Avocado Tuna Melt Bagels | #Tunapattiesrecipes #Easyweeknightdinners #Grilledcheeserecipes #Friedtunapatties #Grilledcheesesandwich #Lightdinnerrecipes #Ketosnacks #Avocadomuffins #Spicyavocadohummus #Avocadocrabboats #Avocadorecipeshealthy #Stuffedavocadohealthy

Ingredients

• 2 Bagels
• 2 cans Tuna, drained (approx 185g each)
• 2 Tomatoes, sliced
• 1 Avocado,sliced
• 2 hefty tbsp Mayo
• 1 tsp Dijon Mustard
• 1 Green Onion, finely diced
• 1 tbsp Fresh Parsley, finely diced
• 1/4 tsp Garlic Powder
• 1/8 tsp Cayenne Pepper
• 4 pinches Cheddar Cheese, grated
• Lemon Juice, to taste
• Salt & Black Pepper, to taste

Instructions

1. In a bowl, combine your Tuna, Mayo, Mustard, Onion, Parsley, Garlic, Seasoning, Cayenne Pepper and Lemon Juice. Place to one side.
2. Half, destone and slice your Avocado into evenly sized strips (8 strips per half). Half your Tomatoes and slice to similar thickness. You should end up with 16 slices of Avocado and 16 slices of Tomato.
3. Evenly slice your bagels in half and toast either under the grill or in toaster.
4. Assemble by placing a a slice of Avocado on the bagel, then a Tomato slice and repeat in a circular pattern. 4 slices of each should cover the surface.
5. Sprinkle a little Salt and Pepper and drizzle a bit of Olive Oil. Top with Tuna then finish with Cheese.
6. Grill unto golden and bubbly on top. Serve with an extra squeeze of Lemon Juice and a sprinkle of Parsley.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Avocado Tuna Melt Bagels

Avocado Tuna Melt Bagels | #Tunapattiesrecipes #Easyweeknightdinners #Grilledcheeserecipes #Friedtunapatties #Grilledcheesesandwich #Lightdi...

Your Kitchen Transformed - Avocado Tuna Melt Bagels

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Spicy Crispy Kung Pao Cauliflower | #Cookingrecipes #Healthyrecipes #Cauliflowerrecipes #Lowcarbrecipes #Wholefoodrecipes #Dinnerrecipes #Grilledvegetables #Goatcheeserecipes #Healthycoleslawrecipe #Grilledpeppers #Goatcheesepeppersstuffed #Smokedpeaches

Ingredients

• For the Baked Crispy Cauliflower
• 5 tbsp corn starch or other starch
• 6 tbsp bread crumbs use gluten-free crumbs to make gf
• 5 tbsp or more water
• 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
• 2 tsp soy sauce
• 1/4 tsp (0.25 tsp) salt
• 1/4 tsp (0.25 tsp) roasted sesame oil
• 1 tsp oil
• 1 medium head of cauliflower chopped into florets
For the Kung Pao sauce:
• 1 tsp oil
• 8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
• 1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
• 2 to 3 tbsp chopped cashews or peanuts
• 4 to 5 cloves of garlic minced
• 1 inch ginger minced
• 2 tbsp scallions chopped
Sauce mix
• 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
• 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
• 1 tsp chinese rice wine optional
• 1 tbsp sugar
• 1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
• 1 tsp cornstarch

Instructions

1. Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
2. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
3. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
4. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
5. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
6. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
7. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
8. To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Spicy Crispy Kung Pao Cauliflower

Spicy Crispy Kung Pao Cauliflower | #Cookingrecipes #Healthyrecipes #Cauliflowerrecipes #Lowcarbrecipes #Wholefoodrecipes #Dinnerrecipes #Gr...

Your Kitchen Transformed - Spicy Crispy Kung Pao Cauliflower

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SNICKERS BROWNIES | #SNICKERS #BROWNIES #Snickersbrowniesrecipe #Browniebites #Cheesecakebrowniesfromboxrecipes #Snickersdessert #Ketosnickersbrownies #Yummydesserts #Deliciousdesserts #Yummysweets #Eatdessert #Sweetrecipes #Easydesserts #Nobakedesserts

Ingredients

• FOR THE BROWNIES
• 4 ounces (113 grams) semisweet chocolate, coarsely chopped
• 4 ounces (113 grams) unsweet chocolate, coarsely chopped
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 3 tablespoons unsweetened cocoa powder
• 3 large eggs, room temperature
• 1 and 3/4 cups (368 grams) packed light brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup (130 grams) all-purpose flour
FOR THE CARAMEL LAYER
• 1 and 1/2 cups (311 grams) caramel bits, or 30 unwrapped soft vanilla caramels
• 1 tablespoon evaporated milk
FOR THE NOUGAT LAYER
• 2/3 cup (134 grams) granulated sugar
• 1/3 cup (80 milliliters) evaporated milk
• 3 tablespoons unsalted butter
• 1 cup (128 grams) marshmallow fluff
• 3 tablespoons crunchy peanut butter, or creamy peanut butter
FOR THE CHOCOLATE LAYER
• 1 cup (170 grams) semisweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. MAKE THE BROWNIE LAYER

   • Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
   • Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
   • In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. 
   • Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

   MAKE THE CARAMEL LAYER

   • In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.

   MAKE THE NOUGAT LAYER

   • In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you’ve boiled it for too long. It should be light in color and the consistency of sweetened condensed milk. 
   • Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined. 
   • Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.

   MAKE THE CHOCOLATE LAYER

   • In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth. 
   • Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.

   MAKE AHEAD TIP

   • Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
   • Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

recipe adapted >>>>>  here

Your Kitchen Transformed - SNICKERS BROWNIE TRIFLE RECIPE

SNICKERS BROWNIES | #SNICKERS #BROWNIES #Snickersbrowniesrecipe #Browniebites #Cheesecakebrowniesfromboxrecipes #Snickersdessert #Ketosnicke...

Your Kitchen Transformed - SNICKERS BROWNIE TRIFLE RECIPE

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HAMBURGER MUSHROOM BAKE | #Hamburgermushroombake #Cheeseburgerinparadise #Ketostuffedchicken #Hamburgermeals #Garlicbuttermushroomstuffedchicken #Ketochickenrecipes #Meatballsubcasserole #Hashbrownbeefbake #Porkchoprecipesbaked #Ketogroundbeefrecipes #Porkloinchopsrecipes #Garlicbuttermushroomporkchops

Ingredients

• 1 lb lean ground beef (0.45 kg)
• 1 tsp salt (5 mL)
• 1/2 tsp black pepper (2 mL)
• 6 oz cream cheese (180 g)
• 3 eggs
• 1 lb mushrooms (0.45 kg)
• 2 tbsp butter (30 mL)
• 1 tsp seasoning salt (5 mL)
• 1 tsp dried parsley (5 mL)
• 1/4 tsp black pepper (1 mL)
• Grated cheese (optional)

Instructions

1. Preheat oven to 350°F (180°C).
2. In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool.
3. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down.
4. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - HAMBURGER MUSHROOM BAKE

HAMBURGER MUSHROOM BAKE | #Hamburgermushroombake #Cheeseburgerinparadise #Ketostuffedchicken #Hamburgermeals #Garlicbuttermushroomstuffedchi...

Your Kitchen Transformed - HAMBURGER MUSHROOM BAKE

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Honey Garlic Baked Cauliflower | #Instapotricewhite #Honeygarlicbakedcauliflower #Jasminericeininstantpot #Califlowerrecipes #Healthyrecipes #Cookingrecipes #Cauliflowerrecipeshealthy #Vegancauliflowerrecipes #Healthyvegetarianrecipes #Bakedcauliflowerrecipe #Ketocauliflowerrecipes #Roastedcauliflowerrecipes

Ingredients

• 1 small head of cauliflower cut into bite sized florets
• 2 cups panko bread crumbs (see note)
• cooking oil spray
• 2 large eggs whisked
• 2 scallions finely sliced
for the sauce (see note)
• 6 tbsp honey
• 4 garlic cloves minced
• 1 tsp onion powder
• 6 tbsp water + 2 tsp cornstarch
• 1 1/2 tbsp low sodium soy sauce
• 1/2 tbsp sriracha sauce

Instructions

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
2. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
3. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
4. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
5. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside.
6. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes).
7. Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it's best to double the sauce and brush it on with a pastry brush. Garnish with scallions.

recipe adapted  >>>>>  here

Rated 4.5/5 based on 437 customer reviews

Your Kitchen Transformed - Honey Garlic Baked Cauliflower

Honey Garlic Baked Cauliflower | #Instapotricewhite #Honeygarlicbakedcauliflower #Jasminericeininstantpot #Califlowerrecipes #Healthyrecipes...

Your Kitchen Transformed - Honey Garlic Baked Cauliflower

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Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

• 8 cups good low-sodium vegetable broth (this is my favorite by far)
• 1 ounce dried shiitakes (15-20 mushrooms)
• 1/4 cup low-sodium tamari or other good soy sauce
• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2-inch piece fresh ginger, peeled and minced
• 1 tablespoon good butter
• 1 tablespoon white miso paste
• 1 tablespoon mirin (rice wine)
• 10 ounces baby spinach
• 4 eggs
• 10 ounces sliced fresh shiitake mushrooms
• 4 servings fresh or dry ramen noodles*
• One 6-ounce package baked tofu, at room temperature
• 2 to 3 scallions, white and green parts sliced
• Gomasio (sesame salt)
• Toasted sesame oil with hot chili

Instructions

1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Easy Vegetarian Ramen Recipe

Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthyd...

Your Kitchen Transformed - Easy Vegetarian Ramen Recipe

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GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30) | #GRILLED #PINEAPPLE #CHICKEN #PALEO #Whole30recipes #Dietrecipes #Wholefoodrecipes #Healthyeating #Cleaneatingrecipes #Lowcarbrecipes #Healthyrecipes #Cookingrecipes #Ketorecipeseasy #Ketodietrecipes #Healthyeating #Healthysnacks

Ingredients

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken thighs (or breasts)
For the marinade:
• 1/2 cup coconut aminos
• 1/4 cup water
• 1/4 cup tomato paste
• 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika
For serving and topping:
• White or cauli rice (Cauli rice for Whole30)
• Mixed greens
• Chopped green onions (for topping)

Instructions

1. Soak dates in warm water as noted to soften. 
2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

recipe adapted >>>>>  here

Your Kitchen Transformed - GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30)

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30) | #GRILLED #PINEAPPLE #CHICKEN #PALEO #Whole30recipes #Dietrecipes #Wholefoodrecipes #Healthyeat...

Your Kitchen Transformed - GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30)

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#Veggierecipes #Vegancooking #Veganvegetarian #Healthyrecipes #Cookingrecipes #Workoutfood #Veganchilli #Veganeating #Veggierecipes #Vegandishes #Veganfoods #Vegetarianveganrecipes

Ingredients

• 2 tbsp olive oil
• 3 cloves of garlic minced
• 1 large red onion thinly sliced
• 2 celery stalks finely chopped
• 2 medium carrots peeled and finely chopped
• 2 red peppers roughly chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 800 g tinned chopped tomatoes
• 400 g tin of red kidney beans drained and rinsed
• 100 g dried red lentils
• 400 g frozen soy mince
• 250 ml vegetable stock
OPTIONAL ADD-INS:
• 1 tsp miso paste
• 2 tbsp balsamic vinegar
• A large handful of fresh coriander roughly chopped
TO SERVE :
• Cooked basmati rice
• Extra chopped coriander
• A squeeze of lime juice
• Metric - US

   Instructions

1. Heat the olive oil in a large saucepan.
2. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
3. Add the cumin, chilli powder, salt and pepper and stir.
4. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
5. Simmer for 25 minutes.
6. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
7. Freezes well. Keeps for up to 4 days refrigerated.

recipe adapted  >>>>>  here

Your Kitchen Transformed - EASY VEGAN CHILLI SIN CARNE

#Veggierecipes #Vegancooking #Veganvegetarian #Healthyrecipes #Cookingrecipes #Workoutfood #Veganchilli #Veganeating #Veggierecipes #Vegandi...

Your Kitchen Transformed - EASY VEGAN CHILLI SIN CARNE

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