beef
mushrooms
pasta

Cook beef and mushrooms, and boil pasta. mix

Oh man, that sounds awesome. Thanks for sharing, F.E.A.R!

Okay, this has a lot of dairy in it, so it isn't TOO healthy, but it should still be okay, especially since we should be eating small portions.   Made this up today!  And.. I got a little sick, but that's cause I'm lactose intolerant.

Fusili
Chicken breast
Chicken stock
Flour
Butter/Margerine
Milk
Shredded cheddar
Onion
Garlic
basil
Carrots

Boil your fusili in the chicken stock until it is al dente.  Chop the carrots up and add them to the stock, as well, and let them cook until they're a little bit soft, but still firm and not mushy.  This is a nice alternative to water because of the flavour!  When you strain, you can drain the stock into a bottle to use again later.

In a medium-low pan, melt the butter with some chopped onions and minced garlic.  Wait until it starts to change colour, and start adding flour SLOWLY.  You will be stirring this constantly, slowly adding more until you can coat the flour (btw, this shoud be a substantial amount of butter).  What you're aiming for is a thick paste.  Next, you add milk SLOWLY, whisking it constantly until it becomes very creamy.  Anyone who knows how to make a cream sauce should know how much butter/milk/flour to go. I can't tell oyu, because I just eyeball it.  When it's nice and creamy, then add in the shredded cheese, again, slowly, whisking it all until the cheese melts and you get this nice yellow cheese sauce.  Then, you add in some basil and stir it up.

All the while, you should be grilling a chicken breast.  Mix it all together and you've this nice cheesy, chicken-y pasta dish.

Men's health is not always healthy. Don't believe that.

The smoothie MIGHT be ok for post workout. Both of them could use more fat in them and probably less carbs.

Just sort of invented this tonight, threw it together with whatever we had on hand. It was tasty and filling though:

Philly Cheesesteak Skillet

1 pkg. steaks (any cut; I used 3/4" thick cheapies from the supermarket)
2 bell peppers, any color, chopped
8 oz. mushrooms, sliced (I used Crimini but any kind will do)
chopped onion, if desired
garlic powder for steaks
minced garlic and/or garlic powder for veggies
Butter for cooking in skillet
dash of Worcestershire
several slices Swiss cheese or provolone

Sprinkle steaks with salt and garlic powder. Heat skillet over medium-high heat until quite hot. Heat butter in skillet until just browning. Add steaks and let sit, untouched, 1-2 minutes on each side, searing. Remove from heat and set aside. Add chopped veggies and let sit, untouched, in skillet for a few minutes until peppers start to brown/blister a little on surface. Add garlic or garlic powder and saute vegetables until tender. Add water a little at a time as needed to deglaze pan and soften.

Meanwhile, slice steaks wafer-thin. When vegetables are nearly done, add meat to skillet and saute with vegetables until heated. Season with salt and pepper to taste, and a splash of Worcestershire. Top with cheese slices and cover skillet to let cheese melt.

Serve as-is, with steamed vegetables and a salad for a low-carb meal. If you wish to add carbs, serve on a whole-wheat hoagie roll or on a wrap.

I'm sitting on the computer immediately after an amazing meal that was very... improvised.  I wanted to do like.. a lemon peppercorn salmon, but being an Asian, I did my own thing to.. Asian it up.  And I didn't have any peppercorn.

Ingredients:
1 large salmon fillet (enough to be cut into three or so full-sized portions)
1 lemon-sized bottle of lemon juice (I'm thinking two whole lemons can do it)
1 cup of water
1 cup fresh basil
Paprika
Oriental chili peppers
1/2 green pepper
12 asparagus spears
1/2 cup chopped green onions
3 cloves garlic
2 tablespoons soysauce
black pepper
cumin

Preheat oven at 350.  Get all of the lemon juice into a bowl and add in enough paprika to cover the top, mix it in, and do it again until it covers about half of the top, mix it in.  Do the same for the cumin and the black pepper.  Mince the garlic and throw it into the bowl.  Chop up the chili peppers and throw it in.  Mince the basil and throw it and the onions into the mixture, along with the soy sauce.  Mix this thoroughly, the add the water and mix it again.

Put the salmon fillet skin-side-down into one of those baking tray things for cakes and brownies.  Slowly pour the mixture over the flesh of the salmon, using the round side of a spoon to rub it in a little and evenly distribute the herbs and garlic over the flesh.  Put it in the oven for some time, while chopping the green pepper into slices and removing the inedible parts of the asparagus.  Remove the tray after some time (I'm not sure how long... I just go by feel)... about halfway through the cooking time... and arrange the asparagus spears around the salmon, along with the green peppers.  Use a spoon to get some more of the juice up onto the salmon flesh.  Cook for the rest of the time until the salmon is fully cooked, remove, cut the salmon into desired number of fillets, and enjoy.  I also added green beans and corn as sides.

The neat thing is that the asparagus's strong flavour gets into the salmon, and the lemony-spicy flavour gets into the asparagus.

Ok, so. I found the following ingredients in my fridge and pantry today. I have an enormous appetite (just ask Skipper), so adjust the proportions accordingly if you don't think you can eat all of this. All measurements are approximate. My method of cooking is extremely ADHD, so if I forgot a step in this recipe, just remind me.

*1/2 lb. rockfish fillet, cubed into 1.5x1.5 inch cube thinggies. (Sea bass will work fine as well)
*1/4 lb. shrimp, peeled and de-veined.
*1/2 lb. Okra, washed and chopped
*Some spicy chili peppers, thai birdseye will do. This really depends on much heat you can tolerate.
*~12 dried shiitake mushrooms, pre-soaked and chopped.
*2 cups of water (or something to that effect, I think I ended up using some leftover chicken stock I had lying around, you could use fish or shrimp stock if you want, feel free to play around with it. The chicken stock was seasoned with sea salt, fivespice, cinnamon, cloves, cumin and star anise.)
*Chinese cloves (I probably ended up using a fistful, you're going to want to use much less)
*Some five spice powder (take a wild guess)
*Some cumin (pinch should do it)
*Some ginger (roughly a large pinch, julienned)
*Some onions (don't know how much, i think at least half an onion worth)
*Some garlic (1 clove-ish, minced)
*Few tablespoons of canola oil
*Salt and pepper to taste
*Soy sauce to taste (at least several tablespoons worth)
*1 egg
*Lime slices
*Cilantro, although if you're Vietnamese or Thai, basil will work too.
*Rice (a crapload thereof, just about enough to give you diabetes from the enormous carb overload.)

Served: Me.

Now what did I make? Asian Seafood Gumbo:

1.) Grab a plastic ziploc bag, put the fish cubes in it.

2.) Break egg. Whip the yolk and white together. Pour into plastic bag and shake. You now have an eggwash for your fish. Throw in the soy sauce, salt and pepper too.

3.) Pre-heat the canola oil with the garlic, chili peppers, onions and ginger in your wok. If you don't have a wok, GET ONE. If you don't want to get one, you fail at life. Actually, a rather deep cast iron skillet will do just fine.

4.) Throw the rockfish and the shrimp into the wok. Stir fry until the outside of the fish is nice and brown.

5.) Pour in the okra, chicken stock/water/fish stock/what have you and mushrooms (along with the water you used to soak the mushrooms with). This is also the part where I threw in that fistful of cloves, although I suggest skipping this part because it imparted an off flavor in my food.

6.) Reduce heat and allow the whole mess to simmer for a few minutes, until the okra is perfectly crisp and green, but not overdone.

7.) Serve with rice on the side, garnish with cilantro. Apply lime juice liberally, since I'm a huge fan of limes. If you're not, leave it out.

8.) Go do some fucking Parkour to prevent the sheer calorie/carb load from killing you.

Hmm... question, why wouldn't a dark vinegar work?