As we prepare to watch the Pats at the Super Bowl, I wanted to share some plant based, game day snacks😏 starting with this White Bean Rosemary Balsamic Caramelized Onion Hummus🤤🤤🤤 this recipe was inspired both by my favorite store-bought Balsamic Caramelized Onion hummus and another recipe from Thug Kitchen...as well as my crazy imagination😉 Sol said it was the best hummus he’d ever had💁🏻♀️ served with carrots, roasted sweet potatoes (used regular and Japanese), and @traderjoes veggie flax tortilla chips😻 recipe dEATS below👇🏼 #brookesplate .
Rosemary Balsamic Hummus
. 1 1/2 cups white beans (fresh or 1 can worth)
. 2 Tbsp Tahini
. 3 Tbsp veggie broth
. 2 Tbsp balsamic vinegar
. 2 cloves garlic, minced
. 1/2 Tbsp fresh rosemary, finely chopped
. 1/2 diced yellow onion, caramelized (sautéed until dark brown on edges) in olive oil and 1 tsp balsamic vinegar
. Salt, pepper, and dried basil to taste
. 1. Combine everything in a food processor and pulse until smooth, add veggie broth as needed until combined.
. 2. Refrigerate for 30 minutes, drizzle with a little more balsamic vinegar, and enjoy with your fav dippers😛
Love French Fries or tater tots but don’t love all the fat and ahem — carbs? How about using that new #AirFryer of yours to crank out some zucchini fries instead?
Air Fry Zucchini Fries
2 zucchinis large
1/4 cup coconut flour
1 tablespoon nutritonal yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Preheat air fryer to 400 degrees.
Wash and dry zucchini. Cut the ends off and then cut each zucchini in half. Cut each half into 1/2 inch thick wedges.
In a large mixing bowl, combine coconut flour, nutritional yeast, garlic powder, onion powder, salt, pepper and Italian seasoning. Mix thoroughly.
Working in batches, toss zucchini wedges in coconut flour mixture until evenly coated.
Arrange zucchini wedges in a single layer in fryer basket, skin side down. Do not overlap wedges. Depending on the size of your air fryer, you may need to work in batches.
"Fry" in 400 degree air fryer for 15 minutes or until wedges are crispy and golden brown (no longer than 20 minutes).
Serve with sugar-free ketchup, marinara or pizza sauce.
I made these breakfast bars this morning. They have so much goodness in them. They are vegan, gluten free and fairly low in sugar. The best thing was, they were mixed and baked in 30 minutes. I always get into these health phases and do silly things like go and buy a truckload of quinoa to feel healthy. At least the intention was there, right? Anyway, I’m using it all up in the next few weeks and getting through the massive jar. These bars can be frozen, and are good for those days when you need to run and don’t have time for breaky. What things do you buy to get healthy and just can’t seem to get through it?
1 cup rolled oats
1/2 cup quinoa,rinse well
2 tbsp chia seeds
1/4 tsp salt
1 tsp cinnamon
1/4 tsp mixed spice
1/4 tsp ground cardamom
1/4 cup chopped almonds
1/4 chopped walnuts
1/4 cup almond spread 9you can use any nut butter/spread)
2 tbsp honey or maple syrup
1 tsp vanilla extract
1 large ripe banana mashed (I baked the banana then mashed it with a fork)
Preheat your oven to 160 deg
Line a baking tray with paper
In a large bowl mix all the ingredients with a large spoon until well combined
Use your hands and press the mixture down with your hands into your tray.
Bake for 25min until the edges go brown
Allow to cool completely and cut into 10 servings #spoonfeed#breakfastonthego#breakfastinspo#breakfastoftheday#simplyquinoa#foods4thought#wholefoods#imsomartha#foodblogfeed#bakersofinstagram
1 13 minutes ago
Veggie burger with baked zucchini eggplant avocado tomatoes red kale feta cheese
Moroccan chicken with olives and carrots. 😍🇲🇦🥘
Total tome: 1 hour
4 chicken thighs
1 large onion – peeled and diced
6 carrots – peeled, cut into halves, and cored
1/4 cup of finely chopped parsley
Olive medley (I use the Publix ones)
2 tablespoons of olive oil
1 teaspoon of crushed garlic
1 teaspoon of ginger powder
1/4 teaspoon of saffron
1/4 teaspoon of turmeric powder
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
2 cups of water
On medium heat, drizzle the olive oil into your pan, add the onions, all the spices, and the chicken (skin side down). Cover your pan and let them cook for 5 minutes.
Cover the chicken with water, close the pan with the lid, and let the chicken cook for 30 minutes.
After 30 minutes, add the carrots to the chicken and let them cook with the chicken for 10-15 minutes. We do not add the carrots to cook from the beginning because we do not want them to be overcooked.
During the last 5 minutes of cooking add the parsley and your olives and let the tajine cook for another 10 minutes without the lid.
Note: make sure you drain your olives before using them as they are salty and might make your tajine too salty.
Serving: Serve this tajine with your choice of bread and enjoy!
It’s National Southern Food Day, so I’m sharing this photo of one of my favorite Southern dishes: Shrimp and Grits. This particular one is hiding under a mountain of chopped fresh, homegrown basil and features @alseafood Gulf shrimp and @ansonmills grits.
You can never go wrong with the “Cassie”bowl at @wholeheartprovisions I always like to top mine off with their BBQ tofu. They also are now serving tomato basil soup which was just as amazing 🤤 #DiscoverVegans 🌱
1 1111 minutes ago
The combination of our Garlic & our Tomato Basil paste makes for a perfect Steak Pizzaiola. Try it for yourself and let us know if you agree.👩🍳🥩 #linkinbio
1 912 minutes ago
Working on a dark chocolate mocha oreo latte 🍪🍫 Please comment 🤩 if you think we should launch this drink or 🤪 for us to create another drink!
Yay for #tacotuesday ! On the menu tonight - sweet potato & pinto bean tacos topped with avocado, cheese, @traderjoes cilantro salad dressing 😍. Similar recipe is up on the blog, link in bio... Instant Pot Pinto Beans recipe coming soon, it’s a good one! #thevintagefork
1 2320 minutes ago
While cinnamon buns seem to be the crowd favourite, we are looking forward to our bigger ovens finally getting installed (tomorrow, if the stars align) so we can show off our incredible variety of donuts. Fun fact: our donuts are baked and 100% plant-based. We have anything from traditional cinnamon sugar vanilla donuts to more contemporary flavours like hibiscus lavender sprinkled with rose petals. Let us know below if you a traditionalist or if you lean more towards contemporary flavours - tag your bestie in your reply and you could each get a deluxe donut experience.
3 1228 minutes ago
If this has been you all January - making up for the poor holiday choices - you should read my latest blog. I am pretty real about expectations and #newyearnewyou goals. Hint: making too many changes at once is a guaranteed fail. Link in bio! 👆🏽
1 929 minutes ago
2009 ⬅️ 225-230lbs Less gym .. More hair.. More studio 🎼
2019 ➡️ 212 Less hair .. More Gym .. More muscles 💪🏽 Looking for the “fountain of youth”? ⤵️⤵️⤵️ A progressive exercise regimen that enhances the quality of your day to day, a balanced nutritional approach (🚫 diet), and actually learning what you’re doing to your body will yield mental and physical results that can last a lifetime 💯
#TheCoach#TransformationTuesday ➖➖➖➖➖➖➖➖➖➖ Follow @coachesplaybook 📧 [email protected] to start your 3 day trial all access pass today!
made some homemade sweet potato, chickpea and basmati rice vegan burgers 🍔😍 paired them with sautéed green beans, @farmhouseculture jalapeño kraut, pan fried tofu, steamed spinach & avocado 🥑 enjoy the rest of your Tuesday ✌🏽
28 21344 hours ago
The only thing better than chocolate cake? Chocolate RASPBERRY Cake! Supremely moist, bursting with juicy raspberries, and rich in decadent chocolate flavor. It’s hard to stop at one slice!!!
81 45204 hours ago
It’s never too late to Marie Kondo all your dinner plans. Hold up tonight’s recipe. Ask yourself: "does this spark joy?". If the answer is ‘no’ then maybe it’s time you cook a delicious baked cavatappi instead. #ResolveToEatMorePasta [📸: @sc_balancedeats]
35 14314 hours ago
This product uses the Instagram API but is not endorsed or certified by Instagram. All Instagram™ logos and trademarks displayed on this application are property of Instagram