Sooo I’m super excited about the May 21 day challenge.
We are going to have a recipe blog! Plus bring yourself + 2 others and you can enter a raffle to win some pretty sweet prizes!
Here are some of the things I consume and post in the chatroom during the challenge. .
Actively posting will help you stay accountable and help us as coaches be able to provide personalized coaching to you!
April’s winner will be announced tomorrow can’t wait! The pot is at $900!!!!!!! 👀👀👀
Whilst it's been feeling a bit summery recently, that's about to end. The clouds are coming, the temperature is dropping, and that tan you've been working on is going to be hidden beneath layers and layers of clothing. But why should that mean an end to picnics? Breezy spring days are perfect picnic weather - all you need is a great little food thermos to pack away some warming dishes. Welcome to the @sigggb food jar. Dinky, delightful, and - it works. It actually keeps food hot, so head to my blog (link in bio) for two risotto recipes along with the link to the food jar to get you started on your nippy spring time picnics.
Grilled Salmon Skewers with Garlic and Dijon
1.5 lbs salmon fillets cut into 1-inch squares
2 large lemons thinly sliced
16 10-inch bamboo skewers
For the Salmon Marinade:
2 Tbsp parsley freshly chopped
2 large or 3 small garlic cloves pressed
1/2 Tbsp Dijon mustard we used grey poupon
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp light olive oil not extra virgin, pick something with a higher smoke point
2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon
Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.
The Orange Crunch Truffles are back by popular demand and now available to order from my online store! These were originally a Christmas special but I’ve had so many requests to bring them back and I couldn’t say no 🤗 Click the link in my bio @nutritiouslynaughty to order some for yourself. Delivery is free for any order over £20! 💜 #coeliacfriendly#glutenfree#refinedsugarfree#lowfodmap#vegan
Amazing night at "Noble Rot" in Astoria, OR. Thank you ladies and @tournantpdx for always spoiling your dinner guests! @christiannkoepke @table_culture @evakosmasflores
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Thank you so much!!!
And because I love to recycle recipes, I took leftover SALTED CARAMEL SAUCE (check yesterday’s post) and drizzled it over APPLE SLICES 🍎for a delicious and healthy snack. Carolina loved it PLUS I got her to eat more fruit (insert happy dance here!) 💃🏼💫🌱 Happy Sunday, everyone!!
🌟BANANA CINNAMON PANCAKE🌟
Happy sunday!!! breakfast views before @cyclebar class this morning. It’s made with all #whole30 compliant ingredients; using banana as sweetener, almond flour, and eggs! Although it’s not suggested to eat food out of its original form on whole30, I decided to be more flexible to incorporate better with my lifestyle. And they are so dang delicious!!! #BoyfriendApproved and honestly I like them better than regular pancakes!🤷🏻♀️ here’s how I made it. ——————————————————————————————
(serves 2 people making about 6 mini pancakes)
1. Heat small saucepan at low temperature with 1 tsp of coconut oil. Add 1 cup of frozen berries and let simmer.
2. Mix or blend two bananas, four eggs, 4 tbsp almond flour, and 1 tsp cinnamon + dash of salt
3. Heat the pan at medium heat with coconut oil. pour the mix and cook about 2 minutes each side.
4. Serve with berries sauce on top and ENJOY!!!😋
Who else starts craving loads of veggies and salads when the weather is this nice? One of my favourite things to make during spring/summer is this #lowfodmap quinoa tabbouleh. It’s so quick and easy to prepare and is such a versatile side dish. I like to make a big batch on a Sunday to last me the week. The recipe is on my blog www.nutritiouslynaughty.co.uk if you want to give it a try! 💜
New blog post, link in bio! 🎉
Apple & Peach breakfast crumble.
This is one of my favourite breakie recipes and is completely gluten free, dairy free, vegan and refined sugar free!
Check out link in bio now! 🍏🍑
Shining mia ✨
TAHINI MARINATED CHICKEN BUDDHA BOWL
1/4 cup tahini paste (make sure to stir the tahini well while it's in the container before measuring)
3 Tbsp extra virgin olive oil
3 Tbsp water
2 Tbsp fresh parley, finely chopped
2 Tbsp lemon juice
1 Tbsp fresh rosemary, finely chopped
2 tsp lemon zest
1/4 tsp crushed red pepper flakes
2 cloves garlic, finely minced or grated
1 shallot, finely minced
8 boneless, skinless chicken thighs (roughly 1 1/2 lbs)
pinch of kosher salt
CUCUMBER TOMATO SALAD:
1 1/2 cups cucumber, chopped (I used mini seedless cucumbers)
1 1/2 cups cherry/gold tomatoes, sliced in half
1/3 - 1/2 cup fresh parsley, chopped
3 Tbsp fresh mint, chopped
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/4 tsp kosher salt
black pepper, to taste
2 cups cooked tricolor quinoa (or equivalent amount of another grain - rice, couscous, bulgur, etc)
Combine marinade ingredients in a large resealable plastic bag. Remove 1/4 cup of marinade and place in an airtight container and refrigerate. Add chicken to plastic bag, seal tightly, and massage to coat chicken in marinade. Refrigerate 4 hours, up to overnight.
Remove plastic bag from refrigerator while preheating grill (or a large skillet) to MED. Set container of reserved tahini marinade on the counter to come to room temperature. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through, and remove to a plate.
Add all cucumber tomato salad ingredients (except quinoa), in a mixing bowl, tossing to combine.
To serving bowls, add 1/2 cup quinoa, 1/2 cup salad, and 2-3 chicken thighs. Drizzle with reserved tahini marinade and serve!
#HappySunday peeps! So yesterday I made my favourite, Bulgar Wheat Jollof (live on my stories, you can still catch it). And a lot of you inquired about this healthier alternative to rice. Not only is healthier, it’s the closest grain that looks and taste like white rice. There’s actually a whole recipe from last years #worldjollofriceday on my website where I explain the benefits of this amazing grain such as being a great source of plant based protein, high in iron & magnesium plus more. So if you’re struggling to find an alternative for fussy kids, or a loyal white rice eating husband then this it. #LexisRecipes
Another GIVEAWAY to celebrate the weekend!!🇺🇸 I made these delicious protein pancakes (recipe in progress) for me & my momma @recyclegirl5, and we ate them right up! Topped with 🍌, 🍓, & a syrup that's a mix of @sunbutter, maple syrup & almond milk *drizzles over whole life.*
You guys know how much I love @sunbutter because it's unbelievably versatile (sweet or savory!) and perfect for those with nut allergies.
You can win a case of @sunbutter to enjoy! Here's how:
1. Like this pic.
2. Follow @emilieeats & my friends at @sunbutter.
3. Tag two friends you'd share some @sunbutter with!
Ends 06/01. Happy Sunday!☀️
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Thank you so much!!!