Happy Monday! Another week, another creamy, veggie-loaded pasta bowl 👉🏻 try my favorite LEMONY HERB & GARLIC YOGURT PASTA SALAD 🥗 🍝🌿didn’t meal prep this weekend? well, neither did I. But this comes in clutch for tup lunches all week. Grab the easy recipe deets below👇🏻👇🏻makes about ~1.5 dressing cups, enough for 4-6 pasta servings! #vegetarianfood#pastalove .
1 + 1/2 cups of plain, Greek-style yogurt
juice of 1 lemon 🍋🍋
2 cloves of garlic, minced
1 tablespoon finely chopped, fresh dill
2 tablespoons of extra virgin olive oil
1/4 tsp sea salt 🧂 or more, to taste
pinch of grated parmesan (optional)
crumbled feta (highly recommended!)
FULL recipe deets- link in bio 👆🏻👆🏻
You will LOVE the creamy, tangy lightened up sauce! 🙃👌🏻💣 the pasta cooks while you make the dressing & chop the veg! check out my @instagram stories for more good eats! For protein; you can add rotisserie chicken, chickpeas or lentils!❤️
Hope you're having a great evening, friends!👋🏻✨
Beat the rainy day blues with Angus beef Korean tapa that you can easily prepare at home. Get your makgeolli and enjoy the weather the korean way 🇰🇷❣️ Order your packs now at Meatikuloso 👍
Hi friends! 🙋🏽♀️ I’m back from my mini social media break & celebrating toast Tuesday with an excessive amount of toppings! Naturally! 🤤🍞🥑🍌🍫 This retrograde has definitely been making me feel pretty average this past week & I didn’t want to post random content just for the sake of posting. 🥴🤷🏽♀️ Has anyone else been feeling the effects of the retrograde? ✨
Okayyyy, let’s talk FATS!
Healthy fats (essential fatty acids) are SUPER important for a healthy diet. They help absorb & store fat soluble vitamins A, D, E & K, are required for hormone & neurotransmitter synthesis, support energy production, promote satiety, regulate body temperature, have anti-inflammatory properties & are required for maintaining optimal brain function. Basically, if you’ve still got the mentality that “fat will make you fat”, 🙄 just remember, adding a moderate amount of EFAs is actually beneficial & will also contribute to maintaining a healthy body composition. 🤗💗
Details: 👈🏽 almond paleo toast topped with @mayversfood almond, cacao & coconut butter, banana, bee pollen, coconut & @thecarobkitchen banjo bear. 👉🏽 almond paleo toast topped with avocado, sea salt, lime, dill & feta. 🤤
There is honestly nothing better than heaps of different variety on your plate. Different salads, meats, sides, condiments. I want a rainbow. Who’s with me?
Takut makan mie karena banyak pengawetnya? Kalau makan mie di @tujubakul kalian gausah khawatir, karena mienya kami buat dari bahan alami dan tanpa bahan pengawet. Jadi ga perlu takut lagi buat makan mie ya !
Diskon 20% Khusus Untuk Pelajar dan Mahasiswa dengan menunjukkan Kartu Pelajar / Kartu Mahasiwa.
📍 Ruko Prominence Blok 38 F No 62
🕖 Monday - Saturday : 9am - 9pm
🕖 Sunday : 10am - 9pm
Best waffles in town! 🤗 Awesome shot @sydney.cleaneats
✨Beautiful ripe red juicy strawberries seem to be plentiful & cheap at the moment so I’m going to make some HEALTHY strawberry jam with no added sugar 🍓🍓🍓 love this recipe & insta account 🙌🏻 do you make jam?
Hindi lang pang Sunday ang brunch! With @rusticmornings you can have your brunch fix any time and any day at the comfort of your home with their pancake mix and syrup, , coffee and spreads. Now, if only the weather would cooperate... Hehehe Have a nice day everyone!
Healthy breakfast - the papaya was delicious. I grew up on this fruit, my grandmother grew them.
Papaya is an incredibly healthy fruit. It's loaded with nutrients and vitamins, rich in antioxidants, and aids in digestion. Papaya leaves, seeds and peels are also edible and carry amazing health benefits for the liver, gut and kidneys.
Unsweetened peanut butter and all the bleubs. BEST BREAKFAST EVER #toasttuesday
Ready to SHAKE IT UP?⠀
The withinUs team is equally divided between Team Vanilla and Team Chocolate. 🍫
When we don't have time to use the blender and are wanting to make a quick withinUs protein shake before heading into work or the gym, these are our favourite go-to vanilla and chocolate shake recipes. ⠀
Recipe link in our bio ⬆️
The soft serve is back @kekimoderncakes! The ube flavor is only exclusive at the Mott st location 💜🍦
Spicy Pork Lettuce Wraps with the first romaine harvest of the summer 🙌🏼 I didn’t really use a recipe for this one - it’s so simple and straightforward. First you brown a pound of ground pork over high heat (I’ve been buying lots of ground pork lately it’s so versatile!) Then stir in chopped whites from 2-3 scallions and minced ginger, cooking until soft. Add about a 1/3 cup of soy sauce, a tablespoon or two of brown sugar and continue to cook until the pork is glossy and smells irresistible. Serve with shredded carrots, rice, sriracha, peanuts, scallion greens, whatever feels good to you.
triple chocolate muffins .. because there’s no such thing as too much chocolate 🤷🏻♀️ recipe link in profile. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Excited that Zucchini Blossom season is upon us. These tempura’ed beauties @barvonderfels were light and crispy, filled with spot prawn, with a kaffir lime-sambal-coconut sauce. 💯 Swipe 👈🏼 for the cross section.
📷 by @therealbuntcake
I am still working on clearing out my pantry. This experience has taught me that if there is a small amount of grain left over, just use it all. Also, limit the number of grains in the pantry. Pick 6 and if a recipe calls for a special grain not found in your pantry, substitute with one you have already. Once 1 of the 6 is finished, buy another kind of grain to replace it.
I used the last of my wild rice and an ancient grain called kamut to make this salad. You could very easily substitute 1 ¼ cups farro or brown rice instead of making two different grains.
A Summer Grain Salad
½ cup dried wild rice, soaked over night if possible
¾ cup dried farro, brown rice, barley or kamut, soaked over night if possible
2 cans chickpeas or 1-cup dried chickpeas, soaked over night if possible
1 large carrot, thinly sliced
1-large stalk of celery, thinly sliced
1 ear of corn, kernels removed
1 zucchini, sliced
1 cup sugar snap peas or green beans, sliced
1 cup pecan halves, toasted
3 tablespoons Thai basil, basil or dill
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1-teaspoon maple syrup
½ teaspoon Dijon mustard
½ teaspoon salt and pepper to taste
Rinse wild rice and place in a saucepan with plenty of water. Bring to a boil and reduce to gentle simmer for 20 minutes (longer if not soaked) until soft. Place in a colander and let cool. Follow the same directions for the other grain but cook for at least 1o minutes more.
Rinse canned chickpeas in a colander. If using dried chickpeas, rinse and place in a saucepan with plenty of water. Bring to a boil and reduce to gentle simmer for 40 minutes (longer if not soaked) until soft.
Sauté the zucchini, corn and sugar snap peas in 1.5 tablespoons of oil until crisp tender.
Combine in a jar or bowl olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and salt and pepper.
In a large salad bowl add grains, chickpeas, vegetables, pecans and basil. Toss. Add salad dressing and toss again. Serve as main course or side salad. Enjoy!