Erica Tomasik’s Post

❤️Grilled Peach salad 🥗 😋⛱️ ingredients and instructions below 🤤 @goldenarmyfitness_j 🌎Ingredients:🌞 4 ripe peaches, halved and pitted 4 cups mixed greens 1/2 cup crumbled goat cheese 1/4 cup chopped pecans 2 tbsp honey 2 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper to taste 🌞😋Instructions: Preheat Grill: Preheat your grill to medium-high heat. Prepare Peaches: Brush the peach halves with a bit of olive oil to prevent sticking and enhance grilling. Grill Peaches: Place the peaches on the grill, cut side down, and grill for 2-3 minutes per side, until they are slightly charred and softened. 😋🌞Combine Ingredients: In a large bowl, combine the mixed greens, crumbled goat cheese, and chopped pecans. Add Peaches: Place the grilled peach halves on top of the salad mixture. Dress the Salad: Drizzle the salad with honey, olive oil, and balsamic vinegar. Season: Season with salt and pepper to taste. Toss and Serve: Gently toss the salad to ensure even distribution of the dressing and ingredients. Serve immediately. 😋😁This Grilled Peach Salad combines sweet, savory, and nutty flavors, making it a delightful and refreshing summer dish. Enjoy! #health

Are you looking for an easy, healthy lunch idea? Three Minute Prep Chili for 2 INGREDIENTS 1 tbsp olive oil 1/2 lb (224 g) ground chicken or turkey 1 cup (260 g) canned black beans, drained and rinsed 1 cup (240 g) canned diced tomatoes 2 tbsp (5 g) premixed taco seasoning (Brand recommendation: Siete) 1 cup (200 g) bone broth, or chicken broth 1 avocado DIRECTIONS 1. In a large pot, add olive oil and warm over medium heat. 2. Add ground chicken and cook approximately 5 minutes, crumbling as you go, until chicken is browned all the way through. 3. Add black beans, diced tomatoes, taco seasoning, and bone broth. Bring to a bowl, then reduce to a simmer and cook covered for 15 minutes. 4. Serve warm topped with avocado. Enjoy! Dr. Julie Lynn

 Elevate your dinner experience with our Maple Lemon Salmon recipe.  This delicious dish pairs perfectly with seasonal vegetables, rice, or even a garden salad. INGREDIENTS • 60 g maple syrup • Juice from 1 small lemon  • 2 Tbsp coconut oil  • 170 g salmon fillets  • Salt and pepper to taste DIRECTIONS  • Whisk together the maple syrup and lemon in a small bowl and set aside.  • Heat the coconut oil in a large frying pan over medium-high heat.  • Add the salmon skin-side down, seasoning with a sprinkle of salt and pepper.  • Allow to cook about 6-7 minutes, until the salmon begins to brown and the skin releases easily from the frying pan.  • Carefully pour the maple-lemon sauce into the pan and flip the salmon fillets over.  • Baste with the sauce as the salmon continues to cook for 2-3 more minutes. The salmon is done when it flakes easily and is barely pink in the center. Enjoy! What's your go-to side dish when you prepare salmon? Share your thoughts!  #Health #inspiration #bestadvice #Healthcare #personaldevelopment

 Elevate your dinner experience with our Maple Lemon Salmon recipe.  This delicious dish pairs perfectly with seasonal vegetables, rice, or even a garden salad. INGREDIENTS • 60 g maple syrup • Juice from 1 small lemon  • 2 Tbsp coconut oil  • 170 g salmon fillets  • Salt and pepper to taste DIRECTIONS  • Whisk together the maple syrup and lemon in a small bowl and set aside.  • Heat the coconut oil in a large frying pan over medium-high heat.  • Add the salmon skin-side down, seasoning with a sprinkle of salt and pepper.  • Allow to cook about 6-7 minutes, until the salmon begins to brown and the skin releases easily from the frying pan.  • Carefully pour the maple-lemon sauce into the pan and flip the salmon fillets over.  • Baste with the sauce as the salmon continues to cook for 2-3 more minutes. The salmon is done when it flakes easily and is barely pink in the center. Enjoy! What's your go-to side dish when you prepare salmon? Share your thoughts!  #Health #inspiration #bestadvice #Healthcare #personaldevelopment

Here is a delightful dish that brings together the vibrant flavors of fresh salmon, sweet carrots, and juicy tomatoes—all cooked in a single pan for easy preparation and minimal cleanup: One-Pan Salmon with Carrots and Tomatoes Ingredients: 2 salmon fillets (skin on, 4 ounces each) 1½ tablespoons olive oil 1 pint cherry tomatoes, halved 4 medium carrots peeled and cut into¼-inch thick coins Salt Pepper Instructions: Heat oven to 400°. Season salmon on all sides with salt and pepper. Pat dry with paper towels. In a large skillet over medium heat, heat oil. Add salmon, skin side down, and sear until edges of skin start to brown, 3 minutes. Remove salmon from skillet, add tomatoes and carrots and season with more salt and pepper, then place salmon on top of vegetables, skin side up. Transfer to oven and roast for 6 to 8 minutes, flipping salmon halfway through, until salmon is cooked through, tomatoes are slightly soft, and carrots are al dente. So simple to make as it is delicious to enjoy.! Source: https://buff.ly/3GaG205 #MealIdeas #HealthyEating #SimpleRecipes #SalmonRecipe #HomeCooking #QuickAndDelicious #CookAtHome #NutritiousMeals

What is the menu for your Christmas dinner? If you do not know yet, try this delicious recipe: Herbed Pancetta Peppers Turkey Roulade.🦃🥓🌿🍽 🎄🎅🏽   Ingredients 1 whole skin-on, bone-in turkey breast, bones removed (about 1kg) Kosher salt 2 Tbsp. extra-virgin olive oil 4 oz. pancetta, diced into small cubes 3 Sweetpoint peppers, destemmed and seeds removed, chopped 2 shallots, chopped 4 garlic cloves 3 sage leaves ½ cup parsley stems and leaves 1 Tbsp. fresh thyme leaves 1 Tbsp. fresh rosemary leaves 1 tsp orange zest ½ cup Panko breadcrumbs   Directions Heat oven to 175°C.   Heat oil in a small skillet over medium heat. Cook the pancetta until brown and crisp, 5-8 minutes. Remove from the pan and transfer to the bowl of a food processor. Reserve the fat for basting.  To the food processor, add the peppers, shallots, garlic, sage, parsley, thyme, rosemary, orange zest and ½ tsp. Kosher salt. Process until fine. Transfer to a large bowl and fold in the breadcrumbs.   On a clean work surface, lay out the turkey breast. To butterfly the breast, hold a long, sharp knife lengthwise along the breast. Slice the breast in half, stopping just before cutting all the way through. Fold over the top piece and lay the breast out flat, with skin-side down. Uniformly pound the chicken with a mallet until ½” thick. Season both sides of the turkey with Kosher salt. Evenly spread the pepper mixture all over the top of the breast. Starting at the short side, roll the turkey breast up tightly to form a log shape. Tie the turkey with kitchen twine (once down the length of the roast and then around the width every inch or two) to secure the shape. Brush with the reserved pancetta fat.   Transfer turkey roulade to a roasting pan skin-side down and cook until skin is golden and crisp, about 1 hr or until an internal temperature of 68°C. If the skin begins to brown too much, loosely cover it with foil. Remove and allow to rest for 10 minutes before slicing      #Christmasdinner #MerryXmas #Turkey #Dinner #Family #Recipe #Peppers #Sohoproduce #Vegetables #Fruit

🥔✨ Potato Croquettes ✨🥔 These golden and crispy potato croquettes are a delightful appetizer or side dish. They're filled with creamy mashed potatoes and coated in a crunchy breadcrumb crust. Perfect for any occasion! Ingredients: 2 cups mashed potatoes (cooled) 1/2 cup shredded cheese (cheddar, mozzarella, or your choice) 1/4 cup chopped fresh parsley Salt and pepper, to taste 1 cup all-purpose flour 2 eggs, beaten 1 cup breadcrumbs Oil for frying Instructions: Prepare the Potato Mixture: In a large bowl, combine the mashed potatoes, shredded cheese, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed. Shape the Croquettes: Take small portions of the potato mixture and shape them into small logs or balls, about 2 inches in size. Coat the Croquettes: Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Roll each potato log/ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Ensure they are evenly coated. Fry the Croquettes: Heat oil in a deep frying pan or skillet over medium-high heat. Fry the croquettes in batches until they are golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the pan. Use a slotted spoon to remove the croquettes and place them on a paper towel-lined plate to drain excess oil. Serve: Transfer the croquettes to a serving platter. Garnish with additional chopped parsley if desired. Serve hot with your favorite dipping sauce. Enjoy your delicious potato croquettes! 😋🥔 #vegetarianrecipes #healthyrecipes #yummyfood #sidedish #potatoes #organic #nongmo

LOW-CARB TUNA SALAD (6 servings) 4 hard-boiled eggs, peeled and chopped 4 strips bacon, cooked and drained ⅓ cup mayo made from olive or avocado oil 2 Tbsp plain Greek yogurt 1 Tbsp lemon juice 1 stalk celery, thinly sliced Sea salt & pepper to taste Two 5-oz (142 g) cans tuna packed in water, drained 1 large tomato, halved and cut into 6 slices Optional: 12 Bibb lettuce leaves for serving In a medium-sized bowl, combine the mayo, Greek yogurt, lemon juice, celery, 1-2 pinches of salt, and several grinds of pepper. Taste and adjust seasonings. Add tuna, egg, and bacon and gently stir to combine. Add to serving plates or meal prep containers and top with tomato slices. (Optional: Place 1-2 Bibb lettuce leaves on serving plates or in meal prep containers before topping with the tuna salad mixture) 😋It’s time to eat! #tunasalad #healthyeating #foodie

Step up to the plate with these three healthy baseball-inspired recipes that will keep you energized and ready to hit it out of the park! 🌟💪 Which one will you try first? Let's play ball! 4. Slugger's Grilled Chicken Sliders: Ingredients: Boneless, skinless chicken breasts Whole wheat slider buns Lettuce leaves Tomato slices Red onion slices Pickle slices Mustard and/or BBQ sauce (optional) Salt and pepper to taste Preheat your grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken breasts for 6-8 minutes per side, until cooked through. Slice grilled chicken into smaller pieces to fit onto slider buns. Assemble sliders with grilled chicken, lettuce, tomato, red onion, and pickle slices. Add mustard and/or BBQ sauce if desired. 2. Outfielder's Quinoa Salad Bowl: Cooked quinoa Black beans, drained and rinsed Corn kernels Diced bell peppers (assorted colors) Diced avocado Diced red onion Chopped cilantro Lime juice Olive oil Salt and pepper to taste In a large bowl, mix together cooked quinoa, black beans, corn kernels, diced bell peppers, diced avocado, diced red onion, and chopped cilantro. Drizzle with lime juice and olive oil. Season with salt and pepper to taste. Toss until well combined. 3. Bullpen Banana Bites: Bananas, peeled and cut into bite-sized pieces Natural peanut butter or almond butter Greek yogurt Honey Granola Dark chocolate chips (optional) Spread a thin layer of natural peanut butter or almond butter on banana pieces. Dip each banana piece into Greek yogurt, coating evenly. Drizzle with honey. Roll in granola until coated. Place on a baking sheet lined with parchment paper. If desired, sprinkle with dark chocolate chips. Freeze for 1-2 hours until firm. Serve cold and enjoy Share your LEAP Baseball Fuel creations by tagging #LEAPBaseballBites! #HealthyEating #BaseballSeason #FitFuel

Gobble till you Wobble this Thanksgiving with this delicious turkey brine recipe! Equipment used: @americanrangecooking Double Door Convection Oven @cambromfg 22 Quart Fresh Pro Container Ingredients: 2 gallons cold water 3 cups apple cider 1 cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced 4 sprigs rosemary, leaves stripped off Peel of three large oranges, removed in large strips 1 turkey Directions: 1. Combine 2 gallons cold water with the apple cider, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. 2. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours. 3. When ready to roast the turkey, remove from the brine. 4. Liberally drizzle olive oil all over the turkey paying attention to all the areas of the bird. Sprinkle with salt, pepper, and paprika for that golden color. 5. Roast turkey at 350º for 2.5-3 hours (check how heavy your turkey is. Roasting times fluctuate based on weight of turkey). Happy Thanksgiving! #MirkGroup #Turkey #FoodserviceRep #FoodserviceEquipment #TestKitchen #Thanksgiving