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Mexican healthy bulgur salad
INGREDIENTS
- 180 g dry bulgur
- 2 cups (500 ml total) boiling water
- 400 g black or red beans
- 150 g corn
- small handful of fresh cilantro
- juice and zest of 1/2 a lemon
- 1/2 small red onion
- 1 avocado, mashed into a purée
- 50 g grated cheese (cheddar or mozzarella)
- 2 tomatoes
METHOD
- Rinse the bulgur under running water and place it in a pot with double the amount of boiling water.
- Cover and cook over low heat for about 15 minutes, or until all the water is absorbed.
- Once the bulgur is cooked, mix in drained beans, corn, chopped cilantro, lemon juice and zest, and finely chopped red onion.
- Season the salad with salt and freshly ground black pepper.
- Serve the bulgur salad on plates, topped with diced tomatoes, mashed avocado, and a sprinkle of grated cheese.
Gyros rice with chicken and vegetables
INGREDIENTS
- 500 g chicken breast
- gyros seasoning
- oil
- 1 onion
- 2 garlic cloves
- 2 red bell peppers
- 300 g zucchini
- 2 tablespoons tomato paste
- 2 teaspoons ground sweet paprika
- 200 g rice
- 500 ml broth
- ground pepper
- salt
METHOD
- Cut the chicken into small pieces, season with spices, add about 2-3 tablespoons of oil, and mix well. Sauté the chicken in a pot until cooked through, then set it aside.
- In the same pot, sauté finely chopped onion and minced garlic until translucent. Clean and chop the peppers and zucchini into small pieces, then add them to the onions. Next, add rinsed rice, sweet paprika, tomato paste, and broth.
- Return the sautéed chicken to the pot, season with salt and pepper, stir well, and let it simmer for about 10 minutes, or until the rice is tender.
Quick tuna pasta
INGREDIENTS
- 1 pack of spaghetti
- 2 whipping creams
- 1 can of tunaKetchup
- 2 cloves of garlic
- Grated cheese
- Salt & pepper
METHOD
- Start by boiling the spaghetti in salted water.
- In a pan, heat the cream, add the tuna (you can use more than one can if desired), and stir in ketchup to taste.
- Bring the mixture to a boil, then add minced garlic, salt, and pepper to taste.
- Next, add the cooked pasta to the sauce, mix well, and top with grated cheese before serving.
Healthy No-Bake Brownies
INGREDIENTS
- 160 g pitted dates
- 110 g walnuts
- 90 g rolled oats
- 6 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 tsp water
- 5 tbsp cocoa powder
- 3-4 tbsp honey
- 2 tbsp melted coconut oil
METHOD
- Blend all the ingredients for the brownie base until smooth, preferably using a food processor.
- Transfer the mixture into a baking dish lined with parchment paper or plastic wrap (approximately 15×15 cm) and press it down evenly.
- Place the prepared brownie base in the refrigerator.
- For the topping, mix cocoa powder, honey, and melted coconut oil together.
- Pour the topping over the brownie base and refrigerate for at least 2 hours to set.
- Once set, cut the brownies into 15-18 pieces and serve.
Chicken homemade pad-thai
INGREDIENTS
- 300g chicken breasts
- 200g rice noodles
- 3 garlic cloves
- 1 green onion
- 20ml canola oil
- 2 eggs
- 80g bean sprouts
- Salt
- 50ml soy sauce
- 1 tsp fish sauce
- 25g brown sugar
- Juice of ½ lime
- 50g toasted peanuts
- A bunch of cilantro
- Lime
- Green onion
METHOD
- Cut the chicken breasts into small pieces, slice the green onions into rings, and thinly slice the garlic.
- In a small bowl, prepare the sauce by mixing soy sauce, fish sauce, brown sugar, and lime juice.
- Heat oil in a pan and sauté the chicken until cooked through. Add the garlic and green onions, and cook until fragrant. Push the chicken, garlic, and onions to one side of the pan.
- On the empty side of the pan, crack the eggs, season with salt, and scramble them until cooked.
- Add the cooked rice noodles and the prepared sauce to the pan. Mix everything together thoroughly.
- Finally, add the bean sprouts, give it a final stir, and serve. Garnish the Chicken Pad Thai with toasted peanuts, additional green onions, fresh cilantro, and a lime wedge.
Caprese bulgur salad
INGREDIENTS
- 220 g cherry tomatoes
- 160 g fresh mini mozzarella
- 100 g bulgur
- A handful of fresh basil leaves
- Salt
METHOD
- Rinse the bulgur, then pour in twice the amount of water, add a pinch of salt, and cook covered until tender.
- In a bowl, combine the cooked bulgur with chopped cherry tomatoes, mini mozzarella balls, and washed, torn basil leaves.
- Mix the salad well, and if needed, add a bit more salt.
- This salad can be served warm or chilled.
Delicious fried cake donut
INGREDIENTS
- 4 egg yolks
- 40g powdered sugar
- 1 vanilla sugar
- 50g butter
- 1 and a half teaspoons rum flavoring
- 250 ml semi-skimmed milk
- 1 cube of yeast
- 500g plain flour
- half a teaspoon of salt
- 1 jar of jam or marmalade
- oil for frying
METHOD
- Prepare the yeast mixture – Heat about half of the milk to body temperature, add a teaspoon of sugar, and crumble in the yeast. Let it sit in a warm place for 10 minutes to activate.
- Mix butter with sugar – Take room temperature butter (ideally, set it out half an hour before use) and mix it with powdered sugar.
- Add egg yolks – To the butter and sugar mixture, add the egg yolks and beat until it becomes frothy.
- Add vanilla sugar and rum flavoring – Sprinkle in the vanilla sugar and add a few drops of rum flavoring. Mix well again.
- Add yeast mixture, flour, and remaining milk – Pour the yeast mixture, remaining milk, and sifted flour with salt into the batter. Combine everything together. Let the dough rise – Place the dough in a warm spot to rise for at least 1 hour. The photos show the dough before and after rising.
- Roll out the dough and cut circles – On a floured surface, roll out the dough to a thickness of 1 cm and use a glass to cut out circles. Make indentations and let them rise – Use your finger to make indentations in the circles and let them rise on the board for another 20 minutes.
- Fry – Pour enough oil into a pot to ensure the doughnuts can float while frying. Fry each side until golden brown, about 1-2 minutes per side.
- Fill – Fill the doughnuts with your favorite jam or preserve. I used homemade strawberry jam (recipe for homemade strawberry jam), but apricot jam also works wonderfully.
Fit Air Fryer Chicken Nuggets
INGREDIENTS
- 500g chicken breasts
- 50g grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon olive oil
METHOD
- Cut chicken breasts into small pieces.
- In a bowl, evenly coat the chicken pieces with Parmesan cheese, salt, and garlic seasoning. Place the coated chicken pieces in the air fryer and lightly spray them with oil.
- Cook for 10 minutes at 200°C.
- Turn the chicken pieces over and cook for an additional 4 minutes at the same temperature.
Chicken breast with peaches and cheese
INGREDIENTS
- 2 chicken breasts
- 5 peaches
- 1 mozzarella
- 1 lemon
- 1 tablespoon honey
- 4 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- a bit of thyme
- a bit of basil
- a bit of oregano
METHOD
- In a bowl, mix the juice of one lemon, honey, 3 tablespoons of oil, a bit of salt, and ground black pepper. Add finely chopped herbs and stir.
- Wash ripe peaches and cut them into cubes. It’s best if the peaches are slightly overripe. You can use multiple varieties if you like. Mix them and set aside in the fridge for a while.
- Gently pound the chicken breasts, then season with salt and pepper. Heat a pan well and add a tablespoon of oil. The oil should ripple when ready. Add the chicken breasts and cook on both sides until lightly browned. Transfer to a plate and let cool for a few minutes, then cut into smaller pieces.
- Tear the mozzarella into small pieces and add to the peaches. Serve on a plate and top with the sliced chicken.
Grilled salmon with quinoa
INGREDIENTS
- 1 cup cooked millet
- 1 cup oat flour
- 10 large dates
- Zest of 1 lemon
- Juice of 1/2 lemon
- Shredded coconut for coating
METHOD
- Cook the quinoa according to the package instructions.
- Season the salmon with salt and pepper, then grill it in a skillet with olive oil.
- Chop the garlic and dill, and add them to the skillet with the salmon.
- Once the salmon is nicely grilled, serve it with the quinoa and your favorite sauce.