@finntonry

50 30 | LOW CAL EP. 3 SPICY TOFU & CHICKEN NOODLES 🍜🍗💪 52g Protein | 587 Kcal | 17 Fat | 60g Carbs INGREDIENTS FOR 2 300g Chicken Mince 2 Garlic Cloves, grated 1 inch Ginger, grated 1 tbsp Soy Sauce 1 tbsp Oyster Sauce 2 tsp Mirin 330g Silken Tofu 1 tbsp Tahini 1 tbsp Soy Sauce 1 tbsp Miso 2 tsp Rice Vinegar 1 tbsp Gochugaru 1 Cucumber 2 Spring Onions Coriander 350g Frozen Udon Method To make the sauce, add the silken tofu, tahini, soy sauce, miso, Gochugaru and vinegar to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside. Julienne the spring onions and pick the coriander. Slice the cucumber into thin rounds, stack them up into little piles and cut into strips. Mix the cucumbers and spring onion greens. Add the chickened to a hot pan over a medium heat to get some colour, before breaking up. Once coloured, deglaze with mirin and then add in the seasonings and cook for a few more minutes. Cook the noodles and plate up. Noodles on the bottom, pour over the sauce, chicken on one side, salad on the other. Finish with sesame seeds. highproteinrecipes easyrecipes lowcalorie 5030

♬ original sound - finntonry - finntonry

@coffe.piano

Nutella Dream Latte ☕️🌫️ I made this for myself and now I can never go back to a regular latte 🤍🖤✨ 📌 SAVE this — you need it in your life! 🌫️ INGREDIENTS: Glass garnish: • 1–2 tbsp Nutella, softened Drink: • Ice • 1 cup (240ml) cold milk • 2 shots espresso Nutella Cloud Cream: • ½ cup (120ml) heavy cream • 2 tbsp Nutella • 1–2 tbsp milk (to adjust consistency) • Whip until thick and fluffy Topping: • Crushed hazelnuts 🌰 👩‍🍳 METHOD: 1. Spread Nutella around the inside of your glass 2. Fill with ice 3. Pour cold milk over the ice 4. Pull 2 shots of espresso and pour over 5. Whip heavy cream, Nutella and a splash of milk until fluffy 6. Finish with crushed hazelnuts 7. Try not to drink it in one sip 😂🖤 💬 Drop a 🌫️ below if you want more recipes like this! 👇 Tag someone who needs this TODAY! #NutellaLatte #NutellaIcedLatte #HomeCafe #CoffeeRecipe #IcedLatte

♬ original sound - blipstudio

@crowdedkitchen

Blueberry Muffin Tops 🫐 Full recipe on our website! Makes 10 Muffin Tops: 1/2 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon lemon zest 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup whole milk 1 cup fresh blueberries Streusel: 2 tablespoons unsalted butter, room temperature 1/4 cup + 1 tablespoon all-purpose flour 2 tablespoons granulated sugar Preheat the oven to 375°F / 190˚C. Line a sheet pan with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla until completely incorporated. Add in the flour, baking powder, baking soda, and salt. Mix until combined. Pour in the milk and stir with a spatula or wooden spoon until a very thick batter forms. In a small bowl, mix together the blueberries with about a tablespoon of flour, then fold the flour-coated blueberries into the batter. Move the muffin tops to the refrigerator and let them chill for at least 30 minutes. While the batter chills, make the streusel topping. Add the butter, flour, and sugar to a small bowl and use a fork or your fingers to rub the butter into the dry ingredients. Scoop out the batter with a 3 tablespoon cookie scoop. Don't smush it down at all. Roll the top and sides of the ball in streusel, leaving the bottom un-streuseled. Place on the parchment-lined sheet pan, leaving about 3 inches on all sides between each dough ball. Bake for 12–15 minutes, until the very edges of the muffin tops begin to brown and the muffin tops start to become golden brown on top. Let cool completely on a wire rack before enjoying.

♬ original sound - Crowded Kitchen

@tannercolson

Espresso Popsicles???

♬ original sound - Tanner Colson

@tasty

The perfect picnic food! 🍙 by @Sarah Ingredients: -1 cup rice, cooked -½ can Spam, cubed -1 Tbsp soy sauce -1 Tbsp sugar -2 Tbsp bbq sauce -3 eggs -spray oil -4 Tbsp furikake Garnish: -chives -kewpie mayo -seaweed strips Steps: 1. Cook rice according to package instructions and set aside to cool. 2. Cube spam into small bites, set aside. 3. In a large pan on medium heat, spray with cooking oil before adding spam. Toast on all sides until slightly brown, about 3 minutes. 4. Add in the soy sauce, sugar, and bbq sauce, and cook for another 3 minutes or until the sauce thickens to liking. Remove and set aside. 5. In a bowl, mix your eggs to scramble. 6. In the same pan over medium heat, spray with cooking oil and scramble the eggs until set, about 1 minute. Set aside. 7. In a large mixing bowl, combine cooled cooked rice with spam, scrambled egg, and furikake. 8. Mix well and form into round balls. 9. Wrap the rice balls with the seaweed strips and top with kewpie and chives. 10. Enjoy immediately!

♬ deep in it - berlioz & Ted Jasper

@heresyourbite

Freezer Breakfast Sandwiches with Maple Butter 🍁 These breakfast sandwiches are layered with fluffy chive eggs, homemade maple breakfast sausage, sharp white cheddar and maple butter, all tucked inside a toasted English muffin. Serve one with smashed avocado on the side and maybe even a drizzle of hot honey. So good. Full recipe is in my bio! If you sign up for my newsletter, every new recipe will go straight to your inbox. 💌 #freezerbreakfast #mealprep #breakfast #breakfastsandwich #easyrecipes

♬ original sound - Here’s Your Bite

@sugarspiceddreams

salted caramel banana bread 🤎✨ definitely my favorite banana bread so far 🥲 recipe: ingredients 3 medium ripe bananas, mashed ½ cup salted butter, browned (113g) ½ cup brown sugar (100g) ¼ cup granulated sugar (50g) 1 large egg, room temp ¼ cup plain greek yogurt (60g) 1 tbsp vanilla paste (13g) 2 cups all-purpose flour (240g) 1 tsp baking powder (4g) 1 tsp baking soda (5g) ½ tsp salt (3g) 2 tsp cinnamon for the salted caramel: 1 cup granulated sugar (200g) 6 tbsp salted butter, room temp (85g) ½ cup heavy cream, warmed (120g) ½ tsp vanilla (2g) flaky salt, to taste for the caramel cream cheese frosting: 4 oz cream cheese, softened (113g) 2 tbsp salted butter, softened (28g) 2 heaping tbsp salted caramel powdered sugar, to taste 1 tbsp vanilla bean paste instructions preheat oven to 375°F and line a loaf pan with parchment. in a bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. in another bowl whisk the mashed bananas and browned butter until combined. add the brown sugar and granulated sugar and whisk until smooth. add the egg, greek yogurt, and vanilla paste and whisk until fully combined. add the dry ingredients into the wet ingredients and gently fold until mostly combined with a few streaks of flour remaining. avoid overmixing so the loaf stays soft and fluffy. pour the batter into the prepared loaf pan and smooth the top. bake for 5 minutes at 375°F, then reduce the oven to 350°F and bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. while the loaf cools, make the salted caramel. add the sugar to a saucepan over medium heat and let it melt slowly, stirring occasionally once it starts liquifying. once the sugar is fully melted and amber colored, reduce the heat to low and whisk in the butter until smooth. slowly pour in the warm heavy cream while whisking continuously. let it bubble for about 1 minute, then remove from heat and stir in vanilla and flaky salt to taste. let cool until warm and thickened slightly. for the frosting, beat together the softened cream cheese and butter until smooth. mix in the salted caramel, then add powdered sugar to taste depending on how sweet or thick you want it. spread the frosting over the cooled banana bread, then spoon additional salted caramel over the top ! #saltedcaramel #bananabread #Recipe #baking #bakingrecipe

♬ Emotions - Brenda Lee

@yarindanieli

Spicy Cheesy Ramen What I like about tomato cream-based pasta sauces is how simple they are. You can create so many variations, and they all just work. Here I used @Slurp with OTOKI Ramen as the base and mixed it with a garlicky rosé sauce. Topped with chopped peanuts, chives, and chili crisp, and it was so good. Ingredients: 3 garlic cloves, crushed 2 tbsp unsalted butter, divided 2 tbsp double-concentrated tomato paste 1 cup heavy cream 2 packages Otoki Cheesy Ramen in Spicy Chili & Cheddar flavor ¾ cup low-moisture whole milk mozzarella, shredded For serving: Chili crisp, for drizzling Chopped chives Toasted peanuts, chopped Instructions: Bring a medium saucepan of salted water to a boil. Add the noodles and cook for about 3 minutes. Reserve 1 cup of the noodle water. Meanwhile, place a large frying pan or saucier over medium-low heat. Add 1 tbsp butter, once melted, add the garlic and sauté until fragrant, about 15-30 seconds. Add the tomato paste and cook for 1-2 minutes. Pour in the heavy cream and stir. Let it cook for 3-5 minutes, until slightly thickened. Reduce the heat if needed. Add the cooked noodles along with its cheese powder and sauce and about 3 tbsp of the reserved noodle water. Stir to combine and cook for about 1 minute. Scatter the mozzarella over the top and stir until fully melted then add the remaining butter and toss until emulsified. Taste and adjust if needed. Serve in shallow bowls. Finish with a drizzle of chili crisp and top with chopped peanuts and chives or scallions. #cheesyramen #cheesyramenpartner

♬ Passionate flamenco guitar - the scent of Spain(1517704) - Hamadayama Music Lab

@yarindanieli

Fondant Potatoes with Cacio e Pepe Sauce This dish has something special about it. It might look like a lot of work, but with a cookie cutter (or a ring mold) and a little patience, you’ll have fondant potatoes that steal the show. I went with a Cacio e Pepe sauce to keep it simple yet elegant - because cheese and black pepper just work. And those extra potato scraps? Perfect for crispy smashed or roasted potatoes. #fyppp #foodies #potatoes #fondant #cacioepepe

♬ Golden Hour: Piano Version (Cover) - Andy Morris

@alexcookjoy

Egg & Ham Sandwich. Recipe ↓ ■ INGREDIENTS: • butter - 1 tbsp • eggs - 2 • salt - to taste • black pepper - to taste • cheese - 2 slices • ham - 2-3 slices • burger bun - 1 • tomato - a few slices ■ HOW TO COOK: 1. Melt butter in a non-stick pan over medium-low heat. 2. Crack in the eggs and season with salt and black pepper. 3. Once the eggs are mostly set, carefully flip them over and immediately add one slice of cheese on top. 4. Flip again, then add the ham and another slice of cheese. 5. Place the burger bun halves directly on top and gently press them down into everything. 6. Let it cook for 2-3 min until the cheese underneath melts and forms a crispy golden layer. 7. Carefully flip the whole sandwich and toast the other side for another 1-2 min until golden. 8. Add tomato slices, season the tomatoes lightly with salt and black pepper, then close the sandwich. ■ INFO (approx.): Prep: 5 min Cook: 10 min Serves: 1 ~620 kcal | 32 g protein | 38 g fat | 35 g carbs #eggs #breakfast #sandwich #recipes #easyrecipes

♬ Easy Lover (Extended Dance Remix) - Philip Bailey & Phil Collins