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  • These loaded sweet potatoes are such an easy dinner! 😋
#
Pulled Pork-Stuffed Sweet Potatoes
Servings: 6+ 
INGREDIENTS
½ yellow onion, sliced 
1 pork loin, cut into 2-inch-thick rounds
Salt, to taste
Pepper, to taste
3 cloves garlic, minced
2 cups BBQ sauce, plus more for drizzling
3+ sweet potatoes
Olive oil, to taste
1 cup shredded carrots
½ purple cabbage
Green onion, for garnish

PREPARATION
1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce. 
2. Cook on high for 4 hours or low for 8 hours. 
3. Preheat oven to 400˚F/200˚C.
4. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
5. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
6. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper. 
7. Bake for 20 minutes. 
8. While the sweet potatoes are baking, “pull apart” the pork loin using two forks. Cover and let sit until the sweet potatoes are done. 
9. Add shredded carrots and purple cabbage to the shredded pork and combine.
10. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion. 
11. Enjoy!
    These loaded sweet potatoes are such an easy dinner! 😋 # Pulled Pork-Stuffed Sweet Potatoes Servings: 6+ INGREDIENTS ½ yellow onion, sliced 1 pork loin, cut into 2-inch-thick rounds Salt, to taste Pepper, to taste 3 cloves garlic, minced 2 cups BBQ sauce, plus more for drizzling 3+ sweet potatoes Olive oil, to taste 1 cup shredded carrots ½ purple cabbage Green onion, for garnish PREPARATION 1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce. 2. Cook on high for 4 hours or low for 8 hours. 3. Preheat oven to 400˚F/200˚C. 4. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling. 5. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato. 6. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper. 7. Bake for 20 minutes. 8. While the sweet potatoes are baking, “pull apart” the pork loin using two forks. Cover and let sit until the sweet potatoes are done. 9. Add shredded carrots and purple cabbage to the shredded pork and combine. 10. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion. 11. Enjoy!
    2017-05-11 17:55:31

    Comments (173)
    🌙Sofía.:
    2x5


    Terrific Food😋:
    Cooooooolllll... Try my new account!


    Myrell:
    @nickykleinn


    Hanifah Zulfa:
    Cassava?



    Likes (10288)
    M



    💎Tiarra💎



    Adrianne



    🌸 T A L Y A 🌸





  • These are so filling and slightly sweet 🍌!
#
Peanut Butter Banana Oatmeal Muffins
Servings: 12 
INGREDIENTS
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Salt, a pinch
2 medium bananas
½ cup natural peanut butter
¼ cup honey
½ cup plain Greek yogurt
¼ cup almond milk
1 egg
1 teaspoon vanilla extract

Peanut Butter Honey Drizzle:
3 tablespoons peanut butter
1 tablespoon honey
¼ cup almond milk
Crushed peanuts (optional)

Supplies:
Muffin tin
Muffin tin liners

PREPARATION
1) Preheat oven to 375°F/190°C.
2) In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
3) In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
4) Add wet ingredients to dry ingredients and mix until well combined.
5) Line the muffin tin with liners and evenly pour mixture into the cups.
6) Bake for 15 minutes.
7) For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
8) Top muffins with peanut butter drizzle and crushed peanuts (optional).
9) Enjoy!
    These are so filling and slightly sweet 🍌! # Peanut Butter Banana Oatmeal Muffins Servings: 12 INGREDIENTS 1 cup whole wheat flour 1 cup rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon Salt, a pinch 2 medium bananas ½ cup natural peanut butter ¼ cup honey ½ cup plain Greek yogurt ¼ cup almond milk 1 egg 1 teaspoon vanilla extract Peanut Butter Honey Drizzle: 3 tablespoons peanut butter 1 tablespoon honey ¼ cup almond milk Crushed peanuts (optional) Supplies: Muffin tin Muffin tin liners PREPARATION 1) Preheat oven to 375°F/190°C. 2) In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt. 3) In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract. 4) Add wet ingredients to dry ingredients and mix until well combined. 5) Line the muffin tin with liners and evenly pour mixture into the cups. 6) Bake for 15 minutes. 7) For the peanut butter drizzle, combine peanut butter, honey, and almond milk. 8) Top muffins with peanut butter drizzle and crushed peanuts (optional). 9) Enjoy!
    2017-05-09 15:38:45

    Comments (164)
    Simply Delish:
    Yummy 😋


    Thomas Lesniak:
    @krysia_lesniak


    🌙Sofía.:
    2x5


    Jamie Boneillo:
    @kris.myyellow This is all I want right now



    Likes (11985)
    Keyla Negron



    Inês Vaz



    Victoria palacio ontiveros♥



    CyberMariola





  • A healthier version of a classic 🍟!
#
Baked Fish & Chips
Servings: 4 
INGREDIENTS
Fish:
4 cod fillets
Salt, to taste
Pepper, to taste
1 cup whole wheat flour
2 tablespoons paprika
2 tablespoons garlic powder
2 eggs
2 cups panko bread crumbs

Chips:
3 russet potatoes, sliced ¼-inch thick
Olive oil, to taste
Salt, to taste
Pepper, to taste
¼ teaspoon paprika
¼ teaspoon garlic powder

Tartar Sauce:
1 cup plain Greek yogurt
Salt, to taste
Pepper, to taste
¼ tablespoon onion powder
2 tablespoon pickle relish
2 tablespoon fresh parsley, chopped
½ lemon, juiced
Supplies:
Baking sheet
Parchment paper (optional)

PREPARATION
1) Preheat oven to 425°F/220°C.
2) Cut ends and sides off of potatoes and cut into ¼-inch sticks.
3) Place potatoes into a bowl of cold water and let it soak for 30 minutes.
4) For the fry seasoning, mix salt, pepper, paprika, and garlic powder.
5) Dry potatoes thoroughly, then add olive oil and fry seasoning. 
6) Bake the fries for 30 minutes. Flip halfway.
7) For the fish, pat dry with paper towels. Season with salt and pepper. 
8) In a mixing bowl, combine flour, garlic powder, and paprika. In another bowl, whisk two eggs together.
9) In another mixing bowl, add panko bread crumbs. 
10) Dip the fish into the flour mixture, then the eggs, then the bread crumbs.
11) Optional: drizzle olive oil on top of fish for more crispiness
12) Grease the pan, then bake fish for 15 minutes.
13) For the tartar sauce, combine Greek yogurt, salt, pepper, onion powder, pickle relish, fresh parsley, and lemon juice. Mix until well combined.
14) Enjoy!
    A healthier version of a classic 🍟! # Baked Fish & Chips Servings: 4 INGREDIENTS Fish: 4 cod fillets Salt, to taste Pepper, to taste 1 cup whole wheat flour 2 tablespoons paprika 2 tablespoons garlic powder 2 eggs 2 cups panko bread crumbs Chips: 3 russet potatoes, sliced ¼-inch thick Olive oil, to taste Salt, to taste Pepper, to taste ¼ teaspoon paprika ¼ teaspoon garlic powder Tartar Sauce: 1 cup plain Greek yogurt Salt, to taste Pepper, to taste ¼ tablespoon onion powder 2 tablespoon pickle relish 2 tablespoon fresh parsley, chopped ½ lemon, juiced Supplies: Baking sheet Parchment paper (optional) PREPARATION 1) Preheat oven to 425°F/220°C. 2) Cut ends and sides off of potatoes and cut into ¼-inch sticks. 3) Place potatoes into a bowl of cold water and let it soak for 30 minutes. 4) For the fry seasoning, mix salt, pepper, paprika, and garlic powder. 5) Dry potatoes thoroughly, then add olive oil and fry seasoning. 6) Bake the fries for 30 minutes. Flip halfway. 7) For the fish, pat dry with paper towels. Season with salt and pepper. 8) In a mixing bowl, combine flour, garlic powder, and paprika. In another bowl, whisk two eggs together. 9) In another mixing bowl, add panko bread crumbs. 10) Dip the fish into the flour mixture, then the eggs, then the bread crumbs. 11) Optional: drizzle olive oil on top of fish for more crispiness 12) Grease the pan, then bake fish for 15 minutes. 13) For the tartar sauce, combine Greek yogurt, salt, pepper, onion powder, pickle relish, fresh parsley, and lemon juice. Mix until well combined. 14) Enjoy!
    2017-05-08 18:36:01

    Comments (53)
    Xenia Baral • Vegan🐇| 16:
    😍😍😍


    Salomée Messier:
    Fucking good idea fish n chips homemade !!!!!!!


    Canan Onar:
    😣😡Greek yogurt is not Turkish yogurt


    علیرضا:
    @mohsenfatemi1997 یه برنامه خوب دانلود از اینستا بگو می خوام از این سایت کالکشن بکشم بیرون



    Likes (9348)
    athbah



    juan ortiz



    Marilia Abrão Zeni



    Lina Fantasia





  • Make your mornings easy with #GoodfulMealPrep! 👌🏽
#
Low-Carb Sausage & Egg Breakfast Cups
Servings: 12 
INGREDIENTS
1 pound ground sausage (pork, chicken, or turkey) 
Salt, to taste
Pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon parsley
6 eggs

Suggested Fillings
Shredded cheddar cheese
Spinach, chopped
Tomato, diced 
Muffin tin

PREPARATION
1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.

2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.

3. In a separate bowl, mix the eggs, salt, and pepper.

4. Pour egg mixture into the middle of each cup.

5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.

6. Bake at 350°F/180°C for 30 minutes.

7. Enjoy!
    Make your mornings easy with #GoodfulMealPrep! 👌🏽 # Low-Carb Sausage & Egg Breakfast Cups Servings: 12 INGREDIENTS 1 pound ground sausage (pork, chicken, or turkey) Salt, to taste Pepper, to taste ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon paprika ¼ teaspoon parsley 6 eggs Suggested Fillings Shredded cheddar cheese Spinach, chopped Tomato, diced Muffin tin PREPARATION 1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.
 2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
 3. In a separate bowl, mix the eggs, salt, and pepper.
 4. Pour egg mixture into the middle of each cup.
 5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.
 6. Bake at 350°F/180°C for 30 minutes.
 7. Enjoy!
    2017-05-08 17:46:23

    Comments (148)
    Carla🍕:
    @mariapoch_ oumaig


    Emmaaa💗:
    @britfrates you'd fuck this


    Calligraphy + Watercolor:
    @dylanbarton


    Shay Kathuria:
    @booradical14 this looks good!



    Likes (12306)
    Lina Fantasia



    Катерина Микіч



    Stephanie Johnson



    Jenny Ateeva





  • Perfect for breakfast on-the-go! 🍎
#
Apple Cinnamon Oatmeal Muffins
Servings: 12

INGREDIENTS
2 apples
2 eggs
1 cup full-fat greek yogurt
⅓ cup honey
2 teaspoons vanilla extract
2 ½ cups rolled oats
2 teaspoons baking powder
Pinch of salt
1 tablespoon ground cinnamon
1 cup almond milk

Optional Toppings:
Blueberries
Dried cranberries
Sliced almonds
Raspberries

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside.
3. In a large bowl, beat the eggs with a whisk until foamy and pale.
4. Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined.
5. Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple.
6. Use a spatula to fold the wet and dry ingredients together.
7. Pour in the almond milk and continue mixing until everything is well incorporated.
8. Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners.
9. Top with your choice of toppings.
10. Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown.
11. Enjoy!

NOTE: To help prevent browning after you’ve grated the apples, place them in a bowl and cover with lemon juice and water. Drain thoroughly before adding to the batter.
    Perfect for breakfast on-the-go! 🍎 # Apple Cinnamon Oatmeal Muffins Servings: 12 INGREDIENTS 2 apples 2 eggs 1 cup full-fat greek yogurt ⅓ cup honey 2 teaspoons vanilla extract 2 ½ cups rolled oats 2 teaspoons baking powder Pinch of salt 1 tablespoon ground cinnamon 1 cup almond milk Optional Toppings: Blueberries Dried cranberries Sliced almonds Raspberries PREPARATION 1. Preheat oven to 350°F/180°C. 2. Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside. 3. In a large bowl, beat the eggs with a whisk until foamy and pale. 4. Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined. 5. Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple. 6. Use a spatula to fold the wet and dry ingredients together. 7. Pour in the almond milk and continue mixing until everything is well incorporated. 8. Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners. 9. Top with your choice of toppings. 10. Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown. 11. Enjoy! NOTE: To help prevent browning after you’ve grated the apples, place them in a bowl and cover with lemon juice and water. Drain thoroughly before adding to the batter.
    2017-05-05 16:29:19

  • These almond butter balls are only 5 ingredients! 🍫
#
5-Ingredient Chocolate Almond Butter Balls
Servings: 10

INGREDIENTS
½ cup almond butter
½ cup almond flour
½ cup dark chocolate, melted
1 teaspoon vanilla extract
Sea salt (optional)

PREPARATION
1) In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
2) Place onto a baking sheet and chill for 20 minutes or until solid.
3) In a microwave-safe bowl, melt the chocolate in 30-second intervals.
4) Individually coat eat ball in the chocolate and place back onto the baking sheet.
5) Optional: sprinkle with sea salt.
6) Chill until chocolate is set.
7) Enjoy!
    These almond butter balls are only 5 ingredients! 🍫 # 5-Ingredient Chocolate Almond Butter Balls Servings: 10 INGREDIENTS ½ cup almond butter ½ cup almond flour ½ cup dark chocolate, melted 1 teaspoon vanilla extract Sea salt (optional) PREPARATION 1) In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands. 2) Place onto a baking sheet and chill for 20 minutes or until solid. 3) In a microwave-safe bowl, melt the chocolate in 30-second intervals. 4) Individually coat eat ball in the chocolate and place back onto the baking sheet. 5) Optional: sprinkle with sea salt. 6) Chill until chocolate is set. 7) Enjoy!
    2017-05-04 18:48:47

  • This flank steak salad is PERFECT for summer time 🌱!
#
Spice-Rubbed Flank Steak Salad
Servings: 5

INGREDIENTS
1 pound flank steak
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Cayenne pepper, to taste
Preferred cooking oil
5 cups mixed greens
1 cup cherry tomatoes
2 avocados, diced
1 cup shredded carrots
½ red onion, sliced

Honey Mustard Dressing
2 tablespoons whole grain mustard
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper

PREPARATION
1. Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once. 
3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle .
4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside. 
5. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak. 
6. Serve with dressing and enjoy!
    This flank steak salad is PERFECT for summer time 🌱! # Spice-Rubbed Flank Steak Salad Servings: 5 INGREDIENTS 1 pound flank steak Salt, to taste Pepper, to taste Garlic powder, to taste Onion powder, to taste Cayenne pepper, to taste Preferred cooking oil 5 cups mixed greens 1 cup cherry tomatoes 2 avocados, diced 1 cup shredded carrots ½ red onion, sliced Honey Mustard Dressing 2 tablespoons whole grain mustard 2 tablespoons honey 2 tablespoons lemon juice 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon pepper PREPARATION 1. Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well. 2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once. 3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle . 4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside. 5. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak. 6. Serve with dressing and enjoy!
    2017-05-04 18:27:28

    Comments (87)
    2 Girls Eating Through Life:
    Perfect


    Good Vibes Only✌🏼️🇲🇽:
    @annaluciaglz


    rosie:
    Going to try this😊


    N.K.G.😊:
    @richy9697 😍😍



    Likes (10795)
    Mihailo Bobar



    Alanoud Alhudaif



    Zülal Sevim



    Milena🐌





  • This is perfect for a lower-carb pasta alternative 🍝!
#
Pesto Chicken Spaghetti Squash
Servings: 6

INGREDIENTS
1 spaghetti squash
1 tablespoon oil, plus more for drizzling
Salt, to taste
Black pepper, to taste
4 chicken thighs, boneless and skinless
½ pound green beans, trimmed
1 cup basil pesto
2 cups cherry tomatoes, halved

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Using a fork, pierce holes along one side of the spaghetti squash. 
3. Microwave the squash for 5 minutes to make it easier to cut open.
4. Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon. 
5. Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
6. Bake for 40 minutes until the squash is easily pierced with a knife.
7. Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
8. Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
9. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
10. Toss the green beans into the pan and sauté until they’ve started to soften.
11. Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
12. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
13. Remove from heat and serve.
14. Enjoy!
    This is perfect for a lower-carb pasta alternative 🍝! # Pesto Chicken Spaghetti Squash Servings: 6 INGREDIENTS 1 spaghetti squash 1 tablespoon oil, plus more for drizzling Salt, to taste Black pepper, to taste 4 chicken thighs, boneless and skinless ½ pound green beans, trimmed 1 cup basil pesto 2 cups cherry tomatoes, halved PREPARATION 1. Preheat oven to 400°F/200°C. 2. Using a fork, pierce holes along one side of the spaghetti squash. 3. Microwave the squash for 5 minutes to make it easier to cut open. 4. Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon. 5. Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan. 6. Bake for 40 minutes until the squash is easily pierced with a knife. 7. Once out of the oven, use a fork to pull the threads out of the spaghetti squash. 8. Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes. 9. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes. 10. Toss the green beans into the pan and sauté until they’ve started to soften. 11. Add in the spaghetti squash, pesto, and chicken, and toss until well combined. 12. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together. 13. Remove from heat and serve. 14. Enjoy!
    2017-05-02 21:01:10

    Comments (202)
    LeslieWears:
    😍😍


    Shannel Dado:
    @firasdado


    Margaret Wrigley:
    @rachhgreenberg


    Nelsys López:
    @janinamarcano esta es de recetas



    Likes (9589)



    eliya dahan*



    EvilShadow



    Kristi McGovern





  • Mmmm, make chicken burrito bowls for #GoodfulMealPrep! Take a picture & tag us if you make it 😍!
#
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS
Serves 4-6

INGREDIENTS
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges 
Fresh cilantro to garnish

PREPARATION
Preheat oven to 400˚F/200˚C.
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts. 
Salt and pepper the peppers and onions, tossing to coat. 
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes. 
Rest chicken for 10 minutes, before slicing into strips. 
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. 
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. 
Meal-prep FTW! Enjoy!
    Mmmm, make chicken burrito bowls for #GoodfulMealPrep! Take a picture & tag us if you make it 😍! # WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS Serves 4-6 INGREDIENTS 2-3 boneless skinless chicken breasts 3 bell peppers, any color, sliced 1 large red onion, sliced 2 tablespoons olive oil 1 tablespoon taco seasoning Salt and pepper 1 jar salsa 3 cups cooked brown rice, divided 1 can black beans, drained and rinsed 1 can corn 1 cup shredded cheddar cheese 1 lime, sliced into wedges Fresh cilantro to garnish PREPARATION Preheat oven to 400˚F/200˚C. Line a baking sheet with foil. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil. Sprinkle the taco seasoning evenly over both sides of the chicken breasts. Salt and pepper the peppers and onions, tossing to coat. Top each chicken breast with a generous pour of salsa. Bake in a preheated oven for 25 minutes. Rest chicken for 10 minutes, before slicing into strips. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. Meal-prep FTW! Enjoy!
    2017-05-02 20:01:04

    Comments (387)
    :
    @jessskate_01 one of my fave food pages!


    jessica chai:
    Omggg I wanna try this actually!!! @amberxlu


    :
    @mhmdasaad86


    N.K.G.😊:
    @richy9697 na?💟💟



    Likes (18684)
    Rachel Portnoy



    Vanessa.Sartorius❤



    🤦🏿‍♀️








  • This lemon poppyseed loaf is GLUTEN-FREE and delicious! 🍋
#
Gluten-Free Lemon Poppy Seed Loaf
Servings: 10

INGREDIENTS
2½ cups rolled oats
4 large eggs. room temperature
1 cup full-fat Greek yogurt
¾ cup honey
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup poppy seeds
2¼ teaspoons baking powder
Pinch of salt

PREPARATIONS
1. Preheat oven to 350°F/180°C.
2. Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
3. In a large bowl, whisk the eggs until pale and foamy.
4. Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
5. Add in the honey, lemon juice, and lemon zest and whisk until well combined.
6. Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
7. Pour the batter into a greased loaf pan.
8. Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched. 
9. Let the loaf cool for 15 minute before removing it from the pan.
10. Slice and serve.
11. Enjoy!
    This lemon poppyseed loaf is GLUTEN-FREE and delicious! 🍋 # Gluten-Free Lemon Poppy Seed Loaf Servings: 10 INGREDIENTS 2½ cups rolled oats 4 large eggs. room temperature 1 cup full-fat Greek yogurt ¾ cup honey ¼ cup lemon juice 1 teaspoon lemon zest ¼ cup poppy seeds 2¼ teaspoons baking powder Pinch of salt PREPARATIONS 1. Preheat oven to 350°F/180°C. 2. Using a food processor, grind the rolled oats until they have become a fine powder. Set aside. 3. In a large bowl, whisk the eggs until pale and foamy. 4. Add the Greek yogurt to the eggs and whisk until the mixture is smooth. 5. Add in the honey, lemon juice, and lemon zest and whisk until well combined. 6. Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears. 7. Pour the batter into a greased loaf pan. 8. Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched. 9. Let the loaf cool for 15 minute before removing it from the pan. 10. Slice and serve. 11. Enjoy!
    2017-05-02 17:47:17

    Comments (339)
    Jenny Smalley:
    @ezgickaya


    Morgzz✨✨:
    @charlie.boiler !!!!!!!!!!😍😍😍😍😍😍😍😍


    :
    OMGGGG @morganbrandmeyer


    Ashlyn Levadia Padayachee:
    @jai_19991



    Likes (17098)
    lola delmar🌸🌴🌊



    Barbara Draws



    Tina K



    Angelina





  • Make a yummy breakfast FULL of veggies 🍳!
#
BELL PEPPER EGG BOATS
Servings: 6

INGREDIENTS
3 assorted bell peppers
6 large eggs
Salt, to taste 
Pepper, to taste

Fillings:
Spinach, chopped
Baby bella mushrooms, sliced
Parmesan
Tomato, diced
Basil, chopped
Salsa
Cheddar

PREPARATION
1. Preheat oven to 375˚F/190˚C.

2. Cut the peppers in half through the stem. Remove the seeds and membrane. Place onto a parchment-lined baking tray.

3. Bake for 20 minutes. 
4. Crack an egg into each pepper half. Season with salt and pepper.

5. Add spinach and mushrooms to 2 of the pepper halves.

6. Add tomato, and basil to 2 of the pepper halves.

7. Add salsa and cheddar to the 2 remaining pepper halves.

8. Bake for an additional 15 minutes, or until the egg whites have set or until your eggs are cooked to your preference.

9. Enjoy!
    Make a yummy breakfast FULL of veggies 🍳! # BELL PEPPER EGG BOATS Servings: 6 INGREDIENTS 3 assorted bell peppers 6 large eggs Salt, to taste Pepper, to taste Fillings: Spinach, chopped Baby bella mushrooms, sliced Parmesan Tomato, diced Basil, chopped Salsa Cheddar PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. Cut the peppers in half through the stem. Remove the seeds and membrane. Place onto a parchment-lined baking tray. 3. Bake for 20 minutes. 4. Crack an egg into each pepper half. Season with salt and pepper. 5. Add spinach and mushrooms to 2 of the pepper halves. 6. Add tomato, and basil to 2 of the pepper halves. 7. Add salsa and cheddar to the 2 remaining pepper halves. 8. Bake for an additional 15 minutes, or until the egg whites have set or until your eggs are cooked to your preference. 9. Enjoy!
    2017-05-02 15:23:06

  • We paired up with <a href=/user/sunbasket/1>@sunbasket</a> to bring you this delicious steak & pesto veggies dinner 💚! Scroll through to see! Follow this link to order now: <a target=_blank href=http://bit.ly/SBGIG35>http://bit.ly/SBGIG35</a>
    We paired up with @sunbasket to bring you this delicious steak & pesto veggies dinner 💚! Scroll through to see! Follow this link to order now: http://bit.ly/SBGIG35
    2017-04-28 18:46:52

    Comments (67)
    Tan Honey:
    Let's try this @timtrbo


    Tim Strawn:
    @tiffanyprado hella down


    Gaby P 🐶:
    @rpinzon89 😋😋


    Advisory Chef And Consultant:
    Delicious



    Likes (14169)
    Shondra



    destiny



    Athraa Queen



    Shawntaya Perez





  • A healthier version of a childhood treat 🍫💯!
#
Chocolate Peanut Butter Rice Crispy Bars
Servings: 10 
INGREDIENTS

Rice Crispy Bars:
3 cups brown rice cereal
1 cup natural peanut butter
½ cup honey 
1 teaspoon vanilla extract

Chocolate Drizzle:
½ cup dark chocolate, melted
2 tablespoons coconut oil
Supplies:
Baking dish
Parchment paper (optional)

PREPARATION
1. In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.

2. Add the brown rice cereal to the mixture.

3. After well combined, pour into a greased or parchment lined baking dish and evenly spread. 
4. Chill until solid.

5. After the crispy mixture is solid, cut into pieces. 
6. In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.

7. Dip the bottom part of the bars into the dark chocolate. Drizzle remaining chocolate on top.

8. Chill until solid. Store in the refrigerator in an airtight container. 
9. Enjoy!
    A healthier version of a childhood treat 🍫💯! # Chocolate Peanut Butter Rice Crispy Bars Servings: 10 INGREDIENTS Rice Crispy Bars: 3 cups brown rice cereal 1 cup natural peanut butter ½ cup honey 1 teaspoon vanilla extract Chocolate Drizzle: ½ cup dark chocolate, melted 2 tablespoons coconut oil Supplies: Baking dish Parchment paper (optional) PREPARATION 1. In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
 2. Add the brown rice cereal to the mixture.
 3. After well combined, pour into a greased or parchment lined baking dish and evenly spread. 4. Chill until solid.
 5. After the crispy mixture is solid, cut into pieces. 6. In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
 7. Dip the bottom part of the bars into the dark chocolate. Drizzle remaining chocolate on top.
 8. Chill until solid. Store in the refrigerator in an airtight container. 9. Enjoy!
    2017-04-27 14:34:52

    Comments (117)
    Sherien K. A:
    Det her jeg snakkede om 👍🏼 Den her side er så god @same7jasmin


    giny:
    it hurts me to see how the chocolat is thrown over it


    Megan Krystle Weinraub:
    @ashwee345


    Sarah 🎾🎼:
    @melisa.edebali



    Likes (11587)
    Emilia Tamminen



    Kaliningrad✨



    Lenny to the Urban



    💪🍴🔩😴🌊🌞





  • Perfect for a light lunch ☀️!
#
Chicken Salad With Homemade Ranch
Servings: 6

INGREDIENTS
Homemade Ranch:
1 cup full-fat Greek yogurt
⅓ cup milk
1 tablespoon white vinegar
2 tablespoons parsley, minced
2 teaspoons dill, minced 
¼ teaspoon onion powder
⅛ teaspoon garlic powder
½ teaspoon black pepper
Salt, to taste
Salad:
2 chicken breasts, boneless and skinless
Salt, to taste
Black pepper, to taste
1 large head romaine lettuce, chopped
½ red onion, thinly sliced
1½ cups cherry tomatoes, halved
1 avocado, diced
3 eggs, hard boiled, peeled, and diced
8 strips bacon, cooked and crumbled

PREPARATION
1. Preheat oven to 400°F/200°C.
2. In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
3. Place the chicken on a greased roasting tray and season both sides with salt and pepper. 
4. Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
5. Let the chicken rest for 5 minutes before dicing.
6. In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss. 
7. Portion the salad among serving bowls and top with more dressing, if desired.
8. Enjoy!
    Perfect for a light lunch ☀️! # Chicken Salad With Homemade Ranch Servings: 6 INGREDIENTS Homemade Ranch: 1 cup full-fat Greek yogurt ⅓ cup milk 1 tablespoon white vinegar 2 tablespoons parsley, minced 2 teaspoons dill, minced ¼ teaspoon onion powder ⅛ teaspoon garlic powder ½ teaspoon black pepper Salt, to taste Salad: 2 chicken breasts, boneless and skinless Salt, to taste Black pepper, to taste 1 large head romaine lettuce, chopped ½ red onion, thinly sliced 1½ cups cherry tomatoes, halved 1 avocado, diced 3 eggs, hard boiled, peeled, and diced 8 strips bacon, cooked and crumbled PREPARATION 1. Preheat oven to 400°F/200°C. 2. In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside. 3. Place the chicken on a greased roasting tray and season both sides with salt and pepper. 4. Bake for 20 minutes, or until the chicken is cooked through and the juices run clear. 5. Let the chicken rest for 5 minutes before dicing. 6. In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss. 7. Portion the salad among serving bowls and top with more dressing, if desired. 8. Enjoy!
    2017-04-26 19:23:39

    Comments (111)
    HAMZA BENADEL:
    @chaimae.rochdi.37


    HARU 🤘:
    A tester @akira_chok


    • Caylin •:
    @jbrem15 new ranch recipe with no mayo 😉


    Julia Bremner:
    Perfect😀 @cboard22



    Likes (15278)
    Jean



    hjka123



    that bitch 🤤🎀💜



    A N A S T A S I J A 🐰





  • Scroll through to see these DELICIOUS baked cauliflower bites 4 ways! They're the perfect low-carb snack ✨
    Scroll through to see these DELICIOUS baked cauliflower bites 4 ways! They're the perfect low-carb snack ✨
    2017-04-25 14:18:41

    Comments (288)
    BromieOmie4l:
    I thought it was chicken


    Christine 🌞 Guzman:
    @mariposa_99


    A♡:
    @pollykhanukaev


    Kate♡:
    @mikayla_skowyra you'd love these



    Likes (14392)
    tess💘🤘🏼🌼



    Lidia Helena 🍍



    Katie Owen



    Maria E Garcia





  • Take a low-carb spin on taco Tuesday 🌮!
#
Cauliflower Tortilla Tacos
Servings: 2-3

INGREDIENTS
1 head cauliflower
2 eggs
½ lime, juiced
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon chili powder
Salt, to taste
Pepper, to taste

PREPARATION 
Preheat oven to 375°F/190˚C
Chop the head of cauliflower into small pieces.
Pulse in a food processor until cauliflower is finer than rice.
Place in a bowl and add salt, to taste.
Microwave for 4 minutes.
Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
After draining add the cauliflower into a bowl and mix in the eggs, lime juice, dried oregano, paprika, and chili powder.
Mix together and add pepper to taste.
Roll out 6 balls of the mixture and then press onto a baking sheet. 
Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
After cooling, fill with your desired fillings and enjoy!
    Take a low-carb spin on taco Tuesday 🌮! # Cauliflower Tortilla Tacos Servings: 2-3 INGREDIENTS 1 head cauliflower 2 eggs ½ lime, juiced ½ teaspoon dried oregano ½ teaspoon paprika ½ teaspoon chili powder Salt, to taste Pepper, to taste PREPARATION Preheat oven to 375°F/190˚C Chop the head of cauliflower into small pieces. Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and add salt, to taste. Microwave for 4 minutes. Drain the cauliflower using a kitchen towel and squeeze out all the excess water. After draining add the cauliflower into a bowl and mix in the eggs, lime juice, dried oregano, paprika, and chili powder. Mix together and add pepper to taste. Roll out 6 balls of the mixture and then press onto a baking sheet. Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy. After cooling, fill with your desired fillings and enjoy!
    2017-04-25 13:40:09

    Comments (262)
    SARA LEVENS:
    @audrey_levens


    allison keeling:
    love these so much


    Hannah Rogers:
    @jolenecal54 @breezyham24


    jolene henderson:
    @hhaannnnyyyy that looks so good 😍😍



    Likes (11815)
    Viola Ma



    Pretty Maya ☀



    Anthony



    Elizabeth🌹





  • These eggs in clouds are the most dreamy breakfast ⛅️!
#
Eggs In A Cloud
Servings: 4 
INGREDIENTS
4 eggs, yolks separated 
Salt, to taste
Pepper, to taste
⅓ cup shredded parmesan cheese
⅓ cup bacon, crumbled
¼ cup chives, chopped
Supplies:
Two mixing bowls
Electric mixer or whisk
Baking tray

PREPARATION
1) Preheat oven to 450°F/230°C.
2) Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls. 
3) Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
4) Fold in bacon, parmesan cheese, and chives. Do not overfold. 
5) Scoop onto baking tray and make an indent in the middle using the back of a spoon.
6) Bake for 5-8 minutes or until egg whites start to brown.
7) Place the egg yolks into center of the egg whites. Bake for 3 more minutes. 
8) Enjoy!
    These eggs in clouds are the most dreamy breakfast ⛅️! # Eggs In A Cloud Servings: 4 INGREDIENTS 4 eggs, yolks separated Salt, to taste Pepper, to taste ⅓ cup shredded parmesan cheese ⅓ cup bacon, crumbled ¼ cup chives, chopped Supplies: Two mixing bowls Electric mixer or whisk Baking tray PREPARATION 1) Preheat oven to 450°F/230°C. 2) Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls. 3) Using an electric mixer or whisk, mix the egg whites until thick and fluffy. 4) Fold in bacon, parmesan cheese, and chives. Do not overfold. 5) Scoop onto baking tray and make an indent in the middle using the back of a spoon. 6) Bake for 5-8 minutes or until egg whites start to brown. 7) Place the egg yolks into center of the egg whites. Bake for 3 more minutes. 8) Enjoy!
    2017-04-24 19:17:26

    Comments (257)
    Laura Bior:
    @vickiofasgard


    Ashley Faas:
    @jaelynsoressi


    Деница Иванова:
    или е тва да пробвам


    Деница Иванова:
    ама няма горин хляб :Д



    Likes (14581)
    giovanna v calábria de freitas



    Lenny to the Urban






    Уилли Сладенький





  • Scroll through for 4 healthy muffin tin breakfasts ✨! Perfect for #GoodfulMealPrep! Tag us if you make them so we can see 😊💚!
    Scroll through for 4 healthy muffin tin breakfasts ✨! Perfect for #GoodfulMealPrep! Tag us if you make them so we can see 😊💚!
    2017-04-24 18:34:17

    Comments (194)
    متجري الصغير 🌸مسوقة:
    @reemxhabeeb


    Roberta Rodrigues:
    Olha esses @maariilopes


    Harlee Quinn:
    I have banana allergies. Is there a way to substitute? I don't have access to avacado


    Sapha Hassan:
    @jawadhassan2



    Likes (18145)
    Ane



    Trinity Krysiak



    Mica Rendon



    destiny





  • Organize your kitchen & feel SO ZEN with this amazing pegboard kitchen organizer 😊👏🏽!
    Organize your kitchen & feel SO ZEN with this amazing pegboard kitchen organizer 😊👏🏽!
    2017-04-24 14:23:39

    Comments (107)
    | Jarrod |:
    @zara.wonders


    ZARA L | 珍 | A visual journal:
    @jrodthetang how handy dandy


    | Jarrod |:
    @zara.wonders 🐶


    Ale🌟RastaMex:
    Great 👌👌👌



    Likes (10902)
    araj einna/account 2-10-16






    destiny



    Athraa Queen





  • Enjoy comfort food the lighter way ❤️!
#
MOZZARELLA-STUFFED TURKEY MEATLOAF
Servings: 4

INGREDIENTS
1 pound lean ground turkey
1 cup yellow onion, finely diced
1 cup shredded zucchini, squeezed gently of excess moisture with kitchen towels 
2 cloves of garlic, minced
½ cup panko bread crumbs
1 egg
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons (or spoonfuls) of sauce 
½ teaspoon salt 
½ teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
2 slices mozzarella cheese

Sauce:
1 cup tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon honey

Garnish:
Parsley

PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Prepare sauce in a small bowl and set aside.
3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed. 
4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer. 
5. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly. Reserve the other half of the tomato sauce. 
6. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer. 
7. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf. 
8. Garnish with fresh chopped parsley. 
9. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
10. Enjoy!
    Enjoy comfort food the lighter way ❤️! # MOZZARELLA-STUFFED TURKEY MEATLOAF Servings: 4 INGREDIENTS 1 pound lean ground turkey 1 cup yellow onion, finely diced 1 cup shredded zucchini, squeezed gently of excess moisture with kitchen towels 2 cloves of garlic, minced ½ cup panko bread crumbs 1 egg 1 tablespoon dijon mustard 1 tablespoon honey 2 tablespoons (or spoonfuls) of sauce ½ teaspoon salt ½ teaspoon pepper 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons fresh parsley, chopped 2 slices mozzarella cheese Sauce: 1 cup tomato sauce 1 tablespoon apple cider vinegar 1 tablespoon honey Garnish: Parsley PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. Prepare sauce in a small bowl and set aside. 3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed. 4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer. 5. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly. Reserve the other half of the tomato sauce. 6. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer. 7. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf. 8. Garnish with fresh chopped parsley. 9. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.) 10. Enjoy!
    2017-04-21 13:01:56

    Comments (164)
    karinuelle:
    @ivaningrumamore


    Advisory Chef And Consultant:
    very nice


    jesschulman:
    @baschulman


    Joanie H:
    I've just made this meatloaf tonight....my god it was goooood!!! 👌🏼👌🏼👌🏼



    Likes (10706)
    Carmen J.



    ⠀⠀ ⠀ ⠀ ⠀ ⠀ ⠀⠀ ⠀ ✨Diana Arce✨



    Aliina's Mom~June & March 7🎊🎉









These loaded sweet potatoes are such an easy dinner! 😋 # Pulled Pork-Stuffed Sweet Potatoes Servings: 6+ INGREDIENTS ½ yellow onion, sliced 1 pork loin, cut into 2-inch-thick rounds Salt, to taste Pepper, to taste 3 cloves garlic, minced 2 cups BBQ sauce, plus more for drizzling 3+ sweet potatoes Olive oil, to taste 1 cup shredded carrots ½ purple cabbage Green onion, for garnish PREPARATION 1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce. 2. Cook on high for 4 hours or low for 8 hours. 3. Preheat oven to 400˚F/200˚C. 4. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling. 5. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato. 6. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper. 7. Bake for 20 minutes. 8. While the sweet potatoes are baking, “pull apart” the pork loin using two forks. Cover and let sit until the sweet potatoes are done. 9. Add shredded carrots and purple cabbage to the shredded pork and combine. 10. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion. 11. Enjoy!
source:www.instagram/goodful