I’m definately taking credit for this one guys! 😬 @getepicured
#Repost @getepicured (@get_repost)
We're inventing new #sundaysnacks with @donsaladino - Chef Chris' "sweated" carrots dipped in carrot purée are the new chips and dip.
Note: Carrots dipped in carrots are not recommended if you hate carrots. :)
PS - what are "sweated" carrots? Don't worry, Chef Chris will get to that!
What are you drinking for brunch? Our Bloody Maria (aka a Bloody Mary with tequila instead of vodka) is our recommendation of the day 🍹 Stop by for our Latin brunch & delicious drinks like this one! 🙏 #bogotalatinbistro#colombianfood#madeinbrooklyn
I'm moving away from poached eggs and totally loving soft boiled eggs at the moment. Couldn't replace my smoked salmon though, that's been my almost daily breakfast staple for years now. Maybe my New Years resolution should be to mix up my breakfast a little?
Yes this is gluten free cheesecake. Almost everything @bistangonyc can be made gluten free including ravioli and lasagna. And it’s really good! And there’s even warm wonderful bread💕💕 #glutenfreenyc#glutenfree
Veggie #buddhabowl for when you’re body is CRAVING nutrients & antioxidants (which for me is every other day at least) 💚 This #veggiebowl is made up of just asparagus & zucchini 🙌🏽 I chopped up both veggies, sautéed them with extra virgin olive oil, salt and pepper for 10 minutes and then baked them together in the oven for another 20 minutes drizzling the Parmesan cheese on top to so it melts nicely into the veggies. Perfectly crisp, simple & healthy👌🏽 Happy weekend everyone! #HealthyAlibi www.HealthyAlibi.com
This is all of my friends favorite meal! They request it every time they come over.
Vegetable Saffron Stew
2 tbsp extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 tsp cumin
2 tsp cinnamon
Salt and pepper, to taste
1 lb. sweet potatoes, peeled and cubed
1/2 head of cauliflower, cut into florets
2 cups vegetable broth
1 15-oz. can diced tomatoes
Pinch of saffron threads
2 medium zucchini, diced
1/2 preserved lemon, finely chopped
1 cup green olives, pitted and chopped
2-3 tbsp fresh parsley, chopped
Slivered almonds, for garnish
1. Heat the oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add in the onion, garlic, cumin, and cinnamon. Sprinkle with salt and pepper. Sauté for 5-6 minutes or until the onion is soft. Stir in the sweet potatoes and cauliflower and cook for 3 minutes more.
2. Pour the vegetable broth and diced tomatoes into the pot. Add the zucchini and a large pinch of saffron threads and stir. Bring to a boil, and then reduce the heat to simmer and cover. Cook for 15-20 minutes until the vegetables are tender.
3. Remove from heat and stir in the preserved lemon and olives. Garnish with parsley and almonds to serve.
With powerful anti-inflammatory and antioxidant properties, Tumeric really is a super spice. I whipped up a Tumeric hummus with grain-free pita bread to pair with salmon kebabs. One of the many spices I’m testing in my healthy, comforting recipes for #THfuel .
Italian herbed Pot Roast made in my slow cooker. It's made with @5280meat and it is so tender, and bursting with flavor.
Tap the link up in my bio for a complimentary Paleo shopping list. ☝️
For Thanksgiving next week, we will be offering our dinner menu all day in addition to Chef’s Specials! Here’s our seared filet mignon in garlic, Rosemary, sage, balsamic, red wine reduction, served with soft polenta and sautéed escarole #GlutenFree#SenzaGluten
I’m so happy and excited to offer GF noodles because this has been my dream and goal for a long time💪🔥
I introduce myself a little bit (swipe right👉)and GF Soba noodle🍜 Check out our website "GF noodle/100% Buckwheat noodle" page - link in bio📍It describes much more details🍜 .
🍜Gluten Free Soba Noodle (100% Buckwheat noodle)
- 📩Reservation required from website 2 days before (Link in Bio) 🌱Bunch of Vegan options with rich & thick broth