What do your meals look like (show me pictures)....
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🍴 🌿 One pot Provençal stew - a hodge podge of carrots, eggplant, zucchini, broccoli, squash, peppers, tomatoes, farro, chickpeas, shallots, chunks of bresse chicken and a handful of mixed greens and herbs...
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A new greek in the neighbourhood. I am going to try something similar to that cod dish tomorrow night.
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Marmite Tempeh, Spelt and some other stuff.1 -
^do you ferment your own tempeh?0
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^do you ferment your own tempeh?
No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.
I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!
I’ve got no idea where one goes to buy such things!0 -
BarbaraHelen2013 wrote: »^do you ferment your own tempeh?
No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.
I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!
I’ve got no idea where one goes to buy such things!
I too have just looked into making it. It doesn't sound too complicated and I think my local health food store(s) might have the starter. However, I tried making sauerkraut and it didn't turn out...I kind of 'winged' it though.0 -
My attempt at replicating the cod dish we had Saturday nightin a restaurant. Carrot mirepoix cooked in leftover sauce from a caribbean seafood boil mixed with a tin of borlotti beans, pan fried hake with gremolata. A side of air fried courgette. Missing the pretty parsley oil of the restaurant dish.
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Made Greek chicken pasta with Banza chickpea pasta. It was pretty good; I feel like it could be better. Further experimentation is needed!4 -
Risotto w grated zucchini, telline (small clams), low fat cream, broth, EVOO, black pepper, white wine, and grated Parmigiano Reggiano.
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I made pho broth on the weekend. A pretty easy meal to put together on a weeknight if you have the broth in the freezer.
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Jade Soba Noodles with Yakitori Tempeh.5 -
Snapping turtle burger aka “Turgler”
Side of maple brown sugar beans
Turtle meat so tender, tasty, and super super lean! More lean then turkey, venison, grass fed beef4 -
Roasted Pears with butternut squash and chicken!
Full of fall flavours!
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senalay788 wrote: »Kale and stuff...
'stuff' sure looks good😉2 -
Beef tacos, with lean ground beef, onion, 1 tspn chili power, 1/2 tspn garlic powder, tomato, lettuce, cheese, and plain Greek yogurt (as sour cream). Also some spicy rice.
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Half of my lunch today
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Oil free ‘fries’ (lemon juice - who knew!?), seasoned black beans, butternut squash ‘cheese’ sauce and fresh salsa.6 -
Thai inspired salad of grapefruit and pineapple with toasted coconut and almonds, raw and fried shallots, mint and coriander to start. Main of Vietnamese pancakes with sous vide chicken. This time I tried a recipe where you fill the pancakes at the table but next time will return to conventional method which cooks the filling in the pancake because I like the beansprouts a bit wilted. The pancakes look dark because some recipes call beer instead of sparkling water in the batter and we only had a dark ale in the house. Lightly pickled carrot on the side.
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