Recipes

SWEET POTATO CRUST EGG & VEGGIE MUFFINS✨high in protein, nutrient dense, and freezer-friendly — the postpartum prep trifecta! To recap, these are the meals I've shared so far: - Tuscan Chicken Quinoa Bake - Lentil Chicken Stew - Lactation Support Cookies - High Protein Breakfast Burritos For the Crust: 1 1/2 cups peeled sweet potato, shredded (from 1 medium) 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper For the Egg Filling: 8 large eggs ¼ cup unsweetened almond milk (or other dairy-free milk) ½ teaspoon kosher salt ¼ teaspoon black pepper 1 cup chopped spinach (or kale, sautéed if preferred) ½ cup finely chopped bell pepper ¼ cup chopped green onion Optional: chopped turkey bacon, cooked mushrooms, or grated zucchini (squeeze out moisture) Instructions: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone muffin liners. In a medium bowl, toss shredded sweet potato with olive oil, salt, and pepper. Divide mixture evenly among the muffin cups and press firmly into the bottoms and slightly up the sides to form a crust.Bake for 10 min to help set. In a large bowl, whisk together eggs, almond milk, salt, and pepper. Stir in chopped spinach, bell pepper, green onion, and dairy-free cheese if using. If you’re mixing in any of the optional toppings, add them here. Pour the egg mixture into the pre-baked crusts, filling about ¾ of the way full. Bake for 20–22 min, or until the eggs are fully set and slightly golden on top.Let cool for 5–10 min before removing from the tin. Storage: Refrigerate up to 3-5 days. Freeze up to 2 months. Reheat in oven @ 350 for 7-10 min or microwave ~45 sec.

SPINACH MUSHROOM AND ARTICHOKE FRITTATA✨ The perfect addition to your Easter brunch menu! I'm gonna say it...this is the best frittata I've ever made, by far. And I can't even take credit for the recipe because it comes from my mother-in-law! Her and I both love @Simply Organic seasonings and have leaned into their bold, organic seasonings to bring this simple yet exquisite dish to life! With Simply Organic®, you can prepare delicious dishes that are easy to serve and even easier to savor 🤩 Ingredients: 8 large eggs 1 (13.5 ounce) can full fat coconut milk 1 tablespoon dijon 1 tablespoon Simply Organic nutritional yeast 1/2 teaspoon Simply Organic onion powder 1/2 teaspoon Simply Organic garlic powder 1 teaspoon kosher sea salt 1/4 teaspoon Simply Organic black pepper 1 tablespoon arrowroot starch dissolved in 1 tablespoon of water 2 tablespoons avocado oil 1 (8 ounce) package mushrooms of choice, thinly slice 1 large shallot, thinly sliced 1 (12 ounce) jar marinated artichokes, drained and roughly chopped 1 small zucchini, grated and lightly squeezed to remove moisture 1 roasted red pepper, chopped 1 heaping cup fresh spinach, roughly chopped Instructions: Preheat oven to 375*F Drizzle avocado oil in a 12” oven proof skillet and bring to medium heat. Add shallots and mushrooms. Cook for 5-6 minutes or until the mushrooms begin to become golden brown. While the veggies are cooking, whisk the eggs in large mixing bowl. Add coconut milk, onion powder, garlic powder, dijon mustard, salt and pepper, and arrowroot starch slurry. Whisk to fully incorporate, making sure there are no lumps from the arrowroot starch. Add the chopped spinach to the egg mixture. Add the rest of the veggies to the skillet and stir to evenly incorporate. Pour the egg mixture overtop and spread evenly. Place the skillet in the oven and bake for 35-40 minutes. Begin checking at the 35 minute mark. The frittata is done when a knife inserted comes out clean. Remove the frittata from oven and allow it to rest for a minimum of 15 minutes to allow the juices to set. Slice, serve, and enjoy! #simplyorganic #savortheseason #ad

PROTEIN BLUEBERRY MUFFINS (gf, df, refined sugar-free)✨ It's been awhile since I've made the same recipe 3 times in one week or since I've had over 100 DMs asking for a recipe when shared to my stories. These protein blueberry muffins are everything I could want in a fluffy, moist muffin, and today we're giving them a little protein boost for better blood sugar balance and satiety! Ingredients: 1/2 cup creamy cashew butter (or almond butter) 1/2 cup coconut sugar 1/4 cup maple syrup 2 eggs, at room temperature preferably 1/4 cup nut milk, at room temperature 1/4 cup coconut yogurt 1 tsp vanilla 1/3 cup gluten-free flour blend (I used @kingarthur baking flour) 1/3 cup vanilla plant-based protein powder (I used @ritual) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 heaping cup frozen blueberries (lightly tossed in gf flour so they don't sink) Baked at 350 for 29 min Instructions: Preheat the oven to 350. Line a muffin tin with muffin liners. To a large mixing bowl, add the cashew butter, eggs, maple syrup, nut milk, yogurt, coconut sugar, and vanilla and whisk or beat with a hand mixer until well combined. To the same mixing bowl, stir in the gluten-free flour, protein powder, baking powder, baking soda, and salt until just combined. Toss the frozen blueberries with a bit of gluten-free flour to keep them from sinking to the bottom of the batter and gently fold them into the muffin batter. Add about 1/3 cup of batter into your prepared muffin tin (this recipe makes 10 muffins) and bake for 28-30 minutes until the outside has deepened in color and the tops are bouncy to the touch. After baking, allow the muffins to cool for 5-10 minutes in the tin and then transfer to a wire rack. Enjoy!! Follow for more simple, healthy recipes! #healthybananamuffins #healthybaking #classicbananabread #dairyfreebaking #glutenfreebaking #bestbananamuffins #eattolive #healthyclassicrecipes #mostpopularrecipe

MCGRIDDLE EGG MUFFINS skip the drive thru and make these mcgriddle egg muffins at home!! sweet, savory, high protein and done in about 30 minutes 😋 like this post + comment MCGRIDDLE and i’ll send you the full recipe! or head over to wholesomelymorgan.com to find it there!

pancake breakfast bars!! recipe is up on my website, wholesomelymorgan.com! #LIVEIncentiveProgram #LIVEStory #PaidPartnership

Easy breakfast idea ⭐️ #turkisheggs #cilbir #eggrecipe #breakfast #foodtiktok

New fav muffins #zuchinnimuffins #proteinmuffins #highproteinrecipes #healthyrecipes #wholefoods #fyp #fypシ @Truvani

STRAWBERRY AVOCADO SALAD✨This simple salad is a testament to the power of fresh, quality ingredients in creating delicious recipes. I love the sweet and savory combo of juicy strawberries and creamy avocado with an easy, tangy vinaigrette. I brought out the quality olive oil and balsamic for this recipe because simple dishes really let the quality of the ingredients shine! Ingredients: 1 (16 oz) container of strawberries, sliced 3 large avocados, large diced 1/2 cup loosely packed basil, torn Dressing: 3 tbsp high quality olive oil 2 tbsp balsamic vinegar 2 tsp honey 1 tsp dijon mustard salt and pepper to season Instructions: Add the dressing ingredients so a small mixing bowl. Whisk to combine. Add the strawberries, avocado, and basil to the mixing bowl. Gently toss to combine.

CRISPY BAKED CHICKEN TACOS WITH DAIRY-FREE STREET CORN (grain-free, dairy-free)✨ the creamy dairy-free street corn is the perfect compliment to the crispy, well-seasoned chicken tacos (and it's also fabulous on it's own as a side dish). Ingredients: 1 lb ground chicken 1 small white onion, small diced 1/2 tsp salt 1/4 tsp pepper 2 tbsp taco seasoning 3 tbsp tomato paste 1 can diced green chiles 1 can refried beans 8 grain-free tortillas Avocado oil spray Dairy-free street corn: 2 cups fire roasted corn (I used frozen) 1 tbsp fresh lime juice 2 tbsp dairy-free sour cream (or mayo) 2 tbsp cilantro, chopped 2 tsp nutritional yeast 1/2 tsp taco seasoning salt to taste Instructions: Preheat the oven to 400. Heat avocado oil in a large skillet over medium heat. Add the ground chicken and diced onion to the pan, breaking up the chicken into small pieces, and cook for 5-7 min until the chicken is browned. Add the taco seasoning, salt, and pepper and cook for another min. Make a well in the center and add the tomato paste, stirring for a min before incorporating into the rest of the mixture. Add the diced green chiles and stir well to combine. Let cook for 5-7 more min. While the meat mixture finishes cooking, warm the refried beans in a small saucepan over low heat so they are easily spreadable and warm the tortillas so they are pliable and won’t rip. Line a sheet pan with parchment paper. When your meat mixture finishes cooking, assemble the tacos by adding a generous smear of refried beans and about 1/4 cup of ground chicken mixture to one half and fold over. Repeat for the remainder of the tacos (you’ll need to set something like a butter knife on the tacos so they keep their shape). Spray your tacos with avocado or olive oil spray. Place a sheet pan on top of your tacos and bake for 13-15 min. Remove the sheet pan off the top of your tacos and set the oven to broil. Broil for 2 min so the tacos get nice and crispy. While the tacos bake, make the street corn by adding all of the ingredients to a mixing bowl and stirring to combine. Remove the tacos from oven and serve with street corn and toppings of your choice. ENJOY! Follow for more simple, healthy recipes!✨ . . #bakedtacos #chickentacos #crispytacos #dinneridea #eattolive #dinneridea #howto #easyrecipe

ROTISSERIE CHICKEN CAESAR LETTUCE CUPS✨ an EASY, healthy, 10-minute, high-protein lunch that you can throw together in a pinch! I know lunch often gets put on the back burner as we rush through our to-do list but it’s so important to keep our bodies fueled throughout the day. I hope this recipe helps you accomplish that even on your busiest days 🫶🏻 Ingredients: meat from 1 rotisserie chicken, shredded (or about 5 cups of cooked chicken) 1 bottle of your favorite caesar dressing (I used @getsidedish Miso Caesar) 1 1/2 cups of cabbage slaw mix (you may need to chop it up a bit) 1/2 cup slivered almonds (or chopped almonds) 1/2 cup diced green onion salt and pepper to season Romaine lettuce leaves for servings Directions: Add your chicken and about 1/2 your bottle of dressing to a medium sized bowl and toss until the dressing evenly coats the chicken Taste and season with salt and pepper Add the remainder of your ingredients and gently mix to combine, adding more caesar dressing until the mixture is coated with dressing to your liking Serve on romaine lettuce leaves ENJOY! Follow for more simple, healthy, high-protein recipes! . . #highprotein #highproteinlunch #easylunch #10minuterecipe #easyrecipeidea #rotisseriechickenrececipe #lunchidea #weeknightmeals

SPRING PASTA SALAD WITH CRISPY PROSCIUTTO AND LEMONY PESTO✨a veggie-packed, gluten-free pasta salad with bright and zesty pesto and the perfect touch of saltiness from crispy prosciutto. Ingredients: 8 oz sugar snap peas 2 cups frozen peas 1 bunch fresh asparagus, woody ends removed and cut into 1” pieces 1 large shallot, finely minced 5-6 slices prosciutto 1/4 cup pine nuts 1/4 cup fresh dill, chopped 2 tbsp fresh mint, chopped 12 oz gluten-free pasta of choice (I did Jovial brown rice fusili) Lemony Pesto: 1/2 cup fresh lemon juice + zest of 2 lemons 2 cloves garlic 8 large fresh basil leaves 1/4 cup walnuts 1/3 cup olive oil 1/2 tsp salt 1/4 tsp fresh cracked pepper Instructions: Blanch the veggies: Fill a large stockpot halfway with water and 1 teaspoon salt. Bring to a gentle boil. Add ice and water to a large mixing bowl. (This will be for stopping the cooking of the blanched veggies.) Line a large plate with paper towels. (For draining the blanched veggies.) Add the snap peas and stalk pieces to the boiling water and boil for 1 minute before adding the asparagus tops. Cook 1 more minute. Using large slotted spoon, immediately transfer the veggies to the ice water. Once the veggies are cooled in the water, strain onto the paper towel lined plate. Cut the sugar snap peas into bite sized pieces. Make the pesto: Make the lemony pesto by adding all ingredients to a small high speed blender or food processor. Blend until smooth. Cook the pasta: Using the same stockpot, fill halfway with water and 1 teaspoon salt and bring the water to a boil. Cook pasta according to package directions. Once pasta is cooked, drain and add to a large serving bowl. Prosciutto and Pine nuts: Add the prosciutto slices to a large non-stick skillet, cook over medium heat until crisp (5-6 min), flipping often. Transfer to a paper towel lined plate. (It will continue to crisp as it cools.) Add the pine nuts to the same skillet and toast for 3-4 min. Remove from skillet and set aside. Assemble the pasta salad: Add the blanched veggies, shallot, dill, mint, chopped crispy prosciutto, pine nuts, and lemon pesto. Gently stir to coat. Salt to taste. Enjoy!

SPICY TUNA SUSHI-INSPIRED BOWL✨ a super easy, protein and veggie-packed meal to whip together in the time it takes to cook rice! (If you want to be even speedier, you can use pre-cooked rice and I certainly won't judge). We're using one of my favorite sources of quick, affordable protein today—canned tuna. I like the brands @safecatchfoods and @wildplanetfoods for sustainably caught seafood. Ingredients: 1 cup white rice, rinsed 2 cups water 1/2 teaspoon salt 1 tbsp rice vinegar 1 tbsp honey 3 (5 oz) cans of tuna 3/4 cup coconut yogurt 1/4 - 1/3 cup sriracha* 2 tbsp coconut aminos 2 tbsp unseasoned rice vinegar 3/4 teaspoon grated fresh ginger For serving: chopped seaweed, edamame, thinly sliced cucumbers, shaved carrot, green onions Note: *I used @yellowbird sriracha, which isn't as spicy as other brands (like the one with the green cap) so start with less sriracha and taste as you go for spiciness Make the rice: Add the rinsed rice, water, and salt to a small saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for about 20 minutes until most of the moisture has absorbed. Remove the rice from the heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and add the rice vinegar and honey, stirring gently to incorporate. Set aside. Make the spicy tuna: While the rice is cooking, add the tuna, coconut yogurt, sriracha, coconut aminos, remaining 2 tbsp of rice vinegar, and fresh ginger to a bowl and mix, breaking up the tuna as you go. Assemble the bowls: Add the cooked rice to a serving bowl with the prepared tuna, sliced cucumber, shaved carrot, edamame, and green onion. Enjoy! Follow for more simple, healthy recipes!

EASY 30 MINUTE GLUTEN-FREE SEEDED BUNS✨ I set out to make breakfast sandwiches for my husband one day and couldn't find a gf bread/bun that had good texture AND clean ingredients, so I decided to make my own. I hope you enjoy these one bowl, no knead gf buns! Ingredients: 4 eggs 2/3 cup dairy-free yogurt 2 tablespoons honey 1 12/2 cups flax meal (ground flax seeds) 1 cup almond flour, Paleo Flour blend, or gf flour blend 2/3 cups gf quick oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt everything but the bagel seasoning to top avocado oil to grease the parchment Instructions: Preheat the oven to 350. Line a baking sheet with parchment paper and set aside. To a large mixing bowl, add the eggs, yogurt, and honey and whisk to combine. Add the flax meal, flour, oats, baking powder, baking soda, and salt. Stir until thoroughly combined. Divide the dough (it will be quite wet and sticky) into 7 buns and place on the prepared baking sheet. (Because the dough is sticky, I find it easiest to oil my hands slightly before rolling into balls). Flatten the buns to about 1 inch thickness. Bake in the preheated oven for 18-20 minutes. Remove from the oven and allow to cool completely before slicing. Enjoy! Follow for more simple, healthy recipes! . . #gfbread #glutenfreebreadrecipe #nokneadbread #nokneadglutenfreebread #30minutebread #onebowlrecipe #dairyfree

HIGH PROTEIN HERBY QUINOA AND CHICKEN SALAD (meal prep)✨ I make a version of this salad every week and never tire of eating it. Its packed with protein, healthy fats, fiber, and micronutrients and its DELICIOUS, which is the real reason I return to it again and again. It's a great meal prep option (which is rare to say about a salad) so I like to prep a big salad for the week ahead. Ingredients: 1 1/2 - 2 lbs chicken cutlets 2 tsp Italian seasoning 1 tsp salt 1/2 tsp pepper 2 tbsp avocado oil 3/4 cup quinoa 1 1/2 cups chicken bone broth, divided 1 (15 oz) can chickpeas, drained and rinsed 1 english cucumber, quartered and thinly sliced 1 cup pepperoncinis, roughly chopped 1 cup parsley, rough chopped 1/2 cup mint, rough chopped 1/4 cup red onion 1/2 cup roasted and salted pistachios, roughly chopped 1/3 cup pumpkin seeds, roasted and salted 1/2 cup olive, divided 1/2 cup (6 tbsp) fresh lemon juice, divided salt and pepper to season Directions: Make the chicken: Preheat the oven to 400. Add the chicken cutlets to a parchment-lined baking sheet and season with italian seasoning and salt and pepper. Drizzle with avocado oil. Bake in the oven for 8 minutes, flip, and bake for another 8 minutes. Remove from the oven and let sit for another 5 minutes before slicing into bite sized pieces. Make the quinoa: Add the quinoa, bone broth, and a pinch of salt to a saucepan over high heat. Bring to a boil then reduce to a simmer, cover, and cook for 20 minutes until the moisture has absorbed. Remove from heat but keep covered for 5 minutes before fluffing with a fork. Add 2 tbsp lemon juice and 2 tbsp olive oil, stirring gently to combine. Set aside. Assemble the salad: Dividing the ingredients between 4 jars or storage containers, layer in this order: chickpeas, red onion, 1 tbsp olive oil, 1 tbsp lemon juice, salt and pepper to season, cucumber, quinoa, pepperoncinis, chicken, herbs, pistachios, and pumpkin seeds. Seal and store in the fridge until ready to eat! Best if eaten within 4 days. Enjoy! Follow for more simple, healthy recipes! . . #herbsalad #saladmealprep #bestsaladrecipes #mealprep #eattolive #healthyrecipeidea #jenniferanistonsalad

Coming in at #2 is this AVOCADO CORN CHICKEN SALAD✨perfectly seasoned, tender chicken breast tossed with a light and flavorful dressing, sweet corn, and big chunks of avocado make this Avocado Corn Chicken Salad one of my favorite summer recipes! Its a go-to for a high protein lunch and I'm so glad you love it as much as I do! Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper Directions: Preheat your oven to 400 Add 1 tbsp of avocado oil to your chicken breasts and generously season on both sides with salt and pepper and seasoning mix Heat an oven-safe skillet over medium high Add 2 tbsp of avocado oil to your pan Once the oil is shimmering, add your chicken and cook, undisturbed, for 4 minutes on each side Transfer to the oven and roast for another 7 minutes Remove from oven and let sit for 5 minutes before slicing into bite-sized pieces Making your dressing by whisking together your olive oil, vinegar, lemon, honey, dijon, and salt and pepper To a large serving bowl, add your avocado, corn, chicken, dill, and shallots and gently toss with your dressing Season with salt and pepper as needed Serve and ENJOY! Follow for more simple, healthy recipes! . . #bestof2024 #viralrecipes #summerrecipe #cornrecipe #sweetcorn #nomayochickensalad #chickensaladrecipe #highproteinrecipe #easyrecipe #howto #howtocookchicken #asmr #asmrrecipe #eattolive #healthyrecipeidea

Lamb Smash Pita Tacos with Feta Garlic Yogurt Sauce 🫨 Full recipe in my bio! #smashtacos #lamb #taco #pita #garlic #summer #summerecipes #easyrecipes #easydinner #dinner #foodtok

Avgolemono-Inspired Summer Soup with Leeks, Zucchini, Roasted Corn, and @Banza🍕🍝🫘 shells for a little extra protein 🍋 I added a spoonful of white miso paste for extra umami, but that’s totally optional. And as always, feel free to go off-script with the veggies. If you’ve got a garden full of tomatoes, green beans, kale, or even fennel, toss them in. Ingredients below — full recipe is linked in my bio! #BanzaPartner Ingredients: - 1 box Banza shells, cooked separately (prevents soaking up too much broth) - 1 lb chicken breasts or thighs (seasoned with salt, pepper, garlic powder, and smoked paprika) - Salt and black pepper - 1–2 tbsp olive oil - 1 tbsp butter - 1 leek (white and light green parts), quartered and thinly sliced - 2 medium carrots, diced - 2 large celery stalks, diced - 2 small zucchini, diced - 1 yellow squash, diced - 1.5 cups charred corn (from 2–3 ears or frozen) - 1 tsp dried thyme - 1 tsp dried basil - ½ tsp dried oregano - 1 tbsp Calabrian chili paste (or less to taste) - 8 cloves garlic, minced (to taste) - 1/4 cup dry white wine - 6–8 cups low-sodium chicken broth - 1 Parmesan rind (optional) - 1 bay leaf (optional) - 1 tbsp white miso paste (optional) - 1 cup frozen peas - 2 eggs - Juice of 1–2 lemons (to taste, start with 1 then add more as/if needed) - 2 tbsp chopped fresh dill (optional) - 2 tbsp chopped parsley or basil (optional) - Olive oil, for finishing #summersoup #summerrecipes #summerveggies #avgolemono #zucchini #squash #leeks #corn #chickensoup #onepot #easyrecipes #dinner #dinnerideas #easydinner #easydinnerideas #healthydinner #soup #souprecipe #summer #foodtok #souptok

Gochujang chicken noodle bowl 🫜🫜 #dinner #EasyRecipe #Recipe #food #fyp

mini sandwich taster 🐝🐝 #sandwich #bee #summerrecipes #cooking #recipes #food #foodtok #fyp #fypシ

jalapeño popper chicken salad!! recipe is now up on wholesomelymorgan.com!

the best quick snack or lunch 💋🌈💌✨ recipe below 🌟 Ingredients - 2 cans (5-6 oz) tuna, drained - 1 small ripe avocado - 1/2 cup Greek yogurt, my fav is @siggisdairy - 1/2 cup diced celery - 1/2 cup diced red onion - 1/2 cup diced pickles - 2 tsp Dijon mustard - 2 tsp lemon juice - 2 tbsp chopped dill - 1 tbsp chopped parsley - Salt and pepper to taste - dill to garnish In a small bowl, mash the avocado with greek yogurt, Dijon mustard, lemon juice, salt & pepper until smooth. In a large bowl, mix tuna, celery, red onion & pickles. Stir in avocado dressing, seasoning in with salt & pepper. Serve in lettuce wraps, on whole-grain bread, or crackers! I had mine with @WASA crisp bread ❤️ #fyp #healthybreakfast #highprotein #higheproteinlunch #healthybreakfastideas #tuna #tunasalad #simplehighproteinsnack #quickandsimplesnacks

good luck finding my waist after eating this with celery 😏 just mix together the following: - 2 ½ cups shredded chicken - ⅓ cup buffalo sauce - ¾ tsp ranch seasoning - ¼ tsp salt & pepper - ⅔ cup whipped cottage cheese - 2 tsp mayo #buffalochicken #highproteinmeals #mealprep #healthybuffalochicken

Lunch plate #🥒 #Foodie #snackplate #fyp #selfcare #cleaneating

me 🤝 prepping a new chicken salad variation every week. the latest is this southwestern chicken salad made with greek yogurt (no mayo)! full recipe is up on my site 🌽🫑🫘 #chickensaladrecipe #chickensalad #southwest #mexican #corn #beans #nomayo #greekyogurt #highprotein #healthylunch #mealprepideas #healthyrecipes

HOT HONEY BBQ MEATBALLS 🔥🍯served with rice & creamy coleslaw My favorite type of weeknight dinner - done in 30 minutes, packed with flavor yet also healthy and makes for the perfect leftovers!!! INGREDIENTS (4 servings): Meatballs: - 12oz frozen meatballs (@Simek’s is my favorite brand) - 1 cup BBQ sauce (@SideDish is my fav!) - 2-3 tbsp hot honey - 2-3 cups cooked rice - Fresh parsley to garnish Coleslaw: - 5 cups coleslaw + red cabbage mix - 3 tbsp mayo - 3 tbsp greek yogurt - 1 tbsp red wine vinegar - 1 tbsp dijon mustard - 1 tsp sugar - 1/2 tsp salt - 1/2 tsp pepper DIRECTIONS: 1. Prepare meatballs according to packaging - I prefer to bake them rather than cook them on the stovetop! 2. While the meatballs are baking, prepare the rice according to packaging 3. While the rice is cooking, prepare the coleslaw. In a small bowl, whisk together mayo, greek yogurt, red wine vinegar, dijon mustard, sugar, salt and pepper until well combined. Pour over the coleslaw and mix until evenly coated 4. Once the meatballs are cooked through, toss with BBQ sauce and honey until evenly coated 5. Plate the meatballs over rice with the creamy coleslaw and fresh parsley garnish & ENJOY!

CITRUS SALMON served with an arugula orzo salad 🐟🍊 I love a fresh & light summer dinner that leans into seasonal flavors and this Citrus Vanilla Salmon served with a simple arugula orzo salad is just that. The salmon is baked over sliced citrus and topped with a simple citrus marinate with the secret ingredient being Simply Organic Foods Pure Madagascar Vanilla Extract! The perfect summer dinner 👏🏼 #simplyorganic #savorsummerflavor INGREDIENTS: Citrus Salmon: - 1 lb salmon filet - 1 orange, sliced - 2 lemons, sliced - 3 tbsp olive oil - 1 tbsp maple syrup - 1 tsp @Simply Organic Pure Madagascar Vanilla Extract - 1 orange, juiced + zested - 1 lemon, juiced + zested - 2 garlic cloves - 1 tsp salt - 1 tsp pepper - Fresh parsley to garnish Arugula Orzo Salad: - 5oz arugula - 12oz orzo, cooked - 1/3 cup olive oil - 1/2 cup crumbled feta cheese - 1/4 cup pistachios, chopped DIRECTIONS: 1. In a small container, whisk together olive oil, maple syrup, vanilla extract, orange juice & zest, lemon juice & zest, garlic, salt and pepper 2. Line the bottom of a large baking dish with sliced citrus, then add salmon filet on top. Pour the citrus marinate over top and garnish with a few extra slices of citrus. 3. Bake at 450 for 12-15 minutes depending on the thickness of your salmon 4. While the salmon is baking, make your orzo arugula salad. As soon as the orzo has finished cooking, immediately toss with arugula, then add olive oil, crumbled feta and pistachios until well combined 5. Plate with an extra drizzle of citrus marinade & fresh parsley and ENJOY! ✨

ONE POT BUFFALO RANCH CHICKEN SKILLET 🔥 Done in 30 minutes, made in one pot, packed with veggies & tastes even better the next day for leftovers - the perfect weeknight meal!!! INGREDIENTS: - 3 tbsp olive oil - 1 yellow onion, diced - 4 garlic cloves, minced - 5 celery stalks, diced - 1 red bell pepper, diced - 1 cup shredded carrots - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp salt - 1 tsp pepper - 3 tbsp ranch seasoning powder - 3 cups shredded chicken (I prefer to use rotissare here!) - 1 cup buffalo sauce - 1 cup rice - 2.5 cups chicken broth - 1/3 cup heavy cream - 1/2 cup shredded cheddar cheese - Green onion, ranch & buffalo sauce to top DIRECTIONS: 1. In a large pan over medium heat, add olive oil and mix onion, garlic, celery, bell pepper & shredded carrots until well combined and fork tender 2. Add garlic powder, onion powder, salt, pepper and ranch seasoning powder and mix well, then add shredded chicken, buffalo sauce, rice and chicken broth & bring to a simmer 3. Once simmering, cover and cook for another ~15 minutes until the rice is cooked through and has absorbed most of the liquid, stirring every 4-5 minutes to ensure the rice is cooking evenly 4. Add heavy cream and shredded cheddar cheese and mix until well combined 5. Plate & top with diced green onions, a drizzle of ranch & buffalo sauce and ENJOY! @Graza @Simply Organic @Whole Foods Market @Caraway Home

VODKA PASTA BAKE A weeknight dinner that is simple, easy & delicious - Vodka Pasta Bake! It is perfect for busy weeknights and can easily be prepped ahead of time to bake right before you are about to enjoy! This is also a meal that I prepped for my freezer to have on hand for postpartum. @Simek’s meatballs have been a staple in our freezer for years because even though they are frozen, they don’t compromise on flavor or ingredients. Visit www.simeks.com to find a retailer that carries them near you! #SimeksPartner INGREDIENTS: - 2 tbsp butter - 1 tbsp olive oil - 1/2 yellow onion, diced - 4-6 garlic cloves, minced - 1 tbsp dried oregano - 1/2-1/4 tsp red pepper flakes (adjust depending on preferred spice level) - 1/2 tsp salt - 1/2 tsp pepper - 1 tbsp Calabrian chilis - 6oz tomato paste - 1/2 cup vodka - 1 cup heavy cream - 1 1/2 cups parmesan cheese - 12oz pasta - 1/2 cup pasta water - 1, 1lb bag Simeks meatballs (I am using the Italian Style Beef Meatballs for this recipe, but any of their variations would work!) - 8oz mozzarella cheese ball DIRECTIONS 1. Prepare pasta according to the packaging instructions, making sure to reserve 1 cup of pasta water before straining. Strain pasta, rinse & set aside 2. In a large pan over medium heat, melt 1 tbsp butter with olive oil, then add onion and garlic and saute until the onions are fork tender 3. Add dried oregano, red pepper flakes, salt and pepper and mix until well combined. Add Calabrian chilis and tomato paste and mix until evenly coated and toast for 2-3 minutes until the tomato paste is a deep shade of red 4. Add vodka and stir for 3-5 minutes until most of the vodka has evaporated 5. Add in heavy cream and 1/2 cup parmesan cheese & mix until the cheese has fully melted. Add 1 tbsp butter and mix until the butter has melted into the sauce 6. Add cooked pasta, pasta water and Simeks frozen meatballs and mix until evenly coated, then transfer to a 9x13 pan 7. Top with 1 cup parmesan cheese & mozzarella cheese slices. At this point, you can bake immediately, store in the fridge to bake within 24 hours or freeze 8. To serve immediately or same day: bake at 375 for 25 mins 9. To freeze: bake covered at 375 for 45-50 mins @Whole Foods Market @target @Graza @Simply Organic

CREAMY ORZO CHICKEN SOUP 🍲 A creamy + comforting twist on traditional chicken noodle soup that is not only delicious & perfect for the winter months, but is one that you will have on the table in 30 minutes start to finish that the entire family will enjoy! 👏🏼 Serve with some warm bread for the perfect weeknight dinner! INGREDIENTS: - 2 tbsp butter - 1 yellow onion, diced - 3-4 celery stalks, diced - 3-4 large carrots, diced - 4 garlic cloves, minced - 1 tbsp dried oregano - 1 tsp fresh thyme - 1 tsp salt - 1 tsp pepper - 3 tbsp all purpose flour - 6 cups chicken broth - 1 cup heavy cream - 1.5 cups orzo - 2 cups cooked chicken - Optional: black pepper and fresh parsley to serve DIRECTIONS: For full recipe directions, ingredient and dietary substitutions & more, visit www.brooklynsbites.com

THAI CHICKEN MEATBALLS 🌶️ The perfect 30 minute weeknight dinner that the entire family will love - Thai Chicken Meatballs! 👏🏼 These are dairy-free and can easily be made gluten-free (use GF breadcrumbs and soy sauce) so they are adjustable based on your diet. Serve them over rice with a big squeeze of fresh lime juice, cilantro, green onions, red pepper flakes & enjoy! INGREDIENTS (4-5 servings) Meatballs: - 1lb ground chicken - 1/2 red bell pepper, finely diced - 1/4 cup green onions, diced - 2 tbsp cilantro, diced - 2 cloves garlic, minced - 1 tsp freshly grated ginger - 2 tbsp soy sauce - 1 egg - 1/4 cup breadcrumbs - 1/2 tsp salt - 1/2 tsp pepper - 1/4 tsp red pepper flakes Sauce: - 2 tbsp butter - 1 yellow onion, julienned - 1 red bell pepper, julienned - 4 cloves garlic, minced - 1 tsp freshly grated ginger - 2 tbsp red curry paste - 1 can unsweetened full fat coconut milk - 3 tbsp soy sauce - Toppings: green onions, lime wedge, fresh cilantro and red pepper flakes - Rice to serve DIRECTIONS: 1. Add all meatball ingredients in a bowl and mix until well combined. Using a cookie scoop or large tablespoon, scoop and roll into uniform balls 2. In a large pan over medium heat, melt butter. Evenly space meatballs in the pan and sear for 3-4 minutes per side until golden brown, then remove from the pan (the meatballs will finish cooking in the sauce, so it is ok if they aren't fully cooked through) 3. Add onion and bell peppers into the pan and saute for 4-5 minutes until soft and fork tender. Add minced garlic, fresh ginger and red curry paste and mix until the onions and peppers are evenly coated. 4. Add coconut milk and soy sauce and mix until well combined, then bring to a simmer 5. Once simmering, add meatballs back in and simmer for 10 minutes. Prepare the rice while the meatballs finish cooking 6. Serve the meatballs over rice with a squeeze of fresh lime juice, cilantro, green onion and red pepper flakes - ENJOY!

STRAWBERRY BALSAMIC GLAZED CHICKEN SKEWERS✨ the perfect summer chicken recipe! Perfectly seared chicken with a sweet and savory balsamic glaze served skewer-style, because it's more fun that way. For the Chicken + Dry Rub: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1½" cubes 1 tablespoon olive oil 1 teaspoon smoked paprika ¾ teaspoon kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried thyme ½ teaspoon black pepper ¼ teaspoon cayenne (optional) For the Strawberry Balsamic Glaze: 1 cup fresh strawberries, hulled and chopped 2 tablespoons balsamic vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Pinch kosher salt ½ teaspoon fresh thyme Instructions Marinate the Chicken: In a large bowl, toss chicken with olive oil and seasonings. Let sit for at least 30 minutes (or up to 4 hours) to marinate. Make the Glaze: In a small saucepan, combine strawberries, balsamic vinegar, maple syrup, Dijon, and salt. Bring to a simmer and cook for 5–7 minutes, stirring and mashing as it cooks. Blend until smooth using a small blender or immersion blender. Set aside. Assemble the Skewers: Thread marinated chicken onto skewers. If using wooden skewers, soak them in water for 20 minutes beforehand. Grill or Sear: Heat a grill (375-400) or grill pan over medium-high. Cook skewers for 5–7 minutes per side, until nicely charred and cooked through (internal temp 165°F). Brush lightly with glaze during the last minute or so of cooking. Serve: Drizzle remaining glaze over the skewers and garnish with fresh basil or mint. Serve immediately.

BETTER-FOR-YOU GENERAL TSO'S CHICKEN for ep. 5 of my "Made to Order" series✨ this homemade version of the saucy, sticky For the Chicken: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 egg 2 tablespoons coconut aminos (or gluten-free tamari) ⅔ cup arrowroot starch ¼ cup + 1 tablespoon coconut flour ½ teaspoon kosher salt ½ teaspoon black pepper 3-4 tablespoons avocado oil (for pan-frying) For the General Tso’s Sauce: ¼ cup coconut aminos (or gluten-free tamari) 2 tablespoons rice vinegar 2 tablespoons pure maple syrup ½ cup low-sodium chicken broth I tested with water bc I ran out of chicken stock and it was still delish! 1 teaspoon toasted sesame oil 2 teaspoons grated fresh ginger 2 cloves garlic, grated ½ teaspoon red pepper flakes 1 ½ teaspoon arrowroot starch + 1 tablespoon water For serving: cooked rice, sliced green onion, sesame seeds Prepare the Chicken: In a bowl, whisk together the egg and coconut aminos. Add the chicken pieces and toss to coat. In a separate shallow bowl, mix the arrowroot starch, coconut flour, salt, and pepper. Remove the chicken from the egg mixture, letting excess drip off, then dredge in the flour mixture until well coated. Cook the Chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer (cook in batches if needed). Pan-fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels. Make the Sauce: In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, chicken broth, sesame oil, ginger, garlic, and red pepper flakes. In a separate small bowl, mix the arrowroot starch with water to make a slurry. Pour the sauce mixture into the same pan used for the chicken. Heat over medium heat until it starts to simmer. Stir in the arrowroot slurry and continue cooking for 1–2 minutes, until the sauce thickens slightly. Coat the Chicken & Serve: Add the crispy chicken back into the pan, tossing to coat evenly in the sauce. Serve immediately, garnished with green onions and sesame seeds if desired. Follow for more simple, healthy recipes!

GROUND BEEF TACO SKILLET✨a flavorful, healthy, one pan dinner that's ready in under 30 minutes 🙌🏻 This skillet is packed with protein and is also perfect for meal prep! Flavorful one pan meals are my go-to on busy weeknights. I love that they simplify the dinner hour and the clean-up process so I can sneak in a little extra relaxation at the end of the day 💆🏼‍♀️ Ingredients: 2 lbs ground beef 2 tbsp avocado oil salt and pepper to season 1/2 medium-sized red onion, diced (or 2 tsp onion powder) 3 cloves of garlic, minced (or 1/3 tsp garlic powder) 3 tbsp taco seasoning (I used @sietefoods) 1 tsp salt 1/2 tsp pepper 3 tbsp tomato paste 15-20 oz of red salsa 1 (15 oz) can of black beans, drained and rinsed 1 1/2 cups corn (fresh or frozen) 1/2 cup fresh cilantro, chopped juice of 1 lime For topping: shaved iceberg lettuce, tortilla chips, chopped fresh cilantro, sliced avocado, your favorite taco sauce (I used @sietefoods creamy jalapeños botana sauce) Directions: In a large skillet or dutch oven, heat avocado oil over medium heat. Add the ground beef and cook for about 5 minutes, breaking it up as you go into small pieces Add the onion, garlic, taco seasoning, and salt and pepper to the skillet and cook for 5 to 7 minutes Add the tomato paste, salsa, black beans, and corn, stirring to combine, and cook for 5 to 7 more minutes Remove from heat and stir in 1/2 cup of chopped cilantro and the juice of 1 lime Serve with shaved iceberg lettuce, crushed tortilla chips, more cilantro, avocado slices, and your favorite taco sauce ENJOY! Follow for more simple, healthy, weeknight recipes! . . #oneskillet #onepanmeal #weeknightrecipe #easyrecipe #weeknightdinner #tacoskillet #easydinneridea #nomess #onepotrecipe #skilletdinner

SWEET AND SMOKY SALMON BOWLS WITH CILANTRO LIME RICE✨ a flavor combination I cannot get over! I simple salmon comes together very quickly and has been a go-to weeknight meal for me for years. I hope you enjoy! For the cilantro lime rice: 3/4 cup white rice 1 1/2 cups water 1/2 teaspoon salt 1 teaspoon olive oil 1/4 cup fresh lime juice 1/2 cup chopped fresh cilantro salt and pepper to season For the salmon: 1 1/2 pounds salmon avocado oil for drizzling 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon smoked paprika 1/2 tsp chili powder 1/4 tsp garlic powder 1/4 tsp onion powder 2 tbsp maple syrup For serving: black beans, pickled red onions, avocado slices, chopped fresh cilantro Directions: Preheat the oven to 375. To a medium-sized saucepan, add the rice and water and bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes or until nearly all of the moisture has absorbed. Set aside for 5 minutes. While the rice cools, make the salmon by greasing a 9x9 baking dish with avocado oil and adding the salmon to the baking dish skin-side-down. Drizzle the salmon with about 1 teaspoon more avocado oil and sprinkle with salt, pepper, and spices evenly onto the salmon and drizzle with maple syrup, rubbing the spices and syrup into the salmon with a spoon or your hands, ensuring that you coat the sides as well. Bake for 20 minutes. Fluff the cooked rice with a fork and add the olive oil, lime juice, and cilantro and season with salt and pepper to taste. Once the salmon has baked, assemble the bowls with a couple scoops of cilantro lime rice, a serving of salmon, black beans, pickled red onions, avocado slices, and more chopped fresh cilantro. Enjoy! Follow for more simple, healthy recipes! . . #easysalmonrecipe #salmonrecipe #salmonbowls #chilimaplesalmon #chilimaplesalmonbowls

HOLIDAY DINNER CHUCK ROAST✨ we're elevating my viral 3-ingredient chuck roast recipe because its the holidays and we're feeling a little fancy! Don't worry, this recipe is still soooo simple and I think you might even love it more than the original! Ingredients: 1 boneless beef chuck roast (about 4 lbs) salt and pepper to season (be generous!) 2 onions, cut into thick wedges 6-7 cloves of garlic 4 large sprigs of rosemary 4 sprigs of thyme 1 cup red wine 1 tbsp worcestershire Mashed potates: 4 pounds yukon gold or russet potatoes 1 teaspoon of kosher sea salt + more to taste 4 ounces dairy-free sour cream (I used @foragerfoods) + more to preference 1/2 cup plain, unsweetened almond milk + more to preference 1/4 cup dairy-free butter (I used @miyokos creamery) For the roast: Preheat oven to 325. Season the roast generously on both sides with salt and pepper. Add the roast to a baking dish and scatter the onions and garlic around the roast. Cover (you can use foil if you don't have a lid for your baking dish) and bake for 4 hours. In the last hour, add the herbs, submerging in the liquid. Raise the oven heat to 425. Coat the roast in the rendered juices and place it back in the oven, uncovered, for 20 min. Remove from heat and make the au jus by adding 1 cup of the rendered juices to a saucepan with the wine and worcestershire and bring to a simmer. Simmer, stirring often, for 5-7 min until slightly reduced. Season with salt and pepper and pour into a serving vessel (you may need to skim some of the fat off the top). Serve the roast and onions with the au jus over mashed potatoes and ENJOY!! For the mashed potatoes: Peel the potatoes and cut into evenly-sized, 2" cubes and add to a large pot. Cover with about 1" of cold or lukewarm water. Add 1 teaspoon of salt. Bring the water to a gentle boil and cook, uncovered, until the potatoes are fork-tender, about 14-16 min. Drain the water from the potatoes, and add them to the pot or bowl that you want to mash them in and begin to mash (if using a hand mixer, do this on a low setting). Add the sour cream, milk, and butter and continue mashing until no large lumps remain, adding more milk or sour cream to your preference. Taste and season with salt to your preference. Follow for more simple, healthy recipes! 🤍 . . #viralchuckroast #roastrecipe #perfectchuckroast #easydinnerideas #recipereels #eattoliv #viralrecipe #mostpopularrecipe #christmasdinnerrecipe #christmasroast #easychristmasdinner #easychristmasdinnerrecipe #newyearseverecipe

TURKEY MEATBALLS IN CREAMY MUSHROOM SAGE SAUCE✨ cozy skillet meatballs packed with the irresistible, savory flavors of Thanksgiving 🤤 Make this one-pan recipe for Friendsgiving or for an extra special fall dinner! Meatballs: 1 lb ground turkey 1/2 cup onion, small diced 3 cloves garlic, minced 1 egg 1/4 cup almond flour 1 tbsp poultry seasoning 1/2 tsp salt 1/4 tsp pepper 2 tbsp avocado oil Sauce: 2 tbsp avocado oil 1 onion, diced 1 lb baby bella mushrooms, sliced thick 2 cloves of garlic, minced 1 tbsp fresh thyme leaves, roughly chopped 2-3 tbsp fresh sage leaves, roughly chopped 1 cup chicken broth 2 tbsp tamari 1/2 cup coconut cream 2 tbsp arrowroot starch (or thickener of choice) salt and pepper to season For serving: fresh parsley Instructions: To a large bowl, add the turkey, onion, garlic, egg, almond flour, seasoning, S&P, mixing gently until just combined. Using damp hands, form the mixture into 2-inch meatballs. (Damp hands keep the meat from sticking too much.) In a large skillet, heat the oil over medium heat until it shimmers. Add the meatballs, working in batches as needed so as not to overcrowd the pan, and cook on three sides until golden brown, 2-3 min per side. Remove the meatballs from the skillet and add 2 more tbsp of avocado oil. Add the mushrooms and onions, spreading them out as much as possible, and allow them to cook, stirring infrequently, for about 7 min until the onions are softened and the mushrooms are mostly golden (Note: Do not salt them at this point! They will sweat and steam and not get as golden brown.) Stir in the garlic, sage, thyme, and 1 tsp of salt and allow to cook for 1-2 more min. Add the tamari, 3/4 of the chicken broth, and the coconut cream to the skillet, stirring to deglaze any bits that have stuck to the bottom. Add the arrowroot starch to the remaining broth and whisk until no lumps remain. Pour the starch mixture over the mushrooms and stir to combine. Let simmer for 2-3 min while the mushroom gravy thickens, then return the meatballs to the skillet. Reduce the heat to low and simmer for 5 more min, tossing the meatballs occasionally in the sauce. Serve with fresh parsley and enjoy! Follow for more simple, healthy recipes! . . #skilletchicken #chickendinner #weeknightmeals #onepanmeals #onepandinners #chickenandmushrooms #mushroomgravy #eattolive #easygravy #falldinner #healthyfalldinner

ONE POT CHICKEN PICCATA AND RICE✨ This deliciously simple one-pot meal is a complete dinner packed with bright lemony flavors, tender chicken, and perfectly cooked rice. Enjoy the ease of cooking and minimal cleanup, perfect for busy weeknights! Ingredients: 1 1/2 - 2 pounds chicken tenders 2 tablespoons avocado oil 1/2 teaspoon of sea salt 1/4 teaspoon of pepper 1 onion, small diced 3 cloves garlic, minced 1 lemon, juice and zest 1/4 cup capers, drained 2 cups chicken bone broth 1 cup white jasmine rice, rinsed For serving: chopped fresh parsley, lemon wedges Instructions: Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Season the chicken tenders with salt and pepper. Sear the chicken tenders for 4-5 minutes without moving them to allow a nice golden crust to form. Flip and cook for another 2-3 minutes on the other side. Remove the chicken from the pot and set aside. Add the remaining tablespoon of oil to the pot. Add the diced onions and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and rinsed rice to the pot with the onions. Stir frequently for about 1 minute until the garlic is fragrant and the rice is lightly toasted. Stir in the capers, lemon juice, and lemon zest, mixing well to combine. Pour in the chicken bone broth and return the chicken to the pot. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot—these add extra flavor! Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the dish simmer for 20 minutes, allowing the rice to absorb the broth and the chicken to finish cooking. After 20 minutes, turn off the heat and let the pot rest, covered, for an additional 10 minutes (this will allow the rice to finish steaming and the flavors to meld together). Serve with a garnish of parsley and fresh lemon juice. Enjoy! Follow for more simple, healthy recipes! . . #chickenpiccata #onepotrecipe #onepot #weeknightmeals #weeknightdinner #easyrecipe #dairyfree #glutenfree

Spiced Meatballs with Lemon Feta Potato Wedges and Garlic Yogurt Sauce 🤤 I could quite literally eat this every single day. Meatballs + potatoes in any form is honestly one of my favorite plates out there (aside from pasta, of course). Ingredients below — full recipe in my bio! For the Potatoes: 2 lbs Yukon gold potatoes, cut into wedges Olive oil (2–3 tbsp) Juice of 1/2 lemon Zest of 1/2 lemon (for finishing) 1–2 tsp dried oregano 2 cloves garlic, grated Salt & pepper, to taste 1/4 cup crumbled feta cheese (for finishing) Chopped fresh parsley, mint, or dill (for finishing; I used parsley) For the Meatballs: 1 lb ground lamb or beef (or a mix) 2 tbsp fresh parsley, chopped 1 tbsp fresh mint, chopped 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp ground coriander 1/2 tsp smoked paprika 1/2 tsp Aleppo pepper (can sub red pepper flakes) 1/4 tsp cinnamon or allspice (optional) 1/2 cup crumbled feta (or to taste) 1/3 cup breadcrumbs 1/4 cup milk 1 egg 3 garlic cloves, grated 1/2 small red onion, grated Zest of 1 lemon 2 tsp red wine vinegar Salt & black pepper, (about 1 tsp each) For the Garlic Yogurt Sauce: 1 cup full-fat Greek yogurt 2 tbsp feta cheese (optional, for a chunkier sauce) 1–2 garlic cloves, grated (to taste) Juice of 1/2 lemon (to taste) Zest of 1/2 lemon (optional) 1–2 tbsp olive oil Salt & pepper, to taste Optional: chopped dill, mint, or parsley #meatballs #potatowedges #recipes #fyp #cooking

Sticky Honey Sriracha Salmon with Coconut Rice and Mango Salsa 🥭🍚 I love love loved this one, hope you do too :) Ingredients below – full recipe in my bio! For the Salmon: 2 salmon fillets (about 6 oz each) Salt & pepper 1–2 tsp oil For the Marinade/Glaze: 2 tbsp soy sauce 2 tbsp honey 1 tbsp sriracha, to taste 2 cloves garlic, grated 1 tsp fresh ginger, grated (to taste) Juice of 1 lime 1/2 tsp salt 1 tsp black pepper 1 tsp smoked paprika (optional) For the Coconut Rice: 1 tbsp olive oil 2 garlic cloves, smashed 3–4 thin slices fresh ginger 1 cup jasmine rice, rinsed 1 cup full-fat coconut milk 1/2 cup water + 2 tbsp extra 1/2 tsp salt 1 tsp sugar (optional, for extra sweetness) 1 kaffir lime leaf or zest from 1/2 lime Thai basil or cilantro, for garnish For the Mango Salsa: 1 ripe mango, diced 1 red bell pepper, finely chopped 1 jalapeño, finely diced 1/4 small red onion, finely diced 1 avocado, diced 1–2 cloves garlic, grated Juice of 1 lime, to taste Salt and pepper, to taste 1–2 tbsp chopped cilantro #fyp #foodtok #salmon #dinner #easyrecipes

Zucchini, Ricotta and Miso Pastina ✨ For episode 18 of my pastina series, we’re using that peak summer zucchini with this creamy ricotta pastina made with zucchini, white miso, and a little Calabrian chili for heat. Ingredients below — full recipe in my bio! 1 tbsp olive oil 2 tbsp butter (divided) 1 large shallot, finely diced Salt and black pepper, to taste 1 tsp Calabrian chili paste (adjust to taste; can sub red pepper flakes) 1 medium zucchini, grated and squeezed dry (about 1 heaping cup before squeezing) 1/4 cup dry white wine, optional 1 cup pastina (or acini di pepe) 3–3.5 cups low-sodium chicken or vegetable broth (start with 3 and more as/if needed) 1/2 to 1 teaspoon white miso paste, to taste (start with 1/2 teaspoon and add more if you want a deeper, more pronounced miso flavor) 1/2 cup whole milk ricotta 1/4 cup freshly grated Parmesan, to taste Juice and zest of 1/2 lemon (or more to taste) 1–2 cloves garlic, finely grated Fresh basil, for garnish Olive oil or chili oil, for drizzling #pastina #zucchini #italian #onepot #easyrecipes

Spicy Coconut Curry Noodles with Crispy Ground Beef for Ep. 2 of Half Baked 🍜 When I saw @Emily Roz post this, I knew I had to recreate it. And let me tell you, these were incredible. It tastes like something you’d pick up from your favorite Thai spot, but it comes together in about 30 minutes and is totally budget-friendly. Cozy, spicy, saucy... basically everything you want in a bowl of noodles. Ingredients below — full recipe is in my bio! For the Curry Broth: 1 tbsp oil 1-inch piece fresh ginger, finely minced or grated 3 garlic cloves, finely minced 2 green onions, diced, whites and greens separated 1 tbsp tomato paste 1–2 tsp red curry paste 1–2 tsp fish sauce 1 tsp ground cumin ½ tsp ground turmeric ½ tsp ground coriander 1 can coconut milk (~13.5oz) 1/4 – 1/2 cup chicken broth Juice from ½ lime (or more to taste) For the Noodles: 2 packets ramen noodles For the Crispy Ground Beef: 1/2 lb ground beef Salt and pepper, to taste 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground turmeric Splash of soy sauce Splash of fish sauce For the Bok Choy: 2 baby bok choy, trimmed and halved Salt (for boiling water) Optional Garnish: Green onion tops, sliced Chili oil (drizzle to taste) Sesame seeds #currynoodles #curry #noodles #spicy #spicyfood #redcurry #beefnoodles #spicycurry #coconutcurry #easyrecipes #easyrecipe #dinner #dinnerideas #easydinner #easydinnerideas #30minutemeals #30minutemeals #quickmeals #quickrecipes #quickdinner #foodtok

Steak au Poivre with Creamy Mushroom Orzo 🤩 Ingredients below — full recipe in my bio! For the steak: 1 ribeye steak (@Wagyuwala) Kosher salt Coarsely ground black pepper Olive or neutral oil 2–3 tbsp unsalted butter 3 garlic cloves, smashed Few sprigs thyme and rosemary For the orzo: 8 oz cremini mushrooms, sliced 1 shallot, finely diced 2 garlic cloves, grated or minced 1 1/2 cups dry orzo Salt and black pepper 1/4 cup white wine 2 1/2 cups beef broth (plus more if needed to loosen) 1 tbsp butter 1 cup freshly grated Parmesan 1/4 – 1/2 cup crème fraîche (can sub cream) 1 tsp Dijon mustard 1 splash Worcestershire sauce Chopped chives, to garnish For the au poivre drizzle: 2 tbsp unsalted butter 1/2 small shallot, finely diced (optional) 2 tsp coarsely ground black pepper Splash of white wine 1/4 cup beef broth 1/4 cup heavy cream 1 tsp Dijon mustard #steakaupoivre #aupoivre #steak #ribeye #wagyu #wagyubeef #orzo #mushroom #mushroomorzo #onepot #onepan #dinner #datenight #steakdinner #cooking101

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Carbonara Pastina ✨ 4 oz guanciale, diced 1 —2 tbsp rendered fat from guanciale/pancetta 1 cup acini di pepe 3.5 cups chicken broth 2 large egg yolks 3/4 cup finely grated Pecorino Romano (to taste) Salt and black pepper, to taste 1 tbsp cold butter 1. Add the diced guanciale to a cold pot and turn the heat to medium low. Cook until the fat renders and the guanciale is golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside. Carefully pour the majority of the rendered fat in a small bowl and set it aside, leaving about 1 tablespoon of fat in the pot. 2. Reduce the heat to low and add the acini di pepe to the pot. Toast for 2–3 minutes, stirring frequently. 3. Pour in the chicken broth, season with a pinch of salt, and bring to a gentle simmer over medium heat. Cook until the pastina is tender and most of the liquid is absorbed, about 10 minutes, stirring frequently. 4. While the pastina cooks, whisk together the egg yolks, the reserved warm guanciale fat, and a generous amount of freshly cracked black pepper in a small bowl until smooth and glossy. 5. Once the pastina is done, turn off the heat and stir in a small chunk of cold butter (about 1 tablespoon). Remove from heat and let it sit for 1-2 minutes to cool slightly. 6. Off heat, slowly pour the yolk mixture into the pastina, stirring constantly and vigorously to prevent scrambling. Continue stirring until the sauce emulsifies and becomes glossy and creamy. 7. Gradually add the grated Pecorino Romano to the pot in small handfuls, stirring well after each addition, until the cheese is fully melted and the sauce is smooth. If the mixture thickens too much, add a bit more butter to loosen it. 7. Stir in the crispy guanciale, reserving some for topping. Season with black pepper to taste and adjust with more cheese as needed. 8. Spoon into bowls and top with the reserved guanciale, extra Pecorino, more black pepper, and a drizzle of olive oil if desired. Enjoy! #carbonara #carbonarapasta #italian #italianfood #pastina #easyrecipes #onepot #onepan #comfortfood #guanciale #pecorino #pecorinoromano #easydinner #dinnerideas #dinner #onepotmeal #foodtok

Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes 🫦 Ingredients below — full recipe is linked in my bio! Chipotle Honey Marinade: - 4–6 bone-in, skin-on chicken thighs (~1.5 lbs) - 2 tbsp adobo sauce (from a can of chipotles) - 1 chipotle pepper, finely chopped (double to taste) - 1/4 cup regular or hot honey - Juice from 1 lime (~2 tbsp) - 1 tsp smoked paprika - 1 tsp ground cumin - 1 tbsp soy sauce - 3 garlic cloves, grated - Salt and black pepper, to taste - 1 tbsp olive oil Smoked Gouda Mashed Potatoes: - 2 lbs Yukon Gold potatoes, washed and scored width-wise - 4–6 tbsp butter (room temp) - 1 cup whole milk or half & half (room temp) - 1 cup shredded smoked Gouda, freshly shredded - 1/2 cup shredded white cheddar cheese (optional), freshly shredded - 1–1.5 cups sour cream (optional, to taste) - Salt and black pepper, to taste Honey Chipotle Glaze: - 3 tbsp butter - 2 tbsp regular or honey - 1 tbsp adobo sauce - Juice from 1/2 lime #chickenthighs #chicken #chickendinner #chickenrecipe #chipotlechicken #honeychipotle #chipotlehoneychicken #marinade #mashedpotatoes #potatoes #smokedgouda #gouda #dinner #dinnerideas #easydinner #easydinnerideas #dinnerinspo #dinnertok #cookdinnerwithme #foodtok

Chicken Pesto Alfredo Bake ❤️‍🔥 Ingredients below — full recipe is linked in my bio! For the Pesto: 2 cups fresh basil, packed 1/2 cup @CA Walnuts 2–3 cloves garlic 1/2 cup freshly grated Parmesan Juice of 1/2 lemon 1/2 cup good olive oil (plus more as needed) Salt and pepper, to taste For the Pasta: 1 lb pasta of choice (rigatoni, penne, or shells) 1 lb chicken breast or thighs, seasoned with salt, pepper, smoked paprika, and oregano 1 tbsp olive oil 2 tbsp butter, divided 1 yellow onion, diced Salt and pepper, to taste 1 tsp dried oregano 2 tsp Calabrian chili paste (or to taste) 6 cloves garlic, minced (to taste) Splash of dry white wine (~1/4 cup, optional) 2 cups heavy cream, room temp 1/2 cup walnut pesto (from above) 2–3 oz (~ 1 cup) freshly shredded Parmesan cheese, divided 8 oz freshly shredded mozzarella, divided 1–2 cups steamed broccoli florets 1/2 cup whole milk ricotta (optional) Olive oil, for drizzling Fresh parsley or basil, for garnish #chicken #chickenalfredo #alfredo #chickenpasta #pasta #pastabake #pesto #pestopasta #pestorecipe #walnut #walnuts #walnutpesto #easyrecipe #easyrecipes #simplerecipes #easydinner #dinner #dinnerideas #easydinnerideas #weeknightdinner #weeknightmeals #foodtok

stone fruit salsa >> tomato salsa 🍑🍑 #dinner #grilling #recipe #easyrecipe #steak #foodtok #foodie #fyp #fypシ

Spaghetti squash & meatball boats Ingredients: 1 large spaghetti squash 1 package chicken meatballs 1 autumnal creamy pasta sauce Mozzarella cheese Instructions: Preheat your oven to 425°. Microwave squash for 4-5 minutes or until it’s slightly soft to the touch then cut in half lengthwise. Scoop out the seeds and brush or spray with olive oil, some salt and pepper. Place face down and cook for 30 minutes. In a pan, add the chicken meatballs and a teaspoon of olive oil and cook for a few minutes on medium heat until the meatballs are lightly browned. Use a fork to make spaghetti like strands with the squash and then add on the pasta sauce, mozzarella cheese and top with the meatballs. Sprinkle a bit more mozzarella over the meatballs and place it back in oven to cook for another 5-10 min or until cheese is bubbly and lightly browned. #traderjoes #easydinner #healthyrecipes #4ingredientsrecipe #spaghettisquash #traderjoesrecipes

#cooking #easyrecipe #fyp

Replying to @Carla Romo day 5 of my soup series is a creamy lemon orzo soup 🍋🍲 enjoy! recipe (makes 4 servings) 1. to a large pot over medium heat add 2 tbsp olive oil, 1 tbsp minced garlic, 1 cup diced onion (I used 3/4 cup yellow onion and 1/4 cup red onion), and 1/2 cup chopped carrots 2. sauté until soft and fragrant, about 5 minutes 3. add 4 cups of broth (option to use chicken or vegetable broth) and bring to a boil 4. add 1 cup of orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente 5. in a separate small mixing bowl add the juice of 1 lemon and 3 eggs, and whisk together 6. slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking 7. SLOWLY add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate - the broth will become smooth and creamy! 8. next add 1 cup cooked chicken, 1 can of artichoke hearts, 1 handful of spinach, and 3 tbsp fresh chopped dill 9. stir everything together, add salt and pepper to taste, and enjoy! #nutritionbymeagan #soupsthatarebasicallysalads #souprecipeideas

Weeknight Skillet Fish Tacos – No Frying, No Fuss Fish tacos in 20 minutes—flaky, skillet-seared fish, a crisp cabbage slaw, and a creamy sriracha kick. Warning: your kids might inhale these. ✨ You Need: Fish: 1 lb white fish (cod, tilapia, etc.) 1 tbsp taco seasoning 1 tbsp olive oil Slaw: 2 cups shredded cabbage ½ small red onion, sliced ¼ cup chopped cilantro 1 tbsp olive oil Juice of 1 lime Pinch of salt Sauce: ¼ cup sour cream ¼ cup mayo 1 tbsp sriracha ½ tbsp lime juice 2 garlic cloves, minced For Serving: Flour tortillas 🔥 How to Make: 1️⃣ Cook the Fish: Pat fish dry, coat with taco seasoning. Heat oil in a skillet over medium-high heat. Sear fish for 2–3 minutes per side until golden and flaky. Transfer to a plate and break into chunks. 2️⃣ Warm the Tortillas: Right after cooking the fish, add tortillas to the same skillet. Cook for about 30 seconds per side until lightly charred and slightly puffed. 3️⃣ Make the Slaw: Toss cabbage, red onion, and cilantro with lime juice, olive oil, and salt. 4️⃣ Mix the Sauce: Stir together sour cream, mayo, sriracha, lime juice, and minced garlic until smooth. #fishtacos #healthydinner #weeknightdinner #familydinner #cookingforkids

The secret to a really good chicken burger lies in the flavor, and this Greek version has it all. From sundried tomatoes and spinach to aromatic dill and oregano. It’s all my favorite Mediterranean flavors in one delicious summer dinner idea! 👉 Find the full recipe on my website (link in bio). Enjoy! #mediterraneanfood #greekfood #glutenfree #glutenfreerecipes #healthyrecipes

Slow-cooked fall apart chuck roast wrapped in the perfect taco 🌮✨ These are melt in your mouth good and super easy to make!! INGREDIENTS 1 boneless beef chuck roast, about 4 pounds Salt and pepper to season 2 tablespoons taco seasoning Preheat your oven to 325°F. Season your chuck roast generously on both sides with salt, pepper, and taco seasoning. Add to a Dutch Oven or baking dish, and cover with the lid or a piece of aluminum foil. Bake for 1 hour per pound of meat, so a 3 lb roast will bake for 3 hours. Remove the roast from the oven and shred it into large chunks using two forks. If the roast is not pulling apart easily, put it back in the oven for 30 minutes. Raise the oven heat to 425°F. Toss the shredded pieces of roast around in the rendered fat and place it back in the oven, uncovered, for 20-25 minutes or until you see some nice crispy ends. This is the good part! While the roast is finishing, make your guacamole. Mash your avocado and combine with lime juice, salt, and pepper. Taste and add more lime and salt if needed. Stir in your chopped red onion and cilantro. Heat your tortillas. Assemble your tacos by adding a layer of guacamole, chuck roast, and your toppings of choice such onion, cilantro, and salsa. Serve and ENJOY!! #madewithmel #tacotuesday #easyrecipes #quickrecipes #dinnerideas #mealideas #cookingathometiktoktv #crockpot #tacos #protein #chefsoftiktok #yummyfood #viralrecipe

Shey Nascimento Hutzler on Instagram: "this salad changed my lifeeee!!!⭐️🩵🌷 recipe by @rotiibrown 🫶🏽"

SMORES RICE CRISPIES 🏕️ Your favorite campfire treat in the comfort of your own kitchen!! These bars are so simple to make, have so much flavor & are a guaranteed crowd pleaser. Add these to your list to make before the end of summer! INGREDIENTS: - 8 tbsp butter (1 stick) - 16 oz jumbo marshmallows - 1 tbsp vanilla extract - 6 cups rice crispies - 1, 10oz box of honey teddy grahams (reserve 1/4 cup for garnishing) - 2 cups mini marshmallows - 5 Hershey bars, chopped - 1 Hershey bar, broken into rectangles for garnishing DIRECTIONS: 1. Line a 9x13 pan with parchment paper and set aside 2. In a large pot over medium heat, melt butter. Add jumbo marshmallows and mix until melted, then turn off the heat. Add vanilla extract and mix until well combined 3. Add rice krispies, teddy grahams, mini marshmallows and chopped Hershey bars and mix until well combined 4. Evenly press mixture into the 9x13 pan, then garnish with extra Hershey chocolate and teddy grahams 5. Let the bars set for 30 minutes before cutting into & ENJOY! @Hershey’s @jetpuffed @target

BROWN BUTTER SMORES CHOCOLATE CHIP COOKIES 🍪 Studded with chocolate chips, pockets of gooey marshmallow and crunchy graham cracker pieces, they’re everything you love about a s'more in cookie form!!!! INGREDIENTS (makes ~16 cookies): - 1 cup butter - 1/3 cup brown sugar - 1/3 cup granulated sugar - 1/2 cup honey - 1 egg - 1 tbsp vanilla bean paste OR vanilla extract - 2 cups all purpose flour -1/2 cup fine graham cracker crumbs - 1/4 tsp salt - 1 tsp baking soda - 1 cup chocolate chips -1 cup mini marshmallows -1/4 cup graham cracker pieces DIRECTIONS 1. Cut butter into even tbsp pieces, then add to a saucepan over medium heat. Melt the butter and bring to a boil. Stir butter consistently as it begins to brown (about 5-7 minutes). The liquid will start to foam, the milk solids will turn golden brown & have a nutty smell. Remove from the heat and allow the butter to cool for at least 30 minutes 3. In a large bowl, add cooled browned butter, brown sugar, granulated sugar, honey, egg and vanilla and mix until well combined 4. Add flour, fine graham cracker crumbs, salt and baking soda and mix until smooth. Add chocolate chips, mini marshmallows & graham cracker pieces and mix until evenly combined 5. Evenly scoop cookie dough into balls & refrigerate for 1 hour - do NOT skip this step! 6. Preheat oven to 350°F. Line a baking sheet with parchment paper, grease with cooking spray and set aside 7.Evenly place dough onto the baking sheet & bake for 10-12 minutes until the edges are golden brown - ENJOY! @Simply Organic @Whole Foods Market @target @Tillamook @Honey Maid @jetpuffed @From Our Place

CHOCOLATE RASPBERRY ALMOND CROISSANT BAKE 🥐 Truly the best sweet breakfast bake I have ever had !!!! Croissants soaked in a cinnamon sugar milk & egg mixture layered with fresh raspberries, chocolate and an almond paste - top it off with some powdered sugar and a touch of maple syrup for the perfect add to the table this Easter 👏🏼 INGREDIENTS: - 8-10 croissants, cut into large pieces - 2 cups whole milk - 5 eggs - 1/3 cup brown sugar - 1 tbsp vanilla extract - 1 tsp almond extract - 1/2 tsp cinnamon - 1/4 tsp salt - 10oz fresh raspberries - 4oz dark chocolate bar - 1/3 cup slivered almonds - 1/2 cup powdered sugar - Maple syrup to serve Almond filling - 1/2 cup butter, melted - 1 cup almond flour - 1 egg - 1/2 cup sugar - 2 tsp almond extract DIRECTIONS: 1. In a large bowl, whisk milk, eggs, brown sugar, vanilla extract, almond extract, cinnamon and salt 2. In a separate bowl, mix almond filling ingredients - melted butter, almond flour, egg, sugar and almond extract. Optional to fill a pastry bag with this mixture, but a spoon works great 3. Grease a 9x13 casserole dish. Dip croissant pieces in the cinnamon sugar milk mixture & place 3/4 of the croissant pieces on the bottom of the dish. Top with 3/4 of the fresh raspberries, chocolate and almond paste mixture. Top with the remaining croissant pieces and raspberries, then pour the remaining cinnamon sugar milk mixture over top. Top with more chocolate, almond paste and slivered almonds 4. Cover and set for at least 1 hour, or up to overnight 5. Bake at 375 covered for 25 mins, then remove the foil and bake for another 20 mins 6. Top with a powdered sugar dusting, serve with maple syrup & ENJOY! @Whole Foods Market @target @crateandbarrel @Bob’s Red Mill

Christmas Kitchen Sink Cookies 🎄🍪 My take on a festive chocolate chip Christmas cookie that is elevated with a bunch of added mix in's, brown butter and 2 of my favorite Simply Organic products - Madagascar Vanilla Bean Paste & Ground Cinnamon! Be sure to shop @Simply Organic for all of your holiday baking this season 🎅🏼✨ #simplyorganic #savortheseason #ad INGREDIENTS (makes 18-20): - 1 cup butter - 1/3 cup brown sugar - 1/3 cup granulated sugar - 1/2 cup honey - 1 egg - 1 tbsp Simply Organic Madagascar Vanilla Bean Paste - 1 tsp Simply Organic Cinnamon - 1 tsp salt - 1 tsp baking soda - 2.5 cups all purpose flour - 1/2 cup dark chocolate chips - 1/2 cup white chocolate chips - 1/2 cup holiday M&M's - 1/4 cup toffee pieces - 1/4 cup pretzels - Flakey sea salt DIRECTIONS 1. Cut butter into even tbsp pieces, then add to a saucepan over medium heat. Melt the butter and bring to a boil. Using a rubber spatula, stir butter consistently as it begins to brown (about 5 minutes). The liquid will start to foam, the milk solids will turn golden brown & have a nutty smell. Remove from the heat and allow the butter to cool for at least 30 minutes 2. Preheat oven to 350°F. Line a baking sheet with parchment paper, grease with cooking spray and set aside 3. In a large bowl, add cooled browned butter, brown sugar, granulated sugar, honey, egg and vanilla and mix until well combined 4. Add flour, cinnamon, salt and baking soda and mix until smooth. Add dark chocolate chips, white chocolate chips, holiday M&M's, pretzels and toffee pieces and mix until evenly combined 5. Evenly scoop cookie dough onto the baking sheet - I like to top with a few extra chocolate chips! Bake for 10-12 minutes until the edges are golden brown 6. As soon as the cookies are removed from the oven, top with flakey sea salt & enjoy!

ICE CREAM SANDWICHES (gluten-free, dairy-free, refined sugar-free)✨ creamy vanilla ice cream between two layers of fudgy, raw chocolate sandwich cookies = summer dessert heaven! Testing this recipe brought me back to summers by the pool growing up when my parents would buy us ice cream sandwiches at the pool snack shack. These healthier ice cream sandwiches are childhood summer bliss in a bite! Ingredients: 3/4 cups cashew butter* 3/4 cups soft pitted dates, loosely packed (about 8 large dates) 1/4 cup coconut sugar 1/4 cup raw cacao powder 2 tablespoons almond flour 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 1/4 teaspoon salt your favorite dairy-free vanilla ice cream Directions: Line a loaf pan (mine is 8.5" x 4.5") with parchment or wax paper and set aside Add all of your ingredients except the ice cream to a food processor and pulse until well combined. The texture will be like thick, sticky sand. Divide the mixture in two and press one half of the mixture into your prepared loaf tin until its in an even layer. Freeze for 20 minutes then remove the cookie layer from the loaf tin, using a knife to loosen up the edges first. Keeping this layer on the parchment paper, place it on a plate and return it to the freezer. Make your second layer by following the same steps as the first: press the remaining half of the mixture into your prepared loaf tin until its in an even layer and freeze for 20 minutes. While this layer freezes, place your ice cream in the fridge to soften. Once both layers have frozen, add your ice cream layer by scooping your softened ice cream into a 3/4 - 1 inch thick layer. Remove your first cookie layer from the freezer, peel the parchment off, and layer it on top of the ice cream. Return the loaf tin to the freezer and freeze overnight or at least 6 hours. Slice**, serve, and enjoy! *You can sub another nut butter but cashew has the most mild flavor and resulted in the best taste experience **If your ice cream sandwiches have been frozen overnight, allow them to sit at room temperature for 5-7 minutes before slicing into them. If they have been left for multiple nights, place them in the fridge for 20 minutes prior to serving. Follow for more simple, healthy recipes! . . #icecreamsandwichrecipe #summerrecipes #healthyicecreamsandwiches #vegan #plantbased

STRAWBERRY ALMOND CAKE (GF, DF, Refined Sugar-Free)✨ soft and moist with juicy strawberries and the perfect hint of almond — this is the summer cake of my dreams! It's gluten and dairy free and naturally sweetened with just a little maple syrup. This would be the perfect brunch, bridal shower, or baby shower cake because it's light and not too sweet. Cake: 1 ½ cups gluten-free all-purpose flour (I used @kingarthur Measure for Measure) ½ cup almond flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 3 eggs, room temperature ⅔ cup pure maple syrup ⅓ cup olive oil ½ cup unsweetened almond milk, room temperature 1 ½ tsp vanilla extract 1 tsp almond extract 1 1/2 cups fresh strawberries, hulled and sliced sliced almonds for topping the cake optional: powdered sugar and grated freeze-dried strawberries for dusting Make the Cake: Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In a separate large bowl, whisk the eggs, maple syrup, olive oil, almond milk, vanilla extract, and almond extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to over mix. Gently fold in the strawberries. Pour the batter into the prepared loaf pan and smooth the top. Scatter sliced almonds over top. Bake for 40–45 min, or until a toothpick inserted in the center comes out clean. Let the cake cool fully in the pan on a wire rack. Turn the cake out and dust with powdered sugar. Slice and enjoy!

MOLTEN CHOCOLATE BROOKIES (gf, df, rsf)✨ when three of my favorite things combine to become one epic dessert—fudgy brownies, chewy chocolate chip cookies, and molten chocolate cake combine to make the most epic, indulgent, better-for-you dessert made entirely gluten-free, dairy-free, and refined sugar-free! I served this to a group of friends that we hosted recently and it was a huge HIT! Brownie layer: 1 heaping cup creamy almond butter 1/2 cup coconut sugar 1/4 cup maple syrup 2 eggs, at room temperature 1 tsp vanilla 1/3 cup cacao powder 1 tbsp instant coffee or espresso powder (optional) 1 tsp baking powder 1/4 tsp salt 1/2 cup df chocolate chips 3 dairy-free chocolate bars Cookie layer: 1 cup creamy nut butter (I used cashew butter 1/2 cup coconut sugar 1/2 cup maple syrup 2 tsp vanilla 1 1/4 cups almond flour 1/4 cup tapioca flour 1 tsp baking powder 1/4 tsp salt 1/2 cup df chocolate chips Make the brownies: Preheat your oven to 350. Line an 8x8 baking dish with parchment paper and set aside. Add the almond butter, coconut sugar, maple syrup, eggs, and vanilla to a medium-sized mixing bowl and whisk until smooth. Add in the cacao powder, instant coffee, baking powder, salt and chocolate chips and stir until just combined (the batter will be thick). Smooth the brownie batter into an 8x8 parchment lined baking dish and top with the chocolate bars. Set aside. Make the cookies: Add the wet ingredients plus coconut sugar to a medium mixing bowl and stir until well combined. Add the remainder of the ingredients (I like to sift the dry ingredients but this is optional), except for the chocolate chips, and stir until there are no lumps remaining. Stir in the chocolate chips. Spread the cookie batter over the brownie and chocolate bar layer. Bake and enjoy: Bake for 32-35 minutes until the cookie layer turns golden around the edges. Remove from the oven and place on a wire rack to cool. For the best molten chocolate moment, cut into the brookies while still warm. Enjoy! Follow for more simple, healthy recipes! . . #brookierecipe #moltenchocolate #refinedsugarfree #dairyfree #glutenfree #healthysweettreats #easyrecipes

My most popular cookies amongst family and friends: SOFT-BAKED CHEWY CHAI COOKIES WITH MAPLE GLAZE✨ these gluten-free, dairy-free, and refined sugar-free cookies are everything I could want in a holiday spice cookie! They're made with almond flour and warm fall spices and are naturally sweetened with maple syrup and coconut sugar. You're going to love these soft and chewy cookies! Ingredients: 3 cups almond flour 1 tsp baking soda 2 tbsp tapioca starch 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cardamom 1/8 tsp nutmeg 1/8 tsp allspice 1/8 tsp ground cloves 1 tsp salt 1 egg (or flax egg) 1/2 cup maple syrup 1/2 cup coconut sugar 1/2 cup creamy cashew or almond butter (I prefer cashew) 2 tsp vanilla Maple glaze: 1/4 cup powdered monkfruit sugar (or powdered sugar) 3 tbsp maple syrup 2 tbsp creamy cashew or almond butter (I prefer cashew) 1 1/2 1/2 tbsp avocado oil or melted coconut oil pinch of salt Directions: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a small mixing bowl, whisk together the almond flour, baking soda, tapioca starch, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and salt. Set aside. In a medium-sized mixing bowl, combine the egg (or flax egg), maple syrup, coconut sugar, nut butter, and vanilla extract. Use a hand mixer or whisk to beat until the mixture is smooth and no lumps remain. Gradually stir the dry ingredients into the wet mixture until a smooth, thick dough forms. Roll the dough into 12 balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 16-18 minutes, or until the edges are golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely. While the cookies cool, whisk together the powdered monkfruit sweetener, maple syrup, nut butter, avocado oil, and a pinch of salt until smooth. Once the cookies have cooled, drizzle them with the maple glaze and sprinkle with flaky salt, if desired. Enjoy immediately or store any leftovers in an airtight container at room temperature for up to 4 days. Follow for more simple, healthy recipes!🤍 . . #chaicookies #holidaycookies #healthyholidaycookies #taylorswiftchaicookies #healthycookies #asmrvideo #holidaycookiebox #holidaybaking

DAIRY-FREE CHOCOLATE CREAM PIE WITH CHOCOLATE CRUST✨ rich, silky, and decadent, this pie is all the indulgence of classic chocolate cream without the dairy or refined sugar! And our gluten-free crust is the perfect crisp base to complement the velvety chocolate filling, made with @hukitchen Simple Dark Chocolate bars #hupartner Use my code OLIVIA for 20% off @hukitchen! Crust: 6 oz gluten-free chocolate crackers 5 juicy medjool dates, pitted 4 tbsp coconut oil, melted For the filling: 2/3 cup coconut sugar 1/4 cup arrowroot starch 1/4 tsp sea salt 4 egg yolks, at room temperature 1 (13.5 oz) can full fat coconut milk 1/2 cup unsweetened plain almond milk, at room temperature 3 (2.1 oz) @hukitchen Simple Dark Chocolate bars 2 tbsp dairy-free butter 1 tsp vanilla For serving: dairy-free whipped cream, chocolate shavings Instructions: Place the crust ingredients in a food processor and process until a sandy mixture forms. Pour the crust into a 9"x9" pie pan, packing the crumbs onto the bottom and up the sides. Place in the refrigerator while you make the filling. To a small mixing bowl, add the egg yolks and both milks, whisking until no lumps remain. Set aside. To a large saucepan, add the sugar, arrowroot starch, and salt, whisking to combine. Whisk to combine. Add yolk and milk mixture, whisking until smooth. Heat the saucepan over medium high, whisking occasionally while the mixture heats through. After 3-5 minutes, when the mixture begins to lightly steam and thicken, turn the heat down to medium low and whisk constantly. When you start to see large, slow bubbles form, whisk constantly for 45 seconds then remove from the heat. Add the chocolate, butter, and vanilla off heat and continue whisking constantly while the chocolate melts until smooth. Pour the chocolate filling into the prepared pie crust and allow to cool at room temperature for 2 hours. Place a piece of wax or parchment paper over the filling (to avoid a skin forming). Store in the refrigerator overnight (at least 12 hours). When ready to serve, remove the paper, top with dairy-free whip cream and chocolate shavings. Slice, serve, and ENJOY! #GetBackToHuman

PUMPKIN SPICE CHOCOLATE CHUNK COOKIES✨ chewy chocolate chunk cookies with warm and cozy fall spices made with the Pumpkin Pie Nut Butter I collaborated on with @grounduppdx! After selling out 2x, our nut butter is BACK for a limited time and we're celebrating by giving away a case (6 jars)! Ingredients: 1 1/4 cups almond flour 2 tbsp tapioca flour 1 tsp baking soda 1/4 tsp salt 1/2 cup coconut sugar 1/2 tsp pumpkin pie spice 3/4 cup Pumpkin Pie Nut Butter (linked in my bio) 2 tsp vanilla 1/2 cup maple syrup 1 cup dark chocolate chunks Flaky sea salt for topping Instructions: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, baking soda, salt, coconut sugar, and pumpkin pie spice until well combined. In a separate small mixing bowl, stir together the Pumpkin Pie Nut Butter, vanilla extract, and maple syrup until smooth and fully combined. Pour the wet ingredients into the dry ingredients and mix until there are no lumps remaining. Be careful not to overmix. Gently fold in the dark chocolate chunks until evenly distributed throughout the dough. Scoop out approximately 1-inch balls of dough (the recipe yields about 14 cookies) and place them onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 12-14 minutes, or until the edges are golden brown but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a sprinkle of flaky sea salt or store in an airtight container at room temperature for up to 3 days. Follow for more simple, healthy recipes! . . #chocolatechipcookies #pumpkinchocolatechip #fallcookies #pumpkinspicecookies

SIMPLE ONE BOWL OATMEAL SCONES (GF, DF)✨ the perfect subtly sweet treat to enjoy on its own or with a generous spread of a your favorite jam. These simple scones were a childhood favorite of mine and the original recipe, which I've adapted to be gluten, dairy-free, and refined sugar-free, can be credited to my mom's friend @eviepoole1 who is an exceptional cook and baker! Ingredients: 1 1/4 cups gluten-free flour blend (I used @bobsredmill 1:1 gf flour) 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup dairy-free butter 1/2 cup coconut sugar 1 cup quick oats (+ more for sprinkling on top!) 1/3 cup plain unsweetened plant-based yogurt (I used @foragerfoods) Instructions: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free flour blend, baking soda, baking powder, salt, dairy-free butter, and coconut sugar. Use a pastry cutter or your hands to mix until the mixture is crumbly and resembles coarse sand. Stir in the oats until evenly incorporated. Then, add the plant-based yogurt and gently mix until the dough starts to come together. Turn the dough out onto a lightly floured surface (I forgot to flour my surface as you can tell). Knead for about 30 seconds. Pat the dough into a round disk, about 1 1/2 inches thick. Use a sharp knife to cut the disk into 8 equal wedges. Transfer the scones to the prepared baking sheet. Sprinkle with quick oats. Bake for 18-20 minutes, or until the scones are golden brown on the edges (I found 20 minutes to be perfect in my oven). Let the scones cool slightly before serving. Enjoy them warm with your favorite dairy-free spread, jam, or a drizzle of honey! Storage Tip: Store leftover scones in an airtight container at room temperature for up to 2 days, or in the freezer for longer storage. Follow for more simple, healthy recipes! . . #sconesrecipe #oatmealscones #glutenfreescones #dairyfreescones #healthybaking

Making the @Blank Street Banana Bread Matcha using homemade banana bread syrup. Recipe below👇🏻 BANANA BREAD MATCHA LATTE🍌🍞🍵 Banana Bread Syrup: 1 large ripe banana, mashed 1 1/2 cups water 1/3 cup maple syrup 2 cinnamon sticks 1/2 teaspoon ground nutmeg 1 teaspoon vanilla Matcha Latte: 3 oz water 1 teaspoon matcha powder 1/3 - 1/2 cup milk of choice Make the syrup: In a small saucepan, combine the mashed banana, water, maple syrup cinnamon sticks, and nutmeg. Bring to a boil then reduce to a simmer and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Strain the mixture through a fine mesh sieve and pour the banana bread syrup into an airtight glass container. Store in the refrigerator for 5-7 days. Make the latte: Add the water to a small glass or bowl. Spoon the matcha powder through a fine mesh sieve to break up any clumps. Whisk the matcha into the water in a front to back motion until slightly frothy on top. Add ice to your serving glass. (Note: this can also be served hot; just use hot water.) Pour in your matcha and top with milk of choice. Add 1-2 tablespoons of banana bread syrup. Enjoy! Follow for more simple, healthy recipes! . . #blankstreet #bananabreadmatcha #seasonaldrinks

CHOC CHIP COOKIE DOUGH BITES! recipe is on wholesomelymorgan.com!

THE TEXTURE #healthyrecipes #veganfood #breakfastideas

Chocolate Banana Oat Flour Muffins 🍫🍌 Day 17 of Healthy Easy Recipes 🙌🏻 These Chocolate Banana Oat Flour Muffins are fudgy, naturally sweetened, and packed with chocolatey goodness! Perfect for breakfast, a snack, or dessert, they’re super easy to make with simple, wholesome ingredients you probably already have at home. 🫶🏻 (they’re also gluten-free if that’s your jam!) 👉 Don’t forget to 📌 SAVE this post so you can make them later, and FOLLOW @choosingchia for more healthy, easy recipes! CHOCOLATE OAT FLOUR BANANA MUFFINS RECIPE Ingredients: 3 medium bananas, mashed (about 1 cup) 2 eggs 1/3 cup oil (e.g., coconut oil or avocado oil) 1/3 cup maple syrup 1 tsp vanilla extract 1 1/2 cups oat flour 1/4 cup + 2 tbsp cocoa powder 1 tsp baking soda 1/4 tsp salt 1/2 cup chocolate chips How to make it: Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners. In a large bowl, mash the bananas, then whisk in the eggs, oil, maple syrup, and vanilla extract until smooth. In a separate bowl, mix the oat flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Divide the batter evenly among the muffin liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool before enjoying! #chocolatemuffins #healthybaking #bananarecipes

TikTok · jade bakes

fig & honey cake 1/2 cup + 2 tbsp honey 10-12 figs, cut into 1/4 inch slices 1 cup softened salted butter 1 cup granulated sugar 1 eggs 1/2 tsp vanilla extract 1 cup milk 1 1/2 cups all-purpose flour 1/2 tsp salt 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1. Preheat oven to 350F 2. Add honey to bottom of 10 inch nonstick pan and spread evenly. 3. Arrange fig slices in an even layer and set aside. 4. Whisk together dry ingredients in a small mixing bowl. 5. In a large mixing bowl, beat butter and sugar until fluffy. Add egg and vanilla and beat again until incorporated. 6. Add flour mixture and milk (1/3 at a time) alternating between milk and dry ingredients and beating in between each addition. 7. Spread cake batter over honey & figs. Batter is thick. Spread gently and poke any figs that might slide up the side back down. 8. Bake 35-45 min on a center rack, until browned and a toothpick inserted comes out clean. 9. Let cool 5 min, then invert on cake stand or serving plate. Use dish towels, pan is hot! 10. If any figs or cake stick to the pan, no biggie. While it’s still warm it’s very forgiving and you can plop the figs and bits of cake back on and smooth out with a spatula. #figseason #figs #cake #desserttiktok #upsidedowncake

MARIA NOVA on Instagram: "gf/df triple choc salty slice 🍫 okay, do I need to convince you?? LOOK AT ITTT 🫠🫠 I am melted!! You need to make it!! Base; •2 cups almond flour (optional; 1 added 2 tbsp of collagen powder) •2 tbsp cacao or cocoa •crack of salt •1/4 cup maple syrup (you may need to keep adding extra dashes until it is a doughy consistency) •1tbsp melted coconut oil Choc caramel; •1/2 cup nut butter (almond or peanut are nice) •1/3 cup maple syrup •1-2 tbsp of cacao or cocoa (depending on your choc preference) •salt to taste Chocolate and flaky salt to top!! Directions; 1. Combine base ingredients, you might need extra maple (keep adding dashes until it’s a doughy consistency as pictured). 2. Line a small baking tray with baking paper and pat it down 3. Mix your caramel ingredients together until emulsified. The more you mix, the more caramelly it’ll be! 4. Add it on top of your base, then melt some chocolate and pour on top 5. Top with flaky sea salt and store in the fridge Heavenly!! #healthydesserts #wholefoods #healthier #glutenfree #dairyfree #rawdessert #chocolate"