Yumna | Feel Good Foodie(@feelgoodfoodie) 인스타그램 상세 프로필 분석: 팔로워 4,823,572, 참여율 2.28%

Comment “RECIPE” for this stuffed onions dish - it’s like if stuffed peppers had a glow-up, and they’re easier to make than you’d think! 🧅🧅 https://feelgoodfoodie.net/recipe/stuffed-onions/

2-ingredient banana coconut cookies with an optional chocolate drizzle that’s so good! 🍪 INGREDIENTS 2 ripe bananas 2 cups unsweetened shredded coconut ½ cup chocolate chips INSTRUCTIONS 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. In a large bowl, mash the bananas. Add the shredded coconut and use a fork to mix with the bananas until well combined. 3. Using a medium 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded ball of cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each. Makes 12-13 cookies. 4. Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny. 5. Bake for 12-15 minutes or until the cookies look set and the coconut is golden. Drizzle with melted chocolate and refrigerate for 30 minutes.

My debut cookbook is here after 10+ years of creating recipes online! 🙌🎉 Comment “COOKBOOK” to get the link to buy! Here’s a deep dive into the book so there are no surprises and you know exactly how much value is packed into the 304 pages of this book: • 125 easy recipes elevated by 8 Mediterranean staples • Clever dinner ideas • Quick kitchen hacks • Tips for stocking fridge, freezer and pantry • An entire section for how to use leftovers! • Ingredients from any grocery store or Amazon • More than 100 vegetarian recipes • Require 10 ingredients or less • Take less than 30 minutes of prep • Tested and perfected by me and two others • Photo for every single recipe

Before you cut up your watermelon into cubes, reserve one round slice to make this refreshing watermelon pizza. The combination of the watermelon with the toppings is so good!! 🍉🍉 Comment RECIPE for this the full recipe. https://feelgoodfoodie.net/recipe/watermelon-pizza/

Level up your chocolate chip cookies with this scoopable cookie recipe! 🍪🍪 INGREDIENTS 6 tablespoons peanut butter ½ cup unsalted butter 1 stick, room temperature ½ cup packed light brown sugar packed ¼ cup granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cup chocolate chips INSTRUCTIONS Scoop 6 tablespoons of peanut butter onto the parchment paper, making 6 separate mounds. Freeze for at least 1 hour, or until firm. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the chocolate chips using a spatula or wooden spoon. Divide the dough into 6 large portions. Flatten each portion slightly, place one frozen peanut butter scoop in the center, then wrap the dough around it completely. Roll into a tall ball. Place the dough balls tightly in a pie dish. Bake for 15-17 minutes, or until the edges and tops are lightly golden but the centers still look soft. Let the cookies cool on the baking sheet for 10-15 minutes before serving. They’ll be gooey and scoopable in the center while warm.

Sheet Pan Chicken Fajitas are a weeknight dinner you'll want on repeat! Re-sharing this recipe because it's made with an easy homemade fajita seasoning, baked on one pan for easy cleanup, and full of bold flavor. 🌮 Comment RECIPE for this the full recipe. https://feelgoodfoodie.net/recipe/sheet-pan-chicken-fajitas/

Use up leftover watermelon and strawberries to make a summer slushy! #MilkMeansMore_Partner And don’t forget to add milk and greek yogurt to make it a little creamy with added protein. Milk and yogurt provide a source of high-quality protein because they contain the right quantities of all of the essential amino acids the body cannot make on its own. Find more fun summer recipes at milkmeansmore.org @milkmeansmore @floridamilk #MilkMeansMore #summerofdairy INGREDIENTS 4 cups frozen cubed watermelon 1 cup frozen strawberries ½ cup milk, plus more as needed ½ cup Greek yogurt 1–2 tablespoons honey, to taste Strawberry slices or watermelon wedges, for serving INSTRUCTIONS Add the frozen watermelon, frozen strawberries, milk, Greek yogurt, and honey to a high-speed blender. Blend until smooth and slushie-like. Pour into chilled glasses and garnish with strawberry slices or small watermelon wedges.

I’ve been trying to eat a can of beans everyday during lunch and it’s been such an easy, healthy and affordable way to eat more protein without having to cook. Here’s a great recipe I ate recently and it was so delicious and filling! Comment RECIPE for this the full recipe. https://feelgoodfoodie.net/recipe/white-bean-hummus/

Summer is never complete without a Peach Crisp, so I'm re-sharing this easy dessert recipe! 🍑 It's made with fresh, ripe peaches and a crisp streusel topping, and it's extra good topped with ice cream! Comment RECIPE for this the full recipe. https://feelgoodfoodie.net/recipe/peach-crisp/

If you’re feeling a little backed up, this applesauce chia pudding is a gentle place to start. 😬 Just mix ½ cup of applesauce with 1-2 tablespoons chia seeds and a dash of cinnamon, stir and set in the fridge for at least 2 hours. It doesn’t look so good but it tastes so good and good at moving things along!

Next time you’re invited to a potluck picnic, skip the pasta salad and try this 7-layer mediterranean dip instead. It was such a hit at our picnic! 🧺 Comment RECIPE for this the full recipe. https://feelgoodfoodie.net/recipe/7-layer-mediterranean-dip/

If you’re bringing one appetizer to the cookout, make it this cheesy corn dip using @CabotCreamery Seriously Sharp Cheddar cheese! #cabotpartner Cabot award-winning cheddar cheeses are all naturally aged for the best flavor and have 7 grams of protein per serving. Serve the dip warm on a skillet over a warmer or even cold - it’s so good! #cabotcreamery INGREDIENTS 4 ears fresh corn, husked 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper 8 ounces cream cheese, softened ½ cup plain Greek yogurt 1 jalapeño, seeded and diced 2 tablespoons lime juice 2 cups Cabot Sharp Cheddar Cheese, shredded, divided 2 tablespoons chopped cilantro, plus more for serving ½ teaspoon tajín, plus more for serving Tortilla chips, for serving INSTRUCTIONS 1. Preheat the grill to medium-high heat. Place a cast iron skillet on the grill to heat for a few minutes. 2. Brush the corn with olive oil and season with salt and pepper. Add the corn to the hot skillet and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove the corn from the skillet and carefully cut the kernels off the cob. 3. Reduce the grill heat to medium. In the same cast iron skillet, add the cream cheese, Greek yogurt, jalapeño, lime juice, 1 ½ cups Cabot Sharp Cheddar Cheese, cilantro and tajín. Stir until mostly combined. 4. Fold in the charred corn and spread the mixture into an even layer. Sprinkle the remaining ½ cup Cabot Sharp Cheddar Cheese on top. 5. Place the skillet back on the grill, close the lid and cook until the dip is hot, melty and bubbling around the edges, about 8-10 minutes. Top with more cilantro, serve with chips.