Ingredients:
5 medium to large carrots
300 ml of orange juice
Juice of half a lemon
3 cm of fresh turmeric root (to measure according to taste)
1 piece of fresh ginger according to taste (here 3 cm) Be careful with the ginger is spicy
Preparation:

1. Wash the carrots and peel them or not if they are organic.
2. Squeeze 3 or 4 oranges to have 300 ml of juice and half a lemon. You can remove the skin and put them in the juicer.
3. Peel the turmeric and ginger. You can just wash them.
4. Place everything in the juicer and mix with the orange juice.
5. Preferably drink the centrifuged juice immediately to take full advantage of its vitamins.

Ingredients:
1/2 cup fresh or frozen strawberries 
1/2 cup fresh or frozen mango chunks 
1/2 banana  (optional, for extra creaminess)
1/2 cup coconut water or orange juice 
1/2 cup Greek yogurt or dairy-free yogurt (for creaminess) 
1 tablespoon honey or maple syrup (optional, for sweetness) 
A few ice

This Golden Raspberry Cheesecake Milkshake is a Dreamy Burst of Rich, Fruity Indulgence – A Must-Try Treat

 Ingredients
● 2 cups vanilla ice cream
● 1 cup milk
● 1/2 cup softened cream cheese
● 1/4 cup raspberry puree
● 1/4 cup granulated sugar
● Whipped cream, for topping
● Crushed graham crackers, for garnish
● Fresh raspberries, for garnish

hy This Recipe Works

The secret to these meatloaves lies in the perfect balance of ingredients. The Parmesan cheese adds a rich umami flavor while helping to keep the chicken moist, and the garlic and herbs infuse every bite with Mediterranean-inspired flavors. By making individual loaves instead of one large meatloaf, we achieve the ideal ratio of golden-brown crust to tender interior.

Ingredients

For the Meatloaves:

• 1 pound (450g) ground chicken
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (60g) breadcrumbs
• 1/4 cup (15g) finely chopped fresh parsley
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 large egg, beaten
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (60ml) milk
• 2 tablespoons (30ml) olive oil
• 1/4 cup (25g) grated mozzarella cheese (optional)

Essential Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Meat thermometer
• Measuring cups and spoons
• Garlic press (optional)

Detailed Instructions

Preparation

1. Position your oven rack in the middle and preheat to 375°F (190°C). This temperature creates the perfect balance between browning the exterior while keeping the interior moist.
2. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Creating the Mixture

1. In your large mixing bowl, combine the ground chicken, grated Parmesan, and breadcrumbs. The key is to break up the ground chicken well before adding other ingredients.
2. Add the minced garlic, chopped parsley, and dried oregano. These aromatics are essential for developing deep flavor throughout the meatloaves.
3. Season with salt and black pepper. Remember that Parmesan cheese adds saltiness, so we use a moderate amount of additional salt.
4. Add the beaten egg, which acts as a binder to hold everything together.
5. Pour in the milk gradually while mixing. The milk adds moisture and helps prevent the chicken from becoming too dense during cooking.

Forming and Baking

1. Divide the mixture into four equal portions. I find it helpful to first form the mixture into a square and then cut it into quarters for even sizing.
2. Shape each portion into an oval loaf, about 4 inches long and 2 inches high. Keep the shape consistent for even cooking.
3. Place the formed loaves on your prepared baking sheet, leaving space between each one for even heat circulation.
4. Drizzle each loaf with olive oil, ensuring the tops are evenly coated. This helps develop a beautiful golden crust.
5. If using mozzarella, sprinkle it over the tops of the loaves in the last 5 minutes of baking.
6. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Storage and Reheating

• Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days
• Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through
• Can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating

Nutritional Information

(Per serving – 1 mini meatloaf)

• Calories: 385
• Protein: 32g
• Fat: 23g
• Carbohydrates: 12g
• Fiber: 1g
• Sodium: 580mg

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Servings: 4

Expert Tips for Success

• Use ground chicken with some fat content (93% lean) for the best texture
• Don’t overmix the ingredients, as this can make the meatloaves tough
• Let the meatloaves rest for 5 minutes after baking to help them set and retain moisture
• For extra flavor, try adding 1/4 cup of sun-dried tomatoes, finely chopped
• Use fresh breadcrumbs if available for better texture

Serving Suggestions

• Pair with roasted garlic mashed potatoes
• Serve alongside sautéed green beans with garlic
• Add a light arugula salad with lemon vinaigrette
• Drizzle with warm marinara sauce for an Italian twist

These Garlic Parmesan Chicken Meatloaves are perfect for both weeknight dinners and special occasions. They offer all the comfort of traditional meatloaf with a sophisticated twist that makes them worthy of any dinner party menu.

These Twisted Puff Pastry Bacon Rolls are a delightful combination of crispy pastry, savory bacon, and gooey mozzarella cheese. Perfect for an appetizer, snack, or party treat, they pair wonderfully with a tangy yogurt-based dipping sauce. This recipe is simple to make, and the twisting technique adds a fun visual appeal.

Preparation Time

• • Prep Time: 20 minutes

• Cook Time: 25-30 minutes
• Total Time: 50 minutes

Ingredients

For the Rolls:

• • Puff pastry: 2 sheets (400 g each)
  • Mustard: 3-4 teaspoons

• • Hard mozzarella cheese: 150 g (5.3 oz), grated
  • Ketchup: 150 g (½ cup)
  • Bacon: 200 g (7 oz), thinly sliced

• • Egg: 1, beaten
  • Dill: 1 bunch, finely chopped
  • Sesame seeds: 2 tablespoons

For the Sauce:

• • Natural yogurt: 100 g (⅓ cup)
  • Tomato paste: 1 tablespoon

• • Pickled cornichons: 4, finely chopped
  • Mustard: 1 teaspoon
  • Salt and ground black pepper: To taste

Directions

• • Prepare the Dough:
    1. 1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
       2. Roll out the puff pastry sheets on a floured surface. Spread 3-4 teaspoons of mustard evenly over each sheet.
  • Add the Fillings:
    1. 1. Spread a thin layer of ketchup over the mustard.
       2. Sprinkle grated mozzarella cheese evenly on top.
    1. Arrange the bacon slices lengthwise over the cheese, ensuring an even layer.
  • Twist the Dough:
    1. 1. Fold the puff pastry sheet in half lengthwise, covering the fillings.
    1. Cut the folded pastry into 1-inch-wide strips.
    2. Take each strip, twist it gently, and place it on the prepared baking sheet.

• • Brush and Garnish:
    1. Brush the twisted rolls with beaten egg.
    2. Sprinkle sesame seeds and chopped dill over the top.
• Bake the Rolls:
  1. Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and crispy.
• Prepare the Sauce:
  1. 1. In a small bowl, mix the natural yogurt, tomato paste, chopped cornichons, mustard, salt, and pepper.
  1. Stir until well combined and refrigerate until ready to serve.
• Serve:
  • • Serve the twisted rolls warm with the dipping sauce on the side.

Serving Suggestions

• • Serve as an appetizer at parties or gatherings.

• Pair with a fresh green salad for a light meal.
• Enjoy as a savory snack with tea or coffee.

Cooking Tips

• • Keep the puff pastry cold for easier handling and better puffing during baking.
  • Use thinly sliced bacon to ensure even cooking.
  • For extra flavor, sprinkle a pinch of smoked paprika or Italian seasoning over the rolls before baking.

Nutritional Benefits

• • Mozzarella Cheese: Provides calcium and protein for strong bones and muscles.
  • Bacon: Adds protein and rich flavor, though best enjoyed in moderation.

• Dill: A good source of antioxidants and vitamins.

Dietary Information

• • This recipe contains gluten and dairy.

• Can be made pork-free by substituting bacon with turkey bacon or prosciutto.

Nutritional Facts (Per roll, assuming 12 rolls)

• • Calories: 220

• • Protein: 8 g
  • Carbohydrates: 15 g
  • Fat: 14 g

Storage Tips

• • Refrigeration: Store leftover rolls in an airtight container for up to 2 days. Reheat in the oven for a crisp texture.
  • Freezing: Freeze unbaked twisted rolls. Bake from frozen, adding 5-7 minutes to the baking time.

Why You’ll Love This Recipe

• • Quick and easy to prepare with simple ingredients.
  • A delicious combination of crispy pastry, savory bacon, and cheesy goodness.

• Perfect for entertaining or enjoying as a snack.
• The tangy dipping sauce complements the rolls beautifully.

Conclusion
These Twisted Puff Pastry Bacon Rolls are a delightful treat that combines flaky pastry, flavorful bacon, and creamy cheese in every bite. Whether you’re hosting a party or enjoying a cozy snack, this recipe is sure to impress. Serve them with the tangy yogurt sauce for an extra burst of flavor!

Ingredients:

• 500 grams.Of chicken breast boneless – diced.
• 300 grams.Of chicken thigh boneless – diced.
• 2 Tbsp.Of olive oil.
• ½ Tsp.Of sea salt.
• ¼ Tsp.Of black pepper.
• ½ Tsp.Of granulated onion.
• ⅔ Cup.Of mayonnaise.
• 3 stalks.Of celery – diced.
• Sea salt and black pepper.

Instructions:

1. Prepare the chicken breasts and thighs by lightly coating them in oil. Add some granulated onion, cracked black pepper, and salt from the sea.
2. Put in a baking dish and cover with aluminum foil in a loose manner. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the internal temperature of the breast, as measured in the thickest portion, reaches at least 165 degrees.
3. The chicken should be allowed to cool for at least ten minutes before being placed in the refrigerator for at least an hour. When the chicken has had time to cool, dice the breasts and thighs into pieces that are 1/4 of an inch long and approximately 1/2 an inch wide. Place the diced chicken, celery, and mayonnaise in a large bowl and stir well.
4. Make sure that all of the ingredients are well combined, then cover and place them in the refrigerator for at least one to two hours, or perhaps overnight. Since all of the flavors will have had more time to combine, the chicken salad will taste far better the next day.
5. To adjust the seasoning, taste the dish and add more salt and pepper as necessary. Serve and enjoy!

Ingredients

For the Lentil Bread:

• 100g (1/2 cup) raw lentils
• 10g (1 tablespoon) flaxseed flour
• 10g (2 tablespoons) psyllium husk (can be substituted with ground chia seeds or ground flax seeds)
• 10g (1.5 tablespoons) unsweetened cocoa powder
• 60ml (1/4 cup) water
• 1/4 teaspoon sugar
• 2 teaspoons cumin seeds
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• A pinch of salt

For the Marinated Tomatoes:

• 3 tomatoes, chopped
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 tablespoons oil
• 1 clove garlic, minced
• 1 tablespoon chopped onion
• Chopped fresh basil (to taste)
• Salt and black pepper to taste

Instructions

Step 1: Prepare the Lentils

1. Soak Lentils: Place the raw lentils in a bowl and cover them with water. Allow them to soak for 2-8 hours. Soaking the lentils not only reduces the cooking time but also enhances digestibility by breaking down anti-nutrients.

Step 2: Make the Lentil Dough

1. Blend Lentils: Drain the soaked lentils and blend them into a coarse mixture using a blender or food processor. The mixture should have a grainy texture, not too smooth, to give the bread a good structure.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flaxseed flour, psyllium husk, cocoa powder, cumin seeds, sugar, baking soda, and a pinch of salt. Stir well to ensure the ingredients are evenly distributed.
3. Combine Ingredients: Add the blended lentils to the dry mixture and mix thoroughly. Gradually add the water and lemon juice to the mixture, stirring until a dough-like consistency forms. If the dough is too dry, add a little more water, one tablespoon at a time, until it reaches the desired consistency.
4. Shape the Dough: Form the dough into a loaf shape and place it on a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes for easy cleanup.

Step 3: Bake the Bread

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Bake: Place the shaped dough in the preheated oven and bake for about 30-35 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so keep an eye on it towards the end.
3. Cool: Remove the bread from the oven and allow it to cool on a wire rack before slicing. Cooling is important as it helps the bread set and makes it easier to slice.

Step 4: Prepare the Marinated Tomatoes

1. Combine Ingredients: In a medium bowl, mix the chopped tomatoes with lemon juice, soy sauce, oil, minced garlic, chopped onion, and fresh basil. The combination of these ingredients will create a flavorful and vibrant topping that pairs perfectly with the lentil bread.
2. Season: Season the mixture with salt and black pepper to taste. Allow the tomatoes to marinate for at least 15 minutes. This step enhances the flavors and lets the tomatoes absorb the marinade fully.

Step 5: Serve

1. Slice and Serve: Slice the cooled lentil bread and arrange it on a serving plate. Serve the marinated tomatoes on the side or spoon them directly over the slices of bread for a delicious and healthy meal.

Cooking Tips

• Customize the Flavor: Add your favorite dried herbs and spices, such as oregano, thyme, or garlic powder, to the lentil dough to customize the bread’s flavor profile.
• Add Texture: For a crunchy texture, consider adding seeds (like sunflower or pumpkin seeds) or chopped nuts to the bread mixture before baking.
• Versatility of Marinated Tomatoes: The marinated tomatoes can also be used as a topping for other dishes, such as grilled vegetables, pasta, or even as a fresh salsa alternative.

Nutrition Information (per serving, serves 6)

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 240mg
• Total Carbohydrates: 22g
• Dietary Fiber: 8g
• Sugars: 5g
• Protein: 6g

This Lentil Bread with Marinated Tomatoes is not just a creative and delicious way to enjoy bread, but also a nutrient-dense option that’s high in fiber and protein, perfect for those following a plant-based diet. Whether served as a light lunch or a side dish, this combination offers a burst of flavors and textures that will leave you feeling satisfied and nourished. Enjoy this wholesome dish with your favorite salads, soups, or simply on its own!