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PORTUGUESE CODFISH WITH CREAM
500 g potato
° 400 g salted cod
°40 g butter
° 40 g flour
°250 ml milk
°250 ml cream
° 3 cloves garlic minced
° 100 g grated mozzarella cheese
° oil to fry potatoes
1. Preheat the oven to 220º C. Cut the potatoes into cubes and fry them.
2. Insert the codfish and cover it with water. Let it cook for 5 minutes without boiling.
3. When it is cooked remove from the water, let cool and reserve 200 ml of water. After cold, remove the skin and bones and shred it into splinters.
4. In a pot melt the butter and let it heat. Add the flour and Slowly, without stopping to stir, add the water of baking the cod, the milk and the cream. It is a source, seasonings, pepper and nutmeg. Re-stir and remove the heat.
5. In another pan, frie the onions, chopped garlic and bay leaf with olive oil. Then, add the cod, stir and let it frie a little. Add the chips and stir well Then, add 2/3 of the béchamel sauce, stir well and turn off the heat.
6. Brush the Baking tray with olive oil, place the cod and spread it well. Add the rest béchamel sauce and sprinkle with the grated cheese.
7. Leave it in oven for 15 and 20 minutes.
8. ENJOY 😉
today is 19 of #carnivoreketo . yes, I am still participating in it even tho I did indulge in a few #keto treats a few days ago 😵
I'm going to continue the #carnivorechallenge until the end of the month because I really really like how my body is functioning on it & the weight loss results🤘🏽💞
easy chicken fajitas casserole:
·chicken thighs 🍗
·cheddar cheese 🧀
·red bell pepper 🌶
recipe credit: @joyfilledeats
full recipe👉🏽: https://joyfilledeats.com/chicken-fajita-casserole/
my review✍🏽: I didn't actually eat this in its entirety. I just scraped most of the cheese off and ate the chicken. It smelled so good coming out of the oven, I just had to have a bite lol. my husband is not a fan of fajitas and he actually enjoyed this and snarfed it all down even tho he wasn't hungry lol.
ITS FRIDAY YALL! Currently en route to watch my broski in law @jvd127 get hitched to @steph_hos 💕⠀
Chocolate cupcakes seem appropriate to celebrate all the love. What are you guys up to this weekend?! Recipe for these grain free chocolate cupcakes with pb icing otb. #missallieskitchen#grainfreebaking
2 patellgjan te zi
Krip dhe biber sipas deshires
Coptojme qepen ne copa te vogla dhe e vendosim qepen ne tigan me vaj ulliri derisa te zbutet. Patellgjanet e zi i ndajme ne dysh dhe e heqim me luge supe pjesen e bredshme, te cilen poashtu e coptojme ne copeza te vogla dhe i vendosim tek qepet ne tigan. Pastaj ia shtojme salcen e domateve dhe orizin, preferohet max. dy gota te ujit oriz. Poashtu i shtojmee uje dhe e leme te zihet orizi. Ne nderkohe ia shtojme kripen dhe biberin sipas deshires dhe magdanozin. Kur te jepe gati i mbushim patligjanet te cilet i kemi vendos ne tepsi te lyer ne vaj ulliri. Pas mbushjes,ne krye vendosim edhe mozzarellan dhe nje riske te holle domate te kuqe dhe e fusim ne furre ne 200 grade per 30 min.
Kima ga3 les #algeriennes ..ghir tseb chwiya chta ndewrouha loubya .. 3dess lol .. Coucou mes loves nchlh tkono Labess 💗💗.
Je vs reviens vc la recette d'une super bonne loubia bida .. et en mm pas 20 min tewjed 😉😉 je crois que vs l'avez remarqué : win Kayen recette sahla , rapide Rani l'tem 😂 .
Les ingrédients :.
•200 gr loubya mchemkha au minimum 12h.
•1 cas d'huile d'olive.
• une courgette + une carotte + une tomate coupés en petits morceaux.
•1 gros oignon râpé grossièrement.
•des gousses d'ail.
•des feuilles de laurier.
•les épices : sel , poivre noir , poivre rouge .. w ila habitouha 7ara zido felfel 3akri.
Ds une cocotte minute 9eliw kml les ingrédients kifkif pour 10 min (sauf loubya ).. mer9o vc de l'eau bouillante w zido loubya dyalkom .. eghel9oha w kheloha tib .. en mm pas 20 min tewjed w tdoub.
Bon appétit 🍴😘
NEW | Pumpkin Chai Blender Latte 🎃 ☕️ ITS HERE!!!!⠀
May I introduce the easiest pumpkin spice latte with the best twist - chai 🙌🏻 This guy has real pumpkin, maple syrup to naturally sweeten, and we’ll take a little shortcut by adding cardamom and black pepper to pumpkin spice for an easy spice blend. It all comes together with a bit of buttah in yah blender 🤩⠀
Who’s making this this week 🙋🏻♀️🙋🏻♀️ recipe in bio #missallieskitchen#pumpkinspicelatte#feedfeed
Today I have a special wanderlust post up over on the blog! ⠀
It's no secret I'm a bit wine obsessed, so today I'm sharing six magical places for your next girlfriend's getaway to Missouri wine country. ⠀
Missouri boasts some of the most gorgeous wine country, especially this time of year. I've picked out six beautiful Airbnb spots nestled in the various wine regions and included nearby wineries. ⠀
Grab your girlfriends and head out for a weekend getaway to Missouri wine country!⠀
Grab the link in my profile above or head over to wanderlustandwellness.org!⠀
I’m camped out working in our new bed with my dog for the day because we’ve got no flooring 🤷🏻♀️ I’ve got to say, worse things in life have happened. Like these No Bake Tahini Chocolate Cookie Bars. 🙌🏻 Can you detect the sarcasm? 😂⠀
Rule #1 was no dog in the new bed. 😬 I was under strict instruction not to let Sadie up here, and that lasted all of an hour. Jared called a few minutes ago and the first thing that came out of his mouth was “you’re in the bed with the dog aren’t you” 😂 At least we can say I’m predictable 😬 (update: he wasn’t mad in the slightest, that dude loves his #girlgang ) recipe in bio if you scroll and otb! #missallieskitchen
This dreamy Paleo Pumpkin Pecan Crumb Bread, by our good friend @miss.allieskitchen, is a healthier pumpkin bread that will quickly become your new family favorite. It’s full of real food ingredients, is thick, rich and moist, and bakes up super evenly — and the crumb topping is out of this world!
Check out the link in our profile for both the mini and full-sized loaf recipes. Allie has taken all of the guesswork out, and we promise you are going to go crazy for this healthier, but not too healthy tasting, fall treat! 🎃
P.S. add our 100% Grass Fed Bone Broth Protein to up the health factor even further with a natural boost of collagen — and without changing the taste or texture!
NEW | Golden Raisin Glazed Skillet Chicken with Brussels Sprouts ⠀
So, this whole meal goes from fridge to table in about 35 minutes. I timed the whole recipe so that you can pop the Brussels in the oven, make the glaze, sear your chicken, glaze it, and then finish in the oven. Everything will be hot and ready to go at the same time. You’re welcome, friends. I do it because I love ya 😘⠀
Anyway this chicken - golden raisins, capers (yes, trust me you need these), shallots, maple and Dijon. I’ve made this about 3 times on a weeknight, but I served it at Sunday dinner with my parents the other week and everyone thought I was Bobby Flay. Sort of. But you get what I mean. Easy but extra 😎😎 my kinda meal. Recipe linked in bio! #missallieskitchen#feedfeedglutenfree#skilletmeals ⠀
Well, J and I forgot that yesterday was our 6 month wedding anniversary 😂 I looked at the date this morning and was like ohmygosh 🤦🏻♀️ We celebrated by falling asleep on the couch with our puppy girl after busting our behinds working on the house all day 🤷🏻♀️🙌🏻⠀
But quite honestly, this year has been one of the hardest and craziest that I can remember. But even more honestly, marriage just plain freaking rocks. ⠀
I’m reminded quite frequently that I’m with the person I’m supposed to be with and the balance that he provides me with has been so needed in this season. I mean, the guy helps me start on all of these crazy projects and he even cleans up after me, what more could a girl want 😂😬🤦🏻♀️ ⠀
Here’s to my brisket loving, puppy snuggling, tree stand sitting, heck of a hubby. Recipe for this slow cooker brisket sandwich is OTB just search for it! cc: @jaredmdoran #missallieskitchen#slowcooker
Do you enjoy baking? ⠀
I used to hate it. Full-time job, raising four kids, then there was the single mom season of life, and in all of that baking was overwhelming to me. Too much work, stressful, just another thing to add to my never ending to-do list. So I avoided it for years. ⠀
It’s interesting how things change as the seasons of life change. As we’re transitioning to this new season in life with the kids being older, I’m finding baking therapeutic, almost cathartic. I’m finding time to relax and enjoy the little things in life. ⠀
These days you’ll find me sipping on a glass of wine, listening to music, and dancing my way through the kitchen one recipe at a time.⠀
Still deciding what to make for lunch this week? Look no further than this 3 ingredient turkey chili! Hearty, delicious, and ready in less than 30 minutes 😋 Recipe below👇🏽 Ingredients:
1 pound ground turkey
1 can @wholefoods spicy black beans
1/2 cup @wholefoods hot salsa
Heat oil in a large saucepan over medium heat. Add ground turkey and cook for 8-10 minutes or until fully cooked (no pink showing). Add the beans + salsa, cover and simmer for 5 minutes. Add yogurt/cheese (optional), and enjoy 😊
Pâtes au chou kale, pesto et champignons. Notre combinaison préférée!
• Faites bouillir de l'eau salée et y mettre les pâtes.
• Détachez les feuilles de la racine centrale du kale.
• Lavez le chou kale comme une salade verte, puis essorez-le.
• Faites chauffer de l'huile d'olive dans une poêle et y jeter le kale en 2 fois. Laissez cuire à feu doux et à couvert 3 minutes. Réservez.
• Enlevez la peau des champignons et coupez-les en lamelles. Faites les cuire dans un peu d'huile d'olive. Ajoutez 4 gousses d'ail écrasées 1 minute avant la fin de la cuisson. • Rassemblez le kale, les champignons et l'ail dans la même poêle. Liez les ingrédients avec le pesto et 2 cuillères à soupe de crème fraîche épaisse (optionnel!).
• Égouttez les pâtes puis mélangez-les à la préparation.
• Assaisonnez avec une pincée de sel de Guérande, du poivre et un peu de noix de muscade.
• optionnel: ajoutez des lardons grillés et/ou des tomates séchées.
• Servez avec du cheddar râpé.
“BROCCOLI COOKED IN COCONUT MILK”
Broccoli needs no intro at all. It is a super healthy vegetable.
I love Broccoli and use it in salads/smoothies/ curries etc.
Today I made a quickie dish by steaming Broccoli first and then simmered it in coconut milk, with some spices.
Did you know?
ITALY IS WHERE BROCCOLI CAME FROM.
AS EARLY AS 600 B.C. ROMANS WERE ALREADY EATING THIS VEGETABLE
INFACT IT’s NAME IS DERIVED FROM THE ITALIAN WORD ‘braccio’...meaning arm. “INGREDIENTS”
2 cups steamed Broccoli florets
1 cup Coconut milk ( tinned one)
1/2 cup water
1 tsp cumin seeds
1 tbsp Olive oil
Salt to taste
To grind to a paste:
A fistful of fresh Cilantro
1 serrano pepper or 2 green chillies
3 cloves peeled Garlic “METHOD”
Place a nonstick pan on medium heat and pour in the oil
Add the cumin seeds and when they start to crackle, add the ground paste.
Saute for a minute or so and add in the steamed broccoli florets.
Add 1/2 cup of water and cover the pan and cook for 3 to 4 minutes.
Pour in the coconut milk, add salt to taste and give a good mix.
Switich off the heat and keep the pan covered for 10 minutes, so that the flavor of the coconut milk seeps into the Broccoli.
Serve warm with rice or bread.
Ingredients Of Tamarind Rice
2 Cups Rice (cooked)
1/2 Cup Tamarind (made into pulp)
3 Whole red chillies
1/4 Cup Curry leaves
A pinch of Asafoetida
1 tsp Mustard seeds
1 Tbsp Channa daal
1 tsp Urad daal
1/4 tsp Methi seeds
1/2 tsp Red chillli powder
1 Tbsp Peanuts
1 tsp Salt
1/4 tsp Turmeric powder
1/4 tsp Gur
How to Make Tamarind Rice
Heat oil and roast peanuts along with both the dals.
Saute till the dals splutter and slightly coloured.
Now add curry leaves and whole red chillies.
Mix them well.
Add salt, hing, red chilli powder and turmeric powder. Saute them well.
Add gur to the cooked mix and saute well. Now add the tamarind pulp to the mix and saute till it becomes a semi thick gravy.
Add cooked rice to the mix.
Saute it well so the rice is completely mixed with the cooked gravy.
Serve hot, garnished with a tamarind.
Easy Green Apple Smoothie 🌿🍏 same recipe from a few years ago (that has gotten some major love lately) new look! ⠀
Alright so pause on the pumpkin, I’ve been going full force, and back to apple for a hot second. 🍏🍎
This smoothie is ready as fast as 1,2,3 and it’s packed with goodness like spinach, flax, chia and obvi green apple. Add whatever protein or collagen you like, but I’ve always made this with with @ancientnutrition Vanilla Bone Broth Protein and they were kind enough to send more a few weeks ago! It’s one of the few protein powders my stomach can actually handle if I’m being honest. I’m super sensitive where protein is concerned 🤷🏻♀️ Anywho, go make this if you’re needing something quick this week, recipe in bio! 😘 #missallieskitchen#feedfeed#appleseason
These tortillas are crispy around the edges, and soft in the middle.. what more could you ever want? 🤩 I like to pair them with vegetables for a wholesome meal
•1 cup chickpea flour
•1 tablespoon rice flour (optional)
•1 tsp ginger
•1 tsp turmeric
•1 tsp black pepper
•Handful fenugreek leaves
•1 tablespoon olive oil
•Water to thin
*Option to add garlic and scallions also!
1. Mix all ingredients thoroughly and set aside for 10-15 minutes before use
2. Heat pan with olive oil on medium
3. Spoon about 3 tablespoons of batter onto pan in a circular motion; you want to make sure it is thin enough to cook properly
4. Once the edges start to get crispy, flip
5. Continue flipping until desired crispness/consistency
Delicious fast and easy Carrot Soup! For this video and more check out my channel link is in my bio☺️ 🇲🇽Ingredientes:
•6 Zanahorias Grandes •3 Tazas de Leche •2 Cucharadas de Knorr Suiza •2 Cucharadas de Mantequilla
Modo de Preparación:
•Lavar bien las Zanahorias y poner a hervir durante 20 min agregar las 3 tazas de leche junto con el Knorr Suiza y las zanahorias licuar todo. Poner la mantequilla en nuestra olla dejar deretir y vaciar lo de nuestra licuadora dejar hervir 5 min y listo buen provecho!
*Se puede agregar pan tostado como lo hice yo o queso rallado también! 🇺🇸Ingredients:
•6 Large Carrots •3 Cups of Milk •2 TBS of Chicken Bouillon •2 TBS of Butter
•Wash the carrots and then put them to cook for 20 min add 3 cups of milk the chicken bouillon and the carrots into your blender and blend. Add the butter on to your pan let it melt and add the carrot mix let it all boil for 5 min serve and enjoy! *You can also add toasted bread like I did or grated cheese
It’s cooler out finally! So excited for soups chili’s and stews. This one from my fall detox rocks! Thai curry chicken and spinach soup. Super easy and makes a ton. Serve plain or over some brown rice! Check my insta stories for the recipe!!
These Coconut Shrimp Nachos were too good NOT to share AND they’re part of my meal plan 🙌🏻. Here’s the recipe for the shrimp! Aaron had them like regular tacos in corn tortillas.——————————————————————————INGREDIENTS
* Small bag of large shrimp, peeled and deveined (tails still attached if possible)
* ¼ cup whole wheat panko
* 2 tablespoons shredded, unsweetened coconut
* 1 egg
* 1 teaspoon honey
* Lemon wedges to squeeze over top of the shrimp after baking (optional) ——————————————————————————
1. Preheat your oven to 400 degrees
2. In a bowl, whisk together your egg, honey, and some salt and pepper
3. In another bowl, stir together your panko, coconut, and some salt and pepper
4. Line a baking sheet with parchment paper and set it near your breading station
5. One at a time, dip each shrimp (holding it by the tail as you do) into the egg until it is coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl
6. Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently
7. Place each breaded shrimp onto your parchment lined baking sheet
8. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes
9. Serve with lemon wedges to squeeze over the shrimp
*Coconut Shrimp Recipe from Annie Chesson
NEW | Paleo Pumpkin Crumb Bread - mini and full sized loaf recipe 😱🎃😱⠀
So come on, this does not look like Paleo bread. This bread is crazy moist (🤢 sorry), thick, rich and it even bakes up evenly and rises in the oven. ⠀
If you’ve been with me for a while, you know how excited I am for this. It’s taken me a couple of years to come up with Paleo muffin and quick bread recipes I’m happy with. But I love them because they’re full of real food ingredients! ⠀
So I’ve taken the guess work out of baking for you & you’re going to go crazy for this healthier but not healthy tasting fall treat! Maybe we’ll make it live together this week? Recipe in bio! #missallieskitchen#feedfeedglutenfree#pumpkinbread#paleobaking