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

Breakfast #1:
Organic rolled oats boiled with milk, touch of cinnamon and cocoa powder, half a scoop of protein powder, overnight-fluffed chia seeds at the bottom (not pictured), blueberries, dried cranberries and (whatever's left of my) almonds.

chrisdavey wrote: »

Japan food pics

Your trip looked sooooo delicious!

Here's a couple of my recent meals!
Chicken Picatta


Chicken Tortellini Soup

jkwolly wrote: »

Dinner last night was salmon with honey maple dijon mustard and greek roasted potatoes

That looks sooooo good! Pretty shade of nail polish to!

Kruggeri wrote: »

mygnsac wrote: »

jkwolly wrote: »

Dinner last night was salmon with honey maple dijon mustard and greek roasted potatoes

That looks sooooo good! Pretty shade of nail polish to!

Darn I was going to say dinner looks good but your nails look great! @mygnsac beat me to it!

Haha thanks ladies

Some meals ive been known to eat

Normal breakfast (sometimes dont have the pancakes):


Lazy time meal:


Homemade tofu+veggie peanut soup (the color you see it melted peanut butter):


recipe for it:

1 cup water
2Tbps peanut butter
1-2 cups stir fry veggies
2oz soba noodles
firm tofu 1/5 block
oregano, pepper, chives, and basil (use best judgement)
metal thing that allows easy steaming ( http://s7d1.scene7.com/is/image/BedBathandBeyond/4829210164354p?$478$ ).


medium heat works best for all.

what to do:

pan 1:

1. pan + metal steam thing. put 2 cups water (water in this pan only used for steaming)
2. bring water to boil.
3. add stir fry veggies.
4. steams in about 8-10 minutes.
5. empty water, pull out metal thing, and put veggies in a bowl.

pan 2 (while veggies are steaming):

1. 1 cup water in pan
2. put 2 Tbsp peanut butter in the water.
3. stir often. it will froth. when it does remove pan from heat and lower heat to point it doesnt froth.
4. add oregano, pepper, chives, and basil once its a complete liquid (doesnt take long).
5. cut tofu into small squares and add to pan. also add the soba.
6. put on low heat until veggies are done.
7. pour into bowl that has the veggies.

let it sit 2-4 minutes before eating it as itll be very hot.

http://www.myfitnesspal.com/food/diary?date=2015-01-29 lunch for best guess nutrition.

Smothered Pork Chops with Mushroom Gravy
I served it with (invisible) mashed potatoes & carrot coins! The entire family loved it!!

Smothered Pork Chops with Mushroom Gravy - The Yummy Life
By Monica Servings: serves 4-6
Ingredients
3 tablespoons olive oil, divided
4-6 pork chops, 1/2" to 3/4" thick
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 medium onion, halved & sliced thin
10 oz mushrooms, sliced (approx. 4 cups sliced)
1/4 cup flour
1/2 teaspoon dried oregano
3 garlic cloves, minced
1-3/4 cups (one 14-oz can) low sodium chicken broth
1 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme)
1 bay leaf
1 tablespoon minced fresh parsley
Directions
Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet.

Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate.

Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and simmer 30-40 min. until pork is tender (a paring knife can be easily inserted with little resistence).

Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 min. If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed.

Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.)

Serve with egg noodles or mashed potatoes.

NUTRITIONAL INFORMATION (for 1 pork chop with 1/2 cup gravy): 342 calories, 19.8g fat, 274mg sodium, 8.4g carbs, 1.2g fiber, 1.7g sugars, 20.9g protein. High in selenium, thiamin, vitamin B6, iron. Weight Watchers PointPlus: 8

Sausage Breakfast Casserole- Made this for a potluck this morning...


http://www.cookingforbabe.com/2015/03/sausage-breakfast-casserole.html

Amitysk wrote: »

Sausage Breakfast Casserole- Made this for a potluck this morning...

http://www.cookingforbabe.com/2015/03/sausage-breakfast-casserole.html

Oh my, that looks so yummy!

buzzcockgirl wrote: »

May just be me... but I see Chuck Norris' face in that little piece of avocado right above ^^ . The piece on the left.
Am I crazy?!

#dead yes I see it

Please ignore the messiness of this, I was starving and pressed for time last night!

Honey garlic BBQ chicken, cinnamon sweet potatoes and tzatziki!

Couple of meals from today:
Bagel with low fat garlic and herb soft cheese & celery; maize crisps; strawberries


Massive salad for dinner: wild mushroom cous cous, kidney beans, spinach, pepper, spring onion, pumpkin seeds & lemon dressing, with a side of carrots & cauliflower (wouldn't all fit in one bowl!)