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  • goodpricepharmacywarehousecoff - Good Price Pharmacy Coffs @goodpricepharmacywarehousecoff 7 minutes ago
  • Looking for a low carb alternative to potato salad? Check out this delicious recipe from @askmeifyou_want! ⠀
⠀
Ingredients:⠀
1 large cauliflower, cut into very small, bite-size florets⠀
2 tsp salt⠀
1/2 cup sweet yellow onion, very finely diced⠀
1/2 cup celery, very finely diced⠀
4 large eggs, hard boiled, coarsely chopped⠀
chives, or fresh parsley finely sliced for garnish⠀
⠀
Dressing Ingredients:⠀
(whisk together)⠀
1/2 cup plain Greek yogurt, OR avocado/mayo⠀
1.5 Tbsp Dijon mustard⠀
1 Tbsp apple cider vinegar⠀
1 Tbsp raw honey, or pure maple syrup⠀
1/2 tsp garlic powder⠀
1/2 tsp smoked paprika⠀
1/2 tsp sea salt⠀
1/4 tsp white pepper⠀
⠀
Instructions:⠀
Boil a large stockpot of water with 2 teaspoons of salt. Add the cauliflower, and simmer until tender but firm (about 3-4 minutes). The trick here is to keep the cauliflower firm, like a potato is prepared for potato salad. Not too soft, not too hard. Drain very well. Allow to cool for a few minutes.⠀
Meanwhile, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, paprika, sea salt, and pepper, until smooth. Taste test, adjust as needed.⠀
In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley.⠀
⠀
#goodpricepharmacywarehousecoffs #greatvalue #pharmacy #chemist ⠀⠀
#baileycentre #coffsharbour #shopinstore ⠀⠀
#familyhealth #health #healthyrecipes #nopotatosalad #lowcarb #livingwell #eathealthy #healthyeating Looking for a low carb alternative to potato salad? Check out this delicious recipe from @askmeifyou_want! ⠀ ⠀ Ingredients:⠀ 1 large cauliflower, cut into very small, bite-size florets⠀ 2 tsp salt⠀ 1/2 cup sweet yellow onion, very finely diced⠀ 1/2 cup celery, very finely diced⠀ 4 large eggs, hard boiled, coarsely chopped⠀ chives, or fresh parsley finely sliced for garnish⠀ ⠀ Dressing Ingredients:⠀ (whisk together)⠀ 1/2 cup plain Greek yogurt, OR avocado/mayo⠀ 1.5 Tbsp Dijon mustard⠀ 1 Tbsp apple cider vinegar⠀ 1 Tbsp raw honey, or pure maple syrup⠀ 1/2 tsp garlic powder⠀ 1/2 tsp smoked paprika⠀ 1/2 tsp sea salt⠀ 1/4 tsp white pepper⠀ ⠀ Instructions:⠀ Boil a large stockpot of water with 2 teaspoons of salt. Add the cauliflower, and simmer until tender but firm (about 3-4 minutes). The trick here is to keep the cauliflower firm, like a potato is prepared for potato salad. Not too soft, not too hard. Drain very well. Allow to cool for a few minutes.⠀ Meanwhile, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, paprika, sea salt, and pepper, until smooth. Taste test, adjust as needed.⠀ In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley.⠀ ⠀ #goodpricepharmacywarehousecoffs #greatvalue #pharmacy #chemist ⠀⠀ #baileycentre #coffsharbour #shopinstore ⠀⠀ #familyhealth #health #healthyrecipes #nopotatosalad #lowcarb #livingwell #eathealthy #healthyeating
  • Looking for a low carb alternative to potato salad? Check out this delicious recipe from @askmeifyou_want! ⠀ ⠀ Ingredients:⠀ 1 large cauliflower, cut into very small, bite-size florets⠀ 2 tsp salt⠀ 1/2 cup sweet yellow onion, very finely diced⠀ 1/2 cup celery, very finely diced⠀ 4 large eggs, hard boiled, coarsely chopped⠀ chives, or fresh parsley finely sliced for garnish⠀ ⠀ Dressing Ingredients:⠀ (whisk together)⠀ 1/2 cup plain Greek yogurt, OR avocado/mayo⠀ 1.5 Tbsp Dijon mustard⠀ 1 Tbsp apple cider vinegar⠀ 1 Tbsp raw honey, or pure maple syrup⠀ 1/2 tsp garlic powder⠀ 1/2 tsp smoked paprika⠀ 1/2 tsp sea salt⠀ 1/4 tsp white pepper⠀ ⠀ Instructions:⠀ Boil a large stockpot of water with 2 teaspoons of salt. Add the cauliflower, and simmer until tender but firm (about 3-4 minutes). The trick here is to keep the cauliflower firm, like a potato is prepared for potato salad. Not too soft, not too hard. Drain very well. Allow to cool for a few minutes.⠀ Meanwhile, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, paprika, sea salt, and pepper, until smooth. Taste test, adjust as needed.⠀ In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley.⠀ ⠀ #goodpricepharmacywarehousecoffs #greatvalue #pharmacy #chemist ⠀⠀ #baileycentre #coffsharbour #shopinstore ⠀⠀ #familyhealth #health #healthyrecipes #nopotatosalad #lowcarb #livingwell #eathealthy #healthyeating
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  • eatnutritions - Healthyeating - Food - Recipes @eatnutritions 30 minutes ago
  • Repost by @nm_meiyee
•
•
•
Blackberry cheesecake tart with white chocolate mirror glaze 💜 New recipe on the blog! (Link in bio)
Glossy mirror glaze is my newest obsession. It’s a stunning way to decorate cakes and pastries 😍 .
.
.
Ingredients
Cheesecake 
1 cup soaked cashew nuts 
60g cocoa butter, melted 
1 canned coconut milk 
1 cup blackberries
3 tbsp lemon juice
maple syrup to taste 
1/2 tsp sea salt
.
crust 
1 cup whole wheat flour
4 tbsp almond meal
1/4 cup powdered sugar
75g cold non dairy butter or cold coconut oil
1 1/2 tbsp cold almond milk
1/4 tsp sea salt
.
White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week). 320g condensed coconut milk @naturescharm 
2 cups cocoa butter 
1 cup water
2 tsp agar-agar powder
1/2 cup sugar of choice 
1/2 – 1 tbsp Supercolor powder for the colour .
.
.
Cheesecake
Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid. .
.
Crust
Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Roll dough into a large rectangle.

Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15 minutes. Allow to cool completely.
.
.
Mirror glaze
In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
.
Assemble
Pour cooled glaze over the frozen cheesecake. Leave the glaze to set before using a hot knife to remove the drips. .
Carefully transfer the glazed cheesecake into cool tart.
••••••••••••••••••••••••••••• Repost by @nm_meiyee • • • Blackberry cheesecake tart with white chocolate mirror glaze 💜 New recipe on the blog! (Link in bio) Glossy mirror glaze is my newest obsession. It’s a stunning way to decorate cakes and pastries 😍 . . . Ingredients Cheesecake  1 cup soaked cashew nuts  60g cocoa butter, melted  1 canned coconut milk  1 cup blackberries 3 tbsp lemon juice maple syrup to taste 1/2 tsp sea salt . crust  1 cup whole wheat flour 4 tbsp almond meal 1/4 cup powdered sugar 75g cold non dairy butter or cold coconut oil 1 1/2 tbsp cold almond milk 1/4 tsp sea salt . White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week). 320g condensed coconut milk @naturescharm 2 cups cocoa butter  1 cup water 2 tsp agar-agar powder 1/2 cup sugar of choice  1/2 – 1 tbsp Supercolor powder for the colour . . . Cheesecake Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid. . . Crust Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Roll dough into a large rectangle.
 Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15 minutes. Allow to cool completely. . . Mirror glaze In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
. Assemble Pour cooled glaze over the frozen cheesecake. Leave the glaze to set before using a hot knife to remove the drips. . Carefully transfer the glazed cheesecake into cool tart. •••••••••••••••••••••••••••••
  • Repost by @nm_meiyee • • • Blackberry cheesecake tart with white chocolate mirror glaze 💜 New recipe on the blog! (Link in bio) Glossy mirror glaze is my newest obsession. It’s a stunning way to decorate cakes and pastries 😍 . . . Ingredients Cheesecake  1 cup soaked cashew nuts  60g cocoa butter, melted  1 canned coconut milk  1 cup blackberries 3 tbsp lemon juice maple syrup to taste 1/2 tsp sea salt . crust  1 cup whole wheat flour 4 tbsp almond meal 1/4 cup powdered sugar 75g cold non dairy butter or cold coconut oil 1 1/2 tbsp cold almond milk 1/4 tsp sea salt . White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week). 320g condensed coconut milk @naturescharm 2 cups cocoa butter  1 cup water 2 tsp agar-agar powder 1/2 cup sugar of choice  1/2 – 1 tbsp Supercolor powder for the colour . . . Cheesecake Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid. . . Crust Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Roll dough into a large rectangle.
 Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15 minutes. Allow to cool completely. . . Mirror glaze In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
. Assemble Pour cooled glaze over the frozen cheesecake. Leave the glaze to set before using a hot knife to remove the drips. . Carefully transfer the glazed cheesecake into cool tart. •••••••••••••••••••••••••••••
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