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Tag: lunch

buffalo chickpea wraps

Buffalo Chickpea Wraps with Vegan Ranch

July 7, 2021 2 comments

Spicy Tuna Patties

August 15, 2020 3 comments

herb roasted sweet potatoes 🌱
this simple side dish pairs well with any meal, and is served with a side of whipped feta topped with hot honey and pistachios 🫶🏼
get the full details on my blog, linked in my bio!
https://somethingnutritiousblog.com/herb-roasted-sweet-potatoes/

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herb roasted sweet potatoes 🌱 this simple side dish pairs well with any meal, and is served with a side of whipped feta topped with hot honey and pistachios 🫶🏼 get the full details on my blog, linked in my bio! https://somethingnutritiousblog.com/herb-roasted-sweet-potatoes/

1 day ago

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1/16

dark chocolate pistachio date clusters 🍫
a simple sweet & salty treat to stock your freezer with made with roasted pistachios, medjool dates, cinnamon& dark chocolate 🫶🏼
full details below and on my blog, linked in my bio!
recipe, makes 12:
6 medjool dates, pitted
1 cup roasted pistachios
1/2 cup dark chocolate chips
1 tsp coconut oil
1/4 tsp cinnamon
Flakey salt, to top
1. Slice the medjool dates in half then cut each half into 4 small pieces. Add them to a bowl
2. Roughly chop the pistachios using a sharp knife, then add them to the bowl with the chopped dates and cinnamon. Toss gently with your hands to combine
3. Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth
4. Pour the chocolate over the pistachios and dates and stir together with a rubber spatula or spoon until evenly mixed
5. Line a small baking tray with parchment paper and use a 2 tbsp cookie scoop or large spoon to scoop out clusters of the mixture onto the tray. Optional: sprinkle finely crushed pistachios over the top to garnish
6. Freeze for 15 minutes to set. Top with flakey sea salt if desired
7. Keep refrigerated in an airtight container for up to 3 weeks, or freeze for 3 months
https://somethingnutritiousblog.com/pistachio-date-clusters/

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dark chocolate pistachio date clusters 🍫 a simple sweet & salty treat to stock your freezer with made with roasted pistachios, medjool dates, cinnamon& dark chocolate 🫶🏼 full details below and on my blog, linked in my bio! recipe, makes 12: 6 medjool dates, pitted 1 cup roasted pistachios 1/2 cup dark chocolate chips 1 tsp coconut oil 1/4 tsp cinnamon Flakey salt, to top 1. Slice the medjool dates in half then cut each half into 4 small pieces. Add them to a bowl 2. Roughly chop the pistachios using a sharp knife, then add them to the bowl with the chopped dates and cinnamon. Toss gently with your hands to combine 3. Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth 4. Pour the chocolate over the pistachios and dates and stir together with a rubber spatula or spoon until evenly mixed 5. Line a small baking tray with parchment paper and use a 2 tbsp cookie scoop or large spoon to scoop out clusters of the mixture onto the tray. Optional: sprinkle finely crushed pistachios over the top to garnish 6. Freeze for 15 minutes to set. Top with flakey sea salt if desired 7. Keep refrigerated in an airtight container for up to 3 weeks, or freeze for 3 months https://somethingnutritiousblog.com/pistachio-date-clusters/

2 days ago

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2/16

sumac marinated onions 🍃🌱
a popular middle eastern condiment to add to meats, fish & salads. You can prep them ahead of time to add a delicious tangy flavor to level up your meals throughout the week!
full details are below and on my blog, linked in my bio ✨
sumac onions:
2 small red onions
1/4 cup olive oil
1 lemon, juiced
1 tbsp sumac
1/2 tsp salt
1 handful parsley, chopped
1. Cut the onions in half then slice thinly
2. Add the onions to a bowl with the sumac and toss together with your hands to make sure everything is coated evenly. Add in the olive oil, lemon juice, salt and parsley and toss to combine
3. Refrigerate for at least 30 minutes-1 hour before serving
4. Keep refrigerated for up to 4-5 days
https://somethingnutritiousblog.com/sumac-marinated-onions/

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sumac marinated onions 🍃🌱 a popular middle eastern condiment to add to meats, fish & salads. You can prep them ahead of time to add a delicious tangy flavor to level up your meals throughout the week! full details are below and on my blog, linked in my bio ✨ sumac onions: 2 small red onions 1/4 cup olive oil 1 lemon, juiced 1 tbsp sumac 1/2 tsp salt 1 handful parsley, chopped 1. Cut the onions in half then slice thinly 2. Add the onions to a bowl with the sumac and toss together with your hands to make sure everything is coated evenly. Add in the olive oil, lemon juice, salt and parsley and toss to combine 3. Refrigerate for at least 30 minutes-1 hour before serving 4. Keep refrigerated for up to 4-5 days https://somethingnutritiousblog.com/sumac-marinated-onions/

3 days ago

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3/16

one-pan coconut orzo with salmon✨
one of my favorite comfort meals thats creamy, flavorful & comes together in just a few simple steps 👌🏼
it’s dairy-free and can be made with chicken too! fine the full recipe on my blog linked in my bio, or by google searching “something nutritious coconut orzo”
https://somethingnutritiousblog.com/one-pan-creamy-coconut-orzo-and-salmon/

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one-pan coconut orzo with salmon✨ one of my favorite comfort meals thats creamy, flavorful & comes together in just a few simple steps 👌🏼 it’s dairy-free and can be made with chicken too! fine the full recipe on my blog linked in my bio, or by google searching “something nutritious coconut orzo” https://somethingnutritiousblog.com/one-pan-creamy-coconut-orzo-and-salmon/

4 days ago

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4/16

roasted brussels sprouts with date syrup and walnuts 🤩
crispy brussels baked with crunchy walnuts that get caramelized with a drizzle of date syrup 🍯 the perfect sweet & salty side dish!
find the full recipe below or on my blog- google search “something nutritious date syrup brussels”
recipe:
1 lb brussels sprouts
2 tbsp olive oil
1/3 cup raw walnuts, chopped
1 1/2 tbsp date syrup
1/2 tsp salt
1/4 tsp cinnamon
Flakey salt, to top
1. Preheat the oven to 400 F. I like to preheat my sheet pan in the oven while preparing the brussels sprouts
2. Trim the ends off of he brussels sprouts then slice them in half. Add them to a bowl and toss with the olive oil, 1 tbsp of the date syrup, the chopped walnuts and salt
3. Lightly drizzle olive oil over the preheated sheet pan and add the brussels sprouts to the pan Bake for 30-35 minutes on the top rack, until crisp- no need to flip. Once ready, transfer to a serving plate
4. Combine the remaining 1/2 tbsp of date syrup with 1/4 tsp cinnamon and drizzle that over the brussels with a pinch of flakey salt when ready to serve
https://somethingnutritiousblog.com/date-syrup-walnut-roasted-brussels-sprouts/

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roasted brussels sprouts with date syrup and walnuts 🤩 crispy brussels baked with crunchy walnuts that get caramelized with a drizzle of date syrup 🍯 the perfect sweet & salty side dish! find the full recipe below or on my blog- google search “something nutritious date syrup brussels” recipe: 1 lb brussels sprouts 2 tbsp olive oil 1/3 cup raw walnuts, chopped 1 1/2 tbsp date syrup 1/2 tsp salt 1/4 tsp cinnamon Flakey salt, to top 1. Preheat the oven to 400 F. I like to preheat my sheet pan in the oven while preparing the brussels sprouts 2. Trim the ends off of he brussels sprouts then slice them in half. Add them to a bowl and toss with the olive oil, 1 tbsp of the date syrup, the chopped walnuts and salt 3. Lightly drizzle olive oil over the preheated sheet pan and add the brussels sprouts to the pan Bake for 30-35 minutes on the top rack, until crisp- no need to flip. Once ready, transfer to a serving plate 4. Combine the remaining 1/2 tbsp of date syrup with 1/4 tsp cinnamon and drizzle that over the brussels with a pinch of flakey salt when ready to serve https://somethingnutritiousblog.com/date-syrup-walnut-roasted-brussels-sprouts/

1 week ago

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5/16

sweet & savory recipe roundup ✨ perfect for Rosh Hashanah or any time of year!
I rounded up some of my favorite recipes on the blog that have a touch of sweetness for a sweet new year 🍎
some personal faves:
•chickpea couscous salad with pomegranate seeds and cumin vinaigrette
•pistachio walnut salmon with a date citrus glaze
•upside down apple cake
•apple crisp
•balsamic date salad with fried halloumi
all recipes are on my blog, linked in my bio!
https://somethingnutritiousblog.com/rosh-hashanah-recipes/

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sweet & savory recipe roundup ✨ perfect for Rosh Hashanah or any time of year! I rounded up some of my favorite recipes on the blog that have a touch of sweetness for a sweet new year 🍎 some personal faves: •chickpea couscous salad with pomegranate seeds and cumin vinaigrette •pistachio walnut salmon with a date citrus glaze •upside down apple cake •apple crisp •balsamic date salad with fried halloumi all recipes are on my blog, linked in my bio! https://somethingnutritiousblog.com/rosh-hashanah-recipes/

1 week ago

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6/16

GF double chocolate zucchini muffins 🍫
these deliciously satisfying muffins are perfect for all the chocolate lovers and come together so easily 👏🏼 made with a few feel-good ingredients and bursting with chocolate chips in every bite
full details are on my blog, linked in my bio!
https://somethingnutritiousblog.com/double-chocolate-zucchini-muffins/

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GF double chocolate zucchini muffins 🍫 these deliciously satisfying muffins are perfect for all the chocolate lovers and come together so easily 👏🏼 made with a few feel-good ingredients and bursting with chocolate chips in every bite full details are on my blog, linked in my bio! https://somethingnutritiousblog.com/double-chocolate-zucchini-muffins/

1 week ago

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7/16

mediterranean salmon bowls are up on the blog 🍋
made with blackened salmon and served with sumac onions, homemade pita chips, hummus, feta salad and a zesty lemon vinaigrette 🤩
truly one of my favorite combination of flavors! get the full details on my blog, linked on my bio or by google searching “something nutritious mediterranean salmon”
https://somethingnutritiousblog.com/mediterranean-salmon-bowls/

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mediterranean salmon bowls are up on the blog 🍋 made with blackened salmon and served with sumac onions, homemade pita chips, hummus, feta salad and a zesty lemon vinaigrette 🤩 truly one of my favorite combination of flavors! get the full details on my blog, linked on my bio or by google searching “something nutritious mediterranean salmon” https://somethingnutritiousblog.com/mediterranean-salmon-bowls/

2 weeks ago

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8/16

gluten-free apple crisp 🍎🍎
sweet, buttery apples topped with an oat based crumble 👌🏼 truly one of my favorite desserts that comes together so easily!
full recipe is below and on the blog, linked in my bio!
apple crisp (serves 4-6):
2 large or 3 medium apples, peeled (about 3-4 cups sliced)- I used 2 honey crisp apples
1/4 cup maple syrup
1 tbsp tapioca flour
1/2 tsp pumpkin pie spice or cinnamon
Oat Crumble:
1 cup oat flour
1/2 cup rolled oats
1/3 cup coconut sugar
1/3 cup coconut oil, softened not melted
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1. Preheat the oven to 350 F
2. Slice the apples into thin wedges and add them to a 9″ pie dish. Toss together with the maple syrup, pumpkin pie spice or cinnamon and tapioca flour and mix well
3. In a separate bowl, combine the oats, oat flour, coconut sugar, cinnamon, salt and baking powder and toss together. Add in the coconut oil and vanilla extract and combine with a fork or your hands to form a crumb topping
4. Sprinkle the crumble over the apples
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking uncovered for another 15-20 minutes
6. Cool slightly before serving. Serve with vanilla ice cream on top and refrigerate leftovers for up to 1 week
https://somethingnutritiousblog.com/gluten-free-apple-crisp/

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gluten-free apple crisp 🍎🍎 sweet, buttery apples topped with an oat based crumble 👌🏼 truly one of my favorite desserts that comes together so easily! full recipe is below and on the blog, linked in my bio! apple crisp (serves 4-6): 2 large or 3 medium apples, peeled (about 3-4 cups sliced)- I used 2 honey crisp apples 1/4 cup maple syrup 1 tbsp tapioca flour 1/2 tsp pumpkin pie spice or cinnamon Oat Crumble: 1 cup oat flour 1/2 cup rolled oats 1/3 cup coconut sugar 1/3 cup coconut oil, softened not melted 1 tsp vanilla extract 1 tsp baking powder 1/4 tsp salt 1/4 tsp cinnamon 1. Preheat the oven to 350 F 2. Slice the apples into thin wedges and add them to a 9″ pie dish. Toss together with the maple syrup, pumpkin pie spice or cinnamon and tapioca flour and mix well 3. In a separate bowl, combine the oats, oat flour, coconut sugar, cinnamon, salt and baking powder and toss together. Add in the coconut oil and vanilla extract and combine with a fork or your hands to form a crumb topping 4. Sprinkle the crumble over the apples 5. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking uncovered for another 15-20 minutes 6. Cool slightly before serving. Serve with vanilla ice cream on top and refrigerate leftovers for up to 1 week https://somethingnutritiousblog.com/gluten-free-apple-crisp/

2 weeks ago

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9/16

gluten-free marble banana muffins 🍌🍫
these fluffy banana muffins have chocolate swirls in every bite and come together so easily!
they’re made with a blend of oat and almond flour, sweetened with coconut sugar and are the perfect little treat to keep around
fully recipe is below and on my blog, linked in my bio! ✨
recipe, makes 12:
1 1/2 cups almond flour
1/2 cup oat flour
3 bananas, mashed
1/2 cup coconut sugar
1/3 cup oil, I used melted coconut oil
2 eggs
1/4 cup milk of choice
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
3 tbsp cocoa powder mixed with 3 tbsp hot water
1/3 cup chocolate chips
1. Preheat the oven to 350 F
2. In a large bowl, whisk together the mashed banana, eggs, sugar, oil, milk and vanilla extract until smooth
3. Add in the oat flour, almond flour, salt and baking soda and mix until well combined
4. Divide the batter equally into bowls. Whisk the 3 tbsp cocoa powder with the 3 tbsp of hot water then pour it into one of the bowls to make the chocolate layer and add in the chocolate chips
5. Line a 12-count muffin tray with paper liners. Alternate between the two batters by scooping 1 tbsp of each into each muffin cup. Repeat until all the cups are filled. If there is any remaining batter, top any of muffins with a spoonful. Swirl the batter gently using a toothpick to create a marble look
6. Bake the muffins for 20-22 minutes, until the tops are firm to touch
7. Let cool completely. Keep stored in an airtight container for up to 4 days, or refrigerate for up to a week.
https://somethingnutritiousblog.com/gluten-free-marble-banana-muffins/

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gluten-free marble banana muffins 🍌🍫 these fluffy banana muffins have chocolate swirls in every bite and come together so easily! they’re made with a blend of oat and almond flour, sweetened with coconut sugar and are the perfect little treat to keep around fully recipe is below and on my blog, linked in my bio! ✨ recipe, makes 12: 1 1/2 cups almond flour 1/2 cup oat flour 3 bananas, mashed 1/2 cup coconut sugar 1/3 cup oil, I used melted coconut oil 2 eggs 1/4 cup milk of choice 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp salt 3 tbsp cocoa powder mixed with 3 tbsp hot water 1/3 cup chocolate chips 1. Preheat the oven to 350 F 2. In a large bowl, whisk together the mashed banana, eggs, sugar, oil, milk and vanilla extract until smooth 3. Add in the oat flour, almond flour, salt and baking soda and mix until well combined 4. Divide the batter equally into bowls. Whisk the 3 tbsp cocoa powder with the 3 tbsp of hot water then pour it into one of the bowls to make the chocolate layer and add in the chocolate chips 5. Line a 12-count muffin tray with paper liners. Alternate between the two batters by scooping 1 tbsp of each into each muffin cup. Repeat until all the cups are filled. If there is any remaining batter, top any of muffins with a spoonful. Swirl the batter gently using a toothpick to create a marble look 6. Bake the muffins for 20-22 minutes, until the tops are firm to touch 7. Let cool completely. Keep stored in an airtight container for up to 4 days, or refrigerate for up to a week. https://somethingnutritiousblog.com/gluten-free-marble-banana-muffins/

2 weeks ago

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10/16

here’s your sign to level up your salads 🫶🏼
use a variety of colorful veggies for extra nutrients, nuts & seeds for an added crunch, and a good dressing to keep your salads fun and flavorful
some of my favorites-
•rainbow roasted beet kale salad
•orzo kale salad
•quinoa salad with peanut butter dressing
•crispy quinoa kale salad with tahini dressing
•crunchy cabbage salad
•lentil salad with lemon vinaigrette
•halloumi kale salad with spicy almond butter dressing
•roasted veggie couscous salad with harissa vinaigrette
all recipes can be found on my blog linked in my bio, or by google searching “something nutritious + the salad title”
https://somethingnutritiousblog.com/?s=Salad

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here’s your sign to level up your salads 🫶🏼 use a variety of colorful veggies for extra nutrients, nuts & seeds for an added crunch, and a good dressing to keep your salads fun and flavorful some of my favorites- •rainbow roasted beet kale salad •orzo kale salad •quinoa salad with peanut butter dressing •crispy quinoa kale salad with tahini dressing •crunchy cabbage salad •lentil salad with lemon vinaigrette •halloumi kale salad with spicy almond butter dressing •roasted veggie couscous salad with harissa vinaigrette all recipes can be found on my blog linked in my bio, or by google searching “something nutritious + the salad title” https://somethingnutritiousblog.com/?s=Salad

2 weeks ago

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11/16

branzino with with citrus olive salsa 🍊🫒
a simple yet elevated dish made with air-fried branzino fillets and a zesty olive topping
serve it up with some roasted or smashed potatoes and a hearty salad for a delicious weeknight meal!
full details are on my blog, linked in my bio ✨
https://somethingnutritiousblog.com/branzino-with-citrus-olive-salsa/

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branzino with with citrus olive salsa 🍊🫒 a simple yet elevated dish made with air-fried branzino fillets and a zesty olive topping serve it up with some roasted or smashed potatoes and a hearty salad for a delicious weeknight meal! full details are on my blog, linked in my bio ✨ https://somethingnutritiousblog.com/branzino-with-citrus-olive-salsa/

2 weeks ago

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12/16

peanut butter shortbread bars!
gluten-free shortbread crust topped with a creamy peanut butter caramel, crunchy peanuts and dark chocolate 🍫 a must make to keep in your freezer!
get the full recipe below, linked in my bio, or by google searching “something nutritious shortbread bars” ✨
Shortbread Crust:
3/4 cups almond flour
2 tbsp cassava flour or coconut flour
3 tbsp coconut oil
1 tbsp maple syrup
Pinch of salt
Peanut Butter Caramel Layer:
3/4 cups unsweetened peanut butter
1/4 cup unsweetened almond butter, or use more peanut butter
1/3 cup maple syrup
1/3 cup coconut oil, use refined oil for a neutral taste
1 tsp vanilla extract
Chocolate Coating:
1/3 cup dark chocolate chips
1 tbsp coconut oil
1/3 cup peanuts
1. Preheat the oven to 350 F
2. Prep the crust by combining the almond flour, cassava flour, coconut oil, maple syrup and a pinch of salt together with a rubber spatula or fork
3. Line a 9 x 5 loaf pan with parchment paper and flatten the crust into the bottom. If using an 8 x 8 pan, the crust may be a little thinner
4. Bake 12-15 minutes, until the edges start to brown
5. Add all of the caramel ingredients to a large bowl and whisk together until smooth. If your nut butters are hard to whisk, add all of the ingredients to a blender and blend until smooth.
6. Once the crust is cool, pour the peanut butter layer over the top then sprinkle the peanuts over the to. Freeze for 10-20 minutes before adding the chocolate.
7. Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth, then pour over the peanuts. Spread gently over the entire top layer
8. Set the bars in the freezer for 2-3 hours to set. Once frozen, slice into 18 squares. Keep frozen for up to 3 months
https://somethingnutritiousblog.com/peanut-butter-shortbread-bars/

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peanut butter shortbread bars! gluten-free shortbread crust topped with a creamy peanut butter caramel, crunchy peanuts and dark chocolate 🍫 a must make to keep in your freezer! get the full recipe below, linked in my bio, or by google searching “something nutritious shortbread bars” ✨ Shortbread Crust: 3/4 cups almond flour 2 tbsp cassava flour or coconut flour 3 tbsp coconut oil 1 tbsp maple syrup Pinch of salt Peanut Butter Caramel Layer: 3/4 cups unsweetened peanut butter 1/4 cup unsweetened almond butter, or use more peanut butter 1/3 cup maple syrup 1/3 cup coconut oil, use refined oil for a neutral taste 1 tsp vanilla extract Chocolate Coating: 1/3 cup dark chocolate chips 1 tbsp coconut oil 1/3 cup peanuts 1. Preheat the oven to 350 F 2. Prep the crust by combining the almond flour, cassava flour, coconut oil, maple syrup and a pinch of salt together with a rubber spatula or fork 3. Line a 9 x 5 loaf pan with parchment paper and flatten the crust into the bottom. If using an 8 x 8 pan, the crust may be a little thinner 4. Bake 12-15 minutes, until the edges start to brown 5. Add all of the caramel ingredients to a large bowl and whisk together until smooth. If your nut butters are hard to whisk, add all of the ingredients to a blender and blend until smooth. 6. Once the crust is cool, pour the peanut butter layer over the top then sprinkle the peanuts over the to. Freeze for 10-20 minutes before adding the chocolate. 7. Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth, then pour over the peanuts. Spread gently over the entire top layer 8. Set the bars in the freezer for 2-3 hours to set. Once frozen, slice into 18 squares. Keep frozen for up to 3 months https://somethingnutritiousblog.com/peanut-butter-shortbread-bars/

3 weeks ago

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13/16

pistachio pesto mozzarella wraps 🍃
creamy homemade pistachio pesto, fresh mozzarella, tomatoes & avocado rolled in a whole wheat wrap and grilled until crisp 👌🏼
it’s the perfect lunch prep that comes together in minutes! full details are on my blog, linked in my bio ✨
https://somethingnutritiousblog.com/pistachio-pesto-mozzarella-wraps/

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pistachio pesto mozzarella wraps 🍃 creamy homemade pistachio pesto, fresh mozzarella, tomatoes & avocado rolled in a whole wheat wrap and grilled until crisp 👌🏼 it’s the perfect lunch prep that comes together in minutes! full details are on my blog, linked in my bio ✨ https://somethingnutritiousblog.com/pistachio-pesto-mozzarella-wraps/

3 weeks ago

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14/16

tiramisu overnight oats ☕️
a delicious make-ahead breakfast that takes only 10 minutes to prep! this flavorful recipe is filled with fiber, whole grains and delicious coffee flavor
get the full details below or on my blog, linked in my bio ✨
Serves 2-3:
1 cup rolled oats
1 1/2 cups milk of choice
2 shots of espresso
2 tbsp chia seeds
2 tbsp maple syrup
1 tsp vanilla extract
Yogurt Layer:
1/2 cup greek or vanilla yogurt
2-3 tbsp of milk
1 tsp vanilla extract
1 tsp maple syrup
Cocoa powder, to top
1. Combine the oats, chia seeds, milk, espresso, maple syrup and vanilla extract together in a small baking dish. Stir together until smooth, making sure to break up any chia seed clumps- I suggest using a whisk to mix
2. Refrigerate overnight or for at least 4-5 hours, until the mixture has thickened. You may need to mix the oats again after refrigerating to make sure everything is well combined
3. Prepare the yogurt topping by mixing the greek yogurt with the milk, maple syrup and vanilla extract. If your yogurt is thick, add milk by the tbsp until the yogurt is smooth and pourable
4. Pour the yogurt over the oats and spread evenly. Dust with cocoa powder and serve cold
5. Keep refrigerated for up to 5 days.
https://somethingnutritiousblog.com/tiramisu-overnight-oats/

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tiramisu overnight oats ☕️ a delicious make-ahead breakfast that takes only 10 minutes to prep! this flavorful recipe is filled with fiber, whole grains and delicious coffee flavor get the full details below or on my blog, linked in my bio ✨ Serves 2-3: 1 cup rolled oats 1 1/2 cups milk of choice 2 shots of espresso 2 tbsp chia seeds 2 tbsp maple syrup 1 tsp vanilla extract Yogurt Layer: 1/2 cup greek or vanilla yogurt 2-3 tbsp of milk 1 tsp vanilla extract 1 tsp maple syrup Cocoa powder, to top 1. Combine the oats, chia seeds, milk, espresso, maple syrup and vanilla extract together in a small baking dish. Stir together until smooth, making sure to break up any chia seed clumps- I suggest using a whisk to mix 2. Refrigerate overnight or for at least 4-5 hours, until the mixture has thickened. You may need to mix the oats again after refrigerating to make sure everything is well combined 3. Prepare the yogurt topping by mixing the greek yogurt with the milk, maple syrup and vanilla extract. If your yogurt is thick, add milk by the tbsp until the yogurt is smooth and pourable 4. Pour the yogurt over the oats and spread evenly. Dust with cocoa powder and serve cold 5. Keep refrigerated for up to 5 days. https://somethingnutritiousblog.com/tiramisu-overnight-oats/

3 weeks ago

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15/16

salmon couscous salad with harissa dressing 🫶🏼
pearl couscous, aka Israeli couscous, gets tossed with roasted carrots & onions and mixed with seasoned baked salmon cubes, feta cheese, crunchy almonds and a zesty harissa dressing
this nourishing recipe is perfect for meal prep and packed with flavor! get the full recipe on my blog through the link in my bio, or google search “something nutritious salmon couscous salad”
https://somethingnutritiousblog.com/salmon-couscous-salad/

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salmon couscous salad with harissa dressing 🫶🏼 pearl couscous, aka Israeli couscous, gets tossed with roasted carrots & onions and mixed with seasoned baked salmon cubes, feta cheese, crunchy almonds and a zesty harissa dressing this nourishing recipe is perfect for meal prep and packed with flavor! get the full recipe on my blog through the link in my bio, or google search “something nutritious salmon couscous salad” https://somethingnutritiousblog.com/salmon-couscous-salad/

4 weeks ago

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16/16

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