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Seapoint Farms

@seapointfarms

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🌱Natural foods for healthy living 🌱
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✨POKE BOWL but make it like @logansfewd 🍣 If you’re looking for an easy high protein lunch— pick up some salmon sashimi from your local super market and make this! 50g+ of protein never tasted so good 😏 And I know I know, I didn’t have MSG, obviously. Ingredients ⚡️200g of salmon sashimi ⚡️1/3 cup of roasted edamame, I used @seapointfarms ⚡️kewpie mayo ⚡️pickled ginger ⚡️seaweed salad ⚡️rice ⚡️cucumber ⚡️soy sauce ⚡️sriracha ⚡️avocado ⚡️furikake or seaweed seasoning ⚡️scallions #cucumber #easyrecipes #easyrecipe #healthyrecipes #highproteinmeals #easylunch #viralreels #pokebowl #sushilovers #sashimi #salmonrecipe
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PANTRY TALK | Episode 2 〰️ This pasta has 1 organic ingredient, 24 grams of protein, and 12 grams of fiber per serving. And it cooks in 3 minutes. It’s my fav lazy night meal with steamed broccoli and teriyaki sauce.
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HIGH PROTEIN Vegan Snacks 🌱 these are my favorite on-the-go snacks for long-lasting energy and satiety! From your favorite vegan dietitian 😉 1) Bada Bean Snacks (from @badabeansnacks) 2) Roasted Pistachios (from @pomwonderful) 3) Roasted Pumpkin Seeds (from @edenfoods) 4) Non-Dairy Greek Yogurt (from @silk) 5) Roasted Peanuts (from @cbs_nuts) 6) Dry Roasted Edamame (from @seapointfarms) 7) Protein Bars (from @nocow) #vegansnacks #plantbasedsnacks #veganprotein #highproteinvegan #vegandietitian #highproteinsnacks
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🔥 Rapid fire through some of my top picks from NYC’s @happiergrocery (not healthier grocery LOL) — feeling like the Erewhon of the East Coast! 🌱Here are a few of my faves to elevate your shopping game.
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🫛PEA & EDAMAME PESTO PASTA🫛 by @clairebear_bites STOP making boring pasta! And dive into this bright, vibrant, flavor and plant protein packed pasta! Spring is just a few weeks away and this pasta is a MUST TRY as the weather warms. The combination of sweet peas, nutty, protein powered edamame and a medley of spices and seasonings. This pasta is the ultimate go to for a quick and easy weeknight dinner, gatherings with friends and family or a body fueling post workout meal. This recipe is one of my most popular. So hit that SAVE button and give it a try yourself! COMMENT ‘recipe’ and I’ll instantly send you the full printable recipe straight to your inbox 💚 (be sure to check your requested messages folder) HAPPY EATING! 🫶🏻💚 WHAT YOULL NEED👇🏻 - penne pasta - corn - edamame - onion - garlic - olive oil - peas - lemon juice - parsley - salt, pepper - miso - hemp seeds
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📌SAVE THIS SPICY CALI ROLL IN A BOWL ⬇️ FOLLOW @melshealthybowl for more high-protein meal inspiration. Elevate your meal prep with a sushi bowl inspired by the flavors of a California roll. It's easy to prepare and packed with protein while remaining macro-friendly. 🎥 1 serving -4 pieces imitation crab (shredded) -1 cup priced cauliflower (TJ) -up to 1 cup of edamame -1 tbsp kewpie mayo -1 tbsp sriracha -1 pack nori sheets -Furikake seasoning -1/3 cucumber slices -1/2 cucumber -Creole seasoning 🥣 -start by preparing the frozen riced cauliflower season with creole seasoning. -shred the imitation crab and mix it with mayo and sriracha (set aside). -Steam edamame, season with furikake. -In a bowl, add riced cauliflower, spicy imitation crab mixture, sliced cucumber, and sliced avocado -serve it with nori sheets and enjoy #californiaroll #sushibowl #highprotein #mealprepideas #todayfood #f52grams #eeeeeats #easyrecipes #huffposttaste #foodfluffer #imsomartha #nytcooking #seafoodlovers #pescatarian
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EASY SPICY TUNA POKE BOWLS🐟🥣🌶️ (full recipe below) I think spicy tuna bowls are the new hot girl meal. I know raw fish can be a little intimidating, so make sure you buy previously flash-frozen fish from a grocer that you trust! I buy my ahi tuna filets from @Sprouts and eat them the day of. ✨Ingredients (4 servings) // about 60gr protein per portion -1 1/2 lbs raw ahi tuna (2 steaks) -1 1/2 tbsp sriracha -2-3 tbsp aminos or soy sauce -3 tbsp Kewpie mayonnaise -1 cup edamame -1 hass avocado -1 cup uncooked sushi rice -1 tbsp mirin -1 tbsp rice vinegar -1/2 tbsp sesame oil -1 tsp salt -1 tsp sesame seeds Pat dry ahi tuna and cut it into 1-inch cubes. Place inside a bowl and add sriracha, aminos, and mayo. Stir until combined, cover, and rest refrigerated for at least 15 minutes. Cook sushi rice according to the instructions on the package. Warm up frozen edamame by pouring boiling water on top and letting it sit for 5 minutes. Slice avocado or mash it; feel free to season it however you like. Add mirin, rice vinegar, sesame oil, and salt to cooked rice. Stir and use it as a base for your bowl. Continue plating by adding about 4 ounces of tuna, 1/4 cup of edamame, and 1/4-1/2 an avocado. Portions are up to you! Top with sesame seeds, and feel free to add any extra sauce and seasonings like furikake. Enjoy immediately and save any leftovers in a tight-lid container in the fridge. Eat the same day. . . . . — #healthyrecipes #healthymeal #spicytuna #pokebowl #easydinners #easymeal #foodideas
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🥣ROASTED CAULIFLOWER SOUP with Seapoint Farms Mighty Lil’ Lentils🥣 A sheet pan soup recipe that you’re going to love! I’m excited to partner with Seapoint Farms to bring you this easy roasted cauliflower soup recipe - a new favorite in our house.👏 Soup season is in full swing (especially since we had our first snow of the season on Halloween!). The falafel flavor Mighty Lil’ Lentils adds just the right amount of crunch and complements the flavors in this cauliflower soup. Plus, I love that they are packed with fiber and plant-based protein.🙌 @seapointfarms Falafel Mighty Lil’ Lentils are available on Amazon (link in my stories!)💚 Roasted Cauliflower Soup INGREDIENTS: 1 head garlic 2-3 tablespoons olive oil 1 head cauliflower, chopped 1 onion, quartered 2-3 sprigs fresh thyme 4 cups broth Squeeze lemon juice Seapoint Farms Mighty Lil’ Lentils for topping DIRECTIONS: Preheat the oven to 400 degrees Fahrenheit. Slice the bottom off the head of garlic to expose the cloves inside and drizzle with olive oil (~½ tablespoon). Wrap with aluminum foil. Add cauliflower and onion to a sheet pan and drizzle with olive oil. Top with salt, pepper, and some fresh thyme leaves. Add the foil wrapped garlic to the pan and bake for 35-40 minutes or until cauliflower is browned and onions are tender. Transfer the cauliflower and onion to the blender; squeeze garlic out of the skin into the blender. Add broth and puree until smooth. Add lemon juice and pulse to mix. Taste and add salt and pepper to taste. To serve, top with a drizzle of olive oil, salt, pepper, more thyme leaves, and Seapoint Farms Mighty Lil’ Lentils. #ad #SeapointFarmsPartner #sponsor
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MIDDLE EASTERN SHARING PLATTER WITH FALAFEL-SPICED CHICKPEAS AND HERBED YOGURT DIP FEATURING @SEAPOINTFARMS MIGHTY LIL' LENTILS * [AD] Ready for a sharing platter that's perfect for any and all occasions? Find @seapointfarms Mighty Lil’ Lentils on Amazon, link in my stories and make your own! * ✳️ FOR THE CHICKPEAS ⤵️ 🔹 1½ cups chickpeas 🔹 ⅓ cup @seapointfarms Falafel Mighty Lil' Lentils, pulse till smooth in a food processor 🔹 1½ tbsp nutritional yeast 🔹 1 tbsp neutral oil 👉🏻 Preheat oven to 400°F and line a sheet pan with parchment paper. Toss all the ingredients onto the pan, mix until the chickpeas are well coated and transfer to oven. Roast until the chickpeas are crispy, ~25 mins. * ✳️ FOR THE YOGURT DIP ⤵️ 🔹 ¾ cup plain vegan yogurt 🔹 1 heaping tbsp tahini 🔹 2 tbsp lemon juice 🔹 2 tbsp chopped fresh dill 🔹 2 tbsp chopped scallions 🔹 Sea salt to taste 🔹 TO TOP: @seapointfarms Falafel Mighty Lil' Lentils, dill fronds, red pepper flakes and pine nuts 👉🏻 Combine all the ingredients together in a bowl and whisk, using a fork to break apart any tahini chunks, until well incorporated, smooth and creamy. Add the toppings just before serving. * ON THE PLATTER 👉🏻 Spring mix, halved rainbow tomatoes, roasted lemon pepper cauliflower, zucchini and red bell pepper, sliced English cucumber and watermelon radish, roasted falafel-spiced chickpeas and herbed yogurt dip all sprinkled with @seapointfarms Falafel Mighty Lil' Lentils. * * * * * * * #sharingplatter #snackideas #vegansnackideas #vegansnacks #veganlunch #vegandinner #saladsofinstagram #saladbowl #saladideas #instasalad #vegansalad #grazingtables #grazingplatter #gatheringslikethese #veganprotein #plantbasedlife #bhgfood #eeeats #goodmoodfood #plantbasedrecipes #highprotein #falafel #eattherainbow #veganbowl #cleaneatingideas
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✨CRISPY TOFU AND SATAY RAINBOW BOWL✨by @clairebear_bites Hit that SAVE button because you don’t want to miss out on this one! This is one of the first recipes I ever created from scratch and the start of my rainbow food journey! It went viral when I posted it back in 2022 and my love for it has never wavered!🌈 Crunchy fresh and vibrant veggies, perfectly crisp tofu, crunchy on the outside, pillowy in the middle. And the most delicious thick, creamy, peanutty satay sauce. This bowl has it all!! Welcome to the best rainbow you’ll ever taste! If this bowl doesn’t sum up my mantra. Nothingggg will!!! ALWAYS EATING THE RAINBOW!🥰🌈 INGREDIENTS- - 8oz, extra firm tofu, pressed - 1/4 Napa cabbage - edamame - cucumber, ribboned - mango, diced - carrot, ribboned - purple cabbage, sliced thinly - olive oil - 1 clove garlic, crushed SATAY SAUCE- - 3 tablespoons creamy peanut butter - 1 tablespoon reduced sodium soy sauce - 1 tablespoon freshly squeezed lime juice - 2 teaspoons coconut sugar - 2 teaspoons chili garlic sauce, or more, to taste - 1 teaspoon freshly grated ginger FOR the sauce. Simply combine all ingredients into a bowl and whisk till thoroughly combined then set aside. NEXT press your tofu (I have a tutorial in my highlights) cut into strips, drizzle with olive oil and air fry at 400 until golden and crispy. ( you can also fry in a lil olive oil or bake at 375) NEXT let’s stir fry that Napa cabbage. Heat a fry pan and add your cabbage and garlic and quick fry until the garlic is fragrant and the cabbage begins to wilt. Remove from heat and set aside ready for plating. TO assemble add all ingredients into a bowl and serve with a big helping of that delicious peanut sauce!!! Oh my gosh you guys this is rainbow heaven in every bite. SAVE for later and make this beaut!! 🥰🌈🙌🏻🌱
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✨CURRIED BUTTERNUT SQUASH SOUP with Seapoint Farms Mighty Lil’ Lentils 🥣🍂 Soup season is officially in full swing and I’m excited to partner with Seapoint Farms to bring you the COZIEST curried butternut squash soup, topped with Seapoint Farms Pink Himalayan Salt Mighty Lil’ Lentils! They might be “lil” but they are packed with flavor, fiber, and protein and make the best crispy topping for your soup, all soup season long! @seapointfarms Pink Himalayan Salt Mighty Lil’ Lentils are available to purchase online on Amazon (link in my stories!) Ingredients ⚡1 butternut squash ⚡2 small onions ⚡2 medium carrots ⚡3-4 cups of veggie broth ⚡4 cloves of garlic, minced ⚡1 can of coconut milk ⚡3 tsp curry powder ⚡2-3 tsp salt ⚡3 tbsp brown sugar ⚡1/4 tsp thyme, optional ⚡1/4 tsp cayenne pepper, optional ⚡Neutral oil Directions 1. Cut your butternut squash in half and remove the seeds. Quarter your onions and chop your carrot into large chunks. 2. On a sheet pan, add your butternut squash, carrots, and onions. Drizzle with olive oil and 1 tsp of salt. Mix to ensure all vegetables are lightly coated. Place your butternut squash with the cut side facing down. 3. Roast your vegetables at 400F for 50 minutes to 1 hour, watching the onions and carrots carefully so as to not let them burn. Remove them before time is up, if their edges start turning brown. The butternut squash is ready when you can easily cut it with a knife. 4. Scoop out your butternut squash and set aside. 5. In a large pot over medium-low heat, add your oil. Add your garlic and saute until softened. Add your onions and carrots and saute. 6. Add your butternut squash, 3 cups of vegetable broth, coconut milk, curry powder, brown sugar and remaining salt. Blend with an immersion blender. 7. Add optional thyme, cayenne pepper and remaining cup of vegetable broth if you prefer a thinner consistency. Add more salt as needed. Blend again. 8. Top with Seapoint Farms Pink Himalayan Salt Mighty Lil’ Lentils! #ad #SeapointFarmsPartner #sponsor
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💚😋Creamy Dreamy Edamame Dip! I’ve partnered up with @Seapointfarms to create this delightfully creamy Edamame Dip topped with crunchy, Dry Roasted Edamame. The roasted garlic adds a rich and mellow flavor making it a perfect, protein packed autumn treat. Versatile and nutritious, this dip pairs perfectly with fresh veggies, warm pita, or crackers, making it a guilt-free indulgence for any occasion. *Seapointfarms Dry Roasted Edamame is available on Amazon! Dreamy Creamy Edamame Dip Ingredients: 2 cups frozen shelled edamame @seapointfarms, rinsed 1 head of garlic 1 tablespoon olive oil (for roasting garlic) 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons water (adjust for desired consistency) Salt and pepper to taste Toppings: A drizzle of olive oil Chopped parsley 1/4 cup dry roasted edamame, crushed @seapointfarms Instructions: 1. Preheat your oven to 400°F (200°C). 2. Cut off the top of the garlic head to expose the cloves. Place it on a piece of foil, drizzle with olive oil, and wrap it up. 3. Roast for about 30-40 minutes or until the cloves are soft and golden. Allow it to cool before squeezing out the roasted garlic. 4. In a food processor, combine the cooked edamame, roasted garlic cloves, tahini, lemon juice, and 1-2 tablespoons of water. 5. Blend until smooth, scraping down the sides as needed. Add more water if you prefer a thinner consistency. 6. Season with salt and pepper and top with crushed dry roasted edamame in sea salt flavour and fresh chopped parsley. . . . . . . #fallfood #plantbasedprotein #edamame #seapointfarms #healthyappetizer #fallcharcuterieboard #Ad #vegetarianappetizer #easyveganrecipes
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