#garlic powder is a lifesaver

[anistarrose]

If you have a lot of dietary restrictions and/or perpetually low spoons that interfere with cooking, then I can't overstate the return on your investment from figuring what spices and seasonings you can eat, and keeping them on hand.

Physical and mental health issues, let alone in combination, can feel like they're consigning us to a depressing, monotonous experience of the same unexciting foods over and over and over again. But giving yourself the tools to be creative, with very little actual effort — just a shake of a shaker — is actually a lifesaver in terms of preserving the joy you get out of eating.

Rehydrated mashed potatoes from the box are usually the platonic ideal of "meh," but if you just put some garlic powder, rosemary, and/or [spice of your choice] on them, they're suddenly a tasty treat. On the other hand, you can sprinkle some cinnamon on fruit, if that makes eating fruit easier — you can even do so after you directly take a bite out of an apple or peach or pear, if you're not able to cut it up.

The same goes for applesauce, instant oatmeal, and the like — you can always kick it up a notch if it's getting monotonous. If by some coincidence, you're exactly like me and you're allergic to every snack food sold in the universe except plain old depressing rice cereal, microwave that bitch with some oil, salt, garlic, and paprika. It's like 10% more effort than the last few things in this post but so worth it.

Anyways, I bring this up now because I remembered a conversation I had with a friend about spices (and spice racks) being a great things to ask for as a gift, whether over the holidays or otherwise — and especially if you can't think of anything else. As long as it's not a super expensive brand, a couple small jars are in a pretty reasonable price range for gifts, and they can go a long way.

Salt, garlic, rosemary, paprika, cinnamon, and allspice are my mainstays. (Just beware allium or nightshade allergies and similar, if applicable.) It takes experimentation to figure out what you like and what works for you, but it's worth it to make those depression meals a little bit less depressing.

#i am not a competent chef the way that i'm a competent baker #but i made something pretty good out of boxed mashed potatoes today :) #the realization that i need not be an expert to go off-script from instructions and from pre-packaged stuff has been so freeing #it's kind of like... when i feel like i have so little choice in some areas of my diet #then why not experiment as much as possible in the areas and allow myself every miniscule luxury i feel like? #why not pull out that garlic?

[shoku-and-awe]

Reliable lifesaver easy lunch: fried tofu & greens over rice. Drained the tofu in the microwave with 2 minutes in a silicone steamer, twice, then fried it up. Charred it a little. Sautéed some onion and garlic, added a pack of chopped spinach, powdered stock, soy sauce, mirin, sprinkle of sugar, chili flakes, and about a tablespoon of fresh lemon juice. Simple but really delicious—I wish I’d made double!

#make again #easy recipes #vegan #vegetarian

[gabby-i-guess]

ADHD PSA #2: The Dinner Formula

Feeding yourself is easily one of the hardest responsibility as an adult. It's even harder if you're neurodivergent - textures are ✨a lot✨, cooking takes so much energy, and actually planning meals can be almost impossible. A lot of us just end up not eating properly, because it just takes too much brain power some days.

So, let's make it simple.

dinner = a carb + a fat + a protein + a vegetable + incentive

"Okay..." You say, "but what does that mean??" Well, it can mean lots of things. I'd suggest making a personal, physical list of things you like/have. But for now, here's mine:

A carb: rice (instant packets are perfect), pasta, noodles (yep, 2 min noodles count), bread, potatoes

A fat: (that's right. A fat. That shit helps you digest all the vegetably goodness, okay? Don't go crazy, but some is necessary) butter, regular old vegetable oil, sesame oil, olive oil, cheese, cream, or whatever is already in the other ingredients (e.g. meat, nuts, avo)

A protein: chicken (pre-cooked works wonderfully), mince, tofu, egg, nuts, mushroom (gross but if you really must), salami, tuna - fuck it, even frozen chicken nuggets count

A vegetable: green is best but anything will do! Broccoli, kale (I love kale chips), spinach, red pepper, peas, beans, carrots, ANY AND ALL frozen veggies. Also - blending or finely shopping your veggies can be a lifesaver if you're not a fan of veggies

And finally, the most important bit - incentive. This is whatever will make your brain want to eat the meal. No judgement, I promise. The goal is to give your body the fuel it needs to keep chugging along - if the fuel has to be topped off with Bacon Bits and aioli, so be it. Mine are...

Incentive: seasoning like Nando's peri peri salt, chicken salt, garlic, onion, curry powder, lao gan ma. Toppings like fried onion, sesame seeds, pine nuts, cheese. Sauces like sweet chilli sauce, soy sauce, Japanese mayo, pesto, aioli. Or maybe, some random factor, like chop sticks, blue food dye (I'm a PJO fan...), a special bowl, preparing it as snack food, cutting things up into fun shapes, or buying alphabet pasta.

Finally, let's round out this post with some examples of dinners I've made recently using this formula:

Pasta + cream + chorizo + blanched and blended spinach + pesto = creamy pesto pasta

Flavoured rice pack + sesame oil + egg + broccoli + soy sauce and onion = simple fried rice

Couscous + salad sauce + Dino chicken nuggets + salad pack + the aforementioned Dino chicken nuggets = an insanely good salad (AND I took the leftovers to work)

I really hope this helped someone. I'm sending you all so much love and good vibes. This humaning shit is insanely hard and complicated, so if you're just getting through each day without adding to or subtracting from the population, you're already doing such a great job.

Be kind to yourself ❤️

#my posts #ADHD PSA #mental health #adhd #womenwithadhd #neurodivergent #audhd #autistic #executive dysfunction #anti capitalism #adhd life hacks #adhd hacks #life hacks

[lowspoonsfood]

Fairly simple chili

Hey! not sure just how “low-spoon” this dish is, but it’s hearty, delicious, and lasts a long time. You can eat it plain, on a hamburger bun, or mixed with crushed crackers or cheez-its.

This is the base recipe, which is very flexible. You’ll need a big pot, a big spoon, and a tablespoon. If you don’t have a tablespoon, just use a regular spoon. It’s a forgiving recipe.

Oil for sauteeing (i use olive but im sure any kind will do)

1 diced onion (see if your local grocery store has pre-diced onion, it’s a lifesaver!)

1 lb ground beef

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons sugar

2 tablespoons tomato paste

1 tablespoon garlic powder

1 tsp salt

A few dashes of black pepper

A few dashes of cayenne

1 can beef broth

1 can diced or petite diced tomatoes

1 can tomato sauce (use 8 oz for a thicker chili and 16 oz for a thinner one)

1 can light red or dark red kidney beans, drained

Heat the oil, then sautee the onions over medium-high heat for around 5 minutes.

Add the ground beef and break it up, then cook that for about 6-7 minutes or until browned.

Add all the dry spices and tomato paste and mix well, then add the broth, tomatoes, tomato sauce and beans.

Bring to a low boil, then let it simmer for 20-25 mins, stirring occasionally. Let sit for 10-15 mins before eating.

There are a lot of ways to customize this recipe to make it easier or to suit your tastes:

substitute a packet of taco seasoning for just about all the dry spices except the salt, pepper and sugar. If you don’t have any sugar, i’m sure the chili will survive.

look for pre-chopped onions (in the produce section) or frozen chopped onions at the grocery store. Alternatively, use a good mental health day to chop some onions and freeze them for up to three months.

experiment with the beans in your cupboard if you don’t have kidney beans.

to thicken up the chili, try crushing a brick of ramen noodles and throwing them in. Also, if you don’t have any beef broth, mix half a ramen flavor packet with a can of water.

This can usually get me through a few days, especially when added to crushed cheez-its. Plus, it’s a one-pot recipe with minimal clean-up. Just stick the pot in the fridge and warm up bowls for days!

#submission #stovetop #chili #ground beef #recipe

[brightlotusmoon]

Husband made me the grilled cheese sandwich I wanted:

on two heels of brioche, a mix of cheddars, Colby Jack, Monterey Jack, weed butter (the strain is Lifesaver), a sprinkling of powdered Ranch, his own garlic olive oil basil pesto, in a cast iron skillet, with labneh for dipping.

I'm gonna be satisfied and very high.

#I'm married to a Mikey and Donnie type anyway #my husband is nightwing with adhd on cannabis #fooood #hiiigh

[merit-rose]

Sweet potato peanut soup!

Vegan if you need it! Spicy if you want it!

This is one of the first recipes I mastered (meaning I never need to look at the recipe card and it always comes out a smash hit). My mom made it for us a lot when I was a kid, leaving the more complex spices on the side for the adults. She made sure I had the recipe when I moved out, and it was a cheap and nutritious lifesaver in my early apartment days.

Ingredients:

Two large sweet potatoes

One whole bulb of garlic

One bell pepper, diced

One medium onion, diced

1 heaping cup carrots, diced

Ginger: about one teaspoon powdered or one palm-size nub of fresh, grated

4-6 cups broth of your choice

1 cup smooth peanut butter

2 cups tomato sauce or puree, low-sodium

Salt

Pepper

Suggested spices: chili powder, smoked paprika, and/or cumin. Alternates: curry, garam masala, harissa.

Cooking oil of your choice

1. Roast the sweet potatoes for about one hour at 400 degrees Fahrenheit, pricking each a couple of times with a fork so they don't explode. Let cool and remove skin, then roughly chop.

2. Chop the top off of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30 to 40 minutes at 400 degrees. Let cool, then squeeze garlic out of skin like a gogurt.

3. Saute diced carrot, pepper, and onion in small batches without crowding. If using grated fresh ginger, add in the last minute of one saute batch. Set aside finished sautes in a large, combined bowl.

4. Combine sautéed vegetables, roasted garlic, salt, and spices in a large, deep sauce pan or stock pot over medium heat for a few minutes. Add sweet potato and cook for a few more minutes, then add broth.

5. Here you can choose to simmer the mix until it is completely reduced, or you can simmer for about 30 minutes, take off of the heat and let cool, then blend thoroughly in small batches with the tomato puree.

6. Return to heat at least long enough to incorporate the peanut butter or to finish reducing. A low, slow simmer is a sexy thing to do.

Season to taste, and taste often! Great with a dash of chipotle hot sauce!

Make it a meal with spinach toast! My go-to bread recipe is a triple batch of J. Kenji Lopez-Alt's no-knead bread, baked in a cast-iron Dutch oven.

(This bad boy makes delectable crackling sounds when it's cooling, like a hot, gluteny glacier)

#cooking #kitchen witch

[onespices]

Discover some of the finest Veg Pickles that enhance the flavor of your meals every day

Exploring the Flavors of Veg Pickles

In the hustle and bustle of modern life, veg pickles have emerged as a lifesaver, offering convenience and flavor in equal measure. These tangy delights not only enhance the taste of our meals but also simplify our daily routines.

 Amidst busy schedules, the preparation of fresh vegetables can often feel daunting and time-consuming. Veg pickles step in as a convenient solution, requiring no elaborate cooking or chopping. With just a spoonful, we can instantly elevate the simplest of dishes, adding a burst of flavor without any extra effort.

Moreover, vegetable pickles serve as versatile companions to various cuisines, from sandwiches and wraps to rice and curry dishes. Their long shelf life ensures that they're readily available whenever we need a quick flavor boost, saving us precious time on meal preparation.

Whether we're rushing to work or juggling multiple responsibilities at home, veg pickles offer a delicious shortcut to culinary satisfaction. With their convenience and versatility, they have truly become indispensable allies in navigating the demands of our busy lives.

Discover some of the finest vegetable pickles that enhance the flavor of your meals every day!

Avakaya Pickle: A spicy delight originating from Andhra Pradesh, featuring mango chunks marinated in a blend of mustard powder, red chili powder, and salt.

Mango Pickle: Bursting with tanginess, this pickle captures the essence of raw mangoes infused with aromatic spices like fenugreek, turmeric, and asafoetida.

Lemon Pickle: A zesty sensation, lemon pickle offers a citrusy punch with a perfect balance of sourness and spice, enhanced by mustard seeds and curry leaves.

Tomato Pickle: Rich and savory, tomato pickle presents a fusion of ripe tomatoes, chili powder, and garlic, creating a tantalizing accompaniment to any meal.

Red Chilli Pickle: Fiery and flavorful, red chili pickle packs a punch with whole red chilies soaked in vinegar and seasoned with mustard seeds and fenugreek. 

Gongura Pickle: Hailing from Telangana and Andhra Pradesh, Gongura pickle showcases the unique tanginess of sorrel leaves blended with spices like cumin and coriander.

Coriander Leaf Pickle: Fresh and aromatic, coriander leaf pickle combines the vibrant flavors of fresh coriander leaves with green chilies, ginger, and tangy lemon juice.

Garlic Pickle: Aromatic and pungent, garlic pickle features whole cloves of garlic infused with spices like cumin, mustard seeds, and turmeric, creating a robust flavor profile.

Ginger Pickle: Warm and spicy, ginger pickle offers a zingy kick with tender ginger pieces marinated in vinegar and seasoned with mustard seeds and chili powder.

Drumstick Pickle: Unique and flavorful, the drumstick pickle showcases the earthy taste of drumstick pods combined with tangy tamarind and aromatic spices.

In conclusion, when it comes to indulging in the rich flavors of pickles, OneSpices Veg Pickles stand out as the top choice. Handmade with natural ingredients, these pickles offer an authentic taste experience that elevates any meal. Explore their range of delicious homemade pickles at 1Spices.com and savor the true essence of traditional Indian flavors.

#drumstick pickle #indian drumstick pickle recipe #south indian chicken recipe #aromatic spices #boneless chicken gongura pickle #mutton gongura pickles #mango pickles #homemade drumstick pickle #spices #avakaya pickle #red chilli pickles

[eazy-group]

Instant Pot Keto Fajita Bowl

New Post has been published on https://eazywellness.net/instant-pot-keto-fajita-bowl/

Instant Pot Keto Fajita Bowl

There’s something so nourishing and comforting about a good steak fajita bowl. The slightly spiced and fragrant steak is mixed with colorful veggies and herbs before being placed on a bed of warm rice. Our version is just as moreish while being adapted for a keto-friendly lifestyle.

Apart from being an incredible source of protein, the rich and deep flavor of steak soaks up the fajita seasoning well. Think a slightly spicy and salty mix with intense flavor and you’ve got our delicious spice mixture that generously coats the skirt steak, onions, and bell peppers.

Because it’s all cooked in an instant pot, you can whip up this meal astonishingly fast—in just under 15 minutes. Onions and bell peppers take notoriously long to cook well in the oven or even on the stove, so an instant pot can be a lifesaver if you’re pressed for time—or just hungry after a long day!

And while typical fajita bowls are served with regular rice, ours has a keto twist by replacing that with cauliflower rice. In fact, we actually think cauliflower rice is the superior way to serve beef fajitas as the light and fluffy grain soaks up the sauce and flavor exceptionally well. Don’t forget to squeeze on some fresh lime and add cilantro topping for an extra pop of color and zest.

Yields 4 servings of Instant Pot Keto Fajita Bowl

The Preparation

Fajita Seasoning:

1 1/2 tablespoon chili powder

2 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Fajita Bowl:

16 ounce skirt steak, sliced thin against the grain

salt and pepper, to taste

3 tablespoon olive oil

1/2 medium red bell pepper, sliced into strips

1/2 medium green bell pepper, sliced into strips

1/2 medium onion, sliced

16 ounce cauliflower rice

1/2 cup beef broth

1 medium lime, juiced

1/4 cup cilantro, chopped

The Execution

1. Gather and prep all ingredients. Create the fajita seasoning by combining all of the spices listed. Gently stir together to combine and reserve about 1/2 of the seasoning.

2. Use the remaining 1/2 of the spices to season the steak strips. Add salt and pepper to taste.

3. Press the ‘saute’ mode on the Instant Pot. Once hot, add some of the oil to the bottom of the pot. Brown the steak in batches, never overcrowding the bottom of the Instant Pot. This may take multiple batches to complete. You do not want to cook the steak through, simply brown it to add flavor. Set aside when done.

4. Keep the Instant Pot on ‘saute’ mode. Add any leftover oil to the bottom of the Instant Pot, then add in the peppers and onion. Use 1/2 of the unused spice mix (1/4 of the total spice mix) to season the vegetables along with salt and pepper. Saute until onions are soft and fragrant.

5. Add in the cauliflower rice, then season with the last of the spice mix and salt and pepper to taste. Pour the beef broth over the cauliflower, lightly mix together, then add steak over the top of the vegetables. Set the Instant Pot to cook for 2 minutes on ‘manual’ mode.

6. Once ready, use the quick release to release pressure from the Instant Pot.

7. When ready to serve, garnish with lime and chopped cilantro. Enjoy!

This makes a total of 4 servings of Instant Pot Keto Fajita Bowl. Each serving comes out to be 429 calories, 28g fats, 8.4g net carbs, and 32.6g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 1.50 tablespoon chili powder 34 1.72 6 4.2 1.8 1.63 2.00 teaspoon smoked paprika 13 0.59 2.47 1.59 0.87 0.65 1.00 teaspoon onion powder 8 0.02 1.86 0.36 1.5 0.24 1.00 teaspoon garlic powder 10 0.02 2.3 0.29 2.02 0.52 1.00 teaspoon cumin 8 0.46 0.91 0.22 0.69 0.37 0.50 teaspoon cayenne pepper 3 0.15 0.5 0.24 0.26 0.11 16.00 ounce skirt steak 1077 66.18 0 0 0 112.58 0.00 none salt and pepper 0 0 0 0 0 0 3.00 tablespoon olive oil 358 40.5 0 0 0 0 0.50 medium red bell pepper 18 0.17 3.47 1.21 2.26 0.57 0.50 medium green bell pepper 12 0.1 2.69 0.98 1.71 0.49 0.50 medium onion 19 0.05 4.39 0.8 3.59 0.64 16.00 ounce cauliflower rice 113 1.36 22.68 9.07 13.61 8.62 0.50 cup beef broth 20 0.64 0 0 0.01 3.29 1.00 medium lime 20 0.13 7.06 1.88 5.19 0.47 0.25 cup fresh cilantro 1 0.02 0.15 0.11 0.03 0.09 Totals 1714 112.1 54.5 21.0 33.5 130.3 Per Serving (/4) 429 28.0 13.6 5.2 8.4 32.6

Instant Pot Keto Fajita Bowl

This makes a total of 4 servings of Instant Pot Keto Fajita Bowl. Each serving comes out to be 429 calories, 28g fats, 8.4g net carbs, and 32.6g protein.

The Preparation

Fajita Seasoning:

1 1/2 tablespoon chili powder

2 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Fajita Bowl:

16 ounce skirt steak, sliced thin against the grain

salt and pepper, to taste

3 tablespoon olive oil

1/2 medium red bell pepper, sliced into strips

1/2 medium green bell pepper, sliced into strips

1/2 medium onion, sliced

16 ounce cauliflower rice

1/2 cup beef broth

1 medium lime, juiced

1/4 cup cilantro, chopped

The Execution

Gather and prep all ingredients. Create the fajita seasoning by combining all of the spices listed. Gently stir together to combine and reserve about 1/2 of the seasoning.

Use the remaining 1/2 of the spices to season the steak strips. Add salt and pepper to taste.

Press the ‘saute’ mode on the Instant Pot. Once hot, add some of the oil to the bottom of the pot. Brown the steak in batches, never overcrowding the bottom of the Instant Pot. This may take multiple batches to complete. You do not want to cook the steak through, simply brown it to add flavor. Set aside when done.

Keep the Instant Pot on ‘saute’ mode. Add any leftover oil to the bottom of the Instant Pot, then add in the peppers and onion. Use 1/2 of the unused spice mix (1/4 of the total spice mix) to season the vegetables along with salt and pepper. Saute until onions are soft and fragrant.

Add in the cauliflower rice, then season with the last of the spice mix and salt and pepper to taste. Pour the beef broth over the cauliflower, lightly mix together, then add steak over the top of the vegetables. Set the Instant Pot to cook for 2 minutes on ‘manual’ mode.

Once ready, use the quick release to release pressure from the Instant Pot.

When ready to serve, garnish with lime and chopped cilantro. Enjoy!

3.1

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[tanveesharma]

Top 10 Healthy Meal Solutions for Busy Indians

Quick Oats Upma: Sauté mustard seeds, curry leaves, and onions in a pan, add vegetables like carrots and peas, and cook until tender. Stir in rolled oats and water, cook until the oats are soft. Season with salt and spices for a nutritious and filling meal in under 20 minutes.

Chickpea Salad: Combine boiled chickpeas, diced cucumbers, tomatoes, onions, and coriander. Dress with lemon juice, olive oil, salt, and pepper. This high-protein salad is refreshing and can be prepared ahead of time.

Yogurt and Fruit Parfait: Layer Greek yogurt, mixed berries, and granola in a glass. Add a drizzle of honey or maple syrup for sweetness. It's a perfect quick breakfast or snack, providing probiotics and antioxidants.

Grilled Paneer and Veggies: Marinate paneer cubes and vegetables like bell peppers and zucchini in a mix of yogurt and spices. Grill until charred and serve hot. A great source of protein and fiber, it's ideal for a quick lunch or dinner.

Vegetable Stir-Fry with Brown Rice: Quickly stir-fry vegetables like broccoli, bell peppers, and beans in a wok with garlic and soy sauce. Serve with pre-cooked brown rice for a healthy meal full of vitamins and fiber.

Dal Tadka with Rice: Cook lentils until soft, then temper with cumin, garlic, onions, tomatoes, and spices. Serve with steamed rice for a comforting meal rich in protein and complex carbs.

Multigrain Rotis with Mixed Veg Sabzi: Make rotis using multigrain flour. For the sabzi, sauté a mix of vegetables like spinach, cauliflower, and potatoes with spices. This meal is well-balanced in terms of fiber, vitamins, and minerals.

Smoothies: Blend a combination of fruits like bananas and berries with spinach, yogurt, and a scoop of protein powder for a quick, nutrient-packed meal.

Khichdi: Cook a mix of rice, lentils, and turmeric in a pressure cooker. Temper with cumin and asafoetida for added flavor. It’s a wholesome meal, easy to digest, and comforting.

Meal Replacement: In the vast market of meal replacements, it's crucial to differentiate effective products from less beneficial ones. While some, like Herbalife, may imply herbal ingredients that aren't present and come with high costs or nutritional shortcomings, there are standout alternatives. 

Vidaslim, initially a prescription product and now available over-the-counter, has been a popular choice for the doctors over the years. It combines convenience and nutritional completeness, offering a swift, efficient solution for those seeking a reliable meal replacement for weight loss and health-conscious living.

These recipes, while healthy and relatively quick to prepare, require some amount of prep and cooking time. For those days when even this seems too much, a meal replacement can be a lifesaver. It provides a balanced nutritional profile with minimal preparation time, making it ideal for those extra-busy days or when you need a reliable weight management solution.

#healthy meals #busy lifestyle #indian diet

[milwyn]

Quick and Easy Recipes for Busy Moms

Introduction

Life as a mom can be hectic, with a never-ending to-do list and a constant juggling act. Between taking care of the kids, managing the household, and possibly even working, finding time to prepare a wholesome meal can feel like an impossible task. But fear not, busy moms, because I'm here to share some quick and easy recipes that will save you time in the kitchen without compromising on taste or nutrition!

Picture this: you arrive home after a long day, exhausted and hungry. The last thing you want to do is spend hours in the kitchen, cooking and cleaning up. That's where these recipes come in. They are designed to be simple and efficient, using minimal ingredients and requiring little prep time. So, let's dive in and discover some delicious recipes that will make your life easier!

Before we start, I want to mention that these recipes are meant to be a starting point. Feel free to adapt them to your taste preferences and dietary needs. Get creative and make them your own!

Section 1: Breakfast on the Go

Mornings can be chaotic, especially when you have little ones to get ready for school. But that doesn't mean you have to skip breakfast or rely on unhealthy options. Here are three quick and easy breakfast ideas that you can grab on the go:

1. Overnight Oats: In a mason jar or container, mix rolled oats, milk (dairy or plant-based), and your choice of sweetener (honey, maple syrup, or agave). Add your favorite toppings such as fresh fruits, nuts, or seeds. Leave it in the fridge overnight, and in the morning, you'll have a delicious and nutritious breakfast ready to enjoy.

2. Smoothie Bowls: Blend frozen fruits, a handful of spinach or kale, a scoop of protein powder, and your choice of liquid (milk, yogurt, or juice) to create a thick and creamy smoothie. Pour it into a bowl and top with granola, sliced fruits, and a drizzle of nut butter. It's a refreshing and filling breakfast that you can eat with a spoon.

3. Egg Muffins: Preheat your oven to 350°F (175°C). In a bowl, whisk together eggs, milk, salt, and pepper. Add chopped vegetables (bell peppers, spinach, mushrooms) and shredded cheese of your choice. Pour the mixture into a greased muffin tin and bake for 20-25 minutes or until the eggs are set. These muffins can be made in advance and stored in the fridge for a quick grab-and-go breakfast.

Section 2: One-Pan Wonders

When it comes to weeknight dinners, the last thing you want is a sink full of dirty dishes. That's where one-pan wonders come in handy. These recipes require minimal cleanup and are packed with flavor. Here are three delicious options:

1. Sheet Pan Chicken and Veggies: Toss chicken breasts, sliced bell peppers, and halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper on a sheet pan. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes or until the chicken is cooked through. It's a complete meal that's bursting with colors flavors.

2. One-Pot Pasta: In large pot, combine pasta, diced tomatoes, vegetable broth, minced garlic, and your choice of vegetables (broccoli, peas, carrots). Bring to a boil, then reduce heat and simmer until the pasta is cooked and the sauce has thickened. Stir in grated Parmesan cheese and fresh basil. This dish is a lifesaver when you need a quick and satisfying dinner.

3. Veggie Stir-Fry: Heat oil in a large skillet or wok. Add your favorite vegetables (bell peppers, snap peas, carrots, mushrooms) and stir-fry until crisp-tender. In a small bowl, whisk together soy sauce, honey, minced ginger, and garlic. Pour the sauce over the vegetables and cook for an additional 2-3 minutes. Serve over steamed rice or noodles for a flavorful and veggie-packed meal.

Section 3: Quick and Healthy Snacks

Snacks are essential for keeping your energy levels up throughout the day, but it's easy to reach for unhealthy options when you're short on time. These quick and healthy snack ideas will satisfy your cravings without derailing your healthy eating goals:

1. Energy Balls: In a food processor, blend dates, nuts (almonds, cashews), nut butter, and a pinch of salt until a sticky mixture forms. Roll the mixture into bite-sized balls and refrigerate for at least 30 minutes. These energy balls are packed with nutrients and make a perfect on-the-go snack.

2. Greek Yogurt Parfait: Layer Greek yogurt, fresh berries, and granola in a glass. Drizzle with honey or maple syrup for added sweetness. It's a refreshing and protein-packed snack that will keep you satisfied between meals.

3. Veggie and Hummus Platter: Cut up an assortment of fresh vegetables (carrots, cucumbers, cherry tomatoes) and arrange them on a platter. Serve with your favorite hummus for a crunchy and nutritious snack.

Conclusion

Being a busy mom doesn't mean you have to sacrifice delicious and nutritious meals. With these quick and easy recipes, you can whip up a variety of dishes without spending hours in the kitchen. Remember, it's all about finding what works for you and your family. So, give these recipes a try, and enjoy more quality time with your loved ones!

#mommy

[whumperooni]

Also- tuna Mac n' cheese is a lifesaver and delicious and I highly recommend it of you're on that broke bitch budget 👌

And if you put a little bit of garlic powder and ginger in tomato soup, it's really good!

If you buy potatoes you can make potato skins! My fave way to dress 'em up is with butter, cayenne, and garlic- sometimes bbq sauce too! And shredded cheese on top if you have it c:

Also, crescent rolls are actually p versatile and make a good, cheap snack for on the go. I always get whatever can is cheapest and wrap either sandwich meat or cheese inside of it before popping then into the oven c: (I do not recommend trying this with tuna- it's stinky and the taste isn't worth it u.u)

#tw food

[bumblebeeappletree]

Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!

LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.

Ingredients:

1/2 red onion

2 pieces garlic

1 scotch bonnet (optional! very spicy!)

2-3 tbsp olive oil

1/2 tbsp cumin

1 1/2 tbsp smoked paprika

1/2 tbsp chili powder

2 tbsp dried oregano

1 800ml can peeled tomatoes

1 can black beans

2 cups corn

6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)

3 tbsp tomato paste

2 tbsp cane sugar

1 avocado

1 small bunch cilantro

few tortilla chips

Directions:

1. Dice the red onion and garlic

2. Remove the seeds from the scotch bonnet and finely chop

3. Heat up a stock pot on medium high heat and add the olive oil

4. Add in the onions, garlic, and pepper followed by the dry spices

5. Give the pot a stir and add in the canned tomatoes (carefully!)

6. Use a spatula to break up the tomatoes

7. Add the beans, corn, and the water/veggie stock

8. Add the tomato paste and the cane sugar

9. Bring the soup to a boil, then its ready to serve

10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips

#yeung man cooking #vegan #MEXICAN STYLE SOUP #soup #cooking #how to #how to cook #how to cook soup #Youtube #food

[madrabbitsociety]

So I’ve been making a lot of instant ramen. Between depression, exhaustion from work, not getting enough sun, being cold- it’s been a ramen kind of month. And I know I’m late to the party but I have found something that I just wanted to share that makes my ramen a little bit, I dunno, better? Without the extra effort? I’m not saying top ramen is the healthiest of foods but hear me out-

Frozen vegetables. 

I’m a broke bitch but Walmart frozen veggies are like, a buck a bag. Take tonight, for example. I’m sick, my family is eating something gross that I don’t want to eat (I hate burgers and oven fries), and all I want is something like soup. Here’s what I did and if I hadn’t decided to have an egg it would have only taken one pot. So, I took a thin sliced chicken breast and cut it up, let it cook in some butter and olive oil. Added in some fresh pre-sliced mushrooms (only because that’s the one frozen veggie I can’t eat), then when those were cooked I added in a touch of water and garlic flavored better-than-bouillon paste my mom had. It makes it into a broth, right? So then I add in spices because I’m trying not to be sick- salt, pepper, cayenne, onion powder, garlic powder and umami seasoning. Then I dropped in a tiny handful of frozen corn, frozen peas and frozen carrots. This does drop the cooking temp of the broth. Let them simmer in there until they’re all defrosted. If you don’t want an egg, then bring it up to a boil and drop in some noodles and let the noodles cook in your broth. Easy. Took me like, fifteen minutes. 

Now, some days I’m really depressed or my mom is and doesn’t cook or there’s no food in the house and I’ve worked a ten hour day and I’m tired- whatever the reason is, sometimes you can’t be bothered. On those days, I skip the fresh chicken and mushrooms, still pretty much do all the same things but I will add in more frozen veggies. I usually don’t use the provided spice packet, because I’ve made my own broth by using the bullion thing, but if I do I only use a sprinkle. Instead of poaching an egg separately, I just crack one right on top and then cover to cook. (Emmymade has a couple videos where she does this.) 

I dunno, it’s been really nice and satisfying. My room isn’t heated the best, so it’s sometimes hard to stay warm and it’s been really nice to have a lovely bowl of soup that takes less than five minutes to make and still tastes like veggies or something good. 

I also love Mythical Kitchen’s parmesan based recipe, but that’s an every-once-in-a-while thing for me, not an every time I eat ramen thing. SO good, though. 

I don’t know why frozen veggies in ramen never occurred to me when I was younger and living on my own, but it’s been a lifesaver lately. So I just thought I’d pass along the tip that probably already everyone knows but hey, if you don’t, here ya go. 

EDITED: Just wanted to add, just because I used the Garlic bullion paste doesn’t mean you have to. I usually use chicken flavor, but there’s ham, lobster, beef, onion, seriously this shit comes in tons of flavors so you can make any soup you want. 

[lowspoonsfood]

Low effort Lentil Soup!

Ingredients

A half a tube of squeeze-in garlic paste (or garlic powder or fresh cloves)

Tumeric

Curry powder (which includes tumeric, but ya know)

Celery Salt

A bag of dry Lentils

Mushrooms

Too Much Dried Basil™

Spinach

A can of diced Tomatoes

Onion Soup Mix

Frozen Peas

Or a variation. The only Absolute Requirements for this recipe are

A bunch of spices, one of which being Too Much Dried Basil™

Soup Mix (preferably Onion)

Canned Tomatoes

The Lentils

2-4 veggies

Fill the pot up with the lentils, onion soup mix, spices, and water (water should more than cover the lentils). Bring the contents to a boil. Once boiling, lower heat to a simmer for 30 minutes. If needed, add more water along the rest of your ingredients. Keep on simmer for about ten more minutes, then grab a ladle and serve.

This soup is a lifesaver! The hardest part of this recipe is waiting while it cooks!! :)

#lentils #crowdsource #recipe #vegetarian #vegan

[cprclassnashville]

Boost Immunity By Putting In Herbs And Spices In Your Body

Herbs and spices can play a huge role in making your immune system stronger, which is kind of the need of the hour in view of the emergence of new Covid variants. Inculcating the following food habits can be a great weapon against the virus. Learn more:

Some healthy (herb) concoctions for a strong immunity:

1.      Drink ginger-lemon-turmeric water through the day.

2.      Try celery juice that comes with antiviral properties.

3.      Aloe Vera juice is another option to try, which improves your gut health. Just blend Aloe Vera pulp and water. You can also add lemon to it, which is a good source of vitamin C.

4.      Another concoction you can make is of water with thyme and rosemary.

5.      Blend leaves like betel leaf (has minerals in abundance), spirulina, Moringa with water, and gulp it down. Have this green smoothie first thing in the morning for great immunity.

Then there are the spices like fennel seeds (a great mouth freshener post meals so you can easily incorporate it in your day by munching on it after a meal), cumin seeds, carom seeds, cinnamon, cloves, coriander seeds and cardamom.

Let’s talk about an age-old herb that goes by the name Mulethi or liquorice that has fantastic health-promoting properties. It’s great for your immunity. You can get it at any spice store. Add mulethi powder in water and keep sipping it through the day.

You can also try garlic water provided you like the taste and can digest it (it can get acidic for some people), which has a lot of immunity-boosting properties.

You can also make use of the supplements, of course in consultation with a health practitioner. Some important supplements are vitamin D- receive 10-15 minutes of sunlight every day to reap the benefits of the antiviral properties that’ll destroy the infection inside, Omega-3 supplement (anti-inflammatory), zinc (great for immunity, nuts and whole grains are some good sources), B12, vitamin C (you can get it from fruits like lemon). Lemons help by creating a good environment in your system against the viruses, so good to include them in your diet.

An ideal daily diet chart looks like this:

1.      A green smoothie, any of the aforementioned concoctions (after waking up)

2.      Eat a lot of fruits

3.      Eat meals comprising sprouts, brown rice, salads

4.      Nuts and seeds are good mid-meal options

5.      Have some sweet potato, baked potato fries in the evening

6.      End you day with a simple dinner while sipping on the right liquids

This should be followed alongside receiving adequate sleep, taking your supplements and making effort to choose positive content to view given all the negative news and content we are bombarded with.

If you wish to train in the lifesaving CPR, sign up for a class at the AHA accredited CPR Nashville in Tennessee. To register for a CPR class, call CPR Nashville on [phone]. Classes are held at 600 Old Hickory Blvd Suite 100 B, Nashville, TN 37209, United States. Receive your AHA CPR card with validity of two years the same day as the class.

#CPR class

[bunnyd157]

How to make a rice casserole at home?

Knowing the perfect way to make a delicious dish packed with tasty, fresh ingredients and several health benefits is certainly a lifesaver. When you're busy with work, but want to make a homemade meal or back after a tedious day at the office and can't wait to relax, this chicken and rice casserole recipe would come to your rescue.

This local touch of culinary expertise has offered this chicken and rice casserole recipe a seat among the Sri Lankan recipes. Even if you're into spicy and flavorful Sri Lankan recipes or local dishes fused with another kind of cuisine, the below chicken and rice casserole recipe would offer you an extra special experience in every mouthful.

Ingredients

●      200g Leeks sliced

●      150g Carrots cubed into small cube

●      200g cooked shredded Chicken

●      4 cloves Garlic minced

●      4 Eggs

●      1/2 tsp Chili powder

●      2 tbsp oil (Sunflower / Corn)

●      180ml Low fat Milk

●      300g Cooked white rice

●      Salt

How to use

1. Stir sauté the leeks, carrots, and chicken with the garlic and Knorr cube in the oil.

2. Combine the non-fat milk and four eggs in a mixing bowl. Combine all of the ingredients in a mixing bowl with the cooked rice.

3. Pour the mixture into a Pyrex dish or a ceramic bowl. Cover and steam for 30 minutes. Warm it up before serving.

#srilankan #rice #casserole