouraging words here from my kindest viewers like you 🙏🏻🤍 So I am feeling a bit less stressed now when I roll my camera 🙂‍↔️ thank you so so much for that!!!

@ oh and yes you are so right about using a scale instead of eyeballing or cup measuring everything. It’s the first rule of any calorie deficit diet. Never eyeball never cup))) cups and spoons are the graveyard of all those “lost calories” that we gain without noticing. And the beginning of speculations like: “I am on a calorie deficit but I am not loosing fat” When it’s just so simple - you are not in a deficit then. and need to search for the gap from where all those calories sneaking in))) it is usually a cup measuring or a “its just a pinch of nuts it’s nothing” thing. 10 years ago (or 12 kilos ago) I’ve been there as well))))))

@@lisab8818 thank you so much, Lisa! In slavic languages we can call “pitas” both flatbreads and ones that you’re describing as pocket bread with puffed middle)) oh, btw I have a very good low calorie pocket breads recipe, for the ones with that empty pockets inside))) You’ve just reminded me about it)) I do need to make a video for it as well. Now when I know how to call it properly 🤍🙂‍↔️

@@bellatobe welcome onboard, dear 🤍