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Welcome to Daily Nutrition! Here you will find recipes, inspiration & overall great content to live

07/20/2023

Romaine lettuce 🥬 with leftover black bean, corn, tomato salsa/salad, leftover Mexican seasoned rice 🍚 from last night's dinner and shredded rotisserie chicken 🍗. All topped with lime juice, a drizzle of olive oil and fresh chopped cilantro.

07/20/2023

Pulled pork burger.
This was absolutely incredible and the perfect Saturday night dinner.

07/20/2023

Pretty lil strawberry parfaits🍓🍫⁣⁣
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I had one of these for breakfast this morning! I actually made them on Sunday so it wasn’t as pretty in my Tupperware this morning😂😂 but still delicious😍💗 also super filling!😇⁣⁣

07/19/2023

The plan was to make these Veggie Tuna Stuffed Avocados for lunch today but sadly after I already made the tuna, when I opened up my avocado it was brown. So instead I’m having it in lettuce wraps and sharing this photo from a while back of how it was supposed to turn out. Here’s the recipe for the Veggie Tuna you will need:

1 5oz can wild albacore tuna in olive oil.
1 tablespoon red onion finely chopped.
2 tablespoons tomato, diced.
1-2 tablespoons carrot, shredded or finely chopped.
1-2 tablespoons red cabbage, chopped.
1 tablespoon fresh chopped parsley.
1 tablespoon non-peril capers.
1 tablespoon red wine vinegar.
Salt and pepper to taste.
Add the tuna along with the olive oil to a bowl. Flake the tuna and add the remaining ingredients. Mix well and season to taste as desired. Hope you’re having a great day!

07/19/2023

Teriyaki shrimp with orange cabbage slaw⏩
Wild Argentinian red shrimp
Teriyaki sauce
Sesame oil
Slaw:
1 medium-sized orange
2 cups shredded green and red cabbage with carrots blend
2 cups shredded green cabbage
1.5 cups shredded carrots
1/4 cup rice vinegar
3 tbsp sesame oil
1 tsp sea salt
DIRECTIONS
Combine all the slaw ingredients & mix thoroughly. I put them all in a mixing bowl, sealed it with the top, and shook it all up. Add more oil & vinegar to your liking! Slaw ended up being three servings for me for the amounts I used above.
Heat sesame oil on the stove & add frozen shrimp. Once they start to turn pink, add around 3 tbsp of the teriyaki sauce (I used this amount for 10 shrimp) and sauté. When they start to brown/char on the outside, they’re good to go!
Garnish with sesame seeds and green onion.

07/19/2023

I’ve been feeling under the weather this past week so I’m throwing it back to this snack plate with all good things.
Cucumber slices 🥒 with dill chicken salad made with leftover rotisserie chicken, plain whole milk yogurt, celery, fresh chopped dill, sea salt, and black pepper, pepper jack cheese 🧀, olives, apple slices 🍎, sumo citrus 🍊and a hard-boiled egg 🥚 with everything seasoning. Hope all is well and you’re having a good day!

07/18/2023

RASPBERRY OVERNIGHT OATS💗🌸

My day will include brunch date and working but before I start my day I enjoy this yummy bowlful of raspberry overnight oats

07/18/2023

Garlic chicken and bacon pasta bake, an easy and quick weeknight dinner idea.

07/18/2023

During this time of the year, all I can think about is comfort food and this easy Zuppa Toscana made in a pressure cooker defines that.
Here’s how to make this creamy dreamy Zuppa Toscana:
Set your pressure cooker to the sauté option and add 5 or 6 roughly chopped strips of thick-cut bacon 🥓 and 1 pound of crumbled Italian sausage to the pot. Once the bacon and sausage start to brown and get crispy add 1 chopped medium yellow onion 🧅 and 1 tablespoon of minced garlic 🧄. Continue to cook for several minutes until the onions are tender. Add 4 or 5 medium red potatoes 🥔 diced into 1 to 2-inch pieces with the peel left on into the pot along with 4 cups of chicken stock and 2 cups of water. Season with cracked black pepper then close and seal the lid and set to the pressure cook setting on high for 8 mins. When the time is up carefully release the pressure valve, open the lid and add 2 large handfuls of chopped kale 🥬 and 3/4 cup of heavy cream (sub-Greek yogurt or for a dairy-free option coconut milk). Close the lid and keep warm for 5 minutes so the kale can wilt and the cream can heat through. The leftovers can be stored in the fridge for 3-4 days and reheated in the microwave. So cozy and so delicious!

07/09/2023

Sunday brunching vibes! Two scrambled eggs 🍳 with spinach🍃, tomato 🍅, feta, scallions and fresh dill along with half a roasted grapefruit, avocado 🥑 and lemony arugula 🍋🌿...Roasting the grapefruit brings out the juices and takes some of the bitterness away. Roast on 425 F for 12 minutes.
For the scrambled eggs heat a little olive oil or butter in a pan on the stovetop. Add chopped tomatoes and scallions, sauté for 2 to 3 minutes until tender. Once the veggies are tender add a handful of baby spinach season with salt and pepper and cook until the spinach wilts. Add two beaten eggs 🥚 setting the heat to medium-low without mixing and top with crumbled feta and fresh chopped dill. Let the eggs set for a couple of minutes then lightly flip into the veggies without over scrambling until the eggs are fully cooked. Hope you’re having a great day!

07/09/2023

Grilled king prawn skewers with air fried broccoli and asparagus. Prawns seasoned with sweet chilli, garlic and paprika and grilled for 7mins. Broccoli and asparagus sprayed with olive oil and air fried for 4mins

07/09/2023

To make the garlicky pan-seared shrimp add a 1/2 pound of peeled and deveined shrimp to a bowl and pat dry with paper towels. Toss with avocado oil and season with garlic powder and celery salt. Add to a hot pan and cook the shrimp on both sides until seared. So darn good!

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