—SNEAK IN YOUR VEGGIES— into your favorite meals!!! Here are three easy peasy ways to eat more greens without sacrificing flavor: * * * < hide them in sauce > in this tomato-based ragu I added chopped up crimini mushrooms, onions and basil. the shrooms taste meaty with a similar texture as the ground turkey but add a ton of Vitamin B and then some 👊🏼 * * < use them as pasta > find a veggie-based pasta like this cauliflower gnocchi from @traderjoes... it is God’s gift and tastes just as pillowy and perfect as the real deal. sneaky sneaky 🥬 * * < roast and toss them > roasting your veggies brings out the best in them and adds more texture and dimension to a simple pasta. toss some broccoli with olive oil, salt & pepper and mix in with your gooey pasta! * * How do you sneak in your greens?!
taco bout mayj craves for this deconstructed taco salad 🥗 shredded lettuce, avocado, cherry tomatoes, seasoned ground turkey + lime 💃🏼 #chopped
The Beverly salad with grilled chick 🐥 so many textures and flavors! I also now live for crispy shallots. #hudsonhouse
CAULIFLOWER RICE TACO BAKE ground turkey + peppers 2 cups riced cauliflower 1 diced yellow onion 2 cloves garlic, minced chili powder + salt/pepp 1 lb. ground turkey 1 bell pepper or 4 minis, sliced 1/2 jalapeño cheddar cheese multigrain tortilla chips start by sautéing 1/2 onion and 2 garlic cloves in deep sauté pan. add in riced cauliflower, chili powder and salt/pepper and cook for 5 mins or until slightly soft. remove from pan and set aside. in same pan, add a little more olive oil and add in second 1/2 of onion and bell peppers. cook 3-4 mins and then add ground turkey. season and cook until no longer pink. add rice back to pan and mix altogether. top with crushed tortilla chips and cheese then broil until cheese has melted! serve with avocado, salsa and hot sauce! #mexicanfoodlover
stir fry’s are the fastest meals to throw together if you’re in a hurry to get something delish on the table! chicken sautés fastest when diced and any veggies can be used to add that extra crunch! serve alone, over noodles on top of rice (coconut ftw) for a filling meal that never ever disappoints!
LEMON ROASTED CHICKEN bone-in, skin-on, can’t lose 2 bone-in, skin-on chicken breasts 3 garlic cloves, minced 2 lemons, 1 juiced and 1 sliced 5 sprigs of thyme, chopped 1/2 cup chicken broth 2 tbs. olive oil lots of salt and pepper preheat oven to 400 degrees. spray a glass, oven-safe dish with cooking spray. drizzle a little olive oil on top of each chicken breast and sprinkle a hefty amount of salt + pepper on each. place into glass dish. in a small skillet over medium heat, place the olive oil, lemon juice (watch out for the seeds!), lemon slices, garlic, thyme, chicken broth and more salt and pepper. Whisk a little to mix it all up then bring the mixture to a boil, before you reduce the heat to low. pour the mixture over the chicken breasts in the glass dish. place dish into the oven for 40 minutes. remove from heat and let them sit for at least 5 minutes before cutting. serve with juices poured on top! Best over rice, couscous, quinoa, pasta or anything to soak up all the flavors!!