I have to admit it was only in the last year that I realized I could save things to Instagram as a resource and since then, the number of recipes has grown exponentially! Often it is the idea of the recipe since I would be doing some modifications or sometimes it is just the satisfaction of saving something that just looks delicious. I do still use Pinterest to store recipes but Instagram has slowly grown in frequency, probably because I am on the app more often.
Some of these are recipe links where the creator has an actual website and others are strictly on Instagram. If I could add a photo I did, otherwise click on the creator’s name to go see their post on Instagram for yourself.
Anyway, these are just the latest I have a folder for (yes, you can make folders too!) and yes, they lean heavy towards the sweet side of things. I hope they inspire you to try a new recipe or two!
This sounded like such a flavorful way to kick up deviled eggs. I would swap out the corn and use diced jicama instead. I know, no corn defeats the whole “street corn” vibe but with all those other flavors, who cares?
Street Corn Deviled Eggs
6-8 hard boiled eggs, peeled and yolk separated
1/4 red onion, chopped small
1 jalapeño, chopped small
1 cup roasted corn (I use canned or frozen corn if I’m in a pinch for time. Just warm in a pan on medium heat with salt & chili powder)
1/2 lime, juiced
2 tablespoons sour cream
3 tablespoons mayo
1/2 teaspoons tajin (extra to dip the egg whites in)
1 tablespoon chopped cilantro
1/4 cup cotija cheese (or Parmesan)
Salt & Pepper to taste
Mix until creamy, add to a baggie, and fill eggs!
Such a smart way to use leftover cranberry or if you are like me, that stash in your freezer from when they are on sale.
Paleo Cranberry Bars, click on photo for recipe.
I usually use my turkey carcass to make hearty turkey soup but pho sounds like a wonderful alternative! I could use sweet potato noodles or shredded cabbage.
Turkey Pho
1 turkey carcass
1 medium onion
1 knob ginger
Pho spice mix (1/2 pack depending on the size)
5 quarts water
1/4 cup fish sauce
1 small piece rock sugar
Chili vinegar onions
1 onion sliced
2 Birds Eye chili
1/2 cup vinegar
1/2 cup boiling water
1 tsp sugar
Roast your onion and ginger under a broiler until they are slightly charred. Toast your spice mix in a pan until they are fragrant and have some color then add to a spice bag. To a large stock pot or pressure cooker, add your turkey carcass, aromatics, spice bag, water, fish sauce and rock sugar. If you are making this on a stove top, bring to a boil then reduce to a simmer for 45 minutes. Serve with rice noodles and whatever fixings you enjoy.
I posted that this one seemed like a lot of work (sticking all those almond slivers in to resemble pine cones) but if you wanted to rock the holiday party this would be the way to go.
Pinecone Brownies
Ingredients:
• Fudgey Brownie mix of choice(@simplemills works best)
• Sliced almonds (If you can’t do almonds, use cereal flakes instead)
• 9 oz chocolate chips(@hukitchen Hu Gems works best)
• 1-2 tsp coconut oil (use more if your chocolate is very thick)
• Powdered sugar or powdered monk fruit
Directions:
1) Make your brownie mix accordingly to the instructions(make sure to not over bake them so they will be somewhat gooey in the middle and easy to work with) Bake your brownie mix and then let it cool down for a few minutes.
2) Take the baked brownie mixture and form into about 12 cone shapes.(kinda like you would a cake pop)
3) Place the almond slices in and around the brownie cones(carefully because they are fragile), making the pine cone look full with “scales.”
4) Place the pine cones on a parchment paper lined sheet pan, and stick in the freezer for 30 minutes.
5) Melt the chocolate chips with the coconut oil by heating in a bowl in the microwave in 30-second increments.(Or use a double boiler).
6) Take the pine cones out of the freezer and carefully coat each one with the melted chocolate. Place the pine cone brownies back on the parchment paper to set.
7) Sprinkle some powdered sugar on top for a frosted look and enjoy!
Note: If your brownies didn’t turn out as soft, try crumbling them and mixing with a little bit of frosting like you would a cake pop 👌 You can also try making chocolate cake instead of brownies for this recipe!
If you have been around here for awhile, you know I am a big fan of Half Baked Harvest. What I liked most about the recipe was how she cooked them in the cupcake tin. I would probably use a liner!
Cheesy Sweet Potato Stacks
1 stick (1/2 cup) salted butter
1-2 cloves garlic, grated
6 medium sweet potatoes, cut into 1/8 inch thick slices
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1/2 cup grated parmesan cheese
1/4 cup grated manchego cheese
kosher salt and black pepper
Another viral post on Instagram, this is a variation on a 2 Ingredient Cake she made with butternut squash. I think she says she has used pumpkin, too, and you know how much I love pumpkin!
2 Ingredient Chocolate Cake
INGREDIENTS
4 small apples (the sweeter the better)
250g favorite clean chocolate (2.5x bars)
INSTRUCTIONS
Peel, cut and boil apples for 15 minutes or until soft. You can also bake whole apples at 350F for 30 min or so and then mash them for an even sweeter taste. Melt your chocolate, combine the two in a blender or food processor and blend. Pour into a 6” cake mold and set in the fridge overnight (or freezer if your fridge is not that great at cooling). Serve!
I would use powdered coconut milk or just use the spices and thickener and add to a non-dairy milk of choice.
Cream of Anything Soup Mix
Ingredients:
2 cups dry milk powder
¾ cup arrowroot or cornstarch
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper
Directions:
Mix all the ingredients together and store in an airtight container.
To make into 1 can of condensed cream of soup:
Combine 1/3 cup dry mix with 1 ¼ cups water, milk or broth of choice in a small saucepan. Whisk until smooth.
Bring to a boil and stir for 2 minutes until thick.
Cream of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to the thickened soup.
Cream of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
Cream of Celery Soup: use water, add ¼ cup diced, cooked celery to the thickened soup.
A classic cookie by Nom Nom Paleo you didn’t know you needed. Click on the photo for the recipe.
Paleo Snickerdoodles
I eat pork and cabbage for breakfast often and sometimes with eggs but I have not tried it as a soup yet!
Pork and Cabbage Stew
Who doesn’t love a good samoa? I miss those Girl Scout cookies something fierce…
4 Ingredient Apple Samoas
Here is how to make them:
· 1 apple (Honeycrisp are my fave)
· ⅓ cup unsweetened shredded coconut
· 3 tbsp almond butter or cashew butter
· ½ tbsp maple syrup
· 2 tbsp chocolate chips + ½ teaspoon coconut oil
Cut apples into ¼-inch thick slices and core. I only used 3 slices.
Mix together coconut, almond butter and maple syrup until fully combined.
Place mixture on top of each apple slice and place on parchment paper.
Melt chocolate chips with coconut oil. Drizzle over each apple and place in freezer until firm, about 5-10 mins and enjoy!
I think I would use chicken thighs instead…
Creamy Chicken Fajita Bake
INGREDIENTS
1 1/2 lbs boneless skinless chicken breast, cubed
1 13oz can full-fat coconut cream
1/4 c nutritional yeast
3 tbsp potato or arrowroot starch/flour
2 tbsp taco seasoning
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 yellow or white onion, finely chopped
Optional to serve: chopped cilantro, cooked cauliflower rice.
INSTRUCTIONS
PREHEAT oven to 375 degrees. Set out a 9×13 baking pan.
MAKE sauce by whisking together the coconut cream, starch, nutritional yeast, and taco seasoning in a medium saucepan, then placing over medium heat. Whisk until sauce thickens, about 3-4 minutes. Sauce should be very thick, but will thin in the oven as it bakes.
LAYER the cubed boneless skinless chicken breast, the chopped peppers and onion, and sauce in the 9×13 pan. Cover tightly with foil. Place in the oven.
BAKE at 375 for 20 minutes. Remove the foil and stir well. Cover again with foil and bake an additional 10 minutes or until chicken is cooked, veggies are tender, and sauce is bubbling.
Yum!! Do you save recipes (or other things) on Instagram?
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