Tag Archives: beef liver recipe

  • 14
    Jun 20
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Loaded Veggie Avocado Quinoa Frittatas1

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Remember after i mentioned that I would try be considered a little bit healthier when it found food options? Well I am pretty devoted… up to now anyway. Eating better and enjoying more refined sugars sweets made out of wholesome ingredients provides made me feel incredible, lighter and perhaps a little bit leaner. Isn’t it funny how actually the smallest adjustments in your meal choices can make a BIG difference? I think therefore.
Food wise I’ve been really into feeding on coffee beans, quinoa, eggs, asparagus, almond butter and homemade granola. I also can’t get enough berries in my own life, especially raspberries with just a little dark chocolate before bed. I melt a square or two of dark chocolate over the stove top then sprinkle sea salt into the melty goodness. After that I’ll dip any kind of fruit in it. Bananas are great however the tartness of the raspberries combined with the dark bitterness of the chocolate is normally magic.
I’ve been prepping meals in advance. It’s not extremely necessary since I really do home based, but it’s helpful because having food to visit or freshly ready meals in the refrigerator makes it much less most likely that I’ll go out to consume or purchase snack foods on my way home from the gym. I also love the actual fact that because I’m planning the meals myself, I know exactly what’s within them. Zero preservatives, all-natural goodness.
One more thing I’ve recognized about my journey to being truly a little bit healthier is the fact that I have to exercise immediately each day. I’m talking move out of bed, throw on my workout clothes and head to the fitness center. It’s become somewhat of a day to day routine plus makes me experience incredibly energized; sometimes to the point where I can go the entire time without coffee! The fact that I need not bring myself to workout later in your day is a tiny relief too as the much longer I wait, the less likely I’ll desire to go. will beef liver hurt my dog that happen to you?
Because of my early morning fitness regimen, I’m often out the entranceway with small to no time to enjoy breakfast time. And I don’t know about you but I certainly need a little something for energy before I start squatting my heart out. This past week I made these quinoa egg muffins that actually reminded me a tiny personal packed veggie frittata. They’re filled with fresh vegatables, cilantro and big bites of creamy ripe avocado. Yasssssssss. What would the world end up being without avocados?
To make these, I used Ancient Harvest Quinoa I’m so excited to be partnering together to develop more recipes this season because you all of the know how much I love quinoa. In fact did you know that quinoa is really a full protein? That means it’s especially best for those folks who eat a mainly plant-based diet.
My favorite tip for these frittatas: Throw a little deli meat in or cooked and diced chicken sausage and feel free to mix and match vegetables while you see fit. You can even bake this within a 9×9 inches pan and serve while an egg bake (it all maybe have a little bit longer to bake). The possibilities are countless but all will be delicious! PROMISE.
How to store these: I maintain these in person baggies and reheat throughout the week. They are wonderful with just a little warm sauce or salsa.
I hope you love these scrumptious little bites! They’re great for an on the go breakfast, a quick post workout gasoline up or simply as a snack when required. Enjoy!
If you make this recipe or anything else from AK, label me on Instagram #ambitiouskitchen therefore i can easily see your wonderful masterpieces!
To keep up to date with posts and behind the scenes details, follow AK:
Prep period:
15 mins
Cook period:
25 mins
Total period:
40 mins
Ingredients
3 large eggs
¼ cup diced reddish colored onion
1 ripe avocado, diced
Optional: 1/2 cup shredded cheese of your decision
Instructions
Place quinoa and 2 mugs of drinking water in a small pot over high heat. Bring to boil, cover, decrease warmth to low and cook quinoa for 15 minutes or until all of the water is soaked up. Fluff using a fork and transfer to a separate bowl to great for 5-10 a few minutes.
Preheat oven to 350 levels F. Range a 12 cup muffin pan with muffin liners and generously squirt the inside of every liner with non-stick cooking spray.
In a large bowl, beat jointly eggs and egg whites. Flip in veggies, onion, avocado, sodium and pepper and jalapeño and/or parmesan cheese (if adding). Collapse in cooled quinoa. Divide evenly among prepared muffin pan. Bake for 20-25 mins or until egg is defined and edges are barely fantastic brown. Cool in skillet for 5-10 moments then instantly transfer to some wire rack to complete cooling. Store in fridge firmly covered or in a box; these will keep for 5-7 days.
It is important to make use of muffin liners with this formula when baking while once i didn’t my mini frittatas stuck to the pan. Be sure to aerosol the inside of the liners with non-stick cooking spray too!
Nutrition will not include shredded parmesan cheese, but if added, each frittata is going to be around 15 calories more.
You can play around using the veggies! Try adding mushrooms, zucchini, lovely potatoes or even black beans.
Organic eggs with omega-3s are best for ideal nutrition.
2 questions …#1 Just how much prepared quinoa will this make as sometimes I have leftovers that I’d like to consume some way?
#2 what do you do using the leftover egg yolks as many of your quality recipes call for simply the whites? Sorry I hate to through out perfectly good food so may i use the simply egg whites you can buy in the supermarket?

  • 13
    Jun 20
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Baked Pumpkin Pie Oatmeal With Bananas1

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Healthy Baked Pumpkin Oatmeal topped with bananas tossed in an assortment of brownish sugar and vanilla bean! An excellent breakfast!
I’ve been thinking a lot lately about this blog and what it represents to me.
I’ve go to the final outcome that it’s so much more than just sharing recipes; this blog is a place for motivation and stories. At least that’s what I’ve constantly tried to make it; however, lately I feel like I’m getting further from that.
It simply feels… redundant. I must put my interest back into it.
Therefore, we’re getting back again to it! Back to when I distributed my inspiration, fitness posts, healthful living ideas, dreams, and tales! More personalized. I hope you don’t mind, but it isn’t just food which makes me happy anymore; it’s the story behind the food.
First I’d like to inform you of the very first time I fell deeply in love with pumpkin. I used to be 9 years old and my mom and I cooked a pie from scratch. The ease and comfort pumpkin pie brings me is unparalleled.
I’m also a huge lover of oatmeal that i really didn’t begin eating until I used to be in college. Now I eat oatmeal pancakes, bowls of oatmeal, and oatmeal in muffins! I really like how healthy it really is and am constantly looking for new methods to add it to my formulas.
Now I know some of you’re requesting an oatmeal breakfast recipe and so I put two of my favorite things collectively for an extremely delicious fall breakfast. Baked Pumpkin Pie Oatmeal!
Pumpkin pie spices inside a lightly sweetened oatmeal breakfast time bake. Not sure when you can have a breakfast time much better than this. I’m in like!
Oh and I must not forget to tell you approximately those bananas at the top. I tossed sliced bananas inside a bit of brown glucose and vanilla bean. You guyssssss. It’s amazing!
The bananas caramelize when bake and put under the broiler for a couple minutes at the end of baking. They’re slightly crispy and fantastic, and just add a little bit of sweetness to the oatmeal.
This recipe is simple to throw together, too! Just whisk up wet and dry ingredients, combine together, after that bake for a little over thirty minutes. Cover and refrigerate for breakfast throughout the week, or you can even freeze and reheat for later! I love slicing mine into squares and savoring them as a pre-workout morning hours snack! It is also amazing drizzled with a little extra maple syrup.
Prep period:
10 mins
Cook time:
40 mins
Total period:
50 mins
Ingredients
1/2 teaspoon lightweight aluminum free cooking powder
1/4 teaspoon salt
2 teaspoons vanilla
1 3/4 glass unsweetened vanilla almond milk (regular, soy or coconut milk also functions)
2 medium ripe bananas, sliced
2 teaspoons dark brown sugar
Instructions
Preheat oven to 375 degrees F. Apply 9×13 glass cooking pan with nonstick cooking spray.
Add bananas, brown sugars, vanilla, and vanilla coffee beans to a medium bowl. Give it several stirs so that dark brown sugar coats all the bananas; set aside.
In a big bowl whisk together oats, baking natural powder, sodium, cinnamon, cloves, and nutmeg.
In a separate large bowl, combine pumpkin, egg whites, maple syrup, and vanilla; blend until smooth and creamy. Whisk in almond dairy until well mixed. Add pumpkin mixture to the dried out mixture – blend well. Pour into prepared pan and equally top with brown sugar vanilla bean banana slices.
Bake for 35 moments or until best is golden brown and oatmeal is set. Sprinkle a bit more brown sugar together with bananas; turn on broiler and broil for a couple minutes (view cautiously!). Scoop into bowls and serve immediately with extra almond milk or cinnamon, if desired. Makes 6 portions.
Omg that is gorgeous! Pinned!
I’ve a recipe for a baked banana, oats, and Nutella dish I made about a 12 months ago. This reminds me from it b/c from the sliced up bananas and how often eat beef liver they get a little caramelized. Wow, I bet they are just so scrumptious!
One more query. May be the vanilla bean required? Could extra vanilla extract be used rather?
So, I made this dish for the 2nd period this week, and it came out so superior to the 1st time I made it. As I mentioned in an earlier post, I unintentionally overlooked the almond milk the first time. So this period I ensured to include it, as well as the oatmeal came out really moist. Another thing I did, was add bananas into the moist ingredients, in addition to the caramelized bananas on top. This actually put into the recipe.
I just have to say that We haven’t had the opportunity to stop eating it. This is an unbelievable recipe. For anybody who haven’t made it yet, I urge you to do so. This really is a special recipe!!!!
Hi Monique,
I’m working on an article for our site about healthy pumpkin desserts and I’d love to include your cooked pumpkin pie oatmeal formula!

  • 13
    Jun 20
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Dipped Brown Butter Ginger Cookies With Pistachios1

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Have you baked something yet this holidays? Something fantastically nice, warm and ooey-gooey? If not, I encourage you to definitely make an effort out. There’s something magnificent about having a giant baking day together with your friends and family; and of course, I’m here to create you up for cooking success.
It’s actually quite ridiculous just how many cookie recipes I have upon this blog page. Gluten free types, double chocolate, plenty of dark brown butter, plus some hearty oatmeal bites as well! So needless to say, when Caribou Coffee asked to partner with me to greatly help celebrate their brand-new Gingersnap Cookie Mocha , I had been happy to bake a cookie that would pair perfectly making use of their new creation. Or needless to say in the event that you aren’t a enthusiast of mochas or lattes, you could attempt dipping this scrumptious cookie in a hot cup of coffee (their holiday Reindeer Blend is completely fabulous).
I mean really, isn’t this sort of the cookie of most cookies? Beyond the classic chocolates chip, needless to say.
White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios
Ingredients
1 teaspoon baking soda
1 egg
3/4 cup white chocolates chips
1 teaspoon coconut oil
Instructions
Whisk jointly the flour, cooking soda pop, cinnamon, ginger, almost all spice, and salt in a bowl and reserve. Melt butter in a saucepan over moderate high temperature. The butter will begin to foam. can beef liver be refrozen sure you whisk consistently during this process. After a short while, the butter will begin to brown on underneath of the saucepan; continue steadily to whisk and remove from heat when the butter begins to brown and give away a nutty aroma. Instantly transfer the butter to a bowl to prevent burning. Reserve to cool for approximately 5 minutes.
With an electric mixer, combine the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until simple and creamy. Add the dry ingredients slowly and beat on low-speed just until mixed. Chill dough in fridge for about quarter-hour (this is to make the dough simpler to roll into balls).
Preheat the oven to 350 levels F. Grab a large tablespoon or so of dough and move right into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 mins. Remove from range and awesome the cookies on bedding about 2 mins after that transfer to a wire rack. If you like cookies using a crispier edges, bake about 12 moments. They will still remain gentle on the inside. Repeat with remaining dough. Makes 20-22 cookies.
Once cookies have cooled completely and so are ready to end up being dipped, place wax paper over a cooking sheet. Add white chocolates and coconut oil to a little container and place over low high temperature; stir regularly until both white chocolates and coconut oil have got melted and chocolate is completely clean. Dip half of each cookie into white delicious chocolate, then sprinkle the very best with pistachios. Put on waxed paper to set. Once your cookie sheet is definitely full, pop it in the refrigerator for 5-10 a few minutes to help set the delicious chocolate. Enjoy with a good cup of coffee!
If you value coffee as much as I do, make sure to follow Caribou Coffee on Pinterest and Instagram
Monique,
This is a random question. I admire your picture taking as much as I do your healthy food. In your bio you said you use a Canon DSLR have you got any more details to the camera and lens you utilize?

  • 12
    Jun 20
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Protein Black Bean Avocado Tuna Salad Sandwiches1

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Oh hi Monday, you’re here again. Have you got your glass of joe? Probably paired with a large bowl of steaming sizzling oatmeal with blueberries for breakfast time? Me too.
I got back again from Nantucket last night and all I needed to accomplish was make a couple of healthy meals for the week. Individually I’ve found that the trick to maintaining an effective weight loss is usually to be ready when it comes to food; always easier said than done though, right?
Right.
I’m really attempting my best to get better at prepping meals, despite the fact that I do work from home because I know you will see days where I don’t feel just like cooking food lunch and need something quick. Of course having a healthy, already made meal in the fridge is an enormous help. Or essentially anything that can be made in less than 10 minutes.
I found the habit of food prepping in college. Each Weekend I’d prepare a few batches of healthful issues: homemade oatmeal packets for heating at the job, big batches of vegan butternut squash soup (my fav!), high protein snack mixes, baked sweet potatoes and of course, sandwiches. Having these healthy foods available managed to get easy to adhere to my health and fitness related goals.
These days, I really do much less prep work because I’ve a bit more time to cook dinner, however most of the time I’m still in need of quick breakfasts & lunches. Breakfasts are ususally eggs, beef liver or creatine really whatever healthy muffin/breads I’ve cooked that week. Lunches are spontaneous and sometimes a challenge, most likely because I enjoy eating new, interesting things & making certain it’s high-protein too.
That’s where these avocado tuna sandwiches come in! Over the past few weeks I’ve been loving sandwiches for lunch because they’re filling up, an easy task to make & could be 100% nutritious. ONCE I was asked to partner with amazing seafood company, Genova Seafood , to bring you something tasty, I knew that these tuna salad sandwiches had been going to happen.
So, let’s talk about this goodness!
Genova Yellowfin Tuna packed in olive oil : Seriously crushing on this tuna. It’s got a tiny bit of olive oil inside it so the tuna stays damp & flavorful. It certainly does make a HUGE difference in taste and texture. And the lids are an easy task to open up, meaning no can opener is necessary. P.S. In addition they make Albacore Tuna loaded in essential olive oil!
Avocado rather than mayo: As you may understand, most tuna salad are created with a lot & plenty of mayo. While mayo isn’t the theif, I say why not replace it with heart-healthy mashed avocado rather? There’s more vitamins, dietary fiber & potassium than mayo. Plus avocado is just freaking good.
Refreshing cilantro for taste: I’m a huge cilantro fan & adding the herb to the tuna salad made it taste unbelievably new. Almost such as a guacamole tuna salad. Wait a sec. THAT’S JUST WHAT THIS Is certainly… A GUACAMOLE TUNA SALAD. Omg, yum.
Black beans for fiber & extra proteins: A scoop of dark beans in the salad provides nearly 6g of protein & fiber. In addition they add great texture & flavor.
Tomato vegetables & goat parmesan cheese crumbles: Nom nom nom nom nom. That is all.
And undoubtedly, if you’re not into breads these days you can enjoy the tuna salad on lettuce wraps, crackers or as is. Over 15g of protein for half of the salad. Right now that’s what I call a feel-good lunch time ready in under 10 min.
Hope you like these! In the event that you make any recipe from AK, I’d love if you’d upload an image and tag me on Instagram with #ambitiouskitchen. xo!
High-Protein Black Bean Avocado Tuna Salad Sandwiches
Calories from fat: 250
Fat: 12.9g
Prep time:
5 mins
Total period:
5 mins
Ingredients
1/2 cup dark beans (salt free of charge or low sodium, preferred)
1/4 cup chopped cilantro
10 grape tomatoes, halved
1/4 teaspoon salt
Freshly ground dark pepper, to taste
2 slices sprouted, gluten free of charge or whole grain bread (may also use lettuce wraps)
2 tablespoons goat mozzarella cheese crumbles
Instructions
In a large bowl, mash avocado. Fold in tuna after that add in the next: cilantro, tomato halves, lime/lemon juice, salt and pepper. Mix to combine.
Toast breads and spoon tuna salad at the top. Garnish with extra cilantro and goat mozzarella cheese. Enjoy! Makes 2 open up faced sandwiches.
Nutrition information does not include loaf of bread. Serve the salad however you like: on your own favorite wholegrain or gluten free of charge toast, crackers, in lettuce wraps, or simply eat as can be!

  • 12
    Jun 20
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Whole Wheat Cinnamon Swirl Bread1

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We had a solid two years together, but I think oatmeal and I are breaking up.
We spent nearly every morning together. Occasionally with peaches or bananas, but more often than not it had been with cinnamon and blueberries.
We used to love waking up just therefore i could own it, but then I acquired bored. And this girl can never be bored stiff. For reals.
This could be because I started thinking about all those remarkable breakfasts I had before oatmeal came into my life. They were delightful and spontaneous. They were fun.
…Crispy banana stuffed French toast, melt in your mouth buttermilk Belgian waffles topped with peanut butter, and undoubtedly those oversized bagels which were completely heavenly when toasted.
Yep, it is time to get back to that.
I’m going on the breakfast time binge. And I’m starting with this bread.
Whole Wheat Cinnamon Swirl Bread.
I’ll keep it basic. This bread is extra delicious for those are keen on cinnamon rolls however probably shouldn’t to consume one each morning. That’s me. The smell of cinnamon toast can be an amazing method to start the morning. Yowza.
But look out this breads is great. Too damn great.
Formula by Monique of Ambitious Kitchen
3 cups all purpose flour
3 ½ to 4 cups whole wheat grains
4 teaspoons active dried out yeast
2 1/4 mugs of milk
4 tablespoons of butter
1 1/2 teaspoons of sea salt
3 eggs
½ cup of brown sugar
4 tablespoons of softened butter
In a big bowl, combine 3 cups all purpose flour and yeast.
In a medium saucepan melt butter completely over low heat. Stir in milk, sodium and 1/4 glass of brown sugar. Stir for about two minutes.
Next, mix the milk mixture into the flour mixture. Add the eggs, and defeat with a mixer on low on moderate speed for 1 min, and then on broadband for 2 minutes.
Following stir in as much of the whole wheat flour as it is possible to. Make sure to do this 1 cup at a time. You should be in a position to get at least 3 mugs mixed in. You can certainly do this yourself or using a KitchenAid mixer using your dough hook.
Knead the dough 6-8 a few minutes, adding staying flour until the dough is moderately stiff but still flexible and steady. Shape into a large ball.
Coat a big dish with oil and place your dough ball inside. Cover and allow dough rise in a warm place about one hour or until it doubles in size.
Remove the towel and punch the dough three or four 4 situations to discrete the air. Separate the dough into two smaller sized balls. Place the dough balls on a floured surface area and move out to resemble rectangles.
Cover and make your cinnamon sugars mixture by blending butter, cinnamon, and dark brown sugar together.
Spinkle each rectangle with cinnamon glucose blend (and raisins if you select), then tightly roll up the dough and tuck sides in. Place each loaf in a greased bread skillet.
Cover and let rise another 20-30 min. Preheat range to 350 degrees F
Brush dough with melted butter or egg clean if desired. Put on the guts rack from the range and Beef liver oven bake for 30-40 mins, or until fantastic brown. Examine the loaves after 15 minutes-if they are browning too quickly, cover with aluminium foil.

  • 11
    Jun 20
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Butternut Squash And Black Bean Enchilada Skillet1

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Given that it’s January, I realize that most of us are now on some fitness or wellness mission. I really haven’t made any resolutions, apart from to never let myself miss out on an experience that I find interesting or challenging. However, I do believe it’s finally time for me to get back into the golf swing of items health-wise. Today I finally managed to get to yoga exercise after being unwell for days gone by week; it sensed wonderful to just be generally there. I’m also working to eliminate all the rubbish I ate last month – ugh, like plenty of using the cookies currently! Yep, I just said that.
Even though I’m eating healthier, I simply can’t look for a reason why I’d give up eating Mexican food. Why torture myself? We all know how that could find yourself – me using a plateful of nachos, a giant margarita, and a lot of guilt. Who provides up the items they love the most? Not this gal.
Instead throwing all Mexican food out the window in my quest to eat better, I try to find ways to ensure it is healthier yet still delicious enough to make me daydream about it alllll day long.
Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. Inside a freaking skillet.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and down my stomach. …Or we’re able to just stare at photos and drool?
No, I certainly have to explain how good this dinner is! It all started when I discovered a supplementary butternut squash laying around.
In the event that you aren’t familiar with how to properly lower a butternut squash the photo tutorial below should supply you with a good example. You’ll need to peel the squash, cut off the ends, and cut it down the center. Then simply scoop out the seed products (roasting them is awesome!), and cut the butternut squash into cubes! Just be VERY careful when working with your knife!
In the event that you decide that you are not in the feeling to cube a squash, it is possible to usually purchase cubed butternut squash in the grocery store.
The butternut squash is sauted in the skillet with a bit of essential olive oil and onions, jalapeno, and Mexican spices For beef liver until it becomes tender. Next, the black beans are added to the skillet, along with thick cut slices from yellowish corn tortillas, reddish enchilada sauce, and some cheese. We’re stirring up oooey gooey enchilada like here. See?
The smells are completely intoxicating, but it’s perfectly alright to inhale it just as much as you’d like. That’s right, I’m giving you permission to obtain a buzz off of making enchiladas. Don’t take these smells for granted.
Seriously. That is my little heaven.
All that’s still left to do is put in a bit more cheese together with the enchilada skillet and pop it in your broiler for a few moments! How easy is the fact that?!
One portion (1/4th) of the recipe has best around 400 calories! Yep that’s right, you get a heaping scoop of this delicious enchilada skillet casserole with 13g grams of dietary fiber and 16 grams of proteins too!
Get this to ASAP. It’s my new favorite method to indulge.
3.1.09
Food: Mexican
Ingredients
2 teaspoons essential olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
sodium and pepper, to season
1 medium yellowish onion, diced
3 cloves of garlic clove minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
8 yellow corn tortillas, slice into thick strips
1-15 ounce can red enchilada sauce
1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
cilantro and low-fat sour cream, for serving
Instructions
Heat essential olive oil over medium-high high temperature in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 a few minutes until onions become translucent and garlic clove is fragrant. Add cubed squash, cumin and chili natural powder and season with salt and pepper. Cook, stirring occasionally, before squash is somewhat tender, 10-13 mins. You desire the squash to become fork tender, however, not therefore tender that it begins to break apart and become mush.
Next put the black beans, corn tortilla pieces, and can of enchilada sauce and stir to mix. Reduce temperature to medium-low and sprinkle in 1/2 glass of cheese. Mix again and simmer for a couple minutes. Turn on your range broiler to high. Sprinkle an additional 1/2 glass of cheese over the top of the enchilada mix and place in oven under broiler for 3-5 a few minutes until mozzarella cheese melts and tortilla sides become a tiny golden brownish. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or scorching sauce! Enjoy!
Formula by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery
Evie
Happy (belated) New Year!
Would you recommend roasting the butternut squash halves before placing it into the skillet?
Incredible! I needed to make use of flour tortillas instead of corn, but it was still great. And I experienced so good eating it, understanding the major ingredient was this type of nutritious vegetable.
My only concern was the amount of sodium in the enchilada sauce, combined with the added desk salt as well as the sodium within the may of black beans. Rinsing the beans helps, and perhaps forgetting the desk salt could help. Any suggestions for lowering the sodium of the sauce? Favorite low-sodium brands?

  • 09
    Jun 20
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Lime Sriracha Salmon With Cold Sesame Cucumber Noodle Salad1

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If I ever move anywhere else in the United States, it would be to California. Recently I’ve been taking into consideration the days after i used to live in Hermosa Beach The elements was indescribably gorgeous. The neon pink and orange sunsets were astounding. The wines had been bold and native. The hiking trails had been gruesome (in a great way).
Each year these remembrances come up as we approach cooler temperatures. I could already experience it happening and I’m just not ready yet. How about you?
Another thing I specifically remember about my time in California, is the usually clean and flavorful salmon. We most likely had it at least one time a week. Usually we chosen a lemon and dill flavor combo, but occasionally we’d mix it up and do teriyaki or brown sugar honey variations.
This time I wanted to accomplish a a thing that was both sweet, tangy and spicy all at exactly the same time.
Honey = nice.
Lime = tangy.
Sriracha = spicy.
I love that I have been in a position to order most of my groceries off Peapod because it’s super simple. They also have a really great mobile app you could download for free and store from if you’re on the go; check it out!
It’s funny, but I always consider salmon to be some luxury dish nevertheless, you that it’s one of the easiest dinners you may make. Simply marinade, bake (or grill), and serve. And trust me, as soon as you flavor those cucumber noodles, you will want to consume them each day.
If you make anything from AK, be sure to label #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Honey-Lime Sriracha Salmon with Chilly Sesame Cucumber Noodle Salad
Prep period:
Ingredients
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
1 tablespoon chili paste
2 garlic clove cloves, minced
1 teaspoon sesame oil
FOR THE CUCUMBER NOODLES:
1 clove garlic, minced
1 teaspoon sesame oil
1 1/2 teaspoons water
Optional for dressing: 1 teaspoon honey
Optional for serving: sesame seeds, spinach, beef liver green onions, cilantro or chives
Instructions
In a moderate bowl, whisk jointly the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a big ziploc bag and pour in marinade; refrigerate for 1 hour (no more).
While salmon is marinating it is possible to prepare the cucumber noodle salad: In a large bowl, whisk jointly garlic clove, ginger, sesame oil, soy sauce, drinking water and honey, if using. Add cucumber noodles and stir to evenly layer the noodles; cover and place in the fridge until ready to serve using the salmon.
When salmon is ready to make, preheat oven to 400 degrees F. Place salmon on a foil-lined cooking sheet (essential) and bake for 15-20 moments or until salmon flakes very easily with a fork. The salmon will need quarter-hour per inches of thickness. Mine is normally always perfect around 18 mins.
Lower salmon into 4 parts and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.
moniquevolz
Can’t wait to try the cucumnber noodles!

  • 08
    Jun 20
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Healthy Blueberry Zucchini Muffins1

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THEREFORE I know, zucchini is not actually in season in January; it’s more of a summer season vegetable. However, I purchased several last week before holiday because these were pretty inexpensive in the grocery store AND because I was planning on producing stuffed zucchini. Well, of course things never go as prepared and I never really had the opportunity to utilize them up before I still left.
Admittedly, I love baking with zucchini as Personally i think it eliminates the beef liver benefits need for excess oil or butter in recipes. Typically the zucchini provides more than enough moisture to lower most fat in half and add extra fibers and nutrition. Shortly I’ll find a way to incorporate it into some gluten free goodies. Promise.
These blueberry zucchini ones are natural gold among muffins. They’re made out of whole wheat flour (I used white whole wheat grains), genuine maple syrup instead of glucose, applesauce and zucchini to replace most of the unwanted fat in the recipe, cinnamon and a mix of both vanilla and almond ingredients for a significantly addicting and healthful muffin. Best of all – they’re LOADED with blueberries. I produced Tony try one before he left for work 1 day. He called me 5 minutes later to tell me how delicious they were (even with the zucchini!).
I noticed that they improved and better because the days go went by; you can even freeze them for active mornings! I appreciated mine spread with a salted almond butter
Ps. If you are any thing like me and buy zucchini in winter months, below are a few other recipes you may like: thin zucchini banana delicious chocolate chip , double zucchini delicious chocolate chip muffins and nearly paleo zucchini brownies ! xoxo.
Good Morning Healthy Blueberry Zucchini Muffins
Prep period:
10 mins
Cook time:
20 mins
Total period:
30 mins
Ingredients
1 1/2 cups white whole wheat grains or whole wheat pastry flour
1 teaspoon cooking soda
1/2 cup genuine maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons essential olive oil
1/3 cup unsweetened applesauce
3/4 cup fresh or frozen blueberries
Instructions
Preheat oven to 350 levels F. Series a 12 cup muffin skillet with nonstick cooking spray or line with muffin liners. In any event I recommend using nonstick cooking food spray. This guaruntees which they muffins will not stick to the liners or the skillet.
In a large dish combine the dry ingredients: flour, baking soda, cinnamon and sodium; set aside.
In a separate medium dish, combine the next wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Increase dry ingredients and mix until just combined. Gently collapse in blueberries.
Actually distribute batter among muffin tins, filling on the subject of 3/4 of the way whole. Bake for 19-22 moments or until toothpick put into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to complete chilling. Makes 12 muffins.
Muffins can be frozen; independently cover muffins in ziploc hand bags or store them in a big freezer handbag. Reheat for 30-45 mere seconds in the microwave or simply thaw them at room temperature.
To create vegan: Use a flax egg instead of a poultry egg.
Hi Monique,
Is almond remove a must? I don’t think there is any obtainable where I live. Will there be a substitution?

  • 08
    Jun 20
  • -

Full Body Slimmer Workout (Body Sculpt Series)1

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Guess what I did on the weekend? Hopped on a airplane to AZ to find out Tony for Easter! I didn’t really have it all planned but was getting together with Lee and brought up the idea; she told me to just do it now therefore i booked a vacation, borrowed some of her clothing and jetted off! I cannot tell you how incredible it had been to start to see the appearance on his face. Me being there was completely unexpected.
Here’s a bit more detail on how I was able to pull it off: While generating to his resort from the airport, we chatted on the phone and I told him I had been going out for dinner with a partner all the while he was convinced that I had been in Minnesota. He stated he was just watching basketball and going out so it was just my luck that he happened to be at his resort. I arrived so when soon as I got to his space, I positioned a Reese’s Egg while watching door (they are our favorites!), knocked loudly after that ran nearby. He opened the door with a baffled look on his encounter, i quickly peeked around the corner, we both got large smiles on our encounter and I arrived running in for a hug. Totally adorable stuff.
The rest of the weekend was spent watching Netflix, eating and enjoying time relaxing. Usually do not ask me the way i get any function done these days. I can’t await April to come therefore i can have weekly or two at my own apartment.
Another thing I did over the weekend was this workout! It certainly is difficult being in a hotel and remaining motivated to workout, particularly if your a group fitness junkie beef steak tastes like liver myself. I truthfully have no issue with these workout routines that Lee and I discovered how to do on Princess Cruises That one happens to be a booty workout because of all of the squats you end up doing. Usually I’ll blast some music, warm-up having a 5 minute run, then enter the workout.
This was among the first workouts we did over the ship and honestly we were completely sore for two days afterwards. Hurts so excellent though – I guarantee!
Do each work out 16 times with no breaks among. Once the circuit is definitely complete, rest for 30 seconds and then transfer to the next round (14, 12, 10, 8, 6).
Combination Body Snatch:Begin standing with your feet hip-width apart, holding the dumbbell in your right hand. Maintaining your shoulders back and upper body lifted, lower down right into a squat, tapping the dumbbell on the ground. Then, explode back up into standing up, snatching the dumbbell into a shoulder press. Repeat 16 times on the proper side and 16 moments on the remaining. Continue for each round.
Sumo Squats: Begin with feet in a wide stance with your feet pointing slightly outward. Maintaining your shoulders back and upper body lifted, keep a dumbbell in between your legs. Within the inhale, reduce, tapping the dumbbell on the floor and on the exhale, explode up, squeezing your glutes at the very top. Remember to keep carefully the weight inside your heels!
Punches: Start in a scissor position with the excess weight in your ideal hand. Bring both hands to upper body. Around the inhale punch with your lefthand and on the exhale punch together with your right hand. Keep your core engaged and movements tight. Repeat 16 situations on the right side and 16 situations on the remaining. Continue for each round.
Iron Jumps: Begin standing together with your foot hip-width apart. Reduce right into a squat maintaining your chest lifted and shoulders back. Tap the ground with your fingers and explode up right into a jump, tapping your heels for your bum.
I am hoping you appreciated this Wellness Wednesday workout series! Check out the Rock and roll You Body Circuit Workout , Core Burner and Full Body Sculpt workout ; they’re amazing to pin for later on if you want a workout on the run.

  • 07
    Jun 20
  • -

Almond Butter Chocolate Chip Protein Cookies1

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Imagine that you could see an absolutely mouth watering cookie filled with flavor, protein, fibers and nutritious elements.
These gentle and chewy cookies come to you in partnership with my friends over at Almond Breeze This year they’re the official almondmilk of the Team USA Volleyball so when you may already know, Almond Breeze has been a long-standing partner of a lot of healthful AK formulas! Today I’m bringing you a flourless protein cookie recipe made with their almondmilk + additional nutritious ingredients to help you offer your best.Excellent raw beef steak close up
Now let’s get back to cookie discussion…
Frequently when people listen to the word ‘protein’ anything inside a recipe they think of bodybuilders or professional sportsmen. Because something has proteins powder inside it, doesn’t mean it’s designed for a certain kind of diet. In fact, it’s actually the opposite; protein is intended for EVERY type of diet. Did you know each and every cell inside our bodies contains protein? You need it in what you eat to help your body restoration cells and make new ones!
Thus let’s eat All of the cookies. Mmmmkay.
Before creating these cookies, I thought longer and hard in what goes into to a wholesome balanced snack beef liver or chicken liver for dogs treat. Initial, I wanted to make sure it was an absolutely delish. Second, I wanted it to add healthy fats, dietary fiber and protein to keep you complete and satisfied.
The result? A tasty 110 calorie cookie with 2.5g fiber & nearly 5g protein.
Almond butter provides healthy extra fat, fiber and proteins to help keep you full and pleased. Almonds are a great for your skin because they offer an excellent source of vitamin B & E and botin. Eat ’em up.
Almondmilk. I really like using Unsweetened Primary Almond Air flow Almondmilk with this recipe because it provides moisture towards the cookies, but also keeps them dairy products free.
Protein powder. Don’t be afraid of utilizing a small protein powder. I favor vegan proteins powders (Aloha or Vega are amazing).
Coconut flour. The most absorbent flour ever. I love the way the coconut flour keeps the cookies gentle and slightly sugary for days.
Alright, it’s time to go make these proteins cookies. I’ve been snacking on them after my workouts and like how filling they’re. xo!
Almond Butter Delicious chocolate Chip Proteins Cookies
Prep period:
5 mins
Cook time:
10 mins
Total period:
15 mins
Ingredients
1/4 cup coconut sugar
1/4 teaspoon of sodium (only when your almond butter isn’t salted)
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons coconut flour
1/2 teaspoon cooking soda
2 tablespoons chocolates chips
Optional add-ins: 2 tablespoons of dried cherries and/or coconut flakes
Instructions
Preheat oven to 350 levels F.Double beef burger Collection a cooking sheet with parchment paper.
In a medium bowl, combine almond butter, coconut sugar, salt, egg, almondmilk and vanilla extract. Mix until substances are well combined. Next mix in protein natural powder, coconut flour and baking soda until well mixed. Fold in delicious chocolate chips.
Use a small cookie scoop to drop cookie dough by the tablespoonful onto prepared cooking sheet. The dough is going to be somewhat sticky. Slightly flatten the tops from the cookies. Bake for 9-11 minutes until somewhat golden brown for the sides. Allow cookies to awesome on cookie sheet for five minutes before transferring to a wire rack to complete chilling. Makes 12 cookies.
For the protein powder: I tested these cookies with the next proteins powders with great results: Vega Coconut Almond protein powder, Aloha vanilla proteins powder and Bob’s Red Mill Whey proteins powder. I like using the vegan protein powders to get more nutrition.
These cookies get softer as times pass. Store them in an airtight container or freeze them and thaw one out when you wish to enjoy.
I would not recommend subbing any other flour for the coconut flour.
I have not tested these cookies to become vegan. Please i want to know should you choose!
This post is sponsored by Blue Diamond Almond Air flow Almondmilk. They’re the official sponsor of USA Volleyball. Go to for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, obtain an Almond Air flow coupon and smoothie quality recipes!
I’m making these tonight.
And I done the survey I’ll use crunchy almond butter for some texture, and perhaps some flaxseed
Filled out the survey! Cookies appearance delicious!
Also, loving the summertime Sweat Series again this season – such an excellent group / idea!
B) Cannot wait around to make and eat these cookies!
Filled out the survey!!
Alexis
Any chance these cookies is going to be on following weeks menu?
I done your survey!
I love trying your healthful recipes, I’m usually looking for something new.

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