Christina Hendricks @ds-ina - Tumblr Blog

Quinoa, sweet potatoes, black beans, and a mix of Southwest spices are used to make this hearty and tasty chili. This healthy dish is great for a cozy meal because it is both healthy and filling.

Ingredients: 1 cup quinoa, rinsed. 2 cups sweet potatoes, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels, fresh or frozen. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 jalapeo, seeded and finely chopped. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 4 cups vegetable broth. 1 tablespoon olive oil. Juice of 1 lime. Fresh cilantro and avocado for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeo. Saut until onions are translucent. Add sweet potatoes, bell peppers, black beans, corn, and diced tomatoes. Stir well. Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix until evenly coated. Pour in vegetable broth and bring to a boil. Add quinoa, reduce heat to low, cover, and simmer for 20-25 minutes or until quinoa is cooked and sweet potatoes are tender. Stir in lime juice and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and sliced avocado. Enjoy your Southwest Sweet Potato Quinoa Chili!

Prep Time: 15 minutes

Cook Time: 30 minutes

the hip replacement club

#HealthyEating #QuinoaChili #HealthyEats

These Ultimate Magic Bars Brownies are a rich take on the original magic bars. They have layers of graham crackers, coconut, chocolate chips, nuts, and sweetened condensed milk, as well as the rich chocolate flavor of brownies.

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, melted. 1 cup graham cracker crumbs. 1 cup shredded coconut. 1 cup semi-sweet chocolate chips. 1 cup chopped nuts such as pecans or walnuts. 1 can 14 ounces sweetened condensed milk.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. Prepare brownie mix according to package instructions, then spread evenly into the prepared pan. Layer graham cracker crumbs over the brownie batter. Sprinkle shredded coconut over the graham cracker layer. Add a layer of semi-sweet chocolate chips, followed by chopped nuts. Drizzle sweetened condensed milk evenly over the top. Bake in preheated oven for 25-30 minutes, or until edges are golden brown and center is set. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

shaina glass

#coconutcravings #magicbars #chocolatelover #dessertlover

These Eyeball Cake Ball Cookies are a fun and creepy treat that would be ideal for Halloween or themed parties. They have a tasty cakey interior with a colorful glaze and a creepy eyeball design.

Ingredients: 1 box of cake mix any flavor you prefer. 1/2 cup of butter, melted. 2 large eggs. 1 cup of powdered sugar. 1 tsp of vanilla extract. Red food coloring. Blue food coloring. Black decorating gel.

Instructions: Warm the oven up to the temperature written on the box of cake mix. Mix the cake mix, eggs, and melted butter together in a bowl. Mix everything together well. Make little balls out of the cake mix and put them on a baking sheet that has parchment paper on it. Follow the directions on the cake mix to bake the cake balls in an oven that has already been heated up. Take them out of the oven and let them cool down. Along with a few drops of water, mix the powdered sugar in a different bowl to make a thick glaze. Separate the glaze into two parts. Add blue food coloring to one part and red food coloring to the other. Mix until you get the colors you want. In order to make the "eyeball" effect, dip each cake ball partially into the colored glazes. Let the glaze dry. Put a small black circle in the middle of each cake ball with black decorating gel to make it look like an eye's pupil. You can add a scary touch by drawing wavy red lines on the white part of the cake ball with the decorating gel. Before you serve the eyeball cake ball cookies, let the decorating gel dry.

Prep Time: 30 minutes

Cook Time: 20 minutes

the hip replacement club

#partyfoodideas #PartyFood #cakeygoodness #HalloweenTreats

A rich and flavorful Indian-inspired dish featuring tender chicken thighs in a creamy tomato-based sauce, infused with aromatic spices.

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. Salt and pepper to taste. 2 tbsp vegetable oil. 1 onion, finely chopped. 4 cloves garlic, minced. 1 tbsp ginger, minced. 2 tbsp tomato paste. 2 tbsp garam masala. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp paprika. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 cup heavy cream. Chopped cilantro for garnish.

Instructions: Add salt and pepper to the chicken thighs. Select the saute mode and turn on the Instant Pot. In hot vegetable oil, cook the onion until it turns clear. Put in the ginger and garlic, and cook for one more minute. Add the turmeric, cumin, paprika, tomato paste, and garam masala. Stir them in. Put in chicken thighs, chicken broth, and diced tomatoes with their juices. Put the lid back on and set the pressure to high for 10 minutes. Let the pressure drop naturally for five minutes, and then quickly. Add the heavy cream and stir. Put chicken tikka masala on top of rice and sprinkle chopped cilantro on top.

Prep Time: 20 minutes

Cook Time: 20 minutes

ophelia arc

#FragrantSpices #ChickenThighs #SatisfyingMeal #CreamyTomatoSauce

These baked shrimp cakes are a delicious and healthier alternative to traditional fried shrimp cakes. Packed with flavor and easy to make, they make a perfect appetizer or main course.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup finely chopped red bell pepper. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1 teaspoon Old Bay seasoning. Salt and pepper to taste. Cooking spray.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse shrimp until finely chopped. In a large bowl, combine chopped shrimp, breadcrumbs, mayonnaise, red bell pepper, garlic, parsley, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well combined. Shape the mixture into small patties and place them on a baking sheet lined with parchment paper. Spray the tops of the shrimp cakes lightly with cooking spray. Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes

Cook Time: 15 minutes

Nagelsalon Sundari

#HomemadeGoodness #ShrimpCakes #HealthyEating

With the rich flavors of Ethiopian coffee and the sweetness of blueberry maple syrup, these Ethiopia Coffee Pancakes are a great take on regular pancakes. They're great as a breakfast treat or for brunch.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 2 tablespoons finely ground Ethiopia coffee beans. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup brewed Ethiopia coffee, cooled. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries. 1/2 cup maple syrup.

Instructions: In a mixing bowl, combine the all-purpose flour, sugar, finely ground Ethiopia coffee beans, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, brewed Ethiopia coffee, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Heat a griddle or skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Place a few blueberries on top of each pancake while cooking. Cook until bubbles form on the surface of the pancakes, then flip and cook the other side until golden brown. While the pancakes are cooking, heat the maple syrup in a small saucepan over low heat. Add the remaining blueberries and simmer until they burst and release their juices into the syrup. Serve the Ethiopia coffee pancakes hot, drizzled with the blueberry maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

misfit stream

#PancakeObsession #BreakfastDelight #BlueberrySyrup

Enjoy the perfect balance of chewiness and crunchiness with these no-bake vegan peanut butter granola bars. Packed with wholesome ingredients, they make for a satisfying snack or breakfast on-the-go.

Ingredients: 1 1/2 cups gluten-free rolled oats. 1/2 cup natural peanut butter. 1/3 cup maple syrup. 1/4 cup chopped peanuts. 1/4 cup dried cranberries. 1/4 cup dairy-free chocolate chips. 1/4 teaspoon salt.

Instructions: In a large mixing bowl, combine oats, chopped peanuts, dried cranberries, dairy-free chocolate chips, and salt. Add peanut butter and maple syrup to the bowl. Mix until well combined and the mixture becomes sticky. Line a baking dish with parchment paper and press the mixture evenly into the dish. Place the dish in the refrigerator for at least 1 hour to set. Once set, remove from the refrigerator and cut into bars. Store in an airtight container in the refrigerator for up to one week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ancient Misteries

#veganfoodshare #HealthySnack #Vegan #nobakebars

A delightful Chopped Asian Chicken Salad with a delicious sesame ginger dressing, crunchy veggies, and savory chicken. Perfect for a quick and healthy meal.

Ingredients: 2 cups cooked chicken, diced. 4 cups mixed greens e.g., lettuce, spinach, kale. 1 cup shredded red cabbage. 1 cup shredded carrots. 1/2 cup sliced cucumber. 1/2 cup chopped red bell pepper. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup chopped roasted peanuts. 1/4 cup crispy wonton strips. 1/4 cup sesame seeds. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced.

Instructions: Shred the red cabbage and carrots, slice the cucumber, chop the red bell pepper, and add the cilantro and green onions to a large bowl. Add chicken dices to the salad. To make the dressing, mix the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic in a small bowl with a whisk. Pour the dressing over the salad and mix it all together. To make the salad look nicer, sprinkle the crispy wonton strips, chopped roasted peanuts, and sesame seeds on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

AR Tap Shooter

#AsianChickenSalad #FreshIngredients #CrunchyVegetables #HealthyEating