Choc Rice Pudding food porn 😍
By: @karebears.veggies ..
1/3 cup arborio rice
1 cup water
2/3 cup soy milk
1-2 tbsps maple syrup
2 tbsps cocoa powder
Optional: 1 tsp vanilla extract, cinnamon
In a saucepan, combine rice and water. Bring to a boil on high, then reduce to low-medium. Cook until a watery porridge consistency results. Add the soy milk. Reduce further until a thin rice pudding consistency is achieved. Add cocoa and maple syrup. Remove from heat and serve warm.
Sometimes when life gets a little sour you need to focus on the things that make you happy. Aromatic Chicken curry..we keep coming back to this because it is not only just comforting but also delicious and it smells like home. A total winner. 💪💪💪💪💪💪💪💪💪 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
🎧Faithfully - Journey
1 81 hour ago
Sushi vietnamita! 🙆🏽♀️💥 NECESITAS:
🍚 100 gramos de arroz de sushi con el alineo de vinagre y azúcar 🌿Las verduras que más te gusten o tengas por la nevera cortadas en juliana. En este caso ... aguacate 🥑, judías verdes, pimiento, zanahoria 🥕 y chirivia.
🌿obleas de arroz.
🌿salsa de soja y sriracha.
PASO A PASO! 🌿Moja durante diez segundos una oblea y ponla en una superficie plana, rellena con tus ingredientes y dóblala al estilo de una fajita. 🌿Repite ese proceso con cuantos rollitos te vayas a comer y luego córtalos como si fueran makis! - Prepara aparte en un recipiente salsa de soja con un poco de sriracha ( esto es opcional ) y mézclalas bien. 🙆🏽♀️💥MOJA TUS ROLLITOS EN LA SALSA Y VUÉLVETE UN POCO CRAZY!!
Tipser deg om en superenkel frokost/lunsj/middag/kvelds👆🏻 Som du kanskje skjønner - eat it anytime anywhere😌 .
Du trenger 3 ting: asparges, røkelaks og egg🍳 It is sooo good🌟😋 .
Du får også ganske god næring på kjøpet; proteiner, sunt fett og masse vitaminer + mineraler. Trenger ikke å være avansert😘
4 421 hour ago
🥜🍪PEANUT BUTTER COOKIE DOUGH BALLS
😍I mean, can you think of anything more delicious?! I have teamed up with @ManiLife_ using their tasty peanut butter to bring you this divine (and #vegan ), easy to make recipe! So hit save! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
You will need: - 1/4 cup @ManiLife_ crunchy peanut butter - 1 tsp vanilla paste (or extract)
- 1 tbsp maple syrup - 1 tbsp melted coconut oil - 1 tbsp plant milk - - 2 tbsp coconut flour - 80g of your choice of chocolate (I used white and dark)
If you could only eat one dessert for the rest of your life, what would it be? 🍪🧁🍦🍰 Mine would be a chocolate lava cake with vanilla bean ice cream and fresh raspberry sauce. 👏🏻 Cannot beat that trifecta in my book! Chocolate and fruit is my go-to, but the ice cream is an essential addition. 😬 What about you? .
💚Reposted from @woon.heng (@get_regrann) - Pad Kee Mao 'Drunken noodles'🤤
What is your favorite Thai stir-fry noodle dish? For me, it's always Pad Kee Mao & the one I tried in Chiangmai a few months ago was unforgettable😍. It was a small plate of fresh rice noodles with lots of Thai basil & covered with chili pepper. Each bite ignited my taste buds, it was amazing🤗.
Since I have lots of homegrown Thai basil & found some fresh rice noodles at the store, a simplified version of Pad Kee Mao is created. Hope you like it & have a great start to your new week.☺️
Recipe (yields 2-3 servings)
~ 1lb fresh flat rice noodles (separate noodles to loosen them up)
~ 1 cup sliced fried tofu or pan-fried firm tofu
~ 3 shallots, minced
~ 3 cloves garlic
~ 2 cups packed Thai basil
~ 3 chopped chili
~ 1 teaspoon chili flakes plus more for garnish
~ oil & salt to taste
~ lime juice
🍃Sauce (whisk all in a bowl):
~ 2 tablespoons soy sauce/tamari
~ 2 tablespoons dark soy sauce
~ 4 tablespoons sweet & sour sauce (see recipe under 'fish' sauce highlights)
~ dash of white pepper
✅In a heated pan with 3 teaspoons oil, sauté shallots & garlic until fragrant. Then, add in tofu, rice noodles & sauce. Stir-fry continuously so noodles are all coated with sauce.
✅Stir in Thai basil, chili, chili flakes and toss until well combined. Season to your preference & add splashes of water, if needed. Serve warm with some lime juice.
*If your rice noodles appear hard to separate: place noodles in a microwaveable bowl covered with damp paper towel & heat for 2 mins. This will help soften noodles.👌🏻
. #thaifoodstagram#noodles#drunkennoodles#thainoodle#makesmewhole#plantbased#forkyeah#noodlepull#padkeemao#buzzfeedfood#foodgasm#foodnetwork#asiancooking#f52grams#veganfoodie#food52#realsimple#foodandwine#bestofvegan#asianfood#thrivemags#gloobyfood#feedfeed@thefeedfeed#woonheng @beautifulcuisines - #regrann
Heard from a little birdie that it was National Pasta Day! Sadly did not eat any pasta today, so throwing it back (how appropriate for Throwback Thursday!) to this classic easy dinner. @eatbanza chickpea pasta with butternut squash marinara, mozzarella cheese, and roasted broccoli. 🍝 🥦 Did YOU have pasta today? And also how do you feel about these silly food holidays? Hate em or love em? 🤷🏻♀️
🍁🍂🌾That fall toast special though 🙌🏻. Have you had it yet? Pressed Yoghurt with roasted organic Butternut Squash, Green Sauce, and spiced nuts 😌. Get it before it’s gone at #FlouristIRL this weekend! We’re already dreaming up ideas for what’s to come next 🤗💫. #HeyFlourist#EdibleTransparency
5 1606 hours ago
Have you ever tried making pickled onions at home? It’s actually super easy and they add the best tangy, pretty pop of flavor and color to so many dishes! Get the full scoop on how to make pickled onions on the blog today, including a quick version, then proceed to put them on everything. Link in profile. #livelytable#pickledonions#pickling#homepickling
3 916 hours ago
Pasta alla Norma aka your new favorite pasta 🍝Don’t know how to describe this other than super delicious and really comforting - it’s mostly a tomato based sauce but the eggplant and sweet peppers keep it really interesting while the parm and a little anchovy give it a ton of flavor. Also, it seems to get better the longer it sits so the leftovers are👌🏽Making it over on stories!
4 786 hours ago
There was a time that I couldn’t wait to have one of those Little Debbie star crunch treats. Now it’s time to enjoy those crispy caramel-y cookies again. Today on the blog I’ve got a new recipe for healthy star crunch made with date caramel, brown rice cereal, and dairy-free chocolate! Recipe linked in profile. .
#makeinstacasualagain & post your food even when there’s bad lighting & it’s messy bc it tastes good. i’ve realized that if i wanna be dedicated to this account i gotta accept that not everything will pan out how i want it to when i picture the plated meal in my head & just kinda gotta go w the flow & post it bc the recipe is still good👅
i tried to make sweet potato nachos & failed at making actual nachos but i just threw everything in a bowl & mixed it together & it was GOOD. it was also a huge portion bc i had to save like half of it for later:
⭐️sweet potato “chips” + 1/2 mashed avo + @publix organic medium salsa + tons of @violife_foods vegan cheddar shreds + fajitas: onion, bell pepper, zucchini, & chicken sautéed in @chosenfoods avo oil, salt, 1/2 lime juiced, @traderjoes chili lime szning until everything is cooked thru. onions go on first to caramelize & chicken is sliced v thin so it goes on last!!! zucchini & bell pepper somewhere in the middle⭐️ i was still hungry thoooo - just over the whole savory thing & wanted something sweet so i had this
⭐️ @soozysgrainfree choc donut + @rxbar honey cinnamon pb + @lilys_sweets dark choc chips⭐️ happy thursday!!! t god it’s almost the weekend forreal💚
I like peanut butter, chocolate chips, and cookies, so making @rachlmansfield ‘s Peanut Butter Chocolate Chip Cookie Bars sounded like a no-brainer. As anticipated, they were absolutely deeeelicious—perfectly chewy and soft with a slight crisp on the outside. Next time I’d double the recipe to make it extra thick😤👏
Have a fantastic Thursday. The weekend is close!
8 677 hours ago
Spice up your salad game with this Butternut Squash + Medjool Date + Wheatberry Fall Salad 🍁 from the lovely @thehealthyhaff ✨Grab the recipe below:
Roasted butternut squash in some olive oil, made up the wheatberries (bought them @wholefoods), organic arugula + blue cheese crumbles from @traderjoes , @jooliesdates chopped and then caramelized in a skillet for about a minute, fresh microgreens from @hamama_greens all topped with a drizzle of balsamic!
I’ve been trying to come up with fun snack ideas for work that aren’t packaged foods (i.e. bars, crackers, etc). I tried out these fat bombs from @rachaelsgoodeats and they are pretty tasty 😋 The recipe is on her page, but I made a few tweaks so I’ll list it below:
Combine in a bowl: 3 tbs coconut butter (melted), 3 tbs mct oil, 2 tbs coconut oil (melted), 2 scoops collagen peptides, 1 tsp vanilla, 1 tsp gingerbread spice (@primalpalate), 2 tbs coconut flour and 2/3 cup almond flour. Place in freezer for ~5 min, then form the dough into balls with your hands or a cookie scoop. Place them on a plate and sprinkle with cinnamon!
I’m supposed to be finishing up studying by now for my business law midterm tomorrow but I’m only 3 chapters in out of 8 and have 2 case overview to write- but while I take a break since it’s going to be a long night, I wanted to share this pumpkin bread that I’m currently snacking on rn with a big spoonful of ab🎃🍂🌾 I promise not all my photos will be dark, but that’s the light I’ve been working with atm, and not gonna lie I kinda like the style for colder months! Anyways, this recipe is one I came up with 2 years ago- back when all my recipes were terrible, this one was the only one that I still make and LOVE! (See highlights for the recipe!!) It’s super easy and made with oat flour and it can be vegan!! I topped mine with some quinoa pumpkin seed brittle, which was made from the reserves seeds from cooking the squash, and inspired by @cannellevanille new book (amazon it now!), which has a recipe for seed crumble!! It makes it feel fancy but it’s so easy and delicious!!🌻 Hope you guys are having a lovely evening, tomorrow is Friday!!!🌟💛 #bobsredmill#pumpkinbread#fallbaking#pumpkin#thebakefeed#aquietstyle#theartofslowliving
10 637 hours ago
Chocolate + Maqui Berry Dream Cakes ✨
This little cake is so delicious!! It’s full of antioxidants and probiotics to nourish your microbiome. Plus, it’s made with pure plant goodness that is 100% raw, vegan, dairy free, gluten free, soy free + refined sugar free. Yum!! ✨
I love sharing my favorite ingredients and am giving away Maqui Berry Powder, Cacao Nibs + Lucuma by @navitasorganics (details in my last post) Have you entered yet? ✨
Makes Two 4-inch Cakes or 8 Minis ✨
1/2 Cup Cashews (raw and unsalted)
¼ Cup Almond Flour
1 Tablespoon Raw Cacao Powder
1 Tablespoon Coconut Sugar
1 Tablespoon Maple Syrup
2 Teaspoons Coconut Flour
2 Teaspoons Almond Butter
½ Teaspoon Vanilla
1/2 Teaspoon Pink Himalayan Salt
1 Tablespoon Melted Coconut Oil ✨
Place the cashews in a food processor and blitz to break them down. Add all of the other ingredients, except the coconut oil, and process until the mixture has a crumbly texture. Add the melted oil and process just until combined. If you are making two 4-inch cakes, simply divide the mixture and press into each pan. If you are making 8 minis, press about 1 tablespoon into each silicone mold. ✨
1 Cup Raw Cashews (soaked for at least 6 hours - preferably overnight)
1/4 Cup Coconut Water Kefir
2 Tablespoons Liquid Sweetener (I use agave nectar)
1 Tablespoon Raw Cacao Powder
1 Tablespoon Freshly Squeezed Lemon Juice
1/4 Teaspoon Vanilla
1/4 Teaspoon Pink Himalayan Salt
3 Tablespoons Melted Coconut Oil
Place all of the ingredients, except the coconut oil, in a high-speed blender. Process until the filling is silky smooth. Drizzle in the melted coconut oil and process until combined. ✨
raise your hand if you find cooking indian food intimidating 🙋🏻♀️ chicken tikka masala was the first indian dish i ever tried, but it still took years after that before i tried to recreate it at home. @mayakaimalfoods is a brand of store-bought indian summer sauce, everyday dal, and surekha rice options that have been in the game since 2003. this fall they’re launching a new line of VEGAN simmer sauces to cater to all types of eaters (most traditional sauces contain dairy), especially people with a dairy allergy, lactose intolerance, or those who follow a plant based/vegan diet. // in this recipe, i use the @mayakaimalfoods vegan tikka masala summer sauce to make a high fiber, plant based meal that bursting with indian flavor. it feels like a healthy upgrade from that first chicken tikka masala from years ago. head to my blog for the full recipe! #sponsored#mayakaimalfoods#simmersauce
5 3217 hours ago
4 ingredient peanut butter cookies 🍪
1 cup of smooth peanut butter 🥜
1/2 cup of coconut sugar
1/2 cup of almond flour
1 egg 🥚
Bake at 180• for 12-15mins
1 77 hours ago
In the kitchen wrist twistin like a stir fry🎤🙊. Dinner is literally a bag of stir fry veggies that came with a yellow curry sauce 😋 And chicken. That’s it. Easy and affordable dinner idea for you guys. 🥘🥦 .
Browned Butter Spaghetti with Balsamic Roasted Acorn Squash & Burrata 🍝 A day dedicated to the noods?! Wouldn’t miss it for the world.
1 Acorn Squash seeded and cut into wedges
2 Garlic Cloves minced, divided
1/4 cup Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Dijon Mustard
1/8 tsp Salt and Pepper
1/2 lb Spaghetti cooked al dente
1/2 cup Unsalted Butter
4 2 oz balls of Burrata Cheese
4-6 sprigs of fresh Thyme leaves
1. Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl, whisk 1 clove garlic minced, 1/4 cup Olive Oil, Balsamic Vinegar, Mustard, salt and pepper. Add squash to the bowl and toss to coat for one minute. Lay squash pieces out on baking sheet and roast for 30 minutes until fork tender and caramelized. Reserve leftover balsamic dressing for drizzling at the end.
2. Meanwhile cook pasta according to box directions. Drain and set aside.
3. Heat butter in a medium saucepan over medium heat until bubbling and foamy. Skim foam off the top and discard. Continue to cook and stir until light golden in color. Watch closely as it could burn quick. Turn burner off and stir in remaining Clove of garlic.
4. Return pasta back to pot and pour in browned butter sauce. Toss to coat.
5. Plate pasta topped with wedges of squash, torn Burrata cheese, and Thyme leaves. Drizzle remaining balsamic dressing on top. Serve warm.
7 478 hours ago
show me a dinner that’s cozier than this. created this last year and was thrilled when all my random ingredients equaled this soup today and i hardly had to lift a finger. glory. COZY COUCH (sweet) POTATO + APPLE SOUP with a fall mini charcuterie on da side. the hardest part about this recipe is pulling the crock pot out of the cabinet. it asks almost nothing of you and delivers creamy bliss that could double as pie filling. #farelyrooted
2 medium sweet potatoes, peeled and chopped
2 medium fuji, gala or honeycrisp apples, peeled and chopped
3 tsp fresh ginger root, peeled and minced
3 garlic cloves, minced
3 TB cashew (or almond) butter
1 1/2 cups vegetable broth
1 tsp cumin
1 1/2 tsp cinnamon
1 tsp salt
1 cup canned coconut milk
2 TB maple syrup
place all ingredients except coconut milk and maple syrup in a crock pot on low for 6 hours
after 6 hours, when potatoes and apples are softened, add coconut milk and maple syrup and blend with an immersion (wand) blender, or transfer to a regular blender, and blend until smooth and creamy, adding a dash of extra broth or coconut milk if too thick
serve it immediately or pour back in crockpot to keep warm until ready to eat
Healthy white chicken chili that's nice and creamy, yet there's no cream! Made with green chile, chicken, corn and blended chickpeas to make it thick and creamy. This easy white chicken chili recipe can even be made in the slow cooker and is bound to become a new family favorite. Serve with avocado, tortilla chips and cilantro. ✨by @ambitiouskitchen
½ tablespoon olive oil
1 medium white onion, chopped
1 can mild green chiles (or sub 2 seeded and diced jalapenos)
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon coriander
1/4 teaspoon dried oregano
4 cups low sodium chicken broth
2 (15 ounce) cans chickpeas, rinsed and drained
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
3 cups shredded, cooked chicken breast (can also used shredded rotisserie chicken)
½ cup frozen corn
1 medium lime, juiced
1/3 cup fresh, chopped cilantro
Tortilla strips or chips
Extra lime wedge
Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
Finally, add the remaining can of rinsed and drained chickpeas(1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy! #chili#chilirecipe#healthydinner#dinnerideas#dairyfree#glutenfree#glutenfreefollowme#chickpeas#familydinner#whitechickenchili#gamedayfood#chickenrecipe#feedfeed#nourish#highprotein#kidfriendlyfood#makesmewhole
83 4,5698 hours ago
the easiest paleo PUMPKIN CHILI has arrived🙌🏻🎃🥑🍅
just in time for the windiest day ever over here🙄all i wanted was a cozy easy dinner and i prepped this before going into the city for a couple hours this afternoon. and all i had to do was heat it up when i got home after feeding ez, pumping and putting him to sleep. we all need all the easy meals everyday👌🏻
this chili is perfect to prep ahead and you can use a slow cooker too if you want. i used grass-fed beef, some @bonafideprovisions organic bone broth and topped it off with sliced avocado, crushed tortilla chips + jalapeño🔥full recipe is on the blog + linked on stories👏🏻👏🏻👏🏻 #rachleats#glutenfree#whole30#easydinner
88 2,2838 hours ago
you try holding 3 tacos in one hand 😜 there’s no wrong time to have tacos sooooo #tacothursday here we go!! what i’m about to tell you may sound nasty but it makes for a nice THICK meat spread + lots of protein and fiber. & honestly tastes AMAZING.
for my taco meat I usually do ground turkey, frozen cauliflower rice, 1/2 blended zucchini, can of black beans and taco seasoning to the max. mix all together and you’ve got a nice blend of flavors to slap on your taco. top with your favs (I put lettuce, guac, sour cream, cheese, and lime juice). MMMMMM. dang good y’all.🌮
Since it's Thursday and all, I'm throwing it back to this Vegan Creamy Garlic Pasta that takes less than 15 minutes to make... 15 seconds to inhale and 5 seconds to reload the plate 😏
1.5 C Cooked pasta (I used rigatoni) sauteed in a pan on medium heat with kale, mushrooms and 3 tbs of trader Joe's vegan garlic dip. Saute for about 5 minutes and serve. Sprinkled mine with fresh rosemary and hemp hearts. #realfood#healthyeah#easydinners#throwbackthursday
75 1,1548 hours ago
🙋🏻♀️Do you have IBS or gut issues — like gas, bloating, constipation, diarrhea or heartburn?
🙋🏻♂️Are you struggling to lose weight – and keep it off – despite trying a long list of trendy diets?
🙋🏼♀️Are you looking for a sustainable approach to weight loss and better health that gives you long-term and lasting results?
This e-book is for you if you’re ready for a simple way to heal your gut, lose weight and feel great!
Here’s what you’ll find in this e-book:
🥑32 dessert-inspired smoothie recipes for the Winter, Spring, Summer & Fall (print & keep in your kitchen)
🌱5 gut healing smoothie ingredients
💩4 ways to tweak your smoothie if you’re experiencing gut issues
🍒9 hacks for creating YOUR perfect smoothie
🥥A quick-start shopping list (print & take to the store)
🥬Info on protein powders & blenders (along with Jen’s top recommendations)
🍌Recipe modifications & tips
🍓Plus more great info.
👍These smoothies are low-carb, keto, paleo, vegan and IBS friendly.
❓How to incorporate these smoothies into your daily routine...
Replace one meal a day (breakfast, lunch or dinner) with any of the smoothie recipes in this e-book. It’s best to replace meals that are low in nutrients and/or high in carbs, sugar or processed ingredients.
For example, most people decide to replace breakfast with a smoothie since it’s a quick and easy meal to prepare for the morning rush. Common morning foods – cereal, toast, bagels, granola bars, juice – are not only very high in sugar and carbohydrates, but low in protein and healthy fats. Replacing these nutrient-poor foods with nutrient-rich smoothies will work wonders for your body.
Feel free to replace more than one meal a day with a smoothie if it works well for your lifestyle.
📗Get this e-book for just $10
👉 LINK IN BIO
. #smoothies#glutenfree#dairyfree#paleo#keto#lowcarb#vegan#detox#holistichealth#ingredientsmatter#weightlossjourney#weightloss#cleaneating#healthy#healthyfood#drinkyourgreens#leakygut#ibsdiet#ibsfriendly#guthealthmatters#hormonehealth#lifechangingfoods#eatwellbewell#healingwithfood #makesmewhole#smoothie#autoimmune#diabetes#proteinshake#torontoheal
1 248 hours ago
If you were wondering what you’re craving for breakfast tomorrow, I’ll go ahead and tell you it’s *definitely* these RAW COFFEE TOFFEE CINNAMON BUNS! Oat & toasted coconut crust, coffee toffee chocolate date filling, and finished off with an easy coconut butter frosting. You’re going to want to save and make these later!
Raw Coffee Toffee Cinnamon Bun
Outer Layer - ‘Raw Cinnamon Bun’
½ cup pitted medjool dates (~6 dates)
½ cup rolled oats
¼ cup raw almonds
¼ cup unsweetened toasted coconut flakes
2 tbsp cashew butter
½ tsp cinnamon
Filling - Coffee Toffee Chocolate Date Paste
1 tbsp maple syrup
1 tbsp coconut oil
1 tbsp coconut sugar
1, @theochocolate Coffee Toffee bar, chopped
1 tsp vanilla extract
½ cup roasted pecans (blitzed in food processor or chopped fine)
Coconut Butter Frosting
½ cup coconut butter, melted
Optional: 1 tbsp coconut sugar (for added sweetness)
1. Line a 8”x4” loaf pan with parchment paper and set aside.
2. Make your outer layer - in a food processor, blend together dates until they form into a ball. Next, add in remaining ingredients and process until combined - mixture should stick together easily when you press between your fingers.
3. Move mixture to the parchment-lined loaf pan and flatten to a single layer.
4. Make your filling - heat a small saucepan over medium heat and add maple syrup, coconut oil, and coconut sugar.
5. Bring to a simmer, and once it starts boiling, remove from heat and add bar @theochocolate Coffee Toffee bar and stir until melted/combined. Stir in vanilla extract and roasted pecans.
6. Pour mixture on top of raw cinnamon bun layer and use a spatula to spread in a single even layer. Move and let set in the fridge for 30 minutes to harden.
7. After 30 minutes, take out of fridge and remove layered bar + parchment paper from the pan. Lay down horizontally, and using parchment paper, roll into a tight cylinder.
8. Move back to the fridge and leave for another 30 minutes to harden.
9. When ready to eat, remove and cut into ¾” slices. Lay flat and top with melted coconut butter. Optional: sprinkle with ground cinnamon. Enjoy!
Recipe shot for: @theochocolate
Recipe inspo: @meetthesource
First really crisp, sunny, windy day here in #washingtondc and....first batch of boiled apple cider reduction. This is the best addition to apple pie. Ever. Reduced a quart of honey crisp cider with cinnamon sticks and a bit of brown sugar to about 2 cups. Bring on the apple pies! 🥧 🍎🍏 #applecider#boiledapplecider#applepie#pie#fallbaking
15 3513 hours ago
Autumn is my favorite time of the year. It might be the crisp air, all shades of yellow, red and orange leaves, falling slowly exposing the deep brown woodsy branches. Or it might be the shorter days that bring us home sooner and longing for a cozy dinner together. Or it might be the idea of starting something new. With season changes comes a new lineup of fruits and veggies, and meals that require simmering or braising on the stovetop or in the oven a little longer perfuming the whole home with cozy smells and anticipation to eat.
Fall meals are some of my favorites to prepare and eat. They are full of hearty flavors and delicious harvest fruits and veggies. Meals like roasted chicken, braised cuts of meat, bubbling pots of chilis and soups, apples, pies oh and squash, pumpkin and pomegrantes.
Today I have a simple hearty meal that showcases the seasons best ingredients. One that make us feel cozy inside but it doesnt need all day to cook making a great weeknight dinner option. The smell of apples and warm spice is all we are craving, also there are loads of apples in my house we got to use them up you know. This turkey cutlets (or chicken) with fall apples and sage cream sauce cooks in 30 minutes and hits all the autumn cooking notes. Its fast and loaded with fall flavors. The crispy apples add freshness to this dish while the fresh sage adds warm cozy notes. And dont forget about my pickled apples they made for the perfect finish that helps cut through the richness of the cream sauce.
102 45618 hours ago
Monster Mash Party Punch! I love the candy drink skewers and eyeball ice cubes! This punch has lemongrass tea, gin, lime and a cinnamon clove simple syrup 🍭👻🎃🍬🍡🍹 Recipe on Sugar and Charm!
Sweet and Sticky Tofu bowl by @nourishingalex 😋 The tofu is sticky, delicious, and crispy on the outside
• 1/2 block extra firm tofu, drained & pressed all the liquid out
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha sauce
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp cornflour
1. Prepare the tofu by draining all the liquid out of the packaging, then gently pressing the tofu in between two clean tea towels until dry. Slice the tofu into bite-size cubes.
2. Whisk all the sauce ingredients together in a small bowl until smooth and well combined. Stir in some sesame seeds for a crunchy texture.
3. Dunk the tofu cubes into the sweet sticky sauce until the tofu cubes are covered, then marinade them for 30 minutes by covering with clingfilm and placing them into the fridge to chill and soak up all the flavours.
4. transfer the tofu into a heated frying pan/wok with a little spray oil. Cook for about 10 minutes on a medium-high heat setting until sticky and firm.
5. Serve with your stir fry veggies and noodles! Enjoy
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💗Vegan Chocolate Blackout Banana Bread, one of the most chocolatey breakfast recipes I've ever tried. It seriously feels like you're eating chocolate cake for breakfast and is secretly healthy at the same time!
The recipe is in my ig story for the next 24 hours, or it’s also up on the blog right now, direct link in profile: @chocolatecoveredkatie
📸 @bokeh.of.flores .
136 6,74415 October, 2019
💗Ultra CREAMY Vegan Garlic Pasta, ready in under 5 minutes! @chocolatecoveredkatie .
The sauce takes less than 5 minutes to make and is so creamy and delicious, no soy or dairy required! Full recipe and nutrition facts are on the blog, or direct link in ig story @chocolatecoveredkatie .
baked rigatoni with butter roasted tomato sauce. one of my FAVORITE new recipes (that i’ve made four times now)...hitting the blog tomorrow! it’s creamy, indulgent, incredibly easy, and just the perfect cozy pasta dish to make all season long😍
72 4,52817 October, 2019
Peanut Butter Crack Bars 🥜🍫 such a quick + easy no bake dessert that is SO DAMN SATISFYING. And unlike most fudge, it’s totally dairy free, much lower in sugar, and even sneaks in some protein 😊
You can use any nut/seed butter you like. And if you skip the collagen and these are totally vegan (no need to sub for anything). And keep stored in freezer or fridge!
Peanut Butter Crack Fudge
1 cup peanut butter
1/4 cup @thrivemarket maple syrup
2 scoops @ancientnutrition collagen (optional)
3/4 cup @bobsredmill almond flour
Pinch of salt
1/3 cup chopped @eschocolate dark chocolate .
2/3 cup @eschocolate blackout dark chocolate, melted
1 tsp coconut oil
2 tbs peanut butter
1 scoop @ancientnutrition collagen (optional)
Line 9x5 bread pan with parchment paper. Mix together peanut butter layer ingredients until well combined. Press into pan. Melt chocolate, and stir in coconut oil and peanut butter. Pour over pb layer, then place in freezer to harden. Slice and DEVOUR! Keep stored in the freezer.
137 1,42317 hours ago
💗One Minute Chocolate Mug Cake, a single serving and secretly vegan chocolate cake that can be made in under one minute, less than 200 calories for the entire thing, including the chocolate frosting
🌱The recipe is in today’s ig story, or it’s also up on the blog: @chocolatecoveredkatie .
102 7,37614 October, 2019
Whole30 Sausage, Potato and Kale Soup... Hearty, comforting, delicious and easy. Also well suited to substitutions! 😉Not a fan of kale? Use spinach or chard. Don't like those either? How about collard greens? Don't eat pork? Use turkey or chicken sausage. Remember, you're the boss, applesauce 👊
Grab the full recipe and watch the step-by-step video on the blog (linked in bio)
81 4,67116 October, 2019
Because I can’t resist buying every color of cauliflower I see at the grocery, I roast it along with chickpeas. Then I drizzle all that cauliflower with lemony tahini and add scallions and pistachios. Recipe link in profile
76 2,80516 October, 2019
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