Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

CHINESE GREEN BEANS WITH GROUND TURKEY

January 12, 2020
This Chinese Green Beans with Ground Turkey recipe is my readers’ favorite! This dinner is quick, flavorful, and healthy. I bet it'll be successful at your house!

I’ve mentioned that we sleep in San Francisco and are surrounded by AMAZING Asian cuisine, so we’re pretty picky about our Chinese food. Once I saw a few ground turkey fry recipes floating around, I assumed turkey in an Asian-inspired dish seemed peculiar, on the other hand I remembered having something similar that had ground pork instead. Pork. Turkey. What’s the difference, right?

CHINESE GREEN BEANS WITH GROUND TURKEY
CHINESE GREEN BEANS WITH GROUND TURKEY

I’m so glad I made a decision to undertake these Chinese Green Beans with Ground Turkey because this easy meal was delicious! To form it even better, it takes but half-hour to organize , making it one among my best recipes for busy days!

This green bean fry was born for weeknights. If you'll find Chinese long beans in your supermarket, those make the recipe taste even more authentic. If not, regular American green beans are perfect too. Just confirm they're fresh (not canned!) For an excellent result. If you don’t have fresh available, try frozen instead. However you create yours, I hope you're keen on this Asian ground turkey recipe.

CHINESE GREEN BEANS WITH GROUND TURKEY

INGREDIENTS :

  • 1 pound ground turkey
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon crushed ginger
  • 1 cup medium grain rice uncooked
  • 1 tablespoon sesame oil
  • 1 small bunch green onions sliced thin
  • 2 cloves garlic minced or crushed
  • 1 pound washed and trimmed green beans or Chinese long beans if available
  • 1 tablespoon soy sauce
  • 1 tablespoon seasoned rice vinegar

INSTRUCTIONS :

  1. Start rice cooking in lightly salted water.
  2. When rice is about 15 minutes from done, heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.
  3. Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.
  4. Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

KORMA CURRY SAUCE VEGAN

January 08, 2020
This sauce is so creamy and filled with flavour, I find myself craving it hebdomadally . And it’s very easy to form , allowing you to possess an excellent quick weeknight meal handy .

Once you've got the sauce made, then it’s merely a case of frying an onion in some oil, mixing in some veggies, tofu or whatever else you wish and simmering with this sauce for 10-15 minutes. And dinner is served!

KORMA CURRY SAUCE VEGAN
KORMA CURRY SAUCE VEGAN

You’d think the keto diet + a vegan lifestyle would be incompatible but tons of individuals are literally following a vegan keto diet and although very restrictive, is sort of doable. My boyfriend has been experimenting with this diet, and that I quite enjoyed the challenge of finding something we will both actually eat together.

The main thing with keto is extremely low carb, low protein and really high fat. So it are often tricky with the vegan lifestyle, mainly counting on just coconut, avocados, olives and a moderate amount of nuts and seeds for the majority of the fat sources.

KORMA CURRY SAUCE VEGAN

INGREDIENTS :

  • 1 tbsp coconut oil
  • 3 cloves of garlic, finely chopped
  • 1 red chilli, finely chopped
  • 2 tsp curry powder
  • 1/4 tsp salt
  • 1 medium onion, roughly chopped
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 2 tbsp tomato puree
  • 3 tbsp ground almonds
  • 400 ml tin of coconut milk
  • 60 ml vegetable stock, (optional)

INSTRUCTIONS :

  1. Heat the coconut oil in a pan on medium heat. 
  2. Add the onion, ginger, garlic and chilli. Cook for 2 minutes until softened. 
  3. Stir in the curry powder and salt and continue to cook for a further 3 minutes. 
  4. Add the tomato puree, almonds and coconut milk. Bring to a simmer then remove from the heat.
  5. Add to a blender or use a stick blender in the pot to make a smooth, creamy sauce. 
  6. To use the sauce, simply fry an onion with some oil and then add whatever veggies or other ingredients you like and cook for about 3 minutes, before adding the sauce and simmering on low-medium heat for 10-15 minutes until the vegetables are tender. Add a bit more coconut milk or some vegetable stock if you want to make it stretch further. 
  7. Serve with rice or these keto vegan naan breads! 

CAJUN SWEET POTATO RICE BOWL

January 07, 2020
This Cajun Sweet Potato Rice Bowl is of course vegan, gluten free and super easy to form . It’s filled with fantastic flavors and delicious whenever with add ons to your own liking.

For more tasty bowl recipes, be happy to browse around. I really like them because they're great for meal prep, work lunches, make ahead, or quick weeknight dinners.

CAJUN SWEET POTATO RICE BOWL
CAJUN SWEET POTATO RICE BOWL

Be even more excited and prepared for this Cajun Sweet Potato Rice Bowl which is:

Flexible, easy because it gets, flavorful and attractive within the best way, hearty, filling, healthy, perfectly seasoned from the highest to rock bottom .

Addictive, feeding your eyes – check out the sweetness . It’s bowl food all around and seriously for everybody who gets into good and just mouthwatering food.

CAJUN SWEET POTATO RICE BOWL

INGREDIENTS :

  • 2 sweet potatoes
  • 1 batch black beans from my Mexican Fiesta Cauliflower Rice
  • 1 1/2 cups rice, uncooked
  • 2 Tbs Cajun seasoning
  • 2 Tbs olive oil
  • salt, pepper to taste

Optional add ons:

  • 2 bell peppers chopped
  • 1 avocado, cubed
  • 1 cup onions, chopped
  • Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.

INSTRUCTIONS :

  1. Cook the rice according the directions.
  2. On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
  3. Preparing the black beans from the Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
  4. Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.

GARLIC BRUSSELS SPROUTS POTATOES

January 06, 2020
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, then easy to form. An ideal warming dish for the vacation season, but also all-year long.

With the falling temperatures, I already started with making my Garlic Brussels Sprouts Mac and Cheese way often.

GARLIC BRUSSELS SPROUTS POTATOES
GARLIC BRUSSELS SPROUTS POTATOES

I never get bored or uninterested in that. It’s the last word food on behalf of me.

But now it’s time to extend my love making these Garlic Brussels Sprouts Potatoes.

Also it's amazing for the vacations and yuletide. This easy recipe has all the flavors you would like and like to rock your holiday table.

GARLIC BRUSSELS SPROUTS POTATOES

INGREDIENTS:

  • 2 lb potatoes, peeled and cooked
  • 3 tsp garlic powder, optional
  • 2 cups Brussels sprouts, cleaned and halved
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 cup onions, chopped
  • salt, pepper to taste

INSTRUCTIONS :

  1. Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
  2. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
  3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
  4. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

January 03, 2020
Caramelized Sweet Potato and Kale Fried Wild Rice may be a flavor-packed gluten-free entremots that's anything but forgettable!

Fried rice meets sizzling salad meets HELLO delicious during this yummy, one-skillet stir fried entremots that’s filled with tongue-tingling flavor.

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE
CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

Here’s the scoop: wild rice cooked in chicken stock is stir fried with caramelized sweet potatoes and crumbled cooked kale during a zippy Maple-Dijon Vinaigrette then sprinkled with roasted salted pepitas.

 It’s wild. Your eyes see fry , but your tonSeriously though, if you’re stuck during a entremots rut, make this fried wild rice with a side of sauteed chicken or maybe tenderloin (which will undoubtedly take a back seat to the present succulent stir fry!)

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

INGREDIENTS :
SERVES 4 AS A SIDE DISH

  • 3/4 cups wild rice blend + chicken broth to cook it in
  • 1 Tablespoons butter
  • 1/4 cup roasted and salted pepitas
  • 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
  • 2 teaspoons brown sugar
  • 4 cups packed chopped curly kale (about 1/2 bunch)

For the Maple-Dijon Vinaigrette:

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, microplaned or finely minced
  • salt and pepper

INSTRUCTIONS :

  1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
  2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
  4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
  5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

December 27, 2019
Stir-fried vegetables could be the right weeknight meal. Believe it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. 

You can serve vegan fry recipes on top of quinoa for a few extra protein in your life, otherwise you can eat it with a pleasant helping of healthy rice. I’ve even made it with some fried tofu on top and it’s always tasty!

BROCCOLI AND MUSHROOM STIR-FRY RECIPES
BROCCOLI AND MUSHROOM STIR-FRY RECIPES

Broccoli performs two important functions in vegan fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s a crucial thanks to help yourself feel full.

This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along side fiber, folate, and anti inflammatory benefits. It even brings a touch of protein—4 grams, which may be a surprising amount for a vegetable. Broccoli is a crucial vegetable within the vegan diet, so don’t skip this ingredient.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

INGREDIENTS :

  • 2 cups broccoli, cut into small florets
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup vegetable broth, optional water
  • 1/2 cup carrot, shredded
  • 1/4 cup red onion, chopped small
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1/4 cup cashews, optional water chestnuts
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar, optional
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
  2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

THAI GREEN CURRY WITH VEGETABLES

December 26, 2019
Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is ideal for enjoying reception any night of the week!

Something about the flavors of creamy green curry are with great care satisfying on behalf of me.  Brian and that i don’t get takeout often, but once we do it’s usually some kind of Asian and recently it’s been green curry! i really like all the vegetables and therefore the delicious flavor of the sauce.

THAI GREEN CURRY WITH VEGETABLES
THAI GREEN CURRY WITH VEGETABLES

While it’s ok on behalf of me to enjoy that sort of dish every once during a while, I wanted to make a lower FODMAP version that I could enjoy more frequently.

I chose to use zucchini, carrots, green beans, and baby spinach for my low FODMAP mix – but you'll honestly use 3-4 cups of whatever vegetables you think that will taste delicious!

THAI GREEN CURRY WITH VEGETABLES

INGREDIENTS :

  • 2 tsp extra virgin olive oil
  • 1 Tbsp ginger, minced or grated
  • pinch of sea salt
  • 3 carrots, chopped (about 1 cup)
  • 2 cups cooked rice (I love brown jasmine rice)
  • 1/4 cup chives
  • 1 cup zucchini, chopped
  • 1 cup green beans, cleaned
  • 3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)
  • 14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)
  • 1/2 cup vegetable broth (homemade or low sodium)
  • 2 cups baby spinach
  • Juice of 1 lime
  • 1 1/2 tsp tamari

INSTRUCTIONS :

  1. Warm a large skillet over medium heat.
  2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.
  3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.
  4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.
  5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.
  6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.
  7. Serve over a bed of your favorite rice and top with red pepper flakes.

SWEET POTATO NACHOS RECIPES

December 26, 2019
Sweet potatoes are perfection. Not only are they delicious, but they also happen to be full of many vitamins and minerals, meaning you'll bury them under cheese and avocado and still find yourself with a dish you'll feel good about eating.

I love nachos — absolutely adore. The crunch of the chips, the gooeyness of the cheese, the superbly harmonious meshing of the flavors be still my pounding heart.

SWEET POTATO NACHOS RECIPES
SWEET POTATO NACHOS RECIPES

But I also like to eat healthy [most of the time], meaning that I had to mention goodbye to my habit of eating cheese and chips for lunch 4 times every week and find a far better alternative.

Delicious and painless — what more could you ask for? and therefore the neatest thing a few dish like this is often that it’s fully customizable counting on your tastes.

SWEET POTATO NACHOS RECIPES

INGREDIENTS :

  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 2 large sweet potatoes, sliced ¼ inch thick
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 cup canned black beans, rinsed
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped green onions
  • 1 avocado, diced or smashed
  • Greek yogurt or sour cream
  • Salsa

INSTRUCTIONS :

  1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
  2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
  3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
  4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
  5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.

PASTA POMODORO RECIPE

December 26, 2019
This pasta pomodoro recipe is spaghetti tossed during a homemade spaghetti sauce and garnished with many parmesan cheese and fresh basil. 

You can never fail with a hearty pasta dish, especially when you’re feeding a crowd. A number of my favorites include penne alla vodka, Cajun chicken pasta and this easy yet satisfying pasta pomodoro.

PASTA POMODORO RECIPE
PASTA POMODORO RECIPE

Sometimes simple is best, like during this case with the classic Italian favorite pasta pomodoro. The pasta is tossed within the most delicious homemade spaghetti sauce, with a secret ingredient that creates it taste love it came from your favorite Italian restaurant. Add some parmesan cheese and fresh basil, then serve!

This pasta dish is ideal as a lighter main course, otherwise you can serve it as a entremots alongside chicken and vegetables. I prefer to serve my pomodoro with a side of bread and a tossed salad. It’s always an enormous hit with kids and adults alike!

PASTA POMODORO RECIPE

INGREDIENTS :

  • 2 teaspoons garlic minced
  • 1/2 cup parmesan cheese divided use
  • 1/4 teaspoon crushed red pepper flakes optional
  • 28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup onion finely chopped
  • 3 tablespoons butter
  • 3 sprigs fresh basil plus more basil leaves for garnish.
  • 12 ounces spaghetti or other long pasta

INSTRUCTIONS :

  1. Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
  2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
  3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
  4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
  5. Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
  6. Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
  7. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
  8. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
  9. Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.

CABBAGE CARROT PEPPER SALAD

December 22, 2019
Cabbage Carrot Pepper Salad: easy to form, common ingredients, flavorful and filled with vitamins. This salad is great to form the day before the large event and takes but 20 minutes!

Cabbage Carrot Pepper Salad is extremely easy to form especially if you've got Benriner Mandolin and Julienne Slicer. I feel these two items are a requirement in every kitchen! The ingredients are quite common and doubtless already sitting in your fridge.

CABBAGE CARROT PEPPER SALAD

This salad is that the reason I started eating bell pepper. In fact I still have my limits, but when it involves salads, pepper and that i are friends! 

Most times, I make this salad the day ahead. It’s one among those salads that taste better once really marinated and every one the flavors are absorbed. It’s great for holidays or any events that require prepping the day before. Regardless of what percentage hours you refrigerate before serving, always stir and taste to ascertain if additional salt is required. The cabbage likes to absorb salt. Leftover salad are often refrigerated and taste delicious next day too. This salad is sweet up to three days in refrigerator.

CABBAGE CARROT PEPPER SALAD

INGREDIENTS :
SALAD INGREDIENTS:

  • 1 medium green cabbage 2 lb – shredded
  • 1 long English cucumber
  • 1 bunch fresh dill about 1/2 cup chopped
  • 1 orange bell pepper
  • 1 large carrot
  • 1 bunch fresh green onions 5-6 stems

DRESSING INGREDIENTS:

  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt or to taste
  • 1/2 cup grapeseed oil sunflower or veggie ok too

INSTRUCTIONS :




  1. Wash and paper towel pat dry your veggies. Into a large bowl, thinly shred 1 green cabbage onto benriner mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice 1 English cucumber into the bowl with cabbage (remove coarse blade once done). Cut 1 orange bell pepper into quarter, remove the seeds and slice onto the mandolin. Grate 1 large carrot onto a julienne slicer. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
  2. To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tbsp sugar and 1 tsp fine salt. Let it sit for 5-10 mins in order for sugar and salt to dissolve a bit. Pour the dressing over the salad and give the salad a good stir in order for dressing to fully cover all the veggies. Refrigerate salad for at least 2 hours before serving. Stir, taste and add salt if necessary before serving.

VEGAN QUINOA SUSHI BOWL

December 17, 2019
It’s healthy, spicy (thanks thereto nose processing wasabi), tastes like dish (genius), super straightforward and takes concerning five min to form. It’s conjointly gluten-free and if you don’t add any fish – vegetarian.

In my mind I used to be picturing one thing tasteful with quinoa rather than rice to feature a bit spark and nutrition to my boring and late malnourished life. Really I knew I can’t create quinoa dish. I’ve tried. What I will create after I attempt to create quinoa dish may be a huge mess – I don’t apprehend what I’m doing wrong.

VEGAN QUINOA SUSHI BOWL

Therefore: quinoa dish bowl. you only throw stuff along in an exceedingly bowl and decision it dish bowl. And so you’re cool just like the folks on Instagram.

I did use some inspiration from this amazing instruction here – it aforesaid five minute dish bowl. There area unit 2 things i favor concerning the title of that recipe: five minute. That instruction consummated all my expectations – five minutes and it tastes like dish.

VEGAN QUINOA SUSHI BOWL

INGREDIENTS :

  • 2 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 1 tbsp nigella seeds
  • 2 cups cooked quinoa
  • 1 nori sheet – sliced thinly
  • 1 cucumber, peeled and chopped
  • 1 avocado, peeled and chopped
  • 2 spring onions/scallions, chopped
  • 1 yellow bell pepper, sliced

Sauce:

  • 1 tbsp wasabi paste
  • 1 tsp soy sauce
  • 1 tbsp sesame oil (roasted isn’t healthier, but I find it more delicious)
  • 1 tbsp vinegar (I used balsamic)

INSTRUCTIONS :

  1. Fluff cooked quinoa and mix in a large bowl with scallions and the wasabi sauce.
  2. Divide into two bowls and arrange on top: nori, cucumber, avocado, bell pepper. Optionally – some mushrooms.
  3. Top with nigella seeds, flax seeds and sesame seeds.
  4. Eat with a spoon, fork or a foon.

ROASTED POTATOES CARROT AND GREEN BEANS

December 13, 2019
Perfect cooked Potatoes Carrots and inexperienced Beans! This easy garden truck mix of potatoes, carrots and inexperienced beans is seasoned with a delicious garlic and recent herb mix then cooked to appetisingness. It’s a wonderful go-to entremots that pairs well with near to anything!

These cooked sheet pan veggies ar excellent for any season too as a result of you'll typically continually notice sensible quality potatoes, carrots and inexperienced beans any time throughout the year.

ROASTED POTATOES CARROT AND GREEN BEANS
ROASTED POTATOES CARROT AND GREEN BEANS

Roasted veggies ar the most effective thanks to convert a vegetable someone. Raw broccoli and cooked broccoli ar nearly 2 totally different|completely different} vegetables in my mind as a result of they style most different.

This mix is deliciously seasoned with a recent garlic and herb mix and once preparation they finish with an ideal texture.

ROASTED POTATOES CARROT AND GREEN BEANS

INGREDIENTS :

  • 3 Tbsp olive oil, divided
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • Salt and freshly ground black pepper
  • 12 oz. green beans, ends trimmed, halved
  • 1 1/4 lbs. baby red potatoes, halved and larger ones quartered
  • 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
  • 1 1/2 Tbsp minced garlic (4 cloves)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
  2. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.


ROASTED PUMPKIN APPLE SOUP

December 06, 2019
Roasted Pumpkin Apple Soup - Naturally gluten-free, dairy-free, vegan, and prepared to eat just below one hour!

This flavorsome, comforting soup is right for those chilly fall evenings once you need one thing straightforward and healthy.

Even while not supplementary cream, it's a creamy, velvety texture and therefore the right balance of savory, sweet, and spicy.

ROASTED PUMPKIN APPLE SOUP
ROASTED PUMPKIN APPLE SOUP

The formula couldn’t be easier to follow and you simply would like a couple of ingredients. unfold the pumpkin, apple, onion and garlic out onto a pan, sprinkle with salt, drizzle with very little oil, and bake for concerning forty minutes. Then, place everything in a very kitchen appliance, add the vegetable stock, and puree till it’s silky-smooth. To serve, ladle the soup into bowls, and high it with pomegranate arils, crisp pumpkin seeds, cut parsley, and a sprinkle of freshly ground black pepper.

Roasted pumpkin apple soup makes a delicious light-weight lunch or dinner, and would be excellent served aboard some crusty bread or a hearty dish.

ROASTED PUMPKIN APPLE SOUP

INGREDIENTS :

  • 450 grams (1 lb.) pumpkin
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 1 Granny Smith apple cored, and quartered
  • 300 ml (1¼ cup) vegetable stock
  • freshly ground black pepper to taste

GARNISH:

  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped

INSTRUCTIONS :

  1. Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
  2. Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
  5. Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
  6. Blend on high for 2 minutes, or until silky smooth.
  7. If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
  8. To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
  9. Serve immediately
  10. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

December 05, 2019
Linguine with Spinach and preserved Tomato bechamel sauce takes simply half-hour to make! This easy Italian alimentary paste may be a nice alternative for a dark dinner! Pasta is liberally coated during a comforting creamy sauce created with garlic and Parmesan cheese.

This delicious pasta has been impressed by the preserved tomato alimentary paste I created a short while back. This direction options the most effective homemade  sauce you’ll ever try! It’s jam-packed with flavor and color!  The creamy pasta Alfredo sauce is created with garlic, paprika, cream, and chopped Parmesan cheese.

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

In this direction, pasta is smothered during a easy homemade  alfredo sauce created with cream, garlic, and Parmesan cheese. The satiny sauce coats the pasta to provide one in every of the foremost comforting and decadent alimentary paste dishes you’ll ever try! Preserved tomatoes and spinach add such a lot flavor to the creamy deliciousness!

This pasta direction makes an excellent meatless dinner. If you crave some supermolecule, you'll be able to simply add grilled chicken or deep-fried shrimp to the dish. Rather like during this easy chicken alimentary paste or this shrimp alimentary paste.


INGREDIENTS :

  • 8 oz linguine
  • 3 cloves garlic , minced
  • 1 cup half-and-half
  • 1/4 teaspoon salt
  • 1 cup Parmesan cheese , shredded
  • 1/3 cup sun-dried tomatoes , chopped
  • 1/4 teaspoon paprika
  • 6 oz spinach
  • 5 basil leaves fresh, finely chopped

INSTRUCTIONS :

  1. Cook linguine according to package instructions.  Drain.
  2. Heat 1 tablespoon of olive oil in a large skillet on medium heat.
  3. Add chopped sun-dried tomatoes and minced garlic.  Cook on medium heat for about 30 seconds, constantly stirring.
  4. Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt.  Bring to boil and reduce to simmer.
  5. Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for).  Stir for about 30 seconds or longer until the cheese melts.  If the sauce is too thin, gradually add more cheese.  Keep stirring around all of the skillet for a couple of minutes.
  6. Note: if the sauce gets too thick, add more half-and-half.
  7. Add spinach.  Keep stirring on medium heat until the spinach wilts, about 1 minute.
  8. Add cooked and drained linguine to the sauce.   Stir well.
  9. Taste the linguine and add more salt, if needed.  Top with finely chopped fresh basil leaves.

VEGAN AVOCADO PESTO PASTA

December 05, 2019
Vegan avocado pesto alimentary paste could be a filling twist on classic pesto. created in but quarter-hour, this fast direction is packed with flavor and healthy ingredients.

Avocado pesto alimentary paste is creamy, flavorful, and packed with nutrients from spinach and avocado. It’s created similar to regular pesto, however with the addition of avocado.

VEGAN AVOCADO PESTO PASTA
VEGAN AVOCADO PESTO PASTA

Adding frozen thawed spinach is a straightforward thanks to “bulk up” your pesto. Spinach blends in superbly with pesto and it’s a powerhouse of nutrients.

It’s conjointly a reasonable thanks to stretch the quantity of pesto you've got while not sacrificing texture or flavor.

VEGAN AVOCADO PESTO PASTA

INGREDIENTS :

  • 8 ounces dry pasta of choice
  • 1 and 1/2 cups basil, loosely packed
  • 3 cloves garlic
  • 1/4 cup cashews
  • 1 cup frozen spinach, thawed
  • 1 medium avocado, skin and seed removed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, from one lemon
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Cook pasta according to package instructions.
  2. Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
  3. Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.

VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

November 24, 2019
The cooling has arrived! It. I will finally live life once more aka I will finally cook once more. initial meal: straightforward peezy eater turtle bean dish Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegetarian state of affairs, however man do i like my cheese.

I create this dish at work however it’s simply more or less an equivalent. Why you ask? El Pato. That’s right. El Pato. This dish wants HEAT! And preschoolers could also be chancy thereon statement therefore I skip the El Pato addition. However, I’m a firm believer in spicy mexican food as a result of return on. Mild? Please. currently I do know not everybody agrees, that is why I separate the sauce and also the spice.

VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

Adding the warmth in rather than shopping for a “medium” sauce permits you to manage the warmth within the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. 

Ergo, this dish may be a breeze to customise. Modification the warmth to no matter you'll handle. Have another vegetables you’d prefer to strive rather than bell pepper? opt for it. Love cheese? Add a lot of cheese! This eater turtle bean dish Casserole therefore simply thrown along you’ll be surprised.

VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

INGREDIENTS :

  • 24–28 corn tortillas
  • 1 red bell pepper, diced
  • 1 green bell pepper diced
  • 1 1/2 cups sweet yellow corn kernels, cooked
  • 2 15 oz can black beans, rinsed and drained
  • 3 1/2 cups red enchilada sauce
  • 1 tablespoon El Pato or your favorite Jalapeño sauce
  • 2 cups shredded cheddar cheese and monterey jack cheese blend
  • Fresh cilantro, diced for garnish
  • Green onion, thinly sliced for garnish

INSTRUCTIONS :

  1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
  2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
  3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
  4. Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
  5. Sprinkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese blend.
  6. Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.
  7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
  8. Place in the middle rack of the oven for 45 – 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
  9. Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.

KETO NAAN BREAD

November 20, 2019
This straightforward Keto naan instruction makes pillowy-soft, flossy flatbreads that style even as sensible because the real thing! They’re good for scrub up your favorite Indian curry. Low carb, protein free and egg free!

I’ve been desire Indian food recently and are feeding many curries. I unremarkably build them with cauliflower rice rather than real rice to stay things low carb. However one factor was missing. 

KETO NAAN BREAD
KETO NAAN BREAD

It’s really very easy to form low carb naan reception that puffs up as fantastically as naan made of wheat.

It’s nice besprent with flower and herb seeds. And before serving, unfold it with some thawed oil and prime with contemporary sliced cilantro / coriander or parsley.

KETO NAAN BREAD

INGREDIENTS :
Dry Ingredients:

  • 3/4 cup / 75g coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp xanthan gum
  • 1 tsp baking powder

GENEROUS pinch salt:

  • 1 cup / 240ml hot water
  • 1/4 cup / 60g full fat natural yoghurt
  • 1 tbsp nigella and/or sesame seeds
  • Wet Ingredients
  • 2 tbsp coconut oil / olive oil melted

Topping:

  • 2 tbsp coconut oil / butter / olive oil melted
  • handful chopped parsley or coriander / cilantro
  • generous pinch salt

INSTRUCTIONS :

  1. Preheat the oven to 180 Celsius / 356 Fahrenheit.
  2. Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
  3. Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
  4. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
  5. Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about 1/2 cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
  6. Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
  7. Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.

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