That's how I lost about 12 snails to pressing. If I had not bothered to check their welfare this morning ore would have definitely died. It's just so sad.
Someone please come and give me life by ordering for 5 buckets of snails. We will deliver sharp sharp.
UPDATED NACHO CHICKEN!
-More cheese(heck yeah)🧀
-Mashed sweet potatoes🍠
-Shredded chicken slow cooked with cumin, Chile and turmeric🌶
Better than ever and yep, still great for leaning out, building muscle or just taking a break from cooking👍🏻👍🏻
Caprese Chicken Stuffed Peppers 🙌🔥 Serves: 4
Per serving: 1 leaner protein, 1 healthy fat, 3 green servings, ~1.5 condiments
Ingredients: 1 tbsp. extra-virgin olive oil 18 oz (raw weight) boneless skinless chicken breasts 1 tsp. Italian seasoning... 2 c. cherry tomatoes, halved 2 1/2 c. shredded mozzarella, divided 3/4 c. ricotta 1/2 c. shredded fresh basil, plus more for garnish 2 cloves garlic, minced 4 bell peppers, halved (seeds removed) 1/2 c. low-sodium chicken broth
Directions: 1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning.Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.
2. In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic.
3 .Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
4. Bake until peppers are tender and cheese melty, 40 to 45 minutes.
5. Garnish with more basil, and serve.
(Healthy) creamy alfredo mushroom and bacon pasta w/ a side of pool 🏊🏼♀️🌊
Since I’m a lil’ girl I just ADORE creamy and saucy meals, especially pasta. Alfredo to be specific. One of my favorite things to do is to play in the kitchen and find an alternative option to classic and indulgent dishes. And let me tell you, this one totally hit the spot 🔥
I used @explorecuisine chickpea fusilli and top it off w/ a paleo, dairy free and grain free alfredo sauce 👀
For the sauce, approximately:
1/4 cup butter
2 big spoonful cassava flour
(optional if not dairy free) 1/4 cup grated parmesan
Coconut milk to desired consistency
Salt to taste
Pinch of nutmeg
Lots of crushed black pepper
In a pan, melt butter. Add cassava flour and form a paste. Gradually add cocomilk while whisking. Finish w/ spices (adding more or less to taste).
For the mushroom mix :
On another pan, cook 1 large diced onions and 3 crushed garlic cloves w/ EVOO. When they start to caramelized a bit, add a bunch of sliced cremini mushrooms (about 2 to 3 cups) and wait until cooked. Add salt/pepper.
Combine the sauce, the mushrooms and onions mix and the cooked bean pasta. Top it with bacon crumbles 👅
Voilà! Super quick n’ easy 😋
woke up craving this BREAKFAST TACO w/ SLICED AVOCADO 🌮😎🥑🍳🙌🏼 .
directions: heat grain-free almond flour @sietefoods tortilla on skillet coated with avocado oil. top with fluffy scrambled eggs & spinach cooked in ghee & pink salt topped with drizzled sriracha. serve with sliced avo + fresh berries 🍓✨ have a great day everyone!! #thefitdelish#feedfeed#realfood
Have you hydrated your life today?
If not, let us know why in the comments below 👇🏻
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Your body is made up of 60% water so we NEED water to sustain our lives. Set up a daily plan to keep your water intake high and consistent.