EVERYDAY ESSENTIALS✌🏼️🌿✨ three things I like to include into EVERY single day are: rainbow filled nourish bowls, moving my body and mindfulness (usually while stretching because that’s what I’ve found works best for me). These 3 things truly make such a difference in making every day that little bit better🙏🏼 Do you have things you like to do every single day?
Here’s just another example of a typical one of those mix'n match rainbow nourish bowls of all things good😌 featuring leftover spicy chickpea chilli (recipe from my Ebook💛), baked potato + sweet potato, fresh greens, cucumber + purple cabbage👅👅 Wishing you all a beautiful Tuesday filled with lots of nourishment and self lovin'💫
Bonus Recipe: Zucchini Fritters and Spicy Marinara Sauce
This bonus recipe is inspired by a cutscene including Linus, Gus, and George. The zucchini fritters are similar to the Hashbrowns recipe, so if you’ve made that before then this will be familiar to you. Difficulty: Easy, 45 minutes. Makes about 10 medium fritters.
Zucchini Fritters: -2 small zucchinis -1 teaspoon salt -1 egg -¼ cup flour -¼ cup Parmesan cheese -2 cloves garlic, minced -½ teaspoon pepper -2 tablespoons olive oil
Spicy Marinara Sauce: -796mL can of Italian-style diced tomatoes -156mL can of tomato paste -¼ cup chopped fresh parsley -1 clove garlic -2 teaspoons oregano -1 teaspoon salt -½ teaspoon pepper -2 teaspoons chili pepper flakes -5 tablespoons olive oil -1/3 cup finely chopped onion -½ cup white wine
Start off by making the marinara sauce. Chop up the parsley and onion, and mince the garlic.
In a blender or large food processor, combine the tomatoes, tomato paste, parsley, garlic, oregano, salt, pepper, and chili pepper flakes. Blend until smooth. I wound up adding in more chili flakes than posted because I like spice.
In a medium saucepan, heat the olive oil over medium-high and add the onion. Cook for two minutes and then pour in the tomato sauce. Stir to combine, and then add the white wine. Turn the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
White the sauce is cooking, place a dishcloth or teatowel under a grater and grate the zucchinis. This will absorb excess water and allow you to move the grated zucchinis without making a mess.
Transfer the grated zucchini to a colander in the sink. Add the salt and toss to combine, and then let it sit for 10 minutes. Then dump the grated zucchini back into the teatowel and squeeze to remove any excess water. Don’t squeeze too much, you’ll need a bit of moisture left in to help bind ingredients.
In a bowl, beat the egg and add in the zucchini, pepper, flour, cheese, and garlic. Stir to fully combine.
Heat the olive oil over medium-high in a frying pan. Scoop up the zucchini mixture and shape into balls, and then place them on the pan and flatten them with a spatula. Cook for about 2 minutes, and then flip and cook for another minute, or til both sides are nicely browned. If your fritters are a bit thicker, turn down the heat to medium so they cook thoroughly.
Serve the fritters while they’re still warm with a bowl of the sauce for dipping. Leftover sauce can be served over pasta, used in chili, or used in soups and stews.
The resulting meal is delicious and wholesome, and the bite of spice compliments the fresh taste of the vegetables.
BUDDHA BOWLIN’ EVERYDAY🍴👅🍃 what are you having for dinner?
These bowls may look fancy, but to be honest they couldn’t get any easier. Just leftovers from last night’s dinner or a thing else in my fridge that needs using up😉
You save yourself so much time by cooking extra big batches at once to add to meals later on🙌🏼
In my bowl: Baked sweet potato, spicy red lentil Dahl (recipe from my Ebook), roasted Brussel sprouts + broccoli, purple cabbage + greens💜✨
This is also my entry to the wonderful #BuddhaBowlParty hosted by @fitness_bianca and @healthyeating_jo 😘
NOURISH bowls will forever and always be my favourite🤗 filled with brown rice, greens, tomato, cucumber, spicy falafel (recipe from my Ebook ~ find it through the link in my bio) + a carrot-ginger dip👅🌿👌🏼
Dinner bowls are always better when filled to the brim with plants of all colours of the rainbow. Who agrees?🌟
luna lovegood would 100% be the mother who makes the wackiest experimental recipes like spicy pea puree casserole or seaweed crumble doughnuts until the scamander twins take survival cooking lessons from the hogwarts house-elves and start making more traditional/tasty food at home (with a creative flair of course–they are half lovegood, after all)
2 lb chicken wings, separated into drums and flats
Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder
Ingredients for Sauce
½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)
¼ cup Peri Peri sauce
3 tbsp sweet chili
2 tsp raw honey
½ apple cider vinegar
Preheat the oven to 420 degrees Fahrenheit.
Clean and completely dry your chicken wings using paper towels.
In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated.
Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes.
After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized.
Repeat on the opposite side of the wings.
NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy.
Remove from the oven, garnish with fresh cilantro, and serve.