Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

#Cannedyamsrecipeeasy #Broccoliandpotatorecipes #Roastedparmesanbroccoli #Candyyamsrecipeseasy #Lemonparmesanbroccoli #Grilledveggiesinfoil #Healthysnacks #Roastedbroccolirecipes #Healthysidedishes #Healthyfood #Healthyappetizers #Roastedbroccoliparmesan



Ingredients

  • 1 large head of Broccoli sliced into 1-inch thick steaks
  • 1 teaspoon salt and pepper
  • Red pepper flakes
  • 3-4 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons parmesan
  • Lemon zest from half a lemon

Instructions

  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Roasted Parmesan Broccoli

#Cannedyamsrecipeeasy #Broccoliandpotatorecipes #Roastedparmesanbroccoli #Candyyamsrecipeseasy #Lemonparmesanbroccoli #Grilledveggiesinfoil ...

Your Kitchen Transformed - Roasted Parmesan Broccoli
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Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

Ingredients

  • 6 avocados peeled, pit removed, and chunked small
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained & rinsed
  • 1/4 cup finely chopped red onion or more to taste
  • 1 cup salsa verde or less to taste
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

Instructions

  1. Combine all ingredients into a mixing bowl and gently stir together.
  2. Serve right away or let chill in the fridge for 1-3 hours.
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

recipe adapted >>>>>  here

Your Kitchen Transformed - Avocado Dip

Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverd...

Your Kitchen Transformed - Avocado Dip
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Keto Chicken Enchilada Bowl | #Ketochickenenchiladas #Ketochickenrecipesketogenicdiet #Ketochickenenchiladabowl #Nocarbdiets #Ketorecipeseasy #Ketodinner #Healthydinnerrecipes #Ketochickenrecipes #Lowcarbmeals #Eggrollinabowl #Ketochickenenchiladacasserole #Whole30recipes

Ingredients

  • 2 tablespoons coconut oil (for searing chicken)
  • 1 pound of boneless, skinless chicken thighs
  • 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 1– 4 oz can diced green chiles
  • Toppings (feel free to customize)
  • 1 whole avocado, diced
  • 1 cup shredded cheese (I used mild cheddar)
  • 1/4 cup chopped pickled jalapenos
  • 1/2 cup sour cream
  • 1 roma tomato, chopped

Instructions

  1. In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
  2. Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
  3. Careully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
  4. To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.

recipe adapated >>>>>  here

Your Kitchen Transformed - Keto Chicken Enchilada Bowl

Keto Chicken Enchilada Bowl | #Ketochickenenchiladas #Ketochickenrecipesketogenicdiet #Ketochickenenchiladabowl #Nocarbdiets #Ketorecipeseas...

Your Kitchen Transformed - Keto Chicken Enchilada Bowl
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Quinoa Avocado Spinach Power Salad | #Vegetarianrecipes #Kalesaladrecipes #Plantbaseddiet #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes #Rawveganrecipes #Quinoarecipeshealthy #Healthylunchideasforwork #Veganquinoarecipes #Quinoapowersalad #Veganquinoasalad

Ingredients

  • 1 cup quinoa (dry, uncooked)
  • 2 medium avocados
  • 3 oz. baby spinach (more as desired)
  • 8 oz. cherry tomatoes
  • 3 green onions (or finely diced red onion)
  • 1-2 cloves garlic (I use 2)
  • 2 Tbsp. red wine vinegar
  • 1/8 tsp. salt

Instructions

  1. Rinse and cook quinoa according to package directions.*
  2. Meanwhile, roughly chop the spinach. Place in a large bowl.
  3. Mince garlic, and add to spinach.
  4. Slice the green onions, halve the cherry tomatoes, and dice the avocado.
  5. When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
  6. Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
  7. Add the avocado and lightly toss.
  8. Serve immediately or refrigerate to let flavors blend more.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Quinoa Avocado Spinach Power Salad

Quinoa Avocado Spinach Power Salad | #Vegetarianrecipes #Kalesaladrecipes #Plantbaseddiet #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes...

Your Kitchen Transformed - Quinoa Avocado Spinach Power Salad
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Healthy Tuna Stuffed Avocado | #Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad #Saladrecipesvideo #Cookingrecipes #Soupandsalad #Tunaavocado #Avocadotunasalad

Ingredients

  • 1 avocado halved and pitted
  • 1 4.5 oz can tuna, drained
  • ¼ cup diced red bell pepper
  • 1 tablespoons minced jalapeno
  • 1/4 cup cilantro leaves roughly chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste

Instructions

  1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
  2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
  3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Healthy Tuna Stuffed Avocado

Healthy Tuna Stuffed Avocado | #Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad...

Your Kitchen Transformed - Healthy Tuna Stuffed Avocado
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Parmesan Roasted Tomatoes | #Healthyeating #Snackrecipes #Yummyfood #Cookingrecipes #Cleaneating #Appetizersnacks #Brusselsproutrecipes #Vegetarianrecipes #Veggierecipes #Healthysnacks #Healthydinnerrecipes #Vegetablerecipes

Ingredients

  • 6 small tomatoes, halved
  • 1 tablespoon olive oil
  • 1 pinch salt
  • ground black pepper to taste
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400F.
  2. Rinse the tomatoes and sliced into halves. Toss gently with the olive oil. Season with salt and pepper. Arrange the tomatoes on a baking dish, and top with Parmesan cheese. Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted and the top is slightly browned.
  3. Remove from the oven and serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - Parmesan Roasted Tomatoes

Parmesan Roasted Tomatoes | #Healthyeating #Snackrecipes #Yummyfood #Cookingrecipes #Cleaneating #Appetizersnacks #Brusselsproutrecipes #Veg...

Your Kitchen Transformed - Parmesan Roasted Tomatoes
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BLT Balsamic Chicken Avocado Salad | #Southwestchickensalad #Balsamicchickensalad #Chickenbltsalad #Healthysalads #Delicioussalads #Soupandsalad #Cajunbuttersteakbites #Cajunrecipes #Beefrecipes #Chickenbroccoliricecheesecasserole #Macaronisaladrecipe #Brocollirecipes

Ingredients

  • Balsamic Dressing / Marinade:
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water (or more oil if you wish)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • 1/4-1/2 teaspoon salt (adjust to your tastes)
  • 4 skinless and boneless chicken thigh fillets (or breast fillets)
  • Salad:
  • 5 ounces |150g bacon , diced and trimmed of all fat
  • 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
  • 2 tomatoes , chopped
  • 1 red onion , thinly sliced
  • 1 avocado , sliced
  • 1/4 cup crumbled feta cheese
  • extra Italian seasoning
  • salt and pepper , to taste

Instructions

  1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
  2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
  3. Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
  4. Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

recipe adapted >>>>>  here

Your Kitchen Transformed - BLT Balsamic Chicken Avocado Salad

BLT Balsamic Chicken Avocado Salad | #Southwestchickensalad #Balsamicchickensalad #Chickenbltsalad #Healthysalads #Delicioussalads #Soupands...

Your Kitchen Transformed - BLT Balsamic Chicken Avocado Salad
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Greek Chicken Bowls (Meal Prep Easy) | #Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Healthyeating #Vegetarianmealprep #Macrofriendlyrecipes #Greekchickenbowls #Mediterraneandiet #Healthylunchideas #Lunchmealprep #Healthymealprep

Ingredients

  • Greek Chicken :
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste
  • Cucumber Salad :
  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano
  • Tzatziki Sauce :
  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste
  • The Rest :
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions

  1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan, and let cool.
  9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken, cucumber salad, and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container, serve cold!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Greek Chicken Bowls (Meal Prep Easy)

Greek Chicken Bowls (Meal Prep Easy) | #Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Health...

Your Kitchen Transformed - Greek Chicken Bowls (Meal Prep Easy)
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Cilantro Lime Chicken with Avocado Salsa | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Cookingrecipes #Wholefoodrecipes #Dietrecipes #Healthyeating #Healthysnacks #Easydinnerrecipeshealthy #Healthyeating #Healthydinnerrecipeseasy #Healthydinnerrecipesfortwo #Healthydinnerrecipesforfamily

Ingredients

  • Cilantro Lime Chicken:
  • 1.5 lb. boneless chicken breast
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Avocado Salsa:
  • 4 avocados, diced
  • 1/2 cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • salt to taste

Instructions

  1. To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.
  2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
  3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
  4. To make the avocado salsa: add avocado, 1/2 cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
  5. Top Cilantro Lime Chicken with fresh Avocado Salsa.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Cookingrecipes #Wholefoodrecipe...

Your Kitchen Transformed - Cilantro Lime Chicken with Avocado Salsa
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Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) | #Weightlossmeals #Simplehealthymeals #Weightlossdinnerrecipes #Cookingrecipes #Fasthealthymeals #Sheetpanrecipes #Healthyquinoarecipes #Coconutaminosrecipes #Ovenmeals #Chickensheetpandinner #Quinoachicken #Healtyfood

Ingredients

  • For The Chicken:
  • 1 large egg
  • 2 tablespoons lemon juice (or juice of 1/2 a lemon)
  • 2 teaspoons minced garlic
  • 1/2 tablespoon fresh chopped parsley
  • 1/2 teaspoon each salt and pepper , to season
  • 1/2 cup breadcrumbs
  • 1/3 cup fresh grated parmesan cheese
  • 4 skinless , boneless chicken breasts (or thighs)
  • For The Veggies:
  • 8-10 (1 pound | 500 g) baby potatoes, quartered
  • 1/2 cup butter , melted
  • 2 teaspoons minced garlic
  • salt to taste
  • 1 pound | 500 g green beans , cut into thirds

Instructions

  1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
  2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
  3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
  4. In another bowl, combine the breadcrumbs with the parmesan cheese.
  5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
  6. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  7. Bake in preheated oven for 15 minutes.
  8. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
  9. Sprinkle with fresh chopped parsley (optional), and serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) | #Weightlossmeals #Simplehealthymeals #Weightlossdinnerrecipes #Coo...

Your Kitchen Transformed - Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)
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Slow Cooker Asian Chicken Lettuce Wraps | #Healthycrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdishes #Cookingrecipes #Healthyrecipes #Chickendishes #Yummyfood #Pfchangschickenlettucewraps #Asianrecipes

Ingredients

  • 2 lbs ground chicken (not ground chicken breast)
  • 3 cloves garlic , minced
  • 1 red bell pepper , cored and finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup hoisin sauce
  • 2 Tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1 (8 oz) can sliced water chestnuts, drained and rinsed
  • 1 1/2 cups cooked white or brown rice
  • 3 green onions , sliced
  • 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
  • 2 heads iceberg lettuce

Instructions

  1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker.
  2. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
  3. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Slow Cooker Asian Chicken Lettuce Wraps

Slow Cooker Asian Chicken Lettuce Wraps | #Healthycrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crock...

Your Kitchen Transformed - Slow Cooker Asian Chicken Lettuce Wraps
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Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyfood #Foodanddrink #Easybeefandbroccoliramen #Beeframennoodlerecipes #Healthydinnerrecipes #Beeframennoodlerecipeseasy #Easydinnerrecipes

Ingredients

  • 2 tablespoons oil divided
  • 1 pound flank steak or skirt steak thinly sliced against the grain
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cups broccoli
  • 4 cloves garlic minced
  • 3 packets ramen noodles seasoning packet discarded (3 ounces each)
  • Sauce
  • 1/4 cup water
  • 3/4 cup low sodium beef broth
  • 1 tablespoon ginger minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/2-1 teaspoon Sriracha depending on how spicy you would like it
  • sesame seeds for garnish if desired

Instructions

  1. NOTE: Prep time does not include marinating time.
  2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
  3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  4. Cook the ramen noodles according to the package instructions. Set aside.
  5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
  6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
  7. Toss in garlic and saute for 1 minute.
  8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
  9. Toss in the noodles and stir to coat.
  10. Serve immediately with sesame seeds if desired.

recipe adapted >>>>>  here

Your Kitchen Transformed - Beef and Broccoli Ramen

Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyf...

Your Kitchen Transformed - Beef and Broccoli Ramen
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The Best Cauliflower Mash Ever | #Paleorecipes #Bestcauliflowermashedpotatoes #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbrecipes #Mushroomcauliflowerrisotto #Ketodietrecipes #Nocarbdiets #Ketogenicrecipes #Ketosidedishes #Ketorecipeseasy

Ingredients

  • 2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
  • 1/4 cup paleo mayo
  • 1/4 cup ghee, or make your own
  • 1/2 tsp Himalayan salt
  • 1/4 tsp ground white pepper
  • generous grating nutmeg

Instructions

  1. Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
  2. Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
  3. Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
  4. Serve piping hot with a little dollop of ghee and chopped herbs.

Recipe adapted >>>>>  here

Your Kitchen Transformed - The Best Cauliflower Mash Ever

The Best Cauliflower Mash Ever | #Paleorecipes #Bestcauliflowermashedpotatoes #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbrecipes...

Your Kitchen Transformed - The Best Cauliflower Mash Ever
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Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparagussweetpotatochickenskillet #Healthydinnerrecipes #Dinnerideas #Pestochicken #Easyhealthydinner #Pecancrustedchicken #Easyweeknightdinners

Ingredients

  • 1 pound free-range organic boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • Salt and ground fresh black pepper
  • 3 garlic cloves — minced
  • 1 medium sweet potato — peeled and diced
  • ½ cup chicken broth or water
  • ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper

Instructions

  1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
  2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
  3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
  4. In the same skillet, add the sweet potatoes and chicken broth.
  5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
  6. Add the asparagus, and cook for about 4-5 minutes until tender.
  7. Return the chicken to the pan, and stir to combine thoroughly.
  8. Season with salt, pepper, and crushed red pepper.

recipe adapted >>>>>  here

Your Kitchen Transformed - Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparag...

Your Kitchen Transformed - Asparagus Sweet Potato Chicken Skillet
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Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Ingredients

  • 3 large cucumbers peeled and chopped (about 4 cups)
  • 5-6 Roma tomatoes chopped (about 4 cups)
  • 1 large red onion chopped
  • 8 oz. feta cheese cut into squares
  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 1/2 Tbsp. dried oregano
  • 1/2 Tbsp. minced garlic 3 cloves
  • 1/2 tsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
  2. Prepare dressing by combining all ingredients and shaking well.
  3. Pour dressing over salad and stir to combine.
Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Recipe adapted >>>>>  here

Your Kitchen Transformed - Tomato Cucumber Feta Salad

Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Ve...

Your Kitchen Transformed - Tomato Cucumber Feta Salad
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