What do your meals look like (show me pictures)....
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Breakfast
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Greek kebabs and oven chips cooked in the air fryer. Toom and zhoug sauces. Tomato salad.
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Monday dinner:
Chicken salad (chicken, celery,
onion, salt, pepper, avocado mayo) on a ciabatta dinner roll and (bigger) side salad of romaine, red leaf and arugula, topped with jicama, radishes, cucumber, peas and marinated mozzarella. I wanted a drizzle of Italian dressing, but I'm out. Had to settle for a little Catalina.
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Tuesday brunch:
Medium boiled egg (w/ Everything But the Bagel seasoning) 1/2 an Everything Bagel with cream cheese and coffee
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Confit du canard cooked sous vide, dumped in the freezer, and crisped up in the air fryer with roast potatoes, carrots and okra. Gravy made with liquid from the sous vide bag.
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Monday dinner:
Rosemary pistachio crusted chicken with a honey mustard cream sauce over Jasmine rice with a side of baby peas
(The chicken looked better before I sliced it and drizzled the sauce over)
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Lean ground beef mixed with diced kale and holy cow seasoning
Sautéed veggies
Mashed sweet tater with ground cloves and cinnamon3 -
Lean ground beef mixed with diced kale and holy cow seasoning
Sautéed veggies
Mashed sweet tater with ground cloves and cinnamon3 -
dupe
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dupe
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American Wagyu burger patty w/Manchego cheese, fries and corn.
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Wednesday brunch (at noon):
Hardboiled egg w/ EBTB seasoning and old fashioned oatmeal w/ 1/2 cup strawberries picked from my garden this morning
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Salade Lyonaisse made with romaine instead of frisee followed by linguine aqlio olio.
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Salade Lyonaisse made with romaine instead of frisee followed by linguine aqlio olio.
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Wednesday dinner:
Working late tonight. The client bought dinner. "Do you have a go-to?" was how he asked me what I wanted. I had 2 minutes to look at the menu (and about 20 min. to eat). Chicken pesto club on sour dough (grilled chicken breast, bacon, avocado, swiss cheese, pesto aioli... I pulled off the lettuce and tomato because they were really soggy) with a side of sweet potato fries. I ate one half of the sandwich and 3 bites of the other half and all the yummy fries. My new "go-to"
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Just water for the day
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Here's an interesting one: a "lobster" roll made with pan-fried lion's mane mushrooms, celery, and a lemon-miso-mayo dressing. Lion's mane is a really unique ingredient... imagine a furry sponge that cooks to a very lobster-like texture and you're in the ballpark. Doesn't taste much like the real thing, but the salty/citrus/umami dressing made the whole thing a pretty decent approximation.
The 'shrooms:
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