Visit Blog
Explore Tumblr blogs with no restrictions, modern design and the best experience.
Fun Fact
Tumblr has over 100 million blogs, and only 167 employees.
Trending Blogs
#healthy food
image
image
image
image
image

Bought some fab little moulds so I could make Cosima healthy gummi sweets. I used two flavours of fruit juice and grass fed gelatine- Cosima loved them!

Daddy was jealous so I made him some dark chocolate sweeties as well

2 notes

Todays check in! I bought some new jeans, and here are the pictures! I weighed in at 244.8, so I am down 6.4 pounds so far. I will check back in once I am down a bit more in the same outfit :)

image
image
18 notes
9 notes

10 Best Birthday Cake Recipes

10 Best Birthday Cake Recipes

#cake #cakes #birthdaycake #cakedecorating #chocolate #food #dessert #cakesofinstagram #birthday #instafood #cakedesign #cakestagram #foodporn #baking #instacake #yummy #homemade #sweet #cupcakes #foodie #bakery #delicious

Since the ancient Romans, cutting the cakes has been a must on birthdays. As celebrations are incomplete without cakes. Whether it’s a birthday or anniversary, you can add colors to your celebration by baking a scrumptious cake. Thus, here are some of the best recipes you can opt for.

1. Sandy’s Chocolate Cake

This cake requires a cup of softened butter, 3 cups of brown sugar, 4 large eggs, 2…


image

View On WordPress

0 notes
image

I don’t normally post pictures of my lunch, but I’m ridiculously proud of my poached egg. I’ve come a long way. 😂

The rest of my post-workout fuel includes a salad (spinach, cucumber, avocado, feta cheese, and balsamic dressing), oven roasted sweet potatoes, kimchi sriracha, and turkey bacon.

And yes, I put Everything but the Bagel seasoning on well, pretty much everything.

0 notes
image

Risotto with peas and marinated tofu (vegan)

An easy and yummy recipe from the … tada… Jamie Oliver book… the only one we own since a few years … but still haven’t cooked a lot recipes from it… partly because we are vegan now and most of the recipes in this book are non-vegan.. and partly because we tried recipes from magazines… maybe you know what we mean: you read in a magazine.. “ oh look! This recipe looks really yummy! Save it!” Then you rip out the page from the magazine and put it on the staple of all the other pages you “saved for later”… and never cooked.. until there are so many recipes with which you could fill your own book with 😂

But okay… Risotto is one of our favourite meals which we unfortunately don’t cook very often… so we tried this simple one with frozen peas and added tofu which we marinated with mustard and maple syrup amongst other things.

Turned out really good.. but what can we say.. it’s Risotto 👌🏽

If you are interested in the recipe or want to know from which book the recipe is originally from, message us 🤗

Take care,

Stavita out.

0 notes
image

(makes 4-6 servings)

Ingredients:

8 oz large shrimp, peeled and deveined (shells reserved!)

8 oz large sea scallops

8 oz sliced calamari (squid)

1 cup dry white wine

28 oz can crushed tomatoes

2 minced shallots

6 thinly sliced garlic cloves

2 tbsp tomato paste

1 minced anchovy fillet

8 oz clam juice

1 lb linguine 

2 tsp red pepper flakes

Pinch crumbled saffron threads

1/3 cup minced fresh parsley

½ cup breadcrumbs

1 tbsp lemon zest

3 tbsp extra virgin olive oil

Kosher salt

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add shrimp shells and cook, stirring frequently, until they start to brown. Add wine and simmer for about 5 minutes. Strain mixture through a fine-mesh strainer into a bowl, pressing on solids to extract as much liquid as possible. Throw away any solids. 

2. Heat remaining 2 tbsp oil in the Dutch oven over medium heat. Add shallots and cook for 2-3 minutes, then stir in garlic, tomato paste, anchovy, 1 tsp pepper flakes, and saffron. Cook for about 1 minute, until fragrant. Stir in the wine mixture and scrape up any browned bits, and cook for 30 seconds. 

3. Stir in tomatoes and clam juice, bring to a simmer, and cook for about 20 minutes until thickened. Stir occasionally. 

4. While sauce is cooking, make breadcrumb topping: combine breadcrumbs, 1 tsp red pepper flakes, and lemon zest in a bowl. In a small nonstick pan, heat a small amount of oil and cook, stirring constantly, until breadcrumbs are browned. Set mixture aside until time to serve.

5. Reduce sauce to a simmer, gently stir in scallops, and cook for 2 minutes. Gently stir in shrimp and cook for another 2 minutes until opaque. Remove from heat, then stir in calamari and let sit for about 2 minutes until opaque and tender. 

6. In a separate large pot, boil 4 quarts of water and add a generous amount of kosher salt. Add pasta and cook until al dente. 

7. Reserve ½ cup of the pasta water, then drain pasta and add to the Dutch oven with sauce. Add parsley, then toss to combine. Season with salt to taste and adjust to your preferred consistency with the reserved cooking water.

8. Serve immediately, with breadcrumb topping sprinkled on top! 

1 notes
image

(makes 4 servings)

4 large zucchini, halved lengthwise and seeded

2 ½ tbsp extra virgin olive oil

½ lb ground lamb

½ cup bulgur

1 yellow onion

2 minced garlic cloves

¼ cup dried apricots

2 tbsp pine nuts

2 tbsp fresh parsley

2 tsp ras el hanout 

2/3 cup chicken broth

Kosher salt

Coarsely ground black pepper

1. Preheat oven to 400 degrees F. 

2. Drizzle the cut sides of zucchini with 2 tbsp olive oil and season with salt and pepper. Lay zucchini face-down on a lined baking sheet and roast in the oven for about 8 minutes, until slightly softened. Remove from oven, flip over, and set aside. 

3. Heat ½ tbsp olive oil in a large saucepan over medium-high heat. Once hot, add lamb and season with salt and pepper. Cook until fully browned, then transfer to a paper towel-lined plate.

4. Discard of all but 1 tbsp fat from the saucepan, then add onion and cook in fat for about 5 minutes. Stir in garlic and ras el hanout and cook for about 30 seconds until fragrant. Stir in broth, bulgur, and apricots, then bring to a simmer. Reduce heat to low, cover, and simmer until bulgur is tender and fully cooked (about 15-18 minutes)

5. Once bulgur is cooked, remove the pan from heat and let sit for about 10 minutes. Then, stir in the pine nuts and parsley and fluff with a fork to combine. Season with salt and pepper to taste.

6. Fill each zucchini half with mixture. Place stuffed zucchinis back in the oven for about 5 minutes until heated through.

7. Serve immediately, on their own or with Tzatziki sauce!

0 notes
image

(makes 2 servings)

Ingredients:

1 recipe Bolognese sauce (use the sauce recipe from my Pappardelle Bolognese, substituting ground turkey for beef!)

1 large spaghetti squash

2 tbsp extra virgin olive oil

Kosher salt

Coarsely ground black pepper

Grated Pecorino Romano Cheese, for serving

1. Preheat oven to 400 degrees F. 

2. Cut spaghetti squash in half (longways) then scoop out seeds and core. Drizzle olive oil over the inside of each half, then season with salt and pepper. 

3. Place the squash halves face-down on a lined baking sheet, then bake in the oven for about 45 minutes or until you are able to easily pierce the skin of the squash with a fork. 

4. While squash is baking, make Bolognese sauce per the recipe above. 

5. Remove squash from oven and flip over so the halves are facing up. Use a fork to shred the inside of the squash into “noodles”. 

6. Immediately serve the squash by topping with a generous helping of Bolognese sauce and Pecorino Romano on top.

7. Enjoy!

0 notes
image

(makes 6 servings)

Ingredients:

1 cup breadcrumbs

1/3 cup whole milk

½ cup grated Manchego cheese

4 tbsp minced fresh parsley

1 minced shallot

2 minced garlic cloves

½ cup chopped roasted red peppers

1 cup dry white wine

1 finely chopped onion

8 oz ground pork

8 oz ground beef

3 tbsp extra virgin olive oil

8 cups chicken broth

1 tsp paprika

Pinch of crumbled saffron threads

1 tsp red pepper flakes

¼ cup crushed almonds

Kosher salt

Coarsely ground black pepper

1. Preheat oven (or toaster oven) to 375 degrees F.

2. In a large bowl, combine the milk and ½ cup breadcrumbs and mash with a fork to make a paste. Stir in the ground pork, Manchego, 3 tbsp parsley, shallot, 2 tbsp olive oil, and about 1 tsp each of salt and pepper, until everything is combined. Add ground beef and mix with your hands until fully combined. 

3. Make small 1-2″ balls with the mixture and arrange on a lined baking sheet (you should be able to make 30-35 meatballs). Cover the baking sheet with plastic wrap and place in refrigerator until firm, at least 30 minutes.

4. Make Picada topping: in a medium sized bowl, stir together almonds, salt and pepper to taste, and ½ cup breadcrumbs. Spread mixture evenly over a rimmed baking sheet and bake for 10 minutes. Set aside to cool until serving. 

5. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat until shimmering. Add onion and cook until soft and lightly browned, about 8 minutes. Stir in garlic, paprika, saffron, roasted red peppers, and pepper flakes, and cook for about 30 seconds until fragrant. 

6. Stir in wine, and scrape up any browned bits. Cook for about 1 minute until liquid is almost completely evaporated. 

7. Stir in broth and then bring to a simmer. Gently add in the meatballs, then simmer until the meat is cooked through, about 10-12 minutes. 

8. Off heat, stir in remaining parsley and season with salt and pepper to taste.

9. Enjoy!

2 notes
image

I woke up late, it’s almos 4pm, but here’s lunch lol

Tuna and ricotta cheese balls, herb dressing and coffee😋

0 notes

Tomatu - Organic Food WordPress Theme

Tomatu – Organic Food WordPress Theme

Elementor Page Builder:
Elementor Page Builder for WordPress is drag and drop frontend and backend page builder plugin that will save you tons of time working on the site content.

Bootstrap 4.x Framework:
Bootstrap is the most popular HTML, CSS, and JS framework for developing responsive, mobile first projects on the web.

Responsive Layout Design:
What ever you are using the device your site…


image

View On WordPress

0 notes

Tomatu - Organic Food WordPress Theme

Tomatu – Organic Food WordPress Theme

LIVE PREVIEWBUY FOR $44

Tomatu – Organic Food WordPress Theme.
Tomatu is a powerful Organic Food WordPress Theme. You can use it for Organic Store, Organic Farming, Farm, Organic Food, Organic Food Shop, Dairy Farm, Bakery Shop and many other services. The theme comes pre-packed with a drag and drop page builder (Elementor) to ensure you can create your website fast and easy without any coding…


image

View On WordPress

0 notes
image

Carbs, Carbs, Carbs

27.02.21

Letztes Wochenende habe ich zwei Refeed-Tage eingelegt und die Kohlenhydrate an diesen Tagen bewusst hochgeschraubt, nachdem ich zuvor ja eher low carb unterwegs war. Das war anfangs gar nicht so einfach aber letztendlich hat es gut funktioniert und ist auch nicht in einen Cheatday ausgeartet ☺️ seitdem bilde ich mir ein, mich schon etwas aufgeladener zu fühlen, weshalb ich beschlossen habe, jetzt testweise einen wöchentlichen Refeed-Tag einzulegen, um Plateaus bei der Abnahme zu vermeiden. Sollte sich später herausstellen, dass die Abnahme dadurch eher behindert wird, lasse ich das wieder.

Eine weitere Erkenntnis des letzten Wochenendes: ein Mittagessen mit Kohlenhydraten gibt mir mehr Energie für mein anschließendes Workout. Letzte Woche gab es daher fast täglich Kartoffeln mit Gemüse, geschmolzenem Harzer und körnigem Frischkäse - wenn ich einmal was für mich entdeckt habe, könnte ich das gefühlt immer essen 🙈

Die Waage hat mich heute morgen auch echt glücklich gemacht - fast zwei Kilo weniger im Vergleich zur Vorwoche! 💪🏻 daher: traut euch, zu essen! ☺️

4 notes

Watch “CRISPY BOTTOM PAN-FRIED VEGETABLE BUNS (NO YEAST) | pan fried buns by Foreign Tadka” on YouTube

0 notes

Here are the top 5 health benefits of Soybeans | RailRecipe Report

IMPROVES HEART HEALTH
PROMOTES WEIGHT LOSS
REDUCES RISK FOR INSOMNIA
IMPROVES BONE HEALTH
INCREASES IMMUNITY

Post
1 notes
Text

Why Juicing Is Good For You

Why Juicing Is Good For You

We all know that natural fruit and vegetable juices are good for our health. But why?

Why juicing is good for you will examine :

how to create your own juice remedieschoosing the best vegetables for juicing choosing the best fruits for juicingEasy Juicing remedies checklist

What are the substances in these juices that improve your well-being and make you feel good? In this article, we’ll take…


image

View On WordPress

0 notes