What do your meals look like (show me pictures)....
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Baked salmon with roasted broccoli and mushroom and pea risotto
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Duck tacos.
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Pizza on a thin crust that is basically a cracker (better than it sounds!) and my latest salad gave: lemon/Dijon dressing on spinach/romaine and gala apples.6 -
Made breakfast for the first time in ages: toast w cream cheese and smoked salmon, dill.5 -
A surprisingly aesthetic breakfast photo6 -
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Poached flounder with sautéed edamame over black rice. Seasoned with togarashi, black sesame seeds, korean spice and soy sauce.
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Indonesian tempeh sambal goreng with a Sichuan potato, carrot and celery stir fry on the side. Rice.
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Grass fed new york strip, mashed potatoes, sauté of asparagus, oyster mushrooms & shiitake mushrooms in butter w/rosemary and basil.
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nevermind0
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A friend over for tapas and we made Spanish tortilla together and ate a lot of the cheese and charcuterie we dragged home from vacation last week. For pudding a cheese I made a month ago and froze. Defrosted cheesecake is not bad, only noticeable detioration is crispness of the graham cracker crust.
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Poached Argentinean red shrimp, lemon parm chopped salad (Organic Simple Truth salad kit) and sauté of Brussel sprouts, asparagus & corn. Shrimp and vegetables seasoned with Cholula green sauce (jalapeño & poblano peppers). The sauté was using frozen vegetables which I'm experimenting with as I have very little time for meal prep currently. Corn and asparagus is fine but the Brussel sprouts felt a little soggy.
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Wishing for Spring, despite the cold and almost constant rain!
Tricolour pasta with Asparagus, Peas, Lemon & Goat’s Cheese.
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Celeriac soup followed by sea bass and red pepper tempura.
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Seared ahi tuna and asparagus with baby spinach, strawberries feta and walnuts!5 -
Leftover tempura crisped up in the air fryer followed by Dutch split pea soup.
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Crepes with strawberries bananas, choc chips, whipped cream and caramel with eggs.0
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It’s a Quorn Emmental Fillet with Roasted Brussel Sprouts with a Dijon Skyr dip, and salad.
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Microwave avocado tostado to start, followed by spaghetti aglio olio,
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Tapas dinner.
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Went out for Happy Hour for dinner. Smoked salmon over potato galette w/crème fraiche and arugula. Tuna tartare tacos w/smashed avocado, napa cabbage, wasabi, aged soy and sesame.
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Pan fried seabass with green sauce of blitzed celery tops, capers, garlic, lime and olive oil. Tinned chick peas warmed up in bisque we had in the freezer. Leftover tomato salad from yesterday. Roast belgian endive.
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I’ve signed up for online cooking classes and earlier this week we made fish and chips with minted peas and homemade tartar sauce.
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Dim sum lunch with the girls in Chinatown.
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Couple of lamb chops and Brussels sprouts in tomato pesto.
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Brunch (719 cal, 46g protein, 20g fiber, 0 Trans fat)
Eggs with avocado and everything bagel seasoning, mixed berry greek yogurt with chia seeds, orange, prunes, walnuts and daily vitamins. And a protein mocha coffee!
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Dinner (516 cal, 68g protein, 9g fiber, 0 Trans fat) Chicken stir-fry with bell pepper, carrot, and broccoli. Drink is water.
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Lunch (647 cal, 34g protein, 15g fiber)
Eggs, yams, asparagus, celery with peanut butter, prunes and greek yogurt. Ran out of my protein mix so just coffee and cream today.
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