I want one of these so bad 😭
Though I didn’t get a chance to review Christine Oskinski’s work at Photo NOLA, I saw her stunning images at the portfolio walk and they left and impression with me that still remains. The work was created in the 1980’s and it is as fresh and as interesting as the time it was produced–indeed a
Roderick The Red, Gregory The Green and Benjamin The Blue Pirate. This series of books is so well remembered by most people that were at school in the 70's/60's. Some people remember it as it featured a Griffin
Cynthia - Cynthia - Amazon.com Music
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morrissey!
80z vibe
Level of Difficulty: EASY as cake Pots/Pans used: just a blender! Ingredients 2 80z containers of Tofutti Better Than Cream Chesse 1 cup sug...
[INGREDIENTS FOR VIRAL DUBAI PISTACHIO KNAFEH CHOCOLATE BAR]: 3 tbsp (42g) butter, 80z (227g) kataifi (shredded phyllo dough), 4 melted chocolate bars (340-454g), 1 jar (200g) pistachio cream, 1/4 cup (56g) tahini, white chocolate and colored candy melts to drizzle for decoration **********credits*to*happytummy_702********
20min · 6 servings 1 tbsp olive oil 4 skinless, boneless chicken breasts salt and pepper 250g/80z button mushrooms, halved or sliced 2 shallots, chopped 3 cloves garlic, minced 2 sprigs rosemary or 1 tsp dried rosemary 1 tbsp flour 80ml 1/4cup dry white wine 80ml1/4cup chicken stock 375ml/1.5 cups double/heavy cream 1 tsbp wholegrain mustard or dijon mustard
Recipe: Ingredients Cookies -2 1/4 cups all-purpose flour (270g) -1/2 tsp baking soda -1/2 tsp baking powder -1 Tbsp instant espresso powder -1/2 tsp salt -10 Tbsp unsalted butter, softened (141g) -1/2 cup granulated sugar (100g) -1/2 cup light brown sugar (107g) -1 egg + 1 egg yolk, room temperature -1 1/2 tsp vanilla Mascarpone frosting -80z mascarpone cheese, cold -2/3 cup heavy whipping cream, cold (158ml) -1 cup powdered sugar (113g) -1 tsp vanilla -Cocoa powder for dusting
Protein packed “cheesecakes” - ��80z cottage cheese - ��1/4 cup nonfat plain greek yogurt - ��2 tablespoons maple syrup - ��1 large egg - ��4 drops food grade lemon essential oil - ��top with raspberries, greek yogurt, and maple syrup 👩🏻🍳Add all ingredients into a blender (leaving out the raspberries and toppings) and blend until smooth. Pour the batter, dividing evenly between 2 ramekins. Bake at 350F for about 15 minutes or until just firm in the center. Remove from the oven and chill in the fridge until cool. Top with a scoop of greek yogurt and more maple syrup before serving. Enjoy!
- ��80z cottage cheese - ��1/4 cup nonfat plain greek yogurt - ��2 tablespoons maple syrup - ��1 large egg - ��4 drops food grade lemon essential oil - ��top with raspberries, greek yogurt, and maple syrup 👩🏻🍳Add all ingredients into a blender (leaving out the raspberries and toppings) and blend until smooth. Pour the batter, dividing evenly between 2 ramekins. Bake at 350F for about 15 minutes or until just firm in the center. Remove from the oven and chill in the fridge until cool. Top with a scoop of greek yogurt and more maple syrup before serving. Enjoy! #highprotein #highproteinsnack #highproteindessert #healthydessert #cheesecake
20min · 4 servings HIGH Protein Strawberry Cheesecake • Cups Post Workout perfection or anytime deliciousness So many of you made the Protein Yogurt Bark last week, I can't wait to see you make this one Here's another yummy, protein packed snack. All these recipes coming to the Crush It App • Makes 4 cups: • 2 cups of greek yogurt • 90 grams of vanilla protein powder (for me this was 3 • scoops) • 80z whipped cream cheese • MIX REALLY WELL - no lumps • 1 tablespoon Strawberry spread ( found one that's • sweetened with only natural fruit) • FOLD it in gently • Layers up 4 cups with your fave granola, place the • mixture on top then top off with sliced strawberries • REFRIGERATE for at least 1 hour • ENJOY
20min · 6 servings Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes! INGREDIENTS 1x 2x 3x 1 tbsp olive oil 4 skinless, boneless chicken breasts salt and pepper 250g/80z button mushrooms, halved or sliced 2 shallots, chopped 3 cloves garlic, minced 2 sprigs rosemary or 1 tsp dried rosemary 1 tbsp flour 80ml ¼cup dry white wine 80ml¼cup chicken stock 375ml/1.5 cups double/heavy cream 1 tsbp wholegrain mustard or dijon mustard INSTRUCTIONS Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.) To the same pan add the mushrooms together wit
