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allwaysfull · 11 months

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Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

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toponlinefind · 11 months

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#easyrecipes

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amberfaber40 · 1 year

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Salmon Avocado Salad

Baked Salmon in Foil Recipe with Asparagus and Garlic Butter Sauce – Baked Salmon Recipe

Baked Salmon in Foil Recipe – Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together with a rich buttery sauce in individual foil packs. The bright lemon f…

21 Easy 200 Calorie Meals Perfect for Weight Loss

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Healthy Banana Oatmeal Pancakes (3 Ingredients)

Looking for healthy breakfast ideas? These 3 ingredient pancakes are made with just a few ingredients including bananas, oats and eggs. They are packed full of protein, potassium and fiber! So simple, yet even your picky kids will love this clean eating breakfast recipe.

Chicken and Cauliflower “Rice” Bowls are Quick and Perfect for...

Chicken and Cauliflower “Rice” Bowls

Teriyaki Salmon Bowl Recipe – Teriyaki Salmon Recipe

Teriyaki Salmon Bowl – Packed full of flavor, this Teriyaki Salmon Bowl is super easy to make at home! Tender salmon glazed with a homemade teriyaki sauce on a bed of sushi rice, with edamame…

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50 Snacks That I Used to Lose 30 Pounds

These simple and delicious weight loss snacks helped me lose 30 pounds and keep it off for more than 10 years! They may help you, too!

Avocado Toast with Egg - 4 Ways

Quick and easy Avocado Toast with Egg 3 ways - fried, scrambled, and poached. It’s a simple healthy protein-packed breakfast, snack or even light meal!

Frozen Yogurt Bark Recipe - Easy and Healthy - Easy Family Recipe Ideas

Black Pepper Chicken

The BEST Chicken and Broccoli Recipe

Tender and juicy chicken breast cooked with broccoli on a skillet. Easy to make and ready in just 30 minutes.

Spinach Stuffed Chicken Breasts - a healthy low carb dinner option!

20 Amazing One Sheet Pan Meals for Weight Loss

Need an easy lunch or dinner? These Sheet Pan Recipes are perfect for that - full of flavors, fairly easy to make, and super filling.

Quick Spinach Pasta

This simple pasta with spinach is fast, easy and delicious. It's ready in less than 15 minutes and makes a weeknight meal the whole family will love: creamy, packed with spinach, and convenient. Recipe yields 4 medium-sized servings.

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Healthy Chicken Pasta Salad Recipe – Packed with flavor, protein, and veggies! This healthy chicken pasta salad is loaded with tomatoes, avocado, and fresh basil. If you’re looking for …

Teriyaki Salmon Sushi Bowl

Utterly gorgeous sticky gluten free teriyaki salmon on top of a delicious sushi bowl packed with flavours, soft avocado and fresh edamame beans.

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111laurab111 · 2 years

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Are you looking for great healthy snacks? A good rule of thumb is that a "snack" is typically mid morning and mid afternoon. I eat about every 2-3 hours- shake, meal, Shake- with snacking in between.

The size of your snack matters, especially if you're wanting to release pounds and inches. Typically a snack is about 5-10 bites of something or a cup measured out.

Enjoy!

Homemade nut mix Combine ALL RAW- walnuts, almonds, cashews, pecans pepitas, sunflower seeds, carob chips and dried chopped Plum Amazins.

Tamari-seasoned rice crackers are a salt lover's vehicle for tuna salad. We like to punch it up with a squeeze of Sriracha chili sauce!

Mound chopped smoked salmon onto lettuce leaf and top with dill.

Sprinkle drained canned artichoke hearts with lemon zest, capers, chopped fresh basil and olive oil. Eat with toothpicks.

Stuffed Mushrooms: Briefly roast button mushroom caps until softened. Fill with jarred pesto and a little chopped turkey.

Smoked Turkey Pinwheels: Spread a layer of hummus on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut into 1-inch pieces.

Spruce up a shot of tomato juice by topping it with finely chopped cooked shrimp, scallions and crumbled saltines.

Whisk together almond butter, tamari and a few drops of water. Use as an Asian-style dip for baby bok choy.

Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 160° until crisp.

10. Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon.

11. Dunk root veggie chips (such as Terra chips) into low-fat sour cream seasoned with hot sauce and orange zest.

12. Ants on a Log: Stuff celery sticks with cashew butter and dot with dried currants.

13. Mix crisp and spicy jarred corn relish with chopped tomatoes and cilantro; eat with rice crackers.

14. Stuff iceberg lettuce leaves with chopped ripe tomatoes and cucumbers and a dollop of hummus.

15. Dip sugar snap peas in a mixture of Greek yogurt and a bit of jarred pesto.

16. Chickpea Poppers: Thoroughly dry canned chickpeas. Spritz with extra-virgin olive oil, season with dried oregano and garlic salt and roast at 400° until crisp.

17. Spread granny smith apple wedges with chunky cashew butter and top with toasted sesame seeds.

18. Fill endive spears with chopped Bosc pears and season with balsamic vinegar.

19. No-Chop Gazpacho: Combine tomato juice, cucumber, bell peppers and onion in a mini chopper, and then pulse just until chunky. Add a splash of red wine vinegar.

20. Cut jicama into sticks, squeeze liberally with lime juice and dip in a sauce of chunky almond butter, honey and fresh ginger.

21. Combine finely chopped broccoli, multicolored bell peppers and scallions with Greek yogurt and a dash of prepared horseradish. Keep a bag of baby carrots close by.

22. 1-2-3 Thai Slaw: Open a bag of shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil, honey and a dash of cayenne pepper. Toss in chopped salted peanuts.

23. Shred iceberg lettuce into tuna salad and eat on thick-cut organic or homemade bread-and-butter pickles.

24. Deviled Eggs: Replace mayo with Greek yogurt to make deviled eggs. Fold a handful of finely chopped watercress and a pinch of Old Bay seasoning into the yolks.

25. Stuffed Figs: Split plump dried figs and stuff with toasted hazelnuts.

26. Halve a cup of cherry tomatoes and drizzle them with olive oil.

27. Sneak some finely chopped swiss chard into your pesto, and then spoon onto garlic pita chips.

28. Indian-Spiced Cashews: Toss raw cashews in coconut oil and curry powder and roast at 160° until golden.

29. Sushi Stick: Roll up sliced avocado, cucumber spears and brown rice in a nori sheet and eat with pickled ginger.

30. Fruit Compote: Choose 1 cup of- either blueberries, raspberries, strawberries, apple. Mix 1 cup of fruit with olive oil, cinnamon and a touch of stevia if desired and pan-fry until they're on the brink of bursting, then gobble up while warm.

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foodfuck · 4 years

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sheet pan garlic butter salmon and veggies

#sheet pan garlic butter salmon and veggies #garlic butter salmon #salmon #garlic butter #butter #garlic #asparagus #potato #lemon #baby potatoes #olive oil #parsley #food #seafood #fish

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rottenappleheart · 3 years

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MISC MEAL RECS FOR @queenlua

Parameters: nothing elaborate/time-consuming; must fridge/freeze/reheat well; multiple meals; ingredients last longer than the average raspberry; little bread; no soft cheeses/cream

VEGGIES THAT LAST A LIL BIT LONGER:

Cauliflower

Zucchini or yellow squash

Potatoes

Sweet potatoes

Broccoli

Brussels sprouts

EASY PROTEINS:

Crispy chicken thighs: dry 6-8 boneless skinless thighs and rub with olive oil, then toss with (2 tsps each: salt, garlic powder, onion powder, Italian seasoning, + 1 tsp each: ground pepper, paprika), bake 40 mins @400 or until temp inside reaches 165 for safety stuff. **Psst: Nothing is stopping you from putting brussels sprouts, zucchini, cauliflower, or wedged onions on the same baking sheet.

Dijon baked salmon: mix (1/4 C each: fresh chopped parsley, dijon, + 1 tbs each: lemon juice, olive oil, + 3 cloves minced garlic), spread over salmon, bake 18-20 mins @ 375.

Korean ground beef skillet: Brown and drain ground beef, then clear a space in the pan to stir-fry 3 cloves minced garlic for 30 seconds before mixing in. (You can add chopped mushrooms and/or a drained can of water chestnuts at this point too, if you like those.) Whisk together (1/4 C each: brown sugar, soy sauce, + 2 tsp sesame oil, + pinch each: ginger, red pepper flakes) and pour over ground beef and simmer, seasoning to taste. Toss in sliced green onions and sesame seeds at the end. Can go over rice, noodles, or in lettuce cups.

EASY SOUPS:

Black bean soup: In a large soup pot, brown a diced onion in a splash of oil. Add in some minced garlic + 2-4 tsp cumin and stir 1 minute, then add 2 cans black beans (not drained), 1.5 C water, and bring to a simmer. Cook 15-20 mins until thickened, seasoning to taste. **This one literally makes as much soup as you want it to (more beans! more water!), all pantry staples, and you can add whatever you want to it - cilantro, browned sliced kielbasa sausage, avocado, tortilla chips, etc.

Italian sausage soup: In a large pot or wok, brown and drain Italian pork sausage. Add in: 1 C matchstick carrots, 1 peeled cubed potato, 1-2 cloves minced garlic, 1 can drained chickpeas, 1 tsp Italian seasoning, 1 bay leaf, 4C water, 3 cubes beef bouillon. Cover and simmer 1-1.5 hr, then discard bay leaf, add in 1 sliced zucchini and 1 head of shredded kale and cook 30 mins more. **If you can bring yourself to eat bread this is a great soup for dipping crusty bread in

Sweet potato & peanut soup (bear with me): In a large soup pot, brown a diced onion in a splash of oil. Stir in (1 tbs each: minced garlic, minced ginger, red curry paste) then 1.5 C water and sweet potatoes (peeled & cubed.) Bring to a boil then simmer on medium-low 15 mins. If you have a blender you can puree it at this point but ¯\_(ツ)_/¯. Stir in 1/2 C coconut milk and 1 can drained cannelini beans. Top with roasted peanuts, lime juice, cilantro, etc.

MISC EASY MEALS:

Skillet kielbasa: Boil cubed potatoes until soft, then drain. Meanwhile, in a large skillet brown chopped onions in butter, then add sliced beef kielbasa sausage and brown that too. When the potatoes are done add them in as well until everything is seared and buttery and spicy. **Family preferred side dish was applesauce.

Sheet pan deconstructed chicken fajitas: Toss cubed chicken, onion, and bell peppers with 1 tbs oil and spices: (2 tsp each: chili, cumin, + 1/2 tsp each: salt, paprika, pepper). Roast on baking sheet 15-20 mins @425. Meanwhile toss 4 C chopped kale with 1 tbs oil & pinch of salt. Spread kale and 1 can drained black beans over chicken mix and roast 5-7 minutes more. Eat over brown rice or in tortillas with your preferred sour cream/cheese/cilantro/whatever.

Sundried tomato pasta: Cook bowtie pasta and set aside. In lidded pan, brown spinach+feta sausages, 1 tbs sundried tomato pasta, and 2 cloves minced garlic. Add in 4 C chopped mushrooms, 3 oz jarred sundried tomatoes, and 1 C black olives, cover, and simmer 5-10 mins. Toss in noodles and a few handfuls of spinach and cook until wilted.

Mediterranean ravioli: Cook packaged spinach ravioli per package, drain, and toss with 1 tbs oil from jarred sundried tomatoes. Heat another tbs of that oil in a skillet and saute 1 can drained artichoke hearts, 1 can drained cannelini beans until heated through. Fold into ravioli with 1/4 C kalamata olives, fresh basil, pine nuts.

Cauliflower tacos: Chop cauliflower, toss with olive oil/melted butter/salt/pepper/paprika/garlic, roast for 1 hr @400, then put in a tortilla with sliced red bell pepper, salsa, cheese of choice.

**Black bean goat cheese quesadillas if you don't want to share with your partner: Mix together: 1 can drained black beans + 1 can drained whole kernel sweet corn + 1 tub goat cheese + handful of diced tomatoes + 1 diced bell pepper + 1/2 diced red onion + cilantro + green onion + whatever else you want, spread into tortilla and quesadillify it

EASY SALADS THAT DON'T GO BAD INSTANTLY:

Kale apple salad: Bagged chopped kale lasts about 2-3 weeks. You can shake up a (non-perishable!) dressing of apple cider vinegar, lime or lemon juice, salt, pepper, and olive oil, then massage into a few handfuls of kale and toss with thin-sliced apples and other toppings of choice (craisins, walnuts, almonds, goat cheese, etc.)

@wavelette’s farro salad: Cook farro per package directions in salted water, then toss in 1/4 C diced red onion, a few handfuls of halved cherry tomatoes, fresh mint leaves, and olive oil, salt, and pepper to taste. **I know it's mostly grain but it counts as a salad)

#food

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localdadfriend · 4 years

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20,24,43 for the ask game

Answered 20 here

24. Strings, woodwinds, brass, or percussion?

Definitely strings!

43. List at least three recipes.

Okay, let's do it! (Keep in mind I'm Italian qnd we don't do measurements!)

My alfredo sauce.

Drizzle enough ev-Olive oil into sauce pan. Chop fresh garlic finely and add to pan. Add a good amount of better to it and let it saute together. Don't let the garlic brown!

Add heavy cream and mix together until oil and cream combine. Once combined eyeball about a cup of grated parmesan and mix. Then add a handful of shredded parmesan and mix. Add parsley and black pepper. Place lid on. Do not let it boil!

Stir occasionally. Let it simmer until it becomes thick. Serve over pasta, chicken or shrimp!

Italian seasoned Salmon

Drizzle olive oil on a baking sheet. Add chopped garlic. Place you salmon filets on a pan.

Season with a dash of sea salt, parmesan cheese, parsley, black pepper, a squeeze of lemon juice and top each filet with butter.

Bake on 400° for about 10-15 minutes or until it becomes an opaque pink color.

Garlic Shrimp

In a sauce pan add olive oil, garlic and butter. Add shrimp. Put lid on and let it simmer for 5 minutes.

Add parsley, a pinch of salt and either lemon juice (if serving with veggies) or pineapple juice (if serving with rice)

If you want a more savory flavor leave out the juice and add parmesan cheese instead.

Let it cook with lid for another 10 minutes or so.

#when an Italian vampire teaches you how to cook #Please let me know if any of you try these!!#reply #thanks nonny!

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vtasty · 4 years

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Yummy Food! sheet pan garlic butter salmon and veggies via Tumblr

#tasty #food #food porn #recipes #deserts #lunch #dinner #supper #breakfast

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ketodietplan2020 · 4 years

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21 Delicious and Healthy Keto Snacks

Many popular snack foods have too many carbs to easily fit into a keto diet plan. This can be particularly frustrating when you’re trying to ward off that between-meal hunger.

If you’ve found yourself in this nutritional predicament, don’t worry.

There are many low-carb snack options that are just as healthy as they are delicious.

This article outlines 21 keto-friendly snacks to include in your next meal plan.

1. Mini frittatas

Mini frittatas, or egg muffins, are a great keto-friendly snack that’s easy to prepare and fully customizable.

All you need to get started is:

a dozen eggs

standard 12-cup muffin pan

mixing bowl

an oven

To begin, beat the eggs in a bowl and season with a little salt and pepper.

Distribute the egg mixture evenly between each muffin cup and add your preferred low-carb ingredients like:

spinach

mushrooms

tomatoes

cheese

Bake at 350°F (180°C) for about 15–20 minutes, or until set.

Exact nutrition information varies depending on what you add to your recipe. One frittata (170 grams) may provide up to 320 calories, 14 grams of protein, and 21 grams of fat.

Store them in the refrigerator so you can easily grab a couple on your way out, or bake a few batches and freeze them for later.

2. Caprese salad skewers

Caprese salad is a classic Italian favorite. When you assemble the ingredients on skewers, it turns into a great portable snack.

Preparing it is as easy as alternating pieces of fresh mozzarella cheese, basil leaves, and cherry tomatoes onto skewers. Eat it plain or mix a little balsamic vinegar and olive oil for dipping.

A 3.5-ounce serving (100 grams) of Caprese salad may provide about 139 calories, 7 grams of protein, and 11 grams of fat — not including dipping sauce.

3. Caesar salad bites

If you’re a fan of Caesar salad, you’ll love these mini Caesar salad bites. You can use romaine lettuce if you want to keep it classic, but a heartier type of green like kale holds up better if you’re not planning to eat them right away.

Make individual cups to hold the salad by heating tablespoon-sized portions of grated Parmesan cheese on a parchment-lined baking pan. Bake until the cheese has melted and is starting to brown.

Let the melted cheese portions cool slightly before placing each over the bottom side of a mini muffin pan, lightly pressing the cheese into the shape of the muffin cups. Let them cool completely, and they’ll turn into small, edible, crispy cups.

Toss the greens with your favorite dressing and portion into each Parmesan cup. In lieu of croutons, top with roasted pumpkin seeds or pistachios for extra crunch. For more protein, add chopped chicken or smoked salmon.

4. Cajun style shrimp and bell pepper kebabs

Shrimp are a great source of heart-healthy omega-3 fats. They’re also lower in mercury than other types of seafood, making them a healthy and keto-friendly snack option.

First, use a Cajun style dry rub on the shrimp. Place the seasoned shrimp on skewers, alternating with thick slices of fresh bell pepper.

Bake or grill the kebabs until the shrimp is fully cooked and the peppers are between crisp and tender. Serve right away, or store in the refrigerator until you’re ready to eat.

5. Veggie sticks with nut butter

Pairing fresh or lightly cooked vegetables with your favorite nut butter is one of the simplest, nutrient rich snacks you can make.

Nuts are loaded with heart healthy fats. Research suggests that regularly eating nuts may support blood sugar management and weight loss.

A 2-tablespoon (32-gram) serving of peanut butter, without added oil, typically packs around 16 grams of fat. Dip raw carrots and celery in almond butter or try lightly steamed or grilled broccoli drizzled with peanut butter.

If you’re not making your own nut butter, be sure to check the label of the type you purchase, as some recipes contain added sugar. The best and healthiest nut butters only require one ingredient — nuts.

6. Salmon salad celery boats

Salmon is not only a good source of omega-3 fats and protein but also vitamin D, a nutrient many people don’t get enough of .

A 3.5-ounce (100-gram) serving of canned salmon provides over half of the daily value (DV) for vitamin D, and it can quickly be made into a salad that suits a keto diet .

Combine cooked salmon and mayonnaise to make a simple, keto-friendly salad. You can customize the recipe by adding fresh herbs, spices, garlic, or lemon.

Serve the salmon salad stuffed into fresh celery stalks for an extra nutrient boost and satisfying crunch.

7. Keto sushi rolls

Keto sushi rolls are excellent nutrient rich snacks that come together in as little as 15 minutes. All you need is a pack of nori seaweed sheets and some uniformly chopped veggies and fish to use for filling.

You can use raw, sushi grade fish, but it’s not necessary. Smoked fish or no fish at all — plus lots of veggies like avocado, bell pepper, and cucumber — will work just as well.

To boost the fat content, you can add cream cheese or serve it with a spicy peanut sauce — just make sure it doesn’t contain added sweetener.

To assemble the sushi, simply lay out the nori and dampen the edges with a little water. Lay your filling on the nori sheet and roll it tightly. Slice it into bite sized pieces or eat it like a wrap.

8. Collard green sandwich wraps

Collard greens are loaded with essential nutrients, including:

folate

calcium

vitamins K, C, and A

What’s more, their large, hearty leaves lend themselves well to a low carb sandwich wrap.

After trimming the stems, place the collards in a pot of simmering water for 20 to 30 seconds. Remove them from the pot and place immediately into a bowl of ice water for a few seconds. Pat them dry with a clean towel and begin making your sandwich wraps.

Fill your wraps with items like:

fresh herbs

avocado

chicken salad

tuna salad

sliced turkey

roasted veggies

cream cheese

9. Avocado egg salad

Avocados are loaded with:

heart-healthy fats

fiber

vitamins

minerals

anti-inflammatory compounds

Some research even suggests they may promote healthy aging.

Using avocado as a substitute for mayonnaise in traditional egg salad is a great way to boost the nutritional content of this classic dish while still keeping your snack keto-compatible.

Combine a few diced, hardboiled eggs, mashed avocado, minced red onion, and a bit of salt and pepper.

Serve with:

lettuce wraps

celery sticks

thick slices of cucumber and radish

10. Veggie sticks with guacamole

Guacamole makes a great, portable, and healthy keto snack, as avocados are loaded with fat, fiber, and a hefty dose of essential nutrients. In fact, avocados provide 15 grams of fat and 24% of the DV of fiber per 3.5-cup (100-gram) serving.

To make guacamole, simply mash a ripe avocado and combine with lime juice, diced red onion, and salt and pepper. Fresh jalapeño makes an excellent addition, too.

If you’re not up for making your own, you can buy pre-made and individually packaged guacamole. Although guacamole is good to eat by itself, you can also use sweet bell peppers, red radishes, celery, or broccoli for dipping.

11. Bone broth

If you crave something light and warming, bone broth makes a perhaps unexpected but tasty snack option for keto dieters.

Unlike traditional broth, bone broths are cooked longer and typically contain more protein. Some commercially prepared bone broths boast up to 10 grams of protein per cup (240 mL).

Bone broths don’t typically provide much fat, but you can easily augment this by adding coconut oil, butter, or ghee.

You can make your own bone broth on the stove top or with a slow cooker or pressure cooker. Make a big batch and freeze it in individual servings that are easy to heat up when you crave a warm, comforting snack.

If you opt for a commercially prepared brand, be sure to check the ingredient label, as some of them harbor added sweeteners and are high in sodium.

12. Keto smoothies

If you follow a keto diet and thought smoothies would be forever off limits due to their typically high carb content, you’re in luck.

You can make keto-friendly smoothies using coconut, avocado, and nut butter as a base to boost fat content and provide a creamy texture.

Small amounts of low carb fruits, such as berries, lime, or lemon, may be used in a keto smoothie, but you should also include nutrient dense veggies like spinach, cucumber, kale, or jicama.

Other flavorful additions are:

cacao

cinnamon

vanilla extract

flavored protein powders

If you’re looking for something sweet, you can add a keto-approved sweetener like stevia or monk fruit.

13. Mixed nuts

Nuts are full of protein, fat, fiber, and plant compounds that offer a variety of health benefits. In fact, some research associates a higher intake of nuts with a reduced risk of heart disease and cancer-related death.

Just 1/4 cup (28 grams) of mixed nuts provides approximately 15 grams of fat, 6 grams of protein, and 2 grams of fiber .

You can buy pre-packaged mixed nuts or build your own mix using your favorites. If you go for the pre-made option, be sure to check the label for any added ingredients that don’t fit into your diet plan.

Almonds, cashews, Brazil nuts, pistachios, walnuts, and pecans are good options for your own keto-friendly trail mix.

Other nutritious additions are:

sunflower seeds

hemp hearts

cacao nibs

coconut

14. Fermented vegetables

Fermented vegetables like pickles are a great keto snack option.

Research suggests that eating fermented foods that contain beneficial bacteria may promote healthy digestive function and reduce your risk of diabetes and heart disease.

Fermented vegetables can be purchased or made at home.

You can ferment almost any type of vegetable, including:

cabbage

cucumbers

carrots

cauliflower

beets

green beans

For added fat, pair your fermented veggie snack with herbed full-fat crème fraiche.

It’s important to note that pasteurized pickles or those made with vinegar don’t provide any live probiotics. This applies to most, if not all, commercially sold pickles.

15. Olives

Olives have long been praised for their rich supply of heart healthy fats, which is just one reason why they make a great keto snack.

Olives also contain vitamin E, fiber, and other health promoting plant compounds that may reduce inflammation and prevent chronic diseases like osteoporosis.

A 3.5-ounce (100-gram) serving of olives provides roughly 145 calories, 15 grams of fat, and 4 grams of carbs — almost all of which come from fiber .

You can enjoy them plain or stuff them with feta or gorgonzola cheese to add some extra fat.

16. Fat bombs

“Fat bomb” is a term people on the keto diet coined to describe low carb, dessert-style energy bites that satisfy your sweet tooth.

Fat bombs are often made using coconut oil, nut butter, avocado, or cream cheese as the base. Other ingredients are added to create delicious flavor profiles.

Dark chocolate and peanut butter is a popular combination, but the possibilities are limitless.

You can purchase these delicious, portable snacks or make them at home.

17. Buffalo cauliflower bites

Try a healthy, vegetarian twist on classic buffalo wings by swapping the chicken for fiber rich cauliflower.

In addition to fiber, cauliflower contains vitamin C and other antioxidants that may reduce inflammation and boost your health.

To make these tasty “wings,” toss chopped cauliflower with your favorite buffalo sauce and melted butter. Roast in the oven for 20–25 minutes or use an air fryer.

Serve with carrot sticks and a side of ranch or blue cheese dressing.

18. Flax crackers with cheese

For many keto dieters, crackers are usually off the menu — but they don’t have to be. Ground flax seeds are loaded with fiber and omega-3 fats, and they make a great base for keto-friendly crackers .

Pair the crackers with sliced cheese, and you’ve got a healthy and delicious keto snack that requires very little preparation.

You can make flax crackers yourself or skip the baking process and buy a bag instead.

19. Coconut yogurt

Yogurt is a great source of probiotics, which may support healthy digestive function .

Coconut yogurt has been making waves as a popular dairy-free alternative to traditional yogurt, and some types are also suitable for a ketogenic diet.

20. Stuffed mushrooms

Mushrooms are low in carbs and provide important nutrients, including selenium, potassium, vitamin D, and several B vitamins .

For a tasty keto snack, try stuffing button mushroom caps with herbed cream cheese or ground sausage.

For a different twist, turn portobello mushroom caps into mini Margherita pizzas by stuffing them with tomato sauce, mozzarella cheese, and fresh basil before baking until tender and golden.

21. Meatball sliders

Traditional meatball sandwiches are high in carbs because of the bun. However, you can replace the bun with lettuce to make keto meatball sliders.

Mix your favorite ground meat with eggs, garlic, herbs, and Parmesan cheese, shape into balls, and bake. These keto-friendly meatballs can be eaten right away or frozen for later.

When you’re ready to dig in, place the meatballs in the lettuce “buns” for a high protein, low carb snack. For an extra dose of fat, serve them with a tomato-garlic aioli for dipping.

#ketofriendly ketogenicdiet ketofam ketogenicliving ketolifestyle lchf ketogenic ketobeginner ketodiet ketorecipes ketosis ketoaf ketofood ke

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missguomeiyun · 4 years

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Homecookings [March ed.]

How was everyone’s March 2020??!

Here’s mine: Started off the month with staycation, which I didn’t get a lot done (nowhere close to what I had planned) but at the same time, I got quite a lot done. I’m referring to a newly self-taught skill, which is ink painting. I busted out my ink block FINALLY. Those ones where you gotta swirl & melt it in a water reservoir. It’s super old-school & it’s how oriental ink painting is supposed to be done (the liquid ink bottles are modern-style). The ink block has been around for so long; & for the longest time, I didn’t want to start using it bcos I didn’t wanna ruin it lol I wanted to “save” it. But you know what? LET’S GET IT!!!! Every day, I worked on a painting, & I actually ended up with 10 in total. It wasn’t as hard as I thought; I tried different styles, & after 10, I think I have a good grasp of the technique!

^ Just sharing one :)

I rarely talk about current events on this blog bcos it’s a place for me to document my food adventures as well as travel-related (but mostly food-related) topics, with the rare appearance of Kpop/Kdrama talk. But things have been CRAZY in Alberta! With the COVID-19 ‘formally’ entering the province early March, & ppl hoarding things, to school closures & online classes.. . now semi-lockdown, where only essential service is open, etc.. . The province has, is, & will be going through a lot of changes, as a whole.

To say the ‘official entry’ hasn’t impacted me/my life at all is a lie, however, the impact has been very minimal. Since starting mid-March, there has been daily updates regarding the cases by our Chief Medical Officer of Health, Dr. Hinshaw. *My personal view only* Everyone’s situation is different, & I fortunately, am able to keep my lifestyle pretty much the same at this point. I’m a pretty big home-body to begin with, & as much as I love seeing my friends, I don’t see them that often anyway due to shift work *shrugs* so in terms of the practice of social distancing to my social life, in all honesty, not much impact.

Well, what about my work?! Am I sent home to work???! No. Don’t wanna go into too much detail here, but I will share a little. As a medical laboratory technologist, PPE at work + hand-washing practice is “normal”, as in, there’s nothing to change about it. I may wash my hands more, but ppl that hang out with me know I sanitize/wash hands often anyway so. .. I’m still going to work as a regular full time, doing the things I do; we are an essential service & we gotta be open no matter what! The company has adopted some recommended guidelines put forth by Public Health, such as, “sick leaves” (+ follow up) have now expanded in definition, & staff gets mandatory temperature check at the entrance before we enter the facility. The biggest change at work has been the change in work volume - we are so used to busy, busy, busyyy & now it’s like “let me pick up the next phone call pls!”

Anyway, didn’t mean to start off with such a loooooong update ... Let’s start the real deal: homecookings this month!

Hmmm .. . what do you think I did with this?

^ KitKat-covered wafer rolls. I find milk chocolate reallllyyyy sweet so I melted some tiramisu KitKat with some brewed coffee (1. to de-sweeten, & 2. to make the mixture more runny). I crushed majority of the KitKat but I aimed to keep some wafers as large-ish pieces to fulfill texture-building. Then I poured the mixture on top, let cool, then cut into individual pieces.

^ I then up’ed my game, & nearly tripled the amount of coffee that I used the 1st time. The resulting melted KitKat + coffee mixture was very bitter - just the way I liked it. I didn’t use as much wafer rolls this time bcos I couldn’t; that’s all I had left in the house. But I had some chocolate mix left; thus I just scooped some over Oreo thins.

PS: Oreo thins wins!

PPS: For both experiments, I used half of the large KitKat bar! mmm.. coffee amount was pretty much YOLO-’d.

^ Kimchi + chicken mini tacos. Stir-fried up some chicken breast & cut up kimchi, & scooped on top of soft corn flour + wheat tortilla tacos. Added some mozza shreds & green onion after.

^ Another fusion soft taco, consisting of Costco fries & basa fish fillet that’s been cooked in pasta sauce. Decided to add some bacon ranch dressing as well. This was surprisingly a success! I’m not a huuuuge fan of fish, in general. I’ve never tried basa with tomato + herb pasta sauce. I was gonna eat the basa on its own like that, but then I thought, let’s fish taco-it! Got a nice crunch & softness of the basa in 1 bite :D

^ Beef + cabbage with flat rice vermicelli noodles. This is like my home-made bun bo hue but with a looooooot of cabbage bcos I love cabbage! I used the canned pho soup (diluted it with water), some fish sauce, & fire chicken sauce! Doesn’t look like much, but it was spicy!

^ baked salmon - used coarse sea salt, fresh ground black pepper, furikake, & white truffle olive oil. YUM!

^ another baked salmon. I know this probably sounds stupid, but I’m 100% transparent about it haha I have a foil sheet on my toaster oven tray, & I’m not a fan of changing it out every single time, so I’ve come to a consensus with myself that I’ll bake, but use some other dish as a vessel, instead of “baking” on a tray or pan. The last salmon, I used a white dish - it was SO hard to wash afterwards. So this time, I used one of these stainless steel dishes my mom has (& uses for steaming). It was less of a mess!

Anyway, what flavour is the salmon here? Salt, fresh ground pepper, garlic, & honey!

^ cheese tortellini with pan-seared chicken breast. I made the sauce using: milk, butter, salt, dried parsley, & 2 slices of Kraft mozza singles. Topped with more dried parsley & fresh ground black pepper. (Don’t worry! I had steamed broccoli on the side for my “greens” portion.)

^ Vegetarian bibimbap. The fried tofu was store-bought, but I cooked it in Korean soy sauce + sugar, so kind of like braised tofu. Mixed salad greens at the bottom, then rice, then the tofu; lastly, some sesame seeds + bibimbap paste.

^ Ramyeon with mixed greens + chicken breast. Gotta keep it healthy! haha you might find that this is weird - to put salad greens in soup. But let me tell you, use a small amount & try this the next time you buy these veggies. Like just try! If it fails & you don’t like it, you won’t waste too much of it. When you pour soup over it, the greens start to “cook” & decrease in size significantly. With these salad greens, this ‘sorta cooked but not cooked’ texture is another way I personally enjoy them.

A glass of milk.. . the base for dalgona “hot chocolate”. Do you think it worked or not?

I used 2 tbsp hot chocolate powder with 1.5 tbsp sugar & also 1.5 tbsp of warm water. I manually whisked for a loooooong time, but it didn’t really froth. It became more dense if anything. But anyhow, I ended up with a somewhat heavy product, but was able to *feel* there was some air in it. I went for it.. . scooped it on top of the milk.. . And.....

This happened! It did not build up on top, but settled nicely at the bottom lol. You try with hot chocolate powder & let me know if it worked for you or not! :P

^ Post-night shift brunch =] I try to eat somewhat cleaner when I’m on nights by doing less meat compared to my usual diet. I don’t know what it is. .. I just crave more vegetables + non-meats. So I made braised tofu (just soy sauce & sugar) & cabbage soup (seasoned with gochujang & salt, so it’s a little spicy). It looks really red but it’s actually very mild.

All in all, pls stay home if you can during this time. If the sacrifice isn’t done now, the result will be much more devastating later down the road.

Talk to you later~

#homemade #homecooking #cooking #food #healthy #eat healthy #stay safe

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cthonicathenean · 4 years

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Top 25+ Recipes to Cook This Month

Welcome to April, a month that is constantly crossed with logical inconsistencies, yet never more so than this year. It for the most part blows in nippy, however with the guarantee of sun, daffodils, and open ranchers markets. This year my neighborhood is in blossom, however shockingly peaceful, as we keep to our homes and hold up out the covid-19 emergency. What is there to do however cook? I think nearly everybody I know is heating brutally, yet in addition getting somewhat fatigued of isolate cooking.

Soba Noodle Broth Bowl

So how about we start crisp today, with 30 plans to involve your hands and kitchen this month. From spring moderate cooker chicken to pasta with a pile of greens, and breakfast deviled eggs to the best potato serving of mixed greens for spring, here are 30 thoughts and plans to assist you with anticipating cooking in the midst of the peculiarity of now.

All of these thoughts is expansive(- ish) with a couple of explicit plans as alternatives, contingent upon what you have and how you're supplied at this moment.

Plans for a Holiday at Home

April is a month of both fasting and devouring, as three of the world's incredible strict conventions hold consecrated festivals. Passover, Easter, and the principal seven day stretch of Ramadan all fall in April. Clearly none of us will celebrate with loved ones this year, yet even more motivation to stick to the flavor of customs and make the nourishment we love. So we should commence with some motivation for these special seasons you might be watching.

Kitchn Cooking School is in meeting! Join whenever to get 20 exercises every day to help you on the excursion of turning into the cook you've for the longest time been itching to be. Everything begins the Monday after you join, so be watching out for your first exercise!

Step by step instructions to Make Honey-Glazed Ham in the Slow Cooker

An entire ham!

Truly regardless of whether it's simply you, or you two, or a little group of four. An exemplary nectar heated Easter ham is an extraordinary thing to get this April (here's our manual for purchasing ham). Coating it, heat it, and afterward slash up all that meat you don't eat for capacity in the cooler. Bundle into holders or sacks with only enough for breakfast dishes, pan-sears, and other future cooking.

The most effective method to Make Honey-Glazed Ham in the Slow Cooker

The most effective method to Bake a Honey-azed Ham

5 Easy, 3-Ingredient Glazes for Easter Ham

Sweet Braided Czech Bread with Almonds and Raisins

A rich, expound bread venture

On the off chance that you haven't saw, everybody is by all accounts heating at the present time. Regardless of whether you float towards the moderate development of sourdough bread or the speedier delight of no-manipulate bread, this is the month to truly put it all on the line. Easter has a terrific convention of twisted, excellent breads, as well; I will make a tremendous Czech-style houska for my little family one week from now.

Sweet Braided Czech Bread with Almonds and Raisins

The most effective method to Make Challah Bread

The most effective method to Make Brioche

Exemplary Easter Cake with Coconut and Jelly Beans

An incredible Easter cake

Regardless of how you observe Easter, it's an incredible reason to prepare a cake. Meghan our Associate Food Editor says. "We will be proceeding with the custom of preparing our yearly rabbit cake for Easter this year." You can go all cushy and adorable with a retro exemplary light, fluffy cake, or tasteful with our most idiot proof bundt cake.

Exemplary Easter Cake with Coconut and Jelly Beans

The most effective method to Make the Very Best Foolproof Bundt Cake

Gluten-Free Sticky Lemon Cake

Matzo ball soup (for Passover and past!)

Not only for Passover! Matzo ball soup ought to be on your hit list these early, nippy long periods of April. A definitive solace nourishment, and one that utilizes every one of your pieces and bits to make juices. On the off chance that you need to step up, Leah Koenig's shallot-shiitake matzo balls are one of my preferred things I've at any point tried for the site.

Vegan Matzo Ball Soup

Chicken Soup with Shallot-Shiitake Matzo Balls

Slow Cooker Brisket and Onions

Brisket (go with the moderate cooker)

See, I realize you may as of now have a brisket formula revered in family custom. Provided that this is true, disregard me. Be that as it may, for anybody all alone with brisket this year, may I recommend this moderate cooker formula, one of my untouched top picks (swap genuine for Passover tamari for the soy sauce).

Slow Cooker Brisket and Onions

Delicate, Melt-in-Your-Mouth Instant Pot Brisket

Medjool Date and Apple Charoset

Charoset, to improve

This nut and natural product blend is a basic piece of the Seder plate, yet in addition a succulent and splendid taste of Passover to the individuals who celebrate. Make a twofold bunch and, on the off chance that you need to get wild, go Ben and Jerry's and make dessert with it.

Apple Walnut Charoset

Medjool Date and Apple Charoset

Charoset Ice Cream

Step by step instructions to Make Creamy, Crunchy Matzo Brei

Matzo brei for breakfast

A definitive solace breakfast nourishment for the morning after Passover Seder and all through Passover.

Matzo Brei with Bananas and Pecans

Step by step instructions to Make Creamy, Crunchy Matzo Brei

Moment Pot Kacchi Lamb Dum Biryani

Biryani for breaking the quick

Ramadan begins the night of April 23 and in numerous societies, biryani is a customary dish for breaking the quick. By and by I would take any reason to eat biryani and I particularly suggest right now Pot sheep adaptation from Urvashi Pitre.

Moment Pot Kacchi Lamb Dum Biryani

Slow-Cooker Chicken and Rice Biryani

Vegetable Biryani Rice

Down to earth Dinners (But Make Them Spring)

While I intend to eat off my vacation ventures for at any rate a week (and my Easter candy for seven days after that!) April is likewise an opportunity to revive our formula records. Here are down to earth yet at the same time crisp thoughts, that break with winter's soups and bean stews yet fit in your extra-bustling haven at-home life.

Slow Cooker Spinach and Artichoke Chicken

Spring chicken (in the moderate cooker!)

Kelli, our Associate Food Editor, cherishes this moderate cooker chicken. "This moderate cooker chicken is my outright most loved supper at the present time. I mean simply take a gander at it, between the artichokes, lemon, spinach, and white wine, it shouts spring. The formula calls for boneless chicken bosoms, however I typically swap in boneless thighs."

Slow Cooker Spinach and Artichoke Chicken

Slow Cooker Pesto Chicken

Slow Cooker Chicken Piccata

Soup, made rich with an egg

Spring soups need to take a break from overwhelming winter bean stews and I love spring soups improved with eggs rather than a great deal of meat. Lauren Masur our Staff Writer particularly cherishes Greek-style egg and lemon soup: "This is my preferred soup ever when I'm feeling debilitated," she says.

Instructions to Make Greek Egg and Lemon Soup (Avgolemono)

Soba Noodle Broth Bowl with Miso-Butter Mushrooms

Gingery Poached Egg Soup

Smoky Roasted Vegetable Hummus Bowl

Hummus as a supper

Only an update: hummus can be the base of an awesome supper. It's not only a plunge, not only an a hors d'oeuvre. Heap simmered vegetables and a smidgen of extra meat or cheddar on a bowl of hummus and ta-da — an exquisite, fulfilling supper. (Here are five all the more smart thoughts as well.)

Smoky Roasted Vegetable Hummus Bowl

Mediterranean Hummus Bowl with Chickpeas and Soft-Boiled Egg

Broker Joe's Shawarma Chicken Hummus Bowls

Lemon Braised Chicken and Beans with Mint Pesto

Dried beans, spruced up

There's been such a sudden spike in demand for beans during this across the country shutdown; odds are acceptable you have some in your wash room as well and might be becoming somewhat ill of them. However, don't abandon beans; they can change perfectly to spring. I love this lemon and mint number, to begin.

Lemon Braised Chicken and Beans with Mint Pesto

Green Pea and Chickpea Falafel

Slow-Cooker White Beans in Parmesan Broth

Fresh Pan-Fried Beans with Wilted Greens

Bacon and Egg Fried Rice

Singed rice, livened up with your extras

Singed rice is a fantastic method to go through small amounts of extras; far beyond the aggregate of its parts. Bacon and Egg Fried Rice

Singed Rice with Thai Basil and Tofu

Step by step instructions to Make the Best Chicken Fried Rice Without a Wok

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Spring sheet skillet suppers

Sheet skillet suppers get a spring makeover with these three, one a fiery and garlicky shrimp and broccoli circumstance that Sheela says is as yet the most loved in her home. Or on the other hand attempt a salmon supper or this game-changing approach to cook gnocchi.

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Firm Sheet Pan Gnocchi and Veggies

Sheet Pan Crispy Salmon and Potatoes

Prepared Risotto with Peas, Asparagus and Pancetta

Prepared risotto (hands-off, all solace)

Risotto is a go-to dinner for us all year yet the effortlessness and solace of prepared risotto is actually what I need at this moment. These three truly feel directly for spring.

Prepared Risotto with Peas, Asparagus and Pancetta

The most effective method to Make Easy Oven-Baked Risotto

Prepared Mushroom Risotto with Caramelized Onions

Simple Lemon Bundt Cake with Fresh Lemon Glaze

Sweet Treats

You've heated banana bread, chocolate chip treats, and an excessive number of dish of brownies. Time to switch things up! Start with the no-prepare stuff at that point gradually work once again into pies.

Salted Brown Butter Rice Krispies Treats

Rice Krispies treats (however extravagant)

On the off chance that this preparing flood conveys into April allows all guarantee to take a brief break and do a no-heat spell with these MOST astounding darker spread Rice Krispies treats.

Salted Brown Butter Rice Krispies Treats

Red Velvet Rice Krispies Treats

Treats and Cream Ric

#food

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toponlinefind · 11 months

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#easyrecipes

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kaiserwellnesscenter · 5 years

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Garlic Butter Baked Salmon

FOR THE SALMON AND VEGETABLES

4 (6 ounces each) salmon fillets

4 to 6 cups broccoli florets

FOR THE GARLIC BUTTER SAUCE

4 cloves garlic, minced

6 tablespoons unsalted butter, melted

1 tablespoon light brown sugar

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

salt and fresh ground pepper, to taste

1 lemon, halved, divided

Instructions

Preheat oven to 400F.

Grease a sheet pan with cooking spray.

Arrange broccoli florets and salmon fillets on prepared sheet pan.

Rub minced garlic over each fillet. Set aside.

In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.

Pour the butter mixture over the salmon and veggies.

Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.

Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees.

HOW TO STORE COOKED SALMON

Properly stored, cooked salmon will last 3 to 4 days in the refrigerator. Place completely cooled salmon in an airtight container; close and store in the fridge.

You can also freeze cooked salmon. Place completely cooled salmon in covered airtight containers or heavy duty freezer bags. Keep in the freezer for up to 4 months.

#30 minute meal #keto #salmon #broccoli #butter #garlic #brown sugar #oregano #thyme #rosemary #farmersmarket #onepotmeal #lemon #gardening #local #leftovers

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paleorecipecookbook · 5 years

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Easy Meals I Make at Home in Under 30 Minutes

Last week a reader asked if I would put together another post about meals I make at home in under 30 minutes. So I looked back at when I wrote my last one and it was all the way back in July. Crazy how fast time goes by. So today I’m bringing it back with 12 meals I recently made at home that will hopefully give you some inspiration for easy meals for yourself and your family. Remember, this meals aren’t pretty, whatsoever. And some aren’t strict paleo. If you’re new here, I don’t eat strict paleo. I eat white rice and some gluten free items. If you don’t want that in your own diet, don’t eat it. Simple as that. And if you need even more inspiration, you can look back at my previous easy meals posts here, here and here!

Just a recap (I shared this in my previous posts) – with a little planning, multitasking and with the help of some special ingredients, there’s really NO EXCUSE to not eat a healthy meal on the table in no time flat. It’s really freaking easy, I promise you that. Stop making excuses for why you can’t get a healthy meal on the table certain nights. It just means you need to plan ahead. Maybe you even need to write out your meals to make sure nothing goes to waste and you’re sticking with your goals.

You’ll see many repeats in my own diet because I stick with foods that make me feel my best and that cook up quickly. Plus, I use whatever ingredients I have on hand in my freezer. So let’s get to it. Here’s a little breakdown of what I always have at home and/or purchase week to week:

ButcherBox – Every month I get my monthly supply of grass-fed, grass-finished, antibiotic and hormone-free, pasture-raised beef, chicken and pork. This way I always have meat on hand that I can pull out of the freezer the day beforehand to make for meals the next day. And since it’s delivered to my doorstep, I don’t have to think about it, which is the best part. In every box, I always get burgers and breakfast sausage, then whatever other meat is available that month!

Thrive Market – I try to get a Thrive Market box delivered to my doorstep every month or so. I love stocking up on coconut wraps, coconut aminos, Siete Foods sea salt grain free tortilla chips, and organic extra virgin olive oil. Be sure to follow me on instagram and my instagram stories/highlights because every time I get an order, I share those finds and goodies on my social media! Thrive also offer seafood now and it’s delicious so I will sometimes grab that from them.

Whole Foods or Natural Grocers or Trader Joe’s –

Freezer section – I always like to purchase cauliflower rice, sliced bell peppers, asparagus, cauliflower and kale so if I’m in a pinch and have no fresh produce around, I can quickly defrost any of these vegetable and whip up a meal quickly. I also recently picked up Trader Joe’s cauliflower gnocchi and love having that on hand.

Produce section – I almost always purchase arugula, kale, carrots, cherry tomatoes, ripe plantains, yukon gold potatoes, sweet baby peppers, butter lettuce, honey crisp apples, cilantro, green onions and whatever other vegetable looks good.

Pre-cut veggies – At Whole Foods (and many other grocery stores nowadays), they have pre-cut vegetables that have made a huge difference when it comes to how long it takes to make a meal. It costs a little more, but to me it’s worth it because it keeps me eating healthy. I’ll always buy pre-cut butternut squash fries, brussels sprouts, kale, beets (I buy the Love Beets brand), zucchini noodles, beet noodles, and carrot fries.

Butcher section – Since I get all my meat from ButcherBox, I usually only purchase wild-caught fish and seafood at Whole Foods. We try to eat salmon, scallops, sea bass and whatever other fish looks good. And we’ve been eating more fish and seafood recently because my husband is on a strict diet where he can’t have chicken or pork, which is why most of my dinners are beef or fish/seafood. I love getting fish/seafood for the nights that we have limited time since it cooks up so quickly.

Pantry Products – I keep these items on hand because they make prep incredibly easy and quick whenever I’m in a pinch!

Primal Palate Spices

Primal Kitchen Ranch, Ketchup and Mayo

Balanced Bites Spices

Sir Kensington Ranch, Mayo, Ketchup & Mustard

Mike’s Organic Curry Paste

Rao’s Marinara Sauce

Tolerant Foods Gluten Free Pasta

Latest Freezer Favorites –

Birch Benders Paleo Waffles

Brazi Bites

Trader Joe’s Cauliflower Gnocchi

Cauliflower Rice

Bonafide Bone Broth Soup

Now on to the meals we go!

For this breakfast, I preheated to oven to 400 degrees to cook up a Birch Benders Paleo Waffle for 10 minutes. While the oven heated up, I cooked ButcherBox breakfast sausage with diced red bell peppers and oinons, then I added in leftover air fryer potatoes. Then I topped the waffle with peanut butter and maple syrup. This meal took about 20 minutes.

This dinner took about 30 minutes. First I preheated the oven to 400 degrees, tossed zig-zag butternut squash in avocado oil, topped with salt and garlic powder, then roasted them for 25-30 minutes. Then I cooked up ButcherBox burgers in a cast iron skillet topped with Primal Palate Steak Seasonings and topped it off with Primal Kitchen Ketchup and Mustard. And to finish the meal, I made an easy salad of arugula, apples, orange bell pepper, Primal Kitchen Ranch, plus salt and pepper.

This hearty soup dinner took about 30 minutes. First I preheated the oven to 400 degrees, sliced carrots and tossed them in avocado oil and salt, then roasted them for 25-30 minutes. While the carrots cooked, I cooked chopped bacon in a large pot, set it aside, then sauteed red bell peppers and onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added the Bonafide Broccoli Cheddar Bone Broth Soup along with salt, garlic powder and pepper. When the oven has 10 minutes left, I added Brazi Bites to the baking sheet with carrots. To finish the soup, I added the carrots and Brazi Bites!

When I didn’t know what to make one night, I started with air fryer potatoes which take about 25 minutes. While the potatoes cooked, I topped ButcherBox steak with Primal Palate Steak Seasonings and cooked it in a cast iron skillet until medium rare then let it rest for 5 or more minutes. When the potatoes had about 5 minutes left, I made a quick salad of arugula and apple topped with Primal Kitchen Ranch, plus salt and pepper.

This lunch took about 25 minutes. I first boiled rice until light and fluffy, about 20 minutes. While the rice was cooking, I cooked up ButcherBox ground beef with red and yellow bell peppers. Once the ground beef was browned, then I added a packet of Mike’s Organic Yellow Curry Paste with a can of coconut milk then added a bit of salt and lime juice.

For this 30 minute dinner, I preheated an oven to 400 degrees. Then I tossed diced eggplant and carrots in avocado oil and salt and cooked the veggies for 25-30 minutes. While the veggies roasted, I cooked chopped bacon in a large pot, set it aside, then sauteed onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added Bonafide Creamy Mushroom Bone Broth Soup with salt and pepper. Once the veggies were done roasting, I added the veggies. Then I ate it with leftover carrot fritters (recipe coming soon!).

For this 30 minute dinner, I preheated an oven to 400 degrees, tossed halved brussels spouts in avocado oil and salt then cooked the brussels for 30 minutes. While the brussels roasted, I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. Then I cooked up ButcherBox ground beef with sliced kale then added tomato sauce and salt. Then I ate it all with a little artichoke pesto.

This dinner only took about 25 minutes. I cooked ButcherBox ground beef with bell peppers then added Primal Palate Taco Seasonings, hot sauce, lime juice and salt. Then I cooked up cauliflower rice in a pan with some avocado oil, added salt, garlic powder and chopped cilantro. Then when the cauliflower rice was almost done, I pushed it to the side of the pan, added more fat and added sliced plantains to the pan to cook on both sides for 4-5 minutes.

For yet another soup night dinner, I cooked up bacon in a large pot, set it aside once crispy, then I added a whole sliced onion and cooked down for about 10-15 minutes. Then I added ButcherBox ground beef and cooked until brown. Lastly I added Bonafide French Onion Bone Broth Soup and sliced mushrooms and cooked for about 5 minutes. Lastly, I added the bacon back in with salt and pepper.

This dinner took me 30 minutes. I first made a Moroccan carrot salad (no measurements but the ingredient include grated carrots, red onion, raisins, lemon juice, oil, coriander, cumin, honey, salt and pepper) then set aside for later. Then I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. And while the gnocchi cooked, I cooked a ButcherBox ribeye in a cast iron skillet with Primal Palate Steak Seasonings until medium rare. And I served it all with artichoke pesto that I found at Natural Grocers.

This 30 minute dinner included leftover carrot fritters that were made the night before. For the rest of the dinner, I steamed frozen cauliflower then I pureed it until smooth in a high speed blender with salt and garlic powder. While the cauliflower was cooking, I cooked ButcherBox ground beef in a pan with garlic, onion and bell peppers with salt and pepper then added Primal Palate Meat & Potatoes Seasonings. Then I made a quick tomato salad with cherry tomatoes, onion, cilantro, lime juice, olive oil, salt and pepper.

Last but not least, one last curry! I first made chicken thighs using my air fryer chicken thighs recipe. While the chicken cooked, I I first boiled rice until light and fluffy, about 20 minutes. While the rice cooked. I added oil and peppers to a pan. Once the peppers were soft, I added Mike’s Organic Green Curry Paste and a can of coconut milk, lime juice and salt, and reduced down for about 10 minutes. Then I just added it all together with some cilantro!

12 meals in under 30 minutes! Try these easy meals out and let me know what you think! Healthy doesn’t mean hard. All you need is something simple items around the house and you can have a healthy meal every single day!

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