HOMEMADE FOOD RECIPES
ORGANIC AND GLUTEN FREE
WINTER FARMHOUSE SOUP
INGREDIENTS:
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2 tablespoons of olive oil
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1 chopped onion
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3 carrots cut in large chunks
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1 turnip diced
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1 rutabaga diced
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1 can of Italian tomatoes
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1 can of tomato paste
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mixed herbs
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1 bell pepper (any color)
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6 1/4 cup of vegetable stock
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1 can of red kidney beans
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cheese
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salt and pepper
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1-1/2 cups of dried macaroni
DIRECTIONS:
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Heat the olive oil in a large pan.
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Add the onions and cook over a low heat for about 5 minutes or until soft.
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Add the carrots, turnip, rutabaga chunks, canned chopped tomatoes, tomato paste, mixed herbs, dell peppers.
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Stir in a little of salt and pepper per your taste.
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Put in the vegetable stock and bring to a boil.
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Stir well and cover the pan.
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Then lower the heat and let simmer for 30 minutes.
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During this time, stirr occasionally.
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Then add the pasta to the mix and bring quickly to a boil.
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Stirring, lower the heat and simmer for about 5 minutes or until pasta is soft.
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Stir in the kidney beans, wait for 2 to 3 minutes.
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Taste to see if the flavor is to your liking.
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Serve each person a bowl - add some grated cheese on top.
Remember you can make this your own by adding your own herbs
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EVERY MORNING
Every morning when I wake up, my mind is working to create something different for breakfast. I’m the type of person where I like to use my imagination and make something different every morning. I guess this is why Dan likes my cooking for he gets something kind of different each time he eats in this household.
This morning like other mornings we are having pancakes. How can I make these pancakes different than others from before? Well, the ingredients of the pancakes are a gluten free mix as the base. Where my imagination comes in is what can I do to make it different this morning? I can add different kinds of fruits, sauce and nuts which will make it change the taste of the pancakes. Also, when mixing the batter for the pancakes, changing the water to milk or juice can also change the taste.
This morning, I’m adding almond milk and pineapple juice to the batter. For the sauce its blueberries and pineapples. Check the recipe below.
For years, nutrition experts have said that a healthy breakfast is a key start to the day. Not only do we think and perform better on the job or school, they tell us, it supports our well-being in many other ways. And the research shows that there are good reasons to eat breakfast.
Fuel and Nutrition
The basic formula for breakfast: Pair carbs with proteins. The carbs give your body energy to get started and your brain the fuel it needs to take on the day. Protein gives you staying power and helps you feel full until your next meal.
BLUEBERRY-PINEAPPLE PANCAKES
INGREDIENTS:
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Gluten free mix
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Milk or water, juice
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1 egg
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Blueberries
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Can of pineapples or cut fresh
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Cinnamon
Note, use your imagination and creative mind and make it your own by adding different kinds of fruits, nuts and spices.
INSTRUCTIONS:
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Mix the gluten free batter with one egg
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Add to the mix cinnamon and milk with some of the pineapple juice equally on what the mix requires. (you can add water instead of milk)
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After mixing the batter together add some whole small blueberries in the mix.
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Ready to put in the pan, but before put a little of olive oil in the pan and heat up on medium heat.
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At the same time with the blueberries and pineapple pieces heat up in another pan with a little of water or juice from the pineapple for the sauce.
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When olive oil is heated, with a big cooking spoon place a little bit of the batter in circular drops.
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Wait until each side gets lightly brown.
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Simple as that, ready to eat.
BRAISED RED CABBAGE WITH BEETS
The other day Dan mentioned that he loves beets and we haven’t had them in a while. I looked through my cookbooks to be inspired for a recipe that includes beets and then I came across this one.
You know me, I like to add other ingredients to make it mine. I love to use my imagination and be creative. The first thing that came to my mine was how bright this salad would be and that it would go great with a main dish while including beans. It is also very healthy for you and has a lot of health benefits. The vegetable is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow colored cabbages. This explains the fact that the same plant is known by different colors in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and green/yellow in basic solutions. It can be found in all Europe, throughout the Americas, in China and especially in Africa. On cooking, red cabbage will normally turn blue. To retain the red color, it is necessary to add vinegar or acidic fruit to the pot.
Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter.
Red Cabbage Benefits
1. Boosts the Immune System
Red cabbage contains ever-so-important vitamin C, a crucial antioxidant needed in order for our bodies to have strong immune systems. It stimulates the activity of white blood cells, forming the first line of defense for the immune system. Nutrient-dense antioxidants such as vitamin C are known to have high antioxidant potency to assist in minimizing harmful effects of reactive species. As one of the top vitamin C foods on the planet, red cabbage is a major immune system booster.
The immune system is extremely vulnerable to oxidant and antioxidant balance, as uncontrolled free radical production can impair its function and defense mechanism. These free radicals can form in the body and promote tissue damage. However, antioxidants are the perfect defense mechanisms for the immune system and can help fight off intruders, including cancer. Additionally, vitamin C is important in the formation of collagen, which keeps our bodies and cells connected and solid.
Due in large part to its vitamin C content, red cabbage is a high-antioxidant food that fights free radical damage and strengthens the immune system.
2. Fights Inflammation and Arthritis
Red cabbage contains phytonutrients that may help reduce chronic inflammation. One compound in red cabbage that may be responsible is sulforaphane (found in many cruciferous vegetables), a potent inflammation killer.
According to The Arthritis Foundation, eating a diet filled with anthocyanin-rich fruits and vegetables like red cabbage should be a part of an arthritis patient’s daily regimen. These types of anti-inflammatory foods may help naturally treat arthritis inflammation and arthritic complications.
3. Aids Healthy Bones and Reduces the Risk of Osteoporosis
Red cabbage is a vitamin K-rich food, and we know that vitamin K increases the amount of a specific protein required to maintain bone calcium, thus reducing the risk of osteoporosis. Women, in particular, seem to have higher bone density when eating a diet high in vitamin K.
Some research indicates vitamin K supplementation may effectively promote new bone fractures and help sustain bone density, which is why red cabbage is a good addition to an osteoporosis diet.
During the first twenty or so years of life, skeletal tissue continues to form. From that point until about age 40, your body maintains the bone mass you have at 20. Women experiencing menopause will then experience a rapid decline in the density of their bones, with men finally joining in around age 70. The less strong your bones become, the more likely you are to experience fractures. These fractures debilitate older people and are among the leading causes of lost mobility (becoming bedridden), which can then drastically decrease the ability to live a healthy life. That’s why vitamin K-rich foods like red cabbage are so important to help maintain bone health and delay or prevent osteoporosis.
4. Combats Chronic Disease
During the course of the normal human life, cell degeneration will happen no matter how healthy you live. However, by filling your diet with foods high in antioxidants, you can give your body the best chance possible at preventing and combating serious chronic diseases. As a Brassica vegetable, red cabbage is one of those antioxidant-rich foods, with an ORAC value of 2,496 when raw and 3,145 when boiled. Brassica vegetables like red cabbage, kale and broccoli are thought to aid the body in preventing chronic diseases like cancer, heart disease and diabetes.
In a laboratory study from the University of Auckland in New Zealand, researchers compared antioxidant potential of six plants high in anthocyanins (flavonoid pigments that give plants a blue, red or violet hue). Red cabbage, along with four of the other five plants, had significant antioxidant activity and successfully protected against one type of internal DNA damage caused by a specific colon cancer cell line, suggesting red cabbage may be a cancer-fighting food.
5. Promotes a Healthy Gut
We know that probiotic foods provide a good dose of much-needed good bacteria that our digestive systems crave, but what does that have to do with red cabbage? I’m sure you have heard of kimchi. Most kimchi is made from green cabbage, but kimchi made from red or purple cabbage is becoming more popular. Kimchi is a traditional Korean fermented food — in fact, it’s one of the most popular vegetable probiotic foods in the world.
Probiotic-rich foods like kimchi support gut health by supporting the growth of healthy bacteria, protecting against leaky gut syndrome and boosting immunity.
Adding beets to the mix gives it an extra pinch. Beets are in its own a powerhouse full beneficial Nutrition.
Vitamins: Beets contain significant amounts of vitamins A, C, E, K and the B vitamins thiamine, riboflavin, B6, B12, pantothenic acid and folate. Riboflavin and B12 are often deficient in western populations, especially the aged, so eating beets could be a major dietary source for many people.
Minerals: Beets are high in the mineral’s calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese and selenium.
Other Nutrients: Beets also contain many important phytonutrients like carotenoids, flavonoids, betaine and dietary fiber (both of which assist digestion).
Are you ready to get started and create your own braised red cabbage with beets? You can make it your own by adding your own herbs into this dish.
INGREDENTS:
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A head of red cabbage
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1 onion diced (red or white)
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2 tablespoons of olive oil
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2 diced apples (red or green)
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¼ cup of vegetable stock
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4 tablespoons of red vinegar
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3 raw beets
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Salt and pepper (any other herbs of your choice)
INSTRUCTIONS:
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Place 2 tablespoons in a pan on medium heat
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Then shred the cabbage in thin slices, discarding the core and the rough outer leaves and place in the pan.
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Stir the cabbage in until it starts cooking and then add the red vinegar.
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Dice the onion and apples and place in with the cabbage.
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While this is sautéing slice the beets in thin pieces and add to the pan.
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Lower the heat to low.
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Add the vegetable stock and herbs including pepper and salt. Stir accordingly until it gets soft and ready to eat.
Other ingredient you can add are raisins and/or carrots. This dish will make as a great heated salad on a cold day or night.
brunch time!
Ready for a homemade food recipe?
Avocado Toast with Feta Cheese, Cherry Tomatoes, Cranberries, and Walnuts
Ingredients:
Four slices whole-grain bread, toasted
Two ripe avocados, mashed
½ cup cherry tomatoes, halved
¼ cup crumbled feta cheese
2 tbsp dried cranberries
2 tbsp chopped walnuts
Salt and pepper, to taste
Olive oil (optional, for drizzling)
Instructions:
Prepare Avocado Base: Mash avocados in a bowl and season with salt and pepper.
Assemble Toast: Spread mashed avocado on toasted bread. Top with cherry tomatoes, feta cheese, cranberries, and walnuts.
Serve: Drizzle with olive oil, if desired, and serve immediately.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: four
SOMETHING TO THINK ABOUT
Drink Your Christmas Tree: Creative Ways to Repurpose Your Holiday Evergreen
The holiday season brings joy, togetherness, and the evergreen fragrance of Christmas trees.
But once the festivities end, many wonder what to do with their tree.
Instead of discarding it, why not explore an unconventional yet eco-friendly option: turning your Christmas tree into a delicious and nutritious beverage?
Can you really use a Christmas tree?
Yes, you can!
Many species of Christmas trees, like fir, pine, and spruce, have edible and aromatic needles rich in vitamin C and antioxidants.
Historically, Native American, and Nordic cultures used conifer needles to brew teas for immunity and energy.
These needles not only add a refreshing, citrusy flavor to beverages but also offer surprising health benefits.
Note: Before diving in, ensure your tree has not been treated with pesticides or chemicals.
Use only organic, untreated trees for culinary purposes.
Health benefits of Christmas tree beverages-
Rich in Vitamin C – Pine and spruce needles contain significant amounts of vitamin C, known to boost immunity and combat colds.
High in Antioxidants – These compounds help fight free radicals, promoting overall wellness.
Respiratory Support – Evergreen needles are traditionally used to alleviate respiratory issues like congestion or sore throats.
Energizing Properties – The invigorating scent of pine and spruce can refresh the mind and body.
Digestive Aid – Certain teas made from conifer needles can improve digestion.
Pine Needle Tea
A simple and delightful way to reuse your Christmas tree is by brewing pine needle tea.
Here is how:
Ingredients: Fresh pine, fir, or spruce needles (avoid yew trees as they are toxic), water, honey (optional).
Instructions:
Rinse the needles thoroughly to remove any dirt or debris.
Chop the needles into small pieces to release their oils.
Boil water, then let it cool slightly (to avoid bitterness).
Steep up the needles for 5-10 minutes.
Strain and sweeten with honey if desired.
Repurposing your Christmas tree into a beverage is an eco-friendly choice that reduces waste.
By giving your tree a second life, you contribute to a more sustainable holiday season while exploring unique culinary experiences.
Disclaimer
While most evergreen species are safe to consume, some are toxic.
Always identify your tree species and ensure it is chemical-free before use.
If you are unsure, consult a foraging guide or expert.
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DISCLAIMER
Orange And Pomegranate Quinoa Salad
Ingredients:
- 🍊 1 cup quinoa (cooked and cooled)
- 🍊 1 large orange, segmented
- 🔴 ½ cup pomegranate seeds
- 🥗 1 cup fresh spinach or arugula
- 🌰 ¼ cup chopped pecans or walnuts
- 🧅 ¼ cup red onion, thinly sliced
- 🛢️ 3 tbsp olive oil
- 🍋 2 tbsp lemon or orange juice
- 🍯 1 tbsp honey
- 🧂 Salt and pepper, to taste
Instructions:
1. Cook the Quinoa:
🍊 Rinse and cook the quinoa according to package instructions.
Allow it to cool completely.
2. Prepare the Dressing:
🍯 Whisk olive oil, lemon or orange juice, honey, salt, and pepper in a small bowl until well combined.
3. Assemble the Salad:
🥗 In a large bowl, toss together the cooled quinoa, spinach or arugula, orange segments, pomegranate seeds 🔴, red onion, and chopped nuts 🌰.
4. Dress the Salad:
🛢️ Drizzle the dressing over the salad and toss gently to ensure even coating.
5. Serve:
✨ Serve chilled or at room temperature.
Enjoy the burst of citrus and juicy pomegranate in this vibrant, healthy dish!
Cranberry Walnut Chicken Salad 🥗
A refreshing and flavorful salad perfect for sandwiches, wraps, or enjoying on its own!
Ingredients:
Two cups of cooked chicken, shredded, or diced
1/2 cup dried cranberries
1/3 cup of walnuts, chopped
1/4 cup of celery, finely chopped
1/4 cup red onion, finely chopped
1/2 cup of mayonnaise
One tablespoon Dijon mustard
One teaspoon honey
One teaspoon apple cider vinegar
Salt and pepper, to taste
Fresh lettuce leaves (optional, for serving)
Instructions:
1. In a large bowl, combine the cooked chicken, dried cranberries, walnuts, celery, and red onion.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until evenly coated.
4️. Chill the cranberry walnut chicken salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
5️. Serve cranberry walnut chicken salad on fresh lettuce leaves, in a sandwich, or wrapped in a tortilla.
Enjoy!
Greek Style Loaded Hummus
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice (about one large lemon)
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup of diced cucumber
- 1/4 cup of diced tomatoes
- 1/4 cup pitted Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- Extra olive oil, for drizzling
- Pita bread or veggies, for serving
Directions:
1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.
2. If the hummus is too thick, add a little water or more olive oil until you reach your desired consistency.
3. Transfer the hummus to a serving bowl and smooth the top with a spatula.
4. Sprinkle the chopped parsley, diced cucumber, diced tomatoes, olives, and feta cheese on top of the hummus.
5. Drizzle a little extra olive oil over the top for added flavor.
6. Serve with pita bread or your favorite fresh veggies for dipping.
Enjoy your delicious Greek Style Loaded Hummus!
Quick and Easy Artichoke Salad
This quick and easy artichoke salad recipe is refreshing, tangy, and loaded with Italian/Mediterranean-inspired flavors in every bite!
A gluten-free, dairy-free, vegan side.
Artichoke hearts: We use jars of artichoke hearts in water (which come whole, halved, or in quarters), though marinated artichoke hearts will work, too, but add extra flavor and fat/calories.
Chickpeas: Use home-cooked or canned chickpeas or white beans like cannellini/ butter beans (regular or reduced sodium) for fiber and plant-based protein.
Tomatoes: We love using cherry tomatoes, which are available and are good tasting all year.
Grape tomatoes or mini plum tomatoes work well, too.
Red onion: For crunchy texture and acidic flavor. Milder shallot will work, also.
Black olives: We prefer pitted and sliced black olives, but Kalamata olives will work, or even a combination of olives for flavor depth.
Arugula: The peppery flavor of baby arugula complements the artichoke well.
However, other leafy greens will work, too, like making spinach artichoke salad or using massaged kale or even regular romaine lettuce.
Lemon: This helps make the onion milder and adds wonderful brightness to the salad with artichokes.
If you must omit it, soak the onion in ice water, then drain it.
Fresh parsley: For plenty of fresh, aromatic flavor.
Fresh mint or dill will also work.
Balsamic vinaigrette: Use your favorite store-bought version or make your own, like we did for this salad dressing.
Vegan Italian dressing or Greek dressing will also work.
What could I add to Artichoke Heart Salad?
Like other Mediterranean/Italian-inspired salads, this recipe for artichoke salad is super adaptable.
Peppers: There are several ways you could add peppers to this artichoke salad recipe, raw or roasted red peppers, pimentos, or pepperoncini.
Vegetables: Add extra nutrients, color, and texture with the addition of:
Cucumber (thin-peel, low-seed like Persian or English cucumber)
Carrot (shredded for sweet crunch and extra color)
Asparagus (cooked and cut into segments)
Avocado (for rich creaminess, healthy fats, and plenty of antioxidants)
Green beans (steamed or boiled)
Vegan cheese: vegan feta cheese or vegan mozzarella both pair well with this artichoke tomato salad for a creamy, ‘cheesy,’ tangy flavor.
Hearts of palm: Finely chopped with a similar flavor to artichokes.
Pasta: Make a heartier, low-fuss, crowd-pleasing artichoke pasta salad with short al dente pasta.
Giant couscous or orzo artichoke salad also works.
Other grains: You could also make artichoke rice salad or artichoke quinoa salad.
Nuts/seeds: Toasted almonds/pine nuts are a great toasty, crunchy garnish.
How to Make Artichoke Salad
First, peel and finely chop the onion and transfer it to a large salad bowl along with the juice of half a lemon.
Stir well and set aside.
Meanwhile, drain and rinse the chickpeas and artichokes, halve the tomatoes, chop the parsley, and – if needed – slice the olives.
Optionally chop the artichokes, too.
Patting them dry with paper towels will help avoid a soggy salad.
Then add all the prepared ingredients and 2-3 tablespoons of dressing to the bowl with the onions and toss well.
Add the arugula and toss once more.
Then, serve the chickpea artichoke salad with extra dressing on the side.
Enjoy!
Storage Instructions
If you would like to store the chickpea and artichoke salad, it is best to do so without the dressing.
That way, it lasts 3-4 days (5-6 without leafy greens) in the refrigerator in an airtight container.
When combined with dressing, it is best to consume it within a day or two.
EASY GINGER APPLE CABBAGE SAUERKRAUT RECIPE
Add a little crunch and a lot of health to your meals with our easy-to-make Apple Ginger Sauerkraut.
It is time to ferment your way to better health! 🥗💪🍴
Ingredients:
One large green cabbage, finely shredded
Two large apples, peeled and grated
One tablespoon fresh ginger, minced
One tablespoon sea salt
One teaspoon caraway seed (optional)
Directions:
In a large mixing bowl, combine shredded cabbage, grated apples, and minced ginger.
Sprinkle with sea salt and caraway seeds, then massage the mixture with your hands for about 10 minutes until the cabbage becomes watery and reduces in volume.
Pack the mixture into a clean jar, pressing down firmly until the water level rises above the cabbage.
Seal the jar with a tight-fitting lid or a fermentation weight, and let it sit at room temperature, away from direct sunlight, for 4-6 days.
Check daily, pressing down to ensure the cabbage is submerged in its liquid.
After fermentation, store it in the refrigerator.
Prep Time: 20 minutes | Fermentation Time: 4-6 days
| Total Time: Up to 6 days and 20 minutes
How to make apple vinegar at home
-Ingredients:
Fresh apples (3-4 medium-sized)
Sugar (1 tablespoon per cup of water)
Water
A large clean glass jar
Cheesecloth or coffee filter
-Steps:
1.Prepare the Apples: Chop the apples into medium-sized chunks, including cores and peels for added nutrients and flavor.
You can mix different types of apples for varied taste.
2.Sugar and Water: Dissolve sugar in water.
Pour this mixture over the apples in the jar until they are completely covered.
This helps convert sugars into alcohol, a crucial step in vinegar-making.
3.Cover and Wait: Place cheesecloth or coffee filter over the jar, securing it with a rubber band.
This allows air in for natural yeasts while keeping out insects and debris.
4.Fermentation: Store the jar in a dark, warm place for 3-4 weeks.
Stir occasionally to aid decomposition and flavor release.
5.Straining: After initial fermentation, strain out solids and return liquid to the jar for further fermentation.
6.Second Ferment: Cover with cloth again and let sit for 4-6 weeks, stirring occasionally.
Alcohol will transform into acetic acid, giving vinegar its tangy flavor.
7.Taste and Store: Periodically taste until desired flavor is achieved.
Transfer to a sealed bottle for storage at room temperature.
Use it within a year.
ONIONS
Dan and I love onions, and I put them in some of our brunch meals and dinner meals.
Onions are not just great for adding flavor to your dishes, they also come with a multitude of health benefits.
Whether you enjoy them raw or cooked, onions can work wonders for your overall well-being.
Did you know that onions are a great skin cleanser, blood purifier, and bacteria killer?
That is right!
The raw onion contains a higher level of organic sulfur compound, which provides numerous benefits.
One of the most surprising uses of onion is for treating thyroid-related issues.
Dr. Igor Knjazkin from St. Petersburg has developed a simple yet effective method using red onions.
Before going to bed, cut up a red onion and let its juice flow.
Take one half of the onion and massage your neck in circular motions around the thyroid gland area.
Leave the onion juice on your neck overnight without washing it off.
To amplify the effects, you can even place a slice of onion in your socks before sleeping.
Why red onions!
Aside from their bacteria-eliminating properties, red onions contain phosphoric acids that can purify the blood.
Traditional medicine also claims that onions can purify the air and kill pathogens and bacteria.
So, why not give this onion remedy a try?
It is a natural and easy way to support the function of your thyroid gland while potentially experiencing other health benefits.
Remember, sometimes the most unconventional methods lead to the most incredible results!
Citrus Herb Salt Blend
This homemade citrus herb salt blend adds a refreshing and vibrant twist to any dish.
It is easy to make and packed with a zesty flavor.
Ingredients:
- 1 cup coarse kosher salt
- Zest of two lemons
- Zest of one orange
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Instructions:
Step 1: Prepare the Citrus Zest
- Wash lemons and orange thoroughly.
- Use a grater to remove the zest, avoiding the bitter white pith.
- Spread the zest evenly on a baking sheet.
Step 2: Dry the Citrus Zest
- Set the oven to the lowest temperature, around 150F.
- Place the baking sheet with the zest in the oven.
- Dry for about 1-2 hours, or until the zest is completely dry and brittle.
Step 3: Blend the Ingredients
- In a food processor, combine the dried citrus zest, dried thyme, and dried rosemary.
- Pulse 2-3 times to blend the ingredients together.
Step 4: Combine with Salt
- Add one cup of coarse kosher salt to the food processor.
- Pulse until the desired texture is achieved:
- For Chunky Salt: Blend lightly.
- For Fine Salt: Blend longer until the mixture becomes powdery.
Step 5: Store and Use
- Transfer the citrus herb salt to an airtight container.
- Store in a cool, dry place.
- Use to enhance the flavor of seafood, chicken tenderloin, roasted vegetables, or on the rim of cocktail glasses for a refreshing touch
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Baked Pears with Berries, Honey, Walnuts & Blue Cheese
Ingredients:
Four ripe pears, halved and cored
One tablespoon butter, melted
1/2 cup mixed fresh berries (blueberries, raspberries, or blackberries)
1/2 cup walnuts, roughly chopped
1/4 cup crumbled blue cheese
Two tablespoons honey
Fresh thyme sprigs (optional, for garnish)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Pears: Place the halved and cored pears, cut side up, on the prepared baking sheet. Brush each pear with melted butter for a golden finish when baked.
Bake the Pears: Bake the pears for 15-20 minutes, or until they are tender but still hold their shape. Remove from the oven and allow them to cool slightly.
Add the Toppings:
Top with Berries & Blue Cheese: Evenly distribute the mixed berries over each pear half, then sprinkle crumbled blue cheese on top to melt slightly from the pear’s warmth.
Add Walnuts & Honey: Sprinkle walnuts over each pear half and drizzle honey for a touch of sweetness.
Serve: Garnish with fresh thyme sprigs for an earthy flavor, if desired. Serve warm or at room temperature.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: four
This elegant and flavorful dessert or appetizer is perfect for any occasion, bringing together sweet, savory, and nutty elements!
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GARLIC
Eating raw garlic daily might seem like a bold choice, but its health benefits are undeniable.
Packed with powerful compounds like allicin, raw garlic offers a natural way to improve your overall well-being.
Let us explore what happens to your body when you make raw garlic as a part of your daily routine.
1. Boosts Your Immune System
Raw garlic is a natural powerhouse for immunity.
The allicin it contains has antibacterial, antiviral, and antifungal properties that help protect your body from infections.
Benefit: Fewer colds, quicker recovery, and a stronger defense against illnesses.
2. Improves Heart Health
Eating raw garlic can help lower blood pressure, reduce LDL (bad cholesterol), and improve blood circulation.
These benefits are particularly helpful for maintaining a healthy heart.
Benefit: Lower risk of heart disease and better cardiovascular function.
3. Supports Digestive Health
Garlic promotes the growth of healthy gut bacteria while eliminating harmful pathogens.
It can also help reduce bloating, gas, and digestive discomfort.
Benefit: A balanced gut and improved digestion.
4. Enhances Detoxification
Garlic stimulates liver enzymes that aid in flushing out toxins and heavy metals from the body.
Regular consumption helps cleanse your system naturally.
Benefit: A cleaner, more efficient body.
5. Reduces Inflammation
Raw garlic contains sulfur compounds that combat inflammation, reduce symptoms of arthritis and other inflammation-related conditions.
Benefit: Relief from joint pain and reduced risk of chronic diseases.
6. Boosts Energy Levels
Garlic enhances your body’s ability to absorb nutrients, improving overall energy production.
Its natural compounds also reduce fatigue.
Benefit: Increased stamina and better focus throughout the day.
7. Helps Maintain Healthy Weight
Garlic can curb your appetite and improve metabolism, helping you manage weight more effectively.
Benefit: A natural ally for weight management and fat burning.
8. Enhances Respiratory Health
Raw garlic acts as a natural expectorant, clearing mucus and relieving respiratory issues like coughs, colds, and asthma symptoms.
Benefit: Easier breathing and faster recovery from colds.
9. Improves Skin Health
The antioxidants in garlic help combat free radicals, promoting clearer, healthier skin.
It is antimicrobial properties that can also reduce acne and other skin issues.
Benefit: A glowing, blemish-free complexion.
How to Eat Raw Garlic Daily:
Start Small: Begin with one clove per day to let your body adjust.
Chop or Crush: Crushing garlic activates allicin, the compound responsible for most health benefits.
Consume with Water: Swallow the garlic with a glass of water to ease the strong taste.
Add to Meals: Mix crushed garlic into salads, dips, or spreads for added flavor and nutrition.
Possible Side Effects:
Bad Breath: Raw garlic has a strong odor, so follow up with parsley or mint to freshen your breath.
Digestive Discomfort: Some people may experience heartburn or bloating. Start with small amounts and increase gradually.
Allergic Reactions: Rare but possible, so discontinue if you notice any unusual symptoms.
Final Thoughts
Eating raw garlic every day is a simple and effective way to enhance your health.
From boosting immunity and digestion to supporting heart health and skin clarity, raw garlic offers a range of benefits.
Add this superfood to your daily routine and enjoy the positive changes it brings to your body!
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Drink Cinnamon Tea and Watch What Happens!
Cinnamon tea offers more than just taste, it supports overall health in several ways:
1. Rich in Antioxidants: Fights free radicals and reduce inflammation.
2. Supports Heart Health: Helps balance cholesterol levels.
3. Stabilizes Blood Sugar: Aids in managing diabetes.
4. Improves Digestion: Soothes the stomach and aids digestion.
5. Strengthens the Immune System: Boosts immunity against infections.
6. Promotes Mental Clarity: Enhances focus and cognitive function.
7. Aids Weight Management: Helps control appetite and cravings.
Simple Cinnamon Tea Recipe
-Classic Cinnamon Tea Ingredients:
1-2 cinnamon sticks or one teaspoon ground cinnamon
One cup of water
Optional: Honey or lemon for flavor
-Steps:
Boil water in a pot.
Add cinnamon sticks or ground cinnamon.
Simmer for 10 minutes.
Strain (if using ground cinnamon).
Sweeten with honey or lemon.
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Avocado Chocolate Mousse
Avocado Chocolate Mousse, a healthier dessert with the perfect balance of smoothness and indulgence!
Ingredients
Two ripe avocados, peeled and pitted
1/4 cup (60 ml) maple syrup or honey
1/4 cup (60 g) unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup (60 ml) almond milk or any milk of choice
Pinch of salt
1/4 cup (40 g) dark chocolate chips or chopped chocolate (optional for extra richness)
Instructions
Prepare the Avocados:
In a food processor or blender, add the ripe avocados, maple syrup (or honey), cocoa powder, vanilla extract, almond milk, and a pinch of salt.
Blend Until Smooth:
Process everything together until the mixture is smooth and creamy.
You may need to scrape down the sides to ensure it is well blended.
Melt the Chocolate (Optional):
If you are adding dark chocolate, melt it in a microwave-safe bowl for 20-second intervals, stirring in between until smooth.
Add the melted chocolate to the mousse mixture and blend again.
Chill:
Transfer the mousse to serving dishes and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the mousse to firm up.
Serve:
Garnish with chocolate shavings, berries, or a sprinkle of cocoa powder.
This mousse is a velvety, decadent treat that is naturally creamy thanks to avocado.
Enjoy! 😊
Healthy Berry Bliss Juice 🌿
Ingredients:
One cup mixed berry (strawberries, blueberries, raspberries) 🍓
One sliced banana 🍌
1/2 cup almond milk 🥛
One tablespoon chia seeds 🌱
One teaspoon honey (optional) 🍯
Instructions:
In a blender, combine the mixed berries and banana with almond milk.
Blend until smooth.
Add chia seeds and honey (if using), and blend again briefly until well mixed.
Serve in three different glasses, each topped with colorful berry slices and a sprinkle of chia seeds.
Serving:
Use three different glasses to display each juice with vibrant berry toppings.
Artichoke Soup
Artichoke Soup recipe that is perfect for when you are short on time! 🥣🌱✨
Ingredients
🥘 For the soup:
Two cans (14 oz each) artichoke hearts, drained and chopped 🌱
2 tbsp olive oil 🫒
One medium onion, chopped 🌰
Two garlic cloves, minced ones. 🧄
Four cups of vegetable or chicken broth 🍲
One cup heavy cream or coconut milk 🥛
1 tsp dried thyme 🌿
½ tsp paprika
Salt and black pepper to taste 🧂
Juice of one lemon 🍋
🍋 Optional Toppings:
Fresh parsley 🌿
Croutons 🥖
Grated Parmesan cheese 🧀
Instructions
One️ Sauté the Aromatics:
Heat olive oil 🫒 in a large pot over medium heat.
Add chopped onion 🌰 and cook until softened, about 3 minutes.
Add minced garlic 🧄 and sauté for another 1-2 minutes until fragrant.
Two️ Add Artichokes and Spices:
Stir in the chopped artichoke hearts 🌱, thyme 🌿, and paprika.
Cook for 2 minutes to combine the flavors.
Three️ Simmer:
Pour in the vegetable or chicken broth 🍲.
Bring to a boil, then reduce heat and let it simmer for 10 minutes.
Four️ Blend the Soup:
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Five️ Finish with Cream:
Stir in the heavy cream 🥛 and lemon juice 🍋.
Season with salt and black pepper to taste.
Heat gently, but do not boil.
Six️ Serve and Garnish:
Ladle into bowls and top with parsley 🌿, croutons 🥖, or Parmesan cheese 🧀 for added texture and flavor.
Pro Tip
Add a pinch of red pepper flakes 🌶️ for a spicy twist.
Pair with crusty bread 🥖 for dipping!
Enjoy your creamy, comforting Artichoke Soup! 😋✨
Tasty Gluten-Free Apple Cake
Almond Flour Apple Cake
Soft and nutty, this almond flour apple cake is gluten-free and naturally sweetened with honey, making it a guilt-free treat for any time of the day.
**Ingredients: **
- 2 cups of almond flour
- 1/2 tsp baking powder
- 2 large eggs
- 1/3 cup of honey
- 1/4 cup of olive oil
- 1 tsp cinnamon
- 1 large apple, grated
**Instructions: **
1. Preheat oven to 325°F (160°C) and grease an 8-inch round pan.
2. In a bowl, whisk almond flour, baking powder, and cinnamon.
3. In another bowl, mix eggs, honey, and olive oil.
Add wet mixture to dry ingredients.
4. Fold in grated apple until evenly combined.
5. Bake for 40 minutes or until golden brown.
Cool before slicing.
Pumpkin Breakfast Cookies
Ingredients:
1 1/2 cups of rolled oats
1/2 cup canned pumpkin puree
1/4 cup peanut butter or almond butter
1/4 cup of honey or maple syrup
One teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup of raisins or dried cranberries (optional)
1/4 cup chopped nuts (optional, such as walnuts or pecans)
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C) and line up a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, combine the pumpkin puree, peanut butter, honey (or maple syrup), and vanilla extract. Stir until smooth.
Add dry ingredients: Add the rolled oats, cinnamon, ginger, salt, and baking soda to the wet mixture. Stir until well combined.
Add mix-ins: If using, fold in the raisins or cranberries and chopped nuts.
Shape the cookies: Scoop about two tablespoons of dough and roll it into a ball. Flatten it slightly on the prepared baking sheet.
Bake: Bake for 12–15 minutes, or until the edges are golden brown.
Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
These soft and chewy cookies are a perfect grab-and-go breakfast or snack! 🎃🍪
Mediterranean Baked Fish 🍽️
📋 Ingredients:
Four white fish fillets (e.g., cod, tilapia, or snapper)
Two tablespoons of olive oil
Three garlic cloves, minced
One cup cherry tomato, halved
1/2 cup Kalamata olives, sliced
One-half red onion, thinly sliced
1/4 cup fresh parsley, chopped
One teaspoon dried oregano
1/2 teaspoon paprika
Juice of one lemon
Zest of one lemon
Salt and pepper, to taste
👩🍳 Directions:
One️ Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish with olive oil.
Two️ Season the Fish:
Pat the fish fillets dry with paper towels and arrange them in the prepared baking dish.
Season both sides of the fillets with salt and pepper.
Three️ Make the Marinade:
In a small bowl, combine olive oil, minced garlic, oregano, paprika, lemon zest, and lemon juice.
Mix well and drizzle the marinade evenly over the fish fillets.
Four️ Add Vegetables:
Scatter the halved cherry tomatoes, sliced Kalamata olives, and red onion around the fish in the baking dish.
Five️ Bake the Fish:
Bake in the preheated oven for 15–20 minutes, or until the fish is opaque and flakes easily with a fork.
Six️ Garnish and Serve:
Sprinkle fresh parsley over the baked fish before serving.
Serve hot with crusty bread, steamed rice, or roasted vegetables for a completely Mediterranean-inspired meal.
💡 Tips:
Swap Kalamata olives for capers if you prefer a tangy twist.
Add a sprinkle of feta cheese before baking for extra creaminess.
Pair with a simple arugula salad drizzled with olive oil and lemon juice.
⏱ Prep Time: 10 minutes
⏱ Cook Time: 20 minutes
⏱ Total Time: 30 minutes
🍽 Servings: four servings
🍇 Quick Pickled Garlic - a simple yet impactful gourmet addition! 🧄🧀
Ingredients:
One cup garlic cloves (2 to 3 heads of garlic)
½ cup white vinegar
½ cup water
½ tablespoon sugar
One teaspoon kosher salt
One teaspoon peppercorn
One bay leaf
¼ teaspoon celery seed
¼ teaspoon dry dill
Pinch of red pepper flakes (optional)
Directions:
Wash a half-pint mason jar and its lid in hot soapy water, then rinse and let air dry.
Cut off the ends of each garlic clove, place them in a small container, cover, and shake vigorously to loosen the peels.
In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, bay leaf, celery seed, dill, and red pepper flakes. Bring to a rapid bubble and simmer for 2 minutes.
Spoon the garlic into the jar, then carefully pour in the hot brine. Tap the jar to release air bubbles.
Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate for 24 hours before using. Stores up to 1 month refrigerated.
Prep Time: 15 minutes | Cooking Time: 1 hour 2 minutes | Total Time: 1 hour 17 minutes
Servings: one half-pint jar
Crispy Balsamic-Thyme Potato Torte
INGREDIENTS:
- 2 lbs. potatoes, thinly sliced
- 1/4 cup of balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
INSTRUCTIONS:
1. Preheat your oven to 375°F (190°C) and grease a round baking dish.
2. In a mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped thyme, salt, and pepper.
3. Place half of the sliced potatoes in the baking dish, then drizzle with half of the balsamic mixture.
4. Layer the remaining potato slices on top and drizzle with the rest of the balsamic mixture.
5. Cover the dish with foil and bake for 45 minutes.
6. After 45 minutes, remove the foil, and if desired, sprinkle grated Parmesan cheese on top.
Bake uncovered for an additional 15-20 minutes, or until the top is crispy and golden brown.
7. Allow the torte to cool for a few minutes before slicing and serving.
Enjoy!
Roasted Garlic and Rosemary White Bean Soup
INGREDIENTS:
- 3 heads of garlic, tops trimmed
- 1 tablespoon oil (for roasting garlic)
- 1 tablespoon oil (for the soup)
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups chicken broth (or vegetable broth)
- 3 (14.5 ounce) cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or one teaspoon dried rosemary)
- 1/4 cup grated Parmigiano Reggiano (Parmesan cheese, optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
INSTRUCTIONS:
Prepare the Roasted Garlic: Preheat the oven to 350°F (180°C).
Drizzle oil over the tops of the exposed garlic heads, wrap them in aluminum foil, and roast for about 60 to 90 minutes, or until the garlic is lightly golden and tender.
Cook the Onion and Garlic: In a large saucepan, heat one tablespoon of oil over medium heat.
Add the diced onion and cook until tender, approximately 5 to 7 minutes.
Stir in the chopped garlic and sauté until fragrant, about 1 minute.
Combine Ingredients: Pour in the broth, add the rinsed white beans, and mix in the rosemary.
Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
Add Roasted Garlic: Once the garlic is finished roasting, squeeze the soft cloves into the soup.
Blend the Soup: Use a blender or an immersion blender to puree the mixture until smooth.
Finish the Soup: Stir in the grated Parmesan cheese and lemon juice.
Season with salt and pepper to taste.
Serve: Enjoy your delicious Rosemary and Roasted Garlic White Bean Soup!
BLACKENED SALMON WITH GUACAMOLE RECIPE
Ingredients:
For the salmon:
Four salmon fillets (skin on or off)
1 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper (optional for heat)
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt
For the guacamole:
Two ripe avocados
One small tomato, diced
One-fourth red onion, finely chopped
1 tbsp fresh lime juice
1 tbsp fresh cilantro, chopped
1/4 tsp salt
1/4 tsp black pepper
❗Instructions:
Season the salmon:
In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, black pepper, and salt.
brush the salmon fillets with olive oil and coat generously with the spice mix on both sides.
let it rest for 10 minutes.
Prepare the guacamole:
In a bowl, mash the avocados with a fork until creamy.
Add diced tomato, chopped onion, lime juice, cilantro, salt, and black pepper.
Mix well and adjust seasoning to taste.
Cook the salmon:
Heat a non-stick skillet or grill pan over medium-high heat.
place the salmon fillets in the pan and cook for 4-5 minutes on each side until blackened and cooked through.
Serve:
Plate the blackened salmon and top each fillet with a generous dollop of guacamole.
Garnish with fresh cilantro and serve with quinoa, rice, or roasted vegetables for a complete meal.
Enjoy!
perfect for a healthy and flavorful dinner.
𝘽𝘼𝙆𝙀𝘿 𝙇𝘼𝙈𝘽 𝘾𝙃𝙊𝙋𝙎, 𝙋𝙊𝙏𝘼𝙏𝙊𝙀𝙎 & 𝙊𝙉𝙄𝙊𝙉𝙎
Ingredients:
- 8 lamb chops, about one inch thick
- 4 medium potatoes, peeled and quartered
- 2 large onions, sliced into rings
- 1/4 cup of olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or one tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or one tablespoon dried)
- Salt and pepper, to taste
Procedure:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the minced garlic, olive oil, lemon juice, rosemary, thyme, salt, and pepper. Mix well.
Add the lamb chops to this marinade and let it marinate for at least 30 minutes.
3. On a large baking sheet, spread out the potatoes and onion rings.
Drizzle with olive oil, and sprinkle with salt and pepper.
Toss to coat evenly.
4. Remove the lamb chops from the marinade and place the marinated lamb chops on top of the potatoes and onions, ensuring they are spaced apart.
5. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the lamb reaches your desired level of doneness (145°F for medium-rare).
6. Transfer to a serving platter.
Serve & enjoy!
Prep Time: 30 minutes | Total Time: 1 hour
Sweet and Savory Delight of Maple Pecan Rosemary Acorn Squash
Ingredients:
Two medium acorn squashes
1/4 cup of maple syrup
1/4 cup pecans, chopped
Two tablespoons of olive oil
One tablespoon fresh rosemary, chopped (or one teaspoon dried rosemary)
Salt and pepper to taste
Optional: A sprinkle of cinnamon for extra warmth
Instructions:
Prepare the Squash:
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds.
Place them cut side up on a baking sheet.
Season the Squash:
Drizzle the olive oil over the cut sides of the squashes and season with salt and pepper.
If using, sprinkle a little cinnamon for added flavor.
Make the Maple Pecan Mixture:
In a small bowl, combine the maple syrup, chopped pecans, and fresh rosemary.
Stir until the pecans are well coated.
Fill the Squash:
Spoon the maple pecan mixture into the hollowed-out center of each acorn squash half, dividing it evenly.
Bake:
Cover the baking sheet with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the squash is tender when pierced with a fork.
Remove the foil and bake for an additional 10-15 minutes, allowing the tops to caramelize slightly.
Serve:
Once cooked, remove from the oven, and cool slightly before serving.
Enjoy the sweet and savory flavors of this delightful dish!
This Maple Pecan Rosemary Acorn Squash recipe is a wonderful addition to any fall or holiday meal, offering a beautiful presentation and delicious taste.
Enjoy!
Eggplant Parmesan
Classic Italian Comfort Food with Layers of Flavor
Ingredients:
Two large eggplants, sliced into one-fourth-inch rounds
Salt, for sweating eggplant
Two cups of marinara sauce
Two cups of ricotta cheese
Two cups of shredded mozzarella cheese
One cup grated Parmesan cheese
1/4 cup fresh basil, chopped
One teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup all-purpose flour
Two large eggs, beaten
One cup of breadcrumbs
Olive oil, for frying
Directions:
Preheat oven to 375°F (190°C).
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture.
Rinse and pat dry.
In a shallow dish, set up a breading station with flour, beaten eggs, and breadcrumbs.
Dredge each eggplant slice in flour, dip in the egg, and then coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat.
Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
Drain on paper towels.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
Layer half of the fried eggplant slices, followed by half of the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
Sprinkle with half of the basil and oregano.
Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for 10 minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
| Servings: 6 servings
Sourdough Starter 🍞
Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1 tablespoon sugar or honey
Instructions:
1. In a clean glass jar or bowl, mix one cup of all-purpose flour with 1/2 cup of water.
2. Add one tablespoon of sugar or honey to the mixture.
3. Stir well until there are no dry lumps.
4. Cover the jar loosely with a lid or a cloth.
5. Leave it at room temperature for 24 hours.
6. After 24 hours, knead the starter by adding 1/2 cup of flour and 1/4 cup of water.
Stir well.
7. Repeat the kneading every 24 hours for about 5 to 7 days until it becomes bubbly and has a pleasant sour smell.
8. Once ready, you can use it to bake sourdough bread or store it in the fridge and knead it once a week.
Sweet Cinnamon Banana Chips
Enjoy these crispy, sweet banana chips with a touch of cinnamon for a quick and healthy snack.
They are simple to make and irresistibly delicious!
Ingredients:
~ 2 firm, ripe bananas (peeled and sliced thinly into rounds)
~ 1 tbsp melted butter or coconut oil
~ 1 tbsp white sugar (or coconut sugar for a healthier choice)
~ ½ tsp ground cinnamon
Instructions:
1. Slice the Bananas:
• Peel and slice the bananas into thin rounds, about ⅛ inch thick, ensuring even cuts for uniform cooking.
2. Prepare the Coating:
• Combine the cinnamon and sugar in a small bowl.
• Lightly coat the banana slices with melted butter or coconut oil, then sprinkle them evenly with the cinnamon-sugar mixture.
3. Preheat the oven:
• Set to 350°F and preheat it for 3-5 minutes.
4. Cook the Banana Chips:
• Arrange the banana slices in a single layer in a pan, avoiding overlapping.
Cook in batches if needed.
• Cook for 8-10 minutes, flipping halfway through, until the chips are golden and crispy.
Keep an eye on them in the last few minutes to prevent burning.
5. Cool and Enjoy:
• Move the cooked banana chips to a rack to cool completely.
They will crisp up as they cool.
Enjoy right away or store in an airtight container for up to two days.
Extra Tip:
• Add a sprinkle of sea salt before cooking for a savory-sweet twist!
Prepping Time: 5 minutes | Cook Time: 8-10 minutes per batch | Total Time: 15-20 minutes
Cream Cheese
Ingredients:
Four cups of whole milk
3-4 tablespoons fresh lemon juice
½ teaspoon salt
Directions:
In a heavy-bottomed saucepan, bring the milk to a soft boil.
Once the milk has started to boil, add the lemon juice.
Using a slotted spoon, stir everything together.
The curds should start to separate from the whey almost immediately.
Remove from the heat.
Strain the curds using a cheesecloth and strainer.
Squeeze out any excess liquid and transfer the curd to a food processor.
Add the salt and process for at least 3 minutes.
Refrigerate for at least 30 minutes before serving.
Prepping Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes | Servings: 6 servings
Garlic Parmesan Crusted Chicken
Savor the irresistible flavors of Garlic Parmesan Crusted Chicken.
This crispy, flavorful dish is sure to become a family favorite and elevate your dinner table.
Ingredients:
Four boneless, skinless chicken breasts
One cup grated Parmesan cheese
1/2 cup breadcrumbs
Four cloves’ garlic, minced
Two tablespoons of olive oil
One teaspoon dried basil
One teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
In a medium-sized bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, dried basil, dried oregano, salt, and pepper.
Mix until well blended.
Brush each chicken breast with olive oil, ensuring an even coating to help the crust adhere.
Press the Parmesan mixture firmly onto each chicken breast, covering both sides evenly.
Arrange the coated chicken breasts in the prepared baking dish in a single layer, ensuring they do not overlap.
Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F, and the crust is golden brown and crispy.
Once cooked, remove from the oven, and let the chicken rest for 2-3 minutes.
Garnish with freshly chopped parsley before serving.
Serve warm with your favorite sides for a delightful meal, enjoy.
Recipe Details:
Servings: four
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
🧀 Marinated Mozzarella Balls, Artichokes, and Olives 🍈🍋
Kick off your next party with this zesty and herby appetizer that pairs marinated mozzarella, artichokes, and olives with a burst of lemon and fresh herbs.
It is a mouthwatering start that will have everyone reaching for seconds!
📋 Ingredients
1/2 cup of olive oil 🫒
One garlic clove, finely grated 🧄
1 tsp dried Italian seasoning 🌿
A mix of fresh herbs (thyme, rosemary, oregano, basil, parsley) 🌱
Zest of one small lemon 🍋
Salt and pepper to taste (go easy on the salt!) 🧂
One jar (12 oz) marinated artichokes, drained 🍂
8 oz mini fresh mozzarella balls, drained 🧀
1 1/2 cups pitted and stuffed green olives, drained 🍏
Chopped pistachios for garnish (optional) 🥜
👩🍳 Instructions
Make the Marinade:
In a bowl, whisk together olive oil, garlic, Italian seasoning, fresh herbs, lemon zest, and a pinch of salt and pepper until beautifully blended.
Toss the Ingredients:
Add artichokes, mozzarella, and olives to the marinade.
Toss gently to coat everything nicely.
Let It Marinate:
Allow the mix to sit at room temperature for about 30 minutes to let those flavors become fast friends.
Serve It Up:
Spoon the mixture into a pretty serving dish, drizzle with a bit more olive oil, and sprinkle with chopped pistachios for a crunchy finish.
💡 Tips
Make Ahead: Whip this up a few hours before your event and keep it in the fridge the longer it marinates, the tastier it gets.
Serving Suggestions: Serve with slices of crusty bread or crispy crackers to soak up that delicious oil.
Try Other Olives: Mix things up with kalamata or black olives for a new twist.
This vibrant, flavorful dish is sure to be the star of your next gathering! 🎉🧀🍋
**Spinach and Cheese Stuffed Portobello Mushroom**
A delicious and savory vegetarian dish with tender portobello mushrooms stuffed with a creamy spinach and cheese mixture.
_____Ingredients:_____
Four large portobello mushroom caps, stems removed
Two tablespoons of olive oil
Two cups fresh spinach, chopped
1/2 cup of ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
Two cloves’ garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
_____Directions:____
1. Preheat oven to 375°F (190°C).
2. Brush both sides of the mushroom caps with olive oil and place them on a baking sheet.
3. In a skillet, sauté garlic in olive oil for 1-2 minutes until fragrant.
Add chopped spinach and cook until wilted for about 2 minutes.
4. In a bowl, mix the cooked spinach, ricotta, Parmesan, mozzarella, salt, and pepper.
5. Stuff each mushroom cap with spinach and cheese mixture.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
7. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 220 kcal | Servings: 4 servings
🍑🫐 Blueberry Peach Feta Salad 🫐🍑
Ingredients:
1-pint fresh blueberries
Two peaches, diced
2 Persian cucumbers, sliced
½ cup crumbled feta cheese
Three tablespoons fresh lemon juice
One tablespoon Dijon mustard
One tablespoon honey
One tablespoon olive oil
One tablespoon finely chopped fresh basil
Kosher salt and freshly ground black pepper to taste
Directions:
Prepare the Salad:
In a large bowl, combine the fresh blueberries, diced peaches, sliced Persian cucumbers, and chopped basil.
Make the Dressing:
In a separate small bowl, whisk together the Dijon mustard, honey, fresh lemon juice, salt, and pepper.
Gradually whisk in the olive oil until the dressing is well emulsified.
Assemble the Salad:
Pour the lemon basil vinaigrette over the salad ingredients in a large bowl.
Gently toss to ensure all components are evenly coated with the dressing.
Add Feta Cheese:
Sprinkle the crumbled feta cheese over the top of the salad.
Lightly toss once more to distribute the feta throughout the salad.
Serve:
Serve the Blueberry Peach Feta Salad immediately to enjoy its fresh and vibrant flavors.
Nutritional Information:
⏰ Prep Time: 15 minutes
⏰ Cooking Time: 0 minutes
⏰ Total Time: 15 minutes
🔥 Kcal: Approximately 150 kcal per serving
🍽️ Servings: four servings
Cranberry Almond Bites - sweet, nutty & energy-packed! 🌰
Cranberry Almond Bites🍒
Ingredients:
- 1 cup of roasted almonds
- 1 cup dried cranberries
- 1 cup pitted dates
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tbsp chia seeds (optional)
- 1 tbsp shredded coconut for rolling (optional)
Steps:
1. In a food processor, blend the almonds until finely chopped.
2. Add cranberries, dates, honey (or maple syrup), vanilla extract, cinnamon, and chia seeds. Blend until the mixture sticks together.
3. Scoop small portions and roll into bite-sized balls.
4. Optionally, roll the balls in shredded coconut for extra texture.
5. Refrigerate for at least 30 minutes before serving.
Prep Time: 10 minutes | Chill Time: 30 minutes | Total Time: 40 minutes
Kcal: 135 kcal | Servings: 12 bites
This Healthy Chocolate Cranberry Cake is moist, naturally sweetened,
and burst with juicy cranberries! ✨
Ingredients
🌾 1 cup (120g) whole wheat flour (or almond flour for gluten-free option)
🍫 ½ cup (50g) unsweetened cocoa powder
🥄 1 tsp baking soda
🧂 ¼ tsp salt
🍒 ¾ cup (100g) fresh or dried cranberries
🥛 ¾ cup (180g) plain Greek yogurt (or dairy-free yogurt)
🍯 ½ cup (120ml) maple syrup (or honey)
🥚 2 large eggs (or flax eggs for vegan option)
🥜 ¼ cup (60ml) melted coconut oil (or olive oil)
🌿 1 tsp vanilla extract
Instructions
One️⃣ Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9-inch (23cm) cake pan or line it with parchment paper.
Two️⃣ Mix Dry Ingredients: In a bowl, whisk together whole wheat flour, cocoa powder, baking soda, and salt. 🌾🍫
Three️⃣ Mix Wet Ingredients: In another bowl, whisk together Greek yogurt, maple syrup, eggs, melted coconut oil, and vanilla extract. 🥛🍯🥚
Four️⃣ Combine & Fold in Cranberries: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the cranberries. 🍒
Five️⃣ Bake: Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. ⏳
Six️⃣ Cool & Enjoy: Let the cake cool before slicing. Serve as is, or drizzle with melted dark chocolate for extra indulgence! 😍
⏰ Prep Time: 10 mins | Bake Time: 25-30 mins
🍽️ Yields: 8-10 slices
Sweet Potato Out of This World🍠🍠🍠
This is a great way to eat sweet potatoes!
Clean 4-5 sweet potato and cut crosswise.
Olive oil
Pink salt/kosher salt
Dried thyme
Baking sheet
Parchment paper
Preheat oven to 400F
Cover the baking sheet with parchment paper.
Sprinkle salt, dried thyme and drizzle olive oil generously on each half and place them cut side down.
Drizzle some more olive oil on top and give them a good massage.
Bake for 40 minutes or till the bottom is caramelized.
Enjoy!💕
Peach and Cucumber Salad
Ingredients:
One tablespoon fresh basil leaf, finely chopped
1-pint fresh blueberries
Two ripe peaches, sliced
2 Persian cucumbers, sliced
One tablespoon Dijon mustard
One tablespoon honey
Three tablespoons fresh lemon juice
Kosher salt and fresh ground black pepper to taste
One tablespoon olive oil
1/2 cup crumbled feta cheese
Directions:
In a large mixing bowl, whisk together Dijon mustard, honey, and lemon juice until well blended.
Gradually add olive oil to the mustard mixture, whisking continuously to form a smooth dressing.
Season the dressing with kosher salt and black pepper.
Add sliced peaches, cucumber, and blueberries to the bowl.
Gently toss with the dressing to coat.
Sprinkle crumbled feta cheese and chopped basil over the salad.
Toss lightly once more before serving.
This Healthy Chocolate Blueberry Cake is soft,
naturally sweetened and loaded with juicy blueberries! ✨
Ingredients
🌾 1 cup (120g) whole wheat flour (or almond flour for gluten-free option)
🍫 ½ cup (50g) unsweetened cocoa powder
🥄 1 tsp baking soda
🧂 ¼ tsp salt
🫐 ¾ cup (100g) fresh or frozen blueberries
🥛 ¾ cup (180g) plain Greek yogurt (or dairy-free yogurt)
🍯 ½ cup (120ml) maple syrup (or honey)
🥚 2 large eggs (or flax eggs for vegan option)
🥜 ¼ cup (60ml) melted coconut oil (or olive oil)
🌿 1 tsp vanilla extract
Instructions
One️. Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9-inch (23cm) cake pan or line it with parchment paper.
Two️. Mix Dry Ingredients: In a bowl, whisk together whole wheat flour, cocoa powder, baking soda, and salt. 🌾🍫
Three️. Mix Wet Ingredients: In another bowl, whisk together Greek yogurt, maple syrup, eggs, melted coconut oil, and vanilla extract. 🥛🍯🥚
Four️. Combine & Fold in Blueberries: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries. 🫐
Five️. Bake: Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. ⏳
Six️. Cool & Enjoy: Let the cake cool before slicing. Serve as is, or drizzle with melted dark chocolate for extra indulgence! 😍
⏰ Prep Time: 10 mins | Bake Time: 25-30 mins
🍽️ Yields: 8-10 slices
Spinach Oatmeal Cake
This Spinach Oatmeal Cake is soft, moist, and naturally green! A great way to sneak in veggies while keeping it tasty. 💚
Ingredients
🌾 1 cup (100g) rolled oats
🌿 1 ½ cups (50g) fresh spinach
🍌 1 ripe banana (for natural sweetness)
🌾 ¾ cup (90g) almond flour (or whole wheat flour for a non-GF version)
🫘 2 tbsp chia seeds (or flaxseeds)
🍯 ⅓ cup (80ml) maple syrup (or honey)
🥚 2 large eggs (or flax eggs for a vegan option)
🥛 ¾ cup (180ml) almond milk (or any milk of choice)
🧈 ¼ cup (60g) melted coconut oil (or butter)
🌿 1 tsp vanilla extract
🍂 ½ tsp ground cinnamon (optional, for warmth)
🧂 ½ tsp salt
🌾 1 tsp baking powder
🌾 ½ tsp baking soda
🍫 ¼ cup (40g) dark chocolate chips or chopped nuts (optional for extra texture)
Instructions
One️⃣ Preheat & Prep: Preheat oven to 350°F (175°C) and grease or line an 8x8-inch (20x20cm) baking pan with parchment paper. 🌿
Two️⃣ Blend Spinach Mixture: In a blender, blend spinach, banana, eggs, almond milk, maple syrup, and vanilla extract until smooth and vibrant green. 💚
Three️⃣ Mix Dry Ingredients: In a bowl, combine oats, almond flour, chia seeds, baking powder, baking soda, cinnamon (if using), and salt. 🌾🍂
Four️⃣ Combine: Pour the green spinach mixture into the dry ingredients and stir until just combined. Fold in chocolate chips or nuts (if using). Let the batter sit for 5 minutes to absorb moisture. 🍫
Five️⃣ Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. ⏳
Six️⃣ Cool & Serve: Let the cake cool before slicing. Drizzle with almond butter, honey, or a dusting of coconut flakes for extra flavor! ✨
⏰ Prep Time: 10 mins | Bake Time: 25-30 mins
🍽️ Yields: 9-12 servings
Fruit Rice Paper Rolls with Yogurt Sauce
These fruit rice paper rolls are the ultimate summer snack!
They are light, fresh, and made with the perfect yogurt lime dip.
They are gluten-free and vegan friendly.
What are fruit rice paper rolls?
These fruit rice paper rolls are like a spring roll, but with fruit!!
Fresh fruit wrapped tightly in rice paper to make a raw, non-cooked snack that is perfect for spring and summer.
The Ingredients for Spring Rolls
Rice Paper. I used this!
Fresh Mint Leaves.
Apple, Strawberries, and Mango. You could also switch up the types of fruits you use!
Coconut Yogurt, Honey, Lime Juice, and Fresh Mint Leaves.
This makes delicious dipping sauce!!
How to make fruit spring rolls
Step 1. Soak the rice paper for 5 seconds or until softened.
Step 2. Transfer the rice paper to a large plate or clean workstation. Add the mint and fruit to the rice paper.
Step 3. Roll the spring rolls by folding in the two corners, then folding up the bottom edge and rolling into a tight spring roll. Set aside and repeat all the rice paper and fruit.
Step 4. Prep the dip by combining the yogurt, honey, and lime in a bowl.
Top with mint leaves.
Step 5. Serve the spring rolls fresh with the dip.
Are fruit spring rolls healthy?
Health is always a subjective term but considering this is packed with fruit and fresh mint, we would call this a pretty healthy dessert!
Can you fry fruit spring rolls?
I suggest eating it as written here and not frying it.
Can you make this recipe ahead of time?
It is best fresh, but you can make it ahead of time and keep it in the fridge for a bit to serve later!
Can you make these with something other than rice paper if you are grain-free?
Rice paper is a main ingredient in this recipe, but you can take the same concept and make this with a grain-free wrap like a coconut or tapioca wrap.
They just do not roll quite the same.
Can you use different fruits in this recipe?
These would also be good fruits to use in this recipe
Diced pineapple
Sliced peaches
Blueberries
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