HUNGRY MAMA

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cafekat:

dulce de leche ice cream

neekaisweird:

Vegan Macro Meal

neekaisweird:

Frosted Blueberry Cake

neekaisweird:

parmesan roasted potatoes

neekaisweird:

Baked Asparagus Frittata

neekaisweird:

Perfect Tortilla Pizzas

neekaisweird:

Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More

Mapo Tofu 麻婆豆腐 (by polarpear)

in-my-mouth:

Kale and Basil Pesto

thehealthyfoodie:

Quick, Refreshing Watermelon Cucumber Salad
This salad really comes together in no time, is SUPER refreshing, and doesn’t even really require a recipe. It’s just extremely forgiving! Add more of this, a little less of that… it doesn’t really care, it will let you eat it just the same, and I’m sure that it will taste just as good, too!

daybite:

FoodShot #19: Asian shrimps
Preparation time: 25 minutes
Serving: 310 g
Calories: 383,4
Protein: 18,53 g
Fat: 11,08 g
Carbohydrates: 59,09 g
Shopping list:
about 7 shrimps (85g without tails)
rice pasta (45g)
1/4 papaya (120g before peeling)
1-2 shallots
1/2 lime
1 tsp of olive oil
1 tsp of sesame oil
1 tbsp of green peas
1 chilli pepper
1 clove of garlic
ginger (10g)
twig of coriander, 2 twigs of mint, salt, pepper
Description:
Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya’s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.