Monday tea. Baked salmon in a bag with red and green kale.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Salmon, Kale, Cream, Butter, Cheese

G'day food lovers,

Tonight I made baked salmon in a bag with some kale.

I seasoned the salmon with iodised salt and freshly cracked black pepper and put it into an oven bag with some almond meal and some garlic butter.

In another tray I had red and green kale with a little cream and cheese.

I put both trays into an oven for 15 minutes at 175 °C (350 °F).

The salmon tasted good.

I'm enjoying this fish in a bag thing.

Catch you later. Bye.

This is my first ever triptych (is it called that, or do they all need to be equal sizes for that?). I'm not sure they're the best images ever sharpness wise etc. but I wanted to try this out.

Laura (and I) were very excited. The kids haven't seen much of me lately with working on the PhD so I had a girls' day out (lunch and cinema - the Princess and the Frog - isn't she appropriately dressed?). We had a lovely day together.

Edit: dammit, not quite lined up properly. That'll teach me to do this stuff when only half awake....

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Thursday tea. MEATER™ made chicken and cauliflower.

#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #meatermade @meatergram @meatermade

Chicken, Cauliflower, Avocado

G'day food lovers

I'm again not feeling terribly hungry today. I got home still feeling crook so I stuck my MEATER™ wireless meat probe deep into a chicken thigh and cooked it according to the MEATER™ app. At the same time I cooked some cauliflower florets.

I served the meal with some avocado.

Wednesday tea. MEATER™ chicken, corn, avocado, and tomato.

Video at yummylummy.com/YT2019-09-18

#yummylummy #foodphotography #lowcarb #noaddedsugar

Chicken, Corn, Avocado, Tomatoes

G'day food lovers

Tonight I cooked my chook with my MEATER™ wireless meat thermometer according to the MEATER™ app. At the same time I cooked a small corn cob.

I served the meal with some butter, avocado, and cherry tomatoes.

Puffed Rice, Corn Flakes, Bran Flakes, Porridge Oats, Oat Bran, Chia Seed, Goji Berries, Currants, Acacia Honey

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Monday tea. Baked salmon and kale sprouts.

#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu

Salmon, Kale sprouts, Almonds

G'day food lovers

I ate too many carbs today in the form of RSPCA cupcakes. I needed a light tea. I tossed the salmon, kale sprouts, and almond flakes in rice bran oil and then baked it for 15 minutes at 200 °C (400 °F).

I think ManFlu will take me tonight. It's been nice knowing you all.

Bye...

Purchased from Byerly's Grocery Store in Apple Valley Minnesota. I used this on a sandwich where I took the store brand family style honey grain bread and their American Wagyu beef sliced thin and topped with thinly sliced onion.

It turned out amazing! This also goes very well with a basic tuna fish sandwich

100% pure sparkling Red Grape Juice from South Africa

No colourants, No added sugar, No preservatives

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Ribena bottle

peasoupeats.wordpress.com/

Individual pistachio topped labneh cheesecakes with lime, coriander and no added sugar! This fantastic recipe is available on on my blog now!

I found this mustard and relish at Whole Foods, no added sugar!

Wednesday tea. Sous vide duck breast and kale sprouts.

#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #sousvide #duckbreast

Duck, Kale sprouts

G'day food lovers

I'm not feeling terribly hungry today. That said, I need to dedicate this meal to a work mate. Today we were discussing some taboo foods and when I mentioned that I was planning duck tonight my friend exclaimed that I shouldn't eat duck because ducks communicate. She explained there are ducks in literature which speak and she sent me a picture of a duck named Jemima which is apparently a famous duck for children. I've never heard of Jemima the duck so I'm dedicating this meal to my work friend and naming my sous vide duck breast, Jemima.

Jemima was cooked sous vide for 2 hours at 76 °C. I chilled Jemima in the refrigerator and then removed Jemima from the vacuum bag and dried Jemima's surfaces with kitchen towel. I heated up a frypan so it was smoking hot and seared Jemima all over. I then sliced Jemima with my Dick™ butchers knife and ate Jemima with some oven roasted Kale sprouts which I'd doused with rice bran oil and iodised salt before exposing to 200 °C dry heat for 15 minutes.

Jemima was delicious. Have a good one.

When you’re busy traveling and need good nutrition in a hurry - snag a @nutbergmeal - Vacuumed packages that fulfill all your needs! #nutberg #practical #compact #easytocarry #perfectfit #vegan #glutenfree #plantbased #realingredients #realfood #qualityingredients #nutritious #noadditives #noaddedsugar #emergencyfood bit.ly/2NL12wW

Friday tea. Roast chicken maryland with kale.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Chicken, Kale, Cheese, Cream

G'day food lovers,

Tonight it’s a very basic and simple meal.

I roasted my chicken maryland on a rack over a baking tray with a little water to try to keep my meat moist. I cooked the chicken until the internal temperature reached 74 °C. I set the oven to 200 °C.

While the chicken was cooking I wilted red and green kale in a frypan with the lid on on a low heat. Towards the end, I added a little grated cheese, cream, and French mustard.

It all tasted great together.

Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.

#YummyLummy #FoodPhotography #LowCarb #noaddedsugar

Salmon, Kalettes, Tomatoes, Spring onions, Coriander, Parsley, Avocado

G'day food lovers,

I seasoned a small piece of salmon with iodised salt and black pepper and the cooked it skin-side down in a frypan. I start with a cold frypan and as I add the salmon I turn the heat up to high and decrease the heat as the salmon cooks. After about 5 minutes I turn the salmon over and cook it flesh side down for about 1 minute. This ensure a crispy skin and a pink middle.

In a mixing bowl I add the kalettes, cherry tomatoes, and slices of the white part of the spring onions. I squirt in some rice bran oil and toss the kalettes and spring onions ensure there is a thin coating of oil over the vegetables. I transfer everything to a baking sheet and cooking on high heat for 15 minutes. This ensure the kalettes get crispy. At the end of 15 minutes I remove the baking tray and add in some chopped parsley and coriander making sure to include the roots, stalks, leaves.

To finish the plating up I add some avocado.

Have a good night. Bye.

The recipe is on my blog, here

Little trees.

(Though why one needs to buy a ready made pasta dish beats me - pasta is so quick anyway!)

Monday tea. Pan-fried salmon with crispy kale sprouts, cherry tomatoes, avocado cheeks, and Tabasco Hollandaise sauce.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Salmon, Kale sprouts, Tomatoes, Avocado, Hollandaise sauce, Chilli flakes

G'day food lovers,

I went to see my GP today. He told me to maintain the low carb life.

I tossed some kale sprouts in olive oil, iodised salt, and chilli flakes before spreading them out on a baking sheet and putting them into a hot oven for 15 minutes.

I massaged my salmon fillet with rice bran oil and seasoned it with iodised salt. I put the fillet skin-side down onto a cold frypan and then turned the frypan up to as hot as it would go and put the lid on. I set the timer for 5 minutes and titrated the temperature with the amount of smoke coming from the salmon. After 5 minutes, I flipped the fillet over and cooked it for a further minute and then turned off the heat and allowed the salmon with rest on a plate while the kale sprouts were getting crispy.

I served it all with some halved cherry tomatoes, slices of avocado, and homemade stick blender Tabasco Hollandaise sauce.

Have a good night. Bye for now.

Tuesday tea. Leftover sous vide pork loin cutlet with garlic lime Hollandaise slaw.

#yummylummy #foodphotography #lowcarb #noaddedsugar #leftovers

Pork, Hollandaise sauce, Cabbage, Carrot, Fennel, Onion, Lime juice, Garlic butter

G'day food lovers,

On the weekend I cooked pork cutlets sous vide so I could enjoy them during the week. I pulled my pork from the bag, cut along the bone of my pork with my Dick-brand boning knife and sliced my meat thinly.

I shredded red cabbage, sugarloaf cabbage, red onion, fennel, and carrot with a mandolin and dressed it with stick blender homemade garlic lime Hollandaise sauce.

I served dinner with an avocado cheek.

If you want the recipe for the Hollandaise sauce send me a message. I love the taste of lime so I make my special sauce with lime.

Catch you later. Bye.

MEATER made chicken thigh with roast kalettes and fancy cut cucumber

#yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade #chicken #kalettes

Chicken, Kalettes, Shallots, Spring onions, Cucumber, Parsley

G'day food lovers,

Tonight I cooked chicken and vegetables. I cooked with chook with the MEATER wireless meat thermometer. I had the oven set at 250 °C and cooked it according to the MEATER app. I put kalettes, spring onions, shallots, and parsley into a stainless steel frypan and squirted on some rice bran oil for lubrication. I put the vegetables in the oven at 200 °C fan forced.

I cut the cucumber with my new pawpaw cutter which I got from the Spirit House Cooking school at Yandina on Thursday. I also cut everything with my new Spirit House cook's knife. Gee, it is sharp.

Have a good night. Catch you later. Bye.

wp.me/p6fO2i-Cs

Chocolate Cranberry & Walnut Focaccia

peasoupeats.wordpress.com/

Monday tea. Pan-fried salmon with crispy kale sprouts, cherry tomatoes, avocado cheeks, and Tabasco Hollandaise sauce.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Salmon, Kale sprouts, Tomatoes, Avocado, Hollandaise sauce, Chilli flakes

G'day food lovers,

I went to see my GP today. He told me to maintain the low carb life.

I tossed some kale sprouts in olive oil, iodised salt, and chilli flakes before spreading them out on a baking sheet and putting them into a hot oven for 15 minutes.

I massaged my salmon fillet with rice bran oil and seasoned it with iodised salt. I put the fillet skin-side down onto a cold frypan and then turned the frypan up to as hot as it would go and put the lid on. I set the timer for 5 minutes and titrated the temperature with the amount of smoke coming from the salmon. After 5 minutes, I flipped the fillet over and cooked it for a further minute and then turned off the heat and allowed the salmon with rest on a plate while the kale sprouts were getting crispy.

I served it all with some halved cherry tomatoes, slices of avocado, and homemade stick blender Tabasco Hollandaise sauce.

Have a good night. Bye for now.

Friday tea. Roast chicken maryland with kale.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Chicken, Kale, Cheese, Cream

G'day food lovers,

Tonight it’s a very basic and simple meal.

I roasted my chicken maryland on a rack over a baking tray with a little water to try to keep my meat moist. I cooked the chicken until the internal temperature reached 74 °C. I set the oven to 200 °C.

While the chicken was cooking I wilted red and green kale in a frypan with the lid on on a low heat. Towards the end, I added a little grated cheese, cream, and French mustard.

It all tasted great together.

Monday tea. Pan-fried salmon with crispy kale sprouts, cherry tomatoes, avocado cheeks, and Tabasco Hollandaise sauce.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Salmon, Kale sprouts, Tomatoes, Avocado, Hollandaise sauce, Chilli flakes

G'day food lovers,

I went to see my GP today. He told me to maintain the low carb life.

I tossed some kale sprouts in olive oil, iodised salt, and chilli flakes before spreading them out on a baking sheet and putting them into a hot oven for 15 minutes.

I massaged my salmon fillet with rice bran oil and seasoned it with iodised salt. I put the fillet skin-side down onto a cold frypan and then turned the frypan up to as hot as it would go and put the lid on. I set the timer for 5 minutes and titrated the temperature with the amount of smoke coming from the salmon. After 5 minutes, I flipped the fillet over and cooked it for a further minute and then turned off the heat and allowed the salmon with rest on a plate while the kale sprouts were getting crispy.

I served it all with some halved cherry tomatoes, slices of avocado, and homemade stick blender Tabasco Hollandaise sauce.

Have a good night. Bye for now.

Chocolate Cranberry & Walnut Focaccia

Leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.

#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU

Ham hock, Chicken, Celery, Carrot, Cabbage, Kale, Coconut cream, Curry powder, Coriander, Lemon zest, Lemon juice, Parsley, Tomatoes, Peanuts, Sunflower seeds, Pumpkin seeds

G'day food lovers,

Tonight I cooked leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.

I softened some carrot and celery in a frypan. I then added in some curry powder, cabbage and kale and cooked until it was soft. I then added the leftover slow cooker pulled pork and chicken meat and moved it around the frypan with everything else until it took on some colour. I deglased the pan with lemon juice and added the lemon zest and then sweetened the deal with coconut cream, coriander, and halved cherry tomatoes. I put it on a plate and garnished it with chopped parsley. It was delicious.

If you're interested in how I pulled my meat, I put my pork and thigh into a slow cooker on Sunday with some stock and cloves I cooked my meat for six hours on a low heat. Using a couple of forks I pulled my meat off the bone and macerated it with my hands.