#tastingtable

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Blondie Bites 😍 Paleo (minus the sprinkles) , plant based , and only 6 ingredients! A little warning though these are super fudgy so if that’s not your thing this recipe may not be for you! But we can’t stop eating them and I loved how simple it was so I’m sharing still 🤗 I try to describe my recipes well so you know what you’re getting before you invest your time/food into it. These don’t have a strong banana or sweet potato taste even though those are the main ingredients and the texture is almost like an under baked brownie 🤤 Of course you can always bake them longer to get a more done texture! - - #recipe details 👉🏻 preheat oven to 350F In a bowl , mix together 1 mashed banana 1/2 cup cooked mashed sweet potato (about .5 of a medium medium) 1/4 cup maple syrup 2 tbsp almond flour 1/2 cup nut butter 1 1/2 tbsp vanilla protein powder ( I used @silverfernbrand plant based protein) Mix everything together well then line a brownie pan with parchment paper. Bake for 40 minute , add some sprinkles if you want , and let cool completely before slicing. These are super fudgy so bake them longer if you want a more done texture. Cut into bites because they hold up better that way! Store in the fridge for 4-5 days ☺️ #paleo #plantbased #choosingbalance

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Always in the mood for a good cupcake 😍🧁😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @magnoliabakery is shopping nationwide AND they’re also available for local pickup and delivery! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #yum #cupcakes #cupcake #magnoliabakery #newforkcity #dessert

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I just want to be sippin’ on a Leafpile (the java one to be exact) and eating my favorite Pretzel from @GreenportBrew! 🤤💕 #Cheese #Eating_LongIsland

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[ Swirly meringues ] . How easy is it to make meringue Well VERY! . You just need 50g of sugar per egg white . Wisk the egg white with a pinch of salt and slowly add the sugar untill it's firm (wait till your wisk gets that duck beak) . Bake them for two hours at 100° . Here I used brown sugar and added some melted chocolate with a toothpick to add that nice swirl . What's your favourite meringue flavour . . . . . . #meringues #f52grams #fellowmag #foodblog #bakersofinstagram #truecooks #flatlaytoday #bbcgoodfood #inmykitchen #healthychoices #thebakefeed #cooking_backstage #spoonfeed #superfood #heresmyfood #ahealthynut #healthycuisines #feedfeed #liveauthentic #makeitdelicious #beautifulcuisines #tastingtable #firstweeat #cuisineactuelle #gatheringandstyling #foodblogpro #kitchn #healthy #foodstyling #foodforthought

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Happy Tuesday! Toasting to the arrival of our second baby later this month! What do you think we’re having: Girl or Boy Drop a 💗 for a girl or 💙 for a boy in the comments - we can’t wait to share once the baby arrives in the coming weeks! Hope you’re having the best day! #sweatspace #eeeatlikemike #toastlikemike

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PENNE ALLA VODKA‼️🍝

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Peanut & Coconut based Red Curry Recipe: ____ I can’t believe how many of you have made this in your own home! It puts a huge smile on my face to see you tagging me in your photos (so a huge thank you!) ___ Ingredients for the base: 1 white onion , finely diced 4 cloves garlic , finely diced 1 tbsp olive oil 1 thumb sized piece of ginger , (½ grated and ½ chopped finely) 2 stalks fresh lemongrass 1 red chilli , finely chopped 700ml veg stock 90g red lentils | ½ cup 1 tsp tamari 1 tbsp peanut butter 400ml tinned coconut milk ____ Veg: 1 red pepper , cut into large slices 1 medium sweet potato 70g fresh or frozen spinach ____ Spices & seasoning: ½ tsp salt 1 tsp cumin 1 tsp paprika ¼ tsp ground cardamom ¼ tsp cinnamon ½ tsp ground dried coriander ½ tsp turmeric 2 bay leaves ___ The full method is linked in my profile and stories!! 🥰

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If a day goes by where I’m not thinking about the AMAZING penne vodka from @pappardellanyc something’s wrong 😋 Their food is SO GOOD and they’re open for delivery and takeout! They also have a mini market too! 😍🍝 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #yum #pasta #penneallavodka #newforkcity #cheese

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This is a plate of airy , crunchy and salty fried shrimp shells. No , this is not a belated April Fools’ joke. This is , for real , a simply delicious and easy snack/appetizer. Most of the time , I either use the shells to make stock with fish bones + aromatics or give it to my local composting pick-up service. But these days , I’m trying to utilize everything I have to the fullest and produce less waste. My recipe is sort of makeshift but produced really delicious results. Of course , adapt and make any changes that suit you. Hope you enjoy these chip-like fried shells as much as we did! __________________ I used shells from about a dozen large shrimpies 🍤: Toss raw shells with about 2 Tbsp cornstarch (or potato starch). In a wok , dutch oven or cast iron pan , heat some neutral oil over med-high heat. I used maybe roughly ¼ cup of oil--basically just add enough so your cookware has a good layer of oil covering the entire bottom. When oil is shimmering and almost smoking , carefully add in shells. They will sizzle quite a bit and almost immediately turn orange-pink , but cook them for about 2-3 minutes , until they take on a nice light golden color. Work in batches and add more oil if needed. Using a spider strainer or tongs , pluck out the shells onto a paper towel-lined plate to absorb any excess oil. Immediately sprinkle all over with salt and any seasoning powder you’d like. Serve right away. They’re probably great with a glass of something cold + crisp! My favorite parts are the crunchy tails + little legs that have a bit of shrimp meat in them 🤗🤓😋