Food Before and After Photos

[Starwarsandcupcakes 1,898]

On 8/19/2021 at 9:04 AM, GreenTealael said:

We need details! Easy or complex version?

Oh, so easy! I used canned crushed tomatoes (what I had in hand), left out the peppers, and roasted the eggplant and zucchini (tossed with garlic and onion powder and some olive oil and sea salt) at 425 while making the sauce with the other ingredients after browning the ground beef. But the rest is about the same(ish) as this recipe. Oh and I probably used a half cup of Thai basil because this plant is insane (on the left)!

https://www.onceuponachef.com/recipes/ratatouille.html#tabbox

[Starwarsandcupcakes 1,898]

😂 Chinese food for dinner. This is a reenactment of what I ate.

Turns out redoing your living room doesn’t make for increased stomach space no matter how hungry you are.

Also, turns out that for my family of 5 we only need a large sweet and sour chicken (kids) and a combo plate of what I want and there will still be leftovers even with 2 teenagers! 😱

[ms.sss 14,730]

Mr. just handed me this super-cute caprese salad on a stick!

Cherry heirloom Tomato, fresh mozzarella, basil leaves, dressed with balsamic and olive oil: est. 25 calories

Gobbled it up in 2 seconds flat. 😂

[ms.sss 14,730]

And the mini foods continue…

A mini maple bacon butter tart: est. 150 calories.

Ate it all in a span of about a minute…will likely regret it in about 30…whatevs.

[Starwarsandcupcakes 1,898]

More eggplant because it’s a new favorite. So it’s either mini eggplant pizzas or eggplant parms without breading.
Sliced eggplant into 1/2” slices, sprinkled with onion and garlic powders and some black garlic sea salt, roasted at 400 for 12 minutes. Topped with a mixture of 1 cup jarred sauce and way too much basil for a sane person (1/2 cup). Then topped with Parmesan, ramano, and some vegan provolone that was hanging around in the cheese drawer. Baked at 350 for 15 (I think) minutes. Served mine with some leftover sauce.

They were good but next time I’ll skip the provolone (the lumpy pile on the after plate) and use something else as that provolone is better on sandwiches. A kid is currently eating the one leftover on my plate. 😂🤷‍♀️

Edited August 24, 2021 by Starwarsandcupcakes

[FutureSylph 377]

3 hours ago, ms.sss said:

And the mini foods continue…

A mini maple bacon butter tart: est. 150 calories.

Ate it all in a span of about a minute…will likely regret it in about 30…whatevs.

That looks like it would be worth regretting. I practically licked the monitor.

[GreenTealael 24,882]

2 hours ago, Starwarsandcupcakes said:

More eggplant because it’s a new favorite. So it’s either mini eggplant pizzas or eggplant parms without breading.
Sliced eggplant into 1/2” slices, sprinkled with onion and garlic powders and some black garlic sea salt, roasted at 400 for 12 minutes. Topped with a mixture of 1 cup jarred sauce and way too much basil for a sane person (1/2 cup). Then topped with Parmesan, ramano, and some vegan provolone that was hanging around in the cheese drawer. Baked at 350 for 15 (I think) minutes. Served mine with some leftover sauce.

They were good but next time I’ll skip the provolone (the lumpy pile on the after plate) and use something else as that provolone is better on sandwiches. A kid is currently eating the one leftover on my plate. 😂🤷‍♀️

I vote mozzarella next time! Looks great

[ms.sss 14,730]

I feel like ive basically been eating small little snack sized foods all day for the past few days vs. meal-sized foods. I think I actually prefer it this way as i get to taste a variety of stuff vs. committing to eating alot of one thing….do u know what I mean?

Anyhoo, the bite-of-the-hour: a smallish futo maki: est 57 calories.

*** i’d also like to point out this is the first time in almost 3 years (I think), that I’ve eaten a maki (or sushi for that matter) that was rice based! Didn’t do much for me…im totally fine just sticking to sashimi.

[ms.sss 14,730]

Last night’s dinner: Frittata (quiche’s skinnier cousin, lol)

eggs, some cream, fresh mozz, basil leaves, pesto and bacon. It’s about 6” in diameter and would come up to about 350 cals for the whole thing.

I ate maybe a 1/3 of it.

P.S. That big-toe looking thumb belongs to Mr. 😂😂😂

Edited August 26, 2021 by ms.sss

[ms.sss 14,730]

Sorry, I realize im totally hogging this thread, but im bored and have nothing better to do!

A salad lunch: romaine & vinaigrette, smoked cheddar, aged gouda, carrots, pumpkin seeds, anchovies (don’t judge me!), and seasoned cuttlefish (leftovers from the Kid’s lunch at a Korean restaurant): a measly 144 calories total for the bowl.

Am about to sit down in front of the tv to eat it, and plan on eating it all!

[GreenTealael 24,882]

Joining in because I actually cooked last night!

Buffalo cauliflower wings (Airfryer) battered then dredged in breadcrumbs

Served with Couscous, hummus carrots and cucumbers. My plate is the one with the spoonful of couscous. I generally hate Pasta but I’m a ok with it if it’s not too mushy (it was). I’m still not making it for myself 🚫

Edited August 26, 2021 by GreenTealael

[Arabesque 6,501]

Made a 3 egg omelette yesterday with celery, mushrooms & parmesan cheese. Forgot to buy spinach & capsicum at the markets so the filling was a little scant & my cheddar cheese was rather green & furry hence the parmesan. Ate half for lunch & the other half for dinner. First time I’ve used a full sized dinner plate in more than 2 years - lol.

[ms.sss 14,730]

Quote

Served with Couscous, hummus carrots and cucumbers. My plate is the one with the spoonful of couscous. I generally hate Pasta but I’m a ok with it if it’s not too mushy (it was). I’m still not making it for myself 🚫

I looooove fried cauliflower (air AND deep)!!! Its my go-to restaurant order when the rest of the menu is “meh”.

But wait…are you telling me couscous is a Pasta? !?! OMG, i’ve been living in the dark my entire life…..

Edited August 27, 2021 by ms.sss

[GreenTealael 24,882]

1 hour ago, ms.sss said:

I looooove fried cauliflower (air AND deep)!!! Its my go-to restaurant order when the rest of the menu is “meh”.

But wait…are you telling me couscous is a Pasta? !?! OMG, i’ve been living in the dark my entire life…..

Not exactly the same but similar! Couscous is made from crushed semolina and steamed while pastas are made from ground semolina and boiled. This is probably why I can handle the texture (I had to Google the difference)

[FutureSylph 377]

On 8/26/2021 at 11:11 AM, ms.sss said:

Sorry, I realize im totally hogging this thread, but im bored and have nothing better to do!

No apologies needed -- I'm always interested!