hannah kling(@lovelydelites) 인스타그램 상세 프로필 분석: 팔로워 591,328, 참여율 0.6%

I used to sprinkle bee pollen on my smoothies and yogurt bowls all the time, and honestly @Jamieshivetotable just reminded me how much I love it. If you’re new to it, bee pollen is the tiny golden granules bees gather from flowers and bring back to the hive. It’s often called nature’s multivitamin because it’s rich in antioxidants, B vitamins for natural energy, and over 200 naturally occurring nutrients. Jamie’s is certified organic and sourced straight from their own hives, which I really appreciate. It has the most subtle floral sweetness, slightly honeyed, a little earthy... and in these honey cheesecake jars it literally melts into the creamy base for the prettiest golden swirl, then I sprinkle a little more on top for that delicate crunch. Such an easy way to elevate something you’re already making! try sprinkling it on chia pudding, smoothie or yogurt bowls, but definitely SAVE this one and TAG me when you try it! 1 cup cottage cheese 1/2 cup greek yogurt 2 tbsp honey 1 tbsp bee pollen 1 tsp vanilla bean paste pinch of salt crushed graham crackers for the base #cheesecakejars #cottagecheese #beepollen #honeycheesecake

This is one of my go-to breakfasts when I’m short on time and over my usual rotation. You just load everything into the tortilla, air fry, and let it do its thing. The edges crisp up perfectly while the eggs stay soft, fluffy, and light. It’s such a simple upgrade but so good. COMMENT RECIPE for the full details on my blog & lmk if you try! https://lovelydelites.com/air-fryer-egg-tortilla-bowl/ #quickbreakfast #healthybreakfast #airfryerrecipe

scroll for some drool worthy healthy homemade treats that are far better than store bought & won’t make you feel like 💩 after eating them!! comment recipe & I’ll send you the recipes or you can visit my blog to get all of them at www.lovelydelites.com #homemadedessert #healthydesserts #vegandesserts #glutenfreedessert

made these for galentine’s day and the girlies were obsessed // soft, cheesy, buttery breakfast sliders layered with the fluffiest eggs, honey ham, melty cheddar, and a maple Dijon glaze all baked in one pan. Perfect for brunch, meal prep, or feeding a crowd without standing at the stove. COMMENT RECIPE FOR THE FULL DETAILS ON MY BLOG! the key is to slightly undercook the eggs on the stove so they finish cooking in the oven and will be soooo dang fluffy. the honey mustard topping caramelizes the rolls too for the perfect texture. ugh they are just so good, i hope you try! https://lovelydelites.com/ham-and-cheese-hawaiian-roll-breakfast-sliders/ 1 package Hawaiian sweet rolls (12-count ) 8 large eggs ¼ cup milk ½ tsp salt ¼ tsp black pepper 10 slices honey ham (from the deli counter) 10 slices cheddar cheese (sliced, not shredded) 3 tbsp finely sliced chives Butter glaze 4 tbsp butter (melted) 1 tbsp Dijon mustard 1 tsp maple syrup ½ tsp garlic powder Preheat your oven to 350°F and prep a 9×13 baking dish by lining it with parchment paper. Keeping the rolls connected, slice the entire slab of Hawaiian rolls in half horizontally.
Place the bottom half in your baking dish. Whisk the eggs, milk, salt, and pepper.
Scramble in a buttered nonstick skillet just until soft and barely set.
(They should look slightly underdone, they finish in the oven.) Layer the sliders. Spread the eggs evenly over the bottom rolls. Fold or gently layer the sliced honey ham evenly over the eggs. Lay the sliced cheddar cheese in an even layer, slightly overlapping if needed. Sprinkle the chives on top. Place the top half of the rolls back on. Stir together the melted butter, Dijon, maple syrup, and garlic powder.
Brush generously over the tops of the rolls. Cover loosely with foil and bake for 15 minutes.
Remove foil and bake an additional 5 to 8 minutes, until the cheese is fully melted and the tops are lightly golden. Let rest for about 5 minutes, then cut into sliders and serve warm. #breakfastsliders #breakfastmealprep #hawaiianrolls #hamandcheese

PINK NACHOS for Galentine’s because small bites deserve big love 💕✨ Air-fried pita chips + a generous swoop of @Ithacahummus Beet & Lemon Hummus as the base, then all the crunchy, briny, fresh toppings (pickled turnips, pickled onions, radish, cucumber, feta + mint). It’s bright, snacky, and feels special without trying too hard...aka my go-to move for girls’ night, using my free will or casual hosting. it’s something fun and pink for the table if you’re celebrating this weekend.... and yes, the beet & lemon hummus is doing all the heavy lifting here! turned out so fabulous let me know if you try!! #ithacahummus

🍓🍫 CHOCOLATE COVERED STRAWBERRY CHEESECAKE JARS! 😍 Made with simple ingredients and zero baking, and honestly…this flavor immediately shot to the top of my favorites list. Comment RECIPE or LINKS and I’ll send you the full recipe for these cheesecake jars—plus the jars I use to make them! It’s a creamy blended cottage cheese + Greek yogurt cheesecake base with real strawberries, plus freeze-dried strawberries mixed in (they plump back up and get so juicy 😍), layered with a chocolate cookie crust and finished with a dark chocolate magic shell on top. It tastes just like chocolate covered strawberries…in cheesecake jar form. I can’t wait for you to try this one. I know I say it a lot…but this one might actually be my new favorite flavor. 😉 1¼ cups cottage cheese (Good Culture recommended) ½ cup Greek yogurt (I use Fage 5% for the creamiest texture) 3 tbsp pure maple syrup 1 tsp vanilla bean paste (or vanilla extract) 1 cup fresh strawberries (sliced) 1 cup freeze-dried strawberries(optional, but highly encouraged) ½ cup Simple Mills Chocolate Thins, crushed (can sub Oreos with the filling removed) ⅓ cup chocolate chips 1 tsp coconut oil (for smoother #cheesecake #cottagecheeserecipes #proteindessert #healthydesserts #strawberrycheesecake

Ok SO don’t be mad at me…but chocolate covered strawberries on Valentine’s Day is over-rated (IMO)... So I made something better. These strawberry chocolate-dipped cookies have crisp edges, soft and gooey centers, melty chocolate chunks, and little pockets of strawberry that melt right into the dough. COMMENT COOKIES AND I’LL SEND YOU THE RECIPE!!! I tested this recipe three times (worth it) and using just an egg yolk is the secret to that perfect bakery-style texture. If you’re craving a fun, elevated Valentine’s cookie that actually feels special, these are it. Save this one and make them for someone you love…or just yourself like i did HEHE. ½ cup unsalted butter, softened ⅔ cup coconut sugar, packed 3 tbsp pure maple syrup 1 large egg yolk, room temperature 1½ tsp vanilla extract 1¾ cups all-purpose flour, spooned and leveled (can sub 1:1 gluten free flour blend) ½ tsp baking soda ¾ tsp fine sea salt ¾ cup chopped dark chocolate bar (I like @HuKitchen) ¾ cup freeze-dried strawberries, lightly chopped chocolate sauce for dipping: 6–8 oz dark chocolate with 1 tsp coconut oil (optional, for smoother dipping) In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, mix the softened butter and coconut sugar just until smooth and combined. Mix in the maple syrup, egg yolk, and vanilla until fully incorporated. Add the dry ingredients to the wet and mix just until no dry streaks remain. Gently fold in the chopped chocolate and freeze-dried strawberries. Scoop 2-tablespoon portions of dough and place on a parchment-lined baking sheet. Gently press each scoop down slightly with your fingers. Add on more toppings if desired. Bake at 350°F for 10 to 12 minutes, until the edges look set and lightly golden and the centers still look soft. Let the cookies rest on the pan for 5 minutes, then transfer to a rack to cool completely. Melt the chocolate (with coconut oil if using). Use a spoon so coat the bottom of each cookie with melted chocolate. Place in the fridge for 15-20 minutes for the chocolate to set. #strawberrycookies #chocolatecoveredstrawberries #chocolatechipcookie #valentinesdayrecipe

ONE SKILLET + 15 MINUTES. Super saucy beef udon that saves dinner when you’re short on time and totally uninspired. this is my go-to when i’m craving takeout and is so easy because you can use whatever veggies you already have or a bag of pre-cut....if you’re cooking with one hand… (if you know, you know 😅). it’s so yummy and tastes even better the next day! comment RECIPE and i’ll send you the details on my blog! be sure to save this one and follow for more yummy recipes!! https://lovelydelites.com/saucy-15-minute-beef-udon-noodles-with-veggies/ 2 packs of udon (frozen or fresh cooked- you can get them on amazon) 10-12 oz thinly sliced steak (ribeye, sirloin, flank, shaved beef) 1 tbsp avocado oil ½ small yellow onion (thinly sliced) 2 cloves garlic (minced) 1 tsp grated ginger (can use jar ginger) 1 cup shredded cabbage 1 cup sliced mushrooms (shiitake or cremini) ½ red bell pepper (thinly sliced) 2-3 scallions (sliced- whites for cooking, greens for topping) 3 tbsp coconut aminos (or soy sauce) 2 tbsp hoisin 1 tbsp rice vinegar 1 tbsp coconut sugar (can sub brown sugar or honey) 1-2 tsp chili crisp or sriracha (to taste) ¼ cup noodle water or broth (to loosen if needed) Bring a small pot of water to a boil. Cook udon 1–2 min until loosened. Reserve a splash of water, drain, and set aside. Heat oil in a large skillet over medium-high. Add steak in an even layer and sear 1–2 min per side until just browned. Remove and set aside (it finishes in the sauce). In the same skillet, add mushrooms, onion, and bell pepper. Cook 2–3 min until softened. Add cabbage and scallion whites and cook 1–2 min more. Add garlic + ginger and sauté 30 seconds. Lower heat to medium. In a small bowl mix together coconut aminos, hoisin, rice vinegar, coconut sugar, and chili crisp. Then add into the skillet and stir until glossy and bubbling. Add udon + steak back in. Toss until coated and saucy, adding noodle water to loosen as needed. Top with scallion greens, sesame seeds, and more chili crisp. #beefudon #stirfry #15minutemeal #dinnerrecipes #quickdinnerideas

Basically a healthy crunch bar 🤤 comment RECIPE & I’ll send ya the deets These crunchy-gooey stuffed Medjool dates are filled with creamy peanut butter & rolled in puffed quinoa for that perfect crisp + crunch combo. They’re soft, chewy, a little melty, and wildly addictive in the best way. made with simple, feel-good ingredients that I cannot get enough of!! https://lovelydelites.com/peanut-butter-stuffed-dates-with-puffed-quinoa 12 large Medjool dates (pitted) 1/3 cup creamy peanut butter (natural or classic both work) 1/3 cup puffed quinoa Pinch of fine sea salt (only if using unsalted peanut butter) 1 cup dark or semi-sweet chocolate chips 1 tsp coconut oil (optional, for smoother chocolate) In a small bowl, stir together the peanut butter, puffed quinoa, and salt if using until fully combined. Gently open each date and fill with about 1–2 teaspoons of the peanut butter quinoa mixture. Press slightly so the filling sits nicely inside. place in the freezer. Add the chocolate chips and coconut oil (if using) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Dip each stuffed date fully into the melted chocolate. Let any excess drip off. Sprinkle with more puffed quinoa and flakey sea salt. Place on a parchment-lined plate or tray. Chill in the fridge for 10–15 minutes, or until the chocolate is set. Enjoy right away, or keep chilled for later. #healthyrecipes #healthydesserts #medjooldates #puffedquinoa

snacks to watch the bad bunny concert on Sunday 😋 comment RECIPE & I’ll send you all of these! #superbowl #superbowlrecipes #proteinrecipes

SORRY... but this lighter, insanely creamy buffalo chicken dip is my go-to for game day but it also doubles as the easiest meal prep for the week. The sauce is blended with cottage cheese, Greek yogurt, a touch of ranch, and buffalo sauce, then baked with melty cheese for the best cheese pull in every bite. comment RECIPE and i’ll send ya the deets!! I’ve been living off this with carrot and celery sticks and even over rice for quick lunches, and I truly didn’t miss the chips one bit. Save this one for Sunday and tag me when you make it. 🏈🔥 4 cups shredded cooked chicken (I used a whole rotisserie chicken ) 1 cup shredded cheddar or Monterey Jack cheese 1 cup cottage cheese (good culture or daisy 2% or whole) ½ cup Greek yogurt (2% or whole) ½ cup buffalo sauce (plus more to taste. I like franks or primal kitchen ) ¼ cup ranch (I like primal kitchen ) Salt + pepper to taste 1 cup shredded cheddar or Monterey Jack cheese 2 tbsp green onion (chopped) Extra buffalo, ranch + feta cheese crumbles In a bowl, mix shredded chicken + shredded cheese. Set aside. Blend cottage cheese, Greek yogurt, buffalo sauce, and ranch dressing until smooth and creamy. Pour the blended buffalo mixture over the chicken mixture and stir to coat. Taste and adjust buffalo, salt, or pepper to your liking. Transfer to a baking dish (I used a cast iron skillet, but any casserole or oven safe dish will work) and top with additional shredded cheese. Bake at 375°F for 18–22 minutes until hot and bubbly. Drizzle with buffalo, ranch sprinkle with green onion and feta crumbles. Serve warm with tortilla chips, veggie sticks and pretzels. #buffalochickendip #proteinrecipe #gameday #superbowlrecipes #cottagecheese

PROTEIN ALMOND CROISSANT CHEESECAKE 🥐✨ Every time I open this app it’s another Japanese cheesecake video… and honestly, I’m so here for it. But this also feels like a good time to remind you of my cottage cheesecake jars with 30+ flavors to choose from ;)  comment RECIPE and i’ll send you this flavor and all of my other ones! 🤍 This almond croissant cheesecake jar is one of my favorites right now. the blend of cottage cheese and Greek yogurt makes it go from tasting like yogurt and cookies to actual cheesecake. That extra step is the secret!!  Cheesecake base 1 cup cottage cheese 1/2 cup Greek yogurt 1/4 tsp almond extract 1/2 tsp vanilla extract 3 tbsp maple syrup Almond croissant crust ½ cup almond flour 3 tbsp almond butter 2 tsp maple syrup Pinch of salt 1/8 tsp almond extract Combine cheesecake ingredients in a food processor set aside.To make the crust, stir almond flour + almond butter until sandy/crumbly. Add maple syrup and extracts and salt to bring it together. Press lightly into jar followed by cheesecake layer. Top with slices almonds & a dust of powdered sugar. #cottagecheese #cottagecheeserecipes #cheesecakejar #proteinrecipes #almondcroissant