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

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  • acpgee
    acpgee Posts: 7,941 Member
    Quick weeknight dinner of minced chicken bulgogi bowl.
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  • acpgee
    acpgee Posts: 7,941 Member
    @takinitalloff
    The cheesey dish was roast new potatoes smothered in raclette. Very rich. The second side on this menu.
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  • takinitalloff
    takinitalloff Posts: 2,837 Member
    SafariGalNYC wrote: »
    Tonight I just did chicken breast tenderloin (with za’atar of course) and a oak & red leaf salad with evoo and balsamic.

    I’ve been into experimenting with different lettuces lately. (I grew up on iceberg. Everything else is exotic to me lol )

    ☝🏻This is 7oz of chicken. 483 cals for dinner. I’m a olive oil enthusiast. I could ease down those calories if I didn’t use so much. Does anyone use a oil mister?

    OMG I wanna come over for dinner. This looks amazing. I grew up on butter lettuce, but no leafy green is safe from me nowadays ;)

    I'm also an olive oil enthusiast, if you hadn't noticed in my photos. No oil mister for me though: I pour a tablespoon of olive oil over most of my meals these days, so I can get my fat macros right! lmao... here's the olive-oil-bathed tomato & pickled melon with burrata that I had for lunch :D

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    I'm eating a combination keto/Mediterranean diet, and olive oil is a key part of my weight loss success. I've lost 25 lbs since June 27 and I feel so much better. I used to think that "Mediterranean diet" means low-fat, but check this out:
    https://www.insider.com/common-mistakes-people-make-mediterranean-diet-2023-7
  • Cat0703a
    Cat0703a Posts: 17,577 Member
    @takinitalloff I wondered if you were doing MD too!! I thought so by what I was seeing. I’m only about 70% there as I have a teen who is less thrilled with that way of eating and I’m way too tired to be cooking multiple meals.

    @SafariGalNYC, I have an oil mister but I don’t love it. I found when adding it to salad, the vinegar, herb etc ratios were never correct and I don’t love just straight EVOO on my salads.
  • takinitalloff
    takinitalloff Posts: 2,837 Member
    edited August 2023
    Cat0703a wrote: »
    I wondered if you were doing MD too!! I thought so by what I was seeing. I’m only about 70% there as I have a teen who is less thrilled with that way of eating and I’m way too tired to be cooking multiple meals.

    Yes, I started with straight keto but quickly realized that I needed to get my saturated fats, cholesterol, and sodium down. So I started replacing some meat with fish, butter with olive oil, eggs & cheese with nuts & seeds, etc. and one day I looked at my plate and thought, that looks awfully Mediterranean :D

    Then I started thinking about the whole thing and realized that I was pretty much already eating a Mediterranean diet, except I wasn't eating any grains (no pasta, bread, rice, etc.), no sugar, no beans, and very limited fruit. So I decided to experiment and started by adding some beans back in (because yum! and also fiber!), and here I am. I guess you could call it low-carb Mediterranean.

    Sorry to hear your teen isn't into it yet... maybe they'll get into it eventually. Cooking multiple meals does sound exhausting. And 70% is far better than nothing!
  • acpgee
    acpgee Posts: 7,941 Member
    @SafariGalNYC
    I have an olive oil mister from brand Misto and don't love it. If you get one that works well, let me know what brand.

    For non delicate foods like veg for roasting, I am doing a light coat of olive oil by shaking in a recycled plastic bag (the thin little ones you weigh vegetables in at the store) or a tupperware style food box. For delicate stuff like arancini that are going into the airfryer, I roll in oil on a small baking sheet.
  • SafariGalNYC
    SafariGalNYC Posts: 1,438 Member
    @takinitalloff
    I’m also an EVOO enthusiast! Glad to have company haha. My diet leans Mediterranean.. I love fish and vegetables.

    @Cat0703a & @acpgee Thanks for the intel on the misters!!! The search continues. :)

  • SafariGalNYC
    SafariGalNYC Posts: 1,438 Member
    edited August 2023
    🍽️ Quiche - ish?

    It started as a quiche .. lots of eggs and some leftover cheese, mushrooms and a mixed veg. My available meat was ground venison.

    I had some zucchini blossoms 🌸 I threw on top. Not as elegant as I wanted but.. it was tasty!

    I’ve been trying new flours. This is a cauliflower flour, hemp heart, flax Blend. Darker in color with herbs. Somewhat dense and stuck to the pan. Argh. But had lots of vitamins and minerals. :)

    Photos are quiche with filling and just bare crust experiment. 👩🏼‍🍳

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  • Cat0703a
    Cat0703a Posts: 17,577 Member
    @takinitalloff that is a perfect looking avocado!!!
  • takinitalloff
    takinitalloff Posts: 2,837 Member
    @Cat0703a Yes this was a great one! I've had a few lately that were sadly spoiled, but most of them have been just perfect.
  • janicemlove
    janicemlove Posts: 459 Member
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    Made some carbonara for the first time in a while. Really hit the spot! Side of veggies bc I have so much produce right now.
  • janicemlove
    janicemlove Posts: 459 Member
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    Lunch at work: spicy gyro. So good I’m going to make some girardinera at home to put on everything.
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  • takinitalloff
    takinitalloff Posts: 2,837 Member
    🇮🇹 Caprese 🍅🌿 These are some fine tomatoes too. Ah, summer...

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  • acpgee
    acpgee Posts: 7,941 Member
    Salad with fennel, apple, toasted pecan and capers. Sous vide lamb shank and a tiny bit of sweet potato mash and some warmed up sous vide liquid.
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  • acpgee
    acpgee Posts: 7,941 Member
    We cooked at home one of our standard meals. Salad with homemade salt beef and blueberries followed by linguine with homemade pesto.
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  • janicemlove
    janicemlove Posts: 459 Member
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    Rice, carrots, steak, celery and hummus, watermelon. The watermelon is from my CSA and so good!
  • acpgee
    acpgee Posts: 7,941 Member
    Green salad with salt beef, blueberries and peach followed by spaghetti alla vodka with sauce pulled out of the freezer.
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  • takinitalloff
    takinitalloff Posts: 2,837 Member
    From a couple days ago... Sheet Pan Chicken with Jammy Tomatoes and Pancetta by my favorite recipe magician, Melissa Clark. The tomatoes are to die for! (I used bacon instead of pancetta.)

    I also had roasted cauliflower, but that took a bit longer to finish roasting so I ate the chicken first and didn't think anyone here needed to see a photo of just roasted cauliflower haha

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  • takinitalloff
    takinitalloff Posts: 2,837 Member
    White Beans with Celery -- this was underwhelming, I was surprised because NYT recipes typically come out great every time. I added some smoked paprika, olive oil, and nutritional yeast and that made the soup edible, but I would not recommend this recipe. I mean, look at it :D

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