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Many people don't realize that bleached parchment paper contains harmful perfluorinated compounds that can wreak havoc on your health 😬.⁠ ⁠ Perfluorinated chemicals are added to many products we purchase to make them stain-resistant, non-stick, grease-proof, and water-resistant.⁠ ⁠ But thankfully, there is another way to make the clean up a dream: just use unbleached paper! That way, your food is safe, and no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams 🌎.⁠ ⁠ So here is my Baked Gingerbread Pancakes recipe that I make in a baking dish with unbleached parchment paper for easy cooking and clean up 🥞!⁠ ⁠ This recipe comes together as fast as a smoothie and comes out of the oven all at once so that everyone around the table can eat at the same time 😃.⁠ ⁠ INGREDIENTS:⁠ 1 tablespoon avocado oil, for greasing the dish⁠ 5 large eggs 🥚⁠ ¼ cup unsweetened non-dairy milk⁠ ½ cup unsweetened nut or seed butter⁠ 1 cup unsweetened applesauce 🍎⁠ 1/4 teaspoon pure monk fruit extract⁠ 2 teaspoons baking powder⁠ 1 teaspoon cinnamon⁠ ½ to 1 teaspoon ground ginger⁠ ½ teaspoon ground nutmeg or allspice⁠ ¼ teaspoon ground turmeric (optional for colour)⁠ Pinch of unrefined pink salt⁠ 1/2 cup raw almond, hazelnut or sunflower seed flour⁠ ⁠ DIRECTIONS:⁠ 1. Preheat the oven to 400°F. Line a 13 x 9-inch glass baking dish with unbleached parchment paper. Spread the avocado oil evenly across the paper.⁠ 2. Combine the eggs, milk, nut butter, applesauce, monk fruit, baking powder, cinnamon, ginger, nutmeg, and turmeric (if using), and salt in a blender. Blend until well mixed. Add the nut or seed flour and blend again to combine.⁠ 3. Pour the batter into the prepared baking dish. Shake to evenly disperse the batter around the dish.⁠ 4. Bake for 26 minutes until the top is dry and slightly golden on the edges. Let cool, then cut into 6 to 8 pieces.⁠ ⁠ Store the pancakes in an airtight container in the refrigerator for up to 4 days. They freeze well and refresh nicely when toasted.⁠ ⁠ 👩‍🍳 This recipe is from my book Becoming Sugar-Free on page 164.
Many people don't realize that bleached parchment paper contains harmful perfluorinated compounds that can wreak havoc on your health 😬.⁠ ⁠ Perfluorinated chemicals are added to many products we purchase to make them stain-resistant, non-stick, grease-proof, and water-resistant.⁠ ⁠ But thankfully, there is another way to make the clean up a dream: just use unbleached paper! That way, your food is safe, and no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams 🌎.⁠ ⁠ So here is my Baked Gingerbread Pancakes recipe that I make in a baking dish with unbleached parchment paper for easy cooking and clean up 🥞!⁠ ⁠ This recipe comes together as fast as a smoothie and comes out of the oven all at once so that everyone around the table can eat at the same time 😃.⁠ ⁠ INGREDIENTS:⁠ 1 tablespoon avocado oil, for greasing the dish⁠ 5 large eggs 🥚⁠ ¼ cup unsweetened non-dairy milk⁠ ½ cup unsweetened nut or seed butter⁠ 1 cup unsweetened applesauce 🍎⁠ 1/4 teaspoon pure monk fruit extract⁠ 2 teaspoons baking powder⁠ 1 teaspoon cinnamon⁠ ½ to 1 teaspoon ground ginger⁠ ½ teaspoon ground nutmeg or allspice⁠ ¼ teaspoon ground turmeric (optional for colour)⁠ Pinch of unrefined pink salt⁠ 1/2 cup raw almond, hazelnut or sunflower seed flour⁠ ⁠ DIRECTIONS:⁠ 1. Preheat the oven to 400°F. Line a 13 x 9-inch glass baking dish with unbleached parchment paper. Spread the avocado oil evenly across the paper.⁠ 2. Combine the eggs, milk, nut butter, applesauce, monk fruit, baking powder, cinnamon, ginger, nutmeg, and turmeric (if using), and salt in a blender. Blend until well mixed. Add the nut or seed flour and blend again to combine.⁠ 3. Pour the batter into the prepared baking dish. Shake to evenly disperse the batter around the dish.⁠ 4. Bake for 26 minutes until the top is dry and slightly golden on the edges. Let cool, then cut into 6 to 8 pieces.⁠ ⁠ Store the pancakes in an airtight container in the refrigerator for up to 4 days. They freeze well and refresh nicely when toasted.⁠ ⁠ 👩‍🍳 This recipe is from my book Becoming Sugar-Free on page 164.
When the salmon is stuffed with crab… the pasta is handmade… and the garlic butter is flowing… 🍋🦀🍝🔥 Made this entire meal from scratch: ✔️ Lump crab stuffed salmon ✔️ Garlic butter drizzle ✔️ Fresh hand-rolled pasta (yes… by hand 👏🏽) Every bite… worth it. 😍 #CrabStuffedSalmon #SeafoodAndPasta #HomemadePasta #GarlicButterEverything #FoodieVibes #ComfortFoodGoals #FromScratchCooking #InMyKitchen #FoodieInspo #HomeChefLife #FoodVideo #DinnerTime #ChefDorianHunter #ElevatedSoul #SouthernBeauty
When the salmon is stuffed with crab… the pasta is handmade… and the garlic butter is flowing… 🍋🦀🍝🔥 Made this entire meal from scratch: ✔️ Lump crab stuffed salmon ✔️ Garlic butter drizzle ✔️ Fresh hand-rolled pasta (yes… by hand 👏🏽) Every bite… worth it. 😍 #CrabStuffedSalmon #SeafoodAndPasta #HomemadePasta #GarlicButterEverything #FoodieVibes #ComfortFoodGoals #FromScratchCooking #InMyKitchen #FoodieInspo #HomeChefLife #FoodVideo #DinnerTime #ChefDorianHunter #ElevatedSoul #SouthernBeauty
This year's pavlova! Whipped and fluffy and glossy and good. Meant to take a nice cooked and decorated shot for y'all but got too excited with Christmas Day so instead just imagine - fluffy inside, crispy outside, a mountain of cream and fresh zingy berries. Perfection. 🤩🫐🍓🍰 #homemadefood #fromscratch #inmykitchen #pavlova #christmasfood
This year's pavlova! Whipped and fluffy and glossy and good. Meant to take a nice cooked and decorated shot for y'all but got too excited with Christmas Day so instead just imagine - fluffy inside, crispy outside, a mountain of cream and fresh zingy berries. Perfection. 🤩🫐🍓🍰 #homemadefood #fromscratch #inmykitchen #pavlova #christmasfood
Eat Clean heisst nicht : Wir verzichten auf alles was uns happy macht! Ich habe auch an diesem Wochenende wieder für mich und Wolli gebacken... Hier das Rezept aus dem Reel für Euch zum nach backen 🍩 80 gr Dinkelgries der Firma Anters Dorfes die Bio Mühle 1 Ei gr M 12 gr Clean Flavor Coclate von HBN 40 gr Erytrith 20 gr Backkaokao von Edeka 100 gr Skyr 100 ml Mandelmilch Zero 20 gr Zartbitterschokolade Zero Zucker von Lidl Alles zu einem glatten Teig vermengen, die Schoko ganz klein schneiden und drüber streuen- bei 180 Grad Umluft auf mittlerer Schiene 25 Min backen. Ich habe eine Silikonkastenform verwendet. 📄Fakten: Insgesamt etwa 597 kcal, 17,7 g Fett, 67,6 g Kohlenhydrate und 43,2 g Eiweiß. Auf 8 Stücke aufgeteilt, ergeben sich folgende Nährwerte pro Stück: Kalorien: ca. 75 kcal Fett: ca. 2,2 g Kohlenhydrate: ca. 8,5 g Eiweiß: ca. 5,4 g Viel Spaß beim nach backen🥰❤️🍩🍫 Nascht du auch so gerne wie wir ? Schreib es mir in die Kommentare! Und vergiss nicht mein Rezept abzuspeichern- es ist echt lecker und passt in jede Diät! ✅️Folge mir für mehr auf @biggibardot_official #backen #bakingwithbiggi #backenmitbiggi #inmykitchen #eatclean #eating #foodporn #perfectlife #perfecforyou #highprotein #healthymeals #healthly #eathealthier #gesundessen #diet #dietmotivation #followme4more
Eat Clean heisst nicht : Wir verzichten auf alles was uns happy macht! Ich habe auch an diesem Wochenende wieder für mich und Wolli gebacken... Hier das Rezept aus dem Reel für Euch zum nach backen 🍩 80 gr Dinkelgries der Firma Anters Dorfes die Bio Mühle 1 Ei gr M 12 gr Clean Flavor Coclate von HBN 40 gr Erytrith 20 gr Backkaokao von Edeka 100 gr Skyr 100 ml Mandelmilch Zero 20 gr Zartbitterschokolade Zero Zucker von Lidl Alles zu einem glatten Teig vermengen, die Schoko ganz klein schneiden und drüber streuen- bei 180 Grad Umluft auf mittlerer Schiene 25 Min backen. Ich habe eine Silikonkastenform verwendet. 📄Fakten: Insgesamt etwa 597 kcal, 17,7 g Fett, 67,6 g Kohlenhydrate und 43,2 g Eiweiß. Auf 8 Stücke aufgeteilt, ergeben sich folgende Nährwerte pro Stück: Kalorien: ca. 75 kcal Fett: ca. 2,2 g Kohlenhydrate: ca. 8,5 g Eiweiß: ca. 5,4 g Viel Spaß beim nach backen🥰❤️🍩🍫 Nascht du auch so gerne wie wir ? Schreib es mir in die Kommentare! Und vergiss nicht mein Rezept abzuspeichern- es ist echt lecker und passt in jede Diät! ✅️Folge mir für mehr auf @biggibardot_official #backen #bakingwithbiggi #backenmitbiggi #inmykitchen #eatclean #eating #foodporn #perfectlife #perfecforyou #highprotein #healthymeals #healthly #eathealthier #gesundessen #diet #dietmotivation #followme4more
🎄❤️ 🎀 ✨ #emilyscottfood #acookandherkitchen #seaandshore #timeandtide #simplicity #cook #chef #cornwallliving #cornwalllife #inmykitchen #homemade #aquietstyle #stylemepretty #mybeautifullness #quietlyconsistent #lessismore #cornwallfood #cornwall #emilyscotthome #calypsogrillcayman #bordeauxlife #markhellyarwine
🎄❤️ 🎀 ✨ #emilyscottfood #acookandherkitchen #seaandshore #timeandtide #simplicity #cook #chef #cornwallliving #cornwalllife #inmykitchen #homemade #aquietstyle #stylemepretty #mybeautifullness #quietlyconsistent #lessismore #cornwallfood #cornwall #emilyscotthome #calypsogrillcayman #bordeauxlife #markhellyarwine
🍌 Save this recipe for an easy peasy one for the kids. ⬇️ After looking at the ingredients of the banana muffins I was buying for lunchboxes, I decided to pull out my banana bread recipe. Ingredients 4 bananas mashed 1 1/2 plain flour 1 egg whisked 1 cup sugar (I use raw but you can use any) 1 tsp baking soda 85g malted butter 2tsp vanilla essence Mix all together in the one bowl. Pour into lined or greased loaf tray. Tip- it looks a little more rustic when you use baking paper in a tin. Oven on 180° bake to around 40-60 mins, keep your eye on it and test with a knife if it comes out clean and not gooey it’s ready. Can add choc chips for fun! #bananabread #recipe #inmykitchen #cooking #easybananabread #kidscancook #lunchboxideas
🍌 Save this recipe for an easy peasy one for the kids. ⬇️ After looking at the ingredients of the banana muffins I was buying for lunchboxes, I decided to pull out my banana bread recipe. Ingredients 4 bananas mashed 1 1/2 plain flour 1 egg whisked 1 cup sugar (I use raw but you can use any) 1 tsp baking soda 85g malted butter 2tsp vanilla essence Mix all together in the one bowl. Pour into lined or greased loaf tray. Tip- it looks a little more rustic when you use baking paper in a tin. Oven on 180° bake to around 40-60 mins, keep your eye on it and test with a knife if it comes out clean and not gooey it’s ready. Can add choc chips for fun! #bananabread #recipe #inmykitchen #cooking #easybananabread #kidscancook #lunchboxideas
Sweet, smoky, spicy, and just the right kind of messy—these Honey Harissa Corn Ribs with preserved lemon labneh are the snack of the season. That curl? Pure magic. That dip? Bright, tangy perfection. You’re gonna want to double the batch! And maybe buy a chainsaw 😂 Recipe on the blog or at https://busyinbrooklyn.com/honey-harissa-corn-ribs-with-preserved-lemon-labneh/ #Shavuot #CornRibs #HoneyHarissa #LabnehDip #SnackGoals #FoodieFinds #AppetizerIdeas #PreservedLemon #EasyEntertaining #VegetarianRecipes #FingerFood #KitchenHack #FlavorBomb #InMyKitchen #FoodReel #ReelFoodie
Sweet, smoky, spicy, and just the right kind of messy—these Honey Harissa Corn Ribs with preserved lemon labneh are the snack of the season. That curl? Pure magic. That dip? Bright, tangy perfection. You’re gonna want to double the batch! And maybe buy a chainsaw 😂 Recipe on the blog or at https://busyinbrooklyn.com/honey-harissa-corn-ribs-with-preserved-lemon-labneh/ #Shavuot #CornRibs #HoneyHarissa #LabnehDip #SnackGoals #FoodieFinds #AppetizerIdeas #PreservedLemon #EasyEntertaining #VegetarianRecipes #FingerFood #KitchenHack #FlavorBomb #InMyKitchen #FoodReel #ReelFoodie
When we were renovating our kitchen, we had to choose whether to center the sink to a smaller window or install a larger window, which would make the sink off center. I chose to maximize natural light. What would you? I chose to maximize natural light.
When we were renovating our kitchen, we had to choose whether to center the sink to a smaller window or install a larger window, which would make the sink off center. I chose to maximize natural light. What would you? I chose to maximize natural light.
A day in my kitchen as a plant-based cook. 🧑‍🍳 Oftentimes (pretty much EVERY time) I tell anyone that I am a vegan chef, they ask me “which restaurant do you work in?” And the answer is always the same: “I don’t work in one restaurant. I do a million different things, but I don’t work in one restaurant.” What do I do? I teach, I run workshops, I create recipes for various private clients, I do collaborations with large brands, restaurants and hotels, I do transformational coaching, I cater private events, I do large restaurant takeovers, I run wellness retreats throughout Europe, I do menu creation with institutions and agencies. But what I love to do most? I cook. I create. I invent. Here (above) are a few stolen moments from my kitchen where I was working on a few new recipes. For whom? I suppose we will have to wait and find out… Above are a few shots of #plantbased prep for spiced polenta fritters, triple chocolate “cheesecake” and layered peanut butter protein fudge. All ingredients are vegan, gluten free and refined sugar free. Want to collaborate? Join an upcoming retreat? DM me!! Xx M #health #wellness #chef #plantbased #plantlover #cook #healthyfood #inmykitchen #glutenfreevegan 🇮🇹 🇮🇹 Una giornata nella mia cucina come cuoca a base vegetale. 🧑‍🍳 Spesso (praticamente OGNI volta) dico a qualcuno che sono una chef vegano, mi chiedono “in quale ristorante lavori?” E la risposta è sempre la stessa: “Non lavoro in un solo ristorante. Faccio un milione di cose diverse, ma non lavoro in un ristorante.” Cosa faccio? Insegno, conduco workshop, creo ricette per vari clienti privati, collaboro con grandi marchi, ristoranti e hotel, faccio coaching trasformazionale, provvedo al catering per eventi privati, gestisco ritiri di benessere in tutta Europa, realizzo menù sani con enti e aziende. Ma cosa amo fare di più? Io cucino. Io creo. Invento. Ecco un paio di momenti nella mia cucina qua su. Buon appetito! M #chefvegano #vegana #cibo
A day in my kitchen as a plant-based cook. 🧑‍🍳 Oftentimes (pretty much EVERY time) I tell anyone that I am a vegan chef, they ask me “which restaurant do you work in?” And the answer is always the same: “I don’t work in one restaurant. I do a million different things, but I don’t work in one restaurant.” What do I do? I teach, I run workshops, I create recipes for various private clients, I do collaborations with large brands, restaurants and hotels, I do transformational coaching, I cater private events, I do large restaurant takeovers, I run wellness retreats throughout Europe, I do menu creation with institutions and agencies. But what I love to do most? I cook. I create. I invent. Here (above) are a few stolen moments from my kitchen where I was working on a few new recipes. For whom? I suppose we will have to wait and find out… Above are a few shots of #plantbased prep for spiced polenta fritters, triple chocolate “cheesecake” and layered peanut butter protein fudge. All ingredients are vegan, gluten free and refined sugar free. Want to collaborate? Join an upcoming retreat? DM me!! Xx M #health #wellness #chef #plantbased #plantlover #cook #healthyfood #inmykitchen #glutenfreevegan 🇮🇹 🇮🇹 Una giornata nella mia cucina come cuoca a base vegetale. 🧑‍🍳 Spesso (praticamente OGNI volta) dico a qualcuno che sono una chef vegano, mi chiedono “in quale ristorante lavori?” E la risposta è sempre la stessa: “Non lavoro in un solo ristorante. Faccio un milione di cose diverse, ma non lavoro in un ristorante.” Cosa faccio? Insegno, conduco workshop, creo ricette per vari clienti privati, collaboro con grandi marchi, ristoranti e hotel, faccio coaching trasformazionale, provvedo al catering per eventi privati, gestisco ritiri di benessere in tutta Europa, realizzo menù sani con enti e aziende. Ma cosa amo fare di più? Io cucino. Io creo. Invento. Ecco un paio di momenti nella mia cucina qua su. Buon appetito! M #chefvegano #vegana #cibo
A simple and quick less waste tip for your tomato paste🍅 #foodprep #lesswaste #tipsandtricks #inmykitchen
A simple and quick less waste tip for your tomato paste🍅 #foodprep #lesswaste #tipsandtricks #inmykitchen
Spring is almost here and it felt like the right time for a spring clean of my spice drawer (boy, did it need one!) thanks so much to the lovely @livabl_home for gifting me a gorgeous set of spice jars to organise the chaos! This is only just the beginning … to be continued 🤩🪄🫙✨ #kitchenclean #spicejars #spicedrawer #livble #springclean #inmykitchen
Spring is almost here and it felt like the right time for a spring clean of my spice drawer (boy, did it need one!) thanks so much to the lovely @livabl_home for gifting me a gorgeous set of spice jars to organise the chaos! This is only just the beginning … to be continued 🤩🪄🫙✨ #kitchenclean #spicejars #spicedrawer #livble #springclean #inmykitchen
Black Quinoa, Arugula & Cucumber Salad 🥗 1 cup, dry black quinoa, cooked (2 cups cooked; any quinoa works) 1 large English cucumber, finely chopped 2 cups baby arugula, finely chopped 1/3 cup finely chopped fresh mint leaves 1/2 cup feta crumbles (or goat cheese) Optional: 1/2 cup roughly chopped pistachios, or almonds DRESSING: 1 large lemon, juiced 1/4 cup extra original olive oil 2 tablespoons honey 3/4 of a teaspoon find sea salt (adjust all dressing ingredients to taste) INSTRUCTIONS: 1. Cook the quinoa according to package instructions. Make sure it’s not waterlogged. It should be fluffy. 2. Make the dressing in the bottom of a large mixing bowl. 3. Chop all of the veggies. Add to the bowl with the dressing along with the warm cooked quinoa. Toss to coat. Adjust all seasoning. 4. Let sit in the refrigerator for 30 minutes to let all the flavors come together. Enjoy! (You can eat this right away, but salads like this are generally better after you’ve let the dressing absorb into the quinoa—even the next day!) #HealthySalad #QuinoaSalad #SummerSalad #SaladRecipe #MealPrepInspo #MakeAheadMeals #EasyHealthyMeals #FreshAndHealthy #EatTheRainbow #HealthyLiving #HealthyFood #WhatToEat #InMyKitchen #WholeFoods #EatWell #CleanEating
Black Quinoa, Arugula & Cucumber Salad 🥗 1 cup, dry black quinoa, cooked (2 cups cooked; any quinoa works) 1 large English cucumber, finely chopped 2 cups baby arugula, finely chopped 1/3 cup finely chopped fresh mint leaves 1/2 cup feta crumbles (or goat cheese) Optional: 1/2 cup roughly chopped pistachios, or almonds DRESSING: 1 large lemon, juiced 1/4 cup extra original olive oil 2 tablespoons honey 3/4 of a teaspoon find sea salt (adjust all dressing ingredients to taste) INSTRUCTIONS: 1. Cook the quinoa according to package instructions. Make sure it’s not waterlogged. It should be fluffy. 2. Make the dressing in the bottom of a large mixing bowl. 3. Chop all of the veggies. Add to the bowl with the dressing along with the warm cooked quinoa. Toss to coat. Adjust all seasoning. 4. Let sit in the refrigerator for 30 minutes to let all the flavors come together. Enjoy! (You can eat this right away, but salads like this are generally better after you’ve let the dressing absorb into the quinoa—even the next day!) #HealthySalad #QuinoaSalad #SummerSalad #SaladRecipe #MealPrepInspo #MakeAheadMeals #EasyHealthyMeals #FreshAndHealthy #EatTheRainbow #HealthyLiving #HealthyFood #WhatToEat #InMyKitchen #WholeFoods #EatWell #CleanEating
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