Posts

Air Fryer Bubble and Squeak

Image
Air Fryer Bubble and Squeak is a fun way to use up vegetables and mashed potatoes that you have left over. You can eat these tasty patties as a snack or as a side dish. The air fryer makes sure they are perfectly crunchy and browned. Ingredients: 2 cups mashed potatoes 1 cup cooked cabbage, finely chopped 1/2 cup cooked carrots, finely chopped 1/2 cup cooked peas 1/4 cup diced onions 1/4 cup shredded cheddar cheese 1 egg, beaten Salt and pepper to taste Cooking spray Instructions: In a large mixing bowl, combine mashed potatoes, cooked cabbage, cooked carrots, and cooked peas Add diced onions, shredded cheddar cheese, and beaten egg to the mixture Mix well to combine all ingredients Season with salt and pepper to taste Preheat your air fryer to 375F 190C Form the mixture into small patties or balls, about 2 inches in diameter Lightly grease the air fryer basket with cooking...
Post a Comment
Read more

Sweet Potato and Kale Soba Noodle Soup

Image
A comforting and nutritious vegan soup with sweet potato, kale, soba noodles, and tofu in a flavorful broth. Ingredients: 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 sweet potato, peeled and diced 4 cups vegetable broth 1 bunch kale, stems removed and chopped 8 oz soba noodles 1 block tofu, cubed 3 tbsp soy sauce 1 tbsp miso paste 1 tsp ginger, minced 1/2 tsp chili flakes Salt and pepper, to taste 4 green onions, sliced Instructions: Put olive oil in a big pot and heat it over medium-low heat Put in the garlic and onion, and cook them until they get soft After you add the sweet potato, cook for 5 minutes Put in the vegetable broth and raise the heat For about 15 minutes, cook until the sweet potato is soft In the meantime, cook the soba noodles according to the directions on the package Remove the water and set it aside To the pot, add the ...
Post a Comment
Read more

Spicy Paleo Tuna Salad Over Lemony Kale Greens

Image
A spicy and flavorful Paleo tuna salad served over a bed of massaged lemony kale greens. This dish is packed with protein and nutrients while being gluten-free and dairy-free, making it a perfect Paleo meal option. Ingredients: 2 cans of paleo-friendly tuna, drained 4 cups of fresh kale leaves, stems removed and chopped 1/4 cup paleo-friendly mayonnaise 1 tablespoon Dijon mustard 1 teaspoon hot sauce adjust to taste 1/2 red onion, finely diced 1/2 cup cherry tomatoes, halved 1/4 cup cucumber, diced 2 tablespoons olive oil 1 lemon, juiced Salt and pepper to taste Instructions: In a large bowl, combine the drained tuna, paleo-friendly mayonnaise, Dijon mustard, and hot sauce Mix until well combined Add the finely diced red onion to the tuna mixture and stir to combine In a separate bowl, massage the chopped kale leaves with olive oil, lemon juice, salt, and pepper until the kale...
Post a Comment
Read more

Spiced Sweet Potato Hummus

Image
Spiced Sweet Potato Hummus is a delightful twist on traditional hummus, with the natural sweetness of roasted sweet potatoes and a blend of aromatic spices. This creamy and flavorful dip is perfect for snacking or as a party appetizer. Ingredients: 2 medium sweet potatoes, peeled and cubed 1 can 15 ounces chickpeas, drained and rinsed 3 cloves garlic, minced 3 tablespoons tahini 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon smoked paprika Salt and pepper to taste Water as needed for desired consistency Instructions: Preheat your oven to 400F 200C Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized In a food processor, combine the roasted sweet potatoes, chickpeas, mince...
Post a Comment
Read more

Sweet Potato Cream Cheese Ice Cream

Image
Enjoy sweet potato cream cheese ice cream, which is rich and creamy and has warm spices added to make it a cozy treat. Ingredients: 2 sweet potatoes, cooked and mashed 8 oz cream cheese, softened 1 cup heavy cream 1 cup milk 1 cup sugar 1 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp nutmeg Instructions: Mash sweet potatoes and softened cream cheese together in a bowl until the mixture is smooth Heavy cream, milk, sugar, vanilla extract, cinnamon, and nutmeg should all be added Mix everything together well Put the mixture into an ice cream maker and churn it according to the machines directions until it gets thick Put the ice cream in a container that can go in the freezer Freeze it for at least 4 hours, or until it is firm Serve and have fun
Post a Comment
Read more

Creamy Almond Butter Lemon Blueberry Smoothie

Image
The tart blueberries, creamy almond butter, and sour lemon in this Creamy Almond Butter Lemon Blueberry Smoothie go so well together. You can eat it as a snack or as a healthy way to start the day. Ingredients: 1 cup blueberries 1 banana 2 tablespoons almond butter 1 cup almond milk 1/2 lemon, juiced 1 tablespoon honey or maple syrup optional Ice cubes optional Instructions: A blender should have banana, almond butter, almond milk, and lemon juice If you want something sweet, you can add honey or maple syrup You can also put some ice cubes in the blender if you like it really cold Mix everything together until its all smooth and creamy If it tastes too sweet or sour, add more honey or lemon juice to make it right Have your Creamy Almond Butter Lemon Blueberry Smoothie Pour it into a glass and enjoy
Post a Comment
Read more

Chickpea Scramble Breakfast Bowls with Roasted Spring Vegetables

Image
There is a lot of protein, fiber, and bright flavors in this vegan breakfast bowl. The chickpea scramble makes the base hearty and filling, and the roasted spring vegetables give it a fresh taste. The perfect way to start the day with something healthy and tasty Ingredients: 2 cups chickpeas, cooked and drained 1 tablespoon olive oil 1 teaspoon turmeric powder 1/2 teaspoon cumin powder 1/2 teaspoon garlic powder Salt and pepper to taste 2 cups mixed spring vegetables such as asparagus, cherry tomatoes, and bell peppers, chopped 1 tablespoon balsamic vinegar 4 cups cooked quinoa or brown rice Fresh parsley or cilantro for garnish Instructions: Preheat the oven to 400F 200C In a bowl, toss the chickpeas with olive oil, turmeric powder, cumin powder, garlic powder, salt, and pepper until evenly coated Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast ...
Post a Comment
Read more