Diet food porn
valerieblaydes
Posts: 158 Member
This was always one of my favorite things on the nutrisystem forums. Here's my veggie omelet
and bacon that I made for breakfast.
and bacon that I made for breakfast.
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I think there's an aspect of healthy eating that involves taking more time and effort to prepare healthy food that tastes and looks good. It's a form of self care standing in the kitchen chopping vegetables and measuring and logging our ingredients. I think there should be commensurate pride in sharing what we create.
That being said, I know that's a poorly lit picture of an omelet in my lap, but it's an overture to try to create a thread full of pictures from all of us.
Here's the avocado brownie inside:
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I made these awesome pork burgers for dinner last night with fried eggs on top. Super yummy and only 2 carbs a serving.
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Omg those are gorgeous!!! I watched Alex Guarnaschelli make some brunch pork sausage patties with fried eggs on top on food network yesterday. She made me really want to eat them. I may have to do this. Either as a breakfast or not...0
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BBQ bean sandwich with baked sweet potatoes and some sweet chili carrots. I was pretty happy with how well this turned out! Full of flavor and goodness!
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Tofurkey Italian sausage, Parmesan potato gnocchi, and some creamy red pepper sauce. All very lazy (this was a 9pm dinner) but still really filling!
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Also I am going to LOVE this thread. Food porn is half the reason I have an Instagram account!1
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Do the beans stay put inside the sandwich ok? I can see myself making a mess, but it looks so good!!!0
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valerieblaydes wrote: »Do the beans stay put inside the sandwich ok? I can see myself making a mess, but it looks so good!!!
For the most part, yeah. I'd put it as equivalently messy as like, pulled pork. Some is gonna fall out, but that ain't gonna stop me from eating it!0 -
I would tell you to search me on Facebook and Instagram, and I do use my real name there, but it's all food porn from my job, and none of it is healthy!0
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That being said, I'll accept any social media requests from anybody here if you tell me you're an MFP friend.1
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valerieblaydes wrote: »
Ramen done fancy! Without the salty packet, too
I so so like this disscussion , but can you please mention recipes?
I am a bad cook and it will help me tremendously, but I really need recipes1 -
There's really no recipe to the ramen. I just boil chicken stock and pour it over the noodles instead of using the sauce powder packet. Then all the raw stuff that comes with it at the restaurant--bean sprouts, lime wedges, thin slices jalapeño, torn up mint, basil, and cilantro. A soft boiled egg. Sambal oelek paste in a jar. A cup of frozen shrimp was heated with the chicken stock. And I shook a little soy sauce and sesame oil into that. I just dumped the boiling stock and shrimp over the noodle block, cover the bowl for five minutes or so. Come back and decorate it with all the goodies. Eat.
Ramen is super easy, and you never see Asian people just eating it plain like Americans do. In other countries, or in the homes of people who come from those countries, it's always got tons of condiments and veggies and good stuff. Without all the sodium laden powder, it's also not that bad for you.1 -
Will definitely buy some ramen noodles1
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Without being dismissive of the request for recipes, it is often the case that I don't have one. I often just throw stuff together...BUT I obsessively log it, so if I haven't given details you can find exactly how much of every item in my diary. I made sure it is set to public now. I know Brolivia's diary is public because I peeked. I don't know if my foods and recipes are viewable, but I hope they are.
I am not typical--I spent $40,000 and 15 years on the job learning how to cook. I don't use recipes often because I already know how most things are made. I'll follow a recipe if I'm trying something new, but sometimes I just make something I ate once in a restaurant based on what I think is in there. Or something I watched someone make on tv based on what I remember.
I do have a blog, but I'm the laziest blogger ever because I'm always at work. I post only a few entries a year.
I can promise you this regarding posting pictures in this thread--if I got an idea from a recipe online, I will link the recipe with the picture. If I made it up, I'll describe what I did. And what went in it. And the amounts will be in my diary. If it was AMAZING, then it might end up on cookwithvalerie.com with full recipe and detailed instructions, but only if I am off and at home and I get inspired to spend a day writing and photographing a post. I don't even have a roommate to film me cooking, so I'm way less useful than a Tasty video on Facebook.
I'm not going to commit to write a full recipe on here every time I post a picture. I think requiring that would scare people away from impulsively posting pictures. I love the impulsive pictures! I want to see dozens every day! The pictures are just a springboard to give each other ideas. Inspiration. Creative fuel...2 -
The nice part about noodle bowls is you can use all the same technique whether you use regular wheat ramen, rice noodles, soba noodles, bean threads. So even if you have allergies you can make noodles--you just change the noodle.
You have Vietnamese restaurants near you, Stella? The noodle shops say Pho in the name usually. You say it "fuh", and before you do it at home you should go experience it in a restaurant. You'll understand all the raw veggies and condiments when you have it served to you properly. And reading the menu will teach you a lot, because you will read all the types of noodles and the various meats and broths you can choose.0 -
I made my first cauliflower pizza tonight - it was so yummy I couldn't believe it! Who knew cauliflower had so many uses... I never even favoured it much - I'll never look at cauliflower the same way again!!
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Yummmmmm!!! I ADORE cauliflower pizza!0
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Stuffed bell peppers: they have ground beef & quinoa stuffing with sundried tomatoes, basil, and Parmesan.
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Stuffing peppers is one of my fave things to do - you can stuff them with pretty much anything can't you!!0
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I thought i'd quickly post another one, as I just ate this for breakfast with a cream tea.
They are low carb Scotch Eggs... and really yummy!!
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Mirabelle1983 - What is Scotch Eggs and what is cream tea, and how do you make Cauliflower Pizza?0
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I've never had Scotch Eggs even though I've always wanted to. They look so good to me. I love anything egg related. Jaxbella, it's a boiled egg peeled and wrapped in sausage, breaded and deep fried. Except hers is low carb, so i bet it doesn't have bread crumbs.
Cauliflower pizza is all the rage for low-carb dieters. You take the cauliflower in the food processor and pulse it down to crumbs, then you sauté with salt until it's tender. You let it cool and put it in a towel and wring out all the water, then bind it with egg and some cheese. My recipe has chèvre and grated Parmesan, but there are lots of variations out there. You pat this dough ball out to the size of a pizza on a parchment lined pan and bake it until it starts to brown. My recipe does like a half an hour at a high temperature. But then you can flip it over and peel off the paper and you have this nice firm pizza crust you can cover with toppings.2 -
jaxbella14 wrote: »Mirabelle1983 - What is Scotch Eggs and what is cream tea, and how do you make Cauliflower Pizza?
Brolivia said it perfectly...
Here is the Cauliflower Pizza recipe I used...
http://the-lowcarb-diet.com/low-carb-cauliflower-pizza-crust/
It turned out fairly good and quite firm although I loaded it with toppings and couldn't pick it up until it was cooled without it bending.. lol
I topped mine with onion, peppers, mushrooms, cooked chicken breast, pepperoni and some mozzarella.
The scotch eggs I make are different to what you'd buy - but sooooo tasty..
The great thing about these is you can pretty much add whatever flavours take your fancy, and use any ground meat you like too... For these ones I used ground pork (850g makes 10) 1 red onion minced, garlic, sage and rosemary, chilli and salt. I also added sugar free ketchup - about 3tbs and 4 rashers of minced bacon - mix it all together and divide into 10 patties. Flatten and wrap around peeled hard boiled eggs (I boil them for about 5 mins, but to your liking) Put them on a baking tray and cook in oven for about 45 minutes or till golden (190c) - I have also mixed it up by rolling them in parmesan cheese, ground nuts or pork rinds - you can also deep fry, but I prefer to stick in oven and forget about them!
You can use sausage meat but most of them have high carbs although they taste delicious and moist! I have them once in a while as a treat, but the sugar free ketchup and bacon moistens the ground pork a treat!!
Cream tea - simple... make a cup of tea and stir in 1tbs double cream 1 -
I think it's awesome that we're exchanging recipes across the pond...in the US we can get little 1 lb. tubes of breakfast sausage meat that is just meat and fat. Most of the time we buy them and slice it up into sausage patties, and they shrink because they don't have any carb fillers. I'm thinking a tube of Jimmy Dean or Bob Evans or Tennessee Pride or what have you could be the perfect thing to cover the eggs with.
I think it's a hoot that you have pork rinds in the UK. Now I'm picturing the Queen with a bag of pork rinds. All this time I thought pork rinds were a lowbrow American junk food. All the low carb recipes over here use them, too 3 -
We refer to pork rinds as Cracklin here.. especially when its done on top of the roasted meat in the oven... we also call it pork scratchings (lol) which are sold in pubs the world over!! It's not easy to find low carb sausage meat and oh do I wish we had that - the only way really is to buy low carb sausages from the supermarket and open them and take out the meat... The amount of meat I use to bulk cook my scotch eggs i'd be there all day doing that!! lol0
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Here we have something called cracklins, but it's harder, crunchier diced up pieces of pork fat and skin. They cook and sell those warm in sacks at the county fair when you go to see the vegetables and livestock and stuff-- pork rinds here are light and puffy like those puffed rice flour and starch chips they sell in Chinese stores, and they come in bags like potato chips. Those are "crisps" to y'all, right? I might have to buy both things to take pictures LOL.
I notice on three or four people's diaries here a great love for baked beans and pickled beets also. I knew about baked beans for breakfast from when I went to Barbados with my ex husband...I had never seen beans on a breakfast buffet, but they served them every day. I think my mother should live in the UK because she eats pickled beets like there's no tomorrow.
I want to share Brolivia's baked bean sandwich to Paul who eats all the baked beans 0 -
lol - Beans on toast is a great British staple! Especially when we melt a little cheese on top! Yes the crackling we have you can buy in bags but generally it's when the fat has all crisped up on the roast.. The pork scratchings are what you would call rinds... they sell them in bags like crisps in the supermarkets and pubs
I love eating beetroot pickled in sweet vinegar from a jar... it tops all my salads regularly!!
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The Mexicans have a pork rind they call chicharrones which is a long strip of fat and skin scored and roasted really crispy. It's like a super fat piece of bacon. Pigs taste good all over the world 1
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Stella!!! I learned something WONDERFUL!!! If you click on a recipe in the MFP news feed, and you click "log it"? It imports the whole ingredients, nutritional facts, and a link for the instructions DIRECTLY INTO YOUR DIARY!!! And it stays there, saved on my recipes, whether you eat it or not.2
