Hey guys, I’ll be guest instagramming on this account for the next few weeks! Spent the day at LaGuardia Airport in the new @Delta terminal to check out the new interactive culinary experience from @anotgexperience. Pictured above is @andrewcarmellini’s yummy seafood bar, Minnow. Now you can order some fresh oysters, browse the web, and check the status of your flight without having to get out of your seat thanks to the hundreds of iPads set throughout the terminal. Also, don’t forget to vote for @anotgexperience for this month’s #Simpliflying hero— link is on our profile. Voting ends Friday. #SimpliHeroes -@danielseunglee (at Minnow)
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Hey guys, I’ll be guest instagramming on this account for the next few weeks! Spent the day at LaGuardia Airport in the new @Delta terminal to check out the new interactive culinary experience from @anotgexperience. Pictured above is @andrewcarmellini’s yummy seafood bar, Minnow. Now you can order some fresh oysters, browse the web, and check the status of your flight without having to get out of your seat thanks to the hundreds of iPads set throughout the terminal.

Also, don’t forget to vote for @anotgexperience for this month’s #Simpliflying hero— link is on our profile. Voting ends Friday. #SimpliHeroes -@danielseunglee (at Minnow)

The Habit is our addictive green smoothie, perfectly balanced between good and good for you with all organic oranges, kale, spinach, pineapple, bananas and coconut oil. Using your blender, combine: 6oz pineapple (skinned) 1/2 banana Small handful of spinach Small handful of kale 6oz fresh squeeze orange juice 1 cup ice 1 tablespoon coconut oil Agave to sweeten to taste (we use about 1 tablespoon) Adding some protein powder or maca powder makes this smoothie a great snack between meals to top off your tank. #healthy #weeklyrecipe #onthego #hungrytraveler
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The Habit is our addictive green smoothie, perfectly balanced between
good and good for you with all organic oranges, kale, spinach, pineapple,
bananas and coconut oil. Using your blender, combine:

6oz pineapple (skinned)
1/2 banana
Small handful of spinach
Small handful of kale
6oz fresh squeeze orange juice
1 cup ice
1 tablespoon coconut oil
Agave to sweeten to taste (we use about 1 tablespoon)

Adding some protein powder or maca powder makes this smoothie a great
snack between meals to top off your tank.
#healthy #weeklyrecipe #onthego #hungrytraveler

The Habit is our addictive green smoothie, perfectly balanced between good and good for you with all organic oranges, kale, spinach, pineapple, bananas and coconut oil. Using your blender, combine: 6oz pineapple (skinned) 1/2 banana Small handful of spinach Small handful of kale 6oz fresh squeeze orange juice 1 cup ice 1 tablespoon coconut oil Agave to sweeten to taste (we use about 1 tablespoon) Adding some protein powder or maca powder makes this smoothie a great snack between meals to top off your tank. #healthy #weeklyrecipe #onthego
Pop-upView Separately

The Habit is our addictive green smoothie, perfectly balanced between
good and good for you with all organic oranges, kale, spinach, pineapple,
bananas and coconut oil. Using your blender, combine:

6oz pineapple (skinned)
1/2 banana
Small handful of spinach
Small handful of kale
6oz fresh squeeze orange juice
1 cup ice
1 tablespoon coconut oil
Agave to sweeten to taste (we use about 1 tablespoon)

Adding some protein powder or maca powder makes this smoothie a great
snack between meals to top off your tank.
#healthy #weeklyrecipe #onthego

The Sven and Ole #weeklyrecipe #nofilter The Sven and Ole: Swedish veal meatballs, served on toasted buttermilk-potato roll with pan gravy, sweet & sour red cabbage and lingonberry sauce. Cabbage: · 2 oz butter · 1 pound red cabbage, thinly sliced · 1/8 cup sugar · 1 apples, grated · ½ onions, diced fine · 1/4 cup minced dill · 1/8 cup cider vinegar Meat Balls: · 1/2 cups soft bread crumbs, about 3 slices bread, pulsed in food processor · 1/8 cup finely chopped yellow onion · 1/2 teaspoons salt · 1/4 teaspoon pepper · dash nutmeg · 1/4 cup milk · ½ pound ground pork · ½ pound ground veal · 1 T minced tarragon · ¼ fresh thyme · 1 tablespoons butter · 1 tablespoons vegetable oil · 1 tablespoons flour · 6 ounces beef broth · 1/4 cup cream Preparation: Combine bread crumbs, onion, salt, pepper, herbs, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground meats until well blended; form into balls about 1 inche in diameter. Lightly brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. To serve: Toast and butter a soft roll, place 2-3 meatballs with some sauce on the bottom, top with the red cabbage and drizzle with a store bought lingonberry sauce. Enjoy!
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The Sven and Ole #weeklyrecipe #nofilter The Sven and Ole:

Swedish veal meatballs, served on toasted buttermilk-potato roll with pan gravy, sweet & sour red cabbage and lingonberry sauce.

Cabbage:

· 2 oz butter

· 1 pound red cabbage, thinly sliced

· 1/8 cup sugar

· 1 apples, grated

· ½ onions, diced fine

· 1/4 cup minced dill

· 1/8 cup cider vinegar

Meat Balls:

· 1/2 cups soft bread crumbs, about 3 slices bread, pulsed in food processor

· 1/8 cup finely chopped yellow onion

· 1/2 teaspoons salt

· 1/4 teaspoon pepper

· dash nutmeg

· 1/4 cup milk

· ½ pound ground pork

· ½ pound ground veal

· 1 T minced tarragon

· ¼ fresh thyme

· 1 tablespoons butter

· 1 tablespoons vegetable oil

· 1 tablespoons flour

· 6 ounces beef broth

· 1/4 cup cream

Preparation:

Combine bread crumbs, onion, salt, pepper, herbs, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground meats until well blended; form into balls about 1 inche in diameter. Lightly brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes.

To serve:

Toast and butter a soft roll, place 2-3 meatballs with some sauce on the bottom, top with the red cabbage and drizzle with a store bought lingonberry sauce. Enjoy!

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