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LEMON GARLIC BAKED SALMON🐟👩‍🍳
🐟 Lemon Garlic Baked Salmon Ingredients (serves 2–3): 2 salmon fillets (about 150–200 g each) 1 tablespoon olive oil 2 cloves garlic, minced Juice of half a lemon 1 teaspoon honey (optional) Salt and black pepper to taste Fresh parsley or dill, chopped (for garnish) Lemon slices (for serving) Instructions: 1. Preheat your oven to 200°C (400°F). 2. Place the salmon fillets on a baking tray lined with parchment paper. 3. In a small bowl, mix olive oil, minced garlic, lemon juice, honey, salt, and pepper. 4. Brush the mixture over the salmon fillets. 5. Bake for 12–15 minutes, or until the salmon flakes easily with a fork. 6. Garnish with fresh parsley or dill and serve with lemon slices. Healthy tip: Serve with steamed vegetables or quinoa for a complete, protein-rich meal full of omega-3 fatty acids and antioxidants.
LEMON GARLIC BAKED SALMON🐟👩‍🍳
Deliciosos Tallarines salteados con mariscos 🦐🐟🦑🦞🦀🐙
DELICIOSOS TALLARINES SALTEADOS CON MARISCOS 🦐 🦑🦞🦀🐙🦐🐟
Deliciosos Tallarines salteados con mariscos 🦐🐟🦑🦞🦀🐙
QUINOA AND VEGGIE POWER BOWL
Quinoa and Veggie Power Bowl👩‍🍳🥑🥗 Ingredients: 1 cup cooked quinoa ½ cup chickpeas (cooked or canned, drained) ½ cup cherry tomatoes, halved ½ avocado, sliced 1 small cucumber, diced 1 tablespoon olive oil Juice of ½ lemon Salt and black pepper to taste Instructions: 1. In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, and avocado. 2. Drizzle with olive oil and lemon juice. 3. Season with salt and pepper. 4. Toss gently until everything is well mixed. 5. Serve chilled or at room temperature. Tip: You can add grilled chicken or tofu for extra protein. This bowl is perfect for lunch — light, filling, and full of nutrients. Ingredients: 1 cup cooked quinoa ½ cup chickpeas (cooked or canned, drained) ½ cup cherry tomatoes, halved ½ avocado, sliced 1 small cucumber, diced 1 tablespoon olive oil Juice of ½ lemon Salt and black pepper to taste Instructions: 1. In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, and avocado. 2. Drizzle with olive oil and lemon juice. 3. Season with salt and pepper. 4. Toss gently until everything is well mixed. 5. Serve chilled or at room temperature. Tip: You can add grilled chicken or tofu for extra protein. This bowl is perfect for lunch — light, filling, and full of nutrients.
QUINOA AND VEGGIE POWER BOWL
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