lucys1225 Member

I make a roasted vegetable and egg casserole topped with shredded chicken and kimchi. It's large enough to last me throughout the work week.

Good: We ate as a family most nights. Bad: Vegetables were corn and potatoes and occasionally canned string beans. Never even tried broccoli until I was 24, at my then boyfriend's (now husband's) house. Bagged school lunch was usually a peanut butter and jelly sandwich and a three pack of Yankee Doodles. Breakfast was…

I don't eat them because I feel better without them (plus I have Hashimoto's). But, many people do just fine including them in their diet.

My freezers (3) is full of meat from a local farm and Butcher Box along with pre-portioned meals that I batch cooked, dog food I make for my dog, and some frozen vegetables I use for soup. My refrigerator staples are eggs, seltzer water, a lot of vegetables, a variety of hot sauces, whole grain mustard, coconut aminos,…

This is my favorite. I make it in the Instant Pot weekly. "Mexican" Crockpot/Instant Pot Soup Ingredients: 2 lbs boneless chicken breasts (I use three) 1 ½ cups chopped red onion 1 ¼ cups chopped red bell pepper ¾ cup chicken bone broth (I add more at the end) ¼ cup chopped cilantro 1 Tbsp Cumin 2 Tbsp chopped chipotle…

My husband loves the Banza chickpea pasta.

I make vegetable and egg casseroles for the week.

I don't know how new these are but they're new to me and so good!

Over 10 years, with breaks when I go on vacation.

I prefer the cutting in half and baking method as it gets caramelized.

Breakfast - broccoli, cauliflower, spinach, leeks, tomatoes, zucchini, yellow squash, red bell pepper, poblano pepper, and kimchi Lunch - Tomatoes, zucchini, spinach, green beans, onion and garlic Dinner - Cauliflower, zucchini, swiss chard and kale

I have never been a fan of fast food. I meal prep on weekends or use my instant pot or crock pot during the week. Also, when I meal prep, I usually make more and freeze it so, I always have options.

Pan seared scallops with grilled vegetables mixed with some chipotle "Bitchin' Sauce"

I wish they made some cashew milk with no sugar added. I do love the coconut, pecan, no sugar added.

Spiralizer, Instant Pot and chef's knife.

When I was diagnosed with Hashimoto's I ate very little gluten. After diagnosis, I went completely gluten free. My numbers have improved but I am not sure if it was the gluten or the addition of selenium.

https://www.copymethat.com/r/achtmIa/chicken-curry/

Roast some vegetables, cover with egg whites and bake in a well greased muffin pan or use silicone liners. I usually make a big casserole but, on occasion, I will use my silicone muffin liners.

For breakfast I make a roasted vegetable and egg casserole. I make big batches of soup for my lunches. My husband likes to bring salads so I prep all the parts on Sunday and Wednesday evenings and assemble in the morning. I also use my instant pot on Sunday and prep proteins for the week. So, in the evening all I have to…

I eat the same breakfast (egg casserole with roasted vegetables, topped with shredded chicken, salsa and kimchi) and the same lunch (huge bowl of vegetable "Mexican" soup with chicken. I never get tired of either of them. The only thing that changes is dinner.

I love my Instant Pot and use it at least 3-4 times a week. Best small appliance I have ever bought.

https://www.foodnetwork.com/recipes/katie-lee/mediterranean-shrimp-2782186

I eat a roasted vegetable (broccoli, cauliflower, yellow squash, zucchini, spinach, leeks, red pepper and asparagus) casserole with shredded chicken topped with kimchi and salsa.

I also have an extra insert for the smaller one so, many times, I have one on deck . I guess you can say, I really like and use my mine. :)

Follow Your Heart makes good non-soy pepperjack and mozzarella.

I have both the Duo 60 and 80. Most weekends they are both being used simultaneously. I tend to use the 8 qt for soups and broths and everything else goes in the 6 qt.

I keep it for the rest of my family that chooses to eat it. I just don't.

Roasted vegetable (broccoli, cauliflower, zucchini, asparagus, spinach, peppers) and egg casserole topped with shredded chicken, kimchi and salsa.

I haven't eaten pasta in years and don't miss it but my husband does. I've been making him chickpea pasta and red lentil pasta and he enjoys it.

skinnytaste.com