How YUMMY does this veggie stir fry look 🤤 snap peas, red cabbage, shiitake mushrooms, kale, brussel sprouts, broccoli ... talk about a rainbow of goodness 🌈 so thankful to be nourishing my body with all this color!
Sundays call for an extra effort, right? These also freeze well so I like to keep some in the fridge for the week (I’ll eat them with almond butter as a quick snack -better than bread!) and freeze the rest :) Link to the recipe in stories (they are healthy and high in protein) ;) #waffles#healthy#sunday
Every night in apt 1202 last year:
Annie: “Sherri, what ya making for dinner?”
Me: “Nothing much, just a little stir fry”
For real though, stir fry is my shizzzz and I eat it at least four times a week 🙈 I mean who doesn’t love chopping up some veggies, throwing everything into a pan with some seasonings and calling it a day?! For lunch today I made this AMAZING cauliflower gnocchi stir fry that was so good this pic is literally making me drool all over again 🤤
CAULIFLOWER GNOCCHI STIR FRY
-cauliflower gnocchi (check my August 27th post for the recipe!!)
-red bell pepper
-kale (or other greens of choice)
-seasonings of choice (I used garlic powder, paprika, cumin, chili powder, and red pepper flakes)
•throw the cauliflower gnocchi in a hot pan with olive oil and brown, then set aside
•chop up veggies and sauté in pan with seasonings (except for kale and tomatoes, add those in the last min)
•once veggies are almost done, throw in kale, halved cherry tomatoes and gnocchi and sauté until kale is slightly wilted
•once done, add additional red pepper flakes and @traderjoes EBB if desired. Enjoy!
Big ol’ Buddha Bowl for dins tonight 🥗
Today started off a bit rocky and emotional but made a conscious decision to pull myself out of the slump and make the most of the Curriculum Day at school (day off). I went into Frankston with my Dad and took some more photos for my final artworks for studio arts, then I went to Bunnings and brought some Petunia seedlings which I promptly planted in my garden upon returning home. I’m now planning out what fruits, vegetables and herbs I want to plant in my remaining spaces ready for Spring. I love gardening so much and am already excited to see the little buds appearing on my Blueberry Plants! I am so looking forward to Spring 🌼🌺🌸
In My Bowl:
🥗 Steamed then Roasted Potato
🥗 Roasted Mushrooms
🥗 Roasted Yellow Capsicum
🥗 Steamed Carrot
🥗 Steamed Broccoli
🥗 Steamed Cauliflower 🥗 Solanto Tomatoes 🥗 Kidney Beans
🥗 Smashed Avocado with Chilli Flakes
🥗 Baby Spinach
🥗 @peaceloveandvegetables Sauerkraut Kimchi
One veggie breakfast coming right up 🙋🏻♀️ lemon garlic kale, spicy mushrooms, poached egg sliced olive sourdough and er...giant beans 😂 (I’m not much of a baked bean fan so I did butter beans in a tomato sauce). One skill I think we all now possess (except for me since I did it in a mad panic) is making that crucial slice in the egg to get that yolk action shot. The stress, honestly. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ Also, it is in a bowl. You ever make breakfast so piled in there that you gotta have a bowl to contain it?? #thisgaldoes
✨Toasted Coconut Pecan Granola 👉🏼 on the blog! ✨
• this recipe is gluten free, with an option to make it vegan.
• perfect for meal prep > store in a glass mason jar for 1-2 weeks or in the freezer for longer.
• quick and easy breakfast option with less sugar and high quality ingredients to keep you blood sugar levels and energy balanced. 🙏🏼🤗
🌙recipe in bio!
לא ברור איך זה קרה, אבל מפה לשם עוד שנה נגמרה. כולנו כבר הבנו שהחגים מגיעים השנה סופר מוקדם, מה שאומר - צריך להתחיל להתכונן! תחשבו טוב איפה אתם עושים את החג השנה ומה אתם מביאים. השנה אני באה לעזרתכם!! סדנא מיוחדת וחד פעמית שמוקדשת כולה לקינוחים לחג! לא עוד תפוח בדבש, לא עוד עוגות חנק. בואו אליי, אני מבטיחה שיהיה מתוק וטעים! פרטים בסטורי 🍏🍎🍏🍎🍯
Warm lentil and roasted veggies with parsley yogurt dip was on my plate today for lunch..the idea was to get a good amount of protein and the roasted carrots and beetroot added fiber too.i soaked the Indian brown lentil aka masoor dal for 2 hrs and then cooked in a closed pan with salt till it is cooked well but not mushy,added some grilled baby carrots and beet which I cooked in oven at 220c for 15min with sprinkle of salt pepper and olive oil. To the dal I added some olive oil salt pepper lime juice and chopped shallots.. on the side are some warm pita breads and some yogurt with chopped parsley , grated garlic and crushed green chillies salt and cumin powder ..ohhh such a hearty meal finished with my latest obsession hibiscus tea . Weekend is right here and I will be away from home but nevertheless everyday spent at home is equally cherished.. while I have sooper busy weekend wish you all a very happy weekend with your loved ones.#
Soy and green peas chops with plum chutney an awsome tea time snack for a rainy evening with your cuppa tea... I crave something savory , hot and spicy when it’s raining and If I am not working then it’s time to raid the kitchen and dish out something yummy yet healthy. These chops or kebabs are packed with soy good source of proteins for vegetarians like me.. I have pan fried them you can even bake them in the oven.. dipped in tangy, sweet pulum chutney as @insta_aunty calls it in pahadi way these kebabs truelly turn gourmet. Most of them were eaten straight from the pan , some tucked inside the bun with some salad and few leftovers overs made it to this plate for a click .. for the recipe
1 cup mashed boiled potatoes
1/4 cup boiled soy granules @saffolafitfoodie
1/4 cup boiled peas
2 tbsp chopped onion
1 slice bread mashed
Salt , red chilli powder, dry mango powder , squeeze of lime .
Mix everything well and roll as per liking. Grill them on tawa, deep fry or bake them in oven till brown.
For plum chutney
Chop 5-6 ripe plums in a pan
Add a tsp of jaggery
Some salt , jeera powder and a 1/2 tsp lime zest add 2 tbsp water and cook till you get consistency of chutney .
Hope you all are enjoying rains as much as we all are .. since I am back from work after an early morning flight my plans are to sit by the window and watch the rain drops falling on my windowsill with endless cups of tea and laze around with the munchkins searching and scrolling some new recipes..have a happy healthy Sunday everyone..
We have a BABYSITTER coming to interview tonight and my anxiety is a little bit (way) up there, so I’m distracting myself with food. That’s healthy, right? 🤔
This was the perfect little post-workout snack and I also think it’d be a great combo with added greens and a protein for a stellar salad! I sliced up some leftover Bocconcini, some cucumbers, baby heirloom tomatoes and sunflower seeds, then drizzled some lemon juice on top and the strange combination REALLY works! Super crunchy, refreshing, a little tangy and savory all in one cute little glass bowl. HAPPY SNACKING and wish us luck tonight! 😬😬😬😬
Is there ever a bad bread + mid-July tomatoes + some creamy spreadable stuff combo?
Made an entire dinner out of a huge platter of tomato toast with @eisayeff this past Wednesday, so we’re pretty much experts now. We determined it was a tie between @bonappetitmag’s falafel spiced flatbread with heirlooms (cheated a bit and subbed in fresh pita from @dizengoff_nyc) & Emily’s OG tomato toast classic of toasty sourdough with mayo, a drizzle of olive oil & sea salt. #🍅
Peachy panzanella with cherries, nectarines, plums, basil, burrata, toasted rosemary bread, and a champagne vinegar dressing for the entrée (by @whatsgabycookin), paired with an everything-but-the-kitchen-sink salad. Grilled peaches atop vanilla ice cream for Z’s birthday dessert. 🍑🥗🍨 Wearing my new @seasonsofvintage dress for a #truevintageootd . ❤️🌷💜
Sunday’s are to cook something fancy and elaborate for breakfast for all those who are home to spend the weekend with family.. my work doesn’t give me all weekends with family but whenever I get a chance it’s time to spoil everyone at home with choices . We have our fridge stocked with blueberries @driscollsberry and cherries and what best way to use them then pancakes for breakfast. I used 1 cup all purpose flour
1 cup quinoa flour @urbanplatter.in
1/2 cup yogurt @epigamiayogurt
1 vanilla bean or 1 tsp extract
1/4 cup honey
2 tbsp shredded unsweetened coconut @bobsredmill
Pinch if salt
Mix everything well . Add some water to make a thick batter. Add a tbsp of butter if you are not counting calories . Add 1/2 tsp soda bicarbonate mix and keep aside for 5-7 min till bubbles start appearing. Pour over a thick skillet spread choice of berries blueberries, raspberries or chopped cherries . Cook both side serve with honey, fruits, almond butter, berry compote or choice of jam and whipped cream. Have a berry berry beautiful weekend with your loved ones. Eat, Exercise , laugh , share , talk , cuddle , hug tight and live every moment like there will be no tomorrow.
Simmered Beans with Salsa Verde Crumbs and Persian Cucumber Yogurt from “Salt Fat Acid Heat” by @ciaosamin. Let this mish-mash of a recipe serve as evidence that this book will give you the courage to improvise in the kitchen. Feeling inspired by the simplicity of instruction for Simmered Beans (“cover with water and simmer until tender”) and their potential pairings (Sprinkling Crumbs and Herb Salsa) I decided to fuse the three together. After soaking dried chickpeas overnight, I simmered them with a large palmful of salt, a few smashed garlic cloves and fresh thyme. I’ve booked dried beans before, but never thought to add herbs to pot. It gave the chickpeas an incredible depth of flavor. They would have been delicious all on their own, but why stop there. I tossed fresh bread crumbs with olive oil, salt, and ground toasted cumin seeds and baked them until golden and crunchy. The fresh herb salsa was a cinch: onion, red wine vinegar, parsley, salt and oil. Mixed with the breadcrumbs and salsa, the chickpeas transformed into a Mediterranean-inspired dish. The only thing missing was a dollop of something creamy, hence the Perisan yogurt (I love the plain Greek from @kitehill) mixed with plump raisins, diced cucumber, walnuts, parsley and fresh garlic. The cucumber yogurt was so tasty and would be N excellent addition to pita and/or a simple cucumber tomato salad. This is for my Instagram cookbook club #appetiteforhumanity . .
Inspired by her hero/aunt & the fact that she has never really liked the taste of meat, our 6 year old is taking strides into the land of vegetarianism. I’m fully supportive of that choice, but she knows that she can’t be a “cheese and crackers” vegetarian. So our formerly quite picky eater is really becoming more adventurous with her veggies. Last night, we ate at @littlebeettable. She and I chose a whole bunch of starters to try. Sadly, I couldn’t get her to try the cauliflower hummus (she had her heart set on edamame hummus from a place down the street) or the Brussels sprouts (my favorite! Come on, kid!). The carrots were deemed too spicy and caused a mini-meltdown (likely also fueled by too much excitement & not enough good sleep lately). But, she devoured the almonds with madras curry, telling me repeatedly how they were like candy. And she gobbled down raw carrots, cauliflower & radishes along with a whole roasted sweet potato. For dessert, they had hot chocolate made with almond milk (got that elsewhere). So, all in all, it was a win, and I enjoyed all the veggies she didn’t! #eeeeeats#meatlessmeals#eatyourveggies#vegetarian#vegetariansofinstagram#vegetariankids#eatingwithkids#diningout#chicagogram#thefeedfeedvegetarian
Sundays are my days. Houston mornings pass in soothing solitude as I chop, mince, tear, sample, sip and savor, prepping food for my family who bring uproarious laughter and mild chaos as soon as the kitchen door opens when they get back from church. My cooking is rewarded by spending the next few hours giggling at every story shared by my grandmother.
Today’s menu: •Salad with local greens from a Houston farm, avocado, roasted beets, apple, cucumber ribbons, feta, and green onion with an orange garlic dressing and edible flowers. •Artichoke dip with fried sage leaves, hella lemon zest, Gouda, Romano, garlic, etc. on fresh salted rosemary sourdough from Wheatsville. •Oaxacan hot chocolate infused with cardamom paired with pecan coffee bread for a mid-afternoon, pre-food coma dessert.
Check out my stories for a step by step of how I made this amazing walnut, raisin and dill relish. It goes beautifully with roasted potatoes, lentils, on top of grilled vegetables, or just eaten plain like this 😎 recipe adapted from @bonappetitmag
Still thinking about this watermelon caprese I threw together last week...this is a perfect summer side! All you need is watermelon, tomatoes, basil, mozarella, good olive oil and sea salt. That's it. NO baslamic. No lemon. Just fresh summery produce shining.
Meatless Monday coming AT YA 💥
I've been meaning to try making lentils, but was intimidated by my limited experience with them. Finally picked up a bag from @traderjoes which I used to help ease me into the world of lentils. I'm v proud of myself.
Red lentils following the directions on the back of the bag using white wine, vegetable stock, red pepper flakes, garlic, olive oil, tomatoes, mushrooms and some Parmesan cheese. They we're pretty hearty with the addition of the mushrooms to give some #umami flavor and the white wine was a must.
Alongside that I had made some farro tossed in olive oil, lemon, capers, and garlic powder.
What is on your list of foods you want to try to tackle in the kitchen?
I’m deviating a bit from this month’s cookbook to talk about the “Fat” in Salt Fat Acid Heat by @ciaosamin, but using @Ovenly’s savory scone recipe as an example. Everyone has a favorite biscuit/scone recipe and Ovenly’s is mine because it yields a perfectly soft, tall, flaky dough every time. Let’s apply the principles of fat to discover why! The key is working with cold ingredients. When making scones or biscuits, you want to work with cold fat in order to achieve a dough that is tender. Butter contains water, and when it softens or melts, that water is released, binding it to the flour and causing the gluten to develop which in turn makes the dough’s layers stick together. Sticky layers = a dense, chewy scone. Working with cold butter inhibits gluten development. Those little bits of cold butter will release steam while baking, creating pockets of air that will make a fluffy, flaky interior. Cold liquid fats too, like heavy cream, help to bind the dough and coat loose flour with their fat to achieve tenderness. Ovenly even advises cubing and then freezing the butter for 10 minutes before working it into the dough, as well as freezing the prepped scones 15 minutes before going into the oven. Today I threw some toasted pecans into the dough, but my favorite addition is chives or scallions. Either way they are infinitely adaptable (try herbs, dried fruits, nuts, chocolate or even cheese), super reliable and always delicious. And all thanks to cold fat! This is for my Instagram cookbook club #appetiteforhumanity .
#saminnosrat#saltfatacidheat#howtocook#cookbookclub#instagramclub#sfvegetarian#philly#whatvegetarianseat#food52#thefeedfeed#thefeedfeedvegetarian#bonappetit#cooksillustrated#sfeats#vegetarianrecipes#bonappetitmag#sfcook @ovenly #ovenly#ovenlycookbook#ovenlys#scone#biscuit#science#cookinglesson ##cookingschool#pecanbiscuits#southernbiscuits
The perks of being stationary for the first time in 3 weeks: Central Mexican flavors ready to burst forth from my stovetop and sneak their way into my daily diet. Sweet potato and arugula nest for a runny egg with a side of jicama, mango, and persimmon topped with a tamarind, chile, and balsamic sauce. Of course, a cup of organic Oaxacan coffee with butter completes the soul. ☕️🍳🍠 #yolkporn#brunch