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balsamic fig chicken thighs 🌱 these sweet & tangy chicken thighs are made with dry figs, a homemade balsamic glaze, and have the most delicious caramelized carrots & shallots this dish is loaded with flavor and is the perfect recipe for Shabbat or weeknight dinner! get the full recipe on my blog, through the link in my bio! https://somethingnutritiousblog.com/balsamic-fig-chicken-thighs/

8 hours ago

1/16

sweet potato apple latkes! my favorite sweeter twist on the classic potato fritter 🤤
these latkes pair so well with sour cream, applesauce or both, and are my favorite thing to make for Hanukkah. I love to serve them with a side salad and baked salmon for a well-rounded dinner!
Grab the full recipe below or on the blog through the link in my bio ✨
Sweet potato apple latkes, makes 8-10:
1 large sweet potato, peeled
1/2 large apple, I used Honeycrisp
1 small yellow onion, or 1/2 large
3 tbsp spelt or all-purpose flour
1 egg
1/2 tsp salt
1/4 tsp cinnamon
Avocado oil, to fry
Top with:
Sour cream
Applesauce
Pomegranate seeds
Chives
1. Grate the sweet potato, onion and apple into a large bowl. I used a hand grater, but you can use a grating blade attachment in your food processor
2. Wrap the mixture in a cheesecloth or thin dish rag, and squeeze out as much liquid as you can. Discard the liquid and place the mixture back into the bowl
3. Add in the egg, spices and spelt flour and mix until well combined
4. Heat a large skillet on medium heat with about 1/4 - 1/3 cup avocado oil. Once hot, scoop 2-3 tbsp of the mixture into the pan and flatten gently with the back of the measuring cup or a spatula
5. Let one side cook for about 2 minutes, then flip for additional 1-2 minutes. Place the cooked latkes on a cooling rack as you prep the rest of the latkes. Add an additional 1-2 tbsp of oil into the skillet as needed, and repeat the process until the batter is done
6. Serve warm with your desired toppings
https://somethingnutritiousblog.com/sweet-potato-apple-latkes/

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sweet potato apple latkes! my favorite sweeter twist on the classic potato fritter 🤤 these latkes pair so well with sour cream, applesauce or both, and are my favorite thing to make for Hanukkah. I love to serve them with a side salad and baked salmon for a well-rounded dinner! Grab the full recipe below or on the blog through the link in my bio ✨ Sweet potato apple latkes, makes 8-10: 1 large sweet potato, peeled 1/2 large apple, I used Honeycrisp 1 small yellow onion, or 1/2 large 3 tbsp spelt or all-purpose flour 1 egg 1/2 tsp salt 1/4 tsp cinnamon Avocado oil, to fry Top with: Sour cream Applesauce Pomegranate seeds Chives 1. Grate the sweet potato, onion and apple into a large bowl. I used a hand grater, but you can use a grating blade attachment in your food processor 2. Wrap the mixture in a cheesecloth or thin dish rag, and squeeze out as much liquid as you can. Discard the liquid and place the mixture back into the bowl 3. Add in the egg, spices and spelt flour and mix until well combined 4. Heat a large skillet on medium heat with about 1/4 - 1/3 cup avocado oil. Once hot, scoop 2-3 tbsp of the mixture into the pan and flatten gently with the back of the measuring cup or a spatula 5. Let one side cook for about 2 minutes, then flip for additional 1-2 minutes. Place the cooked latkes on a cooling rack as you prep the rest of the latkes. Add an additional 1-2 tbsp of oil into the skillet as needed, and repeat the process until the batter is done 6. Serve warm with your desired toppings https://somethingnutritiousblog.com/sweet-potato-apple-latkes/

2 days ago

2/16

Gluten-free pumpkin pancakes are one of my favorite things to meal prep! 🥞
I love to batch cook a double portion for a quick and easy breakfast that tastes just like fall 🍂
Once you finish cooking your pancakes, layer them in a freezer-safe container with parchment paper in between, and defrost them in the oven or microwave when ready to serve!

Get the full recipe below ✨

@gonnaneedmilk #gonnaneedmilk #ad

Recipe, makes 20 pancakes:
3 cups oat flour
1 cup pumpkin puree
1 cup milk
1/2 cup maple syrup
4 eggs
1/4 cup melted coconut oil
2 tsp pumpkin pie spice
2 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1. In a large bowl, whisk the eggs with the milk, oil, maple syrup, vanilla extract and pumpkin puree until smooth
2. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and stir together until a thick batter forms
3. Heat a large pan on medium/low heat. Once hot, grease with a little butter or cooking spray
4. Pour 1/4 cup of batter into the pan and gently spread it to form a palm-sized pancake. Cook on one side for about 1-2 minutes, then flip and cook for additional minute. Repeat with remaining batter, making sure to grease the pan between batches
5. Serve fresh with your choice of toppings, or freeze leftovers in a freezer-safe container for up to 3 months
https://somethingnutritiousblog.com/gluten-free-pumpkin-pancakes/

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Gluten-free pumpkin pancakes are one of my favorite things to meal prep! 🥞 I love to batch cook a double portion for a quick and easy breakfast that tastes just like fall 🍂 Once you finish cooking your pancakes, layer them in a freezer-safe container with parchment paper in between, and defrost them in the oven or microwave when ready to serve! Get the full recipe below ✨ @gonnaneedmilk #gonnaneedmilk #ad Recipe, makes 20 pancakes: 3 cups oat flour 1 cup pumpkin puree 1 cup milk 1/2 cup maple syrup 4 eggs 1/4 cup melted coconut oil 2 tsp pumpkin pie spice 2 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1. In a large bowl, whisk the eggs with the milk, oil, maple syrup, vanilla extract and pumpkin puree until smooth 2. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and stir together until a thick batter forms 3. Heat a large pan on medium/low heat. Once hot, grease with a little butter or cooking spray 4. Pour 1/4 cup of batter into the pan and gently spread it to form a palm-sized pancake. Cook on one side for about 1-2 minutes, then flip and cook for additional minute. Repeat with remaining batter, making sure to grease the pan between batches 5. Serve fresh with your choice of toppings, or freeze leftovers in a freezer-safe container for up to 3 months https://somethingnutritiousblog.com/gluten-free-pumpkin-pancakes/

3 days ago

3/16

homemade salmon burgers! one of our favorite proteins to stock the freezer with
I made a double batch of these juicy & flavorful salmon burgers from the blog, I love serving them with pickled onions or spicy slaw in a bun or over a salad 🤤
you can grill them, bake them or freeze them for an easy meal prep! full recipe is below or on the blog, linked in my bio ✨
Salmon Burgers, makes 7-9:
1.5-2 lbs skinless salmon, ground or very finely chopped
1/2 cup panko or breadcrumbs 1/3 cup coconut aminos or 3-4 tbsp low sodium soy sauce
3 chopped scallions
Handful of chopped parsley
2 tbsp dijon mustard
2 tbsp sriracha
2 tbsp sesame seeds
1 tsp garlic powder
Pinch of salt & pepper
Spicy Mayo:
1/4 cup mayo
2-3 tbsp sriracha
Pickled onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup hot water
1 tbsp sugar
1 tsp salt
1. Pulse the salmon in a food processor until ground or finely chopped
2. Transfer to a bowl and mix well with the remaining ingredients
3. Form into palm sized patties, this batch will make around 9
4. Heat a skillet on medium heat with a little oil. Grill for about 4-5 minutes per side, or bake on 375 F for about 12-15 minutes, flipping halfway through. If you prepare them ahead of time, refrigerate the burgers until you’re ready to cook them.
5. Freeze the uncooked burgers in a freezer-safe container or ziplock for up to 3 months
https://somethingnutritiousblog.com/salmon-burgers-with-spicy-slaw/

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homemade salmon burgers! one of our favorite proteins to stock the freezer with I made a double batch of these juicy & flavorful salmon burgers from the blog, I love serving them with pickled onions or spicy slaw in a bun or over a salad 🤤 you can grill them, bake them or freeze them for an easy meal prep! full recipe is below or on the blog, linked in my bio ✨ Salmon Burgers, makes 7-9: 1.5-2 lbs skinless salmon, ground or very finely chopped 1/2 cup panko or breadcrumbs 1/3 cup coconut aminos or 3-4 tbsp low sodium soy sauce 3 chopped scallions Handful of chopped parsley 2 tbsp dijon mustard 2 tbsp sriracha 2 tbsp sesame seeds 1 tsp garlic powder Pinch of salt & pepper Spicy Mayo: 1/4 cup mayo 2-3 tbsp sriracha Pickled onions: 1 red onion, thinly sliced 1/2 cup apple cider vinegar 1/4 cup hot water 1 tbsp sugar 1 tsp salt 1. Pulse the salmon in a food processor until ground or finely chopped 2. Transfer to a bowl and mix well with the remaining ingredients 3. Form into palm sized patties, this batch will make around 9 4. Heat a skillet on medium heat with a little oil. Grill for about 4-5 minutes per side, or bake on 375 F for about 12-15 minutes, flipping halfway through. If you prepare them ahead of time, refrigerate the burgers until you’re ready to cook them. 5. Freeze the uncooked burgers in a freezer-safe container or ziplock for up to 3 months https://somethingnutritiousblog.com/salmon-burgers-with-spicy-slaw/

4 days ago

4/16

grilled chicken kale salad with spicy tahini sauce
this hearty kale salad has seasoned grilled chicken, avocado, pumpkin seeds, dried cranberries and a creamy spicy tahini dressing
it comes together easily and is the perfect make-ahead salad for the week! full details are below and on the blog 🤍
Grilled chicken:
4 boneless chicken breast,  about 1 1/2 lbs
1 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed
Juice from 1 lemon
2 tbsp olive oil, plus more to grill
Kale Salad:
10 oz bagged kale mix. I used one with shaved brussels sprouts and cabbage
1 avocado, cubed
1/3 cup dried cranberries
1/3 cup pumpkin seeds
Spicy Tahini Dressing:
1/4 cup tahini
3 tbsp coconut aminos, or 2 tbsp light soy sauce
1 tbsp harissa or chili garlic sauce
1 tsp honey
Juice from 1/2 lemon or lime
1 clove garlic
Pinch salt
4 -5 tbsp of water
1. Season the chicken with the spices, olive oil, lemon juice and garlic. Let it marinate while you prep the salad/dressing
2. Prepare your tahini dressing by blending the dressing ingredients together. Start with 4 tbsp of water and add more if needed if the dressing is too thick
3. Add the kale to your salad bowl and pour half the dressing over the kale. Massage the dressing into the kale or mix well with tongs
4. Heat a skillet or grill pan with a little olive oil on medium heat. Grill the chicken for about 3-5 minutes per side. Cook time will depend on the thickness of the chicken. Remove from pan and let rest for 1-2 minutes before slicing
5. Add the remaining toppings to the salad along with the chopped chicken and mix in the rest of the dressing.
https://somethingnutritiousblog.com/grilled-chicken-kale-salad-with-tahini-dressing/

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grilled chicken kale salad with spicy tahini sauce this hearty kale salad has seasoned grilled chicken, avocado, pumpkin seeds, dried cranberries and a creamy spicy tahini dressing it comes together easily and is the perfect make-ahead salad for the week! full details are below and on the blog 🤍 Grilled chicken: 4 boneless chicken breast,  about 1 1/2 lbs 1 tsp paprika 1/2 tsp cumin 1/2 tsp salt 1/2 tsp black pepper 2 cloves garlic, crushed Juice from 1 lemon 2 tbsp olive oil, plus more to grill Kale Salad: 10 oz bagged kale mix. I used one with shaved brussels sprouts and cabbage 1 avocado, cubed 1/3 cup dried cranberries 1/3 cup pumpkin seeds Spicy Tahini Dressing: 1/4 cup tahini 3 tbsp coconut aminos, or 2 tbsp light soy sauce 1 tbsp harissa or chili garlic sauce 1 tsp honey Juice from 1/2 lemon or lime 1 clove garlic Pinch salt 4 -5 tbsp of water 1. Season the chicken with the spices, olive oil, lemon juice and garlic. Let it marinate while you prep the salad/dressing 2. Prepare your tahini dressing by blending the dressing ingredients together. Start with 4 tbsp of water and add more if needed if the dressing is too thick 3. Add the kale to your salad bowl and pour half the dressing over the kale. Massage the dressing into the kale or mix well with tongs 4. Heat a skillet or grill pan with a little olive oil on medium heat. Grill the chicken for about 3-5 minutes per side. Cook time will depend on the thickness of the chicken. Remove from pan and let rest for 1-2 minutes before slicing 5. Add the remaining toppings to the salad along with the chopped chicken and mix in the rest of the dressing. https://somethingnutritiousblog.com/grilled-chicken-kale-salad-with-tahini-dressing/

1 week ago

5/16

spicy harissa roasted potatoes 🔥
baby potatoes tossed in olive oil and a few simple spices, then baked until crisp and mixed with a harissa date syrup sauce
they’re packed with flavor and are a delicious weeknight side dish! full details are below and on my blog 🤍
roasted harissa potatoes:
24 oz baby potatoes
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp smoked paprika
Harissa Date Sauce
1 tbsp harissa
1 tbsp date syrup
Handful chopped parsley
1. Preheat the oven to 400 F
2. Slice the baby potatoes into quarters then add them to a bowl with the olive oil and spices. Toss together to coat
3. Lightly oil a large baking sheet and transfer the potatoes. Bake for about 40-45 minutes until crisp, flipping halfway through
4. Once the potatoes are done, combine the harissa with the date syrup. Pour over the potatoes and toss to combine when ready to serve with fresh parsley and sliced almonds
https://somethingnutritiousblog.com/spicy-harissa-roasted-potatoes/

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spicy harissa roasted potatoes 🔥 baby potatoes tossed in olive oil and a few simple spices, then baked until crisp and mixed with a harissa date syrup sauce they’re packed with flavor and are a delicious weeknight side dish! full details are below and on my blog 🤍 roasted harissa potatoes: 24 oz baby potatoes 2 tbsp olive oil 1 tsp paprika 1 tsp garlic powder 1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp black pepper 1/4 tsp smoked paprika Harissa Date Sauce 1 tbsp harissa 1 tbsp date syrup Handful chopped parsley 1. Preheat the oven to 400 F 2. Slice the baby potatoes into quarters then add them to a bowl with the olive oil and spices. Toss together to coat 3. Lightly oil a large baking sheet and transfer the potatoes. Bake for about 40-45 minutes until crisp, flipping halfway through 4. Once the potatoes are done, combine the harissa with the date syrup. Pour over the potatoes and toss to combine when ready to serve with fresh parsley and sliced almonds https://somethingnutritiousblog.com/spicy-harissa-roasted-potatoes/

1 week ago

6/16

crispy white bean & sweet potato tacos 🌮
a delicious weeknight dinner packed with veggies and plant-based protein!
sweet potatoes, cannellini beans and onions are roasted in a homemade spice blend and olive oil, then mixed in with kale and stuffed into tortillas with shredded cheese
you can bake or air fry them until crispy then finish them off with all your favorite sauces 🔥
get the full details on my blog through the link in my bio ✨
https://somethingnutritiousblog.com/white-bean-sweet-potato-tacos/

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crispy white bean & sweet potato tacos 🌮 a delicious weeknight dinner packed with veggies and plant-based protein! sweet potatoes, cannellini beans and onions are roasted in a homemade spice blend and olive oil, then mixed in with kale and stuffed into tortillas with shredded cheese you can bake or air fry them until crispy then finish them off with all your favorite sauces 🔥 get the full details on my blog through the link in my bio ✨ https://somethingnutritiousblog.com/white-bean-sweet-potato-tacos/

1 week ago

7/16

gluten-free pumpkin pie bars!
all of the delicious flavors of pumpkin pie in bar form 👌🏼 they have grain free shortbread crust and a dairy-free pumpkin filling
they’re the perfect make-ahead holiday dessert! grab the full recipe on the blog, linked in my bio ✨
https://somethingnutritiousblog.com/gluten-free-pumpkin-pie-bars/

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gluten-free pumpkin pie bars! all of the delicious flavors of pumpkin pie in bar form 👌🏼 they have grain free shortbread crust and a dairy-free pumpkin filling they’re the perfect make-ahead holiday dessert! grab the full recipe on the blog, linked in my bio ✨ https://somethingnutritiousblog.com/gluten-free-pumpkin-pie-bars/

2 weeks ago

8/16

smashed brussels sprouts 💥
we’ve all heard of smashed potatoes but have you ever tried smashed brussels sprouts?
they’re boiled then smashed and roasted in some olive oil, salt pepper and garlic powder. they come out so delicious and crispy and pair well with any dipping sauce or seasonings you like!
get the full recipe below or on the blog through the link in my bio!
smashed brussels sprouts:
1 lb brussels sprouts, trimmed
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Olive oil
Flakey salt, to top
Serve with:
Chipotle dip
Hot honey drizzle
Balsamic glaze drizzle
1. Bring a pot of water to a boil. Trim the ends off the brussels sprouts and boil the brussels sprouts for 20 minutes. Transfer to a bowl of ice water to cool
2. Preheat the oven to 425 F
3. Drain the water and pat the brussels sprouts dry. Grease a pan with olive oil and transfer the brussels sprouts onto the pan
4. Using a thick glass jar, smash each one flat. *Make sure you use a sturdy cup or jar
5. Spray the brussels generously with olive oil spray and season with the salt, pepper and garlic powder
6. Roast for about 30 minutes, flipping halfway through. You can also air-fry on 375 F for about 18-20 minutes
7. Serve with flakey salt and your go-to dipping sauce
https://somethingnutritiousblog.com/smashed-brussels-sprouts/

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smashed brussels sprouts 💥 we’ve all heard of smashed potatoes but have you ever tried smashed brussels sprouts? they’re boiled then smashed and roasted in some olive oil, salt pepper and garlic powder. they come out so delicious and crispy and pair well with any dipping sauce or seasonings you like! get the full recipe below or on the blog through the link in my bio! smashed brussels sprouts: 1 lb brussels sprouts, trimmed 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp black pepper Olive oil Flakey salt, to top Serve with: Chipotle dip Hot honey drizzle Balsamic glaze drizzle 1. Bring a pot of water to a boil. Trim the ends off the brussels sprouts and boil the brussels sprouts for 20 minutes. Transfer to a bowl of ice water to cool 2. Preheat the oven to 425 F 3. Drain the water and pat the brussels sprouts dry. Grease a pan with olive oil and transfer the brussels sprouts onto the pan 4. Using a thick glass jar, smash each one flat. *Make sure you use a sturdy cup or jar 5. Spray the brussels generously with olive oil spray and season with the salt, pepper and garlic powder 6. Roast for about 30 minutes, flipping halfway through. You can also air-fry on 375 F for about 18-20 minutes 7. Serve with flakey salt and your go-to dipping sauce https://somethingnutritiousblog.com/smashed-brussels-sprouts/

2 weeks ago

9/16

spicy harissa chicken 🔥 my first ever chicken recipe on the blog and it had to be a good one!
this recipe has been on repeat for the last few months- it’s seriously so good.
the chicken is seasoned then cooked with onions in a spicy harissa sauce. you can use boneless chick thighs or breasts for this recipe, and serve it with my sumac onions for a delicious flavor combination 🤤
get the full details on my blog through the link in my bio! ✨
https://somethingnutritiousblog.com/harissa-chicken/

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spicy harissa chicken 🔥 my first ever chicken recipe on the blog and it had to be a good one! this recipe has been on repeat for the last few months- it’s seriously so good. the chicken is seasoned then cooked with onions in a spicy harissa sauce. you can use boneless chick thighs or breasts for this recipe, and serve it with my sumac onions for a delicious flavor combination 🤤 get the full details on my blog through the link in my bio! ✨ https://somethingnutritiousblog.com/harissa-chicken/

2 weeks ago

10/16

wild rice harvest salad 🍂
this nourishing salad is loaded with all the fall favorites like roasted butternut squash, brussels sprouts, pomegranate seeds and a sweet maple dijon vinaigrette
it’s a must have at your Thanksgiving table, but can also be meal prepped for a flavorful weekday side dish!
 get the full details on my blog through the link in my bio, or by google searching “something nutritious wild rice harvest salad”
https://somethingnutritiousblog.com/wild-rice-harvest-salad/

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wild rice harvest salad 🍂 this nourishing salad is loaded with all the fall favorites like roasted butternut squash, brussels sprouts, pomegranate seeds and a sweet maple dijon vinaigrette it’s a must have at your Thanksgiving table, but can also be meal prepped for a flavorful weekday side dish!  get the full details on my blog through the link in my bio, or by google searching “something nutritious wild rice harvest salad” https://somethingnutritiousblog.com/wild-rice-harvest-salad/

3 weeks ago

11/16

gluten-free s’mores cookies 🍪
these cookies are made from a combination of almond and tapioca flour, one of my favorite gluten-free flour alternatives for crisp yet chewy cookies
each bite is filled with pools of dark chocolate with gooey marshmallows that just melt in your mouth 🤤
get the full recipe below or on my blog through the link in my bio!
recipe, makes 14 cookies:
1 1/2 cups almond flour
1/2 cup tapioca flour
3/4 cups coconut sugar
1/3 cup melted coconut oil, use refined for a neutral taste
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
8-10 marshmallows, cut into 4 smaller pieces
1/2 cup dark chocolate chips or chunks, or a mix of both
1. In a large bowl, combine the egg, oil, sugar, and vanilla extract. Whisk until smooth
2. Add in the almond flour, tapioca flour, baking soda and salt and combine everything together using a rubber spatula
3. Fold in the chocolate chips and the marshmallows.
4. Chill the batter for 1 hour
5. After an hour, preheat the oven to 350 F
6. Line a baking sheet with parchment paper and roll two tbsp worth of batter into a ball on the tray. You can press a few extra chocolate chips or marshmallow pieces into the tops of the dough
7. Bake the cookies for 10-12 minutes, then let them cool completely
8. Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months
https://somethingnutritiousblog.com/gluten-free-smores-cookies/

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gluten-free s’mores cookies 🍪 these cookies are made from a combination of almond and tapioca flour, one of my favorite gluten-free flour alternatives for crisp yet chewy cookies each bite is filled with pools of dark chocolate with gooey marshmallows that just melt in your mouth 🤤 get the full recipe below or on my blog through the link in my bio! recipe, makes 14 cookies: 1 1/2 cups almond flour 1/2 cup tapioca flour 3/4 cups coconut sugar 1/3 cup melted coconut oil, use refined for a neutral taste 1 egg 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp salt 8-10 marshmallows, cut into 4 smaller pieces 1/2 cup dark chocolate chips or chunks, or a mix of both 1. In a large bowl, combine the egg, oil, sugar, and vanilla extract. Whisk until smooth 2. Add in the almond flour, tapioca flour, baking soda and salt and combine everything together using a rubber spatula 3. Fold in the chocolate chips and the marshmallows. 4. Chill the batter for 1 hour 5. After an hour, preheat the oven to 350 F 6. Line a baking sheet with parchment paper and roll two tbsp worth of batter into a ball on the tray. You can press a few extra chocolate chips or marshmallow pieces into the tops of the dough 7. Bake the cookies for 10-12 minutes, then let them cool completely 8. Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months https://somethingnutritiousblog.com/gluten-free-smores-cookies/

3 weeks ago

12/16

a few well-rounded recipes I’ve been loving lately 🫶🏼 these recipes are so full of flavor, nourishing ingredients and can easily be meal prepped for the week
pictured:
•roasted veggie pasta sauce
•maple dijon salmon sheet-pan
•farro beet salad with mint vinaigrette
•maple tahini wild rice salmon bowls
•roasted butternut squash soup
all recipes can be found on my website, linked in my bio! or google search “something nutritious + the recipe title”
https://somethingnutritiousblog.com

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a few well-rounded recipes I’ve been loving lately 🫶🏼 these recipes are so full of flavor, nourishing ingredients and can easily be meal prepped for the week pictured: •roasted veggie pasta sauce •maple dijon salmon sheet-pan •farro beet salad with mint vinaigrette •maple tahini wild rice salmon bowls •roasted butternut squash soup all recipes can be found on my website, linked in my bio! or google search “something nutritious + the recipe title” https://somethingnutritiousblog.com

3 weeks ago

13/16

gluten-free tahini banana bread! ✨ one of my favorite sweet & salty treats!
the tahini adds the perfect savory nuttiness to this fluffy banana bread and balances out the sweetness so well 🤤
 this recipe is a must make if you’re looking to level up your banana bread! get the full recipe on the blog through the link in my bio, or by google searching “something nutritious tahini banana bread”
https://somethingnutritiousblog.com/gluten-free-tahini-banana-bread/

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gluten-free tahini banana bread! ✨ one of my favorite sweet & salty treats! the tahini adds the perfect savory nuttiness to this fluffy banana bread and balances out the sweetness so well 🤤  this recipe is a must make if you’re looking to level up your banana bread! get the full recipe on the blog through the link in my bio, or by google searching “something nutritious tahini banana bread” https://somethingnutritiousblog.com/gluten-free-tahini-banana-bread/

4 weeks ago

14/16

spicy fish meatballs 🫶🏼 another shabbat favorite served as a first course, but can easily be made as a main for a cozy weeknight dinner!
similar to my Moroccan fish recipe, the sauce is made with carrots, red pepper, jalapeño and chickpeas then seasoned with a blend of spices, tomato paste, garlic and herbs
the fish meatballs are so flavorful on their own, and get cooked in the sauce until they’re tender
Serve them with challah, couscous, rice or your favorite grain! the full recipe can be found on my blog through the link in my bio ✨
https://somethingnutritiousblog.com/spicy-fish-meatballs/

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spicy fish meatballs 🫶🏼 another shabbat favorite served as a first course, but can easily be made as a main for a cozy weeknight dinner! similar to my Moroccan fish recipe, the sauce is made with carrots, red pepper, jalapeño and chickpeas then seasoned with a blend of spices, tomato paste, garlic and herbs the fish meatballs are so flavorful on their own, and get cooked in the sauce until they’re tender Serve them with challah, couscous, rice or your favorite grain! the full recipe can be found on my blog through the link in my bio ✨ https://somethingnutritiousblog.com/spicy-fish-meatballs/

4 weeks ago

15/16

my favorite creamy roasted tomato & veggie soup 🍅
this plant-based soup is made with a blend of roasted vegetables, coconut milk and spices
It’s packed with flavor, and is the perfect nourishing comfort meal to pair with a crisp grilled cheese 👌🏼
grab the full recipe on the blog through the link in my bio, or by google searching “something nutritious tomato soup”
https://somethingnutritiousblog.com/roasted-tomato-veggie-soup/

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my favorite creamy roasted tomato & veggie soup 🍅 this plant-based soup is made with a blend of roasted vegetables, coconut milk and spices It’s packed with flavor, and is the perfect nourishing comfort meal to pair with a crisp grilled cheese 👌🏼 grab the full recipe on the blog through the link in my bio, or by google searching “something nutritious tomato soup” https://somethingnutritiousblog.com/roasted-tomato-veggie-soup/

1 month ago