Nico Pallotta(@nico.recipes) 인스타그램 상세 프로필 분석: 팔로워 682,998, 참여율 5.0%

Blueberry PAncakes with Greek Yogurt. Comment RECIPE to get this in your DMs. If you’re after Greek yogurt blueberry pancakes that are extra fluffy, beautifully tender, and genuinely satisfying, this recipe delivers big results with simple ingredients and zero fuss. The batter is thicker than usual (that’s normal with Greek yogurt), which keeps them tall and prevents too much spreading. Load them up with blueberries so they’re bursting in every bite. I hope you will try them!! Happy Sunday!

Comment RECIPE to get this in your DMs. This fresh tomato pasta salad is a fresh, healthy dinner packed with bold flavor, juicy tomatoes, and simple ingredients—perfect for when you want something quick, nourishing, and satisfying. Louise and I love making this on warm evenings when we want something light but satisfying. The hot pasta gently melts the mozzarella, and the lemon-garlic dressing ties it all together. It’s perfect for a light summer dinner idea or a crowd-pleasing potluck dish. Full recipe: https://theplantbasedschool.com/bruschetta-pasta-no-cook-sauce/ Ingredients ▢10 ounces pasta any ▢1½ pounds ripe tomatoes heirloom, beefsteak, or other varieties ▢1 cup mozzarella bocconcini halved if large – sub fresh mozzarella ▢½ cup grated parmesan ▢¼ cup extra virgin olive oil ▢1 lemon the zest ▢1 clove garlic grated ▢1 teaspoon dried oregano ▢¾ teaspoon salt plus more for pasta water ▢¼ teaspoon black pepper ▢½ cup fresh basil leaves

Comment RECIPE to get this in your DMs. This Turmeric Chickpea Salad is fresh, colorful, and satisfying, with a little sweetness from the raisins and a salty, creamy contrast from the feta. It’s an easy make-ahead salad that tastes just as good after a little time in the fridge, making it a great option for lunches, picnics, or warm summer dinners. Full Recipe: https://theplantbasedschool.com/turmeric-chickpea-salad/ Ingredients ▢2 cups cooked quinoa packaged cooked quinoa or cooked from about ⅔ cup (120 g) dry quinoa ▢1 can chickpeas 15 oz / 400 g can, rinsed ▢1½ cup cucumber diced or sliced into discs ▢1 cup frozen peas thawed and well drained ▢3 green onions thinly sliced ▢½ cup flat-leaf parsley chopped ▢¼ cup raisins ▢½ cup feta cheese crumbled, more or less to taste For the Dressing ▢4 tablespoons extra virgin olive oil ▢2 tablespoons lemon juice ▢1 teaspoon mustard Dijon or yellow ▢1 small clove garlic grated ▢1½ teaspoons ground turmeric ▢½ teaspoon ground cumin optional ▢½ teaspoon salt or more to taste ▢¼ teaspoon black pepper

Comment RECIPE to get these in your DMs. When it’s too hot to turn on the stove, these cold dinner ideas are just what you need. We offer no-cook meals, refreshing salads, or light summer bowls; all excellent for hot summer evenings ☀️🏖️. All of our cold dinner ideas are quick to prepare, packed with fresh summer ingredients like tomatoes, cucumbers, basil, and beans, and ideal for meal prep or casual dinners. Best of all? You don’t need an oven — and many don’t require a stove either 😋. These recipes are great for: - Weeknight dinners - Picnics and potlucks - Make-ahead summer meals - Light and refreshing family dinners Get the recipes: https://theplantbasedschool.com/cold-dinner-ideas/

Comment RECIPE to get this in your DMs. These Sweet Potato Corn Patties turn a handful of simple ingredients into crispy, golden patties with a soft, creamy center, making an easy, budget-friendly meal that’s perfect for busy weeknights or meal prep. Full Recipe: https://theplantbasedschool.com/sweet-potato-corn-patties/ Ingredients ▢2 medium sweet potatoes about 18 oz / 500 g raw ▢2 ears fresh corn kernels cut off (about 2 cups / 300 g) ▢¾ cup all-purpose flour sub gluten-free flour ▢⅓ cup grated Parmesan ▢1 large egg ▢1 green onion finely chopped and tops used for garnish ▢1 clove garlic grated ▢1 teaspoon smoked paprika ▢½ teaspoon ground cumin optional ▢¾ teaspoon salt plus black pepper to taste ▢1 lime to squeeze on top ▢2 tablespoons olive oil for cooking Enjoy!

Comment RECIPE to get this in your DMs. This fried tofu recipe gives you golden-brown, crispy tofu with minimal effort—no pressing, baking, or special equipment required. It’s an easy, protein-packed recipe that is great for "tofu-beginners" AND tofu sceptics :-) Full recipe: https://theplantbasedschool.com/fried-tofu/ Ingredients ▢16 ounces firm tofu ▢2 tablespoons soy sauce ▢4 tablespoons cornstarch ▢3 teaspoons smoked paprika or sweet paprika ▢1 teaspoon garlic powder or onion powder ▢1 teaspoon salt ▢¼ teaspoon black pepper ▢2 to 3 tablespoons olive oil add more as needed

Comment RECIPE to get this in your DMs. These Banana Oatmeal Bars (no sugar) make healthy snacking easy with a soft, moist texture, naturally sweet banana flavor, and a meal-prep-friendly recipe you’ll want to keep in the fridge all week. Full recipe: https://theplantbasedschool.com/banana-oatmeal-bars-with-greek-yogurt-no-sugar/ Ingredients ▢2 ripe bananas 1 cup / 240 g mashed ▢⅓ cup Greek yogurt ▢⅓ cup peanut butter ▢1 teaspoon vanilla extract ▢2 cups rolled oats ▢¼ cup dark chocolate chips plus 1 tablespoon for topping Happy cooking ❤️ Nico and Louise

Comment RECIPE to get this in your DMs. If you’re looking for a salad that’s as nourishing as it is delicious, this Greek lentil salad will quickly become a favorite. 🥗 What makes it special is that the lentils are marinated in the dressing, soaking up all the zesty olive oil, vinegar, and herbs before you add the crisp vegetables and creamy feta. Louise and I love making this because it’s refreshing, filling, and works any time of the year, not just on warm days. Full Recipe: https://theplantbasedschool.com/greek-lentil-salad/ Ingredients ▢2 cans lentils 15 oz / 400 g each can or 3 cups cooked brown or green lentils ▢2 cups cherry tomatoes quartered ▢1 cup bell pepper green or yellow — diced ▢1½ cups cucumber diced ▢½ red onion thinly sliced ▢⅓ cup Kalamata olives ▢4 ounces feta cheese or non-dairy feta For the Dressing ▢4 tablespoons extra virgin olive oil ▢2 tablespoons red wine vinegar or apple cider vinegar ▢1 tablespoon Dijon mustard or yellow mustard ▢1 tablespoon honey or maple syrup ▢1 teaspoon dried oregano ▢½ teaspoon salt or to taste + black pepper Enjoy ❤️

Comment RECIPE to get this in your DMs. Roasted zucchini orzo is an easy sheet pan dinner that turns simple ingredients into a fresh, flavorful Mediterranean-inspired meal that’s perfect for busy weeknights and delicious enough for leftovers. Full Recipe: https://theplantbasedschool.com/roasted-zucchini-orzo/ Ingredients ▢2 pounds zucchini (about 4 medium) cut into bite-size pieces ▢1 can chickpeas (15 oz / 400 g), drained and rinsed ▢1 tablespoon extra virgin olive oil ▢2 teaspoons smoked paprika ▢1 cup orzo For the Sauce ▢2 tablespoons extra virgin olive oil ▢½ lemon juice and zest ▢1 tablespoon mustard Dijon or yellow ▢1 tablespoon honey or maple syrup ▢1 teaspoon dried oregano ▢½ teaspoon salt or more to taste + black pepper ▢1 clove garlic grated ▢⅓ cup olives Kalamata, Castelvetrano, or Taggiasca – pitted ▢½ cup crumbled feta or more to taste ▢¼ cup fresh parsley or basil – chopped Enjoy 🥰

Comment RECIPE to get this in your DMs. Creamy pasta salad is an easy recipe ready in 20 minutes and with a heavenly Greek yogurt-mayo dressing and fresh vegetables. It’s perfect to pack for summer picnics, family outings, barbecues, and backyard gatherings, around Memorial Day, and 4th of July. Full Recipe: https://theplantbasedschool.com/creamy-pasta-salad/ Ingredients ▢8 ounces short pasta fusilli, rotini, elbows, etc. ▢1 can (15-ounces) white beans or 1½ cups cooked white beans / or ½ cup dried white beans. We used cannellini beans. ▢2 cups red bell pepper chopped ▢1 heaping cup cucumber chopped ▢1 shallot chopped ▢1 rib celery chopped ▢½ cup pickles chopped ▢3 tablespoons dill or 1½ teaspoons dried oregano ▢½ cup corn canned ▢½ cup pitted olives For the Dressing ▢½ cup vegan mayo or regular mayo ▢½ cup Greek yogurt or non-dairy yogurt ▢2 tablespoons lemon juice + 1 teaspoon zest ▢1 tablespoon maple syrup or honey ▢¾ teaspoon salt or more to taste ▢⅛ teaspoon black pepper Enjoy!! Nico

Comment RECIPE to get this in your DMs. This easy falafel recipe makes crispy, golden chickpea patties that are packed with fresh herbs, warm spices, and plant-based protein—perfect for wraps, bowls, or your next Mediterranean night. Full Recipe: https://theplantbasedschool.com/falafel/ Ingredients ▢2 cups dried chickpeas measured before soaking ▢1 cup flat-leaf parsley ▢½ cup mint leaves or cilantro – optional ▢1 onion yellow or white ▢6 cloves garlic chopped ▢2 teaspoons coriander ground ▢1½ teaspoons cumin ground ▢1½ teaspoons salt ▢¼ teaspoon black pepper ▢¼ teaspoon cayenne pepper or red pepper flakes ▢2 teaspoons baking powder ▢1 tablespoon olive oil for air frying, or 4 to 6 cups frying oil (for deep-frying) Video was recorded in 2023, but has been re-edited for clarity

Comment RECIPE to get this in your DMs. This zucchini tzatziki is a cool, creamy, and protein-rich dip that turns simple ingredients into a heart-healthy snack you can whip up in minutes. Full Recipe: https://theplantbasedschool.com/greek-zucchini-tzatziki/ Ingredients ▢1 cup Greek yogurt ▢1½ packed cups zucchini (9 ounces) grated with large holes of box grater ▢2 tablespoon dill chopped — sub parsley ▢1 tablespoon mint chopped — optional ▢1 tablespoon lemon juice sub red wine vinegar ▢1 tablespoon extra virgin olive oil ▢1 clove garlic add more to taste ▢½ teaspoon salt add more to taste ▢4 ounces crumbled feta optional Enjoy ☀️❤️