Food looks awesome. Wish I wasn't so lazy and would attempt some of them.

Interested to know the average calorie intake of a single portion of all those stuff you cook

full pasta portion pictured but around double the amount of sepia still on the side

120g dried pasta = 400ish kcals
400g sepia = 400ish kcals(olive oil for searing included)
about a tablespoon of self-made ricotta pesto = 150ish kcal
15-20g grand pandano = 50ish kcal
broccoli + butter on the side = 200ish kcal

= 1200ish kcals





half a portion pictured

pictured portion is

50g dried rice 175ish kcals
1 egg 100ish kcals
20g chorizo 70ish kcals
other(veggies/oil etc) 100ish kcals

= 450ish kcals


full portion pictured(already ate a few shrimps on the side)

200g shrimps = 200ish kcals
120g dried pasta = 400ish kcals
tablespoon self-made pesto = 100-150 kcals
20-30g gran pandano = 70-100kcals
other 150-200kcals

= around 1000kcals

pictured is:
around 150g chicken breast 150ish kcals
75g med couscous including gran pandano & more 500ish kcals
buttered broccoli(had a lot more on the side) 150ish kcals
choco sauce 200-300kcals

= around 1000kcals

half a portion is pictured

on picture is
200g chicken 200ish kcals
70g dried rice 250ish kcals
potato 50ish kcals
salad w/ cheese 100ish kcals
other 100ish kcals

= 700ish kcals

looking to lose around 10lbs in the next 2 months or so i'm gonna post a little less since my meals will be more strict for that period

season opener today and a fairly far travel(coming home at like 11pm)
so this is gonna by my only "real" meal today, gonna have chocolate/banana/sandwiches snacks rest of the day

teriyaki chicken


1/2 a portion is pictured
pictured = 400kcal

looks pretty delicious!

gl with the cut, I just clocked in a 10kg loss since April 20th, today.

thanks
the unnecessary 5ish kg of fat(i gained recently) are definitely a slight hindrance at football and I want some breathing room weight wise for the mid-season break in october(mid-season break is close to 5 months here so that's where I do all my squatting/dead-lifting)

normally not a fan of breading fish but this japanese variation is pretty great

coalfish marinated in sake/soy sauce/mirin and ginger beforehand and then breaded in potato flour, perfect fit for my newly created "asian style" salad dressing(main ingredients soy sauce/mustard/honey)

Cashy that last one looks amazing.

Going to make that.

make sure that
a)fish is room temperature before you fry it(in case you marinate in the fridge overnight get it out 30 mins before frying)
b)taste with green onion or chives
c)recommend a mixture of white wine vinegar and balsamic vinegar in the dressing(balsamic alone = too little sourness, white wine vinegar alone = too much)

Why not do balsamic glaze then? Nice sweet/sour taste

balsamic glaze is fairly awful and extremely sweet
mixing balsamic vinegar and white wine vinegar has the opposite chain of thought anyway, add some sourness to the fairly mild balsamic vinegar

what's the full recipe you use for the asian-style dressing?

have to guess a bit with the measurements

for a big salad
soy sauce - would say around 3 table spoons
balsamic vinegar - 1 table spoon
white wine vinegar - 1/2 table spoon
olive oil - 2 table spoons
sesame oil - 1/2 table spoon
tarragon mustard - 1 table spoon
dijon mustard - 1/2 table spoon
honey - 1 teaspoon
mayonnaise - 1 teaspoon
garlic - 1/2 glove(thin slices)
nori, chopped 1/2 tablespoon
ginger, grated - 1/2 teaspoon
to taste pepper and possibly salt(soy sauce can be enough)

a hearty breakfast, hot beans with chorizo and grilled bell pepper


most of us know and love a good "butter chicken" but in its traditional preparation method it has fairly bad "nutritional values" due to insane amount of sat fat.
with some adjustments in the preparation method it's basically just as good even though butter/crème fraîche is heavily reduced, mainly because the chicken is far juicer and more tender(if the degree of doness is perfect then short cooked chicken >>>> long-cooked imo)


this portion only has around 500kcals

Made the white fish recipe but used atlantic cod and ap flour instead (all I coupd find). Came out quite good cheers.

Used romaine lettuce and cucumbers then sauteed corn and some sweet peppers. Then cooked the fish and added that the dressing and chopped chives to the other stuff.

I added salt pepper to taste for the dressing but the salt was pretty unnecessary.

I love cooking but I dont have as much free time so I tend to avoid recipes with many ingredients or long prep times so it cuts out a lot of the good stuff. :/. I usuaully rely on dry rubs for my flavor over dressings (salt pepper garlic powd cayenne paprika ginger cuman brown sugar onion powd ground mustard is my goto). Id like to know more about making homemade sauces though like the asian sauce (was delish).

most cooking goes fairly quickly and even the dishes with longer cooking times usually just cook unattended(my bolognese sauce cooks 8hours+)

when it comes spices one of my favorite methods for a quick meal is to add em right at the end
example:
cut chicken breast into small pieces and fry in olive oil until it gets color(but not done yet)
salt and put it to the side of the pan, add some butter and fry cayenne pepper/turmeric/cinnamon/honey for 5secs and add a tablespoon of water, mix trough the chicken and remove pan from stove(or put on small temperature depending on the pan*)
so the chicken gets done(perfectly)


*I cook with cast iron which saves heat very efficiently

Ya Ive been meaning to get some cast iron cookware

takes some time to build a proper patina and also quite some time to get used to the material itself as cooking with cast iron is more difficult(you have to be more careful with the heat to avoid "sticking") but it's worth it imo

got some amazing canadian wild salmon
isn't it beautiful


ate like half of it as sashimi
other half became nigiri

I love salmon prob my favorite fish along with chilean sea bass.

jep my favorite fish ainec really, extremely healthy too w/ lots of polyunsaturated fatty acids(omega 3)

preparation method im torn between raw and medium(very glassy)

Post the apple pie ingredients when you get a chance.

The breaded fish looks delicious.

4 small apples
120g oats(you can make part of that oat bran if you have it)
40g whole grain spelt
40g rye flour
50g whole-grain wheat
200g greek yogurt
20g vanilla sugar
15g butter
2 Eggs
amaretto(around 6cl i reckon, alternatively rum)
cinnamon
baking powder 2 teaspoons
artifical sweetener
50g almonds/hazelnuts(not necessary)

cut 2 apples into very little cubes, add a teaspoon of cinnamon and half of the amaretto and set aside.
quarter or eighth the other 2 apples and also add cinnamon and the rest of the amaretto(this 2 apples are as topping)

Beat butter together with vanilla sugar until very creamy, then stir in eggs gradually and work in the greek yogurt and most of the artifical sweetener you are looking to use(depending on which one you have to use a pretty big amount for baking).

mix the oat/flour/baking powder, another teaspoon of cinnamon and the nuts and add to the mass, add the apple cubes and taste(for most artificial sweeteners the mass now has to be a little too sweet as it loses quite a bit during baking)

butter a form and put the mass in it, add the apple slices on top
put a container filled with water into the oven and bake at 180 degrees celsius for around 30 mins
__________________________________________________ _____________________________
whole pie comes down to 1600ish kcals and is extremely filling(complex carbs)

an usual post football/post work-out meal as I have almost all of my simple carbs after sport

tortiglioni with chicken and a hot turmeric-cinnamon sauce


typical meal on a rest day(there usually is only one a week lol) is oftentimes low-carb
salmon on a bed of vegetables(with olives and peanuts)


just like i love it