Like weight loss before and after photos but of your new diet !

I'm especially interested in before and after meal photos (take a pic at the point you feel restriction) but it can be of recipe substitutions, your refrigerator/pantry/shopping cart/etc

VSG2017 HW 249 SW 238 CW 167

6 hours ago, sillykitty said:

Rigatoni with Sausage, Ricotta, Eggplant & Grape Tomatoes

Man, you still eat soooooo little!

23 hours ago, ms.sss said:

Crispy Ginger Pork over steamed rice (no rice for me though) with a side of ginger-lime-mint cucumber & scallion salad.

P.S. I don’t know why I don’t use mint more often...makes salads taste so much “fresher”...

WOW! LIKE YUM! I love pork any shape or form. The cucumber salad looks divine. Would you come down and create your magnificent cuisine for us after lock down?! Chef sss - perhaps, a new calling?

Reinventing, but engaging all the Memorial holiday picnic faves + comforts. Tonight was homemade baked beans with the instant pot. A few frank bites added after. Does not look as good as it tasted! Years past, the meal would have been two butter toasted buns with hotdogs, potato chips, Pepsi, baked beans + macaroni salad. And, cherry pie and ice cream. Oh boy. Less is definitely more concentrating on just a few simple flavors at a time. Has anyone else found that to be true?

I must be the only one who does not want to cook anymore , I'm seriously over it

Prepare for more cold meals ?

Salmon Paté + Salad... before and after and after

Edited May 23, 20206 yr by GreenTealael

Oh and a liquid salad ?

Spinach pineapple lemon green "juice"

Bolognese Papardelle and Cucumber Salad

10 hours ago, ms.sss said:

Do you use the simmer stock for a sauce/gravy afterwards?

Way too much liquid to make a sauce as the meat is almost covered with the liquid in the pot. We cook onion & carrot in a small amount of water & then use some of the water with milk to make a white sauce. We put the onion & carrot back in the sauce & serve it over the hot meat, with pickles on the side. We usually let the leftovers sit in the liquid in the fridge until the next day for extra flavour to be absorbed. It’s still a soft, easy to pull apart meat. It can become very crumbly if overcooked though. It’s a family favourite.

10 hours ago, ms.sss said:

Do you use the simmer stock for a sauce/gravy afterwards?

Way too much liquid to make a sauce as the meat is almost covered with the liquid in the pot. We cook onion & carrot in a small amount of water & then use some of the water with milk to make a white sauce. We put the onion & carrot back in the sauce & serve it over the hot meat, with pickles on the side. We usually let the leftovers sit in the liquid in the fridge until the next day for extra flavour to be absorbed. It’s still a soft, easy to pull apart meat. It can become very crumbly if overcooked though. It’s a family favourite.

7 hours ago, GreenTealael said:

I must be the only one who does not want to cook anymore , I'm seriously over it

I hate cooking. Always did. That's why I call microwaved rice with furikake a meal.

Oatmeal with apple, raisins, the usual truckload of cinnamon, chia and white almond butter. Made it with water instead of soy milk (didn't want to open a 1 l container to throw most of it away before going on vacation this night). Taste is more or less the same (it tastes not the same every time anyway), but consistency is a bit different. It's better with soy milk. More creamy.

3 hours ago, summerset said:

oatmeal with apple, raisins, the usual truckload of cinnamon, chia and white almond butter. Made it with Water instead of soy milk (didn't want to open a 1 l container to throw most of it away before going on vacation this night). Taste is more or less the same (it tastes not the same every time anyway), but consistency is a bit different. It's better with soy milk. More creamy.

Have fun on vacation!

Thank you! ?

15 hours ago, Sophie7713 said:

WOW! LIKE YUM! I love pork any shape or form. The cucumber salad looks divine. Would you come down and create your magnificent cuisine for us after lock down?! Chef sss - perhaps, a new calling?

I would, but....you turned my spare room into an office!!!! Lolololzzzz

15 hours ago, Sophie7713 said:

Less is definitely more concentrating on just a few simple flavors at a time. Has anyone else found that to be true?

Actually yes! A lot of times I get the Kid to taste stuff first and let me know if its worth me eating, or to save my stomach real estate for something more worth it...

12 hours ago, Arabesque said:

Way too much liquid to make a sauce as the meat is almost covered with the liquid in the pot. We cook onion & carrot in a small amount of Water & then use some of the water with milk to make a white sauce. We put the onion & carrot back in the sauce & serve it over the hot meat, with pickles on the side. We usually let the leftovers sit in the liquid in the fridge until the next day for extra flavour to be absorbed. It’s still a soft, easy to pull apart meat. It can become very crumbly if overcooked though. It’s a family favourite.

Hmmmm...I've still got 3/4 of the brisket slab in the freezer...going to try this next time we get a meat-slab hankering...