What do your meals look like (show me pictures)....
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Fresh Figs and Goats Cheese, Thyme and a drizzle of honey. 15 mins in the air fryer (in a small casserole dish) and served on top of a big salad.
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We ate at a rather elegant restaurant on our first night in Amsterdam. Also went to the supermarket and bought nostalgic snacks to nibble on in the hotel room (osseworst and borrel nootjes)
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Seasoned baked chicken(Air fryer), and Greek yogurt based coleslaw.
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Chicken fajita's in a pan baked with cheese
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Some yummy looking food tonight people are posting. Glad I'm so full or I'd be getting hungry just looking at the pics.
Today I had 2 meals:
A small NY strip steak w/soft boiled eggs that just did not want to be peeled. That's why they look so mangled like they're victims at a crime scene.
And one of my faves, breakfast for dinner: slow-cooked scrambled eggs, bacon, sausage patties, sliced apple, and some low-carb pumpkin nut butter bread I made tonight.
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We went back to the elegant Mediterranean restaurant tonight.
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@BarbaraHelen2013 What a gorgeous salad 🤩 I said ooooh out loud when that picture loaded.
Everyone else's food looks yummy too.
@MacLowCarbing Next time an egg doesn't comply, decapitate it and then scoop it out with a spoon
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@BarbaraHelen2013 wow, such a beautiful looking feast!
I'm on one of my sardine fasts this weekend; woke up last 3 days with arthritis/back pain getting worse and worse each day. This morning I had to take some prescription-strength NAISDS so I figured it was a good time to do a sardine fast & get the inflammation under control.
I'll spare you the pictures of tiny canned fish fried in coconut oil.
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Cleaning out my fridge this morning and stopped for a snack: bell pepper w cream cheese and za’atar (my current food obsession), and some sausage.3 -
Chicken Caesar salad from work the other day. Can’t resist3 -
A night in Florence on our way to Siena. Tagliata di manzo con rucola is a thing to order if you don’t want a lot of carbs in an Italian restaurant.
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Airport food has changed over recent years. Lunch at Schiphol Airport in Amsterdam.
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Miso glazed Branzino with a Thai pepper sauce over broccoli and rice medley. This recipe I have altered many ways. Changed fish to chicken, did green beans instead of broccoli etc.
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We finally made it to vacation destination of Siena. Some carby meals. Lunch at a high street trattoria. I had cicci (very long macarooni) with sausage meat and fennel that reminded me of a pasta sauce I had in Bologna. A shared side of garlicky spinach. Dinner at a high end place in Etruscan caves that wasn't really worth the money. There was a compIimentary amuse bouche and a variety of good breads flavoured with parmesan, pumpkin, onion and olives. I had steak tartar with an amazing roast courgette garnish followed by potato gnocchi with gorgonzola sauce and truffle shavings.
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I forgot to post lunch.
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Poached salmon with Dijon-dill sauce (recipe by Rachael Ray). I threw together some romaine + red bell pepper + cucumber as a side, instead of the bread & potato sides the recipe calls for.
All that fancy poaching in wine and herbs didn't yield much flavor, and then the sauce/dip? overpowered it all anyway. A waste of good ingredients if you ask me, and too much clean-up when I could have just made a plain salmon to eat with the sauce (which I do like). So I'm going to keep the sauce recipe, but the fish was not worth the effort.
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... Now this, on the other hand! Another recipe by Rachael Ray: Braciole with mushroom-tomato gravy. Finger-licking good. I used cream cheese instead of bread & milk to keep the carbs down, and omitted the flour. The side is spinach sautéed in olive oil & garlic. Definitely a keeper, although I have to say this is not a 30-minute recipe (it's from her book 30 Minute Meals 2). @acpgee Nice seeing you enjoying all the good food Italy has to offer! Don't mind me, I'm just over here pretending
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... and another one by Rachael Ray: green minestrone. A simple veggie & bean soup, easy to make and real comfort food for these cooler days. This is my bean dish for the week (meal prep for the win!). I left out the pancetta/prosciutto (not needed) and the pasta.
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takinitalloff wrote: »Poached salmon with Dijon-dill sauce (recipe by Rachael Ray). I threw together some romaine + red bell pepper + cucumber as a side, instead of the bread & potato sides the recipe calls for.
All that fancy poaching in wine and herbs didn't yield much flavor, and then the sauce/dip? overpowered it all anyway. A waste of good ingredients if you ask me, and too much clean-up when I could have just made a plain salmon to eat with the sauce (which I do like). So I'm going to keep the sauce recipe, but the fish was not worth the effort.
A simple dish of salmon poached in wine can be fantastic. Did you use farmed Atlantic salmon? That might explain the lack of flavor. I limit how much salmon I eat these days because their populations are imperiled, and I never eat farmed salmon. When I do eat salmon, I eat wild Sockeye, Coho (Silver), or Chinook (King) salmon. Note that in this context "wild" fish are wild CAUGHT at sea, but they may still be hatchery fish. They just aren't raised on a fish farm. There are strict limits on recreational or commercial harvest of native (not from a hatchery) salmon and steelhead.
Before they are released from the hatchery, their adipose fin is clipped. A legal fish has to have a healed adipose fin scar.
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I have been craving protein and very hungry these last 3 days.
Tonight I made a rack of ribs & steamed broccoli crowns, alongside a garden salad.
I also had a few plain scrambled eggs, I didn't bother to take a pic. But they were good
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Roasted Brussels & Sweet Potato with a honey & mustard skyr based dip.
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Lunch day 2 in Siena. We shared tagliatta con patate and a caprese salad in a typical osteria. Decided it is not worth eating in fancy restaurants as the bog standard cafes trattorias are so good.
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Our second dinner in Siena. Dinner tonight was half the price as the fancy place last night but every bit as refined and delicious. I am starting to believe the adage that you can't get a bad meal in Tuscany but I haven't dared tried the really seedy looking fast food places. We started by sharing a varied antipasto platter. I had eggy homemade spaghetti with clams, bottarga and salicornia. The hubby had braised beef cheek in pumpkin cream dusted with cacao. The veggie side of oven roasted veg was the only slightly dull low point.
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Vegan Cottage Pie. (Beans, lentils, lots of veg with a Celeriac & Sweet Potato topping). Real comfort food now the weather has finally got on board with the proper season! 😂
With cabbage and runner beans.
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Day 3 in Siena. Unfortunately we discovered you can get a bad meal in Tuscany. Our boutique hotel doesn't have a laundry service so we wasted part of the afternoon getting to a laundromat and doing laundry. Wasted lunch opportunity because we ended up buying a panini from across the street to eat while we watching the laundry. Was looking forward to a nice dinner to compensate but alas we ended up at a disappointing osteria. We shared paparadelle with white ragu that was too salty. I had tagliata with caramelized onions which was tough, being butchered in a direction with chewy grain running across the steak. Hubby's ossobucco (not pictured) was tough too and full of fat and gristle. Fried courgette flowers were good if a little greasy. Green salad was served with good olive oil and balsamic vinegar. Decent bread which is unusual for Tuscany. Their traditional salt free bread is not very nice.
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Thai-ish green curry made with eggplant, green beans, and cherry tomatoes. I can't remember where I found this recipe originally, and I've tinkered with it quite a bit. Today I used regular eggplant instead of Japanese eggplant, and Italian instead of Thai basil, because that's what I had available
and it still came out delicious.
I've also been experimenting with reducing the amount of saturated fat. The original recipe calls for 2 cans of coconut milk, and I replaced half of that with 4 Tbsp cashew butter. The curry lost some of that yummy coconutty flavor, but there's plenty of other flavor that this didn't bother me. And the cashew butter made it so nice and creamy! I'm pleased with my successful experiment.
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The good thing is we finally figured out how to order in Italy. The classic progression of antipasto, primo, secondo with contorno is way too much food. We can usually agree on contorno (=veggie sides) to share. The only antipasto we can agree to share are the mixed cold cuts or veggie bruschetta. We definitely can't agree on secondo's (meat course) because I like rared grilled meat while he likes tough cuts braised to submission. But we can agree on a pasta to share.3
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This is Celeriac Mash (Celeriac, a little bit of Skyr, some smoky nooch and chopped parsley) topped with Smoky Baked Beans, using the last of the three batches of beans I cooked from dried over the last week or so - Red Kidney, Pinto & Chickpeas. Topped with 25g of grated Edam.
350 cals of total bliss! 🥰
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Menu tonight was a large stack of tilapia fillets (seasoned w/lemon pepper, salt, & porq panko low carb crumbs).
Also had some salad from the fridge drizzled w/a bit of olive oil & red wine vinegar, and cauliflower pureed w/cream cheese & parmesan on the side.
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Mid morning pick me up of coffee and gelato. When in Italy I never miss a nocciolo (hazelnut) gelato.
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