Category Archives: Recipes

I’ve also discovered that one of my favorite things to do is to get a little crazy cooking food in the kitchen. It’s just like a competition with myself; how many dishes can I develop in one day time?

Last Sunday, I pulled five meals from my head and made it my mission to complete them all before the night time was more than. It’s quite feasible that I looked like I had been on some sort of drug; every in . of kitchen counter-top space was filled and my jeans had about 9 different stains in it. Dough flew, marinades were produced, and I most likely chopped about 23 vegetables; it had been so much fun! No, I’m not getting sarcastic.

Sometimes I believe that good things come from chaos. Simply take a glance at this buttery, special, melt-in-your-mouth salmon.

Mmmm We lovvveeeeeee me some seafood and the man behind the butcher counter-top at my neighborhood grocery store does know this for a fact. I have been stalking him for weeks asking when he would have walleye in (the Minnesota condition fish). Apparently the waters have already been too warm in Canada therefore they haven’t been able to net them. Not be concerned though, I’ll continue to ask. I mean I’m practically generally there daily anyway.

Instead of walleye, he suggested I bake salmon for any sensational summer meal. Okay… he didn’t in fact use the word sensational, but I sensed like that’s what he was voicing if you ask me. Anyway in order to make the salmon CRAZY GOOD, I marinated the life out of it with an asian influenced lovely teriyaki sauce.

HOLY. WHAT THE… it’s SO, SO EXCELLENT. Even better than…

Well, you know I’m not sure what it’s much better than. It’s just really, freaking great. The marinade is easy enough to make yourself and baking salmon is similar to baking chicken. No really, it really is! Don’t be anxious about overcooking it, simply at least test it out for for me. Pretty please?! I’ll bake you cookies if you do.

Oh, you’re convinced right now? Well that was easy.

For ease, I purchased teriyaki sauce from the supermarket (soy sauce would also work), then whisked in olive oil, garlic clove, ginger and just a little honey and brownish glucose for sweetness. I poured everything over the salmon and marinated it until I acquired hypoglycemic hungry… like to the point of passing out. I wanted to consume my arm. What? Food is so far better as you prepare to consume everything around the corner.

Oh, and don’t you be worried about that quinoa, because we’ve currently discussed the ease of rendering it fluffy and delicious in quarter-hour or less. This time it’s prepared in a little bit of garlic clove salt for that little bit of pizzaz. Whatever you should do is certainly stir-fry veggies and drink a little sangria… or guzzle it, After all, whatever is most effective for you. I choose guzzle.

See? It isn’t complicated or frustrating. And now you’ll have extra time to spend period together with your honey. Or simply if the single, catch up on reality Television and pin issues on Pinterest. For me? Grocery shopping and butcher stalking… totally normal!

Alright time and energy to get a little crazy in the kitchen. Sensational salmon is definitely phoning your name.

Sesame Ginger Nice Teriyaki Salmon with Garlic Quinoa Stir-fry

Ingredients

2 tablespoons honey

2 clove garlic clove, minced

1 teaspoon fresh grated ginger

4 cloves garlic, minced

Extras

1/4 teaspoon red pepper flakes, if desired

extra soy or teriyaki sauce

1 tablespoon sesame seeds

Instructions

In a large bowl whisk jointly the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc handbag and add marinade. Put in place refrigerator for one hour. (I marinated my salmon inside a baking pan because I went out of ziploc hand bags.)

While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil inside a medium saucepan. Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. Remove from high temperature and allow stand another 5-10 a few minutes. Fluff the quinoa using a fork and reserve. While quinoa can be cooking, high temperature 1 tablespoon of essential olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced up bell peppers; cook for 1-2 a few minutes. Add glucose snap peas and prepare for 2 mins even more. Add quinoa to vegetables, then add salt and pepper to taste and crimson pepper flakes if preferred.

Spoon quinoa stir-fry evenly into 4 bowls or plates. Instantly place salmon on top. Sprinkle with sesame seed products and cilantro. Glaze with extra teriyaki sauce. DIG IN!

Influenced by How Sweet Eat’s Toasted Sesame Ginger Salmon

Salmon is quite sensitive and may dry easily if overcooked, thus be sure you view your fish! For each and every in . of thickness of the salmon, generally it requires about 10 minutes to cook. Generally salmon fillets are about 1 1/2 ins thick.

Preparing quinoa ahead of time makes this dish even easier; merely reheat quinoa and increase stir fried veggies.

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I’m so thrilled because today We get to grab Tony in the airport. We’ve a fun few days prepared in Chicago, after that I’ll be headed back to Alabama with him for another week or so. He usually by no means gets any time off during the period so we are going to absorb some Summer in the town.

The agenda up to now consists of heading to Eataly, seeing a display at Second City, watching the brand new Jurassic Recreation area movie and undoubtedly, eating at all the delicious restaurants I chosen myself. If it had been an option, Tony would choose deep dish pizza every single time.

Another great perk of him approaching home is the fact that I reach make him breakfast time AKA the best meal of the day. Becoming the romantic that I am, I always adore dealing with him to a particular breakfast. I don’t believe we’ve ever had boring cereal jointly during our whole relationship. We’re generally always making something different. Or must i say, I’m constantly testing out different formulas on him.

The nice part? I could always depend on him to make the bacon because you understand, guys and their meat obsession. SMH.

The last time I baked Tony something with coconut flour within it, he fell in love and ate half the loaf for brunch. I used to be a little amazed because coconut flour has a little bit of a different texture and flavor, but obviously he liked it a lot.

This time around I’m thinking about whipping up a batch of these coconut flour pancakes for him to try. I made them the other day and nearly ate the entire recipe myself in between photoshoots. Occasionally I’m this type of savage with regards to food. No forks needed. Seriously.

These coconut flour pancakes are SO SO So excellent. I had to test them about 4 different times to get the ideal and fluffy result I was looking for. The trick? Adding just a little nut butter towards the coconut flour pancake batter for both taste and to help bind the batter. Worked like magic. Here are the substances I love in these pancakes:

Coconut flour: We used Trader Joe’s coconut flour. All coconut flours appear to be a bit different so you may need to add a little extra AlmondBreeze to the recipe when the batter is as well thick.

Nut butter: Since I’m not paleo, I used peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!

Eggs: Most coconut flour recipes demand what seems like twelve eggs. That one only has two!

Applesauce: Only a tiny bit keeps the pancakes good and moist.

Almond Air flow: I really like using their original flavor nevertheless, you could also try the Coconutmilk Almondmilk for a coconut flavor increase.

Wild Blueberries: Yes, crazy blueberries will be the BEST! I recommend choosing the organic kind in the event that’s an option for you; this time around of year they have probably the most delicious flavor.

I recommend serving these with refreshing organic eggs and a side of turkey bacon. Such a great breakfast!

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Prep time:

10 mins

Cook period:

10 mins

Total period:

20 mins

Ingredients

¼ glass coconut flour

¼ teaspoon baking soda

2 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)

2 eggs, slightly beaten

1/2 medium banana, mashed

For the syrup:

Instructions

In large bowl whisk collectively coconut flour and baking soda; set aside. In a separate medium bowl, defeat nut butter, eggs, honey, banana and almond milk together until soft and well combined. Add wet ingredients to flour mixture and mix jointly. Note: If you find the batter is WAY too heavy (nearly paste like), you can include inside a teaspoon or two of dairy until it really is smooth, but nonetheless dense.

Lightly coat a large non-stick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning therefore medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may want to work with a spoon to disseminate the batter just a tiny bit. It is important not to place a lot more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they’re too large, so smaller sized pancakes are best. Plus mini pancakes are adorable, duh. It is rather important to cook until bubbles appear on top and the edges are well cooked. Turn cakes and cook until golden dark brown on underside, 2 a few minutes. If you discover how the pancakes are browning too quickly then you have to lower your skillet heat a little. Wipe skillet clean and do it again with an increase of melted butter or cooking food spray and staying batter. Makes 2 servings, 3 pancakes each.

To make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait around until mixture begins to simmer and boil, and stir every short while. Once mixture starts to breakdown and blueberries make down about 5 minutes, remove from heat and serve warm more than pancakes immediately.

Nutrition information does not include blueberry syrup because everyone likes topping their pancakes differently.

To make these completely paleo: Be sure to use a paleo-friendly nut butter.

Please usually do not try to sub regular flour for coconut flour; the result will not be the same.

I love serving these having a side of turkey bacon and eggs.

fitfoodiefinds

xx Kelly

I actually followed this formula exactly, much too heavy. I ended up using yet another 3/4 glass of milk.

It’s one particular waste of period and waste materials of ingredients, We through the entire batch within the trash after the first one wouldn’t cook up.

Tried to give one star, wouldn’t normally let me.

We tried this at the moment – a cosy rainy Sunday morning hours after my first week (in months) of clean-eating and working out- really hit the spot.

Fun and easy to make highly recommenced.

Simon

Stefani

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Now what’s funny is the fact that I’m the type of person who NEEDS strength from a good work out. Usually kickboxing and operating tend to be my favorites because I really like the ‘high’, uplifting feeling that originates from those cardio endorphins. What’s unusual is the fact that I’ve found that I get the same sense from my yoga practice, except I don’t have to run 8 miles to feel like I achieved something. As soon as I step onto my mat, I let my stress move and concentrate my energy on breathing and thinking positively.

Primarily, yoga is slowly teaching me personally to appreciate the wonder within myself. It seems that we’re all looking for something, whether it be a change inside our lives, systems, or our hearts; nevertheless, before any switch can happen we must learn to accept ourselves from within. For me this yoga problem is about a lot more than just being fit.

I’ve been trying to treat my own body well with nutrient packed beautiful foods, too. This means considering what is refreshing and seasonal. Of course making a mindful decision to consume better is definitely challenging but it is critical to discover foods that produce the human brain and body content.

Smoothies are my go-to beauty food. I love you could pack an insane amount of fruits and vegetables into one cup. Plus, they’re quite delicious during scorching summer days. This smoothie is normally revitalizing, quick, and might actually contain every vitamin under the sun. It’s not overly sweet… and don’t worry, you can’t even flavor the spinach!

BEAUTY SMOOTHIE MAGIC aka WHAT’S WITHIN THIS SMOOTHIE:

Mango: They are packed with supplement C & dietary fiber. Plus they’re so delicious, you’ll probably forget how healthy they’re.

Avocado: Healthy body fat go quite a distance and help to keep you whole. Plus they add a beautiful creamy texture towards the smoothie.

Spinach: Pack within the iron and fiber.

Kiwi: One of the better fruits ever. Even more vitamin C and fiber to maintain you full.

Chia Seeds: In the event that you haven’t tried this relatively want super food, you must! They have omega-3s, fibers, and are full of antioxidants. You’ll find them at Investor Joe’s or Entire foods.

If you try out this smoothie and like it, then make sure to try my Green Monster Detox too!

Beauty and Fitness Food: Mango Kiwi Avocado Green Smoothie vegan, gluten free

Prep time:

2 mins

Cook time:

1 min

Total period:

3 mins

Ingredients

1 kiwi, sliced and epidermis removed

1/4 medium ripe avocado, pitted and diced

1 teaspoon chia seeds

1/2 cup glaciers, if necessary

Instructions

Place all elements into blender and mix until steady. Add more dairy or water if necessary, depending on how thick you prefer it.

Serve in a tall chilled glass and slurp in the goodness!

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You can also check out my Trip Advisor profile to check out some of the places I’ve stayed. I have to progress about critiquing the restaurants I’ve consumed at. That’s on my to do list next!

I LOVE margaritas. They’re hands down my favorite drink and what better place to appreciate them then beautiful, sunny Miami?! I used to be in Miami for a vacation to the BlogHer meals conference wayyy back May. Our airline flight was in fact diverted to Fort Myers for a few hours to credited a tornado ON THE MIAMI AIRPORT.

Every thing turned out to be good, but we were kept on the runway all night! I remember departing Minneapolis around 10am rather than arriving in Miami until 9pm. Therefore, a margarita was required.

Next up! The FOOD. Miami is well known for his or her amazing food and I had not been disappointed. I took full advantage of savoring everything Hispanic motivated including big dishes of guac, plantain chips, and AMAZING Grain.

Surprisingly I exercised everyday within my trip. The downtown Hilton Miami experienced a good workout middle and we strolled nearly everywhere we went, as well!

This was just a little appetizer selection from a celebration with Stitch Repair ! We munched on mushroom bruschetta, wine, mozzarella cheese, and amazing bacon wrapped fig. AGAIN, so much food.

Here was the view from my hotel room. It was very humid outside, but everything I cherished.

Meet my consuming partner in crime, Maegan ! We literally ate everything we could in Miami, buying a bit at every bakery and cafe we went.

One evening we decided to walk from downtown to Southern Beach to eat dinner at among Jose Andres’ restaurants. I believe it was around three miles along with a little bit frightening, but we needed the exercise! After all just take a glance at what we were eating…

Sticky buns. Coconut Cake Shakes. Cookies.

OH MY.

I think my favorite was probably the coconut cake shake. It had been definitely delicious and I loved the raspberry that was included with it.

Then there have been these AMAZING cookies that Meagan simply had to get and undoubtedly, I had fashioned to have a couple of bites.

The one with coconut, pecans and delicious chocolate was absolutely fabulous. But I literally had to stop after two bites. I simply couldn’t eat any longer.

After a few fun days in Miami, I jetsetted over to NEW YORK for a brief weekend with Tony.

Better still than all of the food on the planet.

I love being able to see him pitch. It actually keeps me interested in baseball. He actually got moved up to a new team this week, that is very fascinating! I’m so pleased with him.

Of course after a short visit to see him, it’s back on another flight in the wee hours of Monday morning so I could possibly get back to my regular job.

I wasn’t back in Minneapolis for an excessive amount of longer before I needed another trip planned back again. This one was a genuine vacation!

Tony and We planned a trip to Myrtle Beach, South Carolina. I had under no circumstances been to South Carolina, but I had been SO excited to lay around the beach and just relax.

Ps. if you’re ever on the Minneapolis airport, consume at French Meadow! Their organic breakfasts are perfect.

Tony picked me up through the Charlotte airport and we drove roughly three hours to Myrtle Beach. We stayed at a hotel near Broadway, a place where all of the nightlife was. It was an excellent 20 minute walk to the beach, but I really like walking therefore i didn’t mind.

After we arrived, it was glorious. The beach was beautiful with smooth, warm sand and a salty ocean breeze.

Precisely what I needed.

We spent the majority of our days enjoying cocktails and swimming. Myrtle Beach actually does not have that great of food, so I wasn’t that impressed with any of the restaurants. We just were pleased to be able to forget about baseball and work for a bit. Sometimes you merely need a little travel to reveal, you know?

During the night, we went out with one of Tony’s teammates who also happened to be in Myrtle Seaside along with his girlfriend. Each night we remained out late and danced the night time away.

If you’re in Myrtle Beach, you might browse the ferris wheel overlooking the ocean. I didn’t get yourself a chance to do it, but believe it would have already been fun!

I wish I was back in that ideal weather at this time.

After our visit to Myrtle, we drove back again to NEW YORK where I proceeded to BAKE ALL THE COOKIES. Because that’s precisely what I do.

I also surely got to see Tony pitch around the 4th of July.

And watched him eat a significant amount of food.

We planned a time night time in because we were sick of spending money and because we love cooking jointly; it’s fun to flavor test, drink wines and disagree on how things should be made.

I really wished to help to make The Pioneer Woman’s Baked Ziti , but with a healthy makeover. I literally think it’s one of the best italian meals I’ve ever made myself and recommend it.

Here’s it going into the oven. I’ve no idea why my muscles look so jacked, but I’ll take it.

The finished dish was amazing. We matched it using a aspect salad and garlic clove bread. I sensed good about working 5 kilometers that day.

Cause the very next day I ate two of these cookies AND THEY WERE GLORIOUS.

Then I got back on another airplane to Minneapolis.

I hope you enjoyed a few of my travel adventures. Be sure to follow me on Instagram for more travel fun. xo!

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To make up for lost time, I plan on building her this stir fry and a brand new cherry pie (her beloved!). I can just imagine Mom licking the dish clean; she adores peanut sauce. Yep, being peanut butter fan is a family trait.

Except for Dad, who really didn’t like anything peanut butter. LIKE WHAT?

This chicken stir fry is a quick, easy, incredibly flavorful dinner you can make in roughly 30 minutes. Stir frys always seem to win my heart with regards to an easy supper. It’s packed lean chicken breast, broccoli, red pepper & my favorite organic edamame from Cascadian Farm! After everything is certainly cooked, you’ll mix the fluffy quinoa in.

I had almost forgotten about how much I loved edamame until We ate sushi a few weeks ago and got the edamame appetizer. How is that I could inhale a plate of that in under 5 minutes but still have area for sushi?

Because I really like food, that is why.

Prior to you heading towards the recipe, I have to tell you the fact that Thai peanut sauce is FANTASTIC. I actually used powdered peanut butter and mixed it with creamy almond milk to make a lightened up peanut sauce, that’s still provides all the protein of regular peanut butter. I have nothing at all against regular peanut butter, but I didn’t desire the sauce to weigh down the dish with an uber creamy, rich sauce. I prefer to save my peanut butter consumption for desserts (duh).

Don’t have powdered PB at home? No problem! You can still get this to formula with regular natural peanut butter (just peanuts + sodium).

Now pardon me even though I actually go dunk my face within this photo.

I hope you men love this meal as much as I did. Recommend topping with some sizzling hot sauce for those my spicy fans out there. xo!

5.0 from 1 reviews

Formula type: Gluten Free, Grain Free, Dinner, Poultry, Healthy, Dairy products Free

Prep time:

10 mins

Cook time:

30 mins

Total period:

40 mins

Ingredients

2 tablespoons gluten free soy sauce

1/2 tablespoon honey

1 teaspoon red wine vinegar (apple cider vinegar also works well)

3 cloves garlic clove, minced

1/4 teaspoon cayenne pepper, only if you like just a little spice!

For the stir fry:

1 pound boneless skinless chicken breast, trim into 1-inches cubes

Freshly ground salt and pepper

3 cups fresh broccoli florets (1 small head of broccoli)

1 medium reddish colored bell pepper, thinly sliced

1 cup Cascadian Plantation frozen organic edamame

For garnish: Crushed roasted peanuts or cashews, new cilantro, hot sauce

Instructions

First cook the quinoa: Add quinoa and water to a little pot and place over high heat. Once water involves a boil, cover, reduce temperature to low and simmer for 15 minutes. After quarter-hour remove from warmth, fluff quinoa having a fork and reserve.

While the quinoa is cooking, produce the sauce: Inside a moderate bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until even. Reserve for later.

Season the poultry pieces generously with salt and pepper. Heat 1/2 tablespoon of sesame oil in a big skillet or saucepan over moderate high heat. Once oil can be hot, add chicken pieces and cook for 4-6 moments or until no longer pink. Once cooked through, remove chicken and transfer to some bowl.

Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets, crimson pepper pieces and edamame. Add a small salt and pepper. Stir-fry for 6-7 minutes. Next add in peanut sauce and chicken; stirring to layer veggies. Reduce heat to moderate low, mix in cooked quinoa until well covered. Garnish with cilantro, smashed peanuts or cashews, and scorching sauce, if desired.

If you prefer, you should use 1/4 cup of regular peanut butter instead of powdered peanut butter.

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