Un mode de vie, c'est comme un voyage 🌍 . Tout commence par un premier pas. 🥝 Pour faire ton 1er pas vers une alimentation saine et variée, écris-moi à email@example.com pour savoir comment obtenir ton plan alimentaire personnalisé à distance ou en personne. ☺️🍍🥥 🍓
Chipotle Chicken Salad with Roasted Poblanos
3sp for half/1sp for a quarter.
So No.5 of my chicken salads is this delicious southwestern style salad. I should have taken pictures of it before I mixed it honestly. There was something lovely about all of those colours. And everything just looks so good when it’s been blistered and roasted.
Next week: Greek Chicken Salad.
1lb chopped chicken breast (I baked mine)
1/2 avocado, cubed
1/2c shoepeg corn kernels
1 poblano pepper
1/2c roughly chopped grape tomatoes
1/3c diced red onion
1/2c nonfat plain Greek yogurt
1tsp minced garlic
1tsp lime juice
1/2tsp ground chipotle
Salt & pepper
Preheat your oven to 425F. Spray down your poblano with olive oil, and roast 7minutes. Turn over and roast 7 minutes more. Repeat one last time and then let cool, and dice.
Heat a cast iron skillet over medium high heat, and sear your corn kernels for 2-3min. Remove the corn and then drop in your tomatoes to blister for 2-3min. Mix chicken, poblanos, corn, tomato, onion, and avocado. Mix all ingredients for your aioli and then combine with your chicken and veggies and enjoy!
Rain or shine, either is fine, as long as we get to enjoy the new Marionberry Syrup!
Our newest flavor is jam packed (pun intended) with Marionberry and infused with organic basil and lemongrass. Enjoy it as a mocktail or a cocktail whenever you’d like! Today we’re serving it up as a mocktail to create a delicious Marionberry Lemonade.
- 1.5 oz @portlandsyrups Marionberry Syrup
- .5 oz fresh squeeze lemon juice
Combine ingredients in a glass, top with soda water and serve on the rocks. Add a lemon wheel and basil leaf garnish if you’re feeling festive.
Once you try our new flavor, let us know what you think in the comments below!
Guess who isn’t traveling this week?!!! I’ve never been more excited to make homemade tuna salad. I use albacore from @traderjoes and added a hard boiled egg, avocado, a pinch of mayo, Dijon mustard, and lemon juice (from an actual lemon please). I also added a side of arugula, tomatoes and a sprinkling of chives. Then I drizzle it all with EVOO and sprinkle with salt/pepper. Iceberg lettuce makes for a great bowl.
Spaghetti Squash Paleo French Toast! (ingredients below)
In honor of National IBD day
wanted to post and share a low inflammatory, grain free, dairy free, recipe swap.
I myself struggled with digestive distress fueled by unknown food sensitivities.
So many of my clients come to me with undiagnosed IBS or IBD and feel lots of shame or embarrassment around it.
And the sad thing is So many of these Digestive issues get diagnosed as “IBS” - and treated with prescriptions or daily doses of Tums and ant-acids versus treating the root and then in lots of cases progress into ulcerative colitis, crohns, or leaky gut which fuels hundreds of chronic illnesses including anxiety and depression.
if you are struggling with digestive distress, know that you are not alone and you can heal ❤️ If you need help or ideas DM me.
Thank you @reclaimingyesterday for incredible recipe swap! check out full recipe and more incredible paleo recipes at link below!
1.5 cups cooked spaghetti squash
1 tbs unsweetened nut butter
generous pinch of salt
shake of cinnamon
ghee for frying
Does anyone remember Old Field Inn in Prince Frederick? What about their Honey Nut Shrimp? Now, you can make it at home, maybe with Kevin's Corner Cafe's Strawberry Shortcake as dessert! We have posted 2 new recipes to our 20 Years of Great Spring Recipes page, check them out here: https://bit.ly/2Hur7jT #somdthisisliving#somd#recipe#shrimp#strawberryshortcake
Wash and chop up vegetables beforehand so they're ready to go whenever you want to cook. The more stuff you can prep beforehand, the more time you'll save later.
It makes cooking easy and painless, so you'll actually want to do it instead of ordering delivery when faced with the daunting task of cooking a whole dinner from scratch.
Meal prep is key!
Este pan lo conocimos en Brasil hace un par de años con el nombre de “Pão Australiano” y nos gustó tanto que ya es parte de nuestro recetario. Hoy se los compartimos porque queremos que lo hagan y más que nada que lo prueben!!
Un Pan con un agregado de Harina Integral, Cacao y Miel, principalmente dulce, por momentos salado y hasta un toque amargo… ideal para untarle manteca, mermelada, cubrirlo de huevo revuelto y hasta hacerte un sandwich sin problemas!! 👌🏼
*En nuestro perfil 👉🏼 @cuk_it tenés el link a todas nuestras recetas en video!
✔ Harina 000 280 Gr.
✔ Harina Integral 120 Gr.
✔ Agua 280 Cc.
✔ Levadura Seca 10 Gr.
✔ Miel 50 Gr.
✔ Cacao Amargo 15 Gr.
✔ Manteca (pomada) 15 Gr.
✔ Azúcar 1 Cdita.
✔ Sal 1 Cdita.
✔ Polenta o Sémola c/n.
Colocar todos los ingredientes en un bowl (evitando siempre que la sal esté en contacto directo con la evadura), integrar bien y bajar la masa a una superficie plana.
Amasar hasta lograr un bollo parejo, tiene que ser liso y la masa debe estar tensa. Al principio puede ser pegajosa, no hay que agregar harina, seguir amasando hasta que no se pegue más en las manos.
Colocar el bollo en un bowl, cubrirlo y dejarlo descansar 30 minutos o hasta que duplique tamaño.
Bajar el bollo a una superficie plana, dividir en 2 partes, formar cada bollo, cubrirlos y dejarlos descansar 15 minutos.
Ahora vamos a formar el pan, debe quedar ovalado y ancho (tipo bâtard). En las historias mostramos cómo hacerlo más en detalle 😉
Cubrir la base de una fuente para horno con polenta, colocar los panes, mojrlos apenas con un poco de agua y espolvorear polenta por encima. Cubrirlos con un trapo y dejarlos descansar 30-40 minutos.
Precalentar el horno a temperatura máxima (+220º) y hornear durante 15 minutos.
Luego bajar la temperatura a media (180º) y hornear de 15 a 25 minutos más.
Ahora sólo te queda dejarlo entibiar unos minutos, cortarlo y disfrutarlo como corresponde!!
My chocolate chip cookie gift tower with candy ribbon was designed for a sweet 16 to add beautiful color to the table, with one on each plate at every place setting.
Here are some tips if you’d like to recreate it:
To make the chocolate chips, mix white chocolate with food coloring or you can buy chocolate candy melts in different colors at a store like Michael’s. Be careful not to overheat the chocolate.
Microwave the chocolate in a glass dish for 30 seconds. Stir and heat for another 30 seconds. Continue stirring until it’s all melted.
I like putting my melted chocolate into plastic bottles with a small round tip for precision piping, but you can get similar results by filling a pastry bag with melted chocolate. Squeeze out a small dot of chocolate on wax or parchment paper, wait a few seconds, then lift the bottle (or pastry bag) to get a nice peak.
Take long, colorful sour candy shoe strings and wind them around bamboo skewers, pinching at the end. Let them harden/set overnight so they will keep their curled shape.
Add colored chips to your cookie dough as you’d like. When the cookies are fresh out of the oven, gently press more chips on top. You can use square cookie cutters (or any other shape you like!) or create your uniquely shaped cookies. Always cut your cookies while they are still warm.
For each package, I made three stacks, attaching each pair (same size) with a little bit of melted chocolate. In small dishes, just wide enough to dip the cookies, melt chocolate in colors that match the chips. Dip one side in the correct colored chocolate and place on a rack with parchment paper or a cookie sheet underneath to catch drips. When it's dry, dip another side and let it dry on the rack. Continue until all four sides are done. Make sure that the dip is not so wide that you can's see some cookie when assembled.
Stack your cookies and tuck sour candy shoe strings underneath the bottom cookie in both directions. Slide your curled candy off the skewers and place one end on the center of the top cookie. Keep adding candy ribbon from that center point until you have a full and colorful bow!
@ece.zaim 'in Arzum Gastromix Stand Mixer ile hazırladığı enfes Misket Limonlu Peynir Kremalı Çilekli Tart tarifi sizlerle...❤
#repost from @ece.zaim . . .
@arzumkucukevaletleri ‘nden Arzum Gastromix Stand Mikser ile hazırladığım ‘Misket Limonlu, Peynir Kremalı Çilekli Tart’ tarifim hazır. Sayfayı yana kaydırarak videonun tamamını izleyebilirsiniz. Gastromix Stand Mixer deneyimimden bahsedecek olursam; Bu ürün döküm güçlü bir gövdeye sahip. 3 çeşit başlığı krema, orta sertlikte hamur ve sert hamurların tamamını karıştırmada başarılı. Kullanımı da gayet pratik. Ben özellikle bu rengini çok beğendim👌🏻
Rahatça takip etmeniz için tarifin malzemelerini de ekliyorum. Herkese keyifli denemeler;
Misket Limonlu, Peynir Kremalı Çilekli Tart
Tart Hamuru için;
150 g tereyağı, oda sıcaklığında
125 g beyaz toz şeker
250 g beyaz un+tezgahı unlamak için
2 g (1/4 tatlı kaşığı) ince deniz tuzu
3 adet orta boy, yumurta sarısı
Misket Limonlu Peynir Kreması için;
350 g süzme yoğurt (çok sert kıvamlı)
400 g tam yağlı beyaz taze krem peynir (sert kıvamlı ve varsa suyu süzülmüş)
60 g bal
1/2 çay kaşığı doğal toz vanilya
1 adet misket limonu, kabuğu ince rendelenmiş
1 kg orta boy çilek
Tercihen 200 g yaban mersini
1 adet misket limonu, kabuğu ince rendelenmiş
2 yemek kaşığı bal
There is probably no better fit for spring than this classic italian Minestrone. Just throw in everything, spring has to offer and top it with some fresh Italian herbs. A sprinkle of parmegiano and some homemade green pesto are the perfect finish.
SUSHI BOWL COMING ATCHA 🍣 👇🏼(deconstructed) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Happy Monday ppl! I had this delicious bowl for dinner last night and it was too good not to share!! I’ve posted many similar recipes waaay back on the feed but i figured it would be good to share my current fav combo & WHY ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀ deets: leftover turmeric sushi rice (recipe in highlights), rainbow cauliflower from TJs, spinach, air fried chicken, 1 egg, and lotsa kimchi mixed in! On the side we have roasted seaweed from @costco! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ The reason i love this bowl so much is because it’s COMPLETELY customizable and perfect for a post workout meal! We’ve got simple carbs from the rice, a small amount of fiber from the cauli, lean protein/little fat from the egg/chicken, and probiotics from kimchi to help keep everything moving!! All ingredients were prepped ahead of time and all i did was heat them up in a skillet with some coco aminos (sodium/electrolyte- SO good to have PWO). Also: spoons are totally optional here bc you can scoop up the mixture in seaweed blankets like i do 😂😂 Pretty sure i will never get sick of this!! P.s: to make more authentic you could add fish but i hate seafood so i used chicken lol
Another night, another amazing homemade curry 😘
I've had a few messages about the curry I posted on my story yesterday so thought I would share the recipe and on here 🙂
-500ml veg stockpot (I used knorr)
-1 tbsp turmeric
-1 tbsp ground all spice
-1 tbsp Graham masala
-1 tsp onion granules
-1 tsp garlic granules
-1 tsp ground ginger
2 bay leaves
- 3/4 tbsp Elmlea single cream (vegan)
-Mc.dougalls instant thickening granules to thicken sauce (to desired thickness)
-Long grain or basmati rice
Use 500ml of water with stockpot, add to pan and bring to the boil. Once boiling add all spices and bay leaves. Cook down for around 3 minutes on a high heat.
Add cream, stir and cook for a further 5 minutes on a lower heat. Taste to see if you are happy with the amount on cream, sometimes I add a little more.
Add thickening granules and stir, turn up the heat and keep on stirring until all granules have dissolved. If I want more curry I add more water now, around 100ml.
Add mushrooms and pepper
Cook for around 10/12 minutes on a medium heat. Always taste as you are cooking. I must admit I never add more spices etc but do sometimes add more water or thickening granules or cream to enhance the flavour 🙂
(Look at instructions for the rice you use)
This makes enough for 2 people (cook enough rice to go with it), this has around 4.2g saturated fat due to the cream which for 2 meals is just 2.1g of saturated fat so this is low in fat and really tasty! This tonight cost me around 70p per portion!! So cheap and amazing too 😘
I love that you can basically just punch your fist into some avocado, throw any spices in there and mix it with seriously whatever, and it will turn out a great dish.
OK maybe I have to prove this hypothesis a bit more. But tonight I made pasta with avocado pesto and pine nuts again, and I can't believe how easy and tasty this is. 😊🌟🌱🥑🍝 The recipe is below but this is just one of many ways to make this you can find online. I do not measure anything for it, I just taste in between and try to make something edible. And it's a fast recipe, which I really appreciate. Great for spontaneous every day cooking.
1. Mush about two ripe avocados with a fork in a bowl. (Don't put them in the blender! I did it once and it makes them bitter. 🙈)
2. Add finely chopped garlic and basil.
3. Add lemon juice, salt and pepper as you wish.
5. Put in olive oil while stirring until you like the consistency.
4. Roast pine nuts in olive oil and put aside.
5. Cook your favorite pasta.
6. Throw your favorite cooked pasta in a pan with a bit of olive oil, chop some cherry tomatoes and throw them in as well.
7. Add in pesto and pine cones, leave in pan for a minute or two.
That's all there is to it. 🙆🏻♀️ #vegan#veganbeginner#avocado#pesto#pasta#recipe
🚨’Save This Post’ Foodie Announcement 🚨So first of all please subscribe to my page @the_lazy_keto_chef - here you will find minimal use of measurements, but instead just ingredients for upping your overall healthiness levels and that... So, without further ado, check out this recipe that I made maybe? It’s for two but can be for a hungry one.
You will need: •2 frying pans (at least one deep one)
•Any oil (I used some ‘healthier oil for cooking’ that was £2 in Tesco)
•Garlic (to your taste)
•Onion (again, pretty much everything here is to your taste)
•Mushrooms (probs small ones or big ones if you like, whatever’s cheaper amirite)
•Water (do I need to list this?)
•Single cream (or double, I’m having the rest with blueberries for dessert)
•Tinned tomatoes (1 can will do for two people)
•Almond or coconut flour
•Salt and pepper
•Blueberries (dessert - optional)
•Honey (dessert - not strictly keto)
Paneer tomatoey veggie goodness (for @_mattmassey —- So, drizzle some oil in a medium hot (deep-ish) pan then add crushed or minced garlic, followed swiftly by chopped onion and then chopped mushrooms. Cook for a bit, spoon some tikka paste (around 2 teaspoons) in and a splash of water, then let simmer for a bit.
Meanwhile, cut your paneer into cubes and coat with salt, pepper, paprika and almond flour (in hindsight coconut may have worked better), then stick in another pan with some oil in it and cook for a bit.
Stick the tin of tomatoes and a splash of cream into the deep veggie pan and let that simmer too.
Put that coated paneer into the big tomatoey mess and cook until you’ve got no liquid left (my coating sort of fell apart here, in hindsight you may be better to put it in at the end, but I was hungry)
Stick as much spinach as you can in a bowl (I had small bowls but added more after) then stick the paneery tomatoey goodness on top (you can even put more cheese on it at this stage but I was trying to be good)
Eat that shit.
Try to get some blueberries and have them with the rest of the cream (and maybe some honey if you’re feeling naughty keto peeps) for dessert. Feeling fancy? Get double cream and whip it if you want!