What do your meals look like (show me pictures)....
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My mom lives in Ottawa. I will try to checkout the John Pinette sketch. The only time I tried a beavertail was at mom’s old age home where the cooking is not great. I must try a proper beavertail when I’m next in Ottawa.
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A girlfriend came for dinner. Heatwave dinner of salad, cheat’s bouillabase and strawberry tart.
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Tourtierre and salad.
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The beavertail bit comes after about 11:30 into the video. The whole video is funny if you like his sense of humor.
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Too hot to cook or eat. Salmon tartar with microwaved poppadoms to scoop. Strawberry tart assembled from shells and creme pat made last week.
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Category easy and hot weather. On Saturday a girlfriend came over and we made a triple batch of chilli con carne for our respective freezers. We had a serving of that tonight with some salad and rice. We had some leftover aji verde for garnishing the chilli. That sauce is Peruvian but goes well with Mexican. Just blitz together feta cheese, yoghurt, coriander, garlic, and a chilli together in the food processor.
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Dinner this evening (Wednesday, 07/16). Grilled turkey cheeseburger on brioche bun, fresh roasted cauliflower, cole slaw (remnant from the weekend) and dijon vinaigrette 4-bean-with-veggie salad. MFP estimates this plate at about 886 cals, 14g protein, 6g fat, 46g carb (17g fiber/4g sugar). The four beans are black, red, white and chick peas. The salad is a really simple prep.
I had a goal from January to drop 23lbs by yesterday, representing weight gained through the pandemic and two rounds of downsizing/relocating (30yrs raising a family in that house!), getting into our new home via an intermediate rental and the associated turmoil of moving twice. I made it to 18lbs, all through food choices and activities, no pharma magic. I'm not dissatisfied, and feel great/improved, with a good activity program working hand-in-hand with dietary mods. I am intent on a new 15lbs loss goal for mid-October. Both dates are significant events here at home. So, onwards … !
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From last weekend’s tourtiere I used a little leftover dough made with goose fat that’s been languishing in the freezer since Christmas dinner for savoury tartlet shells. Used them tonight with a filling of cherry tomatoes and capers set in an egg beaten with yogurt. Second course was spaghettini with coltura di alici (=bottled anchovy sauce from southern Italy), parsley and toasted breadcrumbs. There was some green salad.
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A girlfriend came over for dinner. Salad with grilled courgette, feta, rocket, baby gem and balsamic vinaigrette to start. Tourtiere with air fried cherry tomato. Air fryer cheesecake.
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Dinner (Saturday, 19th). After an afternoon rain shower chased me from the community pool and quashed my plan for BBQ grilling tonite, I fell to a "Plan 'B'": baked chicken thighs, roasted baby potato medley, and a summertime mostly-tomato salad. The potato medley was a pack of three types: yukon, redskin, blue. My usual procedure with these potatoes is to par-cook them (usually by boiling), then dress them for roasting, which yields a crispy exterior around a soft center. Tonight, being impatient, I microwaved them (after big-dicing them), then did the dress-and-roast step.
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Hot weather dinner. Starter of air fried mushrooms and grilled haloumi. Cheats bouillabase with toast and rouille. The bouillabaisse base was from a batch I had in the freezer so I only poached some hake fillets and prawns in it.
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Halloumi is easy to grill, and holds together even with high heat. Just drizzle a little olive oil before grilling. It's the classic outdoor BBQ option for vegetarians. I think I did 2 minutes each side on high heat in a griddle pan. However be warned it is quite salty—similar level of salt as feta. So if you are doing halloumi with grilled veg (ie courgette and eggplant) for the vegetarians, don't salt anything else.
https://www.loveandlemons.com/grilled-halloumi-cheese/
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on the halloumi wagon! One of my favs! Love @acpgee cooking method!
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Quick weeknight dinner. Salt beef from the batch in the freezer I cooked sous vide a couple of months ago. Store bought mash. Pre-cooked beats and microwaved carrots finished tossed in olive oil and finished in the air fryer. Some gherkins.
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Post workout…
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I was too busy during my work from home day so I made plenty of mistakes making dinner while distracted. I forgot to "velvet" the chicken breast for the lok lak so it was a little tough. I forgot to make the khmer lime and pepper sauce that's meant to go with that. I broke an egg yolk. Cambodian street corn roasted in the air fryer went without a hitch. We shared a strawberry tart for dessert. Crust was tender but a little thick.
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good article, thanks
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(Dinner, Tuesday, 07/22): at first glance, this looks suspiciously aligned to my previous posting, from the weekend, but everything's different - including a 2nd batch of baby potato medley, grilled rather than baked as previously, which was originally planned before a rain shower passed through. The weather was with me tonight, not a cloud to be seen while cooking.
To cook these potatoes with a nice grill char mark and crispy exterior, I first gave this 2nd pack of mixed yukon, redskin and blue spuds a trip through the microwave (after big-dicing them), which basically cooked them thoroughly, so that their grill time simply added the finishing touches. Notice that all the cut sides are down, so that they get grill marks and crispy edges. Because they're on a higher direct heat today, I changed the dressing away from the herby mix of the other night.
The beef burger and side salad speak pretty much for themselves. I haven't run the macro numbers yet, but don't expect any surprises there for my daily totals.
You're not "in a rut" if you're satisfied you're on your chosen path.
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These don't seem low calorie 🤔
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Do you realize you are responding to a post that is over a decade old?
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A savoury baked custard tart setting diced celery and capers. Salad with ranch and Portuguese marinated carrots on the side. I was not entirely successful with getting the tarts out of the tins. I made the shells on the weekend. Main of capellini aglio olio augmented with a few roast cherry tomatoes.
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I made ”Chipotle Bowl” at home. I used vegan steak with pickled onions and tried to make their dressing too. The pinto beans were so good. I added some butter, seasonings and a little unsweetened coconut milk. It was delicious!
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Chef salad combined with diced apple and a variety fresh berries
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