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Can taco Friday’s be a thing as well? Recipe ?? Blue Oyster Mushroom Tacos Recipe Ingredients: ? 1 cup blue oyster mushrooms, hand-torn ? 1 tsp ground coriander ? 1/2 tsp chili powder ? 1/2 tsp garlic powder ? 1/4 tsp dried thyme ? 1/2 tsp tahin ? Pinch of classic salt ? Freshly ground pepper, to taste ? 1 tsp honey ? 1 tbsp olive oil ? 3 corn tortillas ? 1/4 cup corn kernels ? 2 radishes, thinly sliced ? 1 avocado, sliced ? Salsa, to taste ? Lime wedges, for serving Instructions: 1. Prepare the Mushrooms: Hand-tear the blue oyster mushrooms into bite-sized pieces and place them in a large bowl. 2. Season: Add ground coriander, chili powder, garlic powder, thyme, tahini, salt, and pepper to the bowl. Toss the mushrooms until evenly coated. 3. Cook the Mushrooms: Heat olive oil in a saucepan over medium heat. Add the seasoned mushrooms and sauté for about 5-7 minutes until they start to brown and become tender. Drizzle with honey and continue to cook for an additional minute. 4. Warm the Tortillas: In the same pan, heat the corn tortillas for about 1 minute on each side until they develop a slight char and some color. 5. Assemble the Tacos: Place the sautéed mushrooms on each tortilla, followed by corn kernels, radish slices, avocado, and a spoonful of salsa. Finish with a squirt of lime juice. 6. Serve: Enjoy your tacos with a fresh lime wedge on the side! #TacoFriday #BlueOysterMushrooms #QuickRecipes #VeganTacos #HealthyEating #Foodie #TacoFriday #BlueOysterMushrooms #QuickRecipes #VeganTacos #HealthyEating #Foodie

?????????? Ingredients You’ll Need For the Salad: ? 3 cups strawberries, sliced ? 1 cup mozzarella ciliegine, sliced into halves ? 1/3 cup basil, chopped For the Vinaigrette: ? 3 tablespoons balsamic vinegar ? 1 tablespoon extra virgin olive oil ? 1 teaspoon honey ? Salt and pepper to taste Step-by-Step Directions Step 1: Prepare the Vinaigrette In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper. This simple yet flavorful vinaigrette will elevate the entire dish with its perfect balance of tangy and sweet notes. Step 2: Assemble the Salad In a large mixing bowl, combine the sliced strawberries, halved mozzarella ciliegine, and chopped basil. Drizzle the prepared vinaigrette over the mixture and toss gently to ensure everything is evenly coated. Tips and Variations ? Strawberry Alternatives: If strawberries are out of season or you want to try something different, feel free to substitute them with other fruits like peaches, cherries, or even grapes. ? Cheese Choices: While mozzarella ciliegine is perfect for this recipe, you can experiment with other soft cheeses like burrata or fresh goat cheese for a different texture and flavor profile. ? Herb Swap: If you don’t have basil on hand, fresh mint or arugula can be great alternatives, adding a unique twist to the salad. ? Balsamic Glaze: For an extra touch of elegance, you can drizzle a balsamic glaze over the salad just before serving. #strawberrysalad

BAKED ZUCCHINI SLICES https://lnkd.in/g6HJDVcW Ingredients: - 2 zucchini, sliced into 1/4 inch rounds - 1-2 Tbsp Heavenly Garlic olive oil - 2 Tbsp sea salt - 1/4 cup bread crumbs - 1/4 cup shredded Parmesan cheese - 1 Tbsp Heavenly Sicilian Lemon balsamic - 3 Tbsp Heavenly Herbes de Provence olive oil - Salt and pepper to taste ??Preheat oven to 350 degrees. ??Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another. ??Drizzle with 1 Tbsp of Garlic olive oil. ??Season with sea salt and pepper. ??Repeat this layering until all the zucchini is used. ??Bake for 30 minutes. ??While zucchini bakes, stir together bread crumbs, Parmesan cheese, Sicilian Lemon balsamic and Herbes de Provence olive oil. ??Spread evenly over baked zucchini and return to oven for 10 more minutes. ??Serve hot.

If you’re feeling like a fun spin on a classic, check out this chakalaka style risotto. Chakalaka is a South African style relish that usually has a bit of a kick to it. A delicious way to literally spice up your risotto game! This recipe serves 4, takes 10 mins to put together and 30 mins to cook. Here’s what you’ll need: 2 tbsp coconut oil 1 large onion, chopped 2 cloves garlic, sliced 150g risotto rice 1 tsp dried thyme 1 tbsp curry powder 2 tbsp fresh ginger, grated ? tsp chilli flakes 300ml vegetable stock 1 carrot, grated 1 red capsicum, chopped 1 can chopped tomatoes 1 cup sweetcorn Heat the oil in a large deep pan and sauté the onions and garlic for 3-4 minutes until soft. Add the risotto rice, thyme and curry powder and stir fry briefly. Next add the grated ginger and chilli, season with salt and pepper, to taste. Pour in the hot stock, bring to a boil then reduce the heat and simmer under cover for approx. 20 minutes, checking periodically. If the liquid is absorbed before the end of cooking, add some more water. Next add the grated carrot, red capsicum, chopped tomatoes and sweetcorn, mix well, cover and cook for another 5 minutes, stirring constantly. Leave a comment below if you're going to try this recipe ????????

If you’re feeling like a fun spin on a classic, check out this chakalaka style risotto. Chakalaka is a South African style relish that usually has a bit of a kick to it. A delicious way to literally spice up your risotto game! This recipe serves 4, takes 10 mins to put together and 30 mins to cook. Here’s what you’ll need: 2 tbsp coconut oil 1 large onion, chopped 2 cloves garlic, sliced 150g risotto rice 1 tsp dried thyme 1 tbsp curry powder 2 tbsp fresh ginger, grated ? tsp chilli flakes 300ml vegetable stock 1 carrot, grated 1 red capsicum, chopped 1 can chopped tomatoes 1 cup sweetcorn Heat the oil in a large deep pan and sauté the onions and garlic for 3-4 minutes until soft. Add the risotto rice, thyme and curry powder and stir fry briefly. Next add the grated ginger and chilli, season with salt and pepper, to taste. Pour in the hot stock, bring to a boil then reduce the heat and simmer under cover for approx. 20 minutes, checking periodically. If the liquid is absorbed before the end of cooking, add some more water. Next add the grated carrot, red capsicum, chopped tomatoes and sweetcorn, mix well, cover and cook for another 5 minutes, stirring constantly. Leave a comment below if you're going to try this recipe ????????

Honey Teriyaki Noodles with Wasabi. These slick noodles are tossed in a sweet, tangy and fiery blend of?honey, soy, mirin, sesame, and wasabi (plus a little celery, onion, garlic, and cilantro). It's a complete flavor explosion. And it makes it to the table in under 20 minutes. https://lnkd.in/gM7VVDq Serves 4 INGREDIENTS 1/4 cup honey 1/4 cup soy sauce 1 tablespoon mirin (Japanese rice wine) 1 teaspoon wasabi paste 1 teaspoon rice vinegar 1 teaspoon sesame oil 1 teaspoon dried cilantro 1 tablespoon vegetable oil 2 celery stalks, thinly sliced 1/3 cup chopped onion 2 cloves garlic, minced 1 package (14 ounces) ready-to-serve stir-fry noodles (not dried), such as Hokkien? Salt and ground black pepper INSTRUCTIONS? In a medium bowl, whisk together the honey, soy sauce, mirin, wasabi paste, vinegar, sesame oil, and cilantro. Set aside. Heat the oil in a large wok or skillet over medium-high heat. Add the celery, onion and garlic and cook for 3 to 5 minutes, until the vegetables soften, stirring frequently. Add the honey mixture and bring to a simmer. Add the noodles and cook for 3 minutes, until the noodles are heated through and the sauce thickens, stirring frequently (using tongs is easiest). Season to taste with salt and pepper.

?? ?? Low-Carb Banana Pancakes... a delicious breakfast idea to keep you energized until lunchtime! Ingredients: ?? 1 medium ripe banana (for natural sweetness) ?? 2 large eggs ?? 1/2 cup almond flour ?? 1/2 tsp baking powder ?? 1/2 tsp vanilla extract ?? 1/4 tsp cinnamon (optional) ?? Pinch of salt ?? 1-2 tbsp unsweetened almond milk (or water, for consistency) ?? Butter or coconut oil for cooking Instructions: ?? Mash the banana in a bowl until smooth. ?? In the same bowl, whisk in the eggs until well combined with the mashed banana. ?? Add almond flour, baking powder, vanilla extract, cinnamon, and a pinch of salt. Mix everything until smooth. If the batter is too thick, stir in a tablespoon or two of almond milk to reach your desired consistency. ?? Heat a skillet over medium heat and add a small amount of butter or coconut oil. ?? Pour about 2-3 tablespoons of batter per pancake into the skillet. Cook for 2-3 minutes on each side until golden brown. ?? Serve the pancakes warm with your choice of toppings like sugar-free syrup, berries, or a sprinkle of cinnamon. #HealthyWeightLoss #BananaPancakes #HealthyRecipes #WeightLossJourney #ProteinPancakes #CleanEating #LowCarbBreakfast #HealthyBreakfast #FitFood #FuelYourBody

Zesty Thai Cucumber and Peanut Salad Ingredients: 1 pound English cucumbers ? cup red onions, sliced ? cup peanuts, chopped 1 clove garlic, grated 2 tablespoons rice vinegar 2 tablespoons fresh lime juice 2 tablespoons cilantro, chopped 2 tablespoons monk fruit/allulose 1 tablespoon Sambal 2 teaspoons toasted sesame oil 1 teaspoon sesame seeds 1 teaspoon salt Directions: Wash, dry, and slice the cucumbers on the bias for a special presentation. Use a citrus zester to peel part of the skins to enhance texture. In a small mixing bowl, combine rice vinegar, grated garlic, lime juice, Sambal, salt, sesame oil, and sweetener. Whisk thoroughly to create the dressing. In a large mixing bowl, add the sliced cucumbers, peanuts, red onion, sesame seeds, and cilantro. Pour the dressing over the cucumber mixture and toss to ensure all ingredients are evenly coated. Allow the salad to sit for 30 minutes before serving to let the flavors meld together. Prep Time: 10 minutes | Marinating Time: 30 minutes | Total Time: 40 minutes Servings: 4 servings #thaicucumbersalad #zesty #peanut #lime #cilantro #sambal #sesameseeds #asiancuisine #healthyrecipes #lowcarb #refreshingsalad #summerrecipes #vegandishes #glutenfree Follow- TastyfoodwithJharna

The perfect Monday pick-me-up.???? Try our delicious copycat Samoas Girl Scout cookies made with?#Oobli?milk chocolate for an instant mood boost!?? Ingredients: 1 ? cup almond flour ? cup maple syrup 2 tbsp olive oil 1 tsp vanilla extract ? tsp salt 1 bar Oobli Cacao Dreams + 1 tsp coconut or olive oil (for melting) 1 cup dates, diced ? cup unsweetened shredded coconut 3 tbsp condensed coconut milk Directions: Preheat the oven to 350 degrees F and line a baking tray with parchment paper. In a bowl, combine almond flour, maple syrup, olive oil, vanilla and salt. Mix to combine ( the texture should be just like cookie batter). Taking about ? tbsp of the batter at a time, roll into a ball and place on the baking sheet. Repeat this step until all of the batter is gone. Flatten each ball of dough on the cookie sheet into a thin layer and then place in the oven to bake for about 10 minutes (or until cookies are slightly golden around the edges). While the cookie layer is baking, mix together the dates, shredded coconut and condensed coconut milk. In a separate bowl, combine the Oobli Cacao Dream chocolate and coconut or olive oil. Microwave in 30 second intervals until fully melted. Remove the cookies from the oven and top each with about ? tbsp of the date/coconut mixture. Return cookies to the oven on a high broil for about 2-4 minutes (until date/coconut mixture is golden brown). Once the cookies are done baking, dip the bottom half of each cookie in the chocolate mixture and drizzle chocolate on the top of each cookie for the Samoa effect! Let cool to allow the chocolate to set. Once cooled, enjoy! #sweetproteins?#healthyrecipe?#copycatsamoas?#healthybaking?#foodtech?#lowsugar