@mecaplette made us this yummy smoothie bowl yesterday and it was too cute not to share! 😍😋 Elle nous a aussi donné une tonne d'idées et d'astuces pour des déjeuners pas plates et santé. 🍑🍓🥝 Et ça m'a fait réaliser que je mange toujours les mêmes affaires pour déjeuner (des oeufs, des toasts 🙄🍞🍟🍳) pis que ça devient poche avec le temps... Il fut un temps où je me faisais des overnight smoothies pis toute. Will slowly get back there! 💪🏾
When you host your coworkers, you give them the good stuff. The BEST stuff:
🍪 Peanut Butter Chocolate Chunk Cookies
🍳 ‘Breakfast’ Cookies
🧁 Baked Oatmeal Muffins
🥜 Vegan Peanut Butter Cookies
🌰 Tahini Date Bites
Ricotta & Pesto stuffed Shells baked in an Italian Sausage Tomato Sauce
Dish inspiration: @halfbakedharvest
Don’t be intimidated by all the ingredients below. I promise...this comes together pretty quickly and is SOOOOOOO worth it!
The great thing about this is that you can make it ahead of time (even freeze it for a future date!) and just pop it in the oven when you want to serve it. WHAT’S BETTER THAN THAT?
- 1 Pkg large shells (conchiglioni)
- 2 28oz cans of San Marzano tomatoes
- 2 or 3 Italian sausages
- 1/4 medium onion
- 2 cloves of garlic
- 1/2 white wine
- 1 tsp oregano
- handful of basil
- salt and pepper to taste
- 2 15oz tubs of whole milk ricotta
- 1 1/2 C basil pesto
- 1/2 C shredded pecorino (or any other sharp Italian cheese)
- 1/2 C parmigiano
- zest of 1 lemon
- 1/2 tsp nutmeg - shredded or fresh mozzarella for the topping
Cook the pasta al dente and drop into a bowl of salted cold water to stop the cooking. Set aside.
In a large pot, remove sausage from casing and brown with a little EVOO. Add the onion and garlic whole. Sauté for about 2 min. Add wine and let that cook down. Add tomatoes, oregano, basil, salt and pepper. Let simmer for 20 min. Taste and adjust salt. Remove onion and garlic and set sauce aside.
Mix the ricotta, 1 C of pesto, pecorino, parm, lemon zest, nutmeg, salt and pepper. Taste and adjust salt. You should taste just a hint of lemon and nutmeg but mostly cheese and basil.
In a large lasagna pan, pour 3/4 of the sauce. One by one, take a shell and fill it with a spoonful of the ricotta mixture. Place in the pan with the sauce. Continue until you have no more shells. Use remaining sauce to cover the shells. Use remaining pesto to drizzle on the shells. Cover with cheese. Bake at 425F for 30-40 minutes. If you want the bubbly cheese, broil for a minute or two at the end.
This makes a large pan so cut recipe in half for about 6 servings.
We’re nothing without the support of our community! @kelleythegreat brings her Wellness Wednesday mission to @purepizzaclt with a special deal for everyone who follows along. Eat, support those around you and be well. 💪🍕❤️
Gegrilde paprikasoep met vega balletjes, taugé en tijm! Een populair soepje op de blog en staat ook hier vanavond weer op tafel, want heb al een paar dagen zin in vega balletjes😄 (linkinbio) #soup#paprikasoep#vegetarisch#soep#gezondeten
getting back into the school grind this week, but that isn’t stopping me from making my favorite breakfasts! waffle wednesday’s and this recipe will forever have my 💗 waffle dEATs:
coconut flour waffles (makes 2 square waffles):
2 tbsp coconut flour
2 tbsp cinnamon
1/4 cup nut milk
1/4 tsp baking powder
1/2 tsp vanilla
directions: mix it all up, pour it into your waffle maker, and cook for 3-4 minutes! then top with alll your faves and lotsa maple syrup🍁
have a beautiful day, my loves!❤️
Huge thanks to @nutritionatlanta for inviting us to curate a mindful meal brimming with COMFORT FOODS that fit the Happy Seed style. What an inspiring event to be a part of, especially in a space as lovely as @santoshastudio! #grateful#plantsonly#mindfuleating -
[Pictured]: Penne Alfredo with Chickpea Penne, Cauliflower + Roasted Garlic Alfredo Sauce, Charred Broccoli, Cremini + Pea, topped with King Oyster Scallops (followed by a photo of us beaming with gratitude!)
We’ve got what you need to get through this Wednesday 🐫🍩 And only a few days left to get the goods before we take a break for a couple weeks! See you soon ✌️
Bacon, feta, mozzarella & kale frittata with pesto, pumpkin seeds and watercress. Our kind of #f52feelgood cooking because it makes enough to meal-prep breakfast for a week. It’s #ketofriendly (for those who don’t eat cheese or bacon, leave it out and use tofu ✌🏼), and super easy.
Preheat oven to 350F (180C). Heat a 10” cast iron skillet to medium-high. Add 4 rashers roughly chopped bacon, 1/2 onion, thinly sliced + 2 cloves minced garlic. Sauté until bacon is crisp & onions translucent then drain off some of the fat. Add 6 cups chopped kale (I used lacinato, but of course anything goes: we’ve had spinach, steamed kabocha squash or pumpkin cubes are amazing too) & sauté for 2-3 minutes more. Turn heat to low, then add 10 medium whisked eggs combined with 1tsp salt, 1tsp freshly ground pepper and 1/4 cup chopped chives. Sprinkle with 3/4 cup feta cubes or crumbles (I recommend Valbreso), and 1 cup sliced mozzarella (I used 1 pre-sliced small log). Remove from heat, place in oven and bake for 15 minutes then broil for 5 to get the cheese on top golden. The rest would’ve sunken down slightly, therefore melting into the frittata. Remove & serve immediately with fresh pesto, pumpkin seeds, chives and watercress. It’s the pesto that ties everything together but adding fresh herbs is lovely also. ♥️ #thedaleyplate#ketobreakfast
Peanut butter lovers, here’s the perfect grain free granola recipe for you! Packed with nuts and seeds, this low carb “cereal” contains crunchy peanut-flavoured clusters and is lightly sweetened with erythritol. It’s super easy to make!!! For the recipe click through to Sugarfreelondoner.com via the link in my bio
Wasabi Ready Meals 🥘 Follow us for all the latest food and drink launches before they land in supermarkets 🛒
The range is due to go on sale in Sainsbury’s from 30 January at £4 each
There are five products: Sweet Chilli Chicken, Tofu Curry, Thai Green Chicken Curry, Chicken Katsu Curry and Chicken Katsu Yakisoba 👉