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Easy Edamame Crunch Quinoa Salad Recipe
This refreshing Edamame Crunch Salad is packed with protein and vibrant veggies, tossed in a flavorful Asian-inspired dressing that’s perfect for lunch or as a side dish. Enjoy a bowl of this Crunchy Quinoa Edamame Salad made with edamame beans, cooked quinoa and crunchy veggies for a protein-packed salad that is great for meal prep!
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This recipe features crunchy chickpeas, roast cauliflower, tabouli-style salad, pomegranate, and sesame on a bed of creamy hummus. The chickpeas are drained and rinsed, and the cauliflower is drained and drained. The tabouli-style salad includes parsley, red onion, tomatoes, cucumber, lemon juice, and olive oil. The hummus is made with pomegranate seeds and sesame seeds. The salad is then combined with the hummus, salad, cauliflower, chickpeas, pomegranate, and sesame seeds. Enjoy!
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SPRING ROLL SALAD 🥕🥒✨
Bookmark this SPRING ROLL SALAD 🥕🥒✨ (via : @healthygirlkitchen) This salad idea is inspired by Vietnamese spring/summer rolls!! #vegan #salad #plantbased #springrolls #summerrolls #healthymeals #healthyfood #healthyeating #plantbaseddiet #meatfree #glutenfree You need: • - thin rice noodles • - Cucumber • - Purple cabbage • - Carrots • - Red bell pepper • - Peanuts • - Cilantro • - Green onion • - sesame seeds Peanut sauce: • 1/2 cup runny natural peanut butter • 3 tbsp coconut aminos • 1 tbsp soy sauce • 1 tbsp rice vinegar • 2 tbsp hot water • 1 tbsp sriracha • 1 tsp garlic powder • 1/2 tsp ginger • 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy!
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Creamy Garlic Chicken and potatoes
Ingredients: 500g chicken (diced) 1tbs chicken seasoning Salt and pepper - to taste 1 onion (finely diced) 6tsp garlic puree or 6 cloves 2 tbs plain flour 400ml chicken stock 120ml single cream 80g cheese - I use a mix of cheddar and mozzarella. Parsley to garnish (optional) 800g potatoes (diced) 1tbs garlic powder Salt and pepper (to taste) Mix cubed potatoes with seasoning and air fry or bake at 220°C for 15-20 minutes. Meanwhile, cook seasoned chicken until browned, add onions until soft, then garlic for 30 seconds. Stir in flour, cook briefly, then gradually add stock until the sauce thickens. Add cream, cook a few minutes, and finish with fresh herbs.
