An impromptu fast day salad plate is today's post for #31SaladDays
Sliced up two medium cucumbers, one tomato, one small onion, handful of shelled pomegranate- tossed it in a bit of wood pressed Mustard oil @siddhagirisatvyk + black salt+ red chilli powder + lemon juice.
Topped with toasted pumpkin seeds and lots of @livingfood.co mizuna and carrot microgreens
For more such healthy easy recipes follow @saffrontrail
7 12724 minutes ago
Beef Pho with Daikon Noodles. There could have been no better substitute for rice noodles than spiralized Daikons (mooli). Trust me, even if I wasn't on ketosis I would prefer Daikon noodles. Daikons are mild, mostly water & fiber. Surprisingly they soak up the flavors supremely well. I used young / slightly raw daikon having perfectly white smooth skin. The noodles were crispy, slurpy & slightly sweet. I did not pre-cook them. I simply poured boiling hot broth over it and let it cook in the bowl itself. It quickly soaked up all the flavors and I could no longer tell it was Daikon. I had really not expected that!! One of the many powers of roasted spices I guess. Well further exploring will tell.
I used authentic Pho recipe and substituted spiralized daikons for rice noodles. Recipe below👇🏼
300 g beef, cut into 3-4 inches chunks
500 g marrow bone/knuckles
8 star anise
1 T fennel seeds
1 T Coriander seeds
2 whole black cardamom
3 inch cinnamon sticks -2
1 tsp black pepper corns
2 medium yellow onions
4 inch piece of ginger w/ peel
2 T fish sauce
1/2 T low carb sweetner
Salt to taste
For Pho bowls:
1 cup spiralized Daikon*
Cooked beef from the broth, sliced
4 scallions, sliced into rings
Green chilli, sliced
mung bean sprouts
Blanch the bones & meat to remove dirt and blood. Then place it in a large stockpot filled w/ water & bring it to a gentle boil over medium heat.
In the meantime, char^ the onions, shallots & ginger over open flame to release the flavors. Put it in the stockpot. Add salt, sweetner & fish sauce.
Let the meat & bones boil gently over medium to low heat for 4 hrs while skimming off any accumulated scum from the surface.
Heat a pan over low heat & slightly warm up the spices. Tie it in a cheesecloth and put it in the pot after 2 hrs** Remove the meat out of the pot as per the doneness desired by you, slice it & keep aside. After 4 hrs, turn off the flame & strain the broth
Place the spiralized daikons in a bowl^^ & pour hot broth over it. Put slices of cooked meat & scallions, garnish(as listed) and serve.
With a commitment to locality and local farmers, @agri.melb produces seasonal preserves, pickles, relishes and cocktail syrups highlighting the best of Australian produce.
Pictured is their fermented sriracha which works well as a dipping sauce, or even as a marinade. We used it to make our tamago yoki.
Jag fattar om man kanske tycker en del av det jag lagar är lite konstigt. Det är liksom inte fil och flingor till frulle och svennetacos till middag (inget fel med det för övrigt, det är bara inte jag). Men jag tänker mig, att det också är därför ni är här?! För att inspireras. Och ibland kanske ni tycker något innehåller alldeles för märkliga ingredienser, men ibland tänker ni ”det där ska jag också laga”. Och det är när ni berättar det för mig som jag blir som allra gladast! ☺️✨ Så nu ska vi se om det är någon som vågar sig på att äta bakad sötpotatis med avokado-chokladpudding och blåbär till frukost. Oklar kombo? Kanske det. Gott? Definitivt! 💛 Recept nedan👇🏼
(🇺🇸): BAKED SWEET POTATO WITH AVOCADO CHOCOLATE PUDDING AND BLUEBERRIES. Recipe in the comments below👇🏼
200 classes strong 💪🏼! I took my 200th @soulcycle class today. A little over 3 years ago, my personal health and well-being was on a downward spiral. I was a couple years into my first adult job in the corporate world and was focused on the hustle - all the late night work, client dinners with lots of heavy food and wine, and I put exercise on the back burner. I dreaded working out and was not able to find something that I loved doing... that is until I got on a soulcycle bike. Not gonna lie the first class was ridiculously tough and I probs sat down half the class but something kept me coming back. The music, the rhythm, soulcycle is seriously my place of meditation. If you know me, you know how crazy my work travel schedule is, and soulcycle has played such a huge role in helping me not only keep my workouts consistent, but something I look forward to every week! This long post all to say that if you haven’t worked out in a while, you can always start now! Keep trying and find a workout that works for YOU! (Big thanks to the awesome instructors who keep me coming back for those rooster 6am’s!)
i❤️u forever and ever ✨spicy salmon roll + tuna avocado roll. tip: order sushi with “less rice” to cut some calories/carbs✨
3 323 hours ago
Hump day noodz 🥢 Bought some pasture raised beef back ribs intended for pho, but decided to make something different instead 🐄 Winged the marinade earlier this morning & boy oh boy it was a hit 🙏🏻 Savory & succulent mMmhMm 😋.
Asian style ginger + lemongrass pasture raised beef back ribs, vermicelli rice noodles, romaine, cilantro, mint, purple daikon radish, cucumbers 🥩🍜🥬🌿🍃🥒.
Gonna use the bones to make a broth tomorrow 🦴 Hope it turns out 🤞🏻 Grab the recipe in comments below 👇🏻 #diningwithdiana
Day 6 of my 7 Day Fast has shown me that I can do things that I thought were impossible!
I’ve learned that I don’t need to eat consistently to survive or even feel good! So many people have been so curious about my Fast and why I am doing it.
I have listed all of the benefits of fasting for the last few days. Today the benefit of learning how strong I can be when I set a goal was the best benefit from this fast!
I have not eaten any food for 6 days. Skipping a chocolate or some carbs won’t seem very hard anymore!
You are stronger than you think too!
2 176 hours ago
⬇️ РЕЦЕПТ на рус- см. 1й комментарий ⬇️ 🍓🍒🍋Fresh berries & Mint detox water 💦. Refreshing, hydrating and delicious 😋. Perfect summer drink ☀️. There’s nothing more refreshing than a berried infused water on a hot summer day. This fresh berries Detox Water is no exception. It’s thirst-quenching, revitalizing, and most importantly – delicious!
Sweet flavors of strawberry (or raspberry) & blueberry combined with cooling crisp lime, and fresh mint for a hydrating and rejuvenating detox water. Staying hydrated never tasted so good!💦🍓🍋
📍1 cup strawberry.
📍1 cup blueberries.
📍2 small Limes, thinly sliced.
📍0.5 oz Fresh Mint Leaves (about 3 sprigs).
📍8 cups Water (about 2 liters).
Rinse and wash the Strawberry, Blueberries , Limes, and Mint.
Remove the tops off the Strawberries then thinly slice.
Thinly slice Lime.
Combine all ingredients in a large glass pitcher and 😉 enjoy.
One of my goals this year with this account is to post more of the day-to-day, real life stuff and real life pictures (paper plates and all), and fewer posed food pics. I know the posed and styled pics are prettier (and will get a lot more likes 🤣), and I’ll still do those too, but I also think they can paint an unrealistic picture that people might feel pressure to try to live up to, and then guilty when they don’t.
Because really, my kids don’t typically get picture perfect plates of food (unless I’ve just taken a picture of it 😂), they’re more likely to get a pile of green beans on a plate - and sometimes it’s a paper one. 🤷🏼♀️ #reallife
Anyway, I had posted this in my Stories recently and was surprised at how many people commented with, “Great snack idea!” So I thought I’d post it here too. For the green beans, I just sautéed them in butter for about 10 minutes and salted them and sprinkled them with onion powder and garlic powder. I’d say my kids top two favorite veggies are roasted broccoli and sautéed green beans. What about yours?
I’ve shared on my stories before but I make all my lunches for the week on Sunday and happy to report this week was a good lunch week (and easy!)
-2 cups uncooked quinoa
-1 lb ground turkey -1 tablespoon olive oil
-1 cup chopped onions
-6 garlic cloves chopped
-1 tablespoon cumin -2 teaspoons garlic powder
-3 chopped yellow squash -3 chopped carrots -1 can black beans rinsed and dried
-1 cup salsa verde
-1 cup pepper jack cheese
Cook the quinoa according to package directions and set aside.
Brown the ground turkey and drain any grease. Set aside.
Put the olive oil, onion, garlic cloves, cumin and garlic powder in a skillet and cook until the onions are translucent. Then add the carrots and squash and cook until the veggies are tender. Mix in quinoa, turkey, beans, salsa, and cheese until warm!
Not pictured but topping with avocado and it’s so good! 🥑
21 2996 hours ago
Asian power bowl. Black lentils, black rice, roasted sweet potatoes mixed with kimchi, spinach, avo, cashew crusted chicken 🥑 🍠 #bowlgoals
This is my "hello, don't even think about asking me for a bite" face. Any one else get like this when you're hangry?! 🙋🏼♀️🤦🏼♀️ I wake up especially starving these days (thanks to my late night snack sessions with Bash), but I'm usually scrambling to grab something after the kids are all fed before we head out of the door. That's why I love Jimmy Dean® Protein Packs from @krogerco for a quick and convenient breakfast to help fuel me for the morning. What are your favorite grab-and-go meals and snacks to have on hand?
Got 15 minutes? Whip up a batch of these CHOCOLATE PEANUT BUTTER NO BAKE BARS and make the rest of your week just a little sweeter 😉😋🤗..
Just 5 ingredients, #glutenfree and vegan, they are the newest healthy-ish treat to satisfy our sweet tooth! ✨ And they take only 15 minutes to make, then set in the fridge for a few hours or overnight, so you’ll have a stash of treats heading into the weekend 🙌🏻..
Click @healthygffamily for the recipe* link, .. *You can substitute any nut or seed butter of your choice👌..
Hope everyone had a great day!🤗..
Been wanting to make my own marshmallows for months and finally decided to try, sans candy thermometer! It was risky but they came out (mostly😂) I’m sure my next batch will be less dense but these guys turned out better than expected (had v low expectations tbh🤦🏼♀️)!! if u saw my story you know I got a little too excited haha, and honestly the cocoa spill was completely unintentional but i kinda dig the color it added?!? 🙄
my go to cocoa: (makes two mugs☕️☕️) Boil one cup @uprivercacao dark on the stove, add 2 tbsp organic unsweetened cacao powder, @parkersrealmaple 1-2 tbsp, cinnamon, a pinch of sea salt, and stir till combined.
Remove from heat, let cool slightly, add to blender with 1.5 cups of @malkorganics pure unsweetened cashew (current fav!!) and 1-2 scoops of @vitalproteins collagen bc we love a good froth!!! blend that all up and serve with many mallows (I choose to roast mine before topping🔥🍫) Happy Wednesday guys!! (Ps u already know I’m makin @eatsbyames s’mores cookies w those leftovers😛😈) #hotcocoa#marshmallows#maplemade#malkme#vitalproteins#coldbrewcacao
19 1457 hours ago
made a #fridgecleanout lunch today with some spare tomatoes, half a cucumber, some corn, and an old tahini dressing I experimented with last week 🥗 simple & easy!
✨SALAD DRESSING: the best way to win friends and influence people✨⠀
okay...maybe not, but a girl can dream, right? 🤷🏻♀️⠀
either way, I think a killer homemade salad dressing should be in everyone’s repertoire, so today on baked greens I’m sharing my faaaaaave balsamic vinaigrette 👌🏻⠀
Say hello to...⠀
THICK + CREAMY BALSAMIC⠀
✔️suuuuper thick + luscious ⠀
✔️made in literally 2 minutes⠀
✔️makes salad exciting⠀
get the recipe today at bakedgreens.com (link in bio) 😘
Wild Mushroom Stroganoff Soup 🥣🍄 by @rabbitandwolves 🐰 Recipe
8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
1 Tbsp. Olive oil
2 Cloves Garlic, chopped
1/2 a Sweet onion, chopped
1 Tbsp. Sherry vinegar
1 Tbsp. Tomato paste
5 C. Vegetable broth
1/2 C. Full fat coconut milk, I used Native Forest from Edward and Son's
2 C. Wide noodles, vegan
Salt and Pepper to taste
In a soup pot, heat the olive oil on medium high. Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper.
Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions.
Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil.
Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.
Taste and season as needed. Serve immediately!
228 1681115 hours ago
Spinach Ravioli with Mushrooms 🍃🍄 by @biancazapatka 💫 Recipe
For the ravioli:
1 1/4 cup flour* (150 g) (gluten-free*, if needed)
1 1/4 cup semolina flour (150 g) (or sub more regular flour)
1/2 tsp salt
3/4 cup water (150 ml)
2 tsp olive oil
For the spinach filling:
7 oz frozen spinach (200 g) thawed
3,5 oz plant-based cream cheese (100 g) (or cashew ricotta*)
5 tbsp Vegan Parmesan* (50 g) grated
salt, pepper (to taste)
For the mushrooms:
2 garlic cloves chopped
1 tbsp olive oil
10 oz mushrooms (300 g)
2-3 tbsp soy sauce
salt, pepper (to taste)
Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.
Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
Thaw spinach, squeeze to remove excess water and chop.
Add vegan parmesan, plant-based cream cheese / ricotta and the spices. Mix everything and season to taste. (If the filling is too dry, add a little bit of plant-based cream or milk.) To make ravioli:
Roll out the prepared pasta dough thinly on a lightly floured surface.
Cut out circles with a round form (such as a 3-inch glass or cookie cutter). Place approx. 1 tbsp of the spinach filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
Then remove with a foam ladle and drain.
Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned.
Add chopped garlic and roast for approx. 30 seconds longer. Then deglaze with soy sauce, reduce the heat and sauté for further 2-3 minutes.
Stir in the drained ravioli. Season with salt and pepper to taste. Garnish with fresh herbs and enjoy!
Tofu Wontons with Yellow Curry Broth 🍲🥬 by @hellolisalin ⭐️ Recipe
Yellow Curry Broth
1 tablespoon vegetable or olive oil
1 tablespoon minced ginger (about a 1-inch piece of ginger)
4 garlic cloves, minced
2 teaspoons yellow curry powder (mild spice)
6 cups vegetable broth*
1/2 teaspoon salt, add more if necessary
3/4 cup (175ml) full-fat coconut milk (can sub with low-fat coconut milk)
about 45 to 50 square dumpling wrappers
1 package of firm tofu (I used a 14-ounce package)
1 1/2 tablespoons vegetable or olive oil
2 tablespoons minced ginger
1 tablespoon minced garlic
3 cups shredded green cabbage (ensure they are no longer than 1-inch pieces)
1 large carrot, grated (about 1 1/4 cups)
pinch of salt
4 scallions, sliced
black sesame seeds
Prepare the Broth: I like preparing the curry broth before making the dumplings because this allows more time for the flavors of the broth to develop.
Heat the 1 tablespoon of oil in a pot. Add the minced ginger and garlic and cook for 1 minute, stirring constantly. Add the curry powder and stir to coat the spices.
Add the vegetable broth and 1/2 teaspoon salt, cover the pot, and bring the broth to boil. Reduce the heat to a simmer and swirl in the coconut milk. Let the broth simmer for about 10 minutes, covered. Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.
Make the Dumplings
Drain the tofu and wrap the tofu around a layer of paper towels. Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates. Let it sit for 15 to 20 minutes. Remove the towels and cut the tofu into small 1/4-inch cubes.
Heat 1 1/2 tablespoons of oil in a large pan. Add the minced ginger and garlic and cook for 1 minute. Add the cabbage, carrots, and a pinch of salt to the pan and cook for 3 to 4 minutes. Transfer the tofu and scallions to the pan and add another pinch of salt. Cook for another 2 to 3 minutes. Taste the filling. You want the the filling to be a smidgen saltier than you would normally prefer. The wonton wrappers will mellow out the saltiness of the filling.
Recipe continued in comments
If super-moist banana bread that’s easy enough for a 2-year-old to make is your idea of baking, then allow me to introduce you to Julian’s One-Bowl Banana Bread! 👦🏼🍌 It takes minutes to make, is impossible to mess up and dirties the least number of dishes imaginable. Food and Mom win! 🙋🏼♀️🙌🏻 .
Whole30 Kimchi Cauliflower Fried Rice 🙌🏼 Love Korean food + Fried Rice? Then you don’t want to miss this super yummy recipe !
I top mine with a crispy egg and stir-fry the ‘rice’ with my Whole30 gochujang paste (Korean chili paste) for extra flavor! This Korean veggie based fried rice recipe will satisfy all your cravings. Try it this week and I guarantee you are gonna love it! Recipe on my website (link in profile @iheartumami.ny ) ❤️ #iheartumami .
Instead of using a wok, I made sheet pan kung pao tofu in the oven. The spicy sauce is a mix of red pepper flakes, soy sauce, hoison, rice wine, garlic & ginger. I served it with with a mix of super grains including quinoa and millet. Recipe link in profile.
47 23722 days ago
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