Cassoulet pulled out of the freezer (made with goose leg confit, sausage, bacon and cannelli beans if I remember correctly) and a green salad with ranch. We have one last serving of cassoulet in the freezer that we should have while the weather is cold.
Mussels in garlic, wine sauce on on hairloom carrot noodles. The crust baguette on the side used for mopping the sauce not shown to protect the low carbers and children.
Simple and protein packed dinner...7.9 oz air fried chicken breast with sugar free bbq sauce, sweet and smoky baked beans with bacon. After dinner snack, cashews & salted caramel dark chocolates. Total calories: 786 with 68 grams of protein.
Dinner was not a success. I split the bearnaise for the steamed artichokes by cooking not over but in simmering water au bain marie.
I got a sous vide stick for my birthday and tried a topside roast. Was confused by recipes online with cooking times ranging between 2.5 hours to 24 hours and temperatures from 52 5o 59. I went with 6 hours at 52. Meat looked really nice but texture was a bit stringy and sandy (like liver). I suspect that temperature was too low for collagen to break down into gelatin. So I guess next time I will try a higher temperature and shorter cooking time.
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Dinner. I am sick so the hotter the better.
I’m sure I’m wrong but, is that popcorn as side dish?
Lol eggs, beef, cherry tomatoes and grape juice.
I knew it was unlikely to be popcorn as a side but I kinda want to try it now 😂
Stir fry over cauli-rice with this delicious teriyaki sauce
And then chicken tikka masala with vegg for dinner.
Lunch out with a colleague.
https://nemnoms.co.uk/wp-content/uploads/2019/12/Menu-NomNom-Print.pdf
Hoisin and garlic beef stir fry with hokkien noodles. Made myself 4 serves 445 cals each.
Guess what I'm eating next few days
...now there's a 'healthy' YUMMY burger (alluding to all the 'beyond burger thing....').
I got a sous vide stick for my birthday and tried a topside roast. Was confused by recipes online with cooking times ranging between 2.5 hours to 24 hours and temperatures from 52 5o 59. I went with 6 hours at 52. Meat looked really nice but texture was a bit stringy and sandy (like liver). I suspect that temperature was too low for collagen to break down into gelatin. So I guess next time I will try a higher temperature and shorter cooking time.
Scrambled eggs w/ spinach, cheese and smoked salmon