True life: I’m a Shakshouka addict. This one is loaded with kale, fresh cherry tomatoes, labneh, vegan mozzarella (I know, dairy + vegan cheese all at once but that’s what I had in my fridge), and fresh parsley. . To make, I sauté the kale in some olive oil first, add the kale, then pour in the tomato sauce along with the fresh tomatoes and labneh. Cover and cook for 3ish minutes or until eggs have just begun to set (check to see that whites are cooked but yolk is still runny). Top with cheese, parsley, pepper, crushed red pepper — or anything your heart desires! I also have a Shakshouka guide on the blog if you are lost!
#ad Garlic Sweet Potato Noodles with Extra Virgin Olive Oil From Spain and Crispy Kale. . To make the noodles, I sauteed onion and garlic in the olive oil (@oliveoilsspain), set aside, and then sauteed the spiralized sweet potato in the olive oil as well, covering and cooking for about 7 minutes until the noodles were soft. I also baked the kale with a drizzle of the extra virgin olive oil, and baked for about 20 minutes at 350 degrees Fahrenheit. Mix in the noodles with the onion and garlic, crumble the kale with your fingers over the noodles, and top with salt, pepper, crushed red pepper, and hemp seeds. . Before I started using this extra virgin olive oil, I had no idea that Spain is the world's first producer of organic olive oil. The olive is Spain's most important organic crop! . #evoo#goodlifefood#mediterraneandiet#spanishfood#tastethetruth#oliveoilsfromspain
#desklunchthatdoesntsuck - This is clearly my newest obsession. I didn’t “get” tomatoes until recently so I’m making up for lost time. - @breadalonebakery rye sourdough, toasted & topped with @primalkitchenfoods Mayo & @traderjoes Vegan pesto, layered with heirloom tomatoes 🍅 basil 🌿 an egg 🥚 and some red pepper flakes
MEAL PREP CHILI LIME CHICKEN BOWLS WITH MANGO CILANTRO LIME QUINOA🍋🍗⠀ INGREDIENTS⠀ For the chicken⠀ 1 pound boneless, skinless chicken breasts⠀ 1 tablespoon olive oil⠀ 1 1/2 teaspoons chili powder⠀ 1 teaspoon cumin⠀ 1/2 teaspoon paprika⠀ 1/4 teaspoon smoked paprika⠀ 1/4 teaspoon garlic powder⠀ 1/4 teaspoon salt⠀ 1/4 teaspoon pepper⠀ zest of 1 lime⠀ juice of 1 lime⠀ For the quinoa⠀ 1 cup quinoa, rinsed⠀ 1 3/4 cups water⠀ 1 cup diced mango (from about 1 large mango)⠀ juice of 1 lime⠀ 1/4 cup chopped cilantro⠀ salt and pepper⠀ For the bowls⠀ sliced avocado⠀ cherry tomatoes⠀ lime wedges⠀ extra chopped cilantro⠀ guacamole⠀ salsa⠀ .⠀ INSTRUCTION⠀ In a medium mixing bowl, whisk together the olive oil, chili powder, cumin, paprika, smoked paprika, garlic powder, salt, pepper, lime zest, and lime juice. Add the chicken and toss to coat. Let marinate for at least 20 minutes while you prepare the quinoa (but you could marinate it up to overnight!)⠀ ⠀ Make the quinoa. Bring the water to a boil and add the quinoa. Stir, cover, and reduce heat to medium-low. Cook for 15 minutes (no peeking!)⠀ ⠀ Once quinoa is finished cooking, let cool for 5 minutes, then stir in the mango, lime juice, and cilantro. Season to taste with salt and pepper.⠀ ⠀ Make the chicken. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear chicken for 4-5 minutes per side (depending on how thick the breasts are) or until cooked through. Let rest for 10 minutes before slicing.⠀ ⠀ Serve the chicken over the mango quinoa and add desired toppings! Or, portion everything into containers to have on hand all week!⠀ .⠀⠀ .⠀⠀ #niceeating⠀⠀ .⠀⠀ .⠀⠀ #eaten#eatforpeace#eatforboobs#eatsleepjdm#eaterboston#eatlikeshit#eatingwithhealthmag#eatinghealth#eatingsounds#eatingdinner#eatinghawaii#eatingstaly#eatingcandy⠀⠀ #eatingsmart#eatingfish#eatingtrip#eatingchocolate#eatingvegan
Need to work on my pancake skills, but this morning’s (rare) sweet breakfast was Banana Pancakes with Coconut Yogurt and Homemade Strawberry Chia Jam. I used @birchbenders paleo pancake mix and I liked it! Here’s how to make the no sugar added jam: . Add 1 tablespoon coconut oil to a small pot on medium low heat. Chop up about 4-5 strawberries and add to the pot along with about 1 tsp lemon juice. Heat for about 5 minutes, stirring frequently. Strawberries should begin to get soft. Add 1 tbsp chia seeds, and continue to heat and mix for about another 5 minutes or until jam is thick.
#desklunchthatdoesntsuck • Summer Salad 🥗 featuring: -some nearly vintage romaine hearts I found buried in the drawer -roasted golden zucchini -roasted corn -marinated @butcher_box chicken thighs (lime/EVOO/cayenne/onion powder) - and a “salsa” made with heirloom peppers 🌶 and tomatoes 🍅 and red onion and jalapeño and a squeeze of lime
It’s been over 8 weeks...yes EIGHT since this family has had anything to do with TOMATOES. Crew had serious allergic reactions to tomato. When they even just touched his skin he would break out in hives all around his mouth and of course it would exacerbate his skin issues as well, days and weeks later. 🍅 Matt and I have tried to sneak them onto our tacos here and there when Crew isn’t around but that was slim to none. And of course I felt guilty about it every time 😭We simply can NOT eat foods that we desire when our kids are around. They want what we have...so this allergy thing is not only for our kids but it’s also how we have to eat too. 🍅 Needless to say I’ve been craving pasta sauce like a mad woman. So I went on a search for a NO TOMATO pasta sauce that the whole family could enjoy. I know soooo un-Italian of me. But I do what I got to do for my kids ❤️ 🍅 You guys this NOMATO pasta sauce was so delicious and PACKED FULL OF VEGGIES! I threw it on top of some spaghetti squash I had cooked up last weekend. 🍠🥕🍝 1 chopped onion 4 cups chopped sweet potatoes 2 cups carrots @kettleandfire chicken mushroom bone broth Splash of balsamic vinegar + lemon juice Olive oil Salt + peppa’ Fresh chopped garlic 4-5 cloves 1 can beets Handful of fresh basil Couple tablespoons of oregano + parsley Cream of tarter 🍝 I added the onions, sweet potato, carrots, bone broth, vinegar, lemon juice, garlic & other seasonings to a crock pot until super tender. Then I used an immersion blender to blend it all up! 🍝 The beets and basil I immersion blended separate and then added to the rest of the sauce. This added that bright red color! The key is fresh seasonings, more garlic & salt + pepper to cover the taste of the sweet potatoes. Overall so delish, I’m hooked and so is Crew + Daddy! 🙌🏼
Making some food from my cookbook, and this Garlicky Black Pepper Tofu is one of my faves. It’s tasty with veggies, over rice, or even in a salad. I don’t eat tofu frequently, but when I do, I always get organic sprouted to make sure it’s non-GMO! This recipe can be found in my cookbook “Plant Protein Recipes That You’ll Love.” Link to order is in my bio!
Truffle Sweet Potato & Kale Hash with Poached Egg and Hemp-Covered Avocado. I used white sweet potato and sautéed it in a cast iron skillet with red onion, kale, garlic, and onion powder and then topped it off with some truffle salt. So far I have had a relaxing Monday morning, and I am very grateful for that 🙌🏻 How is everyone’s day so far?
I was so excited at the opportunity to try @sunbasket for their #r29xsunbasket collab w/ @refinery29. every. single. ingredient. Sun Basket provides is high quality (and I am super picky when it comes to ingredients)...this dish used wild caught tuna and every single vegetable they sent was organic...the poke marinade was even made with coconut aminos vs. soy- this stuff is the real deal. This Hawaiian tuna poke bowl took me literally 20 minutes to make and it was so good. Click the link in my bio to get 50% off your first box with promo code: R2950P #sunbasket#morethanamealkit#iworkwithsunbasket