I think there's an aspect of healthy eating that involves taking more time and effort to prepare healthy food that tastes and looks good. It's a form of self care standing in the kitchen chopping vegetables and measuring and logging our ingredients. I think there should be commensurate pride in sharing what we create.

That being said, I know that's a poorly lit picture of an omelet in my lap, but it's an overture to try to create a thread full of pictures from all of us.

Here's the avocado brownie inside:

Omg those are gorgeous!!! I watched Alex Guarnaschelli make some brunch pork sausage patties with fried eggs on top on food network yesterday. She made me really want to eat them. I may have to do this. Either as a breakfast or not...

Do the beans stay put inside the sandwich ok? I can see myself making a mess, but it looks so good!!!

I would tell you to search me on Facebook and Instagram, and I do use my real name there, but it's all food porn from my job, and none of it is healthy!

Ramen done fancy! Without the salty packet, too

There's really no recipe to the ramen. I just boil chicken stock and pour it over the noodles instead of using the sauce powder packet. Then all the raw stuff that comes with it at the restaurant--bean sprouts, lime wedges, thin slices jalapeño, torn up mint, basil, and cilantro. A soft boiled egg. Sambal oelek paste in a jar. A cup of frozen shrimp was heated with the chicken stock. And I shook a little soy sauce and sesame oil into that. I just dumped the boiling stock and shrimp over the noodle block, cover the bowl for five minutes or so. Come back and decorate it with all the goodies. Eat.

Ramen is super easy, and you never see Asian people just eating it plain like Americans do. In other countries, or in the homes of people who come from those countries, it's always got tons of condiments and veggies and good stuff. Without all the sodium laden powder, it's also not that bad for you.

Without being dismissive of the request for recipes, it is often the case that I don't have one. I often just throw stuff together...BUT I obsessively log it, so if I haven't given details you can find exactly how much of every item in my diary. I made sure it is set to public now. I know Brolivia's diary is public because I peeked. I don't know if my foods and recipes are viewable, but I hope they are.

I am not typical--I spent $40,000 and 15 years on the job learning how to cook. I don't use recipes often because I already know how most things are made. I'll follow a recipe if I'm trying something new, but sometimes I just make something I ate once in a restaurant based on what I think is in there. Or something I watched someone make on tv based on what I remember.

I do have a blog, but I'm the laziest blogger ever because I'm always at work. I post only a few entries a year.

I can promise you this regarding posting pictures in this thread--if I got an idea from a recipe online, I will link the recipe with the picture. If I made it up, I'll describe what I did. And what went in it. And the amounts will be in my diary. If it was AMAZING, then it might end up on cookwithvalerie.com with full recipe and detailed instructions, but only if I am off and at home and I get inspired to spend a day writing and photographing a post. I don't even have a roommate to film me cooking, so I'm way less useful than a Tasty video on Facebook.

I'm not going to commit to write a full recipe on here every time I post a picture. I think requiring that would scare people away from impulsively posting pictures. I love the impulsive pictures! I want to see dozens every day! The pictures are just a springboard to give each other ideas. Inspiration. Creative fuel...

Stuffed bell peppers: they have ground beef & quinoa stuffing with sundried tomatoes, basil, and Parmesan.

I've never had Scotch Eggs even though I've always wanted to. They look so good to me. I love anything egg related. Jaxbella, it's a boiled egg peeled and wrapped in sausage, breaded and deep fried. Except hers is low carb, so i bet it doesn't have bread crumbs.

Cauliflower pizza is all the rage for low-carb dieters. You take the cauliflower in the food processor and pulse it down to crumbs, then you sauté with salt until it's tender. You let it cool and put it in a towel and wring out all the water, then bind it with egg and some cheese. My recipe has chèvre and grated Parmesan, but there are lots of variations out there. You pat this dough ball out to the size of a pizza on a parchment lined pan and bake it until it starts to brown. My recipe does like a half an hour at a high temperature. But then you can flip it over and peel off the paper and you have this nice firm pizza crust you can cover with toppings.

I think it's awesome that we're exchanging recipes across the pond...in the US we can get little 1 lb. tubes of breakfast sausage meat that is just meat and fat. Most of the time we buy them and slice it up into sausage patties, and they shrink because they don't have any carb fillers. I'm thinking a tube of Jimmy Dean or Bob Evans or Tennessee Pride or what have you could be the perfect thing to cover the eggs with.

I think it's a hoot that you have pork rinds in the UK. Now I'm picturing the Queen with a bag of pork rinds. All this time I thought pork rinds were a lowbrow American junk food. All the low carb recipes over here use them, too

Here we have something called cracklins, but it's harder, crunchier diced up pieces of pork fat and skin. They cook and sell those warm in sacks at the county fair when you go to see the vegetables and livestock and stuff-- pork rinds here are light and puffy like those puffed rice flour and starch chips they sell in Chinese stores, and they come in bags like potato chips. Those are "crisps" to y'all, right? I might have to buy both things to take pictures LOL.

I notice on three or four people's diaries here a great love for baked beans and pickled beets also. I knew about baked beans for breakfast from when I went to Barbados with my ex husband...I had never seen beans on a breakfast buffet, but they served them every day. I think my mother should live in the UK because she eats pickled beets like there's no tomorrow.

I want to share Brolivia's baked bean sandwich to Paul who eats all the baked beans

The Mexicans have a pork rind they call chicharrones which is a long strip of fat and skin scored and roasted really crispy. It's like a super fat piece of bacon. Pigs taste good all over the world