Smoothie super-vitaminé. Immunity boosting frozen fruit smoothies! This is one of my favorite fruit smoothie recipes that has triple the amount of vitamin C with the addition of orange juice, strawberry, and cranberry! Plus it’s rich in antioxidants and vegan friendly with a whole 30 option. And just like that, I’m sharing another POWER smoothie recipe. But for good reason! So stay with me here for one hot second. Mmm k? Let’s discuss. Question! Question number two of the day! Can real fruit smoothies help boost immunity? I’m not complaining, I promise. So, here is today’s TLC recipe for the gut and immunity. What can you put in a frozen fruit smoothie? When I first made this smoothie, it reminded me of one of those smoothies I used to guzzle down after school. Fast forward 25 years later and my smoothie making days have changed – and for the better. Let’s dissect this Immunity Boosting Frozen Fruit Smoothie a little more, shall we?
Fresh Orange Juice – Natural sweetener and loaded with of course… VITAMIN C. Notes. Oignons farcis au riz et herbes fraîches. Aller à la recette Quelle découverte ces Oignons farcis au riz et herbes fraîches ! Je me suis très largement inspirée de la cuisine libanaise pour cette recette. Je trouve que farcir des oignons est une idée absolument divine ! Oui, j’ai un langage soutenu aujourd’hui ! Maintenant vous vous demandez sûrement, mais comment est-ce qu’on farcit un oignon.
Et pourquoi sont-ils ovales et pas ronds. De quoi parle cette personne ? Je vous comprends, je me suis posé les mêmes questions ! En fait, c’est simple. Cette méthode se fait en plusieurs étapes. Ensuite, on fait bouillir les oignons pour les ramollir un peu. Vous vous retrouverez donc avec plein de “feuilles” d’oignons. La farce est plutôt inspirée de la cuisine grecque. J’ai trop hâte de savoir ce que vous pensez de ces Oignons farcis au riz et herbes fraîches ! Pour les oignons 4 gros oignons1 bouillon cube de légumes1,2 L d’eau Pour la farce Pour la cuisson Avant toute chose, faire tremper le riz dans un bol d’eau.
Les oignons La garniture. Boulettes poulet-courgette sauce coco-curry. Stroganoff express à la viande hachée. Mafé Kandja ou Sauce arachide aux gombos. Bon, alors ça ne vous parle pas plus que cela? Explication: Le mot mafé tel qu'on le connait en Europe est originaire du Mali. Il signifie"sauce" en langue bambara. Le mafé n'est pas un assaisonnement mais un ragoût de viande ou de poisson dans une sauce à l'arachide. Il se cuisine de mille et une façons Cuisine Actuelle de l'Afrique noire- Alexandre bella Ola On retrouve le Mafé dans toute l'Afrique noire avec des préparations qui peuvent beaucoup différer d'un pays à l'autre, voire d'une région à l'autre. Mais bien sûr, l'élément commun du Mafé est l'arachide puisque c'est l'ingrédient essentiel de la sauce de ce ragoût! Revenons à mon Mafé...Ni de viande, ni de poisson, il sera végétarien! NDL du 02/04/2018: Merci au lecteur qui m'a si élégamment fait remarquer que le chouchou ne se trouve pas en Afrique de l'ouest!
Pour 6 personnes: Mise en place: Lavez et ôtez les deux extrêmités des gombos. Progression: Note: vous pouvez réaliser ce mafé végétarien sans les gombos. Coleslaw au bleu. Wraps de pousses d'épinard au hummus. Come lunchtime, you’ll likely find me whipping up one of these Easy 5 minute Spinach Wraps! They are so healthy, loaded with fresh raw vegetables and naturally vegan. Plus they have a hearty portion of hummus, which gives them healthy fats, protein and fiber which keeps me full all the way until dinner.
Once you try them, you’ll also be making them on repeat every day too! Why Make This Recipe There’s a reason I have been making these Spinach Wraps with Hummus and Vegetables over and over! They are high in plant-based protein. Key Ingredients Spinach Wraps Look for large 9 1/2-inch wide spinach flour tortillas or wraps. I have been using the Mission Spinach Herb wraps lately and find that their soft and pliable texture makes it really easy to wrap them up even though they are loaded to the gills with spinach and veggies. Hummus I am a total hummus lover and keep it on hand at all times. Hummus can be made up to one week in advance. Spinach and Veggies Seasonings Step 1: Spread Hummus & Season. Crème de feta à la menthe et aux pistaches. Quelle joie de vous partager cette recette de crème de feta à la menthe et pistache ! Elle est la symbiose de deux de mes aliments préférés : la feta et la pistache. Bon la feta, rien de nouveau sous les tropiques. J’ai toujours aimé ça.
J’en mange presque tous les jours. Il n’y a rien de meilleur. La passion pour les pistaches, c’est assez récent. Toujours est-il que cette crème de feta à la menthe et pistache est super bonne. J’espère que cette recette va vous plaire ! 50 g de pistaches émondées200 g de feta5 branches de menthe1 càs de jus de citron1 càs d’huile d’olive2 càs de yaourt1 gousse d’ail Placez les pistaches dans le mixeur et mixez longuement jusqu’à ce qu’elles se transforment en pâte.Ajoutez la feta, les feuilles de menthe et le reste des ingrédients. J’aime ça : J’aime chargement… Articles similaires. Lebkuchen (Gâteaux de Noël aux épices) Why It Works Cocoa powder adds a dark depth of flavor.Baking on parchment insulates the cookies or bars from the baking sheet, preventing them from becoming rubbery and over-browned.The dough can be baked right away on a baking sheet and then cut into bars, or chilled for at least 4 hours, then scooped into individual cookies and baked.
Over the years, I must've eaten thousands and thousands of Christmas cookies. Lebkuchen were never among them. In fact, until I started hiring German au pairs to help with my kids, I'd never even heard of them. Every year at Christmas, the girls, from Munich, Dresden, Cologne, Frankfurt, Saarbrücken, and Hamburg, would receive care packages from home. Inside were Advent calendars (apparently it's a big thing in Germany), loads and loads of chocolate, and boxes of lebkuchen.
I never much cared for them, preferring the crunchy gingerbread or snappy gingersnaps of my childhood. Dialing in the Texture and Flavor I knew that I wanted a chewy and cakey texture. Gratin de haricots blancs, tomate et mozza. Instructions Preheat your oven to 400 degrees Fahrenheit.Heat the oil in a large frying pan over medium-high heat. Add the garlic and cook for 1 minute.
Add the fire-roasted tomatoes, Italian seasoning, salt, and pepper and stir. Taste and add more salt and pepper if you'd like. 2 tablespoons olive oil, 3 cloves garlic, 15 ounce can fire-roasted tomatoes, 1 teaspoon EACH: Italian seasoning, sea salt, and pepperStir in the beans then bring that pan to a simmer. Nutrition Serving: 1 serving = ¾ cup, Calories: 297kcal (15%), Carbohydrates: 4g (1%), Protein: 19g (38%), Fat: 23g (35%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 55mg (18%), Sodium: 1155mg (50%), Potassium: 287mg (8%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 4185IU (84%), Vitamin C: 12mg (15%), Calcium: 474mg (47%), Iron: 2mg (11%)
Poulet mariné au lait de coco et gingembre. Coconut Milk Chicken is a dairy-free and gluten-free marinated chicken recipe to make in an Instant Pot, oven, or on the stove top. A coconut milk marinade creates moist, delicious chicken. Make this nutrient-rich recipe for an easy weeknight meal that’s nourishing and delicious! Hi friends! Just letting you know this coconut milk marinated chicken recipe originally published a few years ago, but we’ve recently updated it with instant pot version and new photos!
Plus, it’s a bonus recipe for our junk free ingredient week challenge. We’ve really been enjoying it lately! My husband and I love ethnic dishes. This coconut chicken recipe uses one of my favorite marinades – an easy coconut milk chicken marinade. Do you know that coconut milk is rich in ZINC? Yes, it is! And lastly, mango contains an enzyme that can help break down protein. See… now you know why this mango chutney is a must-serve with coconut chicken. Plus it’s just SUPER DUPER delicious. Coconut milk chicken (3 ways) Print Notes. Poêlée de pomme et oignon à la dinde. Patate douce au four au beurre miso. I can eat these Baked Sweet Potatoes with Miso Butter and sesame seeds all day long. In fact, they are perfectly suited to any time of the day and you can serve them as a nutritious side dish, vegetarian main or bring a large platter of these guys to a festive table. They would work well as a healthier alternative to a sweet potato casserole for Thanksgiving or Christmas.
Guys, let me tell you, these baked sweet potatoes are insanely good. Baked whole in the oven, they have that slightly crisp, chewy skin and soft, sweet flesh and the savoury miso butter, with all its umaminess, melts into the hot, starchy fibres adding just the right amount of salt to enhance the natural flavour of sweet potatoes. In today’s recipe, you will learn how to bake whole sweet potatoes and how to make delicious miso butter that will become your new favourite condiment. Nutrition In Sweet Potatoes The reason I love this dish so much is not just the flavour and texture. Can You Eat Sweet Potato Skin? Salade avocat-oeuf à la mode japonaise. Salade de haricots verts à l'italienne. Une salade de haricots verts à l’italienne… avec ces éléments typiques du placard, ces saveurs salées et umami qui ont beaucoup de charme. C’est à la fois très frais, végétal mais aussi plus consistant grâce aux protéines.
Un super équilibre je trouve, une belle façon humble de déguster des haricots verts. À servir en entrée ou accompagnement d’un plat léger ou même (en doublant les quantités par personne) en plat unique avec du pain à côté. Aller à la recette Les ingrédients de la salade de haricots verts à l’italienne Des ingrédients frais… et du placard haricots verts (dans l’idéal frais, ils gardent mieux leur texture et c’est la saison, mais des surgelés conviennent aussi)des olives. Comment cuire les haricots verts ? C’est assez simple : D’autres recettes avec les haricots verts Salade de haricots verts à l’italienne Portions: 4 personnes Auteur: Edda Onorato Une salade de haricots verts fraîche et savoureuse à l'italienne avec des olives, des oeufs dur et des anchois.
Imprimer la recette. Sauce poivron rouge. Made with minimal ingredients in just 5 minutes, this Roasted Red Pepper Sauce is anti-inflammatory, vegan, and gluten free. Creamy and delicious, it’s guaranteed to be your new go-to sauce recipe for pasta, veggies, meat, and more! Why You’ll Love Roasted Red Pepper Sauce You know those recipes the whole family asks for by name? The ones you’ve made so many times you know them by heart and pretty much always have a batch on hand? Yeah, this roasted red pepper sauce is one of those! Quick and easy to make. Plus, it’s full of anti-inflammatory ingredients that can help reduce your stress levels. What Does It Taste Like? Is amazing a good enough answer? Simple Ingredients, Bold Flavor You’re not going to believe how such everyday ingredients can create such a unique recipe!
Roasted Red Peppers – The base of this sauce, bell peppers are high in vitamins C and B6 and are loaded with anti-inflammatory properties. How to Make a Zippy Roasted Red Pepper Sauce Flavor & Texture-Boosting Tips Yes! Pancakes à la noix de coco. We made it through another week! Go us! And we’re half way through January which means that spring is coming soon….right? RIGHT??? So we’re celebrating with pancakes! I’m so excited to share these pancakes with you. They’re just too good not to share! And those roasted berries? These pancakes are super easy and quick to make!
And if you can’t tell by now, I’m a BIG fan of coconut. How are you not in the kitchen making these already? Toasted Coconut Pancakes with Cinnamon-Roasted Berries Fluffy and light toasted coconut pancakes topped with warm cinnamon-roasted berries and cool whipped cream for an indulgent weekend breakfast! Author: Priya McHugh Recipe type: Breakfast Serves: 6 Ingredients Coconut Pancakes: 1 ½ cups flour 2 tsp baking powder 1 tbsp granulated sugar ½ tsp salt ½ cup toasted, flaked coconut 1 ¼ cup milk 1 egg 1 tsp vanilla Roasted Berries: 2 cups of mixed berries 1 tsp cinnamon powder 1 tsp vanilla extract 2 tbsp honey 2 tbsp butter whipped cream and icing sugar for garnish.
Riz sauté au miso. This post may contain affiliate links, please see our privacy policy for details. This easy miso fried rice is a perfect weeknight meal. It’s easy and quick to prepare and is loaded with lots of good flavor. I truthfully don’t make fried rice very often and I rarely break out my thrifted Le Creuset walk, but after I discovered the brilliance of miso fried rice, I feel like I want to make it all the time now! After becoming obsessed with white miso EVERYTHING, I discovered the idea of adding miso butter to fried rice from A Family Feast. I added a bit more spice and aromatics to my sauce recipe and loaded up on Napa cabbage and mushrooms in the rice. How to Make Easy Miso Fried Rice: Making this recipe is a breeze but you absolutely want to make sure you have all your ingredients prepped before you begin.
Start by making the sauce. Next, work your way through the mountain of vegetables that need to be cut up. Once you prep the ingredients, start frying! Do I really need day old rice? Sauce: Wraps au poulet sauce verte à l'avocat. This Green Goddess Chicken Salad Wrap recipe will become your new summer staple! Tender chicken is combined with crisp cucumber, creamy avocado, and fresh herbs.
Tossed with vegan green goddess dressing and gluten-free tortillas, they’re hearty, nutritious, and filling. Green Goddess Chicken Salad Wrap Goodness If you enjoy our chicken salad sliders, lightened up no mayo chicken salad bowl, or this curried chicken salad, you’re going to love this chicken salad wrap recipe! Creamy, refreshing, and savory all at once, it takes classic chicken salad to a whole new level and is super simple to make!
As if that wasn’t good enough, it’s also: Gluten-free, nut-free, and dairy-free. Is This Chicken Salad Wrap Healthy? Of course, what is considered healthy looks different for everybody. What’s In a Green Goddess Chicken Salad Wrap? This salad wrap comes together with just a handful of simple ingredients for a refreshing flavor and creamy texture that leaves you feeling satisfied and energized. Print. Tahini Kofta (Jordanie) Pois chiches grillés aux courgettes et yaourt à l'ail. Note: This makes enough chickpeas for two servings. 1 15-ounce can chickpeas, drained and rinsed1 small garlic clove, minced or microplane-d1/2 cup plain yogurtSalt and red pepper flakes- Olive oilHalf a large lemon1 small zucchini (about 6 ounces), thinly slicedHandful of chopped fresh mint, oregano, basil, parsley, or a mix thereof Spread chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there you fry them.
Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of bottom of plate. Heat scant 4 tablespoons olive oil in a medium-large nonstick skillet over medium-high heat. Add another tablespoon or so of oil if needed to the pan and warm again over medium-high.
Slide zucchini onto prepared yogurt. Bibimbap de printemps. Guasacaca : Le guacamole vénézuélien. Smoothie tropical au curcuma. Pizza à la crème d'ail. Riz au boeuf haché et aux poivrons. Poireaux rôtis. Aile de raie au curry. Soupe froide de petits pois et artichauts. Rillettes vegan Bouchées de patate douce (Japon) Veggie Burger aux pignons. Poulet CCC. Filets de porc au citron. Chou braisé à l'échalote, gremolata et noix. Macédoine de petits pois à l'anglaise. Avocado Toast aux condiments japonais. Vinaigrette crémeuse aux noix de cajou. Sirop de groseille péyi. Curry de patates douces et carottes à la cacahuète. Oeufs minute au soja et aux ciboules. Nuggets de poulet au miel. Courge rôtie au sumac, sauce tarator. Le thon-mayonnaise aux pickles d'oignon rouge. Lentilles mijotées bolognaise au chorizo. Salsa d'ananas grillé. Smoothie tropical. Crêpes farcies au comté, béchamel aux poireaux.
Salade de boulettes de boeuf aux herbes. Poulet grillé aux épices à la laotienne. Salade Miraflores (Pérou) Crispy fish fingers. Pikliz (condiment haïtien) Barres protéinées amande coco et mangue. Riz coco au maïs et à la cacahuète. Wok de curry rouge de poulet sauce cajou. Kotlet (Galettes iraniennes viande et pomme de terre) Wok de légumes laqués à la chinoise. Ceviche de bar au lait de tigre (Pérou) Amba : condiment épicé irakien à la mangue. Milkshake banane myrtille. Tarte filo à la butternut et aux fromages. Pâtes au poulet à la sauce amazonienne. Crevettes chimichurri. Haricots blancs crémeux au miso. Omelette aux asperges, mozzarella et poivrons.
Velouté de carottes à la coco et au cumin. Cookies vegan banane et flocons d'avoine. Lasagnes à la dinde. Porc à l'ananas sauce teriyaki. Fenouil braisé à l'orange. Pancakes aux flocons d’avoine et courgette. Saumon jerk et crudités. Wasakaka (Sauce dominicaine à l'ail) Smoothie bowl à l'avocat. Riz sauté à l'aubergine et à la noix de coco. Tan Tan Ramen 坦々麺. Pommes de terre épicées comme à Nashville. Escalivade de Collioure aux anchois. Galettes de crevettes, banane et chorizo. Pesto de fanes de carottes à la créole. Agua fresca de pastèque et fleurs d'hibiscus. Tomates farcies au riz à la grecque. Chow Mein aux crevettes comme à Hong Kong. Poulet haché au garam masala et carottes rôties. Cheese naans aux légumes râpés. Tarte d'été au thon, mozzarella et pesto. Salade de quinoa aux herbes et aux pistaches.
Dip de courgette et cajou à l'aneth et au cornichon.