Another set of easy and delicious meal😍which is your fav?
plate 1: italian chicken breasts, 🥑 + sautéed mushrooms, asparagus and crispy zucchini rounds seasoned with new umami seasoning. 😋
baked organic chicken b****t (season b*****s with italian seasoning which is currently out of stock but i’ll update you guys once it’s available!) + dash sea salt. bake at 350 for 20-25 minutes or until internal temperature reaches 163f. pair with crispy zucchini rounds and asparagus (season with new umami seasoning + pepper and italian seasoning. cook on a hot pan for a few)
bowl 2: salmon filet seasoned with honey chipotle seasoning ( i just found this seasoning is currently out of stock but should be back soon- i’ll keep you guys posted! )+ pink himalayan sea salt and pepper. drizzle a little avocado oil on a pan. add salmon skin side up and cook 1-2 minutes on medium heat. flip onto its skin, cover the pan and finish cooking 6-8 minutes (i usually do 6). peel skin prior to serving ✨serve on top of massaged kale (freshly squeezed lemon + caesar dressing, nutritional yeast and pepper) + avocado and brussels + pepitas🥗 parmesan crisps: layer grated parmesan and shredded mozzarella + garlic & herb seasoning on a baking sheet lined with aluminum foil. bake at 400 for 10-16 minutes (watch them carefully!)
both by @fitandwellmedgal
Want a healthier pizza crust? cauliflower pizza crust
by @laceybaier ~
1 large head cauliflower (to make 3 cups cauliflower rice)
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp garlic powder
2 tbsp parmesan, shredded*
3 oz goat cheese*
for the pizza toppings:
1 boneless skinless chicken breast
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp garlic powder
handful baby spinach
3-4 oz fresh mozzarella, sliced
preheat oven to 400 degrees.
turn the cauliflower into rice using either a kitchen grater and grating the cauliflower just like you would cheese or using a food processor.
grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
lay out the "rice" evenly on a rimmed baking sheet lined with parchment paper.
we need to first roast the cauliflower to soften it before creating our crust so place this into the oven and roast for 20-25 minutes, tossing every so often.
once the rice is tender and beginning to turn golden brown, remove the rice from the oven and transfer into a clean, thin dishtowel or cheesecloth.
wrap up the rice and twist the towel to squeeze any excess moisture out.
place the drained rice into a mixing bowl, along with the egg, dried oregano, 1/4 tsp,. kosher salt, garlic powder, grated parmesan cheese, and crumbled goat cheese. mix this together until fully combined.
on a clean, new sheet of parchment paper, pour the rice mixture out and form into a small rectangle. do not use aluminum foil for this step, as the crust will stick.
keep the dough about 1/3 of an inch thick and try to mold it to be as even and as flat as possible. you can also form the edges to stand up to mimic a crust.
once the crust is fully formed, place back into the oven and bake for 30-40 minutes, or until the crust is firm and golden brown.
at this point, you can top.
i drizzled olive oil over the cooked crust, followed by diced chicken breast, followed by a handful of baby spinach and about 2-3 ounces of sliced mozzarella cheese.
once you have your toppings, place back into the oven and bake until the cheese is melted and the spinach is wilted, about 6-8 minutes.
remove from the oven and allow to sit for 5 min.
I’m loving kalamata olives on everything lately! i feel like you either hate em or love em 🤷🏻♀️ i’m personally a big fan 🥰 i made an easy dressing with 1 tbsp olive oil + 1 tbsp acv + sea salt + pepper. i tossed some arugula with the dressing and then topped with cucumbers, smoked salmon, avocado, kalamata olives, microgreens and h**p seeds ✨ by @veggininthecity
Turkey taco salad😍
this quick and easy turkey taco salad can be enjoyed for dinner, or prepped for lunch for the week!
1.3 lbs 99% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from iceberg lettuce
(optional) 1/2 cup shredded reduced f*t cheddar (omit for whole 30)
rown turkey in a large skillet breaking it into smaller pieces as it cooks.
when no longer pink add dry seasoning and mix well.
add the onion, pepper, water and tomato sauce and cover. simmer on low for about 20 minutes.
wash and dry the lettuce.
divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings! -
yield: 4 servings, serving size: 2 lettuce wraps (cheese and toppings are optional and not included in ni)
Cauliflower cheese bombs with avocado cilantro dipping sauce💣
for the cauli cheese bombs combine 2.5 cups steamed cauli rice, 1 egg, 1.5 cups shredded cheddar cheese, 1/4 cup breadcrumbs (gf if necessary), 1/4 tsp onion powder, 1/2 tsp garlic powder, 2 tsp dried parsley, salt and pepper. shape mixture into lil cylinders (like the shape of a tator tot and about 2 inches long) and place on a baking sheet lined with foil and sprayed with non stick spray. bake at 400 degrees f for about 30 minutes, flipping them half way (makes about a 14-16, depending how big you make them)
for the sauce just blend or process 1 avocado, juice of 1 lime, 3 tbsp fresh chopped cilantro, 1/4 cup plain greek yogurt, salt and pepper 🥑 #dashofmandi#realfood
Steak fajita rolls are everything i need right now.. 👀
for 3 servings
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
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
Best ever ratatouille
2 small eggplants, cut into rounds
1 orange bell pepper, cut into rounds
2 small zucchinis, cut into 1/4-inch rounds and ribbons
2 small yellow squash, cut into 1/4-inch rounds and ribbons
1/2 yellow onion, long slices
2 cloves garlic, finely chopped
1 (28-ounce) can crushed tomatoes,1/4 cup of liquid removed
salt and pepper
parsley, for garnish
basil, for garnish
french bread, to serve
cook the vegetables: in a 9-inch cast-iron skillet coated in oil, cook all the vegetable rounds in batches for about 5 to 8 minutes each. (no need to cook the zucchini and squash ribbons; they roll up better when raw.) remove vegetables to a plate to cool.
make the sauce and ratatouille: in the same skillet, heat olive oil and add onions. sauté until translucent, about 6 minutes. add garlic and cook for another 30 seconds. add the can of tomatoes and stir to combine.
turn off the heat and begin to create ratatouille pattern with the cooked vegetables. arrange rounds in the center. create roses by tightly rolling ribboned vegetables. have fun and be creative. turn heat to low and cover. simmer for 45 minutes to 1 hour, then remove lid and simmer for another 15 to 20 minutes so the liquid can reduce. serve with crusty french bread.
One of those meals that makes you go 🥰. you guyyss. this crispy combo (exhibit a: salmon; exhibit b: hasselback potato rounds) was all kinds of cozy and good! ☺️
#whatsonmyplate: honey garlic chipotle salmon 👉🏻 1) in a bowl, combine 1 tbsp. honey, 1/4 tsp. chipotle chili powder, 1 tbsp. melted ghee or butter, a punch or salt + a punch of pepper. spread evenly over two 4-6 oz. salmon filets (you can easily double this to serve four). 2) in a pan, heat 1 tsp. ghee or oil for a minute; add salmon filets, skin side up, and sear for 3 mins.; flip, and cook an additional 3-4 mins. 🌶🍯 •• crispy garlic-parmesan hasselback potato rounds 🥔 (just baked a hasselback potato (recipe in my stories) and then fanned the rounds on the plate) •• grilled asparagus w/ parmesan and red pepper. by @sara.haven