Food.

Meow meow meow Food that I like and want to make Inspiration when I need it I don't own anything except a craving for yummy food hehe

[talesofakitchen]

A bit of avocado on rye sourdough to start the day. 🌿🙇 #avocadotoast #avocadoemoji #breakfast #homemade #foodroses

[vitalityandmore]

For the love of strawberries🍓🍓🍓

Vegan Strawberry Ice-cream with organic ingredients 🍨🍨🍨 @thefeedfeed.vegan

Ingredients: 3 cups frozen organic strawberries 2 cups fresh organic coconut milk 2 tbsp maple syrup or raw honey Zest of 1 orange to garnish Handful of fresh strawberries to garnish

Just blend all items together & serve straight away, serves 4. Garnish with orange zest & fresh strawberries.

So sweet & deliciously natural without any artificial colors or flavors.

Happy Friday 🙌🏻

[vitalityandmore]

Afternoon pick me up smoothie…blend 1 ½ cups coconut water @naturalrawc 1 cup organic strawberries & 1 organic banana, top with organic chia seeds…💕

#organicforlife #organicfood #smoothie #rawfood #plantbased #veganfoodshare #vitamixbestlife #vitamix #afternoontea #pretty #strawberries #healthy #healthylifestyle #healthyfoodporn #foodspotting #foodphotography #cleaneating #cleanfood #instafood #foodspiration #vitalityandmore #beautifulhealth #picoftheday #yum #dairyfree #vscofashionfood #eattherainbow #rawfood #organicblogger #noms (at Melbourne, Australia)

[essenaoneill-deactivated2015102]

LUNCH AT @chiabarmaroubra WAS OFF THE CHARTS. #VEGAN French toast, lentil pie and cheesy quesadillas 😜 SO FREAKING GOOD MY GOD (Sydney babes need to check them… The only down side is the pain in not ordering everything 😩)

[lettucedine]

Heard it’s #nationalspaghettiday 🍝 (at New York, New York)

[lettucedine]

Perks of being a cauliflower (at The Regal)

[beautifulpicturesofhealthyfood]

Avocado Caprese Wrap…RECIPE

[fattributes]

Vanilla Chai Tea Latte Doughnuts

[nom-food]

Pork tinga quesadillas

[nyankorecipes]

Szechuan Fish-Suan Cai Yu

Ingredients 1 fresh fish around 800g to 1000g 1 cup pickled mustard green 4 fresh shitake mushrooms 10 dried pepper flakes or more as needed 5 green onions or 1 scallion (separate the white part and green part) 10 garlic cloves, peeled and sliced 1 inch root ginger 1 teaspoon salt 10 whole Sichuan peppercorn seeds 3 tablespoons cooking oil 4 tablespoons starch 1 teaspoon white pepper powder 2L water or as needed

Directions Wash the fish carefully and separate the bones and fish fillet. Then slice the fillet into really thin slices and cut the bones into large sections. In a large bowl with clean water, soak and wash the fish slices until they become almost transparent. Transfer out and drain. Marinade the fish bones and fish fillet slices with salt, cornstarch and white pepper powder. Set aside. Heat up around 1 tablespoon cooking oil in a large wok, fry garlic, ginger, green onions and whole Sichuan peppercorn for around 1 to 2 minutes or until aroma. Add pickled mustard green for another minute. Pour around 2L of fresh cold water and mushrooms, simmer the soup for around 20 minutes. Taste the soup and add salt accordingly. Pick the bones out and cook the in the soup prepared I previous step for around 5 minutes. Transfer all the content expects the soup to your serving bowl. Turn up the fire and add fish slices to cook for around 1 minute. Transfer all the content out to serving bowl too. Prepare another pan, heat up 2 tablespoons of oil with dried chili peppers until really hot. Pour the oil to the serving bowl evenly on the surface. Garnish some chopped green onion and serve hot!

[nyankorecipes]

Peanut Butter & Honey Banana Ice Cream makes 2 servings 1 1/2 peeled medium bananas, sliced into coins and frozen until solid 3 tablespoons peanut butter 2 teaspoons honey

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in peanut butter and honey, and transfer to a freezer container and freeze until solid.

Nutella Banana Ice Cream makes 2 servings 1 1/2 peeled medium bananas, sliced into coins and frozen until solid 3 to 4 tablespoons Nutella or other hazelnut-chocolate spread

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in Nutella, and transfer to a freezer container and freeze until solid.

Dark Chocolate Banana Ice Cream makes 2 servings 1 1/2 peeled medium bananas, sliced into coins and frozen until solid 3 tablespoons unsweetened cocoa powder 2 tablespoons cream 1/2 teaspoon vanilla extract

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in cocoa powder, cream, and vanilla. Transfer to a freezer container and freeze until solid.

Cinnamon Dulce Banana Ice Cream makes 2 servings 1 1/2 peeled medium bananas, sliced into coins and frozen until solid 3 tablespoons sweetened condensed milk 1/2 teaspoon freshly-ground cinnamon

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in sweetened condensed milk and cinnamon. Transfer to a freezer container and freeze until solid.

Strawberries & Cream Banana Ice Cream makes 2 servings 1 1/2 peeled medium bananas, sliced into coins and frozen until solid 1/3 cup roughly chopped frozen strawberries 2 tablespoons cream

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in strawberries and cream until smooth, and transfer to a freezer container and freeze until solid.

[nyankorecipes]

Cilantro Lime Cauliflower "Rice"

Ingredients 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp extra-virgin olive oil 2 garlic cloves 2 scallions, diced kosher salt and pepper, to taste 1-1/2 limes 1/4 cup fresh chopped cilantro

Directions Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Makes 5 servings.

[nyankorecipes]

Blender Salsa

Ingredients 1 23 oz. jar diced tomatoes 1 4 oz. can green chiles 1 garlic clove 1 tbsp vinegar 2 tbsp tomato paste 2 tbsp chopped white onion 1/2 cup grape tomatoes Himalayan sea salt, to taste Red pepper flakes, to taste Garnish with diced red onion Directions Add all ingredients to your blendtec blender Pulse until salsa has reached your desired consistency* Add salt and himalayan sea salt to your liking Serve with homemade crackers, plantain chips, and veggies

[nyankorecipes]

Peanut Butter Bread

Ingredients 1 cup fat-free milk 2 large eggs 2⁄3 cup granulated sugar 1 cup peanut butter 1 teaspooon kosher salt 1 tablespoon baking powder 1 3⁄4 cups all-purpose flour

Directions Preheat oven to 350°F. Add milk, eggs, sugar, and peanut butter to blender jar. Secure lid and select "Batters." Ingredients will mix until blended smooth. Add remaining ingredients and secure lid. Press "Pulse" 4–6 times or until flour is incorporated. Pour batter into greased 9-x-5-inch loaf pan. Bake for 50 minutes or until wooden toothpick inserted comes out clean.

[nyankorecipes]

Apple Vanilla Greek Yogurt Pancakes

Ingredients ½ cup rolled oats ½ teaspoon baking powder ½ teaspoon cinnamon ½ cup unsweetened applesauce 2 large egg whites (1 large egg will also work) ¼ cup vanilla nonfat Greek yogurt (I used simply 100 from Chobani) ½ teaspoon pure vanilla extract

Directions 1. Preheat a skillet over medium heat or griddle at about 325 degrees F. and coat it with cooking spray. 2. Add ingredients to a blender in the order listed and blend until smooth. 3. *Pour batter onto skillet/griddle until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to pop on the top of the pancake. 4. Using a spatula, flip and cook a couple more minutes on the other side. Repeat with remaining batter, making sure to coat your skillet again with oil between each batch. 5. Serve with your favorite toppings and enjoy! Notes *For pancakes to thoroughly cook in the center; be sure that when batter is poured onto the griddle/skillet, you thin it out some with a the back of a spoon. Also, you will be cooking these at a lower temp for a longer amount of time. This will keep the outside from burning too quickly. Recipe makes 5 medium pancakes, which can serve 1­2 people. Nutritional information is calculated for all 5 pancakes using 2 large egg whites.

[nyankorecipes]

Blender Banana Oatmeal Muffins

YIELD: 12 muffins COOK TIME: 15 minutes TOTAL TIME: 40 minutes Ingredients: 2 cups oats (quick cooking or old fashioned) 2 large very ripe bananas 2 large eggs 1 cup plain Greek yogurt 2-3 tablespoons honey* 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen) Directions: Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them. Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy! *Feel free to adjust the honey to your preferred sweetness. Two tablespoons was enough for me with the chocolate, but if you prefer a sweeter muffin, add more.

Store leftover muffins in an airtight container at room temperature for up to 5 days or wrap tightly in plastic and freeze for up to 2 months.

[feed-your-heart]