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

Been awhile since I posted, sorry for the picture spam!

Couple recent egg breakfasts!



Tuna and pickles with romaine


Loooooving these smoothies! Have a cup every morning with breakfast!



Fruit is sooo delicious right meow! I love summer


Went to Famoso! Beer, pizza, caprese salad and tiramisu




Heuvos rancheros on the weekend


Steak frites!


Dill pickle caeser and greek salad



Last night felt like a caeser, so made my own similar to the one I had the other day! And also made a big pot of Nasi Goreng, SO good!

courtenaymichele wrote: »

DaivaSimone wrote: »

Crazy good homemade pad thai with tofu and shrimps.


Do you have a recipe you used for this? It looks amazing!!

It's a mix of a couple of recipes, but here's what I did yesterday:

- 1 brick of extra-firm tofu, cut in cubes
- 1 340 g of 26-45 shrimps, shelled (it's about 250g of peeled shrimp)
- (If you have some on hand, trow some cubed leftover chicken too)
- 165 grams of broccoli florets (one small head without the stem)
- 125 grams of sliced red bell pepper (one medium pepper)
- 100 grams of baby bok choy (that was about six baby for me, but they were really small), leaves finely sliced and reserved, stem quartered
- 65 grams of sugar snap peas (about a cup), chopped in half horizontally
- I didn't have some yesterday, but I would usually add two handfuls of bean sprouts
- 3 cloves of garlic, minced
- 3 shallots, minced
- 2 green onions, white part minced, green part reserved
- 225 grams wide rice sticks
- Then for the garnish: fresh coriander, fresh thai basil, reserved sliced bok choy leaves, and if you have them on ham, choped peanuts

Sauce (not orthodox, but it's less sweet and less caloric this way):

- 2 tablespoon of tomato paste
- 2 tablespoon of tamarind concentrate (can replace with lime juice, but it's tastier with tamarind)
- 2 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon Sriracha
- 2 tablespoon water

So.

Distribute tofu cubes on a sheet pan lightly coated in oil and baked them in a preheated oven (400 F). Turn cubes after 10 minutes and remove them from the oven after 20. They will be crispy, puffy, but not dry. Reserve.

Mix sauce ingredients in a heatproof measuring cup and microwave for 45 seconds. Taste and balance the flavor with fish sauce (if it needs salt), sugar (if it's too acid) or tamarind (if it's too sweet), then reserve.

Meanwhile, heat a wok at medium-high heat and pour a little olive oil and a little sesame oil (1 tablespoon olive, 1 teaspoon sesame). Sauté peppers, bok choy stems, sugar snap peas, shallots and green onions. Add garlic and shrimps after 3 minutes so it won't burn/overcook. If you use leftover cooked chicken, add it with the shrimps.

Meanwhile (yes, you have to be like an octopus), bring a big pot of salted water to a boil and cook the rice sticks. In the last two minutes of cooking (they will still be chewy) add the broccoli florets. If you use bean sprouts, add them with the broccoli. When sticks are al dente borderline tender, drain and pour cold water in the pot. Keep sticks and broccoli in the cold water until you're ready to assemble.

When shrimps are cooked, drain the rice sticks and the broccoli and put them in the wok. Add the baked tofu cubes. Add the sauce, and mix with tongs until sauce coats everything. It will probably thickens a bit, thanks to the tomato paste. Add half of the fresh herbs you have on hand and mix it again.

Divide the mixture in four bowls and top with herbs, minced green onions and chopped peanuts. Add some Sriracha for the kick, and serve with a wedge of lime.


Here are the nutritional value:

And here is what I bypassed this morning at work! So proud of myself, this makes two days in a row someone brought in donuts.

@DaivaSimone Thanks so much! Can't wait to try it.

Pearled barley with lemon zest, radish top pesto, raisins, and green peas



Fuzzy dinner pic, but I assure you that this pimento cheese grilled sandwich on whole wheat bread was delicious; with grilled onion, grilled radish and zucchini, salad greens, and sweet onion dressing

Turkey Burger with Grain Roll a Slice of Cheese Cos Lettuce and some Perinaise sauce

Breakfast. Can't get simpler than this. Shredded cabbage salad with Japanese style sesame dressing and two eggs on toasts.

Homemade vegetarian brown sugar baked beans over savory cornbread sriracha waffles with veggies



The Big Salad: homemade "cool ranch" roasted chickpeas, leftover waffle croutons, cucumber, carrot, radish, mixed greens, avocado, boiled egg

Salad and spaghetti with meatballs and pomodoro sauce.

Grilled Sockeye salmon with lemon garlic seasoning, grilled asparagus, and orzo with pine nuts, lemon zest, and fresh oregano with some Torrontes wine.

Collard greens and egg

Thanks Acg67, my mouth is watering from all that taco porn! Looks delicious.

Turkey sandwich on sprouted wheat with mushrooms, tomato, romaine, jack cheese, and thousand island as the condiment; avocado, romaine, tomato and cucumber salad; raw asparagus; and berries.

Today is a public holiday where I live and while I'm sure most people are using it as an excuse to sleep in, I used it as an opportunity to bake some egg muffins to be my breakfast for the week. I've been trying to eat more protein and less carbs for breakfast (I'm insulin resistant) which is difficult for me as I've always been a cereal kinda gal. Last week I was just making eggs in the microwave but even though I used a spray oil on the bowls, the egg still stuck and made a mess. I'd made egg muffins before and they also stuck to the paper liners so this time I tried 3 methods. The silicone liners were a clear winner but I only have 4 of them. Looks like I'll need to buy more!