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

Honey glazed smoked salmon and broccoli florets. I baked them both in the oven. It was so yummy! I ate half for lunch and the half about 2 hours later.

4 minutes ago, ms.sss said:

You could probably pick up a ready made one somewhere, but its better to make your own to tailor to your taste. And yeah, you can skip the oyster sauce (though it helps to thicken it a bit so it clings better to the tofu...maybe sub with a bit of cornstarch or xanthum gum)

I bet hoisin would be a good sub for oyster sauce

13 minutes ago, ms.sss said:

You could probably pick up a ready made one somewhere, but its better to make your own to tailor to your taste. And yeah, you can skip the oyster sauce (though it helps to thicken it a bit so it clings better to the tofu...maybe sub with a bit of cornstarch or xanthum gum)

9 minutes ago, sillykitty said:

I bet hoisin would be a good sub for oyster sauce

I promise once I start cooking again ... I'll post how it turns out ?

18 minutes ago, ladyscorpion04 said:

Honey glazed smoked salmon and broccoli florets. I baked them both in the oven. It was so yummy! I ate half for lunch and the half about 2 hours later.

Looks good! So simple yet satisfying. I like to maple glaze things

Unsolicited Tip Alert: Don't forget to add honey to the food log (if you are depending on it for tracking) if the salmon is in fact honey glazed. You'd be surprised how many cals honey adds ?

On 07/28/2020 at 01:14, summerset said:

I use "Mühlenhack" - that's basically the only fake ground beef that's good tasting to me. It looks like already bakes ground beef, e. g. brownish and crumbly.

The Garden Gourmet one has a realistic look (like raw ground beef) but it has "that typical taste" so to say and I didn't like it that much.

I've seen a new brand lately that also sells fake ground beef and burgers, also looking like the raw version but haven't tried it so far. Maybe I'm going to get it and add it to some kind of casserole as a layer but for testing purposes I might simply make it into patties and fry it in the pan. I don't want to ruin a whole casserole with a taste I don't like.

Thank you

On 07/27/2020 at 19:30, ms.sss said:

Duck Breast Bao (I was too lazy to try to Peking it tonight...next time, I guess)

I ate 100g of just the Duck Breast with 2 tbsp of the sesame-ginger-garlic sauce: 282 calories.

What kind of bread is that?

1 hour ago, ladyscorpion04 said:

Honey glazed smoked salmon and broccoli florets. I baked them both in the oven.

Love salmon. Looks good! Going on my list for this week. You ALL killing me !

I’ve never done salmon in the oven...how long did u leave in the oven, and at what temp?

Workday was as awful and stressful as I thought it would be with two of five people on vacation. Had a 19.5 h unintentional fasting window, one successful intervention, one not-that-successful intervention that lasted for ages, ate my sandwich and salad and a piece of the fruit. Now I'm beaten.

Whatever, it's sandwich time again since a pita package contains five pitas, my freezer and fridge are full, I want comfort food tonight anyway and I'm too lazy to whip up a soup.

Here's a snap shot of the salad for tomorrow:

4 minutes ago, IWantTheDream said:

What kind of bread is that?

BAO buns: Its a steamed, yeast-leavened bread (of chinese origin). There are other versions from other cultures under different names. It’s very soft/spongy and fluffy, and totally delicious. Though I haven’t actually eaten any since surgery, the fam loves it.

I can’t think of a similar Western bread to compare to though...maybe someone out there could give an example?

Crammed in the bottom: red batavia salad, an egg, cucumber and leftover steamed broccoli. Crammed in the top Caesar salad dressing from yesterday's batch, canned tuna and chickpeas.

Here is aforementioned sandwich, btw.: pita, "Schnitzel", red batavia salad leaves, raw yellow onion, a bit of the Caesar dressing mixed with tomato paste. Not a good picture, sorry.

45 minutes ago, ms.sss said:

BAO buns: Its a steamed, yeast-leavened bread (of chinese origin). There are other versions from other cultures under different names.

It reminds me of injera.

2 minutes ago, summerset said:

It reminds me of injera.

kind of has that same taste and texture - although the injera we get around here is really flat, like a crepe - whereas I think those Bao buns (if I'm thinking of the right thing) are puffy

Haven't gotten my hands on real injera in years (since I moved away from Frankfurt/Main in fact). I had some really good Moroccan corn bread lately I bought at a store near the clinic that does my follow up.

Looks like a steamed version of "Doubles" shells

https://food52.com/recipes/27632-trinidadian-doubles-curried-chickpea-flatbread-sandwiches

That bread looks interesting.

Now that I think about it I could get some Naan bread for variety. Haven't had that in ages as well because most of them contain some form of dairy. Hopefully there are some vegan versions floating around the market by now. I'm definitely too lazy to make my own.