Mother Wise

GREEN JUICE:

🔸2 cups water 🔸4 kale leaves 🔸1 cucumber 🔸2 celery stalks 🔸1/2 cup diced pineapple 🔸1 inch piece of peeled ginger root 🔸1 apple 🔸1 squeezed lemon 🔸1 tsp organic maca powder and 1 tsp organic h**p powder both from 🤗😏🍋🍏🥒💧🥬🍍
CHIA PUDDING:
200 gr vegan yogurt + 3 tsp chia seeds + diced mango 🥭

GLUTEN FREE TOASTS:
Scrambled eggs with turmeric and peppermint + GF

Green Smoothies - 🌿 are a simple, delicious way to add more raw fruits and vegetables to your diet. Being naturally low in calories, they can help you lose weight, are great for your health, and can boost your energy levels. This smoothie is full of fiber, vitamin A, vitamin C and calcium. In addition, green vegetables provide an excellent source of B vitamins.

Ingredients

▢1 cup packed kale leaf
▢1 cup pineapple chopped, frozen preferred
▢1 medium banana sliced, frozen preferred
▢½ cup plain yogurt
▢1 tablespoon lemon juice
▢Zest of half a lemon
▢2 teaspoon honey

Credit Smoothies,détox

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One of my favorites. Super easy, full of flavor, and healthy! 😍😍

-Ground Turkey cooked in taco seasoning
-Sautéed Spinach with garlic and olive oil
-Asparagus sautéed in olive oil with some lemon juice and salt!
-Green Goddess Dip from Trader Joe’s
-Microwaved Jasmine Rice Packet

Fried Pickled Jalapeños with Sour Cream Ranch

Ingredients
Ingredient Checklist
1 (16-oz.) jar deli-sliced pickled jalapeños (such as Marzetti’s Deli Sliced Jalapeños)
½ cup sour cream
¼ cup ranch dressing
1 teaspoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
3 cups canola oil
½ cup all-purpose flour
2 teaspoons taco seasoning
⅓ cup water
2 tablespoons cornstarch

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00000
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DirectionsInstructions Checklist
Step 1
Drain jalapeños, and reserve 1/4 cup juice from jar. Lay drained peppers in a single layer on paper towels. Top with more paper towels, and gently press to absorb excess liquid.

Step 2
Stir together sour cream, ranch dressing, lime zest, and lime juice in a small bowl, and set aside. Heat oil in a medium saucepan over medium.

Step 3
While oil heats, whisk together flour and taco seasoning in a shallow dish. Whisk in water and reserved jarred juice until smooth.

Step 4
Toss dried jalapeño slices in cornstarch to coat, and shake off any excess. Lightly toss coated jalapeño slices in batter mixture, and allow excess to drip off.

Step 5
When oil has reached 375°F, fry jalapeños, several at a time, 1 to 1 1/2 minutes. Use a spider or slotted spoon to transfer fried jalapeño slices to paper towels. Repeat with remaining jalapeño slices; serve immediately with sour cream ranch dip.

Fried Pickled Jalapeños with Sour Cream Ranch Recipe If you like fried pickles, you’ll love fried pickled jalapeños. These jalapeños have a light kick without being overly spicy. Plus, they’re tangy from the brine and packed with flavor thanks to taco seasoning. They’re delicious on their own, but dipping them in the sa...

Tell me and I forget. Teach me and I remember. Involve me and I learn. -Benjamin Franklin

Sheet Pan Beefy Bean Nachos

Ingredients
Ingredient Checklist
1 (16-oz.) bag tortilla chips
2 teaspoons olive oil
½ cup diced yellow onion
1 pound lean ground sirloin
2 cans beans (such as pinto, black and/or kidney), rinsed and drained
1 (1.25-oz.) envelope taco seasoning mix
¾ cup water
½ cup salsa, plus more for serving
8 ounces Cheddar cheese, shredded (about 2 cups)
Toppings: lettuce, tomato, salsa, sour cream, avocado. and jalapeños

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00000
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DirectionsInstructions Checklist
Step 1
Arrange chips on a large rimmed baking sheet; set aside. Preheat oven to 475°F.

Step 2
Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until softened, about 3 minutes. Add beef; cook, crumbling with the back of a spoon and stirring often, until browned through, about 8 minutes. Drain and discard any excess oil.

Step 3
Add beans to beef mixture; cook, stirring constantly, until heated through, about 1 minute. Use a potato masher or fork to slightly mash and break down beans. Add taco seasoning and water; cook, stirring often, until slightly thickened, about 2 minutes. Stir in salsa; cook 1 minute. Spoon beefy bean mixture evenly over chips; top evenly with cheese.

Step 4
Bake in preheated oven until cheese is melted, 3 to 5 minutes. Top with desired toppings and serve immediately.

Sheet Pan Beefy Bean Nachos Recipe These sheet pan nachos are super fun, plus the kids will love 'em. Here's how to make Sheet Pan Beefy Bean Nachos.

Beef Quesadillas

Ingredients
Ingredient Checklist
1 tablespoon canola oil, divided
1 pound ground chuck
1 cup chopped white onion (from 1 small onion)
1 teaspoon minced garlic (from 1 garlic clove)
1 teaspoon kosher salt
2 tablespoons taco seasoning mix
2 tablespoons tomato paste
4 (8- to 10-in.) flour tortillas
8 ounces quesadilla cheese or white Cheddar cheese, shredded (about 2 cups)
Sour cream
Guacamole
Salsa

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00000
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DirectionsInstructions Checklist
Step 1
Preheat oven to 200°F. Heat 1 teaspoon of the oil in a large skillet over medium-high. Add ground chuck, onion, garlic, and salt; cook, stirring occasionally, until beef is browned and cooked through, 6 to 8 minutes. Add taco seasoning mix and tomato paste; cook, stirring constantly, until fragrant and toasted, about 1 minute. Remove beef mixture, and drain. Do not wipe skillet clean.

Step 2
Sprinkle each tortilla evenly with 1/2 cup cheese, and top each with 3/4 cup meat mixture; fold tortillas in half. Heat 1 teaspoon of the oil in a large nonstick skillet over medium; add 2 quesadillas, and cook until golden brown and crisp, 1 to 2 minutes. Using a spatula, turn quesadillas over, and cook 1 more minute. Transfer hot quesadillas to a baking sheet, and keep warm in preheated oven. Repeat with remaining 1 teaspoon oil and 2 quesadillas. Serve with sour cream, guacamole, and salsa.

Beef Quesadillas Recipe Whether they're a late-night snack or a family meal, everyone will love these gooey beef quesadillas. Here's how to make Beef Quesadillas.

Don't judge each day by the harvest you reap but by the seeds that you plant.

-Robert Louis Stevenson

Always remember that you are absolutely unique. Just like everyone else.

-Margaret Mead

Spread love everywhere you go. Let no one ever come to you without leaving happier.

-Mother Teresa

If you set your goals ridiculously high and it's a failure, you will fail above everyone else's success.

-James Cameron

If you look at what you have in life, you'll always have more. If you look at what you don't have in life, you'll never have enough.

-Oprah Winfrey

We care each other. Follow our page^^ 😍😍😍

Taco Pasta Salad

Ingredients
Ingredient Checklist
8 ounces fresh Mexican chorizo
1 tablespoon taco seasoning mix
2 cups loosely packed fresh cilantro leaves and tender stems (from 1 large bunch), plus more leaves for garnish
½ cup extra-virgin olive oil
2 tablespoons fresh lime juice (from 2 limes)
1 teaspoon kosher salt
1 pint multicolored cherry tomatoes, halved
1 cup frozen corn, thawed
1 cup chopped red bell pepper (from 1 medium bell pepper)
½ cup chopped red onion (from 1 medium onion)
8 ounces fusilli pasta, prepared according to pkg. directions
5 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 1/4 cups)

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00000
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DirectionsInstructions Checklist
Step 1
Heat a large skillet over medium. Add chorizo; cook, stirring to crumble chorizo into small pieces, until browned, about 7 minutes. Add taco seasoning mix; cook, stirring occasionally, about 1 minute. Transfer chorizo to a plate lined with paper towels.

Step 2
Process cilantro, olive oil, lime juice, and salt in a mini food processor until well blended, about 30 seconds. Set cilantro vinaigrette aside.

Step 3
Stir together cherry tomatoes, corn, bell pepper, red onion, cooked pasta, cheese, and cooked chorizo. Toss with cilantro vinaigrette. Garnish with cilantro leaves.

Taco Pasta Salad Recipe How do you make pasta salad even better? By making it taste like tacos. Here's how to make Taco Pasta Salad.

What Is Chinese Black Vinegar?

What Is Chinese Black Vinegar? Less sweet than balsamic but with more depth than white wine vinegar, black vinegar is a staple in Chinese cuisine. Here’s why, plus how you should use it in your cooking.

THE BEST MEALPREP 🍱....... I don't say that lightly.... I've made ALOT of different meal prep recipes (have a scroll... there's so many) but this one is so quick, so delicious and just OMG good! It also only takes 20mins done and dusted!! SAVE it, make it and let me know just how good it is 🤩
Recipe 🍱
- 600g Chicken Breast (diced)
- 1 TSP Olive Oil
- 1 Pack Instant Hokkein Noodles
- 1 Bunch Pak Choy
- 2 Bunches Broccolini
- Sesame Seeds
Marinade
- 1/4 Cup Warm Water
- 1/4 Cup Low Sodium Soy Sauce
- 1 TBS Minced Garlic
- 3-4 TBS Honey
- 1 TBS Sesame Oil
- 1 TSP Corn Flour
- 1/2 TSP Chilli Flakes
1. Whisk marinade ingredients together.
2. Dice Chicken breast and brown in olive oil. Add marinade, stir often and allow to thicken until sticky and delicious.
3. Add hokkein noodles to boiling water for 5mins. Use a fork to break up noodles - drain and mix 1-2 TBS of the soy marinade through the noodles and put aside until needed.
4. Boil water, blanch broccolini and pak choy until tender.
5. Put together your meal preps, sprinkle with Sesame Seeds and refrigerate or freeze.
** Makes 5 Servings**

Hot Shots are the firefighters who are dropped into the path of a forest fire to try to stem its destruction. These biscotti are loaded with flavor, crunch, and enough calories to keep hunger away as you problem-solve the forest fires raging in your life. Grab a Hot Shot Biscot (sounds cool shortened like that, no?) and you are ready to trot! ⁠
⁠
HOT SHOT BISCOTTI⁠
From the Engine 2 Cookbook⁠
⁠
INGREDIENTS⁠
⁠
Makes 16 to 20 biscotti⁠
⁠
2/3 cup walnuts⁠
2 tablespoons water⁠
1/2 cup 100% pure maple syrup⁠
1 tablespoon vanilla extract⁠
1 cup white whole wheat flour⁠
1/2 cup oat flour⁠
1/4 cup old-fashioned oats⁠
1/3 cup dried cranberries⁠
1/3 cup raw hazelnuts, toasted in a 350°F oven for 5 to 8 minutes or until fragrant⁠
1/3 cup pistachios⁠
1/3 cup non-dairy chocolate chips and/or raisins⁠
⁠
DIRECTIONS⁠
Preheat the oven to 350°F. Line a baking sheet with parchment paper.⁠
⁠
In a food processor, blend the walnuts and water until the mixture becomes a lump. Add the maple syrup and vanilla and blend until uniformly mixed. Pulse in the flours and oats with as few rotations of the blade as possible; this keeps the flour from toughening up. Add the cranberries, hazelnuts, pistachios, and chocolate chips and/or raisins and blend a few times more.⁠
⁠
Remove the biscotti dough from the processor and form into a roughly 9x3-inch log. Place on the lined pan and bake for 25 minutes. Set aside to cool. Decrease the oven temperature to 300°F.⁠
⁠
When the biscotti log is cool enough to handle (5 to 8 minutes), use a serrated knife to slice into ½-inch slices. Place the slices flat on the same lined baking pan. Bake for 10 minutes, flip, and bake again for 10 more minutes, until both sides are lightly browned. Cool and serve when crisp!

TikTok's Hot-Girl Salad Will Be a Summer Staple😍🥰

TikTok's Hot-Girl Salad Will Be a Summer Staple TikTok's Hot Girl Salad is a refreshing mix of finely-diced cucumbers, green bell peppers, pepperoncini peppers, hard-boiled eggs, and sunflower seeds.

This Red Lobster Cheddar Bay Biscuit Recipe Is Surprisingly Easy — and Mouthwatering🥰😍🥦

This Red Lobster Cheddar Bay Biscuit Recipe Is Surprisingly Easy — and Mouthwatering Make Red Lobster's mouthwatering Cheddar Bay Biscuits at home using this simple copycat recipe.

These Soft-Baked Banana Pudding Cookies Combine Two Desserts in One

https://www.popsugar.com/food/banana-pudding-cookie-recipe-48871039

These Soft-Baked Banana Pudding Cookies Combine Two Desserts in One Inspired by Magnolia Bakery's banana pudding cookies, this recipe is easy to follow, and tastes just as good.

How to Make Perfect Sticky Rice at Home😍😍

How to Make Perfect Sticky Rice at Home Follow these simple steps for making sticky or glutinous rice to accompany all your dishes.

15-Minute Lemony Broccolini Pasta

🧄🧅4 servings
1 pound casarecce or other short pasta
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 pound broccolini, roughly chopped
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon
½ cup heavy cream
⅓ cup grated Parmesan cheese
Kosher salt and freshly ground black peper
½ cup pine nuts
3 tablespoons chopped fresh basil

🥦How to cook
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package until al dente.

2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the broccolini and sauté until tender, about 5 minutes. Add the garlic, lemon zest and lemon juice; sauté until fragrant, about 1 minute.

3. Stir in the heavy cream and bring to a simmer over medium heat. Add the Parmesan cheese.

4. Drain the pasta and then combine it with the sauce, tossing well to coat. Season with salt and pepper. Garnish with pine nuts and basil.