Healthy eating doesn't have to be complicated - sometimes it's just about pairing new ingredients together to see if they work. This was a simple dish comprised of a base of buckwheat, topped with broccoli - the perfect poachie (if I may say so myself 🤗) and all drizzled in tahini 😍😍. To be honest most of my meals are really quick quite simply because I'm really impatient 😂😂. This was whipped up in about 10 minutes 😍
Dins this week features the BURRITO BOWL
Macros: Carb 59g Fat 18g Protein 33g (Calories: 527)
100g Uncle Bens Brown Rice (Cooked)
125g Turkey Mince (Seasoned with Taco Seasoning)
Tbspn @chobani Greek Yoghurt
60g Canned corn kernels
1 grated Carrot
¼ Royal Gala Apple
100g diced Zucchini
1 7241 minutes ago
Think all salads are boring? Think again! This Mexican Chicken Salad will spice up your life. ⠀ ⠀
And yes... I did just quote Spice Girls #sorrynotsorry. ⠀
Want to add it to your meal plan this week? Get the recipe on the site - just search “Mexican Chicken Salad” 👍🏻
SOCKEYE SALMON EGGS AND GREENS
I thought about this a LOT. I haven't eaten meat since the start of the year and have battled backwards and forwards about what I wanted to do. Not from a nutritional perspective but an ethical one. I'm still finding my way but now have a list of fish certified as sustainable by MCSUK and greenpeace. 🌏
So here we have poached sockeye salmon fillet with sautéed asparagus, broccoli, and kale, local very ethically sourced soft boiled eggs, linseeds and a drizzle of hollandaise.
A protein rich, omega dense, fibre filled meal of many vitamins and minerals with heart healthy fats to help absorption of the fat solubles! (missing from the photo is the baby new potatoes!)
This little dish was sold to me as a twist on eggs benedict. Instead of bread and hollandaise, you have roasted cauliflower and pesto. Add some poached eggs, broccoli, rocket, tomato and caramelised onion and you’re good to go. Really it’s nothing like eggs benedict...but it IS gluten- and dairy-free and utterly delicious. Plus you could have it for breakfast. Or supper. Or both...
My Chicken cacciatore pasta can be cooked and served in under 30 mins. This is great served as it is or you could always add some greens, I like to steam some broccoli, grate over a little lemon zest and drizzle with good quality extra virgin olive oil
1 tbs extra virgin olive oil
2 slices smoked bacon sliced into thin strips
2 cloves garlic finely chopped
1 red chilli finely chopped
2 sprigs rosemary finely chopped
3 chicken breasts cut into small cubes
300g mushrooms sliced
Salt and pepper to season
1 tbs tomato puree
50ml white wine
1 x 400g tin chopped tomatoes
300ml chicken stock
10 black pitted and halved
350g whole wheat spaghetti or any pasta of your choice
1 bunch basil finely chopped, save a few leaves to garnish
Small chunk of parmesan finely grated
1. Heat the oil in a large non-stick casserole or frying pan
2. Add the bacon, garlic, chilli and rosemary and fry for 1 minutes
3. Add the chicken mushrooms, season with plenty of salt and pepper and continue to fry for a few minutes until the chicken is sealed and white
4. Add the tomato puree and give it a good stir
5. Pour in the white wine, chopped tomatoes and stock and then add the olives
6. Bring to a rapid boil, and then reduce the heat and simmer with the lid off for 20 minutes until the sauce has reduced
7. With ten minutes to go get the pasta cooking in a large pan of boiling water
8. When the pasta is just about cooked, drain and then add it to the simmering sauce
9. Toss everything together and allow it cook for a couple of minutes, so that the pasta can soak up all of the flavour of the sauce
10. Remove from the heat and stir in the finely chopped basil
11. Serve the chicken cacciatore pasta with a scattering of finely grated parmesan and a little black pepper, you can always add some chilli flakes if you like your pasta dishes spicy. #pasta#chicken
We're Not Your Typical Meat Counter: Best of the Gold Coast is holding a survey to determine the best butcher shop. We dig a good contest, but more importantly, we want to shape our community for the better. If you believe in our mission of humanely raised meats, supporting local farmers, and empowerment through culinary knowledge, we're humbly asking for your vote: -Go to (link in bio):
-Click the navy blue Vote Now banner at the top.
-In the left sidebar, click Markets & Catering
-In the Butcher Shop category, click Fleishers Craft Butchery-Westport or Greenwich
-Enter your Email, then fill out the registration form.
-At the top, tap the orange Click Here To Finish Voting button.
P.S. We're also psyched that our friends & neighbors @matchburgerlobster, @lorcacoffeebar, @fairfieldgreenwichcheeseco, and @fjordfishmarket are in the poll, if you're a fan, support them too. Thank you for spreading the word on noteworthy local businesses!
one of the things that’s super important is seasoning and what you keep stocked in your kitchen, this is a list of basic seasonings that I use quite a bit, many of them are organic spices that I picked up from Whole Foods, Trader Joe’s or Mariano’s (for those that live in Chicago). I’ll also share some spice rub recipes that you can make ahead of time and keep stored for future use
smoked and regular paprika
pepper (black and white)
dried dill weed
crushed red pepper
I’m a super fan of buying pre-made seasonings for meats, poultry, vegetables, and seafood from the spice markets, this makes seasoning food super easy and saves some time
let me know what your go-to seasonings are!
Rice and veggie miso bowls from tonight’s gut health cooking class at @nutrition.force 💚 So much fibre for healthy gut bacteria 👏
2 276 hours ago
We had a ball at tonight’s gut health cooking class at @nutrition.force 💚 Teaching 10 wonderful people all about fermented foods, probiotics, probiotics, and how to cook some very tasty rice and veggie miso bowls. With my partner in crime (And brilliant Nutritionist) Kirra 👯♀️🥗🥛🍏🥥🌶🍚🥦
ALERT: This white bean, lemon and cashew soup is INSANELY delicious and super easy! The zip of the lemon paired with the creaminess of the white beans is soooooooo perfect. Feels like a good transitional soup for warmer days. The lemon represents spring being around the corner. I created this recipe for the @instantpotofficial, but you can easily make this on the stove top or slow cooker. Below is the instant pot recipe and I’ll update later for stove top and slow cooker . . .
Ingredients: 1 cup dried and Unsoaked cannellini beans // 1 TBS salt divided into 1.5 tsp // 4 cups water // 1 small onion roughly chopped // 3 dried bay leaves // 1 TBS butter or ghee // 2 diced shallots // 1/2 cup cashews // the juice of 1 and 1/2 lemons // 1 tsp sesame oil // Malden salt, red pepper flakes & sesame oil drizzle for topping . . .
Instructions: Put cannelloni beans, water, bay leaves, onion and 1.5 tsp salt in instant pot. Close lid and hit manual button, making sure pressure is on high and cook for 28 minutes // Do a natural release on pressure. Once finished open lid and place beans and broth in a separate bowl // turn the empty instant pot to sauté and melt butter or ghee and then sauté shallots for about 5 minutes or until very fragrant // with a slotted spoon add all the beans back into the instant pot. Then add 1.5 cups broth, reserving more if you like a thinner soup // Add cashews, lemon juice, sesame oil, remaining salt and stir well // transfer to a high powered blender and blend until smooth // taste and add more salt if needed, and if you want a thinner consistency add more broth // serve warm topped with Malden salt, crushed red pepper flakes and a drizzle of sesame oil . . .
This sweet potato was incredibly good 😍 I filled it with roasted chickpeas & guacamole 🥑 & topped it with vegan mayonaisse! Best lunch this week - so far haha. You‘ll find the recipe on my blog and a short instruction in my Story (Highlights) 😋
✘ ✘ ✘ [DE]
Nach langem habe ich es auch mal wieder geschafft was gesünderes zu essen 😂
Bei mir ist grad voll der Sporteinbruch und auf gesundes habe ich bei dem Wetter auch nicht so Lust, aber ich bemühe mich 😬 und Freitag geh ich auch wieder trainieren 💪🏽 #ritaschweiglicooks
This weather has got us dreaming of spring BBQs. Trust us - veggie burgers do nottt have to taste like cardboard. Check the blog for a FALAFEL burger version (fitting since I’m traveling through Israel and currently living off falafel 😜) ENJOY 🍴💚 #dinnerinspo#vegan#veggieburger
@emsswanston continues to provide us with mid-week meal inspiration. Drizzled with nut butters and cashew creams made with @myorganicsfoods nuts and seeds PLUS topped with @myorganicsfoods sesame seeds, this is a bowl of goodness! Easy, healthy and delicious 💚
Rise n shine Wednesday🌞
Yesterday’s dinner spread↑ salmon, mango, avocado, rocket, tomatoes, coriander, salt, black pepper and @somahelse hemp seeds💚 #ad
6 14011 hours ago
What’s on your plate tonight?✖️ Asparagus ✖️ a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 📷 @corefocuspilatesaus
Currently drooling over this Instant Pot Beef Ragu from @themodernproper. It’s wholesome, hearty, and can easily be lightened up by serving over spaghetti squash or zucchini noodles. We know what we’re having for dinner tonight!
24 6816 days ago
this bowl most certainly hit the spot after getting home from my class at @barrysbootcamp 👊🏻 starving is an understatement😂
a bed of @organicgirl arugula, quinoa cooked in @bonafideprovisions bone broth, avocado, two 7-min boiled pasture-raised eggs, sautéed eggplant, mushrooms & bell peppers with @kitehillfoods jalapeño cream cheese as a dressing🔥
have a great Friday evening!😘 #healthymoodsf
244 90184 days ago
dinner tonight is just ahhh-mazing! super juicy, & flavorful chicken that took 10 minutes to make (recipe below) with @lotusfoods basmati brown rice, avocado, @organicgirl arugula + carrots + tomatoes salad & dressed with @primalkitchenfoods ranch💯 •
marinate 1 pound of chicken breast in 3 tbsp coconut aminos, 1 tbsp avocado oil, 1/2 lemon juice, black pepper, garlic powder, @primalpalate new bae +Amore spice blends (I didn’t measure the spices, i always use lots of them though). I suggest you marinate the chicken for at least 15 minutes, preferably 30 minutes to an hour. preheat a lightly oiled frying pan over high heat. once pan is hot, lower the heat to medium and cook the chicken for 4 minutes on each side, cover with the lid and cook for another two minutes or until ready. how easy is that?! I hope you try it, and love it as much as I do! have a great evening!!❤ #healthymoodsf
This weekend, keep cooking and cleanup to a minimum with our Pork Tenderloin with Spicy Pears and Asparagus. The subtle sweetness from the pears is the perfect contrast to the saltiness friom the prosciutto-wrapped pork tenderloin. Say hello to your new favorite sheet pan supper! 👋🏼