No new #bigbangtheory tonight but be sure to watch MasterChef Junior where @missmayim is tonight’s special guest judge! 😃🍔
The all-new Junior Edition: “Batter Hurry Up” episode of @masterchefjunior airs tonight at (8:00-9:01 PM ET/PT) on FOX. (You can also watch by downloading the FoxNOW app)
#mayimbialik #amyfarrahfowler #picoftheday #instagood #comedy #tbbt #thebigbangtheory #masterchefjunior #masterchef #burger #healthyfood #healthylife #healthyrecipes #food #cooking #chef #vegan #veganburger #foodie
cups canned chickpeas, rinsed and well drained (my favorite is Garden of Eden)
Juice of 2 fresh lemons4 cloves garlic (but I really REALLLLLY like garlic so I
1 tsp sea salt (go for unrefined sea salt if possible, Himalayan is best)
1/3 cup tahini
1 Tbsp extra virgin olive oil
of Cayenne (optional)
1.) Open and drain
chickpeas and place in bowl with lemon juice for at least 30 minutes.
2.) Place all
ingredients in food processor.
3.) Pulse for a few minutes until well combined but still coarse. Adjust
seasonings to taste.
4.) Transfer to serving bowl and serve or cover with plastic wrap and refrigerate.
Note- Sometimes if
serving to guests I will swirl a little extra virgin olive oil on top and do
another dash of cayenne pepper. You can
even top with minced garlic or roasted red peppers.
Base: 1cup oats 10 dates (mine are really small) Pinch of salt ¼ tsp pure vanilla 3 tbsp water Put everything into your food processor until you have a cookie dough like texture. Press into a about 5mm thick rectangle (about 20x13cm). Place in your freezer whilst making the caramel:
15 dates (again quite small) 75ml water Pinch of salt ¼ tsp pure vanilla
Put all ingredients into your food processor until you have a super creamy and sweet date caramel. Cover your base with an even layer of caramel and place in your freezer for about an hour.
Melt about 120g raw chocolate in a water bath, take your product out of the freezer and cut into bars. I then coated one side each with chocolate and placed them in tge freezer one more time so the caramel part is really hard, before coating the top halfs in chocolate as well. Keep in a cool dry place - that’s it ♡
What I like
about the whole foods/ plant based diet, is that since it mostly consists of
grains and veggies, meals are super easy to make for on-the-go. One of my
favorite on-the-go lunches is the Grilled Veggie Wrap. It’s super simple and
quick but will keep you full and satisfied. Perfect for those quick lunch
breaks, or enjoy with some chips and juice for a nice relaxed lunch.
½ a green
½ a bell
1 cup of
cooked brown rice
A spoon of
Cut up the vegetables, in rather big chunks, and seasoning with some
salt & pepper. Then put on pan to grill. Grill each side for about 2-3
minutes each on high flame. This will give it a nice charred look while also
softening the flavor.
Then, in a pot, throw in your rice, seasonings and siracha. Toss around
until the rice catches the flavor. I used chipotle, hot pepper seasoning and
some breadcrumbs (for texture).
Now to put your wrap together. Start off by spreading your red pepper
dressing on your wrap. Red pepper dressing just consists of blending red bell
peppers with oil, water and seasoning.
Then throw the veggies and rice onto your wrap.
Lastly, wrap it up! (no pun intended) and enjoy!
Like I said,
super easy. And very much whole foods/ plant based. I think it is really important
to eat food like this because that is how you can learn to appreciate the
actual flavors of the veggies. A lot of people feel that without meat there
isn’t going to be any flavor or anything “meaty” to look forward to. But if you
make vegetables a certain way, such as cut in big chunks and just lightly
grilled, you enter a whole new flavor palette. And that is exciting.
Turmeric has many uses, including using it in a facial mask for anti-inflammatory benefits. I have used turmeric in many recipes before and it is truly a beneficial herb for inside of the body and out. It can prevent psoriasis, acne and slows cell damage caused from the sun and aging. How about those dark, puffy circles we all get when we don’t get enough sleep or eat/drink too much sodium? That can be relieved from applying turmeric topically to the skin.
Another extremely beneficial tonic is, apple cider vinegar. It helps to prevent fine lines and wrinkles and helps to reduce acne. If I’m ever having a mild breakout, I dab a bit of this vinegar on the spot before bed and it’s gone in the morning! You can only imagine the beneficial properties from the combination of these two ingredients. Used as a face mask, it’s a force to be reckoned with! Here is the recipe:
1 tbsp. ACV
2 tbsp. turmeric
water to create a creamier mixture
Put these ingredients in a bowl and mix together. You can use a small amount of water until the mixture is creamy. (be careful, turmeric stains really badly!)
Apply to face for about 15 minutes and wash off with warm water. This is definitely a must for acne prone skin as a weekly treatment!
Don’t you ever get the feeling of eating something sweet without the guilt? Well, I do it all the time. So I gave myself the task of finding a healthy (and easy after all) recipe for that craving. Sure I did and I really wanted to share it with you guys. I also did the math and they’re only 66 calories and 7.1 grams of protein each! Isn’t it amazing? So there it goes:
- 6 egg whites (I’m using the ones from the carton)
- 1 tsp vanilla
- 1 tsp Stevia
- 1 tsp cinammon
- 1 cup low-fat cottage cheese
- 1 cup rolled oats (I’m trying to use natural, they say Quaker’s are transgenic)
- 1 tsp unsweetened cocoa (optional, it only adds 2 calories more).
Add ingredients in blender in order listed. Blend until no lumps remain. Pour ¼ cup into hot pan. Wait for bubbles to appear and edges to set; flip and cook until they’re done in the center. Enjoy!
Aaah! One more thing, since I don’t eat them all at the moment, I store them in the fridge and reheat them whenever I want more… Trust me: children love them!
Throwback to this refreshing fruit bowl made of mango, peaches, grapes and blueberries served with a dollop of low fat greek yogurt and a drizzle of peanut butter 👌 Topped with some oats, crushed almonds/walnuts/peanuts and shredded coconut 😍 Mmmmm.
I HATE to cook! Seriously I would LOVE to hire someone to do it for me. So since I have to feed my family I am always looking for simple, yummy, and healthy recipes! Can you believe this was on the back of my ricebox? I tweaked a few things and had a YUMMY dinner! Here’s the recipe!
Easy Teriyaki Chicken
What you need:
1 TBS Coconut Oil
1 lb boneless skinless chicken breast cut into bite size pieces
1 ½ cups water
1/3 cup Teriyaki sauce
½ tsp. Garlic powder
2 Cups Minute Brown rice uncooked
2 cups broccoli florets
1) Heat oil in large skillet on medium high heat. Add chicken, cook and stir 5-7 minutes or until cooked through
2) Add water, teriyaki sauce, and garlic powder, stir. Bring to boil.
3) Stir in rice and broccoli; cover reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 min. Fluff with fork.