First meal of the day: whole grain bagel, toasted, with mushed avocado. Idk if any of y’all live in Texas, but HEB has been on top of their avocado game lately. I smashed it with a little bit of onion powder, garlic powder, and salt. One half is topped with some balsamic and the other is topped with za’atar, which is a Mediterranean/Middle Eastern blend usually made of sesame, sumac, thyme, oregano, and marjoram. It’s probably my favorite thing to eat on avocado. One of my go-to quick meals is just an avocado sliced in half sprinkled with sea salt and za’atar.
Also some honeycrisp apple slices + pear slices.
Surprise, surprise: sleep schedule is still fucked up. My husband told me to chill about it yesterday (I’ve been pretty stressed out about it) because I don’t have anything going on anyways. And he makes a good point. I still want to fix it, but I’m going to listen to my body and be gentle with myself.
In other news, it’s snowing in Texas today! Which is crazy. Before I lived in Chicago, I’d seen snow maybe twice in my life, and never more than like a quarter inch. Snow doesn’t impress me much anymore but it was adorable to get an excited call from my mom this morning.
Hope everyone is having a great day <3 whether it be relaxing or productive, active or lazy. Cheers, y’all!
These meatballs make the perfect appetizer or dinner. They’re sweet, spicy, and come together in under 30 minutes.
For the meatballs- 1 pound lean ground turkey
1/2 cup panko breadcrumbs
3 cloves of garlic, minced
1/2 cup fresh chopped scallions
1 tbsp onion powder
1/2 tbsp smoked paprika
1/2 tbsp ground ginger
2 tsp red pepper flakes
salt and pepper to taste
For the sauce- 1/2 cup chicken broth
1/4 cup low sodium soy sauce
1/4 cup coconut aminos (if you can’t find this, just use 1/2 cup soy sauce)
1/3 cup Thai sweet chili sauce
2 tbsp brown sugar
1 tbsp cornstarch slurry (1 tbsp cornstarch mixed well with 1/2 tbsp water)
2 cloves fresh minced garlic
2 tsp black pepper
1 tsp ground ginger
1 tsp smoked paprika
1 tsp onion powder
1. Preheat your oven to 375*. Line a large baking sheet with foil and spray it lightly with non stick spray. Set aside. In a large glass bowl combine all of the ingredients for the meatballs. Mix gently and work quickly so you don’t over work the meat. Use a small cookie scoop to scoop out small meatballs. Use your hands to roll them into balls. Place on the prepared baking sheet and place in the oven for 12 minutes.
2. While the meatballs are cooking combine all the sauce ingredients in a large saute pan (with a lid) over medium high heat. Mix everything together well, then place the lid on the pan and let the sauce simmer and thicken up, about 5 minutes. Remove the lid, stir the sauce, and turn the heat down to low. If the sauce isn’t thick enough you can let it simmer for a few more minutes.
3. Once the meatballs have reached 165* (after 12 minutes of baking), remove them from the oven transfer them to the sauce pan. Gently toss the meatballs in the sauce, making sure all of them are completely coated. Let the meatballs cook in the sauce for 2 minutes.
4. Remove the pan from the heat, sprinkle some fresh scallions over top, and serve over rice or straight out of the pan with some toothpicks. Enjoy.
Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
Stir in the lemon juice and garam masala, and serve with naans.
Some weeks just call for a mood booster pancake breakfast. I really recommend this recipe, super easy and it makes your day better. Great way to treat yourself healthily and deliciously🍓
Protein Pancake Recipe
1/2 cup oats
Scoop of protein (I used a vegan chocolate flavoured one)
1/3 cup almond milk
1 tsp baking powder
Dash of cinnamon
Add fruit, chocolate, nuts or whatever you crave
Mix all the things together, I did it by hand but you can use a blender too. To avoid them sticking down to the pan make sure it’s not too hot and that there is always a little bit of oil under it. Add your toppings and enjoy it ~
Here is an easy pie recipe I love to make during autumn and winter time! It's very easy and quick and perfect to enjoy with some hot cocoa or tea or to gift to family and friends! It's a bit higher in calories, but they really fill you up. ♥
162 calories | 2g Protein | 7g Fats | 27g Carbs per serving (makes 6)
Time needed: 1 hour roughly
What you need
1 package puff pastry
3-4 tbsp cinnamon
3 tbsp brown sugar
2 packages vanilla sugar (optional)
2 tbsp butter
1 egg (optional)
1. Preheat oven to 180°C | 356°F. Wash apples well and cut them into cubes.
2. In a bowl, mix the apples with cinnamon and sugar. Make sure the apples are well covered.
3. Heat butter in a pot. Cook apples for about 5 minutes or until they are soft enough for you.
4. Take out the pastry and brush it over with the juice from the apples, then cut it into squares. With a spoon, fill one triangle of the square with the apples, then overlap it with the other triangle and use a fork to seal the ends and brush the top with the egg.
5. Bake for 20-25 minutes.
Tip: You can also add Christmas seasoning or fill it with pumpkin instead of apples! If you don't have puffy pastry at hand, you can make your own!
Image by Ana Segota from Pixabay
If you like cheesecake, you can always cook this delicious pumpkin dessert. For this simple recipe, you will need the following ingredients:
25 grams of oatmeal. In this recipe, be sure to use only whole grain long-cooked flakes.
15 grams of coconut. Here we are talking exclusively about low-fat chips.
20 grams of rice flour.
Chal kumro Ghonto/Ash Gourd Curry is another simple vegetarian/vegan dish that is prepared in Bengali households on a normal day. The curry is extremely simple, not spicy at all and full of nutritional value.
Ash gourd tastes very watery. Be cautious while adding turmeric and salt in this curry, as the amount required is very little. The lentil fritters are optional, they add a crunchy surprise…