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🌟🍖 Elevate your grill game with a healthy twist that's perfect for the professional palate: Grilled Veggie Skewers with Tofu! 🥦🔥 Here's the recipe for success: 👉 Gather firm tofu, an array of colorful veggies (bell peppers, zucchini, cherry tomatoes), and your preferred seasonings. 1️⃣ Skewer your ingredients for a vibrant presentation. 2️⃣ Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. 3️⃣ Grill for 10-15 minutes until beautifully charred. 👩🍳 Pro tip: Personalize your skewers with your favorite veggies and spices for a tailored taste experience. 👉 These skewers aren't just delicious – they're also a powerhouse of nutrients, providing a satisfying protein boost courtesy of tofu. Who's ready to take their BBQ skills to the next level? Drop a 🌟 in the comments below and let's grill up some goodness! #HealthyEating #GrillMaster #BlueJeansandBerries

Looking for a colorful and nutritious snack? Try these vibrant Air Fryer Veggie Chips made with Rallis Olive Oil! Ingredients: 1 large beet 1 large sweet potato 2 medium-sized zucchinis 2 tablespoons Rallis Olive Oil Sea salt, to taste Black pepper, to taste Optional: garlic powder, paprika, or your favorite seasoning blend Instructions: Preheat your air fryer to 375°F (190°C). Wash and peel the beet, sweet potato, and zucchinis. Using a mandolin slicer or a sharp knife, slice the vegetables into thin, uniform rounds. In a large bowl, toss the vegetable slices with Rallis Olive Oil until evenly coated. Season the vegetables with sea salt, black pepper, and any additional seasonings of your choice. Mix well. Arrange the seasoned vegetable slices in a single layer in the air fryer basket, making sure not to overcrowd. Cook the veggie chips in the air fryer for 10-12 minutes, flipping halfway through, until crispy and golden brown. Once done, remove the chips from the air fryer and let them cool slightly before serving. Enjoy your homemade Air Fryer Veggie Chips as a colorful and nutritious snack or a delightful side dish! Don't forget to tag us and share your creations using #RallisOliveOil! #HealthySnack #VeggieChips #AirFryerRecipes #RallisOliveOil #yqgbusiness #HealthyEating #EasyRecipes #DeliciousAndNutritious

Looking for a colorful and nutritious snack? Try these vibrant Air Fryer Veggie Chips made with Rallis Olive Oil! Ingredients: 1 large beet 1 large sweet potato 2 medium-sized zucchinis 2 tablespoons Rallis Olive Oil Sea salt, to taste Black pepper, to taste Optional: garlic powder, paprika, or your favorite seasoning blend Instructions: Preheat your air fryer to 375°F (190°C). Wash and peel the beet, sweet potato, and zucchinis. Using a mandolin slicer or a sharp knife, slice the vegetables into thin, uniform rounds. In a large bowl, toss the vegetable slices with Rallis Olive Oil until evenly coated. Season the vegetables with sea salt, black pepper, and any additional seasonings of your choice. Mix well. Arrange the seasoned vegetable slices in a single layer in the air fryer basket, making sure not to overcrowd. Cook the veggie chips in the air fryer for 10-12 minutes, flipping halfway through, until crispy and golden brown. Once done, remove the chips from the air fryer and let them cool slightly before serving. Enjoy your homemade Air Fryer Veggie Chips as a colorful and nutritious snack or a delightful side dish! Don't forget to tag us and share your creations using #RallisOliveOil! #HealthySnack #VeggieChips #AirFryerRecipes #RallisOliveOil #yqgbusiness #HealthyEating #EasyRecipes #DeliciousAndNutritious

Make your own nuggets! Chickpea Vegetable Nuggets: ▢15 ounces canned chickpeas, drained and rinsed ▢½ cup grated zucchini ▢½ cup grated carrot ▢¼ cup minced onion ▢½ Tablespoon Italian seasoning ▢1 teaspoon sea salt ▢1-2 cloves garlic ▢black pepper to taste ▢¼ teaspoon paprika ▢2 large eggs ▢1 teaspoon olive ▢½ cup oat flour or your favorite breadcrumbs Directions: ▢ Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture. ▢ In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable. ▢ Heat cooking oil in a large pan over medium high heat. Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color. ▢ Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days. Source: https://buff.ly/3cLYj2G #ChickpeaCraze #VeggieNuggets #PlantBasedBites #HealthySnackIdeas #EatMoreVeggies #VeganSnacks #NutrientDense #CleanEating #WholeFoodPlantBased #HealthyKidsMeal #VeganComfortFood #WhatVegansEat #HealthyLiving #PlantPowered #SnackTime #VegetarianRecipes #TastyAndHealthy

Aging is a Myth: STRACCIATELLA A delicious, healthy soup. It’s also quick & easy. It’s very keto friendly! • 4 cups low-sodium chicken stock • 2 large eggs • 4 teaspoons finely grated, Parmesan cheese • Pinch freshly ground black pepper • A handful spinach leaves, sliced into 1/2-inch ribbons I use kale because spinach is high in oxalates; which contribute to stones. Instructions: Whip cheese salt & pepper into eggs Bring stock to a boil Drizzle egg mixture into boiling stock. Swirl the eggs around to make little strips. Keep cooking until eggs are done/firm. Turn heat off. Add kale and swirl it through the soup. Enjoy! #livepainfree #LiveDrugFree #agebackwards #nontoxicliving #glutenfree #ketogeniclifestyle #sugarfree #grainfree #nongmo #organic #remotetraining

OMG. Did you hate brussel sprouts as a kid? I feel like that’s a common story! “Brussel sprouts! EW!” But I got so excited when I figured out this recipe! It’s super simple, my kids love it - and I just keep it in the fridge to add to lunches and dinners. It’s so nice to just heat them up in between client calls or add them to dinner for the kids. After all, there’s always more room for veggies, right? 🌟 Ingredients: 📌 1 pound of brussel sprouts 📌 2 Tbls (or less) olive oil 📌 ¼ cup pumpkin seeds (more if you like more!) 📌 Salt & pepper to taste Directions: 🌟 Preheat oven to 400 degrees 🌟 Wash & chop sprouts to size of your liking (I like to cut them into quarters) 🌟 Place cut pieces on a baking sheet lined with parchment paper 🌟 Add salt, pepper, and olive oil to taste 🌟Toss to coat with seasoning and oil 🌟Sprinkle pumpkin seeds 🌟Place in the over for about 20 minutes 🌟Remove from oven when bright green 🌟Do the happy dance! Enjoy your veggies! Being strong and healthy as a business owner is super important. If you don’t have your health, it’s hard to be creative, innovative, and on top of your game. ❤️ This is one little way to enjoy and fuel your body with love (and plants)! 🌱 ➡️ Save this post for easy access to a fun recipe! xo #veganrecipes #healthyeating #WomensHealth #eathealthy #healthyfood

Craving a snack that's both satisfying and FXB compliant?😋 This Avocado Hummus recipe is the perfect blend of healthy and delicious, and a great way to indulge without the guilt!🙌🥑 Ingredients: • 2 ripe avocados (cut into chunks) • 1 can (15 oz.) cannellini (cooked & drained) • 1-2 garlic cloves, minced • 2 tbsp. lemon juice • 2 tbsp. tahini • 1/2 tsp. cumin • 2 tbsp. avocado oil • Himalayan pink salt • Telicherry peppercorn Directions: • Mix all ingredients in a food processor or blender. Pulse until smooth and creamy. • Ready to serve with Ezekiel bread, crackers, lettuce & other veggies!

Get ready to fire up the grill and transform your summer vegetables into something delicious! Our latest blog will guide you through creating mouthwatering dishes that burst with flavor. Learn how to caramelize sugars and add a complex smoky taste to your favorite veggies like summer squash, broccoli, and corn. Learn more:

Did you know that how you cut your asparagus can make a big difference in your dishes?🍴🌿Here are some quick tips to get the best out of this versatile veggie: 𝐒𝐧𝐚𝐩 𝐚𝐧𝐝 𝐓𝐫𝐢𝐦 Snap: Bend the asparagus near the base until it naturally breaks. This removes the tough, woody end. Trim: Line up the snapped spears and trim the ends with a knife for a clean, even cut. 𝐃𝐢𝐚𝐠𝐨𝐧𝐚𝐥 𝐒𝐥𝐢𝐜𝐞𝐬 For stir-fries or salads, cut the asparagus diagonally into 1-2 inch pieces. This not only looks fancy but also helps the pieces cook evenly. 𝐓𝐡𝐢𝐧 𝐑𝐢𝐛𝐛𝐨𝐧𝐬 Use a vegetable peeler to create delicate asparagus ribbons. Perfect for salads or as a beautiful garnish! 𝐂𝐡𝐨𝐩𝐩𝐞𝐝 For soups, stews, or casseroles, chop the asparagus into 1/2 inch pieces. This ensures they blend well with other ingredients. 𝐖𝐡𝐨𝐥𝐞 𝐒𝐩𝐞𝐚𝐫𝐬 Sometimes, less is more! Simply trim the woody ends and keep the spears whole for roasting or grilling. Remember, fresh, Altar asparagus is not only delicious but also packed with nutrients. Try these cutting techniques and take your asparagus dishes to the next level! 🍽️🌱 #AsparagusTips #CookingHacks #GreenAsparagus #FreshAndHealthy #AltarProduce

Craving a snack that's both satisfying and FXB compliant?😋 This Avocado Hummus recipe is the perfect blend of healthy and delicious, and a great way to indulge without the guilt!🙌🥑 Ingredients: • 2 ripe avocados (cut into chunks) • 1 can (15 oz.) cannellini (cooked & drained) • 1-2 garlic cloves, minced • 2 tbsp. lemon juice • 2 tbsp. tahini • 1/2 tsp. cumin • 2 tbsp. avocado oil • Himalayan pink salt • Telicherry peppercorn Directions: • Mix all ingredients in a food processor or blender. Pulse until smooth and creamy. • Ready to serve with Ezekiel bread, crackers, lettuce & other veggies!