What do your meals look like (show me pictures)....

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  • ona1990
    ona1990 Posts: 58 Member
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    Follow me one Instagram.
    @goforgreen1990
    I post most of meals everyday on there!
  • 0911shunamite
    0911shunamite Posts: 150 Member
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    Green juice with chia seeds in a used startbucks cup don't judge me disposable cups are expensive and so is Starbucks I know. I don't go often but when I do I save the cup
  • DowntonJul
    DowntonJul Posts: 39 Member
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    Zucchini cashew muffins

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  • jdlobb
    jdlobb Posts: 1,232 Member
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    Lunch today

    500 calorie steak salad with blue cheese crumbles, blue cheese yogurt dressing, cucumber, bell pepper, and tomato

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  • JL2513
    JL2513 Posts: 867 Member
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    crazyravr wrote: »
    JL2513 wrote: »

    Those Kii crackers are my best friend. Try the coconut mix. The best. I have tried them all.

    I'm so pleased with how yummy they are! What is this coconut mix one you mentioned? I don't see any coconut product listed on their site.
  • agbmom556
    agbmom556 Posts: 694 Member
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    @crazyravr - You post the most beautiful dishes. I have to ask , Are you a chef?
  • vegmebuff
    vegmebuff Posts: 31,389 Member
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    yummy treats:
  • vegmebuff
    vegmebuff Posts: 31,389 Member
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    crazyravr wrote: »
    agbmom556 wrote: »
    @crazyravr - You post the most beautiful dishes. I have to ask , Are you a chef?

    Nope. I am an electrical engineer who loves to cook. Also I find the better the food looks, the more you feel proud of what you made and enjoy it even more.

    Yes - I love your plating. I love it when individuals 'respect' their food/eating enough to also do what you certainly do every meal! It's a wonderful thing :)
  • BrianAWeber
    BrianAWeber Posts: 82 Member
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    pea8qa5do3ql.jpg

    Pan seared Ahi Tuna, grilled veg, and brown rice
  • madwells1
    madwells1 Posts: 510 Member
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    -Roasted broccoli, cherry tomatoes and garlic
    -Homemade ham, pepper, spinach and onion quiche with Paleo almond crust

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  • madwells1
    madwells1 Posts: 510 Member
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    crazyravr wrote: »
    Chicken and veggies teriyaki stirfry with shiratake noodles for dinner.

    How do you make your teriyaki sauce? Is it homemade or from a bottle?
  • Chunkahlunkah
    Chunkahlunkah Posts: 373 Member
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    I will post here but also make another post in the main forum. Got waaaaaaaaaaaaaaaaaay too many questions about that lol

    I eat a slice everyday, make it weekly and it helps me with the protein intake while fulfilling the sweet tooth haha :) These also freeze VERY well. I make 8 portions / slices and freeze. Take one out when I want one and into the toaster oven for few minutes to warm up while I make coffee.

    Notice I do not add any sweetener or sugar to this.
    If you like things sweet add honey or make a sweet topping like a jam or compote.

    Fat Free / Low Fat Cream Cheese (340g) package
    Plain Fat Free Greek Yogurt (350g)
    2 Eggs
    1/4 Teaspoon Salt
    2 Scoops Protein Powder (60g) (here I used Vanilla ON Whey)
    1 Teaspoon Vanilla Extract

    Mix all of the ingredients together in a bowl for 3:00 minutes on low speed.
    Use spatula and scrape the sides and mix for additional minute on high.
    Fold in chocolate chips, fruit etc. etc. Whatever you like. Here I used Blueberries.
    Take out and spray a 6’’ cake pan with non-stick cooking spray.
    Put parchment paper inside your cake pan.
    Bake on 325°F for 30:00 minute.
    Turn your oven down to 200°F and bake for another 60:00.

    Let cool in the oven then put in the fridge for at least couple hours or better yet overnight.

    Thank you so much for the recipe. It looks amazing! I've been wanting recipes for using my protein powder, and this looks perfect for me. :smiley:

  • DX2JX2
    DX2JX2 Posts: 1,921 Member
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    madwells1 wrote: »
    crazyravr wrote: »
    Chicken and veggies teriyaki stirfry with shiratake noodles for dinner.

    How do you make your teriyaki sauce? Is it homemade or from a bottle?

    I know you didn't ask me this question, but I use a basic recipe from Serious Eats.

    It's pretty easy. 1 cup each of soy sauce and mirin, 1/2 cup each of dark brown sugar and sake (or dry vermouth). Combine everything in a pot, bring to a boil and then simmer for about 20-30 minutes until reduced. Transfer to a bottle/container and let cool before using. I put mine into a squeeze bottle to make it easier to use for cooking and at the table.

    The sauce will thicken as it cools so it should be a viscous but not super thick coming off the heat (it'll coat the back of a spoon when it's ready to come off the heat).

    It lasts for quite a bit of time in the refrigerator. Months even.
  • madwells1
    madwells1 Posts: 510 Member
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    crazyravr wrote: »
    In a pinch? VH Sauces.
    If I have the time I make a batch like this and store in the fridge / freezer.

    Thanks. Exactly what I was looking for in a homemade version!
  • Tweaking_Time
    Tweaking_Time Posts: 733 Member
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    St. Louis Style fall-off-the-bone smoked pork ribs...


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