What do your meals look like (show me pictures)....
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Homemade Chinese takeaway. Pork tenderloin given the char sieuw treatment in the sous vide for 2 hours at 54C, thrown into the freezer and then defrosted to room temperature before browning in the air fryer for 15 minutes. If browning in a hot skillet I would sous vide at 60C. It is a dependable way to cook very lean pork tenderloin without risk of it drying out and you can sous vide and freeze a big batch. Sides of stir fried choi sam, smashed cucumber salad and rice.
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Paleo Taco Salad: romaine, spring mix, cucumber, tomato, olives, cilantro, salsa and seasoned ground beef. Seasoning included chili powder, cumin, Mexican oregano, salt, pepper and smoked paparika. Dressed w/lime juice and olive oil. It was pretty good in spite of no cheese or sour cream.
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Spaghetti with Olives in a simple Italian Tomato Sauce.
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today’s breakfast: chocolate rice cake with peanut butter + strawberry chia protein smoothie11 -
My normal breakfast; Strawberries, Blackberries, Kale, Plant based protein powder, Creatine, Flax seed, Almond milk, and Ice.
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BLT salad with grilled chicken and avocado.
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BarbaraHelen2013 wrote: »@mytyglotz - the recipe I use is the one from here without the filling.
https://www.myrelationshipwithfood.com/spinach-crepe-smoked-salmon-avocado/
It’s very easy and very low calorie. Basically they’re sort of very thin omelettes I guess - you just blend raw eggs with spinach and seasoning, let it sit so the bubbles die down, then cook in a small non stick sauté pan. I managed to get 16 crepes out of 4 eggs this batch. They come in at around 36 cals per ‘crepe’. They freeze well so I’ve popped the rest in the freezer for future meals. They don’t taste ‘eggy’ and despite the fact they’re not a traditional flour, milk and egg crepe they’re pretty damn convincing when rolled round a stuffing and heated through!
@BarbaraHelen2013 Thank you SO, so very much!!!!
I am sorry I did not see your prompt reply sooner than now.
Thank you for your kindness in sharing.
May I ask how you freeze the "crepes"? I am sorry to pester you more.
I genuinely appreciate you!!0 -
Thai peanut sauce, ground turkey, lemon juice, crushed peanuts4 -
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Romaine boats: pork roast, carrots, cilantro, avocado, lime juice & black sesame seeds. Side of mashed sweet potato. The pork roast was baked on low heat with soy sauce, Hoisin, ginger, sesame oil, vermouth, onions and garlic. I was pleased at how tender it ended up.
I often find sweet potatoes too sweet so try to make them more savory. Here I added minced onions and mashed with some five spice powder and a bit of olive oil. They weren't too sweet and had a hint of clove flavor. I also sprinkled Korean gochugaru on everything.
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LazyBlondeChef wrote: »Romaine boats: pork roast, carrots, cilantro, avocado, lime juice & black sesame seeds. Side of mashed sweet potato. The pork roast was baked on low heat with soy sauce, Hoisin, ginger, sesame oil, vermouth, onions and garlic. I was pleased at how tender it ended up.
I often find sweet potatoes too sweet so try to make them more savory. Here I added minced onions and mashed with some five spice powder and a bit of olive oil. They weren't too sweet and had a hint of clove flavor. I also sprinkled Korean gochugaru on everything.
@LazyBlondeChef - I really have to try these romaine boats!!1 -
BarbaraHelen2013 wrote: »@mytyglotz - the recipe I use is the one from here without the filling.
https://www.myrelationshipwithfood.com/spinach-crepe-smoked-salmon-avocado/
It’s very easy and very low calorie. Basically they’re sort of very thin omelettes I guess - you just blend raw eggs with spinach and seasoning, let it sit so the bubbles die down, then cook in a small non stick sauté pan. I managed to get 16 crepes out of 4 eggs this batch. They come in at around 36 cals per ‘crepe’. They freeze well so I’ve popped the rest in the freezer for future meals. They don’t taste ‘eggy’ and despite the fact they’re not a traditional flour, milk and egg crepe they’re pretty damn convincing when rolled round a stuffing and heated through!
@BarbaraHelen2013 Thank you SO, so very much!!!!
I am sorry I did not see your prompt reply sooner than now.
Thank you for your kindness in sharing.
May I ask how you freeze the "crepes"? I am sorry to pester you more.
I genuinely appreciate you!!
@mytyglotz - to freeze the crepes I just popped each 4 crepe serving into a small freezer bag, then the three small bags into a larger freezer bag, sealed, labelled and laid it flat in the freezer. Each serving will defrost just fine in a few minutes, since they’re so thin and will separate easily.
If you wanted to be able to freeze them all together and be able to separate them whilst still frozen, to allow for variable portions, you’d need to interleave the stack of crepes with parchment or baking paper before popping in a bag or box to freeze. Pretty sure that’s the recommended way but I’m just lazy and prefer not to waste the paper when I know my method works for me! 😂
Hope that helps!2 -
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Hubby cooked tonight. Dutch zuukool stampot (=potato mashed with sauerkraut) and poached smoked sausage.
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Sweet Potato & Aduki Bean Bake. Actually put this together yesterday but wasn’t hungry and didn’t think it was going to be good so didn’t bother eating it. Ended up using it today - much more tasty than I’d thought it would be! Lots of fresh ginger in there which made it for me! Served with Runner Beans & Cabbage.
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Pub-style ribeye steak sandwich with roasted potatoes and salad.
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BarbaraHelen2013 wrote: »Sweet Potato & Aduki Bean Bake. Actually put this together yesterday but wasn’t hungry and didn’t think it was going to be good so didn’t bother eating it. Ended up using it today - much more tasty than I’d thought it would be! Lots of fresh ginger in there which made it for me! Served with Runner Beans & Cabbage.
Really? I'd totally think this would have tasted super yummy! Glad you ended up eating it!0 -
Grilled prime steak, salad of romaine, spring mix, olives, tomato and avocado dressed with Primal Kitchen Caesar Dressing (made w/avocado oil). This is a rather thin version of Caesar but the flavor works with this type of salad.
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BarbaraHelen2013 wrote: »Sweet Potato & Aduki Bean Bake. Actually put this together yesterday but wasn’t hungry and didn’t think it was going to be good so didn’t bother eating it. Ended up using it today - much more tasty than I’d thought it would be! Lots of fresh ginger in there which made it for me! Served with Runner Beans & Cabbage.
Really? I'd totally think this would have tasted super yummy! Glad you ended up eating it!
I totally agree, when I picked the recipe to try I figured it would be nice! It was during the process of making it that I started to have doubts. I was quartering the recipe and it seemed like very few ingredients that I felt would add enough flavour and balance. I guess I underestimated the power of the quarter teaspoon of miso the recipe was calling for.
Just goes to show that even with all my years of cooking experience I can still be surprised and learn something! 😂0 -
Minced beef bulgogi bowl and a bunch of little veggie sides. Bean sprout namul, courgette namul, pickled carrot, smashed cucumber salad. The bulgogi bowl is dead easy for a week night supper. Just do one veggie side such as cucumber salad on a weeknight. Both easily made in the 20 minutes it takes for rice to cook.
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Chicken tenders with honey mustard dip, roasted green beans, and lightly breaded carrots.
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Outdoor dining - some charcuterie on Mulberry St.
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Basically sheperd's pie. Potato mash is half cauliflower. With hot sauce, yum
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@Safari_Gal_ the charcuterie looks wonderful!
Wild boar sauce (w/lots of fresh sage in it) over zoodles. Simple salad of romaine, cherry tomatoes & olives dressed with Primal Kitchen Caesar dressing.
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Mobile posting issues.0
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Meatballs with Greek yogurt sauce and salad.
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Grilled prime rib (medium rare) and sautéed leftover zoodles from last night. Also had a pre-dinner salad of romaine, cherry tomatoes, olives and fresh sage similar to last night not photo'd.
I wasn't even going to post this since I posted steak two days ago but my partner did everything tonight and pointed out to me how perfect the grill marks were so I felt compelled. We usually buy the prime rib at Costco. Sometimes they have a two or three pack of steak but usually it's a four pack which commits us to steak twice in 2-3 days as my partner doesn't think prime meat should ever be frozen.
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Instant ramen pimped up with some prawns air fried from frozen and some bean sprout namul lying around in the fridge.
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Hubby made dutch herring salad. Planning to have pannacotta and strawberries afterwards but were to full as the salad is quite heavy.
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Oregano chicken with red pepper pesto pasta
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