It's not like I eat super healthy or anything, but I get my vegetables in and keep my carbs low-ish. Meat, cheese, green veg, etc. But I like ice cream and shit, not lying
But we've been low on money for a bit and in the past few weeks I've been eating cheap processed trash to try and eke by and I feel like actual shit. If I don't eat a good vegetable soon my body is gonna riot. It's just constant blegh. Idk how anyone manages and I can't wait for more money to start coming in in a few weeks
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dear mutuals: last week we all discovered the magic of roasting strawberries in an air fryer to add them to an oatmeal. today i present to you a new concept - roasted air fryer peaches with cinnamon and greek yogurt on side.
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WOW just made stovetop mac and cheese w salty charred brussel sprouts all chopped up and blackened YUM..... learning to cook western veg this way really makes such a diff for me it adds so much flavor
also since im too lazy to use anything but cheddar i slightly browned the butter for the roux this time and the nuttiness sort of approximates the notes of gruyere a little bit. Call that a placebo effect but...
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I am am hoe for this man. I will promptly regret typing this, anyway uh
It's husband, Krow. @thekrows-nest
I am also very....uh.... indecisive. So we got alt.versions like usual below. 🤡
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Lemon and Thyme Roasted Sardines
Flavourful with citrus and herbs, these Lemon and Thyme Roasted Sardines make a simple and tasty dish. Happy Friday!
Ingredients (serves 2):
a lemon
1/2 heaped teaspoon dried thyme
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
a dozen to 15 small, fresh sardines, scaled and gutted
In a roasting tin, thoroughly grate the zest of the whole lemon.
Add dried thyme, fleur de sel and black pepper. Drizzle in olive oil, stirring well to combine. Squeeze in the juice of half the lemon; give a good stir.
Add sardines, tossing them well, to coat generously in herb and lemon oil. Cover with cling film, and allow to marinate, in the refrigerator, at least a couple of hours.
Preheat oven to 200°C/395°F.
Place the tin in the middle of the hot oven, and roast, at 200°C/395°F, 25 to 30 minutes.
Serves Lemon and Thyme Roasted Sardines hot, with Tian or Winter Roots and Lemon Roast.
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stuffed bell pepper
sauté a couple sprigs of spring onion and a handful of halved cherry tomatoes
add the flesh of a single plum (the taste carries very well)
meanwhile: soften quartered eggplant by boiling
transfer pan contents and eggplant flesh to bowl, mix in a couple spoonfuls of ricotta and 5-6 squares of feta
place into 2-4 gutted capsicum and bake until soft and browned
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you consistently have such good taste. I'm trying to get my mom to cook duck fro christmas eve...i'll settle for chinese takeout if i have to but like its such a good meat for the Holidays. love that for you. you have good taste in other areas ofc this just stood out to me so i had to say something
This is such a nice compliment. Thank you for this xmas present, the anon community ♥️
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My beloved friends. If u r struggling w cooking for urself either cost wise or time/energy wise i highly recommend following Amy palanjian on Instagram/tiktok and checking out her website. Her handle is @yummytoddlerfood and she posts so many simple recipes and ideas for busy moms who have to feed picky eaters on top of everything else. I think these r also great for tired adults lol
most of her recipes are budget friendly, low effort, allergy friendly, freeze friendly (they use frozen vegetables and are also freezable!), no/minimal chopping, mostly vegetarian, easily customizable to be veg/vegan. She uses her blender all the time to make quick sauces but there are plenty of recipes that don't use a blender
Disclaimer that she sometimes doesnt season her food enough bc her toddlers are very picky so u probably want to at least double most of the measurements for seasonings & taste for salt, spiciness, acidity
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