What do your meals look like (show me pictures)....
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It wouldn't let me post my pic but I like smoothies bowls with spinach, banana, avocado, agave, and almond milk. Topped with fresh fruits3
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Power breakfast: oatmeal with apples, protein, raisins, walnuts, pumpkin seeds, brown sugar, cinnemon
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Starter of bagna cauda. Main of linguine carbonara.
https://www.saveur.com/article/recipes/marcella-hazans-bagna-cauda-anchovy-and-garlic-dip/
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/10/how-to-cook-perfect-spaghetti-carbonara
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lunch: fish taco salad (just made it up on the spot- it was soooo good!)
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just_Tomek wrote: »Bunch of veggies in various forms for meatless Monday, with some processed grains thrown in.
Don't hate my sub 500cal plate.
Your Mondays rock😛1 -
Orzo al limone with Asparagus and Brussels. Side of aji verde tilapia
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Tried Eggplant lasagna and tomato, cucumbers, green olive salad with feta.
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Risotto--arborio rice, low fat cream, white wine, grated zucchini (romanesco), zucchini flowers, mushrooms, EVOO, black pepper, veg broth, and freshly grated Parmigiano Reggiano.
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Leftover bagna cauda from last night as a starter. A kids meal for the main. Frozen breaded cod and frozen oven fries warmed up in the air fryer and some frozen peas using my mom's recipe of sauteeing with garlic, butter and salt . It was kind of busy at work today despite working from home.
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Left over yumminess 😋
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just_Tomek wrote: »Something ground wrapped in processed grain things with heavily processed cabbage of the red and green variety. All for Cinco de Mayo vegetarian style.
All for me. Me happy you jealous.
Interesting and fantastic photo!0 -
Pasta w peas and chopped tomatoes.
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Chickpea, Lentils and Spinach Tikka Masala with Brown rice and side of Cucumber Radish pickles!
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Seitan taco salad
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White asparagus season. The classic germanic dinner to feature them. Poached white asparagus, prosciutto cotto, hollandaise sauce, boiled new potatoes. Some salad with ranch on theside.
My foolproof method with hollandaise is this. About 10 minutes before serving put on a small sauce pan of water to simmer. Find a relatively large bowl and adjust water level so that the bowl sits over, not in the water. You want a relatively large bowl because it will get hot and handling small bowls while wearing oven mits is a fiddly.
Separate an egg yolk, saving the white in the fridge or freezer for another use. Melt 50g butter with a half glass of white wine and a dash of green tabasco or green srirachi in the microwave. Don't let the butter mixture get too hot or it will sputter.
About 5 minutes before serving place the bowl of butter over the sauce pan. Whisk in the egg yolk and whisk continuously until the sauce thickens. If it gets too thick thin down with a splash of water or white wine off the heat. Season with salt and pepper and transfer to a small serving dish.
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Sushi7 -
A classic. Pasta fagioli (pasta w beans)
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Jamie’s Super Green Sphagheti
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Evening meal--skin on chicken thighs and mini meat ravioli in homemade chicken broth.
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Steamed artichokes with hollandaise. Linguine cacio e pepe. Salad.
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Dinner on my night off. Steak, veggies, rice (not pictured). Delicious!
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Pasta Scarpariello ( a Naples specialty) large tubular pasta, EVOO, garlic, tomatoes (I used canned peeled San Marzano), fresh basil, red pepper flakes, smoked cheese, and Parmigiano Reggiano. The cheese turns out creamy, it's in there, I just didn't want to exaggerate.
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It was warm enough to eat on the balcony tonight. I'm getting a little kitchen fatigued as I normally only cook on weekends because I have a corporate job whereas hubby is a freelancer. Since working from home during lockdown I have been doing the weekday cooking too because i enjoy it more. Tonight I pulled out some batch cooked meatloaf from the freezer and hubby made mash. On our neighbourhood walk we got some okra from a Bangladeshi supermarket which we roasted and served with leftover hollandaise. There was some green salad.
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ACPGE I have notice that you and TOMEC both serve roasted okra. Since I am from the Deep South, the only way I have ever had it was breaded and fried in small pieces. How do you roast it?
Carol in GA1 -
1948Peachy wrote: »ACPGE I have notice that you and TOMEC both serve roasted okra. Since I am from the Deep South, the only way I have ever had it was breaded and fried in small pieces. How do you roast it?
Carol in GA
I coat okra in olive oil by shaking in a plastic carrier bag or tupperware container with some salt. Typically put in in the air fryer at 200C for 15 minutes which is around 425F in a conventional oven. Roast whole with the tops cut off and select smaller fingers when buying or picking from the garden. You might want to give a shake half way if you are not roasting on a rack which gives the undersides exposure to hot air.
I plan to try okra coated in egg, and bread crumbs and air fried to imitate deep fried okra, but haven't gotten around to do that yet.1 -
Tortilla pizza on pumpernickel tumaros wrap <250 calories3 -
Yesterday food prep (& key lime pie)
Hmmm should I go make bread or do abs?:)
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