I could definitely eat this for every meal.
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Leftover roast peppers & tofu, warmed a bit. Added baby spinach & beets. No forks to be found in the kitchen at work so I had to maneuver eating with a little spoon 
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Saw @RosaCanDoâs oats while I was sitting around waiting at the doctors office with a grumbling stomach. Had to come home and make some for myself 
Apple, walnuts, shredded coconut, chia seeds, little cream & maple syrup (we still have 10 pints from the trees we tapped last month!)
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Ok, @EarnIt JenĂ©, since you said itâŠanother quesadilla today. I donât think I could eat them every day though!
I abhor wasting food and this was the last of the leftovers. Cooking dinner tonight!
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Another work snack. Added some of my homemade pesto to a handful of leftover farfalle. Tossed in some chunked up Brie and walnuts. I think my pesto was past its shelf life but I took the risk. Smelled ok
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Mmmmm nice!
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Lookin at all yâallâs oats fruits and salads made me hungry.
Chompies Deli
Classic Grandpa Rubyâs Reuben
corned beef served with grilled sauerkraut, Swiss cheese, and 1000 Island dressing on grilled rye.
It needed more sauerkraut. Much more.
Not quite as good as Frominâs in Santa Monica but Iâll get use to it.
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Mashed potatoes with BBQ pork chops. I rubbed them with my special pork rub, then slather them with my BBQ sauce. When you take you first bite, the most common first thing out of your mouth is âOh my Godâ rest of the meal is silent until the meat is goneâŠ
Yâall come over for dinner
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Seems like all we eat is Mexican or pasta.
Couldnât make up our minds tonight.
Mexican Street Corn Pasta
With red bells, jalapeño, and pepper Jack cheese.
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Always read this thread! And always forget to post! I am attempting to let slip away my deprivation and binge tendencies by letting go of the idea of dieting while simultaneously committing to eating the most nutritious food I can at every opportunity.
For some reason this is making the âwhat to eatâ idea really SIMPLEâŠwhile also (so far) taking away my desire to binge on nutritionally scant food (my tendency is tortilla and potato chips or crackersâŠIâm not sure why this is, but think that it dates back to using saltines to de stress after school when I was a kid)
ANYWHOâŠthere wasnât too much left in my fridge, but Iâm committed to clearing it out before I go shopping!
Breakfast the last two days:
-sweet potato toasts with garlic sautéed spinach and 7.5 minute eggs plus secret ardvark hot sauce
-garlic sautéed spinach and roasted Brussels sprouts with avocado and 7.5min eggs and cholula hot sauce
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Oh this looks delightful! I had forgotten all about sweet potato âtoastâ and Iâm glad you posted because I have a couple I need to cook up. How did you prep and cook them, may I ask?
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Hmmm solid questionâŠI think I preheated my mini oven to 400âŠcut the top and bottom off the potato so I could slice down without it rolling. Cut into 1/4-1/2 inch pieces. Sprayed with olive oil and dusted simply with salt and pepper (usually I dust with salt and cinnamon for sweet potato, but I just stuck with s&p here. Turned over 20min in. Took them out as they looked done since my cutting was a little erraticâŠmaybe about 35min for the thick ones?
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This topic was automatically closed after reaching the maximum limit of 2500 replies. Continue discussion at Foodies Unite #4 (trigger warning food) DONâT GO BACON MY HEART! (Part 4).