rainy days in calls for a cute spread 🌧🧀🍇🍫 I love a cheese with a strong bold flavour, it pairs perfectly with all the sweet treats on the side! I hope you’re all having a great Easter long weekend! 🐰 #mainlandcheese#makeitmainland#gifted @madewithmainland
When it comes to Yum Cha, it’s always a must to grab Char Siu Pao (Barbecued Pork Dumpling) isn’t it? . Visit us now and not to forget to post your pics and mention @WangDynasty.id! . Book a place now at @WangDynasty.id through Chope @chopeid or via 📞 / WA : 0812 92 8888 98 / 021 566 8889 . . #wangdynasty#wangdynasty#wangdynastyresto
Meal prep! Get it in when it fits in! Today worked out well as I had extra time after work. So do it when you can. No one says it has to be on a Sunday! Love that Spring time asparagus, made a balsamic dressing and grilled them with this Chicken in vodka sauce and a little smoked paprika! Work has been sooo crazy this week and I can’t wait to chill the next few days for the holiday weekend! Ready to up my game next week on the workouts for the #tiusummerseries 🐣🎀✨🌸 . . #tiucheckin#grateful#tiuteam @toneitupgirl_77 #whatsonmyplate#healthylifestyle#tiugirl#tiu#tiucommunity @karenadawn @toneitup @katrinaascott #mealprep
Happy weekend or healthy weekend ?? . No repost 🚫 . Eat healthy stay fit 🔥 . P.s - The world's most popular fruit, oranges are both tasty and nutritious. They are a good source of vitamin C, and several other vitamins, minerals, and antioxidants. For this reason, they may cut the risk of heart disease and kidney stones. Hence, oranges are an excellent addition to a healthy diet. ☺️ . This is my version of summer detoxification 😋😍 What yours? . ➖➖➖➖➖➖➖ Follow ~~~ @foodieebybirth @foodieebybirth @foodieebybirth @foodieebybirth ➖➖➖➖➖➖➖ . #fruits#fruitsalad#fruitbowl#fruitarianism#eatlocal#foodphotographer#foodpics#delhigram#instafood#foodie#foodgram#delhifoodie#indianfoodbloggers#foodtalk#sodelhi#saadidilli#eattreat#foodtalkindia#dillifoodies#nomnom24x7#therawtextures#platinggoals#whatsonmyplate#foodnetwork#comfortfood#foodoftheday#breakfast#india#foodieebybirth
- Waffle Thursday! That’s a thing right 🙃 5 INGREDIENT PALEO SWEET POTATO WAFFLES with Salmon and Eggs! Tag a friend who would love this! .😍😘😘 . • . @starinfinitefood • • Deets: pan seared Wild salmon from, soft boiled egg, asparagus sautéed and seasoned with umami seasoning from Trader Joe’s. Sweet potato waffles topped with honey, hemp seeds, dill and tahini. Waffles: 1 medium sweet potato (about 150 grams) peeled, chopped and steamed...blend the sweet potato with 1 egg, 2 whites, 3 tablespoons coconut flour, 1 tablespoon ground flax, a pinch of baking soda and salt...add cinnamon for sweet. Blend ingredients and cook according to waffle maker. • •l
TAG A FRIEND WHO WOULD LOVE THIS RECIPE!😍😍 Stuffed Eggplant Parm ▶️INGREDIENTS 1 1/2 c. marinara, divided 2 medium eggplants, halved 1 tbsp. extra-virgin olive oil 1 medium onion, chopped 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 c. chopped tomatoes 1 large egg, lightly beaten 2 1/2 c. shredded mozzarella, divided 1/4 c. freshly grated Parmesan 1/4 c. Italian bread crumbs Freshly sliced basil, for garnish ▶️DIRECTIONS Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs. Bake until eggplants are tender and cheese is golden, about 50 minutes. Garnish with basil before serving . by @tastyvegetarian #whatsonmyplate#castiron#skillet#scrambledeggs#fitnessfood#fitfood#fitfoodie#eatyourveggies#eatarainbow#lowcarbs#healthyfats#guthealth#antiinflammatory#lowcarb#ketogenic#healthyfood#londonfitness#fitmencook#nutrition#mealprepmonday#eatwell#fuelyourbody#grainfree#paleo#mealprepdaily#eatrealfood#yummy#goals
Happy Almost Friday! These crispy + garlicky ROASTED RAINBOW POTATOES 🥔🔥🧂are the perfect little addition to your Easter table! grab the recipe deets below for a very versatile + healthier potato salad that can be enjoyed both; warm or cold!👇🏼👇🏼#vegetarianfood #potatolove . ~ 1 pound of purple, yellow & red baby potatoes 2 tablespoons of extra virgin olive oil* sea salt & ground pepper to taste 🧂 1-2 teaspoons of sumac 💥 handful of fresh, chopped chives 3-4 tbsp of avocado mayo or REAL mayo *for extra flavor, you can substitute the extra virgin olive oil with garlic ghee!😉 . Preheat your oven to 400F 👉🏻 line a baking tray/sheet with parchment paper. Rinse potatoes with water and pat dry w/ a towel. Over a cutting board, slice them in half and then quarters, if preferred. I like to leave the skins on for extra crispiness. In a big bowl, toss them around with extra virgin olive oil or ghee, sea salt, pepper & sumac👌🏼⭐️ Place over baking sheet and bake for 30-35 mins. Turn them halfway for even cooking/roasting. Allow them to cool, mix in the mayo, garnish with chives and set to chill in the fridge, or serve them warm! enjoy!💚 . Hope you're having a great evening, friends!👋🏻✨xx
FREE 1-WEEK MEAL PLAN IN OUR BIO⠀ .⠀ Follow us (@simplyfitsociety) for more⠀⠀ .⠀⠀ By @nessasphere⠀⠀ .⠀⠀ FOOD DIARY from yesterday 😍💁🏼 You don’t eat your oatmeal anymore? I got this question a few days ago. Yes, I do eat my protein oatmeal but currently being on cut, I prefer to have high fat high protein breakfast as I have more energy to start my day, it keeps me full longer and I don’t have that many cravings later on 🤗 But I usually still get my oats with protein, nuts and fruit at one point throughout the day. Yesterday I had it after my hiking session because I was so hungry that I couldn’t wait my lunch. In total I had 6 big meals even though I am cutting but it’s only because my workout was very intense and it’s not my goal to have a huge calorie deficit. This is what I ate yesterday: ⠀⠀ 1. 🍎 Breakfast 1 - hard boiled eggs, half of avocado, slices of bacon, cucumber and cherry tomatoes. ⠀⠀ 2. 🍎 Breakfast 2 - protein oatmeal topped with figs, blueberries and nuts (pecans and cashews). 3. 🍎 Lunch 1 - home cooked mussels (in butter, shallots, garlic, herbs) with rice cakes and cucumber (only mussels are pictured).⠀⠀ 4. 🍎 Lunch 2 - basmati rice, grilled beef, tomato, iceberg lettuce with olive oil and avocado. ⠀⠀ 5. 🍎 Snack - lentils with asparagus, goat cheese and cherry tomatoes. ⠀⠀ 6. 🍎 Dinner - healthy sweet potato lasagna with ground chicken, egg, cottage cheese, cheddar and broccoli on side. ⠀⠀ Total of 2'393 calories 🤗 With a morning hiking session and 1’256 calories burned, I still believe I could have eaten more 🤤 But overall it was a great day and I wasn’t hungry at all although I am cutting 😁 Win ✅!!
Chicken chili over cauliflower rice.. so amazing and is so easy to make! . . . What to do: (my family normally doubles the recipe) 1) in the morning turn a @crockpot on high and add -3 large chicken thighs -1 tbs chilli powder -1 tsp. cumin -1 16oz. jar salsa (I use @herdeztraditions) 3) let cook for 6 hours Before you are about to eat.... 4) add 2 cans Great Northern Beans, or white beans into crockpot 2) pour riced cauliflower in a saucepan and sauté 5) serve together and top with parsley 6) enjoy:)
✖️🐰 Protein Hot Cross Buns 🐰✖️ SAVE AWAY!! RECIPE BELOW 👇🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ If you're a massive fan of hot cross buns like I am, then why not enjoy some baking fun this long weekend with my Healthier Hot Cross Buns recipe ✖️😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Save away and tag me if you give it a go so i can share the deliciousness! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ RECIPE 👇🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✖️🐰 PROTEIN HOT CROSS BUNS 🐰✖️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✖️Ingredients: 260g flour of choice 1/2 cup vanilla protein powder (salted caramel flavour is also amazing!) 1 tsp baking powder 1/2 tsp bi carb soda 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp all spice 2 tblsp coconut oil 1 tblsp raw honey or sugar free maple 1/2 cup milk 1 egg, beaten 1/4 cup sultanas 1/4 cup pitted dates, chopped 1/2 orange rind, zested Crosses: 2 tblsp flour 2 tblsp water ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✖️Method: 1. Preheat oven to 180C and line a baking tray with baking paper. 2. Beat the bicarb into the milk first so it reacts. The beat in the remaining wet ingredients until well combined and then stir in the orange rind and sultanas. 3. Sift the remaining dry ingredients into the wet ingredients and fold mixture until combined (it should clump together when you pick up spoonfuls. If not add a little more flour) 4. Drop spoonfuls of mixture quite close together on the baking tray. It should make 12 buns depending on your desired size. 5. Leave to rise for around 1 hour in a warm place. 6. Make the cross mixture by mixing together flour and cold water in a small dish until smooth but quite thick. Using a spoon or piping bag make crosses on top of each bun. 6. Bake at 180C for 15-20 mins or until golden. Enjoy! 🐰✖️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Macros: P 7.5g C 19.5g F 4.4g (dependant on brands used) ⠀⠀⠀⠀⠀⠀ 🐰HAPPY EASTER WEEKEND 🐣 Discount link for @vpa_australia , which is what I used, in my bio if you want some!
I worked uexpectedly late yesterday and got the pressure cooker up immediately wen i got home. Our first day of a 3 day religious fast went well all around and hubby and i started off day 2 already. I hope u try the recipe and love the soup as much as our 4yr old Nawaaz and i did. For the full post for tips on making a nutritious soup, check it out on FB: https://www.facebook.com/136675950165733/posts/605210349978955/ No-grainer Vegetable Beef Soup 🔹One meal at a time with Caashifa🔹 Ingredients 1 Tblsp olive oil 1 kg beef pieces (with bones preferably) 1 bulb garlic, bruised 2 carrots, sliced 1 parsnip, sliced 1 leek, sliced 1 turnip, chopped 1/2 bunch celery chopped (stalks + leaves) 1/2 bunch parsley chopped (stalks + leaves) Sea salt to taste Black pepper to taste 1 MSG-free stock cube (optional) 1 Tblsp garlic powder 1 Tblsp onion powder 2 Tblsps cumin powder 1 Tblsp corriander powder 1 L bone broth (optional) 5 L water Instructions Season the beef with salt and pepper. In a large pot heat the oil and brown the meat. Chop all the veg and add to the *pressure cooker pot. When the meat is browned add it to the veg with the bone broth and water. Seal the pressure cooker and cook for 1 hour. After the soup is cooked remove the meat and any bones. Use a stick blender and whizz till as smooth as desired. Add the meat and bones back to the pot and serve. * The soup can also b made on a stove top open pot. ---------------------------------------------------------- #expat#foodie#foodforfoodies#instafood#foodiegram#foodoftheday#whatsonmyplate#healthyfood#nutritious#halal#hungryforhalaal#balancednutrition#bodyfuel#eatrealfood#lifegoals#healthgoals#foodfreedom#intuitiveeating#nutrientdeficiency#nutritiousliving#lifestylechanges#wholefood#religiousfasting#fastingforhealth#intermittentfasting #onemealatatimewithcaashifarecipes