🧟 Zombie Wellness 🧟‍♂️
LightNews LightNews
banner
captainchaos1965.bsky.social
🧟 Zombie Wellness 🧟‍♂️
@captainchaos1965.bsky.social
420 followers 93 following 230 posts
Brains, not BS. Rebuilding from scratch with science, soul, and some damn good meals. 🧠🧄 Zombie Wellness is alive.
Posts Replies Media Videos
captainchaos1965.bsky.social
This is one of the most profound wellness concepts one can embrace. Virtually all maladies see improvement when we start moving. I am living proof of this, having literally clawed my way out of the grave, one step at a time.

#WellnessJourney #MovementIsMedicine #HealingThroughMotion #Love
July 21, 2025 at 8:18 PM
captainchaos1965.bsky.social
One of the worst crimes? Ultra-processed foods laced with brain-hijacking chemicals. We were sold addiction, poisoned in secret, and now blamed for the weight and chaos we never chose. #FoodTruth

July 14, 2025 at 3:04 PM
captainchaos1965.bsky.social
July 11, 2025 at 4:00 PM
captainchaos1965.bsky.social
July 10, 2025 at 2:24 PM
captainchaos1965.bsky.social
🧟‍♂️ Zombie Wellness returns!
Quiet, not idle. Rebuilt. Certified. Leveled up.

✅ Red Light Therapy certified

⚡ Aspiring therapist + wellness coach

🧬 Focused on circadian health, neuro repair, total-body restoration.

#ZombieWellness #RedLightTherapy #DeAging #NeuroRepair #RebuildFromWithin
July 1, 2025 at 6:02 PM
captainchaos1965.bsky.social
I had to get creative, because we’re traveling out of state right now (so went to Amazon & took a screenshot), but for me, this cookbook was a game changer! Nobody had ever told me about pairing contrasting flavors to enhance taste, but it’s such an easy concept to learn quickly!
February 7, 2025 at 2:12 PM
captainchaos1965.bsky.social
Weekend dinners are ‘I’m making something special for my spouse’ nights.

Pivoting to low-fat meant getting creative—1st attempt at handmade shrimp gyoza 🍜 & miso salad with diced grapefruit, fresh ginger & pomegranate arils, etc. 🍽️

#foodsky #lowfat #healthyfood #homemade #weekenddinner
oven-baked shrimp gyoza and a vibrant, refreshing salad. The gyoza are arranged in a circular pattern on a white plate, with a small glass dish of dipping sauce in the center. The sauce is dark, garnished with a sprinkle of red pepper flakes for a pop of color. The gyoza have a lightly golden exterior, with some pleated and others folded into crescent shapes, showcasing their handcrafted nature. Beside the gyoza plate is a fresh, colorful salad served in a white bowl. The salad includes chopped romaine lettuce and Napa cabbage, shredded carrots and freshly grated ginger, diced grapefruit, pomegranate arils, halved cherry tomatoes, chopped artichoke hearts, and capers, all tossed in G Hughes Sugar-Free Asian Miso Dressing. The combination of textures and flavors—sweet, tart, briny, and fresh—makes for a well-balanced and satisfying dish. 📌 Oven-Baked Shrimp Gyoza Recipe Filling: • ½ lb shrimp, minced • ½ to ¾ cup Napa cabbage, finely chopped & squeezed dry • 2 green onions, finely chopped • ¼ cup carrots, shredded • ½ to ¾ tsp freshly grated ginger • ¼ tsp ground garlic • 2 tbsp liquid aminos • 1 tsp rice vinegar • Pinch of white pepper (optional) For Baking: • Nonfat avocado cooking spray • 1 small ramekin of boiling water Dipping Sauce: • 2 tbsp liquid aminos • 1 tsp rice vinegar • 1 tsp toasted sesame oil • Optional: chili flakes or hot honey Instructions: 1. Mix all filling ingredients in a bowl until well combined. 2. Place 1 tsp of filling in a gyoza wrapper, wet edges, fold, and pleat to seal. 3. Preheat oven to 400°F (204°C). Line a small roasting pan with aluminum foil, spray with nonfat avocado spray, and arrange gyoza in a single layer. 4. Place a ramekin of boiling water on the pan to create steam. Lightly mist the gyoza with avocado spray. 5. Bake for 10 minutes, mist again if needed, and bake for another 5-10 minutes until lightly golden. Broil for 1-2 minutes for extra crispness. 6. Serve with dipping sauce. oven-baked shrimp gyoza and a vibrant, refreshing salad. The gyoza are arranged in a circular pattern on a white plate, with a small glass dish of dipping sauce in the center. The sauce is dark, garnished with a sprinkle of red pepper flakes for a pop of color. The gyoza have a lightly golden exterior, with some pleated and others folded into crescent shapes, showcasing their handcrafted nature. Beside the gyoza plate is a fresh, colorful salad served in a white bowl. The salad includes chopped romaine lettuce and Napa cabbage, shredded carrots and freshly grated ginger, diced grapefruit, pomegranate arils, halved cherry tomatoes, chopped artichoke hearts, and capers, all tossed in G Hughes Sugar-Free Asian Miso Dressing. The combination of textures and flavors—sweet, tart, briny, and fresh—makes for a well-balanced and satisfying dish. 📌 Oven-Baked Shrimp Gyoza Recipe Filling: • ½ lb shrimp, minced • ½ to ¾ cup Napa cabbage, finely chopped & squeezed dry • 2 green onions, finely chopped • ¼ cup carrots, shredded • ½ to ¾ tsp freshly grated ginger • ¼ tsp ground garlic • 2 tbsp liquid aminos • 1 tsp rice vinegar • Pinch of white pepper (optional) For Baking: • Nonfat avocado cooking spray • 1 small ramekin of boiling water Dipping Sauce: • 2 tbsp liquid aminos • 1 tsp rice vinegar • 1 tsp toasted sesame oil • Optional: chili flakes or hot honey Instructions: 1. Mix all filling ingredients in a bowl until well combined. 2. Place 1 tsp of filling in a gyoza wrapper, wet edges, fold, and pleat to seal. 3. Preheat oven to 400°F (204°C). Line a small roasting pan with aluminum foil, spray with nonfat avocado spray, and arrange gyoza in a single layer. 4. Place a ramekin of boiling water on the pan to create steam. Lightly mist the gyoza with avocado spray. 5. Bake for 10 minutes, mist again if needed, and bake for another 5-10 minutes until lightly golden. Broil for 1-2 minutes for extra crispness. 6. Serve with dipping sauce. oven-baked shrimp gyoza and a vibrant, refreshing salad. The gyoza are arranged in a circular pattern on a white plate, with a small glass dish of dipping sauce in the center. The sauce is dark, garnished with a sprinkle of red pepper flakes for a pop of color. The gyoza have a lightly golden exterior, with some pleated and others folded into crescent shapes, showcasing their handcrafted nature. Beside the gyoza plate is a fresh, colorful salad served in a white bowl. The salad includes chopped romaine lettuce and Napa cabbage, shredded carrots and freshly grated ginger, diced grapefruit, pomegranate arils, halved cherry tomatoes, chopped artichoke hearts, and capers, all tossed in G Hughes Sugar-Free Asian Miso Dressing. The combination of textures and flavors—sweet, tart, briny, and fresh—makes for a well-balanced and satisfying dish. 📌 Oven-Baked Shrimp Gyoza Recipe Filling: • ½ lb shrimp, minced • ½ to ¾ cup Napa cabbage, finely chopped & squeezed dry • 2 green onions, finely chopped • ¼ cup carrots, shredded • ½ to ¾ tsp freshly grated ginger • ¼ tsp ground garlic • 2 tbsp liquid aminos • 1 tsp rice vinegar • Pinch of white pepper (optional) For Baking: • Nonfat avocado cooking spray • 1 small ramekin of boiling water Dipping Sauce: • 2 tbsp liquid aminos • 1 tsp rice vinegar • 1 tsp toasted sesame oil • Optional: chili flakes or hot honey Instructions: 1. Mix all filling ingredients in a bowl until well combined. 2. Place 1 tsp of filling in a gyoza wrapper, wet edges, fold, and pleat to seal. 3. Preheat oven to 400°F (204°C). Line a small roasting pan with aluminum foil, spray with nonfat avocado spray, and arrange gyoza in a single layer. 4. Place a ramekin of boiling water on the pan to create steam. Lightly mist the gyoza with avocado spray. 5. Bake for 10 minutes, mist again if needed, and bake for another 5-10 minutes until lightly golden. Broil for 1-2 minutes for extra crispness. 6. Serve with dipping sauce.
January 19, 2025 at 1:54 AM
captainchaos1965.bsky.social
Medical pivot prompted us into an extreme low-fat diet, but we’re deliciously making it work! Tonight’s seared tuna (1.5g), roasted asparagus w/ Parmesan (3.6g), & herbed couscous (0.3g) = 5.4g fat total. Clean, high-protein, & flavorful! 🍜🍽️

#foodsky #foodporn #lowfat #healthyeating #homemade
A plated meal featuring seared tuna steak, roasted asparagus with Parmesan, and herbed couscous, designed for an extreme low-fat diet (5.4g fat total). The tuna is sliced into thick pieces, showing a perfectly rare center with a spice-crusted exterior. The asparagus is roasted to a tender-crisp texture with a light dusting of Parmesan. The couscous is seasoned with garlic powder, onion powder, ground mustard, lemon juice, and dried parsley. A small wedge of pickled cucumber is placed on the side for a refreshing contrast. Recipe: Seared Tuna Steak: • 2 tuna steaks (6 oz each) • 1 tsp ground mustard • 1/2 tsp ground ginger • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp black pepper • 1/4 tsp salt • 1/4 tsp smoked paprika (optional) • 1/2 tsp lemon juice (for finishing) • Non-fat avocado cooking spray Instructions: 1. Pat tuna steaks dry. Mix seasonings & coat both sides evenly. 2. Heat a thick-bottomed pan for 7 min on med-high, then spray w/ cooking spray. 3. Sear tuna 45-60 sec per side for rare, up to 1.5 min per side for med-rare. 4. Remove from heat, drizzle w/ lemon juice, & rest 2 min before slicing. Roasted Asparagus w/ Parmesan: • 1 bunch asparagus, trimmed • 1/2 tsp garlic powder • 1/4 tsp salt • 1/4 tsp black pepper • 1/2 tsp lemon juice • 2 tbsp grated Parmesan • Non-fat avocado cooking spray Instructions: 1. Preheat oven to 400°F. 2. Lay asparagus on a baking sheet, spray lightly, & season. 3. Roast 10-12 min, flipping halfway. 4. Remove, squeeze lemon juice over, & sprinkle Parmesan while hot. Herbed Couscous: • 1/2 cup couscous • 1/2 cup water or vegetable broth • 1/4 tsp garlic powder • 1/4 tsp onion powder • 1/2 tsp ground mustard • 1 tbsp lemon juice • 1 tbsp dried parsley Instructions: 1. Bring water or broth to a boil, stir in couscous, remove from heat, & cover. 2. Let sit 5 min, then fluff w/ a fork & mix in seasonings & lemon juice. A plated meal featuring seared tuna steak, roasted asparagus with Parmesan, and herbed couscous, designed for an extreme low-fat diet (5.4g fat total). The tuna is sliced into thick pieces, showing a perfectly rare center with a spice-crusted exterior. The asparagus is roasted to a tender-crisp texture with a light dusting of Parmesan. The couscous is seasoned with garlic powder, onion powder, ground mustard, lemon juice, and dried parsley. A small wedge of pickled cucumber is placed on the side for a refreshing contrast. Recipe: Seared Tuna Steak: • 2 tuna steaks (6 oz each) • 1 tsp ground mustard • 1/2 tsp ground ginger • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp black pepper • 1/4 tsp salt • 1/4 tsp smoked paprika (optional) • 1/2 tsp lemon juice (for finishing) • Non-fat avocado cooking spray Instructions: 1. Pat tuna steaks dry. Mix seasonings & coat both sides evenly. 2. Heat a thick-bottomed pan for 7 min on med-high, then spray w/ cooking spray. 3. Sear tuna 45-60 sec per side for rare, up to 1.5 min per side for med-rare. 4. Remove from heat, drizzle w/ lemon juice, & rest 2 min before slicing. Roasted Asparagus w/ Parmesan: • 1 bunch asparagus, trimmed • 1/2 tsp garlic powder • 1/4 tsp salt • 1/4 tsp black pepper • 1/2 tsp lemon juice • 2 tbsp grated Parmesan • Non-fat avocado cooking spray Instructions: 1. Preheat oven to 400°F. 2. Lay asparagus on a baking sheet, spray lightly, & season. 3. Roast 10-12 min, flipping halfway. 4. Remove, squeeze lemon juice over, & sprinkle Parmesan while hot. Herbed Couscous: • 1/2 cup couscous • 1/2 cup water or vegetable broth • 1/4 tsp garlic powder • 1/4 tsp onion powder • 1/2 tsp ground mustard • 1 tbsp lemon juice • 1 tbsp dried parsley Instructions: 1. Bring water or broth to a boil, stir in couscous, remove from heat, & cover. 2. Let sit 5 min, then fluff w/ a fork & mix in seasonings & lemon juice. This meal is high in protein, low in fat, & packed w/ flavor. A plated meal featuring seared tuna steak, roasted asparagus with Parmesan, and herbed couscous, designed for an extreme low-fat diet (5.4g fat total). The tuna is sliced into thick pieces, showing a perfectly rare center with a spice-crusted exterior. The asparagus is roasted to a tender-crisp texture with a light dusting of Parmesan. The couscous is seasoned with garlic powder, onion powder, ground mustard, lemon juice, and dried parsley. A small wedge of pickled cucumber is placed on the side for a refreshing contrast. Recipe: Seared Tuna Steak: • 2 tuna steaks (6 oz each) • 1 tsp ground mustard • 1/2 tsp ground ginger • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp black pepper • 1/4 tsp salt • 1/4 tsp smoked paprika (optional) • 1/2 tsp lemon juice (for finishing) • Non-fat avocado cooking spray Instructions: 1. Pat tuna steaks dry. Mix seasonings & coat both sides evenly. 2. Heat a thick-bottomed pan for 7 min on med-high, then spray w/ cooking spray. 3. Sear tuna 45-60 sec per side for rare, up to 1.5 min per side for med-rare. 4. Remove from heat, drizzle w/ lemon juice, & rest 2 min before slicing. Roasted Asparagus w/ Parmesan: • 1 bunch asparagus, trimmed • 1/2 tsp garlic powder • 1/4 tsp salt • 1/4 tsp black pepper • 1/2 tsp lemon juice • 2 tbsp grated Parmesan • Non-fat avocado cooking spray Instructions: 1. Preheat oven to 400°F. 2. Lay asparagus on a baking sheet, spray lightly, & season. 3. Roast 10-12 min, flipping halfway. 4. Remove, squeeze lemon juice over, & sprinkle Parmesan while hot. Herbed Couscous: • 1/2 cup couscous • 1/2 cup water or vegetable broth • 1/4 tsp garlic powder • 1/4 tsp onion powder • 1/2 tsp ground mustard • 1 tbsp lemon juice • 1 tbsp dried parsley Instructions: 1. Bring water or broth to a boil, stir in couscous, remove from heat, & cover. 2. Let sit 5 min, then fluff w/ a fork & mix in seasonings & lemon juice. This meal is high in protein, low in fat, & packed w/ flavor. A plated meal featuring seared tuna steak, roasted asparagus with Parmesan, and herbed couscous, designed for an extreme low-fat diet (5.4g fat total). The tuna is sliced into thick pieces, showing a perfectly rare center with a spice-crusted exterior. The asparagus is roasted to a tender-crisp texture with a light dusting of Parmesan. The couscous is seasoned with garlic powder, onion powder, ground mustard, lemon juice, and dried parsley. A small wedge of pickled cucumber is placed on the side for a refreshing contrast. Recipe: Seared Tuna Steak: • 2 tuna steaks (6 oz each) • 1 tsp ground mustard • 1/2 tsp ground ginger • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp black pepper • 1/4 tsp salt • 1/4 tsp smoked paprika (optional) • 1/2 tsp lemon juice (for finishing) • Non-fat avocado cooking spray Instructions: 1. Pat tuna steaks dry. Mix seasonings & coat both sides evenly. 2. Heat a thick-bottomed pan for 7 min on med-high, then spray w/ cooking spray. 3. Sear tuna 45-60 sec per side for rare, up to 1.5 min per side for med-rare. 4. Remove from heat, drizzle w/ lemon juice, & rest 2 min before slicing. Roasted Asparagus w/ Parmesan: • 1 bunch asparagus, trimmed • 1/2 tsp garlic powder • 1/4 tsp salt • 1/4 tsp black pepper • 1/2 tsp lemon juice • 2 tbsp grated Parmesan • Non-fat avocado cooking spray Instructions: 1. Preheat oven to 400°F. 2. Lay asparagus on a baking sheet, spray lightly, & season. 3. Roast 10-12 min, flipping halfway. 4. Remove, squeeze lemon juice over, & sprinkle Parmesan while hot. Herbed Couscous: • 1/2 cup couscous • 1/2 cup water or vegetable broth • 1/4 tsp garlic powder • 1/4 tsp onion powder • 1/2 tsp ground mustard • 1 tbsp lemon juice • 1 tbsp dried parsley Instructions: 1. Bring water or broth to a boil, stir in couscous, remove from heat, & cover. 2. Let sit 5 min, then fluff w/ a fork & mix in seasonings & lemon juice. This meal is high in protein, low in fat, & packed w/ flavor.
January 17, 2025 at 1:47 AM
captainchaos1965.bsky.social
🍽️🍜 Pivoting to ultra-low-fat meals has never looked—or tasted—this good! At just 1.5g fat per plate, this colorful, flavorful dish proves “diet food” can be indulgent & satisfying. Made from scratch, it’s low fat, high flavor, & you’d never notice it’s healthy! Recipe in alt text

#FoodSky #FoodPorn
Alt Text: A colorful, low-fat dinner featuring sautéed jumbo shrimp, cherry tomatoes, radishes, white mushrooms, green peas, and creamy Arborio rice. Garnished with fresh green onions and parsley, the dish looks vibrant and indulgent, yet contains only 1.5g fat per plate. Here’s the recipe: Ingredients: • Jumbo shrimp (~8 per plate) • Arborio rice (1/3 cup per plate, cooked with Better Than Bouillon broth) • Cherry tomatoes (halved) • Radishes (thinly sliced) • White mushrooms (sautéed) • Green peas • Fresh green onions and parsley for garnish • Grated ginger, garlic powder, onion powder, and liquid aminos for seasoning • Lemon juice and fat-free avocado spray Instructions: 1. Cook Arborio rice in 3 cups broth (Better Than Bouillon) until creamy; stir in peas, grated ginger, and liquid aminos. 2. Sauté mushrooms, radishes, and cherry tomatoes in fat-free avocado spray until tender. 3. Cook shrimp (1 min per side) with garlic and onion powder, then squeeze with lemon juice. 4. Plate rice, top with vegetables and shrimp, and garnish with green onions and parsley. A dish that’s low-fat, high-flavor, and completely homemade! Alt Text: A colorful, low-fat dinner featuring sautéed jumbo shrimp, cherry tomatoes, radishes, white mushrooms, green peas, and creamy Arborio rice. Garnished with fresh green onions and parsley, the dish looks vibrant and indulgent, yet contains only 1.5g fat per plate. Here’s the recipe: Ingredients: • Jumbo shrimp (~8 per plate) • Arborio rice (1/3 cup per plate, cooked with Better Than Bouillon broth) • Cherry tomatoes (halved) • Radishes (thinly sliced) • White mushrooms (sautéed) • Green peas • Fresh green onions and parsley for garnish • Grated ginger, garlic powder, onion powder, and liquid aminos for seasoning • Lemon juice and fat-free avocado spray Instructions: 1. Cook Arborio rice in 3 cups broth (Better Than Bouillon) until creamy; stir in peas, grated ginger, and liquid aminos. 2. Sauté mushrooms, radishes, and cherry tomatoes in fat-free avocado spray until tender. 3. Cook shrimp (1 min per side) with garlic and onion powder, then squeeze with lemon juice. 4. Plate rice, top with vegetables and shrimp, and garnish with green onions and parsley. A dish that’s low-fat, high-flavor, and completely homemade! Alt Text: A colorful, low-fat dinner featuring sautéed jumbo shrimp, cherry tomatoes, radishes, white mushrooms, green peas, and creamy Arborio rice. Garnished with fresh green onions and parsley, the dish looks vibrant and indulgent, yet contains only 1.5g fat per plate. Here’s the recipe: Ingredients: • Jumbo shrimp (~8 per plate) • Arborio rice (1/3 cup per plate, cooked with Better Than Bouillon broth) • Cherry tomatoes (halved) • Radishes (thinly sliced) • White mushrooms (sautéed) • Green peas • Fresh green onions and parsley for garnish • Grated ginger, garlic powder, onion powder, and liquid aminos for seasoning • Lemon juice and fat-free avocado spray Instructions: 1. Cook Arborio rice in 3 cups broth (Better Than Bouillon) until creamy; stir in peas, grated ginger, and liquid aminos. 2. Sauté mushrooms, radishes, and cherry tomatoes in fat-free avocado spray until tender. 3. Cook shrimp (1 min per side) with garlic and onion powder, then squeeze with lemon juice. 4. Plate rice, top with vegetables and shrimp, and garnish with green onions and parsley. A dish that’s low-fat, high-flavor, and completely homemade! Alt Text: A colorful, low-fat dinner featuring sautéed jumbo shrimp, cherry tomatoes, radishes, white mushrooms, green peas, and creamy Arborio rice. Garnished with fresh green onions and parsley, the dish looks vibrant and indulgent, yet contains only 1.5g fat per plate. Here’s the recipe: Ingredients: • Jumbo shrimp (~8 per plate) • Arborio rice (1/3 cup per plate, cooked with Better Than Bouillon broth) • Cherry tomatoes (halved) • Radishes (thinly sliced) • White mushrooms (sautéed) • Green peas • Fresh green onions and parsley for garnish • Grated ginger, garlic powder, onion powder, and liquid aminos for seasoning • Lemon juice and fat-free avocado spray Instructions: 1. Cook Arborio rice in 3 cups broth (Better Than Bouillon) until creamy; stir in peas, grated ginger, and liquid aminos. 2. Sauté mushrooms, radishes, and cherry tomatoes in fat-free avocado spray until tender. 3. Cook shrimp (1 min per side) with garlic and onion powder, then squeeze with lemon juice. 4. Plate rice, top with vegetables and shrimp, and garnish with green onions and parsley. A dish that’s low-fat, high-flavor, and completely homemade!
January 15, 2025 at 1:35 AM
captainchaos1965.bsky.social
Ágnes Keleti inspired: 31 y/o Olympic champ, 10 medals, oldest gymnastics gold medalist ever, & Holocaust survivor. She roared back from loss & barriers, proving age isn’t a limit. At 60, I’m working toward splits by 65. It HURTS, but Ágnes showed me anything’s possible

#Athletics #AgingGracefully
Don’t tell me I’m too old to stretch till I can do the splits! Ágnes Keleti represented Hungary at the 1952 & 1956 Olympics. She captured all around gold in 1952 at the age of 31, then won 4 more golds in 1956, making her the oldest Olympic Gymnastics Gold Medalist…still. I’m giving myself till the age of 65 to be able to do the splits. I may not get there (it HURTS!), but I have 5 years to work on it, which I do a minimum of three days per week, often more. Ágnes (it’s pronounced ahn-yay, people!) passed away yesterday, joining her family, many of whom were butchered in the holocaust. She was banned from competing in 1940 because she was Jewish, but came roaring back after the war, winning a total of 10 Olympic medals overall at an age where she was an old lady of her sport. I can’t think of a better fuck you to the Nazi butchers than that. This older, disabled man looks for sources of inspiration wherever he can. It’s easy to forget that millions of people have thrived through and overcome worse circumstances than I grapple with. So I consider myself blessed to learn about Ágnes today. I was going to try my splits project anyway, but had trepidations because of my age. Never again!!
January 3, 2025 at 7:56 PM
captainchaos1965.bsky.social
Sometimes disability looks like this. As 1 of 35% of Americans w/ non-Alzheimers dementia, I’m treated like a trained 🐒. I walk & talk but am denied access. We are diverse; show love, compassion & empathy. Listening changes everything

#DisabilityAwareness #InvisibleDisabilities #ListenWCompassion
January 2, 2025 at 8:00 PM
captainchaos1965.bsky.social
Who says breakfast has to be boring?🥑 avocado toast topped w/ feta, pepitas & drizzled w/ hot honey & garlic honey 4 a sweet-savory twist. No cooking, just flavor-packed variety on every plate 🍽️🍜 It’s an easy satisfying Saturday dish!

#FoodSky #FoodPorn #AvocadoToast #HealthyBreakfast #EasyRecipes
A beautifully arranged plate of avocado toast cut into triangles, topped with mashed avocado, crumbled feta cheese, and roasted pepitas, drizzled with garlic honey and hot honey for a sweet and savory variety. The toast is accompanied by fresh tangerine wedges for a bright and refreshing touch. The setup also includes a teal mug of green tea and a small succulent, creating a serene and satisfying breakfast scene. Avocado Toast with Feta, Pepitas, and Honey Ingredients • 1 ripe avocado • 1 tablespoon lemon juice • 1/8 teaspoon garlic powder (optional) • Pinch of salt • 2 tablespoons crumbled feta cheese • 1 tablespoon roasted pepitas (pumpkin seeds) • 1 teaspoon garlic honey • 1 teaspoon hot honey • 2 slices of whole-grain bread • 1 small tangerine, peeled and sectioned Instructions 1. Prepare the Avocado: Mash the avocado with lemon juice, garlic powder (if using), and a pinch of salt until smooth and creamy. 2. Toast the Bread: Toast the bread slices until golden and crisp. 3. Assemble the Toast: Spread the mashed avocado evenly across both slices of toast. Sprinkle with crumbled feta cheese and roasted pepitas. 4. Add the Honey: Cut each toast into four triangles. Drizzle half of the triangles with garlic honey and the other half with hot honey for a flavor contrast. 5. Plate the Toast: Arrange the toast triangles on a plate with tangerine wedges in the center for a refreshing side. 6. Serve and Enjoy: Pair with a warm beverage like green tea for a wholesome, satisfying breakfast. This recipe is quick, flavorful, and offers a balance of textures and tastes with minimal effort—perfect for a delightful start to your day! A beautifully arranged plate of avocado toast cut into triangles, topped with mashed avocado, crumbled feta cheese, and roasted pepitas, drizzled with garlic honey and hot honey for a sweet and savory variety. The toast is accompanied by fresh tangerine wedges for a bright and refreshing touch. The setup also includes a teal mug of green tea and a small succulent, creating a serene and satisfying breakfast scene. Avocado Toast with Feta, Pepitas, and Honey Ingredients • 1 ripe avocado • 1 tablespoon lemon juice • 1/8 teaspoon garlic powder (optional) • Pinch of salt • 2 tablespoons crumbled feta cheese • 1 tablespoon roasted pepitas (pumpkin seeds) • 1 teaspoon garlic honey • 1 teaspoon hot honey • 2 slices of whole-grain bread • 1 small tangerine, peeled and sectioned Instructions 1. Prepare the Avocado: Mash the avocado with lemon juice, garlic powder (if using), and a pinch of salt until smooth and creamy. 2. Toast the Bread: Toast the bread slices until golden and crisp. 3. Assemble the Toast: Spread the mashed avocado evenly across both slices of toast. Sprinkle with crumbled feta cheese and roasted pepitas. 4. Add the Honey: Cut each toast into four triangles. Drizzle half of the triangles with garlic honey and the other half with hot honey for a flavor contrast. 5. Plate the Toast: Arrange the toast triangles on a plate with tangerine wedges in the center for a refreshing side. 6. Serve and Enjoy: Pair with a warm beverage like green tea for a wholesome, satisfying breakfast. This recipe is quick, flavorful, and offers a balance of textures and tastes with minimal effort—perfect for a delightful start to your day! A beautifully arranged plate of avocado toast cut into triangles, topped with mashed avocado, crumbled feta cheese, and roasted pepitas, drizzled with garlic honey and hot honey for a sweet and savory variety. The toast is accompanied by fresh tangerine wedges for a bright and refreshing touch. The setup also includes a teal mug of green tea and a small succulent, creating a serene and satisfying breakfast scene. Avocado Toast with Feta, Pepitas, and Honey Ingredients • 1 ripe avocado • 1 tablespoon lemon juice • 1/8 teaspoon garlic powder (optional) • Pinch of salt • 2 tablespoons crumbled feta cheese • 1 tablespoon roasted pepitas (pumpkin seeds) • 1 teaspoon garlic honey • 1 teaspoon hot honey • 2 slices of whole-grain bread • 1 small tangerine, peeled and sectioned Instructions 1. Prepare the Avocado: Mash the avocado with lemon juice, garlic powder (if using), and a pinch of salt until smooth and creamy. 2. Toast the Bread: Toast the bread slices until golden and crisp. 3. Assemble the Toast: Spread the mashed avocado evenly across both slices of toast. Sprinkle with crumbled feta cheese and roasted pepitas. 4. Add the Honey: Cut each toast into four triangles. Drizzle half of the triangles with garlic honey and the other half with hot honey for a flavor contrast. 5. Plate the Toast: Arrange the toast triangles on a plate with tangerine wedges in the center for a refreshing side. 6. Serve and Enjoy: Pair with a warm beverage like green tea for a wholesome, satisfying breakfast. This recipe is quick, flavorful, and offers a balance of textures and tastes with minimal effort—perfect for a delightful start to your day! A beautifully arranged plate of avocado toast cut into triangles, topped with mashed avocado, crumbled feta cheese, and roasted pepitas, drizzled with garlic honey and hot honey for a sweet and savory variety. The toast is accompanied by fresh tangerine wedges for a bright and refreshing touch. The setup also includes a teal mug of green tea and a small succulent, creating a serene and satisfying breakfast scene. Avocado Toast with Feta, Pepitas, and Honey Ingredients • 1 ripe avocado • 1 tablespoon lemon juice • 1/8 teaspoon garlic powder (optional) • Pinch of salt • 2 tablespoons crumbled feta cheese • 1 tablespoon roasted pepitas (pumpkin seeds) • 1 teaspoon garlic honey • 1 teaspoon hot honey • 2 slices of whole-grain bread • 1 small tangerine, peeled and sectioned Instructions 1. Prepare the Avocado: Mash the avocado with lemon juice, garlic powder (if using), and a pinch of salt until smooth and creamy. 2. Toast the Bread: Toast the bread slices until golden and crisp. 3. Assemble the Toast: Spread the mashed avocado evenly across both slices of toast. Sprinkle with crumbled feta cheese and roasted pepitas. 4. Add the Honey: Cut each toast into four triangles. Drizzle half of the triangles with garlic honey and the other half with hot honey for a flavor contrast. 5. Plate the Toast: Arrange the toast triangles on a plate with tangerine wedges in the center for a refreshing side. 6. Serve and Enjoy: Pair with a warm beverage like green tea for a wholesome, satisfying breakfast. This recipe is quick, flavorful, and offers a balance of textures and tastes with minimal effort—perfect for a delightful start to your day!
December 28, 2024 at 5:32 PM
captainchaos1965.bsky.social
Want to avoid the misery of needing a doctor? See a wellness pro. We focus on keeping you healthy all year & don’t just pill 💊 push. Who has your best interests at heart: the one who profits from illness or the one who prevents it?

#WellnessOverProfit #HealthMatters #PreventativeCare #ChooseHealth
December 27, 2024 at 6:40 PM
captainchaos1965.bsky.social
Sometimes🍜 🍽️ cooking is all about garnishing. A friend asked y my food tastes better—I said, ‘We use the same ingredients but I make mine look nice’ Store-bought pumpkin soup? Dress it up w/ oyster crackers, scallions, sour cream, ginger matchsticks, cinnamon & pepitas!

#foodsky #foodie #FoodCheats
A close-up and overhead view of a bowl of pumpkin soup, elegantly garnished with oyster crackers, thinly sliced scallions, matchstick ginger, sour cream, pepitas, black pepper, and a light sprinkling of cinnamon, showcasing a visually appealing presentation. A close-up and overhead view of a bowl of pumpkin soup, elegantly garnished with oyster crackers, thinly sliced scallions, matchstick ginger, sour cream, pepitas, black pepper, and a light sprinkling of cinnamon, showcasing a visually appealing presentation. A close-up and overhead view of a bowl of pumpkin soup, elegantly garnished with oyster crackers, thinly sliced scallions, matchstick ginger, sour cream, pepitas, black pepper, and a light sprinkling of cinnamon, showcasing a visually appealing presentation. A close-up and overhead view of a bowl of pumpkin soup, elegantly garnished with oyster crackers, thinly sliced scallions, matchstick ginger, sour cream, pepitas, black pepper, and a light sprinkling of cinnamon, showcasing a visually appealing presentation.
December 24, 2024 at 8:35 PM
captainchaos1965.bsky.social
After years of searching, I’ve finally discovered the ULTIMATE anti-aging regimen: Collagen boost, youthful skin, AND elder fitness in one simple solution: a big bag over the head. 😂✨

#ElderBeauty #CollagenCare #SeniorFitnessGoals #GreatSkin #AgelessHumor #GlowUpAtAnyAge #BlueSkyVibes”
December 22, 2024 at 7:59 PM
captainchaos1965.bsky.social

🍽️ 🍜 Easy, delicious, & resourceful! This stir-fry made the most of leftover veggies, freezer staples like frozen mango & shrimp, toasted sesame seeds, & rice. Perfect way to reduce waste & enjoy a vibrant dinner!

#FoodSky #LeftoversMadeDelicious #CookingHack #EasyMeals #Foodie
A vibrant shrimp stir-fry plated over white rice, topped with toasted sesame seeds. The dish includes large, juicy shrimp, bok choy, canned mushrooms, pineapple tidbits, and chunks of frozen mango, all coated in a glossy teriyaki glaze. The cilantro garnish adds freshness to this colorful meal. A vibrant shrimp stir-fry plated over white rice, topped with toasted sesame seeds. The dish includes large, juicy shrimp, bok choy, canned mushrooms, pineapple tidbits, and chunks of frozen mango, all coated in a glossy teriyaki glaze. The cilantro garnish adds freshness to this colorful meal. A vibrant shrimp stir-fry plated over white rice, topped with toasted sesame seeds. The dish includes large, juicy shrimp, bok choy, canned mushrooms, pineapple tidbits, and chunks of frozen mango, all coated in a glossy teriyaki glaze. The cilantro garnish adds freshness to this colorful meal. A vibrant shrimp stir-fry plated over white rice, topped with toasted sesame seeds. The dish includes large, juicy shrimp, bok choy, canned mushrooms, pineapple tidbits, and chunks of frozen mango, all coated in a glossy teriyaki glaze. The cilantro garnish adds freshness to this colorful meal.
December 22, 2024 at 1:34 AM
captainchaos1965.bsky.social
Sometimes life gives you store-bought soup, and you give it a glow-up. 🍽️ 🍜 Sour cream drizzle, toasted almonds, scallions, and a sprinkle of paprika, dill & black pepper. Voilà: gourmet! Pair w/ olive focaccia & your friends will never know 😘

#FoodSky #FoodPorn #HomemadeHack #Foodie #FoodGlam
A white bowl of butternut squash soup topped with a drizzle of sour cream, toasted almonds, sliced scallions, paprika, dill, and black pepper. The bowl sits on a white plate, paired with a slice of olive focaccia bread on the side. The setup is accented with a sprig of eucalyptus on a wooden table.
December 21, 2024 at 9:04 PM
captainchaos1965.bsky.social
Sometimes, disability looks like this. Surprise! Not all disabled people are in wheelchairs. She’s missing a hand, but you’ll be too busy watching her crush it to notice. We exist, we slay & we still need kindness & accommodations.

#Inclusion #DisabilityAwareness #RepresentationMatters #Diversity
A young woman wearing a festive candy cane-themed costume with gold fringe sits in a dressing room with large, illuminated mirrors. She is smiling confidently. Born without a left hand, she is the first Radio City Rockette with a visible disability, breaking barriers in performance arts.
December 20, 2024 at 4:01 PM
captainchaos1965.bsky.social
Once a coastal elite city slicker w/ rural roots, I’m reminded that if we want to stitch our country back together, it starts here—in stunning spaces like this. We share more than what divides us, & it’s on that we can rebuild.

#RuralLife #Unity #Nature #Democracy

@christophesaint.bsky.social
December 19, 2024 at 6:22 PM
captainchaos1965.bsky.social
Sometimes food is the best medicine. My spouse wasn’t feeling well, so I made these cranberry mustard deviled eggs w/ green olives & a creative twist. Hard-boiled eggs made tasty medicine this time! 🍽️🍜 (Recipe in alt text)

#FoodSky #foodporn #HomeCooking #HealthyEats #Foodie #FoodIsMedicine #Dinner
A plate of cranberry mustard deviled eggs arranged on a bed of fresh arugula. The eggs are sliced in half lengthwise, revealing a creamy and textured filling made by mashing hard-boiled yolks with cranberry mustard, a pinch of garlic powder, black pepper to taste, nutritional yeast, and diced green olives. Each deviled egg is topped with a sliced green olive, its center filled with pimento, and a light sprinkle of sesame seeds for extra texture. The eggs are garnished with freshly ground black pepper, and the arugula underneath adds a vibrant, green contrast to the dish. This recipe uses six large hard-boiled eggs, peeled and halved. The yolks are scooped into a bowl and combined with two tablespoons of cranberry mustard, one teaspoon of nutritional yeast, two tablespoons of finely diced green olives, a pinch of garlic powder, and black pepper to taste. The mixture is mashed until smooth and creamy, then spooned back into the egg whites. Each egg is garnished with a slice of green olive and sprinkled with sesame seeds for crunch. The presentation features the eggs arranged in a circular pattern on a plate with fresh arugula, creating an elegant and colorful visual. The cranberry mustard adds a tangy and slightly sweet note to the rich egg yolk, balanced by the briny flavor of the green olives. Nutritional yeast provides a subtle umami depth, while the sesame seeds add texture. The arugula acts as both a presentation element and a peppery, fresh complement to the dish. This dish was created as a thoughtful response to a day when comfort and nutrition were needed, showcasing how food can be both medicine and art. The combination of flavors and textures elevates traditional deviled eggs into a unique and nourishing meal. A plate of cranberry mustard deviled eggs arranged on a bed of fresh arugula. The eggs are sliced in half lengthwise, revealing a creamy and textured filling made by mashing hard-boiled yolks with cranberry mustard, a pinch of garlic powder, black pepper to taste, nutritional yeast, and diced green olives. Each deviled egg is topped with a sliced green olive, its center filled with pimento, and a light sprinkle of sesame seeds for extra texture. The eggs are garnished with freshly ground black pepper, and the arugula underneath adds a vibrant, green contrast to the dish. This recipe uses six large hard-boiled eggs, peeled and halved. The yolks are scooped into a bowl and combined with two tablespoons of cranberry mustard, one teaspoon of nutritional yeast, two tablespoons of finely diced green olives, a pinch of garlic powder, and black pepper to taste. The mixture is mashed until smooth and creamy, then spooned back into the egg whites. Each egg is garnished with a slice of green olive and sprinkled with sesame seeds for crunch. The presentation features the eggs arranged in a circular pattern on a plate with fresh arugula, creating an elegant and colorful visual. The cranberry mustard adds a tangy and slightly sweet note to the rich egg yolk, balanced by the briny flavor of the green olives. Nutritional yeast provides a subtle umami depth, while the sesame seeds add texture. The arugula acts as both a presentation element and a peppery, fresh complement to the dish. This dish was created as a thoughtful response to a day when comfort and nutrition were needed, showcasing how food can be both medicine and art. The combination of flavors and textures elevates traditional deviled eggs into a unique and nourishing meal. A plate of cranberry mustard deviled eggs arranged on a bed of fresh arugula. The eggs are sliced in half lengthwise, revealing a creamy and textured filling made by mashing hard-boiled yolks with cranberry mustard, a pinch of garlic powder, black pepper to taste, nutritional yeast, and diced green olives. Each deviled egg is topped with a sliced green olive, its center filled with pimento, and a light sprinkle of sesame seeds for extra texture. The eggs are garnished with freshly ground black pepper, and the arugula underneath adds a vibrant, green contrast to the dish. This recipe uses six large hard-boiled eggs, peeled and halved. The yolks are scooped into a bowl and combined with two tablespoons of cranberry mustard, one teaspoon of nutritional yeast, two tablespoons of finely diced green olives, a pinch of garlic powder, and black pepper to taste. The mixture is mashed until smooth and creamy, then spooned back into the egg whites. Each egg is garnished with a slice of green olive and sprinkled with sesame seeds for crunch. The presentation features the eggs arranged in a circular pattern on a plate with fresh arugula, creating an elegant and colorful visual. The cranberry mustard adds a tangy and slightly sweet note to the rich egg yolk, balanced by the briny flavor of the green olives. Nutritional yeast provides a subtle umami depth, while the sesame seeds add texture. The arugula acts as both a presentation element and a peppery, fresh complement to the dish. This dish was created as a thoughtful response to a day when comfort and nutrition were needed, showcasing how food can be both medicine and art. The combination of flavors and textures elevates traditional deviled eggs into a unique and nourishing meal. A plate of cranberry mustard deviled eggs arranged on a bed of fresh arugula. The eggs are sliced in half lengthwise, revealing a creamy and textured filling made by mashing hard-boiled yolks with cranberry mustard, a pinch of garlic powder, black pepper to taste, nutritional yeast, and diced green olives. Each deviled egg is topped with a sliced green olive, its center filled with pimento, and a light sprinkle of sesame seeds for extra texture. The eggs are garnished with freshly ground black pepper, and the arugula underneath adds a vibrant, green contrast to the dish. This recipe uses six large hard-boiled eggs, peeled and halved. The yolks are scooped into a bowl and combined with two tablespoons of cranberry mustard, one teaspoon of nutritional yeast, two tablespoons of finely diced green olives, a pinch of garlic powder, and black pepper to taste. The mixture is mashed until smooth and creamy, then spooned back into the egg whites. Each egg is garnished with a slice of green olive and sprinkled with sesame seeds for crunch. The presentation features the eggs arranged in a circular pattern on a plate with fresh arugula, creating an elegant and colorful visual. The cranberry mustard adds a tangy and slightly sweet note to the rich egg yolk, balanced by the briny flavor of the green olives. Nutritional yeast provides a subtle umami depth, while the sesame seeds add texture. The arugula acts as both a presentation element and a peppery, fresh complement to the dish. This dish was created as a thoughtful response to a day when comfort and nutrition were needed, showcasing how food can be both medicine and art. The combination of flavors and textures elevates traditional deviled eggs into a unique and nourishing meal.
December 18, 2024 at 7:28 PM
captainchaos1965.bsky.social
What does a can of apricots, orzo & a leftover piece of chicken make? Magic✨! Apricot-glazed chicken over garlic mushroom-artichoke orzo w/ green olives & almonds. A quick, affordable dinner when time’s tight but flavor can’t be beat. 🍽️ 🍜 Recipe in alt text

#FoodSky #eats #cuisine #foodie #homemade
Image of apricot-glazed chicken served over garlic mushroom-artichoke orzo, garnished with chopped green olives & slivered almonds. The dish is colorful & textured, combining sweet, savory, & tangy flavors. Recipe: • Orzo: Boil 2 1/2 cups water w/ 1/4 tsp Better Than Bouillon garlic flavor. Cook 1 cup orzo for 8-10 mins until tender. Drain & set aside. • Sauté: Heat 1 tbsp olive oil. Sauté 2 minced garlic cloves, 1/2 cup drained canned mushrooms, & 2-3 chopped artichoke hearts. Season w/ 1/4 tsp celery salt & black pepper. Mix w/ cooked orzo. Fold in 6-8 chopped green olives. • Apricot Glaze: Heat 1 tbsp olive oil, add 1-2 minced garlic cloves, 1 can apricots (chopped, w/ 2-3 tbsp juice), & 1/4 tsp Better Than Bouillon garlic flavor. Simmer 5 mins until thick. Season w/ black pepper & optional paprika. Balance sweetness w/ a splash of vinegar or lemon juice. • Chicken: Add 1 shredded/sliced cooked chicken breast to glaze, coat thoroughly, & heat through. • Serve: Plate orzo, top w/ apricot-glazed chicken, extra glaze, chopped green olives, & slivered almonds for crunch. A flavorful, quick, & affordable dinner combining pantry staples! Image of apricot-glazed chicken served over garlic mushroom-artichoke orzo, garnished with chopped green olives & slivered almonds. The dish is colorful & textured, combining sweet, savory, & tangy flavors. Recipe: • Orzo: Boil 2 1/2 cups water w/ 1/4 tsp Better Than Bouillon garlic flavor. Cook 1 cup orzo for 8-10 mins until tender. Drain & set aside. • Sauté: Heat 1 tbsp olive oil. Sauté 2 minced garlic cloves, 1/2 cup drained canned mushrooms, & 2-3 chopped artichoke hearts. Season w/ 1/4 tsp celery salt & black pepper. Mix w/ cooked orzo. Fold in 6-8 chopped green olives. • Apricot Glaze: Heat 1 tbsp olive oil, add 1-2 minced garlic cloves, 1 can apricots (chopped, w/ 2-3 tbsp juice), & 1/4 tsp Better Than Bouillon garlic flavor. Simmer 5 mins until thick. Season w/ black pepper & optional paprika. Balance sweetness w/ a splash of vinegar or lemon juice. • Chicken: Add 1 shredded/sliced cooked chicken breast to glaze, coat thoroughly, & heat through. • Serve: Plate orzo, top w/ apricot-glazed chicken, extra glaze, chopped green olives, & slivered almonds for crunch. A flavorful, quick, & affordable dinner combining pantry staples! Image of apricot-glazed chicken served over garlic mushroom-artichoke orzo, garnished with chopped green olives & slivered almonds. The dish is colorful & textured, combining sweet, savory, & tangy flavors. Recipe: • Orzo: Boil 2 1/2 cups water w/ 1/4 tsp Better Than Bouillon garlic flavor. Cook 1 cup orzo for 8-10 mins until tender. Drain & set aside. • Sauté: Heat 1 tbsp olive oil. Sauté 2 minced garlic cloves, 1/2 cup drained canned mushrooms, & 2-3 chopped artichoke hearts. Season w/ 1/4 tsp celery salt & black pepper. Mix w/ cooked orzo. Fold in 6-8 chopped green olives. • Apricot Glaze: Heat 1 tbsp olive oil, add 1-2 minced garlic cloves, 1 can apricots (chopped, w/ 2-3 tbsp juice), & 1/4 tsp Better Than Bouillon garlic flavor. Simmer 5 mins until thick. Season w/ black pepper & optional paprika. Balance sweetness w/ a splash of vinegar or lemon juice. • Chicken: Add 1 shredded/sliced cooked chicken breast to glaze, coat thoroughly, & heat through. • Serve: Plate orzo, top w/ apricot-glazed chicken, extra glaze, chopped green olives, & slivered almonds for crunch. A flavorful, quick, & affordable dinner combining pantry staples!
December 18, 2024 at 3:08 AM
captainchaos1965.bsky.social
December 17, 2024 at 9:38 PM
captainchaos1965.bsky.social
I made Chris a holiday treat: Pecan-crusted chèvre rounds w/ cinnamon vanilla honey, pomegranate arils, mint chiffonade & black pepper alongside sugar-free pumpkin spice Italian sodas 🍽️ 🍜

#foodsky #foodphotography #foodporn #foodgasm #eats #homemade #foodie #cuisine #holidaytreats #foodlover #htx
Alt Text: A festive holiday treat featuring pecan-crusted chèvre rounds on Breton crackers. Each cracker is topped with a slice of chèvre cheese rolled in chopped pecans, drizzled with cinnamon vanilla-infused honey, sprinkled with fresh pomegranate arils (3-5 per cracker), and finished with a chiffonade of fresh mint and a touch of cracked black pepper. The plate is surrounded by two tall glasses of sugar-free pumpkin spice Italian soda, made with sparkling water, sugar-free pumpkin spice syrup, heavy cream, and ice, dusted with a hint of pumpkin spice on top. The setting is cozy and warm, with soft candlelight, a sloth-shaped mug holding metal straws, and a vase of greenery for a touch of holiday charm. Alt Text: A festive holiday treat featuring pecan-crusted chèvre rounds on Breton crackers. Each cracker is topped with a slice of chèvre cheese rolled in chopped pecans, drizzled with cinnamon vanilla-infused honey, sprinkled with fresh pomegranate arils (3-5 per cracker), and finished with a chiffonade of fresh mint and a touch of cracked black pepper. The plate is surrounded by two tall glasses of sugar-free pumpkin spice Italian soda, made with sparkling water, sugar-free pumpkin spice syrup, heavy cream, and ice, dusted with a hint of pumpkin spice on top. The setting is cozy and warm, with soft candlelight, a sloth-shaped mug holding metal straws, and a vase of greenery for a touch of holiday charm. Alt Text: A festive holiday treat featuring pecan-crusted chèvre rounds on Breton crackers. Each cracker is topped with a slice of chèvre cheese rolled in chopped pecans, drizzled with cinnamon vanilla-infused honey, sprinkled with fresh pomegranate arils (3-5 per cracker), and finished with a chiffonade of fresh mint and a touch of cracked black pepper. The plate is surrounded by two tall glasses of sugar-free pumpkin spice Italian soda, made with sparkling water, sugar-free pumpkin spice syrup, heavy cream, and ice, dusted with a hint of pumpkin spice on top. The setting is cozy and warm, with soft candlelight, a sloth-shaped mug holding metal straws, and a vase of greenery for a touch of holiday charm. Alt Text: A festive holiday treat featuring pecan-crusted chèvre rounds on Breton crackers. Each cracker is topped with a slice of chèvre cheese rolled in chopped pecans, drizzled with cinnamon vanilla-infused honey, sprinkled with fresh pomegranate arils (3-5 per cracker), and finished with a chiffonade of fresh mint and a touch of cracked black pepper. The plate is surrounded by two tall glasses of sugar-free pumpkin spice Italian soda, made with sparkling water, sugar-free pumpkin spice syrup, heavy cream, and ice, dusted with a hint of pumpkin spice on top. The setting is cozy and warm, with soft candlelight, a sloth-shaped mug holding metal straws, and a vase of greenery for a touch of holiday charm.
December 17, 2024 at 9:11 PM
captainchaos1965.bsky.social
☕️ + collagen = smoother skin & stronger joints. Wellness win even my doctor asked about! Vanity? Sure. Health? Absolutely. Aging ain’t for the weak, so lets do it right. 🍽️🍜

#CollagenCoffee #ElderBeauty #CrepeySkinNoMore #JointHealth #CostcoFinds #AgingGoals #VanityAndVitality #AntiAgingEssentials
December 17, 2024 at 8:22 PM
captainchaos1965.bsky.social
Out of cream cheese? Kitchen miracles happen! I blended cottage cheese, herbs, salmon, & spices for this bagel topping. You’d never know it was a happy accident – I’ll make it again. (Recipe in alt text)

#kitchenhacks #foodsky #foodporn #homemade #eats #foodie #foodgasm #cottagecheeserecipe
🍽️ 🍜
A toasted parmesan bagel topped with creamy herbed cottage cheese spread, fresh arugula, flaked salmon, and smoky spiced pepitas sautéed with caramelized red onions. Pepitas glisten with smoked paprika and ground mustard seasoning, while bright orange tangerine slices sit alongside, adding a pop of color and citrusy freshness. Recipe: 1. Herbed Cottage Cheese Spread: Blend 1/2 cup cottage cheese, 1 tbsp heavy cream, and 1 tsp lemon juice. Fold in 1 tbsp chopped chives, 1 tsp dill, 2-3 chopped green olives, and 1/2 tbsp minced red onion. Season with salt & black pepper. 2. Spiced Pepitas: In a skillet, toast 2 tbsp pepitas with a drizzle of oil (or water), 1/4 tsp smoked paprika, 1/4 tsp ground mustard, and a pinch of salt. Add 1/2 tbsp minced red onion; sauté until the pepitas are golden and the onions caramelize. 3. Assemble: • Toast a parmesan bagel. • Add a handful of arugula. • Spread the herbed cottage cheese generously. • Top with flaked salmon. • Finish with the spiced pepitas and onions for flavor and crunch. A toasted parmesan bagel topped with creamy herbed cottage cheese spread, fresh arugula, flaked salmon, and smoky spiced pepitas sautéed with caramelized red onions. Pepitas glisten with smoked paprika and ground mustard seasoning, while bright orange tangerine slices sit alongside, adding a pop of color and citrusy freshness. Recipe: 1. Herbed Cottage Cheese Spread: Blend 1/2 cup cottage cheese, 1 tbsp heavy cream, and 1 tsp lemon juice. Fold in 1 tbsp chopped chives, 1 tsp dill, 2-3 chopped green olives, and 1/2 tbsp minced red onion. Season with salt & black pepper. 2. Spiced Pepitas: In a skillet, toast 2 tbsp pepitas with a drizzle of oil (or water), 1/4 tsp smoked paprika, 1/4 tsp ground mustard, and a pinch of salt. Add 1/2 tbsp minced red onion; sauté until the pepitas are golden and the onions caramelize. 3. Assemble: • Toast a parmesan bagel. • Add a handful of arugula. • Spread the herbed cottage cheese generously. • Top with flaked salmon. • Finish with the spiced pepitas and onions for flavor and crunch. A toasted parmesan bagel topped with creamy herbed cottage cheese spread, fresh arugula, flaked salmon, and smoky spiced pepitas sautéed with caramelized red onions. Pepitas glisten with smoked paprika and ground mustard seasoning, while bright orange tangerine slices sit alongside, adding a pop of color and citrusy freshness. Recipe: 1. Herbed Cottage Cheese Spread: Blend 1/2 cup cottage cheese, 1 tbsp heavy cream, and 1 tsp lemon juice. Fold in 1 tbsp chopped chives, 1 tsp dill, 2-3 chopped green olives, and 1/2 tbsp minced red onion. Season with salt & black pepper. 2. Spiced Pepitas: In a skillet, toast 2 tbsp pepitas with a drizzle of oil (or water), 1/4 tsp smoked paprika, 1/4 tsp ground mustard, and a pinch of salt. Add 1/2 tbsp minced red onion; sauté until the pepitas are golden and the onions caramelize. 3. Assemble: • Toast a parmesan bagel. • Add a handful of arugula. • Spread the herbed cottage cheese generously. • Top with flaked salmon. • Finish with the spiced pepitas and onions for flavor and crunch. A toasted parmesan bagel topped with creamy herbed cottage cheese spread, fresh arugula, flaked salmon, and smoky spiced pepitas sautéed with caramelized red onions. Pepitas glisten with smoked paprika and ground mustard seasoning, while bright orange tangerine slices sit alongside, adding a pop of color and citrusy freshness. Recipe: 1. Herbed Cottage Cheese Spread: Blend 1/2 cup cottage cheese, 1 tbsp heavy cream, and 1 tsp lemon juice. Fold in 1 tbsp chopped chives, 1 tsp dill, 2-3 chopped green olives, and 1/2 tbsp minced red onion. Season with salt & black pepper. 2. Spiced Pepitas: In a skillet, toast 2 tbsp pepitas with a drizzle of oil (or water), 1/4 tsp smoked paprika, 1/4 tsp ground mustard, and a pinch of salt. Add 1/2 tbsp minced red onion; sauté until the pepitas are golden and the onions caramelize. 3. Assemble: • Toast a parmesan bagel. • Add a handful of arugula. • Spread the herbed cottage cheese generously. • Top with flaked salmon. • Finish with the spiced pepitas and onions for flavor and crunch.
December 16, 2024 at 4:34 PM