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I don't have a link. I don't remember where I got the recipe. Here it is:
12 oz raw ahi tuna, small dice (tuna is a lot easier to dice if it's partially frozen)
2 jalapeños, seeded and minced
1/2 C finely chopped cilantro
1 small red onion, finely diced
1/3 C olive oil
1/3 C fresh lime juice
Salt and pepper to taste
2 avocados, diced
Mix everything except avocados. Refrigerate about half an hour. Add avocado and mix at last minute before serving. Adjust seasoning adding more salt or lime juice if needed. Chips are wonton squares cut diagonally in half to make triangles then pan fry in vegetable or canola oil and lightly salted. These can be done way ahead.
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Donal on Instagram: "Raspberry & White Chocolate Cheesecake Bars | For a sweet summer pick me up, these cheesecake bars here are no-bake, take minimal fuss and are so easy to make using the best of ingredients from your local @dunnesstores. They are a riff off a recipe I’ve been making for years due to the oohs and aahs they almost always garner! #ad Serves: 12 Time: 30 mins + chilling time 200g plain digestive biscuits 100g unsalted butter 400g good-quality white chocolate, broken into pieces 250g mascarpone cheese 250g full-fat cream cheese 200ml double cream 250g raspberries, half mashed to a puree and half whole Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs. Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine. Tip
Elisa Rossi - Happyskinkitchen on Instagram: "Roasted Cabbage & Crispy Chickpeas with the most incredible grilled lemon dressing 🍋Honestly you guys have to try it! It’s such a winner 👌🏻It’s one of my favourite recipes from my ebook “Glow Bowls” if you want to check it out the link is in my bio 👆🏻My gorgeous new frying pan is from @hexclad_europe and I am slightly obsessed with it 😅 Serves 1 Ingredients: 1/2 small head of white cabbage - sliced thinly A generous handful of kale - stems removed and chopped 2 spring onions - finely chopped 30g (1/4 cup) pumpkin seeds For the chickpeas: 1/2 can (400g) chickpeas - drained, rinsed and pat dry 1 tsp smoked paprika 1 tsp garlic granules A generous drizzle of olive oil Salt & pepper to taste For the dressing: 1 organic unwaxed le
Caitlin Latessa-Greene on Instagram: "SLOW ROASTED HONEY-DIJON SALMON WITH PECAN-FETA-DATE CRUMBLE! Obsessed wthis one—Using my infamous crumble to make a salmon “crust”—10/10 👊 • For the salmon: 1 1/2 lb salmon filet Salt 2 tbsp Dijon mustard 1 tbsp honey Olive oil • For the crumble: 1/2 cup raw pecans 5 large dates 2 oz feta cheese Handful arugula 1/2 tsp salt Pinch red pepper flakes Zest of 1/2 lemon Tahini, optional for serving • 1️⃣Preheat the oven to 275. Line a sheet pan with parchment paper. 2️⃣ Make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper flakes and lemon zest and chop until the mixture is combined and a “crumble” is created. 3️
10K views · 121K reactions | ORANGE POSSET// aka the easiest dessert you’ll ever make 🍊✨ you only need 10 minutes of prep time, and just three ingredients: cream, sugar, and citrus. I made this last summer and haven’t stopped thinking about it since. It’s rich, silky, light and full of flavor. + it’s also SO EASY to eat too. like you won’t want to stop. comment RECIPE and i’ll send ya the deets, or snag it down below! Serve it in little jars, in an orange peel, try different citrus like grapefruit, lemon, blood orange etc! the possibilities are endless. SAVE this one for when you want to impress without turning on the oven because we all know it’s going to be too hot for that this summer! 1 cup heavy cream 1/3 cup cane sugar 1/4 cup orange juice Zest from 1 orange 1 tsp vanilla extract 3 Orange Peel halves, or 4oz ramekins In a bowl, mix together the sugar and orange zest. Use your hands to rub them together until the sugar is fragrant and tinted orange. Whisk in the heavy cream and vanilla until smooth. Pour the mixture into a saucepan over low heat and bring to a gentle simmer. Remove from heat and immediately stir in the orange juice. Strain the mixture through a fine mesh sieve into a bowl to remove the zest. Cut two oranges in half, scoop out the insides, and pour the cream mixture into each hollowed-out orange half (or use ramekins if preferred). Refrigerate for at least 4 hours or overnight until set. Garnish with a mint sprig before serving, if desired. #orangeposset #posset #summerdessert #nobakedessert #easydessertrecipes | hannah kling | Facebook
10K views · 121K reactions | ORANGE POSSET// aka the easiest dessert you’ll ever make 🍊✨ you only need 10 minutes of prep time, and just three ingredients: cream, sugar, and citrus. I made this last summer and haven’t stopped thinking about it since. It’s rich, silky, light and full of flavor. + it’s also SO EASY to eat too. like you won’t want to stop. comment RECIPE and i’ll send ya the deets, or snag it down below! Serve it in little jars, in an orange peel, try different citrus like grapefruit, lemon, blood orange etc! the possibilities are endless. SAVE this one for when you want to impress without turning on the oven because we all know it’s going to be too hot for that this summer! 1 cup heavy cream 1/3 cup cane sugar 1/4 cup orange juice Zest from 1 orange 1 tsp vanilla e
Chelsea Lang | CookWithChel on Instagram: "Vintage, high-protein, and lightened up ✨ This Chile Egg Puff has been in my family for over 50 years—it’s my grandma’s recipe, and she was way ahead of her time. The secret? Two full cups of cottage cheese. I’ve made a few healthy tweaks: cut the butter, reduced the cheese, and added more eggs for an extra protein boost. It’s fluffy, tender, and full of that old-school comfort we all love. Top with avocado and salsa for brunch perfection. Chile Egg Puff Ingredients: • 6 whole eggs • ¾ cup egg whites (about 6 egg whites or 12 Tbsp) • ½ cup all-purpose flour (or gf flour) • 1 tsp baking powder • ½ tsp salt • 2 cups cottage cheese (small curd works best) • 2 cups grated Monterey Jack cheese • ¼ cup melted butter, cooled • Two 4-oz cans diced gr
Yaidy Cohen on Instagram: "Summer Roll Chicken 🥒🥕 ✨This recipe is for delicious and healthy summer rolls, made without refined sugar.✨ Ingredients For the Summer Rolls: Rice paper sheets 1.2 lb thinly sliced chicken breast Cucumber, thinly sliced Shredded carrots Red bell pepper, thinly sliced Thinly sliced avocado Mint leaves Cilantro Shredded lettuce Avocado oil (for cooking the chicken) For the Chicken Seasoning: 1 tbsp low-sodium soy sauce ¼ tsp salt ¼ tsp garlic powder ⅛ tsp ginger powder Pinch of black pepper For the Peanut Sauce: ⅓ cup natural, unsweetened peanut butter 2 tbsp raw honey 1 tbsp low-sodium soy sauce or tamari 2 tsp lime juice 1 tsp garlic powder 1 tsp ginger powder ½ cup water ⅛ tsp sesame oil Instructions 1. Cook the Chicken: Season the thin chicken fillets wi
Caitlin Latessa-Greene on Instagram: "ROASTED BRUSSELS SALAD WITH CHARRED LEMON VINAIGRETTE! Tender shredded brussels, crisp apples, sweet dates, crunchy chickpeas, salty feta all tossed in a tangy lemon dressing! • Serves: 6 • For the dressing: 4-5 very thinly sliced lemon slices 6 tbsp olive oil, plus more for the lemons 2 tbsp balsamic vinegar 2 tbsp water 2 tbsp honey 1 clove garlic, minced 1 tsp Dijon mustard 1/2 tsp salt 1 tsp dried oregano Pepper to taste • For the salad: 1 1/2 lbs brussels sprouts, thinly sliced 1 15 oz can chickpeas, rinsed and drained 3 tbsp olive oil, divided 1 tsp salt, divided 1 tsp paprika 1/2 tsp garlic powder 1 large handful arugula 1 apple, cut into matchsticks 1/2 cup chopped dates 1/3 cup minced red onion 1/2 cup chopped toasted walnuts 1/2 cup
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A beautiful blend of sweet and spicy, this Mexican Street Corn Salad is made off of the cob and finished with a dash of smoky seasoning, to make it truly out of this world. Different stroke for different folks, right? In many ways the hubs and I are polar opposites–[Read more]
Jacqui Garrison Weight Loss Coach For Women Over 50 on Instagram: "Save these ↴ Mediterranean Chicken Quinoa Bowl 3.5 oz grilled chicken breast ⅔ cup cooked quinoa ¾ cup cucumber, diced & ¾ cup cherry tomatoes ½ cup chopped fresh spinach 2 tbsp each chopped fresh parsley & mint 1 tbsp each sliced kalamata olives & hummus 1 tbsp lemon juice + 1 tsp olive oil Salt and pepper to taste Macros: Protein: 40g | Carbs: 41g | Fat: 13g Asian Sesame Salmon Bowl 3.5 oz baked salmon ⅔ cup cooked brown rice ½ cup each steamed edamame, shredded carrots, shredded cabbage 1 tbsp each sesame seeds, coconut aminos, 1 tsp sesame oil 1 tbsp each rice vinegar, chopped green scallions, cilantro Macros: Protein: 40g | Carbs: 42g | Fat: 15g Southwest Chicken Quinoa Bowl 3.5 oz grilled chicken breast ⅔ cup coo
💜 Tara “T” Ippolito on Instagram: "Comment “link” & I’ll send you the full recipe for these Creamy Cafeteria Noodles. You can also copy the link below or Google Al Dente Diva Creamy Cafeteria Noodles & the full recipe will pop right up. . https://aldentediva.com/2024/04/10/creamy-cafeteria-noodles/ . #noodles #eggnoodles #cafeterianoodles #sidedish #easyrecipes #kidfriendlyfood"
Ali Stoner on Instagram: "🎄🏴 FESTIVE RUMBLEDETHUMPS 🏴🎄 Rumbledethumps is a traditional Scottish dish, mashed potatoes with onions and cabbage, then topped with cheese and baked. The name comes from the sound it makes as the wooden spoon birls round the sides of the pot! A sprout is just a little cabbage really so this is my Christmas version - although I’d happily eat this at any time of year! Serves 4-6 4 large baking potatoes 400g Brussel sprouts (approx 500g before base and outer leaves removed) 2 small onions 80g butter 1 tbsp Dijon mustard 150ml thickened or double cream 2 tbsp olive oil Large handful chopped chives Salt & black pepper Peel and chop your potatoes into equal sized pieces, add to pan with cold water & salt. Bring to the boil and cook till
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