A cozy bowl of creamy cashew butternut mac n ‘cheese’ satisfying all my carby cravings after a tough treadmill run tonight! 🏃♀️🥰 Sneaking a veggie serving or two into mac has been the move since I was little (broccoli mac n’ cheese was my mom’s go-to kid-friendly meal when we were growing up and I loved it as much then as I do now🥦), but lately I’ve been going the spinach route because it’s the vegetable I always have on hand 🍃. Shared a few videos in my stories showing my sauté technique (if you can even call it a “technique” — it involves adding raw spinach to a hot pan, stirring for 10 seconds, then removing 😂), so check that out if you’re interested! 🤗.
#whatsinmybowl:@eatbanza chickpea macaroni noodles tossed with *creamy cashew butternut sage sauce* (recipe👉🏻 3 cups roasted butternut squash (you can prepare this however you want but just ensure the squash is tender) • 1/2 onion diced + 1 garlic clove, sautéed in 1 tsp. oil until tender • 1 cup raw cashews • 2 cups unsweetened cashew milk (or almond milk) • 1/4 tsp. cayenne pepper • 1/2 tsp. dried sage • 1/4 tsp. salt + fresh pepper to taste • Blend all ingredients until smooth) 🍥 + sautéed garlicky spinach 🍃👌🏻.
Enjoying a wild Friday night cuddling blankets, sipping wine, watching a movie, and resting up for @treefortfest tomorrow 🎶☺️ HAPPY WEEKEND! ❤️
Sticky Garlic Tofu by @happyskinkitchen 😍🥢 Recipe: Serves 2
1 block of firm/ extra firm tofu – about 350gr
2 tbsp of toasted sesame seeds oil
1/2 cup of hoisin sauce
2 tbsp of Tamari or soy sauce
3 garlic cloves – finely minced
1 cup of uncooked brown rice
3-4 spring onions finely chopped A generous sprinkle of sesame seeds
1 tsp of chilli flakes (optional)
Start by pressing the tofu between 2 tea towels to remove the excess water. I normally just cover it with a bowl and I put my heavy iron cast pan on top. Leave it for 10 minutes to try ti squeeze out as much water as possible. Then chop the tofu into cubes. In a frying pan on a medium heat add soy sauce, hoisin sauce and the minced garlic and give it a good stir. Add in the tofu cubes and mix it all together to make sure the tofu is coated with the sauce. Remove from the heat, let it cool down and place it in the fridge for 20 minutes. In the meantime cook the brown rice according to the packaging instructions. In a frying pan add the sesame oil, once hot add in some of the tofu cubes in a single layer along with the sauce. Fry for 5 minute without flipping them, then flip them over and cook them on the other side for another 5 minutes. Add the chopped spring onion at the last minute. Serve the tofu with cooked brown rice and a generous sprinkle of sesame seeds.
PIZZA Friday 🍕😍🙌🏼 A send off meal for Brad who is off to Texas early tomorrow morning for his Interventional Radiology research. I’m so proud of him & I’m going to miss him the next few days while I’m on ER for the overnight shift 🧀🙈 #cheesy ,sorry! Happy Friday everybody! ❤️❤️❤️
GF Pizza directions:
•@simplemills (GF) almond flour pizza crust prepared according to packing directions. Bake crust for 5 minutes on a pan lined with parchment paper drizzle with @primalkitchenfoods avocado oil. Remove from the oven, spread @raoshomemade arrabiatta sauce. Top with @organicvalley 2% mozz + fresh mozz/burrata, sautéed portabella mushrooms (sautee with onions and garlic on for 3 min), sliced tomatoes. Return to oven, bake 15-17 minutes. Remove from and immediately add @organicgirl baby spinach so it wilts with the heat + fresh basil, pepper flakes and fresh @traderjoes goat parm! Enjoy 😘