Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally Satisfying 

This bowl brings the perfect balance of creamy, crunchy, sweet, and savory with every roasted bite.

Ingredients

For the Roasted Veggies

• 1 zucchini, sliced
• 2 medium carrots, halved lengthwise
• 1 cup cherry tomatoes
• 1 medium beet, peeled and diced
• 1 yellow bell pepper, diced
• 1 cup canned chickpeas, drained
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & black pepper, to taste

For the Bowl Base & Topping

1 cup hummus (classic or flavored)

1 tbsp extra virgin olive oil (for drizzling)

1 tbsp fresh parsley or cilantro, chopped

Optional: lemon wedges or za’atar for garnish

Instructions

Prep the Veggies 

Preheat oven to 200°C (400°F). Toss each vegetable group separately with olive oil, paprika, garlic powder, salt, and pepper.

Roast in Batches 

Spread veggies on a parchment-lined baking tray in sections (or use two trays). Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.

Warm the Chickpeas 

Roast chickpeas alongside the veggies or warm them in a skillet with a dash of olive oil and seasoning until lightly crisped.

Assemble the Bowl 

Spoon a generous amount of hummus into the center of your bowl and swirl. Arrange roasted vegetables in colorful segments around the hummus.

Drizzle & Finish 

Drizzle with olive oil, sprinkle with chopped herbs, and garnish with optional lemon or za’atar.

Recipe Details

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 2 hearty bowls

Difficulty: Easy

Why You’ll Love It

A Feast for the Eyes – Bold colors and textures make this bowl perfect for pics and plates.

Deeply Satisfying, Fully Plant-Based – Creamy hummus + crisp veggies = complete meal magic.

This is how veggies steal the spotlight

Milk Brioche Rolls are the epitome of soft, fluffy, and buttery bread, making them a delightful addition to any meal. Perfect for breakfast, brunch, or as a side for dinner, these rolls are slightly sweet with a rich, tender crumb. Follow this detailed recipe to create delicious Milk Brioche Rolls that will impress your family and friends.

Ingredients:

For the Dough:

• 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 3 1/2 cups (440g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (230g) unsalted butter, softened and cut into small pieces

For the Egg Wash:

• 1 large egg
• 1 tablespoon whole milk

For Garnish:

• Optional: Sesame seeds, poppy seeds, or coarse sugar

Instructions:

1. Activating the Yeast:

1. Warm the Milk: Warm the milk to about 110°F (43°C). It should be warm to the touch but not hot.
2. Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active.

2. Preparing the Dough:

3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, and salt.
4. Add Wet Ingredients: In a separate bowl, lightly beat the eggs and vanilla extract.
5. Mix Dough: Add the yeast mixture and the beaten eggs to the dry ingredients. Mix on low speed until a rough dough forms.
6. Incorporate Butter: Gradually add the softened butter, a few pieces at a time, while the mixer is running on low speed. Continue mixing until the butter is fully incorporated and the dough is smooth and elastic, about 10-15 minutes.
7. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.

3. Shaping the Rolls:

8. Prepare Baking Sheets: Line two baking sheets with parchment paper.
9. Divide the Dough: Punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.
10. Shape the Rolls: Shape each piece into a smooth ball by pinching the edges into the center and rolling it on the countertop with your hand. Place the shaped rolls on the prepared baking sheets, spaced evenly apart.

4. Second Rise:

11. Second Rise: Cover the rolls loosely with plastic wrap or a damp kitchen towel and let them rise in a warm place for about 45 minutes to 1 hour, or until puffy and almost doubled in size.

5. Baking the Rolls:

12. Preheat Oven: Preheat your oven to 375°F (190°C).
13. Prepare Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
14. Brush the Rolls: Gently brush the tops of the rolls with the egg wash. If desired, sprinkle with sesame seeds, poppy seeds, or coarse sugar.
15. Bake: Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

6. Cooling and Serving:

16. Cool the Rolls: Remove the rolls from the oven and transfer them to a wire rack to cool slightly before serving.
17. Serve: Serve the rolls warm or at room temperature. They can be enjoyed plain, with butter, or as a sandwich roll.

Tips for Success:

• Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature for easier incorporation into the dough.
• Kneading: The dough should be kneaded until it is smooth and elastic. This develops the gluten and gives the rolls their structure.
• First and Second Rise: Allow the dough to rise fully during both the first and second rise. This will result in light, fluffy rolls.
• Egg Wash: The egg wash gives the rolls a beautiful, shiny finish. Be gentle when brushing it on to avoid deflating the rolls.

Variations:

• Sweet Rolls: Add a teaspoon of cinnamon and 1/2 cup of raisins to the dough for a sweet variation.
• Savory Rolls: Add 1/2 cup of grated cheese and a teaspoon of dried herbs to the dough for a savory twist.

Conclusion:

Milk Brioche Rolls are a delightful, versatile addition to any meal. Their soft, fluffy texture and rich, buttery flavor make them a favorite among bread lovers. This recipe provides a detailed guide to creating these delicious rolls from scratch. Enjoy the process of baking and savoring these elegant and tasty Milk Brioche Rolls!

Healthy diet cake in 5 minutes! No sugar, No flour. Lose 2 kg of bad fats!
Oatmeal Banana Breakfast Bake
Table of Contents
Ingredients:
1 cup oatmeal
150 ml milk
2 bananas, mashed
2 eggs, beaten (wash eggs before using)
A pinch of vanillin
50g cranberries
50g dried apricots, chopped
30g almond flakes
1 teaspoon baking powder
Vegetable oil (for greasing)
Directions:
1. Prepare the Oatmeal Mixture:
In a bowl, mix the oatmeal and milk. Let it stand for 10 minutes so the oats can absorb the milk and soften.
2. Combine Ingredients:
Mash the bananas and add them to the oatmeal mixture.
Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix until all ingredients are well combined.
3. Prepare the Baking Pan:
Preheat the oven to 180°C (360°F).
Line a baking pan with baking paper and grease it lightly with vegetable oil to prevent sticking.
4. Bake the Mixture:
Pour the oatmeal mixture into the prepared baking pan and spread it evenly.
Bake for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Serve:
Allow the bake to cool slightly before slicing.
Serve warm or at room temperature.
Serving Suggestions:
Enjoy with a dollop of Greek yogurt or a drizzle of honey.
Pair with a fresh fruit salad for a wholesome breakfast.
Cooking Tips:
Ensure the oats are well mixed with the milk and have time to soften.
Feel free to substitute the dried apricots and cranberries with other dried fruits like raisins or dates.
See also Grilled Chicken Margherita the flavors of Italy
Nutritional Benefits:
Oats: High in fiber to aid digestion and keep you feeling full.
Bananas: Packed with potassium and essential vitamins.
Almond Flakes: Provide healthy fats and a satisfying crunch

Healthy Banana Oat Cookies Recipe

Lemon Apple Tomato Carrot Juice Recipe

Ingredients:

• 1 small lemon (peeled and deseeded)

• 1 medium apple (any variety, cored)

• 2 medium tomatoes (ripe and fresh)

• 2 large carrots (peeled)

Instructions:

1. Wash all produce thoroughly under cold running water.

2. Chop ingredients into smaller pieces suitable for your blender or juicer.

3. Juicing Option 1 – Blender:

   • Add all chopped ingredients to a high-speed blender.

   • Add ½ cup of water to aid blending.

   • Blend until smooth.

   • Strain the mixture using a fine mesh sieve or nut milk bag for a smooth juice.

4. Juicing Option 2 – Juicer:

   • Feed each ingredient one at a time into the juicer.

   • Stir the juice well and serve chilled.

Q&A: Benefits & Tips

Q1: What are the health benefits of this juice?
A1: This juice is rich in:

• Vitamin C from lemon and tomato

• Beta-carotene from carrots (converted to Vitamin A)

• Antioxidants and fiber from apple and tomato

• Helps boost immunity, supports vision, and promotes digestion.

Q2: Can I store it for later?
A2: It’s best consumed fresh. However, you can store it in an airtight glass jar in the refrigerator for up to 24 hours. Shake before drinking.

Q3: Can I skip lemon if I don’t like citrus?
A3: Yes, but lemon helps balance the sweetness and boosts vitamin C. If you skip it, consider replacing with a small piece of ginger for a different zing.

Q4: Is this juice good for weight loss?
A4: Yes! It’s low in calories, rich in fiber (if unstrained), and helps detoxify your system. Great as a morning energizer or pre-meal drink.

Q5: Can I make it sweeter?
A5: Use a sweeter variety of apple (like Fuji or Gala) or add a small piece of pineapple or a few soaked dates.

This juice is perfect for a refreshing start to the day or a healthy afternoon pick-me-up. Enjoy!

Garlic Parmesan Chicken Meatloaf
Ingredients 
1.5 lbs ground chicken
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (plus extra for topping)
3 cloves garlic, minced
1 egg
1/4 cup milk
1 tbsp fresh parsley, chopped
1 tsp Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions 
Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
Mix the Meatloaf: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, mozzarella, garlic, egg, milk, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
Shape and Bake: Shape the mixture into a loaf on the prepared baking sheet (or press into the loaf pan). Bake for 35-40 minutes until cooked through and firm.
Add the Cheese: Remove from the oven and sprinkle extra shredded mozzarella over the top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve: Let the meatloaf rest for 5 minutes before slicing. Garnish with fresh parsley and serve with your favorite sides.
Prep Time: 10 mins 
Cook Time: 40 mins 
Total Time: 50 mins 
Servings: 4-6 
Calories: Approx. 380 kcal per serving

Greek-Style Chicken Gyros with Homemade Tzatziki

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried oregano

Salt and pepper to taste

For the Tzatziki:

1 cup Greek yogurt

1/2 cucumber, grated and drained

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp fresh dill, chopped

Salt and pepper to taste

For the Gyros:

4 pita or flatbreads

Sliced tomatoes, onions, and lettuce for garnish

Preparation:

For the chicken, combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate for 30 minutes.

For the tzatziki, mix Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper in a bowl. Chill.

Grill or cook chicken in a skillet for 6-7 minutes per side until fully cooked. Slice thinly.

Warm pita or flatbreads and fill with sliced chicken, fresh veggies, and tzatziki sauce.

Serve and enjoy!

Grilled Chicken & Quinoa Salad 

This

Grilled Chicken & Quinoa Salad is a vibrant, protein-packed, and refreshing dish that’s perfect for a light lunch, weeknight dinner, or meal prep. Nutty quinoa pairs beautifully with juicy grilled chicken, fresh vegetables, briny feta, and a zingy lemon vinaigrette that ties everything together. This healthy salad is rich in Mediterranean flavors and incredibly easy to throw together.

Time:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

For the Salad:

1 cup quinoa, rinsed

2 cups water or chicken broth

2 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

For the Lemon Vinaigrette:

3 tablespoons olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and pepper, to taste

Instructions:

Step 1: Cook the Quinoa

In a medium saucepan, combine rinsed quinoa and 2 cups water or chicken broth.

Bring to a boil over medium-high heat.

Reduce heat, cover, and simmer for about 15 minutes, or until liquid is absorbed and quinoa is tender.

Remove from heat, fluff with a fork, and let it cool.

Step 2: Prepare & Grill the Chicken

While the quinoa cooks, season chicken breasts with salt and pepper and drizzle with 1 tablespoon olive oil.

Preheat a grill or grill pan over medium-high heat.

Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (75°C) and grill marks appear.

Let rest for 5 minutes, then slice thinly.

Step 3: Make the Lemon Vinaigrette

In a small bowl or jar, whisk together:

3 tablespoons olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

1 minced garlic clove

Salt and pepper to taste

Set aside.

Step 4: Assemble the Salad

In a large bowl, combine:

Cooked and cooled quinoa

Cherry tomatoes

Diced cucumber

Chopped red onion

Crumbled feta cheese

Chopped parsley

Add sliced grilled chicken on top.

Step 5: Dress and Serve

Drizzle lemon vinaigrette over the salad.

Toss gently to combine.

Serve immediately or refrigerate for a chilled version.

Tips for Success:

1. Rinse the Quinoa Thoroughly

Always rinse quinoa under cold water before cooking to remove its natural coating called saponin, which can taste bitter.

2. Use Chicken Broth for Extra Flavor

Cooking quinoa in low-sodium chicken broth instead of water boosts the overall depth of flavor in the salad.

3. Let the Quinoa Cool

Allow the quinoa to cool completely before mixing it with the vegetables to prevent wilting or sogginess.

4. Rest the Chicken Before Slicing

After grilling, let the chicken rest for 5 minutes. This locks in juices and ensures tender slices.

5. Make the Dressing in Advance

You can prepare the lemon vinaigrette up to 3 days ahead and store it in the fridge. Just shake or stir well before using.

6. Chop Vegetables Uniformly

Cutting the tomatoes, cucumbers, and onions into similar-sized pieces creates a more balanced bite and beautiful presentation.

Variations:

Greens Boost

Mix in a handful of arugula, baby spinach, or chopped romaine for a leafy green twist.

Vegetarian Version

Omit the chicken and replace it with:

Roasted chickpeas or

Grilled halloumi or

Falafel bites

Add Roasted Veggies

Try adding roasted eggplant, zucchini, or bell peppers for a warm, hearty option.

Herb Swap

Substitute or add herbs like fresh mint, basil, or dill for a more complex Mediterranean flavor profile.

Garlic-Lovers Upgrade

Roast the garlic before adding it to the dressing for a sweeter, deeper garlic flavor.

Olive or Artichoke Add-in

Mix in some Kalamata olives, green olives, or marinated artichoke hearts for extra briny goodness.

Spicy Kick

Add a pinch of red chili flakes to the vinaigrette or top the salad with sliced pepperoncini or jalapeños.

Creamy Texture

Add diced avocado just before serving for creaminess and healthy fats.

Frequently Asked Questions (Q&A)

Q: Can I make this salad ahead of time?

A: Yes! This salad is perfect for meal prep. Prepare everything up to 2–3 days in advance, but store the vinaigrette separately and add it just before serving to keep the ingredients fresh.

Q: Can I use a different grain instead of quinoa?

A: Absolutely. You can substitute with couscous, bulgur wheat, farro, or even brown rice, though the texture and flavor will vary slightly.

Q: Is this salad served warm or cold?

A: It’s typically served cold or at room temperature. However, you can enjoy it slightly warm by adding freshly grilled chicken on top of cooled quinoa and veggies.

Q: What protein alternatives can I use instead of chicken?

A: Try grilled shrimp, canned tuna, baked tofu, or even hard-boiled eggs for a different protein source.

Q: Is the lemon vinaigrette dairy-free?

A: Yes, it’s dairy-free and vegan. Just omit the feta cheese in the salad if you’re aiming for a fully dairy-free dish.

Nutrition Information (Per Serving – serves 4)

Note: Nutrition may vary slightly depending on ingredients and portion size.

Calories: ~370 kcal

Protein: 28g

Carbohydrates: 28g

Fat: 18g

Fiber: 4g

Sugar: 3g

Sodium: 360mg

Conclusion

The Mediterranean  Grilled Chicken & Quinoa Salad  is a healthy, vibrant, and refreshing dish that fits seamlessly into busy weeknights, summer meals, or even potluck gatherings. It’s light yet satisfying, packed with lean protein, whole grains, fresh veggies, and the unmistakable zing of Mediterranean flavors. The customizable nature of this salad means you can keep it simple or jazz it up with your favorite mix-ins.

This is more than just a salad—it’s a wholesome meal in a bowl that delivers nourishment, color, and flavor with every bite!

Mediterranean Spinach, Feta & Cottage Cheese Bake

Banana Cherry Almond Smoothie Recipe

Ingredients:

• 1 ripe banana (sliced)

• 1 cup fresh or frozen cherries (pitted)

• 10–12 raw almonds

• 1 cup almond milk (or any milk of choice)

• ½ cup Greek yogurt or dairy-free yogurt (optional, for creaminess)

• 1 tsp honey or maple syrup (optional, for sweetness)

• A few ice cubes (optional, for chill)

Instructions:

1. Soak the almonds in warm water for 2–4 hours or overnight for better blending and digestion (optional but recommended).

2. Add the banana slices, cherries, soaked almonds, and almond milk into a blender.

3. Add Greek yogurt, honey, and ice cubes if desired.

4. Blend on high until smooth and creamy.

5. Pour into a tall glass and enjoy immediately.

❓ Q&A Section

Q: What are the health benefits of this smoothie?
A: This smoothie is packed with potassium from bananas, antioxidants from cherries, and healthy fats and protein from almonds. It supports heart health, aids digestion, and keeps you full longer.

Q: Can I use frozen cherries or bananas?
A: Absolutely! Frozen fruits make the smoothie colder and thicker, which can be refreshing—especially during summer.

Q: I’m allergic to almonds. What can I substitute?
A: You can use cashews, sunflower seeds, or simply skip the nuts and use oat or coconut milk for a nut-free version.

Q: Can I meal prep this smoothie?
A: Yes, blend and store it in an airtight container in the fridge for up to 24 hours. Shake or stir before drinking.

Q: How can I increase the protein content?
A: Add a scoop of protein powder, an extra spoonful of Greek yogurt, or a tablespoon of chia or flax seeds.

A creamy and delicious no-bake dessert made with sweetened condensed milk and passion fruit flavor, topped with rich chocolate ganache. Perfect for a quick and indulgent treat. Try it and enjoy its amazing taste!

Ingredients:

For the cream:

3 cans of milk cream

2 cans of sweetened condensed milk

2 packets of passion fruit juice powder or flavor of your choice

For the Ganache:

1 box of milk cream

200g chopped dark chocolate

Preparation

cream :

In a blender, add the milk cream, sweetened condensed milk and passion fruit juice powder

Mix well for about 5 minutes until you obtain a soft and homogeneous cream.

Take a glass dish and pour the mixture into it, spreading it evenly.

and Ganache :

In a bowl, put the chopped chocolate and melt it in a bain-
marie or in the microwave (to avoid burning it, stop every 30 seconds).

Add the milk cream and mix well to obtain a shiny cream.

Cover the dessert with chocolate ganache and place it in the
fridge for at least 1 hour to thicken.

Once that time is up, take it out of the fridge, serve it chilled, and enjoy your surefire delicious dessert!

Assembly:

Cover the prepared cream with the chocolate ganache, spreading it evenly over the surface.

Place the dessert in the refrigerator for at least 1 hour to allow it to set and thicken.

Once the time is up, remove the dessert from the fridge.

Serve the chilled dessert and savor the delightful flavors of this fail-safe treat!

Enjoy the satisfaction of creating a foolproof dessert that is sure to impress everyone!

For More Daily Recipes Click Here: blerecipes.com

This Mediterranean Buddha Bowl is a vibrant, nutrient-dense meal packed with anti-inflammatory ingredients, healthy fats, fiber, and protein. It’s a perfect low-carb, gluten-free, and thyroid-friendly dish. Featuring fresh vegetables, olives, chickpeas (or a low-carb alternative), and a creamy tahini dressing, this bowl is both satisfying and nourishing.

Key Nutrients

• Healthy fats from olives, olive oil, and tahini support brain and heart health.
• High fiber from greens, cucumbers, and tomatoes for better digestion.
• Plant-based protein from chickpeas (or alternatives like hemp seeds or tofu).
• Anti-inflammatory ingredients like lemon, garlic, and extra virgin olive oil.

Prep Time

15 minutes

Servings

2

Ingredients

Base Ingredients

• 1 cup cooked quinoa (or couscous)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup chickpeas, rinsed and drained
• 1/2 cup Kalamata olives
• 1/2 cup diced orange bell peppers
• 1/4 cup red onion, diced
• 1/4 cup crumbled feta cheese (optional; omit or use dairy-free feta for a vegan alternative)

For the Hummus Center

• 1/2 cup hummus (store-bought or homemade)
• 1 tbsp olive oil (for drizzling)

For Garnish

• 2 tbsp chopped fresh parsley
• Pinch of turmeric or paprika for color (optional)

For the Dressing

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Prepare the Base Ingredients:

• Cook quinoa according to package instructions and allow it to cool.
• Arrange the quinoa, cherry tomatoes, cucumber, chickpeas, olives, bell peppers, and red onion in separate sections within a large bowl.

1. Add the Hummus Center:

• Place the hummus in the center of the bowl and drizzle olive oil over the top for extra creaminess.

1. Make the Dressing:

• In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, minced garlic, salt, and pepper.

1. Drizzle and Garnish:

• Pour the dressing evenly over the bowl’s contents.
• Sprinkle fresh parsley and a pinch of turmeric or paprika (if using) for added flavor and presentation.

1. Serve:

• Enjoy the Mediterranean Buddha Bowl as a main course or a hearty side. Mix all ingredients just before eating to combine flavors.

Tips for Success

• Add a protein boost with grilled chicken, falafel, or tofu.
• Use leftover roasted vegetables for a warm version of this bowl.
• Store dressing separately if preparing ahead to keep ingredients fresh.

Nutritional Information (Per Serving, Approximate Values)

• Calories: ~400-450 kcal
• Protein: ~15g
• Fat: ~30g
• Carbs: ~25g
• Fiber: ~8g
• Net Carbs: ~17g

This Mediterranean Buddha Bowl is a delicious and wholesome meal that’s easy to prepare and perfect for anyone looking for a healthy, low-carb, and anti-inflammatory dish. Enjoy!