Healthy Habits - Brain food recipes by https://padlet.com/escally1/7kn8hqi09h9dmh4s en-us 2023-09-11 00:06:51 UTC 2023-09-12 21:40:06 UTC hello@padlet.com https://padlet.net/icons/png/1f32e.png Banana and Oat pancakes escally1 https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2692547099 Ingredients
  • 2 ripe bananas
  • 2 eggs
  • ½ cup oats
  • 1 teaspoon cinnamon
  • 1/4 cup of milk or milk alternative
  • Optional: Chia seeds, blueberries, cacao pieces, protein powder


Preparation
  1. Blend together all ingredients 
  2. Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & blueberries.

]]> 2023-09-11 00:22:51 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2692547099 15 Minute Garlic Prawn Noodles https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700660908 Ingredients
  • 1 tablespoon brown sugar
  • 1 tablespoon dark soy sauce
  • 3 tablespoons oyster sauce
  • 1 x 440gram pack udon noodles
  • ½ head broccoli florets
  • 200-250 grams raw prawns peeled with tails removed
  • 3 cloves garlic peeled and crushed
Instructions
  • In a small bowl, mix together the brown sugar, dark soy sauce and oyster sauce with 1 tablespoon of water. Set aside.
  • In a frying pan, add the udon noodles with 1-2 tablespoons of water. Gently break apart with tongs as they start to soften, being careful not to break the noodles too much. Once the noodles have separated, add half of the sauce and stir to combine. Place the broccoli florets over the top of the noodles to start to cook. Gently toss the noodles and the broccoli together every minute or two until the noodles begin to darken as the sauce thickens.
  • Once the noodles are cooked and coated in the sauce, push them to one side of the pan and add the prawns. Cook for 1-2 minutes on each side until they change color.
  • Add the garlic to the remainder of the sauce and add to the pan. Toss everything together until coated in the sauce and then turn off the heat. Serve immediately topped with sesame seeds if desired.
]]> 2023-09-12 21:18:34 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700660908 cashew nuts https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700661327 2023-09-12 21:19:06 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700661327 Vegan chocolate cake https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700662222
  • 1.5 cups all-purpose flour 
  • 1 cup granulated sugar 
  • 1/2 tsp salt 
  • 1 tsp baking soda 
  • 1/3 cup unsweetened cocoa powder 
  • 1/3 cup cooking oil
  • 1 Tbsp vinegar
  • 1 tsp vanilla extract 
  • 1 cup water 

    • Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
    Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
    Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
    Pour the cake batter into an 8×8" or 9×9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.


    ]]>     2023-09-12 21:19:35 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700662222     Black bean brownies https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700663279 Ingredients
    • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
    • 2 tbsp cocoa powder (10g)
    • 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
    • 1/4 tsp salt
    • 1/3 cup pure maple syrup, honey, or agave (75g)
    • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
    • 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
    • 2 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
    • optional: more chips, for presentation

    Method:

    Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!


    ]]>     2023-09-12 21:21:02 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700663279     Beetroot Chocolate Cake https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700663857 Ingredients
    • olive oil
    • plain flour , for dusting
    • 300 g good-quality dark chocolate (70% cocoa solids)
    • 250 g raw beetroot
    • 4 large free-range eggs
    • 150 g golden caster sugar
    • 120 g ground almonds
    • 1 teaspoon baking powder
    • 1 tablespoon good-quality cocoa powder
    • natural yoghurt , to serve

    Method
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
    3. Break 200g of the chocolate into small pieces and add to a heatproof bowl.
    4. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.
    5. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.
    6. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.
    7. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.
    8. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.
    9. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
    10. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
    11. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix.
    12. Add the mixture to the prepared cake tin and spread out evenly using a spatula.
    13. Bake in the hot oven for around 50 minutes, or until risen and cooked through.
    14. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.
    15. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
    16. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.
    ]]>     2023-09-12 21:21:51 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700663857     Banana Muffins https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700664002 - 4 tablespoons unsalted butter
    - 1/3 cup honey , or pure maple syrup
    - 1 cup mashed ripe banana, about 3 medium
    - ¼ cup milk, whichever kind you prefer
    - 1 teaspoon vanilla extract
    - 2 eggs
    - 1 ½ teaspoons cinnamon, plus more for sprinkling
    - 1 teaspoon baking soda
    - ½ teaspoon salt
    - 1 ½ cups white whole wheat flour


    INSTRUCTIONS
     
    • Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
    • Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.
    • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. I like to use a large scoop.
    • Optional: Sprinkle tops of muffins with cinnamon.
    • Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)
    • Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

    ]]>     2023-09-12 21:21:58 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700664002     Banana cinnamon smoothie https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700664020 (1 serving)

    Ingredients:
    - 2 frozen bananas 
    - 1/2 cup Greek yoghurt
    - 1/2 cup oats
    - 1/2 cup oat milk
    - 1 Tbsp maple syrup
    - 1 tsp cinnamon
    - 1/2 tsp vanilla essence
    (ice cubes optional)

    Blend all together in a smoothie machine and serve with a sprinkle of cinnamon on top. ]]>     2023-09-12 21:21:59 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700664020     Salmon https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700664964

  • Season salmon     with salt and pepper;


  • Sear     the curved presentation side of the salmon (ie. put it in upside down) and cook for 3 minutes until it is nicely golden;


  • Butter and garlic     – Turn the salmon, cook another minute, then add the butter. As soon as the butter melts, add the garlic; then


  • Baste, baste, baste     – Immediately after you’ve added the garlic and even before it has had a chance to go golden, start basting. To do this, tilt the pan slightly so the butter pools on one side. Then scoop up the butter using a large spoon and spoon it over the salmon. The garlic will cook as you baste so by the time the salmon is done, the garlic is perfectly golden;


  • Baste 1 1/2 minutes     – Baste for 1 1/2 minutes in total, which should be a total cooking time of around 3 minutes for the second side (1 minute cooking after turning + 30 seconds butter melting time + 1 1/2 minutes basting). Target an internal temperature of 50°C/122°F for medium-rare (optimum juiciness), with the thermometer inserted into the middle of the thickest part of the salmon. See below for more information on the internal temperature of cooked salmon; and


  • Rest 3 minutes    , then serve with the garlic butter in the pan!


    • ]]>     2023-09-12 21:23:10 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700664964     Banana Bread https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700665112 Banana Bread

    PREP TIME
    10 mins

    COOK TIME
    60 mins

    TOTAL TIME
    70 mins

    SERVINGS
    8 to 10 servings

    YIELD
    1 loaf
    No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.
    This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
    The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
    Ingredients
    • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
    • 1/3 cup (76g) butter, unsalted or salted, melted
    • 1/2 teaspoon baking soda (not baking powder)
    • 1 pinch salt
    • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
    • 1 large egg, beaten
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (205g) all-purpose flour
    Method
    1. Preheat the oven to 350°F (175°C):
    2. Butter an 8x4-inch loaf pan.

    3. Mash the bananas and add the butter:
    4. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas
    5. Mix in the remaining ingredients:
    6. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
    7. Bake the bread:
    8. Pour the batter into your prepared loaf pan.
    9. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
    10. Cool and serve:
    11. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
    12. Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

    ]]>     2023-09-12 21:23:18 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700665112     Over Night Oats https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700665421 INGREDIENTS
    • 1 cup rolled oats quick cooking oats work too
    • 1 tablespoon chia seeds
    • ½ cup Greek yogurt
    • 1 cup milk of choice I used unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1-2 tablespoons honey or maple syrup

    Preparation -

    Start by putting all ingredients into a large glass bowl until combined.

    cover with Glad wrap and put in a refrigerator for at least 2 hours or overnight 

    Eat with your fav toppings - Nut butter or fruit..... ENJOY 🤩


    ]]>     2023-09-12 21:23:46 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700665421     yoghurt bowl https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700665607 -yoghurt
    -granola
    -berries
    -nuts
    -fruits]]>     2023-09-12 21:24:02 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700665607     Blueberry Parfait https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666043
    Ingredients:
    2 cups plain yogurt
    2 cups blueberries (divided)
    3 Tbsp. maple syrup
    1/2 tsp. lemon juice

    Directions:

    1. Place yogurt, one cup of blueberries, maple syrup and lemon juice in a bowl Set to Chop and Pulse ingredients 8-10 times until blueberries are finally chopped but not pureed.
    2. Spoon alternating layers of yogurt mixture and fresh blueberries into four parfait glasses.
    3. Chef’s Tip: Garnish each parfait with lemon zest, vanilla wafer and a sprig of fresh mint.



    ]]>     2023-09-12 21:24:29 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666043     Green Eggs https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666448 2023-09-12 21:25:02 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666448 Chicken rice bowl https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666558 Ingredients
    • 1 cup uncooked instant rice
    • 1 cup chicken broth
    • 1/2 cup chopped frozen green pepper, thawed
    • 1/4 cup chopped onion
    • 2 teaspoons olive oil
    • 1 package (9 ounces) ready-to-use grilled chicken breast strips
    • 1/2 cup frozen corn, thawed
    • 1/2 cup frozen peas, thawed
    • 1 teaspoon dried basil
    • 1 teaspoon rubbed sage
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper

    Directions
    1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
    ]]>     2023-09-12 21:25:10 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666558     Berry Smoothie Bowl https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666784 - 1/2 cup of frozen berries
    - 1/2 frozen banana
    - Milk or yoghurt
    - Ice
    - Honey (optional)
    Blend and add topping e.g. berries, granola]]>     2023-09-12 21:25:28 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700666784     Eggplant Lasagna https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667432 Ingredients
     
    2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
    Extra virgin olive oil
    Kosher salt
    1 large egg
    1 15-oz tub part-skim ricotta cheese
    1 ½ cup park-skim mozzarella cheese divided
    ½ cup grated Parmesan cheese divided
    3 garlic cloves minced
    1 teaspoon dried oregano
    10 oz frozen spinach, thawed and fully dried (wring out all the water)
    1 cup packed chopped fresh parsley
    ½ cup packed chopped fresh basil ⅔ ounce
    Black pepper to your liking
    2 cups prepared pasta sauce of choice (Homemade or store-bought)
    Instructions
     
    • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
    • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
    • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
    • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
    • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
    • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread ½ of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
    • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
    • Let the lasagna rest for 10 minutes before cutting and serving.
    ]]>     2023-09-12 21:26:07 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667432     FISH PIE 😍 https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667756 2023-09-12 21:26:34 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667756 Pasta Chips https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667888 Ingredients

    Method
    • STEP 1

    • Cook the pasta following the packet instructions. Drain and transfer to a large bowl.

    • STEP 2

    • Add the olive oil, spices, herbs and season with salt and pepper, and mix together so that the pasta is well coated.

    • STEP 3

    • Set your air fryer to 180C and cook the pasta for 15-20 minutes, shaking every 5 minutes, until the pasta is crisp and golden. Serve the pasta chips on their own or with a dip.

    ]]>     2023-09-12 21:26:45 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667888     Poke bowl https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667905 Ingredients  

    For Sriracha Mayo:
    - 3 TB regular mayo
    - 1 TB Sriracha hot sauce

    For the Sesame-Soy Sauce:
    - 3 TB good quality Tamari GF soy sauce
    - 1 tsp Rice wine vinegar
    - 1 tsp sesame oil
    - 1 tsp granulated sugar
    - ¼ tsp ginger powder
    - ¼ tsp wasabi paste

    For the Poke Bowl:
    - 2 cups shredded green leaf lettuce
    - 2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)
    - 1 small cucumber, seeded and sliced
    - 1 ripe mango, peeled and cubed

    Method

    1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.

    2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.

    3. Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.
    ]]>     2023-09-12 21:26:47 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667905     avocado toast https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667923 Ingredients:
    Bread of your choice
    1/2 avocado

    - Toast your bread
    - Mash avocado on-top
    - add salt and pepper
    -enjoyyyyy]]>     2023-09-12 21:26:48 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700667923     Homemade Muesli https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668022 Ingredients
    • 4 cups
    • rolled oats (jumbo or porridge)
    • 4 cups
    • puffed wheat, rice, millet or cornflakes
    • 1 cup
    • desiccated coconut
    • 2 cups
    • chopped nuts and/or seeds
    • 1 ½  cups
    • chopped dried fruit
    Method
    1. Mix all the ingredients together and keep in a sealed container for up to 3 months.

    ]]>     2023-09-12 21:26:54 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668022     Blueberry Muffins https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668392
    Healthy Blueberry Muffin Recipe Ingredients
    Here’s what you’ll need to make these healthy blueberry muffins:

    • All-purpose flour and whole wheat flour 
    • Almond flour 
    • Baking powder and eggs 
    • Extra-virgin olive oil 
    • Almond milk
    • A little cane sugar
    • Vanilla and cinnamon 
    • And blueberries


    First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.


    Pour the dry ingredients into the wet ingredients…


    …and mix until just combined. Careful not to overmix! If you do, the muffins will be dense.


    Next, add the blueberries. Toss them with a bit of flour, and gently fold them into the batter.


    Then, bake. Divide the muffin batter into a greased muffin pan, and bake until the tops spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean.

    Finally, enjoy! I always eat one muffin straight out of the oven, but if you can resist them, their flavor is even better when they’ve cooled completely.

    ]]>     2023-09-12 21:27:19 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668392     rice paper spring rolls https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668636 -veggies
    -rice paper]]>     2023-09-12 21:27:38 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668636     Chocolate Chip Banana Bread Bliss Balls https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668743
  • 2 1/4 cups rolled oats
  • 1 small ripe banana, peeled and quartered (100 grams)
  • 3 tablespoons honey*
  • 1 tablespoon hulled tahini or nut butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 50 grams dark chocolate, finely chopped
    1. Place the oats into your processor and blend at high speed until the mixture resembles a flour consistency. Add the remaining ingredients except for the choc chips and blend until the mixture forms a dough. Stir through the choc chips. Use your hands to press and shape the mixture into balls and place in the fridge to set.
    2. Serve. Eat. Enjoy.
    *you can use rice malt syrup if you prefer.


    ]]>     2023-09-12 21:27:45 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668743     Tofu & Vegetable Scramble https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668786 Ingredients

    1 ½ teaspoons extra-virgin olive oil

    5 ounces extra-firm tofu, drained and cubed

    1 cup chopped vegetables, such as zucchini, mushrooms and onions

    ½ teaspoon spice of choice, such as chili powder or ground cumin

    Pinch of ground pepper

    ⅓ cup canned chickpeas, rinsed

    ¼ cup pico de gallo or salsa

    ¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)

    1 dash Hot sauce and chopped cilantro to taste

    Directions

    1. Heat oil in a large nonstick skillet over medium-high heat. Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.

    2. Add chickpeas and pico de gallo (or salsa) and heat through, 1 to 2 minutes.

    3. Remove from heat, gather the scramble into one section of the pan, top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired.

    ]]>     2023-09-12 21:27:50 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668786     Peanut butter cookie dough https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668800 Ingredients:
    - 1/2 cup creamy salted peanut butter
    - 1/3 cup maple syrup
    - 1 1/3 cup oat flour
    - 1 cup dark chocolate chips

    Mix until a cookie dough texture forms. Roll into balls and leave to set in the fridge (for about an hour). Store in the fridge and enjoy!]]>     2023-09-12 21:27:51 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668800     Breakfast Burrito https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668841
  • 1 tsp chipotle paste
  • 1 egg
  • 1 tsp rapeseed oil
  • 50g kale
  • 7 cherry tomatoes, halved
  • ½ small avocado, sliced
  • 1 wholemeal tortilla wrap, warmed


    • Method
    • STEP 1
    • Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.

    • STEP 2
    • Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.


    ]]>     2023-09-12 21:27:53 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700668841     Tuna Stuffed Peppers https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669026 Ingredients
    • 2 capsicums, any colour
    • 1 can tuna in spring water (130 grams), drained
    • 50 grams edam cheese, grated
    • 1 tablespoon tomato puree
    • 1 spring onion, finely chopped
    • 1 large tomato, chopped
    Method
    1. 1. Turn on the grill in your oven to 200C.
    2. 2. Cut capsicums in half and scrape out the seeds.
    3. 3. Place capsicums cut side down on a lined oven tray and put in the oven for 3 minutes.
    4. 4. Turn capsicums over and cook for another 3 minutes.
    5. 5. While capsicums are grilling, mix tuna and tomato puree together in a bowl.
    6. 6. Add 1/2 the cheese, spring onion and tomato, mix to combine.
    7. 7. Spoon the tuna mix into the capsicums and sprinkle remaining cheese on top.
    8. 9. Bake under the grill for 4 minutes, or until cheese is melted and crisp.
    ]]>     2023-09-12 21:28:09 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669026     cheese and crackers https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669189 2023-09-12 21:28:21 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669189 Dark chocolate https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669250 2023-09-12 21:28:27 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669250 Grilled Corn https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669373 Ingredients
    • Corn
    • 6 
    • sweetcorn cobs
    • 2 tbsp
    • olive oil
    • 1 tsp
    • smoked paprika
    • 1 
    • red chilli, finely chopped
    • 1 
    • lime, juiced

    • To serve
    • 3 tbsp
    • parsley, roughly chopped

    Method:

    1. Before you start. Preheat the BBQ grill to medium-high, if using.
    2. Prep corn. Peel husks from corn but leave the husk attached at the end.
    3. Make marinade. Combine olive oil, smoked paprika, chilli and lime in a bowl with a pinch of salt.
    4. Cook corn. Brush or spoon the oil mixture over the corn. Heat a dry grill fry pan on medium-high heat. Cook corn for about 10 minutes, turning often, until charred and tender.
    5. To finish. Prep parsley.
    6. Serve. Corn on a platter topped with parsley.

    ]]>     2023-09-12 21:28:36 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669373     pistachio, apricot and date slice https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669605
  • olive oil , for greasing 
  • 75 g shelled pistachios 
  • 100 g mixed seeds 
  • 250 g rolled oats 
  • 8 Medjool dates 
  • 100 g dried apricots 
  • 50 g quality dark chocolate (70%) 
  • 100 ml maple syrup 
  • 4 tablespoons smooth almond butter 

    1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin. 
    2. Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally. 
    3. Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.
    4. Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce. 
    5. Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate. 
    6. Pour the mixture into the baking tin, using a back of a spoon to press into an even layer. 
    7. Bake for 15 to 20 minutes, or until golden, then cut into portions.

    ]]>     2023-09-12 21:28:53 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669605     Spag Bowl https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669632
  • 1 ½ tablespoons
  • Olive Oil
  • 2 
  • Garlic Cloves (minced)
  • 1 
  • Onion (finely chopped, brown, yellow or white)
  • 1 pound
  • Beef (mince, ground beef, OR half pork, half beef, Note 1)
  • ½ cup
  • Dry Red Wine (sub water or beef broth/stock)
  • 2 
  • Beef Bouillon Cubes (crumbled OR granulated beef bouillon, Note 2)
  • 800 grams
  • Tomato (crushed, or tomato passata)
  • 2 tablespoons
  • Tomato Paste
  • 2 teaspoons
  • White Sugar (if needed, Note 3)
  • 2 teaspoons
  • Worcestershire Sauce
  • 2 
  • Dried Bay Leaves
  • 2 sprigs
  • Fresh Thyme (or 1/2 dried thyme or oregano)
  • add 
  • Salt And Pepper
  • 400 grams
  • Spaghetti (dried)
  • add 
  • Parmesan Cheese (and finely chopped parsley, optional)
    1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
    2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
    3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
    4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.
     

    ]]>     2023-09-12 21:28:56 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700669632     Cup Steak Pudding https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670229 2023-09-12 21:29:49 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670229 spaghetti https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670233


    • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

    • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

    • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

    • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

    • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

    • Add the 75g grated parmesan, check the seasoning and stir.

    • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

    • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.


    ]]>     2023-09-12 21:29:49 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670233     Chicken goujons https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670311 Ingredients
    • 6 wholemeal pittas 
    • 4 x 120 g free-range skinless chicken breasts 
    • 1 bunch of fresh basil , (30g) 
    • 1 large free-range egg 
    • 2 cloves of garlic 
    • 20 g Parmesan cheese 
    • 1 lemon 
    • 4 heaped tablespoons Greek yoghurt 
    • 1 ripe avocado 
    • chipotle Tabasco sauce 
    • extra virgin olive oil 
    • 2 little gem lettuces 
    • 320 g ripe cherry tomatoes

    Method
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Tear 2 pitta breads into a blender and blitz into fine crumbs, then pour into a shallow tray.
    3. Slice 4 x 120g chicken breasts lengthways into 1cm strips and place in a large bowl.
    4. Add ½ a bunch of fresh basil (15g) to the blender with 1 large egg. Peel and add 2 cloves of garlic. Finely grate in 20g of Parmesan and the zest from 1 lemon, and squeeze in all the lemon juice. Add a pinch of sea salt and a good pinch of black pepper and blitz until smooth.
    5. Pour over the chicken and toss together well, massaging that flavour into the meat.
    6. Working in batches, gently turn the chicken strips in the tray of crumbs until nicely coated. Place on a large baking tray, then bake for 15 to 18 minutes, or until golden and cooked through, turning halfway.
    7. Meanwhile, quickly rinse the blender, then put in most of the remaining ½ a bunch of fresh basil (15g) and 4 heaped tablespoons of Greek yoghurt. Peel, destone and add 1 ripe avocado, then blitz until smooth.
    8. Taste and season to perfection, then divide between your plates and add a few drips of chipotle Tabasco and extra virgin olive oil to each portion.
    9. Lightly toast the remaining 4 pittas, pick apart the leaves from 2 little gem lettuces, and halve 320g of cherry tomatoes.
    10. Divide it all between your plates with the goujons, pick over the remaining basil leaves, mix it up and tuck in.

    ]]>     2023-09-12 21:29:55 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670311     BOLOGNA CAKE https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670396 2023-09-12 21:30:01 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670396 Gazpacho soup https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670439 Ingredients:
    • 2 
    • slices, Wholemeal bread
    • 4 cups
    • Chopped tomatoes
    • ½ 
    • Cucumber, chopped
    • 1 
    • Capsicum, chopped
    • ½ 
    • Red onion, chopped
    • 1 tbsp
    • Vinegar

    Method:
    1. Cover the bread with approximately 1/2 cup water and soak for 5 minutes
    2. Remove bread and squeeze out as much water as possible
    3. Place soaked bread and all other ingredients in a blender and blend until smooth
    4. Add a little ice or water if the soup is too thick
    5. Refrigerate until ready to serve.

    ]]>     2023-09-12 21:30:04 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700670439     Bliss Balls https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671292 Ingredients -
    • 1 ½ cups/ 12 Oz. Dates
    • ⅓ cup/ 2.5 Oz. Macadamia nuts 
    • 1 tablespoon Natural peanut butter 
    • 1 tablespoon Unsweetened Cacao Powder
    • ¼ teaspoon Ground cinnamon (optional)

    Preparation -

    • Add all ingredients to a food processor or high-speed blender and blitz for a minute or two until all combined into a crumb-like mixture.
    • Using slightly damp hands (to avoid mixture sticking) roll into 12 equal sized balls.  (I like slightly smaller than golf ball size)
    • Put into an air-tight container to set in the fridge for a couple of hours before eating.
    • Bliss balls will keep for up to 4 days in an air-tight container in the fridge.


    ]]>     2023-09-12 21:31:18 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671292     stuffed egg plants https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671468
  • 1
  • large eggplant 
  • 3
  • tablespoons extra-virgin olive oil 
  • 1/2
  • teaspoon grey sea salt 
  • 1/4
  • teaspoon black pepper 
  • 1/2
  • lb ground beef 
  • 1
  • onion, diced small (about 1 cup) 
  • 1
  • red bell pepper, diced small (about 1 cup) 
  • 3
  • cloves garlic, finely chopped 
  • 1/2
  • cup chopped fresh parsley 
  • 1/2
  • cup chopped fresh basil leaves 
  • 1 1/4
  • cups grated pecorino Romano cheese 
  • 1/2
  • cup Progresso™ plain panko crispy bread crumbs 
  • 1
  • whole egg 
  • 2
  • small tomatoes, chopped 



    • Heat oven to 350°F.
    • 2
    • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
    • 3
    • Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
    • 4
    • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
    • 5
    • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
    ]]>     2023-09-12 21:31:34 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671468     Hormel Tongue Mold https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671474 2023-09-12 21:31:34 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671474 cereal https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671524 -milk
    -cereal]]>     2023-09-12 21:31:39 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671524     Potato Leek Soup https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671953 2023-09-12 21:32:06 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700671953 https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672694 2023-09-12 21:33:09 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672694 Egg Salad Sandwiches https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672855 Ingredients
    • 2 celery hearts, finely chopped (about 1/3 cup)

    • ¼ cup finely chopped red onion or shallot

    • 1 tablespoon champagne vinegar

    • 8 hard-boiled eggs, peeled and halved

    • 2 tablespoons nonfat plain strained yogurt, such as Greek-style

    • 1 tablespoon yellow mustard

    • 1 tablespoon mayonnaise

    • 1 teaspoon chopped fresh dill, plus more for garnish

    • 1 teaspoon chopped fresh chives, plus more for garnish

    • ¼ teaspoon salt

    • ¼ teaspoon ground pepper


    Directions
    1. Stir celery, onion (or shallot) and vinegar together in a medium bowl; let stand at room temperature until the onion is bright red, about 5 minutes.

    2. Add egg halves to the bowl; mash with a fork until finely crumbled. Add yogurt, mustard, mayonnaise, dill, chives, salt and pepper; stir until well combined. Garnish with additional dill and chives, if desired.

    ]]>     2023-09-12 21:33:25 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672855     nachos https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672898 https://www.simplyrecipes.com/recipes/nachos/]]> 2023-09-12 21:33:29 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672898 Breakfast bagel https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672907 INGREDIENTS
    • 1  Bagel, sliced in half & toasted
    • Onion relish or jam
    • 0.5 cup baby spinach
    • 0.5  avocado, sliced
    • 3  (or 5) cherry tomatoes, sliced
    • Aioli
    • 2  rashers streaky bacon, pan fried
    • 1  fresh egg, pan fried
    DIRECTIONS
    • To construct the bagel, spread the onion jam on the bottom half of the bagel. Top with the baby spinach, followed by the avocado and tomatoes.
    • Drizzle with aioli, lay the bacon down then place the egg on top.
    • Season, then rest the other bagel half on top and enjoy!

    ]]>     2023-09-12 21:33:30 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700672907     Banana and Mayo Sandwich https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673484 2023-09-12 21:34:22 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673484 Chia pudding https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673507 Ingredients
    - 2 tablespoons Chia seeds
    - 3/4 cup Greek yoghurt 
    - 2 teaspoon Sweetener e.g. honey, maple syrup
    - Your choice of toppings to serve e.g. fruit, granola, peanut butter

    Method:

    1. Mix together the Chia seeds, Yoghurt and Sweetener
    2. Cover and place in the fridge overnight
    3. Put on your choice of toppings and enjoy


    ]]>     2023-09-12 21:34:24 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673507     banana muffins https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673527 2023-09-12 21:34:26 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673527 RAMEN https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673793 https://pinchofyum.com/quick-homemade-ramen]]> 2023-09-12 21:34:49 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700673793 Banana, oat, and blueberry waffles https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700674105 (serves 8)

    Ingredients:
    • 1 cup wholemeal flour 
    • 1 cup rolled oats 
    • 1 teaspoon cinnamon
    • 2 teaspoons baking powder
    • 2 bananas approx 
    • 2 eggs
    • 1 cup milk (250 ml)
    • 1 cup blueberries 

    Place the dry ingredients into a large mixing bowl and mix the dry ingredients so they are evenly distributed. Place the bananas, milk, and eggs in a blender or smoothie maker, blend. Add the blended mix to the dry ingredients, mix with a wooden spoon and stir in the blueberries. Prepare your waffle iron as per it's instructions and spray oil before adding the batter. Cook as per your waffle iron instructions, a medium heat best for this recipe.
    ]]>     2023-09-12 21:35:22 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700674105     hotpot https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675013 2023-09-12 21:36:42 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675013 Avo toast https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675073 Ingredients
    • ½ small avocado

    • ½ teaspoon fresh lemon juice

    • ⅛ teaspoon Kosher salt

    • ⅛ teaspoon freshly ground black pepper

    • 1 slice whole grain bread, toasted

    • ½ teaspoon extra-virgin olive oil

    • Maldon sea salt flakes or red pepper flakes for garnish (optional)

    Directions
    1. In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.

    2. Top toasted bread with mashed avocado mixture. Drizzle with olive oil and sprinkle over desired toppings e.g. tomato.

    ]]>     2023-09-12 21:36:47 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675073     Avocado Chocolate Mousse https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675079 INGREDIENTS
      
    Chocolate avocado mousse
    • 2 ripe avocados chopped
    • 200 g good quality dark eating chocolate 60-75% cocoa, broken into pieces – check dairy-free if you need to
    • ½ cup milk e.g. cow's, almond, coconut milk
    • 2 tablespoons liquid honey or pure maple syrup optional
    To garnish
    • fresh berries or any other fruit
    • grated chocolate optional
    INSTRUCTIONS
     
    • Melt chocolate in a double boiler or in a glass bowl set above a pot of simmering water (make sure the water does not touch the bottom of the bowl or else it will risk the chocolate burning or becoming grainy).
    • Place avocado and melted chocolate in a food processor and blend together until smooth, whilst pouring in the milk. Keep blending until the mousse is very smooth and creamy. Taste, and if you would like it a little sweeter, you can add a bit of honey or maple syrup, however I think it’s sweet enough as is! Spoon into serving glasses and chill in fridge briefly for 10-15 minutes. Garnish with fresh berries and extra chocolate if desired.
    NOTES
    This Chocolate Avocado Mousse dessert is rich and creamy, yet much healthier than your standard chocolate mousse. Avocados give it a thick creamy texture, and also make this dessert dairy-free and much lower in saturated fat. You could garnish it with anything – fruit, grated chocolate, nuts or shredded coconut for example. *To make it dairy-free, make sure the dark chocolate you are using is dairy-free (many above 70% cocoa are) and use dairy-free milk e.g. almond or coconut
    ]]>     2023-09-12 21:36:48 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675079     Dark Chocolate Covered Strawberries https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675484 2023-09-12 21:37:26 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675484 Zucchini Brownie https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675595
  • 1 ½ cups
  • Granulated Sugar
  • ½ cup
  • Vegetable Oil (or canola oil)
  • 2 cups
  • All-Purpose Flour
  • ¼ cup
  • Unsweetened Cocoa
  • 2 cups
  • Zucchini (shredded, do n't squeeze out the moisture)
  • 2 teaspoons
  • Vanilla Extract
  • 1 teaspoon
  • Salt
  • 1 ½ teaspoons
  • Baking Soda
  • 1 ¼ cups
  • Semi-Sweet Chocolate Chips (divided)
  • Preheat oven to 350 degrees F. Grease an 9x13 baking pan with cooking spray, set aside.
  • In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup 
  • Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
  • Cool completely on a wire rack. Cut brownies into squares and serve.

    •  

    ]]>     2023-09-12 21:37:37 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675595     Butter Chicekn https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675902 INGREDIENTS
    For the chicken marinade:
    • 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
    • 1/2 cup plain yogurt
    • 1 1/2 tablespoons minced garlic
    • 1 tablespoon minced ginger (or finely grated)
    • 2 teaspoons garam masala
    • 1 teaspoon turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon red chili powder
    • 1 teaspoon of salt
    For the sauce:
    • 2 tablespoons olive oil
    • 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
    • 1 large onion, sliced or chopped
    • 1 1/2 tablespoons garlic, minced
    • 1 tablespoon ginger, minced or finely grated
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons garam masala
    • 1 teaspoon ground coriander
    • 14 oz (400 g) crushed tomatoes
    • 1 teaspoon red chili powder (adjust to your taste preference)
    • 1 1/4 teaspoons salt (or to taste)
    • 1 cup of heavy or thickened cream (or evaporated milk to save calories)
    • 1 tablespoon sugar
    • 1/2 teaspoon kasoori methi (or dried fenugreek leaves)
    INSTRUCTIONS
    • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
    • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
    • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
    • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
    • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
    • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
    • Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
    • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
    ]]>     2023-09-12 21:38:04 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700675902     Tonkotsu ramen https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700676556 https://glebekitchen.com/tonkotsu-ramen-home/]]> 2023-09-12 21:39:11 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700676556 Blair Warldorf salad https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700677099 2023-09-12 21:40:06 UTC https://padlet.com/escally1/7kn8hqi09h9dmh4s/wish/2700677099