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

annette_15 wrote: »

Pumpkin pancakes

I'm guessing your use canned pumpkin? Wanna share your recipe? Always looking for unique (and healthy) breakfast foods

MyM0wM0w wrote: »

Tika Masala over cauliflower with a homemade pita.

What's the recipe for this it looks amazing

My go to crunchy asian salad when I want to eat super healthy without being bored: romaine lettuce, shredded bok choy leaves, julienned carrots, cucumber and bell peppers, thinly sliced red onion and grilles chicken thighs, yakitori style. Dressing is Neal Brothers sesame dressing and some sriracha.

BBQ'ed some swordfish, squash and asparagus, topped with mango salsa

I made this for dinner tonight- didn't add olive oil, and subbed ground turkey for beef, and didn't add cheese into the meal, but let people top their own. http://everydaydishes.com/simple-food-recipes/lazy-stuffed-peppers-recipe/

Skinny taste Garlic coconut shrimp


Vegetable stir fry with shrimp

Vegetarian Chili with buckwheat groats instead of ground beef.

Dinner last night was roasted potatoes, roasted chicken breast and spaghetti squash!

^^ I want a bowl of that now please!

Roasted veggies, chicken and pumpkin puree

@tlharin I'm challenged and don't know how to do a PM, but would you share the recipe for your broccoli falafel? I love garlic and falafel and broccoli - this dish sounds like it's for me!

My favorite breakfast- yogurt parfait
Greek yogurt
Berries
Overnight oatmeal (oats and almond milk soaked overnight)
1/2 tbsp almond butter
Two layers of the above


So good

60g steamed brown rice
29g roasted garlic hummus mixed with water
150g steamed broccoli
1 slice Field Roast Grain Meat Chao cheese
Sriracha Sauce to finish

For @avskk and due to popular demand, the broccoli falafel recipe:

2 or so cups fresh or frozen broccoli florets, steamed and drained
2-3 cloves garlic, roughly chopped
1 can chickpeas, drained and rinsed (about 1.5 cups)
1.5 Tb olive oil
2 Tb lemon juice
Salt (start with 1/2 tsp)
Cayenne (start with 1/4 tsp)

Preheat oven to 400 F.

After steaming broccoli and draining of excess water, add to food processor along with garlic and pulse until well chopped. Add the chickpeas, olive oil, lemon juice, and seasonings, then process briefly--you want it smooth enough to bind, but to still have some texture. Scrape the sides, stir thoroughly, test for texture and seasoning, process further with more seasoning if needed until you achieve the right texture and flavor.

Use an ice cream scoop or large spoon to portion falafel balls onto a lightly greased metal sheet pan. Roll lightly to form balls, flattening with palm if desired. Bake 15-20 minutes or until the bottoms are golden-brown and release easily.

Makes about 10-12 balls, enough for two for a meal, or a side for 4.

Also: pinto bean & fontina stuffed poblano pepper lunch