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

Pineapple Cucumber Salad Recipes

January 01, 2020
This perfectly refreshing Pineapple Cucumber Salad is wonderfully easy to form and easily delicious! Great for summer BBQs, parties, potlucks and more!

This particular salad is one among my favorites – especially for summer. I took my favorite pineapple salsa recipe, turned down the warmth , made the cucumber and pineapple pieces larger and voila – the foremost refreshing, flavorful salad EVER.

Pineapple Cucumber Salad Recipes
Pineapple Cucumber Salad Recipes

The sweetness of the pineapple is balanced by the acidity of the lime and therefore the crunchiness of the cucumber. This recipe is perfectly simple and may easily be scaled for alittle dinner or to feed a crowd.

This pineapple salad is that the perfect addition to any kind of bbq or cookout you've got planned. It’s also great for those folks who don’t have tons of your time and are craving those fresh, sweet flavors of summer. Enjoy!

Pineapple Cucumber Salad Recipes

INGREDIENTS:

  • 1 pineapple chopped
  • 1 English cucumber chopped
  • 2 limes zested and juiced
  • 1/3 cup cilantro roughly chopped
  • salt and pepper optional

INSTRUCTIONS:

  1. Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
  2. Season with salt and pepper if desired.
  3. Serve immediately or keep chilled until ready to serve.

Baked Buffalo Cauliflower Recipe

December 12, 2019
Oven Baked Buffalo Cauliflower Bites square measure a fun and straightforward} appetiser or snack created with simply some simple ingredients. absolutely loaded with all the awing flavor of chicken wings, these low carb and feeder Buffalo Cauliflower Bites have a soft and tender within and crisp outside.

Buffalo Cauliflower
All the delicious, tart flavor of buffalo wings while not the mess and calories. I’ve ne'er been an enormous fan of chicken wings, therefore this substitution was a simple one. however even all you wing fans out there'll love these spicy very little buffalo-sauce-covered cauliflower nuggets.

Baked Buffalo Cauliflower Recipe
Baked Buffalo Cauliflower Recipe

Tossed in your favorite homespun or factory-made buffalo sauce and lordotic in creamy cheese or Ranch Dressing, this healthy buffalo cauliflower could be a crowd favorite and is often gone in minutes!

What to serve with Buffalo Cauliflower
Delicious served as a snack or small-bite appetiser, buffalo cauliflower bites very love being soused in creamy cheese, ranch dressing, or the other creamy sauce or dip.

Baked Buffalo Cauliflower Recipe

INGREDIENTS:

  • 1 large cauliflower - cut into small florets
  • 1/2 cup Frank's RedHot Sauce - plus more for serving
  • 2 tbsp butter - melted
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1 tsp salt

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside. Transfer cauliflower florets to a large mixing bowl.
  2. In a small bowl whisk together the hot sauce, melted butter, olive oil, lemon juice, garlic powder, and salt. Whisk well to combine. Pour the buffalo sauce over the cauliflower florets and toss well to coat.
  3. Spread the cauliflower in a single layer over lined baking sheet and bake for 25-30 minutes or until cauliflower is fork tender and browned around the edges.

Easy Black Bean Taco Recipe

December 05, 2019
Black Bean Tacos simply got a full ton a lot of exciting! These ar loaded with flavor, they’re a breeze to arrange and therefore the filling solely has to cook for five minutes! In alternative words say hullo to a replacement fast dinner.

Easy common bean Taco formula
I know what most of you're most likely thinking. common bean tacos. BORING! My family was thinking identical issue till I created these.

Easy Black Bean Taco Recipe
Easy Black Bean Taco Recipe

My youngsters were hoping i used to be creating identical beef tacos and were unhappy to listen to it “we’re having common bean tacos for dinner” however once one bite of those they were each like wow these extremely ar thus good!

So it had been associate degree all around healthy dinner win and a replacement dish to feature to the rotation!

Easy Black Bean Taco Recipe

INGREDIENTS:

  • 2 (14.5 oz) cans black beans, drained and rinsed
  • 1 cup store-bought refrigerated tomato based salsa or left-over homemade salsa
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/2 medium avocado
  • 1/2 cup plain Greek yogurt
  • 1 cup fresh cilantro
  • 1 Tbsp lime juice, or more to taste
  • 1 clove garlic, pressed through a garlic crusher
  • For serving:
  • 8 warmed taco size yellow corn tortillas
  • Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes

INSTRUCTIONS:

  1. In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash beans if desired.
  2. Meanwhile in a food processor pulse together avocado, Greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 Tbsp water).
  3. To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.

Shrimp And Avocado Ceviche

November 29, 2019
Ceviche… simply that word alone makes Maine crave summer! With it’s lightweight citrus-y flavors and bright spirited colours, however might you not need to stuff your face filled with it whereas reposeful at the beach?! (At least that’s my dream anyways…) thus you'll bet this shrimp and avocado ceviche will certainly be my go-to meal throughout summer this year!

Before we have a tendency to start, let Maine simply say that this formula isn't authentic Mexican ceviche. It still has all a similar nice tasting qualities, however takes wayy less time and is slightly dumbed down for the a day cook (aka me!).

Shrimp And Avocado Ceviche
Shrimp And Avocado Ceviche

But I can’t stress to you the way straightforward this formula very is! not like authentic ceviche, this version doesn’t need any cookery time and since thus, it takes simply minutes to make! and also the best part? It’s thus versatile!

It’s such a good macromolecule packed meal that’s thus refreshing and ideal for summer! Ok loves, with all this observe summer, I’m soo prepared for the nice and cozy weather! currently who’s able to hit up the beach?!

Shrimp And Avocado Ceviche

INGREDIENTS:

  • 1½ lbs. frozen cooked shrimp (jumbo size) (I used about 38 shrimp)
  • 1 large tomato, chopped
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • 3 limes, juiced
  • 2-3 avocados
  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Thaw the shrimp and cut them into thirds. Place in a large bowl.
  2. Add the chopped tomato, red onion, cilantro and lime juice to the bowl. Stir until everything is coated with lime juice. Season with salt and pepper to taste.
  3. To serve: Top each bowl with avocado chunks, more lime and eat with tortilla chips.

Healthy Barley Soup Recipe

November 21, 2019
I guess the soup can get the foremost votes for winter foods. Don’t you're thinking that so? once this soup is healthy what else will our body got to fight the chilly temperatures outside. Since I started penning this journal, I even have become even a lot of meticulous regarding what we tend to eat.

Healthy Barley Soup Recipe
Healthy Barley Soup Recipe

I started incorporating a lot of whole grains rather than refined flour into our diet than before. That’s what the healthy organic phenomenon suggests to possess for a diet.

This barley soup is filling, contains terribly straightforward ingredients that ar common and pronto out there. Initially, I created it impromptu with ingredients that I had in my storage room at that point. we tend to likeable it such a lot that we tend to set to share this straightforward version of soup with you all. One bowl of barley soup and dinner is finished.

Healthy Barley Soup Recipe

INGREDIENTS:

  • 3/4 cup pearl barley
  • 1 celery stalk finely diced
  • 1 onion finely diced
  • 1/2 cup finely diced carrots
  • 1 tomato finely diced
  • 2-3 cloves garlic finely chopped
  • 3 cups chicken broth (or vegetable broth if vegan)
  • 2 cups water
  • 1 tsp finely chopped ginger
  • 1/4 cup chopped spring onions
  • 1 tbsp cooking oil
  • 1 tsp dried thyme
  • salt and pepper

INSTRUCTIONS:

  1. Heat oil in a large pot over medium heat. Add ginger, garlic and saute until fragrant for about 30-40 sec
  2. Add onions and saute until lightly golden brown for about a min. or two
  3. Then add all the remaining ingredients except spring onions and let it boil.
  4. Simmer on low heat for about 30 min. or until the barley is tender
  5. Garnish with spring onions and serve warm to enjoy a bowl of barley soup

Roast Squash And Feta Couscous

November 21, 2019
Delicious and easy recipe for roast squash and feta couscous. This simple little dish is packed with flavour and big enough to be a midweek dinner just as it is, or use it as a side dish to roast meat, grilled fish or chicken. 

Roast Squash And Feta Couscous
Roast Squash And Feta Couscous

I use the Ainsley Harriott flavoured couscous sachets – it’s really worth keeping a few of these in the cupboard as you can use them to turn a few leftovers into a dinner really easily. 

I love this as an easy autumn-y dinner with a glass of red wine, if I’m feeling extra lazy I buy the bags or ready chopped and peeled butternut squash. 

Roast Squash And Feta Couscous

INGREDIENTS:

  • 1 tbs olive or rapeseed oil
  • 1 butternut squash - peeled and chopped into bitesized pieces
  • 1 red onion - peeled and chopped into wedges
  • 2 cloves of garlic - left whole in skin
  • 50g feta cheese - cubed
  • 1 heaped tbs pine nuts
  • handful of chopped basil
  • 1 sachet of tomato flavoured couscous

INSTRUCTIONS:

  1. Heat the oven to 200C
  2. Toss the squash, onion and garlic in the olive oil then spread into a roasting tin and roast for around 25 minutes or until everything is tender.
  3. Once the squash is cooked - squeeze the garlic out of it's skin and gently mix into the squash and onion.
  4. Prepare the couscous as per the packet instructions and once cooked tip into the roasting tin.
  5. Lightly toast the pine nuts in a dry frying pan - this takes around 1-2 minutes.
  6. Add the nuts, feta and basil to the couscous and veg, stir gently to mix everything together.
  7. Divide between plates to serve.

You May Like These Recipes