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Tremendous   very interesting  I love

Tremendous very interesting I love

Hello friends and Happy Friday!! Today, I’m sharing this simple yet delicious Meyer Lemon Risotto recipe along with a giveaway sponsored by Le Creuset. So exciting!!

Meyer Lemon Risotto with Spicy Swiss Chard

First, let’s chat about this recipe for a bit. To make Meyer Lemon Risotto, you start by sautéing onions in a mix of butter and olive oil. Then, you stir in risotto rice and cook for a few minutes until it absorbs some of the fat. Next, you deglaze the pan with a dry white wine like Sauvignon Blanc or Pinot Grigio. Warm chicken stock is then added ladle by ladle, cooking the rice gradually until it’s al dente. The risotto is finished with butter, Parmesan cheese, Meyer lemon zest, and Meyer lemon juice. Each bite is rich and creamy with a pleasant brightness from the Meyer lemon.

You could certainly enjoy this risotto as is, but I wanted to put some greenery on top to add a little contrast with each bite. Here, swiss chard is quickly cooked in a punchy oil flavored with garlic and crushed red pepper flakes. The silky greens bulk up the dish to complete meal status while providing a little garlicky heat. You guys, this is SO yum. Continue reading for the recipe along with giveaway details!

Continue reading: Meyer Lemon Risotto with Spicy Swiss Chard [Giveaway!]

The post Meyer Lemon Risotto with Spicy Swiss Chard [Giveaway!] appeared first on Kitchen Konfidence.

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Worlds biggest fan right here

One of the many benefits of switching to a whole food plant based diet is finding joy in eating. Our bodies are designed to EAT. We need to eat, we want to eat. Yet many people experience guilt and shame around eating, or they feel deprived and cut off from food. First of all, there […]

The post Find Your Joy In Eating + Plant Based Cheddary Sauce (nut free) appeared first on Clean Food Dirty Girl.

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More stuff on  please who agrees?

More stuff on please who agrees?

Hi friends! It’s been a little while, and since I announced my latest project and the re-brand of my company a few weeks back, things have definitely been intense around here (but in the best possible way!). It’s crazy to believe it’s all actually happening, and I’m so so excited to head into this new phase of being a small business owner! I’m super grateful for everyone involved in the project with me and I hope – if you have the opportunity – that you will visit us when we open our new mill and bakery in Vancouver this summer!

This recipe is really yummy, and comes together super fast. Hot brothy noodles in coconut milk is a meal I need to eat more often. Now that it’s here on the site, I’m thinking that will now happen as it should. Enjoy! This recipe serves one and can easily be multiplied.

15 Minute Saucy Coconut Noodles

50 grams Soba noodles, or noodle of your choice
1/2 small white onion, chopped small
1 tsp sesame oil for cooking the onion
2 tsp curry powder
1 can coconut milk
2 tsp sugar
1/2 tsp salt
1/2 cup raw firm tofu, cubed
3/4 cup broccoli, cut into small florets
Sesame seeds oil to finish
Handful of fresh cilantro leaves, torn

Cook the noodles separately according to package directions. While the noodles cook, heat 1 tsp sesame oil in a medium pot and add the chopped onion. Cook for 4-5 minutes until starting to glisten. Add curry powder and cook until fragrant, about 1-2 minutes. Stir in the coconut milk, sugar and salt and simmer the sauce for 5 minutes. When the noodles are ready, drain.

Lastly, add the broccoli and tofu and cook until the broccoli is tender and bright green, about 3-4 minutes. Serve hot with sesame oil and cilantro.

The post 15 Minute Saucy Coconut Noodles appeared first on in pursuit of more.

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Who else? <3

Who else? <3

I’m not talking about pressure steaming here, but simply using the Instant Pot as a countertop steamer. I know people that live in NYC, and they live in some tiny spaces. Some barely have kitchens, and some lack them completely. This is where the Instant Pot shines again, versatility. No stove, no stockpot, no problem. This post shows you how easy it is to steam vegetable on your countertop in 15 to 20 minutes flat.

Pour 2 cups of water into your Instant Pot. Set to saute, and adjust the heat level to ‘more.’ The water will reach a simmer in 5 to 6 minutes.

The water reached 203°F after 6 minutes without the lid on. The water will reach temperature a minute or so faster if you leave the lid on while preheating.

The optional Instant Pot glass lid has a small vent hole at the top that releases some steam. The power of the steam in the pot also causes the lid to rattle ever so slightly, the same way some slow cookers do.

What you need:

How you steam:

  1. Place your steamer basket and 2 cups of water into your Instant Pot
  2. Set Instant Pot to saute mode, and adjust the heat level to ‘more’
  3. Place the glass lid onto your Instant Pot to allow the water to reach a low boil / simmer
  4. Add your vegetables to the steamer basket and re-cover the pot with your lid.
  5. Steam to desired doneness!



The post How to use the Instant Pot as a Steamer appeared first on PaleoPot.

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Interesting thanks this is really great more on please

I’m very excited to re-publish my Quick Poached Egg & Garlic Spinach Bagel recipe with new photography! Last week Fab Food 4 All turned 7 so to mark the occasion I treated myself to a new camera – the Canon EOS 5D Mark IV. Not being the most technically minded person I was a little…

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The post Quick Poached Egg & Garlic Spinach Bagel appeared first on Fab Food 4 All.

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