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

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  • SafariGalNYC
    SafariGalNYC Posts: 1,461 Member
    edited July 27
    Breakfast:

    🍴 garlic scape and onion frittata, sautéed liver in tomato sauce.

    🍹 red kale - açaí juice

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    Lunch:

    🍴 salmon, beets, avocado, over mixed green salad. Cannonau 🍷

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  • acpgee
    acpgee Posts: 7,956 Member
    Dinner party at my place. Starters of dim sum where the turnip cake looked a mess because the texture was too soft to slice into neat squares. Main of gai yang and sides of Thai cabbage with garlic and fish sauce plus a vaguely SE Asian salad made with cucumber, aubergine, cherry tomato and granny smith apple. Dessert was a lot food. I made a low fat cheesecake topped with cherry sauce. Guests brought an eclair bomb and a custard tart.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,461 Member
    🍴 smoked salmon, avocado, red leaf on almond wrap. Grapefruit.

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  • 1948CWB
    1948CWB Posts: 1,604 Member
    SafariGal ~ Your meals look so healthy and delicious.
  • SafariGalNYC
    SafariGalNYC Posts: 1,461 Member
    1948CWB wrote: »
    SafariGal ~ Your meals look so healthy and delicious.

    Thanks so much @1948CWB !! 🤗
  • acpgee
    acpgee Posts: 7,956 Member
    The hubby hated salmon mi cuit.
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  • Adventurista
    Adventurista Posts: 1,773 Member
    edited July 29
    Yum!

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    Batch grilled and smoked foods for the week. Made blackened ranch. Burgers on Brioche bun, variety onion/peppers, chicken, and packet diced potatoes/veggies. Hard to choose particulars for dinner and stop at enough :D
  • acpgee
    acpgee Posts: 7,956 Member
    Beef with black bean sauce, sauteed bok choi and rice.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,461 Member
    edited July 30
    Breakfast: sautéed liver, tomato chutney, omelette w scallions.

    Dinner: roast chicken ( never enough rosemary!) baked purple carrots.

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  • acpgee
    acpgee Posts: 7,956 Member
    Quick mid week meal using batch cooked chilli con carne pulled out of the freezer. The rice was also from a batch cooked on the weekend warmed up in the microwave. Aji verde has been in the fridge for two weeks. Air fryer roast courgette was made fresh tonight.
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  • Adventurista
    Adventurista Posts: 1,773 Member
    edited August 2
    Taco sized corn wraps - Eggs, grilled & smoked chicken breast, grilled sweet onion strips, blend shred cheese with salsa & blackened ranch.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,461 Member
    edited August 2
    🍽️ purple carrots, curry & sage chicken breast, broccoli.

    Dessert - some misfit wild 🍓 🫐

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    Breakfast:
    🥬 Kale, spinach shake with acai and collagen.

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  • acpgee
    acpgee Posts: 7,956 Member
    Friday night we usually eat out as hubby thinks it makes the weekend feel longer. We went to a Sri Lankan soft launch.
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  • acpgee
    acpgee Posts: 7,956 Member
    We went to our favourite Nikkei restaurant offering 50% off food. Nikkei is the food of the Japanese diaspora in South America, predominantly Peru and Brazil. Think Japanese food that incorporates new world ingredients such as chillis, coriander and passion fruit. It can be worth subscribing to the newsletter of favourite restaurants. In London some offer discounts to regulars during slow months, typically January and mid summer.
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  • acpgee
    acpgee Posts: 7,956 Member
    Cooking at home on the weekend after eating out on Friday and Saturday. I did make use of a pork tenderloin roast that was cooked sous vide last month in an asian marinade and tossed into the freezer. I normally air fry the defrosted joint for 10 minutes to brown before carving and serving. Usually a strategy reserved for weeknights but I took the joint out of the freezer for Thursday but didn't get around to eating it because we were full from our starter. Sides of cucumber salad with store bought Japanese sesame dressing, a quick Chinese cabbage stir fry with garlic and fish sauce, and brown rice. There was a little of my misshapen Lo Bak Gao (Chinese turnip cake) which was too soft to slice into neat squares before pan frying. Looking forward to buying the right type of rice flour for making this which will hopefully lead to firmer, neater slices.
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  • acpgee
    acpgee Posts: 7,956 Member
    Hamburger night. Mini buns cut from a focaccia.
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  • acpgee
    acpgee Posts: 7,956 Member
    Starter of cullen skink followed by cheese souffle and green salad with ranch. I made the soup on Sunday and plonked it in the fridge to make these meal manageable on a weeknight.
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  • acpgee
    acpgee Posts: 7,956 Member
    We ate out at a Malaysian street food place that recently opened a branch near the flat. Hubby had the nasi lemak.
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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    More busy days this week. Tonight (Wednesday) another thawed tranche of chicken marsala from a party a couple of weeks ago, with sides of fresh roasted savory cauliflower, yellow summer squash and zucchini. Another side (not shown), for a little color variety, is our typical chopped salad. I haven't had MFP compute the numbers on this meal yet by logging it, but it should be pretty moderate.

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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    acpgee wrote: »
    My new job is kind of high pressure and I get home a little late in the evenings. Struggling with doing the cooking on weeknights. ]

    Time constraints are a major impediment to eating well. I can empathize. I went off the good path when I was working and traveling for the job. I have paid a price, but am finding that it is never too late to do a course correction. The surprising thing is that so far, retirement has had frequent time challenges. It hastn't been all idling about and recreating, lol.

    With our recent busy demands, we'd fallen back onto commercial bread, for instance - but we ensure to buy "good" commercial bread - and it is not preferable by taste, ingredients or diet impact relative to any of the breads I make for us. Tonight, I have made a 3-loaf batch, which includes a gift loaf for a party tomorrow, accounting for the "artisan whitebread" appearance ... and made using only unbleached bread flour, filtered water, sea salt and yeast as ingredients.

    So, one loaf as gift, one for now, one for the freezer.

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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Adventurista wrote: »
    Yum! Everything looking good. Almost tempted to try making souffles now, lol

    Rare dinner takeout - woodfire 10" veggie pizza (for 2.)

    next adventure ... making your own pizza ...

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