#spinach and cilantro soup | Explore Tumblr Posts and Blogs

recapitulation · 2 years

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meal ideas!

low energy ("do not ask me to do any prep work at all, so help me god")

mozzerella cheese wrapped in pepperoni ("pizza tacos"!)

hummus and pretzels or naan (putting the naan in the microwave for like 10 seconds...heavenly)

canned chili (with shredded cheese and sour cream if you have it! boom done!)

instant miso soup (warm and lovely! put tofu in it for protein!)

cheese and cured meat, olives, canned fish, crackers, dried fruit, or whatever easy "charcuterie" type items you like

alternate bites of apple and spoonfulls of peanut butter (mixing honey or chocolate chips to the peanut butter is my favorite)

a "deconstructed sandwich": bites of lunch meat, pickles, cheese, cherry tomato, etc (I love roast beef and white cheddar for this)

yogurt and granola or fruit

put frozen potstickers + frozen edamame in the steamer/rice cooker, chill elsewhere with a timer set, then boom

tortilla chips + canned refried beans + cherry tomatoes + cilantro + jarred salsa con queso (or warm shredded cheese on top of the chips in the microwave for 30 seconds)

bagel + cream cheese + lox

microwave scrambled eggs (add things like green onion, soy sauce, or anything else you like!)

cottage cheese and fruit (mixed together or just on the side)

bowl of shredded rotisserie chicken + buffalo sauce + a bit of mayo + green onion (use a kitchen scissors to cut them right in!)

medium energy ("I'll boil water but don't ask me to chop shit")

boiled eggs and fresh veggies (put a little salt on top of the eggs!)

buttered noodles (my go-to nausea meal, it has never failed me. ideas of things to add: frozen peas, imitation crab, roasted garlic)

baked potato with toppings (I like cheese, bacon, broccoli, green onion, and sour cream)

quesadilla (add some canned beans, cilantro, or avocado!)

pot roast (requires a lot of time but not a lot of actual work. I love it with peas!)

cuban sandwich (bread, swiss, pickle, mustard, ham... my favorite thing to panini-ify by far)

pan-fried tofu with scallion sauce (this sauce goes well with everything and tofu is no exception)

pancakes or waffles! (I love mine with jam)

ham, pickle, and cream cheese roll-ups

fried eggs (with toast and lots of butter...so comforting)

fruit smoothie (bananas, frozen strawberries, yogurt...or whatever!)

I hate salad but could write essays on this copycat olive garden salad (throw it in a bowl! chopping required if you use onion)

spaghetti (controversial maybe but angel hair > spaghetti noodles)

pasta salad (olives broccoli fresh mozerella... those little mini pepperonis... yeah)

stir-fried thai garlic shrimp (I like using the mini frozen salad shrimps, it's easy! use jarred minced garlic to avoid chopping!)

tuna mayo onigiri

slow cooker ribs

buffalo chicken wrap (or any number of other wrap options! shred pre-cooked rotisserie chicken to make it easier)

if your local grocery store sells pre-cooked gyro strips, that can turn into an easy wrap with store-bought pita & tzatziki with tomatoes and onions!

couscous and chickpeas

tortellini + pasta sauce + spinach

high energy ("I don't mind chopping some things up!")

stuffed shells with spinach

chicken and roasted garlic (oh my god.....one of my all time favorites)

beef tacos (I like mine with cilantro and onion, and when I'm feeling especially high energy I love a tomatillo salsa)

chicken alfredo

tom kha gai (a thai soup and my absolute favorite! you just need access to galangal)

lasagna! (freezes well and then boom! low energy meal for later)

pad thai! (not as hard as you'd think, as long as you have access to tamarind paste!)

potstickers! (this is a lovely group activity if you want to cook with housemates!)

rice and beans

bang bang shrimp (ogughfhgfuh I love it. you can also do bang bang tofu!)

minestrone soup (so many nice veggies!)

fried rice (put whatever you have on hand in there! broccoli, peas, carrot, and beef is my favorite combo)

broccoli cheddar soup

spring rolls and peanut sauce

skewers (such as beef, onion, zucchini, bell pepper... you don't need a grill, oven works!)

roasted turkey with garlic parmesean asparagus

pork chop with mashed potatoes

panang curry

chicken gnocchi soup (use store bought gnocchi or make your own if you have a high energy day!)

bibimbap (super customizable depending on what veggies you like best)

butter chicken

plus! things that have helped me meal plan:

whenever you think of a meal you'd like to make, take 3 seconds to google search it, take a screenshot of the image results, and put it in a "food ideas" folder. instant visual menu!

the concept of "meal prepping" makes me recoil but I've learned that it can simply mean preparing shredded chicken, boiled eggs, or some other simple protein that you can customize throughout the week. shredded chicken can turn into wraps, salads, pasta dishes, etc... you don't have to meal prep yourself into the same meal all week!

when I have difficulty working up an appetite, I'll scroll through my favorite restaurant menus! there might be some foods I can't make at home, but many times they're very simple to recreate because the ingredients are literally listed!

#brought to you by: i see people complaining about coming up with meals for the week #and im like..this is my favorite thing to do........let me be your meal brainstormer #additionally brought to you by: eating something is better than nothing so some of these may not be complete textbook 'meals'#but sometimes you feel like shit and just need something! so!#also this energy scale is tailored to me personally so if some categorizations dont make sense to you thats bc its about me <3 #food #i might update this with dessert ideas too later. or just add to it in general

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90th1k1k0m0r1 · 1 year

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my mother is such a good cook

#pork noodle soup with cilantro and pea shoots and bok choy and taiwanese spinach #she even fried garlic for the topping #😙🤌 i love her

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wizzard890 · 1 year

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Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock

3 cups chicken stock

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies.

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined.

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through.

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock.

#honestly this was so fucking good I'm still reeling #no one who cooks cooks alone

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gothhabiba · 6 months

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hello I am one of those people for whom coriander tastes like soap. depending on the thing I'm making/my feeling on the day I usually swap coriander for mint or parsley (not bc they taste similar really but just because they produce something different that is nice) but I was wondering if you had any other suggestions I might not have thought of. my aim isn't really to replace coriander taste but just to make my tongue happy so I'm pretty open

for sure you can't go wrong with mint or parsley. I would probably favor mint in Indian dishes and parsley in most Mediterranean dishes (Moroccans, for example, consider both cilantro and parsley in the same category of "greens" "rbi3," and when they say "rbi3" it could mean either one or a combination of both).

for a similar flavor to cilantro, if you're willing to go to a speciality store:

Vietnamese coriander (rau răm, Vietnamese mint) gives the citrusy, peppery taste of cilantro, but isn't botanically related. people with soap gene report no soap effect from this herb.

culantro may or may not produce the same soapy effect--it depends on the person. you might chuse to find some and try it. it would work as a substitute for cilantro, but here are some recipes that explicitly call for culantro.

other leafy herbs to consider for general use:

dill (mix with spinach, green onion, mint, parsley, and cumin as a stuffing for an herb flatbread; blend or pulverise and mix with mayonnaise and spices to make a salad dressing; mix with mint and parsley and add to falafel batter)

Vietnamese fish mint and other southeast Asian herbs. if you have an Asian grocery store near you, go and see what they have, especially in the spring and summer. (they may also have culantro, "ngo gai.")

a south Asian grocery store may have fresh or frozen fenugreek leaves (this is the same plant whose seeds constitute the spice fenugreek). they're mild, slightly bitter, and slightly sweet.

dried ukazi (or "okazi" or "afang") leaves will give a peppery, bitter, earthy taste to soups and stews. you may be able to find some at an African speciality store.

#Anonymous #questions #faq

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buffetlicious · 3 months

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For the Braised Fried Fish Maw Seafood Treasure Soup, the staff portioned it into ten smaller bowls before serving it to us. Not sure if it is because I am holding a camera, but my bowl came with more chunks of crab meat and fish maw. Basically, a seafood soup thickened with starch so the ingredients seem to be suspended/frozen in the soup. Black vinegar and white pepper accompanied this soup so feel free to add some to it.

Well, the Roasted Crispy Chicken with Prawn Crackers was warm and tender to eat, it however wasn’t crispy at it. And just like everywhere else in Singapore, they referred to this deep-fried chicken as a roasted chicken. Sprinkle a bit of the salt & pepper before putting it into the mouth. A lacklustre dish but thank goodness, the prawn crackers were crispy though.

This Steamed Hybrid Garoupa in Hong Kong Style was cut into sections just before they served it to us. This hybrid grouper is probably a cross between the giant grouper (Epinephelus lanceolatus) and brown-marbled grouper or tiger grouper (Epinephelus fuscoguttatus) and given the Dragon Tiger Grouper (龙虎斑) name. The fish got to be very fresh to be steamed and cooked with just a simple condiment of soya sauce, julienned spring onions and cilantro leaves for garnish. The end result, sweet springy flesh with collagen like skin that is so good to eat.

The Braised Whole 10-Head Abalone with Sea Cucumber and Spinach was up next but the process of waiting for the next dish to be served was a long one as in-between the hosts are showing us video stories of the newly married couple and plus the live singing by the friends and band. Ten pieces each of the abalone and sea cucumber sitting atop a bed of blanched Popeye’s favourite green vegetable. Why 10 you may ask? Because a table usually seat ten people so the food portions are divided equally so each get a piece of everything (for the expensive ingredients that is). The only complaint for this dish is that the spinach is on the bitter side.

Like an overturned basket or nest, spilling out Deep-Fried Prawns with Black Truffle Mayonnaise Sauce. If there is anything to change for the presentation, I would move the red and green coral lettuces from under the eatable nest and placed it in the nest for a more dramatic effect. Anyway, these truffle gratings lend an aromatic and earthy fragrances to the classic mayo prawns topped with orange flying fish roe. My colleague and I detected a mild spicy hint of wasabi in it but another colleague said it is from the truffle and mayo combo. Differences aside, this is one dish I won’t mind having again.

I always love this noodle served at the end of the dinner courses just before dessert. The Braised Ee-Fu Noodles with Yellow Chives and Straw Mushrooms is a usual staple at wedding due to the fact it is also known as longevity noodles (寿面). Normally, I would consume more than a bowl of the yi mein (伊面) but that night I was already quite stuffed from the dishes served and I was leaving room for dessert. :D

By the time the last dish was up and the clock was ticking closer to 11pm. The warm Teochew Yam Paste with Gingko Nut and Coconut Milk with its gooey and smooth yam (taro) paste and whole gingko nuts smothered in thickened coconut milk is bursting with sweetness and a great comfort to many of us Singaporeans. I liked the fact that the chef tuned the sugar level to just sweet enough as I preferred mine not too saccharine. Anyway, I just had to ask for another bowl as it was just too good to pass up.

Dinner is now over and after shaking hands with the groom, bride and their respective parents, it is time to head to the train station to catch the train home.

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allsadnshit · 1 year

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Took my leftover kabocha sweet pepper soup and turned into into a nacho cheese with lots of grass fed creamy cheddar, local ground beef, tomatoes, paprika, chili, spinach, cilantro, black beans, salt, pepper, and full fat grass fed sour cream on top of tortilla chips + now I'm baking a gluten free gingerbread cake !!!! Mwah!!!! Beautiful life thank you!!!!

#personal #recipe

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real-total-drama-takes · 6 months

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Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2��3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

#not a take #long post #recipe

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morethansalad · 8 months

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Easy Vegetable Noodle Soup (Vegan)

#vegan #lunch #dinner #soups #noodles #edamame #green onion #spinach #miso #cilantro #chili #garlic #ginger #tamari #fennel seeds #lime #sesame oil #white pepper #💚

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wonderlandleighleigh · 8 months

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I'm sharing this recipe from the NYT cooking blog because it turned out so, so good.

We often have frozen dumplings in our house as a "nobody feels like cooking, steam these" option, and as much as I love dumplings, they don't feel like a complete meal.

NYT to the rescue:

Kosher salt

Rice vermicelli noods

1 tbs sesame oil

2 inches if ginger, peeled and grated

2 (or however many your heart desires, we all know garlic is measured in feeling) cloves garlic, grated

1 tsp ground turmeric

6 cups veggie stock

2 tbs white miso (I used 1 white and 1 red)

16 Oz frozen dumplings of your choice (We used TJ's shrimp ones) not thawed

The recipe calls for broccoli and baby bok choi but...they're veg. Use whatever. I used corn and spinach.

Herbs for plating.

1. Make your noods. Whatever the pack says. Make 'em and then divide them up into the bowls you're plating with.

2. In the same pot you just cooked your noods in, add the sesame oil over medium heat. Once it's doing its thing, add the ginger and garlic. Stir for 30 seconds then add your turmeric and stir until it's nice. 15bl ish seconds.

3. Pour in veggie stock and some salt (like a tsp) and let cook for about 10 min.

4. Add your miso and stir to dissolve. Add salt if needed but miso is pretty salty so you likely won't need much.

5. Increase the heat to medium high and drop in your dumplings. Wait for them to cook through. Do not be like me and add your veg directly after. Wait for them bitches to float to the top.

6. Add your veg and cook for a few minutes. Like 2-3. More if you didn't let your dumplings cook all the way.

7. Ladle soup into bowls where your noods have been patiently waiting. Top with herb of choice (I used Thai basil, but there's cilantro or whatevs).

...and I added chili crisp because I am a fan of delicious pain.

Eat. Enjoy.

#food #recipes

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icravehybernate · 3 months

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When I get the urge to binge or eat something really high cal, I like to take some ramen or pho or canned soup and put it in this 34 oz bowl I have. But not an entire serving, like a quarter or maybe even less (ofc I save the rest for another time). And then i put in a bit of spinach (because it's really satisfying to me but quite low-cal). I'll also add cilantro (and depending what it is sometimes a pinch of ginger too).

And THEN I fill the bowl up to the top with hot water. It looks like I am eating a hefty serving of food but literally it's just really watered down. (It also tricks my brain out of "must eat i am starving" mode while still letting me stay super low cal!)

Bonus points if someone else sees me eating that much because then I won't be forced to eat later.

Tada! ~♡

#i want to ⭐️ve #⭐️ving #⭐️ve #⭐️rve #tw ana diary #ed not ed sheeran #tw ed diet #ed not sheeren #thinspø #@n0r3xia #@nor3xia #tw @na #@n@ tips #@na tips #@na trigger #@nor3×14 #4n4blr

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beautyandlifestyleblog86 · 13 days

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Meal Prep Recipes -

1. Lentil and Vegetable Soup:

- In a large pot, sauté diced onions, carrots, celery, and garlic in olive oil until soft.

- Add dried lentils, diced tomatoes, vegetable broth, and your choice of seasonings (such as cumin, paprika, and thyme).

- Simmer for 30-40 minutes until lentils are tender.

- Divide into containers for a hearty and fiber-rich meal option.

2. Turkey and Black Bean Tacos:

- Cook ground turkey with taco seasoning in a skillet until browned.

- Warm up corn tortillas in a dry skillet.

- Assemble tacos with turkey, black beans, diced tomatoes, avocado slices, and cilantro.

- Store in containers for a tasty and protein-packed lunch option.

3. Roasted Chicken with Roasted Vegetables:

- Season chicken breasts with olive oil, lemon juice, garlic, and herbs.

- Roast chicken in the oven at 375°F for 25-30 minutes or until cooked through.

- Roast a mix of vegetables (such as bell peppers, Brussels sprouts, and sweet potatoes) with olive oil, salt, and pepper.

- Divide chicken and vegetables into containers for a balanced and nutritious meal.

4. Egg Muffins with Spinach and Feta:

- Whisk eggs with chopped spinach, crumbled feta cheese, diced bell peppers, and a pinch of salt and pepper.

- Pour mixture into a greased muffin tin and bake at 350°F for 20-25 minutes or until set.

- Let cool before storing in containers for a protein-packed breakfast or snack option.

5. Salmon and Avocado Salad:

- Cook salmon fillets with olive oil, lemon juice, and herbs of your choice.

- Mix cooked salmon with diced avocado, cherry tomatoes, cucumber, and red onion.

- Drizzle with a simple vinaigrette dressing made with olive oil, lemon juice, and Dijon mustard.

- Portion into containers for a flavorful and omega-3-rich meal option.

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