The quarantine life requires many things to manage, including an increased amount of how often you’re cooking from home. Because of recent closures to many restaurants and businesses, we are often relying on the grocery store for our food supply these days. We here at Amodrn are personally taking the time to indulge in our inner chef skills. But where does one go to find new and exciting meals to create but the mecca of all things D-I-Y? Pinterest, of course! We’ve taken the time to scour through the holy grail of creation and find the most popular recipes for you to create at home.
These are all simple, easy-t0-make and super nutritious meals to keep you well throughout your time at home and feeling good. Keep reading for the most popular healthy Pinterest recipes!
Fresh cilantro and lime wedges for garnish, optional
Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5 – 6 minutes, stirring occasionally, until onion and peppers start to soften.
Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
Lay chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring just to a boil. Reduce heat, cover and simmer for 12-15 minutes or until chicken is cooked through. Shred the chicken in the pan using two forks or transfer it to a cutting board to shred before returning it to the pan.
Add the remaining 1 cup of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
1 small jalapeno, seeds and membranes removed and finely diced
3 cups of water, non-dairy milk or a blend of both
2 Tablespoons peanut butter or another type of nut butter
Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed.
Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.
1 medium head cauliflower (about 1 1/4 pounds), cut into small florets
2 tablespoons olive oil, grape seed oil or neutral-flavored oil
1/4 teaspoon fine sea salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/8 teaspoon to 1/4 teaspoon cayenne pepper
1 scallion, ends trimmed and finely sliced
2 to 3 lime or lemon wedges
1/2 teaspoon garlic powder
Heat the oven between 400 and 425 degrees Fahrenheit.
Toss cauliflower florets with oil, salt, and any spices. Also, in this chili lime version, we use chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper.
Spread the florets in a single layer on a baking sheet. By spreading the florets into one layer, the florets will brown instead of steam.
Roast for 20 minutes then stir. The cauliflower will need more time, but giving the florets a stir in the middle of roasting helps them to roast more evenly.
Continue to roast until tender in the middle and lightly browned on the outside. In our oven, cauliflower takes 30 to 35 minutes. However, it may be different in yours. Look for the cauliflower to brown at the to know it’s well done.