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

Dinner party at my place. Starters of dim sum where the turnip cake looked a mess because the texture was too soft to slice into neat squares. Main of gai yang and sides of Thai cabbage with garlic and fish sauce plus a vaguely SE Asian salad made with cucumber, aubergine, cherry tomato and granny smith apple. Dessert was a lot food. I made a low fat cheesecake topped with cherry sauce. Guests brought an eclair bomb and a custard tart.

SafariGal ~ Your meals look so healthy and delicious.

The hubby hated salmon mi cuit.

Beef with black bean sauce, sauteed bok choi and rice.

Quick mid week meal using batch cooked chilli con carne pulled out of the freezer. The rice was also from a batch cooked on the weekend warmed up in the microwave. Aji verde has been in the fridge for two weeks. Air fryer roast courgette was made fresh tonight.

Taco sized corn wraps - Eggs, grilled & smoked chicken breast, grilled sweet onion strips, blend shred cheese with salsa & blackened ranch.

🍽️ purple carrots, curry & sage chicken breast, broccoli.

Dessert - some misfit wild 🍓 🫐



Breakfast:
🥬 Kale, spinach shake with acai and collagen.

We went to our favourite Nikkei restaurant offering 50% off food. Nikkei is the food of the Japanese diaspora in South America, predominantly Peru and Brazil. Think Japanese food that incorporates new world ingredients such as chillis, coriander and passion fruit. It can be worth subscribing to the newsletter of favourite restaurants. In London some offer discounts to regulars during slow months, typically January and mid summer.

Starter of cullen skink followed by cheese souffle and green salad with ranch. I made the soup on Sunday and plonked it in the fridge to make these meal manageable on a weeknight.

We ate out at a Malaysian street food place that recently opened a branch near the flat. Hubby had the nasi lemak.

More busy days this week. Tonight (Wednesday) another thawed tranche of chicken marsala from a party a couple of weeks ago, with sides of fresh roasted savory cauliflower, yellow summer squash and zucchini. Another side (not shown), for a little color variety, is our typical chopped salad. I haven't had MFP compute the numbers on this meal yet by logging it, but it should be pretty moderate.

acpgee wrote: »

My new job is kind of high pressure and I get home a little late in the evenings. Struggling with doing the cooking on weeknights. ]

Time constraints are a major impediment to eating well. I can empathize. I went off the good path when I was working and traveling for the job. I have paid a price, but am finding that it is never too late to do a course correction. The surprising thing is that so far, retirement has had frequent time challenges. It hastn't been all idling about and recreating, lol.

With our recent busy demands, we'd fallen back onto commercial bread, for instance - but we ensure to buy "good" commercial bread - and it is not preferable by taste, ingredients or diet impact relative to any of the breads I make for us. Tonight, I have made a 3-loaf batch, which includes a gift loaf for a party tomorrow, accounting for the "artisan whitebread" appearance ... and made using only unbleached bread flour, filtered water, sea salt and yeast as ingredients.

So, one loaf as gift, one for now, one for the freezer.