1 cup frozen blueberries
2 Tbsp chia seeds
2 Tbsp plain yogurt
1 tsp raw honey (or sub with monk fruit)
3/4 cup coconut milk
Place blueberries in a bowl and mash them with a fork.
Stir in chia seeds, yogurt, honey, and coconut milk.
Cover and refrigerate overnight or for a minimum of four hours.
doctor.sethi on Instagram
INGREDIENTS
▪️2 cups oats, GF if necessary
▪️1/2 cup nuts
▪️1/4 cup coconut oil, melted
▪️1/4 cup maple syrup
▪️1 tbsp chia seeds
▪️2 tbsp pumpkin seeds
METHOD
▪️Preheat 160c
▪️In a prepared baking tray, mix all the ingredients together
▪️Flatten to an even layer and press down so it sticks together
▪️Bake for 18-22 minutes until golden
DoctorBowl on Instagram 6/8/26
- 4 cups Alexandre A2/A2 Organic 4% Whole Milk
- 2 Tbsp lemon juice
- 1/4 tsp sea salt
- Optional: 1 tablespoon Alexandre A2/A2 Organic 100% Grass-Fed Whole Probiotic Kefir (for a thinner texture)
1. Pour 4 cups of Alexandre A2/A2 Organic 4% Whole Milk into a medium saucepan. Heat over medium heat until the temperature reaches 185–195°F (just below boiling), stirring occasionally to prevent scorching.
2. Remove from heat and slowly stir in 2 tablespoons of lemon juice. Gently mix and let sit undisturbed for 10 minutes while the milk curdles.
3. Line a fine mesh strainer with cheesecloth or a thin dish towel and place it over a large bowl. Pour in the curdled mixture and let it drain for 1–2 hours, depending on your preferred thickness.
4 . Transfer the drained curds to a food processor or blender. Add 1/4 teaspoon of sea salt and blend until smooth and creamy. If needed, add a splash of the reserved whey or a bit of kefir to loosen the texture.
5. Scoop into an airtight container and refrigerate. The cream cheese will firm up slightly as it chills. Best used within 7 days.
https://alexandrefamilyfarm.com/blogs/recipes/homemade-cream-cheese-bagels?_pos=5&_sid=d0bd6cfc7&_ss=r
Made this on 7/20/14. I can't have spinach right now so I tried it with swiss chard. I just started adding fiber back into my diet, and this felt very heavy. I used thick-cut rolled oats, and felt like they were too thick and stiff. I added some water but lost some flavor in doing so. I ate it, it was a filling meal, but I didn't love it the way I used to. Maybe it's the chard or maybe my tastes have just changed. I had another serving, and got a headache afterwards. It also felt like a brick in my stomach, so heavy. If I made it again, I would use regular oats instead of thick-cut, and I would use less oats and more greens.
2 cups water
1 cup rolled oats
1 cup baby spinach, packed [Sub with swiss chard?]
2 Tbsp nutritional yeast
Sea salt
In a medium saucepan, combine water and rolled oats. Turn heat to high and bring to a boil. Reduce heat to low, and cook, stirring frequently, for about 5 minutes.
Turn off heat, stir in spinach, and stir until spinach has wilted. Stir in nutritional yeast, and season to taste with sea salt.
Makes 2 servings
Ingredients
Directions
I want to try this. I'm going to mix everything in a bowl before pouring it into the silicone molds. I'll probably try it without the lemon the first time and see how it goes.
Brew hibiscus tea with loose organic hibiscus
Take a few blackberries and smash them with the back of a fork. (I would strain out the seeds.)
Add the hibiscus tea to large silicone ice cube molds
Add some honey to the molds.
Squeeze some fresh lemon juice in each mold, if tolerated.
Place in the freezer.
When the cubes are frozen, drop one into a glass or jar of water. Salt the rim and enjoy.
From the Long Covid Dietician on Instagram (5/26/26)
 |
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.
This was okay. It was my first time eating legumes and the spices in this dish. I was expecting full flavors but it just fell flat for me. I added a little bit of ghee, but that didn't do much. I added some sauteed onions and bell peppers, and I liked it better with that addition. Still, it's not something that I want to run out and try again. I also added 1 cup of red lentils instead of 3/4 cup because it seemed like too much liquid. I liked the consistency of the dish using 1 cup lentils. I garnished with fresh cilantro but skipped the lime and chili oil because of histamines.
Olive oil
1 small cauliflower, cut into small florets
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
White pepper
150 g (3/4 cup) red lentils, rinsed and sorted
400 ml (1 2/3 cups) full-fat coconut milk
300 ml (1 1/4 cups) vegetable stock
Salt
To serve: fresh cilantro, 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
