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

Asian style tofu with string beans and rice (BFs plate vs my plate as I despise rice ?)

Edited May 14, 20215 yr by GreenTealael

Lunch: turkey and cheese on matzah, chips and carrots (also full-size carrots > baby carrots any day [emoji1787])

Totally agree. I refuse to eat those baby carrots! Full size carrots taste so much better!

2oz Filet and one egg. Yummy and filling.

Poached salmon with creamy, lemon, dill sauce, and lemon slaw.

Not shown: ice cream for dessert ?

7 minutes ago, WishMeSmaller said:

Poached salmon with creamy, lemon, dill sauce, and lemon slaw.

Not shown: ice cream for dessert ?

Looks delicious, I make a very similar sauce to eat with salmon too. So good!

Tofu, spinach and radishes

13 hours ago, WishMeSmaller said:

Poached salmon with creamy, lemon, dill sauce, and lemon slaw.

Do you poach your salmon in milk? It’s the only way I can eat fresh salmon - too rich & oily. I find it also softens that ‘I’ve been cooking salmon’ smell that lingers in your house for ages after.

37 minutes ago, Arabesque said:

Do you poach your salmon in milk? It’s the only way I can eat fresh salmon - too rich & oily. I find it also softens that ‘I’ve been cooking salmon’ smell that lingers in your house for ages after.

I’ve never tried milk, always wine ?

I used to use wine & stock but then I discovered milk. Just pop the salmon in a baking dish, barely cover the fish with milk, a good pinch of salt per fillet, whatever herbs you like & bake covered in moderate oven about 10+/- mins. The milk helps absorb some of the oil too which I struggle with especially now.

6 hours ago, GreenTealael said:

Tofu, spinach and radishes

Did you roast your radishes? I love them roasted and they look similar to how I’d roast mine.

10 hours ago, Arabesque said:

Do you poach your salmon in milk? It’s the only way I can eat fresh salmon - too rich & oily. I find it also softens that ‘I’ve been cooking salmon’ smell that lingers in your house for ages after.

I have never poached salmon in milk (immediately added to list of things to try). This salmon was poached in dry white wine and lemon juice with capers and dill. I usually bake or cedar plank my salmon to avoid the lingering fish smell, but poaching is another good option. Husband no longer lets me sear scallops in the house because of the smell. I have to use the burner on the outdoor grill.

P.S. I always have the skin removed prior to cooking to reduce the oil in the fish. Also, I hate the flavor of salmon skin.

Edited May 17, 20215 yr by WishMeSmaller

6 hours ago, Starwarsandcupcakes said:

Did you roast your radishes? I love them roasted and they look similar to how I’d roast mine.

I used an Airfryer!

1 hour ago, WishMeSmaller said:

I have never poached salmon in milk (immediately added to list of things to try). This salmon was poached in dry white wine and lemon juice with capers and dill. I usually bake or cedar plank my salmon to avoid the lingering fish smell, but poaching is another good option. Husband no longer lets me sear scallops in the house because of the smell. I have to use the burner on the outdoor grill.

P.S. I always have the skin removed prior to cooking to reduce the oil in the fish. Also, I hate the flavor of salmon skin.

Same but with lemon (or orange) and tarragon

17 hours ago, Arabesque said:

I used to use wine & stock but then I discovered milk. Just pop the salmon in a baking dish, barely cover the fish with milk, a good pinch of salt per fillet, whatever herbs you like & bake covered in moderate oven about 10+/- mins. The milk helps absorb some of the oil too which I struggle with especially now.

I tried it! But I partially cooked it in wine and then in milk. It was a hit

On 5/17/2021 at 8:37 AM, WishMeSmaller said:

I have never poached salmon in milk (immediately added to list of things to try). This salmon was poached in dry white wine and lemon juice with capers and dill. I usually bake or cedar plank my salmon to avoid the lingering fish smell, but poaching is another good option. Husband no longer lets me sear scallops in the house because of the smell. I have to use the burner on the outdoor grill.

P.S. I always have the skin removed prior to cooking to reduce the oil in the fish. Also, I hate the flavor of salmon skin.

I have always said "How can something that takes about two minutes to cook (scallops), stink up the entire house for TWO DAYS??" I'm going to the outside burner...I also airfried them in the garage! LOL (I love scallops)