#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 filling and healthy Paleo beef stew that is loaded with veggies and high in protein. Ideal for a warm dinner on a cold day.

Ingredients: 2 lbs grass-fed beef stew meat. 2 cups beef bone broth. 1 onion, diced. 3 carrots, sliced. 3 celery stalks, chopped. 3 cloves garlic, minced. 2 sweet potatoes, peeled and cubed. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp coconut oil.

Instructions: In a large pot, heat coconut oil over medium heat. Add diced onion and minced garlic. Saut until onion becomes translucent. Add beef stew meat and brown on all sides. Stir in carrots, celery, and sweet potatoes. Pour in beef bone broth and add dried thyme, dried rosemary, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it simmer for 2-3 hours until the meat is tender and the flavors meld together. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

This Paleo Breakfast Sausage Skillet is a delicious and easy-to-make breakfast option that's packed with flavor and protein. It's a perfect choice for those following a Paleo diet.

Ingredients: 1 lb ground pork. 1 sweet potato, diced. 1/2 onion, chopped. 2 cloves garlic, minced. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/4 tsp red pepper flakes optional. 2 tbsp olive oil. Fresh parsley, for garnish.

Instructions: Heat the olive oil in a big skillet over medium-high heat. Cook the sweet potatoes in diced form for approximately five minutes, or until they begin to soften. Add the chopped garlic and onions, and cook for a further two to three minutes, or until fragrant. Transfer the ground pork to one side of the skillet and push the sweet potatoes, onions, and garlic to the other. Using a spatula, break up the pork into small pieces and cook, stirring occasionally, until it's browned and cooked through. Add salt, black pepper, paprika, and red pepper flakes if using to the entire skillet. After everything is cooked through and seasoned, turn off the heat. Serve hot, garnished with fresh parsley. Savor your breakfast sausage skillet that is Paleo!

Prep Time: 10 minutes

Cook Time: 20 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

This salad is tasty and good for you. It has crispy tofu, rice noodles, fresh vegetables, and a tasty dressing.

Ingredients: 200g firm tofu, pressed and cubed. 100g rice noodles. 1 carrot, julienned. 1 cucumber, julienned. 2 cups mixed greens. 1/4 cup chopped peanuts. 2 tbsp sesame seeds. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp lime juice. 1 clove garlic, minced. 1 tsp grated ginger. 2 tbsp olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Spread the tofu cubes out on a baking sheet and toss them with 1 tablespoon of olive oil. Bake for 25 to 30 minutes, flipping them over halfway through, until they are crispy. Do what the package says to do with the rice noodles, then drain and rinse them under cold water. To make the dressing, mix the soy sauce, maple syrup, rice vinegar, lime juice, garlic, ginger, and the rest of the olive oil in a small bowl with a whisk. Cooked noodles, crispy tofu, carrot, cucumber, mixed greens, peanuts, and sesame seeds should all be put in a large bowl. Add the dressing to the salad and mix it all together. Serve right away or put in the fridge to eat later. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes