There is not just one kind of pepper soup in Africa. In fact, many home cooks have different take on this AFRICAN PEPPER SOUP but I do know one thing. It is a delightfully, intensely flavored soup with a peppery, nutty and fragrant soup. You can use any protein of your choice. Perfect for colder nights. Dig in! #africanfood#soups#comfortfood#immaculatebitesvideo
Get the recipe by googling "PEPPER SOUP IMMACULATE BITES"
Leftover #pasta with sun-dried tomato pesto, roasted #veggies and #chicken using @saucylipsfoods as a marinade.
I really love their dressings, but Pumpkin-Mustard is a must try.
What are your favorite veggie to roast?
Soup season is here! This year, I think I'm going to work on more soup recipes. Because who doesn't like a giant toasty bowl of soup to warm up in the heart of winter?
It'll be a bit before I have a new recipe to post, but in the meantime here's an oldie but a goodie: Loaded Baked Potato and Cauliflower Soup! Recipe link's in my profile.
A rich chocolate chess pie married a lovely pecan pie. They had a baby and named it:
CHOCOLATE PECAN PIE BARS 😍🎉 Rich, decadent, and perfect for the upcoming holidays, these bars have a crumbly chocolate crush and a smooth chocolate filling with bits of pecans stirred in. Sooo so good! They’re free of gluten, dairy, eggs, soy, refined sugars, refined oils, and peanuts. And also Vegan and Paleo friendly🙌🏻
Find the recipe by clicking the link in profile (located in my bio @njstramfam) or head to:
This recipe for SHEET PAN PORK CHOPS WITH APPLES, CABBAGE, & FENNEL with maple mustard drizzle- is on the blog NOW. Go get it! https://www.zenbelly.com/2018/10/15/sheet-pan-pork-chops/ Live link in my profile and in stories!
Bambara’s silky corn bisque 🤤
Throughout the years and during the reigns of various Bambara chefs, the silky corn bisque is one of few dishes that’s remained a staple since the restaurant’s inception. Under the watchful eyes of executive sous chef Jerry Pacheco, the bisque remains cemented on the menu as a stand-out among the establishment’s many stellar offerings. The smooth and creamy corn bisque—passed through a sieve to achieve its impeccably refined texture—is made with carrots, peppers, chicken stock and sherry, and carries a savory, mild heat that’s perfectly complemented by the lump Jonah crab on top. Words by Kate Pappas, full read and other soups to try on DevourUtah.com🥣
It's Power Protein Pasta night! I don't usually do pasta casseroles but who knew that penne could pack such a powerful punch? 💥👊 The pasta alone, is made from green lentils with 25g of protein per 3 oz serving! 💪 I went shopping over the weekend and found that my local @sprouts now carries @ancientharvest POW penne and linguine! It's exciting having healthier options for Pasta Night!
Sorry there is no recipe on this one. I pulled this meal together in about 25 mins. The lentil pasta seems to cook a lot quicker than regular flour pasta. Yields 2 hefty servings.
Here are the Ingredients/Details:
1) 6 ounces of penne pasta cooked per directions on package.
2) while pasta cooked, I sauteed 1/2 cup mushrooms in 1 Tablespoon olive oil, 1 clove crushed garlic, 2 ounces sundried tomatoes. When mushrooms turned golden I removed from heat.
3) I combined homemade creamy cauliflower sauce (1/2 cup pureed cauliflower, 1 Tablespoon @earthbalance butter, 3 ounces @kiteHill almond cream cheese, 1 teaspoon garlic powder) with cooked penne pasta, mushrooms and 1 cup of spinach and mixed thoroughly.
4) Pour into oven safe baking dish and top with homemade herbed ricotta and a sprinkling of mozzarella cheese. I set it under the broiler for 5 mins until the top was golden and bubby. .
If you make a nutritious meal inspired by my page, tag it #runthenestEats for a chance to be featured in my weekly HIGHLIGHTS! .
Love stuffed peppers but not a fan of the extra work? How about this quick and easy stuffed pepper soup instead? All the delicious flavors you love in this Quick and Easy Stuffed Pepper Soup and ready in about 20 minutes! Recipe linked @slowcookergourmet
Hello Instagram...it’s been a minute 😬
I apologize for the absence; took some time of to focus on school, running, and what not. But I’m back & better than ever! 😛
Was craving some ramen tonight but didn’t want all that bad stuff that comes with the regular ramen. So I made Chicken Yakisoba ramen and it was soo good! Sided with a egg roll (my fav) 🍜
Cleansing with Food starts this week & online classes next Monday 🙌🏼🌟💗 watch this video to learn more about it 🤗 we’d love to have you join us 👯♀️ for any questions email + SIGN UP TODAY!! 💌 MegsAndPegs@CurryGirlsKitchen.com
Make your Monday a little sweeter by whipping up these pan-fried cinnamon sugar bananas🤤
Melt 1 tbsp @sunraingrow Madagascar Vanilla and Cinnamon ghee in a skillet on medium heat. Mix together 1/3 cup of coconut sugar, 1/2 tsp of cinnamon, and 1/4 tsp nutmeg. Slice two bananas into coins and place in skillet, and then sprinkle cinnamon sugar mixture on top of bananas. Immediately flip bananas and sprinkle sugar on other side of bananas. Flip one more time, and then remove from skillet. Enjoy by themselves or over vanilla ice cream or apple crisp! Enjoy😋 #livesunraingrow
The @nextlevelburger in the downtown Austin @wholefoods is officially open 🙌 #ad Our favorite 🍔 at this 100% plant-based burger shop is the Classic @beyondmeat burger with special sauce - it's so darn delish! I love that Next Level is committed to sustainable practices in all aspects, from offering meat-free meals to to using compostable packaging. Is sustainability important to you? In what ways do you try to minimize your impact on the 🌍?
Actually had a pretty good Monday...with the help of this delish pita 🥙😻 no but really, I got a plenty of sleep last night, grabbed my meal prep lunch on my way out the door, and listened to a hilarious podcast on my way to work😌 this was the perffffect lunch, somehow light and filling at the same time??🤷🏻♀️ details below👇🏼(p.s. was going to add red onion to these but completely forgot🙃)
.Meal Prep Greek Chicken Pita (makes about 5):
.1 small pack of chicken strips
.1 large cucumber, diced
.pint of cherry tomatoes
.small block of feta, chopped
.1 can of olives, chopped
.2 1/2 cups of spinach
.5 pita halves
.10 Tbsp tzatziki (I used @cedarsfoods cucumber/dill/garlic
.Stuff a 1/2 cup raw spinach in each pita. cook chicken and cut into bite sized pieces. In a bowl combine chicken, feta, cucumber, tomatoes, and olives. Add 1/2-3/4 cup mixture into pita with spinach. Top each pita with 2 Tbsp tzatziki and enjoy😻😻 .
.I recommend storing the pita with spinach in one container, and the filling mixture in another and stuffing the pita once ready to eat, and adding the tzatziki last to keep everything from getting soggy. These are about 325-350 calories each and super filling😊
Trick or treat your tastebuds with my Naughty Pumpkin Bars! 🎃🍫😈
Pumpkin filling with #hennessy ganache and cream cheese. Recipe will be in my cookbook, but you bake also bake them now! Recipe on the blog, link in bio.
let’s go on a queen city foodie tour with michelle!
in her edition of charlotte’s best bites, my foodie friend @thesecretingredientis takes us on a low key date night at @almikestavern, for breakfast sandwiches and pastries and macarons at @ameliesfrenchbakery, for fried chicken and cocktails at @haberdish, for scoops at @jenisicecreams, to dinner with a view at @hellosailornc, for a local pint at @woodenrobotbrewery and a quick lunch at @vivachicken!
go read her full post! link in prof.
📸 @thesecretingredientis (ps I just cannot get over that guy really just going for it at amelies 😂)
So a couple things. 1. I officially declare these orange-ginger-maple cookies as the perfect fall cookie. Bold but true. 2. Housekeeping item: I’m pretty excited about this new nifty link generator on my Instagram. You can now go to my profile, click on the link to the bio, and you’ll have access to clickable links for each photo’s recipe. Instagram is stingy with its clickable link capability, so I hope this helps!
Now go bake some cookies. 😄🍪 Clickable link in bio.
🍁It’s fall so give me ALL the butterscotch and caramel! It’s sure pretty to look at and even better to eat 😋 Anyone want a caramel apple? Or a butterscotch pudding? If you missed my pudding recipe see link in bio 😘
Cake 👏 Cake 👏 Cake 👏 Cake👏. These custard cakes from @thirdculturebakery were seriously too beautiful to eat. I mean I still ate them of course. 😜
🍰 Matcha, Thai Tea, Ube, Pumpkin Spice Custard Cakes
Slow Cooker Ratatouille over pasta made from chickpeas for a super easy vegan and gluten-free dinner tonight on #meatlessmonday . The vegetables simmer all day in tomatoes and spices before drizzling in some balsamic vinegar and serving over the pasta. You can find the recipe on my blog by clicking the link in my profile.
started the week with my usual cup of joe & newly planted babies 💚
happy monday friends!! 🤸🏻♀️ i dont have the usual meal prep spread for you today 🙊 i spent most of yesterday repotting my fiddle leaf tree and my succulent babies 🌱 #ProudPlantMama that i didn’t have time to take my usual picture 🤷🏻♀️ (but if you followed my stories you know i def didn’t miss it! 😉)
did a lot of multitasking and kept this week’s meals pretty simple with a repeat from last week’s oven baked chicken (it was THAT good!), cooked quinoa, and a variety of veggies 🥒🍅🥦
as for this morning’ cup ☕️: 2 shots of espresso + 1 scoop of @vitalproteins collagen peptides (when im feeling it, i also add 1-2 tsp of ghee or mct oil for some #bulletproofcoffee )
xx have a wonderful week! 👊🏼
Try this simple and delicious Thick Cut Keto Pork Chops & Gravy Recipe the whole family will love! Find the recipe here - https://moscatomom.com/best-keto-pork-chop-recipe/ or tap the link in my bio. #moscatomomrecipes#keto
Starting a new series called #EasyMondays where I share recipes that anyone can do, that are quick and/or have few ingredients. Starting off with this loaded baked potato soup. 🤤 Easy, comforting and soooo good. I have a feeling this series will include lots of hearty soups and stews in the coming months 😏 Link in bio! Xox ❤️
4 boneless skinless chicken breasts I prefer to use thin cut chicken breasts
4 tablespoons butter divided use
salt and pepper to taste
16 ounces fresh spinach leaves
8 ounces white mushroomssliced
1 shallot minced
2 teaspoons flour
1/3 cup white wine
3/4 cup heavy cream
2 tablespoons chopped parsley
Heat 1 tablespoon of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the pan and cover with foil to keep warm. Wipe out pan with a paper towel (Optional step if you prefer a white colored sauce; if you choose to leave the butter residue in the pan your sauce will be more of a brown color but still super delicious!) Add 1 tablespoon of butter and the shallot to the pan and cook for 1-2 minutes or until just softened. Stir in the flour and cook for 1 minute more.
Add the wine to the pan and bring to a simmer.
Cook for 2-3 minutes or until wine is reduced by half.
Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Season the sauce with salt and pepper.
While the sauce is cooking, heat the remaining 2 tablespoons of butter in another pan. Add the mushrooms and cook for 3-4 minutes or until tender. Add the spinach and cook until the spinach is just wilted, another 2-3 minutes.
Place the spinach and mushrooms on a serving plate and put the chicken breasts on top.
Pour the cream sauce over the top of the chicken. Sprinkle with parsley and serve.
A plate of leftovers makes Monday just a WEE bit easier 👌🏻 // Steamed broccoli seasoned with ghee and black pepper • Chicken breast • Roasted sweet potato • Mini bell peppers dipped in yellow mustard (weird but adds so much flavor!)
Simple and quick meals like this are my favorite! I spent last week baking multiple failed attempts at cookies 🤦🏻♀️ The flavor was great but the texture just wasn’t right, but we enjoyed every batch to ourselves and now I’m a little sugared out! So for now I’m enjoying lots of veggies and fiber. No need to restrict calories or deprive myself, just listening to my body and feeding it what it wants 😌