Category: healthy food

CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

INGREDIENTS:

1. 3 tbsp honey

2. 40ml milk

3. 340g greek yogurt

4. 5 tbsp cocoa powder

5. 300g biscuits

6. milk

7. hazelnuts

METHOD:

1. Mix the greek yogurt with milk, cocoa powder and honey.
2. Crumble the biscuits and add some hazelnut. Mix with the cream and make your chocolate salami.
3. Refrigerate for 3 hours.
4. Enjoy your Chocolate salami without eggs or butter

Best Banana Bread with Walnuts and Raisins

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature
  • 3/4 cup white sugar (or use 1 scant cup of honey)

• • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda

• • ½ tsp salt
  • ½ tsp real vanilla extract
  • 1 cup walnuts, toasted and coarsely chopped

• ½ cup raisins

Directions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.

• Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
  • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains dairy, eggs, and nuts.

• Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage:

• • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.

• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Magic Tomato Salad – The Most Delicious Appetizer!

Prepare to be amazed by the flavors of this easy and quick tomato salad!

Ingredients:

• 800-900 grams of tomatoes.
• 50ml olive oil
• 25ml 9% vinegar
• 30ml water
• 1 teaspoon of salt
• 3 teaspoons of sugar
• 1 pepper
• 1/2 chili pepper
• 6 cloves of garlic
• A bunch of dill and parsley

Instructions:

1. Slice the tomatoes into thin rounds and arrange them on a serving platter.
2. In a mixing bowl, whisk together the olive oil, vinegar, water, salt, and sugar until well combined.
3. Finely chop the pepper, chili pepper, and garlic cloves. Add them to the dressing mixture and stir.
4. Pour the dressing over the sliced tomatoes, ensuring they are evenly coated.
5. Sprinkle the chopped dill and parsley over the salad, adding a burst of freshness.
6. Refrigerate the salad for 2-3 hours to let the flavors meld together.
7. Serve and enjoy your magic tomato salad as a delightful appetizer!

Ingredients:

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Garlic Parmesan Sauce:
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Chicken Wings:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
   • Place the wings on a baking sheet lined with parchment paper or a wire rack.
   • Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.
   1. Make the Garlic Parmesan Sauce:
   • While the wings are baking, prepare the sauce.
   • In a medium saucepan, melt the butter over medium heat.
   • Add the minced garlic and sauté for about 1-2 minutes until fragrant.
   • Pour in the heavy cream and bring the mixture to a gentle simmer.
   • Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.
   • Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.
   1. Coat the Wings:
   • Once the wings are done, transfer them to a large bowl.
   • Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.
   1. Serve:
   • Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

   For variations and tips on your chicken wings, here are some ideas:

   • Flavor Variations: Try adding different spices to the seasoning mix, like cumin or chili powder, for a different flavor profile.
   • Sauce Alternatives: Instead of the garlic Parmesan sauce, you could try a buffalo sauce, teriyaki glaze, or a honey mustard sauce for a sweet twist.
   • Baking Technique: For extra crispiness, consider using a wire rack on your baking sheet to allow air to circulate around the wings while they bake.
   • Garnishes: Besides parsley, you can use green onions or even crumbled feta cheese for a different touch.
   • Meal Pairing: Serve the wings with a side of coleslaw or a fresh salad to balance the richness of the wings.

   To store your chicken wings, follow these tips:

   1. Refrigeration: Allow the wings to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days.
   2. Freezing: If you want to keep them longer, you can freeze the wings. Place them in a freezer-safe bag or container, and they can last for up to 2 months. Just remember to label the container with the date!
   3. Reheating: When you’re ready to eat them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help keep them crispy.

   These storage methods will help maintain the flavor and texture of your wings!

No-Bake Almond and Date Cookies with Dark Chocolate

Ingredients:

• 1¼ cups | 300g dates (preferably Medjool)
• 1¼ cups | 200g roasted almonds
• Approx. 3.5 oz | 100g dark chocolate (for coating)

Directions:

• Prepare Dates:
  • Wash and soak dates in warm water for 10 minutes.
• Grind Almonds:
  • Grind the roasted almonds in a food processor until fine.
• Form Dough:
  • Add the soaked dates to the ground almonds and blend until the mixture is sticky and forms a dough.
• Shape Cookies:
  • Roll the mixture into small balls. Use a citrus juicer (lined with plastic wrap) to press the balls into cookie shapes.
• Freeze:
  • Place cookies on a tray, make a small indentation in each with a wooden spoon handle, and freeze for 15 minutes.
• Coat with Chocolate:
  • Melt the dark chocolate and dip each cookie into it, allowing excess to drip off.
• Chill Again:
  • Place the cookies back in the freezer for 15 minutes to set the chocolate.

Serving Suggestions:

• Serve chilled with a cup of coffee or tea for a quick and healthy dessert.

Cooking Tips:

• If the mixture is too sticky, lightly oil your hands when shaping the cookies.
• Use high-quality dark chocolate for a rich, decadent flavor.

Nutritional Benefits:

• Dates: High in fiber, potassium, and natural sugars.
• Almonds: Provide healthy fats, protein, and antioxidants.
• Dark Chocolate: Rich in antioxidants and may improve heart health.

Dietary Information:

• Vegan, Gluten-Free, and No Added Sugar.

Nutritional Facts (per serving):

• Calories: 150
• Fat: 10g
• Carbs: 12g
• Protein: 4g

Storage:

• Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 1 month.

Creamy Lemon Blueberry Cake

Ingredients:

For the Cream:

• 2 cups of milk
• 1 tea glass of sugar
• 3 tablespoons of flour (not too heaped)
• 1 egg yolk
• 1 packet of vanilla

For the Cake:

• 3 eggs
• 1 cup of sugar
• 1 packet of vanilla
• Just less than a cup of vegetable oil
• Just less than a cup of milk
• 2.5 cups of flour
• 1 packet of baking powder
• Grated zest of 1 lemon
• 1 packet of blueberries (or any fruit you like)
• Powdered sugar (for sprinkling on top)

Directions:

1. Prepare the Cream:
   • In a pot, combine 2 cups of milk, 1 tea glass of sugar, 3 tablespoons of flour, and 1 egg yolk. Whisk well.
   • Place on the stove and stir continuously until it boils. Simmer on low heat for another 2-3 minutes while stirring, then remove from heat.
   • Add 1 packet of vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.
2. Prepare the Cake:
   • Preheat your oven to 170°C (340°F).
   • In a mixing bowl, whisk together 3 eggs, 1 cup of sugar, and 1 packet of vanilla until foamy.
   • Add just less than a cup of vegetable oil and milk, and mix.
   • Gradually add 2.5 cups of flour, 1 packet of baking powder, and the grated zest of 1 lemon. Mix until just combined.
   • Line the bottom of a 28 cm springform pan with parchment paper and pour the batter into it.
3. Assemble and Bake:
   • Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
   • Sprinkle about a handful of blueberries on top.
   • Bake in the preheated oven for about 40-45 minutes. Remove from the oven and let it cool.
4. Finish and Serve:
   • Run a knife around the edges of the cake and transfer it to a serving plate. Remove the parchment paper from the bottom and sprinkle lightly with powdered sugar.
   • Your summer cake with its wonderful appearance and delicious taste is ready to serve.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh mint leaves for a touch of color.

Cooking Tips:

• Stir the cream continuously while cooking to prevent lumps.
• Do not overmix the cake batter; mix just until the ingredients are combined.
• Feel free to change the fruit selection according to your taste.

Nutritional Benefits:

• This cake provides a good source of vitamins from the lemon zest and blueberries.
• The cream adds a rich texture and a moderate amount of protein from the egg yolk and milk.

Dietary Information:

• This cake contains gluten, dairy, and eggs.
• You can substitute the flour with gluten-free flour to make it gluten-free.

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.

Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste

Necessary Kitchen Equipment:

• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!