For those who enjoy starting their day with something sweet yet refreshing, the Pistachio Lemon Breakfast Bread offers the perfect balance of nuttiness and citrus zing. With the crunch of pistachios and the tang of lemon, this bread is as vibrant as it is delicious. It makes for an excellent breakfast bread or an afternoon snack alongside a warm cup of tea or coffee.

Ingredients for Pistachio Lemon Breakfast Bread:

• 1 1/2 cups all-purpose flour
• 1 cup shelled pistachios, finely chopped
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix them with the vegetable oil, yogurt, milk, vanilla extract, and lemon zest.
4. Combine the wet and dry ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
8. For the glaze, mix the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread and garnish with more pistachios.

This bright and nutty loaf is a refreshing addition to any breakfast or brunch table.

Baked Oatmeal Apple Circles

Table of Contents

Ingredients

• 1 cup oats (90 g)
• 50 g almonds (about 1/2 cup)
• 2 apples, peeled and cut into chunks
• 50 ml water (about 3 tbsp)
• 1/2 tsp vanilla extract (or a pinch of vanillin)
• 1 tbsp avocado oil (or any neutral oil)

 

Directions

Prepare the Oat-Almond Mixture:

Preheat your oven to 200°C (400°F).

Place the oats and almonds in a blender or food processor. Blend until you achieve a coarse flour-like consistency. Transfer the mixture to a bowl.

 

Prepare the Apples:

Peel the apples and cut them into chunks. Place the apple pieces into the blender, add 50 ml of water, and blend until smooth.

 

Combine Ingredients:

Add the apple puree to the oat-almond mixture. Add the vanilla extract and mix well until all ingredients are combined into a thick batter.

 

Shape the Circles:

Grease your hands lightly with oil. Take small portions of the mixture and shape them into circles, about the size of a cookie. Place them on a baking sheet lined with parchment paper.

 

Bake:

Bake in the preheated oven for 30 minutes or until the edges are golden and the circles are firm to the touch.

 

Cool and Serve:

Allow the circles to cool slightly on a wire rack before enjoying them warm or at room temperature.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ cup mini chocolate chips
Green food coloring (optional)
Directions:
Whisk together cream, milk, sugar, vanilla extract, peppermint extract, and green food coloring (if using) until smooth.
Fold in the mini chocolate chips.
Pour into an ice cream maker and churn for 20-25 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours.
Notes:
For a stronger mint flavor, increase the amount of peppermint extract to taste.
Let the ice cream sit for a few minutes at room temperature before scooping for easier serving.”

Roasted Beets and Carrots Salad with Burrata

This Roasted Beets and Carrots Salad with Burrata combines earthy roasted vegetables, creamy burrata, and a tangy dressing to create a showstopping side or main dish. It’s as flavorful as it is colorful—a perfect addition to any meal!

 

Ingredients

(Serves 4)

 

For the Salad

• 3 medium beets (peeled and cut into wedges)
• 3 medium carrots (peeled and cut into sticks)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 oz burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup toasted walnuts (optional)

For the Dressing

3 tbsp olive oil

1 tbsp balsamic vinegar (or red wine vinegar)

1 tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

For Garnish

• Fresh basil or parsley (chopped)
• Zest of 1 lemon

Instructions

1️⃣ Roast the Vegetables

Preheat your oven to 400°F (200°C).

Toss the beet wedges and carrot sticks with olive oil, salt, and pepper.

Spread them out on a baking sheet lined with parchment paper and roast for 30-35 minutes, turning halfway through, until tender and caramelized.

2️⃣ Prepare the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.

3️⃣ Assemble the Salad

Arrange the arugula or mixed greens on a serving platter.

Place the roasted beets and carrots on top.

Tear the burrata cheese into chunks and scatter it over the salad.

Drizzle the dressing over the entire salad.

4️⃣ Garnish and Serve

Sprinkle with toasted walnuts, fresh basil or parsley, and lemon zest for an added burst of flavor.

Serve immediately as a side or light main dish.

Pro Tips

Make it ahead: Roast the vegetables in advance and assemble the salad just before serving.

Add protein: Top with grilled chicken or shrimp for a heartier dish.

Customize it: Swap walnuts for pecans or use goat cheese instead of burrata for a tangy twist.

Why You’ll Love It

This Roasted Beets and Carrots Salad with Burrata is a symphony of textures and flavors—from the velvety burrata to the nutty crunch of walnuts, all balanced by the sweetness of honey and the tanginess of balsamic. A stunning and delicious dish for any occasion!

INGREDIENTS:
1 generous slice of watermelon
200 ml of water
Half a carrot
1/3 of the beets
Bit of ginger (taste)
PREPARATION :
Place the chopped watermelon in the blender and add 200 ml of water. Fight very well.
Sieve watermelon juice.
Put filtered juice back into blender
Add half a carrot, 1/3 of beetroot and a pinch of ginger.
Beat until all the ingredients are well mixed.
If you like, you can filter it again.
This juice combines the incredible benefits of each ingredient, offering excellent hydration, a good dose of vitamins, minerals, and antioxidants, and being a great ally for overall health!

Warm Walnut and Blue Cheese Salad

 

Ingredients:

 

• 4 cups mixed greens (arugula, spinach, or your choice)
• 1/2 cup walnuts, chopped
• 1/4 cup blue cheese, crumbled
• 1/2 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

 

Directions:1️⃣ Toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside.

2️⃣ In the same pan, sauté sliced red onion with olive oil for 2-3 minutes until softened.

3️⃣ In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to make the dressing.

4️⃣ In a large bowl, combine mixed greens, warm onions, toasted walnuts, and crumbled blue cheese.

5️⃣ Drizzle with the dressing, toss gently, and serve warm. Enjoy this light and flavorful salad!

Chicken Stir Fry with Peanut Sauce

 

Ingredients:

 

• 2 chicken breasts, sliced into strips
• 1 bell pepper, sliced ️
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 onion, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1/4 cup peanut butter
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp ginger, minced
• 1 clove garlic, minced
• Sesame seeds (optional, for garnish)

 

Directions:

1️⃣ Heat olive oil in a large pan or wok over medium-high heat. Add chicken strips and cook for 5-6 minutes until browned.

2️⃣ Remove chicken and set aside. In the same pan, sauté onion, bell pepper, broccoli, and carrot for 4-5 minutes until tender. ️

3️⃣ In a small bowl, whisk together soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger, and garlic to make the sauce.

4️⃣ Add chicken back to the pan with the veggies, then pour the peanut sauce over everything. Stir to coat.

5️⃣ Cook for another 2-3 minutes until heated through. Garnish with sesame seeds if desired.

6️⃣ Serve warm with rice or noodles. Enjoy!

Ingredients:
– Ripe mangoes, peeled and diced
– Coconut milk (full-fat)
– Granulated sugar (adjust to taste)
– Lime juice (optional, for a hint of acidity)
– Shredded coconut (optional, for added textur
Instructions:
1. Place the diced mangoes in a blender or food processor and puree until smooth.
2. In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness.
3. If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity.
4. For added texture, stir in shredded coconut into the mixture.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy consistency.
6. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
7. When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
8. Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired.
9. Enjoy the tropical flavors of Coconut Mango Ice Cream and savor the taste of summer

Mediterranean Seafood Stew Recipe

Ingredients:

 

Seafood:

• 200g shrimp, peeled and deveined
• 200g mussels, cleaned and debearded
• 200g calamari rings (optional)

Vegetables:

• 2 medium potatoes, peeled and cubed
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, diced
• 1 red bell pepper, chopped ️

Broth:

• 3 cups seafood stock or vegetable broth
• 1/2 cup dry white wine (optional)
• 2 tbsp tomato paste

Seasoning:

• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional) ️
• Salt and black pepper to taste

Garnish:

• Fresh parsley, chopped
• Lemon wedges

Instructions:

Prepare the Base:

Heat 2 tbsp of olive oil in a large pot over medium heat.

Add the diced onion and garlic. Sauté until softened.

Stir in the red bell pepper, tomato paste, and paprika. Cook for another 2 minutes.

Build the Stew:

 

Add the seafood stock and white wine (if using) to the pot. Bring to a gentle boil.

Stir in the potatoes and cook for 10 minutes or until slightly tender.

Add the Seafood:

 

Add the shrimp, mussels, and calamari rings to the pot.

Lower the heat and simmer until the shrimp turns pink and mussels open (about 5-7 minutes).

Discard any mussels that do not open.

Finish and Season:

 

Stir in the diced cherry tomatoes and dried oregano.

Add salt, black pepper, and chili flakes to taste.

Garnish and Serve:

 

Sprinkle with fresh parsley and serve hot with crusty bread on the side for dipping.

Perfect Pairing: Pair this Mediterranean stew with a crisp white wine or sparkling water infused with lemon and mint. ✨

Ingredients:

1 ¼ cup Long Grain Rice, uncooked
14.5 oz can of Beef Broth
10.5 oz can of French Onion Soup
1 stick of Butter, cold
Fresh parsley for garnish

Instructions:

Preheat and Prepare: Preheat your oven to 425°F. Meanwhile, take an 8×8 inch pan and evenly spread the uncooked rice at the bottom.
Layering Flavors: Pour the beef broth over the rice, ensuring it’s evenly distributed. Follow this by pouring in the French onion soup.
Adding Richness: Slice the cold butter into pats and layer them evenly over the rice and soup mixture.
Baking Brilliance: Cover the dish with tin foil and place it in the preheated oven. Bake for 25 minutes.
Final Touch: After 25 minutes, remove the tin foil, return the dish to the oven, and bake for an additional 25 minutes, or until the rice is tender and the top is golden brown.
Garnish and Serve: Once baked, sprinkle with fresh parsley and serve warm.

Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4