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[myfreakinkitchen]

Vegan Spanish Quinoa #myfreakinkitchen #vegan #quinoa #mexicanfood #mealprep https://www.instagram.com/myfreakinkitchen/p/CYe8Z7uvBzT/?utm_medium=tumblr

[myfreakinkitchen]

Vegan Fahitas! #myfreakinkitchen #mexicanfood #fahitas #Vegan #mealprep https://www.instagram.com/p/CYe6s4sPOmu/?utm_medium=tumblr

[myfreakinkitchen]

Honey garlic glazed Carrots! ▢ 2 pounds carrots diagonally cut into about 2 to 3-inch pieces ▢ 5 tablespoons butter ▢ 4 garlic cloves minced ▢ 2 tablespoons honey or Agave (for vegans) ▢ 1/4 teaspoon salt ▢ 1/4 teaspoon fresh ground pepper ▢ chopped fresh parsley for garnish #myfreakinkitchen #vegetarianrecipes #vegan Instructions Preheat oven to 425F. Grease a rimmed baking sheet with cooking spray and set aside. Cut up the carrots and set aside. Melt butter over medium-heat in a large nonstick skillet. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic. Remove from heat and stir in the honey; stir until thoroughly combined. Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender. Remove from oven and transfer to a serving plate. Taste for seasonings and adjust accordingly. Garnish with fresh chopped parsley. https://www.instagram.com/p/CXzP94jP_pd/?utm_medium=tumblr

[myfreakinkitchen]

Wake-up with Water! #myfreakinkitchen #dehydration #water #detox #healthylifestyle https://www.instagram.com/p/CXzMrp8vLfw/?utm_medium=tumblr

[myfreakinkitchen]

Cucumber Water! It’s good for you. #myfreakinkitchen #healthylifestyle #healthyrecipes #vegan #vegetarianrecipes #vegetarian https://www.instagram.com/p/CXuwCbZrsI5/?utm_medium=tumblr

[myfreakinkitchen]

Salmon Mousse Canapé #myfreakinkitchen #salmonrecipe #salmon #appitizers https://www.instagram.com/p/CXX6gYFLS3T/?utm_medium=tumblr

[myfreakinkitchen]

BBQ Jackfruit with a Red Cabbage Coleslaw! “No animals were involved in the photo #myfreakinkitchen #jackfruit #bbq #coleslawsalad #veganfood #veganrecipes #vegan #healthylifestyle #healthyfood #vegetarian #celiac #ibs #ibsawareness https://www.instagram.com/p/CXX3QeQLJDt/?utm_medium=tumblr

[myfreakinkitchen]

Vegan Spicy Sushi Rolls! “No animal were involved in this photo”. #myfreakinkitchen #spicytunaroll #healthyfood #vegan #veganrecipes #veganfood #vegetarianrecipes #vegetarian #sushi https://www.instagram.com/p/CXXv8d7Lftq/?utm_medium=tumblr

[myfreakinkitchen]

Smoked Salmon Canapés cocktail party tomorrow afternoon #myfreakinkitchen https://www.instagram.com/p/CXVkJ-wLFnO/?utm_medium=tumblr

[myfreakinkitchen]

Gluten-free Air-fryer Salmon Croquettes #myfreakinkitchen #airfryerrecipes #glutenfreerecipes #healthyrecipes Ingredients 12 ounces salmon , previously cooked, cooled and flaked OR sub with canned salmon that has been drained 2 eggs whisked 2/3 cup gluten-free flour of your choice soft into the mixture 1/4 cup onion diced 2 garlic cloves minced 1/3 cup fresh parsley finely chopped 1 pinch salt 1/8 teaspoon black pepper 1/4 teaspoon paprika 2 teaspoons nutritional yeast , can sub with grated parmesan (regular or dairy-free) if not paleo or Whole30 Instructions 1. Whisk two eggs. Combine flaked salmon with salt, pepper, paprika, eggs, flour, chopped parsley, diced onion, and minced garlic. Use a fork to mix until well combined. 2. Glass bowl filled with egg, parsley, salmon, and spices. Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking. With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on in the air fryer basket, an inch apart. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created. 3. Place patties in the basket 1inch apart. 4. Close air fryer and cook at 385F for 13-15 minutes (or until desired crispness), flipping and spraying halfway through. Enjoy! https://www.instagram.com/p/CW4U__NvfWa/?utm_medium=tumblr

[myfreakinkitchen]

Soy Sesame Salmon #myfreakinkitchen #soysesame #chinesefood #recipes recipe: Ingredients 4 salmon fillets For the marinade 3 tbsp soy sauce 3 tbsp sesame oil 2.5cm piece fresh ginger, finely grated 2 tbsp sesame seeds 200g soba or fine egg noodles 75g kale, thick stalks removed, leaves torn into small pieces 100g shiitake or chestnut mushrooms, finely sliced 1 large or 2 small carrots, peeled and sliced into ribbons 4 spring onions, finely sliced 1 long red chilli, seeded and sliced Instructions: Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fllets in a shallow baking dish. In a small bowl, combine 1 tbsp soy sauce, 1 tbsp sesame oil and the ginger; pour over the salmon. Scatter over the sesame seeds, then cover and set aside to marinate for 10 mins (or up to 24 hours, chilled). Meanwhile, cook the noodles following the packet instructions; drain well and set aside. Put the kale on a baking tray and toss with a little sesame oil. Bake the salmon for 10 mins and the kale for 8-10 mins, turning until crisp. Heat ½ tbsp sesame oil in a frying pan. Add the mushrooms and stir-fry, over a high heat, for 5 mins or until golden. Stir into the cooked noodles; set aside. In the same pan, heat another ½ tbsp sesame oil and stir-fry the carrots, spring onions and chilli for 1 min or until just wilted. Toss the stir-fried veg with the mushroom noodles, adding the remaining soy sauce and sesame oil to taste. Divide the noodles between 4 plates, and top with the salmon fllets. Drizzle over any roasting juices from the pan and top with a handful of crispy kale. https://www.instagram.com/p/CWytHbThEQW/?utm_medium=tumblr

[myfreakinkitchen]

Gluten-free stuffed flounder #myfreakinkitchen #stuffedflounfer 1 small onion, (finely chopped) 1 celery rib, (finely chopped) 1/4 cup plus 6 tablespoons butter, divided 1 cup lump crabmeat, (drained) 1/3 cup dry bread crumbs 1/3 cup mayonnaise 1 large egg, beaten 2 tablespoons diced pimientos, drained 1/4 teaspoon seafood seasoning 4 tilapia fillets (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon paprika Directions In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks. Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika. Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish. https://www.instagram.com/p/CWwpA5WJCeN/?utm_medium=tumblr

[myfreakinkitchen]

Last day to Order. #Dressing and gravy #glutenfree #thanksgiving https://www.instagram.com/p/CWmCaRjvCfF/?utm_medium=tumblr

[myfreakinkitchen]

Last day to Order, #yams #myfreakinkitchen #thanksgiving https://www.instagram.com/p/CWmCGdAh2xg/?utm_medium=tumblr

[myfreakinkitchen]

Last day to order, #collardgreens #myfreakinkitchen https://www.instagram.com/p/CWmB4YCh4ro/?utm_medium=tumblr

[myfreakinkitchen]

Last day to Order, #cornbreadmuffins #myfreakinkitchen https://www.instagram.com/p/CWmBps-h-zw/?utm_medium=tumblr

[myfreakinkitchen]

Last day to order, #myfreakinkitchen #macandcheese https://www.instagram.com/p/CWmBXWJB0WC/?utm_medium=tumblr