Izzi Agivayev’s Post

INGREDIENTS: • 1 pound seafood (shrimp, real crab, or any firm fish will work well) • 2 avocados, peeled and cubed • 2 tomatoes, cubed • 4 to 6 green onions, minced • Juice of 1 lime or lemon • 1 tbsp. macadamia nut or avocado oil • A handful of fresh cilantro, chopped • A pinch of Celtic sea salt and fresh pepper DIRECTIONS: 1. #bhfyp #diet #fitness #glutenfree #healthy #healthyfood #healthylifestyle #intermittentfasting #keto #ketoaf #ketocommunity #ketodiet #ketofam #ketofood #ketofoodlowcarbdietdiet #ketofriendly #ketogenic #ketogenicdiet #ketolife #ketolifestyle #ketomeals #ketorecipes #ketosis #ketoweightloss #lowcarb #lowcarbdiet #weightloss #weightlossjourney

FISH TACOS Nacho average taco – bright, zingy and bursting with flavour, you’ll want more and more of these yummy #cod tacos. #seafoodrecipe #eatmorefish #my2awekk #lovefish #loveseafood #Recipe courtesy Seafood from Iceland Serves: 2 | Prep time: 20 minutes | Cooking time: 30 minutes | Skill level: Easy https://lnkd.in/egVR5kHD

FISH TACOS Nacho average taco – bright, zingy and bursting with flavour, you’ll want more and more of these yummy #cod tacos. #seafoodrecipe #eatmorefish #my2awekk #lovefish #loveseafood #Recipe courtesy Seafood from Iceland Serves: 2 | Prep time: 20 minutes | Cooking time: 30 minutes | Skill level: Easy https://lnkd.in/egVR5kHD

✨MOROCCAN CHICKPEAS + GOLDEN RICE Ingredients: 1 tbsp olive oil 1 cup diced yellow onion 3 cloves garlic, minced ½ tsp ground cumin ½ tsp ground cinnamon 1 tsp paprika ½ tsp coriander ¼ tsp ginger ½ tsp salt ¼ tsp pepper 1 (14 oz) can diced tomatoes ½ cup diced dried apricots 2 (15 oz) cans chickpeas, rinsed and drained 3 tbsp tomato paste ¾ cup veggie broth Instructions: 1. Heat a large pan to medium heat. 2. Once heated, add the olive oil, onion, and garlic. Sauté for a few minutes until golden. 3. Add the spices and sauté for another minute. 4. Pour in the tomatoes, apricots, chickpeas, tomato paste, and veggie broth. Stir until well combined. 5. Cover and simmer for 20 minutes. #vegan #vegandiet #plantbased #healthylifestyle #plantprotein #healthyfood #plantbasedfood #budgeting #dinnerideas #chickpeas

Butter Cauliflower Wrap 4 servings Ingredients: 1 cauliflower 1/2 can (130g) chickpeas Marinade: Juice of half a lemon 1 tsp chilli powder Oil as desired 1 tsp each of turmeric, cumin, cinnamon Sauce: 100 g cashew nuts 400 ml pureed tomatoes 50 ml vegan cream 70 ml maple syrup 4 tsp turmeric 1 large white onion quartered 4 tbsp tomato paste Aside from that: 1 tsp vegetable butter 3 cm ginger 3 cloves of garlic 1 teaspoon each of salt, chili flakes, fennel seeds, caraway seeds Side dishes: wraps, coriander, grated cheese, Chili flakes Preparation: 1. Blanch cauliflower for 3 minutes. Mix with chickpeas and all other marinade ingredients 2. Puree all the ingredients for the sauce 3. Fry fennel seeds, caraway seeds, chilli flakes, salt, ginger and garlic in vegetable butter 4. Deglaze with sauce. Add the cauliflower and let simmer briefly 5. Fill the wrap with grated cheese, cauliflower, chilli flakes and coriander and roll it up #food #yummy #recipe #cauliflower #wrap #vegan

Ginger Soy Chicken   2-4 breasts skinless chicken, cut into cubes 2-4 tbs olive or sesame oil 2-4 tbsp low sodium soy sauce or tamari sauce 2-4 tbsp honey 2-4 large, grated garlic cloves or 2 tbs minced garlic 2 tsp grated ginger Optional fresh lemon juice Arrow Root Powder after marinated   Cauliflower Rice Medley   Large head of cauliflower riced in a food processor or 1 large10-12 oz bag of frozen cauliflower rice 2-4 green onions diced 1 cup frozen peas and carrots ½ medium white or yellow onion 1 tbs olive or sesame oil 2 tbs low sodium soy sauce 2 eggs scrambled Sea salt and pepper to taste Chicken: ·       Mix together all wet ingredients in a bowl (save arrowroot powder) ·       Place chicken pieces in the bowl and coat evenly ·       (Option to marinate chicken for 4-6 hours)   ·       Place the chicken in hot skillet coated with olive oil. ·       Sauté for 3-5 minutes on each side or until cooked through the way you prefer. Can be done with Salmon as well.   Rice: ·       In a separate pan or wok, sauté white onions in olive oil until cooked ·       Add peas, carrots, and minced cauliflower ·       Use 1 tsp of water if more steaming is needed ·       Moving the mixture to the side of the pan, add the eggs to cook ·       Add diced green onions ·       Add soy sauce, salt and pepper to taste ·       Let cook to preference or when the cauliflower is soft like rice ·       Optional to top with sesame seeds #hearthealthy #hearthealthyfood #gingersoychicken #cauliflowerrice #gingersoysalmon #chickenbowl #healthydinners

Rustic Fisherman’s Stew Makes 4 servings 37.3 oz raw white flaky fish filets, such as cod, sea bass, flounder, or haddock (.8g fat/oz or less)* 9 oz fennel bulb, sliced into bite size pieces 8.5 oz fresh tomatoes, chopped and deseeded (if preferred) ½ c canned tomatoes, chopped or pureed 4.5 oz kale, destemmed and torn or chopped into bite size pieces 16 oz seafood stock 16 oz water 2 cloves garlic, minced ¼ c yellow onion, chopped 4 tsp extra virgin olive oil ½ tsp salt ½ tsp ground pepper Squeeze of fresh lemon juice Optional: 1 avocado, sliced, for garnish In a deep soup pot, sauté the minced garlic and chopped onion in the EVOO on medium heat for a minute or so, until the garlic is fragrant. Add in the sliced fennel and sauté for another minute. Pour in seafood stock and scrape up any browned bits from the bottom of the pot. Add water, tomatoes (canned and fresh) and lower heat to a simmer. Once the fennel is tender (about 20-30 minutes) add in fish and allow to cook until it flakes apart easily (about 7-8 minutes). Stir in kale, cook for an additional minute or two, check seasoning (never add salt before you taste!) and then serve hot with a squeeze of fresh lemon. The addition of avocado as a garnish is delicious and balances this leanest fish. *Note: You may also use a Leaner fish such as catfish, rainbow trout, or bluefish by reducing the amount to 32 oz and omitting the optional avocado. (.8 – 1.99g fat/oz) Per serving: 1 Leanest, 3 Greens, 3 Condiments, 1 Healthy Fat (2 Healthy Fats if using optional avocado garnish)

Rustic Fisherman’s Stew Makes 4 servings 37.3 oz raw white flaky fish filets, such as cod, sea bass, flounder, or haddock (.8g fat/oz or less)* 9 oz fennel bulb, sliced into bite size pieces 8.5 oz fresh tomatoes, chopped and deseeded (if preferred) ½ c canned tomatoes, chopped or pureed 4.5 oz kale, destemmed and torn or chopped into bite size pieces 16 oz seafood stock 16 oz water 2 cloves garlic, minced ¼ c yellow onion, chopped 4 tsp extra virgin olive oil ½ tsp salt ½ tsp ground pepper Squeeze of fresh lemon juice Optional: 1 avocado, sliced, for garnish In a deep soup pot, sauté the minced garlic and chopped onion in the EVOO on medium heat for a minute or so, until the garlic is fragrant. Add in the sliced fennel and sauté for another minute. Pour in seafood stock and scrape up any browned bits from the bottom of the pot. Add water, tomatoes (canned and fresh) and lower heat to a simmer. Once the fennel is tender (about 20-30 minutes) add in fish and allow to cook until it flakes apart easily (about 7-8 minutes). Stir in kale, cook for an additional minute or two, check seasoning (never add salt before you taste!) and then serve hot with a squeeze of fresh lemon. The addition of avocado as a garnish is delicious and balances this leanest fish. *Note: You may also use a Leaner fish such as catfish, rainbow trout, or bluefish by reducing the amount to 32 oz and omitting the optional avocado. (.8 – 1.99g fat/oz) Per serving: 1 Leanest, 3 Greens, 3 Condiments, 1 Healthy Fat (2 Healthy Fats if using optional avocado garnish)

How about a delicious Winter Vegetable Soup? Ingredients: - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 1 parsnip, peeled and diced - 1 small sweet potato, peeled and diced - 1 cup butternut squash, peeled and diced - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Instructions: 1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until they become translucent. 2. Add the carrots, celery, parsnip, sweet potato, and butternut squash to the pot. Cook for about 5 minutes, stirring occasionally. 3. Pour in the vegetable broth and add the dried thyme and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender. 4. Remove the bay leaf from the soup. Use an immersion blender or transfer the soup to a blender to puree until smooth. 5. Season with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency. 6. Serve the soup hot, garnished with fresh parsley. This Winter Vegetable Soup is packed with nutrients from a variety of vegetables. It is low in calories, with approximately 500 calories per serving. The combination of winter vegetables and the low glycemic index of the soup makes it a healthy and filling option for winter. Enjoy your meal! Let me know what you think . #probalancefoodrecipes #vegetablesoup #souplove #healthyrecipes #veganfood #vegetarianrecipes #comfortfood #homemadesoup #nutritiousmeals #eatyourveggies #soupseason

A traditional favourite at #GrainFieldChickens when it comes to eating more for less! Our Grain Field Chickens chicken and pap is household staple and the #TasteofGFC is filled with MAGIC! You will need: * 1 kg GFC chicken pieces (thighs, drumsticks, or breasts) * 2 tbsp vegetable oil * 1 tsp paprika * 1 tsp dried thyme * 1 tsp garlic powder * 1 tsp salt * 1/2 tsp black pepper * 500 g Magnifisan Maize Meal * 6 cups of water * 1 tsp salt * 2 tbsp vegetable oil * 1 large onion, chopped * 2 cloves garlic, minced * 4 tomatoes, chopped * 1 tsp paprika * 1 tsp dried thyme * 1 chicken bouillon cube * Salt and pepper to taste Method: 1. In a large bowl, combine the vegetable oil, paprika, dried thyme, garlic powder, salt, and black pepper. 2. Add the GFC chicken pieces and coat them well with the marinade. Let it sit for at least 30 minutes. 3. Preheat your grill to medium-high heat. 4. Place the marinated chicken pieces on the grill and cook for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char. 5. In a large pot, bring the water and salt to a boil. 6. Gradually add the MMM maize meal to the boiling water, stirring constantly to prevent lumps from forming. 7. Reduce the heat to low and continue to cook, stirring occasionally, until the mixture is thick and smooth, about 20-30 minutes. 8. In a saucepan, heat the vegetable oil over medium heat. 9. Add the chopped onion and minced garlic and sauté until the onion is softened and translucent, about 5 minutes. 10. Add the chopped tomatoes, paprika, dried thyme, and chicken bouillon cube. 11. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. 12. Season with salt and pepper to taste. 13. Serve the grilled chicken alongside a generous portion of pap. 14. Spoon the tomato sauce over the pap and chicken and add your favourite greens for some extra veg.