What do your meals look like (show me pictures)....
Replies
-
Salmon taco salad.
3 -
Pan fried chicken thighs.
9 -
Grapefruit and avocado salad w/ponzu, Chilean sea bass and sea scallops pan seared in coconut oil, brown rice with Japanese rice seasoning, black sesame seeds and more ponzu. I love the stuff.
6 -
@LazyBlondeChef mmmmm... those Sea Scallops!
Yesterday: lentil and veg soup with protein pasta for lunch, then kale salad with roasted veg and tempeh for dinner with smashed cucumbers
4 -
Kid Barnsley chops. I do want to eat more goat as it is a lean red meat and I want to encourage farmers to stop killing the billy kids at birth because they are seen as a waste product of the goat cheese industry. Sauteed frozen peas and broad beans with mint. Parsnip tarte tatin made with frozen phyllo dough and some miso caramel I had lying around the freezer. The warmed up gravy has been lying in the freezer since Xmas too.
2 -
If you’re in social media world at all, you have probably heard of the ‘viral baked feta pasta’. I caved to the hype and made it. It’s absolutely delicious. The only changes I made were much less olive oil, no chili flakes (since the toddler was having it too) and I cooked some chicken chunks in a separate pan to add too (see: husband’s protein obsession)5 -
I’ve yet to be brave enough to try to make the miso Carmel (I’m worried I’d just destroy a bunch of miso and then be sad), but it sounds so good!!!
I kept it more of a basic B level today 😎
3 -
Meatballs, red lentil fusilli w/marinara & parm. My partner made dinner tonight and he didn't bother with a vegetable. He also had regular penne pasta with his sauce rather than the fusilli.
I had some fresh red lentil pasta a few weeks back that I thought was quite good but that doesn't extend to the dry version. Flavor is a little stronger than I want plus the usual textural issue. The search for the perfect gluten free pasta continues.
3 -
Starter of salad with blue cheese, ranch, and candied nuts. Main of roast chicken, hasselback potatoes and a few roast cherry tomatoes.
6 -
Strozzapreti al nero de seppia. (Squid ink)
I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬
“Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!
Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)
It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)
Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.
6 -
o0Firekeeper0o wrote: »
If you’re in social media world at all, you have probably heard of the ‘viral baked feta pasta’. I caved to the hype and made it. It’s absolutely delicious. The only changes I made were much less olive oil, no chili flakes (since the toddler was having it too) and I cooked some chicken chunks in a separate pan to add too (see: husband’s protein obsession)
@o0Firekeeper0o - must check this out!!! Going to go raid Instagram lol2 -
Oatmeal Florentine 😉 and Lemony tahini Farro & broccoli with mustard seed salmon. Such a happy tummy
7 -
My version of chicken cacciatore. I use only onions, olives and capers. I added sliced garlic but usually don't. Used the last of the leftover brown rice from a couple days ago and made Brussels sprouts w/bacon. I was forced to go with chicken breasts here because that's all I could find. For the last month I've not been able to find chicken thighs at any of the three stores I typically shop at which is what I prefer to use as the breasts have no flavor but they worked out here.
5 -
Safari_Gal_ wrote: »Strozzapreti al nero de seppia. (Squid ink)
I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬
“Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!
Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)
It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)
Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.
I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.
Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.3 -
snowflake954 wrote: »Safari_Gal_ wrote: »Strozzapreti al nero de seppia. (Squid ink)
I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬
“Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!
Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)
It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)
Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.
I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.
Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.
@snowflake954 - interesting!!!
It does kind of look like licorice doesn’t it? Lol1 -
If you taste the pasta nero di seppia , you will never ever want to eat another one, they are the best, so dont judge upon appearance3
-
Chicken caesar made with leftovers from last night's roast. Was planning to follow with a small serving of pasta with pesto but we were too full.
5 -
Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)
6 -
LazyBlondeChef wrote: »Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)
THAT is a bowl of heaven on earth. Wow! I want that so bad.2 -
👩🏼🍳 Mixed veggie & chicken stir fry.
7
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.3K Introduce Yourself
- 43.4K Getting Started
- 259.7K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 387 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.4K Chit-Chat
- 2.5K Fun and Games
- 3.2K MyFitnessPal Information
- 22 News and Announcements
- 897 Feature Suggestions and Ideas
- 2.2K MyFitnessPal Tech Support Questions