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Photo Post Tue, Jul. 29, 2014 290 notes

foodopia:

thick and chewy chocolate chip cookies: recipe here

foodopia:

thick and chewy chocolate chip cookies: recipe here




Photo Post Tue, Jul. 29, 2014 82 notes

mothernaturenetwork:

Want to live longer? Go for a run.New study finds that running even five minutes a day could add years to your life.

mothernaturenetwork:

Want to live longer? Go for a run.
New study finds that running even five minutes a day could add years to your life.




Photo Post Tue, Jul. 29, 2014 205 notes




Photo Post Tue, Jul. 29, 2014 262 notes





Photo Post Tue, Jul. 29, 2014 148 notes

mothernaturenetwork:

How pizza is consumed around the worldPizza may have its origins in Italy, but over the centuries, the food has adapted and changed to please every possible palate.

mothernaturenetwork:

How pizza is consumed around the world
Pizza may have its origins in Italy, but over the centuries, the food has adapted and changed to please every possible palate.





Photo Post Tue, Jul. 29, 2014 209 notes




Photo Post Tue, Jul. 29, 2014 268 notes

redefiningfood:

Lots of pumpkin love: Spiced Pumpkin Yogurt Parfait with a Quinoa Raisin Walnut topping

I don’t think Thailand even has a pumpkin season, but I’ve been eating a lot of steamed pumpkins lately, simply because I love them so much. Due to an overflowing amount of steamed pumpkins in the fridge, however, I decided to make a breakfast using pumpkin, and just like the Pumpkin Pie Oatmeal, it was a stunner of a recipe. 
Mash some steamed pumpkin and add almond milk to it as neccessary until it becomes more of a mash than a thick paste. Add cinnamon, cardamom, herbs de provence (italian seasoning or oregano is a fine substitute), ground cloves and ginger, to taste. 
Layer the parfait cup first with the pumpkin mixture, and then add a layer of a mixture of greek yogurt and low fat unsweetened yogurt (so that it’s not as thick), and then layer it again with the pumpkin mixture
Top with chopped toasted walnuts, raisins and red quinoa! 
And don’t forget to follow me on Instagram, @redefiningfood! 

redefiningfood:

Lots of pumpkin love: Spiced Pumpkin Yogurt Parfait with a Quinoa Raisin Walnut topping

I don’t think Thailand even has a pumpkin season, but I’ve been eating a lot of steamed pumpkins lately, simply because I love them so much. Due to an overflowing amount of steamed pumpkins in the fridge, however, I decided to make a breakfast using pumpkin, and just like the Pumpkin Pie Oatmeal, it was a stunner of a recipe. 

  1. Mash some steamed pumpkin and add almond milk to it as neccessary until it becomes more of a mash than a thick paste. Add cinnamon, cardamom, herbs de provence (italian seasoning or oregano is a fine substitute), ground cloves and ginger, to taste. 
  2. Layer the parfait cup first with the pumpkin mixture, and then add a layer of a mixture of greek yogurt and low fat unsweetened yogurt (so that it’s not as thick), and then layer it again with the pumpkin mixture
  3. Top with chopped toasted walnuts, raisins and red quinoa! 

And don’t forget to follow me on Instagram, @redefiningfood



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