It’s my cheat day! – For me its all about balance. I eat healthy and work out so this post is not to suggest people have a cheat day every day, but when they do, do it right!
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Butternut Squash Ravioli
Ingredients for 4 servings SQUASH FILLING * 2 cups butternut squash, peeled and chopped * ½ onion, chopped * 3 cloves garlic, peeled * 1 tablespoon olive oil * salt, to taste * pepper, to taste * 1 tablespoon brown sugar * 2 oz grated parmesan cheese FRESH PASTA * 2 cups flour * 4 eggs * 1 tablespoon olive oil HAZELNUT BROWN BUTTER SAUCE * 5 tablespoons unsalted butter * ¼ cup roasted hazelnut, chopped * 10 leaves fresh sage * salt, to taste * 1 lemon, juiced * 1 oz grated parmesan cheese Preparation * Preheat oven to 425˚F (220˚C). * Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated. * Bake until the squash is golden brown and tender, about 30 minutes. * While the squash is in the oven, make the dough. * When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill. * Rinse the bowl of the food processor. * To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor. * Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes. * Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta. * Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes. * Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough. * Separate each ravioli with a knife or cutting tool. * Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce. * In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste. * Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta. * Serve the pasta with brown butter sauce. * Enjoy
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EATING MY HEART OUT
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Levain copoy cat cookies
INGREDIENTS 2 c. all-purpose flour 1 1/4 c. cake flour 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. kosher salt 1 c. (2 sticks) cold butter, cubed 2/3 c. packed brown sugar 2/3 c. granulated sugar 2 c. dark chocolate chips 1 c. very coarsely chopped walnuts, lightly toasted 2 large eggs, lightly beaten STEPS DIRECTIONS Line two large baking sheets with parchment paper. In a medium bowl, whisk together flours, baking powder, baking soda, and kosher salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer), cream cold butter on low speed until cubes lose half their shape, about 30 to 45 seconds. Add sugars and continue to cream briefly, 30 to 60 seconds more. Add chocolate and walnuts and beat until combined. Gradually add flour mixture and beat to combine; mixture will be a bit crumbly. If any big pieces of butter remain, use hands to cut butter into smaller pieces. Add in eggs and beat until fully combined and smooth, forming a cohesive dough. Portion large balls of dough, about 6 ounces or ¾ cup each. Place 4 balls of dough on each prepared tray and place in freezer. Let chill for 90 minutes. When ready to bake, preheat oven to 375°. Place one empty baking sheet upside-down in oven and place one tray of frozen dough on top. Bake one sheet of cookies at a time, until edges and spots on top are golden, but insides are still slightly doughy, about 26 minutes.
LEVAIN COOKIES WITH NUTELLA
TIP freeze nutella for a little so it is easier to stuff.