As you know I love to bake💓 😉🥣
Something I love to do is re create traditional recipes using whole food ingredients. Making them more nutritious while still tasting delicious.
With Christmas fast approaching I’ve been thinking about what baking I will share with our family and friends and in turn what kind of recipes you’d like to see on the website.
Let me know! 💜
In the meantime look out for a great lunch box filler tomorrow! 🥥🐻
I am taking the day off today to emerge myself a bit more into the spirit of Xmas 🎄
So I’m having a very relaxed breakfast of buckwheat pancakes and coffee whilst listening to Christmas carols.
Apart from tasting great and a bit earthy buckwheat also happens to be gluten free so it can be handy for those with coeliac disease 🌟
It’s also a good source of fibre, as you might expect, but also a good source of plant protein (higher than oats) 💪
It contains lots of important minerals but also antioxidants such as rutin, which helps your skin in and out (yes, you’ve got skin inside: it’s called blood vessels 😉) and quercetin which is thought to boost our immune system - needed in the colder months when everyone is spluttering... 🤧
Good morning beautiful people, I thought you would like to see this. It’s the front of Angelika’s shop deep in the Black Forest. Surrounded by vineyards and orchards, it is she who makes all our natural cordials and jams. We’re going to see her next week to explore some new ideas and to enjoy some much needed time out in the relative calm of a traditional Christmas to plan the new year. I’ll be open until Wednesday the 19th December and then @lottethebaker will be popping up with a simple seasonal menu and some gorgeous Christmas baking packed with spicy fruitiness #cardamomanddill#blackforest#onmytable
We come to the new week with this pre-ski fuel!!!
🎿 🥝 ⛽️ 🍑 🙏🏼 🌿 💕
It’s not every day I get to ski on a mountain that hosted the olympics!!
More market booty... Somehow every single fruit and veg at the markets is perfectly ripe.
Persimmons, kiwi (they are enormous, I’ve never seen anything like it!), muesli porridge with pear and mashed berries, and dried figs. .
1 14 ounce can diced tomatoes OR 2 small ripe tomatoes, seeded
1 medium onion, quartered
4 garlic cloves
1 inch piece fresh ginger, peeled
1 14 ounce can full-fat coconut milk
2 tablespoons garam masala
1 teaspoon paprika
1 tablespoon lemon juice
1 teaspoon hot sauce, or to taste - I used sambal oelek
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 teaspoons vegan granulated sugar, optional, just if you feel like the tartness needs balancing
3 cups cauliflower florets, about 1/2 large crown
1 (14 ounce) can chickpeas, rinsed and drained
1/2 cup chopped zucchini, about 1/2 medium zucchini
1 cup frozen peas, thawed
1/4 cup roasted and salted cashews,
1/4 cup chopped fresh cilantro
These are just some of the yummy goodies we have in store and online for the festive season! Our @barossafinefoods hams are running low so put your order in soon if you want one - they are so delicious! 🎄❤️😋
C H I A J A M D R O P S 🍓🍓
I've been in the kitchen testing recipes and these are my gluten free chia jam drops. The biscuit part is made with only a few simple ingredients and the chia jam can be made in advance and is super simple too. .
Today I made blueberry jam as I have so many at the moment but you can make chia jam with any kind of fruit- strawberries, raspberries or even the delicious stonefruits around at the moment. Perfect for an afternoon treat with a cuppa! 🍵
Who wants the recipe? 🙋♀️
Your Sunday night reminder 🔆 Have Patience with yourself. Nobody ever got better overnight. You’ll get wherever you need to be in time. For now, remember that every day that you survive is a step forward, and you have survived many tough days that you thought wouldn’t pass. Be proud of yourself and keep going. 💚💜
I had a great weekend but it went by too fast 😭! Oh well, I’m ready for a new week of challenges and growth to occur. Are you?
Today I brought back my fave @traderjoes smoked salmon after going way too long without it! Idk how that happened 🤔. I’m seriously obsessed with @jojoschocolatebark now that I’ve allowed myself chocolate again #facefears 🥳. I’m freaking loving eating way more varieties of food now than ever before my ed started 12 years ago and loving eating more food than ever before. And I’m loving feeling proudddd and growth both mentally and physically...instead of guilty, shameful, anxious, gluttonous and or then acting on ed behaviors instead around food and body 💚💚
'Tis the season of rain or snow (depending on where you live!) and very cold temperatures! My best friend in this weather is a hot bowl of nutritious soup. And no soup is more heathy than this fiber and protein- packed Lebanese lentil and veggie soup flavored with a little olive oil and lots of lemon juice! Some make it with only lentils, onions, and Swiss chard, but like many, I add zucchini, carrots and some red potatoes, too. Since moving to the US, I have fallen in love with red Swiss chard for its beautiful ruby color, and since then have turned to cooking with it instead of green Swiss chard. I also add a little ground cumin and turmeric, two of my favorite immune-boosting spices! Recipe details will be available in my cookbook that's in the making!
The most magical time of the year...in my favorite place...with my best friend! .
Feeling so so grateful! Not a lot of words, just tremendous gratitude for such a wonderful trip. Excited to get home and see the kids (who told is to stay away longer 🧐😡...)!
What's for dinner? How about our latest farm-fresh #GeorgiaFreshForLess recipe: Turnip Green Pesto Pizza! Grab the recipe below and learn how SNAP shoppers can eat healthy & save more with our EBT-doubling program at local farmers markets. Special shout out to our Programs Coordinator Lissette Badillo for cooking this pizza to perfection! ⠀
1 bunch of chopped turnip greens⠀
1 chopped garlic clove⠀
1/4 cup of pine nuts or walnuts⠀
1/4 of Parmesan cheese⠀
1/3 cup olive oil⠀
Salt and Pepper⠀
2 tbsp olive oil⠀
1 bunch of sliced turnips⠀
1 ball of pizza dough⠀
1/2 cup of mozzarella cheese⠀
1/4 cup of Parmesan cheese⠀
2 cups of fresh arugula⠀
Preheat oven to 475 degrees. In the bowl of a food processor, add all ingredients for the pesto except the oil. Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 2 minutes per side (you may need to do this in batches; add more olive oil when needed). Remove from heat and set aside. Roll out your pizza dough. Spread the pesto, and layer on the turnips, both cheeses, and sprinkle with crushed red pepper fl akes, if using. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes. Remove the pizza from the oven and toss the arugula onto the warm pie. Slice and serve. ⠀
Prep time: 20 minutes⠀
Cook time: 20 minutes⠀
Cost per serving: $3.11⠀
Cost per serving with GF4L: $2.32⠀
I LOVE PAD THAI. Well this recipe is a little homage to that carb-loaded and fat-filled dish but it's waaaay healthier. This version uses gluten free zucchini noodles and lean chicken breast, and is both delicious and nutritious! ⠀
Hit up the link in my profile for the recipe! ⠀
What was the dish that led you to become obsessed with food? Let me know by commenting below! ⠀
Sweet Potato Skins and seriously, I nearly ate two sweet potatoes because I just couldn’t stop // the stuffing: sweet potatoes + spinach and onions + @fage greek yogurt + @kitehillfoods vegan cheese spread // #9december2018#healthyfoodie#healthiswealth
What do you bring to a potluck? We went to a neighborhood get together today to watch the Texans play and this is what I contributed.
I feel like it’s cliche for a dietitian to bring a veggie plate to a social function. But I’ll be honest, my reasoning behind it was a little selfish.
🔹Bringing my own veggies ensured my kids had at least one veggie there that they like and exactly how they like it. Ben likes broccoli that’s barely cooked - cooked too long and he won’t eat it, not cooked at all and he won’t eat it. But I cooked it exactly how he likes it and he happily served himself a few pieces alongside the main dishes and desserts
🔹Social functions can be a good, and fun, way to expose kids to veggies they don’t like or to new veggies. Neither kid likes cucumbers. I cut them using a crinkle cutter to make them look like chips and the novelty of it made it more enticing. Now instead of cucumbers, they’re “party chips” and both kids served themselves one with the dip. Just seeing them choose the cucumber was a big win for us!
🔹Lastly, and this one is the most selfish but also useful, I used this as an excuse to get in my veggie prep for the week. I doubled up on everything prepped so that we will have tons of veggies washed, cut, and ready to pull out with meals for the next few days. Veggies that take no time to prepare are the ones that get eaten more in our house.
Put together a quick seasonal roundup of favorites from Trader Joe’s. Swipe right to see my must-haves that are there now before they’re gone! This lemon ricotta cheese is epic, soy free hardcore dark chocolate is always there but deserves a shoutout, the seasonal cracker crisps are light and perfect (the fruit and nut or gingerbread are my faves), and the ginger hand cream is a must for winter! Added a few holiday skincare items I haven’t tried but look like great gifts... What are your favorite TJ items right now? Let me know so I can get in on the action... ————————————————————
It’s been a bittersweet day today. Saddened by the news of the WFD LODD, which hits home. I’m thinking of the dept and families 🙏💚 Sweet because I got to hang with family and meet @hotpankitchen while she was visiting Boston. How was your weekend? What’s in your cart this week? What are you meal prepping? Share the details!
I wasn’t really sure if this salad was going to turn out or not, but it ended up being SO good! Even my pizza loving husband was all smiles while eating this steak salad 😍 Layered some spinach and lettuce on the bottom then added bell peppers, cherry tomatoes, avocado slices, mushrooms sautéed in olive oil, strips of grilled steak and a poached egg. Everything always tastes better with an egg on top (in my opinion of course 😉) Drizzled some balsamic vinegar + olive oil on top for the dressing and a little bit of black pepper. I will definitely be making this one again 👍🏻🤤
Planning the Christmas menu? We are loving this recipe share from @nourished_u ・・・
Looking for a vegetarian option for your Christmas Day lunch or dinner! Then you may want to make this beautiful mushroom, rice and hazelnut loaf from @gkstories!
How delicious 😋 does this look??? Details reposted below from their feed - I might have to make this I think!
Mushroom, Rice & Hazelnut Loaf
Makes 1 loaf
-1/2 cup / 150 ml whole grain rice, any colour (we used red)
-1 cup / 300 ml water
a large pinch sea salt
-2 tbsp cold-pressed coconut oil, butter or olive oil
-1 large onion
-2 garlic cloves
-300 g mushrooms
-1 sprig rosemary
-2 sprigs thyme
sea salt and black pepper
-200 g spinach (fresh or frozen, thawed)
-1/3 cup / 100 ml unsweetened plant milk or regular milk
-sea salt and black pepper
-¼ tsp ground nutmeg
-100 g hazelnuts (if allergic to nuts, use sunflower seeds or simply skip them), coarsely chopped
Preheat the oven to 400°F / 200°C.
Place the rice in a sieve and rinse with water. Then place in a saucepan with water and salt. Bring to a boil, lower the heat to a bare simmer and let cook for 30-40 minutes (check the specific cooking time on the package).
Clean the mushrooms with a soft brush, if they are very dirty you can wash them with a little water and dry well. Slice the stem and the cap lengthwise into large slices. Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on one side, then stir to flip side. Fry for a couple more minutes and then add spinach, stir around until wilted and pour into a bowl. In a separate bowl whisk the eggs with milk, nutmeg, salt and pepper. Add hazelnuts, cooked rice and the mushroom and spinach mixture and combine. Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 45 minutes. Let cool slightly to allow the loaf to set. Carefully flip the loaf out of the pan.
Bone broth was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of time. This simmering causes the bones to release healing properties like collagen, proline, glycine and glutamine that have the power to transform your health.
1. Treat leaky gut syndrome
2. Overcome food intolerances and allergies
3. Improve joint health
4. Boost immune system
5. Improves Digestive Functions
6. Supplies Important Minerals
7. Helps Detoxify the Liver
If your looking for a good bone broth you can find it in the bio link! If you are local you can find delicious homemade bone broth this week at my favorite place @chicchic.market. The market also adds raw garlic and ginger to boost health benefits Get your heal on!
Now I'm just hoping I wrote down all four passwords... 😂
But seriously, we're paying for a fourth of your first order AND bringing you the best mushrooms on the planet. What more do you want?! A unicorn?
One is a bowl full of food, one is a plate. You do the math. .
Just kidding, I did it for you 🙃
On the left there is 2.5 cups of chopped romaine (20 calories), 3/4 cup of brown rice (186 calories), a half cup of black beans (120 calories), 4 Tbsp of tofu crumbles (70 calories), 1/4 cup of corn (30 calories), homemade salsa (10 calories), and half an avocado (114 calories)
On the right is fried chicken breast (218 calories), 1/2 cup of mac n' cheese (155 calories), and 1/2 cup of baked beans (196 calories).
Now, you could replace the fried chicken with grilled chicken and that knocks it down to 187 calories but you're only saving 30 calories.
Look at the sheer VOLUME of food on the left compared to the right. You can eat way more food, stay fuller longer, and get 20 grams of fiber compared to 5 grams on the right. Most Americans do not get enough fiber. The daily recommended intake is 30-38 grams for men and 25 grams for women. On average adults in the US are only getting 15 grams a day. Both plates have over 24 grams of protein. But are you getting enough fiber?
VEGAN/GF MOCHA BROWNIES 🍫☕️
Sunday’s are always my rest/baking days!! So I thought I’d share a little recipe for you to bake with today! 😉 And don’t worry, no black beans in them this time (I was out 😂). But they are vegan and gluten free, so you have no reason not to try them!! 👌 The recipe is on my website (link in bio!!) enjoy ❤️
Pistachio and parsley pesto with lemon, Parmesan, and garlic. I wasn't sure if I was going to dig this stuff when I decided to try it (thank you for the inspiration @lauraleabalanced !) but I am so in love. It's nice and bright, with a light sweetness from the pistachios. #sayyestoyourkitchen
Some crazy Sunday I'm having. Sleep in ✔️ yoga✔️ watch cheeezy Christmas movies on tv✔️ make recipes I haven't made in ages ✔️...Okay, maybe not crazy but just what I need. What's your Sunday looking like? OR more importantly, what is the silliest hallmark movie you've watched?? I know you you have...
FOR the batch of pumpkin/matcha chia pudding, ALL I DID --->
1️⃣ Combine 1 cup milk (Use your favorite. I'm diggin @silk protein nut milk at the moment) + 1/4 cup chia seeds + 1 teaspoon maple syrup + 1 tsp vanilla extract in a bowl and refrigerate a few hours to overnight.
2️⃣ Divide mixture into two bowls. To one, add 1 tsp matcha powder and to the other, 2 tbsp pumpkin purée + 1 tsp pumpkin pie spice.
3️⃣ Layer in a jar with your fav yogurt, berries and nuts. I used @siggisdairy 4% plain yogurt, frozen raspberries and maple ginger cashews 👍 Voila.