Sprouts! Are you a lover or a hater?!
Sprouts have been a honorary member of my Christmas dinner spread since I was young. As a child I would push them round my plate and I have unhappy memories of always being told I had to eat my handful of boiled sprouts that I’d left or else I wouldn’t be aloud dessert- death to a child’s ears! Since dessert was my favourite part, I’d loathingly eat my few sprouts 🤢
Since then, I’d always labelled myself as a sprout hater, with adult authority over never having to eat them again. This was until last year, when the sprout was transformed for me.
Whilst at last years @thefreecompanysco winter dinner, they served soy and honey roasted sprouts, which to my surprise-were utterly delicious! Since then I’ve experimented myself with roasting sprouts, and wow it just transforms them! No longer eating a soggy intense cabbage, roasting with soy (or tamari) gives the sprout far more enjoyable flavour and texture. The extra of honey or even tossing some walnuts through for extra texture- so many interesting variations!
This festive season these guys are for sure making more than just one appearance! Try roasting spouts with you own flavours and see how it turns out- if you do give it a go, I’d love to know!
Winter is almost here and what's easier for a warm, cozy Thursday night meal than a one pot wonder ? The beauty of a slow cooker (not that we need to tell you) is that it's hard to get it wrong. A protein 🥩, a hearty veggie 🥕 and of course a 🥔, some spices and viola 🍲! And when you're stirring, tasting and dishing...there's your lid holder, it's not JUST for regular pots and pans 😉. Grab it now at the link in bio. #trivaekitchen#artandfunction
Getting ready for a festive period of great company and great food. Our delicious jams by @omelhordoribatejo (📷) will certainly be making an appearance. The Fig Jam and Tomato Jam both make an excellent addition to your appetisers or cheese board. Made in Portugal using the finest, freshest ingredients 🌿
✨Pretzel Pizza Receipe✨ We love trying out new recipes & we thought we’d share a new fav! (2) Pizza crust $10
Mushrooms & Cheese
2 Tbsp olive oil
8oz mixed mushrooms
1 Tbsp unsalted butter
2 cloves minced garlic
3 Tbsp balsamic vinegar
4 oz goat cheese
1/2 cup grated fontina cheese
1 Tbsp fresh chopped thyme
1/2 Tbsp crushed red pepper flakes
Salt & pepper
Optional : arugula/ drizzle of truffle oil
Heat oven 400°
Cook oil & mushrooms on stove in high heat, season with salt & pepper
Reduce heat, add butter & minced garlic. Cook for 1 min & add balsamic until reduced to glaze.
Add balsamic to pizza crust. Add cheese & thyme. Cool pizza in over for 10-12 min or until cheese has melted. Add red pepper flakes & Enjoy!
Discover the holidays sans hangover with @djinn.sirops’s citrusy-sweet mocktail recipe.
Made with RISE Hibiscus & Rose Hips kombucha, savour this naturally fun and flavourful head-start to your healthy resolutions 💃🏻
Découvrez les fêtes (sans état trop pompette) avec une douce recette de @djinn.sirops qui vous évitera les maux de tête.
Fait avec notre RISE Hibiscus & Églantier, savourez un mocktail naturellement bon pour vous... et pour vos résolutions santé de 2019 💃🏻
Do we get enough VITAMINS from our FOOD or is it necessary to take supplements? •. We could easy get all our nutrients a hundred years ago but the TRUTH is the world is not as simple as the one our grandparents grew up in. They had access to NUTRIENT DENSE minimally refined grains,FRESH fruits and vegetables, they ate seasonally and foods were not riddled with pesticides or herbicides! •. As time has passed, this way of eating has become very expensive and unattainable for many families. In a perfect world, organic, whole food sources would be our best option but unfortunately most of the population does not eat enough good quality whole food. We are bombarded with grocery stores filled will nicely packaged PROCESSED foods that in most cases do not remotely RESEMBLE the plant or product from which they were derived. •. This over processing of food DEPLETES it of vitamins. Unfortunately, not only do we over process our food, we want it grown in mass quantity and to COST less. •. This low cost, mass production means PESTICIDES, mono cropping and GMO so we can grow more food, in less time, that is chemical resistant, and costs less BUT the trade off is that this convenient and cheap food is essentially DEVOID of VITAMINS AND MINERALS. •. Not only are we lacking vitamins and minerals in our food, we are subjecting our bodies to a laundry list of CHEMICALS that are used to control pests! These pesticides have been linked to learning DISABILITIES in children, HORMONAL issues, infertility and a weakened IMMUNE system! •. As recent as 30 years ago you could easily get all necessary vitamins from whole foods but with the advance in technology comes the DECLINE in our food QUALITY. •. We have access to more food than we ever have in the history of the human race but we have SACRIFICED the quality of our food and ultimately our HEALTH for low costs and pretty packaging. •. Long story short, it is almost always necessary to invest in a good quality MULTI-VITAMIN to ensure we are not just surviving but THRIVING!!
🇬🇧 Did you think that eating KALE could be FUN? 😀 Ideal for a snack while wacthing a movie 📽
❤ Surprise your family and friends with this very simple recipe 👇
1. buy a bag of curly kale already prepared
2. spread the kale on the oven tray and season it with salt and olive oil
3. let it get crispy in the oven for a few minutes (5-10min) at 160C. Keep an eye on it to not burn! 😋
4. Sit down, put the movie on and enjoy! 😉
🇵🇹 Já pensou que comer COUVE pode ser DIVERTIDO? 😃 É um snack perfeito para quando estiverem a ver um filme 📽 ❤ Surpreenda a sua família e amigos com esta receita muito simples 👇
1. Compre um saco de couve galega já preparada
2. Espalhe a couve num tabuleiro de ir ao forno e tempere com sal e azeite
3. Deixe a couve ficar crocante no forno deixando a coive tostar por uns 5 a 10 min a 160C. Esteja atenta ao forno para nao queimar! 😋 .
1 163 hours ago
To the most adventurous travel buddy
with the most sarcastic comebacks
who is the best car dj, singer, & dancer
who laughs at her own stupid jokes
and who can put down lots of tacos & tequila
Gosh. I love me. 😜
These Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with a glazed mini cinnamon roll are pretty perfectly. Best dessert for all cinnamon recipes. You really have to try these! #linkinbio 💕
Quick, easy and delicious breakfast! 2 scrambled eggs with 1 egg white, mushrooms, little bit of Mexican blend cheese, a side of half of avocado 🥑 sprinkled with @traderjoes Everything but the bagel seasoning, a little touch of Valentina’s hot sauce and half of an orange. #HappyThursday
Happy Thursday! ✨ This is just a little something I remind myself when things feel tough or it feels like the universe is against me. .
I wasn’t selected for the Chicago Marathon lottery on Tuesday, which wouldn’t have bothered me except my husband got in, and we had big plans to run together! This will be his first ever marathon. But sometimes things don’t always go as planned, and that’s okay! 💖💖💖
Now I am leaning toward running on behalf of a charity, and in the process of selecting that charity I’ve felt like everything really does happen for a reason. I may not have gotten into Chicago how I had intended, but I’m ultimately going to do MORE GOOD and run for a bigger purpose than myself this time around. 💯💯
Once everything is official, I’ll post an update again of course. But remember, sometimes the way you thought you’d get there doesn’t pan out, but it doesn’t mean you won’t get there! 💪🏼
1 477 hours ago
When @nushfoods go and make the BEST CHAM thumb print cookies! 😍👏 RECIPE on their insta page now! ❤️🙌🏼
It's the time of year for indulging in the finer things ✨ The menu in the Grace Cafe is full of sweet treats to hit the spot - all made with fresh, natural goodness. You won't find ingredients that you can't pronounce, refined sugar and other toxins in our food; the new menu is simple, nourishing and natural. Including our chocolate treats, which can be found at the Bar, or in the Grab and Go Fridge 🍒🤸♀️ #midweektreat#gracebelgravia
Been given a MASSIVE bag of potatoes, carrots and onions - going to make some soup with them but any other recipe ideas? Shoot them this way! 🥔🥕🧡
2 319 hours ago
Buenos días! Aunque por aquí llevo levantada desde las 7! Y esta tortita lleva horas que me la he comido 😂 pero no he podido enseñarosla antes. .
Hoy la misma tortita de vainilla sin huevo que hice ayer😍 pero esta vez con pepitas de chocolate negro por encima.
Mil veces mejor la de ayer! Pero tenía prisa así que más sencilla 😄
Shooting @denchbakers Christmas and Easter ranges would have to be up there along my fave jobs every year. I really enjoy the creative freedom almost as much as I enjoy eating all the bakery goodies after 🤣🤣🙈 These biscuits were the best I’ve ever eaten, the pepper and choc chip mind blowing 🤯🤤
This roast potato recipe will change your life. Be sure to save this post for whenever you need it! Enjoy! Chris xx
GOOSE FAT ROAST POTATOES | Serves 4
2lbs (1kg) Potatoes, peeled & sliced into small/medium chunks (see notes)
2-3 tbsp Goose Fat
1 heaped tsp Flour
1 head Garlic, cloves separated with skins left on
3-4 sprigs Fresh Rosemary
Salt & Black Pepper
1️⃣Preheat oven to 410f/210c.
2️⃣Place potatoes in a pot of cold water and bring to boil with a good pinch of salt until the potatoes are fork tender.
3️⃣Drain in a colander (do not rinse) and give them a shake to rough the edges. Allow them to steam dry for 5-10mins. During this time, spread your goose fat in a suitably sized baking dish and place in the oven.
4️⃣Mix flour with a good pinch of salt and pepper then sprinkle over the potatoes, shaking a little more to ensure they’re evenly coated.
5️⃣When your goose fat is smoking hot (literally), add your potatoes, ensuring they’re evenly spaced out. Add your garlic and rosemary and stir to coat everything in the fat. Place in the oven for a total of 50-60mins or until golden and crispy on the outside. Take out and flip/re-coat in fat once/twice throughout to ensure an even coverage.
6️⃣Serve with an extra sprinkle of salt to drawer out the final bit of moisture, just for extra crispiness.
- I use Maris Pipers but any large white floury potatoes will do the trick. Making sure they're uniformly cut ensures they all cook at an even rate. Smaller chunks = crunchier casing.
- A tip to check the goose fat is hot enough when it comes out the oven is to pop in a tiny bit of potato. If it rapidly bubbles, you're in.
- Whilst flipping the potatoes during the process is important, making sure the fat temperature stays high is just as important, so be quick!
- Cooking time will vary due to size, variety, other things in the oven etc just be vigilant.
For full notes head to the blog post (link in bio) and search ‘goose fat’ ❤️
So I don’t know how many of you saw my stories yesterday, but I tried out a new hair mask recipe I’ve been thinking about for some time. Egg, banana, and lavender essential oil- which was clutch on its calming effects bc I remembered that our water had been turned off in our building about 3 minutes after I had drenched my hair in it! 😂 anywho after a hilarious stent of me washing it out with minimal water pressure under my bathtub faucet, I have to say it left my hair extra soft,shiny, and delicious smelling. I highly recommend this one if you’re trying to grow out you hair like me...check out the blog for all the reasons why this mask will be your go-to self care treat! Link in bio 🧖🏼♀️ #livejoyful#livejoyfulandglow
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