Preheat ur oven to around 200-220c (depends on your oven/ how you like your potatos cooked honestly!)
Step 2
Wash 2 medium-large potatoes! I do this very quickly and I don’t bother peeling them - but if you like em peeled, do your your thing!!
Step 3
Chop those bad boys! You can do wedges, slices, chips, whatever you want!
Step 4
Oil and seasoning! Drizzle a tiny bit of oil (you can add more later if you need), then some seasoning. I used salt, pepper, rosemary, cayenne and paprika. Don’t use too much, the texture of the chips will become very dry if you do !
Use your hands to rub the oil and spices over the chips, try to get them evenly covered! If this is a struggle, add a little more oil :)
Step 5
Put them in the oven! Make a timer for 25 minutes BUT make sure you keep checking in them and giving them a shake + flipping them
Step 6
Tofu!! You want one serving (generally a quarter of a block). I cut 2 big slabs.
Step 7
Fry that guy!! Pour a little vegetable oil (i used too much oops). I used salt, pepper, turmeric and cumin. Keep an eye on it and flip it every so often (see step 10 for how it might look when done!!)
Step 8
Chop a lil cucumber! I only used two slices.
Step 9
Put ur sweetcorn in!! Boil that boy!!!
Step 10
It should look kinda like this! Tough enough to hold together on a burger bun.
for homemade vegetable stir-fry that you can whip up quickly at home:
Ingredients:
1 tablespoon olive oil
1 onion, sliced
2 bell peppers (any color), sliced
1 medium zucchini, sliced
1 medium carrot, cut into thin strips
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 teaspoon honey
Salt and pepper to taste
Instructions:
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced onion and sauté for 2-3 minutes until it starts to soften.
Add the sliced bell peppers, zucchini, carrot, and broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally.
Stir in the minced garlic and continue cooking for another 1-2 minutes.
In a small bowl, mix together the soy sauce and honey. Pour this mixture over the vegetables and stir to coat everything evenly.
Season with salt and pepper to taste.
Cook for an additional 1-2 minutes until the vegetables are tender but still crisp, and the sauce has thickened slightly.
Serve immediately with your choice of protein, such as grilled chicken or tofu, and a side of brown rice or quinoa for a balanced meal.
Enjoy this flavorful and nutritious vegetable stir-fry! Feel free to customize the recipe by using your favorite vegetables or adjusting the seasoning to your taste preferences.
2 teaspoons Southwest chipotle seasoning (no sodium)
2 tablespoons canola oil (divided)
1/4 teaspoon salt
2 limes (divided)
1/4 cup reduced-fat sour cream
For the Salsa Fresca:
1/2 cup yellow corn (frozen or canned, no-salt added)
1 medium tomato
1 small onion
1 clove garlic (minced)
1 jalapeno pepper (minced)
1/4 teaspoon salt
Directions
Slice peppers in half vertically. Arrange lettuce and 8 pepper halves on a serving platter.
Cook brown rice according to package directions.
To make salsa fresca, dice remaining pepper halves, tomato, and onion; mix with corn, garlic, and jalapeño pepper, and ¼ tsp salt.
Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.
Heat 1½ tbsp canola oil in a large nonstick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side (cook fish until it is opaque, 145 ºF). Flake with a fork and place in a serving dish.
When rice is done, stir in remaining ½ tbsp oil, juice from one lime, and ¼ tsp salt. Cut remaining lime into wedges.
To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own boats and wraps
Mention: this recipe is very healthy because contain high protein and low carb and fat.
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