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  • Follow✨ <a href=/user/healthyfitnessmeals/1>@healthyfitnessmeals</a> 🍎  <a href=/user/healthyfitnessmeals/1>@healthyfitnessmeals</a> 🍎  <a href=/user/healthyfitnessmeals/1>@healthyfitnessmeals</a> 🍎  <a href=/user/healthyfitnessmeals/1>@healthyfitnessmeals</a> ✨ for more delicious recipes!
    Follow✨ @healthyfitnessmeals 🍎 @healthyfitnessmeals 🍎 @healthyfitnessmeals 🍎 @healthyfitnessmeals ✨ for more delicious recipes!
    2017-03-22 22:19:29

    Comments (12)
    Toni Pierce:
    That is so Delicious


    Denise:
    @kimi_sd


    April Setton:
    We should try this @davesetton


    Anja ❤️💛:
    @amandahuntemann



    Likes (4297)
    Bethany



    Aleksandra Sipko



    bubble_tinsels



    Yasmim Caroline





  • Shrimp Tacos with Mango Salsa
by <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>
.
Check her out!! <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>

For the shrimp:
2 teaspoons olive oil
1 and ¼ pounds of shrimp, peeled, deveined and tails removed
chili powder and salt to taste

For the mango salsa:
1 cup of mango, finely diced
½ cup red bell pepper, finely diced
½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
juice of 1 lime
½ cup loosely packed cilantro leaves, finely chopped

For the creamy cilantro lime sauce:
1 cup sour cream (can use light)
½ cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
¼ cup prepared green salsa
salt and pepper to taste

1 cup shredded purple cabbage
8 corn or flour tortillas

For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
    Shrimp Tacos with Mango Salsa by @dinneratthezoo . Check her out!! @dinneratthezoo For the shrimp: 2 teaspoons olive oil 1 and ¼ pounds of shrimp, peeled, deveined and tails removed chili powder and salt to taste For the mango salsa: 1 cup of mango, finely diced ½ cup red bell pepper, finely diced ½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder) juice of 1 lime ½ cup loosely packed cilantro leaves, finely chopped For the creamy cilantro lime sauce: 1 cup sour cream (can use light) ½ cup fresh cilantro leaves, roughly chopped 2 teaspoons lime juice 1 and ½ teaspoons honey ¼ cup prepared green salsa salt and pepper to taste 1 cup shredded purple cabbage 8 corn or flour tortillas For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours. For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste. To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
    2017-03-19 12:47:29

    Comments (77)
    :
    Adorable one


    Alyssa Plane-Albany:
    I love your account but if you could meet you please start putting the carb count on your recipes because my brother has diabetes and I would like to make some of these for him but I don't know what the carb count is i'm sure I could figure it out but it would just be easier❤️❤️❤️


    Bader 👦Autistic Child📷. بدر:
    Autistic children photography


    ME Moringa For Life 🇰🇪:
    👌



    Likes (11021)
    shyco Maina






    A N D R E S M A C E D O








  • Chicken and Avocado Burritos
Made by <a href=/user/closetcooking/1>@closetcooking</a>
.
Follow him for more awesome food! <a href=/user/closetcooking/1>@closetcooking</a>

Ingredients
4 burrito sized tortillas (corn tortillas for gluten-free), warmed
1 pound cooked chicken, sliced or shredded
1 large avocado, diced
1 cup Monterey Jack cheese, shredded
1/4 cup salsa verde (store bought or home made)
1/4 cup sour cream or greek yogurt
2 tablespoons cilantro, chopped
.
Directions
Assemble the burritos, optionally toast, and enjoy!
    Chicken and Avocado Burritos Made by @closetcooking . Follow him for more awesome food! @closetcooking Ingredients 4 burrito sized tortillas (corn tortillas for gluten-free), warmed 1 pound cooked chicken, sliced or shredded 1 large avocado, diced 1 cup Monterey Jack cheese, shredded 1/4 cup salsa verde (store bought or home made) 1/4 cup sour cream or greek yogurt 2 tablespoons cilantro, chopped . Directions Assemble the burritos, optionally toast, and enjoy!
    2017-03-16 10:06:13

    Comments (132)
    Michelle:
    @hayleyleigh72 I feel like you would enjoy this? :)


    Hayley Leigh:
    @mkjones6 yassss I need these in my life


    Melony Meza:
    This was so yum, Made them tonight



    Likes (15340)
    Sandra Temes



    Tae



    知道你的方式



    Minataa Khouma





  • Need to try this AVOCADO SURPRISE 🥑! Only 3 ingredients 😁 by <a href=/user/chefclubtv/1>@chefclubtv</a> . ❤Like and Tag friends in comment to try it together
    Need to try this AVOCADO SURPRISE 🥑! Only 3 ingredients 😁 by @chefclubtv . ❤Like and Tag friends in comment to try it together
    2017-03-14 17:08:20

    Comments (1029)
    :
    That's too much @dvboost pero se ve deliciosooooooooo 😱pura proteína y grasa!


    j.marjani:
    @40bellagio


    lara:
    dude fire


    lara:
    @littletd LMFAO MY COMMENT



    Likes (15910)
    Hinda Smith



    khyla burgess






    Tim Mikulskis





  • Chicken Shawarma
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
.
INGREDIENTS
Chicken Shawarma:
2 lb / 1 kg chicken thigh fillets, skinless and boneless
1 large garlic clove, minced (or 2 small cloves)
1 tbsp each ground coriander, cumin, cardamom
1 tsp ground cayenne pepper (or to taste)
2 tsp each smoked paprika, salt
Black pepper
2 tbsp lemon juice, 3 tbsp olive oil
Salad (per serving):
5 halved cherry tomatoes, 1/2 cucumber diced, 2 cups lettuce of choice (chopped or sliced), 1/3 cup chickpeas (canned, drained)
2 tsp roughly chopped coriander/cilantro + 1 tsp dill
Optional: Pomegranate, toasted pine nuts, finely chopped red onion
Dressing:
1 tbsp extra virgin olive oil, 1 1/2 tsp sherry vinegar, 2 tsp lemon juice
1/4 tsp lemon zest, any sugar, minced garlic
Salt + pepper
To serve:
Greek yoghurt, flatbreads
.
DIRECTIONS
1. Mix Shawarma marinade together, add chicken and coat well. Marinade 6-24 hours in fridge.
2. Shake Dressing in jar, set aside for 5+ minutes.
3. Cook chicken on BBQ (medium high, 4 minutes each side) or on stove (add a little oil in skillet). Remove onto plate, cover loosely with foil and rest for 5 minutes. Then slice thickly.
4. Place salad ingredients in bowl - toss if you want. Drizzle with dressing, top with chicken. Serve with dollop of yoghurt + flatbread.
.
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
    Chicken Shawarma By @recipe_tin @recipe_tin . INGREDIENTS Chicken Shawarma: 2 lb / 1 kg chicken thigh fillets, skinless and boneless 1 large garlic clove, minced (or 2 small cloves) 1 tbsp each ground coriander, cumin, cardamom 1 tsp ground cayenne pepper (or to taste) 2 tsp each smoked paprika, salt Black pepper 2 tbsp lemon juice, 3 tbsp olive oil Salad (per serving): 5 halved cherry tomatoes, 1/2 cucumber diced, 2 cups lettuce of choice (chopped or sliced), 1/3 cup chickpeas (canned, drained) 2 tsp roughly chopped coriander/cilantro + 1 tsp dill Optional: Pomegranate, toasted pine nuts, finely chopped red onion Dressing: 1 tbsp extra virgin olive oil, 1 1/2 tsp sherry vinegar, 2 tsp lemon juice 1/4 tsp lemon zest, any sugar, minced garlic Salt + pepper To serve: Greek yoghurt, flatbreads . DIRECTIONS 1. Mix Shawarma marinade together, add chicken and coat well. Marinade 6-24 hours in fridge. 2. Shake Dressing in jar, set aside for 5+ minutes. 3. Cook chicken on BBQ (medium high, 4 minutes each side) or on stove (add a little oil in skillet). Remove onto plate, cover loosely with foil and rest for 5 minutes. Then slice thickly. 4. Place salad ingredients in bowl - toss if you want. Drizzle with dressing, top with chicken. Serve with dollop of yoghurt + flatbread. . By @recipe_tin @recipe_tin
    2017-03-14 13:35:37

    Comments (45)
    sandra:
    Great 👍👍👍💪


    ❥ K A T H A R I N A:
    Super Post 👍


    :
    @gardenhappy



    Likes (13566)
    hadeer



    DNA Catering



    Karen💕



    Mirrr





  • Cajun Chicken Pasta (Zoodles) by <a href=/user/gimmedelicious/1>@gimmedelicious</a>  Serves: 2
.
Ingredients
.
2 boneless skinless chicken breasts, cut into thin strips or small cubes
3-4 medium zucchini, spiralized
3 teaspoons Cajun Spice Mix, More To Taste (*store bough or see recipe below)
1 tablespoon butter
1 tablespoon olive oil
1 thinly sliced bell peppers (color of choice)
2 cloves garlic, minced
1⁄2 cup heavy cream or half & half or sour-cream
.
Instructions
.
Place chicken and Cajun seasoning in a bowl and toss to coat.
Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes.
Reduce heat to medium and bell peppers and minced garlic and saute for 1-2 minutes. Add heavy cream (or sour-cream) and simmer for 1-2 minutes. Turn off heat and toss in the zucchini noodles.
Notes *To make your own Cajun seasoning mix: combine ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ⅛ teaspoon red pepper flakes.
    Cajun Chicken Pasta (Zoodles) by @gimmedelicious Serves: 2 . Ingredients . 2 boneless skinless chicken breasts, cut into thin strips or small cubes 3-4 medium zucchini, spiralized 3 teaspoons Cajun Spice Mix, More To Taste (*store bough or see recipe below) 1 tablespoon butter 1 tablespoon olive oil 1 thinly sliced bell peppers (color of choice) 2 cloves garlic, minced 1⁄2 cup heavy cream or half & half or sour-cream . Instructions . Place chicken and Cajun seasoning in a bowl and toss to coat. Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes. Reduce heat to medium and bell peppers and minced garlic and saute for 1-2 minutes. Add heavy cream (or sour-cream) and simmer for 1-2 minutes. Turn off heat and toss in the zucchini noodles. Notes *To make your own Cajun seasoning mix: combine ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ⅛ teaspoon red pepper flakes.
    2017-03-12 12:51:25

    Comments (29)
    Ehli Beyt:
    @merviii25_


    Isiah Reyes:
    Yoooooo @melalectric tell me this doesn't look great!


    Sheryl Melissa:
    @heads_tails 🙊💦



    Likes (7566)
    Nicely Made Media



    Cathy Wilbourne



    燕儿 ♡•♡



    geraldo





  • Perfect Chocolate Chip Cookies by <a href=/user/spendpennies/1>@spendpennies</a>

Check out this sweet lady's page! <a href=/user/spendpennies/1>@spendpennies</a>
.
Ingredients
1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
1 ¼ cup brown sugar tightly packed (250g)
½ cup sugar (100g)
1 large egg + 1 yolks (room temperature preferred)*
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)
.
Instructions
Combine melted butter and sugars in a large bowl. Stir very well.
Add egg and egg yolk, stir well.
Stir in vanilla extract. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1½ Tablespoon onto prepared cookie sheets, placing at least 2 apart.
Bake on 350F (177C) for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
Enjoy!
    Perfect Chocolate Chip Cookies by @spendpennies Check out this sweet lady's page! @spendpennies . Ingredients 1 cup unsalted butter, melted and cooled at least 10 minutes (226g) 1 ¼ cup brown sugar tightly packed (250g) ½ cup sugar (100g) 1 large egg + 1 yolks (room temperature preferred)* 1 ½ teaspoon vanilla extract 2 ¾ cups all-purpose flour (350g) 2 teaspoons cornstarch 1 teaspoon baking soda ¾ teaspoon salt 1¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional) . Instructions Combine melted butter and sugars in a large bowl. Stir very well. Add egg and egg yolk, stir well. Stir in vanilla extract. Set aside. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed. Stir in chocolate chips. Place dough in refrigerator and chill for 30 minutes. Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper. Scoop dough by rounded 1½ Tablespoon onto prepared cookie sheets, placing at least 2 apart. Bake on 350F (177C) for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard. If desired, gently press additional chocolate chips into the tops of the warm cookies. Allow to cool completely on cookie sheets. Enjoy!
    2017-03-10 12:47:31

    Comments (53)
    Sven Wegscheider:
    👍


    🔱Sonia🔱:
    @exclusive773 making this for you


    Shakyra Nolden:
    @sinceremakeupartistry



    Likes (12321)



    Ekaterina Tadtaeva



    Corinna • 20 • Germany



    Sara sarraf





  • 😍Like and Share this with friends in comment below👇🏼. A Mickey Mouse inspires breakfast idea for the little ones <a href=/user/bento_mommy/1>@bento_mommy</a>
    😍Like and Share this with friends in comment below👇🏼. A Mickey Mouse inspires breakfast idea for the little ones @bento_mommy
    2017-03-09 22:45:54

    Comments (597)
    :
    @tomxdlu


    Jessica Lee Close💎:
    @lexibkm just now seeing this 😍😍😍


    NDC:
    @marievanthillo



    Likes (13882)
    ⚔️The Wicked Truth⚔️



    Miah Miah



    nico the local emo



    im Alexander Mercede Ramirez





  • Hot Chocolate Crepes with Red Berry Sauce and Honey-Vanilla Yogurt By <a href=/user/thegourmetpeasant/1>@thegourmetpeasant</a>
.
Check out <a href=/user/thegourmetpeasant/1>@thegourmetpeasant</a>
.
The perfect breakfast or dessert idea! Use yogurt for breakfast or whipped cream for dessert .

Makes 2 servings/6 crepes
Ingredients: 
2 eggs
1/2 cup almond milk
1/2 cup water
3/4 cup flour of choice (I used 1/2 cup oat flour/1/4 cup regular flour)
1/4 cup chocolate cocoa powder
11/2 tablespoons granulated sweetener 
1 tablespoon raw honey
Optional Whipped Cream
Red Berry Sauce:
1/2 cup chopped strawberries 
3/4 cup raspberries 
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon raw honey
Yogurt: (sub whipped cream if desired)
1 cup plain greek yogurt
1 teaspoon raw honey
1 teaspoon vanilla extract
Method:
In a blender, add all crepe ingredients (except whipped cream) and blend until well incorporated.  Pour into a bowl and let sit in the fridge for at least 10 minutes, while you prepare the other components.
Sauce:  In a small sauce pot, combine the berries with the honey, water and cornstarch and mix well.  Bring to a simmer over medium heat and lower the temperature to low and simmer for 10-15 minutes until thickened and fruit is softened, stirring often. Mush the bigger pieces of berries if needed.
In a small bowl, mix together all of the yogurt ingredients to taste and let sit up in fridge while making the crepes. 
In a large, nonstick skillet over medium heat, add about 1/4 cup of the batter and swirl the pan to create a thin layer of batter.  Cook about 45-60 seconds on the first side and gently flip, and cook another 30-45 seconds on the second side.  Remove and lay flat to cool off.  Repeat until the batter is finished. 
To assemble:  Add a little of the yogurt mixture into each crepe and fold up.  Top with some whipped cream (if using), the berry sauce and sprinkle with some powdered sugar, if desired.
    Hot Chocolate Crepes with Red Berry Sauce and Honey-Vanilla Yogurt By @thegourmetpeasant . Check out @thegourmetpeasant . The perfect breakfast or dessert idea! Use yogurt for breakfast or whipped cream for dessert . Makes 2 servings/6 crepes Ingredients: 2 eggs 1/2 cup almond milk 1/2 cup water 3/4 cup flour of choice (I used 1/2 cup oat flour/1/4 cup regular flour) 1/4 cup chocolate cocoa powder 11/2 tablespoons granulated sweetener 1 tablespoon raw honey Optional Whipped Cream Red Berry Sauce: 1/2 cup chopped strawberries 3/4 cup raspberries 1 teaspoon cornstarch 3 tablespoons water 1 teaspoon raw honey Yogurt: (sub whipped cream if desired) 1 cup plain greek yogurt 1 teaspoon raw honey 1 teaspoon vanilla extract Method: In a blender, add all crepe ingredients (except whipped cream) and blend until well incorporated. Pour into a bowl and let sit in the fridge for at least 10 minutes, while you prepare the other components. Sauce: In a small sauce pot, combine the berries with the honey, water and cornstarch and mix well. Bring to a simmer over medium heat and lower the temperature to low and simmer for 10-15 minutes until thickened and fruit is softened, stirring often. Mush the bigger pieces of berries if needed. In a small bowl, mix together all of the yogurt ingredients to taste and let sit up in fridge while making the crepes. In a large, nonstick skillet over medium heat, add about 1/4 cup of the batter and swirl the pan to create a thin layer of batter. Cook about 45-60 seconds on the first side and gently flip, and cook another 30-45 seconds on the second side. Remove and lay flat to cool off. Repeat until the batter is finished. To assemble: Add a little of the yogurt mixture into each crepe and fold up. Top with some whipped cream (if using), the berry sauce and sprinkle with some powdered sugar, if desired.
    2017-03-09 17:23:44

    Comments (104)
    Amicus Enemy 🐝:
    @anchielifestyle


    Khiz:
    😍 😍


    Alessandra:
    @xd_elia machemer das bitte mal?😍



    Likes (16765)
    hareth_79



    liaali ali



    Be Your Own Kind Of Beautiful



    Franzy





  • Honey Garlic Chicken Stir Fry
by <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>
.
So many great recipes on her page! <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>

1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

Heat 1 teaspoon of oil in a large pan over medium heat. 
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. 
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce. 
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.
    Honey Garlic Chicken Stir Fry by @dinneratthezoo . So many great recipes on her page! @dinneratthezoo 1 tablespoon + 1 teaspoon vegetable oil divided use 1 cup thinly sliced peeled carrots 2 cups broccoli florets 1 lb boneless skinless chicken breasts, cut into 1 inch pieces 4 cloves garlic minced 1/4 cup low sodium chicken broth or water 1/4 cup soy sauce 3 tablespoons honey 2 teaspoons cornstarch salt and pepper to taste Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the garlic to the pan and cook for 30 seconds. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through. In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately, with rice if desired.
    2017-03-08 17:40:50

    Comments (65)
    Nadia S:
    @zsakka


    Wassim Maarouf:
    @zidstagram


    Jamie Merrill:
    @kirapace21 with that new sesame ginger dressing!??



    Likes (12461)
    Andy



    Leah



    Ayah








  • 😍 Like and tag friends in comment below if you love this video! <a href=/user/proper_tasty/1>@proper_tasty</a>
.
Double Chocolate and Fruit Breakfast Pastry

Serves 4-8

INGREDIENTS 
1 sheet of ready-made puff pastry 
4 tablespoons chocolate spread
2 tablespoons grated chocolate
1 banana
4 strawberries
1 tablespoon flaked almonds 
1 egg yolk
Melted dark chocolate and icing sugar, to serve

PREPARATION

1. Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
2. Layer the triangles on a lined baking tray to make a star shape. 
3. In each triangle, spread on the chocolate spread (about 1/2 tablespoon per triangle will be enough).
4. Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape. 
5. Fold over the triangles to meet in the middle. Glaze with some egg wash and bake in the oven at 180°C for 25 minutes. 
6. Cut out each triangle to make a serving. Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana!
7. Enjoy!
    😍 Like and tag friends in comment below if you love this video! @proper_tasty . Double Chocolate and Fruit Breakfast Pastry Serves 4-8 INGREDIENTS 1 sheet of ready-made puff pastry 4 tablespoons chocolate spread 2 tablespoons grated chocolate 1 banana 4 strawberries 1 tablespoon flaked almonds 1 egg yolk Melted dark chocolate and icing sugar, to serve PREPARATION 1. Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles. 2. Layer the triangles on a lined baking tray to make a star shape. 3. In each triangle, spread on the chocolate spread (about 1/2 tablespoon per triangle will be enough). 4. Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape. 5. Fold over the triangles to meet in the middle. Glaze with some egg wash and bake in the oven at 180°C for 25 minutes. 6. Cut out each triangle to make a serving. Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana! 7. Enjoy!
    2017-03-08 12:38:03

    Comments (290)
    Génesis Machado💋:
    Jajajajaja y la dieta 😂😂😂 @andredenoia


    Arantza Fc:
    @efmloera ofrezco está recompensa Hahaha (igual tengo otras como3 en lista si no te parece 💔 haha)


    efmloera:
    @arantza_fc quítale la fresa y tenemos un trato jaja



    Likes (8350)
    Natalie Riley



    em 💕



    Marta Neta








  • Casey’s Chicken Tacos with Mango Salsa by <a href=/user/casey2cook/1>@casey2cook</a>
.
Check out <a href=/user/casey2cook/1>@casey2cook</a>
.
✨1 1/2lbs of chicken breast
✨3 table spoons of taco seasoning
✨1 large mango, diced
✨zest and juice of 1 lime
✨1/2 cup of minced sweet onion
✨3 tablespoons of chopped fresh cilantro
✨1/4 teaspoon salt
✨1/4 teaspoon of pepper
✨1 tablespoon of olive oil
✨your choice of taco shell/tortilla
✨1 avocado, mashed

1. Cut your chicken into bite sized pieces, heat a large pan over medium high, spray with cooking oil. Brown your chicken, once browned add in taco seasoning.. cover and leave on low for 5 minutes to cook through.
2. Meanwhile, in a medium bowl combine the mango, cilantro, onion, lime zest and juice, salt, pepper and olive oil. Toss to marry the flavors.
3. Choose your shell, I like flour tortillas.. I heated it in the microwave for 20 seconds, put a spoonful of chicken and a nice spoonful of the mango salsa! Top with the mashed avocado and enjoy!
    Casey’s Chicken Tacos with Mango Salsa by @casey2cook . Check out @casey2cook . ✨1 1/2lbs of chicken breast ✨3 table spoons of taco seasoning ✨1 large mango, diced ✨zest and juice of 1 lime ✨1/2 cup of minced sweet onion ✨3 tablespoons of chopped fresh cilantro ✨1/4 teaspoon salt ✨1/4 teaspoon of pepper ✨1 tablespoon of olive oil ✨your choice of taco shell/tortilla ✨1 avocado, mashed 1. Cut your chicken into bite sized pieces, heat a large pan over medium high, spray with cooking oil. Brown your chicken, once browned add in taco seasoning.. cover and leave on low for 5 minutes to cook through. 2. Meanwhile, in a medium bowl combine the mango, cilantro, onion, lime zest and juice, salt, pepper and olive oil. Toss to marry the flavors. 3. Choose your shell, I like flour tortillas.. I heated it in the microwave for 20 seconds, put a spoonful of chicken and a nice spoonful of the mango salsa! Top with the mashed avocado and enjoy!
    2017-03-07 11:42:16

    Comments (59)
    Desirae Shigematsu:
    Looks good. @celestedenise15


    Nacho Carretero Molero:
    Great shot!


    Clara Shean:
    @macyh13_2



    Likes (9787)
    Adrian Rzniqi



    Philippa



    Denise Ketchum



    Nadine





  • Easy Tomato Avocado Salad
Made by <a href=/user/gimmedelicious/1>@gimmedelicious</a>
.
Check her out <a href=/user/gimmedelicious/1>@gimmedelicious</a>
Ingredients
2 cups chopped tomatoes, about ½ inch (any type of tomatoes you like)
2 ripe avocados, cubed
¼ small red onion, sliced
¼ cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp.extra virgin olive oil
½ teaspoon red pepper flakes
Salt and black pepper to taste

Additional optional add ins:
1 small cucumber, sliced
½ cup chickpeas
½ cup black beans
½ cup feta or cubed mozzarella
Instructions
In a large salad bowl, place the tomatoes, avocado, and cilantro.

Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste.Gently toss.

Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
    Easy Tomato Avocado Salad Made by @gimmedelicious . Check her out @gimmedelicious Ingredients 2 cups chopped tomatoes, about ½ inch (any type of tomatoes you like) 2 ripe avocados, cubed ¼ small red onion, sliced ¼ cup minced cilantro (or parsley) Juice of 1 lime 2 Tbsp.extra virgin olive oil ½ teaspoon red pepper flakes Salt and black pepper to taste Additional optional add ins: 1 small cucumber, sliced ½ cup chickpeas ½ cup black beans ½ cup feta or cubed mozzarella Instructions In a large salad bowl, place the tomatoes, avocado, and cilantro. Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste.Gently toss. Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
    2017-03-06 12:26:51

    Comments (89)
    Michael Wanis:
    That looks delicious @pauletta33


    Stephanie Williamson:
    @barrfit


    Lou:
    This is nice @supastarizzy



    Likes (15171)
    Roby Elsamak



    shruthi_maya_



    Joanna 💖








  • ❤Like this video and tag a friend in comment if you enjoyed watching it!
.
SPICY SHRIMP PASTA
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
.
INGREDIENTS
180g / 6 oz fettuccine or other pasta or choice
1½ tbsp olive oil
150 - 180g / 5 - 6 oz medium shrimp, peeled and deveined
2 anchovies, whole (or ½ tsp anchovy paste)**
1 garlic clove, minced
¼ cup white wine
1 tsp+ red pepper flakes
1 cup / 250ml tomato passata or crushed canned tomato
2 tsp finely grated parmesan
½ lemon
¼ cup finely chopped fresh parsley, plus more to serve
.
** Doesn’t taste fishy, this is the secret ingredient!!!
.
DIRECTIONS
1. Get all the ingredients out and ready to go - this recipe moves fast!
2. Cook pasta per the packet time MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta.
3. Heat oil in a skillet over high heat. Add prawns and cook for 30 sec, until surface just changes from translucent to opaque.
4. Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
5. Cook for 30 sec until wine is mostly evaporated.
6. Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 min, stirring frequently.
7. Add pasta, about ½ cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
.
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>
    ❤Like this video and tag a friend in comment if you enjoyed watching it! . SPICY SHRIMP PASTA By @recipe_tin @recipe_tin . INGREDIENTS 180g / 6 oz fettuccine or other pasta or choice 1½ tbsp olive oil 150 - 180g / 5 - 6 oz medium shrimp, peeled and deveined 2 anchovies, whole (or ½ tsp anchovy paste)** 1 garlic clove, minced ¼ cup white wine 1 tsp+ red pepper flakes 1 cup / 250ml tomato passata or crushed canned tomato 2 tsp finely grated parmesan ½ lemon ¼ cup finely chopped fresh parsley, plus more to serve . ** Doesn’t taste fishy, this is the secret ingredient!!! . DIRECTIONS 1. Get all the ingredients out and ready to go - this recipe moves fast! 2. Cook pasta per the packet time MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta. 3. Heat oil in a skillet over high heat. Add prawns and cook for 30 sec, until surface just changes from translucent to opaque. 4. Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic. 5. Cook for 30 sec until wine is mostly evaporated. 6. Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 min, stirring frequently. 7. Add pasta, about ½ cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta. Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley. . By @recipe_tin @recipe_tin
    2017-03-05 17:30:34

    Comments (58)
    DAISY 🌻:
    Without the spice @taylaveness


    Sandrine El Khoury:
    @nancyel.k


    Anatta:
    @mrtnz0



    Likes (6685)
    Diana Estrada



    Jalila



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  • CREAMY GARLIC BUTTER TUSCAN SHRIMP by <a href=/user/cafedelites/1>@cafedelites</a>

Check out <a href=/user/cafedelites/1>@cafedelites</a>

Serves: 4

INGREDIENTS
2 tablespoons salted butter*
6 cloves garlic, finely diced
1 pound (500 g) shrimp (or prawns) -- tails on or off
1 small yellow onion, diced
½ cup white wine (OPTIONAL)
5 oz (150 g) jarred sun dried tomato strips in oil, drained
1¾ cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves
⅔ cup fresh grated Parmesan cheese (do not include for dairy free option)
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Report this ad

INSTRUCTIONS
Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until [I]just[/I] cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
Serve over pasta, rice or steamed veg.
    CREAMY GARLIC BUTTER TUSCAN SHRIMP by @cafedelites Check out @cafedelites Serves: 4 INGREDIENTS 2 tablespoons salted butter* 6 cloves garlic, finely diced 1 pound (500 g) shrimp (or prawns) -- tails on or off 1 small yellow onion, diced ½ cup white wine (OPTIONAL) 5 oz (150 g) jarred sun dried tomato strips in oil, drained 1¾ cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES Salt and pepper, to taste 3 cups baby spinach leaves ⅔ cup fresh grated Parmesan cheese (do not include for dairy free option) 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)*** 2 teaspoons dried Italian herbs 1 tablespoon fresh parsley, chopped Report this ad INSTRUCTIONS Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until [I]just[/I] cooked through and pink. Transfer to a bowl; set aside. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through. Serve over pasta, rice or steamed veg.
    2017-03-05 12:51:41

    Comments (137)
    M U N A 🤙🏽:
    😩@mariamroch


    rissy:
    @portugatortuga


    Nisha 💕💋💕:
    I made this tonight and it came out amazing!!! I used low fat half and half and served it over ww pasta #yummy



    Likes (17942)
    Coco Rocco






    Kiersten Trene'



    Taskeen





  • Blueberry Protein Pancakes by <a href=/user/lovellanutrition/1>@lovellanutrition</a>
.
Protein packed pancakes made with Greek yogurt, oatmeal and fresh blueberries. 
Serves 2 
1/2 cup plain Greek yogurt
1 ripe banana
3/4 cup rolled oats
1 scoop <a href=/user/lovellanutrition/1>@lovellanutrition</a> Whey Protein, vanilla flavor
2 eggs
3 tablespoons skim or almond milk
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
cooking spray
For serving: maple syrup, blueberries, Greek yogurt 
Preheat a nonstick griddle over medium heat and coat it with cooking spray.
Add all the ingredients except for blueberries to a blender and blend until the oats are ground up and the batter is smooth, about 2-3 minutes.
Pour the batter into a bowl and gently fold in the blueberries.
Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 2-3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 1-2 minutes. Repeat the process with the remaining batter.
Serve immediately, topped with maple syrup, blueberries and Greek yogurt.
    Blueberry Protein Pancakes by @lovellanutrition . Protein packed pancakes made with Greek yogurt, oatmeal and fresh blueberries. Serves 2 1/2 cup plain Greek yogurt 1 ripe banana 3/4 cup rolled oats 1 scoop @lovellanutrition Whey Protein, vanilla flavor 2 eggs 3 tablespoons skim or almond milk 1 teaspoon baking powder 1/2 teaspoon vanilla extract 1/2 cup fresh blueberries cooking spray For serving: maple syrup, blueberries, Greek yogurt Preheat a nonstick griddle over medium heat and coat it with cooking spray. Add all the ingredients except for blueberries to a blender and blend until the oats are ground up and the batter is smooth, about 2-3 minutes. Pour the batter into a bowl and gently fold in the blueberries. Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 2-3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 1-2 minutes. Repeat the process with the remaining batter. Serve immediately, topped with maple syrup, blueberries and Greek yogurt.
    2017-03-05 11:03:16

  • ITALIAN PASTA SALAD
.
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>!
.
INGREDIENTS
Italian Dressing:
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar (I like using red)
1 1/2 tbsp freshly grated parmesan cheese, 1 tbsp sugar (any)
1 large garlic clove, minced
1/2 tsp each dried basil and oregano, 1/4 tsp dried parsley
1/2 tsp dried chilli flakes (red pepper flakes) (optional)
3/4 tsp salt, 1/2 tsp black pepper
Pasta Salad:
300g/10oz spiral pasta, or other pasta of choice
180g/6oz thick sliced salami, cut into 2.5cm/1 batons (I use hot salami)
200g/7oz baby bocconcini, some halved
1 red capsicum/bell pepper, cut into 3cm/2.2cm strips
250g/8oz whole olives (I used Sicilian and pitted black, whole is juicier than sliced)
2 cups cherry tomatoes, halved (~1.5 Australian punnets)
1 cup (tightly packed) fresh basil leaves
.
DIRECTIONS
1. Shake Dressing in Jar.
2. Cook pasta per packet, drain and rinse under cold water.
3. Place Pasta Salad ingredients in a large bowl, drizzle over Dressing. Serve at room temperature, keeps well for up to 3 days (no longer because of garlic in Dressing) and it’s even better the next day!
.
By <a href=/user/recipe_tin/1>@recipe_tin</a> <a href=/user/recipe_tin/1>@recipe_tin</a>!
    ITALIAN PASTA SALAD . By @recipe_tin @recipe_tin! . INGREDIENTS Italian Dressing: 1/2 cup extra virgin olive oil 1/4 cup red or white wine vinegar (I like using red) 1 1/2 tbsp freshly grated parmesan cheese, 1 tbsp sugar (any) 1 large garlic clove, minced 1/2 tsp each dried basil and oregano, 1/4 tsp dried parsley 1/2 tsp dried chilli flakes (red pepper flakes) (optional) 3/4 tsp salt, 1/2 tsp black pepper Pasta Salad: 300g/10oz spiral pasta, or other pasta of choice 180g/6oz thick sliced salami, cut into 2.5cm/1 batons (I use hot salami) 200g/7oz baby bocconcini, some halved 1 red capsicum/bell pepper, cut into 3cm/2.2cm strips 250g/8oz whole olives (I used Sicilian and pitted black, whole is juicier than sliced) 2 cups cherry tomatoes, halved (~1.5 Australian punnets) 1 cup (tightly packed) fresh basil leaves . DIRECTIONS 1. Shake Dressing in Jar. 2. Cook pasta per packet, drain and rinse under cold water. 3. Place Pasta Salad ingredients in a large bowl, drizzle over Dressing. Serve at room temperature, keeps well for up to 3 days (no longer because of garlic in Dressing) and it’s even better the next day! . By @recipe_tin @recipe_tin!
    2017-03-03 15:13:30

    Comments (32)
    HAUUS:
    This one is smart


    booster ibu hamil:
    👍


    Stephanie Mendoza:
    @jessee.jamess



    Likes (7463)



    Michelle Kidd-Johnson






    Funny Cats





  • Thai Cashew Chicken by <a href=/user/wellplated/1>@wellplated</a>
.
Check her out <a href=/user/wellplated/1>@wellplated</a>
Ingredients:

FOR THE CASHEW CHICKEN:

1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
2 tablespoons cornstarch (or substitute arrowroot powder)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons canola oil
3 medium red bell peppers, seeded and cut into bite-sized pieces
1 large head of broccoli, cut into florets (about 4 cups)
1 bunch green onions (about 6 medium), thinly sliced
2/3 cup dry roasted, unsalted cashews
Cooked brown rice or quinoa, for serving
FOR THE SAUCE:

1/4 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons honey, plus additional to taste
1 tablespoon freshly grated ginger
2 cloves minced garlic (about 1 teaspoon)
1/4-1/2 teaspoon red pepper flakes, plus additional to taste
Directions:

In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
    Thai Cashew Chicken by @wellplated . Check her out @wellplated Ingredients: FOR THE CASHEW CHICKEN: 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces 2 tablespoons cornstarch (or substitute arrowroot powder) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 tablespoons canola oil 3 medium red bell peppers, seeded and cut into bite-sized pieces 1 large head of broccoli, cut into florets (about 4 cups) 1 bunch green onions (about 6 medium), thinly sliced 2/3 cup dry roasted, unsalted cashews Cooked brown rice or quinoa, for serving FOR THE SAUCE: 1/4 cup reduced-sodium soy sauce 3 tablespoons seasoned rice vinegar 2 tablespoons honey, plus additional to taste 1 tablespoon freshly grated ginger 2 cloves minced garlic (about 1 teaspoon) 1/4-1/2 teaspoon red pepper flakes, plus additional to taste Directions: In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
    2017-03-02 16:34:59

    Comments (46)
    OgieBear:
    This is amazing and I will follow this page but yours looks even better! @missa_llaneous


    spencermoss:
    @nataliepower


    :
    @somewayou



    Likes (9286)
    moonie16



    Beth Klandrud



    🐒



    elle • angel





  • EGGPLANT PIZZA by <a href=/user/eatgoodforlife/1>@eatgoodforlife</a> 
Follow <a href=/user/eatgoodforlife/1>@eatgoodforlife</a>
2 large eggplant, sliced 1 inch thick
24 oz jar tomato sauce
20 slices provolone cheese, mozzarella works too
3-4 oz fresh cherry tomatoes, sliced
1 cup fresh spinach
1/2 tsp himalayan salt
Pepper flakes, optional 
Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.
    EGGPLANT PIZZA by @eatgoodforlife Follow @eatgoodforlife 2 large eggplant, sliced 1 inch thick 24 oz jar tomato sauce 20 slices provolone cheese, mozzarella works too 3-4 oz fresh cherry tomatoes, sliced 1 cup fresh spinach 1/2 tsp himalayan salt Pepper flakes, optional Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes. Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast. Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.
    2017-03-01 18:08:26

    Comments (118)
    Sabina Jamal:
    @justinmckeel let's make this tonight


    Yafit Natanel:
    @pninush89 I wna make these


    :
    :@nitaa__j



    Likes (11080)
    Soo Eng Lim



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    GM



    Gina Reyes✨❤️





  • Yummy😍 Double Tap and tag friends if you liked this video <a href=/user/chefclubuk/1>@chefclubuk</a>
    Yummy😍 Double Tap and tag friends if you liked this video @chefclubuk
    2017-02-28 15:43:58

    Comments (1167)
    :
    @zerqs 🙈🙈🙈🙈


    Mo O'Brien:
    @biddieobrien @brandymckay dear god 😮😮


    Andrew Ledbetter:
    @therealjennbun



    Likes (17898)
    sheetal24



    нαииα 👑 вσяяσмєσ-ʝєffяιєѕ



    ☠️Talal Bin Mohammed☠️



    denna fanni






Follow✨ @healthyfitnessmeals 🍎 @healthyfitnessmeals 🍎 @healthyfitnessmeals 🍎 @healthyfitnessmeals ✨ for more delicious recipes!
source:www.instagram/cookinwithmima