Latest Stories Popular Stories
Instagram
  • LEMON GARLIC BUTTER STEAK STEAK AND ZUCCHINI NOODLES By @eatwell101 —— Ingredients: 1 1/2 lb (650g) flank steak, sliced against the grain 4 medium zucchini 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons butter or ghee 1 lemon, juice and zest 1/4 cup (60ml) low-sodium chicken broth 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper flakes Salt and fresh cracked pepper, to taste . The steak marinade: 1/3 cup soy sauce 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon Sriracha sauce (or any hot chili sauce you like) —— Instructions: 1. Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. 2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. 3. Bring the steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook for one minute without stirring. 4. Add minced garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate. 5. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. 6. Stir in the fresh parsley, then add the zucchini noodles and toss for one minute to warm it up. Add the steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!
  • Start your morning out right 💪so many delicious options! Which is favorite? —— Cauliflower Crust Egg Cups 1 head cauliflower, medium-large 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon garlic powder ⅓ cup onion, diced ½ cup parmesan cheese, grated salt, to taste pepper, to taste 6 eggs, whisked, separate into a batch of 2 and a batch of 4 Preheat oven to 375°F (200°C). Using a food processor or a cheese grater, grate the cauliflower until fine or “riced.” Transfer the riced cauliflower to a large microwave-as much liquid has been removed as possible. Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well. Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust. Bake for 20-30 minutes, or until the crust turns golden brown. Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. Bake an additional 15-20 minutes or until eggs are cooked through. —— Vanilla Protein Pancakes 1 cup oat flour 2 scoops vanilla protein powder 1 teaspoon baking powder 1 teaspoon cinnamon ¾ cup egg whites 4 tablespoons low-fat Greek yogurt 1 teaspoon coconut oil In a bowl, mix oat flour, protein powder, baking powder, and cinnamon until fully blended. Add egg whites and Greek yogurt to the bowl and mix until a batter-like consistency is reached. Melt coconut oil in a skillet over medium-high heat and wipe down to prevent the pancakes from sticking. Pour in some batter and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked throughout. Top your pancake stack with bananas, blueberries, or honey, and enjoy! #pancakes #madaboutfood #foodstagram #eatrealfood #fuelyourbody #goodmoodfood #eattherainbow #healthyish #findyourowncontent #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #makesmeswhole #bonappetit #thenewhealthy #feedfeed #intuitiveeating #organicfood #healthyfood #cleaneating #cleaneats #eatclean by @goodful
  • Sheet Pan Garlic Herb Butter Chicken & Potatoes By @cafedelites —— Ingredients: 1/3 cup low-sodium chicken broth or stock 1/4 cup unsalted butter, melted (reduced fat or light butter if counting calories/fat) 1 tablespoon finely chopped garlic (or 4 cloves) 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1/2 teaspoon salt (adjust to your tastes) Fresh ground black pepper, to season 4 x 5 ounce | 150 grams boneless, skinless chicken breasts 1 pound (500 grams) baby potatoes, peeled and quartered into 1-inch pieces (Yukon gold or White Carisma Potatoes work the best) 1 pound (500 grams) green beans (or asparagus) —— Instructions: Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside. Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl. Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray. Bake in preheated oven for 15 minutes or when potatoes just start to become golden. Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender. Broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp. Sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.
  • Because these glazed orange cauliflower “chicken” deserve a close-up 👀🍊 Glazed Orange Cauliflower “Chicken" By @thefoodietakesflight —— Ingredients: 2 small heads of cauliflower (makes around 3 cups of florets) Oil for frying 2 tbsp cornstarch + 4 tbsp water Extra orange slices Sesame seeds . Batter: 1/2 cup flour 1 tbsp corn starch 1 tsp baking powder 1 tsp salt 3/4 cup water . Breading: 1 1/2 cup bread crumbs 1/2 cup desiccated coconut (or sub more bread crumbs) . Glaze: 1 cup orange juice from 2 navel oranges (or orange juice of choice) 1 tsp orange zest 1/4 cup maple syrup 3 tbsp soy sauce 2 tbsp rice wine vinegar or white vinegar 2 tbsp water —— Instructions: In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. Evenly coat the florets in the batter. You can do this in batches. In another bowl, add in the bread crumbs and desiccated coconut. Mix. One by one, place each cauliflower into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated. Heat a frying pan with some oil. Once hot (you can add in some bread crumbs to test the heat—it will start to bubble once hot), place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so. Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes. For the glaze, mix everything into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil. Turn off heat then pour in the cornstarch mixture and mix until it thickens. You can add some more sliced oranges, if desired. Add the cauliflower into the glaze and mix until well incorporated. Sprinkle some sesame seeds, if desired. Enjoy while hot! . #dailyfoodfeed #findyourowncontent #veganrecipes #yummyph #veganfoodie #feedyoursoull #plantpower #veganph #foodgawker #plantbased #whatveganseat #yahoofood #instavegan #instafood #veganism #vegankitchen #foodphotography #foodblogfeed #inspiremyins
  • 🍤 Cilantro-Lime Shrimp Wraps - Low-Carb - 😍 Make sure to Tag a Keto friend who would love this recipe!! 😍🙏😋👇🏻👇🏻👇🏻👇🏻 By @delish —— Ingredients: 1 lb. medium shrimp, peeled and deveined 2 tsp. ground cumin Juice of 1 lime 2 tbsp. freshly chopped cilantro, plus more for garnish 2 cloves garlic, minced 3 tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper Romaine lettuce, for serving 1 avocado, thinly sliced 1/4 c. Sour cream, for serving —— Instructions: In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro. - #ketorecipes #ketodinner #ketolunch #lowcarbrecipes #keto
  • Chicken Fajita Kebabs By @cookingclassy —— Chicken pieces are soaked in a bright, citrusy, well season marinade then threaded onto skewers along with fresh bell peppers and onions. Then they're grilled over hot flames to give them that fire kissed flavor we all crave! Such a fun twist on the classic chicken fajitas. —— Ingredients: 2 tsp lime zest 3 Tbsp fresh lime juice 3 Tbsp orange juice (mandarin or navel) 3 Tbsp olive oil, plus more for brushing grill 1 Tbsp minced garlic (3 cloves) 1 tsp packed brown sugar 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho) 2 tsp ground cumin 2 tsp minced canned chipotle pepper, or more to taste (about 1 pepper) 3 Tbsp minced fresh cilantro, plus more for garnish 1 tsp salt 3/4 tsp freshly ground black pepper 1 3/4 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces 1 large yellow onion peeled and diced into 1-inch chunks 3 bell peppers (preferably 1 red, 1 yellow, 1 green), cored and diced into 1-inch pieces —— Instructions: If using wooden skewers soak in water overnight or at least 1 hour. In a mixing bowl whisk together lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper. Place chicken in a gallon size resealable bag then pour marinade mixture over chicken. Seal bag while pressing out excess air, rub marinade over chicken and transfer to refrigerator. Let marinate at least 1 hour and up to 6 hours. Preheat grill over medium-high heat to 400 degrees. Thread chicken and peppers onto skewers (similar to the pattern pictured). Brush grill grates with oil the place skewers on grill and grill until center registers 165, about 6 minutes per side. Serve warm garnished with cilantro. I recommend serving over quinoa or cilantro lime rice or serve in warmed tortillas.
  • Creamy Avocado and Spinach Pasta By @jocooks —— Creamy Avocado and Spinach Pasta - a creamy sauce made with avocados, spinach, basil and pecans. A super healthy and delicious pasta dish, eat without guilt. —— Ingredients: 10 oz spaghetti dry, or fettuccine, I used semolina pasta 1 clove garlic 1 avocado 1 cup spinach fresh 1/2 cup pecans 1/4 cup basil 1/4 cup Parmesan cheese grated 1 tbsp lemon juice freshly squeezed 3/4 to 1 cup pasta water 1/2 tsp salt or to taste 1/2 tsp pepper or to taste —— Instructions: Cook pasta: Cook the pasta according to the package instructions. Make the avocado sauce: Add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with 3/4 cup of pasta water and add more as needed to get the consistency you want. Assemble: Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.
  • Steak fajita rolls are everything I need right now.. 👀😋 —— (3 Servings) Ingredients: 2 tablespoons olive oil, for cooking 1 onion, sliced 3 cloves garlic, minced ½ cup green bell pepper, sliced ½ cup red bell pepper, sliced ½ cup yellow bell pepper, sliced . Seasoning: ½ teaspoon chili powder ½ teaspoon paprika ⅛ teaspoon cayenne powder ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon pepper 1 ½ lb flank steak, thinly sliced ½ cup monterey jack cheese . Equipment Needed: long wooden toothpicks or cut wooden skewers —— Instructions: Preheat the oven to 350˚F (180˚C). Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes. Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese. Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks. Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference. Enjoy! By @buzzfeedtasty #steak #fajitas #mealprep #mealplan #madaboutfood #foodstagram #eatrealfood #fuelyourbody #goodmoodfood #eattherainbow #healthyish #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #makesmeswhole #bonappetit #thenewhealthy #feedfeed #intuitiveeating #organicfood #healthyfood #cleaneating #cleaneats #eatclean
  • One Skillet Cashew Chicken Stir Fry By @eaturselfskinny —— Ingredients: 1 Tbsp olive oil 1 lb boneless skinless chicken breasts, cut into 1-inch pieces Salt and pepper, to taste 3 cloves garlic, minced 2 cups broccoli florets 1 red bell pepper, julienned 1 cup sugar snap peas ½ cup carrots, julienned ⅓ cup unsalted cashews 4 green onions, chopped . For the sauce: 4 Tbsp tamari (or soy sauce) 3 Tbsp all-natural peanut butter 2 Tbsp honey 1 tsp. sesame oil 1 Tbsp grated ginger 2 or 3 Tbsp water —— Instructions: To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside. In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken. Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top. Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!