What do your meals look like (show me pictures)....
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These are all vegetarian (except the first shrimp dish). I'm not sure what they used - soy most likely and mushrooms possibly
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@PAPYRUS3
Most likely a Chinese restaurant would have used seitan as well as soy and mushrooms in their vegetarian dishes. In Chinese supermarkets seitan is known as Buddhist mock meat and sold in tins. The deep fried nuggets in the pineapple look like they could be seitan.1 -
OMG. And here lies the truth that dieting doesn't have to be boring. I wish these photos came with recipes.1
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Using up odds and ends. Sesame tofu, jalapeños w cream cheese + bacon, carrots.2 -
I tried something different with my Shakshuka today.. added avocado. It was awesome.
I chopped up some lamb heart very finely to add it to the base for extra vitamins..
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Dinner:
Lamb medallions with mint chimichurri, rainbow cauliflower and haricot vert on the side…
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Leftover flounder heated up in butter and ponzu sauce w/salad of Mediterranean Mix greens, capers & cherry tomatoes spritzed with olive oil. Yesterday I had flounder with tzatziki sauce which worked well as the flounder is rather bland.
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Lamb shank cooked sous vide with Moroccan flavourings such as preserved lemon, pomegranate molasses and spices. Polenta underneath the lamb. Melissa Clark's NYT roast root veg and lentil salad an a tryout for a party I am throwing mid February. Removed the bacon and garlic for friends with dietary restrictions but added miso to the vinaigrette to compensate for a salty and umami kick.
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Starter of salad with a little mojama and Spanish fried almonds. Main of chicken stir fried with asparagus and some rice.
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Tofu w salt and pepper, white shells and cheddar (pasta roni), carrots.1 -
We had a fairly traditional (deferred) holiday meal last evening for the grandparents generation, as we had gone to our kids' places for the actual holidays. Beef ribeye roast, sauteed mushrooms, roast maple multicolored carrots, roast savory brussels sprouts, baked russet potatoes, condiments, drinks and etc., including apple pie dessert. Not too wild of a spread, as company was more imporant than the menu. I managed to just exceed my daily calories for the day, while exceeding my daily protein macro by about 20%, fat macro by 30% and under consumed my carbs macro about 25% (while exceeding my sugar target). Good thing I skimped on the appetizers while finishing the entree as chef, LOL.
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Still experimenting with salads for a buffet party next month. Pan fried sea bream fillets with a vaguely salade nicoise. I need to add capers and probably more anchovy.
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Tuesday dinner:
Green salad with 1 T Italian dressing and Cheese ravioli with meat sauce
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Didn’t feel like cooking but glad I did:
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Thai sausage, vegetable saute and salad of mixed greens, capers, feta & sliced almonds.
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Lunch from the cafeteria: brisket. Not pictured is a cornbread muffin.3 -
Wednesday dinner: Stuffed cabbage soup (carrots, celery, onions, cabbage, fire roasted tomatoes, rice, burger), slice of Tuscan sourdough bread
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Cooking class in zoom tonight: butternut squash risotto with portobello mushrooms. Next time less salt! Where’s the water?? 😅
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Steak burrito bowl. It was okay.2 -
We went out for dinner which is our Friday night ritual. A Portuguese tapas place with a discount in January for newsletter subscribers. Everything was really good.
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First attempt at skirt steak at home. It definitely needs work.
I should have marinated it longer but it had been sitting thawed in my fridge for a few days so I needed to use it up.6 -
Punjabi takeaway augmented with homemade salad.
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Homemade char siu pork loin, rice, unattractive asian cucumber salad, bok choi stir fried with oyster sauce.
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The last of the homemade chicken noodle soup - Yum! Making ham bean soup tomorrow. Winter was made for hearty soups on a cold day.
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🍳 Breakfast - lamb liver medallions and eggs
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Monday lunch (breakfast was a Noosa lemon yogurt): chicken chili with shredded cheese and avocado toppings. 40/60 raspberry lemonade and water to drink. (Refinished hardwood flooring project in the background)
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Hamburger night. Sweet potato fries from the air fryer.
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Mushroom risotto that turned out really good! And a Caesar spinach salad bc I found half a bag of spinach shoved to the back of the fridge just in time to still be good.
This was only my second time making risotto and it’s amazing. A smidge too salty bc I used store bought stock instead of my own, and didn’t quite adjust salt far enough. But still good and so much umami. Next risotto project is to try it with different types of mushrooms.5 -
Roasted beets, collard greens with onions & garlic, brown jasmine rice.7
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