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We’re in the middle of moving. You can find us at TastyLane.Strikingly.com


Recipe Repost: Creamy Avocado Chicken Salad

Tasty Lane Recipe Repost Creamy Avacado Chicken Salad

#Recipe #Repost Courtesy of @clean_food_recipes
Creamy Avacado Chicken Salad
1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup coriander, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded
In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, coriander, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!
#cleaneating #leaneating #nutrition #recipe #salad #cleanrecipe #breakfast #avocado #healthydiet #healthyfood #fit #food #meal #yum #healthy #healthyliving #foodienews via Instagram http://ift.tt/1Id2xdK

Recipe Repost: Sockeye Salmon

Tasty Lane Recipe Repost Sockeye Salmon

Sockeye Salmon Courtesy of Rawspice UK

Sockeye Salmon #RecipeShare #Repost courtesy of @rawspiceuk with @repostapp.
Struggling with what to have for dinner tonight? Why not try this Thai baked salmon! #yummy!
🍴🎣! Ingredients6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup + 2 tbsp Thai sweet chili sauce , divided
2 – 3 tbsp green onions, chopped
Cooking spray (I use Misto )DirectionsIn a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper , spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.#rawspice #salmon #fish #protein #eatclean #cleaneating #instafit #healthyrecipes #recipes #cleanrecipes #clean #healthyfood #inspirtation #follow #food #foodie #insta #yummy #tasty #paleo #foodienews via Instagram http://ift.tt/1MUPmBn

Get 4 Star Sockeye Salmon delivered to your door! From our Gourmet Grocer Wild Alaska Smoked Sockeye Salmon All natural, alder smoked 1.5 lb filet. Buy it now and have it ready to serve in 3 days!

5 Star Rated Review: Very good, fresh smoked salmon from the NW!
Tasty Lane Salmon

By Millertic on December 28, 2010

I live in the NW and consider myself a smoked salmon enthusiast. This is right up there with the best of the best I’ve had right from Pike Place market. It’s very moist, fresh, and has no strange preservative aftertaste. Plus you get two packages which is great for gift giving… one for me, one for you. I highly recommend this salmon, you will not regret it!

Recipe Repost: Protein Chocolate Lava Cake

Tasty Lane Recipe Repost Protein Packed Lava Cake

Tasty Lane Recipe Repost Protein Chocolate Lava Cake

#Recipe #Repost Courtesy of @healthyfive ・・・
Is this real life? Yes. It is. Protein chocolate lava cake. 🎂 .
1/2 cup chocolate whey protein powder
3 tbsp cocoa powder
2 tbsp coconut oil
1/4 cup oats
1 whole large egg
1/4 cup almond or coconut milk
2-3 tbsp crystallized coconut nectar or plain coconut sugarDirectionsUsing a handheld blender or food processor, blend all ingredients together until you get a creamy batter. Pour the mix into two silicone baking pods or regular souffle dishes. Just bear in mind that, if you’re using souffle dishes, you’ll have to butter them so the mix doesn’t stick. Bake at 356 F (180 C) for no more than 4 minutes. You want the top to be cooked but the center to be gooey, so check on you cakes after 3 minutes and assess accordingly. As soon as they’re ready, carefully remove them from the mold and turn them upside down on a plate. Top with strawberries, cream, MCT powder, or just enjoy them solo!#chocolate #cake #recipe #protein #macros #fit #fitness #fitfam #fitlife #gym #exercise #gains #muscle #goals #progress #health #healthy #diet #dessert #cardio #foodie #instagood #instalike #H5 #foodienews #dessert via Instagram http://ift.tt/1KC9Cur

This is Not a Pie: Rustic Custard Galette with a Pineapple Puree

Tasty Lane Rustic Custard Galette
Tasty Lane Rustic Custard Galette
This is not a pie

This is not a pie. Not just because it’s a galette, but mostly because it’s an image of a thing. It is not the thing itself. You cannot eat it. You cannot smell it. You cannot guarantee it’s tasty or even food for that matter.

I’ve been thinking a lot lately about Rene Magritte‘s, Treachery of Images. In 1929, at age 30, Margritte painted a pipe and wrote below it, “Ceci n’est pas une pipe,” “This is not a pipe.” His art seen HERE, reminds us that an image of a thing is not the thing itself. 

In today’s world of #selfies and foodporn, we share more of ourselves than ever before. Yet, none of what we share is all (if any) of who we are. For the Self-Aware Selfie this often means going through dozens of photos before deciding, “This, this is how I see myself and want to share it with others.” Some argue that the selfie is evidence of self-centeredness. I would argue that it’s a sign of our desire to connect with others. Much like sharing recipes and how-to tips. Humans innately want to spread our humanness.

So, here let me spread a little more of myself. This is a Rustic Custard Galette. A galette not a pie, because I didn’t have a pie pan. It’s not a true galette, which is more cake than pie and it’s not a pie either. But it’s tasty. Of course, you’ll just have to trust me, because you can’t lick these photos to find out.

I used a pie crust mix, but I recommend Martha Stewart’s Galette Dough recipe found HERE. I also didn’t have all of the ingredients I needed. I’m working out of someone else’s kitchen and doing the best I can with what I have. Or is that TMI?

Rustic Custard Galette with a Pineapple Puree


Preparation time: 20 minutes Cook time: 20 minutes Serves 8-10
Technique: Baking Taste: Sweet Intermediate



Tasty Lane Rustic GaletteFor Crust

  • Use Martha Stewart’s Galette Dough Recipe found HERE
  • Or use pie crust mix
  • Or pre-made pie crust

For Custard

  • 2 large eggs
  • ½  cup sugar
  • ¼ tsp salt
  • ½  tsp vanilla extract
  • ¼ tsp nutmeg or allspice
  • 1 ½ cups milk

For Puree

  • 1 cup pineapple
  • ½ tbsp sugar
  • ½ tsp nutmeg or allspice
  • ½ tsp heavy cream or whole milk

Tasty Lane Rustic Custard Galette


Follow instructions to make pie crust. Note that crust should be very well sealed. Bake at 450℉ for 8-10 minutes until lightly golden brown.

For custard: Separate one egg white into small bowl and yolk into a medium bowl. Beat yolk with remaining egg. Blend with sugar, salt, vanilla and spice. Stir in milk. Beat egg white until stiff peaks form. Fold into mixture. Pour filling into browned crusts. Return to oven for an additional 10-15 minutes, until custard browns and bounces back at the touch of finger. Allow to cool, brush crust with milk and sprinkle with sugar.

Puree remaining ingredients in blender. Spoon onto cooled custard, sprinkle with spice for garnish.

VariationsTasty Lane Rustic Custard Galette

  1. Add pineapple slice to custard before baking
  2. Top with whipped cream
  3. Serve warm with ice cream

 Download the Recipe HERE