meal-for-two-recipe

Cake Batter Milkshakes

Ingredients

2 cups vanilla ice cream
1 cup milk*
½ cup vanilla or funfetti dry cake mix (from a boxed cake mix, I used Betty Crocker white), or more or less to tasteSprinkles (optional)

Preparation

Combine all ingredients in a blender except sprinkles. Blend until smooth. Fold in sprinkles if desired. Pour into cups and serve immediately, garnished with more sprinkles if desired.

*You can replace some of this with half and half or cream, just depending on how thick and rich you want it.

Note: I used light corn syrup to stick sprinkles to rim of cup - just a very thin layer. I poured the sprinkles in a container lid and rolled the corn syrup coated rim in sprinkles.

2

Happy Saturday! Today’s star of the Two-Method Tango: Spinach Stuffed Chicken. Because there’s never just one way to do it.

Spinach-Stuffed Chicken by Brandy Nelson - the split method

Spinach and Mushroom Stuffed Chicken by Rachel Ray - the wrap method

Cheat Tip: If you don’t have a mallet, do like Miss Ray. Sandwich your chicken in wax paper and clobber it with a skillet!

Tonight I am cooking my friend a meal based on World War two ministry of food rationing recipes…. because I’m incredibly fun and like to inflict my weird interests upon my friends! 

Make a change today and increase your odds of a long and healthy life.

Discover the PALEO diet and the penny drops: GOOD HEALTH IS NO LOTTERY!

YES, Paleo can help you lose weight, but there is far more to it than that. I will quote studies and research to show how a Paleo lifestyle can help you avoid cancer, diabetes, heart disease and many more of today’s health bogeymen.

Paleo Diet: Get Started, Get Motivated, Feel Great aims to introduce and explain the benefits and rules of Paleo.

* I help you get started with a 7 day meal plan packed with delicious recipes for every meal including snacks.
* Chapter two gives you all the reasons, research and facts you will need to convince you that the only way is PALEO.
* There are recipes for Paleo puddings and snacks, so you will never feel hungry.
* You will be eating all your favourite meat, fish and seafood dishes with tasty vegetables.
* Advise on Paleo exercise.
* Ten sporting and screen star celebs who endorse Paleo

I explain why PALEO helps you address issues such as:
* Eczema and allergies
* Bloating and IBS
* Lack of energy
* Poor digestion

So come on! Be fitter, thinner, healthier and filled with energy on PALEO.

Buy here: http://www.amazon.com/PALEO-DIET-Started-Motivated-Great-ebook/dp/B00L3WPORI/

5

i foresee sundays being dedicated to mostly food-related things. grocery shopping, “meal prepping,” trying a new recipe or two, etc. sorry so boring, pals!

1: mini grocery haul. 
2: lunch = smashed avocado and chickpeas mixed with lime juice, cilantro, green onion, salt, and pepper over spinach and bread.
3: roasting eggplant (quickly becoming one of my favorite things to eat!), zucchini, and chickpeas for soup i made for dinner/lunches this week!
4: baked oatmeal with banana, strawberries, and dried blueberries.
5: while visiting one of my grandmas for mother’s day, she gave me this milk glass bowl my late grandpa gave to her years and years ago. i looove sentimental stuff like this, so that made my day. i kinda want to put jewelry in it, but i don’t want to scratch it…what to do with it, what to do with it?! 😅

this day went by WAY too quickly. i had a ton of stuff i wanted to get done, but i didn’t really get a chance to start on any of it until 5pm-ish, so i’ve been running around with my head cut off all evening. hopefully i can use my day off next sunday to just relax a bit. in the meantime…bring on the next 6 days!

Vanilla Blackberry-Mascarpone Cake

Ingredients

Cake
½ cup (120 ml) whole milk, at room temperature
2 egg whites (65 g), at room temperature
1 whole egg, at room temperature
2 teaspoons (10 ml) *Princess Cake & Bakery Emulsion OR pure vanilla extract
1 cup + 3 tablespoons (142 g) cake flour, sifted twice
¾ cup (150 g) sugar
1-¼ teaspoons (8 g) baking powder
½ teaspoon (4 g) salt
¼ cup (57 g) unsalted butter, at room temperature
2 tablespoons (28 g) vegetable shortening Blackberry Compote
2 cups fresh or frozen blackberries, divided
½ cup (100 g) superfine sugar
2 tablespoons (30 ml) orange juice
2 tablespoons (30 ml) water
Pinch of salt Whipped Mascarpone Filling
2 tablespoons (30 ml) cold water
2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
1-¾ cups (420 ml) whipping cream (35-37% fat), cold, divided
½ cup (63 g) icing sugar
1 teaspoon (5 ml) pure vanilla extract
Pinch of salt
1/3 cup mascarpone cheese Whipped Vanilla Frosting
3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
3.5 cups (400 g) confectioners’ sugar, sifted
3 tablespoons (45 ml) milk
1 tablespoon (15 ml) pure vanilla extract
1 tablespoon (15 ml) water
Pinch of salt You Will Also Need
Medium or Large Pastry Bag fitted with plain round tip (a resealable Ziploc bag will do in a pinch)
Soft Gel Paste Colours of your choice
Small Offset Spatula

Preparation

Cake
Preheat oven to 350°F. Grease, line with parchment, butter and flour two round 5-inch pans.

In a medium bowl or measuring cup, combine and stir the egg whites, egg, 2 tablespoons of the milk and emulsion (or vanilla). Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-½ minutes.

Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition.

Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers (they should each weigh about 270 g).

Bake 20-25 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Blackberry Compote
In a small saucepan over medium heat, combine 1-½ cups of the blackberries, sugar, orange juice, water, and salt until the berries start to break down, stirring often, about 10 minutes.

Lower the heat and simmer until compote coats a spoon, about 15 minutes.

Remove from heat and let cool down slightly. Using an immersion blender (carefully) or counter-top blender, pulse until smooth. Push compote through a fine mesh sieve into a clean glass bowl and discard the seeded pulp from the sieve. Stir in remaining fresh blackberries. Keep covered and chilled for up to 3 days.

Whipped Vanilla Mascarpone Filling
In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.

In a chilled stainless steel bowl with a chilled whisk attachment (for stand mixer), beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). In a large bowl, soften mascarpone and gently fold in whipped cream mixture. Keep covered and chilled until ready to use.

Whipped Vanilla Frosting
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy. Separate into 3 bowls and tint with your favourite gel paste colours. Best used right away (for ideal spreading consistency).

Assembly of the Vanilla Blackberry & Mascarpone Cake

Cut your 2 cake layers each once horizontally with a long, serrated knife, so you have a total of 4 layers. Place your first cake layer, face-up, onto a small plate or cake stand (or 5-inch round foil cake board).Fill your pastry bag with about a cup of the Whipped Vanilla Frosting (un-tinted) and pipe a dam around the perimeter of the cake layer (this will keep our compote and Whipped Mascarpone Filling in place). Spoon a few tablespoons of the compote and berries inside of the dam, along with a few tablespoons of the whipped filling. Gently spread the filling using a small offset spatula.

Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. If you see any spots where the compote is peeking through or starting to ooze out (ahh!), use your piping bag to squeeze more frosting over it, between the layers. Use your clean offset spatula to carefully smooth the frosting so it’s flat against the cake.

Cover the entire cake gently with plastic wrap (I like Press n’ Seal), and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting. Chill for at least 30 minutes.

Once cake is stable and chilled, apply an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes (at least). While the cake is chilling, you can divide remaining frosting into 4 small bowls, and tint 3 of them with your soft gel paste. Keep one bowl of frosting un-tinted.

Place cake plate/board with cake onto a turntable, if possible. Be sure your frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up. Apply a thick layer of your darkest colour to the bottom third of your cake, then another above it over the middle of the cake, and finally your final colour of frosting all over the top and upper third of cake. Add the un-tinted frosting in a few areas, to add interest. Using a metal spatula blend the colours together by smoothing frosting all over cake, as you would a typical one-colour cake. Be careful to not overblend. For textured effect (as in photos) you can use a small metal spatula, holding it with one hand on an angle starting at bottom of cake, keeping it fairly still, move the turntable with the other hand, slowly letting the spatula move up slightly with every turn.

Notes
*You can make the compote up to 2 days ahead. **Keep cake chilled for up to 2 days, but serve at room temperature. [blackberry compote recipe adapted from Globe & Mail]

finally my life is like falling back into place:

  • i have a summer job that pays 9.75 an hour
  • i’m going out with a person i really, really like
  • i got a gym membership and am going to go 4 or more times per week
  • i’m going vegetarian for a month (and maybe longer?) to encourage my intake of vegetables bc really i do not eat enough(went to the store yesterday and bought a whole bunch of things for salad as well as hummus, fruit, etc) and i’ve had rly good salads w lettuce cucumber peppers carrots avocado a lil olive oil n salt n egg as meals for the past two days (if anyone has vegetarian recipes plz hit a girl up bc i’m sure salads and grilled vegetables will get old fast)
  • got an app that keeps me drinking  64 oz of water per day and so far have stuck to it 

but i will also keep room for treats and self-care, i just wanna feel healthy and happy and active weeeeee

Chocolate Cake Recipe

For a camper’s meal, I’ll craft two tracks of silver at a time, one for my mother, and one for El Presidente.  To do this I require 40 grams of sugar, two button cops, 4 children of the Nile, six table mats, and a reason from everybody in the country why we shouldn’t call Barack Obama a beetle.

If the above are satisfied, I will further need everybody’s co-operation.  As I mix and stir and furrow my brow in sorrow, it shall be required throughout all of western Manflattan, that each shall count his blessings and silently chant the words of “My Sweet Summer’s Gone.”

Once this is done I shall make my camper’s meal.  However, do not allow anyone to watch me.  Once upon a time that happened.  There was a giant man, probably 5’10’’ who listened only to Gottschalk, who often looked over my shoulder as I worked, and would give the most terrible advice.  He once told me my face reminded him of sunflower seeds (Which is ridiculous; only roses look like sunflower seeds).  I told him “hashua mugen tybo poffen,” to which he replied, “axolypto magorantifoy; iff togranken morentop.”  This frightened me a good deal as I had no clue what either of us had just said, since I had only made up what I said on the spot to scare him away.

I proceeded to challenge him to a dual of wits.  We jumproped, played tic tac toe, sang songs, wrote essays, made pottery, rode horses, threw parties, got married to twins, started competing businesses, became president at the same time (the vote was exactly the same), conquered the world, conquered the galaxy, conquered the universe.  And still the tie could not be broken.  We ended the tournament when I said “yeah-huh” more times than he said “nuh-uh,” so I won.

2

Mmm. Another Oh She Glows recipe! I made her “soul soothing African peanut stew.” It was amazing! And once again, a really unique dinner made with ingredients that I already just happened to have. This simple recipe is definitely two or three meals for Laur and I. You could also add some leftover rice to this stew to make it even more hearty. Here’s a link to the recipe: http://thesuburbanvegan.goof.com/soul-soothing-african-peanut-stew-oh-she-glows/

French Woman’s Detox Soup

To start off my weight loss journey I’ve prepared a wonderful soup made of onions, carrots, leeks, parsley and two potatoes. It’s used basically by French women to keep their weight balanced for a few days after over indulging. I add lots of seasoning and it tastes great and is very filling. I’m eating it as my main meals for two days. Recipe and details here

Baked Salmon with Spicy Plum Preserve

Ingredients

2 6-ounce Wild Salmon filets
1 tablespoon unsalted butter
½ tablespoon fresh ginger, minced
½ cup Bonne Maman Golden Plum Mirabelle Preserve
2 ½ tablespoons chopped Marcona almonds
½ serrano pepper, thinly sliced
kosher salt and freshly ground peppermint
2 tablespoons cilantro leaves
2 small cedar planks

Preparation

Preheat oven to 400 degrees.

Rinse salmon fillets and pat dry with paper towels. Place fish on cedar planks, season with kosher salt and black pepper and put planks on a large baking sheet.

Melt butter over medium heat in a small saucepan. Add ginger and cook for 1 minute. Add Bonne Maman Golden Plum Mirabelle Preserve to saucepan, mixing well with butter and ginger and cook for 2-3 minutes or until flavors have melded. Remove from heat.

Coat each fillet with at least 2 tablespoons of jam mixture, top with a sprinkling of Marcona almonds and add a few slices of serrano pepper to each filet. Bake in oven for 10-12 minutes. Remove from cedar planks or if you’d like a rustic feel, serve as is with cilantro leaves, lime wedges and additional serrano chili slices on the side.

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Admin Note: This recipe originally served 4 people. It has been cut down to serve 2.

Apple-Mustard Pork Tenderloin Recipe

For busy lifestyles that we follow these days, there is need to look for easy meals to cook. A great time saver is using simple ingredients and easy recipes. At the same time, cooking when trying to lose body fat can be tricky, we all know that.

Healthful Diet - Etiquette a High growth rate Church parade Recipe

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As a result, if you have fight with your rampant cholesterol subgroup, it’s important for you to debate the fundamental strategies to help manage this virtuous of difficulty and in no street be lose adherence. You will find overleap exhaustless tuck options to afford people happy, happy and far all included reasonable.

Gooey Chocolate Cake Cups for Two {in 2 minutes!}

Ingredients

¼ c. all-purpose flour
¼ c. sugar
¼ c. cocoa powder
big pinch of salt
¼ c. milk
¼ c. butter, melted
2 large eggs, lightly beaten
1 tsp. vanilla extract
heaping ¼ c. semi-sweet chocolate chips, plus a few more for sprinkling on top

Preparation

In a small mixing bowl, stir together flour, sugar, cocoa powder, and salt. Add milk, butter, eggs, and vanilla. Stir well to incorporate. Fold in chocolate chips. Divide batter between 2 microwave-safe cups (my cup holds 6 fluid ounces) and then sprinkle the tops with a few more chocolate chips. Microwave both cups at the same time on high for 2 minutes. The cake will rise up above the cup rim, and then settle back down as it cools. Microwave strength varies, so adjust accordingly. The cakes should be cooked, but very moist, and a bit gooey in the middle. Allow cakes to cool for about 15 minutes prior to eating. Sprinkle with powdered sugar, if desired.

These are best when eaten within a few hours of cooking them. As they cool, the chocolate chips will harden, so the cakes will be less gooey. But they’re still very, very good. ;)

Cashew Chicken Slow Cooker Dinner

As seen on

http://www.thisiswhyimfull.com/chicken/cashew-chicken-slow-cooker-dinner


I originally meant to do this whole week long thing where I posted one freezer meal a day. I was going to call it FREEZER-WEEK-EXTRAORDINAIRE or something equally ridiculous.. But my husband is kind of a goofball and when I said “Before you put each of these in the crock pot when you’re home for lunch make sure you take a picture of the meal inside the bag.” He heard ” Take a picture of some of them.” So instead of a whole week of freezer meal recipes I think I have two.. Oh well! So here it is, Cashew Chicken for dummies. The coolest thing about this dinner was that we had everything in our apartment for this except the rice wine vinegar, so it was really good for our bank account as well as our stomachs!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Cashew Chicken Slow Cooker Dinner Prep time: 10 mins Cook time: 5 hours Total time: 5 hours 10 mins Serves: 4-6 Ingredients

  • 4 chicken breasts
  • ¼ cup all purpose flour
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ¼ cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 clove garlic, minced
  • ½ tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • 1 cup cashews
  • However many rice noodles you need, we use half a box for 2 people

Instructions

  1. Chop up your chicken
  2. Put everything except the cashews and noodles into the crock pot
  3. Cook on low for 5 hours
  4. Serve over noodles
  5. Enjoy!

3.2.2925

Can’t wait to use this #RedPalmOil in some recipes 😊😊 Look for it in a recipe or two in some future meal plans 🌴🌴 #breatheasyoga #intuitiveliving
Red Palm Oil (not ‘palm oil’) is LOADED with vitamin E which is excellent for a strong immune system, cell repair, is an awesome antioxidant AND helps you with beautiful hair, skin + nails. It’s also loaded with vitamin A which is great for bones, vision, heavy periods, and skin conditions. Getting important vitamins and nutrients from your food is far superior to taking supplements. Not to mention the flavor it gives your food. When purchasing, be sure to buy RED PALM OIL and not 'palm oil’ or 'palm kernel oil’. They both come from palms but the two are totally different and palm oil is very unhealthy and overly processed 😝 #vegan #glutenfree (at Breatheasyoga & Wellness)

Persian Love Cake

Ingredients

Candied Rose Petals
1 large egg white
¼ c sugar
Petals from 2 organic roses Cake
1 c cake flour
14 Tbs superfine sugar, divided
1 ½ tsp baking powder
¼ tsp kosher salt
3 large eggs, separated
6 Tbs water
¼ c canola oil
1 tsp fresh lemon zest
½ tsp ground cardamom Frosting
2 c chilled heavy whipping cream
Pinch saffron threads
2/3 c powdered sugar
1 tsp rose water Garnish
2 Tbs natural, unsalted pistachios, chopped

Preparation Candied rose petals
Whisk egg white in a small bowl until foamy. Using a pastry brush, paint a light coat of egg white onto both sides of the rose petals. Sprinkle lightly with sugar. Dry on a wire rack for at least 6 hours. Cake Batter
Preheat oven to 325˚. Butter the bottom and sides of 2 8-inch cake pans. Line the bottom with parchment paper; butter the parchment.
Sift flour, 7 Tbs of the sugar baking powder, and salt into a large bowl. In a separate bowl, whisk together egg yolks, water, canola oil, lemon zest, and cardamom. Add to the dry ingredients, and whisk until smooth.
Beat egg whites in a medium bowl until soft peaks form. Gradually add the remaining 7 Tbs of sugar. Beat until egg whites resemble thick marshmallow fluff. Fold the whites into the batter in 3 additions. Divide batter between the prepared pans. Bake until cakes are golden and toothpick inserted into the center comes clean, 20-25 minutes. Cool in pans on racks for 15 minutes. Turn onto racks, peel off parchment, and cool completely.
Frosting
Combine ½ c cream and saffron in a small saucepan. Bring to a simmer. Remove from heat, and let steep 20 minutes. Chill until cold.
Beat remaining cream in a large bowl until soft peaks form. Add powdered sugar, rose water, and saffron cream and beat until peaks form.
Stack and frost cake with whipped cream. Chill at least 1 hour. Top with rose petals and pistachios.