CRUMBS!🔨New blog post! Recipe link in bio.

I went on vacation for a week and came home a year older (does 26 transition you from mid to late twenties? 🤔), with a beachy glow, and an appetite for home cooked meals.
Something I like about casseroles (or #onedishmeals) is the convenience factor, especially when it comes to {{leftovers}}. Getting back into the swing of things after a week of operating on island time triggers my stress and anxiety like whoa. I feel like my to-do list has grown exponentially and my patience has vanished. Sometimes having enchilada casserole leftovers in the fridge for office lunches is just what I need 🙃 #itsthelittlethings
🌶🌿Spaghetti Squash Enchilada Casserole🌶🌿
➖1 spaghetti squash (halved and seasoned with 1 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper)
➖1/2 lb ground turkey
➖1/8 tsp each: cumin, garlic powder, onion powder, TJs chili lime seasoning
➖1 bell pepper, chopped
➖4 baby bella mushrooms, sliced
➖1 jalapeño or chili pepper, diced
➖1 medium tomato, chopped
➖1/2 tsp salt
➖1/2 cup cheddar cheese, shredded
➖1/3 cup fresh cilantro, chopped
✖️Cut squash in half. Scoop out seeds and season with oil, salt, and pepper. Place facedown on a cookie sheet and bake for 30-45 minutes in a 400 degree oven.
✖️While the squash is baking, brown the turkey in an oiled skillet. Season with cumin, garlic powder, onion powder, and chili lime seasoning. Remove from the skillet and set aside.
✖️Oil the skillet and maintain heat at medium high. Sauté peppers for 60-90 seconds. Add tomatoes and salt. Add mushrooms. Sauté until all veggies are tender. Remove from heat.
✖️Transfer the insides of the squash into a baking dish. Top with veggies and turkey then add cheese. Bake in 400 degree oven for 5 minutes, or until the cheese is melted and bubbly. Garnish with cilantro.

Today’s Tips on Tuesdays post is a favorite recipe. I’m absolutely in loooove with the Asian Tuna at the LifeCafe. That and the Açaí Berry Recovery Smoothie are some of my go-to yummies after a workout. So, I found a recipe on Andrea Meyers’ blog, andreasrecipes.com, and I’m sharing it with you today. 😍 I’ll put the link in my bio for today. Enjoy! If you try it, let me know what you think!
#lifecafe #asiantuna #tipsontuesdays #recipeshare #yum

By @kirbiecravings
1 large zucchini, cut into 1/4 inch slices
1/4 cup all purpose flour
1 large egg, whisked
1 cup panko breadcrumbs
1/2 cup shredded parmesan cheese
1/4 to 1/2 cup olive oil
1 tsp finely chopped parsley (for garnish)
In a medium bowl, mix together panko and cheese. Set aside. Set aside flour in a small bowl. Set aside egg in a separate small bowl.
Take a slice of zucchini and lightly coat in flour. Tap zucchini against the side of the bowl to get off any excess flour. Coat zucchini slice in egg. Shake off any excess egg drippings. (This is important because you do not want the excess egg drippings to get into the panko mixture as it will cause the panko to not stick to the zucchini.) Roll zucchini slice into breadcrumb mixture, pressing slightly to get the breadcrumbs to stick to the zucchini. Repeat with remaining zucchini slices.
In a small pan or skillet, add 1/4 cup oil. This should be enough to cover the surface of the pan in a very thin coat of oil. Bring oil to medium heat. Working in small batches, carefully place about 5 slices of zucchini into the hot oil. Cook until bottom turns a golden brown. Flip over and cook other side until crispy and golden brown. Remove from oil when done and place onto a paper towel-lined plate to soak up some of the excess oil. Repeat with remaining zucchini slices. You may need to add a little more oil to your pan to finish cooking all the zucchini slices.
Sprinkle zucchini slices with parsley and more parmesan cheese if desired. Serve while warm. You can add a dipping sauce as well.

Garlic Herb Butter Chicken With Asparagus
By: @eatwell101
3-6 chicken thighs, bone-in, skin-on
3 tablespoons butter, divided
4 garlic cloves, minced
1 tablespoon freshly chopped oregano
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 pound asparagus, ends trimmed
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup (60ml) chicken broth, or water
Slices of fresh lemon, for garnish
Fresh chopped parsley, for garnish
1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat.
4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
5. Return chicken back to the pan for a couple of minutes and serve immediately garnished with fresh herbs and lemon slices. Enjoy!

http://sideofbeefco.com/ #highlandbeef #coloradohunting #coloradobeef #coloradofood #colorado #localbeef #grassfed #foodstagram #food #protein #meat #recipes #cookingtime #eatlocal #recipeshare #homecookedmeal #healthybeef #supportlocal #cooking #recipe #grassfedbeef #healthyfood #yum
Healthy Shepherd's Pie

This Provençal capers and olive spread is delicious on crostini as an appetizer but can even make a light meal if served alongside a salad. Recipe on the blog.

Raise your hand if you are a chocolate pudding fan!

Then you will have to try my Avocado Berry Chocolate Pudding Parfait!

This delicious parfait is nutrient dense and contains healthy fats from the avocado and antioxidant benefits from the dark chocolate!

Who is intrigued to try this avocado berry and chocolate combo?

Recipe Link: http://amberapproved.ca/lmua
Photo Credit: @momentsmarketingphotog
Special Thanks to:
@enjoyyoso (coconut yogurt)
#parfaits #breakfastfood #snacking #naturallysweet #fbcigers #parfait #paleo #yum😋 #deliciousfood #yycfood #beautifulfood #gloobyfood #healthyindulgence #foodforfuel #recipeshare #glutenfreefood #dairyfreeliving #refinedsugarfree #amberapproved #itsyourheath #feedfeedglutenfree #onthetable #goodmoodfood #nourishyourbody #nutritiousanddelicious #chocolate🍫#avocado #berry🍓#chocolatepudding

🌱🌱The finished article....
Mixed mushrooms and spinach in a creamy sauce (@alpro soya cream) with garlic, red onion, paprika, chilli and seasoning.
I served it with raw 'zoodles' / courgetti'.🌱🌱 ⬇️⬇️⬇️Recipe below! ⬇️⬇️⬇️ Really simple recipe:

Heat a little oil in a suitable pan.
Sauté thinly sliced onion until softening, add a couple of crushed garlic cloves and as much red chilli as you fancy.
Add mushrooms and continue to cook.
Add a generous sprinkle of soya sauce (or tamari), crumble in a little of a stock cube (to taste).
I also added some smoked paprika, pepper and dried parsley.
Now add the carton of soya cream (or plant based cream of choice) and a couple of generous hand fulls of spinach.
Bubble it all up and serve when spinach is just wilted.

#vegan #veganfood #veganrecipe #vegansofig #vegansociety #whatveganseat #veganfoodshare #veganfoodporn #plantbased #alpro #mushrooms #soyacream #spinach #yumyum #Veganfoodisawesome #recipeshare #veganrecipeshare #veganrecipehour #food #lovevegan #zoodles #spiralizer

It’s ALL about colour this year... taste the rainbow with this gorgeous and healthy Rainbow Pasta Salad! 🌈
Easy to follow step by step picture recipe link in profile x

Best kind of dirty dishes are ones that made cookies!
Just waiting for them to be done baking! 😍

It's been a minute since I've posted a recipe and I thought this black bean burger one would be fitting. After adopting a more plant based diet I have included a lot more beans into my diet. Its been an adjustment but I am definitely loving it and the experimenting with food as well. This recipe is very easy to make and quite tasty, hope you guys enjoy! 💕 #eatglowgrow #eathomemade #homemadebyjahna

Happy Tuesday, Everyone!!⠀
I think it’s about time for that second cup of coffee, and I’m wishing I had some Luck Charms milk on hand to make one of these lattes from back in March! (Lucky Latte recipe linked in bio 🌈🤗🍀)⠀
May your Tuesday be lucky and caffeinated 🙏🏼⠀

#latte_art #coffeeoclock #make it delicious #foodphotographyandstyling #eatwithyoureyes #foodblogs #mycoloraddiction #makemagic #myrainbowlife #colorcommunity #peoplescreative #recipeblog #magicalaf #recipeblogger #creativecooking #nomstagram #cookingisfun #yuminthetum #cookinglove #foodielifestyle #cookathome #recipeideas #createmakeshare #foodbloggersofinstagram #delishh #bestfoodfeed #recipeshare #sweettoothsatisfied #inthekitchn #beautifulcuisine

With fresh eggs in the house, and no shopping for a week, I am definitely on an egg kick right now! Folio cheese wraps make an excellent “cracker” side to this, tho! How do you make your egg salad? .
.#cleaneats #healthy #foodie #realfood #eatwell #foodpics #recipeshare #nosugar #fresh #nourish #mealplanning #healthyfood #tastewhatmatters #winner #fit #findingme #autoimmunedisease #clean #happykids #handmade #DIY #foodiegram #keto

Chipotle addiction still runs strong. 👆🏼I order the veggie bowl every.single.time. 🙌🏼 The only thing is : they give you SO MUCH food in the rice bowls that I never can finish it all in one sitting. So I eat about 1/3-1/2 (depending on how generous the server is with his/her scoops 😬) and then I take the rest home.
I mix into other bowls or make quesadillas for my kids out of the leftovers.
TIP‼️ ask for beans (and DEF guacamole) on the side of the rice bowl so they don’t make everything soggy & make for better leftovers!

Lloren chicos lloren llegaron los muffins (? La receta mas esperada y pedida de todo el año (exagerada quien?)
Sisi como leyeron, remolacha🙊
Pueden hacer muffins o tambien una torta duplicando los ingredientes, yo hice con estas cantidades porque no tenia mucha remolacha🙈
Para hacer 6 unidades van a necesitar:
🍫1 remolacha cocida y hecha pure (225gr)
🍫1 cdita de canela
🍫75gr de harina integral
🍫1 cda de aceite
🍫25gr de cacao amargo
🍫60gr de azucar mascabo
🍫1 cdita de bicarbonato

La preparacion es tan simple como mezclar bien todos los ingredientes en un bowl y luego poner en los moldecitos de muffins ya engrasados, mandamos todo un horno a 200 grados por 30-35 mins y LISTO🤗 yo le puse arriba un par de chips de chocolate y despues azúcar impalpable porque soy fan y quedaba lindo 🙄
Si los hacen tienen que hacerse una pregunta muy importante, estan preparados para probar los MEJORES muffins del MUNDO? Porque sino, no les recomiendo esta receta 😝
Ahh me olvidaba, si no les gusta la remolacha HAGANLO IGUAL, porque les juro que no se siente en lo mas minimo, solo le aporta humedad a la preparacion 😉

#health #healthy #healthyfood #healthylifestyle #healthyrecipes #healthyeating #recipeshare #recetassanas #vidasana #vidasaludable #equilibrio #equilibrioalimentar #equilibrioemocional #ejerciciofisico #ejecicio #workout #gym #comidas #comidassaludables #comidasfaciles #food #salud #saludable

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