FLAVORTASTIC!

A compilation of collected recipes, food experiments, and other stuff to brighten up your day. Note: Recipes and photographs are reblogged unless otherwise noted. Dishes and photographs that I made myself are tagged with "culinary adventures."

[dosossos]

How to Stock a Healthy Pantry

[sweetoothgirl]

Summer Crostinis

[dosossos]

Overnight Oats With Coconut, Dates, Almonds, And Honey

Servings: 4

STUFF Overnight Oats: 1 cup old-fashioned rolled oats 1 ¼ cups nut milk ½ cup Greek yogurt A pinch of salt 2 Tbsp wheat bran and/or flax seeds (optional)

¼ cup honey 2 tablespoons virgin coconut oil, melted 1 tablespoon apple cider vinegar 4 Medjool dates, pitted, chopped ⅓ cup raw almonds, chopped ¼ cup chopped coconut meat, fresh or dried

Overnight Oats: Pinch of kosher salt 1 cup plain whole-milk Greek yogurt

STEPS Combine the oats, milk, yogurt, salt and flax seeds in a bowl. Cover and let the oats soak overnight in the fridge.

Stir honey, coconut oil, and apple cider vinegar in a small bowl or small measuring cup until smooth (if mixture looks broken, warm gently in a microwave and stir until smooth). Add dates, almonds, coconut, and salt and stir to combine.Divide oats and yogurt among bowls, spooning yogurt into centers. Top with coconut mixture.

NOTE Coconut mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.

[delta-breezes]

Blood Orange Upside Down Cake | Call Me Cupcake

[dosossos]

Overnight Oats with Banana, Maple Syrup, and Tahini

Servings: 4

STUFF Overnight Oats: 1 cup old-fashioned rolled oats 1 ¼ cups nut milk ½ cup Greek yogurt A pinch of salt 2 Tbsp wheat bran and/or flax seeds (optional)

¼ cup tahini 2 tablespoons (or more) pure maple syrup 2 tablespoons nut milk ½ teaspoon ground cinnamon Pinch of kosher salt 1 cup plain whole-milk Greek yogurt 2 medium bananas, thinly sliced 2 teaspoons toasted sesame seeds

STEPS Combine the oats, milk, yogurt, salt and flax seeds in a bowl. Cover and let the oats soak overnight in the fridge.

Stir tahini, maple syrup, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth. Divide oats and yogurt among bowls, spooning yogurt into centers. Divide banana among bowls and drizzle tahini mixture over. Top with sesame seeds. Drizzle with more maple syrup, if desired.

NOTE Tahini mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.

[drizzleanddip]

How to make menemen - the most delicious Turkish scrambled eggs

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[prettypasta]

Easy Baked Ziti

[passionforpasta]

For those nights when you need a little comfort food. 

[dosossos]

Moroccan Lamb Stew Recipe

Servings: 4-6 Prep:10 minutes Cook: 8 hours (low)

STUFF 2 lb (900g) Lamb (cut/s of choice), diced 4 tbsp Ras El Hanout spice blend 2 Sweet Potatoes, peeled and diced 1 Red Bell Pepper, diced 1 cup Apricots, diced 1 28-oz can Crushed Tomatoes 3 tbsp Clarified Butter or Ghee

STEPS Put the Ras El Hanout spice blend in a hot, dry, frying pan and roast it for a little while.

Add the lamb and stir so all pieces are coated evenly in the spices.

Add the clarified butter/ghee and quickly sear the meat.

Put the meat and the rest of the ingredients in a slow-cooker, set it on Low for 7-8 hours, then you’re done!

Serve over Cauliflower Tabbouleh.

[dosossos]

Paleo Sloppy Joe’s

Servings: 4-6 Prep: 10 mins Cook: 20 mins Total: 30 mins

STUFF 2 tablespoons coconut oil 1 red pepper, or orange/green/yellow 1 large onion 1 teaspoon salt 1 teaspoon garlic powder 1 pound grass-fed ground beef ¾ cup Paleo Whole30 Ketchup, or ketchup of choice if not following Whole30 ¼ cup coconut aminos 2 tablespoons tomato paste

STEPS Place the coconut oil in a large skillet. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent. Sprinkle with salt and garlic powder and stir in.

Add the beef and break it up with a spatula. Cook until browned.

Add ketchup, coconut aminos, and tomato paste and stir to combine. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.

Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

[dosossos]

4-Ingredient Chocolate Croissants

Servings: 12 croissants Time: 1 hr

STUFF 1 egg 1 tablespoon water Two 1-pound packages high-quality puff-pastry dough (such as Dufour brand) 6 ounces dark chocolate bars

STEPS Preheat the oven to 400°F. Line two baking sheets with parchment paper.

In a small bowl, beat the egg and water together with a fork until well combined. Set aside.

Open the puff pastry and unfurl the sheets onto a lightly floured work surface. Gently roll out the dough to flatten it.

Cut the sheets in half and then cut each half into three even pieces. You should end up with 12 rectangles.

Cut the chocolate into thin bars measuring about ½ inch by 3 inches. If the chocolate breaks or shatters, don’t worry—you can use multiple pieces.

Working with one piece of dough at a time, place a bar (or a few small pieces) of chocolate at one of the shorter sides of the rectangle. Roll the dough up to encase the chocolate, making a little spiral. Place the dough, seam side down, on one of the prepared baking sheets (six croissants to a tray). Repeat with the remaining dough and chocolate.

Brush each croissant with egg wash. Bake until they’re evenly golden brown, 15 to 18 minutes. Let cool 10 minutes before serving.

[dosossos]

Whole30 Chicken Tenders

STUFF 2 lbs. chicken tenders 1 egg ½ cup almond meal ¼ cup coconut flour 2 teaspoons garlic powder ½ -1 teaspoon salt (depending on how salty you like things) 1 teaspoon pepper ¼ teaspoon smoked paprika olive oil salt & pepper

STEPS In a shallow bowl combine almond meal, coconut flour, garlic powder, salt, pepper & smoked paprika. 

Liberally sprinkle salt and pepper on both sides of the chicken tenders. 

In a small bowl scramble up 1 egg. 

Dip the chicken tenders in the egg, then roll them around in the breading mixture. Press the mixture all over the chicken and then shake off the excess.

Place a large skillet over medium high heat. Add 1 tablespoon of oil to the pan. Once oil is hot, add a few tenders and cook for about 3 minutes on each side.

Continue with the rest of the tenders and serve with some paleo ketchup!

[dosossos]

Brussels Sprouts Salad with Citrus Vinaigrette 

Servings: 10 Total time: 15 min

STUFF Salad Ingredients: 24 oz. Brussels sprouts (can sub shredded cabbage) 6-8 slices crisp cooked bacon, chopped 1 cup sliced red onion ⅔ cup dried cherries, unsweetened (can sub cranberries or raisins) ⅔ cup sliced almonds, toasted 4 oz. goat cheese, soft & crumbled (optional - omit for dairy-free and whole30) 1 cup citrus vinaigrette

Citrus Vinaigrette: 1 small orange, juiced 1 tsp. orange zest 1 lemon, juiced 2 Tbsp. finely minced shallots (may substitute 1 Tbsp. minced garlic) 1 tsp. yellow mustard ¾ cup avocado or olive oil 2 tsp. fresh thyme, minced (may substitute an equal amount of tarragon, basil, rosemary or oregano or 1 tsp. dried herbs of choice) Sea salt and pepper to taste

STEPS Shred Bussels sprouts using the shredding blade of a food processor or slice thinly with a knife.

Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and optional goat cheese.

Whisk together vinaigrette ingredients. Add vinaigrette immediately before serving and toss well to coat.

NUTRITION Serving size: 1/10 of recipe (~2/3 cup) Calories: 162 Fat: 7 g Carbohydrates: 18 g Sugar: 7 g Sodium: 112 mg Fiber: 3 g Protein: 8 g

[savagelydelicious]

Creamy Shrimp and Mushroom Pasta

[passionforpasta]

Earthy, creamy pasta, perfect for cozy winter nights. 

[passionforpasta]

Need some last-minute inspiration for party snacks for the Big Game? Look no further. 

Spinach Artichoke Dip with Pasta Chips

Twice Baked BLT Pasta Stuffed Smokey Potato Skins

Spaghetti Sliders

[dosossos]

How to Use Cooking Oils

[dosossos]

Whole30 Chicken Piccata

Servings: 2 Prep: 15 minutes Cook:15 minutes Total: 30 minutes

STUFF 2 chicken breasts (~700g), skinless and boneless ½ cup (45g) almond flour 1 tbsp gluten-free nutritional yeast ¼ tsp salt ¼ tsp ground black pepper 1 tbsp oil ¾ cup (190 mL) gluten-free chicken stock 2 tbsp fresh lemon juice ¼ cup capers, rinsed in cold water 1 tbsp arrowroot/tapioca starch (or cornstarch if not paleo/w30) ¼ cup parsley, finely chopped for garnish lemons, thinly sliced for garnish

STEPS Butterfly the chicken breasts by cutting them in half lengthways (as if you were going to stuff it).

On a flat plate, mix together the almond flour, nutritional yeast, salt and pepper. Put the butterflied chicken pieces into the seasoned flour mixture and pat down to get it to coat each side evenly. (You can stick this step if you chose to not have breading.)

Add 1 tablespoon of oil to a non-stick skillet and heat over a medium high heat.

Cook the chicken for 4-6 minutes per side, or until it’s fully cooked all the way through. Remove the cooked chicken to a plate and cover with foil to keep warm, repeat with the other pieces of chicken and add a little more oil if you need to.

Add the stock, lemon juice, rinsed capers and 1 tbsp tapioca/arrowroot starch mixed with cold water to the pan and stir on a medium heat until the sauce thickens. Return the chicken to the pan with the sauce and warm it through before serving

Serve hot and garnish with parsley and lemon slices.

NOTE If not gluten-free, can use any kind of nutritional yeast or chicken stock.

NUTRITION Calories: 643 kcal

[delta-breezes]

Strawberry Milkshake Cake | The Kitchy Kitchen