What do your meals look like (show me pictures)....
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Sockeye salmon, soba noodles w/edamame with sauce of Hoisen, soy, garlic & ginger. This was okay but I prefer it using the brown rice/millet ramen so will stick with that in the future.
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Porcini risotto and roast green beans.
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Sweet Pointed Pepper stuffed with Orzo and Lentil based vegan ‘mince’, Skyr dressed coleslaw and salad.6 -
Bangers & mash with kale Caesar salad. Potatoes topped with sauteéd shallots. Sausage was made in house at the older meat shop I frequent.
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I have just made this to cover my main meal gap.
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Bulgur, lamb cubes and carrot tarrator.
Chickpea bulgur and homemade strained garlic yogurt.13 -
I have just made this to cover my main meal gap.
Honestly, we’d rather see the meal you actually made rather than a stock photo that appears all over Google. It’s commonly used to advertise cooking schools, to head up compilation lists on Pinterest and Instagram etc, among other places. 🤷♀️4 -
Agree with @BarbaraHelen2013
Also, it would be helpful to describe what the dish is as it's not always so obvious.3 -
I was last here on Page 1013, apparently.
You all are still cooking up some delicious dishes!! Thank you for the consistent food pr0n 🙌🏿3 -
Mince beef bulgogi rice bowl, sauerkraut with sriracha and garlic powder because we didn't have kimchi. Blackened hispi.
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Shrimp and “crab” Alfredo 👍🏼 301 calories. Made with fat free half and half4 -
https://biancazapatka.com/en/blueberry-chia-pudding-cake/
Made this - really yum - I used a 6 inch spring form pan and no crust - cut into 8 portions (120 calories/pce - not including the fruit on top though)
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This is sort of a stir fry. I sautéed some garlic and shallots in sesame oil. Added snap peas and marinated skirt steak. The marinade was tamari soy, oyster sauce and black pepper. Served over black rice. The flavor was quite good though it bordered on being too salty so next time I'll use a low sodium soy sauce.
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Finally got a chance to cross the Whiskey King burger from Village Whiskey off my list of local burgers to try
Whiskey King Burger and duck fat fries (8oz burger with maple bourbon glazed cipollini, rogue bleu cheese, applewood bacon and foie gras)
Mix of salted bitter almond and italian candied cherry gelatos
Strip steak with black truffle butter and fries
Cheat meal time! Enjoy
There you go my friend! ENJOY-2 -
Turkish salad, Egyptian goulash, roast fennel.
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Green Lentil & Spinach Dahl, Basmati with Petit Pois, Runner Beans, Cauliflower. It was my birthday so I splurged on a couple of microwaved poppadums and a mini fenugreek flatbread!
Way too much food though. 😱 Enjoyed every bite but felt a bit over full!4 -
The hubby cooked. Dutch zuurkool stampot (=mash with sauerkraut mixed through) and hot dogs. Tradtionally smoked sausage (=rookworst) would be served with the stampot but we were happy to find a butcher that does organic free range hot dogs.
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Spaghetti w/pesto, ricotta and Argentinian red shrimp.
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I had some left over roast lamb. This is how I reused it.7 -
Bulgur, lamb cubes and carrot tarrator.
Chickpea bulgur and homemade strained garlic yogurt.
@fidangul - your dishes always look so good! I'm trying to do more with unfamiliar-to-me ingredients like bulgur. Are these just recipes you know or do you pull some off of a website/cookbook?3 -
@stephaniek511 these are ingredients I grew eating. I don’t really follow a recipe when cooking.
Generally speaking the basis of the majority of my food are: onion, green turkish peppers, tomato paste, olive oil, chilli flakes.
Add bulgur you have one dish. Add chickpeas or beans separately you have another. Or add any meat or lentils with the bulgur then you have another meal.
Bulgur would be the last thing you add at all times though. The cooking time is very quick.
If bulgur is going to be the side then I only cook it with butter.5 -
Fresh from the garden (my brother’s garden), roasted squash, zucchini and okra, resting on a bed of pasta, sprinkled with freshly grated Parmesan cheese.
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It's still crazy with work hours so I'm cooking very simply. Chicken and snow pea stir fry with rice.
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Grilled Italian sausage, pasta w/lemon ricotta and Caesar salad. The sausage was made in house at a butcher shop and on the bland side. The other butcher shop I go to makes it better. This is one of the worst gluten free pastas I've had but I hate to waste food so I'm trying to disguise the flavor. It's red lentil with ginger and beet. It starts out very red but after cooking it loses some color. I added lemon zest and juice to the ricotta and coated the pasta with it. In spite of it looking a little unappetizing it actually worked well to hide the awful taste of the pasta so I count it as a win.
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Stuffed Green Bell Peppers. The lids are tomatoes.
Stuffing- rice and bulgur 50/50.
Onions, garlic, tomato paste, chilli flakes, cumin, sumac, dill, parsley, black pepper, the insides of the tomatoes (no waste) and olive oil.
I prefer to precook all the ingredients aside from the rice and bulgur to allow the flavours to be released. Mix in the dry rice and bulgur(you do not need to do 50/50. Either on its own is fine. I just felt like mixing today.) Place in a wide pan and cook in a shallow water bath with the lid on. Then if you prefer, like me, grill for the final touch but not necessary either.
Forgot to mention the Garlicky yogurt.6 -
Homemade chicken soup, with (don't read for the squeamish)... my fave, lots of hearts & stomachs.
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DeeDee2211 wrote: »
Fresh from the garden (my brother’s garden), roasted squash, zucchini and okra, resting on a bed of pasta, sprinkled with freshly grated Parmesan cheese.
Looks delicious. You've given me an idea for dinner next wk. Lovely plate, as well.1 -
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It's Cherry season, so I'm proud that I got in two actual meals.
Vegan Chickenstrips with veggies and potato salad
Beetroot patties with root vegetables.1
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