Post your favorite /fit/ recipes. I'll startLemon Tuna pasta: 64g of protein, 760 calories>Take one lemon and cut in half>put 1 can of tuna in a pan with 13g or 1 tbsp of olive oil over low-medium heat>juice one lemon wedge into the pan, save the wedge>season with salt and pepper>check occasionally to prevent it from burning while its heating. fill one pot with water, heat on high until boiling.>put 15g or 1tbsp of salt in the water, and fill it with 100g or 3.5 oz of pasta of your choice and drop heat to medium>once it has cooked about half of the required time, take a small mug and get anywhere from half to a quarter of it full with starchy pasta water, and pour it in your tuna pan>once the pasta has finished cooking, transfer it over to your tuna pan and put the lemon wedge you save in the pan with it, juiced side down. Mix the pasta for one minute, then discard the wedge>take 28g or 1 oz of grated pecorino romano cheese, and coat your pasta in it. Mix, toss, and serve.>if sauce is too watery, let it cook down on the heat while you mix. If the sauce isnt smooth enough, add a little more pasta water.Posting an anime girl so you look at my thread
>needs an entire blog to boil water and spread a can of tuna over the pastaI dont expect much from someone who believes in calories but cmon
>>77289758>tranime
What I do for meal prep. They keep well in the freezer, just pop them in the microwave or the oven. >400g white beans (cooked weight)>500g chicken breast >6 wheat tortillas >250g Gouda >1 medium onion>1 tbs oil>soak the beans for a few hours before cooking. throw out the water and cook the beans in a light simmer until they can be easily squished (~45 minutes if you soaked them before). set them aside to cool>cut the chicken into dices and rub salt and spices on it. i usually just use a premade spice mix for grilling chicken, but there are fajita spice packs that also work>dice the onion and saute it until soft>throw in the chicken and cook on a medium heat until the meat is done. don't overcook it, you want it tender. just toss it from time to time so it is cooked evenly. set it aside when done>blend the beans into a paste with some salt, garlic powder and I put some thyme, but that is just preference>heat up the tortillas >grate the cheese>get all the ingredients together, lay down all 6 tortillas and start putting the ingredients together evenly. it is easier to be consistent this way>start with a spread of bean paste, then put some chicken, then the cheese, and then roll them up>get some water and wet the seam on the burritos>put them on a hot unoiled pan seam first and press them down. but move them around a bit, the wet tortilla will stick to the pan if you don't >when they're browned on the seam side do the same on the opposite sideSuper easy, super cheap, portable and the macros are ok. 575 kcal, 45g protein, 45g carbs. 21g fat per burrito. Substitute Gauda for low fat cheese if you want less fat
>>77289758do you jork it to this picture, OP?
Here's an old /fit/ recipe.
>>77290203Here's another one. None of these are necessarily super delicious but I thought it'd be interesting to share.
>>77290204
>>77289758>guys I feel so proud of myself, I put CANNED Tuna in a pan to heat it up!>I even added OIL and LEMON! Your parents neglected you, eh? Retarded too
>>77289758Idk but I have a recipe with a LOAD of ZINC for her riiiiiight heere *grabs bulge and moves it up and down*
What is the laziest shit I can prep and batch cook and eat for a week
>>77290250Something like chili, or slow cooker stews, probably. You can make a huge batch and freeze half of it, it is still very good after freezing. Then you can just make rice or potatoes for carbs to go with them.
>>77290197No but I wanted to use an attention grabbing image
>>77289758>put egg in boiling water>wait 8 and a half minutesegg
>>77289758Low effort rice and beans:ingredients- spring onions, a leek, or an onion- lot of garlic- some hot chillis- oil (preferably olive oil)- rice- tinned black beans- lemon- optionally: cumin, bay leaf, corriander or parsleyfor every 100g dry rice use 250g (drained weight) beans (but DONT drain the beans)method:fry the cumin a little in as much oil as your desired macros permit, then add the aromatics (onions, garlic, chilli), and fry until golden. If you are using spring onion save the green tops for later. add in your dry rice (wash it first though) and stir for a bit before adding your tinned beans with the liquid from the ti, adding in enough extra water to compensate to what you would usually cook rice with (actually maybe a bit more, softer, wetter rice works better). Add plenty of salt and pepper. Cook with lid on in the pan, pressure cooker rice cooker or whatever you have until the rice is cooked, letting it steam itself.Mix it up with a fork and add the juice of the lemon, the spring onion tops and herbs if you’re using.For some reason this feels very good to eat and is obviously very cheap and low effort.
>31 grams of protein in 1 cup of onions beansYou lied to me /fit/ you told me they would make me an emaciated twink
