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What do your meals look like (show me pictures)....
Replies
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Spicy tuna cakes with homemade gnocchi, spinach, and grape tomatoes in a lemon butter sauce.12 -
Couldn't resist.
For the real Low-Carb bread that cooks, smells and tastes like bread... Click.
https://community.myfitnesspal.com/en/discussion/10825652/best-low-carb-bread-no-flour-was-used14 -
👩🏼🍳 Mussels, mini heirloom tomatoes, garlic, purple onion, fresh herbs, drizzle of EVOO 🌱
Stading by patio door wishing it was warm enough to eat in the sunshine. 😉
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Dinner tonight. Roast Turbot (Rombo) and potatoes. I made 2 of these for 6 people.
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snowflake954 wrote: »Dinner tonight. Roast Turbot (Rombo) and potatoes. I made 2 of these for 6 people.
@snowflake954 That looks awesome! Coming over .
Wish we were in Roma. 1 -
Safari_Gal_ wrote: »snowflake954 wrote: »Dinner tonight. Roast Turbot (Rombo) and potatoes. I made 2 of these for 6 people.
@snowflake954 That looks awesome! Coming over . Wish we were in Roma.
OK-you can come with D and Tman. They said they're flying over.1 -
We have a lot of bean sprouts to use up before they spoil as the sprouts we bought make banh xeo on Monday came in a large bag and they perish quickly. We actually made banh xeo to use up leftover roast chicken. I start to wonder if all our meal plans are based on managing leftovers and waste. Beef pho tonight with a side of pomelo salad.
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Mini croissant sandwiches with lightly-caramelized onions, chicken maple-breakfast sausage, and Swiss cheese, topped with some garlic butter pre bake. And with that, I used up the leftover mini croissants from Christmas, the leftover pack of sausages I struggled to find meals for, the last 2 onions in the pantry, and the leftover nubbin of Swiss languishing in the back of the fridge. Tomorrow is payday and I need to buy EVERYTHING. I’m even out of EVOO!12 -
I've mentioned I don't much like lentils but gave the red ones a try in a salad a few weeks back and it didn't change my mind. Tonight I made red lentil dahl to use the rest of them up and while the spice flavors were fine I still don't like lentils themselves (taste or texture) so I'm done with them. Lucky for me my partner liked them so I've frozen two portions for his lunches down the road.
I also made lamb kofta w/yogurt sauce and some asparagus with lemon, ginger and cumin to match the Indian flavors. I wouldn't make the asparagus again but I've made lamb kofta many times and it will stay in the occasional rotation. Also store bought naan which was plain so we added butter and garlic. The naan was OK but nothing like fresh off the tandoori oven. Not really worth the gluten that I'm trying to avoid (for anti-inflammatory reasons).
Recipes:
https://pickyeaterblog.com/indian-style-asparagus-with-lemon-and-cumin
https://www.myrecipes.com/recipe/quick-lamb-kofta-with-harissa-yogurt-sauce
https://biancazapatka.com/en/red-lentil-dahl5 -
We have a lot of bean sprouts to use up before they spoil as the sprouts we bought make banh xeo on Monday came in a large bag and they perish quickly. We actually made banh xeo to use up leftover roast chicken. I start to wonder if all our meal plans are based on managing leftovers and waste. Beef pho tonight with a side of pomelo salad.
@acpgee I'm actually impressed in how you use everything even leftovers from takeout. I've been trying to do that when I can but it's not easy.
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Friday Mornings feature a decadent Low Carb Toast, with a variety of low carb toppings. This morning Toast is buttered, and covered with 15 grams of Peanut Butter mixed with one full squirt of Torani's Suger Free Brown Sugar Cinnamon syrup, and 1 TBSP of Joseph's Sugar free syrup. (first time I tried the Torani's in this, and it was delicious.
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👩🏼🍳 This was last nights dinner. I thought the colorful veggies were pretty. ☺️ Before and after with the addition of Bresse chicken thighs..
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Brown rice taco soup. I’ve made chili and I’ve made tacos, more times than I can count, but never taco soup. This was really good. Toddler approved too. Certainly would make this again!2 -
Finally used up the last 200g of mung bean sprouts in beef ho fun. Used the blow torch to get that smokey wok hei you can't get on a domestic burner because it doesn't get hot enough. Side of roast cherry tomatoes.
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grilled sockeye salmon w/lemon pepper and squeezed lemon, tri-color quinoa, sautéed power greens
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o0Firekeeper0o wrote: »
Brown rice taco soup. I’ve made chili and I’ve made tacos, more times than I can count, but never taco soup. This was really good. Toddler approved too. Certainly would make this again!
Looks so good! Recipe?
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LazyBlondeChef wrote: »grilled sockeye salmon w/lemon pepper and squeezed lemon, tri-color quinoa, sautéed power greens
@LazyBlondeChef - 😋! Digging the power greens. Kale mix? 🥬
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Simple skillet 🍳 breakfast.
(Photo taken pre coffee half asleep lol)
My husband really likes hash browns ... so I made these
~ hash and eggs with Cajun spice.
🍴 Root vegetable hash - rutabega, yam, parsnip, carrots. (I have a lot of leftover carrots!) 🥕🐰
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First meal in a while that didn't involve managing leftovers. Salade Nicoise.
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Safari_Gal_ wrote: »Simple skillet 🍳 breakfast.
(Photo taken pre coffee half asleep lol)
My husband really likes hash browns ... so I made these ~ hash and eggs with Cajun spice.
🍴 Root vegetable hash - rutabega, yam, parsnip, carrots. (I have a lot of leftover carrots!) 🥕🐰
If you have more carrots than you know what to do with, pickling is an option. I use a spiralizer or the rough grating attachment of my food processor instead of the scary mandolin in recipe below. Keeps a few weeks in the fridge and can be used in any asian recipe calling for pickled turnip such as pad thai. Nice for adding a sweet/acidic crunch to sandwiches filled with salty charcuterie, similar in spirit of adding pickled carrot to bahn mi.
https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/2 -
Safari_Gal_ wrote: »Simple skillet 🍳 breakfast.
(Photo taken pre coffee half asleep lol)
My husband really likes hash browns ... so I made these ~ hash and eggs with Cajun spice.
🍴 Root vegetable hash - rutabega, yam, parsnip, carrots. (I have a lot of leftover carrots!) 🥕🐰
If you have more carrots than you know what to do with, pickling is an option. I use a spiralizer or the rough grating attachment of my food processor instead of the scary mandolin in recipe below. Keeps a few weeks in the fridge and can be used in any asian recipe calling for pickled turnip such as pad thai. Nice for adding a sweet/acidic crunch to sandwiches filled with salty charcuterie, similar in spirit of adding pickled carrot to bahn mi.
https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/
@acpgee - this is awesome!!! 🙏 thank you!! Going to do this!! I was just reading a recipe with pickled carrots!! Kismet! 😉1 -
Quick dinner - fish and veg - same breakfast skillet 😉
It’s been a day!
Broiled salmon with chickpeas, broccoli, farro, carrots .. blended with some sea salt and garam masala. 😋
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Safari_Gal_ wrote: »Quick dinner - fish and veg - same breakfast skillet 😉
It’s been a day!
Broiled salmon with chickpeas, broccoli, farro, carrots .. blended with some sea salt and garam masala. 😋
Lookin' good! I like this and your pic is lovely.3 -
Blackened Amberjack salad
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Smoked Salmon with poached egg served on WW english muffin with dill butter.10 -
Risotto w zucchini and saffron.
Pan fried zucchini.
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Chicken satay with his and hers satay sauces because the hubby likes a mild one with lots of coconut whereas I prefer one with shrimp paste funk and lots of chilli. Side of salad with raw cucumber, and grillled pineapple and grilled red onion. Rice and chilli paste. Back into waste management mode as dinner was planned around using up the pineapple that had been sitting around a while.
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Shrimp scampi and pan-seared asparagus with sea salt and cracked black pepper, 350 calories.
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More blackened Amberjack with cajun rice and steamed veggies
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