What do your meals look like (show me pictures)....
Options
Replies
-
Cauliflower Lasagna - Low Carb4 -
Scrambled Veggies with Cheese and Sriracha - Low Carb
(Excuse my excessive use of black pepper! Hahaha)5 -
-
-
I wondered the same thing when I got 'em, but I thought they looked so cool I was determined to make it work. Turns out it's a pretty standard fork and food operation... poke, lift, bite, repeat.
3 -
sushi for weekend!
5 -
tilapia, greek salad, jasmine rice with sumac, hummus, greek yogurt, and flatbread
0 -
I'm not sure what I call this, maybe "everything but the kitchen sink"? It's got chicken breast, basil, red peppers, cilantro, brown onion, green onion, garlic, tomatoes, carrots, corn, black beans, quinoa w/a dash of hot sauce.3 -
Tonight’s dinner was fried cauliflower “chicken” with rice and beans, and homemade walnut, peanut butter cookies for dessert.
4 -
3 -
Spaghetti and Meatballs
5 -
My fiance made spaghetti bolognese last night.
2 -
Spaghetti squash with stir fry shrimp and vegetables. Low carb high protein3 -
Just a salad with red leaf lettuce, chickpeas and sun-dried tomatoes; a pecan garlic creamy vinaigrette, avocado, and alder wood home smoked salmon.
Since I've got more time than sense, here's a couple more pictures to show how quick and easy home smoked salmon can be.
Skinned a 1¼ lb. salmon fillet. You don't have to skin it though.
Soaked fillets in brine ten minutes. Don't have to do this either but it might cut down on the coagulated protein that surfaces on cooked salmon.
Tablespoon of fine alder wood chips in the bottom of an indoor smoker.
With drip tray, rack, and salmon.
Started 18-minute timer when I first smelled the alder smoke.
You can see the brine strategy is only partially successful. Sorry the picture is so blurry; forgot to put my glasses on.
The 4 larger pieces are left-over for salads, omelets, sandwiches, etc.
5 -
I wish @crazyravr was my personal chef!
5 -
Thank you for the comment.Just a suggestion but next time start with the temp at 120F for 30min, 140F for 30min and then 160F until done. Otherwise you get those white ugly and unappetizing fat drippings come up.
Smoke alarm did not go off??
A smoke alarm isn't an issue because there is very little visible smoke; much less than you would get with a pan sear. Abundant beautiful and long-lingering aroma though.
The temperatures you recommend work great in environments with separate heat and smoke chambers. It isn't an option in an indoor stovetop smoker though. They are really just lidded broiler pans. The black device underneath is a separate single burner induction cooktop, essentially just a hotplate. With the burner at those temperatures, the wood would never produce any smoke.2 -
My typical work lunch. This one was rice with some eggplant chotkha and tomato/cucumber as a snack
Dinner a couple nights back was cauliflour rice mixed with tumeric and a bit of chilli. Topped with an eggplant stirfry, some raddish and egg with spring onion to garnish
Then of course, my element. Some fijian style lamb curry with eggplant chotkha as a side with a little bit of ginger pickle (really tasty!)
2
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.9K Introduce Yourself
- 43.5K Getting Started
- 259.8K Health and Weight Loss
- 175.7K Food and Nutrition
- 47.4K Recipes
- 232.3K Fitness and Exercise
- 400 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.8K Motivation and Support
- 7.9K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.4K MyFitnessPal Information
- 23 News and Announcements
- 989 Feature Suggestions and Ideas
- 2.4K MyFitnessPal Tech Support Questions