Tuesday, June 11, 2019

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BBQ Pork Buddha Bowl




Buddha Bowls are all the rage right now! Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of some sort of protein, various greens, raw or roasted veggies, beans, and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. This BBQ Pork Buddha Bowl is my new favorite! It's got cauliflower rice, quinoa, sweet potato, corn, avocado, BBQ pork, ranch dressing, and BBQ sauce! Yum! Make it with me!









Buddha Bowls are meant to be quick and easy! You can follow my recipe exactly, I have calculated the macros and calories for the recipe as is, but feel free to tweak it and make it your own! These are meant to be filled with delicious flavors that you want to eat!






The BBQ pork in this recipe is actually my own recipe which is on the blog! Here's the link to my Shredded BBQ Pork https://myownmealplan.blogspot.com/2019/06/shredded-bbq-pork.html! This Shredded BBQ Pork is so easy and flavorful! I love making a big batch of it at the beginning of the week, then using it in other recipes throughout the week! Sometimes I get burned out of chicken, and this pork is my favorite way to spice up the week.





BBQ Pork Buddha Bowl 
Yields 1 serving
364 Calories / 14 F / 32 C / 29 P

1/2 cup cauliflower rice
100 grams Shredded BBQ Pork 
1 tablespoon quinoa
1/4 cup sweet potato, diced and cooked
1/4 cup corn
1 green onion stalk
1/2 cup green bell pepper, diced
3 asparagus spears
20 grams avocado
1/2 ounces sunflower seeds
2 tablespoons Bolthouse Farms Classic Ranch

To a bowl, add the cooked cauliflower rice, BBQ pork, quinoa, and sweet potato.

In a frying pan over medium heat, cook the corn, green onion, green bell pepper, and asparagus. Spray the veggies with cooking spray. Cook for 2-3 minutes.

Add the cooked veggies to the bowl. Add the avocado and sunflower seeds and top with ranch dressing! Enjoy!







Shredded BBQ Pork



This Shredded BBQ Pork is so easy and flavorful! I love making a big batch of it at the beginning of the week, then using it in other recipes throughout the week! My favorite way is to add it to my BBQ Pork Buddha Bowl, YUM! Sometimes I get burned out of chicken, and this pork is my favorite way to spice up the week! Make it with me!







This is another Instant Pot recipe! I know what you're thinking... does she really use her Instant Pot everyday? The answer is YES! It is such a game changer in the kitchen! Seriously. It makes every recipe so quick and simple and juicy and flavorful. Everyone always asks me if they can use a crock pot or the oven and the truth is.. I don't know! I've never tried it because I love my Instant Pot and I love the way it turns out!






This pork is great because you can have 100 grams for 123 calories! That makes it super easy to add to multiple recipes throughout the week. You can do a BBQ pork salad, buddha bowl, quesadilla, sliders, the options are endless! It's super helpful to have a protein prepped and cooked at the beginning of the week for meal prepping.




Shredded BBQ Pork 
Yields about 9 100g servings
100 g / 123 calories / 2 F / 4 C / 21 P

2 pounds pork tenderloin
1 medium onion, diced
6 cloves garlic
1/2 cup beef broth or water
1 tablespoon brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon liquid smoke

Set the Instant Pot to sauté and spray with cooking spray. Add the onion and garlic and sauté for 1 minutes. Push to the sides of the pot.

Add the pork tenderloin and brown each side.

Turn the Instant Pot off. Deglaze the pot with the beef broth.

Next, add the seasonings, brown sugar, dry mustard, onion powder, chili powder, cumin, paprika, salt, and pepper.

Finally, add the tablespoon of liquid smoke. This stuff really brings a delicious flavor to this pork!

Lock the lid, set the value to seal, and manually set the pressure timer to 50 minutes.

When the cook time finishes, allow the pot to naturally release for 10-15 minutes. This means let the pot switch to low pressure L0:00 and count up to 15.

Once that time is up, quick release the remaining pressure and open the lid.

Remove the pork and place in in your electric mixer bowl or in a regular bowl to shred with two forks. Reserve the juices from the pot. Shred the pork, then add about 1/4-1/2 of the reserved liquid over the shredded pork.

Serve hot or store in the fridge for later use. This recipe also freezes great in gallon sized ziplocks.


*I almost always double this recipe and use a larger pork tenderloin (or two) because the meat is so good and so easy! Double everything except the liquid smoke and beef broth. You don't need more of these.






Tom French Duality Paintings















Tom French Duality Paintings

Realistic Pencil Drawings by Arinze Stanley Egbengwu “I... crss



















Realistic Pencil Drawings by Arinze Stanley Egbengwu

“I try to use my art to speak for people that can’t speak for themselves”

Arinze is from Lagos, Nigeria and he is not a photograph. Actually, he’s an artist making drawings, hyperrealist drawings though. He uses his incredible talent to speak out for those who can’t. Charcoal and graphite being his primary weapons. Both socially and politically engaged, he tries to raise awareness around issues such as Modern slavery and feminism that affect communities in Africa. via

Want to keep your blog looking fresh? Follow us on Tumblr!

posted by Margaret from tu recepcja

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Realistic Pencil Drawings by Arinze Stanley Egbengwu “I...



















Realistic Pencil Drawings by Arinze Stanley Egbengwu

“I try to use my art to speak for people that can’t speak for themselves”

Arinze is from Lagos, Nigeria and he is not a photograph. Actually, he’s an artist making drawings, hyperrealist drawings though. He uses his incredible talent to speak out for those who can’t. Charcoal and graphite being his primary weapons. Both socially and politically engaged, he tries to raise awareness around issues such as Modern slavery and feminism that affect communities in Africa. via

Want to keep your blog looking fresh? Follow us on Tumblr!

posted by Margaret from tu recepcja

Instant Pot Refried Beans




The best refried beans are made from scratch! This recipe is way better than any canned bean. These Instant Pot Refried Beans are delicious! They are easy to make, and they are no soaking required. Make it with me!





You can tell if a Mexican restaurant is good or not based off of their refried beans. You can tell when they are made fresh and well seasoned. This recipe is absolutely delicious and the Instant Pot makes them easy to make! NO SOAKING REQUIRED!!




Instant Pot Refried Beans 
Yields 6-8 servings

2 tablespoons olive oil
4 cloves garlic
1 medium onion, diced 
16 ounces dry pinto beans
6 ounces diced green chilies
2 teaspoons salt
1 teaspoon cumin
7 cups chicken or vegetable broth

Turn the Instant Pot to sauté and add the onion and garlic. Cook for 2-3 minutes.

Turn the pot off, and add pinto beans, green chilies, salt, and cumin. Stir.

Finally, add the broth. Lock the lid and set the value to seal.

Manually set the timer for 60 minutes.

When the timer sounds, allow Instant Pot to naturally release for 15 minutes, then release rest of pressure.

Lift lid and stir.

Turn pot off and use a colander to drain liquid away but do it over a bowl so you can use some of this liquid if desired later.

Use a blender, either emersion or a regular blender to blend the drained bean mixture. If using an emersion blender put beans back into your pressure cooker and blend. Add a little bit of liquid you drained off (or use taco sauce or broth for added liquid) to thin out the beans until they're the consistency you want. If using a regular blender, add the beans and some liquid and pulse until smooth.