food love

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Maple Sriracha Tofu Bowls
These Maple Sriracha Tofu Bowls have the perfect amount of sweetness & spice. Served over rice with spicy mayo & sesame seeds.
Gingerbread Crinkle Cookie Sandwiches With Vanilla Bean Frosting
It’s getting to be that time of year when we will be in full cooking-baking mode! There are so many delicious and classic cookies to choose from, but I think that your holiday definitely needs these yummy little gingerbread cookie sandwiches! Vanilla bean cream cheese frosting is sandwiched between two dense and chewy gingerbread crinkle cookies for the ultimate Christmas cookie experience. These cookies would look so pretty in a Christmas cookie box to give to family, neighbors,…
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Pink Birthday Cake by @sugarandsparrowco
When your niece asks for a pink birthday cake, you make it extra pink 💗💕⁣ • ⁣ • 🍓 Inside: my strawberry cake + strawberry buttercream recipes (find them at sugarandsparrow.com) ⁣ • 💕 Colors: @americolor Soft Pink + Fuchsia ⁣ • 💗Piping tip: @wiltoncakes 4B⁣ • ✨Sprinkles: @sprinklepop.shop Pink Ombre mix ⁣ • 🎂Number candle topper: @amazon ⁣ • ⁣ • #pinkcake #birthdaycake #watercolorcake #dripcake #strawberrycake #strawberry #frosting #buttercreamcake #cakes #cakedecorating #cakelover #cakesofig #cakeart • Reposted from @sugarandsparrowco
1.5M views · 88K reactions | Sticky halloumi & harissa chickpea wellness bowl Just the ultimate combination. Ready in under 10 minutes and perfectly prepable with a balance of protein, healthy fats and all the key vitamins and minerals we need to feel our best. 360kcal and 18g protein per bowl. You will need to make 4 bowls. Feel free to wait to add the avocado/ cook the halloumi until you are ready to eat. All other ingredients will hold for 4+ days 1 tin chickpeas, drained 1 tbsp Harrisa paste 1 tsp garlic granules 1 jar jalapeños 1 pot hummus of choice Handful spinach 2 handfuls of cherry tomatoes, cut in 1/2 1 medium avocado, diced Pomegranate seeds 250g block halloumi Chilli flakes Honey Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar) If making your own pickled red onion, peel and finely slice and add to a saucepan. Nearly submerge with white wine vinegar then completely submerge with extra water, add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month. Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix. In a pan sweat the chickpeas with 1 tbsp Harrisa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side. Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side. Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes. #healthyfood #healthylifestyle #dinnerideas #dinnerrecipes #mealprep #healthydinner #lunchideas | Emily English