Patricia Mellin @patriciamellin - Tumblr Blog

ms. decock

#ChermoulaMarinade #MoroccanInspired #BBQDelight

bar crawl de mayo

#weekendtreat #chocolatelovers #Molasses

There are a lot of healthy foods in this Super Green Detox Salad that will make you feel energized and refreshed. You can eat it for lunch or as a side dish for dinner.

Ingredients: 4 cups mixed greens such as spinach, kale, arugula. 1 cup chopped cucumber. 1 cup chopped broccoli florets. 1 cup chopped green bell pepper. 1 cup chopped celery. 1 cup chopped green apple. 1/2 cup chopped fresh parsley. 1/4 cup hemp seeds. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1/4 cup lemon juice. 2 tbsp extra virgin olive oil. 1 tbsp maple syrup. Salt and pepper to taste.

Instructions: Apple, bell pepper, celery, mixed greens, parsley, hemp seeds, pumpkin seeds, and dried cranberries should all be put in a large bowl. To make the dressing, mix the lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl with a whisk. Give the salad a good stir after adding the dressing. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Lara Smith

#HealthyLiving #NutritiousMeal #healthy

In this tasty smoothie, you can enjoy the sweet taste of blueberries and the nutty taste of almonds together. It's a great way to start the day or fuel up after a workout.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup almond milk. 1/4 cup Greek yogurt. 2 tablespoons honey. 1/4 teaspoon almond extract. Ice cubes optional.

Instructions: A ripe banana, almond milk, Greek yogurt, honey, and almond extract should all be put in a blender. Adding a few ice cubes will make it thicker if that's what you want. Mix everything together until it's smooth and creamy. If you think the smoothie is too sweet, add more honey to make it less sweet. The Blueberry Almond Smoothie should be served right away after being poured into a glass.

Prep Time: 5 minutes

Cook Time: 0 minutes

Trust Love and Kindness

#nutritioussmoothie #blissfulsmoothie #morningboost #blueberrydelight

A tasty and nourishing Paleo adaptation of the traditional French dish Ratatouille. Tender chicken simmered in a flavorful tomato sauce is served with a colorful assortment of vegetables in this recipe.

Ingredients: 2 chicken breasts, diced. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 eggplant, diced. 1 zucchini, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Heat the olive oil in a big skillet over medium heat. Add the chopped onion and garlic, and saut until they are transparent. Cook the chopped chicken breasts until they get browned. Add the diced bell peppers, zucchini, and eggplant. Saut the veggies until they are soft. Add the diced tomatoes, salt, pepper, dried oregano, and dried thyme. Simmer for ten to fifteen minutes, or until sauce thickens and flavors are well blended. Garnish with fresh basil leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

mohawk

#PaleoRecipes #HomemadeGoodness #HealthyEating #Paleo

With tender squid slices adding a new flavor and texture, Killer Squid Sushi is a great take on traditional sushi.

Ingredients: 200g fresh squid. 2 cups sushi rice, cooked. 4 nori seaweed sheets. 1 cucumber, julienned. 1 avocado, sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Clean the squid thoroughly and slice into thin strips. Place a nori sheet on a sushi rolling mat. Spread a layer of sushi rice evenly over the nori sheet, leaving about 1 inch uncovered at the top. Arrange squid, cucumber, and avocado slices along the bottom edge of the nori sheet. Roll the sushi tightly using the mat, sealing the edge with a bit of water. Repeat with the remaining ingredients. Slice each roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 25 minutes

Cook Time: 0 minutes

mer. m. march

#UniqueSquidCreation #SquidSushiDelight #CreativeSquidSushi

These tasty mocha cupcakes have a coffee bark crunch on top, so you can enjoy the rich flavors of mocha. Great for people who like coffee!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup brewed coffee, cooled. 1/2 cup buttermilk. For the Coffee Bark:. 1/4 cup semisweet chocolate chips. 1 tablespoon instant coffee granules. 1/4 cup chopped roasted coffee beans. 1/4 teaspoon sea salt.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Add the dry ingredients and the brewed coffee one at a time, beginning with the dry ingredients and ending with them. Don't mix any further than that. Last, add the buttermilk and mix it in slowly until the batter is smooth. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Make the Coffee Bark while the cupcakes cool: For 30 seconds at a time, stir the semisweet chocolate chips in a bowl that can go in the microwave until the mixture is smooth. Add the instant coffee granules and mix them in. Then, spread the mixture out on a plate or tray lined with parchment paper. Mix the sea salt and chopped roasted coffee beans together and then sprinkle them on top of the melted chocolate. After the bark has cooled and hardened for 15 to 20 minutes, break it up. Put the coffee bark pieces on top of the cupcakes once they are completely cool. Enjoy your Mocha Cupcakes with Coffee Bark after you serve them!

Prep Time: 20 minutes

Cook Time: 20 minutes

AIDT

#CupcakeCrunch #SweetTreats #CoffeeAddict

Fresh fish, creamy avocado, and crisp cucumber are wrapped in seasoned sushi rice and nori seaweed to make this Valentine's Love Roll. Great to give to your sweetheart on Valentine's Day!

Ingredients: 2 cups sushi rice, cooked. 4 sheets nori seaweed. 1/2 lb fresh sushi-grade salmon, thinly sliced. 1/2 lb fresh sushi-grade tuna, thinly sliced. 1 avocado, thinly sliced. 1 cucumber, julienned. Soy sauce, for dipping. Pickled ginger and wasabi, for serving.

Instructions: Lay a bamboo sushi mat on a clean surface. Place a sheet of nori shiny side down on the mat. Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Arrange slices of salmon, tuna, avocado, and cucumber in a line across the center of the rice. Using the bamboo mat, carefully roll the sushi into a tight cylinder, pressing gently to seal. Slice the roll into 8 pieces using a sharp knife, wiping the knife clean between cuts. Repeat with remaining ingredients to make more rolls. Serve the sushi with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes

Youth Builders

#SushiLove #SweetheartSushi #SushiDateNight #AvocadoCucumberRoll

Ein kstlicher Herbst-Dip, der ideal zu verschiedenen Snacks und Gerichten passt, ist Hummus mit Kichererbsen und Maroni. This hummus has a distinct note and a herbal scent thanks to the combination of kichererbsen and maroni.

Ingredients: 250g gekochte Kichererbsen. 200g Maroni gekocht und geschlt. 3 Knoblauchzehen. Saft von 1 Zitrone. 2 EL Tahini Sesampaste. 2 EL Olivenl. 1 TL Kreuzkmmel. Salz und Pfeffer nach Geschmack. Einige frische Petersilienbltter zum Garnieren.

Instructions: Put the cooked kidney beans and macaroni into a kitchen machine. Add the knuckle zehen and mix everything together into a thick paste. Add the lemon juice, tahini, olive oil, and the cranberries, and mix the mixture again until it becomes fluffy. Smash the garlic with salt and pepper, and if you need to, add more lemon juice or vinegar. You should put the hummus in a serving dish and top it with fresh parsley leaves. Khl stellen und mindestens 30 Minuten ruhen lassen, damit die Aromen gut mischen. Serve tasty food with fresh broth or gemstone sesticks and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Lynsey Mobile Personal Trainer

#HerbalHummus #MaroniMagic #Kichererbsenliebe

This Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl is a nutritious and flavorful meal that's perfect for a satisfying lunch or dinner. The cauliflower falafel is baked until crispy and golden, then paired with fresh vegetables and a creamy tahini dressing for a delicious and wholesome bowl.

Ingredients: For the cauliflower falafel:. 1 medium head cauliflower, cut into florets. 1/4 cup almond flour. 2 cloves garlic. 1/4 cup fresh parsley. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. For the tahini dressing:. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. Salt, to taste. For assembling the bowl:. Mixed greens. Cherry tomatoes, halved. Cucumber, sliced. Red onion, thinly sliced. Kalamata olives, pitted. Fresh parsley, chopped.

Instructions: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. In a food processor, pulse the cauliflower florets until they resemble rice. Transfer the cauliflower rice to a clean kitchen towel and squeeze out any excess moisture. In the food processor, combine the cauliflower rice, almond flour, garlic, parsley, cumin, coriander, smoked paprika, salt, and pepper. Pulse until well combined and the mixture holds together. Form the mixture into small falafel-sized balls and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy. While the falafel is baking, prepare the tahini dressing by whisking together the tahini, lemon juice, water, minced garlic, and salt in a small bowl. Adjust the consistency with more water if needed. To assemble the bowl, divide the mixed greens among serving bowls. Top with cherry tomatoes, cucumber slices, red onion slices, Kalamata olives, and the baked cauliflower falafel. Drizzle the tahini dressing over the bowl and garnish with fresh chopped parsley. Serve immediately and enjoy the delicious and nutritious Whole30 Blender Cauliflower Falafel Tahini Bowl!

Prep Time: 15 minutes

Cook Time: 25 minutes

Darley Abbey

#Vegetarian #TahiniBowl #CauliflowerFalafel #MealInspo