recipe in my substack 🫶🏻 #healthyrecipes #cooking #breakfastideas

prepping overnight oats!! carrot cake/cheesecake, greek yogurt yuzu jam, double chocolate #healthyeating #breakfastideas #mealprep

Replying to @👁👄👁 crispy chickpea and steak chopped salad!! with a sizzled scallion and basil dressing, inspired by @Violet Witchel RECIPE (serves 2) Salad 2 red bell peppers 1 can chickpeas, rinsed and drained 1 tsp cumin ½ tsp smoked paprika Olive oil 2 Persian cucumbers, diced 1 avocado, diced ½ cup chopped red onion 16 oz cooked steak, diced (I used filet mignon, but skirt or flank steak would work well!) Salt & pepper Dressing 4 scallion stalks, thinly sliced ¼ cup thinly sliced basil 3 cloves garlic, finely chopped ¼ tsp smoked paprika ¼ tsp crushed red pepper ¼ cup olive oil 2 tbsp white wine vinegar Pinch of salt 1. Preheat oven 425 F. Line a baking sheet with parchment paper. Slice the bell peppers in half lengthwise, removing the flesh and seeds, and add face down to the baking sheet. Add the chickpeas, and toss them in cumin, smoked paprika, and a pinch of salt and pepper. Bake for 25-35 minutes until chickpeas are crispy and peppers are charred. Set aside to let cool slightly, and then dice the peppers (removing the skin). 2. To prepare the dressing, add scallions, basil, garlic, paprika, and crushed red pepper to a bowl. Heat up the oil on medium-high heat until it starts to sizzle (but not smoke), and pour it over the bowl of herbs. Mix together and let sit for 5-10 minutes to let the basil and scallions soften. 3. Add steak, chickpeas, peppers, cucumbers, avocado, and red onion to a large bowl. Add the dressing, and toss. Taste, and season with salt and pepper, if needed. Serve room temp or save and chill!

recipe inspo: @Violet Witchel, @Christy Wang, @Olivia Noceda #cooking #healthyeating #recipes

full recipe & deets in my substack!! #cooking #healthyeating #lunchideas