Hiking and Iced Coffee are two of my loves! Did you get out and something you love today? 🌿❤️☕️🌍 #hiking #coffee #taketime #beyou #nature #RSJproject #lovelife #utah
Summer Strawberry Bruschetta has strawberries, apples, red onion, and purple basil served on a whole wheat crostini with chevre goat cheese- it’s the perfect appetizer for all your summer gatherings! 🥖🍓🍏#cookingwithruthie ½ cup strawberries, diced ½ cup granny smith apples, diced 2 tablepsoons red onion, fine diced 2 tablespoons purple basil, finely sliced (or sweet basil) 1-2 tablespoons extra virgin olive oil ¼ teaspoon sea salt 4 ounces chevre goat cheese 1 whole wheat baguette 4 tablespoons extra virgin olive oil for toasting Preheat oven to 425 degrees. Slice baguette into ¼ inch slices on an angle. Place slices on cookie sheet and slightly drizzle 4 tablspoons olive oil evenly over slices. Bake in oven for 8-10 minutes until lightly browned. Meanwhile, in a mixing bowl gently combine strawberries, apples, red onion, and purple basil; gently toss. Drizzle with 1-2 tablespoons olive oil and sprinkle sea salt. Gently toss to combine; set aside. Once toasts are done and cooled, spread chevre cheese on each toast, top with Summer Strawberry Bruschetta and serve immediately. Enjoy! http://cookingwithruthie.com/2015/09/01/summer-strawberry-bruschetta/
Doesn't this pizza look divine!! 🌿🥑 @vegaliciously ・・・ Heeeey everyone 😎✌🏻! What's up?! I'm about to go to a vintage market 😍 i hope i'll find some cool bowls and cutlery 🤞🏼if you saw my history yeaterday you know What I had for lunch, don't you 🙇🏻?! For those of you who have no idea I had this whole wheat avo-pizza 😍and I swear it was BOMBASTIC! You can top it with whatever veggies you like, here you have the recipe; ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀BASE: 1 1/2 cup whole wheat flour, 1/2 teaspoon salt, 1/3 cup water; preheat the oven to 200 degrees. put all the ingredients in a blender, blend until well mixed. If too sticky add more flour. You should get a smooth dough. Flatten the dough with your hands on a slightly oiled wax peaper. Brush the top with olive oil and put it in the oven until slightly brown (+- 20 minutes). ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀TOPPING: 5 green asparagus, 6 cherry tomatos, some basil leaves, 5 portobello mushrooms; cook the asparagus in hot water for 3-4 minutes. Cut the mushroom into pieces and cook them in a pan with a little oil for 5 min. Grill the cherry tomatoes in the oven at 200 degrees for 10 min. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀AVOCADO SAUCE: 1 ripe avocado, pinch of salt, handfull of basil leaves, 1 teaspoon olive oil, pinch of pepper, 1 teaspoon lemon juice; put all the ingredients into a blender and blend until smooth. Spread the sauce on the (low warm) base and top with veggies and basil leaves. Enjoy it! Xx, C 😘⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀#pizza🍕 #pizzas #pizzatime #pizza #dairyfree #foods4thought #bestofvegan #thrivemags #vegano #veganfood #veganrecipes #vegansofinstagram #vegansofig #avocado #aguacate #cherrytomatoes #veganpizza #crueltyfree #forksoverknives #veggie #letscookvegan #vegetarianfood #veganfoodshare #plantpowered #plantstrong #plantbaseddiet #poweredbyplants #healthyrecipes #healthyfoodporn #healthyfoodshare
Can't this magically appear on my stove... like a little dinner fairy happens to drop it by! 💫🍽🥂 ・・・ Baked Chicken with Spinach and Artichokes By @diethood . Ingredients 1 tablespoon butter 2 tablespoons extra virgin olive oil 4 to 6 chicken pieces (thighs, chicken breast, legs, etc...) salt and fresh ground pepper , to taste 1 can (14-ounces) quartered artichokes, rinsed and drained 1 yellow onion , thinly sliced 1 red onion , thinly sliced 1 large carrot , sliced into thin rounds 2 garlic cloves , finely chopped, divided 1 bag (6 to 8 ounces) baby spinach 1/2 cup vegetable broth Instructions Preheat oven to 425. Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven. Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet. Add artichokes, onions, carrots and 1/2 of chopped garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally,. Add rest of the chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken. Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes. Plate and ladle liquid and veggies over chicken pieces. Serve.
Herb Marinade for Everything has so many wonderful herbs in it! Just to name a few of my favorites, we have: Cilantro, Parsley, Thyme, Oregano, and Basil! And I just love that these yummy herbs come with wonderful health benefits! Research has shown that herbs: strengthen the immune system, helps maintain healthy skin and hair, reduce the risk of cancer, helps reduce blood sugar levels and cholesterol, are beneficial in treating arthritis, and can help cure bad breath. So while you enjoy your delicious marinaded veggie or protein, don’t forget that you’re also fueling your body with good nutrients!🌿🍴#cookingwithruthie #herbs 1 bunch Parsley 1 bunch Cilantro 5 Green Onions 2 clove Garlic 1 shallot, ¼ cup 20 Thyme sprigs, stems removed 20 Oregano sprigs, stems removed 20 Basil Leaves 2 cups Olive Oil Combine all ingredients in blender. Pulse until herbs are minced. Refrigerate and store up to 5 days. When ready to use, marinate protein or vegetables for 4-6 hours, then cook. Enjoy! http://cookingwithruthie.com/2017/07/19/herb-marinade-everything/
May Happiness, Joy, and Laughter fill every moment of your day! 🌿🦋 #beyou #authenticity #lovelife #peace #harmony #balance #truebeauty #RSJproject
I've gotta give this a try!🌿🍓 ・・・ Chia Seed Protein Pudding Snack by @jessica_gavin . Ingredients: 3/4 cup vanilla protein powder 2 1/2 cup almond milk 1/4 cup chia seeds 1 1/4 cup raspberries 1 1/4 cup diced peaches 5 tablespoons sliced almonds 5 tablespoons pecans Directions: In a medium sized bowl whisk together protein powder, milk and chia seeds. Transfer chia mixture to refrigerator, cover and allow to sit for 30 minutes to overnight. Assemble four cups. Add 2 tablespoons raspberries and 2 tablespoons peaches to each cup. Evenly distribute the chia pudding into each cup Top each cup with 2 tablespoons raspberries, 2 tablespoons peaches, 1 tablespoon almonds and 1 tablespoon pecans. Serve immediately or cover and refrigerate for up to 4 days.