3 ingredient

Boneless, skinless chicken breasts are smothered in  your favorite creamy Caesar dressing and baked until golden, then showered with snowy Parmesan before heading under the broiler to get nice and bubbly. 

3-Ingredient Baked Caesar Chicken

boneless, skinless chicken breasts (about 2 pounds total)

creamy Caesar dressing

Parmesan cheese, finely grated (about 1/2 cup)

parsley leaves (optional)

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Set aside and repeat with the remaining breasts.

Pour 1 cup creamy Caesar dressing in a baking dish large enough to fit the chicken in a single layer. Place the chicken breasts in the baking dish, then flip them so that they are evenly coated with dressing.

Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 20 to 25 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup) and coarsely chop enough parsley leaves to get 2 tablespoons, if using. 

Heat the broiler to high. Remove the baking dish from the oven. Sprinkle the Parmesan over the chicken in an even layer. Broil until the cheese is melted and lightly browned, 3 to 4 minutes. Serve the chicken garnished with the parsley if using.

Homemade 3-ingredient Cauliflower Tortillas! Made with eggs, cauliflower and garlic, these grain-free tortillas are easy to make and customizable.&nbsp;They are perfect as a gluten free substitute for wraps and tortillas. They also double as breakfast fritters. Gluten Free + Paleo + Low Carb + Low Calorie

Cauliflower Tortillas

eggs (room temperature)

cauliflower

garlic powder

salt and pepper

Preheat a small 6" skillet over medium-low heat. Grease it lightly with extra virgin olive oil.&nbsp;

Place all ingredients in a food processor. Process on high until smooth. The mixture will be light and slightly foamy.&nbsp;

Transfer the mixture to a bowl. Using a 1/4 cup measuring cup, scoop 1/4 cup of the mixture into the cup then place into the skillet.&nbsp;

Cook the tortilla about 5 minutes then check the bottom to see if it is browned and ready to flip. The first side takes much longer than the second so do not be in a rush to flip. Let it sit as long as it needs to, to set.&nbsp;Flip the tortilla, cook another 2-3 minutes on the other side until browned.

Transfer cooked tortillas to a baking wrack to cool completely while you make the remaining tortillas. If the burner gets too warm, lower it a bit so that it does not over cook the tortillas.

Keep the tortillas in the refrigerator up to 10 days or in the freezer 30 days. Reheat by placing in the microwave for 10 seconds (thaw first if frozen).

3-ingredient Breakfast Cookies Recipe by Tasty

oats

bananas

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.

Add additional ingredients should you desire.

https://vid.tasty.co/output/51799/mp4_640x640/1505168514

Rachael shares a quick and easy classic Italian pasta recipe that calls for just 3 ingredients and takes less than 15 minutes to make.

A 3-Ingredient Cheesy Pasta Ready in Under 15 Minutes? Yes, Please!

salt

butter

egg fettuccine

Parmigiano-Reggiano cheese

then pulse-processed until very finely ground

like fresh-fallen tiny snowflakes

Pasta in Bianco | Rachael Ray

Warm a large oven-safe bowl on lowest setting of your oven while you bring a large pot with 3 quarts of water to a boil for the pasta

Warm shallow bowls for individual servings, as well

Listicle: Rachael Ray Bubble &amp; Brown 4

5-Quart Oval Baker  Salt the water with 2 teaspoons of salt

Remove the large bowl from the oven and line it with the butter, including up the sides of the bowl

Cook pasta 2 minutes, then transfer to the bowl with tongs and toss until butter is fully melted and coats the fettuccine

Add ½ cup of the water to the pasta and about two-thirds of the cheese, but only a handful of cheese at a time, tossing continuously and adding more cheese a handful at a time until it is fully emulsified

Add more pasta water as needed as you work through the cheese

Place the remaining cheese in a small dish to pass at table

Adjust salt to taste and serve the pasta in warm shallow bowls

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/11/09/1972463171990/16055_pasta_recipe-116a7b04_832930_5192.mp4

Watch Rach whip up a quick, easy and cheesy traditional Italian pasta in less than 15 minutes.

How to Make Pasta in Bianco (Italian for Fettuccine Alfredo) | Rachael Ray

Not only are these maple oat energy protein bites healthy, kid-friendly, vegan and gluten-free, but they require just 3 ingredients and 5 minutes.

These Maple Oat Energy Protein Bites Come Together In 5 Minutes

rolled oats (gluten-free

almond butter

maple syrup

vanilla extract

chocolate chips

No-Bake Maple Oat Energy Protein Bites | Tommy DiDario

Line a plate or dish with parchment paper and set aside

In a large mixing bowl, combine the oats, almond butter, maple syrup and vanilla (if using) until combined

Fold through the chocolate chips (if using)

Using your hands, form the mixture into 10 to 12 balls and place them on the lined plate

Refrigerate for at least 1 hour to firm up

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/10/08/1959907907949/16001_tommy_didario_recipe-fada90f3_810797_5192.mp4

All it takes is 3 ingredients and 5 minutes to prepare this healthy and energizing protein-rich snack.

How to Make No-Bake Maple Oat Energy Protein Bites | Tommy DiDario

Make light, fluffy cloud bread with three simple ingredients: McCormick&reg; Cream of Tartar, eggs and cream cheese. These crispy, low-carb rounds are perfect for sandwich bread or as a base for eggs Benedict.

3-Ingredient Cloud Bread

eggs separated

tsp cream of tartar

(2 oz) cream cheese

step 1

Preheat oven to 300°F. Line 2 shallow baking pans with parchment paper; set aside.

step 2

Beat egg whites and cream of tartar in large bowl with electric mixer or stand mixer with whisk attachment on high speed until stiff peaks form, about 1 to 2 minutes.

step 3

Beat cream cheese in separate large bowl on medium speed until smooth. Add egg yolks, one at a time, beating until completely smooth. Gently fold egg white mixture into yolk mixture. Using a 1/4-cup measuring cup, scoop batter onto prepared baking sheets about 2-inches apart, spreading each scoop into a 4-inch circle.

step 4

Bake 25 minutes or until golden brown and center is completely set. Cool on baking pans 5 minutes. Remove to wire racks; cool completely.

step 5

Try these twists:&bull; Italian Herbs & Cheese: Prepare as directed, stirring 3 tablespoons grated Parmesan cheese, 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning and 1/4 teaspoon McCormick® Garlic Powder into egg yolk mixture until well blended.&bull; Cinnamon Vanilla: Prepare as directed, stirring 1 tablespoon confectioners’ sugar, 1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.&bull; Chocolate: Prepare as directed, stirring 1 tablespoon confectioners’ sugar, 1 tablespoon unsweetened cocoa powder and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.

The perfect balance of Matcha, dark chocolate and nutty flavour--these Matcha Dusted Chocolate Almonds are vegan, gluten free and refined sugar free.

3-Ingredient Matcha Dusted Chocolate Almonds (vegan, gluten free, refined sugar free)

almonds (raw

chocolate

tsp ceremonial grade matcha powder, more as needed

Begin by melting down your chocolate, using a microwave method or bain marie method. If microwaving, heat in 30 second increments, stirring in between and continuing until chocolate is melted down and smooth.

Prepare a baking tray lined with parchment paper, or a nonstick baking mat before coating your almonds.

Add your almonds into the melted chocolate and coat each almond completely. Using 2 forks, carefully lift an almond out, allowing excess to drip off, and place onto parchment paper or nonstick baking mat. Do space out almonds so they don&#8217;t stick together. Repeat until all almonds are on the parchment paper.

Transfer to the fridge for about 30 minutes to chill and harden completely, then prepare to dust with matcha. I found the best way to do this is to use a powdered sugar duster or sifter and to sift over the parchment paper. Then, peel corners of the parchment paper towards the center to gently lift off the almonds and toss to coat completely. Alternatively, transfer into a bowl with a lid, and toss with matcha powder.

https://www.youtube.com/watch?v=ULH31bgJW1s

Back with another week of matcha recipes--5 delicious recipes all matcha lovers must try! Wondering what to do with your matcha powder and want to get creative? This is it! 
C L I C K   F O R   L I N K S

find me online
⊹ my new e-book → https://veggiekinsblog.com/shop-products
⊹ http://instagram.com/veggiekins
⊹ http://veggiekinsblog.com 
⊹ https://www.pinterest.com/veggiekins/
⊹ remy@veggiekinsblog.com

mentioned in this video
⊹ the matcha i use → https://ippodotea.com/o?id=53fae8
⊹ chickpea flour pancakes → https://veggiekinsblog.com/2019/03/14/fluffy-chickpea-flour-pancakes/
⊹ matcha spinach pancakes → https://veggiekinsblog.com/2020/10/12/matcha-spinach-pancakes/
⊹ vanilla matcha oatmeal → https://veggiekinsblog.com/2019/01/15/matcha-oatmeal/
⊹ matcha dusted almonds → https://veggiekinsblog.com/2020/11/01/matcha-dusted-chocolate-almonds/
⊹ best healthy chocolate chip cookies → https://youtu.be/1nuH9sgYMRg
⊹ sprout living vegan protein - VEGGIEKINS for 20% off → https://www.sproutliving.com/go/veggiekins
⊹ main camera body → https://amzn.to/2UxpXLe
⊹ camera lens → https://amzn.to/2S4kz0q
⊹ vlog camera → https://amzn.to/2H3fE9R
⊹ tripod → https://amzn.to/383phRI
⊹ drone → https://amzn.to/2vzOB3f

discounts
⊹ seed sybiotic - code VEGGIEKINS for 15% off → https://shop.seed.com/products/daily-synbiotic
⊹ the matcha i use → https://ippodotea.com/o?id=53fae8
⊹ sprout living vegan protein - VEGGIEKINS for 20% off → https://www.sproutliving.com/go/veggiekins
⊹ almond cow milk maker - code VEGGIEKINS → https://almondcow.co/products/almond-cow-milk-machine
⊹ gomacro bars - code REMY25 for 25% off → http://gomacro.com/
⊹ rothy's sneakers $20 off my eco everyday sneakers → https://share.rothys.com/x/TNW4xs

all music used in this video 
⊹ http://bit.ly/2ObL5mS

A Week of Matcha Recipes | 5 Delicious Recipes for Matcha Lovers!
https://youtu.be/ULH31bgJW1s

tags
⊹ matcha, matcha recipes, matcha oatmeal, vegan recipes, how to make matcha, gluten free, vegan food, healthy recipes, plant based, veggiekins

#matcha #vegan #veganrecipes

timestamps
0:00 → intro
1:08 → match pancakes
1:50 → matcha oatmeal
2:47 → matcha streusel muffins
4:03 → matcha dusted almonds
5:50 → matcha pistachio cookies
7:17 → matcha white hot chocolate

A Week of Matcha Recipes | 5 Delicious Recipes for Matcha Lovers!

3 core ingredients and zero baking...kind of like a mini ice cream bar, but simpler and healthier!

Frozen Chocolate Covered Bananas Bites

bananas,

peanut butter, pretzels, honey, see notes for combos

coconut oil

flaky sea salt

1. Cut the bananas into slices, then arrange on a parchment-lined baking.2. Add toppings to each slice. Don&#39;t overload the slices. Arrange on a parchment-lined baking sheet. Freeze 20 minutes. 3. Meanwhile, line a mini or regular cupcake mold with paper liners. Melt the chocolate and coconut oil together in a bowl in the microwave. Heat on 30-second intervals until melted. Drop 2 teaspoons of melted chocolate into each liner. Add the frozen banana slices, it&#39;s ok if they&#39;re popping out of the mini pan. Pour over the melted chocolate to mostly cover the bananas. Sprinkle with flaky sea salt.4. Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!

Whip up quick + easy flourless peanut butter cookies in 20 minutes with 3 ingredients that you probably already have.

These 3-Ingredient Peanut Butter Cookies Only Take 20 Minutes To Make

peanut butter

brown sugar

3-Ingredient Peanut Butter Cookies

Mix together the peanut butter, sugar, and egg in a medium bowl

The dough will look very loose, but will thicken as the ingredients are incorporated

Drop 11 pieces of dough (roughly 1 ½ tablespoons each) onto the cookie sheet using a #40 cookie scoop, if you have one

Moisten your hands with water and gently roll each piece between your palms until a smooth ball forms, then space them out on the cookie sheet

Listicle: OXO Good Grips Medium Cookie Scoop  Using the tines of a fork, lightly press down on the top of each ball to create a crosshatch pattern

You can dip the tines in water if they are sticking to the dough too much

Bake until the edges are set and the middle is puffy, 10 to 12 minutes

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/08/30/1939943491603/amy_cookies_digital-5c213276_782403_5192.mp4

Watch culinary team member Amy Drummond make her quick and easy 3-Ingredient Peanut Butter Cookies.

How To Make 3-Ingredient Peanut Butter Cookies

Cookbook author and “New York Times” food columnist Melissa Clark shares her go-to vinaigrette, which is as quick and easy as it is tasty.

This Easy Vinaigrette is Better Than Any Store-Bought Dressing

vinegar (red wine

white wine

balsamic

rice wine and cider are good ones)

fine sea salt

black pepper

Dijon mustard

olive oil

Easy Vinaigrette | Melissa Clark

Put the vinegar, salt and pepper in a bowl and whisk until the salt dissolves, about 10 seconds

Drizzle in the olive oil, whisking constantly, until the dressing looks thick and well mixed

Taste and add a little more vinegar if it tastes flat, or salt if it needs it, whisking after each addition

Use immediately or transfer to a jar and store in the refrigerator for up to a month

Out of powdered peanut butter? Replace the  ⅔ cup of peanut butter powder and ⅓ cup of water in Step 2 with 1 cup of peanut butter.

3 Ingredient PB2 Protein Peanut Butter Cookies

peanut butter OR ⅔ cup peanut butter powder + ⅓ cup water

baking sweetener

peanut butter powder

Preheat your conventional oven to 350°F or 180°C....

Preheat your conventional oven to 350°F or 180°C. Line a baking tray with parchment paper.

Add in ⅔ cup peanut butter powder to...

Add in ⅔ cup peanut butter powder to a medium-sized bowl and gradually incorporate ⅓ cup of water, avoiding lumps. It should become a thick paste. Alternatively, just use 1 cup of regular peanut butter.

Mix in your sweetener of choice and a...

Mix in your sweetener of choice and a pinch of salt, keep mixing until it looks smooth, thick, and glossy. Enjoy a big spoonful. This is NOT optional 😉

Mix in one egg, the mixture should be...

Mix in one egg, the mixture should be quite runny but still smooth and glossy.

Sift in the remaining ½ cup of peanut...

Sift in the remaining ½ cup of peanut butter powder. Or mix it in and AVOID LUMPS AT ALL COST! It looks similar to your batter before the egg is added but makes a huge difference (trust me, I've tried 😂）

Spoon heaped cookie batter onto the lined baking...

Spoon heaped cookie batter onto the lined baking tray and bake for 10 - 13 minutes. If making the full PB2 version, create a circle of batter on the parchment (a little less thick than a finger) like how you would when making pancakes on the stove, and not spherical scoops; this is because lower-fat cookies will not spread on their own.

Let cool on a baking rack for 5...

Let cool on a baking rack for 5 minutes. If making the full PB2 version, the cookies will be slightly soft and appear rubbery, but they'll harden up beautifully in the fridge. Just refrigerate for at least 40 minutes for them to become chewy and dense like an energy bar. Enjoy!

3 Ingredient brownies are moist, delicious, healthy and made with only THREE healthy plant-based ingredients! The perfect chocolate dessert recipe for anyone on the Whole 30 diet or Paleo diet.

3 Ingredient Brownies (Whole30 &amp; Paleo)

bananas (about 1 1/2 cups mashed) (very ripe will give the best flavor)

cocoa powder (unsweetened)

almond butter (crunchy, oil slightly drained)

cinnamon

Preheat the oven to 350 degrees F. Prepare a 8-in. x 8-in. square baking dish by spraying it with cooking spray or rubbing coconut oil around the sides and bottom so the brownies do not stick.

In a large bowl mash the bananas with a fork until smooth. Add the almond butter and mix until smooth. Add the cocoa powder and optional cinnamon and blend until no visible cocoa powder is seen.

Pour the batter into the prepared baking pan and bake for 20-25 minutes or until set and slightly dark on the top. Remove from the oven and let cool completely before slicing.

https://www.youtube.com/watch?v=Aw2mVQmm6Zg

3 Ingredient brownies are moist, delicious, healthy and made with only THREE healthy plant-based ingredients! The perfect gluten-free and vegan chocolate dessert recipe for anyone who wants to eat healthier!

If you are on the Whole30 diet or a grain-free diet these brownies will help you stay on track when craving a chocolate dessert or treat! 

Print the Recipe at https://delightfulmomfood.com/3-ingredient-brownies-recipe-whole30-paleo/

3 Ingredient Brownies | Paleo, Gluten-Free, Vegan, Whole30 Ingredients

Sometimes the best cookies are the simplest ones. Old-fashioned shortbread cookies only need three ingredients to be buttery and delicious. If you want to spruce them up, the small indent in the center lets you add your favorite ﬁlling, like chocolate-hazelnut spread or frosting.

3-Ingredient Old-Fashioned Shortbread Buttons

(2 sticks) unsalted butter, softened

confectioners’ sugar

all-purpose flour

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and confectioners’ sugar.

Add the ﬂour and mix until a soft dough forms.

Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.

Using your thumb, make a small indentation in the center of each cookie.

Bake for 15 minutes, or until lightly golden. Feel free to ﬁll the indentation with chocolate-hazelnut spread or frosting. Serve.

You only need ripe bananas, yoghurt and flour to bake these 30-minute mini banana muffins. They're low fat with no added sugar, making them perfect for kid-friendly lunch box treats or as a healthy snack or dessert.

Healthy 3-ingredient banana mini muffins recipe

(2/3 cup)

(1 cup) self-raising flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

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