Happy Saturday everyone!! I filmed a what I eat in a day video yesterday, and I made this butternut squash soup. Let me tell you, it is SO good! Be prepared to be hit with all the fall cozy vibes! It’s the perfect soup for a chilly night in 🍂🍁
Ingredients: -1 can puréed butternut squash
-1 lb. carrots (peeled and cut in thirds)
-2 cloves garlic -2 cups chicken/ vegetable stock
-salt & pepper
-1 dash maple syrup
-chili powder -garlic powder
-heavy whipping cream
1. Roast onions and carrots at 400 degrees F for 40-45 minutes.
2. Add all ingredients to a high speed blender and blend until creamy.
3. Top with a splash of heavy whipping cream and croutons, if desired.
My fave lunch that’s easy, tasty and healthy; for lunch at home, on a day hike, or on the go. Tortilla wrap with hummus, cheddar cheese, avocado, any fresh veggies you have on hand, and greens. Sprinkle with fresh ground pepper and unrefined sea salt, fold it up, and enjoy! Be creative with the ingredients — just about anything can be wrapped inside a tortilla.
Happy Saturday!! Hope y’all are having a fabulous day 💛 I spent my morning helping coach my old high school cross country team and my girls did SO good 🏃🏼♀️😊 It was such a yucky and rainy morning to spend at outside at a meet but it was still so much fun 🙌 I seriously love the atmosphere of cross country and track meets so much I’m not sure if I’ll ever leave 😌 the rest of the day has just been lounging and blogging etc 👌 we’ve been snuggling in because it’s just been pretty nasty outside 💯 I had this yogurt when I got home because I was in no mood to make something super complicated or that took more than like 2 minutes 😂 it’s just some @traderjoes organic plain Greek yogurt topped with some raspberries and pecans 🤗 happy weekend!
New content on the website today and my new program for entrepreneurs is opening for registration soon! Today on the site you can find out how to make these super easy and delicious egg bites, plus some healthy lunch and snack ideas when you're on the go. Have a stellar weekend!
🔸Cooki'Cake Gingembre & Cacahuètes [Vegan & sans gluten & sans matières grasses] 🍪
Ah ce cookie ! Il vous aura donné envie ! Et bien le voici ! Je ne vous fais plus attendre ! 😋 Un cookie aux saveurs automnal avec le gingembre et gourmand avec ces morceaux de cacahuètes 🤗 Et pour ceux qui n'aimeraient pas la banane, et bien ne vous en faites pas, ça ne se sent point ! 😁
Niveau texture ? Bah comme un cake quoi ! 😆 Pour être plus précis, il est moelleux à l'intérieur et légèrement croustillant à l'extérieur ☺ ➡R£C£TT£:
•1 pincée de sel
•110g de banane ou de compote de pomme
•15g de miel
•10g de poudre d'amandes
•40g de farine de pois chiche
•20g de protéine de pois @nu3
•2c.a.c de gingembre en poudre
•10g de cacahuètes
•1 c.a.c de levure
-Suite des étapes sur le blog (lien en bio) ❤
Valeurs nutritionnelles (1 cookie): 235cal
Me attempting to eat my salad in peace. This little boy put EVERYTHING IN HIS MOUTH...Teething at 6 months is no joke! I love a good Caesar salad and on this one I have the mixed greens of Kale and Spinach, with some diced onion, add sliced chicken breast, baby swiss snd bacon with seasonings. Delicious!! A quick salad thrown together can be a perfect keto meal, get your veggies snd just add a fatty creamy dressing...Yum 🥗
SN: ANY HELPFUL SUGGESTIONS FOR A TEETHING RING??? Greyson likes to chew on pretty much everything other than his designated teething ring 🙄🙄😂
switched up my typical lemon zoodle game the other day with these turmeric & parsley ones! here’s what went down: spiralized zucchini sautéed in a lil @fourthandheart ghee, turmeric, pink salt, black pepper & parsley with a broiled white carrot + bok choy + brocc, and steamed delicata squash. happy saturday!✨
Ever since I posted this on my stories yestetday, I've had so many people ask me for the recipe! .
Here's the recipe for a quick and easy Pad-thai sauce to have on hand for drizzling, dipping and or smothering your favorite protein or roasted veggies with!
2/3 cup sunbutter, 2/3 cup water, 1/4 cup coconut aminos, 2 Tablespoons lemon juice, 2 Tablespoons toasted sesame oil, 4 tsp fish sauce, 2 tsp minced fresh garlic, 1 tsp minced garlic, salt and pepper to taste. Blend until smooth, and store in a lidded jar for up to 5 days.
Enjoy, and happy Saturday!
Homemade Salad Dressing in less than 5 minutes! I also made homemade balsamic croutons. Apparently I was craving balsamic vinegar 🤤
You will need:
1/2 c Avocado Oil
1/2 c balsamic vinegar
1 Squeezed lemon
1 shallot chopped
1 garlic clove chopped
Chewy Bread .
Put all ingredients in a bowl. Whisk together. Pour a small amount of dressing in a bowl and toss salad mix in. Put remaining dressing in a jar and refrigerate. Will last a week.
Tear up bread and toast in oven for a few minutes. Let cool drizzle with balsamic vinegar. Top salad with croutons. Enjoy! .
Lentil and Mushroom Spaghetti Bolognese
Inspired by #bookofthemonth @hairybikers #hairydietersgoveggie
I added passata and marmite to the original recipe and chucked all the Bolognese ingredients in the slow cooker on low for 10 hours! First slow cooker outing this year. .
Will update with recipe and cals in comments 👇 tomorrow. This made a huge batch, so I've frozen the leftovers to use for future lasagne etc
Pink oatmeal topped with banana star cut-outs. 🌷
I like to make a big batch of hearty steel cut oats then reheat portions throughout the week with some fruit and other ingredients. This version has raspberries, hazelnut butter, cashew milk, Greek yogurt, hemp seeds and maple syrup. Recipe link in bio. 🍌
Salmon steaks are a simple and healthy main dish. Drizzle with olive oil and fresh lemon juice then sprinkle with salt and pepper. Bake at 400 degrees F for 20-25 minutes, until cooked through. 🐟🍋
Serve alongside a creamy sauce made from crème fraîche (or plain Greek yogurt) mixed with fresh dill, a bit of garlic and a splash of white wine. 🌿🥂
Stacked sandwich for a fast, easy meal starting with a piece of whole wheat sourdough then topped with pesto sauce, mashed avocado, baked salmon, a poached egg and a sprig of fresh dill. 🍞🌿🥑🐟🍳🌱
I recommend using the oven to reheat fish. Place it on a parchment paper lined baking tray and cover with foil. Bake at 400 degrees F for 10-12 minutes. This way the texture stays nice and the smell is contained. As it reheats the eggs can be poached so it all comes together quickly.