What do your meals look like (show me pictures)....
Replies
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Safari_Gal_ wrote: »soulo_ridah wrote: »Super food galore.
Love using pomegranate in anything! What’s on the bottom?
Chicken liver, leeks, mushrooms, buckwheat.1 -
Eggplant n stuff.
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Traveled for work last week +weekend so came home to a bunch of things in the fridge needing to be used.
Roasted Brussels sprouts w bacon and green beans cooked in a pot w bacon. Salad w an avocado getting very soft.
More of the same for lunch tomorrow.
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Air fried halibut coated in gluten free panko crumbs, rice cooked in coconut water, salad of spring mix and cherry tomatoes.
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Chana beans + avacodo + vegtables with a rice spring wrapper and cilantro jalepeno sauce. Lentil chips and some fancy iced tea.
I'm liking this vegan place. It's a good way to get more vegtables5 -
Taco Tuesday
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soulo_ridah wrote: »Taco Tuesday
Fabulous (as always).3 -
Leftovers for breakfast.
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Shrimp etoufee at work. I live in the upper Midwest. It wasn’t terrible, just very bland.5 -
Filo Pastries - Filled with creamy chicken, spinach, and a touch of cheese
This serving is 2,800 Kilojoules (Approx 700 KCals)
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Homemade Hamburgers - Homemade Beef Patty, Bantam Egg, Lettuce, Cheese, BBQ Sauce, Sesame Bun
This serving is 3,000 Kilojoules (Approx 750 KCals)
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Omelet - 6 Bantam Eggs, Mushrooms, Spinach & Cheese
His & Hers Shared - I get 1/3, He gets 2/3
My serving is 640 Kilojoules (Approx 160 KCals)
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Geographically challenged dinner of potato rosti, roasted breaded chicken, courgette namul and miso glazed aubergine.
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Gnocchi n things.
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Tortilla-less chicken soup. I first simmered the chicken in the Mexican spices I used for a rub a few weeks ago. Once the chicken was done I shredded it. In the meantime I sautéed some onions, added the chicken broth (filtered through cheesecloth) followed by the shredded chicken. Added chopped cherry tomatoes, avocado chunks, cubed cheese and freshly squeezed lime juice to the bowl. It was delicious with a spicy flavor but not too much heat. Cilantro would have been a welcome addition but we didn't have any.
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That looks awesome 😋
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Classic bistro meal of confit de canard with roast potato and haricot verts sauteed with shallots. The sous vide wand has turned a meal i could only eat in restaurants into something manageable at home. A sous vide bag needs maybe a tablespoon of duck or goose fat, as opposed the 500ml+ required to submerge the meat for slow cooking the traditional way. I batch cook a lot of duck legs in the sous vide, portion and toss them in the freezer. They just need to be finished for 15 minutes under the broiler or in the air fryer to crisp up the skin.
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Dinner: Practice food while I waited for my soup to simmer a little longer... garlic roasted chicken tender with Colby Jack cheese and avocado on a ciabatta roll...
... and then about 45 minutes later I had a bowl of Mexican chicken soup: I started with a mirepoix, then added garlic, chicken bone broth, black beans, roasted corn, salsa, ancho chili powder, cumin and chicken. Not too bad for working without a recipe.
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Over in the ‘For the Love of Produce’ thread I mentioned I’d taken in a whole bunch of Pumpkins for my daughter who’d bought them to decorate her house. Not something I’ve ever cooked or eaten before, so a fun challenge to see what I could come up with.
Experiment 1 - Pumpkin Tortillas.
Filled with a spiced Aubergine filling. Each 6” tortilla wrap works out at 34 cals.
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Char sieuw pork tenderloin that got a bit overcooked, courgette namul, rice.
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