View allAll Photos Tagged noaddedsugar
Thursday tea. Leftover MEATER™ made roast chicken thigh and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade
Chicken, Tomatoes, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream
G'day food lovers,
I had a very filling lunch today. I had a Wagyu beef wrap with amazing hot chips from Urban Bean Espresso Bar.
I needed something light yet comforting for tea tonight. I had a piece of leftover MEATER™ made chicken which I cooked last night. I broke that up and set it aside.
In a frypan I sautéed some red cabbage and kale sprouts until they softened. I then added in the chicken pieces and the cherry tomatoes and put the lid on the frypan for three minutes. I added a knob of butter and a splash of cream with a teaspoon of Dijon mustard and stirred that through along with some sesame seeds and poppy seeds. I served it all in a bowl.
Catch you later. Bye.
Thursday tea. Leftover MEATER™ made roast chicken thigh and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade
Chicken, Tomatoes, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream
G'day food lovers,
I had a very filling lunch today. I had a Wagyu beef wrap with amazing hot chips from Urban Bean Espresso Bar.
I needed something light yet comforting for tea tonight. I had a piece of leftover MEATER™ made chicken which I cooked last night. I broke that up and set it aside.
In a frypan I sautéed some red cabbage and kale sprouts until they softened. I then added in the chicken pieces and the cherry tomatoes and put the lid on the frypan for three minutes. I added a knob of butter and a splash of cream with a teaspoon of Dijon mustard and stirred that through along with some sesame seeds and poppy seeds. I served it all in a bowl.
Catch you later. Bye.
Thursday tea. Leftover MEATER™ made roast chicken thigh and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #meatermade
Chicken, Tomatoes, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream
G'day food lovers,
I had a very filling lunch today. I had a Wagyu beef wrap with amazing hot chips from Urban Bean Espresso Bar.
I needed something light yet comforting for tea tonight. I had a piece of leftover MEATER™ made chicken which I cooked last night. I broke that up and set it aside.
In a frypan I sautéed some red cabbage and kale sprouts until they softened. I then added in the chicken pieces and the cherry tomatoes and put the lid on the frypan for three minutes. I added a knob of butter and a splash of cream with a teaspoon of Dijon mustard and stirred that through along with some sesame seeds and poppy seeds. I served it all in a bowl.
Catch you later. Bye.
Leftover slow cooker pulled ham hock and chicken thigh with Hollandaise sauce dressed slaw.
#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #slowcooker #pulledpork #leftovers
Ham hock, Chicken, Hollandaise sauce, Cabbage, Carrot, Red onion, Avocado
G'day food lovers,
Tonight I had the last of the leftover slow cooker pulled ham hock and chicken thigh. I served it with a slaw made from shredded cabbage leaves, grated carrot, and thinly sliced red onion, dressed with leftover homemade Hollandaise sauce.
It's a cold winter night so I did heat up my meat in a frypan with a little butter for lubrication. I then added some cream for further lubrication. I warmed up the leftover homemade Hollandaise sauce in a bain-marie.
If you're interested in how I make my Hollandaise sauce, I whisk three egg yolks with half a teaspoon of Dijon mustard, half a teaspoon of hot sauce, and a tablespoon of lime juice. I then slowly add one hundred grams of melted butter while whisking vigorously. If you have weak wrists, use a stick blender.
Wednesday tea. Leftover sous vide duck breast and MEATER™ made chicken thigh cabbage laksa flavoured soup.
#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #meatermade @meatermade
Check out the original at yummylummy.com/2019-08-24
Duck, Chicken, Cabbage, Laksa, Coriander, Tomatoes, Spring onion, Red onion
G'day food lovers
I'm now in the laryngitis phase of my ManFlu. I didn't feel like cooking so I heated up leftover sous vide duck breast and MEATER™ made chicken thigh cabbage laksa flavoured soup using microwave radiation.
The spiciness helped clear my nasal passages momentarily.
Catch you later
Individual pistachio topped labneh cheesecakes with lime, coriander and no added sugar! This fantastic recipe is available on on my blog now!
Individual pistachio topped labneh cheesecakes with lime, coriander and no added sugar! This fantastic recipe is available on on my blog now!
Friday tea. Spam and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #queenslandnuts #macadamia
Spam, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream, Queensland nuts
G'day food lovers,
Tonight I'm thinking of a friend whose grandmother is very ill.
It's Friday night and it's been a good week so I need to have an easy Friday night tea.
I grabbed a tin of Spam with bacon. Opened it up, sliced the slab in half coronally and then cut it into cubes. I tossed the Spam into a frypan and got some colour on the Spam. I then added in some kale sprouts and red cabbage and put the lid on. After a few minutes I added a knob of butter and watched it melt.
Once the butter had melted I splashed in some cream and a teaspoon of Dijon mustard. I then added in some Queensland nuts. You know what, call 'em Queensland nuts and Macadamia nuts. Genus Macadamia consists of three major species and most of the trees grow in Queensland and some parts of cockroach land.
Anyway, it was a delicious meal and now I'm ready to go to bed.
Have a good night and have a good weekend.
If you like what I'm doing here please let me know.
Sunday tea. Sous vide rib steak bone in deckle cap with cream cheese kale.
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide
Steak, Kale, Cream cheese, Coon™, Cream
G'day food lovers
Okay, so I cheated on Coles again by entering Woolworths today and exploring the meat section. I saw a nice thick piece of rib steak with the bone in and my eyes lit up.
I cooked the steak sous vide at 54 °C (129 °F) for 3 hours and then seared it in a hot frypan with some garlic butter.
I put green and red kale leaves into the oven with some cream cheese, Coon™, and cream and cooked it at 200 °C (400 °F) for 30 minutes.
The cream and cheese made for a nice sauce for the steak.
Sunday tea. Sous vide rib steak bone in deckle cap with cream cheese kale.
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide
Steak, Kale, Cream cheese, Coon™, Cream
G'day food lovers
Okay, so I cheated on Coles again by entering Woolworths today and exploring the meat section. I saw a nice thick piece of rib steak with the bone in and my eyes lit up.
I cooked the steak sous vide at 54 °C (129 °F) for 3 hours and then seared it in a hot frypan with some garlic butter.
I put green and red kale leaves into the oven with some cream cheese, Coon™, and cream and cooked it at 200 °C (400 °F) for 30 minutes.
The cream and cheese made for a nice sauce for the steak.
Friday tea. Spam and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #queenslandnuts #macadamia
Spam, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream, Queensland nuts
G'day food lovers,
Tonight I'm thinking of a friend whose grandmother is very ill.
It's Friday night and it's been a good week so I need to have an easy Friday night tea.
I grabbed a tin of Spam with bacon. Opened it up, sliced the slab in half coronally and then cut it into cubes. I tossed the Spam into a frypan and got some colour on the Spam. I then added in some kale sprouts and red cabbage and put the lid on. After a few minutes I added a knob of butter and watched it melt.
Once the butter had melted I splashed in some cream and a teaspoon of Dijon mustard. I then added in some Queensland nuts. You know what, call 'em Queensland nuts and Macadamia nuts. Genus Macadamia consists of three major species and most of the trees grow in Queensland and some parts of cockroach land.
Anyway, it was a delicious meal and now I'm ready to go to bed.
Have a good night and have a good weekend.
If you like what I'm doing here please let me know.
Sunday tea. Sous vide rib steak bone in deckle cap with cream cheese kale.
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide
Steak, Kale, Cream cheese, Coon™, Cream
G'day food lovers
Okay, so I cheated on Coles again by entering Woolworths today and exploring the meat section. I saw a nice thick piece of rib steak with the bone in and my eyes lit up.
I cooked the steak sous vide at 54 °C (129 °F) for 3 hours and then seared it in a hot frypan with some garlic butter.
I put green and red kale leaves into the oven with some cream cheese, Coon™, and cream and cooked it at 200 °C (400 °F) for 30 minutes.
The cream and cheese made for a nice sauce for the steak.
Sunday tea. Sous vide rib steak bone in deckle cap with cream cheese kale.
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide
Steak, Kale, Cream cheese, Coon™, Cream
G'day food lovers
Okay, so I cheated on Coles again by entering Woolworths today and exploring the meat section. I saw a nice thick piece of rib steak with the bone in and my eyes lit up.
I cooked the steak sous vide at 54 °C (129 °F) for 3 hours and then seared it in a hot frypan with some garlic butter.
I put green and red kale leaves into the oven with some cream cheese, Coon™, and cream and cooked it at 200 °C (400 °F) for 30 minutes.
The cream and cheese made for a nice sauce for the steak.
Friday tea. Spam and creamy buttery Dijon vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar #queenslandnuts #macadamia
Spam, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream, Queensland nuts
G'day food lovers,
Tonight I'm thinking of a friend whose grandmother is very ill.
It's Friday night and it's been a good week so I need to have an easy Friday night tea.
I grabbed a tin of Spam with bacon. Opened it up, sliced the slab in half coronally and then cut it into cubes. I tossed the Spam into a frypan and got some colour on the Spam. I then added in some kale sprouts and red cabbage and put the lid on. After a few minutes I added a knob of butter and watched it melt.
Once the butter had melted I splashed in some cream and a teaspoon of Dijon mustard. I then added in some Queensland nuts. You know what, call 'em Queensland nuts and Macadamia nuts. Genus Macadamia consists of three major species and most of the trees grow in Queensland and some parts of cockroach land.
Anyway, it was a delicious meal and now I'm ready to go to bed.
Have a good night and have a good weekend.
If you like what I'm doing here please let me know.
Thursday tea. Cheesy Coon™ vegetables.
#yummylummy #foodphotography #lowcarb #noaddedsugar
Cauliflower, Spring onion, Parsley, Almonds, Peanuts, Sesame seeds, Poppy seeds, Kale sprouts, Kale, Tomatoes, Coon™ cheese, Butter, Cream
G'day food lovers,
The Heart Foundation recently revised its nutrition advice. It lifted restrictions on eggs and dairy and recommended a reduction in mammalian meat.
Tonight I've gone meat-free.
In a frypan I heated up some cauliflower florets, kale sprouts, green kale leaves, spring onions, and parsley. I then added in some almond flakes and crushed peanuts along with some sesame seeds and poppy seeds. I added a knob of butter to get the greens glistening.
I transferred everything to a baking dish and then added a splash of cream, some grated Coon™ cheese, and the cherry tomatoes.
I baked it all at 200 °C for 20 minutes.
Have a good one. Bye.