Hey guys! Thank you for all the love on my recent food related content, healthy eating is something I'm so passionate about and I love trying new recipes and getting to share them with you all. Let me know if you enjoy this video, as I am thinking of turning it into a series! All recipes and items used in this video linked below:
Containers I use: https://bit.ly/3NEtdPm
Sheet pan I use: https://bit.ly/3YByeP2
Cardigan I'm wearing is from Leset but it's sold out, linked a similar one: https://bit.ly/4dTPinG
Striped pants I'm wearing: https://bit.ly/3NFgCLU
Fall Harvest Salad
Chickpeas & Squash
1 can (13.4 oz) chickpeas, drained and rinsed
1 medium (200 g) honeynut squash, cubed
1 tsp each ground cumin and coriander
1/2 tsp each onion granules, garlic granules, cayenne pepper, and ceylon cinnamon
Olive oil and kosher salt for drizzling
Other Ingredients
1/2 cup (100 g) quinoa, dry
5–6 stalks (70 g) dino kale, stemmed and finely chopped
1/4 cup (40 g) toasted pumpkin seeds
1/4 cup (50 g) golden raisins
Maple Tahini Dressing
1/4 cup (64 g) tahini
1/4 cup (40 g) lemon juice
3 tbsp unsweetened apple cider
1 tbsp maple syrup
1/4 tsp each garlic granules, cayenne pepper, and ceylon cinnamon
1/4 tsp kosher salt, plus more as needed
Instructions
Preheat your oven to 450°F and line a sheet pan with parchment paper. Dump the chickpeas and squash onto the pan, sprinkle with the spices, and a generous amount of olive oil and salt. Toss to mix thoroughly and roast in the oven for 25-30 minutes or until the chickpeas are crispy.
While the chickpeas and squash roast, make the quinoa. My method for fluffy is a 1:2 ratio of quinoa to water. So for 1/2 cup of quinoa, use 1 cup of water, along with a large pinch of salt. Place the pot on the stove, bring it to a boil, then reduce the heat to medium-low, and partially cover the pot. Let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key, turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water.
Prep the kale. De-stem the kale using your hands (grab the stem with one hand, and use the other hand to take off the leaves going up the stem). Chop the kale into small pieces, add to a bowl, drizzle with a little EVOO, and sprinkle with salt. Then massage the kale leaves with your hands until they soften – the kale will go down in bulk as well.
Make the maple tahini dressing. Add all of the ingredients into a jar and whisk to combine – the dressing should be silky smooth and creamy. Adjust salt as needed. Add an additional 1-2 tbsp of apple cider as needed to thin out the dressing to a consistency you like.
Assemble. Dump the roasted chickpeas and squash into the bowl of kale, along with the quinoa, golden raisins, and toasted pumpkin seeds. Drizzle over half the dressing and toss to combine. Keep the reserved dressing for serving the salad in individual bowls.
Turkey Meatballs
Ingredients
2 pounds Ground turkey
1 large Egg
3 cloves Garlic (minced)
1 tablespoon Coconut aminos
1/4 cup Blanched almond flour
1 tablespoon Italian seasoning
1 tablespoon Fresh parsley
1 teaspoon Onion powder
3/4 teaspoon Sea salt
1/2 teaspoon Black pepper
Instructions
Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil, set aside.
In a large bowl, place ground turkey, egg, and minced garlic. Do not mix. Set aside.
In a small bowl, mix together the almond flour and remaining seasonings. Sprinkle the mixture over the contents of the other bowl. Gently mix with your hands until the mixture binds and is evenly distributed, but do not over work the meat.
Shape mixture into equal sized balls, about 2 tablespoons (28 grams) each.
Arrange on prepared baking sheets, about 12 per sheet. Bake for 18-20 minutes, or until cooked through.
Информация по комментариям в разработке