 |
How to Clean a Wooden Cutting Board
1. Using a paper towel, wipe any food, grease, oils, etc. off of the board
2. Spray the board with white vinegar
3. Sprinkle kosher salt over the vinegar
4. Cut a lemon in half and use it to work the vinegar and salt into the board
5. Wipe the board with a clean cotton kitchen towel
6. Condition with wood conditioner
From JohnnyDrinks on Instagram
New York Times Top 50 Recipes of 2025 | Chicken and Red Lentil Soup by @nytcooking @andybaraghani
Ingredients
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 lb boneless, skinless chicken thighs
- 1½ cups red lentils, rinsed
- 1 tsp ground turmeric
- Salt & black pepper
- 1 cup mixed herbs (parsley, dill, mint)
- 1 cup plain full-fat yogurt (regular or Greek)
- 2 tbsp lemon juice
Steps:
Heat oil in a large pot and cook the onions until deeply caramelized, then add the garlic and soften it. Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything. Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked. Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste. Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt), then serve the soup topped with a spoonful of the lemony yogurt
Foodiligence on Instagram
New York Times Top 50 Recipes of 2025 | Broccoli-Quinoa Soup With Turmeric and Ginger by @nytcooking @hettymckinnon
Ingredients:
- Extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2-inch piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 cup white quinoa
- 1½ tsp ground turmeric
- Salt
- 4 to 5 cups vegetable stock
- 1 head broccoli
- 14-ounce coconut milk
- Handful of cilantro, for serving
- Chile oil, for serving
Heat a large pot or Dutch oven over medium and cook the onion in olive oil until softened, then add the ginger and garlic and cook until fragrant.
Stir in the quinoa, turmeric, and salt, then add the vegetable stock, bring to a simmer, cover, and cook until the quinoa is tender, about 15 minutes.
Add the broccoli and coconut milk and simmer until the broccoli is just tender and bright green, thinning with more stock if needed, then season with salt and plenty of pepper and serve topped with cilantro and a drizzle of chile oil.
Foodiligence on Instagram
Fragrant Coconut Chicken and Sweet Potato @nytcooking @thisiskaychun
Ingredients
- 3 Tbsp oil (divided)
- 1 med sweet potato, diced (¼")
- ½ cup scallions + 3 cloves garlic + 1 Tbsp ginger (all minced)
- 1lb ground chicken (dark meat if possible)
- 1 cup full-fat coconut milk
- 4oz baby spinach
- 2 Tbsp lime juice + ¼c cilantro
- Salt to taste
Heat 1Tbsp oil in a skillet over medium; add sweet potato, season with salt, cover, and cook 8 minutes until tender, then set aside.
Add remaining 2 Tbsp oil, scallions, garlic, and ginger to the pan, sautéing for 30 seconds before adding the chicken to brown (approx. 5 minutes).
Stir in coconut milk and the cooked sweet potatoes, simmering 2–3 minutes until slightly thickened. Fold in spinach until wilted, remove from heat, and stir in lime juice, cilantro, and final seasonings.
Serve over rice with extra garnish and hot sauce.
Foodiligence on Instagram
1/13/21
Eggs and Peas with Onion Cream Sauce
1 medium onion, sliced (about 1/2 cup)
1 cup water
8 oz frozen green peas (about 1 cup)
8 hard-boiled eggs, cooled, shelled, and chopped
1/2 cup plain whole milk yogurt
1/4 cup coconut milk
4 oz cream cheese
1/2 tsp sea salt
Place the sliced onion in a small saucepan with the water, bring to a boil and boil for 5-10 minutes until onion is tender and most of the water has evaporated.
Meanwhile, place peas in a 2-quart casserole.
Place hard-boiled eggs over the peas.
When the onion is tender, place it in a small food processor (with leftover water) and puree.
In the warm saucepan, add the onion puree, yogurt, coconut milk, and cream cheese. Whisk over low heat. and simmer gently for a minute or so. and Pour over eggs and peas.
Bake at 350 degrees for 15 minutes.
Sauce will be somewhat thin but thickens the next day.
Adapted from: http://lowoxalateinfo.com/eggs-and-peas-with-onion-cream-sauce/
Dr. Karan Rajan's Instagram
High protein, high fibre blueberry chia pudding 🫐
1. Add 125g (3/4 cup) blueberries to a bowl/container
2. Squish them until jammy
3. Add 30g (2 Tbsp) chia seeds
4. Add 160g (2/3-3/4 cup) Greek yoghurt
5. Add 10g (1 1/2 tsp) honey
6. Add 90ml (1/3-1/2 cup) milk of choice
7. Mix it all up
8. Refrigerate until thickened
9. Devour
Total: ~25g protein, 13g fibre
Chop some apples and add to a saucepan
Add frozen blueberries
Add liquid monk fruit or honey
Add cinnamon and vanilla extract
Stir, cover, and simmer for 15-20 minutes, stirring frequently
Cook until apples are tender
Eat as is or serve with plain yogurt or with overnight oats
From Thrive with Candicee on Instagram
BREAKFAST
2 large orange sweet potatoes, preferably garnet or jewel
– 2 tbsp olive oil @bonodisiciliausaTrying this for the first time, I used coconut milk (1/4 cup diluted with 1/4 cup water, 1 tsp chia seeds, and 1/8 tsp liquid monk fruit.
I just made this for the second time and tried 2 tsp chia seeds. Really good!
To make coconut milk from coconut cream:
Blender Method: Combine 1 can (approx. 5.4 oz) of coconut cream with 2 cups of water in a blender and mix until smooth.
Blend 1 part coconut cream with 2 to 4 parts warm water until smooth. A common ratio is 1/2 cup of cream to 1 cup of water for a standard consistency. Blend for better incorporation, then optionally strain for a smoother texture.
Homemade coconut milk will last 3-5 days in the fridge.
This can be frozen for up to 1 month, if frozen right away! Defrost fully prior to use.
Olive oil
1 small cauliflower, cut into small florets
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
150 g red lentils, rinsed
400 ml full-fat coconut milk 300 ml water or vegetable stock
Salt
To serve: fresh coriander, chilli oil or lime wedges
🥦 Heat the olive oil in a large, deep pan over medium heat. Add the cauliflower along with the turmeric, cumin and ginger, and cook for 6–8 minutes, stirring occasionally, until lightly golden and coated in the spices.
🥦 Add the red lentils and stir to combine, then pour in the coconut milk and water or stock. Bring to a gentle simmer, reduce the heat slightly and cook uncovered for 15–18 minutes, stirring occasionally, until the lentils are soft and creamy and the cauliflower is tender but still holding its shape.
🥦 Season generously with salt, adjusting the consistency with a splash of water if needed. Remove from the heat and allow to sit briefly before serving.
From The Medicinal Chef on Instagram
Makes 8 wraps
▪️10g chia seeds (approx 1 Tbsp)
▪️170g rolled oats (approx 1 2/3 - 1 3/4 cups)
▪️500ml water (2.1133 cups)
▪️Seasoning of your choice: salt, garlic powder
Add all the ingredients to a blender and blend until smooth
Let the mixture sit for 15 minutes
Add a little oil to a nonstick frying pan over medium heat
Pour about 1/3 cup of the batter into the pan and spread evenly.
Cook until the edges lift off the pan, about 3-4 minutes. Flip and cook for another 1-2 minutes.
From doctorbowl on Instagram
1 small sweet potato, peeled and grated
1 egg
Small handful of cheese
Seasoning of your choice
Filling: cheese, spinach, tomatoes
Add grated sweet potato, egg, cheese and seasonings. Mix well
Over medium heat, heat a little oil in a pan.
Add the sweet potato mixture and spread it evenly over the pan to make a wrap
Cook on each side for about 10 minutes until golden and crispy
You can also bake them or air fry
From doctorbowl on Instagram
3 eggs
1 small sweet potato, finely sliced
Handful of cheese
Filling: avocado, tomatoes, peppers, fresh coriander
METHOD
Heat oil in a pan over medium heat
Place finely sliced sweet potatoes in a circular pattern to cover the bottom of a nonstick skillet.
Cover the pan and cook for 10 minutes until soft and golden
Whisk eggs and season with salt. Pour over sweet potatoes.
Add toppings.
Cover pan and cook for a few minutes until the cheese has melted.
Fold in half and enjoy
From DoctorBowl on Instagram
I made a recipe that called for 1 bag of frozen artichokes, and baking at 400 degrees for 25 minutes. I tasted a couple and liked the ones that were more crunchy better than the ones that were soft. I cooked them for another 10 minutes, followed by another 8 minutes. Results were inconsistent, due to varying sizes of artichokes. I'm going to try cooking them following this recipe next time. They almost taste like cooked potatoes or fries, except that the softer ones had a weird artichokey after taste.
