What do your meals look like (show me pictures)....
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Spiced Pumpkin and Goat Cheese with Citrus Dressing and Sunflower Seeds -- another recipe from The Real Meal Revolution cookbook. I'm super hungry today so I don't know if this really was as amazing as I think it was? But yes, I think so! I found two online references to this recipe and both bloggers also loved it, even though both of them made some changes. I followed the recipe exactly, except I used olive oil instead of coconut oil to roast the pumpkin. YUM.
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We had some leftover mince filling from last night's Egyptian goulash and some homemade corn tortilla's in the freezer. Both got used up in taco's tonight. I did generate some new leftovers with salsa, and elote made from tinned corn. I guess I can turn all the leftovers including chopped lettuce and avocado into a salad tomorrow.
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I made three Egyptian goulash's on the weekend. At one straight away, frozen another and saved one to eat tonight. So same meal as Sunday night, tonight. Added some stir fried green bean and broccoli mix because we have a lot of that in the vegetable drawer.
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A little snack: smoked salmon, raw carrot ribbons, and roasted & salted pumpkin seeds.
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Dip of tomato, feta, olive oil cooked in the air fryer and served with toast. Blanched veg with ranch. I got a new air fryer yesterday so tested that out with drumsticks. Two were plain and two were coated in Korean fried chicken sauce which scorched a little.
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@acpgee OOOOH that looks delicious. I actually said that out loud when I opened the post haha2
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Hubby cooked. Meatballs, sauerkraut, green salad, mash.
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Pad Kra Pao (thanks @acpgee for the inspiration!). I used pork belly for the meat, and used half the amounts of oyster/fish/soy sauces because the full amounts would have made this way too salty for me. I also only used about a third of the chilis... it was plenty spicy for me 🥵 and the kitchen smelled very sneezy during cooking
Tasty dish. I was planning to eat this by itself because of my low-carb ways, but ended up adding just a little bit of rice at the end to take the edge off. The egg perfectly tempered down some of the heat. This dish reminds me a little of Loco Moco. I can totally see why this is a popular street food.
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Convention Center food all week here in Barcelona. None of it has been picture worthy (or palate worthy, for that matter) until yesterday's lunch. Among the lunch offerings, this broccoli cauliflower gratin over rice was pretty good.
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@takinitalloff
Did you consider cauliflower rice with pad kra pao? The Guardian recipe is quite salty because it is meant to be a condiment for rice. I prefer cauliflower rice raw, just blitzed in the food processor to a grain size. It can be warmed in the microwave but it is more neutral tasting left raw.2 -
Did you consider cauliflower rice with pad kra pao? The Guardian recipe is quite salty because it is meant to be a condiment for rice. I prefer cauliflower rice raw, just blitzed in the food processor to a grain size. It can be warmed in the microwave but it is more neutral tasting left raw.
I didn’t consider including cauliflower rice, I’m not a big fan of it because it doesn’t do anything that rice does in a dish (well other than dilute the flavor of the main dish). And “ricing” doesn’t do the cauliflower itself any favors either
I typically increase the amount of whatever veggie is meant to be in the dish, and I forgot to mention here that I did increase the amount of green beans which worked well.
I eat very low sodium in general, I typically get less than half the recommended amount of sodium per day — just a personal preference, I find most recipes too salty and usually adjust the salt way down.
I hadn’t thought about trying raw cauliflower, might try that sometime, thanks for the suggestion! I usually roast my cauliflower in the oven, including for dishes that call for cauliflower rice (or “cauli-mash”). I love the flavor and texture of roasted cauliflower. But I don’t feel that cauliflower in any form would improve pad kra pao 😉
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Finally. Friday dinner NOT at the Convention Center: (It's because this program is over and I leave Barcelona for Miami tomorrow.) I can't tell you what it was called... ravioli with a blend of ricotta, sun-dried tomato and basil filling - Bolognese. Breadsticks were one each - sun-dried tomato, olive and onion.
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Picanha green beans, onion, jasmine rice and furikake6 -
Soy and garlic braised mushrooms with rice. The soup is Mama Ramen, with beef and scallion dumplings, baby bok choy and sugar snap peas. I was maybe very hungry today lol
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We eat out on Friday night because the hubby insists it makes the weekend feel longer. We went to the local Thai in anticipation of our vacation that starts in 10 days time. It was half the price of last Friday's pretensious sharing plates restaurant and I enjoyed it more.
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Snack: carrot, Tête de Moine cheese, persimmon, pistachios, pumpkin seeds.
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Snack: blueberries & raspberries with heavy whipping cream (all frozen). I'm also going to add some walnut oil to the mix once everything has thawed.
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Lunch in Chinatown with the girls.
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Laksa for dinner.
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Lunch: salmon, asparagus, rice. Snack plate/dinner of stuff left in the fridge.8 -
No appetite today for some reason but it’s soup weather so leftover butternut squash soup and some chips.4 -
Healthy low carbs, relatively high on protein meal that is made in 10-15 minutes.
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I promised some foodie colleagues an Italian dinner at my place in the new year. Tested out some of the menu tonight. We made bagna cauda followed by homemade potato gnocchi with brown butter, sage, and enoki mushrooms we had languishing in the vegetable drawer. Both were a hit withe the hubby, but not sure if potato gnocchi is too much work for six people. We froze leftover uncooked gnocchi so we can test if that works to make it less labour intensive on the day. Will also try next weekend to make gnocchi with the food processor to reduce the work of kneading. I already cut down a lot of the work by cooking skin on potatoes in the microwave and ricing halved potatoes cut side down, removing skins with a fork from the ricer as I go.
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Another laksa and some Chinese aubergine salad. We leave for a two and a half week vacation on Monday and now just trying to clean out the fridge of perishable items.
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A quick salad: arugula & romaine, cherry tomatoes, smoked salmon, olive oil & lemon juice, roasted and salted sunflower seeds, and a little mayo. I used to think salads were something that people eat because they have to! Then I learned how to put together a good meal, and the rest is history.
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Worked from home this morning and made some
Breakfast for lunch before I went into the office.5 -
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A basic dinner of brown rice and chicken and veggie stir fry on a weeknight.
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