Natural Model

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These sesame roasted sweet potatoes are a delicious and nutritious side dish or snack. The combination of sesame oil, soy sauce, and maple syrup creates a sweet and savory glaze that perfectly coats the tender sweet potatoes. Plus, the sesame seeds add a delightful crunch to every bite.

Ingredients: 3 large sweet potatoes, peeled and cubed. 2 tablespoons olive oil. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 tablespoon sesame seeds. Salt and pepper to taste. Chopped green onions for garnish optional.

Instructions: Preheat the oven to 425F 220C. In a large bowl, combine olive oil, sesame oil, soy sauce, maple syrup, minced garlic, sesame seeds, salt, and pepper. Add the cubed sweet potatoes to the bowl and toss until evenly coated with the mixture. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized. Garnish with chopped green onions, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

august moon rabbits

[naturalmodelsla]

This grilled chicken salad from the Mediterranean is bright, fresh, and full of flavor. It's a healthy and filling meal that can be eaten for lunch or dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons lemon juice. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 6 cups mixed greens. 1 cucumber, sliced. 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives. 1/4 cup crumbled feta cheese.

Instructions: In a bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, dried basil, salt, and pepper to make the marinade. Add chicken breasts to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes on each side or until cooked through. Let chicken rest for a few minutes, then slice into strips. In a large salad bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, Kalamata olives, and crumbled feta cheese. Top the salad with grilled chicken strips. Drizzle with additional olive oil and lemon juice if desired, and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

pellegrinaggi regina della pace

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This Slow Cooker Chicken and Rice with Spinach and Feta is a flavorful and nutritious meal that's easy to prepare. The chicken becomes tender and juicy while cooking low and slow with the rice, spinach, and feta cheese, creating a delicious one-pot dish.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup uncooked long-grain white rice. 2 cups chicken broth. 1 cup chopped fresh spinach. 1/2 cup crumbled feta cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp dried thyme. Salt and pepper to taste.

Instructions: In a slow cooker, combine chicken, rice, chicken broth, chopped spinach, feta cheese, onion, garlic, oregano, thyme, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 4-5 hours, or until chicken is cooked through and rice is tender. Before serving, stir the mixture gently to incorporate any remaining liquid and fluff the rice. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

West Mononah's Band

[naturalmodelsla]

Creamy and nutritious overnight oats infused with the warm flavors of golden milk turmeric, perfect for a satisfying and wholesome vegan gluten-free breakfast.

Ingredients: 1 cup rolled oats. 1 1/2 cups unsweetened almond milk. 2 tbsp maple syrup. 1 tsp turmeric powder. 1/2 tsp ground cinnamon. 1/4 tsp ground ginger. 1/4 tsp ground cardamom. Pinch of black pepper. 1/2 tsp vanilla extract. 2 tbsp chia seeds.

Instructions: Put rolled oats, almond milk, maple syrup, turmeric powder, cinnamon, ginger, cardamom, black pepper, and vanilla extract in a bowl. Make sure to stir the ingredients together well. Mix in the chia seeds until they are spread out evenly. Place the bowl in the fridge overnight or for at least 4 hours to let the oats soften and the flavors mix. You can cover the bowl with a lid or plastic wrap. Mix the oats well in the morning, and if you want, add more almond milk to make them thicker. Place it in the fridge or serve it at room temperature. Add your favorite nuts, seeds, or fruits on top. Enjoy how creamy golden milk turmeric overnight oats are!

Prep Time: 10 minutes

Cook Time: 0 minutes

A Stitcher's Diary

[naturalmodelsla]

Indulge in the perfect combination of rich chocolate chunks and juicy blackberries with these delightful cookies.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chunks. 1/2 cup fresh blackberries, halved.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a small bowl with a whisk. Melt the butter and mix it with the white sugar and brown sugar in a larger bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Slowly mix in the chocolate chunks and blackberries that have been cut in half. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving some space between each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. As a sweet treat, enjoy these tasty chocolate chunk blackberry cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Nerdy Girl Gets Fit

[naturalmodelsla]

Not only are these vegan veggie parchment packets tasty, but they are also good for the environment because they don't need any extra fats or oils for cooking. The vegetables are cooked just right inside the parchment, which keeps all the nutrients and flavors inside.

Ingredients: 4 large sheets of parchment paper. 2 cups mixed vegetables such as bell peppers, zucchini, carrots, and mushrooms, chopped. 1 cup cooked chickpeas. 4 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons balsamic vinegar. 1 teaspoon dried thyme. Salt and pepper, to taste. Fresh herbs, for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the chickpeas, olive oil, garlic, balsamic vinegar, dried thyme, salt, and pepper to a bowl. Toss the ingredients together until they are well mixed. Spread the vegetable mix out evenly on the parchment paper sheets and put one piece in the middle of each one. Place the vegetable mix on the parchment paper, then fold the paper over it and crimp the edges to make packets. Put the packets on a baking sheet and heat the oven to 400F. Bake for 20 to 25 minutes, or until the vegetables are soft. Carefully open the packages, and if you want, sprinkle with fresh herbs. Serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

roberta fi visone

[naturalmodelsla]

You can make this Healthy Paleo Carrot Soup for any event because it is healthy and comforting. Onions, garlic, ginger, and other warming spices are slowly cooked with fresh carrots to make a base that is both tasty and fragrant. The rich coconut milk makes the soup creamy without using any dairy, so it can be eaten by people on a paleo or dairy-free diet. This soup is quick and easy to make because it only needs a few ingredients. It's great for busy weeknights or cozy weekends at home.

Ingredients: 2 lbs carrots, peeled and chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 can 13.5 oz full-fat coconut milk. 1 tbsp coconut oil. 1 tsp ground ginger. 1/2 tsp ground turmeric. Salt and pepper, to taste.

Instructions: In a large pot, heat coconut oil over medium heat. Add chopped onion and garlic to the pot and saut until softened, about 3 minutes. Add chopped carrots, ground ginger, and ground turmeric to the pot and stir to combine. Pour in chicken broth and bring to a simmer. Cover and cook until carrots are tender, about 20 minutes. Once the carrots are tender, remove the pot from heat and let cool slightly. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Return the pot to the stove over low heat and stir in coconut milk. Cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Rodrigo

[naturalmodelsla]

Having smoothie packs that are already made in the freezer is very helpful. These 4 tasty variations give you a quick and refreshing drink with a burst of flavors and important nutrients.

Ingredients: 2 cups frozen mixed berries. 1 banana, peeled and sliced. 1 cup Greek yogurt. 1 cup spinach leaves. 1 cup almond milk. 2 tablespoons chia seeds. 1 tablespoon honey. Ice cubes.

Instructions: Put equal amounts of frozen mixed berries into 4 plastic bags that can be closed again. Each bag should have a sliced banana, Greek yogurt, and spinach leaves. Put some almond milk, chia seeds, and honey into each bag. Close the bags up tight to get rid of as much air as you can. You can freeze the bags for up to three months. To make it, take a bag out of the freezer, let it sit for a few minutes to thaw a bit, and then put the contents of the bag into a blender. Put in some ice cubes and blend until it's smooth. Get a glass and enjoy the smoothie!

Prep Time: 15 minutes

Cook Time: 0 minutes

jestemolkaa

[naturalmodelsla]

This gluten-free chicken salad wrap recipe is a delicious and healthy option for lunch or dinner. Packed with protein and flavor, it's perfect for a quick and easy meal.

Ingredients: 2 cups cooked shredded chicken breast. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup sliced almonds. 1/4 cup dried cranberries. 1/2 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves for wrapping.

Instructions: In a large bowl, combine shredded chicken, celery, red onion, almonds, and dried cranberries. In a small bowl, mix together mayonnaise, Dijon mustard, and lemon juice. Pour the dressing over the chicken mixture and toss until well combined. Season with salt and pepper to taste. Spoon the chicken salad onto lettuce leaves and wrap tightly to form a wrap.

Prep Time: 15 minutes

Cook Time: 0 minutes

Paul Broomfield

[naturalmodelsla]

This hearty dip is perfect for game day gatherings, packed with flavorful ground beef, beans, and gooey melted cheese. It's easy to make and guaranteed to be a crowd-pleaser!

Ingredients: 1 lb ground beef. 1 cup diced onion. 1 cup diced bell pepper. 1 can 15 oz black beans, drained and rinsed. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: In a skillet over medium heat, cook the ground beef until browned and cooked through. Add diced onion and bell pepper, cook until softened. Stir in black beans, salsa, chili powder, and cumin. Cook for 5 minutes. Preheat oven to 350F 175C. In a baking dish, spread the beef mixture evenly. Top with shredded cheese and dollops of sour cream. Bake for 15-20 minutes, or until cheese is melted and bubbly. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Sarasvati Yoga Medellin

[naturalmodelsla]

penne pasta, roasted vegetables, and a homemade basil pesto made with flaxseed oil and hemp seeds. This is a healthy and tasty pasta dish.

Ingredients: 2 cups fresh basil leaves. 1/3 cup hemp seeds. 2 tablespoons flaxseed oil. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup pine nuts. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 1/3 cup extra virgin olive oil. 12 ounces penne pasta. 2 cups mixed vegetables such as bell peppers, zucchini, and cherry tomatoes, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Basil, flaxseed oil, garlic, nutritional yeast, pine nuts, sea salt, and black pepper should all be put in a food processor. Pulse until the food is very small. Slowly pour olive oil into the food processor while it's running until everything is well mixed and creamy. Put away. Follow the directions on the package to cook the penne pasta. Remove the water and set it aside. Put different kinds of vegetables on a baking sheet and season them with salt and pepper. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. Put cooked penne pasta, roasted vegetables, and hemp seed-flax oil basil pesto in a large bowl. Toss everything around until it's all covered. Serve hot, and if you want, top with more basil leaves.

Prep Time: 20 minutes

Cook Time: 25 minutes

Dragon Age Opinions and Truths

[naturalmodelsla]

This Easy Pineapple Rum Punch is always a huge hit at any party! It's refreshing, tropical, and perfect for any occasion. With the perfect balance of sweet pineapple juice, tangy lime, and a kick of rum, it's sure to be a crowd-pleaser.

Ingredients: 2 cups pineapple juice. 1 cup white rum. 1/2 cup orange juice. 1/4 cup lime juice. 1/4 cup simple syrup. 1 cup club soda. Pineapple slices and lime wedges for garnish.

Instructions: In a pitcher, combine pineapple juice, white rum, orange juice, lime juice, and simple syrup. Stir well to mix all ingredients. Refrigerate for at least 1 hour to chill. Before serving, add club soda and stir gently. Pour into glasses filled with ice. Garnish each glass with a slice of pineapple and a lime wedge. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Blog Morgana Zen

[naturalmodelsla]

This veggie stir-fry is great for a busy weeknight dinner because it's quick and easy to make. It tastes great and is good for you because it's full of colorful vegetables and savory flavors.

Ingredients: 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/4 cup chopped green onions. Salt and pepper to taste. Cooked rice or noodles, for serving.

Instructions: Put vegetable oil in a big pan or wok and heat it over medium-high heat. Mix in the garlic and cook for one minute, until the garlic smells good. Stir-fry the vegetables for 5 to 7 minutes, until they are tender but still crisp. Put soy sauce, hoisin sauce, and sesame oil in a small bowl and mix them together. Pour the sauce over the vegetables and toss them around to cover them all. Add two to three more minutes of cooking time until everything is hot. Add pepper and salt to taste. Add some chopped green onions as a garnish. Top with hot rice or noodles that have been cooked.

Prep Time: 10 minutes

Cook Time: 15 minutes

Isaan Life

[naturalmodelsla]

Indulge in the flavors of Mexican street corn with this easy slow cooker casserole. Creamy, cheesy, and packed with spices, it's a delicious side dish for any meal.

Ingredients: 4 cups frozen corn kernels. 1 cup sour cream. 1/4 cup mayonnaise. 1/4 cup melted butter. 1/2 cup crumbled cotija cheese. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon lime juice. 1 cup shredded Monterey Jack cheese.

Instructions: Put cotija cheese, cilantro, chili powder, garlic powder, salt, black pepper, and lime juice in a slow cooker. Add the frozen corn and mix it all together. Mix well. On low heat, cover and cook for 4 to 5 hours, or until corn is soft. In the last 30 minutes of cooking, sprinkle Monterey Jack cheese on top. If you want, you can serve it warm with extra cilantro and a squeeze of lime juice on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Cowboy Cooks

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This recipe, a Paleo-friendly take on the traditional Kung Pao Chicken, uses crispy cauliflower florets combined with a flavorful, hot sauce in place of the meat.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tbsp arrowroot powder. 2 tbsp coconut aminos. 2 tbsp apple cider vinegar. 2 tbsp avocado oil. 2 cloves garlic, minced. 1 inch ginger, minced. 1/4 cup chopped green onions. 1/4 cup chopped cashews. 1/4 cup chopped red bell pepper. 1 tsp red pepper flakes. 1 tbsp sesame seeds. Salt to taste.

Instructions: Set oven temperature to 425F 220C. Cauliflower florets should be evenly coated after being tossed in arrowroot powder in a big bowl. Arrange the cauliflower in a single layer on a baking sheet covered with parchment paper. Bake for 25 to 30 minutes, or until golden brown and crispy. To make the sauce, combine the coconut aminos and apple cider vinegar in a small bowl. In a skillet over medium heat, preheat avocado oil. Stir in the ginger and minced garlic until fragrant. To the skillet, add the red bell pepper, cashews, and chopped green onions. Simmer for two to three minutes. Once the sauce is ready, pour it into the skillet and stir everything together. Add salt and red pepper flakes to taste. Add the crispy, golden-brown cauliflower to the skillet along with the sauce mixture. Toss until the sauce coats the cauliflower evenly. Before serving, sprinkle sesame seeds on top. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

RW Fotografie

[naturalmodelsla]

Bobby Flay's Green Chile Cheeseburgers are a Southwestern-inspired delight with a spicy kick. These burgers are loaded with flavor, featuring juicy beef patties topped with melted Monterey Jack cheese and a zesty green chile sauce. Perfect for your next barbecue or cookout!

Ingredients: 1 1/2 pounds ground chuck. Kosher salt and freshly ground black pepper. 4 slices Monterey Jack cheese. 4 hamburger buns. 2 tablespoons canola oil. 1 cup chopped green chiles canned or fresh. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 tablespoon fresh lime juice. 1 teaspoon ground cumin. 1/4 cup chopped fresh cilantro. Lettuce leaves and tomato slices for garnish.

Instructions: Preheat your grill to high heat. Divide the ground chuck into 4 equal portions and shape them into burger patties. Season both sides with salt and pepper. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, top each patty with a slice of Monterey Jack cheese and close the grill lid to melt the cheese. While the burgers are cooking, brush the hamburger buns with canola oil and toast them on the grill until lightly browned. In a bowl, mix together the chopped green chiles, mayonnaise, sour cream, lime juice, ground cumin, and chopped cilantro to make the green chile sauce. To assemble the burgers, spread a generous amount of the green chile sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese. Add a slice of tomato if desired. Top each burger with the other half of the toasted bun and serve immediately. Enjoy your Green Chile Cheeseburgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Whisked Chef

[naturalmodelsla]

These Baked Cauliflower Tots are better for you than regular tater tots. They are soft on the inside and crispy on the outside. They are made with cheese, almond flour, seasonings, and cauliflower. These tots are low-carb and keto-friendly, so they're great for a snack or as a side dish.

Ingredients: 1 medium head cauliflower, cut into florets. 1/2 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1 large egg. 2 cloves garlic, minced. 1 teaspoon dried parsley. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. Salt and pepper to taste. Cooking spray.

Instructions: Preheat the oven to 400F 200C. Line a baking sheet with parchment paper and set aside. Steam the cauliflower florets until tender, then transfer them to a clean kitchen towel. Allow them to cool slightly, then squeeze out excess moisture from the cauliflower using the towel. In a large mixing bowl, combine the cauliflower, cheddar cheese, Parmesan cheese, almond flour, egg, minced garlic, dried parsley, onion powder, paprika, salt, and pepper. Mix well to combine. Using a tablespoon or small ice cream scoop, portion out the cauliflower mixture and shape it into tots using your hands. Place them onto the prepared baking sheet. Lightly spray the cauliflower tots with cooking spray to help them brown in the oven. Bake in the preheated oven for 20-25 minutes, or until the tots are golden brown and crispy on the outside. Remove from the oven and let cool slightly before serving. Enjoy these delicious baked cauliflower tots as a keto-friendly snack or side dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

The Artful Chef