What do your meals look like (show me pictures)....
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We went out for Indian food. This was our first visit to this place and it was excellent so we'll be going back soon. Mixed vegetable pakora, talapia, dosa (spicy potato) and goat curry with rice. We also had garlic naan (but I forgot to take a photo).
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Day 5 (yesterday)....
Breakfast: Sprouted grain toast with butter, soft-boiled eggs, Greek yogurt with dried figs and vanilla extract, decaf coffee with soy milk and vanilla collagen powder
Lunch: Tomato basil Carb Balance wraps with deli chicken, Gouda cheese, mustard, spring mix, and tomatoes (made the classic mistake of putting too much stuff in the wraps), Vegan Rob's brussels sprouts and cauliflower puffs, cantaloupe, Harney and Sons peach black iced tea
Dinner: Amy's Organic vegetable pot pie, steamed broccoli and mushrooms with raw tomato nutritional yeast and other seasonings, water with lemon juice.
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I'm trying to get used to preparing foods without salt (high BP). Using citrus and vinegar instead. It's amazing how depressing food tastes without salt. Hopefully my taste buds adjust. Sigh 😕7 -
I cooked for my birthday party. Some of the dips and spreads I did weeks in advanced and froze. The salads were three evenings of work this week.
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Sunday brunch:
2 over easy eggs, 2 1/2 slices of bacon (I didn't finish all 3 slices) and 2 small slices gf multi grain toast. I'm traveling today. Hope to avoid snacking on the plane and then eat a healthy dinner in the hotel tonight
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Using up leftovers, open faced steak sandwich on naan
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Dinner the day after my Bday party. A cheese souffle using up some of the strong cheeses that guests brought. Leftover salads from the party.
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Dinner above and breakfast below:
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I seem to have some sort of head cold which was worse yesterday. I made some spicy ramen and then had a bit of a crudité plate in the evening bc I wasn’t that hungry but needed to eat something besides just ramen for the day.5 -
Nachos variation: chips, queso fresco cheese, chicken thighs simmered in Mexican inspired spices and cherry tomatoes.
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We had crudites leftover from the party so i made Bagna Cauda, using Marcella Hazan's recipe.
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Day 2 of eating leftover crudites. This time dipped into Nam Prik Ong.
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Hotel provided breakfast: cheerios and berries
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That was Wednesday morning. 👆
Wednesday lunch in the Delta World Club:
Pulled pork, broccoli, lemon chiffon and ginger ale
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Duck confit cooked in a big batch sous vide, roast potatoes, sauteed snow peas, iceberg with ranch.
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Chickpea pasta soup with multigrain crusty bread and a side of sautéed zucchini and halloumi with yogurt sauce. 😋
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I was craving steak frites so we went to a local cafe for that. Hubby does not like steak so I don't cook it much at home.
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I usually like to cook more from scratch on the weekends since I have more time but I’ve got a head cold and just trying to get by. I’ve spent most of this winter sick in some way so I am more than ready for summer.4 -
Mushroom risotto w some leftover tofu on the side.
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