imnochefijustlovetocook hashtag performance

Day 4 of 21 Days of Lighter Plates is here, and today we’re keeping it quick, simple, and keto-friendly! This hearty yet healthy combo of cabbage, chicken sausage, bell peppers, and onions comes together in under 30 minutes. Light on carbs but full of flavor! With everything going on in the world—like the heartbreaking news of the fires in Los Angeles—I wasn’t feeling up to doing a voice-over for this recipe. Honestly, voice-overs aren’t really my thing anyway (who else feels me on that?🤣🤣). But I hope you’ll enjoy the eats and the beats! Full recipe is below—are you cooking along with me? Let me know in the comments! Let’s keep this journey light, flavorful, and full of connection. 💚 What you'll need: 1 package Andouille or chicken sausage 1 medium onion, diced 1 medium red bell pepper, diced 1 medium green bell pepper, diced 1 large head of cabbage 1 tsp Cajun seasoning 1 tsp 1 tsp Garlic pepper seasoning 1/2 tsp black pepper 1/8 teaspoon red pepper flakes, optional 1/4 cup vegetable or chicken broth What to do: 1. Heat a large 12-inch skillet on medium heat and add the sausage until browned, and remove to a paper towel. 2. Add in the diced onions and peppers and cook just until softened. 3. Turn down the heat to medium-low and add in the chopped cabbage, seasonings & broth. 4. Cook the cabbage for 5-6 minutes or until it begins to wilt tossing every minute or so. 5. Add sausages back to skillet, toss and serve! 6. Enjoy! #21DaysOfLighterPlates #KetoFriendlyMeals #SimpleAndHealthy #EatsAndBeats #cabbage #cookingvideos #cookingreels #cookwithme #cookingwithLove #EatsAndBeats #ImNoChefIJustLoveToCook #EasyRecipes

Day 12 of #21DaysOfLighterPlates, and we’re proving that ‘lighter’ doesn’t mean we have to eat another salad. This oven-braised chuck roast with asparagus is the perfect combo of hearty and healthy. One pot, one oven, and zero regrets—because we’re here to enjoy real food that fits the vibe without feeling like rabbit food. Who’s been keeping up with the journey so far? Have you tried any recipes yet, or are you just here for the food inspo? Either way, I see you. 👀 Let me know if this one’s making it to your dinner table! Turn up the beats, enjoy the eats, and let’s keep this lighter plates vibe rolling. 🎶🍴 👇🏾The Recipe👇🏾 What you'll need: 2 lbs chuck roast, trimmed of excess fat 1 bunch asparagus, trimmed and cut into 2-inch pieces 1 red onion, sliced 1 poblano pepper, diced 2 tbsp olive oil 1 tbsp steak seasoning (or salt & peppervto taste) 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp red pepper flakes (optional) 1 cup low-sodium beef broth 1 tbsp balsamic vinegar Instructions: 1. Set the oven to 325°F 2. Sear the Roast: Heat olive oil in an oven-safe Dutch oven or skillet over medium-high heat. Season the chuck roast with steak seasoning and sear until browned on all sides, about 3–4 minutes per side. Remove and set aside. 3. In the same pot, add the red onions and sauté until softened, about 3 minutes. 4. Stir in the beef broth, balsamic vinegar, garlic powder, smoked paprika, and red pepper flakes (if using). Bring to a gentle simmer. 5. Return the chuck roast to the pot, ensuring it's mostly submerged in the sauce. Cover with a lid or tightly with foil and transfer to the oven. Braise for 2 hours 6. Remove the pot from the oven, uncover, and add the asparagus on top of the roast. Re-cover and cook for another 15–20 minutes, until the asparagus is tender-crisp. 7. Remove from oven, slice the roast, arrange with the asparagus and onions, and spoon the flavorful sauce over the top. 8. Serve over cauliflower rice, cauliflower mash, white rice, or mashed potatoes . 9. Enjoy! #EasyRecipes #cookingvideos #cookingreels #cookwithme #cookingwithLove #EatsAndBeats #ImNoChefIJustLoveToCook #LighterPlates #21DayChallenge #HealthyEating

Day 3 Tuscan White Bean Skillet This one-skillet wonder is packed with protein, bursting with flavor, and perfect for a cozy night in. Who says lighter plates can’t be comforting? 🥰🫂 Made with wholesome ingredients, it’s easy to whip up and even easier to love. The best part? It’s all ready in under 30 minutes ⏱️A delicious, easy dinner recipe that happens to be casually vegan. What you'll need: 2 tbsp olive oil 3 cloves garlic, finely chopped 1 tsp crushed red pepper (optional) 1 pint cherry or grape tomatoes 1 (5 oz) pkg Organic Baby Spinach 2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed ¾ cup low-sodium chicken broth ¼ cup heavy cream 1 tbsp sliced basil Parmesan cheese (optional) What to do: 1. In a 12-inch nonstick skillet, heat the oil on medium. Add the garlic and crushed red pepper, if using, and cook 30 sec., until fragrant. 2. Add the tomatoes and cook 5–6 min., until burst, stirring occasionally. 3. To skillet, in batches if needed, add the baby spinach. Cook 1–2 min., until wilted. 4. Stir in the beans, chicken broth, and heavy cream. Season with salt and pepper. 5. Bring to a boil then reduce to a simmer. Cook 8-10 min. on medium–low, until sauce has thickened. Add the basil to skillet and stir to combine. 6. Serve & Enjoy! Let me know if this one’s making it to your dinner table! What’s your go-to comfort meal when you’re craving something lighter? Let’s chat in the comments! 🥄👇 #21DaysOfLighterPlates #HealthyComfortFood #HealthyEating #cookingvideos #cookingreels #imnochefijustlovetocook #cookingwithlove #kidfriendlymeals #easydinnerideas #onepanmeal #CreamyTuscanBeans #OneSkilletMeals #LighterPlates #HealthyEating #NewYearNewMe #FitnessJourney #HealthyHabits