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

So I prepped a mega batch of Turkey meatballs (65) and I’m going to freeze the majority of them for future meals.

16 hours ago, sillykitty said:

No cucumber in your tzatziki?

not this time...had to toss the cucumber in my fridge cuz it was all "gelatinous" ?

avocados and greek yogurt.

333 cals for the bowl, shared it with Mr., ate all the yogurt a little more than 1/2 the avocados.

Edited July 4, 20233 yr by ms.sss

last night's dinner: Sashimi!!!!

had 1 piece of each type except for the scallop and salmon cuz the Kid got to those before i did, lol. In total i had 6 pieces, estimated at probably 250 cals.

Also, i ate all the Ikura (aka salmon roe/red caviar) off of the Kid's rice bowl cuz she says that eating Ikura feels like she's got "exploding fish-oil Pop Rocks" in her mouth! ????? (she cracks me up) approx 3 tbsp of it for 120 cals.

also had an extremely overpriced Shiso Margarita that was more straight-up sake-tasting than anything else ??‍♀️

oh, and 1 slice of beef tataki.

In all i figure all cals for dinner added up to about 575 calories for the night.

Edited July 4, 20233 yr by ms.sss

on a food posting spree!

Pastel de Nata (Portuguese egg custard tart).

I didn't particularly like the pastry of this particular one so i just ate the middle/insides!

couldn't find an MFP entry for "crustless egg tart", lol so i just used plain old "egg custard" to add to my food log.

98 calories???

Edited July 4, 20233 yr by ms.sss

about a month or so ago a made a humungous batch of (tomato-based) meat sauce from a giant lump of ground beef i got on sale from Costco.

I made spaghetti that day and froze multiple ziplocs of the sauce for another day. i also assembled a couple lasagnas and froze immediately.

fast forward 2-ish months and i baked one of those lasagnas for 2 hours from frozen, and voilà! Dinner for the fam.

I think i left it a little too long without the aluminum foil to brown the top layer of cheese, hence the over-done top corner...oopsies!

anyway, served myself about a 1.5 cup volume portion and ate half.

i make awesome lasagna, btw ?

first pic: lasagna right out of oven, second pic, my dinner: 465 cals for the bowl (are 1/2-ish, as said above. lasagna is vert filling!)

last night's dinner: Sashimi!!!!
had 1 piece of each type except for the scallop and salmon cuz the Kid got to those before i did, lol. In total i had 6 pieces, estimated at probably 250 cals.
Also, i ate all the Ikura (aka salmon roe/red caviar) off of the Kid's rice bowl cuz she says that eating Ikura feels like she's got "exploding fish-oil Pop Rocks" in her mouth! [emoji23][emoji23][emoji23][emoji23][emoji23] (she cracks me up) approx 3 tbsp of it for 120 cals.
also had an extremely overpriced Shiso Margarita that was more straight-up sake-tasting than anything else [emoji2370]
oh, and 1 slice of beef tataki.
In all i figure all cals for dinner added up to about 575 calories for the night.

Yuuuum

12 hours ago, ms.sss said:

not this time...had to toss the cucumber in my fridge cuz it was all "gelatinous" ?

Oh don’t you hate that. When you reach into the vegetable drawer for the cucumber & squish. Ugh!

Please tell me you had loads of salt & pepper on your avocado. Can’t eat it plain. It’s just flavourless mush.

Extra brown cheesy topping on your lasagne is always tasty & a little crunchy.

The sashimi plate is so pretty.

Very exciting morning in the airport lounge! Onion bagel and capicola ?

On 7/4/2023 at 11:15 PM, Arabesque said:

Oh don’t you hate that. When you reach into the vegetable drawer for

Wait… you guys are using the drawers for vegetables?! I use one for meats and one for cheese and keep the fruits and vegetables in the middle where they’ll get seen to be eaten.

Funny how we have our quirks. My meat & cheese always goes up higher where it’s colder. My vegetable drawers aren’t as cold (so no half frozen vegetables) & have a moisture control so the vegetables don’t dry out. Plus they’re clear so you can see everything. I keep my protein bars in the egg shelf in the fridge door (removed the plastic thing the eggs slot into) & my HRT in the butter section.

On 7/4/2023 at 11:15 PM, Arabesque said:

Please tell me you had loads of salt & pepper on your avocado. Can’t eat it plain. It’s just flavourless mush.

i generally eat my avocados commando as i usually eat them with other more heavily seasoned food items. but if/when i do add stuff to it, yes, its usually salt, pepper, cayenne and a slash of lemon juice. ?

however this heat wave we are having up here has ripened my remaining stash of avo much sooner than expected, so i made some avocado "ice cream" with them before they got over-ripe.

avocados, full-fat coconut milk, sweetner and vanilla extract.

haven't had any yet but am pretty excited to try 'em out!

19 hours ago, Starwarsandcupcakes said:

Wait… you guys are using the drawers for vegetables?! I use one for meats and one for cheese and keep the fruits and vegetables in the middle where they’ll get seen to be eaten.

my past couple fridges have had multiple drawers/enclosed compartments in them, so we basically have a drawer for everything lol.

But yes, in my last two-drawer fridge, it was for produce...cuz they had humidity controls

@Arabesque: i used to keep my refrigerated meds in my butter compartment too! It shared the space with Mr.'s cologne. now its just his cologne in there, lol

Edited July 7, 20233 yr by ms.sss

speaking of butter...

BP Pals: Question of the Day:

Butter: Fridge or Counter/Pantry??

12 minutes ago, ms.sss said:

speaking of butter...

BP Pals: Question of the Day:

Butter: Fridge or Counter/Pantry??

Freezer because I don’t eat butter often enough to need it soft except in March/April then it’s on the counter.