Food thread/what are you eating?

[iowamcnabb]

This sounds like something I might like, but my parents would jump off the roof before they tried it. They are very much in the attitude of "I would rather die!" when it comes to the idea of eating greens without pork in them.

Yeh I definitely get it. My idea is the blackenened seasoning/chili crisp does the talking and the remaining components are there in a supporting role.

It appears the younger generation are a bit more macro nutrient minded. This concept is trying to toe the line between healthy focused food and something satiating.

 

[Mr. S£im Citrus]

I wouldn't even say that I'm macro nutrient minded, at least not consciously. I'm just not a big fan of cooking meat (pork, especially) with my green vegetables. I grew up thinking that I didn't even like vegetables, it wasn't until I got out on my own that I realized that I just didn't like the way my mom cooked vegetables.

The super-ironic thing is my mom grew up in the country, and hates fresh vegetables: like, peas are her favorite vegetable, but she'll only eat them if they're canned. Won't even eat from frozen. My conspiracy theory is that she has some internalized trauma from having to go out into the field and pick vegetables by hand as a little girl, and now she hates them. She also boils the **** out of everything, so that all the nutrients (and flavor, IYAM) ends up in the pot liquor.

 

[kingsboi]

I’ve been working on a healthy soul food concept. We have a lot of soul food around here but as delicious as it is, it’s not a healthy every day option. My take on it starts with every bowl getting Stone ground grits, roasted sweet potatoes, collard greens and black eyed peas- all cooked plant based. Then you choose a protein- blackened chicken thigh or blackened tofu. Tons of protein, fiber and other nutrients coming in at 650-710 calories. For dessert I made Jamaican sweet potato pudding with coconut cream and toasted coconut+seed crunch.

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this looks like a winner here, I'd experiment with substituting the grits for quinoa. more nutritious and contains all the essential amino acids. protein powerhouse for the W. I constantly saute my collard greens and add whatever beans I have prepped for the week and black rice and top it off with some fresh parsley