Mediterranean Diet Recipes for Fall (Breakfast, Lunch, and Dinner) скачать в хорошем качестве

Mediterranean Diet Recipes for Fall (Breakfast, Lunch, and Dinner)

Enjoy these Mediterranean diet recipes that are perfect for the cooler months. I'm sharing a full day of recipes with Mediterranean diet ideas for breakfast, lunch, and dinner. I hope you enjoy! Resources 👇 SHOP my Favorite Food Brands - https://amazon.com/shop/jordanwaddell Subscribe to my channel -    / jordanwaddell   Anti-inflammatory Diet Defined PDF - http://bit.ly/antiinflammatorydietpdf Mediterranean Diet Defined - https://www.mediterraneanliving.com/t... Camera I’m Using - https://amzn.to/2WsEiqY Recipes👇 Spiced Pumpkin Bread (Grain Free) Makes: 8 servings Ingredients: 1/2 cup coconut flour 1 tbsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1 tsp baking powder 1 tsp sea salt 1 15 oz can organic pumpkin (not pumpkin pie filling) 4 large eggs (pasture-raised or local if feasible) 1/2 cup raw unsweetened almond butter 4 tbsp unsalted grass-fed butter, melted 1 tsp vanila extract Oil for greasing the loaf pan (coconut oil, olive oil, ghee, butter) Instructions: Preheat oven to 350 °F. Grease a 9- by 5-inch loaf pan with the oil. Cut a piece of parchment paper to fit in the bottom of the pan and lay the parchment in the pan. In a bowl, combine the coconut flour, cinnamon, nutmeg, baking soda, baking powder, and salt. In a large bowl, whisk together the eggs, pumpkin, the almond butter, melted butter, and vanilla extract. Add the coconut flour mixture and mix with a wooden spoon or rubber spatula until evenly moistened. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove from oven and transfer to wire cooling rack. Cut even slices 1/2-1 inch thick for 8-10 servings respectively. Store in the fridge for 3-5 days or freeze. White Beans and Kale with Chicken Sausage Makes: 1 serving Ingredients: Extra virgin olive oil 1/4 cup chopped red onion or shallots 2-3 cups of kale, chopped 3-4 fully cooked chicken sausages, chopped (such as Applegate brand) 1 tsp mined garlic 1/2 cup canned cannellini beans (rinsed and drained) 1 soft boiled egg (or hard boiled, poached, or fried) Salt and pepper, to taste Optional toppings: 1/4 tsp red pepper flakes, squeeze of lemon Instructions: Heat 1 tsp EVOO in a skillet over medium heat. Add red onion, kale, and chicken sausage, garlic, and a pinch of salt and pepper. Stir and cook for 5-7 minutes or until onion and kale are tender and chicken sausage has heated through. Add beans and cook another 1-2 minutes. Transfer kale mixture to a plate. Top with egg, red pepper flakes, lemon juice, and drizzle of EVOO. Mediterranean Fish Stew by Mediterranean Living https://www.mediterraneanliving.com/m... Other Places We Can Hang Out 👇 Pinterest -   / wellbyjordanwaddell   Instagram -   / jordanwaddell.np   Hi Friend 👋🏼 I’m Jordan. I'm a certified nurse practitioner and health coach. I’m a lover of food, cooking, and making the anti-inflammatory diet simple and delicious. #mediterraneandiet #fall #healthyrecipes *This video is for informational purposes only and does not substitute or replace medical advice. Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! 🙂 This video is not sponsored. All opinions are my own.