#nutritiousmeal

So I've added the sliced oyster mushrooms. I stir-fried everything until they started getting a nice roasted brown colour to them, then added soy sauce.

I also added fresh lime juice. Cooked a bit longer then took it off the heat and added fresh chopped parsley.

In the meantime, I took out the pot of leftover rice I made the day before. I usually just make Japanese-style white rice (it's the type of rice used to make sushi). I just scooped some into a bowl and microwaved it to reheat it. (Add a teaspoon or two of water and cover the bowl with a plate to reheat it. On high for about 30 seconds? I can't remember.)

While I was dealing with the rice, the fresh parsley got nice and wilty. I gave it a good stir and served it out into a bowl. I fished out the half chili because it's too spicy for me to accidentally eat it! 🔥 And there's my meal!

Here's the soy sauce I use. It's the only brand I like. And I added these little skewers to the corn cobs that keep you from burning your fingertips, and also added butter because I like my corn with butter! (It's actually salted margarine this time but I prefer butter.)

The stir-fry was pretty good, just a bit less lime juice and it would have been perfect. The corn was very tender and sweet!

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Paneer Tamatar Ki Subzi . Paneer (cottage cheese) is a rich source of protein, which is essential for muscle building, and repair, Read full recipe

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A delicious and hearty paleo-friendly vegetable soup with ham, cooked to perfection in a slow cooker. It's gluten-free and dairy-free, making it a healthy and comforting meal option.

Ingredients: 2 cups diced cooked ham. 4 cups chicken broth. 4 cups diced tomatoes canned or fresh. 2 cups sliced carrots. 2 cups chopped celery. 2 cups diced sweet potatoes. 1 cup diced onion. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups chopped kale or spinach.

Instructions: Place all the ingredients except for the kale or spinach into a slow cooker. Stir well to combine, and season with salt and pepper to taste. Cook on low for 6-8 hours or until the vegetables are tender. About 30 minutes before serving, add the chopped kale or spinach and stir it into the soup. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

This creamy avocado pasta salad is a refreshing and healthy dish that's perfect for any occasion. The creamy avocado sauce adds a richness to the pasta while the fresh vegetables provide a burst of flavor and texture. It's a great option for a light lunch or as a side dish for a summer barbecue.

Ingredients: 8 oz pasta. 2 ripe avocados. 1/4 cup fresh basil leaves. 1 clove garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup diced cucumber. 1/4 cup diced red onion. 1/4 cup crumbled feta cheese optional.

Instructions: Cook pasta according to package instructions. Drain and set aside to cool. In a blender or food processor, combine avocados, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. In a large bowl, toss together cooked pasta, avocado sauce, cherry tomatoes, cucumber, red onion, and feta cheese. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional basil leaves and feta cheese if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Experience the rich flavors of the Mediterranean with this hearty Kale, Cannellini, and Farro Stew. Packed with nutritious ingredients and aromatic herbs, it's a wholesome and satisfying dish perfect for any season.

Ingredients: 1 cup farro. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon red pepper flakes optional. 4 cups vegetable broth. 1 can 14 oz diced tomatoes, undrained. 1 can 14 oz cannellini beans, drained and rinsed. 4 cups chopped kale, stems removed. Salt and pepper to taste. Freshly grated Parmesan for serving optional.

Instructions: Run cold water over the farro and set it aside. Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. Some dried oregano, thyme, and red pepper flakes should be added. Saut for one more minute, until the food smells good. Mix in the farro that has been rinsed, the vegetable broth, the diced tomatoes, and the cannellini beans. Turn the heat down to low and let it simmer for 20 to 25 minutes, or until the farro is soft. Add the chopped kale to the pot and cook for another 5 to 7 minutes, until the kale is soft and wilted. Add pepper and salt to taste. If necessary, change the seasoning. If you want, you can serve the stew hot and top it with freshly grated Parmesan. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

A healthy and comforting soup made with soft chicken, tasty broth, and healthy zucchini noodles. It's quick and easy to make in a pressure cooker.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 2 medium zucchinis, spiralized. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, sliced. 1 celery stalk, chopped. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Set the pressure cooker to saut mode and add olive oil. Saut onions, garlic, carrots, and celery until softened. Add diced chicken and cook until no longer pink. Pour in chicken broth and add dried thyme, rosemary, salt, and pepper. Close the pressure cooker lid and set it to high pressure for 8 minutes. After cooking, release pressure and open the lid. Add spiralized zucchinis and cook on saut mode for an additional 2-3 minutes until tender. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 10 minutes