Cook like a PROkuda

🌮 Shrimp Taco Night Done Right with @Lifeway Kefir ! 🦐💚 Flavourful, loaded with probiotics and protein. Ingredients: For the Sauce : 3/4 Cup Lifeway Farmers Cheese 2 Tbsp Sour Cream 1/4 Lifeway Kefir ( to adjust thickness) 1/2 cup chopped fresh cilantro 1/4 cup green onion 1 clove garlic minced 1 lime, juice Salt, pepper For the Tacos: 1 lb large shrimp, peeled and deveined 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 1 tsp coriander salt, pepper 1/2 tsp chilli powder 6 tortillas of your choice Avocado 1/4- 1/2 red cabbage (depending on size) 1/4- 1/2 white cabbage Instructions: 1. Make sauce by mixing sauce ingredients in blender and divide. Save one part to serve on top of the tacos. 2. Mix one part of sauce with cabbage and set aside. 3. Toss shrimp with seasonings ( cumin, paprika, garlic powder, coriander, chilli powder, salt, pepper) and olive oil 4. Preheat a cast iron pan over medium high heat and add 1 Tbsp olive oil. 5. Sear the shrimp for 1-2 mins per side until pink. 6. Assemble the Tacos: Toast the tortillas for until golden brown. Top each tortilla with avocado, slaw, shrimp, sauce and cilantro. 7. Enjoy!

Roasted Vegetable & Chickpea Bowl with Lemon Tahini Dressing Ingredients: Roasted Vegetables & Chickpeas: * 2 cups broccoli florets * 2 cups Brussels sprouts, halved * 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) * 15 oz canned chickpeas, drained and rinsed * 3 small beets, peeled and cut into chunks * 1 small cauliflower, broken into florets * 1 dash garlic powder * Salt and freshly ground pepper, to taste * Olive oil, for roasting Lemon Tahini Dressing: * 2 tbsp tahini * 2 tbsp olive oil * 2 tbsp fresh lemon juice * 1 tbsp maple syrup or honey * 1 clove garlic, minced * 1-2 tbsp water (to thin, as needed) * Salt and pepper, to taste * Optional: 1/4 tsp smoked paprika or cumin for added flavor Instructions: 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. 2. Prepare the Vegetables: Place the broccoli florets, Brussels sprouts, sweet potato, cauliflower, and beets on one baking sheet. Drizzle generously with olive oil, then sprinkle with garlic powder, salt, and freshly ground pepper. Toss everything to coat evenly. 3. Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until tender and slightly caramelized. 4. Roast the Chickpeas: On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 15 minutes, or until crispy, alongside the vegetables. 5. Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, and maple syrup until smooth. Add minced garlic and water, 1 tablespoon at a time, until the dressing reaches your preferred consistency. Season with salt, pepper, and optional smoked paprika or cumin for extra flavor. 6. Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas among serving bowls. Drizzle generously with the Lemon Tahini Dressing. Serve warm with additional dressing on the side if desired.

My ultimate comfort food! Tender cabbage leaves stuffed with a savory mix of ground meat. Ingridients: cabbage, ground meat, rice, onion, carrots, diced tomatoes, tomato paste, heavy cream, garlic, and spices. For the full recipe with all my tips, subscribe to my recipe subscription! Link in bio💌

Is it even December if your kitchen doesn’t smell like red wine and slow-cooked magic? 🍷✨ Made Beef Bourguignon tonight—warm, hearty, and like a hug in every bite. What’s your go-to comfort food? The full detailed recipe, plus over 130 more ideas in my recipe subscription for only $5,99 Tap link in bio.

Hasselback Roasted Butternut Squash @Bloom Nutrition #bloompartner Ingredients: • 1 medium butternut squash • Olive oil for brushing • 4 tbsp balsamic glaze • 2 tbsp Dijon mustard • 2 tbsp maple syrup • 1 tbsp extra virgin olive oil • ¼ tsp sea salt • ½ tsp red pepper flakes (optional) • ⅓ cup toasted pumpkin seeds • 3 tbsp dried cranberries • ¼-½ cup pomegranate seeds • Chopped parsley Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Halve the squash lengthwise and remove seeds. Peel and slice thinly, avoiding cutting through the bottom (use chopsticks as a guide). 3. Brush squash with olive oil, ensuring slices are coated. 4. Bake 1-1.5 hours, brushing with oil 2-3 times during baking. 5. Mix balsamic glaze, mustard, maple syrup, olive oil, salt, and red pepper flakes in a bowl. 6. Remove squash when golden and tender. 7. Drizzle balsamic glaze over squash. 8. Garnish with pumpkin seeds, pomegranate seeds, cranberries, and parsley. Enjoy!

Caramelized Bosc Pears with Goat Cheese and Pecans is one of my favorite sweet plates during holidays 🍐 @Bloom Nutrition is 40% Off sitewide today #bloompartner Ingredients: * 2 tbsp unsalted butter * 4 firm Bosc pears, halved and cored * ¾ cup dark brown sugar * 2 tbsp whiskey, bourbon, or cognac (optional) * 2 tsp vanilla extract * 1 tsp salt * ¼ cup water * ½ cup candied pecans * 4 oz goat cheese Instructions: 1. Preheat oven to 400°F. 2. In a skillet, melt butter over medium heat. Brown pears, cut side down, for 3-4 minutes. Remove and set aside. 3. Stir brown sugar, liquor (if using), vanilla, salt, and water into the skillet. Cook until bubbly, about 2-3 minutes. 4. Add pears back to the skillet, cut side down. Bake for 15-18 minutes until tender. 5. Plate two pear halves, drizzle with caramel sauce, and top with goat cheese and candied pecans. Serve warm.

Hot Honey Halloumi Sandwich Recipe Ingredients For the Hot Honey Halloumi * 8 oz halloumi cheese, sliced into 1/2-inch pieces * 1/3 cup hot honey * 2 tbsp freshly squeezed lemon juice * 1 tbsp olive oil For the Sandwich * 1/4 cup mayonnaise * 1 tbsp chili crisp * 1 garlic clove, finely grated * 1 Tbs lemon juice * Heirloom tomato, cut into 1/4-inch slices * Fresh greens (e.g., arugula or spinach) * Fresh basil leaves * Prosciutto * Capocollo * Sourdough bread or any preferred sandwich bread Instructions 1. Prepare the Hot Honey Halloumi 1. In a container, whisk together the hot honey and lemon juice. 2. Add the sliced halloumi, ensuring each piece is coated well. Cover and refrigerate for at least 2 hours. 2. Cook the Halloumi 1. Heat 1 tbsp avocado oil in a non-stick pan over medium heat. 2. Add the marinated halloumi and sear one side for about 2 minutes, until golden brown. 3. Flip the halloumi and cook the other side for 1 minute. 4. Add 3 tbsp of the marinade to the pan, reduce the heat to a gentle simmer, and cook for an additional 1–2 minutes, allowing the flavors to infuse. 3. Make the Chili Mayo 1. In a small bowl, combine the mayonnaise, chili crisp, 1 tbsp lemon juice, and grated garlic. 2. Mix well until smooth. 4. Assemble the Sandwich 1. Toast the bread if desired. 2. Spread the chili mayo on one or both slices of bread. 3. Layer with greens, basil, heirloom tomato slices, prosciutto, capocollo, and the cooked halloumi. 4. Top with the second slice of bread, serve, and enjoy!