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@angela.swaan

@angela.swaan

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PUMPKIN CHEESE MIX🎃 Ingredients: 2 sliced gr

PUMPKIN CHEESE MIX🎃

Ingredients:

2 sliced green onions
2 (8 oz.) blocks of cottage cheese (I tried few British and american brands and from my own experience the polish one seems to be the best, also I believe everyone has a polish shop somewhere around, this cottage cheese it’s from @osm_lowicz)
1 red bell pepper
2 tsp. lemon juice
3 tbsp. soft cheese
Pinch of salt and black pepper to taste
4 cups shredded cheddar

Method

1. In a medium bowl, combine all ingredients except cheddar. Mix throughout and shape into a ball.

2. Use a large piece of plastic wrap or clear film and place shredded cheddar in the center. Place cheese ball on top of the cheddar. Coat with cheddar cheese. Pull the plastic wrap up to create a bundle, using another piece of wrap if needed. Using four thick rubber bands or kitchen twine, wrap the cheese ball to create indentations of a pumpkin. Refrigerate for at least two hours.

3. Gently unwrap pumpkin and put on a plate to serve.

Inspiration @lidlus

PUMPKIN SOUP 🎃 Ingredients 1 large onion, cho

PUMPKIN SOUP 🎃

Ingredients
1 large onion, chopped
2 carrots, peeled and chopped
5 Garlic cloves
2 tbsp olive oil
1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and chopped
2 cups vegetable or chicken stock, a little extra may be needed
3tbsp Skyr or if you like soft cream or double cream
salt and freshly ground black pepper

Method
1. Put the pumpkin, onion, garlic and half the olive oil into a large pan. Cook over a low–medium heat for about 30 - 40 minutes until the vegetables are tender.
2. Put everything inside the blender add stock and season well, blend everything until smooth.
3. Put inside a pot plus add the cream of your choice and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
4. Remove from the pan.
5. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.

In 2 portions :
❤️ 764 kcal | 39g protein | 95g carbs | 25g fat

Gluten free & Vegan Ferrero oatmeal 🍫 FOR OAT

Gluten free & Vegan Ferrero oatmeal 🍫

FOR OATS:
1/2 cup gluten free oats
1 tsp chia seeds
1 tbsp cacao powder
1 tbsp maple syrup or honey (for sugar free version use sweetener like E.g. erythritol)
1/2 cup almond milk
1/2 scoop protein powder of your choice (optional)

FERRERO LAYER:
2 tbsp peanut butter, melted
1 date soaked in hot water
2 tbsp spoon maple syrup or honey or sweetener

CHOCOLATES LAYER:

1/4 cup dark chocolate, melted
1 tsp coconut oil, melted
1 tbsp almond milk and sweetener of your choice to taste
Peanuts

DIRECTIONS:

🔹 Add all oats ingredients to a bowl or jar and mix it well.
🔹 Mix together Ferrero layers until you get the sticky butter - like consistency.
Speed it over the layer of oats and pop into the freezer for 10 minutes.
🔹 Meanwhile microwave the chocolate and coconut oil together (or use bowl and boiling water method to melt it)
🔹 Remove oats from the freezer and sprinkle peanuts all over the top of the Ferrero layer, then pour all of your melted chocolate over top of peanuts, mousing the dish around to distribute the chocolate evenly.
🔹 Put back oats to the fridge overnight or if you are in rush give it another 10 minutes in the freezer. Crack open and enjoy 😊

#oatmeals #glutenfree #vegan #overnightoats #healthyrecipes #easyrecipes

It will take so much more treats to convince her t

It will take so much more treats to convince her to be an insta cat 🐈‍⬛😁

#cat #cats #kitten #catstagram #myfriend #mylove #bestfriends #bestfriendsforever #petlovers #petsagram #pets #christian #bella #blackcat #nlackandwhitecat #healthylifestyle #health

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