Yumna | Feel Good Foodie @feelgoodfoodie

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Avocado Fries for the big game day win! Wonderfully crispy on the outside and so creamy on the inside 🥑🥑 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 2 large or 4 small avocados sliced into ½ inch slices ¼ cup flour 1 teaspoon chili powder ½ teaspoon garlic powder ¼ teaspoon salt 2 eggs 1 cup panko breadcrumbs ✨Spicy Mayo Dipping Sauce 3 tablespoons Greek Yogurt 3 tablespoons light mayonnaise 2 teaspoons fresh lemon juice 2 teaspoons sriracha sauce INSTRUCTIONS In a small bowl, mix the flour with the chili powder, garlic powder and salt. Place the beaten egg in another bowl and the panko breadcrumbs in a third bowl. Dredge the avocado in the flour mixture, then the egg and finally the panko breadcrumbs, pressing down lightly until the crumbs stick. Spray both sides with oil. For the air fryer, air fry at 400°F. until about for 7 to 8 minutes, turning halfway through until golden brown. For the oven, bake on a greased baking sheet lined at 425°F for 12-15 minutes, turning halfway through, until golden brown. Serve hot with spicy mayo dipping sauce, if desired.

6 hours ago

5,293 Likes63 Comments

One more recipe made healthier and faster with the air fryer - chicken wings! 🍗 Your healthy’ish super bowl spread thanks you! 😉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/air-fryer-chicken-wings/

26 Jan 2020

1,780 Likes33 Comments

Green smoothies can be a nutritional powerhouse to kick off your day! But that’s only if you can get past the bitterness of some greens. So I use naturally sweet fruit like apples and a touch of @Wholesomesweet ​Allulose 💚🍃 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It’s a new zero-calorie sweetener with full-sugar flavor, but NO bitterness or aftertaste. Plus, it’s Non-GMO, Keto certified and gluten free, with zero calories and zero net carbs. 👊 So, you can get your feel good on! #sponsored #wholesomesweet #mindfullydelicious

25 Jan 2020

2,152 Likes71 Comments

When you’re trying to make ground beef look delicious in a recipe video 😂 #foodbloggerproblems #happyfriday

24 Jan 2020

13,916 Likes257 Comments

This Quinoa Pizza Crust recipe is a fool-proof method of making a gluten-free pizza crust without any flour! It's easy to prep, healthy and a crowd pleaser! 🙌 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 1 1/2 cup cooked quinoa (1/2 cup uncooked) 2 eggs 2 teaspoon olive oil 2 teaspoon Italian seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon baking powder Salt and pepper to taste 1/4 cup mozzarella cheese 1/2 cup parmesan & mozzarella cheese blend INSTRUCTIONS 1. Preheat oven to 425°F. Line a baking sheet with parchment paper and spray with cooking spray. 2. Whisk eggs, olive oil, Italian seasoning, onion powder, garlic powder, baking powder, and salt and pepper to taste. 3. Add cooked quinoa and mozzarella cheese to the egg mixture and mix well with a spoon until everything is well blended. 4. Spread the quinoa dough into a ¼ inch, even layer on the parchment paper into desired shape. 5. Bake for 15-17 minutes until it becomes golden brown. 6. Remove from the oven and top with shredded cheese and bake for additional 5 minutes, until cheese melts. 7. Enjoy immediately, and serve with marinara or any sauce of choice. #quinoarecipes #glutenfreerecipes #quinoacrust #glutenfreepizza #lowcarb

23 Jan 2020

3,215 Likes160 Comments

INGREDIENTS 1 15 ounce can chickpeas/garbanzo beans 3 tablespoons lemon juice 2 tablespoons tahini 2 garlic cloves 1/2 teaspoon salt Extra virgin olive oil for serving Paprika or sumac, for serving Fresh parsley for serving INSTRUCTIONS Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture). Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed. While the food processor is running, add 2-3 ice cubes, lemon juice, tahini, garlic clove and salt, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt. Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls. Drizzle with olive oil, sprinkle with sumac and fresh parsley. Serve cold or at room temperature.

22 Jan 2020

9,871 Likes135 Comments

Roasted chickpeas are a great snack idea to substitute for peanuts that’s lower calories, lower fat and totally customizable! Try my 4 flavor ideas! 🙌💛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/mediterranean-oven-roasted-chickpeas/

21 Jan 2020

26,112 Likes1089 Comments

Toast reimagined - 🍞➡️🍠 And then topped like a boss! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 1/2 large sweet potato Cooking spray Salt and pepper to taste Toppings: Avocado slices with hemp seeds and oregano Fried egg with fresh chopped parsley Ricotta cheese with raspberries, coconut and honey Peanut butter with banana slices, pecans and maple syrup. INSTRUCTIONS 1. Using a large sharp knife, slice the sweet potato lengthwise down the middle. With a steady hand, make 4-5 thin slices about 1/4"-1/3" thick from the middle of the sweet potato. You can keep the skin or discard. I prefer keeping the skin. 2. Spray sweet potato slices with cooking spray and season with salt and pepper 3. Insert slices into toaster (similar to bread) and toast the slices on medium-high for 5-10 minutes. Alternatively, you can toast them in a toaster oven or bake in the oven at 350F for 15-20 minutes 4. After the sweet potatoes pop up from the toaster, check to see if they are fork tender, and toast longer if desired. Depending on your toaster, you may also want to turn down the toaster setting to Medium. 5. Remove the sweet potatoes from the toaster, and cool on a wire rack before adding toppings. #sweetpotato #sweetpotatotoast #lowcarb #nograins #healthybreakfastideas #nobread

20 Jan 2020

8,274 Likes122 Comments

Pure Michigan winter soup right here when it’s 14 degrees outside and I’m wearing 2 sweaters! This minestrone soup is vegetarian, with 19g of protein and only 350 calories per serving 🍅🥣🍃 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/minestrone-soup/

19 Jan 2020

3,523 Likes95 Comments

Ful Medames is a popular Middle Eastern vegan breakfast recipe made with cooked fava beans and cumin, then topped with a garlicky, lemon olive oil sauce! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/ful-medames/ . . . . . #theweeknd #thefeedfeed #feedfeed #foodblogfeed #easyrecipes #onthetable #cookingathome #bhgfood #todayfood #nytimescooking #ktchn #proudlylebanese #MakesMeWhole #madeinmichigan #f52grams #lebanesefood

18 Jan 2020

4,078 Likes79 Comments

Sheet Pan eggs for a crowd or for meal prepping - customize how you like and freeze leftovers for later! 🍳🍳 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/sheet-pan-egg-sandwiches/ . . . . . #theweeknd #thefeedfeed #feedfeed #foodblogfeed #easyrecipes #onthetable #cookingathome #bhgfood #todayfood #nytimescooking #ktchn #contentcreator #MakesMeWhole #f52grams #sheet Pan eggs

17 Jan 2020

6,307 Likes80 Comments

Nothing says cozy like casseroles in the winter. Top that off with two kinds of cheese (alpine-style Grand Cru and ultra-creamy Havarti from @RothCheese) and it’s the coziest of all! 🙌💚🧀🥦 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Roth Cheese is celebrating National Cheese Lover’s Day (Jan 20) by giving away a YEAR OF CHEESE to one lucky person. 🎉 Head over to rothcheese.com to enter! perfectly cheesy soul-warming meal! #sponsored #rothcheese #casseroles #cheeseloversday #yearorcheese ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 1 cup uncooked quinoa 1 cup small broccoli florets 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, cut into cubes Salt and pepper, to taste 1 cup chicken broth 2 cups 2% milk ¼ cup all purpose flour ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper ½ cup Roth Original Grand Cru Cheese, shredded ½ cup Roth Havarti Cheese, shredded INSTRUCTIONS 1. Preheat oven to 400°F. Generously grease a 9 x 13 casserole dish with cooking spray. 2. In a small saucepan over medium heat, heat the chicken broth and milk together. Then slowly whisk in the flour, garlic powder, Italian seasoning, salt and pepper until smooth. Add two cups of water and whisk to combine. 3. Drizzle the olive oil to the bottom of a casserole dish, add the chicken cubes and season with salt and pepper. Add the quinoa and the Havarti cheese on top, then transfer the sauce over the quinoa and chicken. Bake in the preheated oven for 45 minutes, tossing halfway through to separate any clumped quinoa. 4. Blanch the broccoli by cooking it for one minute in boiling water, then transferring it to an ice bath to stop the cooking. 5. Remove the casserole from the oven and fold in the broccoli, leaving some on top. Sprinkle the Grand Cru cheese on top and return to the oven until the cheese melts, about 5 more minutes. 6. Remove from oven and let stand few minutes before serving.

16 Jan 2020

3,292 Likes101 Comments

INGREDIENTS 1 pound chicken thighs 1 onion diced 3 carrots diced 3 stalks celery diced 2 bay leaves Salt and pepper to taste 1 tablespoon olive oil 2 garlic cloves minced ½ teaspoon thyme ½ cup short grain or Arborio rice Juice of 2 lemons Parsley for serving INSTRUCTIONS Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil. Reduce the heat and simmer until the rice is cooked, about 20 minutes. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.

15 Jan 2020

2,799 Likes90 Comments

Always amazed at the benefits of celery juice, and I’m trying to incorporate it more into my mornings! Have you tried it? 🙌💚 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/celery-juice/ . . . . . #thefeedfeed #feedfeed #foodblogfeed #easyrecipes #bhgfood #contentcreator #MakesMeWhole #celeryjuice #celeryjuiceheals #celerydetox #celeryjuicing

14 Jan 2020

4,126 Likes97 Comments

Meal prep breakfast or snacks for the whole family with these gluten-free protein-packed chewy oatmeal bars. 🙌 I love to throw in my favorite @FisherNutsBrand walnuts and dried cranberries to make them extra tasty for the kiddos! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Lookout for Fisher nuts for all your baking needs. 💙🤍 Fisher Nuts are always fresh, preservative free, non-GMO Project Verified and gluten free! #ad #ThinkFisher #breakfastbars #mealprepping #oatmealbars #snackbox ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 2 cups old-fashioned rolled oats ½ cup cane sugar 1 ½ teaspoons baking powder ½ teaspoon salt ½ teaspoon ground cinnamon 2 eggs ½ cup almond milk ¼ cup applesauce 1 teaspoon vanilla extract ¼ cup @FisherNutsBrand crushed walnuts ¼ cup dried cranberries INSTRUCTIONS 1. Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper hanging over the edge. 2. In a medium bowl, combine the dry ingredients including the rolled oats, sugar, baking powder, salt, and cinnamon together in a bowl. 3. In another large bowl, combine the wet ingredients including the eggs, milk, applesauce, and vanilla extract. Transfer the dry ingredients over the wet ingredients, stir together and set aside to set, about 20 minutes. 4. Fold in the walnuts and dried cranberries, and spread combined mixture into prepared square pan. 5. Bake in the preheated oven until edges are golden brown, about 30-35 minutes. Allow to cool on wire rack for 5 minutes before slicing.

13 Jan 2020

6,710 Likes66 Comments

Juicy tender pan seared chicken thighs - with my favorite seasoning and 15-minutes cooking time! 🙌💛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/pan-seared-chicken-thighs/ . . . . . #theweeknd #thefeedfeed #feedfeed #foodblogfeed #easyrecipes #onthetable #damnthatsdelish #cookingathome #bhgfood #todayfood #nytimescooking #ktchn #contentcreator #MakesMeWhole #madeinmichigan #f52grams #chickenrecipes #ketorecipes

12 Jan 2020

29,169 Likes619 Comments

Here’s a great recipe if you’re doing #veganuary - eating vegan food for the month of January. It’s light, nutritious with a nice kick 🍅🌶 #veganrecipes #cabbagesoup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 1 tablespoons olive oil 1 onion chopped 2 garlic cloves crushed/minced 3 celery stalks chopped 3 long carrots chopped Salt and pepper to taste 1 teaspoon oregano 1/2 teaspoon cayenne or to taste 15 ounce canned diced tomatoes with their juices 4 ounces tomato paste 6 cups vegetable broth low sodium 1 small white cabbage chopped INSTRUCTIONS 1. Heat olive oil in a large pot over medium heat. Add onions, garlic, celery and carrots and sauté for a few minutes until fragrant and tender. Season with salt and pepper to taste, oregano and cayenne. 2. Stir in the diced tomatoes and the tomato paste and mix well with the other ingredients. Add the vegetable broth and bring to a boil. Stir in the cabbage and simmer for 20 minutes until cabbage softens. 3. Taste the soup and adjust seasoning as needed.

11 Jan 2020

18,619 Likes338 Comments

Super speedy salad made with super tasty ingredients: shrimp and avocado! Done and done 🍤🥑 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 3 tbsp extra-virgin olive oil 3 tbsp fresh-squeezed lime juice 1 tsp ground cumin 1/2 tsp sea salt Fresh cracked pepper 1 lb. cooked jumbo frozen shrimp thawed, drained and patted dry with paper towel 2 avocados diced 1/4 cup small diced red onions 1 Tbsp fresh chopped cilantro INSTRUCTIONS 1. In a bowl large enough to hold all the ingredients, whisk together the olive oil, lime juice, cumin and salt 2. Add the shrimp, avocados and red onions and gently combine with the dressing in the bowl. 3. Sprinkle fresh cilantro on top and give it another gentle toss. 4. Adjust salt and pepper to taste. 5. Enjoy immediately or chill in the fridge and enjoy cold #shrimpsalad #avocadosalad #ketodiet #lowcarbrecipes #ketorecipes

10 Jan 2020

4,480 Likes65 Comments

There is so “matcha” I love about this vibrant matcha chia pudding! 💚😬 It’s full of antioxidants, loaded with fiber AND it can actually help with weight loss! 🍵 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe linked in profile: https://feelgoodfoodie.net/recipe/matcha-chia-pudding/ . . . . . #theweeknd #thefeedfeed #feedfeed #foodblogfeed #easyrecipes #onthetable #cookingathome #bhgfood #todayfood #nytimescooking #ktchn #MakesMeWhole #madeinmichigan #f52grams #matcha #chiapudding

09 Jan 2020

3,458 Likes167 Comments

INGREDIENTS 1/3 cup extra virgin olive oil 3 tablespoons lemon juice 1/4 cup extra fine bulgur wheat 2 bunches parsley about 2 cups chopped 1-2 vine-ripe firm tomatoes 2 green onions both green and white part 1/4 cup fresh mint leaves optional Salt and pepper to taste INSTRUCTIONS In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes. Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time. Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine. Serve at room temperature or cold, with lettuce if desired.

08 Jan 2020