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New on the blog today 👉 DARK CHOCOLATE CRANBERRY BUNDT CAKE! It’s decadent and fudgy, and studded with dark chocolate chips and tart fresh cranberries! And best of all, it comes together in just one bowl! This one is egg and butter free so just be sure to use vegan chocolate chips to keep it dairy-free and vegan! . Recipe linked in bio 👉 @crumbtopbaking . . https://www.crumbtopbaking.com/dark-chocolate-cranberry-bundt-cake/ . . . . . . . . . . . #f52grams #fromscratch #chocolate #chocolatelovers #cranberries #bundtcake #eatprettythings #bestofvegan #vegancake #vegandessert #mycommontable #lovefood #foodwinewomen #foodphotography #foodstyling #makeitdelicious #yahoofood #cuisinesworld #bgbcommunity #mypinterest #eattheworld #food4thought #freshbaked #foodblogfeed #lovebaking #feedfeed #feedfeedvegan #feedfeedbaking #easyrecipe #crumbtopbaking

‘‘Tis the season for fresh Ling from @harbourfish #shoplocal #eatlocal

¡Necesito algún truco para estirar más las horas del día! 😥 No llego a todo y por las noches termino KO... Para animarme un poco contemplaré un poco este rico flan de nueces y calabaza. 😍 . . La receta del #flan podéis verla en mi blog. Para ello, sólo tenéis que entrar en el link de mi bio y después en esta foto. 😁 http://bizcocheando.com/flan-de-nueces-de-california-y-calabaza-asada . . Walnuts and pumpkin crème . . #Walnuts #Nueces #Calabaza #Pumpkin #HauteCuisines #VZComade #Still_Life_Mood #Still_Life_Gallery #TheHub_Food #TV_StillLife #EatDessertFirst #CuisinesWorld #StillLife #InstaFood #FoodPhotografy #FoodStyling #HereIsMyFood #PhotoFood #Tv_goodlovers #BeautifulCuisines #Top_Food_Photo #Be_One_Details #ExceptionalStillLife #Kings_Masterchef #Cuisine_Captures  #FoodFluffer #ACozyFall

Phyllo is clearly on our mind! It must be all of the Christmas wrapping littering our homes that has us thinking about phyllo packets of goodness. Is there a better and easier way to present savories and sweets?! When it comes to desserts, one of our favourites is bougatsa. We always make our bougatsa in individual serving packages...it keeps everything neat and tidy, and offers a perfect creamy custard filling to crisp phyllo exterior ratio. Win, win, win! Have a great Tuesday guys!! (p.s. bake some bougatsa...perfect Tuesday guaranteed!). . . . Find the recipe on miakouppa.com or simply Tap the Link on our Bio☝️for the recipe . . #bougatsa #greekdessert #holidaybaking . . https://miakouppa.com/bougatsa-μπουγάτσα/ . . #miakouppa #greekfood #greekcooking #greekrecipes #greek #fbcigers #chatelainemag #huffpostliving #huffposttaste #thekitchn #bhgfood #rslove #hocsupperclub #lifeandthyme #kitchn #cuisinesworld #yahoofood #eattheworld #lefooding #inseasonnow #thehub_food #tastingtable #saveur #bbcgoodfood #eatgoodfeelgood #cookcl

Ahh! Tuesday! The day to remember all the things I didnt finished on Monday and push them off till Wednesday! 😅 Lovelies 💕 Am I the only one whos never ending to-do lists are a bit overwhelming? 😔 Cant wait to finally get the work done and let the jolly holidays begin 🎄🎉 @heijalaura

Who doesn’t love jam?🥄💕 I’ve been making this orange thyme jam a few times the past weeks🍊🌱 I wanted a rich flavour and no refined sugar (bc I would wanna eat it with a spoon ya feelin ma vibe here?)👀 I think I solve the puzzle. Stay tuned for the recipe✌🏻😘

How about TOASTING for Tuesday!!😋 Which toast would you choose? • • Deets: 1️⃣homemade no sugar brownie batter spread, figs, chocolate chips 2️⃣ avocado, micro greens, hemp seeds and this beet ginger egg (boil water, carefully place egg into the water and boil for 6.5 minutes, then immediately place in ice water. Carefully peel and place in a cup of @lovebeets ginger beet juice for about 5 minutes or longer) 3️⃣ coconut milk yogurt, berries, granola and cashew butter. . . From 📸@starinfinitefood . . Follow @chefastbrand for more!!! Cheers!!!❤️

Homemade dairy free ricotta?! Count us in! This recipe from @starinfinitefood was made in our immersion blender. How badly do you want to gobble this up? Check out her feed for the recipe. Click link in our bio to find more healthy and easy recipes...and tell us what you’re cooking tonight! • • • #salmon #pasta #foodblogger #healthyrecipe #kaylaitsines #healthypasta #cuisinesworld #healthyeats #wholesome #goodmoodfood #glutenfree #wholefoods #feedfeed #functionalfood #dairyfree #foodphotography #smokedsalmon #chefsofinstagram #simplemeals #tastingtable #cleaneating #mealprep #immersionblender #spiralizer #zoodles #feedyoursoull #mealprepsunday #makesmewhole

What is something you really need right now? For me its a neck massage and a trip to somewhere warm! This time last year we were in Australia! I miss that! Right now Id love to have coffee at the beach and then surf the waves (aka cling to my body board hopeing not to drown). Id even throw on a stinger suit again if I had to and I guess we can all agree that this is not a very flattering piece of clothing. I also very much miss all the brunches. So as a tribute to all the glorious meals we had in Australia I will have a proper brunch this weekend! This Croque Madame - even though not really Australian - seems like the ideal option. Maybe if I put the heater of high and close my eyes I can pretend to be in Australia again...

El último plato que me quedaba por probar de @aguinamar_es ha sido este: la cazuelita de mejillones en salsa de tomate (y un poquito picantita). Pues igual ha sido lo que más me ha gustado! Además lo puedes poner en la propia cazuelita que queda mona 😍. No será la última vez que la coma! Bueno, llevamos unos días bastante malos por viruses y dolencias variadas además de otras cosillas que han ido surgiendo y que han hecho que no me haya prodigado mucho por aqui con recetas ni navideñas ni no navideñas. A ver si en lo queda de diciembre se puede hacer algo, sino disfrutaré de las vuestras! 😊

{ L U S S E B U L L A R } Snart är det Lucia 🌟 Har du Lussebullarna redo? Receptet på mina Lussebullar hittar du på bloggen (länk i profilen @peterbakar ) 🎄 . 🇺🇸 Swedish ”Lussebullar” 🌟 . . . . . #peterbakar #helasverigebakar #hembakat #bakglädje #swedishfika #mittkök #christmas #food52grams #instagay #bakestagram #instabaker #bakinglife #bakingtherapy #köketse #xmas #bakblogg #recept #bakingaddiction #homebaked #saffron #bakeoff #hjemmelaget #hautecuisines #nyköping #SWEEEEETS #göteborg #eatpretty #stockholm #cuisinesworld #lussebullar

Creamy cashew & garlic sauce over colourful penne pasta. 🍝 (I’ve popped the recipe just below!) . . Excited to bring this recipe in collaboration with @barilla to get you inspired to cook up a pretty-simple-but-delicious storm in the kitchen! #BarillaUK.🌱 . Ingredients: 120g Barilla penne 1 small leek . For the dip: -1 cup soaked cashews -1 clove garlic -1/4 cup olive oil -1/4 cup water -1 tbsp dried sage -1/2 tsp rosemary -Large pinch salt &pepper . . METHOD: Bring a pot of water to simmer and cook the pasta -Add a steamer on top of the bubbling pasta and steam the chopped leek for around 5 minutes -Simple pop all of the sauce ingredients into a food processor and blend until creamy -Drain the pasta then add the sauce to heat through then add the leek -Season the perfection and enjoy! . #ad #WinterWarmers

Ever been disappointed by a gingerbread cookie?⠀ ⠀ They look so cute but the texture.....⠀ ⠀ Well it’s not my favorite 😬⠀ ⠀ Anything crunchy and hard enough to build a house out of seems like it might not make the best dessert....⠀ ⠀ Just sayin.⠀ ⠀ ⠀ But if you take the classic cookie and combine it with a cake recipe....⠀ After many *scrumptious* mistakes...⠀ eventually you get here...⠀ ⠀ Frosted gingerbread bars ⠀ And if you like gingerbread flavor ... ⠀ I promise you’ll love these ❤️⠀ ⠀ Recipe on the blog, link in bio! ⠀ ⠀ #gingerbread #holidaytreats#hautecuisines #tastespotting #todayfood #eeeats #saveurmag #bonappetitmag #huffpostfood #gloobyfood #inmykitchen #foodislove #foodstagram #imsomartha #kitchn #foodwinewomen #noleftovers #feastagram #homechef #foodfeed #cookingtips #makeitdelicious #eatpretty #f52gram #cuisinesworld

Recovery has taught me to look at things from a different perspective. I’m only human and struggle with bad body image on certain days, but then looking back on the time when I was much skinnier than I am now simply makes me proud of how far I’ve come. I’m the misery I was in back then, I only had 2 choices - recovery, or spending the rest of my life in and out of hospital, friendless, unable to do anything else with my life other than staying skinny. Yeah, I’m much thicc-er now (lol) than I was at one point in my life, but I’m loving it because the extra weight has meant the difference between being obsessed with food, working out for 4 hours a day, being alone all the time and potentially spending the rest of my life in misery, and feeling strong and confident, studying my favourite subject at university, loving food without thinking about it all the time, being more social than ever, and so many other positive things that have happened to me because of recovery. I guess what I’m trying to say with this little ramble is that recovery is very much possible, and the difficulties of it are worth the end result! In other news, here’s a nourish bowl I had yesterday (with a lot of tahini drizzled on top after the photo, of course). Hope you’re all having a great week so far! 💚 • • • • • #nourishbowl #veganbowl #veganlunch #potatoes #glutenfreevegan #veganfood #glutenfreevegan #onthetable #todayfood #feedfeedvegan #whatveganseat #thrivemags #foodisfuel #vegancooking #easymeals #colorfulfood #eeeeeats #cuisinesworld #healthyfoodshare #healthycooking #foodphotography #veganblogger #simplefood #veganprotein #vegansofinsta @bestofvegan @thrivemags @goodoldvegan @worldwideveganfood @thevegansclub

Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite. ~ 🥣 ... ...شوربة عدس 🤤🖤 ... Lentil soup with carrots, potatos and onions. Chili flakes & dill on top 🖤👌 ... ... ... ⛾

El hecho de que se acerquen las fiestas y con ellas el final del año, es algo que inevitablemente me produce un poco de desasosiego, sin importar el balance del año, que por fortuna siempre tiene cosas buenas. ¿Os pasa igual a vosotras? Entre el trabajo y la preparación de las celebraciones, regalos, etc, procuro liberar mi tensión 😂 Buscando ideas para los postres de este mes, recordé este precioso tronco helado de Navidad, que lo tiene todo, es bonito y delicioso. Nadie podrá resistirse a un trozo con ese delicioso y refrescante sabor a chocolate, el toque crujiente de las capas de galletas que lleva en el interior y por supuesto esas setas se merengue, tan monas. Podéis buscar la receta en el índice del blog o en el siguiente enlace https://postresdelocura.com/tronco-helado-de-chocolate/ Yule Log Icecream Cake. . . . . . . . . . . . . . #postrescaseros #christmascakes #huffposttaste #foodandwine #heresmyfood @food #foodphotography #foodstagram #tastingtable #foodporn #instafood #postresdelocura #yahoofood #f52grams #vscofood #hautecuisines #beautifulcuisines #sweetcuisines #cuisinesworld #foodblogfeed #feedfeed #thecakeblog @tv_foodlovers

Winter time is curry time❄️⛄️ There’s nothing better than coming home to hot bowl of Winter Curry from DeliciouslyElla.💕 I served it with some quinoa and it was so yum.🤗 Even my dad liked it.😋

TOASTING to Tuesday! For someone who needs answers, There are some things I will never understand and willing to accept...like why my grocery store is still carrying organic figs...or why BEETS and GINGER are a dreamy combo 🙃 What I do know is this ginger beet soft boiled egg was dreamy last week and I’ll be making these on repeat! I used @lovebeets ginger beet juice! Deets below. Happy Tuesday all! Which toast would you choose? • • • Deets: 1️⃣homemade no sugar brownie batter spread, figs, chocolate chips 2️⃣ avocado, micro greens, hemp seeds and this beet ginger egg (boil water, carefully place egg into the water and boil for 6.5 minutes, then immediately place in ice water. Carefully peel and place in a cup of @lovebeets ginger beet juice for about 5 minutes or longer) 3️⃣ coconut milk yogurt, berries, granola and cashew butter. • • • #toast #toasttuesday #toastsforall #eggs #foodphotography #lovebeets #tastingtable #whole30 #paleodiet #glutenfreeliving #wholefoods #feedfeed #makesmewhole #healthybreakfast #foodstyling #sweetpotatotoast #healthyeats #eeeeeats #chefsofinstagram #goodmoodfood #eattherainbow #kaylaitsines #mealprep #grainfreeliving #whole30 #beets #eatingwelleats #cuisinesworld

Few more sleeps and our second Untraditional Xmas weekend starts! Don’t forget to book your table before it’s gone! 🎄 . O P E N I N G H O U R S (6th-23rd Dec) . BRUNCH: Thu-Sun 10am-3pm Bookings for brunch for 4+, otherwise it’s first in, first serve. . DINNER: Thu-Sat 5-10pm Sun 5-9pm Bookings for everyone, please PM! Set menu (3courses + 1 glass of house wine 35€ per person) . #ilovemyveginity

I cook a lot of butternut. I grow them. I love them. Yesterday, I roasted up a huge 4lb squash & turned it into a simple puréed soup using homemade veggie broth from veggie scraps I had saved in the freezer. Yesterday, I stirred in some @cowsicecream Smoked Cheddar 💕yum! Today, Im making this purposely plain jane soup all purrrty with spicy candied pecans & a punchy little rosemary pesto 😊 ...sooo good! Tomorrow will be another day to play dress up! Stay warm, friends! #thefeedfeed #feedfeed #forkyeah #f52grams #inmykitchen #inthekitchen #cuisinesworld #onthetable #epicurious #foodgawker #buzzfeedfood #heresmyfood #huffposttaste #beautifulcuisines #tastingtable #eeeeeats #realfood #feedfeed #healthycuisines #wholefood #foodbeast #cookingathome #peifoodie #simplefood #butternutsquash #vegetarian

Recipe: Hachiya Persimmon Pecan Cake 🍊 . In Japan I encountered persimmons hung like jewels on leafless branches of the tree, like ornaments. Harvested and strung up in front of Japanese country houses like coral necklaces, this colorful display announces the end of fall and beginning of winter. . That memory prompted some late-night baking to create a holiday cake with persimmons and pecans, plus prunes with Armagnac! The result: a travel-inspired treat, great for a cup of tea. . Ingredients: - 3 1/2 cups sifted AP flour - 1 tsp salt - 2 tsp baking soda - 1 tsp cinnamon (or nutmeg, your choice!) - 2 cups sugar - 1 cup melted butter, cooled to room temperature - 4 eggs, lightly beaten - 2/3 cups Armagnac (or bourbon or whiskey) - 2 cups persimmon puree (from 4 ripe persimmons) - 2 cups pecans, toasted and chopped - 2 cups prunes, chopped (or other dried fruit) . Preparation instructions and more, follow the link here 😊👉🏼 bit.ly/hachiya-persimmon-cake . . Planting seedlings for your next Culinary Adventure 🌱 -peggymarkel.com/adventures -link in bio ☝🏼 . . . 📷 @peggymarkel #gowithpeggy #culinaryadventures #travelersnotebook #travelogue #culinaryart #creativelife #livethelittlethings #welltravelled #ABMlifeissweet #flashesofdelight #gatheringslikethese #cuisinesworld #welltravelled #letsgosomewhere #exploremore #lifeandthyme #culinarytravel #travelblogger #travelphotography #foodtour #travelguide #cakerecipe #persimmoncake #recipeblogger #pecancake #pecancakerecipe #pecan #foodart #deliciousfoods #persimmon

Hola 🍕 Il y a quelques temps j’ai eu la chance de tester le simply you Box de @carrefourbelgium, un nouveau service qui consiste à commander votre box qui contient 3 recettes que vous avez choisies au préalable sur leur site. Il n’y a pas d’abonnement donc vous commander quand vous le souhaitez 🚚 Les produits sont frais et les recettes originales 🥗! Par exemple ici c’est une pizza au champignons, burrata fraîche et pignons de pin. Perso, j’ai vraiment beaucoup aimé et ça se fait ultra rapidement! Sur mon blog vous pouvez retrouver l’intégrale de mon expérience avec la Simply you box 💌 Passez une belle soirée 🌟 _______________________ #lespetitsplatsdali #buzzfeast #foodie_features #food52 #foodglooby #f52grams #healthycuisines #cuisinesworld #beautifulcuisines #feedfeed #huffposttaste #thekitchn #healthy #healthyfood #cleaneating #cleanfood #foodie #eatclean #food #instafood #foodporn # #foodgasm #vegetarian #belgianblogger #eeeeeats #pasta #foodblogger #italianfood #lunch #pizza

Dont stop until youre proud... // ✨Ein Satz, der wirklich Sinn macht. Doch ist das wirklich sinnvoll? Weiter machen, bis du zufrieden bist? Und was ist, wenn du nicht mehr weißt, wann du mit etwas wirklich im reinen bist und dein Ziel schon erreicht hast? Ganz schön verwirrend das ganze...🤷🏼‍♀️💫 Genau ab dem Punkt befinde ich mich mal wieder. Ich habe meine Ziele, klar, doch wann sollte ich locker lassen? Derzeit sind da ziemlich viele Klausuren, alleine diese Woche drei Stück und ich bin dezent überfordert. Und ich bin mal ehrlich, auch bei mir läufts nicht immer Friede, Freude, Eierkuchen. Gerade in solchen Phasen ist es schwer, mit dem Alleinsein zurecht zu kommen. Ich würde so gerne mehr mit Freunden machen, nur wäre ich da mit dem Kopf ganz woanders... Schon traurig wie sehr einen dieses dont stop until youre proud einnehmen kann... 🌛 #realtalk // Ich wünsche euch einen schönen Abend und hoffe, falls ihr auch in einer solchen Situation steckt, einfach mal runterzufahren, auch wenns eigentlich gar nicht passt❤️

Πως να αντισταθείς όχι μόνο στην εικόνα αλλά και στην απίθανη γεύση και τα φρέσκα ποιοτικά υλικά! 🤗🔪 #lacheflevi #lachef #wemakechefs #chef #chefmode #cheflife #chefsroll #chefsofinstagram #dailyfoodfeed #food #foodpic #foodpics #foodphoto #foodphotography #foodislife #foodinspiration #instafood #instadaily #dailyfoodfeed #instadaily #instagood #instafood #cuisinesworld #cuisine #thessaloniki #greece #lovemyjob #culinary #gastronomy #beingachef #gourmet #cheesecake

Atelier cuisine avec ma fille de 4 ans qui me réclame un gâteau carotte 🥕😆 . Vous trouverez la recette sur mon site « blog »(lien en bio). 🎄 Pour avoir des saveurs de Noël j’ai simplement remplacé le citron par une bonne cuillère à soupe de cannelle 🤶. >> >> >> >> >> >> >> >> >> >> >> >> #nutritioncoach #nutritionbyaurelia #nutritionnistelausanne #nutritionniste #cuisinesworld #healthycuisines #healthyadvice #healthyfoodshare #healthyfood #healthyeating #goodfood #foodporn #beautifulcuisines #feedfeed #swissblogger #swissinfluencer #foodglogger #WholeFoodsFaves #fdprn #instafood #foodlovers #Lausanne #Switzerland #foodstagram #christmascake #carrotcake #gateaucarotte #gateaudenoel #christmasfood #photooftheday

I’ve just written a blogpost on my top 5 tips on how to avoid colds and flu this winter ❄️ Because I believe prevention is better than cure - as far as possible at least. Link in my bio and story for those of you who wants a heads up to build your immune system🌟💖 Lots of love xx Lilo . . . . . #holistichealth #naturaltips #cold #flu #immunesystem #holistichealth #sustainableliving #healthychoices #sustainablelifestyle #healthylifestyle #holisticlifestyle #eattheseason #norway #healthyeating #eatbeautiful #cuisinesworld #selflove #lifestyleblogger #naturephotography #seasonaltransition #feedyourhappy #holisticnutrition @life_helsekost @hbloggerscom @alternativelyhealthy @healthmagazine @womenshealthuk #chihuahuasofinstagram

Beetroot & cheese; simple and delicious 😍 #feedfeed #cuisinesworld #simplefood #foodie #ilovecooking #colourfood

Hello cher gourmands !! Noël approche à grands pas. Et si on faisait des jolies sablés à accrocher sur le sapin et à croquer ? Le lien pour les étapes de la recette complète dans la bio . . . . . #cookie #chrismars #ChefSo #Sodelicestraiteur #cook #food #foodporn #SodelicesleBlog #Sodelices #gastronomy #foodblogfeed #chefoninstagram #foodie #cuisineafricaine #africanfood #cuisinesworld #mangersain #chefrolls #foodstyling #foodstagram #gastroart #ellecivfooding #Eatfamous #foodshare  #instafood #yummy #foodblogger #santé #nutrition

Risotto Rojo con Aire de Limón!

WHATS FOR DESSERT? | anyone else need a sweet treat after dinner? I defiantly do 💕 especially when I’ve had a tiring day 😵 My go tos are: 1. Dates and nut butter 🥜 2. Berries, yogurt and honey 🍯 3. A banana 🍌 4. @ombarchocolate milk 🍫 5. @livias_kitchen peanut butter caramel shortbreads ❤️ 6. Or if I’m feeling a bit more adventurous I’ll bake - something like these sticky toffee brownies 💕 I eat my dessert straight after dinner 🍴 if I eat sugar too late it totally messages up my sleep 💤 I lay wide awake buzzing 😵 Timing when I eat has really changed my quality of sleep. I used to think it was a myth but I really feel the difference when I eat early! It allows my stomach to empty and body can focus on rest and recuperation when I sleep rather than digesting that brownie 💕 What’s your go to sweet treat after dinner?

Entertaining a 1 year old on a minor hangover and 5 hours sleep 💤 has been interesting 😵 however Shay has helped me to make a gorgeous plate of pancakes for us to share this morning 👍💕👋 We added some @ombarchocolate chocolate chips, sliced banana and berries 💕 The aim of the day is to finally get our Christmas tree up! But stay in pjs all day 💕

I freaking love a Brussel Sprout. If you don’t... you’ve been doing them wrong🎄This Christmas, why not rustle the little green balls of goodness in a pan with some maple syrup served with roasted sweet potato, dried cranberries, picked cabbage, pecans, coconut flakes and a almond butter, mustard, miso dressing?! 💕💕💕 HIT THE SAVE BUTTON TO KEEP THIS RECIPE READY FOR CHRISTMAS 🎄 INGREDIENTS: 200g Brussels sprouts 1 tbsp of maple syrup 2 tbsp of olive oil 2 large sweet potatoes 🍠 1 tbsp of picked cabbage 30g of pecans 50g of dried cranberries 15g of coconut flakes Dressing: 1 tbsp of miso paste 1 tbsp of almond butter 1 tsp of Dijon mustard 2 tbsp of sesame oil 1 tbsp of lime juice Preheat the oven to 200C. Cut the sweet potato into small chunks, the Brussels in half. Mix the maple and olive oil together with a pinch of salt. Divide in half and dress half on the potatoes and the other on the Brussels. Place the potatoes in the oven and roast for 35-40 mins until cooked through and golden. Turn half way through. Place the Brussels in a frying pan and fry for 15 mins think golden. Mix together with the rest of the ingredients. Whisk the dressing together and serve on top. #feedfeed #christmasrecipe #brusselsprouts #feedfeedvegan #feedfeedchristmas #glutenfreechristmas #madeleineshaw #f52grams #vegan #veganchristmas

SWEET POTATO CURRY | I’ve had such a fun evening in the kitchen with Shay. He’s been trying lots of different foods today, kimchi and raw garlic are two new hits which gets me excited about cooking up some Asian dishes. Tonight we went with this classic sweet potato curry 🍛 Here is the recipe: INGREDIENTS 3 spring onions, chopped 1 tbsp of coconut oil 1 thumb of ginger, grated 2 garlic cloves, crushed 50g of kale, sliced 2 sweet potatoes, cubed 1 can of coconut milk (@bionaorganic 1 red chilli 1 tbsp of miso paste 1/2 stick of lemon grass, grated 1 lime 100g of brown rice or other rice, cooked DIRECTIONS Heat the oil in a large pot, brown the onions, garlic, ginger and chilli for a minute. Next, add the sweet potato stir well and then pour over the milk. Add the miso paste, add the lemon grass, then stir and simmer for 30 mins. Add in the kale and cook for a further 5 minutes, take off the heat stir in the lime juice, season with salt. Serve with brown rice topped with fresh coriander, chilli and coconut flakes.

Today has been one of those awesomely productive days 💕the most exciting part was when I went in for my induction @thirdspacelondon I’m starting my clinic there tomorrow and I can’t wait. I have enjoyed over the last 6 years sharing wellness tips but I can’t wait to get more specific, runs tests, advise and help my clients get well. If you want to book in for a consultation with me all the details are on the contact page of my website www.madeleineshaw.com 💕 (This pea pasta and mint pesto plate was delicious for lunch, the recipe drops in my newsletter tomorrow) 💕

Cant stop making this tofu bowl. The whole family has got the sniffles 😵so this broth with tons of ginger and garlic is fantastic for boosting immunity. Whip it up this week. MAPLE TOFU PHO BOWL 🍲 | 🌽INGREDIENTS: 200g mushrooms sliced 1 pack of tofu, cubed 500ml veggie stock 2 tbsp of gochujang 2 tbsp of sliced ginger 1 chilli, halfed 1 star anise 1 cinnamon stick 1 tbsp of tamari 2 packs buckwheat noodles 2 carrots, julienned 150g of edamame 1 tbsp of sesame oil 1 tbsp of maple syrup 🌱DIRECTIONS Slice up your mushrooms. Place the stock, half the mushrooms, ginger, tamari, gochujang, star anise and cinnamon in a pot. Bring to a simmer and to simmer for 15 mins. Rinse the buckwheat noodles and place them in with the stock for the last 10 mins of cooking time. Heat another pan with the sesame oil, fry the tofu with the maple syrup until crispy. Add the rest of the mushrooms and sauté with the tofu for the last few minutes. Plate the pho in large bowls with the tofu, carrot, edamame, mushrooms and chilli on top. Dig in 🤗

Sweet Potato Falafel Wrap - for the WHOLE family! I’m all about making recipes that work for the three of us. Falafel bowls are fantastic as they introduce tons of flavour, plus they work as finger food for Shay and individualised wraps for me and Kieran (we both like to assemble our own). And Ive even managed to incorporate a sweet potato and chickpea @babease pouch into the recipe, to save on time and make it super easy to prep. 😱 Earlier this week a study conducted by Babease found that half of parents (56%) are reported to prep and serve separate meals for them and their children at least four times a week. 🔮Myself and @Babease founder, Tom Redwood’s aim is to rewrite this stat by encouraging you to feed your young ones adventurous foods, tastes and textures - no different from the foods you want to eat. 🎙If you want to to know more, I’ve popped a link to our weaning workshop in my bio (11th December, on Kensington High St.). We’d be thrilled to see you there. Here’s to #FutureFoodies. Enjoy! ↠Ingredients: 2 Flatbreads 1 pouch of Babease - sweet potato and chickpea Falafel 1 tsp of cumin 1 tsp of coriander 1 can of chickpeas, drained 3 tbsp of chickpea flour 1 tbsp of tahini 2 tbsp of chopped parsley Toppings: 1 tbsp of sesame seeds 1 tbsp of olive oil 150g of yogurt ½ lemon juiced ¼ cucumber, peeled 1 carrot, peeled ↠Directions: Preheat the oven to 200c. In a food processor, process all the falafel ingredients, roll into balls, coat in sesame seeds, brush with oil and bake in the oven for 20 minutes. Mix the yogurt and lemon together. Grab a flatbread, smear with the Babease sweet potato, top with carrot, cucumber, falafels and finish off with a dollop of yogurt.

IF WE ALL WENT VEGGIE 5 DAYS PER WEEK | I watched an amazing TED talk all about being a week day vegetarian. It was so inspiring! Here are some of the tips and benefits of going flexitarian to inspire you to join me: 1. you will save money - meat is expensive my grocery bills have gone down so much since making this change. 2. Better living conditions for animals - Less demand for meat means better living conditions for farm animals, making the meat you do choose to eat, a better quality for it . 3. Save the cow, save the world - Livestock is also the leading cause of environmental damage on the planet and is the largest contributor to global greenhouse gases. Cows produce 500 litres of methane a day. 4. You will live longer- There are also the benefits to your health. on average, vegetarians lived for about 8 years longer, which means more time to relax and enjoy life. Going cold turkey from animal products might not be the answer do everyone but if we all reduce we can make huge changes! 💕🌱 This breaky was from my favourite brunch spot @flotsamandjetsamcafe

Dinner tonight was roasted cauliflower steaks with a sundried tomato pesto and yogurt drizzled lentils. In total #plantbased heaven 💕

How to LOVE and MAINTAIN a healthy lifestyle✨ Since I first started my blog, the importance of health and happiness has been at the forefront of my message. For me being healthy isn’t about punishment, for me it’s pure enjoyment and habit. In my latest YouTube, Im sharing my 10 TOP TIPS for anyone and everyone. They are super simple, but so important at the same time. (see link in my bio). How do you maintain a happy and healthy life? Tell me your hacks or things that you have been trying.... P.s. Thank you for being on this journey with me. 💕 #MadeleineShaw #Journey #Happiness #Healthy

💕CHOCOLATE DONUTS | it’s all about sneaking in veggies into everything. The sweet potato gives a gorgeous smoothness to these donuts. There so easy to make and just as easy to eat. Here is the recipe: INGREDIENTS 1 small sweet potato, grated finely 1 large free range egg 2 tablespoons coconut oil, melted 3 tbsp of raw cacao 2 tbsp of maple syrup 1 tablespoons coconut flour 1 tablespoons arrowroot flour 1 pinch of sea salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda Optional Topping: Pollen Sprinkles DIRECTIONS Mix the donuts ingredients together. heat your donut pan and place the mixture in and cook as per pack instruction. If you don’t have a donut pan then grab two tbsp of mixture roll into a roll, flatten and pop a whole in the middle place in a tray and bake at 160° for 10 mins. Melt the chocolate and brush over the top of the donuts sprinkle over coconut and bee pollen then dig in and enjoy. #feedfeed #f52grams #madeleineshaw #donuts #paleo #glutenfree #baking #chocolatedonut #healthybaking #lowsugar #lowsugarbaking

My eating habits have changed a lot over the last year. I’ve been eating a lot less meat and fish and experimenting more with vegan food. I’ve been calling my approach flexitarian. 🌱I’ve just uploaded a new video on my YouTube about my why I’m doing it and how I’m doing it 💕👌enjoy 😘😘😘

Happy World Vegan Day 🌱 It’s funny when I first got into wellness there was no way I would think that I would ever move towards a more plant based lifestyle. However over time I have become an environmentalist and have expanded my views of wellness to not just my body but our planet 🌎 Vegan food has transformed from something people would turn their noses up at to something unbelievably delicious and cool! It’s exciting to see where this movement will go. We’re sure need it. 🌵We’re at a point now where we need to be having more Vegan days and eating less animal products. Our current food system is unsustainable and we all need to make changes. I’m excited to be sharing more plant based meals with you guys 💕 #worldveganday

PUMPKIN RISOTTO 🎃 I have to make the most of pumpkin season by using it in just about everything. This warming dish has a real kick from the chilli which will blast any cold that may have been brought on by this cold spell. I hope you enjoy it💕 Serves 2 🌱INGREDIENTS: 1/2 pumpkin, cubed 100g of risotto rice 500ml of stock 100g of coconut cream 1 red chilli 1 tbsp of grated ginger 2 crushed garlic cloves 4 spring onions, finely chopped 2 tbsp of olive oil Salt and pepper 🌱Preheat the oven to 200C. Rub half the pumpkin with half the olive oil. Season with salt and roast for 40 mins until golden. While this is cooking pop a large pot on a medium heat. Add the other tbsp of oil and sauté the spring onions forget minutes. Add the garlic, ginger and chilli 🌶. Stir in the rice, half the stock and half the coconut cream. Allow the rice to absorb the liquid and when it rises to the surface add more of the stock. Cook for 20 mins until the rice is cooked thorough. Season and we’ve with the roasted squash and coconut cream on top. #pumpkinrisotto #pumpkin #halloweenfood #healthyhalloween #autumnrecipes #butternutsquashrisotto

VEGAN CHOC CHIP COOKIE | nothing like a Monday afternoon cookie 🍪 this recipe is powering me through Monday like nothing else 👍 INGREDIENTS: 120g of coconut oil 150g of coconut sugar 1 tbsp of flax seeds 1 tsp of vanilla 220g of spelt flour 1 tsp of baking powder Pinch of salt flakes 50g of dark chocolate 🍫 DIRECTIONS: 1. Preheat the oven to 170C 2. Cream the oil and sugar in a food processor for a minute minute. 3. Add the rest of the ingredients part from the chocolate. Process until smoothe. 4. Break the chocolate into chunks and stir in. 5. Line two baking trays with baking paper. Grab two tbsp of mixture and place into the tray. Repeat with the rest of the mixture keeping them a few inches apart. 6. Bake for 8 mins leave to cool and dig in! 🍪💕

A dreary Monday like today calls for this Mushroom and Edamame Risotto. You may have noticed but my diet has become a lot more plant based recently. 🌱 Im not going Vegan, however this may be something I will explore in the future. I have just become very passionate about the environment and want to make a wonderful planet for Shay to live in. The more I read I realised I need to cut down on meat and fish, so Ive consciously been trying to make more recipes that are plant based. We get so used to cooking with meat that we often dont realise that meals can be just as delicious and so much cheaper. So, look forward to lots more plant based meals! 😁 Here is tonights recipe: ↠INGREDIENTS 1 white onion, diced 1 tbsp of olive oil 2 cloves of garlic, crushed 1 tsp of sage leaves 1 can of coconut milk 400ml of veggie stock 150g of edamame 400g of mushrooms, sliced 175g of risotto rice chilli flakes salt and pepper ↠ DIRECTIONS Place a large pot on a medium heat. Add the oil and onion and sauté for 5 mins, add in the half the mushrooms, garlic and sage. Sauté for another 5 mins. Pour over the rice, milk and stock, bring to the boil then simmer until the liquid is all absorbed and the rice is cooked through. You will need to stay near by stirring constantly so it doesnt stick to the bottom. Season with salt and leave to the side, lid on. Heat a frying pan with a little olive oil and fry off the mushrooms with some sea salt for 5 mins until golden brown. Serve together with some chilli flakes. #MeatFreeMonday #mushroomrisotto #AutumnRecipe

Family lunch at home today of squash and lentil curry with brown rice and broccoli 🥦

EAT THE RAINBOW 🌈 ↠ These Chickpea Crepes with Beetroot Hummus are the perfect way of getting so many colourful plants into your life. The recipe will be in my newsletter tomorrow, so quick, head to my bio to sign up now. ❤️ #ColourfulFoods #HappyFood #SoulFood #MadeleineShaw #FeedFeed #f52grams #GetTheGlow

Roasted Red Pepper Pesto Pasta ❤️ A simple Monday night dinner sorted, just like that. Even better, the pesto is only made up of 5 ingredients, so make extra and store in the fridge for another night, Ive got you covered! What are you waiting for.... ↠ Roasted Red Pepper Pesto: 2 roasted red peppers, in jar 50g of toasted hazelnuts 50g of sundried tomatoes 2 tbsp of olive oil salt and pepper ↠THE REST 100g of pasta 1 handful of rocket 1 tbsp of olive oil 1 can of black eye beans, or any other bean Sprinkle of chilli flakes ↠ DIRECTIONS Blend the roasted red pepper pesto together with some seasoning. Cook the pasta as per instruction. Heat a pan to a medium heat add 1 tbsp of olive oil and add the beans. Fry for 5-7 minutes with a pinch of salt so they are a little crispy. Stir through the pasta and the pesto and serve with some rocket and freshly cracked pepper. #MadeleineShaw #QuickFood #PastaDishes #MeatFreeMonday

This morning I woke up with the flu 😷 I’ve been feeling it coming the last few days. So much has been going on with work and with Shay walking it feels like I’m always going 100 miles ph. I got a mini lie in this morning and took some vitamin C. I also made a few home made remedies. First I crush a garlic clove and swallow with some warm water and manuka honey. The garlic is RANK but it’s anti inflammatory and anti microbial. I then took a remedy from @realremediesltd called fire tonic which boosts immunity. My face is super puffy so I’m keeping my liquids up and munching on this bowl of antioxidant rich goodies. I made a chocolate smoothie bowl blending avocado, cacao powder, almond milk and ice together. Topping it with berries, flax seeds, pistachios and coconut. Hopefully I’ll be feeling better soon 👌any other flu remedies you aware by? Leave them down below 💕

Sticky toffee pudding at @bomarestaurants is the bomb 💕

Lunch today was a bowl of wild rice, cannelloni hummus, boiled eggs, broccoli and tomatoes. Made tons of rice for the week ahead and hummus 💕I love having a Sunday as prep day to make a few things to make the week ahead a little easier 💕

This is my second breakfast, my first was tahini on toast but now Shay is finally down after a 5am start I can take a little more time. I always crave sweet when I’m tired so I thought I’d make myself an açai bowl 💕 topped with granola and berries, I know it’s getting colder so I recon it might be my last smoothie bowl of the year 👍

Cold evenings call for warming dishes. This mushrooms pasta dish is a winner. Sautée mushrooms with garlic, sage leaves and coconut cream, add in cooked pasta, salt and olive oil. Top with pepper and chopped parsley 💕 #meatfreemonday

25 million slices of bread get thrown away every day! I was so shocked to hear this stat on the @deliciouslyella podcast 😵 my mum has always brought me up to reduce food waste. We always kept bread in the freezer and brought it out when we needed it, we made frittatas with leftover veggies in the fridge and always had to eat everything on our plates before dessert. It’s pretty scary how bad our food waste habits have got. Leave your tips below to reduce food waste 💕 P.s this true roast with yogurt, stewed berries and nut butter was epic!

I had the most amazing reflexology with @mariapecoff I had so much stress and tension in me. I’ve got so much going on atm, loads of exciting things but sometimes it can feel overwhelming and there is no down time..... the thing that works for me best is to just breathe. I close my eyes and take 8 deep belly breathes in and out through my nose, I breathe in for 6 hold at the top and exhale for 8. It’s the most amazing stress reliever! The other that makes me happy is cooking. Today lunch is prawn pasta with tomatoes and sweet corn. I’m really into fresh pasta atm it’s just so much tastier! Recipe: 1 pack of fresh linguine 300g of prawns 200g of cherry tomatoes 50g of lardons (optional) 1/4 tsp of nutmeg 1 tbsp of chopped parsley 2 crushes garlic cloves 1 corn on the cob, kernels removed Directions: Cook pasta as per instruction. Heat a pan with the lardons or a tsp of olive oil. Add the tomatoes, corn, garlic and nutmeg cook for 5 mins then add the prawns cook until the prawns turn pink and the tomatoes blister. Place on top of pasta with the parsley, season with salt and power and dig in! #madeleineshaw

How to balance your plate... instead of tracking macros and calories I think the best thing to do is to eat a balanced plate. I aim to have half the plate full of veggies, a quarter carbohydrate and a quarter protein. Of course not all meals can be this way but this is the best way to nourish your body, balance blood sugar levels and banish cravings! Today’s lunch is a fish curry made with coconut cream and turmeric, served with brown rice, cucumber noodles and roasted squash! 💕 Recipe: Fish curry with roasted squash and cucumber ribbons ½ squash, cut into moons 1 tbsp. of olive oil Sea salt 100g of cooked basmati or brown rice 1 tbsp. of coconut oil 1 tsp of turmeric ½ tsp of chilli powder 2 cardamom pods 1 tsp of grated ginger 2 crushed garlic cloves 1 can of coconut milk 2 fillets of cod or other white fish 1 cucumber 1 tsp of toasted sesame seeds 1 lime juiced Preheat the oven to 200°C. Rub the squash with the olive oil, sea salt and roast in the oven for 40 minutes until cooked through. Cook the rice as per pack instructions. Heat the coconut oil in a pan and add the dried spices, ginger and garlic stir for a few seconds then add the coconut milk. Place in the fish and cook for 20 minutes. Ribbon the cucumber. Mix with sesame seeds and lime juice. Serve in a bowl the curry with the roasted squash, cucumber ribbons and rice.

This is my go to dish when I need lunch in ten. Fried eggs, yogurt, spinach on flat breads ⭐️ Shay loves it too I’m constantly reminding myself to introduce him to new flavours 🔥 here is the recipe: INGREDIENTS 250g natural yogurt or coconut yogurt ½ lemon, juiced 1 tbsp fresh dill, chopped 1 tbsp fresh parsley, chopped 1 garlic clove, crushed 3 pinches salt 2 flatbread or naan 1 tbsp of olive oil 50g spinach 4 eggs – I love @clarence_court Leghorn Whites 1 pinch sweet smoked paprika 20g raw pistachios, chopped 1 tsp red pepper flakes or chilli flakes DIRECTIONS Mix the yogurt, lemon juice, dill, parsley and garlic together with a big pinch of salt. Warm the flatbread or naan by placing in a pan on a medium heat for a few minutes each side, then place the yogurt mixture over the top. Meanwhile, heat the oil in a pan and sautée your spinach with a pinch of salt for 3-4 minutes until wilted. Lay this on top of the yogurt. In the same pan, fry the eggs to your liking and place them on your bed of spinach. Sprinkle over the sweet smoked paprika, pistachios, another pinch of salt, and red pepper flakes and serve. #madeleineshawsminikitchen #madeleineshaw

I’ve cooked up Shays dinner and left him with his Dad for the night. Over the last year I’ve not been able to spend much time with my friends and I’ve missed them. I’m now going to go out a night every week and be with them alone. Catching up with Shay is fun but it’s always a broken conversation with minimal eye contact (now he’s on the move). I think it’s ok to say that being with my son isn’t enough and I need time with my friends 💫 Life has to be less spontaneous and more planned these day! Excited for my girls nights with @venetiafalconer 💕🌽🍉🍏🥦

Have you made my chocolate drizzled cookies yet? Well tonights the night.... INGREDIENTS 150g butter or coconut oil 100g coconut sugar or brown sugar 2 tsp vanilla extract 1 egg 200g spelt flour or gluten-free flour 1 tsp ground ginger 1 tsp ground cinnamon 2 tsp baking soda ½ tsp ground cardamom 1 big pinch sea salt 50g cooking chocolate DIRECTIONS First things first: preheat the oven to 180°C / 370°F / gas 5. Line a baking tray with greaseproof paper. Cream the butter / oil and sugar. When it’s totally combined, crack in the egg, pour in the vanilla, then sift in the spices and flour. Roll the dough into walnut-sized balls and place on your baking tray. Bake in the oven for 8-10 mins then leave to cool for a few minutes. Melt the chocolate and drizzle over your cookies, then DIG IN!

Breakfast for Dinner makes me so happy! ❤️I picked up some black tahini in my local @sainsburys and decided to black tahini pancakes 🥞 Here is the recipe: 100g of buckwheat flour (I use @dovesfarm) 1 tsp of baking powder 1 @clarence_court egg 1 tsp of vanilla extract 2 tbsp of black tahini 1/2 tsp of activated charcoal (optional - helps achieve a deeper black colour) 2 tbsp of coconut sugar or brown 3 tbsp of milk 3 tbsp of coconut cream or oat cream 100g of @coconutcollab coconut yogurt Fruit to top- sliced banana, Papaya, berries, bee pollen Whisk the egg, milk, cream, tahini and vanilla together. Stir in the flour, charcoal, sugar and baking powder. Add a pinch of salt and place to the side. Heat a pan with a little butter or coconut oil. Spoon out 2 tbsp of the mixture and fry for a few minutes each side. Repeat with the rest of the mixture. Top with yogurt and fruit and serve with maple syrup. If you don’t eat eggs swap for a tbsp of chia seeds. Yuuummmm #madeleineshaw

Griddled courgette, feta, pea and radish sprout toast! This baby has hit the spot post yoga. Ive saved a piece for Shay when he wakes up. I tend to give him what I eat I will just cut it up into fingers. This recipe is super simple, first Blend 100g of frozen peas with 3 tbsp of feta and 1 tbsp of olive oil. Spread over two pieces of toast. Slice 1 courgette griddle in some olive oil and salt. Place on top with some fresh lemon juice, chilli, extra feta and radish sprouts. If you dont eat cheese swap for chickpeas 🤩

Mushroom fajitas 😊🥑🍸 Served with mango and coriander salsa, avocado, coconut rice, griddled peppers and lime 🍈 Full recipe in my stories 😘

I’m getting mega itchy feet to get home and be in a routine again. I’m not used to being on holiday for so long and miss my kitchen like mad 💕heading back to London for the long weekend to get organised to go back to work! Going to bake this banana bread for the journey home tomorrow so the family has something to munch on ❤️ Ingredients 1 vanilla pod 110g butter or coconut oil, melted 150g coconut sugar 4 ripe bananas 4 tbsp almond milk, rice milk, coconut milk or whole milk 1 egg 1 tsp baking powder ½ tsp bicarbonate of soda 275g rice flour, ground almonds or buckwheat flour 1 tsp cinnamon How to prepare Preheat the oven to 180℃. Line a 900g loaf tin with baking paper. Cut open the vanilla pod and scrape out the seeds. Mix all the ingredients together in the food processor. Pour into the tin and bake for 50 minsuntil almost cooked through. Remove the loaf from the tin and leave it to cool, then dig in.

These Chickpea Pancakes with Fried @clarence_court Duck Eggs, Rocket and Golden Halloumi are ready in 20 minutes. My kind of fast food! Packed with protein and loaded with flavour, this quick fix brunch is surprisingly simple to knock up! The rich golden egg is a feast for the eyes too. INGREDIENTS For the dressing: 1 tsp cayenne pepper 2 tbsp cumin 2 tbsp tomato concentrate 4 tbsp lime juice 100ml olive oil salt and pepper to taste For the chickpea pancakes: 400g can chickpeas, rinsed and drained 2 @clarence_court hen eggs 3 tbsp almond milk / whole milk 5 tbsp chickpea flour / gram flour 1 tsp baking powder 1 tsp parsley, finely chopped salt and pepper And the rest: Olive oil, for frying 4 @clarence_court duck eggs 150g halloumi, sliced 1cm thick 50g rocket salt and pepper DIRECTIONS Mix the dressing ingredients together. Set aside. Blend all the chickpea pancake ingredients together. Heat a splash of olive oil in a pan. When it’s hot, spoon out 2 heaped tbsp of the pancake mixture and cook for 2 minutes either side. Repeat with the rest of the mixture – you may be able to fit 2 or 3 in your pan. Cover with foil to keep warm. Fry the duck eggs in a frying pan with a splash of oil for a few minutes until the white is set. Heat a pan on medium heat with a little olive oil. When it’s up to temperature, add the halloumi. Flip the halloumi after a few minutes. Serve your pancakes with fried eggs on top, and a side of crocket and halloumi. Top with the spicy dressing and enjoy! #madeleineshaw #ambassador #ClarenceCourt #GoldenYolk #GettheGlow #glowrecipes #eggscited #eggsellent #freshfastfood #healthyfastfood #chickpeapancakes #pancakesallday #readyin20mins

AUGUST INTENSIONS: ↡ I wanted to set a few intensions for the month of August. I always love having intentions and goals to work towards. ✷ Here are mine: 1. Eat my meals at the table, not standing up or on the go! 2. Be present with my son when I’m with him 💕 3. Do yoga everyday even if it’s for 5 minutes it feels SO good! 4. Be in nature 🌵regularly 5. Eat brownies every day...well maybe not everyday Have you set any for the month? #madeleineshaw

Cajun Prawn & Pepper Skewers 💕 •These sticks of heaven make for the perfect summer BBQ dish. •So much flavour, so juicy but also mild enough to not blow your head off. •Add some brown or cauliflower rice and you have yourself a gorgeous week night dinner or team it with loads of salads and cook on the BBQ Each week in my newsletter, I gift my wonderful subscribers an exclusive recipe, just like this one. Its important for me to be able to say a big thank you for all your support, and what better way than with great food? 😋 If you want this recipe, more weekly recipes, tips, positive news and much more, then I think youll love it. My mission is to enliven the hottest, healthiest and happiest you. 💫 You can sign up to my newsletter super quick by clicking the link in my bio. Tomorrow at 1pm the newsletter will be posted to you, and the delicious recipe and much more will be all yours. Xxx

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