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On day 4 of my #eggfast and last night I thought I would cook something different. So Miss Daisy cooked a cheddar and egg quiche without the pastry. Something delicious to have for our dinners for the next few nights. Woke up this morning and am down to the dreaded weight I cannot break past so the next few days will be the telling ones. I will be writing my egg fast on my blog. X #missrdaisy #racheldaisy #melbourne #melbourneblogger #blogger #recipeblogger #keto #ketodiet #ketoblogger #ketorecipe #recipe #ketomeal #ketoweightloss #ketoaustralia #ketogirl #ketolifestyle #ketofood #intermittentfasting #lchf #ketocooking #ketoforbeginners #ketodinners #ketogoals #ketoideas #ketogram #ketogenicdiet #ketoadapted #daisylove #daisystyle
Comment ‘ICECREAM’ with your eyes closed!
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Riquísimos deditos de Pollo, hazlo este fin de semana
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No olvides seguirnos para más contenido como este
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Créditos: @vix.yum.espanol
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#pollo #casero #cena #comida #recetas #food #recipe #foodie #instafood #delicioso #adelgazar #comesano #recetassanas #cocinacasera #ricoysano #ricoysaludable #saludables #cambodehabitos #cuidatucuerpo #yomecuido #eresloquecomes #comebien #bajardepeso #cuerposano #saludyvida #controldepeso #nutrición #alimentacionsaludable #estilodevidasaludable #alimentacionconscie
Autumn Chicken Veggie Bowls
Made By @tastesbetterfromscratch
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Ingredients
1 batch Coconut Jasmine Rice
1 large sweet potato, peeled and chopped
1 1/2 cups raw brussels sprouts, stems removed, sliced in half
2 Tbsp olive oil
salt and pepper
1/2 cup pecans
1 pomegranate, arils removed (see tutorial)
1 avocado, peeled, pitted, and sliced
4 chicken tenders ( or 1-2 chicken breasts)
2 tsp curry powder curry powder
For the Sweet Curry Sauce:
1/4 cup honey
1 Tbsp prepared mustard
2 Tbsp olive oil
1/4 tsp each onion powder and garlic powder
2 tsp water
1 1/2 tsp curry powder
1/4 tsp crushed red pepper
1/2 tsp cornstarch
salt and pepper
Instructions
Preheat oven to 425 degrees F. Spread out chopped sweet potato and halved brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat. Roast until the vegetables are tender and starting to brown, about 18-30 minutes. Cook the rice while the vegetables are roasting (see recipe on the blog)
Make the sauce by combining all ingredients in a small saucepan. Whisk well to combine (and especially to dissolve the cornstarch). Cook over medium heat until simmering and thickened. Remove from heat. Season chicken with salt and pepper and a little curry powder on all sides. Saute or grill on medium high heat, flipping once, until cooked on both sides. Remove to a plate to rest.
Assemble bowls: Add a big spoonful of rice to the bowl. Top with grilled chicken, roasted potatoes and brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve warm.
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#healthy #healthyfood #healthybreakfast#HealthyEating #HealthyDiet #healthyrecipes#healthysnack #healthymeal #healthylunch #healthymeals #fitnessfood#recipe #recipes #recipeidea #fitfood #fitfoods#healthyrecipes #cooking #mealprep #instafood #foodie #healthyfood #recipe #fitnessfood
Healthy banana nutella blondies!!
Before you ask: no this is not
made with real nutella
I’m allergic to hazelnuts as I found out lately sooo annoying.. but I looove hazelnuts and every nuts EXCEPT raw walnuts, brazil nuts and macadamia nuts
haha what about you?
I know the blondies look a bit failed but they were so yummy and fudgy even if they’re not the prettiest.
(by the way they are inspired by @iqskitchen)
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So here’s the recipe:
* 200g pre cooked canned white beans
* 45g vanilla protein powder
* 1 eggwhite
* 3g baking powder
(* optional: 5g psyllium seed husks
(Flohsamenschalen) for the texure)
* 50g banana (sliced).
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For the “nutella”:
* 6g chocolate chunky flavour
* 6g cocoa powder.
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-> pre heat the oven up to 170 degrees
and prepare a baking form
-> purée the washed white beans and all the ingredients for the dough together with a little bit of water
(except the banana slices)
-> mix the ingredients for the nutella
with some water until it has
a creamy consistency -> fill half of the dough into the baking form, then add the sliced banana and drizzle half of the nutella over it.
-> add the other half of the dough and drizzle the rest of the nutella on top.
-> let it bake for 25 minutes -> then slice into bars and enjoy
when it’s ready☺️
Go Vegan With a Plan , Go Vegan Right (link in the bio) .
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Caribbean Feast by @avantgardevegan ❤️ Jerk Jackfruit
3 tins Young Jack Fruit in brine, drained & patted dry then pulled into bitesized pieces (remove seeds if you prefer)
1 tbs Coconut Oil
3 Spring Onions, finely sliced
3 Cloves Garlic, minced
1/2 Scotch Bonnet Chilli (use a full 1 for extra spicy)
Thumb sized piece ginger, minced
1 Yellow Pepper, deseeded & cubed
1 cup/200g Black Beans, from a tin. Drained & rinsed.
1 tbs All Spice
2 tsp Ground Cinnamon
3 tbs Soy Sauce
5 tbs Tomato Puree
4 tbs Coconut Sugar
1 cup/240ml Pineapple Juice
Juice 1 lime
1 tbs Fresh Thyme Leaves
2 tsp Sea Salt
1 tsp Cracked Black Pepper
Rice & Peas
1 Tin Kidney Beans, liquid reserved
1 Tin Coconut Milk
3 tbs Fresh Thyme
Pinch Sea Salt & Black Pepper
1 & 1/2 cups/340g Long Grain Rice, rinsed
Vegetable stock, if needed.
Fried Plantain
2 Plantain, peeled & cut into cm discs
2 tbs Coconut Oil
2 tbs Coconut Sugar
Pinch Salt & Pepper
Method
First up place a large casserole dish or frying pan over a medium heat. Add the coconut oil followed by the onion, garlic, ginger, chilli & yellow pepper. Allow the mix to soften for 3 minutes before adding the spices & cooking for 2 more minutes. Add a pinch of seasoning.
Add the jackfruit to the pan and stir well, cook the mix for 3-4 minutes.
Next add the coconut sugar & the black beans. Keep stirring then add the soy sauce, tomato puree & pineapple juice. Turn the heat down low & add the lime juice plus some chopped fresh thyme leaves.
Pop the lid on and allow the jackfruit to cook for around 12-15 minutes.
For the rice, add the ingredients to a saucepan and pop the lid on. Place the pan over a low heat and allow the rice to absorb all the liquid until it’s light & fluffy. This should take 10-12 minutes. If your rice gets too dry before it has cooked, add some water or vegetable stock.
Next up, the plantain. Pre heat a non stick frying pan over a medium heat & add the coconut oil, when hot add the plantain wedges, and cook on both sides for 3-4 minutes until caramelised & golden. Season with coconut sugar, salt & pepper.
BACON FRAZZLE PASTA BAKE
I’ve just recreated this and I couldn’t be happier about it. This is literally the NICEST pasta bake I’ve ever cooked (thanks to @froyoandfrylight ) Cook, baby cook!
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This uses BOTH A choices but is so blaaady worth it.
• Pasta - boiled until it’s JUST done.
• Grilled bacon medallions, blended in the nutri-bullet. Sounds odd but TRUST me
• Drain the pasta but leave a little bit of water for the sauce. Stir in 75g of @primula_cheese (Light) (A choice 1) and 40g (0.5 of your A choice 2) of light cheddar. Add an egg and give it a good stir.
• Add it all in to a casserole dish and top with another 40g light grated cheese (other 0.5 of your Healthy A 2) and the bacon and then oven bake on 200 for 20 minutes.
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For a more detailed recipe just head over to @froyoandfrylight’s page, yeah? Cos she’s much better at this than me.
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Gonna be serving mine with a big salad because I’m all for getting that speed food in today
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