Dinner is served!! This almond butter tofu stir fry with cauliflower rice was so quick and easy to make! Perfect for a night when you don’t have a lot of time! I got the recipe from @minimalistbaker and I swear every time I follow one of her recipes they always turn out AMAZING! You guys have to try this!! Have a lovely night everyone!😴✨
Recipe of the day: dairy free/ gluten free scrambled eggs.
My son has a game in Nürnberg today right at lunch time, so I was thinking that he could use a breakfast that would keep him afloat before, during, and after the game. This recipe is a result of many years of experimenting different ways of making scrambled eggs, so they come out fluffy and with that breakfast buffet hotel look and taste. The key is to use plenty of vegan butter.
Ingredients - eggs (one for each member of the family). - at least 1 Tbsp of vegan butter (1 Tbsp for every four eggs). - salt.
Instructions: 1. In a separate bowl: break open the eggs, add the salt, and hand whisk at a brisk pace. Stop when the egg liquid is evenly yellow. 2. In a skillet: melt 1 Tbsp of vegan butter on high heat. 3. Add eggs to the skillet and cook on high heat until the bottom part of the egg mixture starts to harden. 4. Scramble the eggs with a spatula until the water is about half way evaporated (about 1 minute). 5. Bring heat to the lowest setting possible and scramble often until the water is fully evaporated and the egg looks cooked (yellow is hardened). Do not over cook!
Recipe of the day: chicken bone broth soup with millet.
Whenever anyone's sick, I make this delicious chicken soup from scratch. I used millet this time but I've also used rice and rice noodles. My friend calls it the dead people's soup because she says it's so healthy it could receive a corpse.
Ingredients: - 3 chicken leg quarters (without skin and with bone). - half of a bag of Keiser frozen vegetables. - 1 cup of dry millet - enough water to submerge the chicken. -salt
Instructions: 1. Place chicken quarters in a deep pot. 2. Put water in the pot (enough to submerge the chicken). 3. Set the stove to medium high and bring to a boil. 4. When the water is boiling, bring heat down to medium low and boil for at least 45 minutes. 5. After 45 minutes put in the vegetables and the millet. 6. Let boil for another 25 or 30 minutes. 7. if you wish, take out the bones from the chicken. My family hated bones so I have to take them out. Enjoy!
Recipe of the day: meat patties with boiled potatoes.
My son doesn't like gluten free buns, so we have learned to enjoy just the meat patty. My friend @fitnessmom725 will use lettce leaves to make a lettuce wrap with the patty.
Ingredients: meat patties seasoned with: cumin, salt, black pepper, and garlic powder. Potatoes: enough to fill 2/3 of pot. Boiled with water and salt. I don't feel them, I just wash them well. Cherry tomatoes and cocumbers cut into cubes (not pictures). Instructions: 1. Place washed potatoes into pot and add water with salt until it barely covers the potatoes. Boil water with potatoes until they're soft enough to be pierced with a fork. 2. heat up 1Tbsp of oil on a skillet on medium high heat. 3. Brown patties on each side twice. 4. Bring down heat and turn patties until well done.
Recipe of the day: yogurt with steamed apples with blueberries. This recipe is from my super fit and beloved mom! 😍😍😍😍 This works as a wonderful low-sugar dessert or a snack.
Ingredients: -3 apples cut in half (you can eat one apple or two apple halves at time and store the rest in the fridge). -1 Tbsp of blueberries -Unsweetened yogurt or unsweetened coconut yogurt -Nuts and cinnamon for garnish.
Instructions: 1. Place the apple halves and the blueberries in a steamer (the apples should remain in the steamer for 15 minutes and the blueberries for 6 minutes). 2. Serve on top of yogurt and garnish with nuts and cinnamon.