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Stonesoup — 5 ingredient recipes

Stonesoup — 5 ingredient recipes
The first time I tried going paleo there was one meal I really struggled with. If you’ve ever had an attempt at eating low carb or going ‘full paleo’, I bet you’ve struggled with this too. Yep. Breakfast. Breakkie. Now I think about it, when I went vegan for a week, breakfast was the most tricky then too. This time, my experiment of eating full paleo for a month, breakfasts have been relatively easy. Since moving to our little farm last year and getting a flock of chooks (that’s chickens for you non-Australians!) There’s something so great about having a proper breakfast of poached eggs and some veggies. I love it. But even I can’t have eggs for breakfast every single day, so I thought I’d share my fave breakkie ideas for when eggs aren’t an option… 6 Egg-Free Low Carb / Paleo Breakfast Ideas 1. If you’d like a FREE ebook dedicated to vibrant green smoothie recipes, then have a look at the Body Mind Detox Summit which I’m participating in this year. 2. 3. 4. 5. 6. Need more ideas? 1. 2. 3. more!

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Aida Mollenkamp - Pairs Well With Food Here in the Bay Area we’re seriously into food, so it’s only natural we look for an excuse to celebrate it as much as possible — last weekend’s SF Chefs Food and Wine was a chance to do just that. I partied, toasted, and ate my way through the weekend and ended it on a high note by emcee-ing the Mix (and mingle) cocktail challenge with the San Francisco Top Chefs. Check out the sights and sips with these photos from friend and photographer, Robin Jolin. Photography by www.robinjolin.com After a day of cooking challenges, tastings, and cooking demos at Union Square, we headed to the W Hotel where each of the Top Chef contestants from the Bay Area — Ryan Scott, Jennifer Biesty, Mattin Noblia, Erik Hopfinger, and Laurine Wickett — shake, stirred, and poured up their best concoctions. The place filled up quickly as Top Chef fans and eager food fiends ran about nibbling, drinking, flashing photos, and, of course, swooning over their favorite chefs.

momofuku ginger scallion noodles - in this kitchen These ginger scallion noodles are so easy that I thought they might be boring, but that definitely was not the case. They are super, super simple but the flavors come together so well to make a great vegan/vegetarian side dish – I had no idea simple green onions could give so much flavor. If you add grilled pork or chicken, these can also turn into a main meal. They originally come from Momofuku by David Chang, which can do no wrong in my book. I recently started grad school, so I am super into very easy and delicious recipes and these noodles definitely fit the bill. There could be countless other variations on these to make them a bit less simple – chopped nuts on top, more crunchy ingredients, more toppings – Jen of Use Real Butter adds mung bean sprouts, hoisin, cabbage, and bamboo shoots, for example.

How to Grow 100 Pounds of Potatoes in 4 Square Feet On many occasions, we've been tempted to grow our own potatoes. They're fairly low maintenance, can be grown in a pot or in the ground, last a fairly long time if stored properly, and can be very nutritious (high in potassium and vitamin C). Here's more incentive: according to this article, you can grow 100 pounds of potatoes in 4 sq. feet. Learn how after the jump... Delicious Recipes to Spice Up Your Dinner Rotation This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp.

Green Tea Cupcakes with Black & White Frosting Halloween is just around the corner so there’s really no better time than now to indulge in a couple sweet treats. These little green tea cupcakes with black & white frosting not only look the part, but also satisfy my sweet tooth without giving me a cavity. I’m not usually a big fan of cupcakes, but it’s most because either they’re way too sweet or just way overloaded on buttercream frosting. recipes Browse 339 Awesome Recipes Pumpkin Spice Tim Tam Cookies I’m slightly obsessed with Australia, but it tends to go in waves. When I was a kid, I was fascinated by koala bears, Savage Garden (heehee), and Australian accents. For some reason or other though, Australia fell off the map,… Read More Crispy Baked Sweet Potato Fries Crispy Baked Sweet Potato Fries This fall for me has been a little more fast-paced than in years past. I don’t feel as overwhelmed by everything there is to do as much as the time there is to do it!

Veggie Burgers So Good, the Only Thing Missing Is Meat Hiroko Masuike for The New York Times Some new veggie burgers are so authentic that they've been mistaken for meat. The one at Hillstone on Park Avenue South includes beets and rice. For meat-lovers, the veggie burger was long seen as a sad stand-in that tried to copy the contours and textures of a classic beef patty while falling pathetically short of the pleasure. Joy the Baker — I feel like I’m grasping tight to the things around me these days. I’m probably the first to shrug off the change of season, the change of moving cities, and the change of traveling a ton as no big deal…. but it all adds up to matter and I have to admit I feel a little crazy in the brain. This season I’ve started a new workout routine. Since I’ve moved away from my beloved SoulCycle in California, I’ve started practicing Bikram Yoga in New Orleans. I’m terrible.

Berlin's Whimsy - The Danish Baker And then I worked as a baker at a small, artisan bakery. Initially, I envied the owner of the bakery. I only worked two days a week during the summer tourist months, allowing her a few days off. But there was one caveat to my baking aspirations: I am not a morning person. In fact, I take to early mornings like a slug takes to a salt lick. Sunday Suppers Serves 4 4 chicken legs 1 leek sliced 3 cloves garlic, finely diced Easy Grilled Marinated Skirt Steak Recipe While it might seem easy enough, marinating steak is tricky business: either the bits of herbs, garlic, and sugar from the marinade char and add a bitter, blackened flavor to the crust, or the steak fails to sear properly from being too damp with liquid. With a simple order-of-operations swap — marinating the steak after grilling — these problems become null. The steak still soaks up considerable flavor from its postgrill bath, which conveniently takes place during the steak's crucial resting period, and the flavors remain bright and bold. It gets better: since the marinade never touches raw meat, it doubles as a sauce that can be drizzled on the steak for added oomph. And as the marinade is applied to the steak after it's done cooking (for a mere five minutes), it's ready far faster than traditional recipes. All in all, it's an exceptional way to cook a steak.

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