PST-Algerie

Category: Recipes

  • 4 juices to enjoy

    4 juices to enjoy

    Avocado almonds:

    1 banana
    1 avocado
    1/4 cup of nuts almonds
    1 cup of milk
    Ice cubes

    Strawberry Nuts:

    1 banana
    1 cup of strawberries
    1/4 cup walnuts
    1 tablespoon of vanilla yogurt
    1 cup of almond milk
    Ice cubes

    Mango Pistachio:

    1 banana
    1 mango
    1/4 cup pistachios
    1 cup of almond milk
    Ice cubes

    Cranberry cashews:
    1 banana
    1/2 cup of blueberries
    1/2 cup pineapple
    1/4 cup of cashew nuts
    1 cup of almond milk
    Ice cubes

  • Coconut Ice Cream

    Coconut Ice Cream

    Ingredients:

    2 cups coconut milk
    1 cup whole milk
    ¾ cup sugar
    1 teaspoon vanilla extract
    Directions:
    Whisk together coconut milk, milk, sugar, and vanilla.
    Pour into an ice cream maker and churn for 25 minutes.
    Freeze for 4 hours.

    Notes:

    Add shredded coconut for texture.
    Serve with tropical fruit.

  • Onion Tea – A Great Remedy for Dry Cough!

    Onion Tea – A Great Remedy for Dry Cough!

    Ingredients:
    1 medium onion (peeled and chopped)
    2 cups water
    1 teaspoon honey (for soothing and taste)
    ½ teaspoon ginger (anti-inflammatory and warming)
    1 cinnamon stick (helps clear congestion)
    Juice of half a lemon (boosts vitamin C)
    How to Prepare:
    Boil the Onion
    Add the chopped onion to a pot with 2 cups of water.
    Bring to a boil, then lower the heat and let it simmer for 10-15 minutes until the water turns slightly golden.
    Add Extra Ingredients
    Remove from heat and strain the tea.
    Stir in honey, ginger, and cinnamon while the tea is still warm.
    Squeeze in fresh lemon juice for an extra immunity boost.
    Drink While Warm
    Sip slowly, especially before bedtime, for the best results.
    Drink 2-3 times a day to help soothe your throat and reduce coughing.
    Why This Tea Works:
    ✔ Onion – Natural expectorant that loosens mucus and soothes the throat.
    ✔ Honey – Coats the throat and provides antibacterial benefits.
    ✔ Ginger – Reduces inflammation and warms the body.
    ✔ Cinnamon – Helps relieve congestion and supports lung health.
    ✔ Lemon – Provides vitamin C to boost immunity.
    This simple yet powerful remedy can bring fast relief from dry cough and irritation. Try it and let me know how it works for you! 1f60a
  • Sweet Bread with Raisins and Lingonberries

    Sweet Bread with Raisins and Lingonberries

    Sweet Bread with Raisins and Lingonberries

    Table of Contents

    Preparation Time:

    • Total Preparation Time: 30 minutes
    • Rising Time: 1 hour 30 minutes
    • Cooking Time: 25-30 minutes

    Ingredients:

    Filling:

    • 200 g (7.1 oz) soft butter
    • 30 g (1.1 oz) sugar
    • 20 g (0.7 oz) orange peel, finely grated
    • 100 g (3.5 oz) raisins
    • 100 g (3.5 oz) dried lingonberries
    • 50 g (1.8 oz) walnuts, chopped

    Dough:

    • 2 eggs
    • 40 g (1.4 oz) sugar
    • 400 ml (14 fl oz) milk, warm
    • 7 g (0.2 oz) dried yeast
    • 100 ml (3.4 fl oz) vegetable oil
    • 750 g (26 oz) flour
    • 5 g (0.2 oz) salt
    • 15 ml (0.5 fl oz) vegetable oil (for greasing)

    Directions:

    Prepare the Dough:

    1. In a large bowl, whisk the eggs with 40 g (1.4 oz) of sugar until well combined.
    2. Add the warm milk and stir in the dried yeast. Let it sit for 10 minutes until frothy.
    3. Mix in 100 ml (3.4 fl oz) of vegetable oil.
    4. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth and elastic.
    5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

    Prepare the Filling:

    1. In a medium bowl, combine the soft butter, 30 g (1.1 oz) of sugar, and grated orange peel.
    2. Mix in the raisins, dried lingonberries, and chopped walnuts until well combined.

    Assemble the Bread:

    1. Preheat the oven to 180°C (350°F).
    2. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle.
    3. Spread the filling evenly over the dough.
    4. Starting from one of the long edges, roll the dough tightly into a log. Slice the log into even pieces.
    5. Place the slices in a greased baking dish or on a baking sheet, leaving some space between them for expansion.
    6. Cover and let the slices rise for another 20-30 minutes.
    See also  Quinoa Crepes Recipe

    Bake:

    1. Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and cooked through.
    2. Remove from the oven and let cool slightly before serving.

    Serve:

    1. Serve warm or at room temperature. Enjoy this delicious, traditional sweet bread with your family and friends.

    Serving Suggestions:

    • Serve this sweet bread with a cup of hot tea or coffee.
    • Enjoy it as a dessert or a sweet snack during the day.
    • Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
  • Poppy Seed Roll with Honey and Chocolate Drizzle

    Poppy Seed Roll with Honey and Chocolate Drizzle

    Poppy Seed Roll with Honey and Chocolate Drizzle

    Table of Contents

    Ingredients

    For the Yeast Dough:
      • 300 ml warm milk
      • 50 g sugar

     

      • 6 g dry yeast (about 1 ½ tsp)
      • 50 g honey
      • 50 ml vegetable oil

     

    • ¼ tsp salt
    • 550 g all-purpose flour
    For the Filling:
      • 200 g poppy seeds

     

      • 350 ml milk
      • 150 g sugar
      • 50 g unsalted butter

     

    For Brushing the Dough:
    • 30 g unsalted butter (melted)
    For the Egg Wash:
      • 1 egg yolk
      • 1 tbsp milk

     

    For Decoration:
    • Milk and white chocolate (melted for drizzling)

    Steps to Make the Poppy Seed Roll

      1. Prepare the Yeast Dough:
          • In a large bowl, combine the warm milk (make sure it’s not too hot or it will kill the yeast), 50 g of sugar, and the dry yeast. Stir the mixture and let it sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is activated.
          • Once the yeast mixture is ready, add the honey, vegetable oil, and salt. Stir to combine.

         

        • Gradually add the flour, 1 cup at a time, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Once the dough starts to come together, knead it for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour (a tablespoon at a time) until it reaches the desired consistency.
        • Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
    See also  The Sweet Sensation: No-Oven Dessert Delight!

     

      1. Prepare the Poppy Seed Filling:
        • While the dough is rising, make the poppy seed filling. Place the poppy seeds in a saucepan and add the milk. Cook over medium heat, stirring occasionally, until the milk is mostly absorbed and the poppy seeds soften (this takes about 10-15 minutes).
        • Add the sugar and butter to the poppy seed mixture and cook for an additional 5 minutes, stirring constantly, until the filling thickens. Remove from heat and allow the mixture to cool to room temperature.

     

      1. Assemble the Poppy Seed Roll:
          • Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangular shape (about 1 cm thick).
          • Brush the surface of the rolled-out dough with the melted butter (30 g) to add extra richness and moisture.
          • Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.

         

        • Roll the dough up tightly, starting from one of the longer sides, to form a log. Pinch the seam to seal the roll and tuck in the ends.
        • Place the roll on a baking sheet lined with parchment paper, seam side down.

     

    1. Egg Wash and Baking:
        • Preheat your oven to 180°C (350°F) in the upper-lower heating mode (no convection).
        • In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the egg wash generously over the top and sides of the poppy seed roll.
        • Bake the roll in the preheated oven for 25-30 minutes, or until it turns golden brown on top and sounds hollow when tapped. If the top is browning too quickly, cover it loosely with foil during the last 10 minutes of baking.

       

    2. Decorating the Roll:
        • Once the roll has finished baking, let it cool completely on a wire rack.
        • Melt the milk and white chocolate separately in the microwave or using a double boiler. Drizzle both chocolates over the top of the cooled roll for a decorative and delicious finish.

       

    3. Serve and Enjoy:
      • Slice the roll into thick pieces and serve. It’s delicious on its own or with a cup of tea or coffee.
  • Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Nail fungus is a stubborn and unsightly condition that affects many people worldwide. It can lead to thick, discolored, brittle nails and discomfort. If you’re looking for a powerful, natural remedy that eliminates nail fungus quickly and effectively, you’ve come to the right place. This homemade treatment harnesses the power of garlic, lemon, and other natural ingredients to combat fungal infections and restore healthy nails.

    Why This Natural Remedy Works

    This remedy is packed with antifungal and antimicrobial properties, making it highly effective in treating nail fungus. Here’s how each ingredient contributes to fighting the infection:

    Garlic and Garlic Peels

    Garlic is a well-known natural antibiotic, and its peels contain allicin, a powerful compound with strong antifungal and antibacterial properties. Allicin helps eliminate fungus, bacteria, and infections from the nails.

    Lemon Juice

    Lemon juice creates an acidic environment, preventing the fungus from multiplying. Over time, the fungus weakens and eventually dies, allowing the nails to heal naturally.

    Vod*ka

    Alc*ohol has antiseptic and antifungal properties, helping to disinfect and kill harmful microbes present on the nails.

    Baking Soda

    Baking soda neutralizes acidity, prevents moisture build-up (which fungi thrive on), and helps maintain a healthy nail environment.

    Sea Salt and Olive Oil

    Sea salt acts as a natural disinfectant, while olive oil nourishes and strengthens the nails, ensuring they grow back healthy and strong.

    Step-by-Step Guide to Eliminate Nail Fungus Naturally

    Step 1: Prepare the Garlic Infusion

    1. Take one whole garlic and separate the cloves.
    2. Do not throw away the peels! The peels contain allicin, which is essential for fighting infections.
    3. Grate the garlic and divide it into two equal portions.
    4. Take the first half and squeeze out the garlic juice.
    5. Mix 1 tablespoon of vod*ka and 1 tablespoon of water with the garlic juice.
    6. Stir well and let the mixture sit overnight.

    Step 2: Prepare a Foot Bath

    A foot bath helps soften the nails, making the treatment more effective.

    1. In 2 glasses of water, bring to a boil and cook for 10 minutes.
    2. Let the water cool slightly.
    3. Add 1 tablespoon of baking soda and the juice of half a lemon.
    4. Pour in 1 liter of cold water.
    5. Soak your feet in this mixture for 15-20 minutes before bed.
    6. Dry your feet thoroughly with a towel to prevent the fungus from spreading.

    Repeat this process every night until the infection is gone.

    Step 3: Apply the Garlic Ointment

    After soaking your feet, it’s time to apply the garlic treatment.

    1. Take the second half of the grated garlic.
    2. Add 1 tablespoon of sea salt and 1 tablespoon of olive oil.
    3. Mix well until it forms a paste.
    4. Apply the paste to the affected nails.
    5. Cover with a cotton pad and secure with a bandage.
    6. Leave the compress on overnight.

    In the morning:

    • Remove the compress and wash your feet with soap and warm water.
    • Apply the garlic infusion (prepared in Step 1) twice a day using a cotton swab.

    How Long Until You See Results?

    For best results, continue this treatment daily until the nail fungus is completely gone. Depending on the severity of the infection, this can take a few weeks to a couple of months. Healthy nail growth will start to appear, and the discoloration and thickness will gradually improve.

    Additional Tips to Prevent Nail Fungus

    • Keep your feet dry and clean.
    • Avoid wearing tight, non-breathable shoes.
    • Change socks daily and wear cotton socks to reduce moisture.
    • Trim nails regularly and avoid sharing nail clippers.
    • Use antifungal powders if you have sweaty feet.
    • Avoid walking barefoot in public showers, pools, or gyms.

    Final Thoughts

    This powerful, all-natural remedy harnesses the antimicrobial effects of garlic, lemon, baking soda, and sea salt to effectively eliminate nail fungus. Unlike harsh chemical treatments, this method is gentle, safe, and free of side effects. If you’re tired of dealing with fungal infections, give this home remedy a try and enjoy healthy, beautiful nails again!

  • Crispy Vegetable Spring Rolls

    Crispy Vegetable Spring Rolls

    Crispy Vegetable Spring Rolls

    0 937 3 minutes read

    The spring rolls are crispy, not greasy and light, these delicious veg spring rolls are crunchy from the outside, with a spiced vegetable filling from the inside. You can serve vegetable spring rolls hot with red chilli sauce or red chilli garlic chutney or tomato ketchup. You will start by making the dipping sauce: In a small mixing bowl, combine all the ingredients and set aside until ready to serve.

     

     

     

     

    In a large skillet or wok over medium-high heat, add the oil. When the oil begins to shimmer, add the garlic, ginger, and green onions, and cook, stirring often, until fragrant, 30 to 40 seconds. Add the mushrooms, cabbage, and bamboo shoots. Season with salt.

    spring2

     

     

    Sauté, shaking the pan often until the vegetables start to soften, 3 minutes. Increase the heat to high, then add the snow peas, soy sauce and sesame oil, and season with salt. Sauté for 1 more minute until the vegetables are crisp-tender. Stir in the cilantro.

     

     

    Drain the filling to remove any excess moisture, then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Working with one wrapper, place the wrapper so that a corner is facing you, then spoon 2 tablespoons of the cooled filling onto the bottom third of the wrapper that is closest to you.

     

     

    Lift the bottom of the wrapper and fold over the filling, flattening the wrapper around the filling so that no air bubbles form. Tuck it back. Begin folding the wrapper away from you. Fold in the sides to form an envelope-like shape. Continue to cinch and fold. Brush the top inside corner lightly with the egg white. The spring roll should measure 1-by-3½ inches. Place the spring roll on a parchment-lined sheet tray; cover with a damp paper towel.

    Repeat with the remaining wrappers and filling. You can freeze the spring rolls in a single layer on a parchment-lined baking sheet, making sure they do not touch. Once frozen, place the spring rolls in a plastic bag and store them for up to 1 month. Add 1 additional minute to the frying time for frozen spring rolls.

    Fill a wok or a medium heavy-bottomed pot with 2 inches of oil and heat to 350°. Working in batches of 4, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Serve the spring rolls with the dipping sauce.

     

     

    Ingredients;

    • 1 tablespoon cooking oil for stir-frying
    • 2 teaspoons grated fresh ginger grated
    • 2 cloves garlic finely minced
    • 1 stalk green onion minced
    • 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
    • 3 cups cabbage shredded (about 1/2 small cabbage)
    • 1/2 cup julienned carrots (about 2 med carrots)
    • 4 ounces canned bamboo shoots drained and julienned
    • 1 cup fresh bean sprouts
    • 1 tablespoon soy sauce
    • 1 teaspoon Asian sesame oil
    • 1 tablespoon cornstarch
    • 50 spring roll wrappers defrosted
    • cooking oil for deep frying (about 3 cups)

    Instructions;

      1. In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil.

     

     

      1. Turn on the heat to medium-high and immediately add garlic, ginger, and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots, and bamboo shoots.
      2. Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil.
      3. Cook for another minute then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom.
      4. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
      5. Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture.
      6. Fold the two side corners towards the middle of the wrapper while continuing to roll up.
      7. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
      8. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
      9. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple of times, or until the wonton wrappers are golden brown.

     

     

    1. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.
  • Yogurt Butter Cake

    Yogurt Butter Cake

    Yogurt Butter Cake

    This Yogurt butter Cake is delicious. It’s perfectly sweet, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. The recipe starts with one jar of yoghurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, and one jar of oil. The cake transforms a few common ingredients into a sweet but not-too-sweet dessert.

    It’s a bit like a pound cake but slightly healthier, almost cutting the calories in half. There are also many ways to play with the recipe and dress it up, though it’s fabulous. It’s a great option for afternoon tea, brunch, or as a light dinner dessert. You can also have it around for a few days and enjoy it as a snack. All ingredients must be at room temperature before you start, line and grease the tins well.

    yogbuttercake2

    Cream the butter and sugar for 10 full minutes in your food mixer or with electric hand beaters – scrape down whenever it starts climbing up the bowl. Sift your flours and raising agents together at least twice – it’s a bit messy but you need to ensure they are well mixed and no lumps are allowed. Add an egg and a spoonful of the sifted flour and whip it in until pale, light and fluffy – this stops it from curdling.

    Stop when all ingredients are combined and do not over-mix. Be gentle lowering the bowl to just over the prepared tins so you don’t knock all the masses of air you have creamed, sifted and whipped into the batter. The cake is so easy to make and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn’t crumble easily when cut.

    It’s denser than a regular sponge/chiffon cake but much lighter than a butter cake. The cake is super moist and a simple lemon syrup that’s brushed on while still warm yields an amazingly delicious, crisp, citrus-glazed crust.

    Ingredients;

    • 245 grams/ 8.6Oz (2 cups) plain flour
    • 1 ½ tsp baking powder
    • 175grams/ 6.2Oz butter(3/4 cup), room temperature
    • 130g/ 4.6Oz Caster Sugar (2/3cup)
    • 3 large eggs
    • 4 tbsp plain yoghurt
    • 1/4 tsp salt

    Instructions;

    1. Preheat oven to 180°C. Line a loaf tin with baking paper.
    2. Sift flour and baking powder and set aside.
    3. Using a stand mixer with the paddle attachment, cream butter, and caster sugar at medium-high speed until pale and fluffy. Add in the pinch of salt in the middle of the beating.
    4. Add in eggs, one at a time and beat well after each addition. If necessary scrape mixture off the side of the mixing bowl to make sure all are well beaten.
    5. Fold in sifted flour mixture in 3 batches.
    6. Next yoghurt and fold thoroughly till combined.
    7. Pour the batter into the prepared loaf tin.
    8. Bake at 180C for about 35 to 40 minutes or when the skewer inserts in the centre and comes out clean.
    9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
    10. Transfer the cake to a rack and cool completely before cutting it.
  • Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Ingredients

    For this speedy yet sophisticated cake, you’ll need:

    For the Cake Batter:

    • 200g (7.05 oz) all-purpose flour
    • 10g (2 teaspoons) baking powder
    • 125g (4.4 oz) granulated sugar
    • 8g (1 pack) vanilla sugar
    • A pinch of salt
    • 125g (4.4 oz) unsalted butter, softened
    • 3 large eggs, at room temperature
    • 45ml (3 tablespoons) milk

    For the Topping:

    • 4 medium apples (about 600g or 21 oz total)
    • 30g (1.05 oz) frozen butter
    • 5g (1 teaspoon) cinnamon sugar

    Step-by-Step Instructions

    1. Preparing the Batter (5 minutes)

    I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

    In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

    Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

    The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

  • Moist Zucchini Bread

    Moist Zucchini Bread

     

    Moist Zucchini Bread

    This Moist Zucchini Bread is soft, flavorful, and perfectly spiced with cinnamon and brown sugar. The addition of grated zucchini keeps it extra moist, while walnuts or pecans add a delicious crunch. It’s a great way to use fresh zucchini and makes a perfect breakfast, snack, or dessert.

    Preparation Time

      • Prep Time: 15 minutes

     

      • Baking Time: 45-60 minutes
      • Total Time: 1 hour 10 minutes
      • Servings: 8-10 slices

     

    Ingredients

      • 2 cups (260 g) all-purpose flour
      • 1½ tsp baking powder

     

      • ½ tsp baking soda
      • 1 tsp coarse salt (or ½ tsp fine salt)
      • 1⅓ cups (265 g) light brown sugar, packed

     

      • 1½ tsp ground cinnamon
      • 2 cups (305 g) zucchini, grated
      • ½ cup walnuts or pecans, chopped (optional)

     

      • 2 large eggs
      • ½ cup (118 ml) cooking oil
      • ½ cup (118 ml) milk

     

    • 1½ tsp vanilla extract

    Directions

    1. Prepare the Batter

     

      • Preheat oven to 350ºF (176ºC).
      • Grease and line a 9×5-inch loaf pan with parchment paper.
      • In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.

     

    • Stir in the grated zucchini and chopped nuts (if using).

    2. Mix the Wet Ingredients

      • In another bowl, whisk eggs, oil, milk, and vanilla extract until well combined.

     

    • Pour the wet mixture into the dry ingredients and stir until just combined.

    3. Bake the Bread

      • Pour the batter into the prepared loaf pan.

     

    • Bake for 45-50 minutes (for a 9×5-inch pan) or 55-60 minutes (for an 8×4-inch pan) until a toothpick inserted in the center comes out clean.

    4. Cool and Serve

      • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

     

    • Slice and enjoy warm or at room temperature!

    Serving Suggestions

      • Spread with butter or cream cheese.

     

    • Serve with a cup of coffee or tea.
    • Drizzle with honey or maple syrup for extra sweetness.

    Cooking Tips

     

      • For extra moisture, do not squeeze the liquid out of the zucchini.
      • For a richer flavor, replace half of the oil with melted butter.
      • For added texture, mix in chocolate chips or dried fruit.

    Nutritional Benefits

      • Rich in fiber and vitamins from zucchini.
      • Good source of healthy fats from nuts.

     

    • Lower in refined sugar with brown sugar instead of white sugar.

    Dietary Information

      • Vegetarian-friendly

     

    • Can be made dairy-free by using almond or oat milk.
    • Can be made gluten-free with a 1:1 gluten-free flour substitute.

    Nutritional Facts (Per Slice, Approx.)

     

      • Calories: 250
      • Protein: 4g
      • Carbohydrates: 34g

     

    • Fat: 11g

    Storage

      • Refrigeration: Store in an airtight container for up to 5 days.

     

    • Freezing: Wrap slices and freeze for up to 3 months; thaw before serving.
    • Reheating: Warm in the microwave for 10-15 seconds before serving.

    Why You’ll Love This Recipe

     

      • Moist, soft, and flavorful
      • Easy to make with simple ingredients
      • Great for meal prep and freezing

     

    • A delicious way to eat more vegetables‏
  • One Pan Chicken Thigh Dinner

    One Pan Chicken Thigh Dinner

    One Pan Chicken Thigh Dinner

    Introduction

    Savor the flavors of a One Pan Chicken Thigh Dinner, a delightful and hearty meal that’s perfect for busy weeknights. This recipe features tender chicken thighs, perfectly roasted vegetables, and a mouthwatering honey lemon sauce that brings everything together beautifully. With minimal cleanup and maximum flavor, it’s a dish you’ll want to make every day!

    Ingredients

    • 5 chicken thighs
    • 1 tsp oregano (5g)
    • Salt (to taste)
    • Black pepper (to taste)
    • 4-5 potatoes, roughly chopped
    • 7-8 small carrots, sliced into ¼-inch thick pieces
    • 2 tbsp olive oil (30ml)
    • Butter (as needed)
    • 1 white onion, chopped
    • 4 large garlic cloves, chopped
    • A handful of parsley, chopped

    Honey Lemon Sauce

    • 90ml honey (6 tbsp)
    • 100ml sweet chili sauce (approx. ½ cup), or to taste
    • 2 tbsp lemon juice (30ml)
    • 3 tbsp soy sauce (45ml)
    • ¾ tbsp Dijon mustard (11g)

    Nutrition Information

    • Serving Size: 1 portion (1/5 of the recipe)
    • Number of Servings: 5
    • Calories: 420
    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 100mg
    • Sodium: 950mg
    • Total Carbohydrates: 40g
    • Dietary Fiber: 5g
    • Sugars: 18g
    • Protein: 18g

    Directions

    Step 1: Prepare and Sear the Chicken

    1. Preheat your oven to 200°C (400°F).
    2. Season the chicken thighs with salt, pepper, and oregano. Flip and season the other side. Rub the seasonings into the chicken thighs and set them aside.
    3. Roughly chop the potatoes and slice the carrots to about a quarter-inch thick.
    4. Chop the garlic, parsley, and white onion.
    5. Heat up a skillet pan, then add the olive oil followed by the butter. Let the butter melt before adding the chicken thighs.
    6. Sear the chicken thighs nicely on both sides until lightly browned and crispy. Remove the chicken thighs from the pan once done cooking and set them aside.

    Step 2: Prepare the Vegetables and Sauce

    1. In the same pan with the oil, add the chopped onion and sauté until translucent.
    2. Add the potatoes, carrots, garlic, and parsley. Toss until all the ingredients are well combined. Let them cook while preparing the sauce.

    Step 3: Make the Honey Lemon Sauce

    1. In a separate pan, add the honey, lemon juice, sweet chili sauce, soy sauce, and mustard. Stir well.
    2. Cook the sauce until it becomes bubbly and thickens to a desirable consistency.

    Step 4: Assemble and Bake

    1. Put the chicken back into the pan of veggies.
    2. Drizzle the honey lemon sauce all over the chicken and vegetables.
    3. Transfer the pan to the preheated oven and bake for about 25 to 35 minutes, or until the chicken is cooked through and the vegetables are tender.

    Step 5: Serve and Enjoy

    1. Remove the pan from the oven and let it cool slightly.
    2. Serve hot, garnished with additional fresh parsley if desired.

    Tips

    • For extra flavor, marinate the chicken thighs in the seasonings for at least 30 minutes before cooking.
    • Add more vegetables like bell peppers, zucchini, or green beans for added variety and nutrition.
    • Adjust the sauce to your taste by adding more or less of the sweet chili sauce and lemon juice.

    Conclusion

    This One Pan Chicken Thigh Dinner is a perfect example of how simple ingredients can come together to create a flavorful and satisfying meal. The combination of tender chicken, roasted vegetables, and a delectable honey lemon sauce makes this dish a standout. Enjoy the ease of preparation and the minimal cleanup, making it an ideal choice for any night of the week. Happy cooking!

  • SOME IDEAS TO MAKE YUMMY SMOOTHIES

    SOME IDEAS TO MAKE YUMMY SMOOTHIES

    Strawberry-Blueberry
    1fad01f353
    1cup strawberry 1f353
    1cup blueberry 1fad0
    1/2 honey1f36f
    1cup almond milk or any milk you like (you can use lactose free milk ♥️)
    1 cup of ice1f9ca
    Pine-Apple Carrot Milkshake
    1f9551f34d1f34e
    1cup pineapple
    1cup apple
    1 cup carrot
    1/2 cup of honey 1f36f
    1 cup almond milk or any milk you like (you can use lactose free milk ♥️)
    1 cup of ice1f9ca
    Banana-Berry Smoothie 1f34c 1fad0
    1cup blueberry 1fad0
    1cup banana
    1/2 cup honey 1f36f
    1cup almond milk or any milk you like (you can use lactose free milk ♥️)
    1cup ice 1f9ca
    Avocado-Banana milkshake 1f9511f34c
    1cup avocado 1f951
    1cup banana 1f34c
    1/2 cup honey 1f36f
    1cup almond milk or any milk you like (you can use lactose free milk ♥️)
    1 cup ice1f9ca
    Bonus recipe (not in the picture):
    1f353 MILKSHAKE DOUBLE BERRY
    Pink milkshake with a mixture of 1cup strawberries and 1cup raspberries, perfect for berry lovers.
    1cup almond milk or any milk you like (you can use lactose free milk ♥️)
    1 cup of ice cubes 1f9ca
    Each drink is carefully crafted from fresh fruit, creating a beautiful array of mouth-watering colors and flavors. Whether you’re in the mood for a creamy milkshake or a zesty smoothie, these options offer a delicious way to enjoy the goodness of fresh ingredients.
  • Flourless Banana Oatmeal Cake (Gluten-Free)

    Flourless Banana Oatmeal Cake (Gluten-Free)

    Flourless Banana Oatmeal Cake (Gluten-Free)

    Table of Contents

    Ingredients

      • 1 ripe banana, mashed
      • 1 egg
      • 50 ml milk (dairy or plant-based)
      • 70 g oatmeal (use gluten-free if necessary)
      • 5 g baking powder
      • 1 g salt
      • 2 g cinnamon
      • 20 g walnuts, chopped

    Steps to Make Flourless Banana Oatmeal Cake

      1. Prepare the Oats:
        • Preheat your oven to 180°C (350°F) and line a small baking dish or loaf pan with parchment paper or lightly grease it.
        • In a blender or food processor, pulse the oats until they reach a flour-like consistency. This will create a smoother cake texture.
      1. Mix the Wet Ingredients:
        • In a mixing bowl, mash the banana until smooth. Add the egg and milk, and whisk until well combined.
      2. Combine the Dry Ingredients:
          • In a separate bowl, combine the ground oats, baking powder, salt, and cinnamon. Mix well to distribute the baking powder evenly.

         

      3. Combine Wet and Dry Ingredients:
        • Add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing, as this can make the cake dense.
      1. Add Walnuts:
        • Fold in the chopped walnuts, reserving a few to sprinkle on top if desired.
      2. Bake the Cake:
          • Pour the batter into the prepared baking dish, spreading it evenly.

         

        • Sprinkle the reserved walnuts on top.
        • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
      1. Cool and Serve:
        • Let the cake cool for a few minutes in the pan before transferring it to a wire rack to cool completely.
        • Slice and serve as is, or top with a dollop of yogurt or a drizzle of honey for extra flavor.

    Nutrition Facts (Per Serving, Approximate)

      • Calories: 140 kcal
      • Carbohydrates: 19 g
      • Protein: 4 g
      • Fat: 5 g
      • Saturated Fat: 1 g
      • Fiber: 2 g
    • Sodium: 80 mg
    • Sugar: 4 g
  • Strawberry Vanilla Bean Ice Cream – A Sweet Scoop of Bliss!

    Strawberry Vanilla Bean Ice Cream – A Sweet Scoop of Bliss!

    Ingredients:
    2 cups heavy cream
    1 cup whole milk
    ¾ cup sugar
    1 vanilla bean (or 2 tsp vanilla extract)
    1 ½ cups fresh strawberries (hulled & mashed)
    1 tbsp lemon juice
    Instructions:
    1️⃣ Prepare the Base:
    In a bowl, whisk together heavy cream, milk, and sugar until dissolved. Scrape the vanilla bean seeds into the mixture and stir well.

    2️⃣ Add Strawberries:
    Mash the strawberries with lemon juice and fold them into the ice cream base. Chill for at least 2 hours.

    3️⃣ Churn the Ice Cream:
    Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

    4️⃣ Freeze & Serve:
    Transfer to a container, freeze for 3-4 hours, then scoop and enjoy!

    1f353 Creamy, fruity perfection in every bite! 1f60d

  • Healthy Green Juices for Liver Health | Detoxify Your Body | Burn Fat and Improve Your Health

    Healthy Green Juices for Liver Health | Detoxify Your Body | Burn Fat and Improve Your Health

    Ingredients:

    • 1 bunch of fresh spinach
    • 1 medium cucumber
    • 1 green apple
    • 1 small piece of ginger (2 cm)
    • Juice of half a lemon
    • 1 glass of water

    Preparation:

    1. Wash all the ingredients carefully.
    2. Cut the cucumber, apple, and ginger into small pieces.
    3. Place all the ingredients into a blender.
    4. Add the glass of water and blend until smooth.
    5. Strain the juice if you prefer a smoother texture.

    How to Consume: Drink this juice on an empty stomach for 7 consecutive days. This will allow the nutrients to directly act on your digestive system and liver.

    Recommended Duration: You can consume this juice for 1 week each month to keep your liver clean and healthy.

    Benefits:

    • Detoxifies the liver by eliminating accumulated toxins.
    • Improves digestion and relieves abdominal bloating.
    • Promotes fat burning.
    • Strengthens the immune system.
    • Provides powerful antioxidants.
    • Enhances skin health.
    • Helps regulate blood sugar levels.
    • Increases energy levels.
    • Reduces the risk of liver disease.
    • Aids in eliminating heavy metals.
    • Helps maintain a healthy weight.
    • Fights internal inflammation.
    • Promotes the elimination of visceral fat.
    • Supports cardiovascular health.
    • Improves lymphatic system function.

    Properties of the Ingredients:

    • Spinach: Rich in iron, chlorophyll, and antioxidants.
    • Cucumber: Hydrates and detoxifies.
    • Green Apple: Provides fiber and improves digestion.
    • Ginger: Reduces inflammation and improves circulation.
    • Lemon: A potent detoxifier and antioxidant.

    Precautions:

    • Consult your doctor if you have kidney issues.
    • Avoid this juice if you are allergic to any of the ingredients.

    Recipe 2: Celery and Parsley Green Juice

    Ingredients:

    • 4 stalks of celery
    • 1 small bunch of parsley
    • 1 lemon
    • 1 small piece of aloe vera (5 cm)
    • 1 glass of water

    Preparation:

    1. Wash the celery stalks and parsley thoroughly.
    2. Extract the gel from the aloe vera and set it aside.
    3. Place all the ingredients into the blender with the water.
    4. Blend until smooth and free of lumps.

    How to Consume: Drink this juice in the late morning for 5 consecutive days. This will enhance detoxification without interfering with your breakfast.

    Recommended Duration: Repeat this routine every two weeks for a healthy liver.

    Benefits:

    • Deeply detoxifies the liver.
    • Reduces cholesterol levels.
    • Improves blood circulation.
    • Helps eliminate fluid retention.
    • Boosts kidney health.
    • Improves sleep quality.
    • Regulates blood pressure.
    • Fights chronic fatigue.
    • Stimulates bile production.
    • Reduces abdominal inflammation.
    • Protects against cardiovascular diseases.
    • Strengthens the body’s defenses.
    • Promotes clearer skin.
    • Stimulates metabolism.
    • Reduces uric acid levels.

    Properties of the Ingredients:

    • Celery: Rich in antioxidants and fiber.
    • Parsley: A natural detoxifier.
    • Lemon: Supports detoxification.
    • Aloe Vera: Regenerates tissues and improves digestion.

    Precautions:

    • Excessive consumption may cause diarrhea.
    • Consult an expert if you’re pregnant.

    Recipe 3: Kale and Nopal Green Juice

    Ingredients:

    • 3 kale leaves
    • 1 small nopal cactus
    • 1 piece of pineapple (100 g)
    • 1 teaspoon of honey
    • 1 glass of coconut water

    Preparation:

    1. Wash the kale leaves and nopal cactus well.
    2. Peel the pineapple and cut it into small cubes.
    3. Place all the ingredients into the blender.
    4. Blend until smooth and delicious.

    How to Consume: Drink this juice in the afternoon as a healthy snack for 3 consecutive days.

    Recommended Duration: You can consume this juice for three days in a row each month.

    Benefits:

    • Reduces digestive system inflammation.
    • Improves intestinal health.
    • Aids in fat elimination.
    • Stimulates cell regeneration.
    • Hydrates the body.
    • Strengthens joints.
    • Provides sustained energy.
    • Improves liver function.
    • Reduces constipation.
    • Strengthens the immune system.
    • Increases antioxidant levels.
    • Promotes an active metabolism.
    • Improves hair and nail appearance.
    • Reduces blood glucose levels.
    • Supports hormonal balance.

    Properties of the Ingredients:

    • Kale: Rich in vitamins A, C, and K.
    • Nopal: Controls cholesterol and blood sugar levels.
    • Pineapple: Anti-inflammatory and digestive.
    • Coconut Water: A natural hydrating agent.

    Precautions:

    • Avoid nopal if you have severe stomach issues.
    • Moderate honey intake if you are diabetic.

    By incorporating these healthy green juices into your routine, you can improve liver health, detoxify your body, and burn fat effectively. These natural and nutrient-rich juices will not only help with liver cleansing but also contribute to overall well-being. Start your journey to better health today!