The post Pesto-Stuffed Burrata Bombs For Any Occasion appeared first on thedancingcucumber.com.
]]>Ingredients:
- 1 1/2 pounds cherry tomatoes
- 1/4 cup pesto
- 2 burrata balls
- 2 garlic cloves
- 2 thyme branches
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions:
- Preheat oven to 400°. While you wait, transfer the cherry tomatoes to a small baking dish along with garlic, thyme leaves, oil, salt, and pepper. Mix thoroughly.
- Once the oven reaches the required temperature, insert the dish and bake the mixture until the tomatoes are softened. This could take around 25 to 30 minutes.
- Use a sharp knife to make a small incision in each burrata ball. Then, pour the pesto into the hole until it seems full.
- Finally, take out a platter and layer with the tomato mix. Top it off with the burrata balls before drizzling in olive oil and sprinkling sea salt and basil.
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]]>The post Eating 3 Meals a Day Isn’t a Requirement appeared first on thedancingcucumber.com.
]]>Humble Beginnings
Some of these experts suggest that there’s no real requirement for three daily meals. Instead, this routine emerged due to its predictability. In the past, families often dined together, creating a pattern that furthered this tradition. However, things aren’t quite the same these days.
Changing of Times
In these modern times, most individuals have irregular work hours, often returning home later. This applies to all adults within a household. As a consequence, snacking has become a go-to option due to its speed and convenience. Family dinners have transformed into a rarity, causing dinner to become the most significant meal, while the others are less so.
Unique Individuals
While there are benefits to spreading out meals into three a day, there’s no one-size-fits-all approach to eating patterns. Individual needs vary, which is why three meals a day shouldn’t be a requirement.
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]]>The post Healthy BBQ Rainbow Beef Salad appeared first on thedancingcucumber.com.
]]>Gather Ingredients
For this salad you will need 2x 250g sirloin steaks, ginger, 1 finely grated clove garlic, 2 juiced limes, 2 tablespoons sesame oil, 1 tablespoon soy sauce, 3 finely chopped red chilies, 4 little gem lettuces, 12 radishes, 3 thinly sliced carrots, 1/2 cucumber, 3 finely sliced spring onions, 1 large ripe avocado, 1/2 tablespoon mixed sesame seeds.
(Use my Lemon Thyme Steak recipe that is on the blog www.theglamkitchen.com, slice it up and add your fave lettuce- mine is Spring mix , and your fave ingredients )
|ShauntayPrepare Ingredients
Leave the steaks out of the fridge for about an hour before cooking so they’re at room temperature. Just before you cook them, make the salad dressing. Whisk together the garlic, ginger, lime juice, oil, soy and chopped chilies.
Grilled Flank Steak Salad with homemade Basil Balsamic Vinaigrette. This salad has it all. Grilled peppery steak sliced thinly. Grilled peaches. Grilled fresh mozzarella cheese. Red onions. Campari tomatoes. All on a bed of chilled romaine lettuce. Sizzling hot steak, cool crisp lettuce, sweet peaches and savory flavors. AND it’s pretty fast to make! . CLICK THE LINK IN MY PROFILE ABOVE for the recipe. . . . . . #grillingseason #foodforfoodies #instayum #spoonfeed #recipes #devourpower #lifeandthyme #nourish #delish #heresmyfood #foodart #foodpornshare #grilledsteak #beautifulcuisines #steaksalad #foods4thought #feedyoursoull #ilovefood #foodstagram #foodcoma #ifoundawesome #gastroart #gastronomy #tastemade #noleftovers #feastagram #flanksteak #noBSfood #foooodieee #instaeat https://boulderlocavore.com/steak-salad-recipe/Cook Steaks
Cook the steaks for 3 minutes on each side on the barbecue. Alternatively, you can pan fry the steaks or grill them in the oven for 3 minutes on each side. After cooking, cover for 5 minutes.
, Eggs 
, Avo 
& Greens 
. Kicking off the long weekend with a solid lineup of all of my favs. What are you guys doing? We’re gonna try to hit the beach near Santa Cruz for an early stroll tomorrow, do a hike around San Fran on Sunday, and do some grilling and chilling Sunday night. . I’ve been prepping a lot of meals that look like this in the last few weeks: a big bowl of greens & veggies, avocado, and a solid dose of protein. Keeps me full for hours and always hits the spot. . For this: . 1.I grilled some sliced @porterroad steak medium rare, let it sit for 5 or so minutes, then sliced it up. . 2.While the steak was sitting, I cut a bok choy down the middle and grilled it for a couple minutes on each side in the same pan. . 3.I tossed around the sliced steak with some fresh chopped cilantro, sea salt, garlic, and olive oil. Adds a ton of flavor. . 4.Sliced up a medium boiled egg (boiled for 7.5 mins) that I prep in advance and sliced up some avocado. . 5.Served it all on top of a massive dose of @josiesorganics greens. . I’ve been on track with “consistency” for almost a month now and it’s feeling good – sleeping better, feeling better, and cravings are substantially lower. It’s a challenge every day, but I’m really committed to making the best of the rest of 2020 despite everything going on. What are some of your tips for staying consistent?? . . . #powerbowl #steak #lowcarb #lowcarbmeals #ketorecipes #ketodiet #ketomeals #whatsforlunch #lchf #whatsonmyplate #steaksalad #eatgoodfood #eatwell #paleo #healthyrecipes #ketomealprep #mealpreprecipes #mealprepideas #ketorecipes #ketofood #simplerecipes #mealprep #easyrecipes #healthyrecipesPrepare Salad
Arrange and mix together the carrot, cucumber, radishes, lettuce leaves, spring onion and avocado. Slice the steak into thin slices and lay on top of the fresh salad. Drizzle on the dressing and juices. Garnish with red chili and sesame seeds.
Recipe in bio: https://www.iheartnaptime.net/steak-salad/The post Healthy BBQ Rainbow Beef Salad appeared first on thedancingcucumber.com.
]]>The post Why Soup Is The Ultimate Healthy Meal appeared first on thedancingcucumber.com.
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by #crazymangogirlIt Only Gets Better Over Time
. My name is Ashley, and I’m a soupaholic. This easy Minestrone Soup was new last week but I didn’t want you to get annoyed because I can’t seem to cook anything else once the temps start to drop and the leaves start to fall 
. It’s easy, it’s hearty, it’s healthy, it’s delicious. Clickable recipe link in profile @thereciperebel 
People always say that soup gets better the longer it sits in the fridge, but it is absolutely true! When the flavors sit together in the fridge, they have time to not only meld together, but the harsher flavors mellow out.
Hydrating
Especially in the winter, people can forget to hydrate because it’s not so warm outside. Since soup always has a liquid base in some way, it provides you with the hydration you need! Warm liquid is also good for preventing colds and sore throats because it is soothing, so you are really killing two birds with one stone.
Vegetables
ist bei mir auf jeden Fall so, deshalb hab ich mir gestern Abend eine ganz klassische Gemüsesuppe gemacht. Das beste daran ist, dass ihr die variieren könnt wie ihr wollt & zum Beispiel auch noch um weitere Einlagen wie Ei, Würstchen oder Räuchertofu ergänzen könnt – aufgeschrieben hab ich euch jetzt mal das „Basisrezept“. Das Rezept und die Zutaten seht ihr, wenn ihr im Bild nach links wischt. 
Vom Gemüse hab ich übrigens jeweils ca. 250 Gramm genommen (außer Paprika & Lauchzwiebeln, da waren es wie auf dem Bild zu erkennen 2 bzw. 3 Stück ;)) & Gemüsebrühe 1,5-2 Liter. 
normalerweise gibt man in die Brühe noch ein Lorbeerblatt – ich hab beim einkaufen aber keins gefunden – könnt ihr also rein geben, könnt’s aber auch lassen. Schmeckt trotzdem. Weitere Gewürze/Kräuter die super in Gemüsesuppe passen sind z.B. Rosmarin, Thymian, Muskat oder Liebstöckel. 
bei mir reicht das alles für ca. 4 Portionen 
. . . . . #rezept #rezepte #gemüse #gemüsesuppe #souprecipe #soups #vegetablesoup #vegetables #kartoffeln #potatoes #kohl #gesundessen #herbstrezept #herbst #autumnfood #foodinspiration #veganrecipes #vegandeutschland #veganerezepte #suppe #gesunderezepte #abendessen #leckerschmecker #ichliebefoodblogs #foodblogliebe
Sometimes vegetables are hard to sneak in throughout the day, but throwing them in a soup greatly helps! If you are someone who really likes to hide them, make a pureed soup so the texture is smooth and you don’t have to actually chew all the vegetables.
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