cookinwithmima cookinwithmima

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Mariam E.  🔖 Facebook/Cookinwithmima 📧 👇🏼Click the link below to read my feature on Entrepreneur

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We took this photo while we were on vacation last week and I thought I would share it with you since I haven't posted a family photo in a long time ❤️ #blessed #family #love

The ultimate breakfast 😍 Double tap and tag a food lover below @tinygirl_vs_weights

Guilt Free Dessert Alert!
Check out @dessertswithbenefits

32oz Plain, Nonfat Greek Yogurt
one 12oz can Evaporated Fat Free Milk
1 tsp Vanilla Paste (I used homemade!)
2 tsp Stevia Extract
1 tsp Natural Butter Flavor
128g (4 scoops) Unflavored Whey Protein Powder
1 tsp Xanthan Gum
¼ tsp Salt

Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
In a blender, add the yogurt, milk, vanilla paste, stevia extract, and butter flavor. Blend until smooth.
In a small bowl, whisk together the protein powder, xanthan gum, and salt. With the blender running, slowly add in the dry ingredients. Blend until smooth.
Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
Transfer the ice cream into a freezer-safe dish. Cover and freeze until it’s the texture you prefer (~3-5 hours). Serve and enjoy!

Sometimes I get super busy with work and may not have enough time to prepare a meal on time. But I always make sure I get my kids the best possible options when it comes to their food. @blakesnatural meals are always one of my top options. Made by chefs from small batches with the finest ingredients and non antibiotic meat/chicken, these meals always taste delicious. #Sponsored #BlakesLove

Grilled Bruschetta Chicken @cremedelacrumb1
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Serves: 4
4 boneless skinless chicken breasts, pounded to even thickness (1 inch or less)
2 tablespoons oil
1 teaspoon Italian seasoning (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
1 teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper
4 slices mozzarella cheese
tomato basil topping
3 roma tomatoes, diced
salt and pepper, to taste
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh basil
In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
Top chicken with tomato basil topping and serve immediately.

Low-Carb Zucchini Crust Pizza @gimmedelicious
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Serves: 1 pizza

2-3 medium zucchini (about 1½ cup shredded)
⅓ cup all purpose flour (or whole wheat or bread crumbs)
½ cup low-fat shredded mozzarella cheese
¼ cup shredded Parmesan cheese (optional)
1 large egg
1 tablespoon Italian seasoning
Pizza sauce
Shredded mozzarella cheese
favorite toppings

Pre-heat oven to 500F. Line a baking sheet with parchment paper and spray paper with cooking spray; set aside.
Place shredded zucchini on a plate lined with a few layers of paper towel. Sprinkle with one tablespoon of salt. Set aside for 10 minutes. Squeeze the excess moisture out of the zucchini by wrapping it up in the paper towels or clean cheese cloth and squeezing out all the excess water.
In a medium bowl, combine the shredded zucchini, flour, egg, cheese and Italian spices. Combine mixture with a spoon until fully incorporated then transfer mixture on to greased parchment paper. Press the dough into the desired shape and thickness (we like ¼'' thickness) on the greased parchment paper.
Bake for about 10 minutes until the crust looks set and the bottom is starting to brown. Carefully remove the pizza crust from the oven and top with sauce, cheese, and toppings if desired. Return to oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.

Pan Seared Salmon, for When the Simplest Things Just Make You Happy @thecozyapron
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Yield: Serves about 4
4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
• Canola oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• 1 teaspoon grated lemon zest
• Mediterranean Salsa Fresca (recipe below)
• Toasted Couscous (recipe below)

Preparation: -Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night. -Place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the salmon fillets, and allow them sear on that first side for about 4 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4 more minutes; remove from skillet. -Serve with seared salmon generously topped with the Mediterranean Salsa Fresca, and a side of Toasted Couscous, if desired.
Mediterranean Salsa Fresca Ingredients: .
1 cup small cherry or sugar tomatoes, quartered
• 1 small persian cucumber, finely diced
• ¼ yellow bell pepper, finely diced
• 2 tablespoons pitted kalamata olives, diced
• 2 tablespoons finely diced red onion
• 1 teaspoon chopped fresh dill
• 1 teapsoon chopped flat-leaf parsley
• ½ teaspoon grated lemon zest
• 1 teapsoon lemon juice
• Salt
• Black pepper

Preparation: -Combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.

Serve with couscous or quinoa.

Butter Garlic Herb Salmon Foil Packets @alyssa_therecipecritic
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4 (6 ounce) salmon filets
1 bunch asparagus, chopped into thirds
1 red pepper, chopped into 1 inch pieces
1 zucchini, sliced
1 yellow squash, sliced
salt and pepper
Garlic Herb Butter:
½ cup butter, room temperature
¼ cup freshly chopped parsley
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon salt
¼ teaspoon pepper
Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the salmon fillets in the center and evenly place vegetable mixture on each piece of foil.
To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on the grill and coverl. Grill or bake at 400 degrees for 15-20 minutes or until salmon is cooked through and veggies are tender. Carefully open packets and serve.

Garlic Beef and Vegetable Stir-Fry
1 Tbsp canola oil
1 lbs boneless beef sirloin steak, cut into 1/4-inch to 1/2-inch strips 1 cup broccoli florets
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 cup water chestnuts
Garnish: sliced green onion, sesame seeds Cooked rice
SAUCE 1/2 cup soy sauce
4 garlic cloves, minced
1 1/2 tsp cornstarch
1/2 tsp fish oil
1 tsp sesame oil

In a small bowl, whisk together ingredients for the sauce. Set aside.
Heat a skillet or wok over medium-high heat. Add oil. Once hot, add beef and stir fry until browned. Remove from pan.
Add vegetables to the hot skillet or wok. Stir fry until slightly crisp, approximately 2 to 3 minutes. Return beef to pan and stir in sauce. Cook until sauce is thicked,
approximately 2 minutes.
Serve over cooked rice. Garnish with sesame seeds and chopped green onions.

SHRIMP BOIL FOIL PACKS @cremedelacrumb1
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Serves: 4
1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
½ pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
3 teaspoons minced garlic
juice of ½ lemon, plus lemon wedges for serving
3 tablespoons, melted + ½ cup butter, divided
chopped fresh parsley, for topping

Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

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Unicorn Cake in a Jar @thescranline
215 grams flour⠀
1 1/2 teaspoon baking powder⠀
132 grams sugar⠀
187 milliliters milk⠀
65 milliliters oil⠀
60 grams butter⠀
1 tablespoon yogurt⠀
1 egg⠀
1/2 teaspoon vanilla extract⠀
1 teaspoon cotton candy essence⠀
1 drop purple food gel⠀
2 drops pink food gel⠀
1 drop blue food gel⠀
3 maraschino cherries⠀
1 1/2 cups thickened/whipping cream⠀
1/2 cup sweetened condensed milk⠀
1 teaspoon vanilla extract⠀
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a large baking tray with oil spray and baking paper.⠀
In a large mixing bowl, add the flour, baking powder, caster sugar and salt. Use a hand mixer or hand whisk to mix on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.⠀
Next, add milk, eggs, yogurt, oil, cotton candy essence and vanilla extract in a large jug and whisk well.⠀
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Split batter into 4 bowls. Color one bowl with pink, another with purple and pink, another with blue and leave the 4th as un colored batter.⠀
Spoon one tablespoon of each colored batter in random spots on your pre-prepared baking tray.⠀
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow to cool completely on a wire cooling rack. Once cooled use a circle cutter which is a little smaller than the width of your jar. Cut out as many circles as you can.⠀
Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.⠀
Add a swirl of whipped cream on the bottom of each serving jar. Add a layer of cake followed by cream until you reach the top. Finish with cream, sprinkles and a maraschino cherry.⠀
#unicorns #cake #desserts #sweet

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