You might interested in

  • Gluten-free Chocolate Cake with Espresso Buttercream by @nm_meiyee ♥️ (Find even more delicious recipes on @bestofveganbaking!)
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Ingredients (makes a 4-5 inch cake) 
Dry
1 cup gluten-free all purpose flour *120g
1/8 cup cocoa powder *18g 
1 tsp baking powder 
1/2 tsp baking soda 
1/8 tsp salt .
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Wet
1 flax egg ( combine 1 tbsp flaxseed meal 6g with 3 tbsp water 45g, let sit for 5 mins) 
38g dairy free butter, melted 
1/2 cup almond milk *120g 
1/4 cup coconut sugar *50g 
1 shot of espresso *about 1/4 cup .
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Buttercream 
100g dairy free butter 
1 to 1 1/2 cups powdered sugar 
1 tsp instant espresso powder, dissolved in 1 tsp water 
1/8 tsp salt .
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Preheat oven to 170C/338F. Grease a square pan and set aside. .
In a large mixing bowl, sift dry ingredients and mix well. Whisk together wet ingredients. Pour mixture to dry mixture. Gently fold the mixture with a spatula to incorporate. .
Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles. 
Bake at preheated oven for 30-35 or until the toothpick comes out clean. Allow cake to cool completely in the pan. Gently remove cake out of the pan. Let it cool. .
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Buttercream 
Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated. Add dissolved espresso, salt and scrape the bottom and sides of the bowl mix on high speed for 2-3 minutes until smooth.
#bestofvegan #bestofveganbaking @nm_meiyee @bestofveganbaking
  • Gluten-free Chocolate Cake with Espresso Buttercream by @nm_meiyee ♥️ (Find even more delicious recipes on @bestofveganbaking!)
    .
    Ingredients (makes a 4-5 inch cake)
    Dry
    1 cup gluten-free all purpose flour *120g
    1/8 cup cocoa powder *18g
    1 tsp baking powder
    1/2 tsp baking soda
    1/8 tsp salt .
    .
    Wet
    1 flax egg ( combine 1 tbsp flaxseed meal 6g with 3 tbsp water 45g, let sit for 5 mins)
    38g dairy free butter, melted
    1/2 cup almond milk *120g
    1/4 cup coconut sugar *50g
    1 shot of espresso *about 1/4 cup .
    .
    Buttercream
    100g dairy free butter
    1 to 1 1/2 cups powdered sugar
    1 tsp instant espresso powder, dissolved in 1 tsp water
    1/8 tsp salt .
    .
    .
    Preheat oven to 170C/338F. Grease a square pan and set aside. .
    In a large mixing bowl, sift dry ingredients and mix well. Whisk together wet ingredients. Pour mixture to dry mixture. Gently fold the mixture with a spatula to incorporate. .
    Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles.
    Bake at preheated oven for 30-35 or until the toothpick comes out clean. Allow cake to cool completely in the pan. Gently remove cake out of the pan. Let it cool. .
    .
    Buttercream
    Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated. Add dissolved espresso, salt and scrape the bottom and sides of the bowl mix on high speed for 2-3 minutes until smooth.
    #bestofvegan #bestofveganbaking @nm_meiyee @bestofveganbaking

  •  1,714  24  54 minutes ago
  • Home cooking sessions: spaghetti al limone. A classic Italian dish with three key ingredients. Get the best quality you can find. Lemon, Parmigiano, butter. Full recipe below. 🍋🇮🇹☀️
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 1. Add 4tbsp sea salt to boiling water and taste it. You want it salty 
2. Add in dried spaghetti - do not use fresh
3. Once al dente, add spaghetti to warm, low heat pan
4. Add in 1/2 mug pasta water
5. Squeeze in 2 large lemons and drop lemons into pan for added flavour from the zest (don’t add zest separately)
6. Add 3tbsp unsalted butter 
7. Mix in a circular motion vigorously to emulsify pasta water, butter and lemon to form a cohesive sauce (2 mins)
8. Warm bowl slightly, add in spaghetti, then top with mound of powdered parmesan
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There’s no pepper in this. You only want to taste that beautiful lemon butter sauce you just created. Salt comes from the pasta water. Simple cooking with fine organic ingredients here. Parm on top, not combined. Heat bowl to stop butter solidifying. Grazie @frankprisinzano #notoriousfoodie 🙅🏽‍♂️
  • Home cooking sessions: spaghetti al limone. A classic Italian dish with three key ingredients. Get the best quality you can find. Lemon, Parmigiano, butter. Full recipe below. 🍋🇮🇹☀️
    -
    1. Add 4tbsp sea salt to boiling water and taste it. You want it salty
    2. Add in dried spaghetti - do not use fresh
    3. Once al dente, add spaghetti to warm, low heat pan
    4. Add in 1/2 mug pasta water
    5. Squeeze in 2 large lemons and drop lemons into pan for added flavour from the zest (don’t add zest separately)
    6. Add 3tbsp unsalted butter
    7. Mix in a circular motion vigorously to emulsify pasta water, butter and lemon to form a cohesive sauce (2 mins)
    8. Warm bowl slightly, add in spaghetti, then top with mound of powdered parmesan
    -
    There’s no pepper in this. You only want to taste that beautiful lemon butter sauce you just created. Salt comes from the pasta water. Simple cooking with fine organic ingredients here. Parm on top, not combined. Heat bowl to stop butter solidifying. Grazie @frankprisinzano #notoriousfoodie 🙅🏽‍♂️

  •  129  35  55 minutes ago
  • last night i had gluten for the first time in months.

i know that sentence may seem silly to some and terrifying to others. so i want to talk about it. as someone that does not have celiac disease, is sensitive to gluten, and has gone through recovery from disorder eating. my relationship with gluten has been very complicated. being in a good place with my recovery and having some VERY adverse symptoms to gluten i took it out again completely for almost 5 months. but yesterday my body was telling me i NEEDED some freaking 👏🏻 real 👏🏻 neapolitan 👏🏻 pizza. so i listened. 
because in truth i don’t want to live my life never being able to have pizza like this again. or bread. or a killer pastry. or whatever it is. especially because, i DON’T have to!!!! in my past orthorexic days i convinced myself i was allergic to everything. cane sugar, gluten, dairy, white rice, anything processed, etc. etc. as if i would become ill if i had it. and the funny thing is that many times when i DID have those foods i WOULD become ill. but these physical symptoms were actually created by my mentality, not the food itself. 
our mind has so much power over our body. over our reactions. over how we feel.

i’m not sharing this to say you need to add back in gluten or any other food. but, if you feel the same as me (and you’re as lucky as me to not be allergic to these foods) and you can’t imagine going your whole life never enjoying one of the foods you’ve taken out again, then maybe just think about this.

and remember the effect that the mindset you have going into that moment is going to have on how your body reacts. 
so yesterday i went in positive, excited, hyped (you could say) and i came out feeling the exact same. plus full, satisfied, and so content. and that felt pretty freaking cool. 
i do think it helped that we choose @bufalinapizza. because o. m. g. such quality and care put into every single step of their pies. i got the garden pizza with coconut milk & squash purée, fennel, hot sauce, roasted corn, parsley, and dill and brian got the margarita. paired with some wine? perfection. 
#malsfitkitchen
  • last night i had gluten for the first time in months.

    i know that sentence may seem silly to some and terrifying to others. so i want to talk about it. as someone that does not have celiac disease, is sensitive to gluten, and has gone through recovery from disorder eating. my relationship with gluten has been very complicated. being in a good place with my recovery and having some VERY adverse symptoms to gluten i took it out again completely for almost 5 months. but yesterday my body was telling me i NEEDED some freaking 👏🏻 real 👏🏻 neapolitan 👏🏻 pizza. so i listened.
    because in truth i don’t want to live my life never being able to have pizza like this again. or bread. or a killer pastry. or whatever it is. especially because, i DON’T have to!!!! in my past orthorexic days i convinced myself i was allergic to everything. cane sugar, gluten, dairy, white rice, anything processed, etc. etc. as if i would become ill if i had it. and the funny thing is that many times when i DID have those foods i WOULD become ill. but these physical symptoms were actually created by my mentality, not the food itself.
    our mind has so much power over our body. over our reactions. over how we feel.

    i’m not sharing this to say you need to add back in gluten or any other food. but, if you feel the same as me (and you’re as lucky as me to not be allergic to these foods) and you can’t imagine going your whole life never enjoying one of the foods you’ve taken out again, then maybe just think about this.

    and remember the effect that the mindset you have going into that moment is going to have on how your body reacts.
    so yesterday i went in positive, excited, hyped (you could say) and i came out feeling the exact same. plus full, satisfied, and so content. and that felt pretty freaking cool.
    i do think it helped that we choose @bufalinapizza. because o. m. g. such quality and care put into every single step of their pies. i got the garden pizza with coconut milk & squash purée, fennel, hot sauce, roasted corn, parsley, and dill and brian got the margarita. paired with some wine? perfection.
    #malsfitkitchen

  •  343  35  1 hour ago
  • ⚠️RICHMOND SAUSAGE MEATBALLS ⚠️ nope this isn’t a drill, these really are @richmond_foods sausage meatballs. I made a Pasta e Fagioli with butter beans and cannelloni beans which was unreal and dunked these lil balls © of goodness right in the mixer. 
To make them, take the sausage ‘meat’ out of the dutty skin, mix in a bowl with whatever you like (I used sage, thyme and shallot) then roll into balls, fry then finish in the oven. Peng asf trust me 🙌🏻 .
.
.
#vegan #plantbased #veganfood #veganism #healthyfood #crueltyfree #food #healthy #organic #govegan #vegansofig #glutenfree #fitness #love #veganlife #foodie #foodporn #whatveganseat #health #healthylifestyle #veganism #vegano #veganfoodshare #vegansofinstagram #instafood #veganrecipes #nature #natural #tattooedtomato #pasta
  • ⚠️RICHMOND SAUSAGE MEATBALLS ⚠️ nope this isn’t a drill, these really are @richmond_foods sausage meatballs. I made a Pasta e Fagioli with butter beans and cannelloni beans which was unreal and dunked these lil balls © of goodness right in the mixer.
    To make them, take the sausage ‘meat’ out of the dutty skin, mix in a bowl with whatever you like (I used sage, thyme and shallot) then roll into balls, fry then finish in the oven. Peng asf trust me 🙌🏻 .
    .
    .
    #vegan #plantbased #veganfood #veganism #healthyfood #crueltyfree #food #healthy #organic #govegan #vegansofig #glutenfree #fitness #love #veganlife #foodie #foodporn #whatveganseat #health #healthylifestyle #veganism #vegano #veganfoodshare #vegansofinstagram #instafood #veganrecipes #nature #natural #tattooedtomato #pasta

  •  233  11  1 hour ago
  • Anzeige: Aloha 🤙 überbackene  Falafel in cremiger Paprika Tomaten Sauce...
noch paar Stunden und dann is Feierabend und Wochenende für mich. Soll ja endlich wieder schönes Wetter werden ab morgen... schicken Abend dann mal noch ✌️. 🔺Untergrund ist von @foodyboard 🔺
_________________________________________________ 
Falafel:
➡ eine Dose Kichererbsen (240-265g) waschen, ➡ Kichererbsen mit einer Knoblauchzehe, ordentlich frischer Petersilie oder Koriander, einer Roten Zwiebel und etwas Zitronensaft pürieren, mit Kreuzkümmel und etwas Curcuma von @chokchaispices und  Salz würzen, 1 TL Backpulver dazugeben und ~ 30g Kichererbsen Mehl oder anderes dazugeben (so das es beim formen nicht mehr kleben), in Form bringen und anschließend in der Pfanne bei mittlerer Hitze braten oder im Ofen bei 200° Umluft backen  oder im Airfryer (hast keine Zeit, dann steck die Falafel ohne vorbacken oder braten in die Sauce, hau den Käse drüber... wird ja eh in den Ofen gesteckt und gebacken) ➖
Sauce:
➡ eine Rote Zwiebel anschwitzen, ➡eine Paprika dazugeben und mit braten, ➡ eine Dose gehackte Tomaten dazugeben, ➡ 100g Frischkäse einrühren, ➡ mit Magic Dust und geräucherte Paprika optional etwas Cayenne Pfeffer von @spice_bar und ggf Salz würzen,
➡ 1 EL Honig dazugeben, ➡ köcheln lassen und anschließend die Falafel in der Pfanne verteilen, ➡ Käse drüber und bei 200 °Umluft in den Ofen geben. 
__________________________________
➖Mit dem Code spicyoatis gibt's 5€ Rabatt bei @spice_bar ab 15€
➖Mit dem Code oati10 gibt's 10% Rabatt bei @reishunger , ➖Mit dem Code oati10 gibt's 10% Rabatt bei @chokchaispices ,
➖ Mit dem Code Oati10 gibt's 10% Rabatt bei @got7nutrition , ➖ Mit dem Code oati5 gibt's 5% Rabatt bei @foodyboard 
________________________________

#fitness #iifym  #bodybuilding #gesunderezepte #haltyfood #gainzseven #fitftamily #fitfam #ifitfitsyourmacros #flexibledieting #flexiblecooking #highcarb #fitnesslifestyle #fitnessfreak #gesundessen #fitfood #cleaneating #postworkoutmeal #abendessen #mittagessen #foodporn #vegetarisch #spicebar #falafel #chickpeas #kichererbsen #veggie 
#foodiesconnected
  • Anzeige: Aloha 🤙 überbackene Falafel in cremiger Paprika Tomaten Sauce...
    noch paar Stunden und dann is Feierabend und Wochenende für mich. Soll ja endlich wieder schönes Wetter werden ab morgen... schicken Abend dann mal noch ✌️. 🔺Untergrund ist von @foodyboard 🔺
    _________________________________________________
    Falafel:
    ➡ eine Dose Kichererbsen (240-265g) waschen, ➡ Kichererbsen mit einer Knoblauchzehe, ordentlich frischer Petersilie oder Koriander, einer Roten Zwiebel und etwas Zitronensaft pürieren, mit Kreuzkümmel und etwas Curcuma von @chokchaispices und Salz würzen, 1 TL Backpulver dazugeben und ~ 30g Kichererbsen Mehl oder anderes dazugeben (so das es beim formen nicht mehr kleben), in Form bringen und anschließend in der Pfanne bei mittlerer Hitze braten oder im Ofen bei 200° Umluft backen oder im Airfryer (hast keine Zeit, dann steck die Falafel ohne vorbacken oder braten in die Sauce, hau den Käse drüber... wird ja eh in den Ofen gesteckt und gebacken) ➖
    Sauce:
    ➡ eine Rote Zwiebel anschwitzen, ➡eine Paprika dazugeben und mit braten, ➡ eine Dose gehackte Tomaten dazugeben, ➡ 100g Frischkäse einrühren, ➡ mit Magic Dust und geräucherte Paprika optional etwas Cayenne Pfeffer von @spice_bar und ggf Salz würzen,
    ➡ 1 EL Honig dazugeben, ➡ köcheln lassen und anschließend die Falafel in der Pfanne verteilen, ➡ Käse drüber und bei 200 °Umluft in den Ofen geben.
    __________________________________
    ➖Mit dem Code spicyoatis gibt's 5€ Rabatt bei @spice_bar ab 15€
    ➖Mit dem Code oati10 gibt's 10% Rabatt bei @reishunger , ➖Mit dem Code oati10 gibt's 10% Rabatt bei @chokchaispices ,
    ➖ Mit dem Code Oati10 gibt's 10% Rabatt bei @got7nutrition , ➖ Mit dem Code oati5 gibt's 5% Rabatt bei @foodyboard
    ________________________________

    #fitness #iifym  #bodybuilding #gesunderezepte #haltyfood #gainzseven #fitftamily #fitfam #ifitfitsyourmacros #flexibledieting #flexiblecooking #highcarb #fitnesslifestyle #fitnessfreak #gesundessen #fitfood #cleaneating #postworkoutmeal #abendessen #mittagessen #foodporn #vegetarisch #spicebar #falafel #chickpeas #kichererbsen #veggie
    #foodiesconnected

  •  449  29  1 hour ago
  • Mozzarella, mortadella Bologna IGP, olive nere di Gaeta, stracciata di bufala DOP e granella di pistacchio! 🐷
@osarracinpizzeria 📷
#foodporn
  • Mozzarella, mortadella Bologna IGP, olive nere di Gaeta, stracciata di bufala DOP e granella di pistacchio! 🐷
    @osarracinpizzeria 📷
    #foodporn

  •  512  3  1 hour ago
  • Mango mojito.
Манговый мохито и вечер сложного дня идеально созданы друг для друга 🍹
  • Mango mojito.
    Манговый мохито и вечер сложного дня идеально созданы друг для друга 🍹

  •  197  6  1 hour ago
  • This pink sauce recipe is the gno-KEY to life!! *recipe on our story// highlights* #thesecarbsdontcount
  • This pink sauce recipe is the gno-KEY to life!! *recipe on our story// highlights* #thesecarbsdontcount

  •  1,287  24  50 minutes ago