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09-13-2013, 06:56 AM
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#1
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Senior Member
Thread Starter
Join Date: Jun 2009
Location: New York, NY
Posts: 4,607
S/C/G: 215/188/150
Height: 5'4"
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Show me your lunch!
I think it'd be fun to share some photos of what we eat daily for lunch, or breakfast or dinner, or whatever meal you feel is full of nutrition and fits within your diet of choice.
I made this the other day and I thought it was so pretty and tasty. It's carrots that were lightly steamed and then roasted with cumin/corriander/olive oil/cayenne, tossed with bitter radicchio, avocado, sunflower seeds, and dressed with lemon vinegraitte. It was perfect along side leftover chicken breast.
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09-13-2013, 07:03 AM
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#2
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Senior Member
Join Date: Jan 2012
Location: Toronto
Posts: 2,213
S/C/G: 195/145/145
Height: 5'11"
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WBS, that side dish is inspirational!
F.
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09-13-2013, 01:45 PM
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#3
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Michelle the Vegan
Join Date: Jan 2006
Location: Bliss-a-go-go!
Posts: 5,410
S/C/G: >207/under goal/150
Height: ~5'9" of Snark
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That's a lovely dish, looks and sounds so YUM!
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09-13-2013, 02:28 PM
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#4
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Senior Member
Join Date: May 2012
Location: Gulf Coast of Florida
Posts: 128
S/C/G: 180/136.5/130
Height: 5"6"
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I always thought it'd be a cool idea to have a social network/ pic app just for people wanting to be accountable for their diet. So, it would be like instagram, but all food. Every time you ate, you would snap a pic. I think that would wake a lot of people up. Plus it would give others inspiration on what's working for you, your serving size, recipes, etc. The way it's set up now, it's pretty inconvenient to take a pic then download to computer, then post. :/ That dish does look yummy!
Today, as we speak, I'm eating a dynamite chicken salad over lettuce from a local café. Friday's my splurge lunch. Usually, I buy lunch supplies for the week on Monday, keep in office mini-fridge and make my own salads M-Th. I use organic spring mix greens and top with my faves like shaved turkey, bacon bits (real bacon), olives and nuts. Then by Friday, my stash has dwindled and I'm ready for takeout.
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09-13-2013, 02:32 PM
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#5
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Senior Member
Join Date: May 2012
Location: Gulf Coast of Florida
Posts: 128
S/C/G: 180/136.5/130
Height: 5"6"
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I also wash and cut carrots and/ or peppers, cucumbers on Sunday to eat for the week. I take a whole basket of carrots and wash them in vinegar/ water, peel, cut and fill up a couple of Rubbermaid containers. I bring those to work with me along with a few single size hummus packs, and I'm set for snacks. Oh, and almonds!!!! I might turn into one I eat so many! Yum!
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09-13-2013, 02:48 PM
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#6
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Staying the Same
Join Date: Sep 2010
Location: Troy, NY
Posts: 6,448
S/C/G: 160+/116-120/maintainer
Height: 5'5
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Frozen salmon (cooked obviously), squash, mushrooms, kale/spinach bagged mix, red onion, tomatoes, brown rice, dill, garlic, gorgonzola cheese
Last edited by krampus; 09-13-2013 at 02:48 PM.
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09-13-2013, 08:45 PM
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#7
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One with the Wind and Sky
Join Date: Jul 2009
Posts: 1,965
S/C/G: 360/246/150
Height: 5' 8"
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This is my latest lunch photo from a few days ago, made with cauliflower crust (I added broccoli to it as well). It's just topped with sauce, cheese, and spinach.
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09-13-2013, 09:42 PM
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#8
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Senior Member
Thread Starter
Join Date: Jun 2009
Location: New York, NY
Posts: 4,607
S/C/G: 215/188/150
Height: 5'4"
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Ladies these look wonderful!
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09-13-2013, 11:03 PM
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#9
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Hi, I'm Lauren! :)
Join Date: Feb 2012
Location: Washington state
Posts: 1,253
S/C/G: SW:209 / CW:184/ GW:~160
Height: 5'4
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and
with
Thought I'd throw a treat lunch in the mix. >_< lawl
Last edited by mimsyborogoves; 09-13-2013 at 11:04 PM.
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09-14-2013, 07:56 AM
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#10
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Senior Member
Thread Starter
Join Date: Jun 2009
Location: New York, NY
Posts: 4,607
S/C/G: 215/188/150
Height: 5'4"
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I've been hearing a lot about the cauliflower crust, does it really hold up in texture the same way real crust does or does it fall apart?
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09-14-2013, 12:03 PM
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#11
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Member
Join Date: Sep 2012
Posts: 70
S/C/G: 185/see ticker/147
Height: 5'8"
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WBS that looks amazing! Thanks for sharing. Isn't it amazing what herbs and spices can do to add a delicious kick to veggies?!?
Elladorine- tell me more about this cauliflower crust!!
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09-14-2013, 12:39 PM
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#12
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Heidi
Join Date: Feb 2009
Location: Pittsburgh
Posts: 2,963
S/C/G: 204.5/149/153
Height: 5'7"
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I love the photos! My net nanny makes uploading photos difficult. Otherwise I would definitely join in. Eating Thai chicken quinoa salad for lunch.
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09-14-2013, 02:49 PM
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#13
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One with the Wind and Sky
Join Date: Jul 2009
Posts: 1,965
S/C/G: 360/246/150
Height: 5' 8"
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Quote:
Originally Posted by Wannabeskinny
I've been hearing a lot about the cauliflower crust, does it really hold up in texture the same way real crust does or does it fall apart?
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Quote:
Originally Posted by konablue
Elladorine- tell me more about this cauliflower crust!!
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It does have a different texture than a regular crust but it holds together fine. Here's a photo of my first attempt, you can see how a slice holds up:
There are all sorts of recipes online, I read through several and just sort of did my own version. Basically I take a cup of shredded cauliflower (which can be done with a cheese grater or food processor), cook it for a couple of minutes in the microwave, and when it's cool enough to work with add a cup of shredded cheese (I used mozzarella) and one egg. This is the batter for the crust, which can be seasoned before baking. I formed and baked it on parchment paper (although a greased pan should work fine) for about 20 minutes in a preheated 450 oven. Once it's cool enough to work with, top as you like and bake it in a 350 oven for an additional 8 minutes.
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09-15-2013, 07:23 AM
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#14
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Senior Member
Thread Starter
Join Date: Jun 2009
Location: New York, NY
Posts: 4,607
S/C/G: 215/188/150
Height: 5'4"
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Quote:
Originally Posted by Elladorine
It does have a different texture than a regular crust but it holds together fine. Here's a photo of my first attempt, you can see how a slice holds up:
There are all sorts of recipes online, I read through several and just sort of did my own version. Basically I take a cup of shredded cauliflower (which can be done with a cheese grater or food processor), cook it for a couple of minutes in the microwave, and when it's cool enough to work with add a cup of shredded cheese (I used mozzarella) and one egg. This is the batter for the crust, which can be seasoned before baking. I formed and baked it on parchment paper (although a greased pan should work fine) for about 20 minutes in a preheated 450 oven. Once it's cool enough to work with, top as you like and bake it in a 350 oven for an additional 8 minutes.
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Thanks for sharing! Sounds simple enough, I'll give it a try
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09-15-2013, 12:41 PM
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#15
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Trying to be in the 160s
Join Date: Feb 2013
Location: Washington, D.C.
Posts: 4,807
S/C/G: See my siggy ;)
Height: 5'8"
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Dieting is not difficult.
This is why:
My lunch...salad with pan-seared scallops, pickled garlic, hummus, spinach and artichoke cheese dip, tsatsiki, small piece of lunch herring, 4 salted anchovies (soaked to lower the sodium), corn, kidney beans, lettuce, grape tomatoes, mushrooms, red onion, blueberries, olives, sun-dried tomatoes, pickled onion.
Last edited by IanG; 09-15-2013 at 12:42 PM.
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