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somebodycall911onabc · 3 years

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Spoon me, you idiot

Post ep4x13 Buddie because my brain is just that episode on loop. Hands up if you're not ready for the season 4 finale, folks. Have some cuddling and love confessions in the meantime.

Buck helps Eddie over the threshold with one hand at Eddie’s elbow and the other pressed against his hip. Eddie’s fine, he’s fine, he’s alive, but he’s exhausted. Pain and shock weigh down his shoulders, make him unsteady on his feet.

Carla breathes in sharply at the sight of him. Then she’s stepping forward, folding Eddie into a soft embrace, pulling his head down cheek to cheek with hers. Buck drags his eyes away from his living, breathing, living friend to find Chris, who’s lying on the couch with his glasses askew, mouth open in sleep. Buck’s heart clenches like a fist. He’s going to remember Chris’s haunted, horrified expression for the rest of his life, the light dying in Chris’s eyes as Buck had to tell him… had to tell him that his dad wasn’t coming home that night.

Buck walks over to Chris and kneels down beside him. He’s pretty sure it’s the first time Chris has slept since he heard about it. The first time in more than 48 hours that the kid’s closed his eyes. Buck brushes the curls back from Chris’s forehead, trying to be gentle, not wanting to wake him.

Eddie gets down next to Buck, their knees pressing together. Buck feels the shudder that runs down Eddie’s spine, feels it echoed in his soul. Buck isn’t the religious type, but he feels like this is another miracle. Years after his first brush with death, Eddie coming home once again to his son.

With a hand on Chris’s shoulder, Eddie murmurs, “hey, my little Superman. Chris, I’m here.”

Chris’s eyes open slowly, reluctantly, until he sees his dad’s face and wakes up all at once.

“Dad!” Chris shouts, hands flying up to attach themselves to Eddie’s face. “Dad!”

Eddie’s smiling, huffing out laughter in pure, unadulterated joy at seeing his son’s delighted expression. Chris is grinning and whooping, falling forward to curl himself into his dad’s chest. Eddie lifts one arm to hold Chris close and buries his face in Chris’s hair.

Buck blinks back tears, feeling relief crash over him. He rubs his eyes and starts to get to his feet, wanting to give the Diaz boys some space, until he feels a tug on his shirt. Eddie’s hand twists in the fabric. He’s not even looking at Buck, head tucked against the curve of Chris’s skull. Buck sinks back down and tentatively puts his arms around the both of them, Chris’s knobbly spine and Eddie’s strong back, his cheek brushing Eddie’s forehead. Buck lets out a breath that trembles like an earthquake.

It feels like home. It feels impossible. It’s what he’s always wanted. It feels like something Buck isn’t allowed to have.

When they finally let go of each other, what could be a minute or a year later, Buck notices Carla standing at the end of the couch. She’s smiling fondly at all of them, and Buck realizes abruptly that this is the first time he’s seen her since the pandemic started. He gets up—although it’d be more fair to say he tears himself away—and moves toward her, and there’s always been something magic about Carla because she takes one look at him and she knows.

“I missed you,” Buck says, his nose smashed into her chin. She’s hugging him like she’s trying to pack Buck down tight and snug him into a little box where she can keep him safe. Or maybe that’s just Buck’s wishful thinking. He’s so goddamn tired.

“I missed you too, Buckaroo,” Carla says, pressing a kiss to the top of his head. Buck swallows the lump in his throat her tenderness causes.

She pulls away and very gently pats his cheek, looking Buck in the eye. “He needs you, you hear?” She whispers, holding that eye contact like she’s bet money on a staring competition. “Take care of each other.”

Buck can only nod.

She lets go of him and Buck shakes himself into standing straight, even though he’d much rather crumple to the floor. But he needs to get Eddie and Chris to bed, he needs to figure out what’s still edible in the kitchen and take out the trash, he needs to call the pharmacy for Eddie’s meds and the station for Eddie’s med leave, he needs to—

“Alright boys, get some rest.” Buck blinks and Carla comes back into focus. She’s addressing all of them, voice firm. “I’ll be here bright and early tomorrow to help out.”

“Thank you, Carla,” Eddie says.

“No need for that.” She bends down to give Eddie a quick hug, and Buck hears her tell him, “just try not to get on the bad side of any more sniper-rifle-wielding nut jobs, alright?”

Eddie’s reply is somewhere between a laugh and a choked-back sob.

Buck walks Carla to the door. Before she leaves, she looks at him, sharp-eyed and commanding again. “You call me if you need anything. Anything. You look just as bad as he does.”

“I’ll be fine. Thanks, Carla.”

She narrows her eyes at him, but this is what Buck has always been best at. He wades through the hurt and the pain and just keeps going. He gives her a tight smile, reminds himself that he wasn’t the one shot (no, just the one sprayed with Eddie’s blood, he can still feel it on his skin, still taste it on his lips), and closes the door behind her.

Getting Chris and Eddie to bed is easy. Buck lifts Chris up, carries him to Eddie’s room, and pulls the covers over both the Diaz boys. Eddie tries to catch Buck’s eye while Buck leaves the room, but if Buck stops moving then he’s not sure when or if he’ll start again. Buck pulls the bedroom door most of the way closed, leaving a tiny crack in case Eddie or Chris need him in the night.

In the kitchen, the clock on the stove informs him that it’s just past 9 pm. It’s jarringly early. It feels like time doesn’t really exist, that he’s been moving in a place defined by the hours since Eddie dropped, the hours since Eddie went into surgery, the hours since Eddie woke up.

Buck opens the fridge and looks into it without seeing anything, like when you’re reading only to realize that three pages have gone by without you remembering a single word. He closes the fridge door and opens it again, and oh, there’s the carton of milk and bottle of ketchup on the top shelf, the egg carton down to its last egg, a container of left-over fried rice from… was it yesterday? Buck folds back the top flap and sniffs it, decides it will be fine for one of the boys to eat when they get up.

He closes the fridge and investigates the pantry next. Two boxes of spaghetti, a can of beans, three cans of chicken noodle soup, an unopened bag of quinoa that is probably the result of Ana because Buck’s not sure Eddie has ever heard of quinoa—like he’s taking inventory of the truck. Thermal blankets, C-spine collar kit, 3L of sterile water, 3L sodium chloride, hug-a-bear. The 118 has a blue elephant courtesy of Athena. Buck could honestly really use it right now.

Buck runs a hand through his hair and pulls out his phone, planning to make a grocery list. He sees two missed calls from Bobby and eight from Maddie. One from Chim. Hen texted him at 4pm: How you holding up?

Buck very slowly puts the phone down.

He takes a step back and grips the edge of the kitchen counter. Breathe, Buck, he thinks. Just breathe.

His vision is spotty when he opens his eyes, like he’d shut them too tight. He doesn’t remember shutting them. It doesn’t matter. Buck finds a scrap of paper in the recycling bin and a pen from the junk drawer and writes a list. It’s late, so he’ll go to the grocery store in the morning, early, make sure breakfast is on the table for when Eddie and Chris get up. Oh fuck, does he have a shift tomorrow? What day is it?

Buck puts down the pen and presses the heels of his palms to his eyes. He can’t do this. He can’t stand here and pretend like he can take care of Eddie because he can’t stop seeing Eddie die. It’s in the back of his head every moment, it’s what he sees every time he closes his eyes, it’s the memory rewritten by his cells as they multiply and decay, it’s in his fucking genome now or whatever they call it—

it’s in the air he breathes, the reminder that for a moment that lasted an eternity, Eddie’s heart had stopped beating.

It’s a loud silence. Deafening.

Buck thinks, take a breath before you pass out, idiot.

Buck thinks, get a glass of water and pull yourself together.

Buck thinks, your best friend just got shot, you don’t have time for this bullshit.

Buck peels his hands away from the counter slowly, carefully, like if he makes one wrong move he’ll come away with flayed palms. He pours himself a glass of water and makes himself drink the whole thing. He picks up the list he wrote and reads it over and over and over. He thinks: what do I know is true? I’m standing in Eddie’s kitchen. I’m alive. Eddie is alive. And: I should get carrots.

Buck hiccups. Carrots—fucking—

No. Get it together. DAMN IT, Buck!

Buck bites the inside of his cheek until it bleeds and does not add carrots to the grocery list. Because apparently they cause emotional breakdowns, and Buck can’t afford one.

He puts himself to work. He ties the trash bag and then he wipes down the counters, and then he unties the trash bag to throw some paper towels in. He transfers the dishes from the sink to the dishwasher, quiet as he can, and locates a broom at the back of Eddie’s hall closet to sweep the floor.

When he’s emptying the dust pan into the trash (he’d tied and untied the bag again, but nobody’s counting, so what does it matter), Eddie says: “Are you OK?”

Buck jumps at least three feet in the air. He’s got the quads for it.

“Hey!” Buck whisper-shouts, turning to face Eddie. “What are you doing up?”

“Was wondering where you were.”

“Uh,” Buck looks around at the spotless kitchen and the broom in his hand. “Just, you know. Thought I’d be of service.”

Eddie raises his eyebrows at him. “Buck, the last thing I’m worried about is the state of my kitchen.”

“Right. That’s why I’m taking care of it. You know, so you don’t uh. You don’t have to.”

“OK.” Eddie squints at him like maybe a closer look will explain why Buck is sweeping his kitchen at 9:45pm three days after he got shot in the street in broad daylight. Buck sincerely hopes he doesn’t figure it out. He leans the broom against the counter and clips the dust pan to it in a rare display of tidiness. The pan slides down the broom handle until it hits the floor.

“When’s the last time you slept?”

Buck shrugs.

“Answer, please.”

God, what a dad.

(Not that Buck would know.)

“Uh… I think I got a few hours while you were in surgery.”

“That was two days ago, Buck,” Eddie says, frowning at him. “You look like a stiff breeze could knock you over.”

“Well, we’re inside.”

“Why are you being so stubborn? You need to sleep.”

“I’m just not really feeling it,” Buck says, folding his arms and resting his hip against the counter.

“Not giving you a choice,” Eddie says, looking extra grumpy because he can’t fold his arms. Unless you count the one in a sling as folded.

“I’m fine, Eddie. Don’t worry about me. You should be with Christopher.”

Eddie lifts his hand to his face and rubs his temples.

“Buck,” he says, “the only thing I need you to do right now is come to bed.”

“But I—“

“Come to bed, Buck.”

And it’s the repetition. It’s the look in Eddie’s eyes like a slow, early flame: the promise of a fire.

Buck’s throat is very, very dry.

“I… yeah. OK.”

Eddie gives him a small smile. Buck’s reeling. Because here’s the thing—they’ve shared a bed before. They’ve shared a too-small bunk at the station and a backseat and even a beanbag once (courtesy of a very poor decision on Buck’s part, but at least Chris likes it). But it’s always been “just bros.” It’s always been necessity. It’s been about efficiency and familiarity. Which maybe Buck is reading this all wrong and snuggling up with your best friend and his son after a near-death experience is totally no homo but… come to bed. Come to bed. Like it’s their bed. Like Buck belongs there.

Buck’s ears are ringing while he follows Eddie down the hallway to his bedroom. Their bedroom? He’s losing it.

The hallway light illuminates a strip of the room as they step inside. Buck can see Chris tucked in the sheets, curled into the rumpled spot where Eddie slid out to fetch Buck. This has to mean something, right? They’ve been dancing around and on the edge of something for so long, Buck doesn’t know how to interpret anything anymore. He loves Eddie, though. And probably the only way he’ll sleep right now is if Eddie’s in arm’s reach. So it doesn’t really matter what this is, because Buck will take any scrap of Eddie he can get, not just tonight, but always.

Eddie slips into the bed and scoots forward, leaving a space behind for Buck. Chris makes a heavy, sleepy sound and turns his head into his dad’s shoulder. Carefully, so, so carefully, Buck lowers himself onto the bed and fills the space Eddie made for him.

“What are you doing?” Eddie asks, exasperated.

Buck blinks at the ceiling. “What?”

“Idiot,” Eddie mutters. “Spoon me.”

“I’m sorry?”

“Buck, this bed is small enough as it is with one person. I know you’re hanging half off it right now.”

“You’re not even looking at me.”

“Call it intuition,” Eddie says, dry as the desert.

Buck gingerly turns on his side, his chest just a breath away from Eddie’s back. “I…” He swallows. “Where should I put my arm?”

“Buck, you must have done this before.”

“That’s your bad arm, Eds.”

Eddie shifts a little, his calf coming into contact with Buck’s shin. Buck breaks into a cold sweat.

“Shit, well… under the sling, then. Around my waist?”

Dry, dry, his throat is so dry.

Buck lifts his arm up and drapes it over Eddie’s waist. He shuffles in closer, pressing them together from head to toe. His nose is in Eddie’s hair, his dick is nestled in the curve of Eddie’s ass, his ankles are knocking into Eddie’s. Buck feels like he might reverberate out of his skin.

“You sure you wouldn’t rather have Ana here?” Buck whispers. His mouth is like, one inch from Eddie’s ear.

Eddie turns his head a little, so his ear actually brushes Buck’s lip. Fuck, fuck, fuck.

Eddie says, “There’s no one in this world I want here more than you.”

Buck stutters on his next breath.

“I wish it’d been me,” he says, suddenly. Eddie has to know. Eddie probably already knows. Buck’s grateful, so goddamn grateful, that Eddie survived. And sure, part of it is that self-deprecating shit he’s been working through with this therapist: Eddie has more to live for, Eddie has a kid, Eddie is a better man than I’ll ever be. But mostly, it’s far simpler than that.

If Eddie had died, the sniper may as well have shot Buck too. Because Buck doesn’t know how to live without Eddie. He’d found that out ages ago, when he lost Eddie under fifty feet of mud and water.

Eddie’s next words are nearly a growl. “The only good thing to come out of all this,” he says, “is that you didn’t get hurt.”

“What are you—“

“After it happened, when I was… when I was lying there, I—I looked at you. I looked at you, Buck, and I was terrified. Not because I might die, but because if I did, who was going to protect you? Who was going to keep a sniper off your self-sacrificing, heroic ass, and make sure someone came home to Chris? Who was—“ Eddie cut himself off with a sigh. “I was worried about you.”

Buck feels like… like an unbroken, empty tundra. Like a fried electric socket. Like someone dropped him to the very bottom of a very deep well.

“Eddie, Eddie I—“

“Shh,” Eddie murmurs, as Buck shakes apart. As he bends his head to hide his tears in the nape of Eddie’s neck. As he bites his tongue to stay quiet and not wake Chris up. Eddie presses backward into Buck’s hold. “I know, I know.”

“I can’t lose you,” Buck grits out between several halting breaths.

“You won’t,” Eddie says.

“I almost did.”

“You had my back.” Buck’s throat makes an awful, wheezing sound as he fights a losing battle against crying. “You got me out of there. You saved me.”

“I love you,” Buck says, losing the fight against that too.

“Buck… I…” Eddie sounds like someone knocked the wind out of him.

“Sorry,” Buck hurries to say, chest icing over with panic. “Sorry I just—“

“I love you,” Eddie interrupts. “I do. I know it took me a long time to realize, but… I’ve been in love with you, Buck.”

“Oh my god,” Buck says. I mean, what else do you say to that? No wonder Eddie froze up. Buck is in shock. “Is this real?”

“I hope so,” Eddie says. “And if it isn’t, then I’ll just have to tell you when we wake up.”

Buck feels fit to burst with more emotions than he can name. Relief, joy, fear, disbelief, pin-prickly. It feels like another miracle.

“Deal,” Buck says. And places a kiss to the fatal, devastating spot behind Eddie’s ear.

Eddie is the first thing Buck sees when he wakes up. “Good morning” are the first words he hears.

And then:

“Just so you know, I love you.”

#buddie #long post #ray writes #i know nothing about gunshot wounds so sorry if this is wildly inaccurate

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on-a-sundaycafe · 5 years

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‘Sweet Like Herbal, Classic Like Earl Grey’ - Shawn Mendes Imagine

Words: 1,153

Pairing: Shawn Mendes & (Y/N) (Y/L/N)

Warnings: None - wrote this a few months ago, thought to share. x

|| Masterlist in Bio ||

Coffee was something that made her happy. It was one thing she looked forward to every day. The hot liquid scorching her throat was like burning liquor to others. The caffeine was her high. She liked coffee, she compared coffee to him. Something she needs in life. It was something she wanted every day; the taste, the rush, the aura. She liked cafes. Because it smelled like him. It reminds her of what she loves. It feels like home; he feels like home. Therefore, coffee was the only good thing in her life, just like him.

He was long forgotten now, just like the beans in her pantry. She never wanted to see them again, as they are a remembrance of what she once loved. She can’t stand the taste coffee no more; not standing the taste from it. It was too bitter, just like him; too bitter, too dark, too much. When she decided that coffee was a sign of their relationship, he realized too. In a way, she believed that he was afraid by it. They had annual meetings down the street at the little boutique, where the coffee was strong and favourable, yet she never told him that she hated it.

When he walked out the door on a Wednesday morning, it brought hot red tears. Why couldn’t it be a Thursday? Wednesdays were their day. Each coffee cup that he bought her from the moment they called it official was thrown against the white wall that belongs to their home. It was now her home. Singular, and by herself. What she was left with were paper cups and a cat. He liked cats, he liked cats, coffee, art, and poetry.

Y/N liked poetry. She never enjoyed reading it, as she never got it. But, writing it was her thing. It was like a code that if you knew her well, you could crack. He could never understand her poetry. It was another red flag in that relationship. In reason, there was a lot of problems in that relationship. He walked away to another pair of arms. And she was left with an espresso machine and a shit ton of mug, as well as a cat. She never liked cats, and she never knew how to work that espresso machine.

Therefore, the following morning, she dragged a bottle of rum and placed the machine on the driveway. She enjoyed the feeling of taking the hammer and smashing it to pieces. It made her torn heart feel a little better, but it was never fully healed.

Months it took to get over him. She hasn’t drunken coffee since. She hasn’t done anything to that house since. Her life slowly coming together. Work was enjoyable, she had friends, and she likes the cat now. When he came back to the house a few weeks later asking for the espresso machine, the cat indeed attacked him. So, therefore she likes the cat now.

Recently Y/N took a particular interest in a man that constantly came to the record shop. He likes music just like she did. But, there was no darkness in his eyes, just light. He’d come every Wednesday, just like the coffee dates she used to have with her ex. But, the brunette with the swallow tattoo was never interested in the records around her, at first, he was, but now he has more interest in her. She liked how he’d ask about her, it made her feel more welcomed into this world. She’d ask him about himself too, she wasn’t selfish (always selfless). But, he was different than any man she has ever met. He liked music, he liked sports, but he loves her; Y/N just didn’t know that. He loved her since he made that joke about the weather; it was their first interaction. He mourned not hearing her laugh after he left the store with a record in hand. He wanted to come back the next day, therefore he did. But, she didn’t work Thursday, and it never crossed his mind to ask her which days she did work. So, he made it a thing to visit her on Wednesdays. He learned that she can’t stand coffee, but she did enjoy tea. That day their conversation went on about the spice trade, by just talking about her favourite tea. He thought that she must’ve been some kind of history student.

Shawn also thought of what degree she is working too. English…which revealed as well as history. She did talk a lot of history, from music to geographical. But, a little part of him learned that Y/N was never great at telling great details about herself. Therefore he made a plan, he wanted to get to know her. To know her better and take her out of this environment and just chat.

“Hi,” he said, slowly making his way to the counter. She smiled, pushing a CD to him.

“Two Feet, you told me you liked heavy bass. This is an alternative, but one of my favourite artists.” He smiled, thanking her. Her mood was uplifting that day.

“So, Y/N, do you want to go for coffee sometime?” Her smile turned down to a frown after that forsaken word was spoken. But, she quickly smiled again, finding a way to get past that. Y/N liked him, indeed. She was just terrified that she’ll lose him like she with him.

“How about tea?” He chuckled.

“Right, you don’t like coffee.” She smiled, slowly a blush coming on her cheeks.

“I like the park. I’ve always wanted to walk around it, I just haven’t gotten someone to do that with.” Shawn placed his elbows onto the counter.

“Ok, so how about we get tea and walk around the park. I can get to know you better.” She smiled, nodding her head.

“How about we go now?” He was taken back, “Wednesday are my off day, I’m just filling in and trading days with a friend. You don’t come on Thursdays, just Wednesdays.”

“Actually I came on a Thursday after we met, but you weren’t there.”

“It is because I was filling in on Wednesday instead of Thursday.”

“Sneaky.”

Tea became a reminder of Shawn. She liked the wide variety of teas because he was like that. Y/N didn’t need bitter coffee in her life, she never did. All she needed was sweet and heartwarming tea, that would either calm her or make her jittery. Every time they see each other, even after a few years, there was something new to learn about him. He was sweet just like herbal, and he was classic like Earl Grey. She began loving him soon after. Just like how she began loving tea after their first date.

#shawn mendes #shawn peter raul mendes #shawn #shawn mendes x reader #shawn mendes imagines #shawn mendes preferences #shawn mendes oneshot #shawn mendes one shot #shawn mendes fanfiction

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consulting-celiac-in-the-tardis · 5 years

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57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)!

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand.

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo.

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!?

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist!

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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leantimes · 5 years

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Essential Ingredients of a Broke-Ass Pantry

Don’t despair. There is food almost as cheap as ramen that you can buy and feed yourself with.

Potatoes and sweet potatoes

Keep an eye out on sales and stock up when they become cheap for the best deals. Kept around 40 degrees in a dry, dark area, both will last for two to three months so don't be afraid to buy in bulk. Sweet potatoes are at their cheapest around Thanksgiving. Potatoes go on sale around St. Patrick's day. But even in their off-season, both of these are cheap, versatile and filling. You can usually get 5lb of potatoes for a couple of bucks.

Use potatoes in soup to add a creamy consistency. The starchiness makes for a very filling soup without needing to add dairy (or as much dairy). Try potato, broccoli and cheese; potato corn chowder; or potato with sausage and kale.

Sweet potatoes are amazing in chili because they offset the spice. I like to combine black beans with sweet potato or winter squash and chili spices for a hearty stew-like dish.

Baked potatoes and sweet potatoes are easy and fairly nutritious. A few minutes in the microwave is all you need. Butter, salt and pepper make for a fast meal. Boost the calorie count by adding cheese or sour cream; boost the nutrition by adding greens. Meat makes them heartier. I like twice-baked potatoes stuffed with a slice of crumbled bacon, an ounce or so of cheese and a ton of kale, collard or spinach (you can also cram a ton of greens into mashed potatoes so if you need to get more greens and can’t stomach them otherwise, that’s an option).

Eggs

Eggs are a nutritional powerhouse, and they're super versatile. Organic cage-free eggs will run you $5/dozen, which for the money isn't terrible. If you're in a bind, you can usually find factory-farmed eggs for under $2/dozen, and I won't judge you. Eggs will usually last about a month past their sell-by date, but sometimes they last a lot longer. Check their freshness by placing them in a bowl of water -- the eggs that sink or stand on their end are safe to eat. The ones that float have gone bad.

Make a quiche by mixing together eggs with a little bit of dairy and whatever else you have on hand, from potatoes to leftover meat to veggies. You can make a simple pastry crust from flour, butter and water or just serve it crust-less.

Scramble together eggs with whatever veggies you have on hand (I like kale and mushrooms) for a quick high-protein breakfast.

Add an egg to your soup to boost its nutritional value. You can make ramen noodles sexy by adding an egg and some onions. Soft-boiled is my favorite, but hard-boiled, fried or poached all work just as well. Runny yolk mixed into the broth makes for a super creamy texture. Or, make a simple egg drop soup out of chicken broth (and a bit of sesame oil if you have it, that’s what makes the classic “egg drop soup” flavor you’re probably familiar with) and add in a beaten egg before taking it off the heat.

Peanut Butter

Commercial peanut butter can last up to a year in storage, and you can buy a huge tub of it for under $5. Organic single-ingredient freshly-milled peanut butter is pricier and lasts just a few months, but it's still a very efficient use of your dollar. Aside from sandwiches, peanut butter is a great protein source to beef up your meatless meals.

Make a simple Thai peanut sauce by thinning out peanut butter with a little bit of water and some sriracha or chili sauce. Use this to coat noodles for a super simple dish that can be eaten hot or cold. Add any veggies you can get your hands on. A $1 frozen stir-fry packet will serve you well. A 77-cent can of mixed veggies isn’t terrible.

Use it to add depth and creaminess to soup. There are actually a lot of soup recipes involving peanut butter and sweet potatoes! Who knew?

Eat it on your pancakes or waffles, stuff it inside french toast or mix it into your oatmeal for a big flavor and protein boost that will keep you full without overloading on carbs at breakfast.

Beans

There is no single ingredient more versatile or long-lasting than the dried bean. You can find them for less than $1/lb, and a pound of dry beans can keep you fed for a week (around 6 cups of beans!) For an easy no-fuss cooking method, soak them overnight in your crockpot. swap out the water (use it to water your houseplants or garden) and cook them on low all day. The finished beans can be stored in the fridge or frozen if you won't get to them that week.

Make chili. You won't even notice that the beef is missing. Just combine an onion, a cup of beans and three cans of tomato sauce with some chili spices (cumin, chili powder, salt, pepper) and leave it to simmer. You can eat it as-is or served over rice, cornbread, potatoes or any other starch to spread it out.

Smash them. If the texture of whole beans is off-putting, mash them up. Mashed garbanzo beans turn into a base for hummus. Mashed pinto or black beans, combined with a bit of fat and maybe a little cheese, work just perfect as the filling of a burrito or served with some chips.

Replace the meat in many of your favorite dishes. Making tacos? Smash up about half the beans, leave the other half solid and mix up with a bit of salsa for a spicy filling (we do this with lentils and it's always a hit).

With just a few other pantry essentials (flour, butter, milk, cheese, and any veggies you can afford),you can put together really simple, healthy meals based around these super cheap ingredients.

#recipes #food #food blogging #cheap food

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easyfoodnetwork · 4 years

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The Rise and Fall of the Rice Cake, America’s One-Time Favorite Health Snack

Illustration by Goldsuit

Where did they come from and where did they go?

For many American children of the ’80s and ’90s, rice cakes — stacked in a column and kept in long plastic bags — were an omnipresent feature of home kitchens, preschools, and afterschool programs. I can’t remember the first time I held one, but I also can’t remember a time before I did. Palm-sized disks, they’re the same weight as styrofoam with a scant sprinkle of flavor crystals, salt or maybe cinnamon, dusting the top and coating the crevices between each grain of puffy rice. No matter the flavor, they lack marshmallow stickiness and cloying sweetness of Rice Krispies treats, as well as the bake-sale appeal. There was no right way to bite into a rice cake and definitely no good way to contain the stream of crumbs that rained down from the corners of my mouth.

There was, however, that pleasant, satisfying crunch, like taking a chunk out of a perfectly crisp apple, and that miniscule bit of toasted, sometimes sweet, sometimes salty, flavor mixed in with a slurry of desiccated rice matter. It was interesting enough to take down the whole cake, and maybe even dip into the tube bag for another, and another. After all, I was a hungry kid, and one of those suckers wasn’t going to satisfy my bottomless pit of an adolescent stomach.

It’s that feeling of being just on the border of satisfaction that made rice cakes such a staple in American households like mine during the late ’80s and ’90s. During that period of time, many kids like me became well acquainted with diet fads and foods, to the extent that we sometimes didn’t even realize we were snacking on them. All the adults around me seemed to be perpetually trying to lose a few pounds by going on the Atkins Diet or re-enrolling in Weight Watchers. George Foreman Grills whisked away fat and flavor from meat and chocolate cake-flavored Snackwell’s cookies and Slim Fast shake filled pantries. Rice cakes, for a while, were common in my household and something I turned to on the regular for an easy afterschool snack while waiting for my parents to get off work. I could polish off half a package in one sitting, completely defying any alleged dietary benefit.

Plenty of cultures have their own version of rice cakes, but we can partially thank a botanist named Alexander Pierce Anderson for laying the groundwork for the American rice cake as we know it. Anderson was working at the New York Botanical Garden in 1901 studying the water content of nuclei in starch crystals when, as the story goes, he “discovered” steam-puffed rice. Anderson marketed the product to Midwestern investors who bought into the idea, but eventually sold their shares to Quaker, a Midwestern company better known for its oats. He’d caught the company’s eye by demonstrating his rice “cannon” during the 1904 St. Louis World’s Fair. Anderson filled a cylinder with uncooked rice grains and sealed it off, heating the container while rotating it and increasing the interior pressure. When the time was right, he used a sledgehammer to remove the end of the cylinder, sending puffed rice shooting out like a cannon. Anderson and his team offered bags of the puffed rice to the crowd for a nickel a bag; they sold 20,000 pounds of puffed rice, according to the Minnesota Historical Society archive. Quaker used Anderson’s methods to make a variety of cereals and advertised it as “Food Shot From Guns.”

The rice cakes in my childhood pantry came from Quaker, but at the time there were several different companies competing in what the Chicago Tribune referred to as a “rice cake revolution” in 1986. They included brands like Lundberg Family Farms, Hain, and Chico-San. The latter was a macrobiotics company established in 1961 that got its start importing products like soy sauce from Japan and that eventually developed brown rice cakes in the 1970s — the prototype for the larger snack trend. Chico-San’s ads proposed trading bread for rice cakes and using the low-calorie rice saucers as a surface to support jelly, cottage cheese, fruit, and other toppings. By 1984, Heinz swooped in to scoop up Chico-San’s market share. One rice cake lover suggested to the Chicago Tribune that rice cakes topped with beans were better than tacos, a statement that suggests that person had never had a decent taco.

Similarly, representatives from Quaker tell Eater that rice cakes were first launched as “a low-carb alternative to bread” in the mid-’80s. The advertisements also seemed to target women and working mothers with fat-free snacks to be eaten at work, on the go, and while “kickin’ back.” Print advertisements for Quaker Rice Cakes from that period show thin, grinning models lying on their flat leotard-covered stomachs to emphasize the lightness of rice cakes. The message was clear: Eat this and look like these women. In 1992, the rice cake and popcorn cake market was valued at $174 million and growing. The following year, Quaker had bought out Chico-San from Heinz, solidifying the brand’s dominance as major purveyor of rice cakes with 63 percent of the U.S. rice and popcorn market, according to the Associated Press.

As for the actual health benefits of rice cakes, like so many other foods marketed as “better for you,” they’re really just that — marketing. Rice cakes, while low in fat, are also low in most other nutrients and may have less fiber than similar snacking options like crackers. The refined sugars in rice cakes are also digested quickly in your body, potentially leaving you hungry sooner. But none of that really matters if enough people buy into the fad.

But its popularity did wane. As the low-carb trends declined in the mid-aughts, so too did consumer appetites for blandly seasoned grain cakes. Even so, brands trafficking in rice cakes didn’t entirely die out. Quaker reports that it still produces 500 million rice cakes annually, and a representative from Lundberg tells Eater that the company produced 15 million bags of rice cakes (13 cakes per bag) last year. Speaking generally, the most popular flavors from both brands are lightly salted, followed by options like caramel at Quaker and Lundberg’s cinnamon toast.

Rice cakes have even seen a resurgence in their fortunes in recent years due partly to a surging interest in gluten-free foods. Whole Foods, for example, has a section of its cracker aisle devoted to organic puffed rice and popcorn snacks for the gluten-averse or -intolerant. While slightly spiffier, the advertising angle doesn’t seem to have changed much either. Companies like Rice Up still promote rice cakes as a whole-grain option for weight control. Lundberg reports that in the past year the company’s rice cake sales have increased by 14 percent. And, true to its diet snack roots, Lundberg rice cakes tend to sell best in January — right around the time people are working on their New Year’s resolutions by renewing their gym memberships and cutting back on the sauce.

Rice cakes aren’t going away. They’re merely changing with the times. Following the Everything but the Bagel seasoning trend sparked by Trader Joe’s, Quaker introduced “everything”-flavored rice cakes in 2020. Lundberg also touted recent innovations like the chocolate-covered Chocolate Thin Snackers and Organic Rice Cake Minis, a bite-sized version of the original product geared toward adults and kids crunching on the go.

Recently, I located some rice cakes in the aisles of my own grocery store to indulge the strange nostalgia that I had for a food that’s sometimes compared to dry cardboard. It was exactly as I remembered: a circle of airy rice grains smashed together into a remarkably firm plate. It felt like building material, but the kind that would disintegrate after a heavy rain. With each bite, my ears rang with that satisfying crunch and my mouth grew drier. All the downsides of popcorn but none of the good butter grease. And yet I keep eating them — and that’s the beauty of a successful snack, right? Eating it doesn’t necessarily bring contentment. It’s about the experience of the texture and the chase after just a little more of that wisp of flavor.

from Eater - All https://ift.tt/2RCN7x2 https://ift.tt/33EP41K

Illustration by Goldsuit

Where did they come from and where did they go?

from Eater - All https://ift.tt/2RCN7x2 via Blogger https://ift.tt/33Km2hk

#Blogger #cooking #Eater #food #recipes

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healthyeating43-blog · 5 years

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34 Weight Loss Recipes That Will Help You Smash Your Goals In 2019!

New Post has been published on https://dietguideto.com/awesome/34-weight-loss-recipes-that-will-help-you-smash-your-goals-in-2019/

34 Weight Loss Recipes That Will Help You Smash Your Goals In 2019!

Losing weight doesn’t have to be complicated. Eat healthy, enjoy all foods (even ‘treats’) in moderation, and burn more calories than you consume.

While it is simple, it’s not always easy to stick to. People fall into a trap of eating the same, boring meals as they think it’s healthy, they know how to make it and it’s simple to track. However, this strategy can quickly burn you out and you may decide to ditch the healthier lifestyle altogether.

That’s why we have collected 34, brand new recipes, that we have never featured before. 34 incredible, diverse, weight loss meals, from some amazing food blogs, that will give you a wide variety of meals to choose from, that will make sticking to your new lifestyle a breeze! As always, save and share your favourites to your social media to try in the future!

34 Weight Loss Recipes That Will Help You Smash Your Goals In 2019! Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

“This paleo, low carb, keto-friendly skillet chicken recipe is a snap to fix and cook. Chicken and green beans are cooked in one skillet for easy prep and the flavor combination is spot on. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.” Recipe: EatWell101.

Shrimp Tacos

“Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado all packed in a tortilla. These shrimp tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!)” Recipe: ChelseasMessyApron.

Spring Quinoa Salad

“This fresh Spring Quinoa Salad is easy to make, packed with healthy ingredients, and dressed with a zippy lemon vinaigrette. Serve it alongside some grilled steak (with a 2-ingredient rub!) for a protein-packed and filling meal.” Recipe: ChelseasMessyApron.

Vegan Avocado Pesto Grilled Cheese

“A grilled cheese sandwich with a twist. The twist being this vegan avocado pesto grilled cheese toastie is SO MUCH BETTER than a plain cheese toastie. Add avocado to any sandwich and instantly it’s ten times better! Especially when paired with pesto and cheese.” Recipe: NadiasHealthyKitchen.

Mexican Corn Loaded Sweet Potato

“This “Mexican Street Corn” inspired loaded sweet potato is an easy oven-baked sweet potato with a delicious mix of corn, green onions, cilantro, jalapeño, lime, Mexican cheese, and a creamy sauce.” Recipe: ChelseasMessyApron.

Honey Sriracha Chicken Meal Prep Bowls

“These Honey Sriracha Chicken Meal Prep Bowls with broccoli and jasmine rice are a delicious lunch idea that can be prepped ahead on one pan – and the sauce comes together so easily with only 3 ingredients!” Recipe: TheGirlOnBloor.

Curried Tomato Lentil Soup

“Meet my new favorite lentil soup recipe! This vegan lentil soup is made with pantry ingredients. It’s bright, deliciously spiced & weeknight-friendly, too.” Recipe: LoveAndLemons.

Best Healthy Cilantro Lime Chicken With Avocado Salsa

“Tender Juicy Cilantro Lime Chicken made with a quick marinade then grilled to lock in all the flavors. This paleo chicken recipe is topped with a fresh zesty Avocado Salsa – a healthy, easy, 30 minute meal you’ll love.” Recipe: JoyfulHealthyEats.

BBQ Jackfruit Sandwiches (Vegan!)

“These BBQ Jackfruit Sandwiches are the ultimate party food. They’re easy to make ahead and have wonderful meaty texture and spicy/smoky flavor.” Recipe: LoveAndLemons.

Easy Healthy Instant Pot Chipotle Beef Barbacoa

“Healthy Instant Pot Chipotle Beef Barbacoa Recipe done in 1 1/2 hours! Made with chipotle peppers, cilantro, cumin, citrus juice and bone broth for hands down the BEST barbacoa you’ll ever eat!” Recipe: JoyfulHealthyEats.

Winter Fennel, Sage & Kale Pasta

“Sun-dried tomatoes, sage, and white wine are an A+ flavor combination in this kale pasta. You’ll love this hearty, comforting, and easy dish!” Recipe: LoveAndLemons.

Broccoli & Feta Vegetable Frittata

“A very green vegetable frittata recipe that’s packed with broccoli, scallions, feta, and spices. Easy to make and perfect for a weekend brunch.” Recipe: LoveAndLemons.

Sheet Pan Steak Fajitas

“This Sheet Pan Steak Fajitas is a super easy weeknight dinner is a crowd pleaser: juicy steak tips roasted alongside classic fajita style vegetables! A set it and forget it dinner that you can customize for serving based off your own dietary needs compatible with Whole30, Paleo and Keto diets.” Recipe: LexisCleanKitchen.

Avocado Sweet Potato Tacos

“These simple chili-spiced avocado sweet potato tacos, topped with creamy avocado-yogurt lime sauce, make a delicious vegetarian dinner.” Recipe: LoveAndLemons.

Easy Sheet Pan Shrimp Fajita Recipe

“A Healthy One Sheet Pan Shrimp Fajita Recipe that has epic flavor and made in 15 minutes! These Paleo Shrimp Fajitas use minimal ingredients and have fast clean up. A dinner time must have!” Recipe: JoyfulHealthyEats.

Beef And Barley Soup

“This Beef and Barley Soup is a hearty, healthy, and delicious meal. I love that this soup can be put into your slow cooker (crockpot) in the morning, cooks all day without supervision, and is ready to enjoy in the evening.” Recipe: ChelseasMessyApron.

Shiitake Maki With Carrot Ginger Sauce

“Fun & fresh veggie sushi rolls made with brown rice, roasted shiitakes, cabbage, cucumber, avocado, and a tangy carrot-ginger dipping sauce.” Recipe: LoveAndLemons.

Instant Pot Honey Garlic Chicken Meal Prep Bowls

“These Instant Pot Honey Garlic Chicken Meal Prep Bowls are a delicious make ahead lunch idea that comes together in one pot – and the sweet and sticky sauce is to die for!’ Recipe: TheGirlOnBloor.

Healthy Tacos

“Healthy tacos made with seasoned black beans, an easy corn salsa, fresh avocado, and a delicious cilantro “pesto.” Made with wholesome, good-for-you ingredients, these are the BEST healthy tacos ever! These tacos are vegetarian, but trust me, you won’t be missing the meat!” Recipe: ChelseasMessyApron.

Chilli Butternut Squash Soup

“For me, this chilli butternut squash soup is the definition of comfort right now. Don’t be put off by the word ‘chilli’, if you’re not a fan of hot food, you can adjust the amount you use or leave it out completely. It will still taste just as yummy!” Recipe: NadiasHealthyKitchen.

Tofu Spaghetti In A Tomato Sauce (Vegan)

“My love for tofu knows no limits. I think it’s such a versatile ingredient and a great one to include in any diet, but especially in a vegetarian/plant-based diet. It’s a great source of good quality protein and an easy way to get a good chunk of your recommended calcium, omega-3 and iron daily intake. Also, it tastes sooo good! When seasoned correctly of course.” Recipe: NadiasHealthyKitchen.

Roasted Sweet Potato And Chickpea Meal Prep Bowls

“These Roasted Sweet Potato and Chickpea Meal Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe!” Recipe: SheLikesFood.

Asian Edamamee Burgers (Vegan)

“Although burgers are considered as a junk food, they can be really healthy if made at home, especially ones packed with vegetables. You can make them even healthier my baking instead of frying (although they taste so much better shallow fried!). And if you’re trying to cut calories, leave out the bun and serve your burger with a huge side salad, vegetables or roasted sweet potato wedges.” Recipe: NadiasHealthyKitchen.

Carrot & Roasted Red Pepper Soup

“I love making this colorful roasted red pepper soup on cold winter day – it’s nourishing flavor and simple steps make it a weeknight go-to.” Recipe: LoveAndLemons.

Broccoli White Vegan Pizza

“You’ll love eating your veggies on this yummy vegan pizza loaded with broccoli, corn, tomatoes, jalapeño, and creamy cashew sauce.” Recipe: LoveAndLemons.

Shiitake “Bacon” & Egg Breakfast Tacos

“Shiitake “Bacon” is this magical thing where you toss sliced shiitake mushrooms with olive oil and tamari, then you bake them until they’re shriveled and crisp around the edges. It has a wonderfully deep umami savory flavor that’s not exactly like bacon, but deliciously bacon-esque, and OMG it’s perfection in breakfast tacos! These are so yummy with fresh cherry tomato pico and, of course, sliced avocado.” Recipe: LoveAndLemons.

American Style Vegan Burgers

“When I think of American food, the first thing that pops into my head is burgers and fries, I mean French fries

and for this recipe I chose to use Purple GOODMINZ for the base as I wanted the burgers to have that medium rare, pink-in-the-middle ‘meaty’ kind of feel.” Recipe: NadiasHealthyKitchen.

Pesto Vegetable Bowls

“Perfectly roasted cauliflower, broccoli, carrots, and white beans atop a bed of easy (5-minute) pesto couscous. This easy vegetarian meal of pesto vegetables is packed with flavor, protein, and healthy fats.” Recipe: ChelseasMessyApron.

Vegetarian Fajitas

“Veggie packed “fajitas” in a bowl with perfectly seasoned sweet potatoes, bell peppers, and onion. The pictures for this recipe show these vegetarian fajitas served over rice, but you can serve them in corn or flour tortillas. Plus tips to use this recipe as a weekly meal prep.” Recipe: ChelseasMessyApron

Rainbow Kale Salad With Carrot Ginger Dressing

“This happy, feel-good kale salad is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!” Recipe: LoveAndLemons.

Easy Hearty Chicken Tortilla Soup

“Hearty Chicken Tortilla Soup filled with vegetables, chicken, chipotle peppers and fresh cilantro. Top this chicken tortilla soup with avocado for a healthy recipe that’s a definite crowd pleaser.” Recipe: JoyfulHealthyEats.

Sesame Crusted Tuna Steak On Arugula

“Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!” Recipe: SkinnyTaste.

20 Minute BBQ Black Bean Tacos

“These 20 Minute BBQ Black Bean Tacos are SO easy to make and so delicious! They’re perfect for a family weeknight dinner!” Recipe: SheLikesFood.

Mason Jar Southwest Chicken Salad With Cilantro Lime Dressing

“Easy Delicious Southwest Chicken Salad with a zesty Cilantro Lime Dressing. This veggie and protein packed mason jar salad is the perfect meal prep for the week – only takes 30 minutes!” Recipe: JoyfulHealthyEats.

The post 34 Weight Loss Recipes That Will Help You Smash Your Goals In 2019! appeared first on TrimmedandToned.

Read more: trimmedandtoned.com

#diet #featured #healthy meals #healthy recipes #recipes

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virginiaovers · 6 years

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Matcha Vegan Panna Cotta ヴィーガン抹茶パンナコッタ

Try this DELICIOUS and CREAMY Matcha Panna Cotta that’s VEGAN! It’s made with soy milk, kanten powder, sugar and matcha. Served on beautiful glass ramekins, they will look smashing on your holiday table.

Hello matcha lovers! I know how excited you are to see a matcha recipe and I’m happy that you clicked through to see this post. Panna cotta is Mr. JOC’s all-time favorite dessert. Okay, let me say he does have a lot of “all-time favorite” desserts, but in all seriousness, I know it will be your favorite too.

To make a healthy and lighter version of the dessert, I decided to make Matcha Vegan Panna Cotta (ヴィーガン抹茶パンナコッタ). Don’t let the fancy name fools you though. It’s actually very easy to pull off, so make this dessert today!

Watch How to Make Matcha Vegan Panna Cotta

youtube

Make Vegan-Friendly Matcha Panna Cotta

First of all, panna cotta is a chilled cream pudding made of cream, sugar, and gelatin. As you see, there is milk (and heavy cream) and gelatin made by prolonged boiling of skin, cartilage, and bones from animals.

To make panna cotta vegan-friendly, I used Kikkoman® Pearl Organic Soymilk (unsweetened) and Japanese kanten powder.

1. Kikkoman® Pearl Organic Soymilk

For this recipe, I’m partnering up with Kikkoman® by using their Pearl Organic Soymilk, which is vegan, cholesterol-free, preservative-free, lactose-free and lower in fat and calories than regular milk. The soymilk comes in rich, creamy 6 flavors!

My kids like the “Chocolate” flavor, but I almost always buy the “Unsweetened” version so I can use it to make savory dishes like Vegetarian Ramen and Soy Milk Hot Pot.

2. Powdered Kanten (agar agar)

Usually, panna cotta uses gelatin to get that silky, creamy, wobbly texture. To make this dessert vegan-friendly, we use Japanese kanten (agar agar).

Kanten (寒天), or sometimes called agar agar or agar, is a white and semi-translucent gelatinous substance obtained from algae. It is a great alternative to animal or chemical-based gelatin. Once it’s chilled the texture is on the firmer side, so we use less kanten and more liquid to re-create that gelatin-like creamy, wobbly texture.

To learn more about Kanten, I have a pantry page dedicated for Kanten (agar agar) where you can read more about.

Topping Choices for Matcha Vegan Panna Cotta

You can serve this dessert as it is, because the green matcha color is so beautiful already. However, I’m sharing 3 version so you can dress up the dessert a little.

1: With Elegant Gold Leaf

Have you used gold flake (gold leaf) for your food?

Gold leaf is gold that has been hammered into thin sheets by gold beating and is often used for gilding. This edible genuine gold leaf flakes by Barnabas Blattgold (150 mg, made in the USA) can be purchased for $35 on Amazon.

Besides placing it on top of Matcha Vegan Panna Cotta, you can use it to decorate cupcakes, cocktails, entrees, chocolate, sweets, candies, confectionery, desserts, pastries, wedding cakes and more! There are lots of flakes in it and if you enjoy hosting parties or making desserts often, I think it’s fun to keep it around in the kitchen.

2: Make It More Japanese-y

For an extra Japanese touch, top your Matcha Vegan Panna Cotta with Shiratama Dango, Anko (red bean paste) and chestnut (in syrup). It’s quick to put together once you prepare the toppings ahead of time.

Shiratama Dango recipe

Anko (red bean paste) recipe

Buy a jar of chestnut in syrup from Japanese grocery stores or Amazon (Turkey or French brands).

3: Fresh fruits and Chocolate Shavings

No time to buy gold leaf flakes or make it fancy with Japanese ingredients? Adorn it with fresh fruits and chocolate. Over here, I topped the panna cotta with an assortment of strawberry slices and blackberries. If you like, I think some chocolate curls or shavings will be nice too.

I hope you enjoy this creamy and delicious Matcha Vegan Panna Cotta recipe. For more matcha treats, you want to check out these Must-Try Matcha Recipes at home.

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Matcha Vegan Panna Cotta

1 ¼ cup soy milk ((300 ml) (I use Kikkoman® Pearl Organic Soymilk – Unsweetened))

1 Tbsp matcha (green tea powder)

1 ⅔ cup water ((400 ml))

2 g powdered kanten (agar agar)

7 Tbsp sugar ((87 g or ⅓ cup + 4 tsp))

Toppings Choices

1 Tbsp matcha (green tea powder)

Gold flakes

Assorted berries ((I used strawberries and black berries)

red bean paste (anko)

Shiratama Dango (Mochi)

Kuri Kanroni (Chestnuts in Heavy Syrup)

Gather all the ingredients.

In a small saucepan, heat soy milk over medium heat until warm to the touch. Keep a close eye on the pot and DO NOT BOIL. Turn off the heat.

In a bowl with matcha green tea powder, add a little bit of soy milk. Now using a whisk or chasen (bamboo whisk), combine the soy milk and matcha together. Tip 1: Matcha dissolves easier when liquid is warm. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily turn into lumps and it will be harder to combine.

Add more soy milk as you needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.

Add the matcha paste back into the soy milk in the pot. Whisk it well to combine.

In a new pot, add water and powdered kanten (agar agar).

Whisk together and bring it to a boil on medium-high heat. Once boiling, reduce the heat to low and cook for 2 minutes until the powder is completely dissolved.

Add the sugar and whisk to combine with the mixture.

Then add the matcha soymilk into the pot. Give it another whisk until well combined, and turn off the heat.

Prepare the glass ramekins or containers on a tray. Place the strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.

Using a spoon, collect the small bubbles into one corner of the ramekins and scoop it all up. Chill in the fridge for at least 2 hours to set.

To Serve, sprinkle extra matcha on top using a fine mesh strainer. For these ramekins, I placed gold flakes on top (You can buy these gold flakes on Amazon).

For this ramekin, I sprinkled matcha and decorated with the berries.

For the last ramekin, I placed anko (red bean paste), mochi (Shiratama Dango), and chestnut.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Matcha Vegan Panna Cotta ヴィーガン抹茶パンナコッタ published first on https://zenramensushi.tumblr.com/

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halohealthcoach5 · 4 years

Text

Easy Vegan Pasta Salad

This easy vegan pasta salad has a Mediterranean vibe and is super flexible so you can make it using whatever you have on hand in the pantry. It’s filling, fresh and SO satisfying. Make it for your next picnic or whenever it’s too hot to fuss in the kitchen.

I always forget how much I love a good pasta salad…but this easy vegan pasta salad recipe is my reminder that I should have it on weekly rotation, especially when the weather heats up. It’s the quintessential picnic food, so I opted for a mayo-free dressing so you don’t have to worry about it sitting out a bit.

I originally created this recipe for my friends at Maple Magazine, where I am the nutrition columnist so I thought it would be fun to share it with you all! This recipe was part of a ‘Quarantine Kitchen’ series that aimed for flexible recipes that you could create using whatever you have on hand. Regardless of what’s going on in the world, these are the kind of recipes I use most often at home in an effort to reduce my food waste and streamline my weeknight cooking.

How to make a healthy pasta salad

You know me…I’m all about the whole foods. But that doesn’t mean that I avoid pasta – far from it! Whole grain pasta (or gluten free if you need it!) absolutely fits as part of a plant-based, anti-inflammatory diet I love my pasta. Why?

Whole grain pasta, cooked al dente, is actually a low glycemic index food, which means that it won’t spike blood sugars and fan the flames of inflammation.

Whole grains contain fibre that feed the gut microbiome, resulting in the production of short chain fatty acids that help to calm inflammation further.

Whole grain pasta contains more plant-based protein than you might expect – from about 8 grams to up to about 15 grams per cup for bean-based pastas. Gluten free pastas made from rice and corn will have less.

When it comes to making a truly healthy, anti-inflammatory pasta salad I look for a few things:

Ratio of vegetables to starches One of my fave (and only) ‘rules’ for healthy eating it to aim to cover half your plates in fruits and vegetables at each meal. So I made sure that there was roughly equal veggies to pasta in this salad.

Adequate protein Protein is critical for supporting the immune system and keeping you full and satisfied with steady blood sugars. The pasta offers some protein and I’ve bumped it up with extra beans

Healthy fats Olives and extra-virgin olive oil are mono-unsaturated fats that are heart healthy and don’t worsen inflammation.

How to make this vegan pasta salad low FODMAP

This salad is easy to customize to fit a vegan low FODMAP diet for all my friends with irritable bowel syndrome out there! Follow just a few simple low FODMAP swaps:

Use a low FODMAP pasta such as gluten free brown rice or (gasp!) chickpea pasta…yes, chickpea pasta is actually low FODMAP in servings of 1 cooked cup or less.

If you can find jarred roasted red peppers without garlic and onion, they are a low FODMAP food! Avoid the artichokes though

Use low FODMAP veg, of course – and both capers and olives are low FODMAP

If you use canned, rinsed lentils this salad is low FODMAP. If you stick to 1/4 of the recipe as a serving, it will also be low FODMAP using canned, rinsed chickpeas.

Ditch the garlic in the dressing!

More plant-based picnic recipes

The MOST delicious baked zucchini fritters

A zippy cold soba noodle salad

Beet + black bean burgers

Easy smashed white bean and crispy kale sandwiches

Refreshing summer zoodles with no-cook tomato sauce

Easy Vegan Pasta Salad

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This easy vegan pasta salad has a Mediterranean vibe and takes just minutes to throw together from pantry staples. It's fresh, filling and picnic-ready!

Course Dinner, Lunch, Salad

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword Dressings, Pasta, Salad

Dietary Preference dairy free, egg free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Author Desiree Nielsen, RD

Ingredients

Pasta Salad

350 g of your favourite pasta about 3 dry cups (750ml)

3 cups packed of assorted vegetables I recommend a mixture of herbs, greens, soft vegetables such as cherry tomatoes, and crunchy veg such as diced cucumber or broccoli

14 oz can chickpeas or white beans rinsed and drained

½ cup jarred roasted red peppers or artichoke hearts drained and chopped

½ cup kalamata olives chopped, or 1/4 cup capers

Salad Dressing

¼ cup freshly squeezed lemon juice about 1-1½ lemons

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon cane sugar

½ clove garlic micrograted or crushed

freshly cracked pepper to taste

Imperial – Metric

Instructions

Cook pasta according to package directions, drain and toss with a bit of olive oil to prevent sticking. Place in a large salad bowl.

Whisk up lemon juice, oil, Dijon, oregano, salt, sugar, garlic and pepper in a small bowl or shake up in a jam jar. Taste and adjust salt as necessary. Set aside.

Add roasted red peppers, fresh or cooked vegetables, olives and beans to pasta and toss to combine. Drizzle dressing over salad and toss to coat.

Salad will keep for 2-3 days in the fridge and is delicious topped with homemade almond ricotta or tofu feta.

Notes

My DIY almond ricotta is super easy to make and so delicious!

Recipe image courtesy Maple Magazine

The post Easy Vegan Pasta Salad appeared first on Desiree Nielsen | Simple, healthy recipes for a plant-based diet.

Original source: https://desireerd.com/easy-vegan-pasta-salad/?utm_source=rss&utm_medium=rss&utm_campaign=easy-vegan-pasta-salad

#How to reduce belly fat in 7 days

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elainescookingforthesoul · 4 years

Text

TRANSCRIPT for Episode 1.10 “Astro’s Frito Pie” (PART 1/2)

ACT I

[INTRO MUSIC]

ELAINE: Good evening and welcome to Elaine's Cooking Podcast for the Soul, a cooking show without the distraction of any visual element! Listeners, I find it to be a bit of a mixed bag being alive at the end of days. One one hand, I am, well alive. On the other hand, I am...well, alive! It's important to realize that no matter how you may feel, you are not alone. There are countless government and paramilitary agents watching you at all times, plus there's me! Oh, and I suppose we would be remiss to forget our faithful companion, the cockroach. Together, those components make up the majority of what's left here on earth, so why not enjoy it a little? I mean, avoid any militant or government forces at all cost, but me--hang out with me and the cockroaches, we don't bite! At least...I don't think they do, but honestly insects and livestock have been mutating at such an incredible pace I suppose I wouldn't be surprised at much anymore. But let's not delay any longer--I hope you're ready to cook up something delicious, shelf-stable, and government-approved. Let's get cooking! And I hope you'll join me in welcoming Astro Ackerman as our guest chef this week. Welcome, Astro!

ASTRO: Elaiiinnnne, I am so happy to see you. First things first, love the space. Love love love these chairs. How much is your rent?

ELAINE: Oh, this is actually where I work--this is a dental office...those are dental chairs--

ASTRO: Amazing! It's so similar to my job, that's so weird!

ELAINE: And what do you do these days, Astro?

ASTRO: Same as what I did before! I'm a life coach slash beauty podcaster comma geological engineer exclamation point! By the way...this thing with the paper cones? Adorable. Is it like feng shui?

ELAINE: Oh,I've been throwing these tiny paper cones--the kind we stock by the water cooler--over the cockroaches that pass by. They've made something of a highway out of my exam room. At the end of the day, I scoop a little paper under and carefully place them just outside the front door here at the LA Dental Clinic. It's a fun little game to pass the time.

ASTRO: I find that actually really gross, but I love that for you. Should we get to the cooking part? Where's your stove, girl?

ELAINE: Certainly! It's right, well...here! I have situated on this reclined dental chair a hot plate and a one-quart saucepan!

ASTRO: Oh wow, so cute! Oh my god Elaine, you're so cute! You're a Virgo, aren't you?

ELAINE: Taurus, actually.

ASTRO: I knew it.

ELAINE: And I'll just pull up my patent-pending cooking cart. We have a few luxury items hanging here--a big spoon, a couple bowls. Oh! Before I forget, somebody mentioned at the latest ration swap that they would consider trading an entire toaster oven for a jar of capers, so...if you know anyone who is willing to trade capers for dental care, let me know!

ASTRO: I totally know some people. I'll hook you up, don't even worry! Can I tell your audience what we're cooking? I've been looking forward to it all week. Get ready to fall in looooove out there!

ELAINE: Oh my, go right ahead!

ASTRO: Check it out, foodie-cuties! This week we're cooking up a honey-glazed ribeye with balsamic braised greens and an oh-no-she-did blueberry confit cheesecake for desert!...Make sure you put a big pause here in post, Elaine, all those food freaks out there are still picking their jaws off from the floor!

ELAINE: Um...right. But before they get too excited...did you happen to bring everything you need for that incredible array of food items? I mean, the last cut of meat I saw was over four months ago, and that baloney looked old enough to pay rent.

ASTRO: Oh. This is a little awkward...I thought that since this was like a cooking show, you would provide all the ingredients and stuff? Isn't that how it normally goes?

ELAINE: True, I do believe that would be how a traditional cooking show would have operated before the nuclear events and subsequent destruction of all television networks and refrigerators...but I guess I should have mentioned that we're on a bit of a tighter budget here.

ASTRO: Don't be embarrassed. Let's see. Maybe we can cook up something from your stockroom? Where's your walk-in?

ELAINE: Again, this is just a dental office, plus I have never been in a position to have a stockroom or a walk-in refrigerator. These days everything is coming from the pantry--which is what I call the basket next to the suckers and toys under the reception desk. Let me go grab it really quick.

ELAINE: Okay, looks like the makings of Frito Pie!

ASTRO: Is that similar to cheesecake?

ELAINE: It's Frito corn chips topped with a can of black beans seasoned with a can of enchilada sauce and taco seasoning...served in a bowl.

ASTRO: Ew. I mean...oh! That sounds really fun for you!

ELAINE: I hope you'll stick around to help me craft your delicious dish? I could sure use some guidance, and you being a life coach and all?

ASTRO: You need guidance? I am definitely your gal. I got you, Elaine! Let's Frito Pie it up! Afterwards maybe I can show you how you can use dark circles under your eyes to your advantage.

ELAINE: Maybe...

ASTRO: But now is like a perfect time for a break. Just so your audience can like pause and refresh, maybe change over their laundry or navigate a tricky parking lot...And also so you can insert some juicy sponsor and make your rent.

ELAINE: Yes, I have done this before--

ASTRO: I normally throw it to a break with something really positive. Like this...ahem...And remember, everything your eyes see is a miracle. All of life is beautiful. Oh! Ew! Elaine, kill it kill it!

ELAINE: Oh, that's just a little pill bug--

ASTRO: And that's a pot--smash it, Elaine!

ELAINE: Nonsense. Cockroaches kind of eek me out, but I actually like roly polys. Look at it curl up in my hand! Little cutie. Boop.

ASTRO: [squeals]

ELAINE: Alright, I'll put this little guy outside and we'll get back to our show. Be back after a short break with Astro's Frito Pie!

[MUSICAL TRILL]

INTERLUDE/AD BREAK

ELAINE: I don't love reading copy for The State, but they do pay well. Here goes...This episode is brought to you by The State, which wants to tell you about a new deal being offered! The State is now introducing a territory-wide Take-Backsie program. Have you or a loved one entered into a legal contract with The State in which you submit to peaceful governance if you get to keep your home? Have you exchanged information with a known State representative in a gentlemen's agreement to keep your electricity running on the sly? Have you agreed on an out-of-court settlement or reached a deal with an arbiter of The State to keep a loved one out of prison? Have you been offered considerable money if you read copy for The State? Well, the State is very excited to tell you that we are invoking the Take-Backsieclause. You're cooperation, electricity, and loved ones, and free ad-space are greatly appreciated…Hm...hold on...So a big thank you from The State, that just wants to remind you that they're here for you. Always here, always listening, always watching. Well, that's the last time I fall

for that. Now back to the program!

[MUSICAL TRILL]

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teamgate26-blog · 5 years

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13 Best Ingredients for Summer Salads

Summer Salads : 13 Best Ingredients for Summer Salads with over 28 vegetarian recipes and ideas on how to use these ingredients

Salads make the best summer meals. Sorry, I’m not giving you a chance to disagree here 😆.

Here I’m sharing with you 13 of my favourite ingredients to make the best summer salads.

Some of these ingredients are chosen for their inherent cooling effect such as cucumber, yogurt and mint. Some ingredients like tomato and watermelon have in excess of 90% water. They are great for keeping you hydrated. Few of these ingredients are best in summers and salads are all about making the most of seasonal produce. I have also chosen a few pantry ingredients that make cooking a breeze (pun intended) in the summers.

So here’s my list of 13 best ingredients for summer salads with 28+ recipe ideas on how to use them.

1. Cucumber

That was a predictable no.1 on my list, right? Cucumbers are possibly the best summer food out there, waiting to get into your salad bowl. Instead of doing the regular sliced cucumber salad, try smashing things up a bit. Use a rolling pin or a pestle to break the cucumber into chunks (uneven sized, of course). Combine with salad greens or cherry tomatoes. Use a lemon or yogurt based dressing.

Or try a whole new spin on a cucumber salad like this spicy cucumbers with peanuts from Western India (Khamang Kakdi).

Recipe: Pressed Cucumber Salad

Recipe: Khamang Kakdi

Recipe: 2 minute Cucumber Salad with a spunky dressing

2. Corn

While corn is more of a monsoon ingredient in India, this season coincides with the summer in many other parts of the world, making it a perfect ingredient for salads. Corn is just right for picnic salads because it holds up for more than a few hours without complaining. Grill the corn on cob and used the grilled kernels for maximum flavour. Corn pairs well with avocados, kidney beans or black beans, pineapple and bell peppers.

Recipe: Grilled corn, cucumber, chimichurri sauce

Recipe: Grilled corn and orzo salad

3. Yogurt

Most Indians cannot do without yogurt in summer. Be it the spiced buttermilk (chhass) or sweet lassi or raitas, we make the most of yogurt in our daily diet. Yogurt is also great for thick dressings, giving the shove to old-fashioned mayo based dressings. In Turkish cuisine, yogurt is used along with seasonal vegetables and greens, and so can you.

Recipe: Mint and Cucumber Yogurt

Recipe: Labneh (in my cookbook) – to top any roasted / grilled vegetables

4. Watermelon

You can get back to your summer relationship with watermelon and feta salad, or just serve up thick slices of watermelon topped with some chilli salt. For the latter, grind up some coarse salt with a pinch of chilli flakes in a mortar pestle. Mint leaves and balsamic vinegar also pair well with watermelon.

Recipe: Summer Melon Salad

Recipe: Summer Salad from my garden

5. Lemons

A hearty squeeze of a lemon, and almost every dish becomes summer ready. While you use the juice of citrus for making lemonade and salad dressings, don’t forget to use the zest. This is where all the flavour lies. Lemon zest, yogurt and extra virgin olive oil make a luscious dressing to go over cucumbers, chickpeas and almost any Mediterranean or Middle Eastern inspired salad.

Recipe: Avocado Quinoa Salad with Lemon Mint dressing

Recipe: Spicy Lemon Coconut Sauce – makes a really good dressing over any salad

6. Mint

MINT – just the word is enough to paint a sense of cooling in my head. Mint is not just used as a garnish but a main salad ingredient in many Middle Eastern recipes. Fattoush and Tabbouleh are two such popular mint based salad recipes. This intensely fragrant herb goes well with almost all the other summer salad ingredients list such as cucumber, watermelon, tomatoes, zucchini, yogurt etc. Make your own salad combination with mint using any of these ingredients. Dried mint works very well in salad dressings.

Recipe: Ottolenghi’s Broad Bean and Herb Salad

Summer perfect panzanella – from my cookbook

7. Tomatoes

Tomatoes have a water content of almost 94%. Need we say anything more? Slice up a pile of tomatoes. If you get different varieties, then combine all of them. Layer them on a big platter. Sprinkle coarse salt, freshly crushed black pepper and a little drizzle of extra virgin olive oil. This minimalistic approach does full justice to the seasonal produce. For an added zing to any main dish, try the Parsi kachumber salad.

Recipe: Parsi Kachumber

Recipe: Tomato and sourdough Panzanella (in my cookbook)

Recipe: All-the-Tomatoes and Pasta Salad

8. Mango

Any summer food list is incomplete without a mention of this glorious fruit. While the natural sweetness of mangoes would make it seem like a more dessert-friendly fruit, it is one of my favourite fruits to add to a summer salad. Especially given that I live in India and one of the highlights of our summer is mango. Combine mango with non-sweet ingredients to keep the salad from veering too much to the sweet side. Tender spinach leaves, avocados, blue cheese, grilled paneer – all of these make worthy partners to mango in a summer salad.

Although I did break this rule and combine mangoes with beet in a salad, purely because I loved the colours together.

Recipe: Vegan lettuce wraps with tofu and mango

Recipe: Grilled Paneer and Mango Salad

Recipe: Cold rice salad with mango

9. Asparagus

Asparagus makes a fleeting appearance during summer (white asparagus even more so with its blink and miss nature). Blanched or grilled asparagus is good enough to be the sole main ingredient in a summer salad. Top with a sharp cheese or chopped hard boiled eggs (or even a runny egg) and a summery herb based dressing. Chopped blanched asparagus is also great for cold pasta salads.

Recipe: Ottolenghi’s Kale and Grilled Asparagus Salad

Recipe: Asparagus, Goat’s Cheese, Quinoa Salad

10. Zucchini

Zucchini grows in abundance in summers. The zoodles (zucchini spiralised into noodles) situation is still strong in the food world. Spiralised zucchini makes for an excellent salad ingredient. If you ask me, a pasta dish made using zoodles would qualify as a salad. My favourite way to use zucchini is to slice it and place the slices on a hot and lightly greased stove top grill pan until you get those beautiful grill marks. Use these grilled medallions along with….and that brings me to my next ingredient

Recipe: Spiralized Summer Salad

Recipe: Zucchini Salad

11. Canned chickpeas

When the temperatures soar, one would rather be cooling off in the pool or under the fan. Canned beans come to the rescue of every summer meal. Toss salad greens with sliced cucumber and chickpeas and you have a substantial salad ready in minutes. Or grab my favourite zucchini salad idea. On a platter, layer the grilled zucchini medallions. Heat olive oil and drop in cumin seeds and dried oregano. Toss drained chickpeas. Top with lemon zest and pile this deliciously flavoured chickpea mix over the zucchini. A meal is ready!

Recipe: Chickpeas, carrot, cranberry salad

Recipe: Ottolenghi inspired mango chickpeas salad

12. Couscous

Another very easy ingredient to deal with in the summers is couscous. All it needs is a kettle of boiling water and you have the base ready for a grain-based salad. Add couscous to any salad to turn it into a main meal or a lunchbox filler. Flavour boosting tip: douse couscous in part hot water and part fresh orange juice.

Recipe: Couscous Salad with cucumber, red onion and herbs

Recipe: 10 minute couscous salad

13. Rice noodles

This is another pantry ingredient that requires no real cooking. Just immerse in boiling hot water for 1-2 minutes, drain and you have a base ready for colourful Asian style salads. Thinly sliced cabbage, carrots, bell peppers, sautéed tofu along with rice noodles, topped with a soy honey dressings and the crunch of roasted peanuts is one of the best ways to celebrate summer in a bowl.

Recipe: Sriracha Rainbow Noodles Salad

Recipe: Vietnamese Noodle Salad

So what is your favourite ingredient for summer salads? Do share it with me in the comments below! If you liked this post, I would love it if you shared on your social networks.

—-

To get all my latest recipes and news straight into your mailbox, subscribe to my mailing list here and get a free copy of my e-book specially put together for you – The Ultimate Salad Master Table that will have you making salads like a pro HERE

For more such healthy recipes, get my book The Everyday Healthy Vegetarian! Get all the info about my book and order it here.

Like what you see here? Stay connected with me on Instagram, Facebook, BlogLovin’ and Pinterest.

Source: https://www.saffrontrail.com/summer-salads-recipes/

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resultnorth1-blog · 5 years

Text

13 Best Ingredients for Summer Salads

Summer Salads : 13 Best Ingredients for Summer Salads with over 28 vegetarian recipes and ideas on how to use these ingredients

Salads make the best summer meals. Sorry, I’m not giving you a chance to disagree here 😆.

Here I’m sharing with you 13 of my favourite ingredients to make the best summer salads.

So here’s my list of 13 best ingredients for summer salads with 28+ recipe ideas on how to use them.

1. Cucumber

Or try a whole new spin on a cucumber salad like this spicy cucumbers with peanuts from Western India (Khamang Kakdi).

Recipe: Pressed Cucumber Salad

Recipe: Khamang Kakdi

Recipe: 2 minute Cucumber Salad with a spunky dressing

2. Corn

Recipe: Grilled corn, cucumber, chimichurri sauce

Recipe: Grilled corn and orzo salad

3. Yogurt

Recipe: Mint and Cucumber Yogurt

Recipe: Labneh (in my cookbook) – to top any roasted / grilled vegetables

4. Watermelon

Recipe: Summer Melon Salad

Recipe: Summer Salad from my garden

5. Lemons

Recipe: Avocado Quinoa Salad with Lemon Mint dressing

Recipe: Spicy Lemon Coconut Sauce – makes a really good dressing over any salad

6. Mint

Recipe: Ottolenghi’s Broad Bean and Herb Salad

Summer perfect panzanella – from my cookbook

7. Tomatoes

Recipe: Parsi Kachumber

Recipe: Tomato and sourdough Panzanella (in my cookbook)

Recipe: All-the-Tomatoes and Pasta Salad

8. Mango

Although I did break this rule and combine mangoes with beet in a salad, purely because I loved the colours together.

Recipe: Vegan lettuce wraps with tofu and mango

Recipe: Grilled Paneer and Mango Salad

Recipe: Cold rice salad with mango

9. Asparagus

Recipe: Ottolenghi’s Kale and Grilled Asparagus Salad

Recipe: Asparagus, Goat’s Cheese, Quinoa Salad

10. Zucchini

Recipe: Spiralized Summer Salad

Recipe: Zucchini Salad

11. Canned chickpeas

Recipe: Chickpeas, carrot, cranberry salad

Recipe: Ottolenghi inspired mango chickpeas salad

12. Couscous

Recipe: Couscous Salad with cucumber, red onion and herbs

Recipe: 10 minute couscous salad

13. Rice noodles

Recipe: Sriracha Rainbow Noodles Salad

Recipe: Vietnamese Noodle Salad

So what is your favourite ingredient for summer salads? Do share it with me in the comments below! If you liked this post, I would love it if you shared on your social networks.

—-

For more such healthy recipes, get my book The Everyday Healthy Vegetarian! Get all the info about my book and order it here.

Like what you see here? Stay connected with me on Instagram, Facebook, BlogLovin’ and Pinterest.

Source: https://www.saffrontrail.com/summer-salads-recipes/

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lindyhunt · 6 years

Text

10 No-Cook Summer Recipes For When It’s Too Damn Hot Outside

It’s a blazing 30-degree day, humid and muggy. You’re sweating from your walk or commute home. The last thing you want to do is switch on your stove or oven and COOK DINNER. We got you. Below, 10 delicious—and easy!—summer recipes you don’t need to stand over a hot stove for.

Smashed chickpea toast with harissa yogurt Tired of avocado toast? These lemony, mashed chickpeas over spicy-tangy harissa yogurt will likely become your new favourite toast topping.

Recipe and photo via Bon Appetit

Spiralized zucchini noodles with a mint-parsley-pepita pesto No spiralizer? No problem. You can buy spiralized zucchini at most grocery stores, which means the only “cooking” you have to do is blitzing the pesto ingredients in a blender. Feel free to add some of your favourite crunchy vegetables, like bell peppers or carrots, on top.

Recipe and photo via Goop

Peanut butter overnight oats Overnight oats are my go-to breakfast every single day of the week. I change the mix-ins often enough to never get bored—from mixed berries to apples and cinnamon, to unsweetened cocoa and honey—and also add toppings like hemp hearts, pumpkin seeds or flaxseed for texture and fibre. All you really need is a few minutes to combine them with oats and milk the night before, and you’ve got yourself a grab-and-go breakfast when you’re rushing out the door!

Recipe and photo via Minimalist Baker

Avocado egg salad Another go-to for the days when I’m too lazy to do much more than assemble ingredients is this egg salad (bonus: it’s super healthy. No mayo in sight!). I usually keep a few hardboiled eggs in the fridge for post-workout snacks, and when there’s avocado on hand, you don’t need much else for a quick and filling meal.

Recipe and photo via Pinch of Yum

Tuna, chickpea and beet salad Again, the bulk of this recipe is assembly: whisking the dressing, and tossing together the greens, chickpeas, beets and tuna.

Recipe and photo via Martha Stewart

Watermelon-tomato gazpacho What’s better on a hot day than a chilled bowl of soup? This recipe calls for a seasonal twist on the classic gazpacho by incorporating watermelon into the mix.

Recipe and photo via The New York Times

Cold lentil salad with cucumbers and olives If you’d rather not cook lentils on the stove, just go for a pre-cooked canned version. (I always keep canned chickpeas, black beans and lentils in the pantry for quick fixes like these.) So all that remains to be done is chopping up the cucumbers, mixing the vinaigrette, and tossing the rest of the ingredients together, and you’ve got yourself a meal high on protein and veggies.

Recipe and photo via The Kitchn

Salmon poke bowl They may have been the food trend of 2017, but these Hawaiian bowls are still as popular today. Though the traditional recipe calls for tuna, you can swap it out for whatever fish you prefer. This one calls for salmon with avocado, carrot, cabbage and edamame. Only caveat: rice serves as the base, so you might have to bend the no-stove rule just this once.

Recipe and photo via Chatelaine

Chinese chicken salad with red chile peanut dressing Pick up a rotisserie chicken on your way home and your meal is already halfway done. All that’s left to do is chop and mix the veggies, and blitz together a quick spicy peanut dressing with ingredients you likely already have on hand.

Recipe and photo via Food Network

Raw date hazelnut brownies The biggest obstacle to homemade brownies in the summer? Putting on the oven. This recipe sidesteps that with its raw take on the classic. Be sure to pick up toasted hazelnuts so you can skip step number one.

Recipe and photo via Deliciously Ella

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instantdeerlover · 4 years

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Cauliflower Potato Salad added to Google Docs

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Cauliflower Potato Salad is the greatest alternative to eating a lower carb version of potato salad.

As you may have guessed, there aren’t any “actual” potatoes in Cauliflower Potato Salad. Instead, steamed cauliflower is used in place of potatoes and made into the same type of salad. A mayonnaise-based dressing is used, and there is celery and onion in there too. It’s a nice sub for the real deal. Think of it as a healthier version of eating real potato salad!

This recipe comes from a book by Brittany Williams: Instant Loss: Eat Real, Lose Weight. It’s a book sharing how the author lost 125 pounds with over 100 recipes. The book is full of healthy, homemade recipes, all easily made with an Instant Pot, Air Fryer, or other kitchen gadgets. Almost all of the recipes have photos. It’s a great book to add to my collection!

Here are a few of the recipes in the book that I’ve bookmarked to try: Cinnamon Toast Bars, Banana Oat Pancakes with Whipped Cinnamon Butter, Lemon Crumb Bundt Cake, Acorn Squash Soup, BLT Salad, One Pot Creamy Chicken Spaghetti, Five Days of Chicken Salad for Two, Healthy Hamburger Mac and Cheese, Blackened Salmon with Pineapple- Avocado Salsa, Summer Shrimp Quinoa, Italian Stuffed Bell Peppers, Super Sloppy Joes, Smoky Chipotle Refried Black Beans, Green Goddess Dressing, Peach- Blueberry Cobbler and Tangy Barbecue Sauce. Oh, and there are recipes for 21 days of smoothies too!

The best way to steam cauliflower:

I prefer to steam it. I drop the cauliflower florets in a steamer basket and steam them until they get tender (not mushy!) You can also boil the florets in some water. Both methods take about 5 minutes.

The author of the book being featured here shares a method for steaming the cauliflower in the Instant Pot. I think it’s far too much work to get my Instant Pot out of the pantry to steam cauliflower, so I’ve opted to give you the steaming or boiling instructions instead.

How to make Cauliflower Potato Salad:

You’ll make a mayonnaise-based, classic potato salad dressing. Use light mayonnaise or real mayonnaise- that’s up to you. The mayo is mixed with mustard, apple cider vinegar, garlic powder, salt and pepper. Then you’ll toss the tender cauliflower florets with the dressing as well as some onion and celery.

Then you can cover and refrigerate your Cauliflower Potato Salad until you’re ready to serve it. It’s nice to give it some time for the flavors to meld a little bit.

If you happen to be following the Weight Watchers program, this is a good “potato” salad to try. One serving of this potato salad will cost you 2 WW points on any color program. There are six servings in the recipe. Enjoy!

Here are a few more potato salad recipes you might like to try:

Loaded Baked Potato Salad

Red, White and Blue Potato Salad

All American Potato Salad

California Potato Salad

Southwestern Potato Salad

Smashed Potato Salad

Rosemary Garlic Potato Salad

Lemon Basil Roasted Potato Salad

Print Cauliflower Potato Salad An excellent dish to bring to a potluck! Course Salad Cuisine American Keyword cauliflower, potato salad Prep Time 20 minutes Cook Time 5 minutes Servings 6 servings Calories 88kcal Author RecipeGirl.com (shared from Instant Loss cookbook by Brittany Williams) Ingredients

1 large head cauliflower, cored and cut into small florets

1 cup finely chopped celery

1/3 cup finely chopped red onion

1/2 cup mayonnaise (regular or light)

1 tablespoon yellow mustard

1½ teaspoons apple cider vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

sliced green onion, for garnish (optional)

Instructions

Fill a pot with water and bring to a boil. Add the cauliflower, reduce heat and simmer until tender- about 5 minutes. You want it to be tender enough to slide a fork through, but not mushy. Alternately, you can steam the cauliflower. Drain, and let cool. Cut into bite-sized pieces and put in a large bowl.

Add the celery and onion to the bowl too.

In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, pepper and garlic powder. Add the dressing to the bowl, and toss to combine.

Refrigerate until ready to serve.

Notes

Light mayonnaise was used in the calculation of the nutritional information and WW points.

The post Cauliflower Potato Salad appeared first on Recipe Girl®.

via Recipe Girl® https://www.recipegirl.com/cauliflower-potato-salad/ Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

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forwardslashsa-blog · 7 years

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I’ve always love the art of cooking a meal, drinking a glass (read: bottle) of wino and catching up on my favorite podcasts or simultaneously watching the latest episode of Black Mirror on Netflix. There’s just something about, almost therapeutic but let’s be real for a second: this economic crisis, your pantry doesn’t exactly have everything you need for that perfect Spaghetti Bolognese so here’s my take on a delicious Italian pasta dish with basic ingredients that should be in every household.

* Sweet Italian sausages, or just about any of your choice. * A can of white beans. * A can of puréed tomatoes.

So, here’s what you need to do:

1. Slice open the sweet Italian sausages, remove the meat from the casings, add the ground meat (mince) , and sauté it over medium heat till it’s all crispy and caramel-y brown. 2. Remove meat, and in (in the same saucepan) a tablespoons of olive oil and 5 smashed garlic cloves. Cook until golden to deglaze the browned crispy bits on the bottom of the pan, turn off the heat and let the garlic soften. 3. Pasta: in a pot of well-salted boiling water, add some pasta of your choice however you don’t want a long pasta like spaghetti or linguine. 4. Drain & rinse the cannelini beans, get rid of as much of that liquid that resembles a load of cum that they come packed in. Add them to the garlic pot, turn the heat back to medium and gave them a good stir. 5. After a minute or so, once they were heated through, pour in half cup of pureed tomatoes. Just enough to turn the sauce a nice pink. (You don’t want tomato sauce; just something more akin to penne alla vodka in its pinkish-orange creaminess) 6. Add the sautéed sausage back into the pot and mix together. 7. Tip: Keep tossing your pasta until it’s well incorporated and wonderfully creamy and to make it even more wonderfully creamy, stir in a couple handfuls of finely ground Parmigiano Reggiano.

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gjgriff736 · 7 years

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In the latest episode of The Walking Dead, the gang meets the King.

Just when I thought Father Gabriel was an alright dude, he goes and turns right back into the chicken shit he was when we first laid eyes on that guy. The show begins with said Chicken Shit on guard duty. All is quiet in Alexandria (for now) and Father Gabriel decides to read a verse from the Bible. Whatever the hell he read made him ditch his post, steal food and weapons, gas up a car and leave Alexandria. Not sure what will happen because of Father Gabriel’s move, but I guarantee it will cause more problems for Rick and the Gang.

Speaking of which, the gang is at the Hilltop trying to convince another chicken shit to fight the Saviors. Rick (looking as good as ever now that his savage is back) wants Gregory to get his people together so they can fight Negan and end his control over the other colonies. But Gregory being Gregory, he has no desire to get bloody. “Sometimes you don’t get to choose what your life looks like. Sometimes, Ricky, you have to count the blessings you have.” Okay first, don’t call him “Ricky.” It’s Rick Grimes, mofo. Second, you live in the after world now, Gregory. Fight or die. That’s all.

Maggie tries to change Gregory’s mind, asking him how many people at the Hilltop would fight. Of course, Chicken Shit Numéro Deux says none. When you get a chance, look at Richonne’s faces when Gregory is speaking. The looks of disgust were priceless.

Well, Gregory was wrong about his people (because he doesn’t know them). Enid comes in and tells everyone to come outside. Turns out some of the people DO want to fight. Because who the hell wants to live under a dictator all their lives? The crew is thankful, but they need more people. Jesus uses that moment to mention King Ezekiel and the Kingdom.

Jesus takes Rick and the Gang to Ezekiel’s usual meeting place with the Saviors, hoping to run into one of the King’s men. Two of them show up and they recognize Jesus. One of them happens to be Richard. You’ll remember he tried to convince Carol and Morgan to fight against the Saviors, so we know he’s definitely onboard. Jesus asks Richard to introduce Rick to the King, which he does. However, he failed to mention that the King had a tiger. Again, the looks on their faces was priceless.

Rick addresses the King, mentioning the deal Alexandria has with the Saviors. When he mentions the deal the Kingdom also has, Ezekiel’s face goes hard core and he looks straight to Jesus. The King’s deal is a secret from his people and he was not happy about Jesus spilling the beans. But Ezekiel listens anyway. Michonne tells of the people who have been killed by Negan so far. Morgan, who has been away and knows nothing of these deaths, asks who was killed. Rosita tells him and Morgan looks a little dazed at the news. Rick, along with Richard, want the King to fight. But the King asks Morgan what he thinks. Really? Morgan starts with the “why can’t we just capture Negan” bullshit, which set my teeth on edge. THAT SHIT DOESN’T WORK WITH THE SAVIORS!! The King tells the group that he will make his decision in the morning and invites them all to spend the night.

Later that night, Benjamin comes in to find the King finishing the rest of Martin Luther King’s speech to a young boy as a bedtime story. Talk about keeping a legacy alive! When he’s done, he speaks with Benjamin, who tells the King that they should help Rick. He told Ezekiel that Rick and his crew are ready to risk everything to stop the Saviors and the Kingdom should, as well. The King thanks Benji for his “sage counsel” while he mulls over what to do.

The next morning we get our answer. And it was in the negative. Ok, I get it, you want to keep your people safe. I definitely understand. But the Saviors are NOT the way to do it. So, yeah, I was disappointed in the King’s decision and really hate that Morgan was the reason for it. Being passive never works when you’re dealing with a psychopath (sound familiar?). The King offers Daryl asylum, stating that the Saviors never come through their walls. Daryl answers by asking the question we were all thinking: “How long do you think that’ll last?” Indeed.

The group leaves but Rick tells Daryl to stay at the Kingdom. He’ll be safer there and he can work on changing the King’s mind. Daryl ain’t too happy about that, but stays anyway. On the road back to Alexandria, the group runs into a road block, which they begin to clear. While on the lookout for the Saviors, Michonne sees something strange through the binoculars and the group investigates. Turns out that the road is loaded with explosives in case a herd of walkers comes that way. Rosita steps up and disarms the main explosive like a boss. But then the group hears Negan on the walkie-talkie telling his crew that Daryl has escaped and to head to Alexandria to bring him back. The crew goes into speed mode and begin disarming the rest of the explosives to use for their fight, with Rosita in the lead. As they race to get the explosives dismantled, a herd makes it way towards them. They move even faster, with Rick telling everyone to put the cars back where they were in case they need the herd later.

Andrew Lincoln as Rick Grimes – The Walking Dead _ Season 7, Episode 9 – Photo Credit: Gene Page/AMC

Danai Gurira as Michonne – The Walking Dead _ Season 7, Episode 9 – Photo Credit: Gene Page/AMC

They herd gets closer while the crew puts the cars back where they were. But the herd is getting closer fast. Rick tells Jesus and Sasha to head back to the Hilltop on foot. Michonne sees the herd and realizes that the group will be cut off. Rick comes up with a plan to keep them all safe. And it was fucking EPIC!!! Just watch it, I can’t do it justice with words. But they all come out unscathed and ALIVE.

Back at Alexandria, Rick and the Gang arrive just in time for the Saviors’ arrival. As always, the Saviors roll in deep and full of arrogance. No matter who it is, I always want to punch one of them in the face. The search is underway for Daryl and the Saviors decide to smash some shit while they’re at it. When they get to the pantry, it’s completely empty thanks to Father Gabriel. This is news to Rick, who hides his shock really well, considering. Once the Saviors leave, Rick asks about the pantry and Aaron reveals the truth about Father Gabriel. Rosita assumes that he just left them, but Rick doesn’t believe it and neither do the others. As they investigate, Rick finds the word “boat” written in Gabriel’s notebook.

Rick, Michonne, Aaron, Rosita and Tara all make their way to the place where Rick and Aaron found supplies last. They find footprints and assume they belong to Father Gabriel. But they soon find that they were so very wrong, as a crowd of people comes out of practically nowhere, surrounding the group. The show ends with Rick looking at these newcomers and then smiling.

Who the hell are these people? Why did Rick smile? Will Daryl be able to convince the King to fight? And will we be seeing an Ezekiel/Carol romance? Erol? Cazekiel?

Stay tuned.

The Walking Dead airs Sundays at 9 p.m. on AMC. Photos courtesy of AMC.

The Walking Dead, Season 7 – Rock in the Road In the latest episode of The Walking Dead, the gang meets the King. Just when I thought Father Gabriel was an alright dude, he goes and turns right back into the chicken shit he was when we first laid eyes on that guy.

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