BuzzFeed Food - Corn Bread Bun Chili Dog

BuzzFeed Food - Corn Bread Bun Chili Dog

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Easy 3-ingredient pasta recipe

Everything you’ll need

• 3 ounces of pasta
• 2 teaspoons freshly ground coarse black pepper
• 4 tablespoons grated Pecorino cheese
• Olive oil
• Salt
• Water

Chef Mirarchi’s Recipe

• Bring a big pot of water to a boil and season with salt.
• Cook the pasta.
• While the pasta is cooking, toast the black pepper in oil in a sauté pan until fragrant.
• Ladle 4 ounces (two small ladles full) of pasta water to stop the cooking.
• Keep the heat off until the pasta is done.
• Once the pasta is cooked, drain and add to the sauté pan.
• Turn the heat on medium high and slowly sprinkle in the Pecorino cheese.
• Toss the pasta while you add the cheese to emulsify.
• Serve immediately, top with some freshly grated cheese and a few cracks of pepper.

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Loaded Bacon Potato Volcanoes

Loaded Bacon Potato Volcanoes

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How to Make DIY Dog Ice Cream

What you need to make dog ice cream

- 2 Cups Plain Organic Yogurt

- 2 Ripe Bananas

-  1 Cup Peanut Butter

- ½ Cup Pumpkin Puree

- Disposable Cups

- Tray

- Spoon

Instructions:

Step 1: Combine all ingredients in blender. Blend until smooth.

Step 2: Spoon mixture into disposable cups. Place cups onto tray.

Step 3:  Place tray in freezer. Allow to freeze for three hours.

Step 4: Remove from freezer and share with the pups!

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Salmon Marinado en Citricos / Como curar un Salmon

Troopers hoy les vamos a enseñar como marinar o curar un Salmón en cítricos, los cítricos que vamos a usar son limón y pomelo, y obtendremos un resultado Brutal.
Os dejare una semana para que practiquen y en pocos días elaboraremos una receta con el Salmón.

Ingredientes:

Salmón
Piel y Zumo de Limón
Piel y Zumo de Pomelo
60 Gr de Sal
40 Gr de Azúcar
0,5 Gr de Esencia de Humo
Pimienta
Aceite
Semillas Cardamomo

Para garantizar la seguridad en la manipulación de los alimentos es recomendable congelar el salmón y descongelar para así acabar con cualquier parásito.
Dicho esto comenzamos la receta con un buen lomo de salmón, le quitamos la piel , le incorporamos un poquito de aceite, unas semillas de cardamomo, una pizca de pimienta y para aromatizar le incorporamos la ralladura de la piel de un limón y aprovechamos el zumo de dicho limón. Para que el marinado de nuestros Salmón sea como un Manjar de los Dioses, le vamos a incorporar la piel de un pomelo rosa y el zumo del mismo. Para que sea un marinado, le agregamos 60 gr de Sal por 40 Gr de Azúcar y para darle un ligero toque de ahumado le ponemos 0.5 gr de Esencia de Humo.

Le damos un masaje épico a nuestro salmón y vamos a proceder a envasarlo al vació con la marinada y dejamos descansar en el frigorífico durante 12 horas.

Finalizado ese tiempo ,  sacamos el salmon del frigorifico, lo limpiamos con un poquito de agua para quitarle todos los excesos del marinado y podemos disfrutar de un autentico manjar con un color sorprendente.

La semana que viene elaboraremos una receta con nuestro salmon marinado. Suscribete al canal para no perderte la proxima receta http://www.youtube.com/c/conaceiteysal

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23 Classic Summer Recipes That Everyone Should Master

23 Classic Summer Recipes That Everyone Should Master:

Summer recipes to try this summer ~

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MANGO PANNA COTTA

INGREDIENTS:
for mango layer
mangoes 3 medium size
gelatine 3 tsp
hot water ¼ cup

for vanilla layer
gelatine 3 tsp
hot water ¼ cup
heavy cream 500ml
vanilla extract 1 tablespoon
sugar 5 to 6 teaspoon or according to taste

for garnishing
mangoes and chocolate

method:
cut mango in small dices make its puree.
add gelatine in hot water to dissolve it and then add this gelatine mixture to mango puree .mix it well .
spread layer of mango and gelatine in short glasses according to video …(.use any available dish to set these glasses in an angle . make sure they don’t slip back.give them support as i used a rolled silicon sheet ) refrigerate atleast 2 hours or until set.
then for second layer , dissolve gelatine in hot water and add heavy cream vanilla extract and sugar in it …mix it well and pour it on mango layer…refrigerate again …this time for atleast 4 hours or untill set.
decorate it with diced mangoes and chocolate and enjoy refreshing summer dessert

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Creamy chicken and asparagus pasta: Perfect with bacon

1 lb. boneless skinless chicken breasts
1 tbsp olive oil
1 tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp salt, plus more for sauce
¼ freshly ground black pepper, plus more for sauce
12 oz. penne pasta
1 lb. asparagus
1 ½ tbsp butter
2 tbsp all-purpose flour
2 cloves garlic, minced
1 ¾ cup milk, 1% recommended
¼ cup cream or half and half
3 oz. Neufchâtel cheese
1/3 cup finely shredded parmesan cheese
4-5 slices bacon (optional)

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5 amazing must-have summer soup recipes for your slow cooker

5 amazing must-have summer soup recipes for your slow cooker:

Have a crock pot? Here’s some ideas for summer soup recipes [ yes Spring is approaching but doesn’t hurt to start now! ] to plan for in the future.

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Pork Belly Sisig

INGREDIENTS

MARINADE

• Juice of 1 orange
• 3 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 1 fresh lemongrass stalk, tender inner white bulb only, minced
• 1 tablespoon peanut oil
• 1 tablespoon Chinese chili paste
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground white pepper
• 1 teaspoon Chinese five-spice powder

PORK BELLY

• 2 pounds meaty pork belly in one piece, scored in a crosshatch pattern
• 2 carrots, cut into chunks
• 2 celery ribs, cut into chunks
• 1 large leek, white and pale green part only, thickly sliced
• 1 small bunch of cilantro
• 2 bay leaves
• 1 strip of orange zest
• 1 quart pineapple juice
• Kosher salt

SISIG

• 2 cups chopped celery leaves
• 1 ½ cups finely chopped shallots
• 1 cup thinly sliced scallion greens
• ½ cup sherry vinegar
• ¼ cup calamansi, yuzu or fresh lemon juice (see Note)
• ¼ cup minced cilantro
• 3 serrano chiles, minced
• 1 garlic clove, minced
• Kosher salt
• Freshly ground pepper
• 2 tablespoons peanut oil

HOW TO MAKE THIS RECIPE

In a medium bowl, combine the orange juice with the garlic, ginger, lemongrass, oil, chili paste, salt, pepper and five-spice powder.

Add the pork belly to the marinade and turn to coat. Transfer the pork and marinade to a sturdy resealable plastic bag and refrigerate for 24 hours, turning it once or twice.

Preheat the oven to 350°. In a small roasting pan, spread the carrots, celery, leek, cilantro, bay leaves and orange zest in a single layer. Remove the pork belly from the marinade and set it on the vegetables. Pour the pineapple juice over the pork, cover the pan tightly with foil and braise in the oven for about 3 hours, or until the pork is very tender. Remove from the oven, uncover and let rest for 1 hour. Discard the vegetables or reserve for another use.

Increase the oven temperature to 450°. Transfer the pork belly to a rack set over a rimmed baking sheet, fat side up. Season it generously with salt. Roast in the upper third of the oven for 15 to 20 minutes, or until browned and crisp. Remove the pan from the oven and let rest for 30 minutes.

Meanwhile, in a large bowl, combine the celery leaves with the shallots, scallions, vinegar, calamansi juice, cilantro, chiles, garlic, 1 ½ teaspoons of salt and 2 teaspoons of pepper and toss well. Let marinate at room temperature for at least 1 hour.

Using a cleaver or other heavy knife, finely chop the pork. Heat the oil in a large nonstick skillet over high heat until very hot. Add the chopped pork in a single layer and cook until crisp and brown on the bottom, then stir once and cook, without stirring, until browned, 8 to 10 minutes total. Stir the pork into the <em>sisig</em> mixture and season with salt. Transfer to a platter and serve immediately.

MAKE AHEAD

The pork belly can be braised up to 4 days ahead and refrigerated.

NOTES

Calamansi and yuzu juices are available frozen at Asian markets.

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BACON CHEESEBURGER BOMBS

Ingredients

• 1 can Pillsbury Biscuits (10 biscuits)
• 1 pound lean ground beef
• ½ onion, finely chopped
• 3 slices of bacon, chopped
• ⅓ cup cream cheese
• 1 tablespoon ketchup
• 2 tablespoons barbecue sauce
• 1 teaspoon yellow mustard
• 1 teaspoon of Worcestershire sauce
• 5 oz cheddar cheese, chopped into 10 squares
• 1 egg white
• sesame seeds
  
  

Instructions

1. Preheat oven to 375 degrees.
2. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
3. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool.
4. Roll each biscuit out very thin. Place 2 tablespoons beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges.
5. Place biscuits on a parchment lined pan seam side down. Brush with egg white and sprinkle with sesame seeds.
6. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned.
7. Serve warm.

NotesContents will be very hot!

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These Ice Cream Cone Shots Are a Boozy Summer Staple

Ingredients

• 6 ice cream cones
• 3 cup vanilla ice cream
• 1 cup white chocolate chips
• 1 cup milk chocolate chips
• 1 cup sprinkles
• 1 whipped cream
• 1 pint liquor

Take off the top ¼ of the cones by cutting them with a sharp knife. Make sure edges are consistent, and aren’t jagged.

In microwave safe bowls, melt your white and milk chocolate chips for 2-3 minutes, making sure to check 20-30 seconds.

Dip your ice cream cones into the chocolate chip mixtures, as well as all over the insides of the cones so that they get coated in chocolate. Dash some sprinkles onto the melted chocolate. Place in the freezer for 10 minutes.

Combine your very softened ice cream and 2 shots of your favorite booze (bourbon, chocolate liqueur, coffee liqueur) together.

Pour this mixture into each of the waffle cones, top with whipped cream or a spoonful of ice cream. Enjoy!

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beautifulpicturesofhealthyfood:Baked eggplant fries with goat...

beautifulpicturesofhealthyfood:

Baked eggplant fries with goat cheese dip (gluten-free, grain-free)…RECIPE

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beautifulpicturesofhealthyfood: Submitted...

beautifulpicturesofhealthyfood:

Submitted by: veganfamilyrecipes.com

Puffed Quinoa Oat Bars Recipe - No added sugar, vegan, gluten-free, and a deliciously healthy snack….RECIPE

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beautifulpicturesofhealthyfood:20-Minute Skinny Szechuan Chicken...

beautifulpicturesofhealthyfood:

20-Minute Skinny Szechuan Chicken with green peppers, sliced carrots, and crunchy peanuts…RECIPE

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Pizza Burgers

INGREDIENTS

• 1 lb. ground beef
• 2 garlic cloves, chopped
• ¼ c. chopped parsley
• kosher salt
• Freshly ground black pepper
• 2 tbsp. vegetable oil
• 4 slices mozzarella
• 8 pepperoni slices
• 2 c. jarred marinara
• 4 Italian rolls (or hamburger buns)
• 2 tbsp. melted butter
• 2 tsp. garlic powder
• 1 tsp. Italian seasoning
• ¼ c. grated Parmesan

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine ground beef, garlic and parsley. Mix with spatula until just combined. Using your hands, form 4 equally-sized patties. Season both sides with salt and pepper to taste
3. Heat oil in a large skillet over medium-high heat. Add the burgers and cook for 4 to 5 minutes (for medium). Flip the patties, then immediately pour marinara around them in the pan. Simmer for another minute, then top each with cheese and 2 slices of pepperoni. Cover pan and cook until the cheese melts and the burger is cooked to your liking, about 3 minutes more.
4. Meanwhile, make garlic buns. Brush melted butter on each half of the rolls. Sprinkle both sides with garlic powder, Italian seasoning, and parmesan. Bake until golden, about 10 minutes.
5. Spread a dollop of marinara on each bottom bun followed by cooked burgers and the top bun halves.

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beautifulpicturesofhealthyfood:Lunchtime Layered Taco Salad...

beautifulpicturesofhealthyfood:

Lunchtime Layered Taco Salad Jar…RECIPE

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beautifulpicturesofhealthyfood:Summer fresh spring rolls – vegan...

beautifulpicturesofhealthyfood:

Summer fresh spring rolls – vegan + gluten-free…RECIPE

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beautifulpicturesofhealthyfood: Spaghetti Squash “Pasta” 3...

beautifulpicturesofhealthyfood:

Spaghetti Squash “Pasta” 3 ways…

A great low-carb, low-calorie, and gluten-free alternative to pasta…RECIPE

Arugula

Ingredients:
- 3 cups fresh arugula
– 1 cup Parmesan cheese
– 1 cup pine nuts
– 2 garlic cloves, peeled
– 1 ½ cups extra virgin olive oil
– salt and pepper, to taste

Tomato

Ingredients:
- 4 tablespoons extra virgin olive oil
– 2 small yellow onions
– 4 cloves garlic
– 2 28-ounce cans crushed tomatoes
– salt and pepper, to taste

Lemon ricotta

Ingredients:
– 2 cups ricotta cheese
– 1 cup Parmesan cheese
– 2 teaspoons lemon zest
– 2 teaspoons lemon juice
– 3 tablespoons extra virgin olive oil
– salt and pepper, to taste

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honestlynutrition:Looking at this picture is very different than...

honestlynutrition:

Looking at this picture is very different than looking out the window right now #toronto #canada and that is precisely why I needed something that reminded me of a warmer climate! 🌴This smoothie bowl consists of a mixture of frozen berries, banana, spinach and green chickpeas which I blended with some milk and peanut butter (optional) and topped with chia seeds, pistachios, sunflower seeds and dark chocolate 🙌

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JD's Red Pepper Chicken

Ingredients:
Marinade -
3 Chicken breasts, filleted and sliced*
1 ½ tbsp chicken bouillon seasoning
1 tbsp Minced garlic

Wet Batter -
1 cup All-purpose flour
1 tbsp Cornstarch
1/3 – ½ cup Water

Chili Mixture –
2 tbsp Vegetable oil
1 clove of garlic, minced
6 Green onion stalks, julienned or chopped
2-4 tbsp Red pepper flakes, to taste and desire spice level

Directions:
Marinade chicken in the bouillon seasoning and garlic for 45 minutes to an hour. Combine flour, cornstarch and water to make the wet batter. Batter chicken and fry. While chicken is frying, make the chili mixture by searing garlic, green onion and chili pepper flakes. Once the chicken is fully cooked and light brown, remove from oil and drain on paper towel. Toss in chili mixture and serve over rice

*Note: This recipe is great with any chicken part especially the wings and for sure with Shrimp.

Enjoy!

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Patatas rellenas de Datil y Bacon

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GARLIC PARMESAN CHEESE BOMBS

Ingredients

• 1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits)
• 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total)
• 4 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon parmesan cheese

Instructions

1. Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
2. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

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pintxosparatorpes: Tartaleta de mascarpone, york y piña sobre...

pintxosparatorpes:

Tartaleta de mascarpone, york y piña sobre huevo hilado

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estrellacosmica-amarilla: rico para acompañar el calor ♥

estrellacosmica-amarilla:

rico para acompañar el calor ♥

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Ese momento en el que vas a buscar comida a la cocina y no encuentras nada.

giorgianolml:

Tu:

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lacomidaesmivida: Recetas de Donas Ingredientes: 1 kg de...

lacomidaesmivida:

Recetas de Donas

Ingredientes:

1 kg de harina

260 gr de azúcar

40 gr de levadura fresca

80 gr de mantequilla

4 huevos

Vainilla

200 cc de leche

Preparación:

En un bol con harina disuelve la levadura en el centro con la leche.

Incorpora el resto de los ingredientes. Mézclalos hasta lograr una masa lisa y elástica.

Deja leudar la masa al doble de su volumen

Amasa uniendo con las manos. Desmasifica la masa afinando con un palote a 2 cm.

Corta la masa con un molde redondo para darle forma a las donas.

Deja leudar a ¾ de su volumen en una bandeja.

Ahora es el momento de freír las donas.

¡Nuestras donas caseras ya están listas! Decóralas a tu entero gusto.

 

Receta Buttercream de Chocolate

 INGREDIENTES:

225 gramos de mantequilla sin sal a
temperatura ambiente
1 taza de chocolate obscuro derretido
1 Kg de azúcar glas
2 Cucharaditas de vainilla
2 o 4 cucharadas de leche líquida


PREPARACIÓN:

Batir la mantequilla con el azúcar glas a velocidad media-baja hasta punto de pomada, agregar el chocolate derretido y la vainilla y continuar mezclando hasta que todo esté bien integrado. La leche líquida la puedes ir añadiendo de cucharada en cucharada si crees que necesitas una consistencia más suave o puedes utilizarlo así.

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lacomidaesmivida: Pizza sin horno 1 Taza de harina común 1...

lacomidaesmivida:

Pizza sin horno

1 Taza de harina común

1 cucharadita de polvo para hornear

5 cucharadas de azúcar

Sal al gusto

Salsa

Y queso

Orégano y condimento de pizza

Mezclamos en un recipiente el azúcar y la sal con agua.

En el bol ponemos la taza de harina mezclando con la preparación de azúcar sal y agua.

Después mezclamos con más agua hasta formar una masa uniforme. Le ponemos el polvo para hornear.

La dejamos reposar en la heladera 30 minutos.

Después poner la maza sobre la mesa para amasar y después poner en un sartén con aceite y freírla ponerle la salsa y el queso y orégano después apagar el sartén hasta que se derrita el queso.

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lacomidaesmivida: Ratatouille Tradicional Ingredientes: - 2...

lacomidaesmivida:

Ratatouille Tradicional

 

Ingredientes:

- 2 Berenjenas
- 2 Calabacines
- 1 Tomate grande
- 1 Diente de ajo
- 1 Cebolla
- 1 Pimiento verde y uno rojo
- Aceite de oliva y sal
- Pimienta
- Orégano

Preparación:
Esta receta de Ratatouille, es una receta muy sencilla de hacer que aquí te enseñamos paso a paso. Como curiosidad comentar que la receta de Ratatouille da nombre a la película de Disney del mismo nombre.
Lo primero que hemos de hacer es cortar las berenjenas y los calabacines en finas rodajas. La cebolla la pelamos y la cortamos en juliana. El ajo picadito muy fino. Y el tomate y los pimientos igualmente en rodajas.

Seguidamente cogemos una bandeja para horno, la engrasamos con aceite de oliva y vamos disponiendo en capas las verduras.
Le añadimos unos toques de sal y pimienta y lo introducimos en el horno a 180º durante unos 25 minutos.
Para terminar, montaremos el plato poniendo en forma de espiral cada rodaja de verdura, para que el plato sea más vistoso. Le añadimos un chorrito de aceite y un poco de sal y listo.
Ya tenemos esta conocida y sabrosa receta de Ratatouille preparara para servir y degustar.

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elrincondeafi: La merluza es un pescado muy sano y socorrido....

elrincondeafi:

La merluza es un pescado muy sano y socorrido. ¿Qué tal prepararlo a la marinera? Es muy sencillo, sigue la receta de estos lomos de merluza con salsa marinera con fotos del paso a paso que encontrarás en nuestra web y lo comprobarás: http://ift.tt/1B0BoKI

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Receta: Smoothie de Frutillas

thepinkstop:

Para combatir el calor, nada mejor que un rico vaso de Smoothie.

Ingredientes

• 1 vaso de leche.
• 20 frutillas.
• 2 cucharadas de azúcar.
• 1 yoghurt de frutilla.
• 4 cubitos de hielo.

Preparación

1. Lavar bien las frutillas y meterlas a la licuadora.
2. Agregar el yoghurt de frutilla, el azúcar, la leche y por último los cubitos de hielo. Licuarlo todo por medio minuto, hasta formarse una crema suave. Puedes batirlo más a tu gusto.
3. Poner en vasos y ¡Listo para disfrutar!

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solopostres: Angela María Marin Saldarriaga hizo este hermoso...

solopostres:

Angela María Marin Saldarriaga hizo este hermoso flan de leche condensada, evaporada y media crema, siguiendo esta receta —> http://ift.tt/1CkhbxQ

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Creamy Three-Cheese Spaghetti

INGREDIENTS

• 12 oz. spaghetti
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• ¾ c. heavy cream
• ¾ c. chicken broth
• ¾ c. shredded Italian cheese blend
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and ½ cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

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My apologies! It’s time to keep cooking!

It’s been a long while since the last post & I hadn’t mean to neglect posting any recipes I’ve found or may look interesting. No excuses on my part! Besides its not all that interesting on why I hadn’t been posting for awhile. 

Rest assured I’ve had plenty of recipes I’ve been running across & finally taking the time to get them all posted up. So with that being said … its time to keep cooking!

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Hi, everyone….this blog will be inactive for one week until March 20th

Hi, everyone….this blog will be inactive for one week until March 20^th  

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linasaber:Mango Coyo Chia Parfait 💛🌞🌟This was this mornings...

linasaber:

Mango Coyo Chia Parfait 💛🌞🌟This was this mornings breakfast! Gives me so much NRG and tastes delightfully creamy! The base is mango chunks blended with fro nana and chilled coconut flesh cream, topped with homemade coconut chia pudding and coconut yogurt! The recipe for this one can be found in detail in my new ebook, link in bio! ✘

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linasaber: PASSIONFRUIT N'ICECREAM BOWL 🍨🌞✨🌴 with a scoop of...

linasaber:

PASSIONFRUIT N'ICECREAM BOWL 🍨🌞✨🌴 with a scoop of homemade mango passion fruit nicecream. For the base I blended mango chunks and fro nanas. I topped it off with coconut shreds, dried passion fruit, clusters, rawnola, dragon fruit balls and fresh passion fruit! Too delicious! ✘

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favorite-recipes: Zucchini pasta with avocado sauce Best. Lunch....

favorite-recipes:

Zucchini pasta with avocado sauce

Best. Lunch. Ever.

Here is the recipe for this amazing dish, and i made it up myself so please give me credit if reposted or anything:

Ingredients:

• 2 medium zucchinis, sliced extremely thinly (it takes a long time, so be patient)
• 1 tablespoon coconut oil
• ½ a small, ripe avocado
• 2 capfuls (using the lid of the vinegar bottle) worth of white vinegar 
• 1 small garlic clove, diced
• cracked black pepper, to taste
• sea salt

Method:

1) Once the zucchini is sliced, place into a strainer over a large bowl/sink. Add a generous amount of sea salt as it will help draw out the immense amount of water the zucchini holds. Allow to drain for a minimum for 30 minutes and cover with a paper towel/napkin.

2) Shake all of the water out the zucchini and press a paper towl onto the strips to drain out any leftover water.

3) Heat a frying pan up to medium/high and place the coconut oil in the pan. Fry the zucchini until it is slightly browned, translucent, and has lost most of it’s crunch. The time will vary depending on how thinly you sliced up the zucchini.

4) Combine the avocado, garlic, vinegar, and black pepper to taste in a small bowl and set aside.

5) Remove the zucchini from the heat when cooked and transfer back into the strainer. Allow to drain for 10 minutes, and then use a paper towel/napkin to soak up any liquid left on the zucchini.

6) Place the zucchini pasta into a bowl artistically/however you desire and spoon the avocado sauce on the top.

Enjoy!

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thecakeculture: Yesterday, something amazing caught my eye....

thecakeculture:

Yesterday, something amazing caught my eye. Something blue. Something plastic. Something I had been wanting for ages - a popsicle set!

I bought 5 tubs of Chobani, just so I could get the pop set. Umm… Honestly, did I really need an excuse to buy Chobani? Not really, but I got a pop set for doing what I normally do anyway.

It was the first thing I did when I got home, make cho pops. Specifically, blueberry and banana cho pops. And it was the first thing I ate in the morning.

Verdict? They turned out ah-mazing!

Hey, cute and blue cho pop set! I foresee a long and healthy relationship with you. Whaddaya say we make more cho pop babies together in the future?

Blueberry Banana CHO Pops!

2 170g Chobani yogurt tubs (I used 1 blueberry & 1 plain)
½ cup frozen blueberries
1 ripe banana
¼ cup honey

My original mixture made enough for an extra pop. I’d half the amount of blueberries next time, which I’ve included the adjustment in the recipe. Or… you can do away with the extra cho pop mixture like I did - down my hatch!

1. Combine all ingredients into a blender. 
2. Pour mixture into the moulds, and make sure to leave 0.5cm space from the top.
3. Freeze!

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