What do your meals look like (show me pictures)....
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Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.0
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Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.
DaivaSimone.... I love to read your posts and pictures of your food. Your knowledge is incredible..0 -
Burgers, aspargus, bell peppers, and zuccuhni on the grill
Apple overnight oats
Strawberry overnight oats
Chicken Enchiladas Suiza
Deviled eggs
Grams Brownies
Unbaked cheesecake.0 -
Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.
I have iota and kappa in the cabinet, but the recipes called for gelatin + agar. Difference in a few of them was ratio of cream to gelling agents, the Alinea cookbook called for 3x as much cream as other recipes, used the one with less cream0 -
I whipped up some pretty awesome tasting roast carrot "steak fries" last night! Dipped them in some hummus and they were amazing! Every bit as good as french fries, for sure.
Recipe: http://livingdomesticallyimpaired.blogspot.com/2014/06/rosemary-parmesan-roast-carrot-steak.html
Nutrition Facts (per 2 slice serving):
Calories- 65
Fat- 2.4g
Carbs- 7.5g
Fiber- 1.7g
Sugar- 5.2g
Protein- 1.7g
Please make for me!!!!!0 -
Tonight's dinner:
Slow cooker beef stew
Breakfast was a fried duck egg in duck fat and bacon.
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Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.
DaivaSimone.... I love to read your posts and pictures of your food. Your knowledge is incredible..
Thank you!! :blushing:0 -
Maybe you could try with carrageenan. It's another algua used fort its gellyfying properties, and food become almost soft and pliable when you use it.
I have iota and kappa in the cabinet, but the recipes called for gelatin + agar. Difference in a few of them was ratio of cream to gelling agents, the Alinea cookbook called for 3x as much cream as other recipes, used the one with less cream
You should try to make deconstructed lemon pie with the same technique. I would be a buyer!0 -
Hos can i Add a tracking bar to my profile please0
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http://i1208.photobucket.com/albums/cc377/kaikadragon/20140714_135223.jpg
I have no idea how to post photos, so hopefully this link works.
I had a chicken artichoke sandwich today for lunch, made with leftover chicken breast, artichoke hearts (well drained), a tiny bit of lettuce, neufchatel cheese, and garlic powder. And bread, of course.
Accompanying it are 12 fresh sweet cherries, and a caramel rice cake. The meal is about 620 calories, total. Sorry for the half eaten sandwich. I was very hungry.0 -
http://i1208.photobucket.com/albums/cc377/kaikadragon/20140714_135223.jpg
I have no idea how to post photos, so hopefully this link works.
I had a chicken artichoke sandwich today for lunch, made with leftover chicken breast, artichoke hearts (well drained), a tiny bit of lettuce, neufchatel cheese, and garlic powder. And bread, of course.
Accompanying it are 12 fresh sweet cherries, and a caramel rice cake. The meal is about 620 calories, total. Sorry for the half eaten sandwich. I was very hungry.
Use this format (without the spaces): [ img ] image link [ /img ]
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Hardcore BUMP! Everything looks delish!0
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Homemade greek salad and grilled chicken in souvlaki marinade. And, because I felt sad and depress, BF added some carbs in my plate, in the form of those two pieces of bread to dip in our most luxuous olive oil.
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peri peri chicken and rice
satay chicken and veg
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www.instagram.com/fatfashionablefoodie0
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tex mex sriracha chicken and satay peanut cauli rice with enoki mushrooms
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Holy cow Acg67 - if you start getting into dessert making then I WILL have to come and kidnap you.....lol0
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Not quite as I had planned but,
Garlic parm gougeres, chicken cutlet, burrata, prosciutto chip
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Burrata is clearly one of my favorite thing in the world! Never tought of putting it in a sandwich, though.0
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Lamb moussaka with greek yogourt sauce and kefalotyri cheese.
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