✨ Don’t sleep on the Amlyu Teriyaki Meatballs ✨ I will die on this hill: the food you eat matters more than anything else you do when it comes to how you feel. 🥗🍴Don’t get me wrong, I don’t eat perfectly 100% of the time, I’m human and have quite the sweet tooth actually. But for the most part, I stick to the 80-20 rule. And because I promised this weeks ago and no healthy plate is complete without some brightness, here’s my go-to pickled onion recipe: Quick Pickled Onions • 1 large red onion, thinly sliced • 3 cups water • 1 ½ cups apple cider vinegar • 1 ½ cups red wine vinegar • 9 tbsp maple syrup • 3 tbsp salt • 1 ½ tsp red pepper flakes Instructions: 1. Pack the onions into a large heat-safe jar (or divide across jars). Place the jar in the sink to catch splashes. 2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring to a gentle simmer over medium heat, then carefully pour over the onions. 3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles. 4. Let cool to room temperature (20–30 minutes). They’ll be ready to serve at this point. 5. Cover and refrigerate leftovers. Good for 2–3 weeks chilled. Top your meatballs, salads, wraps—anything really—with these for the perfect tangy crunch. 👉 Save this post for your next healthy lunch inspo. LTKOver40 LTKHome LTKFindsUnder50