some 93/7 ground beef, light mayo, sf ketchup, mustard and pickles. its simple but so good and satisfies my cravings .

Chicken, lemon, cous cous, spring onion, tender stem broccoli.

my saved folder on instagram is full of healthy dinners i swore i was gonna make every sunday i look at them thinking these look so good and easy to cook but then tuesday night comes and im too tired to even try

im tired and hungry and when i look at the recipe it needs ten ingredients and three of them are not in my kitchen so i close my phone and just default to my lazy scramble instead bc its safe and easy

i saw ojafi on a tiktok comment a few days ago and started using it to resize recipies to fit my exact cal targets it has a recipe shelf where i save all my links so i can definately actually cook them instead of collecting digital clutter

so far i have actually cooked some of the recipes the best part about it is they have soo much selection and it saves me alot of time trying to find things to eat that fit my goals without messing up my day

wondering how u guys manage ur saved recipe clutter bc my system right now is just saving things and forgetting them which is not working for me at all

I bought two of these things that cook in the microwave, specifically silicone ones, from Lekue.

The French omelet, even though it apparently looks good, tastes stale, like plastic. It has olive oil and salt and even then it has a weird taste.

On the other hand, the container for boiling rice and pasta is convenient. It doesn’t come out as good as with a good rice cooker, but it’s convenient to make basmati rice or pasta like this.

I think these are a great way of reducing flour in your diet - they have very little flavour, so you can top with anything you like.

Note: barley flakes can be replaced with oats if preferred. Sitting time not required if this is done.

Looking for the ultimate fall coffee companion? These Gluten-Free Pumpkin Biscotti with Pecans are wonderfully crunchy without being tooth-shatteringly hard! Infused with warm autumn spices and rich coconut sugar, they are completely dairy-free and refined sugar-free.

For the recipe , more information, FAQs and substitution, visit the link https://www.nutrizonia.com/pumpkin-biscotti-with-pecans/

Every click helps this blog earning very small commission, it makes it keep going and sharing with you the best tested recipes!

This makes 16 biscotti

Ingredients

• 220g Gluten-Free 1-to-1 Baking Flour (such as Bob's Red Mill)
• 1 cup (190g) Coconut Sugar
• ⅓ cup (80g) Pumpkin Puree
• 2 Large Eggs + 1 Egg Yolk (at room temperature)
• ¾ cup Pecan Halves (rough chopped)
• 1 tbsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• 1 tsp Pure Vanilla Extract
• ¼ tsp Salt

Instructions

1. Prep Oven & Pans: Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt. Set aside.
3. Cream Wet Ingredients: In a separate large bowl, beat the eggs, egg yolk, coconut sugar, and vanilla extract until smooth and slightly thickened. Whisk in the pumpkin puree.
4. Combine: Gradually fold the dry flour mixture into the wet ingredients using a spatula until a soft, sticky dough forms. Fold in the chopped pecans.
5. Shape the Logs: Divide the dough in half on the prepared baking sheet. Using slightly damp hands, shape each half into a log approximately 8 inches long and 2–3 inches wide.
6. First Bake: Bake for 25 minutes until the logs are firm to the touch and lightly golden.
7. Cool & Slice: Remove from the oven and let cool on a wire rack for 5 to 10 minutes. Using a sharp serrated knife, slice each log diagonally into ¾-inch thick biscotti slices.
8. Second Bake (The Crunch): Lay the slices flat on the baking sheet. Return to the oven and bake for 5 minutes, flip the slices over, and bake for another 5 minutes. (If you prefer extra-crunchy biscotti, bake for an additional 3–5 minutes while keeping a close eye on them).
9. Cool & Serve: Transfer to a wire rack to cool completely. They will continue to crisp up as they cool down. Serve alongside hot coffee or tea!

Looking for a cozy, bakery-style fall treat that is both plant-based and gluten-free? These Vegan & Gluten-Free Pumpkin Scones are delightfully flaky, perfectly spiced, and so easy to whip up for a weekend breakfast or afternoon coffee break!

For the recipe , more information, FAQs and substitution, visit the link https://www.nutrizonia.com/vegan-gluten-free-pumpkin-scones/

Every click helps this blog earning very small commission, it makes it keep going and sharing with you the best tested recipes!

This makes 8 scones

Ingredients

• 90g Gluten-Free Baking Flour (preferably a blend containing tapioca starch)
• 45g Vegan Butter (cut into small cubes and kept chilled)
• 45g Pumpkin Puree (100% pure pumpkin)
• 1 tbsp Soy Milk (or any plant-based milk)
• 1 tbsp Granulated Sugar (or coconut sugar)
• 2 tsp Baking Powder
• 1 tsp Pumpkin Pie Spice (or ¼ tsp nutmeg, ½ tsp cinnamon, ⅛ tsp cloves, ¼ tsp allspice, ⅛ tsp ground ginger)
• ¼ tsp Salt
• Optional Mix-Ins:
• 2 tbsp Vegan Chocolate Chips OR Toasted Chopped Pecans/Walnuts
• Optional Glaze:
• 60g (½ cup) Powdered Sugar
• 2 tbsp Soy Milk

Instructions

• Prep & Chill: Preheat your oven to 200°C (400°F). Cut the vegan butter into small cubes and keep it cold in the refrigerator until ready to use.
• Mix Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and pumpkin pie spice.
• Cut in Butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or cold fingertips to work the butter into the flour until it resembles coarse crumbs with small pea-sized butter pieces. Do not overmix or warm the butter.
• Combine: Stir in the pumpkin puree and 1 tablespoon of soy milk (and nuts/chocolate chips if using). Gently fold with a spatula until a soft dough comes together.
• Shape & Cut: Transfer the dough onto a piece of parchment paper lightly dusted with gluten-free flour. Gently press the dough into a 1-inch thick circle. Cut into 4–6 triangular wedges.
• Brush & Chill (Crucial!): Brush the tops lightly with a splash of plant milk. Transfer the parchment paper and scones to a plate or tray and freeze for 30 minutes.
• Bake: Line a baking sheet with fresh parchment paper, space out the chilled scones, and bake at 200°C (400°F) for 12–15 minutes until golden around the edges.
• Glaze & Cool: Transfer to a wire rack to cool completely. Whisk powdered sugar and 2 tablespoons of soy milk until smooth, then drizzle over the cooled scones. Enjoy fresh!

A Note on Vegan Sugar:

If strict vegan sugar is important for your diet, feel free to use your favorite organic granulated or coconut sugar. If you only have powdered vegan sugar on hand, save it for the glaze rather than the dough, as powdered sugar will alter the scone dough's texture and make it too spreadable.

We have a family reunion coming up, with a busy program. We are all staying together and we are looking for quick healthy recipes. If it were for couples days we could handle pizza night and lasagna. But I don’t think I can do a week of that.
Shoot your easy healthy recipes that wouldn’t be too much work to recreate for 20 people. Bonus points if there is gluten free options haha

I Typically use -
Wheat Pizza Base
Pizza Pasta Sauce
Add a lot of veggies
Add Feta cheese
Microwave.
But either the pizza gets sour or seems raw. Seems I am doing it all wrong. Suggestions? The idea is to eat healthier that helps the weight loss journey

Oats, almonds, cashews, pumpkin seeds, sunflower seeds, walnuts, raisins, soaked overnight in milk and have it for breakfast.

Is this actually healthy?