Tag: healthy recipes

Healthy Banana Bread Cookies (gluten free, vegan, paleo)

Healthy Banana Bread Cookies (gluten free, vegan, paleo)

If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious gluten free banana cookies!  

These banana bread cookies are moist, naturally sweet, and only call for 6 simple ingredients – yay!

banana cookies

I wanted to keep this paleo banana cookie recipe as simple as possible, using as few ingredients as I could.  I think I rose up to the challenge if I do say so myself.  Here’s what you’ll need to make these dairy free banana bread cookies – which, by the way, are vegan, gluten free, AND paleo!

Ingredients For Gluten Free Banana Cookies

By using only a handful of ingredients, it allowed the banana flavor to really shine.  I mean, you can’t have banana cookies without banana!  And you’ll never guess these banana bread cookies are made without eggs.

banana cookies

These almond flour banana bread cookies are easy to make.  Like really easy.  Here’s what you do:

How To Make Paleo Banana Bread Cookies:

  • Mix up the dry ingredients (almond flour, baking soda, cinnamon, salt)
  • Mash the bananas with a fork and add them to the dry ingredients
  • Add in maple syrup and mix until combined
  • Scoop onto a parchment lined cookie sheet, flatten, and bake for 26-30 minutes.

I just can’t get over how ridiculously simple these are!!

banana cookies

If making an actual loaf of banana bread intimidates you, give these cookies a shot.  They are practically fool proof and I know you’ll love them.  And if you have kids…they’re gonna go bananas over these!

banana cookies

Tips For Making Banana Cookies

  • Don’t mash the bananas to death – keep a little texture in them!
  • Always measure the mashed bananas with measuring cups.  Don’t just guess by the size of the banana.
  • Ovens vary.  Keep an eye on them and take them out when the tops are golden brown and your kitchen smells like banana bread!
  • They will continue to set up as they cool, so for the best texture, let them come to room temperature. 
  • I personally like the recipe as written, but listed a few optional add-ins for people wanting more flavor.  

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banana cookies

 

 

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BEST NO BAKE KETO COOKIES! LOW CARB – SUGAR FREE

BEST NO BAKE KETO COOKIES! LOW CARB – SUGAR FREE

NO BAKE KETO COOKIES – LOW CARB KETO CARAMEL COOKIES

BEST No Bake Keto Cookies! Low Carb Keto Caramel Cookie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
Tasty keto NO bake cookies you CAN NOT stop eating! Super delicious keto
caramel cookies. These low carb cookies are easy to make and super yummy.
You can put these cookies together in a 5 minutes.

Enjoy a caramel cookie with chocolate chips on a ketogenic diet. A healthy keto
dessert idea if you want to make something quickly.  Easy, fast and simple keto
recipe for the BEST low carb NO bake cookies. These No bake cookies have
the macros of a fat bomb. Based on ingredients I used 1 net carb, 20 fat, 1 protein
and 186 calories.

Ketogenic diet cookies that are a heavenly caramel cookie. This is a quick
and easy go to gluten free, sugar free keto cookie recipe when you want a savory
and sweet treat. Learn how to make these yummy keto cookies with step by
step instructions. Great cookies for dessert, snack, treat, party or even breakfast!
Check out this simple keto recipe for the BEST low carb cookies.
BEST No Bake Keto Cookies! Low Carb Keto Caramel Cookie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
These caramel NO bake cookies are so delicious and make a great sweet treat.
Perfect low carb  dessert, snack or treat. Grab some keto essential ingredients
and learn how to make Keto Caramel NO bake Cookies!

These Keto cookies are a twist on the classic No-Bake Cookies and the best part

is they only require a few simple keto friendly ingredients and are incredibly easy
to make. Loaded with sweet caramel goodness, these cookies are perfect for an
easy dessert! With these no bake cookies learn how to bake cookies without an oven.
A low carb no bake cookie with pecans, chocolate chips and caramel! These keto no
bake cookies are an all-time favorite cookie and again so easy to make! If you are
looking for no-bake desserts? Or maybe looking for a Keto no bake breakfast cookie?

Make these ketogenic diet No Bake Caramel Cookies. They are the easiest and BEST no

bake cookies you will ever make! The sweet and savory combo is to die for! These no-bake
low carb cookies are also great grab & go snacks and good treats for traveling! These
really are a delicious and healthy snacks for on-the-go! They are so simple and homemade
goodness just like mom used to make. These quick and delish keto no bake cookies are a
fantastic treat that the whole family with love.

HOW TO MAKE KETO COOKIES NO BAKE WITH CARAMEL

Place the butter into a saucepan on the stove over medium heat.

When the butter has melted, whisk in the Swerve brown sugar substitute until
completely dissolved.

Stir in the heavy whipping cream until well combined.

Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.

Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir
well to combine, and let sit to cool slightly for a few minutes.


Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper.
This should make 11 cookies.

Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly
press them down.
Place the cookies into the fridge for 30 minutes to an hour to harden.
Serve immediately or store in an airtight container in the fridge.

BEST No Bake Keto Cookies! Low Carb Keto Caramel Cookie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Print
Keto No Bake Caramel Cookies
Ingredients

Instructions

  1. Place the butter into a saucepan on the stove over medium heat.
  2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
  3. Stir in the heavy whipping cream until well combined.
  4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
  5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
  6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
  7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
  8. Place the cookies into the fridge for 30 minutes to an hour to harden.
  9. Serve immediately or store in an airtight container in the fridge.

Recipe Notes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 11
Since everyone uses different ingredients 

NO BAKE KETO COOKIES – LOW CARB KETO CARAMEL COOKIES

BEST No Bake Keto Cookies! Low Carb Keto Caramel Cookie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
Don’t forget to Pin! So you can come back and make these tasty Keto Caramel Cookies recipes!
For more low carb keto cookies you can check out these amazing ideas!

Keto cookies no bake – Super delicious keto chocolate cookies. These 6 ingredient low carb cookies are easy
to make and super yummy.
BEST No Bake Keto Cookies! Low Carb Keto Chocolate Cookie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
Yummy low carb chocolate chip cookie recipe. Enjoy a chocolate chip cookie
with coconut flour on a ketogenic diet.
BEST Keto Cookies! Low Carb Keto Chocolate Chip Cookie Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly - Gluten Free - Sugar Free
Who doesn’t like Peanut Butter and chocolate? The 2 together are amazing and
especially in these EASY Keto Peanut Butter Crispy Chocolate Chip Cookies. 
Keto Cookies! BEST Low Carb Peanut Butter Chocolate Chip Cookie Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
Ketogenic diet cookies that are a heavenly shortbread cookie that you can drizzle
with chocolate sauce. This is a quick and easy go to gluten free and keto cookie recipe
when you want a savory & sweet treat.
BEST Keto Cookies! Low Carb Shortbread Cookie Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
Get ready to bake up the BEST keto cookies! Yummy low carb snickerdoodle
cookie recipe.
BEST Keto Snickerdoodle Cookies! Low Carb Snickerdoodle Cookie Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly
How about some keto cookies you can buy! No need to prepare cookies at
home when you can buy the BEST low carb cookies. Not only are these yummy
and delicious, but they are also very healthy to eat because these are keto-friendly
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SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce 

Whip up a super tasty shrimp meal in under 30 minutes! These quick and easy shrimp and broccoli foil packets baked in the oven make for a healthy and delicious dinner that’s low-carb, paleo, gluten-free and keto-friendly – Enjoy!

 

   

INGREDIENTS LIST FOR THE SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

  • 1 lb (450g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tablespoons butter, diced (or ghee, or olive oil)
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 2 tablespoons vegetable or chicken stock, divided
  • Salt and pepper, to taste
  • 1/4 teaspoon smoked paprika
  • Red chili pepper flakes, optional
  • Juice of 1/2 lemon
  • 1 large head of broccoli, broken into florets
  • Fresh chopped parsley, for garnish

DIRECTIONS

1. To make this baked shrimp and broccoli foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion powder, salt, pepper, and smoked paprika (plus powdered stock if using, see notes).

2. In a shallow plate, add shrimp and sprinkle with the spice mix, coating on all sides.

3. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp.

4. Add garlic over broccoli and shrimp, then sprinkle with lemon juice, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide butter pieces evenly among the foil packets, layering them over the shrimp and broccoli.

5. Add a tablespoon vegetable stock in each foil packet and wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 

6. Transfer to a baking sheet and bake shrimp foil packets in the oven, sealed side upward until shrimps have cooked through, about 15 minutes. 

7. Carefully unwrap the baked shrimp and broccoli foil packets then garnish with fresh parsley and a slice of lemon. Enjoy!

Notes:

  • Cooking time depends on the size of your shrimps – we used size 16-20. Do not overcook shrimps or they’ll end up dried up.
  • You can use parchment paper to make the packets instead of aluminum foil.
  • If you do not have a vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix, plus one tablespoon water in each foil packet.
  • If you don’t use butter, a good drizzle of olive oil will do the trick.

 

 

SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

INGREDIENTS YOU NEED

  • 1 lb (450g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tablespoons butter, diced (or ghee, or olive oil)
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 2 tablespoons vegetable or chicken stock, divided
  • Salt and pepper, to taste
  • 1/4 teaspoon smoked paprika
  • Red chili pepper flakes, optional
  • Juice of 1/2 lemon
  • 1 large head of broccoli, broken into florets
  • Fresh chopped parsley, for garnish

DIRECTIONS

1. To make this baked shrimp and broccoli foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion powder, salt, pepper, and smoked paprika (plus powdered stock if using, see notes).

2. In a shallow plate, add shrimp and sprinkle with the spice mix, coating on all sides.

3. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp.

4. Add garlic over broccoli and shrimp, then sprinkle with lemon juice, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide butter pieces evenly among the foil packets, layering them over the shrimp and broccoli.

5. Add a tablespoon vegetable stock in each foil packet and wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 

6. Transfer to a baking sheet and bake shrimp foil packets in the oven, sealed side upward until shrimps have cooked through, about 15 minutes. 

7. Carefully unwrap the baked shrimp and broccoli foil packets then garnish with fresh parsley and a slice of lemon. Enjoy!

Notes:

  • Cooking time depends on the size of your shrimps – we used size 16-20. Do not overcook shrimps or they’ll end up dried up.
  • You can use parchment paper to make the packets instead of aluminum foil.
  • If you do not have a vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix, plus one tablespoon water in each foil packet.
  • If you don’t use butter, a good drizzle of olive oil will do the trick.

Protein: what you need to know

Protein: what you need to know

We all hear about protein in reference to exercise and weight loss… but why does our body really need protein, and how much do we need?

In the article below we address the fundamentals on protein – from what it’s role is in within the body, if you can get enough protein without eating meat and whether it is really necessary to consume a protein shake post work-out.

WHAT IS PROTEIN?

Protein is found throughout the body – in virtually every single place you look. From your cells, to your muscle, skin, bone and hair, protein is there making up vital parts of the tissue. As all cells and tissue are made from protein, you can imagine how essential they are for growth, repair and maintenance of good health. Protein also provides the body with around 10-15% of its dietary energy,  with a large amount of this being present in muscle – but also the skin and the blood.

Protein is made up of twenty-plus building blocks called amino acids and these are essentially the building blocks of protein.  There around twenty amino acids available in animal and plant based foods and nine of these amino acids must be consumed via the diet. These are often referred to as ‘essential’ amino acids. These are lysine, histidine, threonine, methionine, valine, isoleucine, leucine, phenylalanine and tryptophan. Each of these essential amino acids has vital work to be done within the body and there are many different foods that offer all or some of these essential amino acids. The body itself generates the other amino acids not offered by the diet via a process called transamination. These are therefore referred to as ‘non-essential’ amino acids. Amino acids, the building blocks of protein, are responsible for building muscle, causing chemical reactions in the body, transporting nutrients, preventing illness and many other functions. You can see how important they are to the functioning of the body!

Protein is also a macronutrient – which means a large amount of it is required in the body to keep everything ticking over nicely. Other macronutrients include fat and carbohydrates. Protein also is extremely important for muscles – which we will explain more below.

WHAT IS THE ROLE OF PROTEIN?

So what is protein used for? The question probably should be, what is protein NOT used for? As mentioned briefly before, protein is critical for growth and repair of the body, along with good health. Let’s start with the growth and repair of cells and tissue – which are constantly in regeneration within the body. Protein breaks down in your cells – thus needing more to regenerate, which comes from the essential and non-essential amino acids. Under normal circumstances, your body will break down the same amount of protein that it needs to repair and regrow. Other times, perhaps during illness or pregnancy, the body will break down more protein than it can create, thus increasing your body’s need for more protein. Athletes or those recovering from surgery also require more protein for this very reason.

You may have heard the word enzymes – well, they also depend on protein and they are responsible for the thousands of chemical reactions going on in your body every single day. Enzymes function within and outside of the cell, such as digestive enzymes, which help the body break up sugar, for example. A few examples of where enzymes do their thing include digestion, energy production and muscle contraction.

If that wasn’t enough, amino acids also have the ability to act as messengers between organs, in the form of protein and peptides. Some proteins also provide structure, elasticity and strength. It also helps your body maintain the right pH level in the blood and other bodily fluids. As you can see, protein and it’s building blocks of amino acids are essential for almost every part of the body’s functionality. There are so many answers to the question, what is protein good for? But the next challenge is how to eat and healthy and balanced diet to make sure your body can do everything it needs to be doing.

RECOMMENDED AMOUNT OF PROTEIN

 

 

The recommended amount of protein will vary over your lifetime and will vary depending on your exercise, your overall health and your age. The British Nutrition Foundation says an average requirement of 0.6g of protein per kilogram bodyweight per day is estimated. The Reference Nutrient Intake (RNI) is set at 0.75g of protein per kilogram bodyweight per day in adults. This equates to approximately 56g/day and 45g/day for men and women aged 19-50 years respectively. There is an extra requirement for growth in infants and children and for pregnant and breast-feeding women.’

The current average consumption of protein in the UK is 88g for men and 64g for women – which is more than enough to give the body what it needs.

PROTEIN RICH FOODS AND PLANT BASED PROTEIN

So what is the best source of protein? There are many different foods, which offer all the essential amino acids, or a collection of the amino acids.

Meat, fish, poultry, dairy and eggs are all excellent sources of protein, as they contain all of the essential amino acids. Soy in the form of milk or tofu, also is high in protein. However, it is important to note that you don’t need to consume all essential proteins in one meal (which was previously thought). It is more widely thought now that consuming a range of different protein sources, that together create the essential proteins is just as good for the body – and is of course excellent news if you are a vegetarian or vegan, as many plant based foods only offer part of the essential amino acids, rather than all.

So which are the top foods, animal and plant based, that offer some or all of the essential amino acids?
•    Meat
•    Dairy
•    Eggs
•    Poultry
•    Soy
•    Black beans
•    Legumes
•    Pumpkin seeds
•    Nuts (check out the 6 best nuts to eat for your health)
•    Whole grains (such as rice, quinao)
•    Seeds
•    Mushrooms
•    Lentils
•    Wheat germ

As you can see, there is a wide range of choice there, and enough to sustain a vegetarian or vegan diet too, if you are savvy about putting your meals together. We’ve suggested a few easy protein meals:

High protein breakfast: Scramble eggs with pumpkin seeds, mushrooms and lean bacon/turkey bacon. For vegan, scrambled tofu with mushrooms and pumpkin seeds.
High protein lunch: Roasted salmon with quinao, tofu and spinach. For a vegan, roasted tofu in paprika and chilli, with quinao and spinach.
High protein dinner: Lean piece of chicken/beef or pork, with brown rice and roasted vegetables. For vegan, roasted butternut squash stuffed with lentils and chickpeas.
High protein snack before bed: Handful of unsalted nuts.

PROTEIN AND EXERCISE

It is true – protein is essential for regeneration and repair when we exercise and protein plays a vital role in repairing muscle after we train. It is a common myth that eating a lot of protein after exercise will help build muscle. This is a myth because if you’re not balancing the diet out with carbohydrates, your body will use the protein for energy – hence no super speedy muscle formation!

Having said that, according to the British Dietetics Association, studies do show that eating a 15-25g snack after work out will help your body store glycogen and therefore it may be worth considering a recovery snack post exercise. A snack of this nature could be 1 small can of tuna, 1 small cooked chicken breast or 100g of unsalted nuts or seeds. As you can see, you don’t need to necessarily consume a processed protein shake to get the protein you need! It’s essential to remember that protein intake must be required with sufficient carbohydrate consumption, to give your body the fuel it needs. If you are seeking to reach certain performance goals, it might be a good idea to consult a professional sports nutritionist.

Check out quick and easy ways to get fit this summer.

CONCLUSION

Protein is absolutely vital to a healthy and happy body, and it’s down to us to make sure we are getting enough of it through the foods we eat.  If you love finding out more about other vital nutrients we need – check out: our in-depth look at vitamin D.

 

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Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes

Ingredients:

  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1½-2 pounds bone-in chicken thighs, skin removed
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 408 calories; 17 g fat(4 g sat); 5 g fiber; 34 g carbohydrates; 27 g protein; 32 mcg folate; 86 mg cholesterol; 12 g sugars; 0 g added sugars; 22,431 IU vitamin A; 26 mg vitamin C; 75 mg calcium; 3 mg iron; 554 mg sodium; 636 mg potassium
  • Nutrition Bonus: Vitamin A (449% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 1½ starch, 1½ vegetable, 4½ lean meat, 1½ fat

 

 

tags: healthy dinner, dinner, healthy, healthy recipe, healthy recipes, chicken, dairy-free, gluten-free, eat healthy, low-calorie

Vegan falafel fritters

Vegan falafel fritters


Ingredients

  • 150 g frozen peas , broad beans, or edamame beans
  • 1 heaped tablespoon self-raising flour
  • 1 preserved lemon
  • ¼ teaspoon cumin seeds
  • 6 flatbreads
  • 60 g shelled unsalted pistachios , (optional)
  • 100 g soya yoghurt
  • hot chilli sauce

SALAD PICKLE

  • 1 pomegranate
  • red wine vinegar
  • extra virgin olive oil
  • 1 red onion
  • 1-2 fresh mixed-colour chillies
  • 1 cucumber
  • 1-2 mixed-colour carrots
  • 1 bunch of fresh mint , (30g)

HOUMOUS

  • 1 x 660 g jar of chickpeas
  • 1 tablespoon unsweetened peanut butter
  • ½ a clove of garlic
  • 1 lemon
  • ½ a bunch of fresh parsley , (15g)
  • olive oil
  • ¼ teaspoon sweet smoked paprika
  • 1 tablespoon dukkah

Method

  1. To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.
  2. Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.
  3. Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.
  4. For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.
  5. Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.
  6. For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.
  7. Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.
  8. Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!

 

 

 

 

 

tags: healthy recipe, healthy recipes, healthy diner, vegan, healthy eating, healthy living, healthy breakfast, healthy lunch, healthy eating, vegan, vegan recipe, vegan recipes, Vegan falafel fritters

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