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chefclemenza · 2 years

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Recipe for Air Fryer Butternut Squash Soup

Making the perfect Air Fryer Butternut Squash Soup should only take approximately 45 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Air Fryer Butternut Squash Soup recipe can feed your family for 4 servings.

There are many different ways to make this Air Fryer Butternut Squash Soup recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Air Fryer Butternut Squash Soup recipe.

Air Fryer Butternut Squash Soup Popular Ingredients

1 1/2 pounds butternut squash (from about half of 1 large squash), peeled and cut into 1-inch pieces

2 medium carrots, cut into 1 1/2-inch pieces

1 orange bell pepper, stemmed, seeded and cut into 1-inch-thick slices

1/2 medium onion, cut into 4 wedges

3 tablespoons olive oil

3/4 teaspoon granulated garlic

1/2 teaspoon ground ginger

1/4 teaspoon dried thyme

Kosher salt and freshly ground black pepper

3 cups low-sodium vegetable broth

1/2 cup heavy cream

Roasted, salted pepitas, for serving

Crème fraîche or full-fat plain yogurt, for serving

Finely chopped chives, for serving

Steps for making Air Fryer Butternut Squash Soup

Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.

Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)

Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives.

Popular Categories for this Recipe

Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.

Butternut Squash – Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza.

Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Air Fryer Butternut Squash Soup recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

Cooking pots

Frying pan

Steamers

Colander

Skillet

Knives

Cutting board

Grater

Saucepan

Stockpot

Spatula

Tongs

Measuring cups

Wooden Spoon

from Chef Clemenza – Crabbie Recipes https://underspicycrab.com/soup-recipes/air-fryer-butternut-squash-soup-recipe/

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living-with-abhi · 3 years

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Low-Cost Protein Sources About Which You Don't Have Any Idea.

Read here - https://www.livingwithabhi.com/post/low-cost-protein-sources-about-which-you-don-t-have-any-idea

Protein is a nutrient your body needs to grow and repair cells and to work properly. Protein is found in a wide range of food and it’s important that you get enough protein in your diet every day. How much protein you need from your diet varies depending on your weight, gender, age, and health. Meeting your protein needs is easily achieved by eating a variety of foods. Protein from food comes from plant and animal sources such as meat and fish, eggs, dairy products, seeds and nuts, and legumes like beans and lentils.

Proteins are made of amino acids

Proteins are made up of building blocks called amino acids. There are about 20 different amino acids that link together in different combinations. Your body uses them to make new proteins, such as muscle and bone, and other compounds such as enzymes and hormones. It can also use them as an energy source.

Some amino acids can be made by your body – there are 11 of these and they’re known as non-essential amino acids. There are nine amino acids that your body cannot make, and they are known as essential amino acids. You need to include enough of these in your diet so that your body can function.

Nutritional value of protein

The nutritional value of a protein is measured by the number of essential amino acids it contains.

Different foods contain different amounts of essential amino acids. Generally:

Animal products (such as chicken, beef, or fish and dairy products) have all of the essential amino acids and are known as 'complete protein (or ideal or high-quality protein).

Soy products, quinoa, and the seed of a leafy green called amaranth (consumed in Asia and the Mediterranean) also have all of the essential amino acids.

Plant proteins (beans, lentils, nuts, and whole grains) usually lack at least one of the essential amino acids and are considered 'incomplete' proteins.

People following a strict vegetarian or vegan diet need to choose a variety of protein sources from a combination of plant foods every day to make sure they get an adequate mix of essential amino acids.

If you follow a vegetarian or vegan diet, as long as you eat a wide variety of foods, you can usually get the protein you need. For example, a meal containing cereals and legumes, such as baked beans on toast, provides all the essential amino acids found in a typical meat dish.

Protein foods

Some food sources of dietary protein include:

lean meats – beef, lamb, veal, pork, kangaroo

poultry – chicken, turkey, duck, emu, goose, bush birds

fish and seafood – fish, prawns, crab, lobster, mussels, oysters, scallops, clams

eggs

dairy products – milk, yogurt (especially Greek yogurt), cheese (especially cottage cheese)

nuts (including nut pastes) and seeds – almonds, pine nuts, walnuts, macadamias, hazelnuts, cashews, pumpkin seeds, sesame seeds, sunflower seeds

legumes and beans – all beans, lentils, chickpeas, split peas, tofu.

Some grain and cereal-based products are also sources of protein but are generally not as high in protein as meat and meat alternative products.

How to get your Protein needs?

Your daily protein needs can easily be met by following the Australian Dietary Guidelines. The Guidelines group foods into five different food groups, each of which provides key nutrients.

The two main food groups that contribute to protein are the:

‘lean meat and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans group

‘milk, yogurt, cheese and/or alternatives (mostly reduced fat)’ group.

As part of a healthy diet, the Guidelines recommend particular serves per day from each of the five food groups.

The human body can’t store protein and will excrete any excess, so the most effective way of meeting your daily protein requirement is to eat small amounts at every meal.

So, what is a serve? The standard serving size of ‘lean meat and poultry, fish, eggs, nuts and seeds, and legumes/beans’ is one of:

65g cooked lean meats such as beef, lamb, veal, pork, goat, or kangaroo (about 90 to 100g raw)

80g cooked lean poultry such as chicken or turkey (100g raw)

100g cooked fish fillet (about 115g raw weight) or one small can of fish

2 large eggs

1 cup (150g) cooked dried beans, lentils, chickpeas, split peas, or canned beans (preferably with no added salt)

170g tofu

30g nuts, seeds, peanut or almond butter or tahini or other nut or seed paste (no added salt).

A serve of ‘milk, yogurt, cheese and/or alternatives (mostly reduced fat)’ could include:

250ml (1 cup) fresh, UHT long life, reconstituted powdered milk or buttermilk

120ml (1/2 cup) evaporated milk

200g (3/4 cup or 1 small carton) yogurt

40g (2 slices) hard cheese such as cheddar

120g (1/2 cup) ricotta cheese.

Protein requirements for children and teenagers change as they grow. Read about the recommended number of serves for children, adolescents, and toddlers for all 5 food groups.

Getting more protein into your day, naturally

If you’re looking for ways to get more protein into your diet, here are some suggestions:

Try a peanut butter sandwich. Remember to use natural peanut butter (or any other nut paste) with no added salt, sugar, or other fillers.

Low-fat cottage or ricotta cheese is high in protein and can go in your scrambled eggs, casserole, mashed potato, or pasta dish. Or spread it on your toast in the morning.

Nuts and seeds are fantastic in salads, with vegetables and served on top of curries. Try toasting some pine nuts or flaked almonds and putting them in your green salad.

Beans are great in soups, casseroles, and pasta sauces. Try tipping a drained can of cannellini beans into your favorite vegetable soup recipe or casserole.

A plate of hummus and freshly cut vegetable sticks as a snack or hummus spread on your sandwich will give you easy extra protein at lunchtime.

Greek yogurt is a protein-rich food that you can use throughout the day. Add some on your favorite breakfast cereal, put a spoonful on top of a bowl of pumpkin soup or serve it as a dessert with some fresh fruit.

Eggs are a versatile and easy option that can be enjoyed on their own or mixed in a variety of dishes.

Getting too little protein (protein deficiency)

Protein deficiency means not getting enough protein in your diet. Protein deficiency is rare in Australia, as the Australian diet generally includes far more protein than we actually need. However, protein deficiency may occur in people with special requirements, such as older people and people following strict vegetarian or vegan diets.

Symptoms of protein deficiency include:

wasting and shrinkage of muscle tissue

edema (build-up of fluids, particularly in the feet and ankles)

anemia (the blood’s inability to deliver sufficient oxygen to the cells, usually caused by dietary deficiencies such as lack of iron)

slow growth (in children).

Protein – maintaining muscle mass as you age

From around 50 years of age, humans begin to gradually lose skeletal muscle. This is known as sarcopenia and is common in older people. Loss of muscle mass is worsened by chronic illness, poor diet, and inactivity.

Meeting the daily recommended protein intake may help you maintain muscle mass and strength. This is important for maintaining your ability to walk and reducing your risk of injury from falls.

To maintain muscle mass, it’s important for older people to eat protein ‘effectively’. This means consuming high-quality protein foods, such as lean meats.

Protein shakes, powders, and supplements

Protein shakes, powders and supplements are unnecessary for most Australians’ health needs. According to the most recent national nutrition survey, 99% of Australians get enough protein through the food they eat.

Any protein you eat on top of what your body needs will either be excreted from your body as waste, or stored as weight gain.

The best way for you to get the protein you need is to eat a wide variety of protein-rich foods as outlined in the Australian Dietary Guidelines, as part of a balanced diet. But if you are still interested in using protein shakes, powders and supplements, talk to your doctor.

Protein and exercise

Soon after exercising, it’s recommended that you have a service of high-quality protein (such as a glass of milk or tub of yogurt) with a carbohydrate meal to help maintain your body’s protein balance. Studies have shown this to be good for you, even after low to moderate aerobic exercise (such as walking), particularly for older adults.

People who exercise vigorously or are trying to put on muscle mass do not need to consume extra protein. High-protein diets do not lead to increased muscle mass. It’s the stimulation of muscle tissue through exercise, not extra dietary protein, which leads to muscle growth.

Studies show that weight-trainers who do not eat extra protein (either in food or protein powders) still gain muscle at the same rate as weight-trainers who supplement their diets with protein.

Very high protein diets are dangerous

Some fad diets promote very high protein intakes of between 200 and 400g per day. This is more than five times the amount recommended in the Australian Dietary Guidelines.

The protein recommendations in the Guidelines provide enough protein to build and repair muscles, even for bodybuilders and athletes.

A very high-protein diet can strain the kidneys and liver. It can also prompt excessive loss of the mineral calcium, which can increase your risk of osteoporosis.

Where to get help

Your doctor

Dietitians Association of Australia Tel. 1800 812 942

The cheapest protein source in India

Proteins are very essential macronutrients for the human body. They are responsible for muscle growth. For this reason, they are considered as building blocks of the body. This is the reason why most gym-goers include a lot of protein in their diet. Your body requires protein, even if you don’t work out.

General recommendations say that a normal healthy person requires approximately 50 – 60 grams of protein for both men and women. When you talk about gym and protein. The first thing that comes to your mind is protein supplements. However, they are more costly and many people cannot afford them. Let me make you clear that, to build muscle you don’t need any supplement.

The body absorbs protein as a whole. Your body doesn’t bother about the source it comes from. There are several alternatives and many cheapest high protein foods available in India.

In this article, I’ll tell you what protein is and the 5 cheapest protein sources in India, with cost per gram of protein.

As I said earlier, proteins are a very important macronutrient for the human body same as carbohydrates and fats. Every cell in the body has protein in it. It helps the body to recover, repair, and build cells and tissues. It is clear that proteins are responsible for muscle growth and hence they are considered as building blocks of the body. Protein is made up of a long chain of 20 amino acids. The specific order of amino acids arranged in a long chain determines the structure and function of each protein.

These food sources provided in this article are easily available in the Indian market and are the cheapest protein source in India.

1. Soya chunks:

Soya chunks are also called ‘vegetarian’s meat’. They are the byproducts left after extracting soybean oil from soya seeds. Soya chunks are full of polyunsaturated fats, omega 3 fatty acids, proteins and they are also rich in calcium and iron while providing no extra sugar or sodium to the body. Soya chunks are a good protein source for vegetarians.

Total calories per 100 grams of soya chunks: 345 calories

Cost per 100 grams of soya chunks: 20 INR approximately.

Protein per 100g: 52 grams

Cost per 1 gram of protein: 0.4 INR approximately.

However, soya on the other side is one of the most controversial food items these days. Having too much soya or other soy products can increase estrogen and uric acid levels in your body. If you consume soy regularly, you’re more likely to develop female characteristics of the body. An increase in uric acid levels may also damage your liver and kidneys. Therefore, it is safe to only have 25 to 30 grams of soya chunks per day. Eating within these limits will not increase estrogen levels and uric acid levels in the body.

2. Eggs:

Eggs are the most affordable and easily available protein on the earth. Including eggs in your diet has several health benefits. One large egg contains 18 different vitamins and minerals. This is also among the most controversial food items. Many people consume only egg whites and throw away the most nutritious part ‘egg yolk’ for the only reason, it contains fat and cholesterol.

However, the cholesterol present in egg yolk is dietary cholesterol. It does not interfere with blood cholesterol levels. There are no general recommendations on egg consumption. You can have up to 6 whole eggs in a day. The only thing you’ve to do is, keep a note on your fat consumption. If you eat more egg yolks, fat consumption in a day increases. As a result your daily calories also increase and you’re more likely to gain weight.

Cost of an egg: 5 INR

Total calories: 78 calories.

Protein in 1 whole egg: 6 grams

Cost per 1 gram protein: 0.83 INR

Click here to know the difference between a white egg and a brown egg.

3. Chicken breast: Chicken is the most common poultry available in the world. It is not only the best non-veg protein source, but it also contains fat in the lowest proportion compared to its counterparts. If you are looking for a lean protein, then the chicken breast is your go. It is also a good source of vitamin B, vitamin D, calcium, iron, zinc. Chicken contains healthier fats than those found in red meat. Usually, chicken breasts are higher in cost compared to wings and thighs. If you can afford few extra rupees, I would recommend you to go for boneless chicken breast.

Total calories per 100g of chicken breast: 120 calories

Cost per 100g: 25 – 30 INR

Protein per 100g: 23 grams

Cost per 1g protein: 1 rupee approximately

4. Green moong:

Green moong is also called mung bean. This is the most nutritious and less exposed food. This is the cheapest protein source in India. It is a plant species in the legume family and is mainly cultivated in the Indian subcontinent. It is a traditional ingredient in Indian cooking, often used in curries. Like other legumes, green moong is low in fat and high in protein and fiber. It is also a rich source of magnesium, iron, potassium, and vitamin B-6.

You can consume green moong either soaked or roasted. Soak it overnight in enough water. Remove the water in the morning and consume it directly or roast the dal directly on the pan on a low flame for 1 minute. Wash and soak the mung beans in enough water for an hour and use as per recipe requirements.

Total calories per 100 grams: 334 calories

Cost per 100 grams: 10 INR

Protein per 100 grams: 24 grams

Cost per 1 gram protein: 0.41 INR

5. Milk:

If you are looking for a complete protein other than chicken, here’s milk. Female mammals produce milk to feed their young since evolution. It is an excellent source of vitamins and minerals. It provides potassium, B12, calcium, and vitamin D, and is also a good source of vitamin A, magnesium, zinc, and thiamine (B1). Additionally, it’s an excellent source of protein and contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s.

The nutritional content of milk varies, depending on factors like its fat content and the cow’s feed and treatment of the cow it came from. For instance, milk from grass-fed cows contains significantly higher amounts of conjugated linoleic acid, omega-3 fatty acids, and antioxidants, such as vitamin E and beta-carotene, which help reduce inflammation and fight oxidative stress.

If you are too cautious about your daily fat intake, then I suggest you go ahead with skimmed milk. Other forms of milk such as flavored milk are always a NO as they contain sugar in huge amounts. A glass of milk (250ML) can serve to be a good protein option. Either it is fat loss or weight gain, including a glass of milk at any time of the day.

Total calories in 250ML skimmed milk: 105 calories

Cost for 250ML: 10 INR

Protein in 250ML: 9 grams

Cost for 1gram of protein: 1.1 INR

The conclusion

The 5 cheapest protein sources suggested in this article are completely on my experience. You can add these foods to your daily diet to get enough protein. These foods are not to treat or cure any disease. Consult your doctor before changing your diet patterns. The cost of these foods may vary a little depending on your location.

#protein #proteinbar #proteinfood #proteinshake #proteinpacked #proteinsnacks #proteinpowder #proteinpancakes #proteinsmoothie #diet #dieting #dietplan #diettips #dietfood #dietarysupplement #dietitiansofinstagram

#protein #proteinbar #proteinfood #proteinshake #proteinpacked #proteinsnacks #proteinpowder #proteinpancakes #proteinsmoothie #diet #dieti

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globalgoodies · 4 years

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Australian Pumpkin Soup!

G’day mates!

Today’s dish is a creamy and yummy Australian pumpkin soup! It's also vegetarian!

Although it is unclear exactly how this dish came to be in Australia, it is clear that this dish has been a classic in Australia for decades. This specific type of soup has become one of the highlights to Australian Culture, and it is one of the most popular dishes for tourists to try when visiting the country.

This dish is best served in the colder months (like right now!), and there’s just something incredibly satisfying about a bowl of pumpkin soup eaten by the fire. Additionally, it is traditional in Australia to have a warm bowl of pumpkin soup paired with a fresh Granny Smith apple, which were first grown just outside of Sydney. The overall flavor is just divine!

Furthermore, if you are interested in some of the other flavorful soups served in Australia, click here:

https://www.taste.com.au/quick-easy/galleries/australias-most-popular-soups-time/7ybk2qog?nk=654b5ae72e558e36e8030cb6c54521fc-1618019930

Ingredients:

1/2 medium sized Japanese or Butternut pumpkin, cut into pieces

2 medium potatoes cut into pieces

1 onion cut into quarters

Chicken stock

Dash of heavy cream

1/2 teaspoon garlic

Salt & Pepper to taste

Method:

Cut potato, pumpkin and onion into small pieces, place in a pot and cover with water or stock.

Boil ingredients for approximately 25 minutes or until very soft.

Blend with hand mixer or immersion blender until smooth consistency.

Add cream, garlic, pepper and salt to taste and mix into soup.

Serve with optional dollop of sour cream and garlic croutons.

Enjoy!

Sources:

“Aussie Pumpkin Soup.” Food Channel, 7 Oct. 2008, https://foodchannel.com/recipes/aussie-pumpkin-soup.

“Australian Pumpkin Soup.” Washington Post, https://www.washingtonpost.com/recipes/australian-pumpkin-soup/6893/. Accessed 10 Apr. 2021.

“Australia’s Most Popular Soups of All Time.” Www.Taste.Com.Au, 17 Apr. 2018, https://www.taste.com.au/quick-easy/galleries/australias-most-popular-soups-time/7ybk2qog?nk=654b5ae72e558e36e8030cb6c54521fc-1618019930.

#culturefoods #yummy #australia

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threemarys1927 · 4 years

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delicious vegan mains

From top left:

- Cauliflower mashed potatoes with easy mushroom gravy

By Mind Body Green

http://www.mindbodygreen.com/0-22392/3-plant-based-recipes-for-thanksgiving.html

- Spicy tofu and spelt berries

By For the Love of Food Blog

http://www.fortheloveoffoodblog.com/spicy-tofu-and-spelt-berries/

- African peanut lentil soup

By Vegan Richa

http://www.veganricha.com/2015/12/african-peanut-lentil-soup.html

- Black and white quinoa dressing with butternut squash and pecans

By N.Y. Times

http://www.nytimes.com/2011/11/08/health/nutrition/black-and-white-quinoa-dressing-recipes-for-health.html

- Roasted pumpkin, sage and fennel tartlets with walnuts and rocket pesto

By Taste (Australia)

http://www.taste.com.au/recipes/filo-roasted-pumpkin-sage-fennel-tartlets-walnuts-rocket-pesto/817c47d4-47ec-4ca4-aaa5-67957457c3f7

#vegan #veganism #go vegan #govegan #go veg #goveg #vegan recipes #vegan recipe #delicious vegan mains #delicious vegain mains recipes

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timsideout · 5 years

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One thing I’m proud of

I have read a lot recently about food waste. One third of food produced globally is lost or wasted. Or $3,800 of groceries annually per household here in Australia. One in five shopping bags wasted etc etc. So I decided to reduce my family’s food waste as close to nothing as possible.

I suppose I have always been keenly aware of avoiding waste, I think this is something my mum instilled in me from a young age. But I was still pretty unsatisfied with the amount of food that finds its way into the rubbish bin.

There are some simple measures that can be taken easily such as freezing bread. Bread is one of the principal offenders when it comes to food waste. We freeze all our bread straight away when it is fresh. Whole loaves I slice and put back in the pack and then freeze. Defrosting bread is simple in the microwave and the toaster has a defrost button so it is easy to manage this and the bread we eat is always fresh. Where bread is concerned the fact it has been frozen does not seem to have any detrimental effect on the quality or freshness.

Freezing leftovers is another useful strategy, making sure to label and date them so you can keep track. These can then make a quick and simple meal for another day.

Using up is another cornerstone of reducing waste. There are several kinds of dish that lend themselves well to using up what is in your cupboards, fridge etc. such as soups and pies. I find that increasing your repertoire of recipes and honing your cooking skills helps to achieve greater results as well. Also, flexibility and creativity are key to an ability to use things up effectively. Keep an open mind and always be on the lookout for new ideas.

I love to experiment in the kitchen, cooking intuitively rather from a book when practical. I find it annoying; the need to refer to written instructions when cooking but sometimes it can’t be avoided. I more often find myself writing things down or even taking pictures or videos of what I’m doing or the things I have created. Building a record of my culinary adventures as I hate to lose the details of something yummy I have created or even forget I ever did it!

Some of these simple practices are things we have been doing for a long time. I think what really enabled me to take reducing food waste to the next level was actually applying myself to the task in a mindful way. Planning ahead and careful use of lists; being thoughtful of the plan whilst shopping and not buying too much perishable stuff or going shopping when hungry!

I actually find cooking even more enjoyable having brought greater mindfulness to the practice. There really is no end to the new and interesting ideas and recipes to be found or invented.

There seems to be no downside to this; using all these techniques I am proud to report that I have succeeded in reducing my family’s food waste to practically nil. And in doing so I am eating better and more healthy meals and providing the same for my family. Certainly I am spending less on food.

Here is a huge chicken and pumpkin pie, full of leftovers and things that needed to be used up. A bit singed on one side - I should have rotated it half way through cooking. But anyway, I love a bit of overcooked pastry!

#health #healthy #foodpics #zerowaste #sustainability #environment

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eatfoodanddrink2-blog · 5 years

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Green Bean Casserole perfection!

This classic Thanksgiving Green Bean Casserole marks the official commencement of Thanksgiving 2019 here on RecipeTin Eats!! Tender green beans smothered in a homemade creamy mushroom sauce topped with crispy golden brown onions, it’s a wickedly addictive combination of flavours and textures. PLUS my tried and tested for the BEST way to make green bean casserole ahead of time!

Green Bean Casserole

I have some opinions about Thanksgiving food. Firstly, I’m of the view that marshmallow has no place in anything that appears before dessert. (yes, I’m glaring at you Mr Sweet Potato Casserole topped with marshmallows!!). Secondly, I believe that everyone should get to eat what they want they want on Thanksgiving, traditional or otherwise. Which totally contradicts #1 above. But hey – I said I have opinions. I didn’t say I had logical reason! Thirdly, there shalt never be any canned soup near my green beans*. Not at Thanksgiving, not at Christmas, not ever. The creamy mushroom sauce is simple to make, tastes better and for the cherry on top – it’s completely devoid of all things artificial.

* To the doe-eyed innocents reading this, there are many quick ‘n easy recipes “out there” involving not much more than dumping canned mushroom soup, canned green beans and canned fried onions into a baking dish.

What goes in Green Bean Casserole

For such a highly coveted classic Thanksgiving dish, there’s actually not that many ingredients required! My one tip is to use Panko breadcrumbs instead of normal breadcrumbs. Larger crumbs = superior onion crunch.

How to make Green Bean Casserole

And here’s a summarised visual and description of how to make it. The short recipe video above the recipe card is also useful for this recipe! Onions – tossed in flour and panko then deep fried just until light golden and quite crispy (but not fully crispy, will become fully crispy in oven); Blanch beans to your taste, then pat dry (otherwise creamy sauce goes watery); Creamy mushroom sauce – starts by cooking the mushrooms, then add flour which will thicken the broth/stock and cream. TIP: When you can draw a path across the back of the spoon, the sauce is the right thickness; and Assemble & bake! Toss the beans in the mushroom sauce, top with onions then bake until bubbly and onions are crisp!

Those crispy onions!!! They’re everything! (PS this recipe makes extra onion. Buffer for frying practice runs + snacking. You’ll thank me later)

Some Practical Tips

Best way to make Green Bean Casserole ahead of time – blanch the beans, make the sauce, store these in the fridge for 2 – 3 days (possibly longer, I just did 3 days). Fry the onions the day before, let them cool 100% completely before placing in a container. Do not refrigerate! Then on the day of, mix the beans with sauce, place in baking dish, COVER then bake to heat up. Remove cover, top with onions then bake for 20 minutes to crisp the onions up and make them golden! Freezing – not recommended for this one, sorry to say! Sauce will split, onions will be dismal when it defrosts and gets watery. Don’t want to fry? Buy ready made Crispy Fried Onions (French’s in the US, Asian aisle in Australia). No one is allowed to judge – frying is not for everyone! NEWBIES: Plan for extra onions – Frying the onions is the hardest part. Not because frying itself is hard, it’s just that if you don’t fry regularly, you might struggle to get the oil temp right or pull the onions out at the right time, or you try to cook too much in one go etc etc. Preparing the onions for frying is super simple – so if you really want to be the Green Bean Casserole Queen (or King), just make extra onion then use the best ones for the casserole! (Leftovers make great snacking) Frying FAIL?! It’s the big day, and you’ve had a frying disaster…. Don’t fret! Melt some butter and mix into 3/4 cup panko with 1/4 cup parmesan and pinch of salt. Taste (more salt? Add it!), sprinkle and bake 20 minutes or until golden. Been there, done that, SO GOOD! Don’t stress about the creamy mushroom sauce – it’s so easy to salvage / adjust. Lumps can be whisked out, if it gets too thick you can thin it, if it’s too thin just keep cooking. If it’s a bit too brown who cares – the most important thing is does it taste delish, and if you follow the recipe quantities, IT WILL!!!

And that, my friends, is all I have to say about Green Bean Casserole! This recipe has been a long time coming, probably since my early 20’s when I had it at one of the very first Thanksgiving celebrations I attended here in Sydney (and I will never reveal how long ago that was, a woman’s age should remain a mystery, always!). Ahh, memories of the turkey not fitting into the tiny apartment oven, the weird lumpy textured pumpkin pie and the dry homemade bread rolls that were my offering to the feast. We spatchcocked the turkey, bought bread rolls and salvaged the pie by chopping it up and serving it as a sundae with cream and ice cream (deeeelish!). And really, so much wine had flowed by 5pm, we would’ve eaten anything. Thankfully, my cooking skills have somewhat improved since then! – Nagi x PS All my Thanksgiving-centric recipes here. I plan to do some Thanksgiving housekeeping in the coming days, will let you know when I do!

Watch how to make it

Green Bean Casserole

Recipe video above. The most amazing creamy mushroom sauce smothering tender green beans, topped with crispy fried onions! The perfect green bean casserole with the right ratio of sauce to beans, well flavoured silky, creamy sauce with the perfect thickness and the perfect delicately crunchy onions! See notes for best way to MAKE AHEAD! 750g/ 1.5lb green beans (, trimmed and halved) Crispy Fried Onions: 2 large yellow onions (, peeled, halved and thinly sliced (or 3 medium)) 1/4 cup (35g) flour ((plain/all purpose)) 2 tbsp panko breadcrumbs ((Note 1)) 1/2 tsp salt 1/4 tsp black pepper 4 cups / 1 litre (approx) vegetable oil (, for deep-frying (or peanut, canola oil Note 2)) Creamy Mushroom Sauce: 3 tbsp (50g) butter (, unsalted) 360g /12 oz mushrooms (, chopped 1cm / 1/3" pieces) 3/4 tsp salt 1/4 tsp black pepper 2 garlic cloves (, minced) 3 tbsp (35g) flour ((plain/all purpose)) 1 1/2 cups (375ml) vegetable or chicken broth/stock (, low sodium) 1/2 cup (125ml) cream (, heavy/thickened) Pinch nutmeg ((or sprinkle of freshly grated)) Beans: Boil the green beans for 3 minutes until just tender (or to your taste), then drain and run under cold tap water (to stop cooking further). You could also steam. Transfer to clean tea towel and pat dry. Set aside. Crispy Onions: Line tray with 3 – 4 layers paper towels. Toss onions with flour, panko, salt and pepper. Heat about 2cm / 3/4″ oil in a heavy based skillet over medium high heat. Dip the end of one onion in – it should sizzle satisfyingly immediately. Add some onions, not too many (see video), then fry for 1 1/2 minutes or until LIGHT golden brown. Transfer to tray, spreading out (don’t pile up). (Note 3) Repeat with remaining onion (5-6 batches). Set aside to cool, DO NOT cover. Creamy Mushroom Sauce: Melt butter in a skillet over medium high heat. Add mushrooms and cook for 1 minute. Add salt and pepper, cook until mushroom starts to soften (1.5 minutes) then add garlic and cook for 1 minute until garlic is golden. Turn heat down to medium, add flour and mix until you can’t see flour anymore. While stirring constantly, gradually pour in half the broth. When flour lumps are dissolved, pour in remaining broth and cream, stir. Add nutmeg, stir. Cook for 5 minutes, stirring casually at first then regularly as it thickens, until sauce thickly coats back of wooden spoon and you can draw a path across it (see video). Sauce will not thicken further in oven. Assemble & bake: Preheat oven to 350°F / 180°C (160°C fan). Pour beans into pot they were boiled in (or use bowl). Pour over Mushroom Sauce, stir. Pour into 2.5 quart / 2.5 ltr casserole dish (Note 4), smooth surface. Sprinkle with onions (might not use all!), then bake for 15 minutes until bubbling on the edges and the onions are deep golden. CHECK at 10 minutes to ensure onions are not burning (Note 5). Serve immediately! (See notes for make ahead) 1. Panko breadcrumbs – larger pieces than normal breadcrumbs so you get much more satisfying CRUNCH! Asian aisle of most supermarkets nowadays, though cheaper in Asian stores. 2. Oil – any high heat neutral flavoured oil fine here. Do not use olive oil (low smoke point). 3. Onion frying Will crisp bit more when cool, and fully crisp and brown in oven. Important to drain excess oil to ensure oven crisping (if soggy with oil, may not crisp). Store bought French Fried Onions or Crispy Fried Onions (Asian aisle) – for an easy way out, use store bought onions. Sprinkle on dish then bake! Makes more than you need – some practice runs plus snacking! Alternative topping – Frying FAIL?! It’s the big day, and you’ve had a frying disaster…. Don’t fret! Melt some butter and mix into 3/4 cup panko with 1/4 cup parmesan and pinch of salt. Sprinkle and bake 20 minutes or until golden. SO GOOD! 4. Dish shape – better to use one that is flatter rather than deep, so you can maximise surface area for crunchy onions! Large skillet ideal, 9×13″ / 23 x 33″ glass pan is too large. 5. Onions browning too quickly – turn oven down, cover loosely with foil for remaining bake time. Then remove foil for last few minutes to crisp onions. This is why it’s important to only fry onions until LIGHT golden – so they are deep golden and crispy once baked! 6. Make ahead – best way: cook beans and make sauce per recipe. Cover sauce immediately, cool, then store both in fridge up to 3 days (possibly longer, I just did 3 days). Fry onions the day before, cool completely before placing in a container. Do not refrigerate! On the day of, mix the beans with sauce, place in baking dish, COVER then bake 10 to 15 minutes to heat up. Remove cover, top with onions then bake for 10 minutes to crisp the onions up and make them golden! 7. Source: Recipe adapted from Alton Brown via Smitten Kitchen. 8. Serving size – really depends on how many other sides you have! Conservatively, this will easily serve 8 – 12 with say 3 or 4 other side options (ie one big scoop per person). If this was the only vegetable side, I would say it serves 5 people (150g/5oz beans per person). Nutrition is for 8 people, assumes onions that are used for topping has 2 tbsp oil which I think is a reasonable estimate (given onions don’t absorb oil).

Life of Dozer

Gazes longingly at a raw green bean like it’s a juicy streak…. then…

…rejects it!

The post Green Bean Casserole perfection! appeared first on RecipeTin Eats. * This article was originally published HERE Read the full article

#bean #Casserole #dinner #dish #family #gather #Green #holiday #tradition #Vegetable

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savetopnow · 7 years

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2018-03-10 01 TRAVEL now

TRAVEL

Carnets de Traverse

Notre sélection de livres dédiés à l’art, la littérature et la belle photographie de voyage

Road trip aux Etats-Unis — Instants d’Amérique

New York, Carnets de Villes

Notre sélection de livres dédiés aux road trips, slow-travels et belle photographie de voyage

Kyoto — Inspiration photographique, belles adresses et guide pratique

Culinary Backstreets

Market Watch

Tasca Tables

Pirineu en Boca

Babaji

Pop up Peru

Fresh Off the Grid

One Pot Pasta Primavera

How to Season Cast Iron Cookware So It Lasts Forever

The Ultimate Guide to Gluten Free Backpacking Food

3 Easy Trail Mix Recipes

Welly: The Only Insulated Water Bottle You Need

Landcruising Adventure

Accommodation & Camping in South Korea

The Jordan Trail Hike (part 1)

Pressure Cooker Recipe – Pumpkin Soup

Legal Nomads

Spinal Taps, a Burglary, and a Legal Nomads Hiatus

Thrillable Hours: Karen Walrond, Speaker, Photographer & Bestselling Author

The Cow Head Taco Philosopher King of Oaxaca

9 Years of Legal Nomads

Thrillable Hours: Matt Levine, Financial Journalist

Melting Butter

Restaurant Find: Kisumé Melbourne

Boutique Hotel Find: Hotel Habituel

Restaurant Find: Bessou NYC

SLY 5TH AVE’S ORCHESTRAL TRIBUTE TO DR DRE | FEBRUARY SPOTIFY PLAYLIST

Hotel Find: The Upper House Hong Kong

Meraviglia Paper

SanBrite

Moorea Beach Lodge

Niedermairhof

Vanira Lodge

Shibumi

Nomadic Matt

TravelCon Update!

The RTW Trip Giveaway: A Winner’s Update (Part 1)

I Still F*ing Hate Koh Phi Phi

A Lifetime of Hope and Regret

24 Things Every Solo Female Traveler Learns on the Road

Reddit Travel

Montenegro - just breathtaking. Our Lady of the Rock island- view from Perast

the valley of khumbu Nepal

Feeling a lot like Dr.Jones . Petra,Jordan

12 Apostles last night as the sun set in Victoria, Australia

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Places of the Mind | Kumano Kodo Pilgrimage Trail, Japan

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Looking Beyond Instagram | Iceland

Scandinavia Standard

What About Women in the Workplace in Scandinavia?

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#travel

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healthyeating43-blog · 5 years

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10 Recipes You Must Teach Your Teenager To Cook

New Post has been published on https://dietguideto.com/awesome/10-recipes-you-must-teach-your-teenager-to-cook/

10 Recipes You Must Teach Your Teenager To Cook

There are many reasons to teach your children to cook, saving them from endless nights of baked beans on toast and $2 noodles when they leave home being just two!

Of course, learning to cook is the biggest favour a parent can give, but teaching them basic cooking skills while they are still at home can help you out too!

They might make a mess of the kitchen, but it will teach them how to cook and clean up, which will give you the night off too.

So to help you out and equip your teenagers with some easy to remember meals for life outside the home, here are 10 recipes to teach them before they leave the nest!

1) Spaghetti Bolognaise

So simple, yet so delicious! Spaghetti bolognese is a classic every teenager should learn to cook; it’s easy, nutritious and can be stored in the freezer as a heat-up meal. Simplify the recipe as much as you like, as long as the three core ingredients are there: mince, pasta sauce and pasta, then you will have yourself a little spaghetti chef in no time!

Click here for the recipe!

2) Poached eggs

These are a little tricky and take some skill to perfect, but once they do (and they will be so happy with themselves), you’ll be receiving breakfast in bed every day! An easy recipe for poached eggs is to add a dash of milk and a little knob of butter to the water, crack the eggs into a cup before pouring them into the simmering water and wait two minutes. Hey, Presto! The perfect poached egg!

Click here for the recipe!

3) Stir-fry

A stir-fry is the easiest way to ensure your teenagers receive the right nutritional balance in their diet, especially when they head off to university and are in need of an easy veggie-fix! All the basic veggies can go in a stir-fry, all roughly chopped with a simple soy sauce for a dressing.

Click here for the recipe!

4) Mexican wraps

Teenagers love these because they are delicious, have elements that come from a packet and are easy to cook! Mexican wraps can be made with chicken or beef, so you know their protein fix will be taken care of. You can even teach them to throw all sorts of veggies in the mix; from lettuce, tomato, carrot and capsicum. Hey, why not add some beans and corn for good digestion too!

Click here for the recipe!

5) Fried Rice

Every teenager should learn to cook rice and jazzing it up with a touch of fried-rice-class could just encourage this little recipe further. Fried rice can be as simple of complex as you want it to be and they will soon pick up the “throw it all in with soy sauce” method.

Here’s a great recipe for fried rice…Click here!

6) How to Cook a Decent Steak

This is a must for every teenager in Australia because barbeques are essential to our weekly life, and who doesn’t love a good steak? However, cooking the perfect steak can be tricky, and it does take some time to perfect. Seasoning well is an easy-to-remember cooking tip for this timeless classic, the rest is just about timing to perfection.

Click here for the recipe!

7) Basic Salad

To go with the steak, a basic salad should be an easy one for teenagers to remember! Just Lettuce, tomato, cucumber and cheese, and you have ticked off all your basic food groups in one delicious swoop!

Click here for the recipe!

8) Pumpkin Soup

This yummy classic should not be overlooked in any kitchen, especially in winter when sitting down to a creamy bowl of pumpkin soup and some crusty bread is the ultimate dinnertime meal! The recipe for this one is simple; just chopped pumpkin, chicken stock and two chopped onion. Cook until soft and blend together — easy, simple, yum!

Click here for the recipe!

9) A Basic Pasta Dish

Once you have the basics with Pasta, anything is the go! But there is an art to cooking pasta right. Make sure you boil the water first in a large pot (don’t crowd the pasta noodles) – and add a good pinch or two of salt. The pasta will only absorb as much salt as it needs!

This basic recipe for Faster Pasta is cheap and easy to make using very basic ingredients!

Click here for the recipe!

10) Roast Lamb

Ah, roast lamb. This is an essential recipe to teach your teenagers for two reasons: one, so you can enjoy a yummy meal when you visit them outside of home and two, so you can watch them clean up the mess after cooking it at home!

Click here for the recipe! We wish you good luck! Let’s hope they don’t burn the house down.. or worse, leave a mess!

Read more: stayathomemum.com.au

#house #kitchen #mexican wraps #poached eggs #recipes #roast lamb #steak #teens

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amberdallas17-blog · 7 years

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Marijuana Recipes: 'High Times Cannabis Cookbook' Author Gives Edible Weed Recommendation

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threemarys1927 · 7 years

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delicious vegan mains

From top left:

- Cauliflower mashed potatoes with easy mushroom gravy

By Mind Body Green

http://www.mindbodygreen.com/0-22392/3-plant-based-recipes-for-thanksgiving.html

- Spicy tofu and spelt berries

By For the Love of Food Blog

http://www.fortheloveoffoodblog.com/spicy-tofu-and-spelt-berries/

- African peanut lentil soup

By Vegan Richa

http://www.veganricha.com/2015/12/african-peanut-lentil-soup.html

- Black and white quinoa dressing with butternut squash and pecans

By N.Y. Times

http://www.nytimes.com/2011/11/08/health/nutrition/black-and-white-quinoa-dressing-recipes-for-health.html

- Roasted pumpkin, sage and fennel tartlets with walnuts and rocket pesto

By Taste (Australia)

http://www.taste.com.au/recipes/filo-roasted-pumpkin-sage-fennel-tartlets-walnuts-rocket-pesto/817c47d4-47ec-4ca4-aaa5-67957457c3f7

#vegan #veganism #vegan recipes #vegan cookng #vegan mains #vegan mains recipes

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awesome-longgrainrice · 7 years

Video

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bodizwonder · 7 years

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Meal prep recipes utilizing rooster

Photo: iStock

What’s holding you within the kitchen for thus lengthy prepping your meals?

Chances are you’re getting ready meals from scratch each time and following recipes with a great deal of elements, somewhat than spending a brief period of time within the kitchen, merely placing your cooked elements collectively. This is my primary technique for meal prepping.

Juggling a enterprise and 3 younger children with their very own busy schedules means I actually don’t have time to be cooking fancy recipes and meal prepping on the similar time.

Here are some fast concepts that I take advantage of in my kitchen that make meal prep quick and straightforward. These ideas have definitely lower my kitchen time down by not less than 4-6 hours every week….

Buy BBQ rooster

These days you possibly can decide up low-cost BBQ chickens at most supermarkets. All that you must do is shred it and place it in an hermetic container. I have a tendency to separate this into the white and brown components of the rooster as I wish to eat simply the breast however my husband and children just like the brown of the rooster.

I then use the shredded rooster because the readymade protein so as to add to any of my meals whether or not I make salads, soups, wraps, stir fries, cauliflower rice and roast veggies.

These days you can even purchase prepared shredded BBQ rooster breast from the deli in Coles and even save the time shredding it your self within the kitchen.

Buy prepared smoked rooster breast

You should buy full smoked rooster breasts in vacuum seal baggage and the very best half is due to the best way they’re packaged they’ve a protracted shelf-life. It tastes scrumptious and is nice so as to add to salads, roast veggies, stir fries, pastas, rice dishes and wraps.

Do a prepare dinner up

Want to make a number of totally different meals in a single utilizing simply rooster and have lots left over for meal prep? Throw in a pair rooster breasts with roughly chopped onion, carrot, celery and inventory powder in a giant pot of water till boiling. (If you need extra flavour and a gut-healing bone broth, simply add some bones).

Reduce the warmth and simmer for 20 minutes then take away the rooster to chill and shred with 2 forks. Save this in an hermetic container to be added to soups, stir fries, salads, wraps, curry sauces, pastas or every other meal you select to place collectively.

There’s no excuse to not meal prep lately. Increasingly, we’re seeing more healthy merchandise available on the market that make meal prep quicker and simpler. There are instances I need to make a wholesome pasta or rice dish so as a substitute of worrying about spiralizing my very own zoodles or ricing my very own cauliflower (the clear up is such a ache!) or cooking rice on range, I purchase it prepared executed for me. It makes my meal prep course of even quicker. I additionally save time within the kitchen as a result of I now not waste the little time I’ve cooking my carbs from scratch. As I all the time be certain to get an excellent stability of carbs/ proteins/ fat and veggies in every of my meals, I discover in addition to having able to go protein, I additionally maintain simple to organize carbs at hand, too.

Some of my favourites embrace packet brown rice, microwaveable quinoa, konjac noodles, roasted pumpkin and candy potato (which I roast entire and in its pores and skin and peel simply earlier than serving and that I all the time have stocked within the fridge for the week), gluten free wraps (you should utilize any, however I actually just like the BFree Sweet Potato Wraps) and there’s sufficient selection in my carbs simply right here with out the necessity to ever slave away utilizing pots, pans, ovens and stoves.

Since beginning a weekly meal prep for my household and I over the previous couple of years, I’ve discovered that I solely spend a number of hours every week cooking and the remainder of the time within the kitchen I spend placing my cooked meal parts collectively in a wide range of alternative ways to maintain the meals we eat attention-grabbing.

If you’re missing inspiration, listed below are some easy no-cook lunch and dinner meal prep concepts to get you began:

Healthy sushi bowl – basmati rice (you guessed it, from a packet), handful of BBQ rooster and your number of veggies (we use cucumber and capsicum) served with tamari and wasabi (non-compulsory) and 1-2 sheets seaweed torn up and tossed on prime.

Chicken and spinach Moroccan noodles – toss BBQ rooster with Moroccan seasoning in a pan, toss by spinach leaves till wilted. Separately carry konjac noodles to boil for 2-3 minutes till cooked. Strain. Serve the rooster and veg combination on a mattress of noodles.

Chicken burrito salad bowls – actually chuck in a handful of shredded rooster, canned corn, iceberg lettuce, canned black beans, diced crimson capsicum, cherry tomatoes halved, basmati rice (non-compulsory). Sprinkle with taco seasoning. If you need slightly further crunch and delight, serve with plain corn chips as dippers and add a selfmade guacamole with lime juice.

Satay rooster and rice bowl – Toss your favorite stir fry veggies (snow peas, capsicum, broccoli, child corn) right into a pan and stir fry to your desire. Add peanut butter and a splash of coconut milk and stir till it melts thickens. Add pre-cooked rooster to warmth and serve on a mattress of basmati rice, konjac noodles or for those who’re in search of one thing else that’s low energy, you possibly can even serve on cauliflower rice or bean sprouts.

Sweet potato wrap with avocado, shredded BBQ rooster and spinach leaves with a splash of chipotle pepper tabasco sauce for flavour. (You can add any spice right here to combine up the flavours every day.)

Chicken, broccoli and candy potato – there’s a motive it is a staple meal prep meal in so many households throughout the nation and that’s as a result of it all the time tastes good and for those who use ready-cooked candy potato (roasted entire pores and skin on for an hour within the oven), all you do is toss your BBQ rooster, candy potato and broccoli (I prepare dinner within the microwave!) in a container and prime with tamari and chilli and even tabasco sauce or you may even use 1 TBSP of diminished sugar candy chilli sauce. Want some extra greens? I add frozen peas earlier than heating.

Don’t eat rooster? Similar guidelines apply for meal prep with different proteins – simply be certain to have some ready-made proteins within the fridge or pantry so as to add to your meals. Other ideas embrace tinned tuna, chickpeas, boiled eggs, beans, smoked salmon, tempeh, microwavable quinoa mixed with combined nuts and seeds or just add a tahini dressing on prime of your favorite veggies.)

Once you get began creating your meals from cooked elements, you’ll by no means look again! Trust me on this 1.

Lexy Meyerson is the founding father of Australia’s main health streaming service, VARLAH.

Check out her Instagram for meal prep concepts, inspiration and coaching ideas.

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Source: fitnesscaster.com Source: Bodiz Wonder

#Bodiz Wonder #Bodiz Wonder - Wonderful Life

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briarofthebush · 8 years

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Holding hands in Unity against Hate, post election 2016., Greenlake.

Lucy the Best.

A brilliant free 20 minutes of Billy Bragg and Joe Henry at KEXP

Sammy! My dog away from home dog. He gives full body hugs.

Artists at Halloween, Mme Morisot, Snr Riviera,

I’m next to the Charles Bul fountain in Brussels.

The famous Mannekin pis.

Bicyclette dans Leuven

Leuven streetscape

M Leuven Museum, full of many religious artifacts.

Giant head from street fairs, Museum M in Leuven, Belgium

June and I, late 2009.

Snow play at the foot of the mountains, Desert Road, NZ

Mel & I, catching up for the 1st time in 2016.

12/30/2016

Today is like Spring. It is almost warm. I had that feeling in my bones before I even looked outside.

I am ready to embrace some New Year’s Resolutions for myself. I didn’t do so well on some of them last year. I set writing goals I didn’t stick with. I am getting better at NOT beating myself up about everything, and this might make me slack but, I believe the self-acceptance thing is even more important to me.

I had far more adventures than I could find time to write about this year. That doesn’t mean I didn’t think and reflect about them. I still am writing, but I am still adventuring too. I am happy and proud of myself for doing different things. For saying ‘yes’ to Chile and walking up so many hills there. For seeking out Neruda’s Valparaiso house. For flying back at a moment��s notice to help bury my Stepmother June, an awesome and very much missed pillar in my Dad’s family. For having the wisdom and strength to not go back to Australia, just because I was ‘in the neighbourhood’. For going to Belgium at short notice too, and for being brave enough to use my 3 French words. (Wish I’d used more.) I said ‘yes, we’ll be there’ to an invitation to share Thanksgiving at a beautiful holiday house on a Puget Sound Island, meaning constant social interaction and chilling back with new friends. Some of my adventuring was actually quite difficult, not all of it comfortable, and certainly ALL of it was very expensive. I wish I had done even more though.

I gained in confidence and flow in my teaching reading skills in the adult literacy school. I made beautiful new friendships there, solidified others, was challenged and uplifted by my students’ lives and achievements. My paltry 4 hours teaching a week has added up to over 162 hours of face to face teaching and preparation, and I know I am a valued part of the school. This means the world to me. I have been told I ‘add value’ to the whole process of teaching these very special individuals, who are on all points of a journey to bettering their own lives. I cannot think of a more rewarding thing to be doing. I will probably add another teaching session to my week in 2017.

The work I do at the store, (if you can call it ‘work’) is social, and fun and I am still finding the stock has a certain allure- I want to buy a new scarf nearly every week. (I try not to). I get to hang out with really lovely people of all ages, from different walks of life, and find out about them.We all have slightly different reasons for being there, but are united by our concern for the artisans we support.

For both Johnny and I our cohort of friends grew considerably in a short space of time, but remains stable, and we hang out with a group of fun, mature and slightly younger, beer appreciating teachers and ex-teachers. We really love to be able to kick back and relax with these people, who have accommodated us willingly, and drag us along to concerts and baseball games, brewery openings and parties. They give us rides, and ask us to their ‘things’, keep us entertained and stop us from taking ourselves too seriously. We sing karaoke with them, see bands, look at art, eat amazing food, and generally educate each other about our respective cultural quirks. Introducing words like ‘dink’, ‘arvo’ and ‘wobbly’ and such is a bit of a hobby for us, and collecting these Aussie-isms is a hobby of theirs. ‘Humour’ is common language we all seem to share, so laughing is what we do most of the time.

Happy Hours at the Ram have become a weekly ritual, and now that we are bona fide members of the famous ‘Mug Club’ we are enjoying the novelty of drinking cut price beers out of massive pint glasses and trying to pair this beer with sustaining and not hugely fattening food. I’m not sure we can win this struggle, so we try to eat as many vegetables and healthy homemade stuff as we can through the week. We are not always successful. I am finding the traditionally (bad) revered ways of eating here much much more attractive to me as time goes by. We have an exercise bike and try to move about as much as we can, but I have to say, my gold fish bowl existence, looking out at the wintry streets from my very cosy couch is far more preferable at the moment.

I have begun to enjoy binge-watching on the Netflix again, this year a change from dramas and crime; I am finally embracing the meta-narrative that is Gilmore Girls, and I am really loving it. I think it is a very sweet piece of writing, both in its script and in its character development. I am only half-way through the 8 series and I am unsure how I will go on with my life after it finishes.

I am able to divorce the reality of Gilmore Girls from my own reality, don’t worry, not too much anyway.

… 1/5/2017 …Today I am trying to end this pathetic couch-ridden existence I have taken up- nursing a horrible hacking cough (apparently an actual ‘flu’). I have been annoyingly unwell this last month, with a few days respite for the Christmas long weekend, but perhaps I shouldn’t have enjoyed it so much. My immune system is taking a battering.

I’m trying to make marmalade out of a glut of lemons I sliced and froze months ago. It looks awful and isn’t setting, so I am cooking it to death- and then will bottle and leave up in the cupboard, just like I used to at home when my preserves didn’t quite work out. (Which is fairly often.) I did use a recipe though. Sort of. It smells great. I will be sad if I have to turf it.

I have spoken about our fun lifestyle, and I guess it makes sense that my immune system is down, but then I do wear sensible, warm clothing, and I buy good food to eat at home. I take a good multi- B vitamin, I don’t eat much meat. I make soup, full of vegetable, legumes, and lots of goodness. I still struggle to sleep well, but I have gotten myself into good habits with my bedtime routine and am looking after my own needs; it’s not like I am not good at self-care. I am the Queen of self-care. I just have a lousy immune system. I also neglected to get a flu shot this autumn. And I catch public transport.

Anyway, while I have no voice to have actual conversations I am getting in some very nice quiet spells, just watching Netflix and amazon movies. And playing Words with Friends. I am neglecting my creative side yes; I seemed to bottle-neck for a while there, with too many writing projects on the go- so am reverting to this journalling /blog thing to alleviate some of the pressure, while I try to get things get back into some sort of order and focus.

I am now dreaming about the return to the Motherland Australia as I have only a few more months to go before I have to come home for a while. When I get home, I have a huge list of things I need to concern myself with, in order to make sure our life back here in the US can continue and run smoothly. We very definitely like living here, for so many reasons, and will continue for as long as we can.

Don’t get me wrong, I do miss Australia, the continent, the beauty of the beaches and the bush. I can’t wait to get some wet sand between my toes again. I miss a lot of what makes the communal aspects of living in Aus so special- the relaxed lifestyle, the flexibility of routine, the refusal of Australians to become regimented by the establishment. Americans seem to either not notice that they are, or actually like to be organised and told what to do and feel and when to do it, a lot more than Aussies do- and that is fine, there are so many of them, after all. So it’s kind of weird about the whole election thing- when no one was obligated to enroll or vote. Still scratching our heads over that one.

People are just as busy as we are at home, with work and extracurricular activities, but there is a degree of spontaneity I am really relishing here with my American friends that I couldn’t quite attain at home. It may also be a bit of a cop-out but because we aren’t American, we can be a bit more detached about the traditions and cultural aspects that our friends are a part of- we can’t be instantly acculturated with a fervor for pumpkin pie, or Superbowl, for instance. But we’ll turn up and see what it’s all about, sure (with the option of not liking or wanting to participate.)

Our free and easy way of doing our social life is also possibly a lot to do with the fact that we have jumped into a great void of untried experiences with strangers, and were so out of our ‘comfort zones’ it’s shocked us into being a lot more adaptable. I like this new life and the jolts of reality that force us to respond in fresh ways. There wasn’t a good deal of that potential for reinvention back home, and now there is. You can’t even pay for this wonderful way to grow in your personal life. (Although, we actually did pay.)

So my marmalade hasn’t been a total success, and there goes the 6 good jars I’ve been saving for this. My kitchen is even tinier than the one I had at home, and there isn’t a pantry either. However this hasn’t stopped me from trying to cook a lot of food in it, and I guess I am still addicted to saving and preserving. I think may I have a problem. I have a fresh batch of gravlax in my fridge. Too much for us of course, but there was no way I was going to waste that salmon we didn’t use because I felt too ill to cook it.

I think I’m going to need to get some pectin and redo this marmalade and re-sterilise my jars.

Maybe I could make a New Year’s resolution to not undertake preserving and cooking en masse without adhering to a recipe explicitly.

You were a long time coming, 2017 12/30/2016 Today is like Spring. It is almost warm. I had that feeling in my bones before I even looked outside.

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