Protien-enriched Saffron Almond Madeleines. These dainty cakes aren’t just easy to make, they’re also delicious and good for you. Made with @protinexindia‘s Protinex Lite, they are high in protein, fibre and calcium. For a festive touch, dip them in melted chocolate and decorate with crushed nuts & dried rose petals. Here’s how to make them...
Saffron Almond Madeleines (Makes 16-18)
50 gms almond flour (store bought or home made)
1/4 cup Protinex Lite
1/4 cup oat flour (sub with all purpose flour if you prefer)
2 tbsp cornflour
1 tsp baking powder
1/2 tsp ground green cardamom
Pinch of salt
90 gms honey
2 eggs, at room temperature
2 tsp pure vanilla extract
1/4 tsp almond extract
a grating of nutmeg
1 tbsp milk
A large pinch of saffron
70 gms melted unsalted butter/oil
Warm the milk, stir in the saffron and leave to steep. In a bowl, whisk together the almond flour, Protinex Lite, oat/all purpose flour, cornflour, baking powder, ground cardamom and salt. In another bowl, combine the honey, eggs, extracts and nutmeg. Using a hand mixer, whisk the wet ingredients together for 3-4 minutes until pale and slightly thick. Use a rubber spatula to gently fold in the dry ingredients until incorporated, then fold in the melted butter and saffron-infused milk. Cover and refrigerate the batter for at least an hour. Preheat your oven to 180°C. Grease and flour a madeleine pan well. Spoon 1 tbsp of the chilled batter into each cavity and bake for 12-13 minutes or until the madeleines are golden brown. Remove from the oven and let them cool in the pan for 2-3 minutes, then gently ease them out. Cool on a wire rack until they reach room temperature and enjoy! 😊💕 .
La panzanella est on ze blog baby!
Cette merveille qui cause italien et dolce vita, qui se marie si bien avec ce temps béni, celle qui va bercer tes petits repas estivaux!!
C'est en lien bio, va voir..
Happy Saturday! I hope everyone is having a lovely weekend. I’ve been enjoying a little down time this evening with a good book, dreading the 1,396 loads of laundry that need attention 🥴 Who tricked me into growing up?! I need me a little snack, preferably in the form of this Vanilla Latte Panna Cotta ☕️ (recipe on my blog)
Guys, it's a bajillion degrees here. Pumpkin pie spice season is coming, sure, but us Central California folks are not even close to PSL's, flannel and boots. 😑
We still have a sunburn at the fair in October to achieve. 🤦🏼♀️
That said, it was fall in my house if even just for a moment today.🎃
Thyme chicken (0 pts), mashed potatoes (idahoan brand, 4 pts), Green Giant cauliflower stuffing (which is like 3 points a serving and wasnt worth it so I ditched it and replaced it with 3 more points of potatoes 😂), Heinz turkey gravy (0 pts for 2 tbsp), and whipped "candied" sweet potatoes (4 pts per serving) with torched marshmallow fluff on top, thanks to the power of suggestion by @akaitlincoburn 😘(1 pt per tbsp) 😋
Kinda pointsy (12), yeah, but I had em' with 2 to spare. Also, it kinda cushioned the blow I received when my son brought home the very pizza I posted about in my last post.😭
Gonna post the sweet potato recipe in my stories/highlights. It makes twelve 1/2 cup servings which sounds like a lot but there's 5 adult appetites in my house and I'm the only one eating half a cup. 😂 Adjust your batch as needed. 😁
2 hours ago
A super simple recipe for the simple healthy lifestyle!!!
I came a cross this recipe on Pinterest the other day and it was amazing🙌
Salsa Fresca Chicken
Recipe from: Easy Family Recipes
2 lbs chicken breast boneless skinless
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups fresh pico de gallo
1 cup monterey jack cheese shredded
Fresh cilantro chopped
Preheat the oven to 375˚F.
Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
Cover chicken with the pico then top with cheese.
Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
Garnish with chopped cilantro, and serve hot with your favorite side dish.
Make sure you save this post for you next meal prep🤗
Sunday cook ups have become a thing lately and this is our winning formula.
Everything (except for the avocado and the wholefood caps)is heavily sautéed doused in butter. Because butter seriously makes everything so much more delicious!
Hands up if you’re also obsessed 🙋♀️
3 hours ago
Recently, we’ve really been into matcha flavored anything!! 🤤 We love the taste, color, and health benefits! Did you know matcha helps you focus better, burns calories, is rich in antioxidants, and is great for your skin? 💚
After some recipe testing (successful and failed ones 😅), we came up with 4 delicious ways to enjoy matcha. Stay tuned for the blog post next week! 😉🍵
4 hours ago
Catch Us On Melrose Tomorrow 1pm - 6pm! Come Get #Vurgerfied 🍔🌮🍟🌱✅
When life gives you over-ripe bananas 🍌- make banana bread of course! 🍞
This recipe is from @abbeyskitchen and it’s packed with nutritious ingredients, like healthy fats, flaxseeds and of course bananas. It’s GF, DF and covered in chocolate. YUM!
#breakfastsready - ok well breakfast one...
4 hours ago
🎁🔥 WIN $500 TO @WOLFANDLAMBNYC 🔥 🎁
Gut voch, #FleishHeads! 👋 If you haven't checked the mailbox, it may be a good time to run out there because the #FleishigsMag "Annual Handbook" issue is out!!! And aside from getting it first, being a magazine subscriber means every month you have a chance to win a HUUUGE prize right here on our page. 👆 Last month, @isaactiff took home $500 to the @UnPlazaGrill. So what's in it for you this month? We're giving one fan $500 to @WolfandLambNYC! 🐺🐑
⬇️ To enter:
1️⃣ Snap a pic of your new Fleishigs Magazine "Annual Handbook" issue 📸
2️⃣ Post the pic to your stories and tag @FleishigsMag with the hashtag #Subscribe2Win
You're in! Good to go! Must be a magazine subscriber to win. Contest ends 8/27. Winner will be chosen 8/28.
5 hours ago
Homemade crab cakes with artichokes and some roasted garlic aioli 😍😍😍
pumpkin + sage carbonara = ultimate winter comfort foodd. just that lil bit more spesh, cheap + no eggs in sight! .
soo easily adaptable to be vego or vegan (jus sub w nooch yeast + vege stock and omit the bacon)
a full how to is on our highlights & a shopping list in the comments... geddonit!
5 hours ago
new recipe! 🍪 i’ve been dying to share this cookie, but this week got the best of me and i haven’t had any time till now. finally got this up on my blog and now she’s yours for the making! this recipe uses ONE stick of butter and makes 10 big, crackly, chewy, legit AF chocolate chip cookies. no resting required, just mix and bake right away. 👨🏼🍳 link to recipe in bio! #cookiegram
⭐️Wild Blueberry Muffins⭐️ Happy Saturday! Weekend calls for homemade muffins.These jumbo muffins are packed with wild blueberries and walnuts. I’m loving the crunchy muffin top!! Have a wonderful day! 💜💜💜
Happy 23rd birthday baby! I can’t believe this is the third year we’re spending your birthday together🎂 You’re my best friend and my absolute everything👫 I’m so lucky!! I hope you have the best year yet and I can’t wait to see what you accomplish. I love you & here’s to 23💛