Creamy spinach and crab alfedo with chickpea and black bean rotini from @bulkbarnfoods . The ‘cream’ sauce was actually made with soaked cashews, roasted garlic, nutritional yeast, and almond milk in my vitamix. A little sneaky of me as Mr. Checkoutmyfoodie had no clue ..and I didn’t tell him. 😆We celebrated our 26th wedding anniversary yesterday and I’ve learned that what he doesn’t know won’t hurt him ...and it may actually be good for him! Happy almost Friday my friends! ☺️🥂💛
Butternut squash cooked in a creamy sauce seasoned with fall’s favorite herbs! Loaded up with gnocchi and topped with a buttery crispy breadcrumb and parmesan topping. My Slow Cooker Butternut Squash Gnocchi Bake is comfort food, veggie style! Recipe linked @slowcookergourmet
are you eating a variety of colors every day?? eating a rainbow of fruits and veggies ensures that you’re getting in a ton of nutrients and antioxidants ⚡️ .
this bowl is loaded with 👉🏼 yams 🍠 high in vitamin a which converts to beta-carotene in the body as well as vitamin c, phosphorous, b vitamins and manganese which is a component of the super-potent antioxidant enzyme superoxide dismutase + tomatoes 🍅 contain lycopene, vitamin c and vitamin a + zucchini 🥒 high in vitamin c, vitamin k, magnesium, zinc and folate + spinach 🥗 loaded with the antioxidants carotenoids, lutein and zeaxanthin as well as, iron, vitamin k, vitamin a, folate, manganese and magnesium + avocado 🥑 high in lycopene and beta-carotene and contains more potassium than a banana + quinoa • a completely protein containing all of the essential amino acids + tempeh • high in calcium, iron, magnesium and protein and is a good source of probiotics because of the fermentation! what is your fav way to incorporate multiple colours into your meals?? 🔥 #holisticallywholesome
Guys, lasagna soup is totally a thing, and by “thing,” I mean a crazy delicious, super easy, pretty darn quick, and brilliantly family-friendly meal “thing”. I took some liberties with Brenda @farmgirlsdabble’s recipe (making it even faster with my trusty #souphacks 😏) but the original as written looks 👌🏻👌🏻👌🏻. Details of how I made this YUM is pinned in my story highlights, and I’ll link up Brenda’s recipe via my #linkinbio ‘cause it's just that damn fabulous. Now, who’s making this ASAP????? #myfamilyfoodlife#mysoupsolution
Pumpkin spice gets all the attention this time of year. Let’s not ignore the amazing apple 🍎 Still need convincing? This granola also has the wonderful spices of that aforementioned seasonal favorite AND pumpkin seeds 🙌 Get the recipe (picniclifefoodie.com 🔎 granola)
The best kale caesar with crispy roasted chickpeas 🌱
Ingredients - 1 bunch cavolo nero (washed, de-stemmed and diced)
- 1 head cos lettuce (washed and diced) - 1/2 cup walnuts - 1/4 cup extra virgin olive oil - Juice of 2 lemons - 2 garlic cloves - 2 tbsp dijon mustard
- 2 tbsp flaxseeds - Sea salt and ground pepper to taste
Place all ingredients (except for the cavolo nero and cos) into a high powered blender or a food processor and pulse. You may need to add a couple of tablespoons of water until a nice creamy consistency forms. Place the chopped leaves into a large bowl and toss with the dressing until they are all nicely covered.
For the chickpeas-
Preheat oven to 180 degrees (fan forced). Drain and rinse a can of organic chickpeas and pour onto a tray lined with baking paper. Add 1 tbsp melted coconut oil, 1 tbsp cumin, 1 tbsp paprika, and 1 tsp cayenne pepper, salt and pepper. Place in the oven for 30 mins. Remove and allow to cool for 10 mins, and return to the oven for another 15-20 (this helps them go really crispy). When they are done, toss in a bowl with another tsp each of paprika and cumin. They make a great addition to any salad or can be eaten as a snack on their own.
Buying Six Seasons just may be about the best investment I ever made in cooking. This book is magical! And so is this recipe! Farro and roasted carrot salad with apricots, pistachios, and whipped ricotta...diving in for seconds, and thirds...
Homemade potato chip nachos comin’ right up! 🥔 A good mandoline is a kitchen staple. It allows you to do things you could ever do with a knife alone. It also allows you to slice your fingers off if you don’t you use the safety hand guard protection device thingy, not pictured in this video 🤪 We’ve blown through three mandolines in our six years of marriage and I think we finally found ole faithful: the @pamperedchef simple slicer duh 💁🏻♀️
Don’t be sad you missed the debut of our classic #1984#apepiaggio at the 2nd annual Butchertown Jazz Festival. There’s still a chance to chime in and tell what you think we should name her. Usage of Italian is a plus. Chosen name gets a holiday gift bag full of our fresh pasta, tomato sauce, and gremolata olives!
Today, I took a break from work and asked the hotel staff to show me how to make local Ghanaian chili paste. Chef Becky showed me how to prepare it, it’s very simple and makes a good smokey supply of hot paste that will keep refrigerated for a month!
1 kg fresh chilies, seeded
2 red onions, roughly chopped
1 red onion, finely chopped
6 garlic cloves, peeled
At least 1 cup of sunflower oil
1. Wash the chilies, garlic and 2 roughly chopped onions.
2. Blend to a coarse paste
3. Transfer to a pot over high heat and cook down for moisture to evaporate, about 15 minutes, stirring continuously.
4. In a separate pot, 1/2-1 cup oil over medium heat. Add the finely chopped onion.
5. Add the chili paste and cook down in the oil about 10-15 more minutes. Add more oil in the process and keep stirring.
6. Once the paste reduces and bubbles are thick, turn the heat off.
7. When the paste has cooled down, transfer to an airtight container. Enjoy!
🍅Tomatoes are neutral for blood types O & AB but avoid for A & B.
🌶Chili peppers are beneficial for types O & B, avoid for A & AB.
🍒🍫Happy National Chocolate Cupcake Day🍒🍫. These are my black forest cupcakes: moist chocolate cake filled with a cherry compote and topped with a vanilla whipped cream frosting! Have a great Thursday! Recipe on my blog. Link in bio 🌟
🧡Alfajor Cake🧡As some of you might now I was born in Lima-Peru and the most popular cookie down there is called “Alfajor” which is a soft cookie filled with dulce de leche. I already posted recipes of alfajor cookies and pumpkin spice alfajores. Today, I wanted to try something different, I wanted a bigggg alfajor.... so I had to adjust the recipe so the layers won’t crumble that easy. If you are a coffee or tea drinker, this cake is for you! Recipe on my blog soon 🇵🇪.