healthy food

Spinach and tomato pasta

olive oil

g carrot (shredded)

g Red onion (chopped)

Garlic (shredded)

g Red pepper (chopped into 2 cm pieces)

60 g Fresh spinach

250 g Fresh tagliatelle

tomatoes

250 g Pasta sauce

Shredded cheese

Vegetable bouillon

Add olive oil to a hot pan and then add carrots, garlic and red onion. Cook for 2 minutes.

Add chopped tomatoes, pasta sauce, bullion and water

Add spices to taste (salt, pepper, basil) and stir

Bring water to a boil and add the pasta, cook according to instructions on the package

Add red peppers to the sauce and cook for a few minutes

Finally add the spinach and stir

Put the cooked pasta on plates and add sauce on top

Sprinkle some cheese on top before serving

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Greek salad

vine

cucumber,peeled, deseeded, then roughly chopped

½ a red onionthinly sliced

Kalamata olives

oregano

feta cheese,cut into chunks (barrel matured feta is the best)

tbsp Greek extra virgin olive oil

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of the juices.

Healthy, steamed, fluffy, soft, delicious veggie bao buns. Perfect as a starter or as a light meal. Use a filling of your choice.

Vegetarian Bao Buns & Sweet And Sour Sauce

flour

milk (warm)

dry active yeast

salt

½ tsp baking powder

tsp sugar

tbsp oil

extra oil

mushrooms,

tbsp sesame seed oil

tsp ginger

tbsp sweet and sour sauce

tbsp chilli sauce

cucumber

carrot (shredded)

coriander or parsley leaves

water

1½ tbsp cornflour (cornstarch)

brown sugar

tomato puree

-2 tbsp chilli sauce

-1½ tbsp vinegar

soy sauce

VEGETARIAN BAO BUNS & SWEET AND SOUR SAUCE

Sift flour, salt, and baking powder into a big bowl.

Add instant dry active yeast and sugar. Mix well.

Mix oil and warm milk.

Using the oil milk mixture, make a dough which is not too hard or too soft.

Dust the worktop with a bit of flour. Knead the dough for 5-7 minutes till it becomes smooth.

Shape the dough into a ball. Rub some oil over it.

Grease the bowl with some oil.

Put the dough in the bowl. Cover the bowl with a damp cloth or a lid.

Place the bowl in a warm place. Allow the dough to ferment for 1½ hours or till double in size.

PREPARATION OF BAO BUN DOUGH:

Line the steamer trayor plate with some parchment paper. Brush a little oil over it.

Dust the worktop with some flour.

Roll out the dough into a big circle that is about ½ inch in thickness.

Uisng a cookie cutter or a lid that is about 3 inches in diameter, cut circles from the dough.

Gather up the sides and roll it again. Cut circles. Keep on doing that till all the dough is used up. If the dough cannot be rolled, let it rest for 5 minutes and it will become pliable again.

Brush some oil over all the circles.

Fold them into half, to resemble a semi circle or half moon.

Using your rolling pin, gently roll over the semi circle once to flatten it a bit. Remember, roll gently.

Place the rolled semi circles on the prepared steamer tray.

Allow the buns to ferment for 30 minutes.

Heat water some water in the steamer till it begins to boil.

Place the tray or plates with the buns in the steamer.

Steam for 8-10 minutes.

Remove the tray or plate from the steamer.

Let the buns cool down a bit.

Remove from the parchment paper.

Slowly pull apart from the folded seam. Each bun should open up easily.

Smear some red chilli sauce and sweet and sour sauce on the inside of the bun.

Add the filling and salad.

Serve with extra sauces on the side.

PREPARATION OF BAO BUNS:

Heat oil in a wide pan over medium heat.

Add garlic and stir fry till you get the aroma.

Add ginger and the chopped mushrooms.

Stir fry the mushrooms over high heat till they appear a bit soft. You don&#039;t want to overcook them.

Let the mixture cool for a bit.

Add salt, sweet and sour sauce and the chilli sauce. Mix well.

Adjust the spices according to your taste.

PREPARATION OF THE MUSHROOM FILLING:

Mix ¼ cup of water with cornflour (cornstarch) and leave it on the side till required.

Heat the remaining water in a saucepan over medium heat.

Add tomato puree, chilli sauce, vinegar, sugar, salt and soy sauce.

When the water begins to simmer add the cornflour slurry.

Keep stirring the sauce all the time till it becomes a bit thick.

Take the pan off the heat. The sauce is ready. If it becomes too thick add a little water.

For the homemade chilli sauce, check for the link in the ingredient list.

PREPARATION OF SWEET AND SOUR SAUCE:

This chicken thigh recipe is served with delicious, healthy ingredients.

Braised Chicken With Spicy Kale & Cannellini Beans Recipe

olive oil 4 chicken thighs

Kosher salt and black pepper

to taste 1 yellow onion

garlic

San Marzano tomatoes 2 cans cannellini beans

chicken kale

rosemary

The Dr. Oz Show

Give dinnertime a healthy upgrade with this easy recipe for Tex-Mex inspired cauliflower rice recipe from Delish.com!

Cheesy Chicken & Black Bean Cauli Rice

extra-virgin olive oil, plus more if needed

onion, chopped

garlic,

cumin

c. large head cauliflower, grated, or 4 cups riced cauliflower

Kosher salt

black pepper

tomato paste

c. shredded rotisserie chicken

c. (15-oz.) can black beans, drained and rinsed

c. corn kernels (fresh, canned,

c. chopped tomatoes

jalapeños, thinly sliced

c. cilantro

c. shredded cheddar

c. shredded Monterey jack

Lime wedges,

Kind of a deconstructed enchilada. Would make great nachos. Harissa works if you’re out of tomato paste :-)

This was amazing! We loved it, and perfect for meal prep!

Yummy! Nice and light garden fresh take on an easy Mexican skillet style dinner.

Because my location and situation often means I can't always find ingredients, I use recipes as ideas more than actually following them. In this case, no rotisserie chicken , no black beans, no cheese. What I did was cook rice in my rice pot, and put onions, corn, boneless chicken thighs, flavored with garlic powder, oregano, and cumin, topped with a can of Rotel tomatoes and jalapenos, into my slow cooker. At dinner time I fried rice with salt and pepper, stirred in tomato paste, then shredded the chicken and strained the ingredients in the slow cooker and stirred it all with the rice. Then topped it all with a layer of refried beans and spread on some salsa con queso.  The house smelled great, and oh, so delicious!!

I made this and didn't like the texture or even the taste really, my mom liked it though so perhaps it's a personal preference. I thought it was dry but I did not add chicken.

Great one pan meal. Easy to make, very tasty. First bites clearly cauliflower but with the spices and other ingridients, flavor really grows on you. Plus no food coma after a couple servings.

I lowered the carbs a bit by omitting the corn & half the cauliflower; I used canned crushed tomatoes & Hatch chili enchilada sauce with sharp cheddar, then simmered it about an hour to reduce the liquid.  Topped it with chilis, avocado & sour cream - pretty good.  It didn't resemble the pics here at all, and I had to use a wok instead of a skillet due to the volume.

This recipe is really good. 2nd time I made this, I added 2 cups of grated cauliflower and 2 cups of grated broccoli for added vegetable and it also worked out great.

Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.&nbsp;&nbsp;

Stone Age Bread (Paleo Bread)

pumpkin seeds

g sunflower seeds

g almonds

g walnuts

g linseed/flax seeds

100 g sesame seeds

eggs

tsp salt

In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.

Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.

Bake the bread at 160 C (320 F) for about one hour.

Easy and tasty Homemade Granola with Oats, Almonds and Dried Fruit

Homemade Granola with Oats, Almonds and Dried Fruit

rolled old-fashioned oats (gluten-free)

½ unsalted pumpkin seeds

flax seeds

unsalted almonds.

PB2 Foods almond butter powder

maple syrup

tbsp coconut oil, melted

vanilla extract

dried fruit; ginger, cranberry, mango, goji berries.

Heat the oven (with the oven rack in...

Heat the oven (with the oven rack in the middle) to 350°F. Line a rimmed sheet panwith parchment or use a silicone mat.

In a large bowl, combine the oats, almonds,...

In a large bowl, combine the oats, almonds, and flax, and pumpkin seeds. You may useother seeds as well.

Add almond powder and store to coat.

Combine maple syrup and coconut oil, and vanilla...

Combine maple syrup and coconut oil, and vanilla extract. Whisk until creamy andsmooth.

Pour the mixture over the oat mixture. Use...

Pour the mixture over the oat mixture. Use a spatula to stir until well combined andthe oats are evenly coated.

Pour the mixture into the prepared pan and...

Pour the mixture into the prepared pan and spread it into an even layer.

Bake for about 30-35 minutes, stirring halfway through...

Bake for about 30-35 minutes, stirring halfway through or until crisp.

Break into clusters and store in glass jars...

Break into clusters and store in glass jars or containers for the best taste.

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Gigantes plaki

dried butter beans

tbsp Greek extra virgin olive oil,

Spanish onion, finely chopped

garlic cloves, finely chopped

tomato purée

ripe tomatoes, skins removed, roughly chopped

cinnamon

tbsp chopped flat-leaf parsley, plus extra to serve

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Bold, flavorful and exotic, this fish and shrimp stew is one of Brazil's most famous dishes and is always a hit!

Top 13 healthy food recipes from across the web

The most viewed healthy food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach and tomato pasta

Greek salad

Vegetarian Bao Buns & Sweet And Sou...

Braised Chicken With Spicy Kale & C...

Cheesy Chicken & Black Bean Cauli R...

Stone Age Bread (Paleo Bread)

Homemade Granola with Oats, Almonds...

Gigantes plaki

Moqueca Baiana (Brazilian Fish Stew...

The Ultimate Recipe For Brain Healt...

Baked Orange Cauliflower "Chicken"

No Bake Tricolor Mini Cheesecake

Easy lentil curry

Top 13 healthy food recipes from across the web

The most viewed healthy food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach and tomato pasta

Greek salad

Vegetarian Bao Buns & Sweet And Sou...

Braised Chicken With Spicy Kale & C...

Cheesy Chicken & Black Bean Cauli R...

Stone Age Bread (Paleo Bread)

Homemade Granola with Oats, Almonds...

Gigantes plaki

Moqueca Baiana (Brazilian Fish Stew...

The Ultimate Recipe For Brain Healt...

Baked Orange Cauliflower "Chicken"

No Bake Tricolor Mini Cheesecake

Easy lentil curry

The most viewed healthy food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine