#goodeats

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1 minute ago

✈️ I usually get off flights feeling lethargic and puffy 🙄- today I uncharacteristically had a burst of energy. So I made the most of it, dropped my bags in the room and spent 45 minutes in the gym - feeling great now 😍 about to order room service & get to bed early so I will be fresh for the trade show tomorrow with @barelybread 🥗🛌😴 goodnight!

1 minute ago

#SharkWeek officially kicked off last night! With a week’s worth of exhilaration from out-of-water jumps, attack stories, and cage diving, you’re going to need a relaxing snack. Merlot and @finlandia.cheese’s Keissarina oughta do the trick.

2 minutes ago

"Call me old fashioned."

2 minutes ago

😍小籠包

3 minutes ago

Super summer meal in the books tonight. I made paleo crab stuffed mushrooms with a side of cucumber, avocado, onion, tomato salad. 🦀🦀🦀🦀🦀🦀🦀🦀🦀 INGREDIENTS: -16 oz lump crab -1/4 cup paleo mayo -2 TBSP Dijon mustard -1/4 cup red bell pepper, diced -1/4 cup red onion, diced -1/4 cup parsley, chopped -1 egg -2 TBSP almond flour -garlic powder -4 portobello mushrooms 🦀🦀🦀🦀🦀🦀🦀🦀 Preheat oven to 375. Clean mushrooms, remove stems and lay on a baking sheet. Mix crab, onion, pepper, garlic powder, parsley, egg, almond flour, mayo and mustard in a large bowl. Place crab mixture evenly on mushroom caps. Mix a few tbsp of almond flour with olive oil in a separate bowl and stir until crumbles form. Sprinkle on top of crab mixture. Bake for 25-30 minutes. Enjoy!

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