What do your meals look like (show me pictures)....
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🍋🧄 Lemon Chicken with Chile-Garlic Oil by Melissa Clark. (I made a gift link so you can access this recipe even if you don't have a NYT Cooking subscription.) This chicken is seriously soooo delicious, I make it all the time. It plays well with all sorts of sides, too.
Here I made it with 🌿🍊 Citrus and Endive with Walnut Gremolata (by Alison Roman) and this combination seriously was to die for. An explosion of flavors...
... and gorgeous, to boot.
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Buckeye Bean Soup with veggies: sweet onion, celery, carrots, garlic, and of course Buckeye beans. (No recipe, I winged it.)
If you have never eaten beans that made you want more, I HIGHLY recommend taking a look around Rancho Gordo’s website and treating yourself to a bag of beans or several. Life-changing! I was never a big fan of beans until I had theirs, and now I literally eat them every day. 🧅🥕🧄🫘
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Monday dinner: Too tired to go to a restaurant, so I picked up a pizza on my way back to the hotel. 3 slices of sourdough pepperoni pizza with fresh mozzarella, organic tomato sauce and "a kiss of Buffalo mozzarella". The rest is going in my mini fridge
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Red Curry Delicata Squash and Tofu by Michael Natkin. Quite spicy 🌶️ and even though I did use red curry paste, the dish turned out yellow. Pretty good, but I would dial the heat way down next time. I also prefer to soft tofu rather than fried (personal preference), oh and as always I left out the sugar. Plenty of sweetness in the squash and curry paste. I love the dramatic stripes on the delicata squash!
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Fruit & veggie snacks!
Apple & celery with peanut butter...
... raspberries & blueberries with oats, chia seeds, and almonds...
... banana & almonds.
I like to make things look nice, feels like more of a "meal" when I eat things off a dish rather than just biting into a banana or whatever.2 -
Chicken tostadas with homemade salsa (that tastes strongly of garlic even tho I didnt use much).6 -
Long weekend of bad anxiety but I managed to eat one good meal haha.5 -
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Made Gnocchi for what I call a Gnocchi with Mushroom Tarragon Cream Sauce and Roasted Zucchini Spears
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JamesMason9223 wrote: »Made Gnocchi for what I call a Gnocchi with Mushroom Tarragon Cream Sauce and Roasted Zucchini Spears
Looks delicious! I'd prefer a plate of this rather than a photo of it, but I'll take what I can get haha0 -
Soup January continues, with a hearty, low-fat, protein-filled vegan bean-veggie stew to weather the storms we're getting in US Northeast these few days. MFP recipe builder calcs this at approx 750 cals (for a two-bowl-serving meal, which is filling). That's part of a loaf of homemade WW bread behind to the side.
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Tuesday lunch on the road... turkey and white cheddar cheese sandwich (on gf bread) with a peanut butter blossom I brought with me and a serving of cole slaw from the food brought in
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takinitalloff wrote: »Buckeye Bean Soup with veggies: sweet onion, celery, carrots, garlic, and of course Buckeye beans. (No recipe, I winged it.)
If you have never eaten beans that made you want more, I HIGHLY recommend taking a look around Rancho Gordo’s website and treating yourself to a bag of beans or several. Life-changing! I was never a big fan of beans until I had theirs, and now I literally eat them every day. 🧅🥕🧄🫘
I just checked the Rancho Gordo website. Looks excellent. New to me. Thanks for the tip!2 -
@mjbnj0001 You’re welcome! And you’re in for a treat 😁1
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Chinese Greek Pork with Creamed Greens and Kaffir Lime Rice (first time using kaffir leaves, so I used them like a bay leaf or kombu piece as i'm not exactly sure how to use them, but my research told me they're mainly aromatic)
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lunch was a purchased Vietnamese shrimp salad which actually had a bit of spice (rare where I live)
Dinner was eggs, bacon, and leftover biscuits.3 -
Butternut squash soup with salmon. It was an experiment in the pressure cooker. It's good, and I have some ideas of what to change when I make it again because I will be making it again.
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That soup doesn't have very many calories. I've been consistently farther below my calorie target than I like most days the last week or so, and tonight I was actually hungry, so I kept eating.
I had the last of my split pea barley soup, and since I have another batch of bean sprouts started (and some broccoli sprouts) I put the penultimate serving of those on top. Yum. Then I had a roasted rutabaga. This time I tossed it with hazelnut oil, salt, black pepper, Hatch green chile powder, and cinnamon. Quite delicious. I couldn't decide to eat the rutabaga or a sweet potato. I still have calories left, so who knows - there could be another roasted root in my future this evening.
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Tuesday lunch on the road... turkey and white cheddar cheese sandwich (on gf bread) with a peanut butter blossom I brought with me and a serving of cole slaw from the food brought in
I LOVE peanut butter blossoms - I make mine grain-free/gluten-free (I've got Celiac's) with just peanut butter, an egg and some sugar, sometimes I'll add a pinch of salt & some vanilla if I have it. I think they're fine without the flour and all the other stuff that's normally in them.
I see your sandwich was on gluten-free bread. Gluten-free bread here in Connecticut is RIDICULOUSLY EXPENSIVE - $6 for 5 slices of g/f sourdough bread, $7.99 for a 2 g/fskinny baguettes, $8.49 for 4 g/f bagels. I make most of my bread items from scratch because of the price, but I've yet to make a sandwich bread. Can I ask what type of g/f you use? Thanks!2 -
Success.
I have made rice and lentils in the past. If I make them separate and mix them together, that works. If I try to make them together, I've struggled to get the right amount of water and/or to get the right amount of cooking time. I use brown rice, so it cooks long enough that the lentils get mushy and turns the whole thing into glop. Don't get me wrong, I like glop. I also like having lentils fully cooked that hold their shape.
I made one batch with two servings of each because I was hungry and had plenty of room in my calories and could use the protein. I put a half cup of brown basmiti rice in a pot with too much boiling water flavored with a little bit of Better than Bullion and cooked for 30 minutes. I added a half cup of rinsed lentils and a chopped jalapeno and a tiny bit more water (it looked like it needed it), and cooked it another 15 minutes. I turned off the heat, gave it a stir, put the lid back on, and let it sit and keep cooking another five minutes.
I had a hard cooked egg in the fridge - the perfect eight minutes in the boil based on what I learned here from @acpgee. It came out pretty much perfect. I sprinkled some Maldon salt on, and dug in.
This was the first serving. The other bowl and other half of the egg won't last long!
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