Oil
Pita
Some salad, olive oil and lemon
Yoghurt, cucumber and lemon
Chillies
Pickled red onions
Method:
Start by mixing together your spices. Add a glug of oil to your mushrooms and then sprinkle the spices on top. Mix well to coat every bit of the mushies.
Now grab a skillet and a bit of oil add in the mushrooms. Add something heavy on top, like another pan or a bowl and press down, let cook for 3-4 mins until charred slightly and then flip the mushrooms and repeat the process.
Now mix together your salad ingredients in a bowl and your yoghurt ingredients in another bowl.
Heat up your flatbread, load on the salad and yoghurt, then the mushroom shawarma and then top with Chillies and pickled red onions and ENJOY!!
2 medium eggplants
1 tablespoon Italian or Tuscan seasonings
2 tablespoons olive oil
1/2 cup tomato sauce of your choice
10 cherry tomatoes, sliced in halves
1/2 cup vegan cheese
fresh parsley, for garnishing
Method:
Preheat oven to 180C and line a baking tray with parchment paper. Slice each eggplant in a half lengthwise and cut through the flesh into a diamond cross-hatch pattern going about an inch deep. Arrange eggplant halves on the prepared baking tray, drizzle with oil and sprinkle with seasonings. Pop in the oven for 20 minutes. Take out from the oven, do not switch the heat off. Make a dent in each eggplant steak using a fork. Top with tomato sauce, cherry tomatoes and cheese. Pop back in the oven for another 10 minutes or until the cheese has melted and the tops are golden brown. Serve warm, garnished with fresh parsley.
Easy and healthy snack idea. Broccoli is rich in fibre, aiding in digestion and promoting a feeling of fullness. This snack pairs perfectly with white bean aioli for that extra protein.
Ingredients:
1 broccoli head, approximately 450g
3 tablespoons of avocado oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon oregano
Salt and pepper, to taste
Grated Parmesan cheese (I used vegetarian Parmesan)
For the Aioli:
1 cup cooked or canned cannelloni or white beans
Juice of half a lemon
1 garlic clove
1 teaspoon mustard
1 tablespoon avocado oil
Salt and pepper, to taste
Method:
Bring a large pot of water to a boil.
Add broccoli to the boiling water and cook for about 7-10 minutes until they are bright green and tender but still slightly crisp.
Drain broccoli and let them cool.
Once cooled, pat them dry with a paper towel and cut them into bite-sized florets. You can also use the stems; they’re a bit softer but still taste great.
Preheat the oven to 180°C and line a baking tray with parchment paper. In a bowl, combine avocado oil, paprika, garlic and oregano.
Arrange broccoli on the baking tray and use a potato masher or the bottom of a glass to gently smash each broccoli.
Brush the tops with the oil mixture and sprinkle with Parmesan.
Bake in the oven for 15 minutes or until they become crispy and brown.
To make the aioli, simply place all the ingredients into a blender and pulse until the mixture becomes creamy and smooth. Add some water if the sauce is too thick. Serve smashed broccoli warm as a side dish or a snack.
Enjoy, and don’t forget to follow for more recipes!
Per Sandwich: 196 Calories | 32g Protein| 4g Fat | 9g Net Carbs
Ingredients for 6 Sandwiches:
600g Chicken Breast ( I used Tenderloin for lower calorie)
1 tbsp Mustard
1tsp Paprika
1tsp Cayenne
2tsp Garlic Powder
1 tsp Onion Powder
1tsp Salt
2 tsp Black Pepper
1 tsp Celery powder
Each patty picked up about 10g Corn flake crumbs
Low calorie bun ( I used Culture Keto Buns found at Walmart)
Romaine Lettuce
7g of Light Mayo- I used Miracle Whip light mayo
Calorie and macros will vary depending on mayo brand and bun brand. Portioning is important for calorie intake as well so to be accurate, learn what a portion size is or invest in a food scale to measure. 20 calories of mayo can quickly go to 100 calories if measured incorrectly.
1/2 a large cauliflower, or a whole small one, broken into florets
Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper
2 large or three medium/ small sweet potatoes
Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon
1/2 a butternut squash, seeds removed and cross scored
Olive oil and salt on all of the roasted veg
👉 for the creamy sauce:
The roasted butternut squash flesh
30g soaked cashews
280g silken tofu
1/3 cup nooch
Juice of one lemon
1/4 tsp salt
Black pepper
Splash of water for blending
👉For the main body:
2 tbsp olive oil
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 red onion, finely diced
Pinch salt
4cm piece of ginger, grated
3 garlic cloves, grated
1/2 a red chilli, deseeded and finely chopped (omit if you like less spice)
Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper
More olive oil
120g grated fresh tomatoes or canned chopped tomatoes (about half a tin)
240g cooked chickpeas
1/2 a litre of veg stock
Cómo hago BROWNIE sin NINGUNA harina! | No vas a poder creer lo Delicioso que es
🤎 Como hago BROWNIE sin NINGUNA harina! | No vas a poder creer lo Delicioooso que es!! Les comparto esta receta deliciosa que es de no creer porque esta hecha con porotos!! (frijoles) y el sabor es increíble siendo que no tiene ni un gramo de harina! es una receta rica en proteinas y carbohidratos, ideal para aquellos que trabajan mucho o que hacen actividad física! Para un desayuno saludable y diferente o una merienda energética!
COMO GUARDAR COMIDA POR MÁS DE 10 AÑOS 💪😁 Pueden venir tiempos difíciles, estamos unidos
Aquí compartimos cómo guardar comida por 10 años o más.
Como Almacenar alimentos al vacío para que duren mucho más tiempo, que en su embace original.
huerta orgánica, huerto Familiar, Recetas de conservas de alimentos, envasar al vacío, son importantes para la independencia alimentaria.
Los tiempos cambian y hay que aceptar las circunstancias de cada uno y los cambios a nuestro al rededor, sin dejar que el miedo nos invada y nos enferme y es por eso que lo más importante es que estemos unidos compartiendo saberes útiles para una vida saludable, siendo amables y atentos con la familia y las personas que nos rodean que también son nuestra GRAN familia. Con el mundo moderno estas prácticas de almacenamiento se fueron dejando de lado...
Pero desde siempre la vida del campesino se conecta con la tierra con la naturaleza y con aprovechar al máximo sus recursos dentro de las posibilidades de cada uno, y el almacenamiento de alimentos siempre fue vital, así como también sembrar la tierra y saber cocinar lo que uno cosecha y cuando hay mayor abundancia hacer conservas de lo cosechado.
Como cocinar chicharrones de cerdo en tu casa. Usamos como siete o diez libras de la pansa del cerdo o pork belly. Se pone agua a hervir, se le agrega sal al gusto y polvo de hornear. Una vez el agua este caliente, se agregran los trozos del cerdo y se espero una hora y meida o dos y el cerdo comienza a soltar su manteca o grasa. Los chicharrones quedan crujientes y deliciosos y se comen con una tortilla caliente o con salsa. como los comen en tu pais ? con frijoles?