can’t visit the France pavilion and not get my most favorite thing on Earth... MACARONS 🇫🇷 _______________________ 🍴: French Macarons 📍: Les Halles, Epcot, Orlando, FL 📷: @thehapafoodie 🚗: TOO FAR from campus
BBQ chicken salad for the win tonight☝🏻I loved everything about this salad, which means I’ll probably be repeating it for a while😜 In my bowl: chopped romaine lettuce, carrots, purple cabbage, avocado, red onion, cilantro, grilled chicken, @sietefoods grain- free chips, + @primalkitchenfoods golden bbq sauce (aka pure gold)
Before Instagram became a huge source of my culinary inspiration; for me, Palestinian food was defined as the food my mama cooked. As I came across more Palestinian feeds and acquired more Palestinian cookbooks, I quickly realized just how little I know about the regional differences of the rich Palestinian kitchen. My first encounter with this recipe was a couple of years ago from the book The Gaza Kitchen but I finally got around to making it yesterday using @yasminkhanstories recipe from her latest book Zaitoun. The Gaza Kitchen was a turning point in cookbooks for me. Never had such a book been written to promote such a war-torn, neglected and conflicted place and certainly never a Palestinian cookbook promoting a specific regional cuisine. I adore that book just as I adore Yasmin’s Zaitoun, although for very different reasons. Just so grateful to these passionate food writers and influencers who along with @palestineonaplate and several others have really put Palestine on the global culinary map and in the news. This beautiful dish is called ZIBDIYIT GAMBARI and is basically a spicy prawn and tomato stew. It contains spices and herbs I don’t usually use in my Palestinian cooking; such as dill, green chili pepper and caraway seeds and the result is this fiery, rich and flavorful sauce punctuated by meaty prawns. A dish that I believe should be whimsically enjoyed by the sea and apparently cooked in a clay pot (zibdiyeh) but we settle for what we can and allow food to transport us to faraway places like the little forgotten seaside strip that is Gaza. 🌶🦐 . . . . . . #gazaonmymind#gaza#غزة#stew#zibdiyetgambari#palestine#healthy#palestinianfood#gazanfood#prawns#shrimps#seafood#nomnomnom#onmytable#instafood#heresmyfood#eeeeeats#hautescuisines#lunch#beautifulcuisines#yum#yummy#dinner#carbfree#healthyeating#فلسطين#glutenfree#healthyfood#thegazakitchen
Gettin’ in the Christmas spirit again 😉🎄 Just kidding! Green smoothies are always in season 🤤 I usually start my morning off with one of these bad boys. It contains frozen banana, frozen zucchini, frozen berries, dates, chia seeds, and spinach/ greens if I have any on hand. The frozen banana and zucchini helps make it nice and thick so it’s more like ice cream. The dates help sweeten it up a bit so you don’t taste the greens at all! Seriously to die for 💚
once again mindblown by @superiorityburger off-menu items like this hero sandwich w/ charred chicories + pickled fennel + ENERGIZED tofu + parsley sauce + stem slaw + punish mustard so spicy it cleared up my sinuses!! AND, pappa al #pomodoro 🍅❤️❤️❤️. Glad I came on a random Thursday. #superiorityburgerdiehardfans#comingbacktomorrow
You know that perfect nacho chip that sits in that heavenly limbo of crispy but just ever so soften soggy after absorbing the cheese sauce? Yeah that's chilaquiles for me but the entire thing. . . Also refreshing to not plate it all neat and orderly rather I went with the dump truck styling techique.😅 . "Chilaquiles" - Fried corn tortillas / Albondigas Crumble / Chipotle Guajillo Ancho Arbol sauce / Cream / Coitja / Fried Egg / Salsa Verde / Salsa Macha
Cheese crackers FTW! They're pretty damn delicious and are a good replacement for potato chips when you're craving that "crunch". I used @crackerbarrel Medium and Monterey Jack with Jalapeno Pepper cheese slices, but you could use any type of cheese slices! RECIPE: ◾ Preheat your oven to 400 degrees Fahrenheit. ◾Cut the cheese slices into fours and place them on a parchment lined baking sheet. ◾Bake the cheese for 8 minutes or until they look crispy I've seen variations of this recipe where the cheese was baked at a lower temperature and for a longer period of time. The resulting crackers don't have that lacy look like these ones. I'll try that next time and post the results. . . . #thatketochick#thatketochicklife#boutthatketolife#ketomama#ketofam#ketomadeeasy#ketogang#ketosnacks#ketorecipes#yum#nomnomnom#keto#lifestyle#toronto#scarborough
Had lots of apples from #hungryharvest and have more coming this Sunday, which means apple crisp! Got a couple apples? Slice 'em up, layer them in a small baking dish, sprinkling cinnamon sugar over each layer, along with small dollops of butter. Bake at 375 for 20 minutes. Top with your favorite ice cream (I used #halotopicecream oatmeal cookie) & sprinkle with your favorite #glutenfree granola. #nomnomnom
OMG 🥰😍😍😍 Love getting pics like this sent to me. Thanks Megz for sharing this! So glad you like it! It looks freaking delicious 🤤 Made my day☺️☺️ This is the RAW Caramel Slice from my Foodie Friday Cookbook! Keep the pics coming ❤️❤️ If you want your copy head on over to the website and snatch one up https://www.moveeatlive.com.au Link is in bio.
Always enjoy our meal at K+. @ta2miwww serves italian dishes with a japanese touch! Spaghetti with bottarga and caviar Beef cheek ragu Abalone liver pasta Uni carbonara Truffle carbonara Crab croquetta Wagyu hamburg steak Wagyu sirloin
Chia Seed Pudding – Serves 1 1 ¼ cups Chia Seeds 1 Cup Almond Milk 1 tsp Cocoa Powder ½ Tsp Agave 2 tbsp Greek Yoghurt Topping 20 Raw Almonds (or more to store away for later) 1 Tbsp Agave (or 1 Tbsp per 20 almonds) Method: Add chia seeds, cacoa powder, almond milk and agave nectar to a small jar. Shake well for 2mins. Leave to set for 5mins and then shake again. Refrigerate for 2-5hrs. Heat nuts and agave nectar for 2mins in a pan and set aside to cool. Once the pudding is refrigerated for 2-5hrs. Top with greek yoghurt and caramelised nuts. *$2 Jar from Red dot. Total Calories - 327 Snack, breakfast, lunch and dinner recipes on our website. Subscriptions available from the 21st Jan.