Category: Healthy Eating

How to Cook Barley in Soup

by on / Healthy Eating

Author: afashionpoint

How to Cook Barley in Soup

Barley pearl on its own is a very useful product, but not all of its love, instead of the typical cereals; you can try to cook the barley in a satisfactory, useful and tasty first course – soup with pearl barley. It is based on this dish that barley cereals are very cheap, and if they are cooked properly, they are even tastier. You can make many are soups with barley, and if you know how to handle barley, the process of cooking soup it will not be tedious. We will tell you how to cook barley soup.

The barley soup can add any kind of food: vegetables, mushrooms, meat products, beans, herbs, cheese, sausages, etc. cooking dish can be based on meat or vegetable broth as well as water. Most popular dish is considered the first barley brine; however, it was also prepared this barley and beet soup, and a hodgepodge, and beetroot, and other early courses. The cereal gives the soup a special flavour and allows the family to diversify the menu. Soup with barley, the recipe of which is below, is prepared quickly and simply. So are you ready to learn how to cook barley soup?

How to Cook Barley

  How to Cook Barley

How to Cook Barley Soup?

With Barley – Recipe with Buckwheat
Ingredients for Barley Soup:

Pound of pork or beef
Half a cup of buckwheat
3 medium potato tubers
Onion of a turnip head
A carrot

Preparation:
1- To cook barley soup the meat should be washed thoroughly, put in a properly sized pan and pour half a gallon of cold water. The saucer put a small fire, brings to a boil. Clean the broth surface with the foam and continue cooking.

2- Buckwheat solved while removing all impurities are washed according to the recipe for barley soup. Verify in a pot; pour a glass of cold water. Simmer slowly bring it to a simmer and continue to simmer until completely cooked. The cooking time depends on the type of buckwheat cereal as well as the transformation by which it was subjected, and can vary from 20 minutes to an hour. The degree of preparation of buckwheat can be determined with greater visual precision. Welded buckwheat increased by 2-3 times, and from the pan completely evaporates all the water in the soup preparation with barley.

3- In a refined vegetable oil lightly fried the sliced onions, the grated rings and carrots thick. Cook fried put in the cooking broth of meat, approximately 30-40 minutes if it is pork. It is recommended to cook the broth of meat to do it after 1 hour and 20 minutes from the time it is reduced to cooking the soup with the barley.

4- Put the washed, peel cleaned and cut into small pieces of potatoes in the preparation of the soup, cooking is continued for another 35-40 minutes. During this time, add a little salt.

5- The last ingredient in the soup with the barley, the recipe of which is described in this article, was added later, specified time. He is pre-cooked and has had time to cool buckwheat. The mixture of barley soup, Brought to a boil and infused for 5 minutes. During this time, the finely sliced greens, which are poured, pour into soup dishes.

This recipe is designed to prepare 4 servings of soup with barley. You can make a vegetarian version of the soup, which is cooked in the water, where the amount is reduced to 1.2-1.3 liters.
How to Cook Barley Soup – Recipe with Millet:
Ingredients for Barley Soup:

1 onion, crumbled
1 carrot, shredded
1 stalk of celery, shredded
100 g of millet fried flour
2 tablespoons olive oil ‘extra’
1 bunch of fresh parsley,
Crumbled salt and pepper

Preparation:
1- Pour ½ liter of water into the pan, put the onion, carrot, celery and bring to a boil. Stir the millet flour, salt, pepper and cook over medium heat for about an hour. Make the soup in a Tureen, add the olive oil and sprinkle with the parsley.

how to cook barley in soup


Recipe: Barley Soup and Cream Cheese:
This simple and delicious soup with pearled barley can be cooked for dinner in a hurry. The dish is very useful and satisfying; you can add the chicken and any other ingredient if desired.
Mandatory ingredients:

2 onions;
2 potatoes, cream cheese
Water – 3 cups
Barley – 1 cup
Butter – 1 tablespoon
Salt
Dill
Parsley

Preparation:
It is best to do it in advance to prepare the soup as quickly as possible. After the infusion of barley, the water is drained, refilled and put the stew. Clean the potatoes and cut into small cubes. After 20 minutes, after the water boils, spread potatoes. A little add a little salt soup. Cook all together for about 10 minutes. At this time, clean and chop finely the onion and fry until golden brown in butter. We spread the onion with the other products. The cheese cut into slices and lay in the soup boiling. All mix well until the cheese dissolves. Boil all the ingredients for 8 -10 minutes more. Serve in the plate with chopped herbs.
The Secrets and Advice of How to Cook Barley Soup:
1- If it turned out that the barley soup turned out to be salty, you can resort to the following trick: take a handful of millet or rice, a knot in gauze and dip it in the boiling broth.

2- The barley may be pre-prepared in the microwave or soaked overnight;

3- Special flute knife will help reduce waste when cleaning potatoes

4- To obtain usefully and retained nutrient broth, you must first put the cold water in the bone, and then – the meat, when the broth becomes clear and transparent, do not expose it to prolonged boiling.

5- Green makes fragrant and rich soup, so you can add parsley, dill, coriander, etc. However, do not wash the vegetables from ice water too, otherwise, it will lose its flavour. Rest coolest rations wash in water at temperature do not leave the bay leaf on a plate, as it gives a great smell, but prolonged exposure can damage the taste of the soup;

6- For the preparation of barley was only 20-30 minutes, can be steamed barley in the evening boiling water – pour the cereal into a deep bowl, cover and how to wrap a towel.

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Author: afashionpoint
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Chocolate Chip Peanut Butter Bars

by on / Healthy Eating

Author: dunnebells

The BEST chocolate chip peanut butter bars are right here. The first time I ever made these and took them to an event, I had a line of people ready to shovel them into napkins so they could share them with all their loved ones! Every bite is like a chocolate peanut butter fantasy and they are similar to those cookies we would enjoy as a child. 

If you have a chocolate tooth like me, you would also like these black bean brownies, but sometimes we all need a change to take care of every element of our chocolate cravings! Right?

There is no reason you cannot have dessert every day, especially when it is good for you! These can be vegan / gluten-free / dairy-free / sugar-free / grain free / keto / paleo / and oil-free!

Drooling yet?

Okay how about now?

CHOCOLATE CHIP PEANUT BUTTER BAR RECIPE

  • ¼ cup applesauce
  • 1 cup peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ tsp baking soda
  • 1/8 tsp salt
  • ¼ cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (50g)
  • 2/3 cup granulated sugar of choice or xylitol
  • ¼ cup chocolate chips, optional
  • up to 2 tbsp milk of choice, only if needed

 

METHOD

Preheat oven to 350 F.

Grease an 8-inch baking pan and set aside. You will want these to be fairly thin in the pan so use something similar in size if you don’t have an 8-inch pan. 

In a mixing bowl, gently heat your nut butter. Stir in the applesauce and vanilla extract, and set aside.

In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips. Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, don’t worry.

ONLY if you need, add up to 2 tbsp milk of choice.  Aim for a cookie dough consistency. 

Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired. Bake 25 minutes or until top is brown. 

Leave them to cool for at LEAST 20 minutes, they will firm up. 

ENJOY!

What are your favorite healthy dessert recipes? Share with us on twitter @dunnebells or Instagram @dunnebells_

If you haven’t signed up for my Facebook group yet, you can sign up here.

Author: dunnebells
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How Long Does Nicotine Stay In Your System?

by on / Healthy Eating

Author: afashionpoint

How Long Does Nicotine Stay In Your System?

Cigarettes and Nicotine:

Smoking cigarettes is bad for your health but people still find it incredibly difficult to quit smoking. Among the many toxic components in a cigarette including benzene, tar, carbon monoxide and ammonia, none of them are quite as addictive as nicotine. Nicotine is the major culprit that causes the addiction and the component which makes it so difficult to quit smoking. But have you ever thought how long nicotine stays in a persons system?
How Much Nicotine is in a Cigarette Exactly?
To understand how long nicotine stays in your system, we must first learn how much nicotine is there in one cigarette. Cigarettes can contain up-to 20mg and as low as 8mg of nicotine in them. At average, 12mg of nicotine is present within a cigarette. However, you do not intake the whole 12mg when you smoke a cigarette. According to most data, you take almost 1mg of nicotine upon smoking one cigarette.

How Long Does Nicotine Stay In Your System

  How Long Does Nicotine Stay In Your System

So, the amount of nicotine absorbed from one cigarette is constant, the amount of cigarettes you smoke a day is the variable. The cravings smokers feel may be because of their higher levels of nicotine intake. On average, a smoker may have 30 nanogram/milliliter of nicotine present in his blood stream. It can increase and decrease based on the amount of cigarettes you smoke per day. The purpose of e-cigarettes is to decrease the amount of nicotine in each cigarette so eventually smokers can adapt to live with ineloquent amounts of nicotine.
How Long Can Nicotine be Detected For?
There is no set time for which nicotine can be detected. It depends on a number of factors. If the amount of tobacco smoked is in a large quantity and if the person being tested has been smoking for a number of years the nicotine can be detected for up to 3 months.
How Long Does Nicotine Stay in the Blood?
In blood tests, nicotine is usually identifiable usually after 1-3 days of use. The detection range can vary depending on the age and health of the user. It may take 1 to 10 days till nicotine is virtually undetectable in blood levels. However, this method of testing is not too compact as false positive results can be produced in certain cases.
How Long Does Nicotine Stay in Urine?
Upon inhalation, nicotine turns into cotinine which is excreted along all the wastes of the body in the form of urine. Nicotine is detectible in the urine for up to 3-4 days. Although for passive smokers, the nicotine may be detectible for more than 15 days.
How Long Does Nicotine Stay in Saliva?
This is said to be the most efficient way to test weather a person has traces of nicotine in their body or not. It can also provide an approximate amount of tobacco used by the person. Nicotine can be tested in the saliva for more than 10 hours but if other factors weigh in, it can rise up to 2-4 days.

So to conclude, nicotine can be found in the body for up to 5 months if some factors are favorable. Otherwise, it can fluctuate according to set factors so there is no precise time set in which nicotine is detectible in the body.

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Author: afashionpoint
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24 Winter Dinner Menu Ideas That’ll Make You Want to Lick Your Plate Clean

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http://www.viralleakszone.com/24-winter-dinner-menu-ideas-thatll-make-you-want-to-lick-your-plate-clean/

24 Winter Dinner Menu Ideas That’ll Make You Want to Lick Your Plate Clean

dinner, Healthy Recipes, Winter Menu

For many people, eating healthier is on their list of New Year’s resolutions. While it’s easier to reach for fresh veggies straight from the garden or juicy fruits like peaches and berries in the summer, it’s harder to make yourself want to eat quite so healthy in the winter. But it is possible to eat your veggies and eat delicious comfort food this time of year. Take a look at these winter dinner menu ideas and start meal planning for next week!


1. Roasted Beet Salad

Nothing is easier or more elegant than a roasted beet salad. Roast your beets whole in aluminum foil for easy slicing and even easier clean-up.

2. Roasted Cauliflower Pita Pockets

Turn Meatless Monday into Moroccan Monday with these delicious roasted cauliflower pita pockets. You won’t miss traditional lamb or chicken in this veggie take on a gyro.


3. Cauliflower Pizza Crust

There are few veggies as versatile as cauliflower. All you need is an egg and parmesan cheese to turn a head of cauliflower into a grain-free and gluten-free pizza crust.


4. Moroccan Cauliflower Steaks with Caramelized Onion Couscous

Cauliflower steals the show when it’s sliced and grilled as a cauliflower steak. Even the most staunch meat and potato lovers will become veggie and quinoa lovers with this recipe.


5. French Lentil and Kale Soup

There’s nothing like coming home to a hot bowl of soup on a cold winter’s day. The best part about this meal is that you can make it on Sunday and have lunch or dinner for the entire week.


6. Kale Fried Rice

If you’re looking to incorporate more kale into your diet, adding it to fried rice is a delicious and easy way to start. Use day-old rice and you’ll have dinner on the table in under 10 minutes.


7. Spinach Farro Salad with Orange and Toasted Coriander Vinaigrette

The orange and toasted coriander dressing makes a normal spinach and grain salad one worthy of a dinner party. Adding grains to a salad will keep you satisfied even longer. This would pair well with a roast chicken for a Sunday dinner as well!

8. Spinach, Dried Tomato and Feta Stuffed Salmon

Who needs stuffed chicken breast when you can have stuffed salmon instead? This recipe is filled with spinach and sun-dried tomatoes, making it an easy way to get your veggies in for the day.


9. Vegetarian Sweet Potato Black Bean Enchilada Recipe

Vegetarians and meat-eaters alike will go crazy for these delicious sweet potato and black bean enchiladas. This is a lighter version on a Mexican classic the whole family will love.

10. Sweet Potato Soup

Creamy sweet potato soup isn’t just healthy but fills the need for comfort food too. This vitamin-C packed soup will help keep you healthy during cold and flu season to boot.


11. Roasted Sweet Potatoes with Cranberries and Pecans

Sweet potatoes are the perfect complement to any winter dinner menu. This one-pot side dish is easy, healthy and delicious.

12. Sweet Potato Chipotle Quinoa Cakes with Cilantro Lime Crema

Make a weeknight dinner into a spicy affair with these spicy quinoa cakes. You can make the cilantro lime crema up to three days in advance so you can get dinner on the table even faster!


13. Spicy Stewed Butternut Squash

This seasonal favorite gets an exotic upgrade with the addition of cumin, coriander and tomato paste. Serve this butternut squash dish alongside seeded bread or on top of brown rice to make it a complete meal.


14. Honey and Rum Glazed Carrots

Take your carrots from ordinary to extraordinary with a simple honey and rum sauce. No one will have problems finishing their veggies when these carrots make an appearance!


15. Garam Masala Glazed Baby Carrots

Give your carrots an Indian flare with the addition of garam masala. Garam masala is a sweet spice made by grinding up cinnamon, cardamom, clovers, peppercorn and nutmeg. These pair nicely alongside a chicken or pork dish for a warming winter menu idea.

16. Simple Roasted Chicken and Root Vegetables

You’ll never buy a pre-made grocery store rotisserie chicken again after you roast your own chicken! Carrots, potatoes, turnips and onions are made extra delicious by the drippings from the roast chicken.


17. Oven-Roasted Root Vegetables

If you’re going to have one staple on hand this winter, have oven-roasted vegetables prepped and ready in your fridge. You can add them to a salad, eat them with a protein of your choice, mix them into pasta or even eat them plain with hummus.

18. Cabbage Salad with Roasted Cashews and Sesame Maple Dressing

Winter is crockpot season. Make this easy cabbage salad to pair with pulled pork made in the crockpot or with seared salmon.


19. Make-Ahead Brussels Sprouts with Pomegranate and Lemon Dressing

After a long day at work and fighting cold temperatures, the last thing you want to do is cook dinner. Make this delicious Brussels sprouts salad on Sunday for a delicious, healthy and pre-made dinner for the rest of the week.


20. Roasted Brussels Sprouts

Even Brussels sprouts skeptics will be converts after they are served roasted Brussels sprouts. Crispy, salty and savory — these veggies are sure to cure any comfort-food craving this winter.


20. Indian-Style Brussels Sprouts with Coconut

As delicious as roasted Brussels sprouts are, sometimes you need them prepared a new way. Coconut, red chile and cumin give these veggies an Indian vibe.

21. Baked Pecan-Stuffed Apples

There’s not many desserts easier than baked apples. You’re sure to have the other ingredients — butter, brown sugar and cinnamon — in your pantry. Add a scoop of vanilla ice cream for an indulgent yet still healthy dessert.


22. Poached Pears

One of the most elegant yet easiest dessert are poached pears. You can either serve the poached pears in their sauce or serve with whipped cream or ice cream.


23. Sweet Potato Cinnamon Roll Cookies

The natural sweetness of sweet potatoes lends themselves to being a perfect cookie base. This delicious dessert could also be eaten for breakfast the next morning after a dinner party with a cup of hot coffee.


24. Coconut-Pecan Carrot Cake With Cinnamon Glaze

If you’re looking for a pièce de résitance winter dessert, look no further than this coconut-pecan carrot cake with cinnamon glaze. This glaze is a healthier alternative to a traditional cake frosting.

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Shiitake Sesame Chicken Bowl

by on / Healthy Eating

image

The cruciferous vegetables, broccoli and Napa cabbage add an additional powerhouse of nutrients to your linch or dinner. Enjoy this Asian-style bowl. It’s a meal-in-one!

Optional: You can prepare ½ cup brown rice for this meal. Start cooking rice a few minutes before you begin cooking the meal. Follow directions on package for best results.

Prep and Cook Time: 15-20 minutes (not including rice cooking time)
Serves 1

Ingredients:

  • 2 cloves garlic, chopped or pressed
  • ¼ cup red onion, thinly sliced 6 TBS low-sodium chicken broth, plus more as needed
  • 2 tsp grated ginger
  • ¼ cup red bell pepper, diced
  • ¾ cup shiitake mushrooms, sliced
  • 3 oz chicken breast, cut into bite-sized pieces
  • ¾ cup scallions (green onion), cut into ¼-inch pieces diagonally
  • 1-½ cups broccoli, evenly chopped into ¼-inch pieces
  • ½ cup Napa cabbage, chopped into 1-inch pieces
  • 2 tsp rice vinegar
  • 1-½ TBS tamari soy sauce, plus more to taste
  • 2 TBS extra virgin olive oil
  • 1 tsp toasted sesame seeds
  • Optional: red chili flakes to taste
  • Optional: Serve with ½ cup cooked brown rice.

Directions:

  1. Chop or press garlic, and slice red onions and scallions, and let them sit 5 minutes.
  2. Separate broccoli florets with small stems from large, thick stem.
  3. Finely chop florets and small stems into ¼-inch even pieces.
  4. Heat 3 TBS of the broth on medium high in a shallow stainless steel skillet with tight-fitting lid on.
  5. When broth begins to steam, add garlic, ginger, red onions, red bell pepper, and shiitake mushrooms and sauté for 2 minutes, covered with a tight-fitting lid.
  6. Next, add in this order: chicken, scallions, broccoli, Napa cabbage, remaining 3 TBS broth, rice vinegar, and tamari (and chili flakes, if using).
  7. Cover and steam over medium heat for 5 minutes.
  8. Do not stir or remove lid.
  9. Turn off heat, stir in 2 TBS extra virgin olive oil, and sprinkle with sesame seeds.
  10. If you are using rice, add that to a large bowl, and top with the vegetable and chicken mixture. Serve immediately.

Note: If you wish to use the large broccoli stem, cut off the bottom 1 inch of the stem. Peel the tough skin off the stem. Chop stem into ¼ inch pieces and cook with the rest of the broccoli.


Ed Shepherd is the owner of KickBox-SuperFIT in West Palm Beach, Florida along with his brother Steve Shepherd a 5X world champion kickboxer.

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Shiitake Sesame Chicken Bowl

by on / Healthy Eating

image

The cruciferous vegetables, broccoli and Napa cabbage add an additional powerhouse of nutrients to your linch or dinner. Enjoy this Asian-style bowl. It’s a meal-in-one!

Optional: You can prepare ½ cup brown rice for this meal. Start cooking rice a few minutes before you begin cooking the meal. Follow directions on package for best results.

Prep and Cook Time: 15-20 minutes (not including rice cooking time)
Serves 1

Ingredients:

  • 2 cloves garlic, chopped or pressed
  • ¼ cup red onion, thinly sliced 6 TBS low-sodium chicken broth, plus more as needed
  • 2 tsp grated ginger
  • ¼ cup red bell pepper, diced
  • ¾ cup shiitake mushrooms, sliced
  • 3 oz chicken breast, cut into bite-sized pieces
  • ¾ cup scallions (green onion), cut into ¼-inch pieces diagonally
  • 1-½ cups broccoli, evenly chopped into ¼-inch pieces
  • ½ cup Napa cabbage, chopped into 1-inch pieces
  • 2 tsp rice vinegar
  • 1-½ TBS tamari soy sauce, plus more to taste
  • 2 TBS extra virgin olive oil
  • 1 tsp toasted sesame seeds
  • Optional: red chili flakes to taste
  • Optional: Serve with ½ cup cooked brown rice.

Directions:

  1. Chop or press garlic, and slice red onions and scallions, and let them sit 5 minutes.
  2. Separate broccoli florets with small stems from large, thick stem.
  3. Finely chop florets and small stems into ¼-inch even pieces.
  4. Heat 3 TBS of the broth on medium high in a shallow stainless steel skillet with tight-fitting lid on.
  5. When broth begins to steam, add garlic, ginger, red onions, red bell pepper, and shiitake mushrooms and sauté for 2 minutes, covered with a tight-fitting lid.
  6. Next, add in this order: chicken, scallions, broccoli, Napa cabbage, remaining 3 TBS broth, rice vinegar, and tamari (and chili flakes, if using).
  7. Cover and steam over medium heat for 5 minutes.
  8. Do not stir or remove lid.
  9. Turn off heat, stir in 2 TBS extra virgin olive oil, and sprinkle with sesame seeds.
  10. If you are using rice, add that to a large bowl, and top with the vegetable and chicken mixture. Serve immediately.

Note: If you wish to use the large broccoli stem, cut off the bottom 1 inch of the stem. Peel the tough skin off the stem. Chop stem into ¼ inch pieces and cook with the rest of the broccoli.


Ed Shepherd is the owner of KickBox-SuperFIT in West Palm Beach, Florida along with his brother Steve Shepherd a 5X world champion kickboxer.

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Ginger Sesame Zucchini Noodles with Shrimp

by on / Healthy Eating

image

Top these ginger sesame zucchini noodles with shrimp for a healthy summer dinner that’s ready in just 10 minutes. This recipe is also great served cold, so it’s perfect for meal prep!

Prep and Cook Time: 10 minutes   Serves 2

I haven’t been eating a lot of pasta lately, and I was even more excited about the idea of making it with zucchini noodles! I added some shrimp for protein and was really happy that such a healthy and delicious dinner could come together in just about 10 minutes.

How to make zucchini noodles

Zucchini noodles are easy, tasty, and go with just about anything, and zucchini noodles are exactly what they sound like – fresh zucchini that’s cut into long, noodle-like strands. Since zucchini doesn’t have a lot of flavor on its own, they take on the flavor of whatever you cook them with and they’re a fantastic low cal and gluten-free alternative to pasta. You can use a spiralizer or a box grater to cut them yourself (a great option in the summer when zucchini are cheap and plentiful!) or you can buy them pre-cut (look for them in the produce section.) I’ve also tried frozen zucchini noodles, but I don’t recommend them since they can be pretty soggy. Kathleen and I love them with red sauce and meatballs, in zucchini noodle pad thai, or sautéed with fresh herbs + hazelnuts.

You can boil them for a minute or two or sauté them. Or, you can eat zucchini noodles raw! That’s been my favorite way to enjoy them recently because they have a firmer texture, and it’s how I made these ginger sesame noodles.

Ingredients

  • 1 Tablespoon avocado oil or olive oil
  • ½ pound medium raw shrimp
  • 2 Tablespoons coconut aminos
  • 2 Tablespoons sesame oil
  • 1-inch piece of fresh ginger, peeled and grated
  • 2 cloves garlic, grated
  • 2 green onions, thinly sliced
  • 1 Tablespoon sesame seeds
  • 1 pound zucchini, spiralized or cut

Directions

  1. Heat the oil in a large skillet set over high heat. Add the shrimp and cook 4-5 minutes, or until bright pink and cooked through.
  2. While the shrimp cook, combine the coconut aminos, sesame oil, ginger, garlic, green onions and sesame seeds in a large bowl. Add the zucchini noodles and toss to coat.
  3. Divide the zucchini noodles between two plates. Top with shrimp.

Ed Shepherd is the owner of KickBox-SuperFIT in West Palm Beach, Florida along with his brother Steve Shepherd a 5X world champion kickboxer.

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Sweetcorn and Broad Bean Fritters

by on / Healthy Eating

Author: desirefx

Sweetcorn and Broad Bean Fritters

Sweetcorn and Broad Bean Fritters
These colourful fritters are unbelievably delicious. They give you the impression of being substantial and really rather naughty, but leave you feeling light and bright.
serves 2
2 large eggs
100g (3 1/2oz/scant 2/3 cup) frozen sweetcorn, defrosted and drained
115g (3 3/4oz) frozen baby broad (fava) beans, defrosted and drained
50g (2oz/1/3 cup) rice flour
2 tbsp finely chopped coriander (cilantro)
1 bird’s eye chilli (Thai chilli), deseeded and finely chopped
Juice of 1 lime
¼ tsp Himalayan pink salt Freshly ground black pepper
Sunflower oil, for sautéing
For the dressing
2 tsp white miso
1 tsp agave syrup
1 tsp lemon juice
To make the dressing, whisk the ingredients together and set aside.
To make the fritters, whisk the eggs in a large bowl and add the sweetcorn and broad (fava) beans. Add the flour and stir well to combine. Add the coriander (cilantro) and chilli with the lime juice, season with the salt and plenty of black pepper, and stir in.
Heat a little sunflower oil in a large frying pan and, working in batches, cook spoonfuls of the mixture on both sides, until golden. Depending on the size you want, use 1 or 2 tablespoons of mixture for each fritter.
Serve the fritters with the Feta, Cucumber and Spinach Salad (see next recipe) and accompanied with the dressing.

Sweetcorn and Broad Bean Fritters

healthy recipes, Sweetcorn and Broad Bean Fritters

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Author: desirefx
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Sweetcorn and Broad Bean Fritters

by on / Healthy Eating

Author: desirefx

Sweetcorn and Broad Bean Fritters

Sweetcorn and Broad Bean Fritters
These colourful fritters are unbelievably delicious. They give you the impression of being substantial and really rather naughty, but leave you feeling light and bright.
serves 2
2 large eggs
100g (3 1/2oz/scant 2/3 cup) frozen sweetcorn, defrosted and drained
115g (3 3/4oz) frozen baby broad (fava) beans, defrosted and drained
50g (2oz/1/3 cup) rice flour
2 tbsp finely chopped coriander (cilantro)
1 bird’s eye chilli (Thai chilli), deseeded and finely chopped
Juice of 1 lime
¼ tsp Himalayan pink salt Freshly ground black pepper
Sunflower oil, for sautéing
For the dressing
2 tsp white miso
1 tsp agave syrup
1 tsp lemon juice
To make the dressing, whisk the ingredients together and set aside.
To make the fritters, whisk the eggs in a large bowl and add the sweetcorn and broad (fava) beans. Add the flour and stir well to combine. Add the coriander (cilantro) and chilli with the lime juice, season with the salt and plenty of black pepper, and stir in.
Heat a little sunflower oil in a large frying pan and, working in batches, cook spoonfuls of the mixture on both sides, until golden. Depending on the size you want, use 1 or 2 tablespoons of mixture for each fritter.
Serve the fritters with the Feta, Cucumber and Spinach Salad (see next recipe) and accompanied with the dressing.

Sweetcorn and Broad Bean Fritters

healthy recipes, Sweetcorn and Broad Bean Fritters

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Author: desirefx
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Do you ever just crave

by on / Healthy Eating

Author: hi-im-kelly

Do you ever just crave vegetables? Maybe I am weird because I do, but sometimes all I want is to eat the rainbow. Whenever I am looking for an easy way to pull a dish together, I create a stir fry. All you need is one pan, your favorite ingredients, and about thirty minutes of your time. This stir fry includes plenty of veggies along with tri-colored quinoa and chicken breast for added protein. It is the perfect weekly meal prep or week night dinner.

This week I had picked up some summer squash at the grocery store and decided to create some “squash noodles”. Although I don’t own a spiralizer, I found that it was just as easy and effective to use a peeler. The ribbons of squash cook quickly in a skillet and are incredibly easy to make.

I paired the squash with sliced red, orange and green cherry tomatoes, broccoli florets, scallions and fresh cilantro. These ingredients represent the colors of the rainbow and bring loads of flavor to the stir fry. For added protein I included my favorite tri-colored quinoa from Lundberg Organic and some chicken breast. Tr-colored quinoa is a summer favorite of mine.

I like to cook large quantities to keep in the refrigerator and add to salads or enjoy as sides to my dinners. It is such an easy way to make any meal heartier and keep you feeling full and satisfied. Chicken is another protein I like to cook and bulk and add into my meals for protein. For this recipe I diced the chicken breast into cubes and sautéed them in olive oil with a bit of garlic.

Print this recipe out to add into your cook book or save for later on Pinterest!

Rainbow Summer Stir Fry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 large summer squash
  • 1 cup cherry tomatoes
  • 2 cups diced chicken breast (or however much you feel like)
  • 1 cup broccoli florets
  • 1 cup cooked tri-colored quinoa
  • 2 diced scallions
  • cilantro (to taste)
  • 2 tbsp olive oil
  • 1 tsp diced garlic
  • 1 tbsp soy sauce
  • pepper
  • Himalayan pink sea salt
  • Paprika (to taste)
  • Directions
  1. Heat a medium sized skillet on medium heat and add 1 tbsp of olive oil. Let the pan sit for a minute before adding the diced garlic. Dice the chicken breast and add to the pan once the garlic becomes fragrant, stirring until the chicken is fully cooked.
  2. In a small sauce pan, heat 1 cup of tri-colored quinoa and 1.5 cups of water. Bring to a boil and reduce to a simmer. Cook the quinoa for 15-20 minutes or until it is fluffy and the water has been burned off.
  3. Once the chicken is cooked, remove from the pan and set aside. Add the other tablespoon of olive oil to the pan and let sit while you peel the summer squash. Once you get down to the seeds feel free to dice the remainder and add it into the stir fry.
  4. Heat the summer squash until it begins to wilt, then add in the broccoli, sliced tomatoes and scallions. Season with salt and pepper and add optional paprika. Once the broccoli and tomatoes are nice and bright, take the stir fry off of the heat and set the pan aside. Add in the soy sauce and mix evenly with the vegetables. Be mindful to not overcook the vegetables or the stir fry will get very mushy.
  5. Mix in the cooked quinoa and chicken, adding any additional seasoning until you find your desired taste. Top with fresh cilantro and enjoy!

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Enjoy!

Rainbow Summer Stir Fry

Do you ever just crave vegetables? Maybe I am weird because I do, but sometimes all I want is to eat the rainbow.

Author: hi-im-kelly
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