What do your meals look like (show me pictures)....

takinitalloff · February 7

On a typical day I have a couple "real meals" and the rest is what I would call "modular snacks" or gap fillers: smaller meals made up of easily portioned components that are specifically chosen to hit my macro/nutrition goals. For example: deviled eggs, almonds, and pistachios.

Some more of that sous-vide chicken breast, this time eaten cold from the fridge, with walnuts.

drana325 · February 7

This Week's Breakfast: 2 extra large hard boiled eggs.. I'm not goign to include pics of this.. everyone knows what eggs look like.
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This week's Lunch Meal Prep:
Homemade Tuna Salad, Romaine Lettuce, Blanched Zucchini, shredded carrots, shredded cheese.

Ingredients in tuna salad (5 servings): 2 cans light tuna, 1 finely chopped red onion, handful of chopped cilantro, 1 tsp smashed garlic, 1 tsp ground mustard seeds, 3 tablespoons regular mayo. 109 cals

Total Cals: 227

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This week's Dinner Meal Prep:
Chicken and Potato Curry (too many ingredients for me to list.. but it's 271 cals/serving.

and smoked salmon on ciabatta bread with spinach&artichoke dip & honey dijon mustard 310 cals

.

100_Rabbits · February 7

Tofu, chickpea and black bean curry. My measuring cup makes the perfect rice orb lol

acpgee · February 7

Chicken with Peruvian sauce from the NYT cooking site. Sauteed spinach, microwaved carrots pan fried with maple syrup. Air fryer waffle fries were not an unqualified success.

rhnlov · February 7

rhnlov · February 7

SafariGalNYC · February 8

Been going out to eat a lot by my office..

Ahi Tuna wrapped around cucumber 🥒

Half a hen with leeks

Cooked an omelette with mushrooms this morning.

Veta2018 · February 8

@acpgee - I've been craving sushi since I seen your post last week. I'll have to eat some soon. The Cheese souffle sounds delicious too.
@takinitalloff - I like how you add nuts to everything. Good healthy snacks too.
@drana325 - The chicken and potato curry looks yummy. I like the way you include calories...very helpful.
@rhnlov - not sure if that's Greek chicken but it looks delicious. the mixed veggies too.
@SafariGalNYC - I want some Ahi Tuna wrapped around cucumber.

I have nothing to share but enjoyed seeing what y'all are eating.

badnoodle · February 8

Last night's shrimp creole. I thought I'd put it over palmini rice for low-carb, but wound up just eating it straight.

Tonight's taco salad and air-fryer cauliflower with taco seasoning. By stretch the taco flavor onto the cauliflower, I feel like I got more taco meat.

acpgee · February 9

Spaghetti puttanesca as primo followed by pay fried sea bream as secondo.

acpgee · February 9

Practicing for a dinner party at the end of month where I promised I would make Japanese. Udon in dashi and miso with kakiage, tomago and yaki yasai mushrooms. Hubby was not crazy about the grilled mushrooms so will probbly skip them. Kakiage was better this time with thinner batter and re-heating in the air fryer at a lower temperature. The re-heat takes last minute stress out of serving veggie tempura. It has taken a couple of tries to get tomago right. Buying the right spatula (thin edge and same width as the tomago pan) helped a lot.

acpgee · February 9

@Veta2018
A girlfriend who is half Japanese taught me how sushi is served family style, which is less stress for the cook:
https://www.justonecookbook.com/temaki-sushi-hand-roll/
I normlly provide cucumber sticks, chive or spring onion, avocado, tomago, imitation crab sticks, pickled daikon, and kewpie mayonnaise for California rolls. I usually do miso soup as an easy hot side. Standard condiments of soy sauce and wasabi.
If you want to serve raw fish at home I typically also provide either farmed salmon or tuna prepared as tataki. If your freezer reaches a temperature -20C or lower, sterilize species not susceptable to parsites (farmed salmon, tuna, sea bream) according to FDA guidelines by freezing for 7 days at -20C or lower. The alternative is buying expensive sushi grade fish which should have been frozen for 15 hours at -35C. Any remaining risk of surface bacteria is treated by the quick high temperature sear that tataki calls for.

badnoodle · February 10

Italian pork tenderloin (rather overcooked) over mushroom and spinach stroganoff (Slightly curdled) with a mango smoothie (too heavy on the blueberries)
Minor cooking failure, but still a solid 650 calorie dinner.

janicemlove · February 10

I think I’m finally starting to shake whatever but I’ve got.

acpgee · February 10

@janicemlove
Is that Peruvian aji verde on your chicken? I made that last week for the first time and loved it.

Tonight's dinner was beef rendang batch cooked sous vide, rice, Bep Vuyk's tomato lalab recipe, and cucumber salad with black sesame dressing. Some pickled onions pulled out of the back of the fridge.

Veta2018 · February 10

@acpgee - Thank you for the tips. I could see myself making California rolls but would have to go to my favorite Sushi restaurant for Tuna, salmon, or eel. Sushi is a food that you really need to eat fresh. We don't have anywhere local to buy good fresh tuna, salmon or eel.
@badnoodle - Your Italian pork tenderloin over mushroom and spinach stroganoff looks delicious!
@janicemlove - What did you top your meat with? The whole meal looks great!

Apple Cinnamon with Almonds Oatmeal.

Spaghetti with Meatballs.

badnoodle · February 11

-Mediterranean salad with pomegranate molasses/red wine vinaigrette. Sort of a hybrid of Greek-style cucumber-tomato and fattoush.
-Butternut squash roasted with ras
al hanout spice blend
-Chicken & feta meatballs from Sam's Club topped with homemade tzatziki.
-Aldi low-carb pita, and the guys got saffron rice as an extra side.

Seriously tasty, plus my whole plate rang up at 550 calories! The only downside was the ungodly amount of time spent dicing things. I swear I spent 90 minutes just chopping veggies. It was really fun to eat as both a pita filling or as a salad.

mtaratoot · February 11

@badnoodle

Winter squash can take a little while to cut carefully, and DO be careful.

For the other veggies, there's some tips and tricks to chop vegetables fairly quickly. One of my favorite kitchen tasks is cutting, chopping, and dicing vegetables.

acpgee · February 11

@badnoodle
A trick for peeling and chopping squash prior to roasting: Halve with a cleaver to easily scrape out seeds with a spoon. Pop into the microwave to soften a bit prior to peeling. Once peeled, I have no problems with chopping hard squashes.

acpgee · February 11

Potato gnocchi with pesto, both from the freezer. Salad of roasted peeled red peppers stretched with roast cherry tomato, red onion, chopped olives, toasted pepitas and mozarella.

badnoodle · February 12

Leftover management: pork tenderloin with Italian salsa verde, Mediterranean salad, a whackload of zucchini, and a sidecar of pineapple

Thanks for the suggestions on dicing though the majority of my trouble on Saturday was not mechanical, but multitasking. I think I had 10 dishes in some phase of prep, more or less simultaneously. (but I've got a lot less to worry about tomorrow and Tuesday)

takinitalloff · February 12

Canned tuna with mayo; the sweet potato hummus I posted recently; and some sprouted sunflower & pumpkin seeds I found recently in the snack aisle. This admittedly odd combo made for a surprisingly tasty meal 😆 The hummus is a beautiful orange but sadly does not photograph well.

Veta2018 · February 12

Steak and egg for breakfast.

Taco salad for lunch.

Baked chicken,roasted potato and broccoli for dinner.

Roasted garlic, parmesan, artichoke for a snack.

acpgee · February 12

Air fryer di san xian, torn cabbage stir fry with Chinese sausage, rice.

VegjoyP · February 13

So the first series is my NORMAL eating

[img]https://us.v-cdn.net/5021879/uploads/editor/7q /z4fydv91r51p.jpg[/img]

The second is now because I had surgery, broke my jaw and mouth is wired shut

I'm eating with a FOOD SYRINGE😑😜
Even a straw is difficult. * sigh*

takinitalloff · February 13

@VegjoyP Awww I'm sorry about your jaw, that sounds so difficult and frustrating! Thanks for sharing your delicious food photos.

Here's one of my favorite soups ever: Spinach-and-Cilantro Soup with Tahini and Lemon
I'm not sure if this is ok for you to eat... I could see the lemon and/or the cilantro pieces causing problems, but as long as that is not an issue I think you would enjoy it (judging from the things you normally like to eat). I like this soup warm/hot and also chilled. If you want it vegetarian, just replace the chicken stock with veggie stock/broth.

I wish you a complete recovery, hang in there!

Veta2018 · February 13

Ska_fan2021 · February 13

Lentil and roasted carrot warm salad.

acpgee · February 13

Ziti alla norma and roast paprika salad with capers, red onion and mozarella.

acpgee · February 14

Burgers with manchego, air fryer oven fries, copycat KFC slaw, cucumber salad.

What do your meals look like (show me pictures)....

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