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✨Welcome to the third episode of recession recipes 🍝🥘Come along this 30 minute meal series where I show you how to make healthy, plant based meals for under $5.00 per serving.
Today were making an easy and delicious fall harvest salad jar. Not only is this recipe budget friendly, it also contains veggies that provide anti-inflammatory benefits, comes together in under an hour and makes a great lunch throughout the week or makes for a great dinner!
🍝And if you like this content and found it helpful, like this post and be sure to check out my other delicious recipes and follow me @Liz Aguirre for more!💛
📝recipe:
1 & 1/2 cup of sweet potatoes cubed
1 & 1/2 cup of butternut squash cubed
1 cup of acorn squash cubed
1 tbsp of oregano 🌿
1 tbsp of EVOO
1 tbsp of salt 🧂
1 cup of kale
1/3 cup of chickpeas
1/3 cup of chopped tomatoes
1/3 cup of red onions
1 tbsp of dried cranberries
🗒️directions:
Preheat the oven to 410F. Line baking sheet with parchment paper and place veggies on top . Add desired spices and place in the oven for 25 minutes or until lightly browned at the top. Enjoy!