What do your meals look like (show me pictures)....
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Whole wheat pasta w grated zucchini, chopped walnuts, cream, EVOO, black pepper, broth, and freshly grated Parmigiano Reggiano.
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lunch - my absolute favorite for two reasons:
1. nothing is fried so there's no butter or oil
2. like a salad but there's no dressing ie fat
C. super easy and quick to make
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senalay788 wrote: »Lamb
Wow!!1 -
Made beef with black bean sauce for the first time. A side of pickled carrot I made on the weekend to go with a Vietnamese meal but forgot to put on the table. Rice.
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Fourth day of isolation, beginning to use freezer stock. Butternut Squash Curry, microwaved poppadums, and a Fenugreek Roti.2 -
Eating in my neighborhood at my friend’s restaurant. Enjoying their Grandmother’s borscht kefir soup from 🇬🇪 Georgia with quail eggs, sourdough and a glass of homemade Sangria.
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senalay788 wrote: »Let there be lite.... Cheesecake.
Protein cheesecake by Tomek?5 -
Fifth day of isolation. Gnocchi with mushrooms and frozen spinach. I’ve not used frozen spinach before and I was pleasantly surprised!
Also was bored this afternoon so made some vegan chocolate and peanut fudge. 28 calories per piece!
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I’m working on nicer pictures, I swear!
Small grilled burger patty with a touch of extra sharp cheddar, sauteed mushrooms and caramelized onions, two miniature roasted sweet potatoes, and some fat-free greek yogurt sweetened with some Grade C maple syrup, topped with crasins and sliced almonds3 -
I agree, it sure looks great,
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senalay788 wrote: »Safari_Gal_ wrote: »senalay788 wrote: »Let there be lite.... Cheesecake.
Protein cheesecake by Tomek?
I dont think that guy is coming back anytime soon.
I heard he makes cheesecake - sells them and has made millions6 -
Some recent kitchen creations 😊 feel free to add me here or Instagram: Vikki_v_22
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Leftovers from last night's Caribbean seafood boil.
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https://nadiashealthykitchen.com/2-ingredient-chocolate-fudge/
That’s the recipe I used with a few tweaks to suit myself. I used a Dark Roasted Natural Crunchy Peanut Butter (Whole Earth brand) and a high cocoa solids chocolate (84%), added a scant tbsp of date syrup once the chocolate and peanut butter were melted. You may not need the sweetener if your chocolate isn’t as dark as mine was. It made 48 pieces, when set in some silicone chocolate bar moulds.1 -
New brand of soy based “chicken” in the UK called “This isn’t Chicken”, which I cooked with peppers and onion in a tbsp BBQ sauce, Anya Potatoes and a mix of sprouts, runner beans and asparagus. I rarely use such fake meat products but I’m always curious when I see a new one and this is the absolute pinnacle of any I’ve ever tried!1 -
BarbaraHelen2013 wrote: »
https://nadiashealthykitchen.com/2-ingredient-chocolate-fudge/
That’s the recipe I used with a few tweaks to suit myself. I used a Dark Roasted Natural Crunchy Peanut Butter (Whole Earth brand) and a high cocoa solids chocolate (84%), added a scant tbsp of date syrup once the chocolate and peanut butter were melted. You may not need the sweetener if your chocolate isn’t as dark as mine was. It made 48 pieces, when set in some silicone chocolate bar moulds.
Thanks so very much - I'm down with the dark, dark chocolate (I like using 85% for things) and the date syrup is a great idea (so sweet without using much of it).😘0 -
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