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🦋 SAVE THIS RECIPE BELOW 🦋 The infusion I’ve been drinking on repeat for the past couple of weeks. This blend works to gently move the lymphatic system, balance your cycle, and flood your body with the minerals needed for a natural, clear-skin glow. ✨ Here’s how I make...

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Barbara Oneill

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39,755 görüntüleme • 5 ay önce •via X (Twitter)

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This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.
1:11

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

POV Husband

256,506 görüntüleme • 1 yıl önce

When you have old chicken in your fridge. Made this Korean dish called Jjimdak for the first time following a recipe from Maangchi and it turned out alright. - 2-3lbs of chicken legs and/or thighs For the sauce: - 12 garlic cloves, minced - 2 tsp peeled ginger, minced - 2 Tbsp soy sauce - 2 Tbsp oyster sauce - 1/4 cup rice syrup (or sugar) - 1 Tbsp black bean paste (optional) - 1/4 cup vegetable oil
1:12

When you have old chicken in your fridge. Made this Korean dish called Jjimdak for the first time following a recipe from Maangchi and it turned out alright. - 2-3lbs of chicken legs and/or thighs For the sauce: - 12 garlic cloves, minced - 2 tsp peeled ginger, minced - 2 Tbsp soy sauce - 2 Tbsp oyster sauce - 1/4 cup rice syrup (or sugar) - 1 Tbsp black bean paste (optional) - 1/4 cup vegetable oil

POV Husband

31,569 görüntüleme • 1 ay önce

This homemade version is super simple, uses stuff you probably already have in the pantry, and one jar makes about eight packets worth. It’s a little money saver, but the bigger win is knowing exactly what’s going in it — and being able to tweak it however you like. Recipe: ½ cup cornstarch, 3 Tbsp beef bouillon, 1 Tbsp onion powder, 1 tsp garlic powder, ½ tsp black pepper Optional: ½ tsp thyme + ½ tsp paprika Mix it all together and store it in a jar. To make gravy: 2 Tbsp mix + 1 cup water. Whisk water and gravy mix in a saucepan and bring to a boil. It's ready in just a few minutes. Do you still buy the packets or do you make your own?
3:44

This homemade version is super simple, uses stuff you probably already have in the pantry, and one jar makes about eight packets worth. It’s a little money saver, but the bigger win is knowing exactly what’s going in it — and being able to tweak it however you like. Recipe: ½ cup cornstarch, 3 Tbsp beef bouillon, 1 Tbsp onion powder, 1 tsp garlic powder, ½ tsp black pepper Optional: ½ tsp thyme + ½ tsp paprika Mix it all together and store it in a jar. To make gravy: 2 Tbsp mix + 1 cup water. Whisk water and gravy mix in a saucepan and bring to a boil. It's ready in just a few minutes. Do you still buy the packets or do you make your own?

End3of6Days9 (Helen) 🇺🇸

22,728 görüntüleme • 1 ay önce

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes
0:37

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes

Shredhappens

41,418 görüntüleme • 23 gün önce

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate
0:47

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate

Shredhappens

10,444 görüntüleme • 1 ay önce

How to make galbi beef ribs. I asked my butcher to cut a giant beef rib down the middle the long way and here is the galbi marinade: For 6-8lbs of meat with bone-in: - 1 cup soy sauce - 1 cup brown sugar - 10 garlic cloves - 1 Tbsp ginger - 1/2 onion - 1 asian pear - 2 Tbsp plum extract - 2 Tbsp rice syrup - 2 tsp sesame oil - 1/2 tsp black pepper - 1 cup water
1:17

How to make galbi beef ribs. I asked my butcher to cut a giant beef rib down the middle the long way and here is the galbi marinade: For 6-8lbs of meat with bone-in: - 1 cup soy sauce - 1 cup brown sugar - 10 garlic cloves - 1 Tbsp ginger - 1/2 onion - 1 asian pear - 2 Tbsp plum extract - 2 Tbsp rice syrup - 2 tsp sesame oil - 1/2 tsp black pepper - 1 cup water

POV Husband

77,445 görüntüleme • 11 ay önce

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes
0:27

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

Shredhappens

36,257 görüntüleme • 15 gün önce

A simple tea that I have after heavy meals , during bloating or when my guts needs that extra help. All you needs is coriander, cumin, fennel, and a little ajwain. Each of these spices supports your gut differently: Coriander cools, Cumin boosts digestion, Fennel eases bloating, and Ajwain is a powerful carminative that helps release trapped gas naturally. Boil them together, let it steep, and sip it warm. You can even carry it in a bottle through the day and sip as you go. Simple ingredients… powerful healing from your kitchen. Coriander–Cumin–Fennel (CCF Tea) Ingredients ● 2 tbsp cumin seeds (jeera) ● 1 tbsp coriander seeds ● 1 tbsp fennel seeds (saunf) ● 1 tsp ajwain (carom seeds) ● 1 litre water Method — Overnight Infusion Add all seeds to 1 litre of water in a glass or steel bottle. Let it infuse overnight. Strain and sip slowly through the day. Method — Boiled Decoction Boil all seeds in water until reduced to half (500 ml). Strain and sip warm after meals. Optional Add-ons: 1 tsp lemon juice, ½ inch ginger, or a pinch of turmeric. #digestion #heatwaves #india #summers #bloating
0:33

A simple tea that I have after heavy meals , during bloating or when my guts needs that extra help. All you needs is coriander, cumin, fennel, and a little ajwain. Each of these spices supports your gut differently: Coriander cools, Cumin boosts digestion, Fennel eases bloating, and Ajwain is a powerful carminative that helps release trapped gas naturally. Boil them together, let it steep, and sip it warm. You can even carry it in a bottle through the day and sip as you go. Simple ingredients… powerful healing from your kitchen. Coriander–Cumin–Fennel (CCF Tea) Ingredients ● 2 tbsp cumin seeds (jeera) ● 1 tbsp coriander seeds ● 1 tbsp fennel seeds (saunf) ● 1 tsp ajwain (carom seeds) ● 1 litre water Method — Overnight Infusion Add all seeds to 1 litre of water in a glass or steel bottle. Let it infuse overnight. Strain and sip slowly through the day. Method — Boiled Decoction Boil all seeds in water until reduced to half (500 ml). Strain and sip warm after meals. Optional Add-ons: 1 tsp lemon juice, ½ inch ginger, or a pinch of turmeric. #digestion #heatwaves #india #summers #bloating

Luke Coutinho

17,137 görüntüleme • 4 ay önce

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions thinly sliced, half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood
0:37

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions thinly sliced, half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood

Shredhappens

14,546 görüntüleme • 1 ay önce

💥HIGH PROTEIN EGG SALAD 1 serving: 540 cals, 44g protein 2 servings: 270 cals, 22g protein As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good. If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing. Here is how I made it: 1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl. 2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl. up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier. 4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine. 5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard. 6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder. 7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more. 8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes
0:29

💥HIGH PROTEIN EGG SALAD 1 serving: 540 cals, 44g protein 2 servings: 270 cals, 22g protein As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good. If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing. Here is how I made it: 1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl. 2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl. up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier. 4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine. 5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard. 6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder. 7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more. 8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes

Shredhappens

24,871 görüntüleme • 24 gün önce

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!
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This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!

Your Natural Remedies

23,870 görüntüleme • 5 ay önce

One of the easier Korean dishes to make with few simple ingredients. Try at home and let me know what you think. Feeds 3-4 people: Boil ~4lbs of chicken legs for 5 mins and remove and rinse under cold water Add: 1/2 cup soy sauce 1/2 cup mirin 5 tbsp gochugaru 2 tbsp sugar 1 tbsp gochujang 1 cup water 4 tbsp minced garlic 2-3 medium potatoes 1/2 onion Boil for about 20mins until potatoes are soft. Then add green onion, korean chili peppers, and boil for another 5 mins then serve. Leftovers are good because this usually tastes better the next day.
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One of the easier Korean dishes to make with few simple ingredients. Try at home and let me know what you think. Feeds 3-4 people: Boil ~4lbs of chicken legs for 5 mins and remove and rinse under cold water Add: 1/2 cup soy sauce 1/2 cup mirin 5 tbsp gochugaru 2 tbsp sugar 1 tbsp gochujang 1 cup water 4 tbsp minced garlic 2-3 medium potatoes 1/2 onion Boil for about 20mins until potatoes are soft. Then add green onion, korean chili peppers, and boil for another 5 mins then serve. Leftovers are good because this usually tastes better the next day.

POV Husband

211,030 görüntüleme • 9 ay önce

HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare
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HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare

Shredhappens

13,915 görüntüleme • 1 ay önce

🥒HIGH PROTEIN MEDITERRANEAN CUCUMBER SALAD This is super fresh, crunchy, creamy, packed with protein, and one of those easy meals you can throw together in under 15 minutes and feel really good after eating. It’s light but filling, loaded with texture, and gives serious Mediterranean food vibes without needing a ton of ingredients. Makes 2 huge servings. This is such a great healthy easy lunch or light high protein dinner. Here is how I made it: 1.Start by browning 12oz of lean ground beef (I used 90/10) in a pan over medium heat. Season it with 1 tbsp oregano, 1 tbsp sweet paprika, 1 tbsp onion powder, 1/2 tbsp garlic powder, and generous salt and pepper. Cook until browned and fully cooked through. I go a little longer here at the end on medium-high heat at the end for about 5-7 mins to almost crisp up the beef. 2.While that’s going. slice 5-6 Persian cucumbers and add them to a large bowl or 2 jars with 1/4 finely diced red onion and 1 small cubed avocado. Add the cooked ground beef on top. with 3 tbsp thick greek yogurt, 2-3 tbsp finely chopped fresh parsley and mint, a couple squeezes of fresh lemon juice, 2 tbsp crumbled feta, 1 tsp red chili flakes, and a pinch of salt and pepper. 4.Toss everything together really well, and enjoy immediately. This is one of those easy healthy meals that’s light, high protein, but also refreshing and helps you feel good after! If you make it, let me know on SHREDHAPPENS! ENJOY! . . . . . . #healthyrecipes #healthyfoodshare #lowcarb #lowcarbrecipes #keto
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🥒HIGH PROTEIN MEDITERRANEAN CUCUMBER SALAD This is super fresh, crunchy, creamy, packed with protein, and one of those easy meals you can throw together in under 15 minutes and feel really good after eating. It’s light but filling, loaded with texture, and gives serious Mediterranean food vibes without needing a ton of ingredients. Makes 2 huge servings. This is such a great healthy easy lunch or light high protein dinner. Here is how I made it: 1.Start by browning 12oz of lean ground beef (I used 90/10) in a pan over medium heat. Season it with 1 tbsp oregano, 1 tbsp sweet paprika, 1 tbsp onion powder, 1/2 tbsp garlic powder, and generous salt and pepper. Cook until browned and fully cooked through. I go a little longer here at the end on medium-high heat at the end for about 5-7 mins to almost crisp up the beef. 2.While that’s going. slice 5-6 Persian cucumbers and add them to a large bowl or 2 jars with 1/4 finely diced red onion and 1 small cubed avocado. Add the cooked ground beef on top. with 3 tbsp thick greek yogurt, 2-3 tbsp finely chopped fresh parsley and mint, a couple squeezes of fresh lemon juice, 2 tbsp crumbled feta, 1 tsp red chili flakes, and a pinch of salt and pepper. 4.Toss everything together really well, and enjoy immediately. This is one of those easy healthy meals that’s light, high protein, but also refreshing and helps you feel good after! If you make it, let me know on SHREDHAPPENS! ENJOY! . . . . . . #healthyrecipes #healthyfoodshare #lowcarb #lowcarbrecipes #keto

Shredhappens

41,980 görüntüleme • 2 ay önce

Cleavers Cold Water Infusion 🌿✨ Cleavers (Galium aparine) Also Known as Sticky Weed, it sticks to your clothes. Cleavers is a gentle yet powerful herb packed with benefits: 💚Supports the lymphatic system, aiding detoxification 💦Acts as a natural diuretic, reducing water retention 🌿Soothes inflammation & supports skin health 🩸Helps purify the blood & boost immunity This cooling herbal infusion is perfect for daily hydration & gentle cleansing! Harvesting: Cleavers can be harvested from early spring until late summer, thriving in most wild places. They tend to become dry and straggly later in the season, so pick them when fresh and vibrant for the best results! Recipe: 🌿1 handful of fresh cleavers (foraged or organic) 💦1 liter of cold, filtered water 1. Rinse cleavers thoroughly. 2. Place Chopped Cleavers in a jar & cover with cold water.t. 3.Let infuse for 4–12 hours (or overnight) in the fridge. The longer it’s left to infuse the more poten 4.Strain & enjoy chilled! How to Drink: ‼️Don’t drink it all at once—it’s a diuretic! With herbs, small doses frequently are best. I like having ½ cup of cleavers cold infusion every few hours throughout the day for gentle, ongoing support. Storage: You could probably keep it in the fridge, covered, for one additional day maximum - but I prefer to make it fresh each day. We’re trying to capture the fresh essence of the plant ... there’s no point in keeping it longer, plus, it might go off! Fresh is best.
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Cleavers Cold Water Infusion 🌿✨ Cleavers (Galium aparine) Also Known as Sticky Weed, it sticks to your clothes. Cleavers is a gentle yet powerful herb packed with benefits: 💚Supports the lymphatic system, aiding detoxification 💦Acts as a natural diuretic, reducing water retention 🌿Soothes inflammation & supports skin health 🩸Helps purify the blood & boost immunity This cooling herbal infusion is perfect for daily hydration & gentle cleansing! Harvesting: Cleavers can be harvested from early spring until late summer, thriving in most wild places. They tend to become dry and straggly later in the season, so pick them when fresh and vibrant for the best results! Recipe: 🌿1 handful of fresh cleavers (foraged or organic) 💦1 liter of cold, filtered water 1. Rinse cleavers thoroughly. 2. Place Chopped Cleavers in a jar & cover with cold water.t. 3.Let infuse for 4–12 hours (or overnight) in the fridge. The longer it’s left to infuse the more poten 4.Strain & enjoy chilled! How to Drink: ‼️Don’t drink it all at once—it’s a diuretic! With herbs, small doses frequently are best. I like having ½ cup of cleavers cold infusion every few hours throughout the day for gentle, ongoing support. Storage: You could probably keep it in the fridge, covered, for one additional day maximum - but I prefer to make it fresh each day. We’re trying to capture the fresh essence of the plant ... there’s no point in keeping it longer, plus, it might go off! Fresh is best.

Barbara Oneill

46,272 görüntüleme • 1 ay önce

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG
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Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

𝕏 Cuisines

80,845 görüntüleme • 1 ay önce

Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below Full Recipe: Ingredients: 10 ea Yellowfin Tuna slices, 1" x2" thick 1 ea red bell pepper, roasted and skin removed 1 ea yellow bell pepper, roasted and skin removed 1 ea lime zest and juice ½ tsp white miso 5 tbsp high quality extra virgin olive oil 3 tbsp finely diced chives 10 ea leaves of micro cilantro 1 tbsp pine nuts, toasted Extra virgin olive oil, to garnish Sea salt, to garnish Method: 1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray. 2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp EVOO to create an emulsified vinaigrette. 3. Finely dice the roasted peppers and toss in the miso-lime dressing. 4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine nuts, micro cilantro and more EVOO. Season with sea salt and serve.
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Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below Full Recipe: Ingredients: 10 ea Yellowfin Tuna slices, 1" x2" thick 1 ea red bell pepper, roasted and skin removed 1 ea yellow bell pepper, roasted and skin removed 1 ea lime zest and juice ½ tsp white miso 5 tbsp high quality extra virgin olive oil 3 tbsp finely diced chives 10 ea leaves of micro cilantro 1 tbsp pine nuts, toasted Extra virgin olive oil, to garnish Sea salt, to garnish Method: 1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray. 2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp EVOO to create an emulsified vinaigrette. 3. Finely dice the roasted peppers and toss in the miso-lime dressing. 4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine nuts, micro cilantro and more EVOO. Season with sea salt and serve.

Geoffrey Zakarian

11,464 görüntüleme • 3 ay önce

Natural Cavity Prevention INGREDIENTS: 🔸3 tbsp of bentonite clay 🔸1 tbsp of calcium carbonate 🔸Crush 5 cloves 🔸Lemon zest 🔸1/2 cup distilled water Mix all of them and use it as toothpaste and apply on gums and teeth for 5-7 mins and then rinse. Additionally you can also use the paste and swish around for 10 mins, spit and rinse the mouth with warm water.
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Natural Cavity Prevention INGREDIENTS: 🔸3 tbsp of bentonite clay 🔸1 tbsp of calcium carbonate 🔸Crush 5 cloves 🔸Lemon zest 🔸1/2 cup distilled water Mix all of them and use it as toothpaste and apply on gums and teeth for 5-7 mins and then rinse. Additionally you can also use the paste and swish around for 10 mins, spit and rinse the mouth with warm water.

Barbara Oneill

209,828 görüntüleme • 2 yıl önce

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots
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Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots

Capt Kyle

24,195 görüntüleme • 2 ay önce

thank you for watching my first cooking vid! here is the recipe: 3 baby bella mushrooms 2 green onions 1 baby bok choy 7 raw shrimp black pepper to taste garlic powder to taste Frozen Sanuki Udon 1 tsp Kadoya Sesame Oil 1/2 tbsp Hondashi Powder 1 tbsp Ninben Tsuyu No Moto 1/3 cup Heavy Whipping Cream red pepper chili flakes to taste i am guessing the measurements because i dont measure anything. it should taste like a creamy umami sauce, so i recommend using a little pit of the tsuyu no moto at first and give it a taste!
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thank you for watching my first cooking vid! here is the recipe: 3 baby bella mushrooms 2 green onions 1 baby bok choy 7 raw shrimp black pepper to taste garlic powder to taste Frozen Sanuki Udon 1 tsp Kadoya Sesame Oil 1/2 tbsp Hondashi Powder 1 tbsp Ninben Tsuyu No Moto 1/3 cup Heavy Whipping Cream red pepper chili flakes to taste i am guessing the measurements because i dont measure anything. it should taste like a creamy umami sauce, so i recommend using a little pit of the tsuyu no moto at first and give it a taste!

potato starrr_fyre

11,241 görüntüleme • 4 ay önce