#healthy Instagram Photos & Videos

healthy - 146708917 posts

Latest Instagram Posts

  • eddiechoihockey - Eddie Choi M.Ed @eddiechoihockey 45 seconds ago
  • #nutritiontips Great dinner ideas for healthy active athletes- Sweet/Sour Baked Chicken with Black Bean Sauce Korean Noodle dish! Very healthy and provides good carbohydrates/proteins for positive energy! You are what you eat! Balance is key- Self discipline at younger age will help you become Elite athlete as you get older. Get into great healthy eating/workout habits for Ultimate Success! 
#great #dinner #ideas #carbs #protiens #chicken #noodles #beans #healthy #success #nutritiontips Great dinner ideas for healthy active athletes- Sweet/Sour Baked Chicken with Black Bean Sauce Korean Noodle dish! Very healthy and provides good carbohydrates/proteins for positive energy! You are what you eat! Balance is key- Self discipline at younger age will help you become Elite athlete as you get older. Get into great healthy eating/workout habits for Ultimate Success! #great #dinner #ideas #carbs #protiens #chicken #noodles #beans #healthy #success
  • #nutritiontips Great dinner ideas for healthy active athletes- Sweet/Sour Baked Chicken with Black Bean Sauce Korean Noodle dish! Very healthy and provides good carbohydrates/proteins for positive energy! You are what you eat! Balance is key- Self discipline at younger age will help you become Elite athlete as you get older. Get into great healthy eating/workout habits for Ultimate Success! #great #dinner #ideas #carbs #protiens #chicken #noodles #beans #healthy #success
  • 0 0
  • the_family_nutritionist - Geelong Family Nutrition @the_family_nutritionist 2 minutes ago
  • Chickpea and coconut korma curry with pumpkin - dinner inspiration courtesy of @cookrepublic 
An quick, easy, healthy and nourishing meal the whole fam will enjoy - and as a bonus freezes really well 😊 
INGREDIENTS

2 cups (300g) pumpkin pieces
1 tablespoon olive oil
salt and black pepper, to taste
1 tablespoon ghee or coconut oil
1 red onion, thinly sliced
3 garlic cloves, minced
2 tablespoons grated ginger
2 tablespoons chopped coriander root
1 teaspoon fennel seeds
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon ground cumin
1 1/2 teaspoon sea salt flakes
1/2 teaspoon cayenne pepper
1 tablespoon raw sugar
400ml coconut milk
250ml veg stock
handful of Tuscan kale leaves, chopped
2 X 400g can chickpeas
lime wedges, to serve
slivered almonds, to serve
fresh coriander leaves, to serve
steamed rice, to serve

INSTRUCTIONS

Pre-heat oven to 180C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside.
Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant.
Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice. Chickpea and coconut korma curry with pumpkin - dinner inspiration courtesy of @cookrepublic An quick, easy, healthy and nourishing meal the whole fam will enjoy - and as a bonus freezes really well 😊 INGREDIENTS 2 cups (300g) pumpkin pieces 1 tablespoon olive oil salt and black pepper, to taste 1 tablespoon ghee or coconut oil 1 red onion, thinly sliced 3 garlic cloves, minced 2 tablespoons grated ginger 2 tablespoons chopped coriander root 1 teaspoon fennel seeds 1/2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon garam masala 1 teaspoon ground cumin 1 1/2 teaspoon sea salt flakes 1/2 teaspoon cayenne pepper 1 tablespoon raw sugar 400ml coconut milk 250ml veg stock handful of Tuscan kale leaves, chopped 2 X 400g can chickpeas lime wedges, to serve slivered almonds, to serve fresh coriander leaves, to serve steamed rice, to serve INSTRUCTIONS Pre-heat oven to 180C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside. Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant. Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.
  • Chickpea and coconut korma curry with pumpkin - dinner inspiration courtesy of @cookrepublic An quick, easy, healthy and nourishing meal the whole fam will enjoy - and as a bonus freezes really well 😊 INGREDIENTS 2 cups (300g) pumpkin pieces 1 tablespoon olive oil salt and black pepper, to taste 1 tablespoon ghee or coconut oil 1 red onion, thinly sliced 3 garlic cloves, minced 2 tablespoons grated ginger 2 tablespoons chopped coriander root 1 teaspoon fennel seeds 1/2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon garam masala 1 teaspoon ground cumin 1 1/2 teaspoon sea salt flakes 1/2 teaspoon cayenne pepper 1 tablespoon raw sugar 400ml coconut milk 250ml veg stock handful of Tuscan kale leaves, chopped 2 X 400g can chickpeas lime wedges, to serve slivered almonds, to serve fresh coriander leaves, to serve steamed rice, to serve INSTRUCTIONS Pre-heat oven to 180C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside. Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant. Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.
  • 0 1