Cleaning out the fridge today! Using up all the veggies by making a big salad with homemade ranch. Sophia’s eating the same salad but in more of a deconstructed way, dipping all the veggies in the ranch. I feel Zero guilt about her eating as much ranch as she wants!! It’s full of healthy fats (like coconut milk and avocado oil) and fresh herbs 🌿
#whatsophiaeats#sietefoods#grainfree Tortilla with pineapple chicken and cheese, sweet potato chips, clementine and snap peas with a side of salsa (not pictured) she cleared about half her plate for dinner
Vegan kimbap by @hannah__chia ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
kimbap | seasoned rice, fried tofu, fried enoki mushroom, cucumber, carrot, spinach, pickled radish
kimbap/gimbap/korean rice rolls! (unlike in japanese sushi, the rice is seasoned with sesame oil instead of vinegar.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cups short grain rice
- 2 cups water
- 1 tbsp sesame oil
- 1/2 tsp salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rinse and drain rice and cook according to rice cooker instructions or on a stovetop. while rice is still hot, mix in sesame oil and salt and set aside to cool.
- nori sheets
- 1/2 block extra firm tofu, cut into 3/4 inch strips
- 1 bunch spinach, rinsed
- 1 large cucumber, cut into 1/2-inch strips
- 1 carrot, julienned
- 2 cups enoki mushroom, rinsed + 2 tsp soy sauce
- sesame oil
- cooking oil
Pat tofu strips dry with a paper towel, and fry in a non-stick pan until golden brown.
Remove from pan.
Stir-fry carrots in the same pan until just softened.
Season with salt, remove from pan, and repeat with the cucumber strips.
Fry the enoki mushrooms for 1-2 minutes with a dash of soy sauce. Remove from pan and set aside.
for the spinach,
Bring a large pot of water to a boil, then add the spinach leaves and blanch for 1 minute
Remove immediately and cool in water. Squeeze out the excess water and cut roughly into 1 inch segments
Mix in a bowl with sesame oil and salt.
to assemble the rolls
Spread 3/4-1 cup of cooked rice with wet fingers on the rough side of a nori sheet on a bamboo mat, leaving a 2-inch margin at the top
Place other ingredients in horizontal rows on the bottom half of the rice and roll tightly away from you, applying firm pressure and rolling until you reach the end of the sheet
Cut with a sharp knife into 1/2 inch thick slices.
#whatsforsupper#goormands#lesparvenus Vegan Carrot Hot Dogs by @veganhuggs 💗
8 large carrots , peeled & cut to the size of hot dog buns
8 hot dog buns(gluten-free if preferred)
2 tablespoonssunflower oil , or preferred oil
1/3 cup gluten-free tamari , low sodium (sub soy sauce)
3 tablespoons apple cider vinegar
2 tablespoons maple syrup (sub agave)
1 tablespoon liquid smoke
2 tablespoons nutritional yeast
1.5 teaspoons smoked paprika
1 teaspoon granulated garlic
3/4 teaspoon granulated onion
3/4 teaspoon ground coriander
In a medium bowl, whisk all marinade ingredients well. Set aside.
Place about 1 " of water into a large pot that will fit your steamer basket.
Place your basket on the bottom and cover pot with a lid.
Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place carrots in basket.
Cover and cook until carrots are tender throughout, about 20-25 minutes. *Keep an eye on the water so it doesn't fully evaporate.
Add more hot water if needed.
In a 2-quart baking dish (or similar), arrange the carrot so they all lay flat on the bottom.
Pour the marinade on top of the carrots. Turn a few times and then spoon marinade on the top side of carrots. Cover and marinate in the fridge for 2-3 hours, turning once at the halfway mark and spoon mixture on top side of carrots again.
Preheat your grill to med-high heat.
Grill carrots for 2-3 minutes on each side, until lightly browned and they have charred grill marks (* You can also use a lightly oiled grill pan over medium heat). Place buns on the grill for 1-2 minutes for grill marks (*watch carefully). Dress you carrot dogs up and serve immediately! (*see notes for ideas) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
* Topping ideas: ketchup, mustard, vegan mayonnaise, barbecue sauce, salsa, hot sauce, chipotle sauce, relish, pickles, diced onion, roasted corn, jalapeños, fresh herbs, vegan sour cream, shredded vegan cheese, sauerkraut, pepperoncini and vegan bacon.
🥗 SALAD 🥗
👩🏻🍳 London is HOT HOT HOT!!!
So I’m sharing a salad recipe tonight to keep us cool 😎
Not that I’m complaining... I’m loving the ☀️☀️
It definitely puts everyone in a good mood!
👩🏻🍳 This salad is a celebration of ‘peas!’
Pea shoots, mange tout, some peas in a pod and petit pois... with some mozzarella balls, tomatoes 🍅, alfalfa sprouts & prawns & drizzled with a pea pesto dressing 🙌🏽
Fancy giving this a try? 🌱 - skip the prawns/mozzarella .
👩🏻⚕️ Peas! Peas are a great source of fibre, vitamins A, C & K. They are also a good source of iron, folate & thiamin.
Peas are also rich in polyphenol antioxidants which are thought to be responsible for a lot of their health benefits.
Did you know 1/2 a cup of peas contains about 4gms of protein?
The best thing about peas - they are usually acceptable by most children so add them into their diets 🙌🏽
👩🏻🔬 Recipe: (serves 4)
1 bag of pea shoots, handful of sautéd mange tout, peas in pod - steamed. 250gms cherry tree tomatoes, 250gms mozzarella balls, handful alfalfa sprouts, 200gms petit pois (microwaved for 2 mins)
Dressing: 4 tablespoons EVOO, 1/2 a cup petit pois (microwaved 2 minutes) 4 tablespoons lemon juice 🍋, 1 clove garlic, 1 teaspoon dijon mustard (optional) salt to taste - blend to a smooth paste and drizzle on 🥗 .
#drchintalskitchen#salad#peas#peashoots#easyrecipe#mozzarella#tomatoes#dinner#healthyfood#healthysupper#healthydinner#recipeshare#recipe#recipeideas#healthyrecipe#saladrecipes#healthy#heresmyfood#slimmingworld#swmafia#slimmingworldmeals#saladideas#thenewhealthy#swuk#healthychoices#weightwatchers#kitchn#huffposttaste#feedfeed @healthycuisines @food_glooby @cookinglight @buzzfeedfood @thekitchn @bbcgoodfood @cookinglightdiet @huffposttaste @healthycuisines @thefeedfeed @food52
#whatsforsupper#goormands#lesparvenus Gnocchi w/Red Pepper & Chili Sauce by @vegaliciously 🧡
Ingredients (for 1 serving):
• 1 red pepper
• 1 chili
• 2 garlic cloves (minced)
• 1 onion (minced)
• a splash of oat cream
• salt and pepper
• 150 g gnocchi (egg-free)
1. Preheat the oven to 180 degrees C/350F.
2. Place pepper and chili on a baking tray covered with baking paper and bake in the middle of the oven for 20 minutes.
3. Cut off the green part of the pepper and remove the seeds. Chop pepper and chili.
4. Heat a saucepan, add in a splash of olive oil, pepper, chili, onion and garlic and saute for 5 minutes.
5. Place in a high-speed processor with the oat cream and process until creamy.
6. Cook the gnocchi as described on the package.
7. Pour the sauce over the gnocchi, stir and serve.
🥑🥑How I freeze avocados: cut them in half remove pits and flash freeze on a sheet pan. Then place in freezer bag and suck out all the air, date and label. These are great to have on hand for smoothies or guacamole!
Prepped these homemade Veggie burgers tonight! Inspired by @balancewithb and I changed up the recipe a little! I puréed black beans and added some onion, peppers, spinach, snap peas, a little bit of Panko bread crumbs and some spices! It’s easy to refrigerate them and then when you are ready to eat them, just put them in the frying pan for about 8-10 mins.