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denise_sweetpeasandsaffron denise_sweetpeasandsaffron

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Denise  * EASY MEAL PREP RECIPES for beginners ✌️ * Free meal prep challenges 4x per year 🍽 * Tag #sweetpeasandsaffron 🥗 * All recipe links 👇


Weekend plans: vaccinations for baby (😫), National Lampoon’s Christmas Vacation, and these Freezer Sweet Potato Waffles! What are your plans? Are you baking?
1 cup sweet potato puree⠀
3/4 cup milk⠀
1 egg⠀
1/4 cup oil (*see note)⠀
3/4 cup flour (can use half whole wheat)⠀
1/3 cup cornmeal⠀
2 teaspoons baking powder⠀
1 teaspoon salt⠀
Prepare your sweet potato puree by steaming roughly 2.5 cups of ½ inch sweet potato cubes for 10 minutes or until soft. Mash or blend with a hand mixer until smooth.⠀
Combine the sweet potato puree with milk, egg and oil, and mix until completely combined.⠀
In a separate bowl, combine the flour, cornmeal, baking powder and salt.⠀
Combine the wet and dry ingredients and mix until just combined.⠀
Cook on a greased waffle maker (I use spray oil) until cooked through. On my waffle maker, this was 3-4 minutes.⠀
Serve immediately or allow to cool completely.⠀
Grab the link from my bio: @denise_sweetpeasandsaffron https://sweetpeasandsaffron.com/freezer-sweet-potato-waffles/⠀

BROWN BUTTAH!!!! And also, squoodles (aka: butternut squash noodles 🤣). Two ingredients that you can’t possibly go wrong with 🙌. I am going to bed dreaming of these Butternut Squash Noodles With Sage and Brown Butter 💕😴 Night night!
4 oz uncooked linguine⠀
8 cups loosely packed spiralized butternut squash (use the large 1/4 inch spaced blade; this is my spiralizer)⠀
4 tablespoons butter⠀
20 sage leaves⠀
1/4 teaspoon fresh nutmeg⠀
1/3 cup starchy water reserved from cooking pasta⠀
1/3 cup chicken stock⠀
19 oz can of white beans (canellini or white kidney beans), drained and rinsed⠀
1/2 cup parmesan cheese⠀
Cook linguine according to package directions.⠀
While linguine is cooking, cook the butternut squash noodles over medium heat in a large frying pan, turning frequently with tongs until it is cooked evenly (4 or so minutes). When cooked al dente, set aside with pasta.⠀
Heat butter in the pan, then add the sage leaves and nutmeg, stirring frequently. Cook until the sage leaves turn a dark green (3 or so minutes) and butter turns slightly golden.⠀
Quickly remove the sage leaves, then add the chicken stock and water. Simmer for 3 more minutes.⠀
Add the pasta, butternut squash white beans and parmesan cheese to the pan and toss to coat.⠀
Top with the sage leaves and serve.⠀
Printable recipe can be found from the #linkinbio: @denise_sweetpeasandsaffron https://sweetpeasandsaffron.com/butternut-squash-noodles-sage-brown-butter/⠀

Hiiii Southwestern Baked Falafels 👋👋 Soooo not traditional but a savoury protein-packed snack that I suspect would be great to prep ahead! Can’t wait to retest these and see how they keep (it’s been four years so....🧐)
1 cup of dried chickpeas, soaked at least 12 hours, drained, and rinsed⠀
4 tsp lime juice⠀
zest from half a lime (~1 tsp)⠀
3 large cloves garlic minced⠀
1 shallot minced⠀
1 tsp ground cumin⠀
1/4 tsp cayenne⠀
1/2 tsp baking powder⠀
1/2 cup black beans⠀
1/2 cup corn⠀
1/4 cup chopped cilantro⠀
1/2 tsp black pepper⠀
1/2 tsp salt⠀
1 egg⠀
Pre-heat oven to 400 F.⠀
Combine chickpeas and lime juice in a food processor and blend until chickpeas are coarse and mealy (they shouldn't form a paste).⠀
In a large bowl, mix chickpeas with remaining ingredients until completely combined.⠀
Form falafel balls with 1.5 tablespoons of mixture and placed on a cookie sheet lined with a greased sheet of parchment or silicone baking mat. *they may seem crumbly; press together gently. They will firm up in the oven.*⠀
Bake for 15-20 minutes until lightly browned on top.⠀
Serve immediately with a dollop of Greek yogurt, or other dipping sauce.⠀
Grab the printable recipe using the #linkinbio! @denise_sweetpeasandsaffron https://sweetpeasandsaffron.com/chunky-baked-corn-black-bean-falafels/⠀

Stay tuned for an Instant Pot version of these Honey Sesame Chicken Lunch Bowls in the new year! I think chicken breast cooked in the Instant Pot is officially the best way!! It stays soooo juicy even after several days in the fridge 🙌
For now, here’s the original recipe: https://sweetpeasandsaffron.com/honey-sesame-chicken-lunch-bowls/

Sharing these Chickpea, Barley & Butternut Squash Lunch Bowls in case you need a little break from all the holiday cookies in your feed. We’ve only baked one batch of cookies and I’m not eager to bake more because four year olds + not getting to eat a third cookie = giant soul sucking temper tantrums followed by constant cookie requests....I mean CONSTANT. Free cookies at my house, m-kay? And also these lunch bowls because #balance .

* Vinaigrette:⠀
3 tablespoons olive oil⠀
3 tablespoons white wine vinegar⠀
1.5 tablespoons honey (or maple syrup)⠀
1/4 teaspoon dijon mustard⠀
* Salad⠀
1/2 cup uncooked barley⠀
4 cups butternut squash, cubed⠀
1 tablespoon olive oil⠀
salt & pepper⠀
19 oz can chickpeas, drained and rinsed⠀
1/4 cup feta cheese, crumbled⠀
1/4 cup pecans, chopped⠀
1/4 cup dried cranberries⠀
Shake together vinaigrette and set aside.⠀
Cook barley according to package directions and set aside.⠀
Heat oven to 425°F. Line a baking sheet with parchment. Toss the butternut squash with the olive oil and sprinkle generously with salt and pepper.⠀
Arrange on the baking sheet and roast for 10 minutes. Toss and roast for 10-15 more minutes, until soft. Allow to cool completely.⠀
Assemble the jar salads:⠀
Add 1.5 tablespoons of dressing in the bottom of the jar. Add in the following order: chickpeas, feta cheese, butternut squash, barley, cranberries and pecans.⠀
Seal and store in the fridge for up to 4 days.⠀
To serve:⠀
Shake jar contents out into a bowl. Toss completely in vinaigrette and enjoy!⠀
Grab the printable recipe from #linkinbio @denise_sweetpeasandsaffron https://sweetpeasandsaffron.com/chickpea-barley-and-butternut-squash-lunch-bowls/⠀

One of my faaaavorite breakfasts are these Kale, feta & mushroom breakfast burritos...sneak some greens in to start your day off right! 💚💚
Use the #linkinbio to find the full recipe! https://sweetpeasandsaffron.com/healthy-breakfast-burritos-kale-mushrooms-feta/

LOVING my new 3-section meal prep containers...I had my eye on them FOREVER and they finally started shipping to Canada from the US. Just shot this dairy free Bacon & Leek Quiche and I'm sharing the recipe with you here first! It will be on the blog in January.⠀
1 dairy-free pie crust (I used a Pillsbury one)⠀
5 slices turkey bacon⠀
1 leek, chopped⠀
8 oz cremini mushrooms, sliced⠀
6 eggs⠀
1 cup unsweetened almond milk (regular is fine)⠀
1/8 teaspoon salt⠀
1/4 teaspoon pepper⠀
Heat oven to 450°F. Pre-bake 9" pie crust until lightly golden, 10-12 minutes.⠀
Cook turkey bacon. Cool and chop into small pieces.⠀
Add olive oil to the pan and heat over medium heat. Add the leeks and mushrooms, and cook for 5-8 minutes, until soft and cooked through.⠀
In a large measuring glass or bowl, beat together the eggs and milk. Add the salt, pepper, turkey bacon, leeks and mushrooms.⠀
When pie crust is done, reduce oven heat to 350°F.⠀
Pour egg mixture into the pre-baked pie crust and bake for 40-50 minutes, until middle is cooked through (it won't jiggle and inserting a knife into the middle shouldn't leak any liquid).⠀
Link to my new favorite meal prep containers (affiliate!): http://amzn.to/2BI4Xss⠀

#sweetpeasandsaffron #mealprep

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Last month I rounded up 17 Freezer-Friendly Meal Prep Lunch Recipes on the blog! Perfect for filling in those 'gap days' when you find yourself without a lunch.⠀
Find them using the #linkinbio @denise_sweetpeasandsaffron https://sweetpeasandsaffron.com/pomegranate-fennel-quinoa-salad/⠀

Sweet dreams! I’ll be dreaming of these Broccoli Cheddar Breakfast Quesadillas because I’m weird like that and also, I’m always thinking about my next meal 😆
2 teaspoons olive oil⠀
1 small onion, diced⠀
3 cups broccoli florets, cut into VERY small pieces⠀
4 eggs⠀
1/4 teaspoon salt⠀
1⁄4 teaspoon pepper⠀
1 cup cheddar cheese, shredded⠀
Four 12” tortillas⠀
Heat a large pan over medium heat. Add the oil and the onion, and cook for 5 or so minutes, until onion is cooked through.⠀
Add the broccoli and cook for 5 more minutes, until bright green and tender.⠀
While cooking the veggies, beat the eggs with the salt and pepper. Add to the pan and cook, stirring frequently, for 2-3 minutes, until eggs are cooked through. Remove from heat and allow to cool slightly.⠀
In a clean pan, assemble quesadillas: on half of the tortilla, add ⅔ cup of egg mixture, topped with ⅓ cup cheddar cheese. Fold the tortilla over on itself and press firmly. Cook for 2-3 minutes per side until golden and crispy.⠀
Remove from heat and cool completely on a wire rack.⠀
#linkinprofile for printable recipe: https://sweetpeasandsaffron.com/broccoli-cheddar-breakfast-quesadillas/⠀

I’m being verrrry un-seasonal by sharing this s’mores recipe with you...but I figure a break from holiday stuff is necessary once in awhile. These No Bake S’mores Energy Bars were in my Insta Stories yesterday and 90% of you wanted the recipe (now I’m not so sure about the other 10% of you...🤣).
Here’s the recipe! ⬇️
2 tablespoons coconut oil⠀
1/3 cup natural peanut butter⠀
1/4 cup maple syrup⠀
1/2 cup rolled oats⠀
1/2 cup brown rice cereal⠀
1/4 cup ground flax ⠀
2 tablespoons chia seeds⠀
1/4 cup mini chocolate chips⠀
2 tablespoons graham cracker crumbs⠀
1/4 cup mini marshmallows⠀
Melt coconut oil in a large bowl.⠀
Stir in the peanut butter and maple syrup until smooth.⠀
Stir in the oats, brown rice cereal, flax, chia seeds, chocolate chips, graham cracker crumbs and marshmallows.⠀
Line a 9 x 5″ loaf pan with foil (spray with oil) or parchment. Press the mixture into the pan until smooth across the top.⠀
Sprinkle with a bit more graham cracker crumbs (optional).⠀
Refrigerate for at least 2 hours, then cut into 8 bars and portion out for the week.⠀

Today's #mealprepsunday efforts! See more details in my stories.⠀
:: Left (top): Acorn Squash & Black Bean Wild Rice Salad (adapted from this one: https://sweetpeasandsaffron.com/sweet-potato-and-wild-rice-salad-with-a-chili-lime-vinaigrette/)⠀
:: Middle (bottom) Veggies for dipping⠀
:: Right (top): Cauliflower Rice Herb Egg Bake (adapted from this one: https://sweetpeasandsaffron.com/herb-zucchini-kale-egg-bake-meal-prep/)⠀
:: Right (middle): S'mores Energy Bars (no bake!) (adapted from these ones: https://sweetpeasandsaffron.com/no-bake-healthy-snack-bars/)⠀
:: Right (bottom): Chipotle Lime Hummus for the veggies⠀
:: Dinners this week are going to be a bunch of Instant Pot experiments! Follow along in my stories this week if you're curious!⠀

Easiest meal prep lunch ever: sheet pan chicken fajitas! This recipe is from our April Lunch Prep Challenge...will you be joining us for our January challenge? It’s perfect timing if eating healthier or starting to meal prep is one of your New Years Resolutions!⠀
. ⠀
1 tablespoon sugar⠀
3/4 teaspoon salt⠀
1 tablespoon chili powder⠀
1.5 teaspoon cumin⠀
1.5 teaspoon paprika⠀
1/2 teaspoon garlic powder⠀
1/2 teaspoon onion powder⠀
1/8-1/4 teaspoon cayenne (optional)⠀
2 large chicken breasts, sliced into 1/2 inch thick strips⠀
6 cups mixed veggies, sliced into strips (bell peppers, zucchini, red onion, mushrooms)⠀
juice from 1 lime⠀
1 tablespoon olive oil⠀
*To Serve:⠀
Tortillas or tortilla bowls⠀
Salsa & greek yogurt⠀
Fresh avocado⠀
Pre-heat oven to 425°F.⠀
Toss the chicken and veggies in a large bowl with the olive oil and lime juice.⠀
Add the rub in 2-3 batches and stir to coat.⠀
Arrange chicken and veggies on two large sheet pans.⠀
Roast for 10 minutes, flip and roast for another 5-10 minutes, or until chicken is cooked through.⠀
Cool and divide into 4 2-cup capacity storage containers.⠀
SIGN UP for the January Lunch Prep Challenge using the link in my bio: @denise_sweetpeasandsaffron https://sweetpeasandsaffron.com/3-week-lunch-prep-challenge/⠀

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