What do your meals look like (show me pictures)....
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Salade Nicoise. I deconstructed the Alistair Little recipe.
https://app.ckbk.com/recipe/keep99080c01s001ss005r009/salade-nicoise
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Chicken lemon pasta.6 -
Breakfast
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I found feta this weekend so made the Tiktok viral feta pasta dish. Cherry tomatoes were a mix of red, yellow and purple. Basil was fresh off the plant I recently purchased and pasta was Jovial Brown Rice Caserecce. I didn't taste much difference between this version and the one I made with ricotta and goat cheese. The feta wasn't even as sharp as I expected it to be. The heat of the oven seemed to have made it milder. Paired with a simple salad of romaine, parm and PK Caesar dressing.
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The sun is shining today!💗🥰 My 310 calories lunch, 1 tablespoon 1/2 fat Renee’s Caesar dressing, mustard, spring mix and smoked ham pita sandwich, 15g pecans and the other goodies!🥕🥒🍓
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Beef rendang cooked in the sous vide is slower but is a lot less work than the careful temperature control and stirring involved in the traditional method. Had that with rice, pickled carrots, tomato lalab, and cucumber in black sesame dressing. Did a big batch of the rendang so we have a couple more meals in the freezer.
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From https://www.japanesecooking101.com I made:
Japanese Beef Steak: grilled grass fed NY strip with sauce of garlic, sugar, soy sauce, Mirin (instead of Sake)
Nappa Cabbage Nibitashi: nappa cabbage braised in Dashi (water w/bonita flakes), soy sauce, mirin, salt (tofu omitted)
Sautéed Mushrooms w/Soy Butter Sauce: shiitake, oyster and shimeji mushrooms and sliced garlic sautéed in toasted sesame oil, butter, soy sauce and green onion
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👩🏼🍳 a lil Provençal Breakfast
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I learned how to poach an egg in the microwave without it exploding!!
Breakfast:
Homemade sourdough, pat of butter, poached egg, salt, pepper
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Palak Paneer - an indian dish re interpreted European
Palak - spinach Paneer - cottage cheese , I had the little solid option, I could have choosed also one more creamy, but this one is homemade so ...
I just finished it
Thanks to my friend Hansal for the recipe !
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My standard way of presenting fish ever since having it at a restaurant served this way. Herb oil garnish made with herbs on the verge of wilting away. Gremolata made with the leftover food waste herbs. A tin of beans warmed up in some shellfish bisque we had in the freezer. Lightly dusted frozen sea bass fillet cooked in the air fryer. Side of sauteed spinach.
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Baked Pinto Beans with Chickpea Fries and salad.
First time making Chickpea Fries - won’t be the last! They’re baked not fried and oil free and were freakishly like a real potato fry!
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Thai larb using pork with cabbage. Mango and sticky rice. The mango wasn't as ripe as I would have liked. Since there was some leftover coconut milk I used it in a cocktail adding Capt Morgan black spiced rum and sparkling blood orange.
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Fish-Codo di Rospo w EVOO, garlic, chopped tomatoes, parsley, white wine, black pepper, red pepper, and black olives.
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Yellowtail and a little blue crab rolled up.
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Hubby got so excited I found organic hot dogs that he wanted to cook. Trad dutch meal of boiled new potatoes, sauerkraut boiled in white wine, and the organic hotdogs instead of traditional rookworst (=smoked sausage) and a meatball. Discovered that hot dogs warmed up in the air fryer are superior to the traditional poach.
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Risotto--shrimp and grated zucchine.
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Dinner was a joint effort. Hubby made the salad of romaine, pears, blue cheese, candied nuts we had as a starter. I did the main of sous vide chicken breast, smashed potatoes, grilled courgette. Warmed up goose gravy was a Xmas dinner leftover we found at the bottom of the freezer.
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@acpgee do you sear the chicken skin in a pan or under the broiler?
I used the instructions from the Serious Eats website and seared on a cast iron frying pan after sous vide. I might try searing in the air fryer next time which is essentially a fan assisted broiler. I used boneless skin on breasts and cooked at 60C for an hour and a half before searing. The skin looked good but was not as thin and crispy as when I just cook skin on thighs in the air fryer for 20 minutes. Meat was very juicy and tender though.
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html1
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