Spicy Chicken Stir-Fry with Celery & Walnuts (GF)
Recipe By Molly Baz Ingredients
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TACO SEASONING (GF, Veg & V)
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Spicy Vodka Sauce (GF)
Inspired by Jon & Vinny's Spicy Fusilli Recipe by BA Ingredients
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I’m dedicated to penne all vodka lovers, or anyone who appreciates digging their fork into a rich, traditional Italian pasta dish. Buffalo Cauliflower (GF & V)
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Chinese Chicken Lettuce Wraps (GF)
Inspired by Tanya Zuckerbrot Ingredients 1 Tsp. Extra Virgin Olive Oil 1 Lb. Ground Chicken 2 Cloves Garlic, Minced 1 Small White Onion, Diced 3 Scallions, Thinly Sliced 3 Tbsp. Gluten Free Hoisin Sauce 2 Tbsp. Tamari, Soy Sauce, or Shoyu 1 Tbsp. Rice Wine Vinegar 1 Tbsp. Freshly Grated Ginger 1 Can Sliced Water Chestnuts 1 Bell Pepper Diced Salt and Pepper To Taste 1 Head Butter Lettuce Directions
CREAMY COCONUT TURMERIC RICE💛🥥 DELISH, EASY to make and PACKED with NUTRIENTS. It’s the perfect base for runny egg, grilled protein or sautéed veggies.
Whether you’re enjoying this on a warm summer morning or breezy summer night it’s the perfect compliment to a good book or great company with even better conversation. This is one of those recipes I had bookmarked for a while and finally got around to making last week. I CANNOT believe I waited this long to make it!! After making it just once I can assure you all it’s going to be a staple recipe of mine🤗🤍✨ XOX, Sophie Paige Creamy Coconut Turmeric Rice (GF, DF & V) Recipe by Mia Swinehart @gatherednutrition Ingredients
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Veggie Tots (GF)
Inspired by Emily Cleo Borgeest @cleaneatswithcleo Yield: 35-40 Tots Ingredients
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**You can buy the broccoli and cauliflower riced fresh or frozen. If you choose to rice the broccoli/cauliflower yourself just cut the vegetables into 2” pieces (bonus you can use the stem too!). Add to the cuisinart and process until the vegetables have reached the consistency of rice, about 1 minute. CASHEW CURRY 💛 In longing for my favorite yellow curry from our local thai restaurant I decided to give @gatherednutrition ‘s cashew curry a shot. Not only did it look incredible on her page but the reviews were all from people who are absolutely obsessed. It’s as easy as can be...just throw everything in a blender, blend and pour over your desired meal. IT’S REALLY THAT EASY 🤯 If you’re not a cashew person (I haven’t met one but there’s gotta be a few out there) you can sub the cashews for peanuts. Save the extra in your refrigerator for 5 days or freeze for 2 months - if you can somehow not eat it all before then!! 😆 Enjoy!!
XOX, Sophie Paige Cashew Curry (GF & V) Recipe by Mia Swinehart @gatherednutrition Ingredients
Directions 1. Blend all ingredients until a smooth sauce forms. 2. Serve over sauteed vegetables, protein, noodles, etc. 3. Store any leftovers in an airtight container in the refrigerator, or in the freezer. 4. Enjoy!! It's TACO TUESDAY my favorite day of the week! I will be celebrating, per usual, but this week I’m making a few swaps. It’s going to be all lettuce cups and cauli rice as I'm currently on a F-Factor Step 1, 2 week reset. My tacos are pictured above and let me tell you...they were DELICIOUS! I didn't feel like I was missing out at all!
I love switching up the protein I prepare each week for my tacos. Shredded beef was a new one for me and it was U-N-R-E-A-L‼️It was super easy and ended up even better than I imagined. A few of you had been asking for the recipe so here it is. If you have any questions or comment please reach out! I love hearing from all of you, until then 👋🏼 XOX, Sophie Paige Homemade Beef, Barbacoa Style (GF) Inspired by Pamela Salzman @pamelasalzman Yield: 6-8 Servings Ingredients
Directions 1. Preheat your oven to 325°F. Pat both sides of the brisket dry with a paper towel. 2. Once dry, cut into 3 pieces. Season with Avocado oil, salt and pepper on both sides. 3. Add Chili Powder, Ground Cumin, Garlic Powder, Paprika, Dried Oregano, Onion Powder, Salt, Black Pepper, Red Chili Flakes and Lime juice to a small bowl. Mix and rub into the brisket. 4. Place brisket and any extra “rub” into an oven safe pot. 5. Add Bay Leaves and Stock to the pot. 6. Place in the oven and cook for about ~5 hours. About every hour and a half I checked the brisket and flipped the pieces making sure all sides got time in the stock. Brisket is fully cooked when you can insert a for into it and the brisket falls apart. 7. Scrape excess fat off the brisket and scoop out of the stock. Shred the meat with 2 forks and serve with desired accompaniments. Enjoy!! HAPPY CINCO DE MAYO 🌶 and...TACO TUESDAY!! For this special day i’m making dinner for my family and my homemade salsa!! My salsa recipe is delicious & 100% foolproof I had to share it with all of you🤗 For step by step instructions check my “SALSA” highlight on Instagram. As always if you have any questions/comments please reach out!! Enjoy 🤍
XOX, Sophie Paige Salsa (GF & V) Recipe by Sophie Paige @sophieinthecity_ Yield: 10 oz Ingredients
Directions 1. Dice tomatoes and place in a bowl. Make sure to keep all the seeds & juice!! 2. Chop up cilantro, scallions & chili (discard seeds & spines). 3. Juice the lime. 4. Mix all together, add salt, pepper and lime juice to taste. 5. Enjoy!! **better if made ahead of time and has time to sit. |
About The AuthorI'm a young girl who loves fashion/beauty, cooking, exploring/traveling and coffee!! Follow along to take part in my journey and see my path to becoming a registered dietician! Archives
October 2021
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