If you’re looking for my Recipe of the Week, an archive of them can be found here.
[...] Initially, I tried making this by doing all the slicing and dicing myself, but the cakes were super crumbly and barely held together. Then, a little voice in my head came up with the idea of throwing everything in the food processor and letting it do the work. The only problem was that I was out of canned salmon, but that was soon fixed by a quick trip to the grocery store. The next trial came together so much easier, and the cakes held together perfectly. Here you are, the new and improved Lemon Dill Salmon Cakes! [...]
thanks for this delicious recipe. definitely worth trying.
[...] Five Spice Shrimp with Rice [...]
[...] have totally saved the best for last. PANCAKES!! I am so so obsessed with this recipe right now. I add in 2 tsp of bee pollen, use Sun Warrior protein powder and have tried almost every [...]
[...] The Trailblazer Quinoa Salad – one of my most recent recipes, I love everything going on in this [...]
[...] Yesterday I gave you a Smoked Salmon and Asparagus Frittata, but I stretched the salmon a little further and also created an amazing Big Beautiful Smoked Salmon Salad. [...]
[...] you are, a ridiculously easy Tilapia en Papillote, complete with a side of herbed baked [...]
[...] featured citrus recipe is Orange & Ginger Chicken Salad from Eat Spin Run [...]
[...] Buddha Bowls with Miso-Ginger Dressing from Eat Spin Run Repeat. Alyssa made this when we had dinner together the other night and it [...]
re: Banana Chia smootjie … I dont see the chia in the ingredients so am wondering how much to use … im also wondering why so much water is neccesssary when you have almond milk in the recipe.
Hi Candra, it’s actually a Banana ChAI smoothie, not chia, so it uses a blend of chai spices. I’m sure you could add in chia seeds too though. I’d go for a tablespoon. You can also half the water if you’d rather have a thicker smoothie – the amount you use will depend on how much ice you throw into your blender, and your preferred consistency. I hope this helps!
These look amazing! Just then things I love, too. I like mine thick and creamy. Usually I put strawberry in my smoothies, but I’ve been wanting to find a tropical-like smoothie recipe, so I think I’ll try it!
[...] Chopped chicken salad [...]
[...] chicken salads in mason jars (dressing to be added in the [...]
[...] Skinny Mini Pumpkin Cheesecakes from Angela at Eat, Spin, Run, Repeat [...]
I love making spring rolls! Your photos are lovely, and you have a ton of great recipes! Thanks for sharing!
[...] made a beautiful adaptation of the Eat Your Greens Bowl (you can check out the recipe here) and I went for a slight twist on my Macro Greens Bowl, pumping it up with zucchini noodles, a [...]
[...] This Lentil, Kale, and Tempeh Saute was initially going to be one all sauced up with dark balsamic vinegar, but since about 99% of the meals I eat are drenched in said condiment, I forced myself to get more creative. If you look at the full recipe, you’ll see that the lentils are cooked in veggie stock, the tempeh is marinated in soy sauce (or tamari if you prefer), there’s a splash of apple cider added in near the end, and a small drizzle of agave nectar. You’re probably thinking, “Has she got condiment ADD? These ingredients are all over the place! How can that possibly taste good!?” [...]
Your web site is very interesting! Your recipes are very original!
[...] Chicken with Mushrooms and Braised Leeks: http://eat-spin-run-repeat.com/recipes-2/?recipe_id=6005933 [...]
[...] Butternut Squash-Apple Soup Adapted from Eat Spin Run [...]
[...] we made more Indian food. We found this recipe for dhal. And you know what? No matter how good Indian food tastes, it always looks like cat puke [...]
I have to tell you, my life and lifestyle has change 100% for the better since I have discovered this blog/site. THANK YOU THANK YOU and THANK YOU!!! I just feel I have so much more energy and have gotten back my creativity for fresh and healthy foods.
[...] a whole load of vitamins, minerals, and plant-based protein. If you’re really prepared, you can make your own pesto, but if not, feel free to buy a jar. This salad can be stored in the fridge for up to five days, [...]
[...] Chopped Chicken Salad to Go Moroccan Chickpea Stew Lentil, Kale, and Tempeh Saute [...]
[...] Apple Cinnamon Protein Pancakes Who said pancakes were only for mornings? These pancakes make a great post-workout snack any time of day. Mix plain Greek yogurt, grated apple, whole-wheat [...]
[...] Click Here for Full Recipe [...]
[...] Miso-Ginger Sauce (my favorite, adapted from Eat Spin Run Repeat) [...]
[...] Spin Run Repeat’s Chicken with Mushrooms and Braised Leeks (my pictures do not do this recipe justice! Check out Angela’s blog for the [...]
[...] Rather than using rice as one of the fillings, this wrap is grain-free. Inspired by the veggie sushi I ate at Crudessence in Montreal, I made a chunky curried hummus-like spread in the food processor and used that as the base for my Big Fat Nori Wraps. [...]
[...] Coco Quinoa Lime Salad6-Layer Mexican DipRainbow Pepper Salad with Fig Vinaigrette [...]
[...] – I tried my first new recipe! For dinner, I made a variation of Eat Spin Run Repeat’s Big Fat Nori Wraps.Instead of making mine into a wrap, I made mine into sushi – my favourite food. It was so [...]
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