This Mexican turkey meatball soup might fit your tastes / constraints. Use low salt/no salt chicken broth, add salt on your own, as needed.
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Today I walked 12K steps and walked right by my favorite new bakery and didn’t stop in for any treats(which is a big win for me) 
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There are so many articles/recipes that say (on the one hand) to take any protein out 30 mins to an hour before, and (on the other hand) that taking any protein item out of the fridge a half hour before is meaningless. Kenji has a whole series on this re steaks (not necessarily fish, though, although I think his reasoning re steak probably applies to fish steaks).
But despite this, I can’t stop doing it. It’s ingrained, I guess…
OTOH, when I take a fat beef or swordfish or tuna steak out, I’m having it out closer to 90 minutes. But still, does going from 34°F to about 45°F (+/- 5) matter? Probably not too much.
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Yes, I know. All those recipes telling peeps to take their meat out of the fridge “an hour in advance to come to room temp” make me giggle each time.
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In our house, dinner meat and cheese come out of the fridge at dawn.
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Well I’ll be - I didn’t notice that you had already actually linked that, in the very comment I was responding to - Sorry! @MidwesternerTT
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Crunchy crumbed cod baked on frozen peas was our lunch today. Cod from our grocery has been exceptionally tasty and (best of all) sale-priced these past couple of weeks. I’ve made this recipe before and made several modifications today --Greek Seasoning and a modest amount of lemon-infused olive oil tossed with the frozen peas (note- sheet pan does not need foil or spray, the lightly oiled peas don’t stick.). Skipped the garlic & scallions. Shredded Parm tossed with the panko to coat the cod.
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I certainly experienced the positive effects of this when I had to have emergency open heart surgery (not CABG). I was proclaimed very healthy otherwise (
) and my recovery was uneventful and as swift as could be. The physical therapist they sent around to my home just shrugged when I could do everything from the get-go. My dad, at 80, had to have major abdominal surgery and experienced the same ability to recover - he had worked with a trainer a couple of times a week and walked every day; noting strenuous, but it was enough.
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Shudder on the meat sitting out for 7 hours (from dawn to dinner-cooking time). The saying “one man’s meat is another man’s poison” comes to mind. https://ask.usda.gov/s/article/What-is-the-2-Hour-Rule-with-leaving-food-out
the interior of ‘whole cuts’ are considered “sterile” - it is the exterior surfaces of cuts that are exposed to ‘nasty things’
and . . . presuming the exterior surfaces are thenceforth exposed to high temps which will kill of the “bad stuff” - bottom result is “not really so dangerous”
I right regular allow all types of beef & pork cuts to come to room temp before cooking - salt& 3-4-5-6 hours . . . nadda’ issue here.
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Consider also that my kitchen seldom gets above 65F.
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We’re not going to convince each other. When cooking only for yourself you know/accept the risks. I hope you’re considerate enough of the health of guests to take more precautions.
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Another grain salad that I make with farro (instead of the freekah grain listed) calls for apricots (I use dried), zucchini and halloumi cheese. I often serve it with warmed shredded chicken.
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Not all size 0s are thin. Some of us are just short and regular width.
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It’s the concept.
The lemon shrimp bean dish is so good! It’s on my favorites list. I double the beans, cook the shrimp separately, deglaze the pan with a little white wine, and add to the beans before serving. My husband loves this dish.
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We had a lovely, light but filling dinner of Pooda this evening – these are Indian pancakes or crepes depending on how thick you make them, made from any variety of flours (grain or lentil). Ours are quite thin, like crepes.
Tonight’s were a mix of yellow moong dal and rice, soaked and ground, with some aromatics and herbs mixed into the thin batter (onion, chilli, ginger, cilantro).
I’m eating light bec my tummy was out the past few days, but everyone else ate the same thing because it’s delicious. Surprisingly, also filling.
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I have been making more soups and lentils this month.
I’m finally seeing a change on the scale after a 4 month plateau.
I also finally kicked Facebook and Instagram.
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Another favorite recent meal: pan-roasted chicken and potatoes, with raw salad vegetables on the side and (light) mixed vegetable gratin.
Chicken thighs seasoned with a bit of ginger, garlic, salt & pepper, no additional fat because plenty of it renders out.
Can cook the potatoes in the same fat, but to keep it lighter, we steamed them first, and then finished in a pan with a bit of oil to coat, and finally drizzled with just a bit of the shmaltz to finish.
The gratin was my mom’s light version - very little butter, fine whole wheat (chapati) flour, half water and half milk, with the tiniest bit of cheese for flavor, and a whole pile of mixed vegetables – cauliflower, carrots, mushrooms, green beans, peas. So tasty!
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