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Eating Bird Food

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Your new summer cookout MVP. 🍝🌿 This pesto pasta salad comes together with just a handful of simple ingredients, and even the pickiest kids go back for seconds. Add a little protein and you can turn it into an easy weeknight dinner! Here’s how to make it: * 1 lb rotini pasta * 1 pint cherry tomatoes, halved * 8 oz mozzarella pearls * ⅓ cup Italian dressing, homemade or store-bought (I used Bolthouse Farms) * ¼ cup chopped fresh basil * Fresh black pepper, for garnish PESTO * 2 cups fresh basil leaves * 2 small cloves garlic * ¼ cup pine nuts * ⅔ cup fresh grated Parmigiano-Reggiano, parmesan works too * 2 Tablespoons fresh lemon juice * ½ teaspoon sea salt, more to taste * pinch ground black pepper, more to taste * ½ cup extra virgin olive oil 1. Cook pasta according to package instructions. Drain and set aside to cool. 2. While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. 3. Combine cooled pasta with 1 cup pesto, tomatoes, mozzarella, Italian dressing, and fresh basil. 4. Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired. pinch ground black pepper 5. Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits. #pesto #pastasalad #sidedish #kidapproved #mealprepideas

Your new summer cookout MVP. 🍝🌿 This pesto pasta salad comes together with just a handful of simple ingredients, and even the pickiest kids go back for seconds. Add a little protein and you can turn it into an easy weeknight dinner! Here’s how to make it: * 1 lb rotini pasta * 1 pint cherry tomatoes, halved * 8 oz mozzarella pearls * ⅓ cup Italian dressing, homemade or store-bought (I used Bolthouse Farms) * ¼ cup chopped fresh basil * Fresh black pepper, for garnish PESTO * 2 cups fresh basil leaves * 2 small cloves garlic * ¼ cup pine nuts * ⅔ cup fresh grated Parmigiano-Reggiano, parmesan works too * 2 Tablespoons fresh lemon juice * ½ teaspoon sea salt, more to taste * pinch ground black pepper, more to taste * ½ cup extra virgin olive oil 1. Cook pasta according to package instructions. Drain and set aside to cool. 2. While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. 3. Combine cooled pasta with 1 cup pesto, tomatoes, mozzarella, Italian dressing, and fresh basil. 4. Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired. pinch ground black pepper 5. Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits. #pesto #pastasalad #sidedish #kidapproved #mealprepideas

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This high protein TUNA SALAD is perfect for meal prep and can be served in so many different ways! On a sandwich, on top of a salad or with crackers/veggies for snack plate! #tunasalad #proteinsnack #proteinpacked #highprotein #lunchideas

This high protein TUNA SALAD is perfect for meal prep and can be served in so many different ways! On a sandwich, on top of a salad or with crackers/veggies for snack plate! #tunasalad #proteinsnack #proteinpacked #highprotein #lunchideas

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Everyone needs a go-to oil and vinegar dressing and this easy RED WINE VINAIGRETTE is such a good one! It's incredibly easy to whip up and the balanced flavors pairs well with so many different salads. Added bonus: it works great as a marinade (especially for chicken) and can also be used a deli dressing for sandwiches and wraps! This recipe is from my cookbook Mostly Veggies (pg 108), but here's how to make it: 1 cup extra-virgin olive oil ⅔ cup red wine vinegar ¼ cup fresh lemon juice 2 Tbsp dijon mustard 2 cloves garlic, minced 2 tsp pure maple syrup or honey 2 tsp dried oregano 1 ½ tsp fine sea salt 1 tsp ground black pepper 1️⃣ Whisk together all the ingredients in a bowl or glass jar. PS: I'm having fun sharing more salad dressings and salads lately. Let me know what other types of dressing recipes you are looking for! ⬇️ #saladmonth #saladdressing #redwinevinaigrette #easydressing #redwinevinegar

Everyone needs a go-to oil and vinegar dressing and this easy RED WINE VINAIGRETTE is such a good one! It's incredibly easy to whip up and the balanced flavors pairs well with so many different salads. Added bonus: it works great as a marinade (especially for chicken) and can also be used a deli dressing for sandwiches and wraps! This recipe is from my cookbook Mostly Veggies (pg 108), but here's how to make it: 1 cup extra-virgin olive oil ⅔ cup red wine vinegar ¼ cup fresh lemon juice 2 Tbsp dijon mustard 2 cloves garlic, minced 2 tsp pure maple syrup or honey 2 tsp dried oregano 1 ½ tsp fine sea salt 1 tsp ground black pepper 1️⃣ Whisk together all the ingredients in a bowl or glass jar. PS: I'm having fun sharing more salad dressings and salads lately. Let me know what other types of dressing recipes you are looking for! ⬇️ #saladmonth #saladdressing #redwinevinaigrette #easydressing #redwinevinegar

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The VIRAL SALTED CHOCOLATE BROWNIE BALLS are pure magic!✨ Naturally sweetened with medjool dates, packed with chocolate protein and coated in melted chocolate with a sprinkle of flaky sea salt… they’re the ultimate no-bake treat. I already want to make another batch. 🍫💪 IB: @elle gibson Here is how to make them: · 1 ½ cups medjool dates · 3 Tbsp oat flour · 3 Tbsp cacao powder · 1 scoop (25 grams) chocolate protein powder (I used Equip) · 2 Tbsp maple syrup · 2 Tbsp almond or cashew butter · ½ teaspoon sea salt Chocolate coating: · ½ cup chocolate chips (I used Lily's) · ½ teaspoon coconut oil · Flaky sea salt for topping 1️⃣ Add the medjool dates, oat flour, cacao powder, chocolate protein powder, maple syrup, nut butter (almond or cashew) and sea salt to a food processor. Blend until the mixture is well combined and forms a sticky dough. You may need to scrape down the sides once or twice to ensure everything is incorporated. If the mixture seems too dry or isn’t coming together, add 1–2 teaspoons of water and blend again until the dough sticks when pressed. 2️⃣ Use your hands or a small cookie scoop to portion out the dough and roll into even-sized balls. You should get about 12 balls, depending on the size. Place on a parchment lined baking sheet or plate. 3️⃣ Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (usually about 60–90 seconds total). 4️⃣ Using a fork or dipping tool, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface. 5️⃣ Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets. 6️⃣ Place the finished balls in the fridge or freezer for 10–15 minutes to allow the chocolate to harden. Once set, store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Macros (per 1 ball): 132 cals | 3g fat | 25g carbs | 3g fiber | 4g protein #HealthySnacks #proteinballs #nobaketreats #highproteindiet #sweettreat

The VIRAL SALTED CHOCOLATE BROWNIE BALLS are pure magic!✨ Naturally sweetened with medjool dates, packed with chocolate protein and coated in melted chocolate with a sprinkle of flaky sea salt… they’re the ultimate no-bake treat. I already want to make another batch. 🍫💪 IB: @elle gibson Here is how to make them: · 1 ½ cups medjool dates · 3 Tbsp oat flour · 3 Tbsp cacao powder · 1 scoop (25 grams) chocolate protein powder (I used Equip) · 2 Tbsp maple syrup · 2 Tbsp almond or cashew butter · ½ teaspoon sea salt Chocolate coating: · ½ cup chocolate chips (I used Lily's) · ½ teaspoon coconut oil · Flaky sea salt for topping 1️⃣ Add the medjool dates, oat flour, cacao powder, chocolate protein powder, maple syrup, nut butter (almond or cashew) and sea salt to a food processor. Blend until the mixture is well combined and forms a sticky dough. You may need to scrape down the sides once or twice to ensure everything is incorporated. If the mixture seems too dry or isn’t coming together, add 1–2 teaspoons of water and blend again until the dough sticks when pressed. 2️⃣ Use your hands or a small cookie scoop to portion out the dough and roll into even-sized balls. You should get about 12 balls, depending on the size. Place on a parchment lined baking sheet or plate. 3️⃣ Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (usually about 60–90 seconds total). 4️⃣ Using a fork or dipping tool, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface. 5️⃣ Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets. 6️⃣ Place the finished balls in the fridge or freezer for 10–15 minutes to allow the chocolate to harden. Once set, store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Macros (per 1 ball): 132 cals | 3g fat | 25g carbs | 3g fiber | 4g protein #HealthySnacks #proteinballs #nobaketreats #highproteindiet #sweettreat

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This CHRISTMAS SALAD is here to bring some festive greens to your holiday table! 🎄🥗✨ This salad is super simple to make, packed with flavor, and a healthy option for your holiday meal. Perfect for balancing out all those sweet treats. 😉 Here’s how to make it: • 2 medium bunches of kale rinsed and dried, ribs and stems removed, leaves thinly sliced • 4 oz goat cheese crumbled • 1 cup pomegranate arils, about 1 pomegranate • ⅓ cup candied walnuts or candied pecans • sea salt and pepper to taste Balsamic Dressing • ⅓ cup olive oil • ¼ cup balsamic vinegar • 1 teaspoon maple syrup • 1 teaspoon dijon mustard • 1 teaspoon minced garlic • ½ teaspoon sea salt • fresh or dried herbs optional Instructions 1️⃣ Add all dressing ingredients into a blender and blend until combined or add all ingredients to a mason jar and shake to combine. Dressing can be made up to 3 days in advance. Make it and store in the fridge until ready to prep the full salad. 2️⃣ In a large mixing bowl, combine kale with about ½ of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). 3️⃣ Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping), toss together and season with sea salt and pepper to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with candied nuts, additional pomegranate seeds and goat cheese. #ChristmasSalad #HealthyHolidays #KaleSalad #HolidayRecipes #PomegranateSalad #Pomegranate

This CHRISTMAS SALAD is here to bring some festive greens to your holiday table! 🎄🥗✨ This salad is super simple to make, packed with flavor, and a healthy option for your holiday meal. Perfect for balancing out all those sweet treats. 😉 Here’s how to make it: • 2 medium bunches of kale rinsed and dried, ribs and stems removed, leaves thinly sliced • 4 oz goat cheese crumbled • 1 cup pomegranate arils, about 1 pomegranate • ⅓ cup candied walnuts or candied pecans • sea salt and pepper to taste Balsamic Dressing • ⅓ cup olive oil • ¼ cup balsamic vinegar • 1 teaspoon maple syrup • 1 teaspoon dijon mustard • 1 teaspoon minced garlic • ½ teaspoon sea salt • fresh or dried herbs optional Instructions 1️⃣ Add all dressing ingredients into a blender and blend until combined or add all ingredients to a mason jar and shake to combine. Dressing can be made up to 3 days in advance. Make it and store in the fridge until ready to prep the full salad. 2️⃣ In a large mixing bowl, combine kale with about ½ of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). 3️⃣ Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping), toss together and season with sea salt and pepper to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with candied nuts, additional pomegranate seeds and goat cheese. #ChristmasSalad #HealthyHolidays #KaleSalad #HolidayRecipes #PomegranateSalad #Pomegranate

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Made my GREEK YOGURT CHICKEN SALAD for lunches this week and I just had to share how easy this is to whip up! It's loaded with protein and is perfectly creamy without any mayo. Here is how to make it: · 2 cups shredded chicken · ½ cup grapes, halved · ½ cup chopped celery · ¼ cup diced red onion · ½ cup plain Greek yogurt · 2 Tbsp chopped salted almonds · ½ Tbsp Dijon mustard · 1 Tbsp chopped parsley ·¼ tsp pepper · ⅛ tsp fine sea salt 1️⃣ Add chicken, grapes, celery, onion, Greek yogurt, almonds, mustard, parsley, pepper and salt into a large bowl. 2️⃣ Toss to combine. Taste and add more yogurt, salt and pepper, if needed. 3️⃣ Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. 4️⃣ Place salad in an airtight container in the fridge. The salad will keep for 3-5 days. #chickensalad #highprotein #chickenrecipe #mealprep #greekyogurt

Made my GREEK YOGURT CHICKEN SALAD for lunches this week and I just had to share how easy this is to whip up! It's loaded with protein and is perfectly creamy without any mayo. Here is how to make it: · 2 cups shredded chicken · ½ cup grapes, halved · ½ cup chopped celery · ¼ cup diced red onion · ½ cup plain Greek yogurt · 2 Tbsp chopped salted almonds · ½ Tbsp Dijon mustard · 1 Tbsp chopped parsley ·¼ tsp pepper · ⅛ tsp fine sea salt 1️⃣ Add chicken, grapes, celery, onion, Greek yogurt, almonds, mustard, parsley, pepper and salt into a large bowl. 2️⃣ Toss to combine. Taste and add more yogurt, salt and pepper, if needed. 3️⃣ Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. 4️⃣ Place salad in an airtight container in the fridge. The salad will keep for 3-5 days. #chickensalad #highprotein #chickenrecipe #mealprep #greekyogurt

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HEALTHIER BANANA PUDDING. 🍌 This is not ya mama's banana puddin'! It's higher in protein and has about half the sugar, but still just as creamy, tasty and nostalgic. → The big swap is using vanilla Greek yogurt instead of vanilla pudding mix - gives it extra protein, less sugar and a little tang. (You can use dairy-free vanilla yogurt if needed... I recommend @siggisdairy plant-based) → For the whipped topping, I used @SoDeliciousDairyFree coco whip, but you can use tru whip instead. → I used @Whole Foods Market organic vanilla wafers for filming this, but you could also use @Partake Foods or @HighKey wafers. #bananapudding #healthierdesserts #healthybananapudding

HEALTHIER BANANA PUDDING. 🍌 This is not ya mama's banana puddin'! It's higher in protein and has about half the sugar, but still just as creamy, tasty and nostalgic. → The big swap is using vanilla Greek yogurt instead of vanilla pudding mix - gives it extra protein, less sugar and a little tang. (You can use dairy-free vanilla yogurt if needed... I recommend @siggisdairy plant-based) → For the whipped topping, I used @SoDeliciousDairyFree coco whip, but you can use tru whip instead. → I used @Whole Foods Market organic vanilla wafers for filming this, but you could also use @Partake Foods or @HighKey wafers. #bananapudding #healthierdesserts #healthybananapudding

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Here's my must-make Thanksgiving salad... the combo of flavors and textures is straight perfection. I look forward to this one every year. 🥗🍎✨ Here is how to make it! SALAD • 1 5 oz container spring mix • ½ cup pomegranate arils • ½ cup salted roasted pepitas • 2 honey crisp or pink lady apples, chopped into chunks • 2-3 oz goat cheese ROASTED BUTTERNUT SQUASH • 1 small-medium butternut squash • 1 Tablespoon olive oil • 1 Tablespoon maple syrup • 1 teaspoon sea salt • ½ teaspoon cinnamon • ¼ teaspoon pepper DRESSING • ¼ cup extra virgin olive oil • 2 Tablespoons apple cider vinegar • 1 Tablespoon dijon mustard • 2 teaspoons maple syrup • ½ teaspoon sea salt • ¼ teaspoon black pepper 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 2. Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes. 3. Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine. 4. Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool. 5. While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use. 6. In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!

Here's my must-make Thanksgiving salad... the combo of flavors and textures is straight perfection. I look forward to this one every year. 🥗🍎✨ Here is how to make it! SALAD • 1 5 oz container spring mix • ½ cup pomegranate arils • ½ cup salted roasted pepitas • 2 honey crisp or pink lady apples, chopped into chunks • 2-3 oz goat cheese ROASTED BUTTERNUT SQUASH • 1 small-medium butternut squash • 1 Tablespoon olive oil • 1 Tablespoon maple syrup • 1 teaspoon sea salt • ½ teaspoon cinnamon • ¼ teaspoon pepper DRESSING • ¼ cup extra virgin olive oil • 2 Tablespoons apple cider vinegar • 1 Tablespoon dijon mustard • 2 teaspoons maple syrup • ½ teaspoon sea salt • ¼ teaspoon black pepper 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 2. Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes. 3. Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine. 4. Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool. 5. While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use. 6. In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!

Eating Bird Food

147,400 просмотров • 1 год назад

Banana Bread Protein Balls. 🍌 Basically all the banana bread flavor we love, put inside an easy no-bake protein ball with chocolate. You're gonna love these. IB: @Becca | Teachertastes Here’s how to make them: • 1 ripe banana (120g), mashed • ¾ cup (112g) oat flour • ½ cup almond butter • 3 Tablespoon maple syrup • ⅓ cup (45g) plant-based vanilla protein powder, I used Truvani • ½ teaspoon cinnamon • ¼ teaspoon salt CHOCOLATE COATING • ½ cup chocolate chips • 1 teaspoon coconut oil • Flaky sea salt, for topping 1. Mash banana in a bowl until smooth. 2. Add oat flour, almond butter, maple syrup, protein powder, cinnamon and salt. Using a spoon or your hands mix until a thick dough forms. 3. Use your hands or a small cookie scoop to portion out the dough and roll into even-sized balls. You should get about 14 balls, depending on the size. 4. Freeze for about 10-15 minutes until firm. 5. Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (this usually takes about 60–90 seconds). 6. Using a fork or spoon, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface (I used a parchment lined baking sheet). Alternatively, you can just drizzle the chocolate on top of the balls instead of dipping them. Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets, if desired. 7. Place the finished balls in the fridge or freezer for 10–15 minutes to allow the chocolate to harden. Enjoy or store for later! #proteinballs #banana #snacks #macrofriendly #protein

Banana Bread Protein Balls. 🍌 Basically all the banana bread flavor we love, put inside an easy no-bake protein ball with chocolate. You're gonna love these. IB: @Becca | Teachertastes Here’s how to make them: • 1 ripe banana (120g), mashed • ¾ cup (112g) oat flour • ½ cup almond butter • 3 Tablespoon maple syrup • ⅓ cup (45g) plant-based vanilla protein powder, I used Truvani • ½ teaspoon cinnamon • ¼ teaspoon salt CHOCOLATE COATING • ½ cup chocolate chips • 1 teaspoon coconut oil • Flaky sea salt, for topping 1. Mash banana in a bowl until smooth. 2. Add oat flour, almond butter, maple syrup, protein powder, cinnamon and salt. Using a spoon or your hands mix until a thick dough forms. 3. Use your hands or a small cookie scoop to portion out the dough and roll into even-sized balls. You should get about 14 balls, depending on the size. 4. Freeze for about 10-15 minutes until firm. 5. Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (this usually takes about 60–90 seconds). 6. Using a fork or spoon, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface (I used a parchment lined baking sheet). Alternatively, you can just drizzle the chocolate on top of the balls instead of dipping them. Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets, if desired. 7. Place the finished balls in the fridge or freezer for 10–15 minutes to allow the chocolate to harden. Enjoy or store for later! #proteinballs #banana #snacks #macrofriendly #protein

Eating Bird Food

85,000 просмотров • 7 месяцев назад

I make this BROCCOLI SALAD for pretty much every summer cookout and it's always such a hit. 🥦 It's a bit lighter (and has more protein) than traditional broccoli salad and I love that you can make it in advance because the broccoli doesn't get soggy - even with the BOMB creamy yogurt dressing! Here is how to make it: ・5 cups chopped broccoli florets, about 2 large heads ・3 slices of cooked bacon (turkey or pork) ・½ cup roasted + salted sunflower seeds ・½ cup raisins ・⅓ cup diced red onion ・¾ cup plain full-fat Greek yogurt ・1 ½ tbsp apple cider vinegar ・1 tbsp honey ・1 tbsp water ・⅛ tsp fine sea salt ・⅛ tsp black pepper ・sprinkle of garlic powder 1️⃣ If you haven't done so already, cook the bacon according to the package instructions. I like cooking it in the oven, but you can also cook it in a skillet on the stovetop or in the microwave. 2️⃣ In a small bowl whisk together yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder. 3️⃣Add broccoli, sunflower seeds, raisins, red onion and bacon to the bowl and toss. Drizzle on dressing and toss until everything is coated. 4️⃣ Cover container and chill in the fridge. Let sit for at least 3-4 hours before serving. Overnight works great too as this salad tastes even better after it has had time to sit. Macros: 206 cals | 9g fat | 22g carbs | 9g protein | 12g sugar #broccolisalad #cookoutfood #summersalad

I make this BROCCOLI SALAD for pretty much every summer cookout and it's always such a hit. 🥦 It's a bit lighter (and has more protein) than traditional broccoli salad and I love that you can make it in advance because the broccoli doesn't get soggy - even with the BOMB creamy yogurt dressing! Here is how to make it: ・5 cups chopped broccoli florets, about 2 large heads ・3 slices of cooked bacon (turkey or pork) ・½ cup roasted + salted sunflower seeds ・½ cup raisins ・⅓ cup diced red onion ・¾ cup plain full-fat Greek yogurt ・1 ½ tbsp apple cider vinegar ・1 tbsp honey ・1 tbsp water ・⅛ tsp fine sea salt ・⅛ tsp black pepper ・sprinkle of garlic powder 1️⃣ If you haven't done so already, cook the bacon according to the package instructions. I like cooking it in the oven, but you can also cook it in a skillet on the stovetop or in the microwave. 2️⃣ In a small bowl whisk together yogurt, apple cider vinegar, honey, water, salt, pepper and garlic powder. 3️⃣Add broccoli, sunflower seeds, raisins, red onion and bacon to the bowl and toss. Drizzle on dressing and toss until everything is coated. 4️⃣ Cover container and chill in the fridge. Let sit for at least 3-4 hours before serving. Overnight works great too as this salad tastes even better after it has had time to sit. Macros: 206 cals | 9g fat | 22g carbs | 9g protein | 12g sugar #broccolisalad #cookoutfood #summersalad

Eating Bird Food

140,300 просмотров • 3 лет назад

A healthier birthday cake recipe that you’ll LOVE! #birthdaycake #healthybaking

A healthier birthday cake recipe that you’ll LOVE! #birthdaycake #healthybaking

Eating Bird Food

158,000 просмотров • 4 лет назад

Day 3 Holiday Protein Balls = Sugar Cookie Protein Balls They give you that cozy cookie flavor (with sprinkles) and pack in 7g of protein! They are seriously the perfect little holiday treat. 🍪✨ Here is how to make them: • 1 cup oat flour • 2 scoops (50-60g) vanilla protein powder, I used Truvani • 1 cup cashew butter, I used Artisana • ¼ cup maple syrup • ½ teaspoon vanilla extract • ½ teaspoon almond extract • Pinch of sea salt • 1-2 Tablespoons almond milk, if needed • 2–3 Tablespoons holiday sprinkles, I used Trader Joe's Christmas sprinkles 1. Add oat flour, protein powder, cashew butter, maple syrup, vanilla extract, almond extract and salt to a medium mixing bowl. Stir to combine until a dough starts to form. If your mixture seems too dry, you can add almond milk, starting with 1 Tablespoon at a time. Stir in holiday sprinkles. 2. Once combined, use a small cookie scoop to scoop and roll the dough into balls. 3. Add additional sprinkles to a small bowl and roll protein balls into sprinkles, pressing them in slightly to help stick. You don’t want the balls to be covered, just enough to look festive. 4. Chill for 15–20 minutes to set or enjoy right away. #sugarcookies #nobake #proteinballs #holidaytreats #healthierchoices

Day 3 Holiday Protein Balls = Sugar Cookie Protein Balls They give you that cozy cookie flavor (with sprinkles) and pack in 7g of protein! They are seriously the perfect little holiday treat. 🍪✨ Here is how to make them: • 1 cup oat flour • 2 scoops (50-60g) vanilla protein powder, I used Truvani • 1 cup cashew butter, I used Artisana • ¼ cup maple syrup • ½ teaspoon vanilla extract • ½ teaspoon almond extract • Pinch of sea salt • 1-2 Tablespoons almond milk, if needed • 2–3 Tablespoons holiday sprinkles, I used Trader Joe's Christmas sprinkles 1. Add oat flour, protein powder, cashew butter, maple syrup, vanilla extract, almond extract and salt to a medium mixing bowl. Stir to combine until a dough starts to form. If your mixture seems too dry, you can add almond milk, starting with 1 Tablespoon at a time. Stir in holiday sprinkles. 2. Once combined, use a small cookie scoop to scoop and roll the dough into balls. 3. Add additional sprinkles to a small bowl and roll protein balls into sprinkles, pressing them in slightly to help stick. You don’t want the balls to be covered, just enough to look festive. 4. Chill for 15–20 minutes to set or enjoy right away. #sugarcookies #nobake #proteinballs #holidaytreats #healthierchoices

Eating Bird Food

17,600 просмотров • 11 месяцев назад

Episode 1 | Lunch Series: Hard Boiled Egg & Avocado Bowl. 🥚🥑 This hard boiled egg and avocado bowl is an oldie but goodie recipe, but I’ve been having it for lunch lately and had to reshare. It’s quick, easy and so versatile because you can add your fave toppings. Some yummy ideas = olives, tomatoes and feta cheese. I topped mine with a little white balsamic vinegar, olive oil and crushed red pepper flakes and it was 👩🏻‍🍳😘 Grab the link above for the full recipe or Google “egg and avocado bowl eating bird food” #hardboiledeggs #avocado #lunchideas #highprotein #healthyfats #goodforyoufood

Episode 1 | Lunch Series: Hard Boiled Egg & Avocado Bowl. 🥚🥑 This hard boiled egg and avocado bowl is an oldie but goodie recipe, but I’ve been having it for lunch lately and had to reshare. It’s quick, easy and so versatile because you can add your fave toppings. Some yummy ideas = olives, tomatoes and feta cheese. I topped mine with a little white balsamic vinegar, olive oil and crushed red pepper flakes and it was 👩🏻‍🍳😘 Grab the link above for the full recipe or Google “egg and avocado bowl eating bird food” #hardboiledeggs #avocado #lunchideas #highprotein #healthyfats #goodforyoufood

Eating Bird Food

26,300 просмотров • 4 лет назад

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