glowwithella

sunday sandwich

no we didn’t get any yoga done

@PYREX ORIGINAL explain yourselves #greenscreenvideo

Citrus Elixir 🍊🍋🍋‍🟩 Ingredients - 3 oranges (I used a mix of blood & cara cara) - 1/2 grapefruit - 1/2 lemon - 1/2 lime Recipe 1. Juice everything & serve as is or poured over ice *Leftover Citrus Pulp Jam Ingredients - ~ 1.5 cup innards leftover (I used innards from the oranges, and the leftover grapefruit) - 1/2 lemon squeeze leftover from above - 1 1/2 cup sugar - 1 cup water Recipe 1. Scrape leftover innards of fruit into a pot, add water and lemon and bring a boil, reduce heat and simmer for 30 minutes stirring occasionally 2. Add the sugar, stirring constantly until it dissolves 3. Bring the mixture to a boil 4. Lower heat but keep at a boil for about 20-30 minutes, or until it reaches a thick, jam-like consistency 5. Turn off heat and let slightly cool to room temperature, then place in an air tight jar and let completely cool in the fridge 6. ENJOY :)

big fat soup to revive me

let’s make breakfast

i’m so obsessed @Maria Rosanova 🍷🍫

Blueberry Buttermilk Pancakes 🥞🫐 — Slow the F Down Ep.3 Ingredients - 1 cup all purpose flour - 1 tbsp baking powder - Salt - 1 cup buttermilk* - 1 egg - 1 tbsp maple syrup - 1 tbsp vanilla extract - Butter for cooking* Blueberry-Lemon Compote - 1/2 cup wild blueberries - Lemon zest from 1/2 lemon - Juice from 1/2 lemon For the butter & buttermilk — - 16 oz heavy whipping cream Recipe 1. To make the butter and buttermilk, let cream come to room temperature then whip on medium high for about 10 minutes or until solids completely separate from liquids. Strain out buttermilk and press liquid out of butter. Set butter aside. 2. For the pancakes — whisk together dry ingredients (flour, baking powder, salt) 3. In a separate bowl, whisk together wet ingredients (buttermilk, egg, maple syrup and vanilla) 4. Fold in wet ingredients with dry until a smooth batter forms and set aside (don’t overmix!!!!) 5. Heat butter on a pan and add 1/4 cup batter to form one pancake 6. Flip pancakes once holes start to form and then pop and a crispy brown edge forms around the pancake — continue until all batter is used 7. For the compote, add blueberries to a pan with lemon juice and zest, continuously mixing over medium heat. Mash down blueberries, and continue to let thicken over heat until compote forms 8. Serve pancakes with butter, compote & maple syrup — enjoy!

meal shortcuts 🕺 On the Menu 🍷 seeding pomegranates 🍊 blood orange syrup 🧅 pickled onions 🍒 buttermilk cherry-chocolate chip scones 🍜 golden ginger turmeric chicken broth Get all the recipes on my substack (first link in bio!)

getting my healthy glow on with @Cymbiotika ✨🧪

12-Hour Rice & Beans — Slow the F Down Ep.2 Ingredients - 1 cup jasmine rice - 1 cup black beans - For soaking: 5 cups filtered water - For cooking: ~4.25 cups filtered water (or broth) For soaking method: 1. Submerge beans in 3 cups of water, seal and place in the fridge 2. Submerge rice in 2 cups of water, seal and place in the fridge 3. Soak for 12 hours or overnight When ready to cook: 🫘BEANS: Strain out whatever liquid is leftover from beans and rinse under clean water. Add beans to a pot and cover in 3 cups water. Bring to a boil, then simmer beans on low-medium heat for about 45 minutes to an hour until fully cooked, strain out any excess liquid. 🍚RICE: Strain out whatever liquid is leftover from rice and rinse under clean water. Melt a tbsp of ghee, coconut oil, evoo or butter and mix around in the pot to melt, add rice and mix around to cover. Add in about 1 1/4 cups of chicken broth or water to pot, bring to a boil and then reduce heat to low and cover, cooking for 15-20 minutes. Once cooked, fluff with a fork. BENEFITS (to overnight soaking) — Improves Digestion: Soaking helps break down phytic acid and enzyme inhibitors, making them easier to digest Enhances Nutrient Absorption: Reduces anti-nutrients like phytic acid, allowing better absorption of essential minerals like iron and zinc. Reduces Cooking Time: Pre-soaked grains and legumes cook faster, saving energy and preserving nutrients Minimizes Gas and Bloating: Removes oligosaccharides (complex sugars) that can cause digestive discomfort Improves Texture: Results in fluffier rice and softer, creamier beans Activates Enzymes: Encourages the sprouting process, which enhances the bioavailability of nutrients

got the goods from @farmtopeople

doing tasks i’ve been putting off 🍳🧼🧺 🥛organizing fridge & pantry 🍳seasoning cast iron 🪵sanitizing/deep cleaning & oiling wooden utensils & boards 🧺folding laundry + putting away moving stuff

Rainbow Salmon Bowl 🍚 Ingredients: For the slaw — - 1/2 small head purple cabbage - 3 rainbow carrots - 2 green onions - 1 tbsp freshly grated ginger - 1/4 cup chopped parsley - 1/4 cup mayo - 2 tbsp apple cider vinegar - 1 tbsp dijon mustard - 2 tbsp evoo - Salt & pepper For the salmon — - 2 salmon fillets - 2 tbsp korean bbq marinade - 1/2 lemon squeeze - 1 tbsp olive oil - Salt For the rice — - 1 large purple sweet potato - 2 cups jasmine rice - 2 1/4 cup water Other toppings — - Seaweed - Avocado - Coconut aminos - Sriracha - Turmeric sauerkraut Recipe: 1. For the slaw, chop cabbage, carrots, onions, parsley, grate ginger. Add everything to a bowl and toss with dressing then let sit in fridge 2. For the salmon, brush marinade over salmon and let sit for about 15 minutes — preheat oven to 400 degrees F. Cook salmon for 12 mins and then broil on hi for 2 minutes (or for no crisp just cook for about 14 mins or reach internal temp) 3. For the rice, add rice to a pressure cooker, scrub potato and stab holes in it and add to cooker. Top with water — and then pressure cook for 8 minutes on high. Once done, release steam and fluff with a fork 12. Build bow with slaw, rice, salmon and allll the toppings ENJOY!