Sometimes all you need is crunchy colorful veggies, brown rice, chickpeas, blended raw green sauce and Indian Kitchari spice mix🍲 This craving can happen in between Christmas and New Year’s Eve for example😌 Eat what makes you happy! #rawfoodshare #wholefoodnutrition #healthycomfortfood #veganiseasy #indianspices

Level up your Sloppy Joe game and make them more nutritious and… let’s be real: more appetizing! This burger-like sandwich can actually be really good for you, if you add fresh veggies 🌶️ and healthy fats 🥑 to the formula. And don’t forget the mantra for 2️⃣0️⃣2️⃣6️⃣: Do what you love ❤️ and eat what makes you happy! 🎈 #happyfoods #sloppyjoe #veggiepower #comfortfoodcravings #makeithealthy

To get MAX out of your veggie cream soup, you just need NOT to boil your veggies🙅🏽‍♀️in water! Instead boil them in the same creamy liquid that you would later use to blend it in. Be it cream, coconut milk, full-fat milk or whatever you prefer. I felt like making it vegan and used coconut milk and extra virgin coconut oil for the flavor to pop even more.🥥 It’s a pretty forgiving recipe, use whatever veggies you like, but make sure one of them is a starchy one like potato. Here’s how I did: 🥕1 large carrot 🥔4 small potatos 🌶️1 sweet red bell pepper 🧄1 clove garlic & 1 shallot 🥥1 tbsp raw coconut oil & 400 g coconut milk 1 tbsp nutritional yeast (our family favorite ingredient!) 1 teaspoon turmeric 1/2 teaspoon chili powder 1 tbsp pink himalaya salt chives & chia seeds to garnish For the instructions follow the video or drop me a comment! This is a truly comforting soup, warming you up and keeping you healthy in the wintertime!❄️😌 #creamsoup #vegansoup #coconutlover #cookinghacks #healthycomfortfood

3 ingredient (+ seasoning) Kimchi chicken sticky Sushi rice bowl 🍚🍗🌶️ * 500 g skinless, boneless chicken thighs * 1 dl hot and salty Kimchi sauce (or more if you tolerate the heat) * 1 teaspoon ground ginger * 1 tablespoon neutral high-temperature-tolerant oil (such as refined coconut oil, which is my favorite) * 1 dl water for loosening the sauce * 2 dl uncooked sushi rice * 3 dl water for cooking the rice * generous pinch of salt for the rice * 0,5 dl quality rice vinegar (cheap ones will not give the right flavor) * fresh cilantro leaves Lay the chicken thighs flat on the cutting board (make sure not to use the same cutting board later for veggies or anything else than just raw meat). Cut the chicken into strips. Heat the oil in a medium-sized skillet until it starts to reach the smoking point. Then lower it a bit, fry the chicken pieces on a high heat for 5 minutes altogether, turning them around immediately, once one side has turned brown. Pour over the kimchi sauce and water, and let it simmer on a really low heat, while you’re dealing with the rice. Rinse the rice on a sieve with cold water for a minute by shaking it around a bit. Pour the rice into a large pot, boil some water in a kettle separately, and pour the correct amount of boiling water onto the rice. Then, turn the heat on immediately, so that it starts to simmer right away. This is a beloved Jamie Oliver method, and I hardly ever cook rice any other way. :) Add salt, and boil according to the instructions on the package (usually for 20 minutes on a medium-low heat). Meanwhile, transfer the chicken pieces out of the sauce with a slotted spoon and reduce the amount by heating it on a high heat without a lid for 5 minutes. It should become slightly thicker and stickier and really bubbly and caramelly. Then just toss the chicken back inside and turn down the heat. Add the vinegar to the cooked sticky rice, mix well, and add salt if necessary (I did). Serve in high bowls, the chicken sauce poured over the rice and decorated with cilantro leaves. #spicychicken #stickyrice #3ingredientrecipe #quickandeasy #healthycomfortfood

Traditional Banana Bread Recipe (with a Christmas twist)🍧🎄 A classic homemade banana bread recipe — moist, tender, and full of sweet banana flavor. Made with ripe bananas, butter, and simple pantry staples, this easy banana bread bakes up golden and comforting every time. Ingredients🍌 * 2 large extra ripe bananas * 100 g butter * 3 tbsp (heaped) light Muscovado sugar * 1 large free-range egg * 1,5 cups plain flour * 2 tsp baking powder * 2 pinches salt (approx.1/2 tsp) * 1 tsp vanilla sugar or extract * 0,5 cups nuts of your preference Instructions🍌 * Set the oven to 350°F or 175 °C. If possible, use the fan mode, but it is not essential. * Mash the bananas and melt the butter. * Add butter to the banana puree along with sugar. * Add the vanilla and salt, whisk through. * Beat the egg and add it to the mixture. * Mix the flour carefully with the baking powder and add it through a sieve to the liquid mixture. * Whisk until smooth. * Grease a loaf pan, and pour the dough into it. * Sprinkle with nuts. * Bake for 45 minutes and then cool on a rack. * If the pan was properly greased, the banana bread will come out nicely even when it has cooled down a bit. Notes🍌 * Bananas: Use very ripe bananas with lots of brown spots — they give the best sweetness and flavor. * Texture: Don’t overmix the batter; stirring just until combined keeps the bread soft and moist. * Add-ins: Feel free to mix in chopped nuts (like walnuts or pecans) or chocolate chips for extra flavor, crunch, texture, and interest. At Christmas time add spice mix! * Storage: Wrap the cooled loaf tightly and store at room temperature for up to 3 days or refrigerate for up to a week. It also freezes beautifully for up to 3 months. * Serving tip: Tastes even better the next day — slice and warm it slightly before serving. You can spread a dash (or balls) of cream cheese or mascarpone to level down the sweetness, add creamyness, and make it more filling. If you use this topping, then also CRUSH SOME DRIED BANANAS AND SPRINKLE ON TOP!✨ #bananabreadrecipe #bananabread #recipereels #recipevideo #healthycomfortfood

🛑 Stop scrolling!🫸🏼 Your new favorite mini burger recipe is here to stay 🍔 ‼️The ingredient list is here in the caption and the instructions are in the first comment!👇🏼 GARLIC-FLAVORED TERIYAKI BURGER RECIPE Yield: 6-7 patties, depending on the size Time: 15 minutes if pro cook / 30 minutes if beginner INGREDIENTS 🟤For the patties: - 400 g ground (minced), preferably organic, beef - 1 heaped tablespoon cornstarch - 1 medium to large egg - Salt and black pepper for seasoning (generously) - 100 ml roasted garlic-flavored Teriyaki sauce (or regular Teriyaki sauce if you don’t have the garlic one) - 2 tablespoons of preferred cooking oil 🟢For the complementary: - 6-7 small gluten-free (optional) burger buns - 3 tablespoons mayonnaise (not low-fat!) - 1/2 teaspoon wasabi (or if it’s mild wasabi, then 1 teaspoon) - 6-7 smaller slices of your go-to sandwich cheese - 3-6 leaves from a small baby-size cabbage (depending ont the size) - 1 long sweet bell pepper - 5-6 cherry tomatoes #burgeroftheday #miniburger #teriyaki #recipecreator #easylunchideas #feedfeed @thefeedfeed @schaerglutenfree @schar.nordics #healthycomfortfood

Classic CHOCOLATE PUDDING recipe with my SWEET & SALTY twist👇🏼 You can adjust the amounts according to your need, it’s just a really easy to memorize the ratios! 🟤 100 ml cornstarch 🟤 200 ml unsweetened cocoa powder 🟤 300 ml sugar 🟤 800 ml full-fat milk 🟤 50 g white chocolate 🟤 flaky sea salt for sprinkling Whisk everything together over a medium heat, until fully incorporated and a beautiful glossy thick cream has been developed. Take off the heat and melt the white chocolate into it. Whisk again until smooth. Divide into bowls and sprinkle with salt flakes, which make all chocolate desserts even more heavenly! Let it cool just a bit and eat right away as a warm comforting dessert (perfect in cold season) or chill in the fridge before enjoying (nice in summertime). #chocolatepudding #chocolatedessert #nobakedessert #grandmasrecipe #classicdessert #recipereels #feedfeed @thefeedfeed #healthycomfortfood

My 10-Year Secret to a Crave-Worthy smoothie! SPECIAL TIP: If you leave the smoothie in fridge overnight, it will become a perfect thick breakfast that you can eat with spoon🥣 THE RECIPE: 🧋200 g Ricotta or silky tofu for vegan version 🧋200 ml natural berry juice or liquid puree 🧋200 ml plant-based milk (rice-almond mix) 🧋200 ml almonds + 12 almonds for garnish 🧋juice of 1 small lemon 1 tbsp soft honey 🧋1 tbsp soft extra virgin coconut oil 🧋10 drops rose water 🧋edible flowers for sprinkling 1. Grind the almonds in a food processor, Nutri Bullet, or powerful blender. 2. De-seedthe lemon and squeeze onto the almonds. 3. Add all other ingredients and blend until smooth. 4. Pour into glasses and garnish with chopped almonds and edible flowers. VEGAN VERSION: Replace the ricotta with silky-soft tofu and the honey with agave, maple, or date syrup!🌱 And here you have your COMFORTING SNACK OR HEALTHY DESSERT!🍧 #healthysmoothie #smoothierecipe #antidietculture #smoothiebowlrecipe #wellnessrecipes #feedfeed @thefeedfeed #healthycomfortfood

Ruby💝chocolate dessert! INGREDIENTS: 🎀 250 g Ruby chocolate chips ( f ex @callebautchocolate ) 🎀 200 ml full fat coconut milk 🎀 2 tablespoons honey 🎀 2 tbsp extra virgin (aka raw) coconut oil 🎀 halved strawberries (for serving and adding freshness) 🎀 50g dark chocolate chips (optional, for decorating) 🎀 sifted cocoa powder (optional, for decorating) 🎀 chocolate granola (optional, if you want to make it more filling or for breakfast) DIRECTIONS: Put your ruby in a big ceramic or glass bowl. Pour over the coconut milk, oil and honey. Microwave it in max 550w for a minute. If not melted, microwave some more, but check the situation in every 30 sec. Mix everything into a smooth melted pudding. Put it into the fridge for 2 hours. Mix in the chocolate chips if using. Top with berries and granola, if desired. ENJOY YOUR SWEET PINK AND GOOEY DESSERT!🍓 #rubychocolate #dessertforbreakfast #coconutsugar #coconutdelight #gooey @callebautchocolate #feedfeed @thefeedfeed #healthycomfortfood