What do your meals look like (show me pictures)....
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Nice big salad with avocado, egg, pulled chicken, penne pasta and some multigrain bread. Delicious and only about 500 calories.
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Work from home means breakfast for lunch4 -
Afternoon snack: strawberries (picked this morning, from my garden) and yogurt
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Sautéed shrimp w/rice. Seasoned with soy sauce, rice seasoning, togarashi, wasabi salt and sesame seeds.
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Saturday morning brunch has become the regular Mexican eggs and sourdough with avocado 🥑
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Another easy weeknight meal. Minced beef bulgogi bowl with daikon namul and edamame beans. The daikon would have looked better finely julienned as called for by the recipe but spiralizing is quicker. The minced beef bulgogi is one of the most forgiving dishes I know, it doesn't mind being kept warm for a while or being reheated if timing is a struggle.
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Super simple cherry tomato pasta and a simple side salad.4 -
Pork chop, unsweetened applesauce and slaw. I used pink lady apples for the applesauce which is in the medium range of sweetness level.
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Dinner had to be easy, as I caught a cold and was not feeling well. Salad with roasted grapes and stilton croutons followed by linguine with pesto. The stilton butter for the croutons and the pesto were bits pulled out of the freezer.
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Was planning on actually cooking tonight but feel a migraine starting so keeping it simple, just doctored up a cup of noodles instant ramen.4 -
I did an experiment a while back with cheap tough Silverside roasts (aka eye of round in the US). I sealed them individually in ziplocks and sous vide the lot for around 12 hours at 57C and tossed them in the freezer afterwards. I pulled one out today and roasted hasselback potatoes with root veg in the air fryer, tossing in a defrosted, dried off Silverside for the last 15 minutes at the highest temperature to brown and sear. Sauteed some spinach and mixed up some yoghurt/mayo/horseradish while everything was roasting in the air fryer. The method did render the Silverside tender but I don't trust this meat supplier because the texture was a bit grainy (liverish) which is a symptom of chemical tenderization. Suggestions welcome on what to do with leftover roast beef. My normal use is pho.
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Favorites: green beans w garlic chili oil, fettuccine Alfredo, tofu.3 -
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Starter of salad with stilton croutons to use up leftover breadcrusts from making English summer pudding and stilton butter we had in the freezer. Made cottage pie with leftover roast beef, vegetable oddments lying around (shelled edamame and daikon) as well as some caramelized onions I had in the freezer.
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Bratwurst, black beans and sautéed cabbage with onions. The brat was made at a new to me local butcher.
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everything bagel+cream cheese+mushrooms+poached egg+rapini6 -
I made an english summer pudding for a weekend dinner party before our household tested positive for covid. I guess we will have to eat this ourselves. Sophie Grigson's recipe can be made in 15 minutes flat, though it does need a few hours to chill.
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Sorry about the covid @acpgee ... My household still hasn't managed to get it (as far as we know) though I expect we eventually will.
Lamb kofka variation, curried brown rice, tzatziki and salad of romaine, cherry tomatoes and kalamata olives. I made a mistake with the rice and didn't add quite enough water to account for the curry powder so I ended up with something similar to Persian tahdig for my leftovers tomorrow which is fine because I like it. Unless I'm making risotto I use a rice cooker and put spices, coconut milk/water and even dried fruit in with the rice which can sometimes cause the water/rice ratio to be off.
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First time trying/cooking flat iron steak. It was good! (Butter, garlic and thyme tho, can’t go wrong). Candied carrots (mom made these for holidays when I was a kid: a bit of butter and a bit of dark brown sugar), white rice.5 -
raise your hands up for some shabu shabu!!! i love mushrooms and beef!
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