Kyra

vegetarianrecipe hashtag performance

The #vegetarianrecipe hashtag features creative dishes, healthy ingredients, vibrant colors, diverse cuisines, easy cooking tips, meal prep ideas, plant-based meals, seasonal produce, flavorful spices, and community sharing for food lovers.
i haven’t told you to run & try a recipe in a while… RUN 🤩 (inspired by @halfbakedharvest) #vegetarianrecipe #chili #spicy #spicyrecipe #comfortfoods
This is one of the most requested recipes! I shared it a while ago in my food dish-out videos. Now, I’ll be sharing the full recipe with detailed instructions and voiceover on my official YouTube channel. Please note that there are many fake YouTube channels, so make sure to subscribe to the original one. The link is in my bio! ❤️🪽 @Usman khan  #mashallah #eggplantrecipe #eggplant #pakistan #peshawar #lahore #creatorsearchinsights #vegetarianrecipe
Roasted Vegetables  𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐌𝐘 𝐁𝐈𝐎)   ⠀ #roasted #veggierecipes #healthysalad #potato #vegan #smashedpotatoes #veganrecipes #veganessen #roastedveggies #healthyfood #simplesalad #easymeals #vegetarianrecipe #easysalad #plantbasedfood #healthylifestyle #veganfood #veganrecipe #veganerezepte #healthy #potatosalad #veganlunch #vegetarianrecipes #simplesalad#salads #potatos #patatas #potatorecipes #saladrecipe #veganerezepte #vegandinner #vegan
Spinach Stuffed Shells ❤️‍🔥 Keep it vegetarian, or add some cooked sausage to the filling!  Here’s how to make it: 1 box jumbo pasta shells 1/4 cup + 1 tbsp olive oil (for sautéing and drizzling) 1 small onion, finely chopped Salt and pepper, to taste 3-4 cloves garlic, minced 6-8 cloves garlic, sliced 8 oz fresh spinach (or 1 package frozen spinach, thawed and drained), chopped Zest and juice from 1/2 lemon 28 oz whole San Marzano tomatoes, crushed by hand 1 tsp Calabrian chili paste 6-8 basil leaves (for sautéing) 15 oz ricotta cheese 10 oz (2.5 cups) mozzarella cheese, freshly shredded (for the filling) 4 oz freshly grated Parmesan cheese (for the filling) 1 large egg 1/4 cup fresh parsley, chopped (for the filling) 6 basil leaves, chiffonade (for the filling) Pinch of nutmeg 1 tsp red pepper flakes (optional) 1. Heat a touch of olive oil over medium heat and sauté the onion with a pinch of salt and pepper for 3-4 minutes. Add the garlic and cook for another 30 seconds. 2. Stir in the chopped spinach and season with salt, pepper, and the juice from half a lemon. Let it wilt for a couple of minutes, then remove from the pan. Squeeze out any excess water from the spinach and set it aside. 3. In the same pan, wipe it clean and heat about 1/4 cup of olive oil over medium/low heat. 4. Add the sliced garlic cloves (6-8) and a handful of fresh basil leaves, followed by 1 tsp of Calabrian chili paste. Stir and let it sizzle gently for a couple of minutes, being careful not to let the garlic burn. 5. Pour in the tomatoes and season with salt and pepper. Stir, reduce heat to low, and simmer (cover with a lid if needed). 6. Cook the pasta shells to al dente. Drain them and set aside, drizzling with a little olive oil to prevent sticking if needed. 7. Preheat the oven to 350°F.  8. In a large bowl, combine the ricotta, 6 oz (1.5 cups) mozzarella, 1 cup Parmesan, cooked spinach, salt, pepper, parsley, chiffonade basil, zest from 1/2 lemon, nutmeg, red pepper flakes, and egg. Mix everything together until well combined. 9. In a baking dish, spread a thin layer of the tomato sauce on the bottom. 10. Stuff each pasta shell with 2-3 tablespoons of the ricotta filling and arrange them in the dish. If there’s any leftover filling, dollop it into the dish. 11. Spread the remaining tomato sauce directly over the shells, then cover with the remaining mozzarella and Parmesan cheese. 12. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and finish under the broiler until golden and bubbly. 13. Garnish with fresh parsley or basil before serving and enjoy! #heresyourbite #stuffedshells #pasta #ricotta #dinner #DinnerIdeas #easydinner #EasyRecipe #vegetarian #vegetarianrecipe #FoodTok #cooking #comfortfood #winterfood #winterrecipes
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Spinach Stuffed Shells ❤️‍🔥 Keep it vegetarian, or add some cooked sausage to the filling! Here’s how to make it: 1 box jumbo pasta shells 1/4 cup + 1 tbsp olive oil (for sautéing and drizzling) 1 small onion, finely chopped Salt and pepper, to taste 3-4 cloves garlic, minced 6-8 cloves garlic, sliced 8 oz fresh spinach (or 1 package frozen spinach, thawed and drained), chopped Zest and juice from 1/2 lemon 28 oz whole San Marzano tomatoes, crushed by hand 1 tsp Calabrian chili paste 6-8 basil leaves (for sautéing) 15 oz ricotta cheese 10 oz (2.5 cups) mozzarella cheese, freshly shredded (for the filling) 4 oz freshly grated Parmesan cheese (for the filling) 1 large egg 1/4 cup fresh parsley, chopped (for the filling) 6 basil leaves, chiffonade (for the filling) Pinch of nutmeg 1 tsp red pepper flakes (optional) 1. Heat a touch of olive oil over medium heat and sauté the onion with a pinch of salt and pepper for 3-4 minutes. Add the garlic and cook for another 30 seconds. 2. Stir in the chopped spinach and season with salt, pepper, and the juice from half a lemon. Let it wilt for a couple of minutes, then remove from the pan. Squeeze out any excess water from the spinach and set it aside. 3. In the same pan, wipe it clean and heat about 1/4 cup of olive oil over medium/low heat. 4. Add the sliced garlic cloves (6-8) and a handful of fresh basil leaves, followed by 1 tsp of Calabrian chili paste. Stir and let it sizzle gently for a couple of minutes, being careful not to let the garlic burn. 5. Pour in the tomatoes and season with salt and pepper. Stir, reduce heat to low, and simmer (cover with a lid if needed). 6. Cook the pasta shells to al dente. Drain them and set aside, drizzling with a little olive oil to prevent sticking if needed. 7. Preheat the oven to 350°F. 8. In a large bowl, combine the ricotta, 6 oz (1.5 cups) mozzarella, 1 cup Parmesan, cooked spinach, salt, pepper, parsley, chiffonade basil, zest from 1/2 lemon, nutmeg, red pepper flakes, and egg. Mix everything together until well combined. 9. In a baking dish, spread a thin layer of the tomato sauce on the bottom. 10. Stuff each pasta shell with 2-3 tablespoons of the ricotta filling and arrange them in the dish. If there’s any leftover filling, dollop it into the dish. 11. Spread the remaining tomato sauce directly over the shells, then cover with the remaining mozzarella and Parmesan cheese. 12. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and finish under the broiler until golden and bubbly. 13. Garnish with fresh parsley or basil before serving and enjoy! #heresyourbite #stuffedshells #pasta #ricotta #dinner #DinnerIdeas #easydinner #EasyRecipe #vegetarian #vegetarianrecipe #FoodTok #cooking #comfortfood #winterfood #winterrecipes
this might have just claimed my number 1 pasta spot 🤩 #pasta #dinner #vegetarianrecipe #truffle
making the @Anna Paul turkish pasta (veg edition) for mama 🧡 #viralrecipe #vegetarianrecipe #turkishpasta #annapaul
Chickpea Chaat Salad in a Jar 🥗🫙 Minimal effort, maximum flavor! This recipe is perfect if you’re looking for a healthy, vegetarian, high-protein meal but don’t have much time to cook. It’s quick, filling, and absolutely delicious-perfect for meal prepping lunch or dinner! Chickpea chaat salad in a jar🥗🫙 These need minimal effort! Prep it for lunch and you’ll be all set for a healthy vegetarian high protein meal that is delicious and filling!  Recipe for Chickpea Chaat Salad in a jar🥗🫙 Ingredients: 1 tsp olive oil 1 cup garbanzo beans 1/2 tsp red chilli powder  Salt to taste 1/2 cup Greek yoghurt Chopped veggies  Cilantro chutney Chopped cilantro leaves  Sev (optional) Chaat masala(as per your taste)  ⭐️Adjust ingredients as per your preference  Method: -Start by draining and rinsing your chickpea(if using canned) or use your boiled chickpea. -Next in a pan heat olive oil, add chickpeas, red chilli powder, salt and roast for 2-3 minutes or until golden brown and allow to cool down. -Then in your preferred jar, add Greek yoghurt, roasted chickpeas, veggies, add cilantro chutney, sev(optional) and chaat masala.  -When it’s time to eat, pour in a bowl, give it a mix and enjoy! . . #viralvideo #vegetarian #vegetarianrecipes #vegetarianrecipe #chickpeas #chickpea #chickpeasalad #chickpeasrecipe #highprotein #highproteinmeals #highproteinrecipes #lunchtimetiktok #lunchidea #dinnerwithme #Dinnerldeas #snackveggie #snackidea #simplerecipe #easyrecipies #healthyrecipe #healthyrecipes #glutenfreerecipes #mealprep #mealprepideas #mealprepweightloss #foodforweightlossgoals #Foodforweightloss #weightlossfood #vegetable #vegetablesalad #plantbased #plantbasedrecipes #plantbasedtiktok #healthyfood #healthyrecipe #EasyRecipe #nutritousanddelicious #healthylifestyle #healthylifestylechange #healthycooking #heatfree #mealplanhack #mealplanning #mealprepping #mealplanningtips #budgetmeals #viral #fyp≥ #foryoupage #forvou
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Chickpea Chaat Salad in a Jar 🥗🫙 Minimal effort, maximum flavor! This recipe is perfect if you’re looking for a healthy, vegetarian, high-protein meal but don’t have much time to cook. It’s quick, filling, and absolutely delicious-perfect for meal prepping lunch or dinner! Chickpea chaat salad in a jar🥗🫙 These need minimal effort! Prep it for lunch and you’ll be all set for a healthy vegetarian high protein meal that is delicious and filling! Recipe for Chickpea Chaat Salad in a jar🥗🫙 Ingredients: 1 tsp olive oil 1 cup garbanzo beans 1/2 tsp red chilli powder Salt to taste 1/2 cup Greek yoghurt Chopped veggies Cilantro chutney Chopped cilantro leaves Sev (optional) Chaat masala(as per your taste) ⭐️Adjust ingredients as per your preference Method: -Start by draining and rinsing your chickpea(if using canned) or use your boiled chickpea. -Next in a pan heat olive oil, add chickpeas, red chilli powder, salt and roast for 2-3 minutes or until golden brown and allow to cool down. -Then in your preferred jar, add Greek yoghurt, roasted chickpeas, veggies, add cilantro chutney, sev(optional) and chaat masala. -When it’s time to eat, pour in a bowl, give it a mix and enjoy! . . #viralvideo #vegetarian #vegetarianrecipes #vegetarianrecipe #chickpeas #chickpea #chickpeasalad #chickpeasrecipe #highprotein #highproteinmeals #highproteinrecipes #lunchtimetiktok #lunchidea #dinnerwithme #Dinnerldeas #snackveggie #snackidea #simplerecipe #easyrecipies #healthyrecipe #healthyrecipes #glutenfreerecipes #mealprep #mealprepideas #mealprepweightloss #foodforweightlossgoals #Foodforweightloss #weightlossfood #vegetable #vegetablesalad #plantbased #plantbasedrecipes #plantbasedtiktok #healthyfood #healthyrecipe #EasyRecipe #nutritousanddelicious #healthylifestyle #healthylifestylechange #healthycooking #heatfree #mealplanhack #mealplanning #mealprepping #mealplanningtips #budgetmeals #viral #fyp#foryoupage #forvou
“can it risotto”? coconut curry noodle edition featuring my @Thrive Market goodies 💛 Iink is in my bio for 30% off your first order & a free gift #thrivemarketpartner #risotto #vegetarianrecipe #easydinner #dinnerrecipe
WHIPPED RICOTTA WITH GARLIC & HERB DIPPING OIL! One of everyone’s faves—new Year’s is here and this is the perfect way to ring it in 😉 • Time: 15 minutes Serves: 6-8  • For the oil: 1/2 cup olive oil  1/4 cup finely chopped parsley  1 tbsp fresh chopped rosemary  2 tbsp fresh chopped basil 3 cloves minced garlic  3/4 tsp sea salt 1 tsp red pepper flakes  1 1/2 tbsp balsamic vinegar  • For the ricotta: 3 cups ricotta  Juice of 1/2 lemon  Zest of 1/2 lemon  1/2 tsp salt  • Toppings: More parsley/red pepper • 1️⃣Make ricotta—mix all ingredients together with mixer and set aside.  2️⃣Make oil, heat the olive oil over medium heat then add the herbs once it is hot. Cook for 10 seconds then add garlic, oregano, salt and red pepper flakes. Cook for another 10 seconds, until fragrant. Add the balsamic and mix. Once cool, add the Parmesan and mix.  3️⃣Spread ricotta onto a plate, create a divot in the middle and add the oil, then drizzle the top. Top with parsley and red pepper flakes. Serve with bread. • #whippedricotta #EasyRecipe #wholefoodsmarket #recipeoftheday #tastemade #inthekitchen #makeitdelicious #mealprep #holidayfoods #vegetarianrecipe #goodmoodfood #glutenfreerecipe #f52grams #appetizer #newyears #healthydinners #healthyfood #healthycooking #buzzfeast #ricotta #easyappetizers #2024recap
#vegetarian #vegetarianmeals #vegetarianmealideas #vegetarianmealinspo #recipes #vegetarianrecipes #mealinspo #vegetarianrecipe #browntok #comecookwithme #mealprep #mealideas #traderjoes #traderjoeshaul #grocery #groceryhaul
Today’s Sunday Service is dedicated to the 15 day Daniel Fast I’m doing this month. Comment below more recipe ideas 🙏🏽🫶🏽 #sundayservice #danielfast #danielfastrecipes #DinnerIdeas #vegetarianrecipe #fyp #churchtiktok
This is a must have ! 😭 @BeyondBody #kilo #dieting #dietingtips #pescaterian #pescaterianlife #vegetarian #vegetarianrecipe #weightloss #weightlossprogress #weightlossmotivation
Why am I cooking in basically a winter coat 🥵 #meatlessmonday #vegetarianrecipe #cookwithme #cookingvlog #weeknightdinner #EasyRecipe #30minutemeals #quickdinner
EPISODE 7: Soup Series // Roasted Tomato Basil Soup 🌿🍅 6 Servings Ingredients: 12 roma tomatoes 1 yellow onion 1 head garlic 1 red bell pepper 4 tablespoons EVOO 1/3 cup heavy cream 32 oz vegetable broth OR chicken broth 2/3 cup basil, chopped Salt and pepper, for taste  For homemade croutons: 1 cup chopped sourdough bread (into small cubes), 3 tbsp EVOO, sprinkle of salt For topping: parmesan cheese and homemade croutons Recipe: 1. Preheat oven to 350 2. Chop your tomatoes in half, your onion into large squares, and your red bell pepper into large squares. Chop the head off of the garlic bulb. Lay them on the pan and drizzle with olive oil. Sprinkle with salt and pepper. Mix around. Add your garlic bulb in the middle. Drizzle garlic bulbwith olive oil. 3. Put into the oven for 1 hr. 4. Make the croutons. Chop bread into small cubes and add into a large bowl with olive oil and salt. Mix around. Add onto a pan. 5. When there are 15 minutes remaining, add croutons into the oven. 6. Once done cooking, remove and set both on the stove top. Be careful, there’s going to be a lot of juices so don’t spill! 7. Heat a large pot on medium/high heat. Add in add the food contents from the cooked pan. Add in chicken broth and chopped basil.  8. Use an immersion blender to blend until creamy before it begins boiling. If you don’t have an immersion blender, transfer to a large blender (being VERY careful not to spill - the soup is hot!)  9. Once blended, add back into the pot and let boil all together for 10 minutes. 10. Turn off the heat and add in the heavy cream. Stir around. 11. Serve into bowls and top with parmesan and croutons. Enjoy! #soup #tomatosoup #souprecipe #souptok #soupseason #healthyrecipes #vegetarian #vegetarianrecipe
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EPISODE 7: Soup Series // Roasted Tomato Basil Soup 🌿🍅 6 Servings Ingredients: 12 roma tomatoes 1 yellow onion 1 head garlic 1 red bell pepper 4 tablespoons EVOO 1/3 cup heavy cream 32 oz vegetable broth OR chicken broth 2/3 cup basil, chopped Salt and pepper, for taste For homemade croutons: 1 cup chopped sourdough bread (into small cubes), 3 tbsp EVOO, sprinkle of salt For topping: parmesan cheese and homemade croutons Recipe: 1. Preheat oven to 350 2. Chop your tomatoes in half, your onion into large squares, and your red bell pepper into large squares. Chop the head off of the garlic bulb. Lay them on the pan and drizzle with olive oil. Sprinkle with salt and pepper. Mix around. Add your garlic bulb in the middle. Drizzle garlic bulbwith olive oil. 3. Put into the oven for 1 hr. 4. Make the croutons. Chop bread into small cubes and add into a large bowl with olive oil and salt. Mix around. Add onto a pan. 5. When there are 15 minutes remaining, add croutons into the oven. 6. Once done cooking, remove and set both on the stove top. Be careful, there’s going to be a lot of juices so don’t spill! 7. Heat a large pot on medium/high heat. Add in add the food contents from the cooked pan. Add in chicken broth and chopped basil. 8. Use an immersion blender to blend until creamy before it begins boiling. If you don’t have an immersion blender, transfer to a large blender (being VERY careful not to spill - the soup is hot!) 9. Once blended, add back into the pot and let boil all together for 10 minutes. 10. Turn off the heat and add in the heavy cream. Stir around. 11. Serve into bowls and top with parmesan and croutons. Enjoy! #soup #tomatosoup #souprecipe #souptok #soupseason #healthyrecipes #vegetarian #vegetarianrecipe
Caramelized hasselback sweet potatoes with molasses butter and thyme! #hasselbackpotatoes #cooking #EasyRecipe #vegetarianrecipe #sweetpotatoes
GARLIC-HERB CABBAGE ROUNDS WITH LEMON-PISTACHIO-PARMESAN CRUMBLE! Buttery cabbage with a delicious crumble! • For the cabbage: 3 tbsp unsalted butter, melted 1/2 tbsp olive oil, plus more for the sheet pan 1 1/2 tbsp chopped fresh thyme 3 cloves minced garlic  1 tsp salt 1/2 tsp pepper 1 green cabbage, cut into 3/4 inch-thick rounds • For the crumble: 1 oz Parmesan cheese, chunks Handful chopped arugula 1/3 cup pistachios 1/2 tsp lemon zest Salt to taste Pepper to taste • Optional for serving: Tahini Honey • 1️⃣Preheat the oven to 425. 2️⃣Add the butter, olive oil, thyme, garlic, salt and pepper to a small bowl. Mix to combine.3️⃣Drizzle a little olive oil onto the sheet pan, then place the cabbage rounds spread out onto the sheet pan. Divide the butter mixture onto the cabbage rounds and brush the mixture over the tops and sides of the cabbage. Place them in the oven for 40-50 minutes, until the cabbage is tender. To finish and brown the tops, place the cabbage under the broiler for 1-2 minutes. 4️⃣While the cabbage roasts, make the crumble. Add the pistachios to a cutting board and begin to chop. Add the Parmesan and chop some more, then add the arugula and continue to chop. Add the lemon zest, salt and pepper and mix everything together until it forms a “crumble.” 4️⃣Plate the cabbage, then top with the crumble. Drizzle with tahini and honey, if using.  • #cabbagerecipe #veggielover #healthycooking #goodmoodfood #glutenfreerecipes #glutenfree #igreels #tastemade #vegetarianrecipe #f52grams #sidedishes #cookfromscratch #buzzfeast #lowcarbrecipes #ketorecipes #justeatrealfood #EasyRecipes #wholefoodsmarket #inthekitchen #healthyeating #recipeoftheday #appetizers
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GARLIC-HERB CABBAGE ROUNDS WITH LEMON-PISTACHIO-PARMESAN CRUMBLE! Buttery cabbage with a delicious crumble! • For the cabbage: 3 tbsp unsalted butter, melted 1/2 tbsp olive oil, plus more for the sheet pan 1 1/2 tbsp chopped fresh thyme 3 cloves minced garlic 1 tsp salt 1/2 tsp pepper 1 green cabbage, cut into 3/4 inch-thick rounds • For the crumble: 1 oz Parmesan cheese, chunks Handful chopped arugula 1/3 cup pistachios 1/2 tsp lemon zest Salt to taste Pepper to taste • Optional for serving: Tahini Honey • 1️⃣Preheat the oven to 425. 2️⃣Add the butter, olive oil, thyme, garlic, salt and pepper to a small bowl. Mix to combine.3️⃣Drizzle a little olive oil onto the sheet pan, then place the cabbage rounds spread out onto the sheet pan. Divide the butter mixture onto the cabbage rounds and brush the mixture over the tops and sides of the cabbage. Place them in the oven for 40-50 minutes, until the cabbage is tender. To finish and brown the tops, place the cabbage under the broiler for 1-2 minutes. 4️⃣While the cabbage roasts, make the crumble. Add the pistachios to a cutting board and begin to chop. Add the Parmesan and chop some more, then add the arugula and continue to chop. Add the lemon zest, salt and pepper and mix everything together until it forms a “crumble.” 4️⃣Plate the cabbage, then top with the crumble. Drizzle with tahini and honey, if using. • #cabbagerecipe #veggielover #healthycooking #goodmoodfood #glutenfreerecipes #glutenfree #igreels #tastemade #vegetarianrecipe #f52grams #sidedishes #cookfromscratch #buzzfeast #lowcarbrecipes #ketorecipes #justeatrealfood #EasyRecipes #wholefoodsmarket #inthekitchen #healthyeating #recipeoftheday #appetizers
being a veg doesn’t mean you eat plain lettuce😏😏 #wieiad #whatieatinaday #vegetarian #vegetarianrecipe #proteinshake #proteinsmoothie #wieiadrealistic
DIETITIAN TIP #5: @Anna Paul Viral Turkish Pasta but make it high protein & vegetarian! I’m going to be sharing high protein vegetarian meals on Monday’s during my series so make sure to follow along!  RECIPE: Ingredients: (this served 2 adults with leftovers) Lentil mixture: -2.5 cups cooked lentils -2 tbsp olive oil -1 white onion, diced -2 garlic cloves, minced -1 tbsp each: cumin, curry powder, old bay (or paprika) -1 tsp S&P (to taste) - don’t add extra salt if using old bay -3 tbsp tomato paste -1/2c veggie broth if it gets too dry  Yogurt sauce: -1 cups plain non fat greek yogurt  -2 garlic cloves, minced -juice of 1/2 lemon  Other: -I used a Cajun style hot sauce and added a dash of olive oil, heated up -1 box of chickpea pasta  -Cherry tomatoes, quartered -Parsley or cilantro, chopped  -feta (optional, I thought it was delish without)  HOW TO: -boil pasta according to box -in a medium saucepan, add olive oil, onion and seasonings until translucent -add in garlic and lentils and let cook for 5 mins, getting crispy. -once starting to get crisped, add tomato paste and combine. Feel free to add veggie broth little by little if it starts to dry out. Cook for another 5 mins -meanwhile, combine yogurt, garlic and lemon and put aside -drain pasta and heat up hot sauce with a dash of olive oil -place pasta, yogurt, hot sauce, lentils, tomatoes and parsley/cilantro in a bowl and enjoy!  #turkish #turkishpasta #annapaul #highprotein #vegetarianrecipe #vegetarian high protein vegetarian meals
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DIETITIAN TIP #5: @Anna Paul Viral Turkish Pasta but make it high protein & vegetarian! I’m going to be sharing high protein vegetarian meals on Monday’s during my series so make sure to follow along! RECIPE: Ingredients: (this served 2 adults with leftovers) Lentil mixture: -2.5 cups cooked lentils -2 tbsp olive oil -1 white onion, diced -2 garlic cloves, minced -1 tbsp each: cumin, curry powder, old bay (or paprika) -1 tsp S&P (to taste) - don’t add extra salt if using old bay -3 tbsp tomato paste -1/2c veggie broth if it gets too dry Yogurt sauce: -1 cups plain non fat greek yogurt -2 garlic cloves, minced -juice of 1/2 lemon Other: -I used a Cajun style hot sauce and added a dash of olive oil, heated up -1 box of chickpea pasta -Cherry tomatoes, quartered -Parsley or cilantro, chopped -feta (optional, I thought it was delish without) HOW TO: -boil pasta according to box -in a medium saucepan, add olive oil, onion and seasonings until translucent -add in garlic and lentils and let cook for 5 mins, getting crispy. -once starting to get crisped, add tomato paste and combine. Feel free to add veggie broth little by little if it starts to dry out. Cook for another 5 mins -meanwhile, combine yogurt, garlic and lemon and put aside -drain pasta and heat up hot sauce with a dash of olive oil -place pasta, yogurt, hot sauce, lentils, tomatoes and parsley/cilantro in a bowl and enjoy! #turkish #turkishpasta #annapaul #highprotein #vegetarianrecipe #vegetarian high protein vegetarian meals
Kiwi yogurt clusters  Full recipe on www.avocadoskillet.com  #healthyrecipes #vegetarianrecipe #easyhealthyrecipes
Dietitian Tip #10 - High Protein Crunch Wrap Supreme (vegetarian) at home! If you’ve never subbed black beans for the meat @tacobell in the Crunchwrap, you truly haven’t lived. And If you don’t want to make this vegetarian, you can easily swap out for ground beef or ground turkey - season it the same and cook fully through with the onions/jalepenos! You can also add queso to be exactly like Taco Bell, but I think it tastes perf as is 😋 #crunchwrap #crunchwrapsupreme #vegetarian #vegetarianrecipe #vegetariancrunchwrap #highprotein #highproteinmeals
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Dietitian Tip #10 - High Protein Crunch Wrap Supreme (vegetarian) at home! If you’ve never subbed black beans for the meat @tacobell in the Crunchwrap, you truly haven’t lived. And If you don’t want to make this vegetarian, you can easily swap out for ground beef or ground turkey - season it the same and cook fully through with the onions/jalepenos! You can also add queso to be exactly like Taco Bell, but I think it tastes perf as is 😋 #crunchwrap #crunchwrapsupreme #vegetarian #vegetarianrecipe #vegetariancrunchwrap #highprotein #highproteinmeals
High protein pistachio cheesecake ✨  Full recipe on www.avocadoskillet.com. #healthyrecipes #highproteinrecipes #vegetarianrecipe

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