Just rediscovered parsnips (honky carrots). Slice, spray with avocado oil, salt & pepper. Bake at 400 until lightly browned. Awesome.
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Did my first spatchcock about 2 months ago … cooked faster than straight roasted and the extra work of butterflying it saved time with the carving … would recommend
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Egg white Taco “Omelette” (fell apart during cooking) plus a pound of air fryer green beans with olive oil, adobo seasoning and pepper
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@Chris_Shugart Your pics and recipes are awesome! I wanted to “like” all of them, but I ran out of “likes” for the day! lol
Thanks so much for posting all of those!
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Ha! Thanks! Sometimes I run out of f!!cks for the day, but never likes. 
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Forget the salmon. Forget the jasmine rice. Instead, look at those balsamic-glazed Brussels sprouts. LOOK AT THEM. Aren’t they neat?
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Oven roasted or air fryer?
Oven. Haven’t hopped onto air fryer trend yet. They take up so much counter room. Also, still hesitant about eating from heated plastic and using non-stick surfaces.
please teach me your food photography ways 
Ha! I use an iPhone that’s a couple of generations old. The “secrets” are mainly:
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Good light (natural is best – nearby window, etc.). Or, if taking pics at night, maybe get rid of those yellow light bulbs and hit your food with a flashlight or lamp.
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Tap the screen to set focus on a certain part of the image.
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Choose interesting angles, not just over the top.
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Get closer.
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Clean your kitchen, table, stove, oven, or workspace. Hey, it helps.
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Then simply use the built-into-your-phone edit>auto button before posting (shown below).
You can get a lot fancier than that, but just those quick things can really make a difference.
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Here’s a quick example. Pics taken 1 minute apart. First one doesn’t do any of that extra stuff I mentioned above. Second one does, plus background taken into consideration:
No-thought food pic:
Some-thought food pic:
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This is a topping/side/sauce that Dani came up with. She calls it “avocado creme.” We have it with, well, everything: breakfast foods, pizza, etc.
It’s just an avocado fork-mashed into sour cream with a pinch of salt and a squirt of lime juice. Have it that way or modify it with onion and garlic powder, chives, whatever.
In the pic, it’s topping off some wheat-free pasta and chicken.
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Speaking of avocados…
Local store had bags on sale for $1.99 They were obviously small but… this was too funny!
I have never seen one this small. Ever! Barely bigger than a 50c piece.
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What’s more staggering is that you had a 50c piece lying around…
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one of the people I used to work for (has since passed) loved them! He would give them to me for Jed.
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consider it nature’s portion control
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Left over crock pot chuck roast done with shitake, turned into S.O.S.
Topped with some shredded pizza cheese. 
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Quickie Bison Chili
Confession: I seldom make scratch chili. Instead, I make this.
- Brown 1 pound of bison or quality beef.
- Season with onion, garlic, and chili powder. Add extra tomatoes.
- Throw in two cans of Amy’s organic chili: 1 medium, 1 black bean
Serve with “dipping fries.” These are just seasoned and baked wide-sliced russets. Add some avocado creme and it’s a nice quick meal.
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INGREDIENTS
- 1 scoop Metabolic Drive® protein, vanilla
- 1 egg
- 1/4 cup pumpkin purée
- 1 tablespoon coconut flour
- 1/4 teaspoon pumpkin pie spice blend
- 1/2 teaspoon coconut oil
- Pinch of salt
- Pinch of baking soda
- Option: monk fruit sweetener to taste
DIRECTIONS
Whisk everything together and plop it into your waffle iron. Done!
Options: Add berries or use bananas with chocolate protein powder.
Yield: 1 Belgian waffle or 2 standard waffles
CALORIES & MACROS
- Calories: 242
- Protein: 30 grams
- Carbs: 14 grams
- Fat: 9 grams
- Fiber: 7 grams
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