What do your meals look like (show me pictures)....
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Brunch:
🍽️ sautéed liver, vegetable stir fry.
🍹 Blueberry-açaí-greens protein shake and a fresh peach juice for dessert.
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Breakfast at hotel before going on site. So happy to get some grits!! Not a thing in the upper Midwest.5 -
Mexican restaurant near the hotel. Service was not great but food was good. Marg was not good either.4 -
Mexican restaurant near client site (which is a half hour drive and across the state line from our hotel). The food (and the marg) was much better.5 -
Salad with cecina de leone, parmesan shavings, cherry tomatoes, rucola based of the flavours of a tagliata di manza. Failed cheese souffle. I tried to bake it in the air fryer, but it rose too much and burned on the heating elements and the top scraped off when i opened the air fryer. Best efforts at a rescue job.
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Paneer tikka masala, a pea and potato samosa and naan.
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Monday morning: Breakfast at the hotel. Cereal, a hard boiled egg, a mini croissant, (I didn't realize the other pastry had raisins in it, so passed on that) and a latte machiatto.
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Beef rendang cooked sous vide in a huge batch and warmed up from the freezer. Asian cucumber salad with black sesame. Rice.
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Feeling a little mellow yellow for Monday night's dinner (12/05) - baked lemon-pepper Alaskan cod, roasted golden cauliflower, rotini and sauce. Simple, tasty. MFP calcs this plate as approx. 702 cals, 43g protein, 25g fat (mostly EVOO), 79g carb. Had a 2nd, smaller portion, keeping within my total daily goals.
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Starter of Turkish salad with watermelon, feta and mint. Main of tagliata di manzo with roast potatoes on the side.
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Wednesday dinner at the Frankfurt Christmas market: Rindswurst (beef sausage, pommes and a Coke)... and a hot chocolate a little later (I should've taken the picture before the whipped cream melted)
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Easy quick dinner of salad with halved seedless grapes, shavings of cabrales cheese, homemade croutons from the store cupboard and ranch dressing we had in the fridge. Main of gramignana with sausage meat ragu we pulled out of the freezer from a batch cooked last month. If you ever cook stuff that stores well in the freezer, fridge, or store cupboard, make a bigger batch than you need so that you can use it over a few weeks.
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Last night in Frankfurt. Finally got out for a (more than) decent dinner with a few co-workers. Creamy basil pesto salmon pasta
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We went out for Szechuan. A new ritual proposed by the hubby to eat out on Fridays to signal that weekend is starting, as breaking routine shoud help make the weekend feel longer. We ordered 3 cup chicken, green beans with minced pork, and cumin lamb. A single portion of rice is not pictured.
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My foods look different each day but tonight I had an easy spegetti1
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Went to a Chinese supperclub with a girlfriend.
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Gochujang beef, rice, blanched broccoli.3
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