new! Getting my nutrients in with this creamy COLLAGEN, PRUNE and YOGURT SMOOTHIE BOWL 🍓🍇🥒 that's a total game-changer [ad] Sweetened naturally thanks to California prunes, and packed with probiotics and prebiotics thanks to @cadriedplumboard
prune power and the goodness of healthy bacteria in yogurt. But you know what else is good? I'm doing something for my bones! 👊🏻Prunes are among the highest foods in antioxidants and research shows that 5 California prunes a day help slow down bone loss. November is National Osteoporosis Month and I wanted to share this tip on better bones along with this easy, good-for-you recipe! Grab the deets below! 👇🏼👇🏼
1 tbsp collagen powder
5 California prunes
1/2 cup of vanilla coconut or Greek yogurt
1/2 cup of almond or cashew milk
handful of blueberries
pinch of cinnamon
1/3 of a frozen zucchini (I slice it into three and then freeze overnight) no zucchini taste, all the creaminess!🙌🏼😉
Blend until smooth and enjoy! Top with your faves 👉🏻here's some ideas: raw walnuts, cacao nibs, unsweetened shredded coconut or coconut chips, almond or peanut butter, all the fresh berries, hemp hearts and chia seeds! You could also mix-in 2 tbsp of chia seeds into the smoothie, for a creamier pudding-like consistency. #prunes4bones #EatCAPrunes
Hope you're having a great evening, friends!👋🏻✨
Feeling under the weather means getting in all of the nutrients I can get ASAP! 🌦The easiest and fastest way for me is to simply blend together all the greens (spinach is my fave), cinnamon, turmeric powder, coconut milk, banana, flax seed and spirulina powder🌱 I’m a strong believer that food is medicine - but that doesn’t mean I’m against using OTC and prescription meds as our bodies need to continue with our daily duties. Luckily when we eat real, whole foods as our daily diet we can start depending less on medications and enjoy all what food has to offer in the vast nutrient department😋🌿🍌🥥
Klavons Ice Cream and Eat’n Park Smiley Cookies? Uhh, yes please. All smiles for this truly Pittsburgh dessert! Click the link in the bio to lean more about this special treat
Parmesan spaghetti squash with sautéed shrimp and tossed mussels. Topped with a little extra fresh shredded Parmesan and some fresh parsley.
It’s hard not to read the description of Nick’s House Sandwich (slow roasted pulled pork, avocado crema with roasted peppers, fried egg on toasted rye) at Balboa Lily’s in Newport Beach without saying, Baby, You’re Gonna Be Mine. Yeah, that joke is truly low hanging fruit, but fortunately Kevin Wilson’s short story collection demonstrates a great deal more wit as he illuminates the inherently complex relationship between children and parents. Finish the meal with OJ and one of Balboa Lily’s famous signature coffee drinks (pictured: salted caramel) and you’ve got a perfect little world, at least for this #epicureadin
Seats are filled, the smokers rolling and the drinks are flowing! Don’t forget about our awesome happy hour menu!
every thanksgiving morning mama h makes cinnamon rolls and this year i got a head start 😋🍂 #luckysfoodfriends
Barnyard Burger IDR 105.000
Founded in 2018. Blue Zone; Demographic regions of the world where people commonly live active lives past the age of 100 years. People who live in this region are believed to live the longest, and this cafe is adapting to the kind of food that they eat.
What’s so special: All vegan and tasty ✨
Opening hours: 09.00-21.00
Best time to go: anytime you’re hungry, or post workout meal after @ujakarta.id
Local foodie platform: @jktfoodbang
#mealapproved_ #mealapproved_id #mealapproved_jkt
When you're enjoying that bottle or can of craft beverage, rest assured, when you're done we'll do the recycling. Reduce, Reuse, Recycle. #NationalRecycleDay
Ecolite set punya @verywell.id
Dengan kualitas premium food grade silicone, aman digunakan di microwave atau freezer
Tahan di suhu -40° sampai 200° C
Ada 3 ukuran, yaitu 600 ml, 900 ml dan 1200 ml
Ecolite ini juga flexible, bisa di buat kecil atau besar volumenya sesuai kebutuhan, dengan cara menekan saja pinggiran
alas ecolite. Nyimpennya juga ga makan tempat kan kalo bisa dikempesin😉
Daaan, verywell juga menerima reseller looh😉
monggo langsung ke ignya atau ke
www.verywell.id/whatsapp atau di 087719938686
Bisa jadi tambahan tabungan kitaa kan .
My kind of Parisian late night snack- plate du fromage and vin rouge 🍷 🧀
Leftovers hodgepodge of my mom's Kichuri, buttery soft Bengali style eggplant, and my own left-over miso chicken curry gravy, 6 minute eggs, avocado, ginger scallion sauce, and sweet and hot mango chutney.
My dinner, a cozy bowl of loving warmth and a spectacle of worldly flavours. Indians do not eat avocados with their meals, nor will Chinese ginger scallion sauce ever show up as a condiment to Kichuri. If we add eggs to our plate of Kichuri (a wholesome rice and lentils main), it's usually in the form of an omelette or a hardboiled egg cooked till the yolk is solid.
Growing up with so much diversity in Toronto, my food tells a story of the people who have touched my life more than anything else. No matter where I go or what I eat, I have never felt out of place. It's a profoundly odd sense of confidence I owe to friendships past and present, where I've had the privilege of face to face human connections broadening my personal view of life and of course, food.
I still can't get over my 4th grade memory of biting into the crispiest, perfectly fatty cigars of pork spring roll, homemade by Kevin Chang's mom. It was some sort of culture celebration day at school and I have yet to try a better spring roll. My best friend, Jane taught me the virtues of Rice Crispy squares, summertime slushies, and Kraft Dinner. My Pakistani friend, Samira's mom, made THE most fantastic mutton stuffed paranthas.
In Junior high I met a Vietnamese girl named Kelly who let me into her dingy basement apartment, a refugee's stepping stone to a life of freedom filled with jars of pickles, non-English speaking parents, and a one toothed grandmother. There may have been a sibling in there, too, in that tiny one bedroom apartment. I can't remember. The pickles stole the scene.
There are far too many of these moments to recall, somehow, these little vignettes, like short stories have given me not just an appetite for flavours, but for people. Though I am a serious misanthrope, I can't help but pray that each and every one of you is dining well, safe, and loved from a far off distance where we don't have to chat or anything, unless you have something delicious for me to try.
Pumpkin Cheesecake with Graham Cracker Crust
Yesterday's lunch! Boom 💥
We are so thankful for our amazing community and customers! If you're grabbing last minute items for Thanksgiving, use code THANKFUL for $20 off your order (restrictions apply).
First snow = maple syrup snow cones
day! 🍷Third Thursday of November is always something to look forward to!
Easy recipes are the best, right?? Only 1 bowl required to make this cornbread! Just 67 calories too! 🌽 It's super moist + fluffy, thanks to two special ingredients! Any guesses what those are?? 🤓 I'm so ready for SoCal to finally feel like fall so I can curl up with a bowl of chili + a piece (or three) of this cornbread! 🙊🍂 #amyshealthybaking
You can find this easy recipe at the link in my @amyshealthybaking
Also here! 👉🏻 https://amyshealthybaking.com/healthy-one-bowl-cornbread-recipe/
Do you know about our prix fixes dinners? Three courses for $28 ($34 with a glass of wine)! Tonight, come in for our soul-warming Lapin a la Moutarde: braised rabbit with Parisian carrots and roasted turnips. *pictured here with a mustard, leek, potato gratin 🇫🇷 For a peek at the full menu, check our stories!
Baked pasta kerchiefs with wild mushrooms, fontina and Parmesan —————
Had a craving for something cozy and autumnal. But didn’t want to do all the work required of a lasagna. Luckily I had some pasta sheets (cut into squares—hence the name ) I boiled them for about 90 seconds, drained and laid it on a buttered casserole dish. Sauté about 1/2 lb of sliced or quartered wild or cultivated mushrooms in butter (don’t crowd the pan) remove when browned. Add more butter to the pan and sauté shallots, garlic and chopped thyme till onions are translucent. Add the mushrooms back to the pan and add a splash of chicken stock and creme fraiche (keep the ragout somewhat loose) and spread the mushroom ragout over the pasta, sprinkle with Parm and grated Fontina. Top with more cooked pasta sheets, brush the top with a generous amount melted butter and Parm. Bake in a 400 F oven, about 15 minutes, till bubbly and crusty on top. Rest for 5 minutes- if you can wait that long. .
#bakedpasta #pasta #f52grams #saveurmag #bareaders #foodandwine #nytcooking #thefeedfeed #eater #huffposttaste #myopenkitchen #fooddiary #kitchn #thecookfeed #epicurious
Tagliatelle with MISO MUSHROOM RAGU & DILL — such a great fall pasta dish!⠀
It’s so hearty that you’ll swear there’s meat in it — but there’s none!😋⠀
I love the savoriness and umami in this dish from the mushrooms, miso and parmigiano-reggiano cheese, not to mention its richness from the slow-cooking process and the not-so-guilt-inducing sour cream. The dill just brightens up all the flavors a bit.🍄🍝⠀⠀
RECIPE ⤵Buon Appetito!🇮🇹😋⠀
FOR THE RAGU (Makes enough for 2-3 lbs pasta):⠀⠀
•1 bunch flat-leaf parsley, destemmed⠀⠀
•6Tbsp tomato paste⠀⠀
•1c dry red wine⠀⠀
•2Tbsp brown rice miso⠀
•2Tbsp fresh dill, chopped⠀⠀
• ½tsp bp⠀⠀
FOR FINISHED PASTA DISH:⠀⠀
•about 1 ½c ragu⠀⠀
•½c sour cream⠀⠀
•1 lg handful baby arugula⠀⠀
•1 lg handful baby spinach⠀⠀
•1/3c Parm-Regg cheese, grated⠀
•Finely chop in food processor: onions&garlic together; celery,carrots&parsley together, & mushrooms (in batches). ⠀
•Heat evoo med-high heat in large pot.⠀
•Saute onion-garlic w/half the salt.⠀
•Then, add celery/carrot/parsley & continue to sauté.⠀
•Add mushrooms & sauté until most liquid has evaporated.⠀
•Add tomato paste & mix well.⠀⠀
•Add wine & deglaze. Reduce heat to simmer.⠀
•After 20-30 min, whisk in miso, dill, salt & peppers. Simmer 2 min, then remove from heat.⠀
•Bring pot of salted water to a boil.⠀
•Meanwhile, heat ragu in large pan. Cook pasta.⠀
•Whisk sour cream into ragu.⠀
•About 2 min before pasta is done, add ¾-1c pasta water & pasta to pan, tossing it & allowing pasta to finish cooking in sauce.⠀
•Fold in greens & dill & drizzle w/evoo.⠀
•Turn off heat, toss w/cheese & top w/dill.
#tagliatelle #mushroom #ragu #vegetarian
#pastalover #pasta #pastaaddict #italianfood #lacucinaitaliana #nomnomnom #eatingfortheinsta #feedfeed #rrmagfan #colavita #tohfoodie #youfoodtube #100ita #myallrecipes #epicurious #todayfood #thecookfeed #nytcooking #eatingwell #wholefoods #realsimple #kitchn #f52grams #everybodylovespasta #micheledipietro #MangiaWithMichele
🌰🥣 Cozying up to a bowl of this roasted garlic, hazelnut, and parsnip soup. 😍 It's supposed to be chilly a little longer with this cold front but I'm not complaining. I'm forever a winter girl and I love when it's freezing outside! 🌬☃️❄
Bolas de labneh maceradas, ideal para sorprender en una mesa con amigos, pan pita, tostadas, babaganoush, hummus, una tabla de embutidos.. sin duda enamorarás el paladar de tus invitados en cualquier momento.
Es tan sencillo que seguro tienes todo lo necesario para hacerlo ahora mismooooo!
Te animas ?? En stories te explico más y si lo haces me encantará saber tu opinión. 🙂
Según el tiempo que dejes escurrir el yogurt, tendrás un queso blando para untar o un queso más sólido con el que puedes hacer bolas, especiarlas y conservarlas en aceite de oliva. Ayer lo hice en tostadas, y hoy hice las bolas..
Con 500 gramos de yogurt salen unas 10-11 bolas aprox.
Básicamente se prepara con la cantidad que quieras de yogur y un poco de sal. Ten en cuenta que pierde muchísima agua.
Yo lo dejé en la nevera unas 36 horas, formé las bolas y las “rebocé” con muchas especies. Eso es al gusto, muy personal la verdad.
Luego solo hay que meterlo en un bote de cristal hermético con aceite de oliva.
El yogurt puedes usarlo de tu gusto también, yo elegí un yogurt descremado de vaca.
Puedes usar un yogurt casero (vaca, Cabra, oveja ) que estará ➕ espectacular.. pero con uno comercial también puedes apañarte. .
Espero que lo prueben, y para quién conoce, me encantaría saber como lo hacen.
Que te gustaría, enamorar a tu paladar ??? O que te lo enamoren ???? .
ETIQUETA A ESA PERSONA QUE TE PODRÍA ENAMORAR CON ESTA DELICIOSERIAAAA 🤗
#labneh #madehomefood #delicious #tastyfood #snackfood #snack #appetizer #delicious #gastronomia #ingredientes #yummy #ñamñam #gastronomiabcn #foodbcn #foodlover #queaproveche #buenprovecho #ricoysaludable #nutrition #epicurious #chefsofintagram #foodstarz #saveur #eatingwithfriends
day! 🍷Third Thursday of November is always something to look forward to!
Love eating on the patio in the crisp weather! Filled up on French comfort food the other night- confit de canard and crème brûlée. Swipe ⬅️ to meet my new buddy, Oscar. He wanted in on the action.
New holiday recipe is up on the blog! 👊🏼Analytics says I shouldn’t post today until 5 PM 🙄 but I’m not gonna be bossed around when it comes to giving you guys the recipe for TWICE BAKED GARLIC PARM SWEET POTATOES 💯💯💯 A savory twist on a Thanksgiving classic. They’re gluten free, make ahead friendly, and the post includes an option for paleo preparation! 😛 Link to the recipe in my prof! 😘 http://nyssaskitchen.com/twice-baked-garlic-parmesan-sweet-potato-casserole-gluten-free/
We're thrilled to share that the Thermomix® TM5 is featured in the @NYTimes
gift guide for the holidays. Tap the link in our bio to see what all the buzz is about, and a personal sous chef on your counterop could be yours by 2019! Tap the link in our bio to see what all the buzz is about! #SmartAppliance #Shopping #Gift #Thermomix #ThermomixUSA
Made these buffalo chicken burger sliders the other night for dinner and @dashofchunki
said “best dinner you made in a while” so I’d say they were good💯 I served them on roasted sweet potato buns (you can also use “real” buns, lettuce wraps, or serve em’ on a salad) with avocado, chopped romaine and @sirkensingtons
buffalo ranch🍔 already dreaming of the next time I’ll eat them - get the recipe on the blog!