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התמונה של ‏‎Main Dish Recipes‎‏.
'‏‎Lobster Rolls with Garlic Butter Buns are the ultimate fresh and flavorful summer main dish! RECIPE: http://www.justataste.com/lobster-rolls-with-garlic-butter-buns/‎‏'
'‏‎Who is up for this winning dish.. It's our ZUCCHINI “CARBONARA” To the purist, a classic carbonara is all about the black pepper and bacon and the egg yolk folded in to bind everything together. Luckily, I am not that much of a purist. I like to mix things up a little, which is why I created this recipe. Tossed with zucchini fettuccine this works a treat. Tag, share and enjoy! Serves: 4 Preparation time: 20 minutes Cooking time: 15 minutes Difficulty: Easy Course: Main 2 tablespoons duck fat or coconut oil 6 rindless bacon rashers (about 350gm), diced 2 onions, finely chopped 4 garlic cloves, finely chopped ¼ cup finely chopped flat-leaf parsley 600 g zucchini (about 3), cut into julienne on a mandolin 4 free-range egg yolks (optional) Egg sauce 2 free-range eggs 1 tbsp arrowroot (see note) 185 ml chicken or vegetable stock 125 ml (½ cup) coconut cream To serve macadamia nuts, finely grated chilli flakes (optional) For egg sauce, whisk eggs and arrowroot in a bowl to combine. Bring stock and coconut cream to the boil in a saucepan. Add 60ml of the coconut and stock to egg mixture and whisk to combine, then whisk in the remaining hot liquid. Return mixture to pan and cook over low heat, stirring continuously with a wooden spoon, until sauce thickens (5-7 minutes). Season to taste and keep warm. Heat fat in a large, deep frying pan over medium-high heat, add bacon and fry, stirring occasionally, until it just starts to colour (3-5 minutes). Reduce heat to medium, add onion and garlic and cook until translucent (8-10 minutes). Add parsley, then add zucchini and toss until just tender (2 minutes). Remove from heat, toss egg sauce with zucchini, season to taste and divide among bowls. Place an egg yolk on each portion, if using, and serve, scattered with macadamia, black pepper or chilli flakes. Note Arrowroot is available in the baking section of the supermarket. In an activated nutshell, The Paleo Way is literally the most natural dietary approach on earth, and the one most likely to support optimum physical and emotional health for the best quality of life. This site is the guide for anyone wanting to go paleo, is interested in a paleo lifestyle, or just wants to learn more. www.thepaleoway.com‎‏'
'‏‎It is a cold and grey day in Sydney so I thought it would be great to share our family favourite....SHEPHERD’S PIE Another winning recipe from our cookbook - Going Paleo, tag and share! This shepherd’s pie is probably not that different to the one that your grandmother might have made– except that I have swapped the potato for cauliflower. This is the kind of real food that people used to eat – and the return to wholesome, unprocessed food is the basis of the paleo lifestyle. Our great grandparents probably would have also put livers, hearts, marrow or brains in there – please try adding one of these if you’re feeling brave! Offal is so nutrient dense and you may find that you love the flavour. Serves: 6 Preparation time: 15 minutes Cooking time: 55 minutes Difficulty: Easy Course: Main 2 tablespoons coconut oil or other good-quality fat 1 teaspoon ground cumin 1 onion, diced 4 garlic cloves, crushed 2 celery stalks, diced 2 carrots, diced 600 g beef or lamb mince 2 lamb brains, soaked in cold water with 1 teaspoon salt for 1 hour, rinsed well and finely chopped (optional) 2 ½ tablespoons tomato paste 1 teaspoon chopped thyme leaves 4 tablespoons dry red wine (such as shiraz) (optional) 375 ml (1½ cups) Beef or Chicken Bone Broth sea salt and freshly ground black pepper 3 tablespoons roughly chopped flat-leaf parsley leaves Cauliflower puree 1 large head of cauliflower (about 1.3 kg), chopped into florets 2 tablespoons coconut oil, melted sea salt and freshly ground black pepper To make the cauliflower puree, fill a large saucepan with water and bring to the boil, then add the cauliflower and cook until tender, about 10 minutes. Drain in a colander and set aside to cool slightly. Place the cooled cauliflower in a food processor and process until smooth. Add the the oil and puree, then season with salt and pepper. Preheat the oven to 180°C. Heat the oil or fat in a large, deep frying pan over medium–high heat. Add the cumin, onion, garlic, celery and carrot and cook for 5 minutes, or until the vegetables are softened and beginning to brown. Add the mince and brains (if using) and cook, stirring to break up any lumps, until browned. Add the tomato paste and thyme and cook for 1 minute, then pour in the wine (if using) and bone broth and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. To assemble, spread the meat mixture into the base of an ovenproof dish and level with a spoon. Cover with the cauliflower puree and smooth the top out evenly. Bake for 30 minutes, or until the top is lightly golden. Sprinkle with the parsley and serve with a fresh salad or cooked vegetables of your choice and fermented veg. In an activated nutshell, The Paleo Way is literally the most natural dietary approach on earth, and the one most likely to support optimum physical and emotional health for the best quality of life. This site is the guide for anyone wanting to go paleo, is interested in a paleo lifestyle, or just wants to learn more. www.thepaleoway.com‎‏'
'‏‎15 Light & Healthy, Meatless Main Dish Recipes. Perfect for Meatless Mondays or any day of the week! http://www.skinnytaste.com/2015/10/15-light-and-healthy-vegetarian-recipes.html‎‏'
'‏‎BALINESE STYLE ROAST PORK When I hear the words ‘pork belly’ my mouth starts to water. Rightly so, because it is so delicious and easy to cook. @[740579366021843:274:Borrowdale Free Range Pork] belly to me is a celebratory food which we probably cook at home every month. This exciting recipe features two of my favourite ingredients – pork belly and turmeric. This dish is based on the classic Indonesian dish babi gulang, one of Indonesia’s signature dishes usually made with a whole suckling or larger pig. The flavour you get from making this spice paste is sensational and can be used to flavour roast chicken. I encourage you to give this a go as it's quite a simple recipe. Just allow yourself a bit of time for the roasting part, but it should only take about 20 – 30 minutes of preparation to make the paste and to prep the veggies for a side dish. Serves: 6 Preparation time: 20 minutes Cooking time: 2 hours (plus 15 minutes resting time) Difficulty: Medium Course: Main Cuisine: Indonesian 2 kg (4lb 6½ oz) free-range pork belly, skin on ½ tablespoon sea salt 2 tablespoon coconut oil, duck fat, tallow or other good quality fat, melted 3 kaffir lime leaves, in chiffonnade (finely shredded) 3 curry leaves, in chiffonnade (finely shredded) Spice Mix 1 teaspoon sea salt 4 garlic cloves, crushed 2 cm piece of ginger, finely grated 100 g (3½ oz) fresh turmeric, grated 6 birds eye chillies, deseeded and finely chopped 6 golden shallots, peeled and chopped 4 kaffir lime leaves, finely sliced 4 curry leaves, finely sliced 2 lemongrass stalks, white parts only, finely chopped 1½ tablespoons coriander seeds, crushed 3 tablespoons duck fat, lard or other good quality fat, melted 1 tablespoons black peppercorns, finely crushed 2cm piece galangal, coarsely chopped Preheat the oven to 220C. Gently pour 250 ml of boiling water over the pork skin and pat the pork belly skin and meat dry with paper towel. Discard the water. Drizzle the pork skin with 1 tablespoon of oil or other fat and rub over the salt, covering the skin evenly and set aside. To make the spice mix paste, process all the ingredients in a food processor to the consistency of a thick, fine paste. Heat a frying pan with the remaining coconut oil over medium heat. Add the spice paste and fry for 3 minutes until fragrant. Remove from the heat and allow to cool. Place the pork skin-side-down on a working bench. Spread a layer of the spice paste over the pork belly, then spread a thin, even layer of the shredded lime and curry leaves over the paste lengthwise. Carefully roll the pork belly, starting from the long side to form a tight roll. Tie the pork belly at 5 intervals with kitchen string or twine and set aside. Place the pork on a rack set in a roasting tray and roast the pork for 30 minutes or until the roast starts to crackle. Reduce the heat to 180C (350F/Gas 4) and cook for a further 1 – 1½ hours, or until cooked through and the pork juices run clear when inserting skewer into the thickest part of the pork. Baste the pork occasionally with the juices from the pan. Once the pork has cooked, allow to rest for 15 minutes before carving. Serve with Asian greens and fresh lime.‎‏'
כל התמונות
'‏‎I love this idea!‎‏'
'‏‎This is the healthy dinner recipe your family will actually WANT to eat: http://ctrylv.co/bJiG3Ux‎‏'
'‏‎Taco seasoning + pasta + cheese = WIN. Full recipe: http://dlsh.it/gm7YU8z‎‏'
'‏‎You don't need a campfire to make these s'mores cheesecake bars. Full recipe: http://dlsh.it/UfgHrAq‎‏'
'‏‎Seriously charming eccles cakes for a bit of weekend baking love it!! Tell me what you’re baking this weekend… Recipe here jamieol.com/kI9vCr xjo x x‎‏'
'‏‎Korean Grilled Chicken Breasts – hands down, the BEST grilled chicken recipe EVER! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling. 3 Smart Points • 180 Calories http://www.skinnytaste.com/korean-grilled-chicken-breast/‎‏'
'‏‎What to do with the bundles of asparagus popping up at the supermarket? Try these recipes! http://martha.ms/61828wYhw‎‏'
'‏‎Excited to let you know I've been working on 2 books for this year! Wooohooo!! First up, there's my Family Super Food. I've had such a lot of positive feedback that it's inspired me to focus on the dishes that people really love but that perhaps aren't so healthy, and rewrite them so they fit into my super food philosophy to make them easy and accessible for everyone. AND to end the year on a real high, there's my epic Christmas cookbook, which is the culmination of 17 years work of fine-tuning the ultimate in amazing recipes, tricks and tips that will deliver every time and support you in making that special time of year the very best it can be. I'll only do this book once, so it's been a long time in the making. I know you'll love it and hope you'll go back to it year after year.‎‏'
'‏‎Balsamic Chicken with Roasted Vegetables – this delicious one-pot meal is currently one of my TOP 10 recipes of ALL TIME (#4)! You can use foil for easy clean up! Smart Points: 8 • Calories: 401 (2 thighs + veggies) http://www.skinnytaste.com/balsamic-chicken-with-roasted/‎‏'
'‏‎An entire Italian issue!! Many thx for the honor @[20534666726:274:Food Network]! On stands 2/7 w/ lots of pasta recipes from yours truly :) 🇮🇹🍝‎‏'
'‏‎You know what makes sick Day Day feel better? When @nutrichefnyc food delivery arrives and surprises us with new recipes on our diets... Omg if you order from them, must try 1⃣ grilled Branzino fish with rosemary roasted root veg 2⃣ turkey chili with jalapeño, black beans and rice 3⃣ blackened salmon with mango salsa and broccolini 4⃣ spinach stuffed turkey meatloaf with sweet potato mash and Kale 5⃣ and the haddock with sherry vinegarette rice and Kale..... OMG!!! There are a lot of food prep companies out there, but this dude is freakin legit. He is actually a real chef...just because you are on a diet, doesn't mean your food needs to taste like bland nothingless... @nutrichefnyc you just blew my mind and my stomach LOVES you! #sorrybutnotsorry no food for you Bohster!‎‏'
'‏‎Santa Fe Turkey Stuffed Peppers – one of my favorite stuffed pepper recipes! Smart Points: 4 • Calories: 160 http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html‎‏'
'‏‎Perception vs. Reality. Check out some of the delicious recipes for what we REALLY eat: forksoverknives.com/recipes.‎‏'
'‏‎What’s more classic for Super Bowl Sunday than a big platter of hot spicy Buffalo chicken wings with blue cheese dip?? Instead of the mess of deep frying, these wings are broiled with butter, cayenne pepper, and Frank’s Hot Sauce. The dip is cool and creamy with lots of tangy blue cheese and sour cream. All you need is a big tub filled with ice cold beer and you’ve got a party!! https://barefootcontessa.com/recipes/buffalo-chicken-wings‎‏'
'‏‎Cilantro Lime Shrimp – so many of you asked me for recipes that are 5 ingredients or less (not counting spices). Today I am going through my archives and I will be sharing them all day. This one is delicious and takes less than 15 minutes to make. Smart Points: 2 • Calories: 119 http://www.skinnytaste.com/cilantro-lime-shrimp/‎‏'
'‏‎Cheers to the weekend! Congrats to everyone that participated in our 30Day Bootcamp Challenge! All 30Days of workouts are in the Virtual Gym in the club www.TheHollywoodTrainerClub.com Just login or join and press play! We have over 330+ workouts & challenges and over 140+ Healthy Recipes and so much more! Our next Challenge starts May 1st to get you ready for SUMMER so mark your calendar & try some of our workouts to get ready!‎‏'
'‏‎ZUCCHINI CHIPS WITH HERB AIOLI is a fav on our 10 week program Join the tribe for this and many more nutrient dense, tasty recipes www.thepaleoway.com This is a ripper of a recipe and it’s guaranteed to get your kids wolfing down zucchini like there’s no tomorrow. The best way to get kids to try new foods is to get them into the kitchen to help with the preparation – they want to see and taste their handiwork. Being able to pick some zucchinis from your garden or a friend’s garden would really seal the deal! The spiced seasoning adds a lovely kick to these – just go easy on it if your kids aren’t into spice. Serves: 4 Preparation time: 15 minutes Cooking time: 5 minutes Difficulty: Easy 1 egg 125 ml (1/2 cup) almond milk (to make your own, see recipe XXX) 50 g (1/2 cup) arrowroot 100 g (1 cup) almond meal 2 large zucchinis, cut into 7.5 cm batons, about 1 cm thick 300 ml refined or unscented coconut oil, tallow or duck fat Herb aioli 1 tablespoon finely chopped flat-leaf parsley leaves ½ teaspoon finely grated lemon zest 250 g aioli (to make your own, see recipe) Aioli Yield: 350 ml (11¾ fl oz. / 1¾ cups) 2 free-range organic egg yolks Juice from ½ lemon 1 tablespoon apple cider vinegar 1 teaspoon homemade Dijon mustard 2 garlic cloves, chopped (If your little one finds the garlic too strong you can roast them first in the oven until tender) 310 ml (10½ fl oz. / 1¼ cups) good olive oil Place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper. Spiced seasoning 3 tablespoons sea salt 2 tablespoons paprika 1 tablespoon garlic powder 1 teaspoon ground cumin 1 teaspoon ground white pepper ½ teaspoon chilli powder ½ teaspoon celery salt To make the spiced seasoning, combine all the ingredients in a small bowl and stir well. Set aside until ready to use. To make the herb aioli, place the ingredients in a bowl and mix well. Refrigerate until required. Whisk the egg in a bowl with the almond milk until well combined. Place the arrowroot and almond meal into two small, shallow bowls. Individually coat each zucchini stick in the arrowroot, shaking off any excess. Dip the coated zucchini in the egg mixture then roll in the almond meal, ensuring it is coated evenly. If you miss some patches, simply dab a little more egg mixture onto the dry areas and coat again with the almond meal. Heat the coconut oil in a large, deep frying pan over medium heat. Test if the oil is hot enough by dropping in a small piece of zucchini – if the oil begins to bubble around the zucchini, it has reached the ideal temperature. Add the zucchini chips in batches, and cook for 2 minutes on each side, or until golden brown and crisp. Remove the chips from the pan using metal tongs or a slotted spoon, and transfer to paper towel to drain. Allow the chips to cool slightly before serving. Sprinkle with a little spiced seasoning and serve with herb aioli. The leftover spiced seasoning can be stored in an airtight container in the pantry for several months. This recipe is from www.thepaleoway.com... The Paleo Way 10 Week Activation Program is a vibrant health, weight management and fitness program, tailored to a Paleo lifestyle. It teaches you the synergy between eating good food, moving your body every day and looking at the positive sides to life. The secrets to a healthier and happier life. Reclaim your health at www.thepaleoway.com‎‏'
'‏‎Baby, it’s cold outside! Nothing is more satisfying on a cold winter day than a big steaming mug of hot chocolate. Well, maybe a big mug of Mexican Hot Chocolate with fresh Baked Cinnamon Doughnuts on the side! My hot chocolate is made with cinnamon and a pinch of cayenne pepper, and the doughnuts are baked (not fried!) and dipped in cinnamon and sugar - the way your mother used to make cinnamon toast for you. How good does that sound??! It’s the perfect afternoon treat! http://barefootcontessa.com/recipes.aspx?RecipeID=467&S=0 http://barefootcontessa.com/recipes.aspx?RecipeID=958&S=0‎‏'
'‏‎Slutty cheesecake bars are a next-level dessert. Full recipe: http://dlsh.it/Ese5yLH‎‏'
'‏‎Detox water recipe.‎‏'
'‏‎I’m planning my dinner party for this Saturday night and thinking it’s time to make my favorite Rack of Lamb and Orzo with Roasted Vegetables from BC Parties. Well, maybe there has to be a batch of fresh Whiskey Sours in there, too. What's your favorite menu for weekend entertaining? I'd love to know! http://barefootcontessa.com/recipes.aspx?RecipeID=655&S=0 http://barefootcontessa.com/recipes.aspx?RecipeID=654&S=1‎‏'
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