Nocturnal Rumblings

LMT. Some drawing, reading, gaming and a bit of exercise... Can't find a good cookbook app and the Pinterest app is a pain to use sometimes so I made a blog for recipes I run into around the web

[fiti-vation]

[eeves-noms]

18 Mason Jar Salads That Make Perfect Healthy Lunches [X]

6 Simple Salads Mason Jar Receipes [X]

30 Jarred Salads from Produce with Amy Blog:

Classic Salad Bar in a Jar & Waldorf  Inspired Slaw ~ Mason Jar Salads

Israeli Feast ~with Tabouli, Hummus, and Olives ~ Mason Jar Salad

Roasted Beet, Mango, and Blueberry Salad with Orange Dill Dressing (plated or layered in a Mason jar)

Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing

Glowing Green Mason Jar Salad with Avocado Vinaigrette Dressing

Caprese Pasta Salad in a Jar    

Garden Fiesta Mason Jar Salad   

Apple-a-Day Mason Jar Salad with Pumpkin Vinaigrette Dressing 

Fruited Chia Mason Jar Salads with Blackberry & Lavender Vinaigrette 

Mediterranean Mason Jar Salads with Greek Vinaigrette  

Winter Citrus & Fennel Mason Jar Salads with Green Apple Vinaigrette       

Sunshine Salad in a Jar with Kicky Mango Vinaigrette     

Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette 

Confetti Salad in a Jar with Creamy Chipotle Dressing     

Citrus Berry Slaw Jarred Salad with Strawberry Balsamic Dressing  

Blue & Purple Passion Jarred Salads with Tangerine Vinaigrette

Summon Spring Jarred Salads with Asparagus, Strawberries, and Pineapple Vinaigrette

Tangy Jarred Salads with Sauerkraut, Hot Peppers, Pickles, & Mustard Dressing

Paradise Salad in a Jar with Blueberry Lemon Dressing

Cherry BBQ Salad with Nectarine, Avocado, Sweet Potato, Basil, and Tempeh

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing

Fall Fusion Jar Salad with Brussels Sprouts, Apples, Walnuts, and Pear Dressing

Verdant Salad with Spring Green Vegetables

Vegetable Filled Pasta Salad with Artichoke Hearts, Capers, and Dill

Spectrum Salad with Chili Lime Dressing

Vegetable Herbed Pasta Salad with Homemade Dressing

Black Bean, Lentil, and Quinoa Salad

Winter Bok Choy Slaw from “Vegetarian Times”

Avocado and White Bean Salad

Fennel, Cabbage, and Apple Salad with Ginger Vinaigrette (on its own or in a lettuce wrap)

[piecesinprogress]

COOKIE WEEK IS HERE! And I’m kicking it off with these super easy oatmeal cookies because right now, with my 20 page term paper looming next Monday, 15 minutes is about all the time I have to give to my oven haha! Oh and even better? They’re just 83 calories per cookie!

Get the speedy recipe (and the story of one of my favorite holiday traditions) here!

[theheatofthesouth-deactivated20]

1. First cut up some strawberries and soak em in vodka for as long as you can bear to wait (if you do it overnight it’s even better) 2. Then add some lemonade. 3. Stir and serve with mint. 4. Be drunk.

[theheatofthesouth-deactivated20]

Y’all I was not ready for this

[madewithchobani]

Creamy Chobani Mexican Bake

Read More

[piecesinprogress]

Hearty Winter Chili with “Beefy” Crumbles- this recipe makes me SO excited because I love making homemade chili and I’m finally starting to see gluten free meat replacements on the Whole Foods shelves!

»»Get the Recipe Here««

[huffposttaste-deactivated201612]

Nachos in a cast iron? Yes and yes.

[crafty-cluster-fuck]

frenchfrycoolguy

[the-exercist]

Roasted Chicken with Chickpeas and Tomato from TasteFoodBlog.com:

5 tablespoons extra-virgin olive oil

4 garlic cloves, minced

1 tablespoon smoked paprika

1 teaspoon sweet paprika

1 teaspoon ground cumin

2 teaspoons salt, divided

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper

1 cup Greek whole milk yogurt

4 large chicken breasts with skin, de-boned, 6 to 8 ounces each

2 cups grape tomatoes

1 (15-ounce) can chickpeas (garbanzos), drained and rinsed

1 cup fresh cilantro sprigs, divided (or Italian parsley)

Heat oven to 450°F.

Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.

Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.

Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.

[mynameisbriggsycakes]

Nothing like some old-fashioned chocolate chip cookies to brighten up your holidays.

Get your own festive box at www.brittanysbiscuits.com or at www.etsy.com/shop/brittanysbiscuits

#food #Christmas #holidays #brittanysbiscuits #baking #cookies #winter #chocolate #brooklyn #nyc #etsy

[garden-of-vegan]

Easy 1 Hour Vegan Chili topped with daiya, avocado, and green onion.

[the-exercist]

Creamy Cucumber Salad from Cook It Up Paleo:

Salad:

cucumbers - 5 cups peeled and sliced

tomatoes - 2 medium, sliced

onion - 1/4 cup chopped

black olives - 1/3 cup sliced

Dressing:

olive oil mayonaise - 3 tablespoons

dried dill - 1 tablespoon

garlic powder - 1 teaspoon

raw apple cider vinegar - 1 tablespoon

salt - to taste

Instructions:

In a large bowl, toss together the veggies.

Whisk together the dressing ingredients in a small bowl.

Pour over the salad and toss to coat.

[the-exercist]

[the-exercist]

Somewhere along the line, a user reblogged this and consciously deleted my caption, which included both a link to the person who took these photos and a copy of their recipe. While the link is still in the source box on this post, it’s obvious that most people are missing it.

If you folks are going to keep reblogging this, please keep the caption intact:

Avocado Deviled Eggs from Living Well Kitchen:

8 eggs

1 avocado

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp cayenne pepper {or less if you don’t want spicy}

dash of nutmeg {optional}

dash of turmeric {optional}

1 TBSP lemon juice

1 green onion, chopped

paprika {optional}

Instructions

Add the eggs to a pot of cold water. Bring the water to a boil. Remove from heat and cover pot completely.

Let the eggs sit for 15 minutes, then pour out hot water and rinse eggs in cold water. Let them sit in cold water for a few minutes before peeling.

Meanwhile, put the avocado in a bowl and mash well.

Peel eggs. Slice eggs in half, and put 6 egg yolks in the bowl with the mashed avocado {discard the other two yolks}. Stir well to completely combine and mash the yolks and avocado together.

Season with salt, garlic powder, and cayenne pepper {and optional nutmeg & turmeric, if using}. Add in the lemon juice and green onion. Taste and adjust seasoning as needed.

Spoon mixture into the egg whites. Sprinkle with paprika if desired. Enjoy!

[foodffs]

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

Really nice recipes. Every hour.

[the-exercist]

Watermelon Gazpacho as shared by Ricki Heller:

4 cups (640 g) roughly chopped seedless watermelon, plus 6 cups (960 g) diced

2 cups (300g ) diced tomatoes

1 cup (145 g) peeled, seeded, and diced cucumber

1/2 cup (70g) diced red pepper

2 Tbsp (30 ml) diced red onion, plus more to taste

3 Tbsp (45 ml) finely chopped basil

3 Tbsp (45 ml) finely chopped mint

3 Tbsp (45 ml) freshly squeezed lime juice, plus more to taste

1 tsp (5 ml) finely grated lime zest

2 tsp (10 ml) minced ginger

1/2 tsp (2.5 ml) minced green serrano chile, plus more to taste

1/2 Tbsp (7.5 ml) natural salt, plus more to taste

pinch of freshly ground black pepper

Put the 4 cups of chopped watermelon into your blender and puree on high for 30 to 60 seconds, until liquefied. Pour into a serving bowl. Add the 6 cups of diced watermelon and all the remaining ingredients. Stir to combine well. Tweak flavors to taste (you may want more onion, lime juice, chile or salt).

Cover and chill in the fridge for at least 3 hours, but preferably 12 to 24 hours to allow the flavors to fuse and the vibrant red color to develop. Before serving, tweak flavors again (if it’s too spicy, add some lime juice). Pass additional lime juice and salt at the table. Makes 6 main course or 8 starter servings.

Suitable for: ACD  Stage 3 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.

[backonpointe]

31 Healthy and Portable High-Protein Snacks

[eeves-noms]

Don’t get in a snack-time rut. Here are 31 tasty and inventive high-protein snacks—one (or more!) for every occasion!

[the-exercist]

Cranberry Cherry Popsicles from Vegan in the Freezer:

2 cups frozen cherries

2 cups cranberry juice

4 Tbsp. maple syrup

Add all of the cherries and juice to you food processor.

Blend for 30 seconds and add the maple syrup.

Process some more until the consistency your like. I like my popsicles close to a juice so I go about a minute.

That is it.

Pour into you popsicle molds and freeze at least 6 hours.

[garden-of-vegan]

Sriracha & soy sauce tofu, baby spinach, cucumber slices, shredded carrot, Daiya cheddar style shreds, hemp hearts, chopped almond and a balsamic vinaigrette.

[piecesinprogress]

It’s a good thing you can never have too many green smoothie recipes because I just love coming up with them! This batch is a truly eclectic collection of flavors and benefits. Spring Fling is a great energizer while the Green Lemonade is light and uplifting. The Blueberry Bliss is creamy and mellow while the Chocolate Strawberry is basically dessert for breakfast (if you really want to send that over the top, add a teaspoon or two of your favorite chocolate sauce, mine is Stonewall Kitchen!).

I hope this collection inspires you to get creative with your own smoothie adventures! There’s even more vegan, gluten free green smoothies here. :)