Инстаграм @thathealthjunkie lina
all the leaves and flowers were fresh so when editing i noticed there are some lil friends featured on and around the cake .. protein?? 🤷🏻♀️ - i promise i did wash everything though! so i wanted to show you my decorating process through this vid, without cutting parts out, for you to see the full thang (just sped it all up). i hope you enjoy! #feedfeed #food52 #f52grams #realfood #eeeeeats #cakeboss #mindbodygreen #bakefeed #buzzfeast #huffposttaste #healthylifestyle #paleobaking #foodvideo @saveurmag @thefeedfeed @healthy_ish #healthytreat #bonappetit #recipevideo #bakingvideo #cakedecoration #cakedecorating #thatsdarling #foodporn #huffposttaste @foodblogfeed #foodblogfeed @thebakefeed #glutenfreebaking #thebakefeed #recipevideos #healthybaking #foodandwine #bakefromscratch
set yourself high standards, but lets stop striving for perfection. perfection is destructive and can hold you back from achieving great things. let go of the fear of failure and you do you because you are enough 💕
can’t stop won’t stop grilling peaches and having them for every meal and snack possible. i’d never take advantage of peach season. here’s another toast pic, bc it’s my fave snack rn 🤷🏻♀️ ezekiel bread with @biotiful_dairy strawberry and rhubarb quark - also up until a couple days ago, i thought quark was yogurt but it’s actually cheese! crazy. anyway, it tastes real nice and creamy and it’s packed with protein, so if you haven’t tried it, i defo recommend giving it a go. then topped with grilled peaches and @pipandnut coconut almond butter drizzle.
disclaimer: i smothered them with peanut butter after taking this piccy 😏 a wholewheat muffin topped with blueberry cashew yogurt, bananas (and then pb) perf 👌🏻
remember when i had loads of avocados and asked for suggestions on what i should make with them? a lot of you said to make avocado mousse so i thought i would mix things up and make chocolate mousse bars but they didn’t turn out to be very mousse-like, they’re more of a brownie which i am 100% okay with!! i topped them with a peanut butter frosting and the angels sang, i kid you not 🙏🏻 so I PRESENT TO YOU; FUDGY PEANUT BUTTER FROSTED BROWNIE BARS. there are a few steps to them (pretty easy steps tbh) and i can’t stress to you how much they’re going to be worth it! LINK IN BIO
another day, another porridge - this is vanilla and pistachio baked oats served with strawberry kefir @coyo_uk, strawberries, pomegranate and a sprinkle of ground pistachios. recipe for the baked oats, serves 2: - 1/2 c organic rolled oats mixed w oat flour 1/3 c ground pistachios 1 c hot water 2 scoops grass-fed collagen (optional) 1 organic egg 1 tbsp honey 1 tsp vanilla extract 1/4 tsp baking soda 1/4 tsp baking powder a pinch of pink salt @chosenfoods avocado spray for greasing - put the oats in a small saucepan or bowl and add hot water, cover with a lid and soak overnight. (optional but better for digestion) preheat oven to 180c /350f and grease a small ovenproof dish (about 6") whisk in the rest of the ingredients into the saucepan, pour into the dish and put into the oven to bake for 40-45 mins, until golden on top. serve in a bowl with kefir and fruit and enjoy!
i told you it’s birthday season! so heres another one. this is a vanilla sponge, layered with grilled peaches and cream. i posted a little sped up video of the layering process in my stories (saved to my baking highlights) and i’ll post the decorating process in the next few days bc i’m annoying like that 🤷🏻♀ i’ve taken note of your suggestions for bday cake flavour combos so i will try and do a few! let me know if there’s anything else cake-related you’d like to see in my stories or on my feed in the comments below! have a fab day/ evening everyone 💕
i present to you CHOCOLATE CHUNK, SALTED CARAMEL BARS. moist, delish, buttery.. need i say more?! recipe: - cake 1/2 c melted brown butter or ghee 1/2 c brown cane sugar 2 eggs + 1 yolk 1 tsp vanilla extract 1 c oat flour 3/4 c almond flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 chopped dark chocolate - caramel 1/2 c (packed) pitted dates 1/2 c hot water 1/2 tbsp tapioca 1/2 tbsp brown butter 1/4 tsp pink salt - preheat the oven to 180c /356f and grease and line a 8x8” square tray place the caramel ingredients in a food processor and mix on high until smooth and set aside. whisk the butter, cane sugar and eggs for 3-4 minutes, then fold in the dry ingreds until combined then fold in the chocolate chunks. pour half the cake batter into the pan, and smooth with an offset spatula, then spread the caramel on top and smooth over. finally spread the final cake layer on top then put in the oven to bake for 15-20 minutes or until golden on top. allow to cool in the tray, slice and ENJOY ✨
i’m a total sucker for sweet and sour foods and this sure hits the spot, it’s a rhubarb and raspberry swirl loaf and it tastes kind of amazing. so moist and delish and actually reminds me of sour sweets 😜 WHO WANTS THE RECIPE?!
shall we make tahdig tuesdays a thing?! this is defo one of my fave dishes to make .. for those of you who don’t know it’s a persian saffron rice cake with chicken, using yogurt and eggs to hold it together and perfectly a crisp top (tahdig). served w a freshhh salad 🥗 i wasn’t actually planning on posting this on my feed because i didn’t properly ‘style’ it but let’s be honest, she’s a natural beauty 💕
although its not my go-to kind of breakfast, i feel so nostalgic whenever i have it 💕 this is a typical persian breakfast which includes fresh herbs, persian bread (sangak), cheese (we had the herbs of provence @happy_cheeze which is 👌🏻) and walnuts. it might sound strange but the combo of salty soft white cheese and walnuts in warm flatbread is proper delish and i recommend everyone to try it. ALSO i think this might be a myth, so please don’t take my word for it, but i grew up hearing that eating cheese on its own can hurt your brain, but by consuming it with walnuts, it reverses that effect and ‘increases brainpower’ so this always stuck with me and if there’s a professional out there that has evidence to support this, i’d really love to know!
cherry bakewell sponge cake 🍒 i actually made this a few weeks back and it was a real hit i tell ya. - 2/3c coconut sugar 1/3c melted (cooled) ghee 2 organic eggs 1 tsp almond extract 3/4 c almond flour 3/4 c oat flour 1/2 tsp baking soda 1/2 tsp baking powder 1 c pitted cherries 1/4 tsp pink salt - preheat oven to 180c and grease a 7” springform cake pan. whisk the coconut sugar, ghee, eggs and almond extract in a large bowl for a 3-4 minutes. sift in the rest of the ingredients and fold until all combined. stir half the cherries, then pour the mix into the tin, spread evenly, then scatter the rest of the cherries on top. place in the middle of the oven to bake for 25-35 minutes, or until a toothpick comes out clean. take the cake out and allow to cool for 10 minutes in the tin, then carefully turn out onto a cooling rack, slice and ENJOY! - just a note than you can substitute the ghee for your choice of butter (melted) or oil, flours for wholewheat/ white flour and the coconut sugar for brown cane sugar. just want to encourage people to feel okay with making substitutes as i know not everyone has these ingredients at hand. have a fab day 🌞
can i get a hell yesss?! 🙌🏻 any variety of stuffed dates are hands down my fave go-to sweet snack when in need of that sugar hit. a few uni students have reached out to me recently and in the past asking about the kinds of healthy foods/ snacks i’d recommend for times where they don’t have time and this is defo one of them! i didn’t have time to bake much at uni, so this is what i’d have for dessert most times. they’re so tasty and sure hit the spot 🤤 for these i used zamli dates (they’re really caramely) stuffed with @coyo_uk, roasted and salted pistachios and finished off with a drizzle of @pipandnut peanut butter. you seriously need to try this combo because they are actual bites of heaven.
when it’s #meatfreemonday and #worldavocadomonth, you gotta make a vegan burrito bowl. am i right or am i right?! this was made with a bed of spinach, kale (massaged to make it tastier and easier to digest) and shredded cabbage, diced tomatoes, sauerkraut, persian cucumber, organic sweetcorn, black beans (cooked and seasoned in cumin, paprika, safflower powder, garlic salt, cayenne pepper, pink salt and a dash of coconut aminos), guac (made with @theavocadocompanyuk avocados) and a heaped tablespoon of @coyo_uk. will be sharing the recipe for the guacamole in my stories tomorrow! 💕
i’ve never met an avocado i didn’t like.. that’s a lie, i’ve met some pretty nasty ones in my time 😒 but these avocados from @theavocadocompanyuk are next level, they’re also sustainably sourced and taste delish. here are some avo benefits: - they’re super nutritious, high in vitamin k, folate, vitamin c, vitamin b, vitamin e and potassium. - full of heart healthy monounsaturated fatty acids - they’re high in fiber 💩 - - they can help lower cholesterol levels - their fat content helps with absorbing nutrients from other foods.