Unusual oatmeal cookies šŖ
š«Ingredients:
āļøEggs 3 pcs.
āļøOat-flakes (whole oats) 100g
āļøRaisins 50 gr (dried plums, dates)
āļøWalnuts 50 gr
āļøBaking powder 0.5 tp.
āļøGround cinnamon 0.25 tp
š©āš³ Preparation:
ā±Measure 50 grams of rolled oats and grind into flour. Combine the oat flour with the cinnamon and baking powder and sift. Raisins rinse and dry.
ā±Chop the walnuts with a knife.
In a bowl of suitable size beat eggs until homogeneous.
ā±Add raisins and chopped walnuts to the beaten eggs. Stir to mix. Sprinkle in the oat flour with the baking powder and cinnamon and herbs. mix. Place a towel over the dough for 40 minutes and let the oat flakes soften.
ā±On a parchment-lined baking tray, use a damp spoon to place cookies no more than 1 cm thick. Bake the oatmeal cookies in a preheated 180C oven for 15 minutes. The cookies will not have a visible blush, so check if they are ready with a wooden splinter. If it comes out of the cookie dry, then it is ready. ā±Do not overcook cookies, or they will be too dry.
š«Ingredients:
āļøEggs 3 pcs.
āļøOat-flakes (whole oats) 100g
āļøRaisins 50 gr (dried plums, dates)
āļøWalnuts 50 gr
āļøBaking powder 0.5 tp.
āļøGround cinnamon 0.25 tp
š©āš³ Preparation:
ā±Measure 50 grams of rolled oats and grind into flour. Combine the oat flour with the cinnamon and baking powder and sift. Raisins rinse and dry.
ā±Chop the walnuts with a knife.
In a bowl of suitable size beat eggs until homogeneous.
ā±Add raisins and chopped walnuts to the beaten eggs. Stir to mix. Sprinkle in the oat flour with the baking powder and cinnamon and herbs. mix. Place a towel over the dough for 40 minutes and let the oat flakes soften.
ā±On a parchment-lined baking tray, use a damp spoon to place cookies no more than 1 cm thick. Bake the oatmeal cookies in a preheated 180C oven for 15 minutes. The cookies will not have a visible blush, so check if they are ready with a wooden splinter. If it comes out of the cookie dry, then it is ready. ā±Do not overcook cookies, or they will be too dry.
š4
Cauliflower in garlic and honey sauce š„¬
šÆ Ingredients:
ā¦ļø1 l. flour
ā¦ļø2 l. breading
ā¦ļø3 eggs
ā¦ļø1 head of cauliflower
ā¦ļø1/3 Ń. honey/ 1/3 s. soy sauce
ā¦ļø2 garlic cloves
ā¦ļøLime juice
ā¦ļø1 L. sriracha
ā¦ļø1/4 L. water
ā¦ļø2 tsp. cornstarch
š©āš³ Preparation:
š¹Preheat the oven to 400Ā°. In a bowl, mix the flour and cauliflower. In one bowl, add the breading and in the other, whisk the eggs and add water. Dip the cauliflower in the beaten eggs, then in the breading.Transfer to a baking tray and season liberally with salt and pepper. š¹Bake until golden and crispy, 20-25 minutes.
Sauce:In a small bowl, whisk cornstarch and water until cornstarch is dissolved.Mix the soy sauce, honey, garlic, lime juice and sriracha in a small saucepan over medium heat. When the mixture comes to a boil, turn down the heat and add the cornstarch mixture. Bring to a boil again and simmer until the sauce thickens.Stir the cooked cauliflower into the sauce until smooth. Return the cauliflower to the baking tray and roast for 2 minutes
šÆ Ingredients:
ā¦ļø1 l. flour
ā¦ļø2 l. breading
ā¦ļø3 eggs
ā¦ļø1 head of cauliflower
ā¦ļø1/3 Ń. honey/ 1/3 s. soy sauce
ā¦ļø2 garlic cloves
ā¦ļøLime juice
ā¦ļø1 L. sriracha
ā¦ļø1/4 L. water
ā¦ļø2 tsp. cornstarch
š©āš³ Preparation:
š¹Preheat the oven to 400Ā°. In a bowl, mix the flour and cauliflower. In one bowl, add the breading and in the other, whisk the eggs and add water. Dip the cauliflower in the beaten eggs, then in the breading.Transfer to a baking tray and season liberally with salt and pepper. š¹Bake until golden and crispy, 20-25 minutes.
Sauce:In a small bowl, whisk cornstarch and water until cornstarch is dissolved.Mix the soy sauce, honey, garlic, lime juice and sriracha in a small saucepan over medium heat. When the mixture comes to a boil, turn down the heat and add the cornstarch mixture. Bring to a boil again and simmer until the sauce thickens.Stir the cooked cauliflower into the sauce until smooth. Return the cauliflower to the baking tray and roast for 2 minutes
š8
Ferereau Rocher š¬
š«Ingredients:
āļø100 g hazelnuts / 2/3 cup hazelnuts
āļø1 tablespoon of sesame seeds / 1 tablespoon of sesame seeds
āļø3 tablespoons vegan organic hazelnut paste 3 tablespoons hazelnut chocolate paste
āļø120 g chocolate / 1/2 cup dark chocolate.
š©āš³ Preparation:
šŖGrind the nuts in a chopper and then mix them with the rest of the ingredients. Leave in the refrigerator for 20 minutes. Once cooled, make balls by putting hazelnuts in the middle.
Healthy Cooking
š«Ingredients:
āļø100 g hazelnuts / 2/3 cup hazelnuts
āļø1 tablespoon of sesame seeds / 1 tablespoon of sesame seeds
āļø3 tablespoons vegan organic hazelnut paste 3 tablespoons hazelnut chocolate paste
āļø120 g chocolate / 1/2 cup dark chocolate.
š©āš³ Preparation:
šŖGrind the nuts in a chopper and then mix them with the rest of the ingredients. Leave in the refrigerator for 20 minutes. Once cooled, make balls by putting hazelnuts in the middle.
Healthy Cooking
š4š2
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Badrijani š§
šIngredients:
š¹2 eggplants of medium size
š¹200 gr walnuts
š¹bunch of coriander
š¹2 garlic cloves
š¹svan salt
š¹hoplite suneli
š¹100 ml water
š¹pomegranate
š¹cooking oil
š©āš³ Preparation:
ā¦ļøEggplant is cut into longitudinal strips and soaked in salted water to remove the bitterness.Toast the walnuts in a dry frying pan, cool and chop with a blender, meat grinder or in a mortar. In a separate bowl mix cilantro, garlic, svan salt, and honeysuneli. "Rub" with a spoon to allow the greens to give juice. Mix the greens with the walnuts, pour water in portions and mix thoroughly. ā¦ļøYou should get a homogeneous mass. Now we beat it with a blender until it becomes homogeneous and creamy.In different recipes, the ingredients of the stuffing may vary, someone adds onions, adjika, wine vinegar, certain spices. But I purposely made the stuffing as simple as possible and used available ingredients so that you can make this dish at home.
Healthy Cooking
šIngredients:
š¹2 eggplants of medium size
š¹200 gr walnuts
š¹bunch of coriander
š¹2 garlic cloves
š¹svan salt
š¹hoplite suneli
š¹100 ml water
š¹pomegranate
š¹cooking oil
š©āš³ Preparation:
ā¦ļøEggplant is cut into longitudinal strips and soaked in salted water to remove the bitterness.Toast the walnuts in a dry frying pan, cool and chop with a blender, meat grinder or in a mortar. In a separate bowl mix cilantro, garlic, svan salt, and honeysuneli. "Rub" with a spoon to allow the greens to give juice. Mix the greens with the walnuts, pour water in portions and mix thoroughly. ā¦ļøYou should get a homogeneous mass. Now we beat it with a blender until it becomes homogeneous and creamy.In different recipes, the ingredients of the stuffing may vary, someone adds onions, adjika, wine vinegar, certain spices. But I purposely made the stuffing as simple as possible and used available ingredients so that you can make this dish at home.
Healthy Cooking
š3ā¤1
Stew with seafood and trout š
š«Ingredients:
-zucchini 1 pc ( 323 g);
-succhini 1 pc ( 200 gr); -black cauliflower 1 pc ( 200 gr);
-tomato 2 units ( 190 gr);
-bulgarian pepper 1 pc (80 g);
-onion 1 pc (100 g)
-celery 1 stalk (60 g)
-seafood shake 1 piece (350 g.)
-salted trout 1-2 steaks (170 g.)
-vegetable oil 5g (coconut oil);
-spices to taste.
š©āš³ Preparation:
š©øDice onion, peppers, celery and fry in oil until golden.Add cocktail, fish and fry for 5 minutes. Next add diced tomatoes, zucchini, eggplant, spices. Cover and stew over medium heat for 15-25 minutes (depending on the size of the vegetables). Before serving, sprinkle with herbs if desired.
Healthy Cooking
š«Ingredients:
-zucchini 1 pc ( 323 g);
-succhini 1 pc ( 200 gr); -black cauliflower 1 pc ( 200 gr);
-tomato 2 units ( 190 gr);
-bulgarian pepper 1 pc (80 g);
-onion 1 pc (100 g)
-celery 1 stalk (60 g)
-seafood shake 1 piece (350 g.)
-salted trout 1-2 steaks (170 g.)
-vegetable oil 5g (coconut oil);
-spices to taste.
š©āš³ Preparation:
š©øDice onion, peppers, celery and fry in oil until golden.Add cocktail, fish and fry for 5 minutes. Next add diced tomatoes, zucchini, eggplant, spices. Cover and stew over medium heat for 15-25 minutes (depending on the size of the vegetables). Before serving, sprinkle with herbs if desired.
Healthy Cooking
š12
Noodles with vegetables and tamari sauce š
š Ingredients:
āļø1 onion
āļø1 chopped garlic clove
āļø1 teaspoon ginger powder or chopped fresh ginger.
āļø1 whole Chinese cabbage
āļø1 green pepper
āļø4-5 mushrooms
āļø4 tablespoons tamari sauce or salty soy sauce
āļøcoriander leaves for decoration
āļø160-230 g Barilla Capellini nĀ° 1
š©āš³ Preparation:
ā±Method of preparation. In a skillet, fry the chopped onion and garlic clove in a little olive oil until they are soft, translucent and slightly caramelized.Boil the pasta according to the instructions on the package and set aside. Add the pre-sliced mushrooms, peppers and Chinese cabbage to the skillet. Also add ginger ā±Fry until cabbage is completely reduced.
ā±Add the tamari sauce and pasta and leave on the heat for another 3 minutes.
Healthy Cooking
š Ingredients:
āļø1 onion
āļø1 chopped garlic clove
āļø1 teaspoon ginger powder or chopped fresh ginger.
āļø1 whole Chinese cabbage
āļø1 green pepper
āļø4-5 mushrooms
āļø4 tablespoons tamari sauce or salty soy sauce
āļøcoriander leaves for decoration
āļø160-230 g Barilla Capellini nĀ° 1
š©āš³ Preparation:
ā±Method of preparation. In a skillet, fry the chopped onion and garlic clove in a little olive oil until they are soft, translucent and slightly caramelized.Boil the pasta according to the instructions on the package and set aside. Add the pre-sliced mushrooms, peppers and Chinese cabbage to the skillet. Also add ginger ā±Fry until cabbage is completely reduced.
ā±Add the tamari sauce and pasta and leave on the heat for another 3 minutes.
Healthy Cooking
š5š±1
Garlic soup with croutons š²
š§Ingredients:
ā¦ļø2 potatoes
ā¦ļø1 onion
ā¦ļø1 leek
ā¦ļø2 garlic heads
ā¦ļø7 cups vegetable broth
ā¦ļøĀ½ tsp dried thyme leaves
ā¦ļøĀ½ cup cream
ā¦ļøĀ½ cup olive oil
ā¦ļø1 cup parsley
ā¦ļø6 slices of bread for croutons
ā¦ļøSalt and pepper
š©āš³ Preparation:
š¹Peel and finely chop the onions. Peel the garlic cloves. Wash and chop leeks. In a saucepan over medium heat, add olive oil. Add chopped onion, leeks and dried thyme and let run dry. Add the garlic and turn down the heat. Cook for about 15 minutes. Next, peel and dice the potatoes and add them to the pot along with the broth. Season with salt and pepper and simmer for 25-30 minutes. Add cream, mix well and whisk in a blender. For the croutons, simply slice some bread and fry in olive oil on low heat until brown. The slower you cook them, the crispier they will stay in the soup. The soup should be served garnished with croutons and chopped parsley.
Healthy Cooking
š§Ingredients:
ā¦ļø2 potatoes
ā¦ļø1 onion
ā¦ļø1 leek
ā¦ļø2 garlic heads
ā¦ļø7 cups vegetable broth
ā¦ļøĀ½ tsp dried thyme leaves
ā¦ļøĀ½ cup cream
ā¦ļøĀ½ cup olive oil
ā¦ļø1 cup parsley
ā¦ļø6 slices of bread for croutons
ā¦ļøSalt and pepper
š©āš³ Preparation:
š¹Peel and finely chop the onions. Peel the garlic cloves. Wash and chop leeks. In a saucepan over medium heat, add olive oil. Add chopped onion, leeks and dried thyme and let run dry. Add the garlic and turn down the heat. Cook for about 15 minutes. Next, peel and dice the potatoes and add them to the pot along with the broth. Season with salt and pepper and simmer for 25-30 minutes. Add cream, mix well and whisk in a blender. For the croutons, simply slice some bread and fry in olive oil on low heat until brown. The slower you cook them, the crispier they will stay in the soup. The soup should be served garnished with croutons and chopped parsley.
Healthy Cooking
š7
Fried cauliflower š„¬
š§ Ingredients:
ā¦ļø1 tbsp olive oil
ā¦ļø1 sprout of cauliflower
ā¦ļø1/2 tsp salt
ā¦ļø1/2 tsp. black pepper
ā¦ļø1/4 tsp garlic powder
š©āš³ Preparations:
š¹Preheat the oven to 200ĀŗC. Trim the base of the cauliflower and remove the remaining leaves. Then use a knife to cut out the core of the cauliflower.Cut off each floret starting from the stem. Cut each floret into 2-3 pieces depending on their size. Place the cauliflower florets on a baking tray, drizzle with olive oil and season with salt, pepper and garlic powder. š¹Bake for 20-25 minutes or until the cauliflower is crispy on the bottom, golden on top, nice and tender.
Healthy Cooking
š§ Ingredients:
ā¦ļø1 tbsp olive oil
ā¦ļø1 sprout of cauliflower
ā¦ļø1/2 tsp salt
ā¦ļø1/2 tsp. black pepper
ā¦ļø1/4 tsp garlic powder
š©āš³ Preparations:
š¹Preheat the oven to 200ĀŗC. Trim the base of the cauliflower and remove the remaining leaves. Then use a knife to cut out the core of the cauliflower.Cut off each floret starting from the stem. Cut each floret into 2-3 pieces depending on their size. Place the cauliflower florets on a baking tray, drizzle with olive oil and season with salt, pepper and garlic powder. š¹Bake for 20-25 minutes or until the cauliflower is crispy on the bottom, golden on top, nice and tender.
Healthy Cooking
š7
Creamy avocado paste š
š„ Ingredients:
ā¦ļø2 avocados
ā¦ļø 300 g of spaghetti
ā¦ļø2 tablespoons fresh lemon juice
ā¦ļø3 tablespoons olive oil
ā¦ļø1/4 cup pine nuts + for sprinkles
ā¦ļø1/4 cup fresh basil
ā¦ļø2 minced garlic cloves
ā¦ļø1/2 teaspoon salt
ā¦ļø1/4 teaspoon freshly ground black pepper
š©āš³ Preparation:
š¹Put peeled avocados, lemon juice, olive oil, pine nuts, chopped garlic cloves, basil leaves, salt and pepper in a food processor. Whisk until smooth. Mix with the boiled pasta add grated cheese.
Healthy Cooking
š„ Ingredients:
ā¦ļø2 avocados
ā¦ļø 300 g of spaghetti
ā¦ļø2 tablespoons fresh lemon juice
ā¦ļø3 tablespoons olive oil
ā¦ļø1/4 cup pine nuts + for sprinkles
ā¦ļø1/4 cup fresh basil
ā¦ļø2 minced garlic cloves
ā¦ļø1/2 teaspoon salt
ā¦ļø1/4 teaspoon freshly ground black pepper
š©āš³ Preparation:
š¹Put peeled avocados, lemon juice, olive oil, pine nuts, chopped garlic cloves, basil leaves, salt and pepper in a food processor. Whisk until smooth. Mix with the boiled pasta add grated cheese.
Healthy Cooking
š5
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Summer salad with fresh vegetables š„
š½Ingredients:
šyoung cabbage
šradish
šcucumber
šcorn
šgreens (parsley, dill, onion)
Dressing:
šsour cream
šmustard
šsalt
špepper
Healthy Cooking
š½Ingredients:
šyoung cabbage
šradish
šcucumber
šcorn
šgreens (parsley, dill, onion)
Dressing:
šsour cream
šmustard
šsalt
špepper
Healthy Cooking
š10ā¤3
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Cauliflower steaks with mushrooms š„¬
š Ingredients:
š¹Cauliflower - 450g;
š¹Champignons - 250g;
š¹Onion - 50g;
š¹Sour cream - 10% - 50g;
š¹Oil - 1 tbsp. to grease the cabbage and 1 tbsp. to fry the mushrooms with the onion;
š¹Salt, spices - to taste.
Healthy Cooking
š Ingredients:
š¹Cauliflower - 450g;
š¹Champignons - 250g;
š¹Onion - 50g;
š¹Sour cream - 10% - 50g;
š¹Oil - 1 tbsp. to grease the cabbage and 1 tbsp. to fry the mushrooms with the onion;
š¹Salt, spices - to taste.
Healthy Cooking
š6š„1
Zucchini rolls š§
šIngredients:
- Zucchini 1 medium (I had 350g)
- Raw carrots 100g
- 2% cottage cheese in a briquette 300gr
- Cilantro 20-25 gr
- Garlic 2-3 cloves
- Salt, pepper to taste
- Sesame oil (olive oil) 1 tsp.
- Sesame 2 gr as desired to decorate
š©āš³ Preparation:
š©øSlice zucchini into thin plates.
š©øFry in 1 tsp oil. Warm up a frying pan, brush with oil, place zucchini in it and reduce heat by half.Grate carrots on a fine grater, mix with cilantro, cottage cheese, garlic. Salt and pepper and roll up!
Healthy Cooking
šIngredients:
- Zucchini 1 medium (I had 350g)
- Raw carrots 100g
- 2% cottage cheese in a briquette 300gr
- Cilantro 20-25 gr
- Garlic 2-3 cloves
- Salt, pepper to taste
- Sesame oil (olive oil) 1 tsp.
- Sesame 2 gr as desired to decorate
š©āš³ Preparation:
š©øSlice zucchini into thin plates.
š©øFry in 1 tsp oil. Warm up a frying pan, brush with oil, place zucchini in it and reduce heat by half.Grate carrots on a fine grater, mix with cilantro, cottage cheese, garlic. Salt and pepper and roll up!
Healthy Cooking
š6
Oatmeal muffins with black currant š„®
š« Ingredients:
ā¦ļøOat flakes - 200 g
ā¦ļøKefir 1% - 200 ml
ā¦ļøEgg - 2 pcs.
ā¦ļøWalnuts - 50 g
ā¦ļøOat flour - 50 g
ā¦ļøBlack currant - 100 gr
ā¦ļøCinnamon - to taste
ā¦ļøSoda - 3 gr
ā¦ļøSweetener - to taste
š©āš³ Preparation:
šŖMix oatmeal and kefir, leave for 5-7 minutes. šŖThen add flour, chopped nuts, salt, baking soda, sweetener, and cinnamon.Then add the beaten eggs and currants, mix. Heat oven to 160 degrees, place in muffin molds and bake for 35 minutes.
Healthy Cooking
š« Ingredients:
ā¦ļøOat flakes - 200 g
ā¦ļøKefir 1% - 200 ml
ā¦ļøEgg - 2 pcs.
ā¦ļøWalnuts - 50 g
ā¦ļøOat flour - 50 g
ā¦ļøBlack currant - 100 gr
ā¦ļøCinnamon - to taste
ā¦ļøSoda - 3 gr
ā¦ļøSweetener - to taste
š©āš³ Preparation:
šŖMix oatmeal and kefir, leave for 5-7 minutes. šŖThen add flour, chopped nuts, salt, baking soda, sweetener, and cinnamon.Then add the beaten eggs and currants, mix. Heat oven to 160 degrees, place in muffin molds and bake for 35 minutes.
Healthy Cooking
š8
Blueberry cake without flour and eggs š„®
ā
š«Ingredients:
For the cake:
ā¦ļø110 g. dates.
ā¦ļø110g almonds
ā¦ļø40g of green buckwheat
For the cream:
ā¦ļø1/2 cup blueberries
ā¦ļø300g of cashews (soak overnight)
ā¦ļø10 tbsp. Jerusalem artichoke syrup
ā¦ļø5 tbsp. cocoa butter
ā¦ļø1 lemon juice
ā
š©āš³ Preparation:
š¹First, prepare the crust. Grind almonds and buckwheat in a coffee grinder. Soak the dates, then chop them. Mix everything, "make the dough" and put it in the cake tin.Mix the ingredients for the cream in a blender and pour onto the cake.Put in the freezer overnight, store in the fridge.
Healthy Cooking
ā
š«Ingredients:
For the cake:
ā¦ļø110 g. dates.
ā¦ļø110g almonds
ā¦ļø40g of green buckwheat
For the cream:
ā¦ļø1/2 cup blueberries
ā¦ļø300g of cashews (soak overnight)
ā¦ļø10 tbsp. Jerusalem artichoke syrup
ā¦ļø5 tbsp. cocoa butter
ā¦ļø1 lemon juice
ā
š©āš³ Preparation:
š¹First, prepare the crust. Grind almonds and buckwheat in a coffee grinder. Soak the dates, then chop them. Mix everything, "make the dough" and put it in the cake tin.Mix the ingredients for the cream in a blender and pour onto the cake.Put in the freezer overnight, store in the fridge.
Healthy Cooking
š5
Avocado Scrambled Eggs š„
š§ Ingredients:
āļøAvocado
āļøEgg
āļøCheese
š©āš³ Preparation:
š©øAvocado in half, take out the pit,
cut out the core a little, pour the egg and into the oven until cooked, sprinkled with cheese.
Healthy Cooking
š§ Ingredients:
āļøAvocado
āļøEgg
āļøCheese
š©āš³ Preparation:
š©øAvocado in half, take out the pit,
cut out the core a little, pour the egg and into the oven until cooked, sprinkled with cheese.
Healthy Cooking
š8š1
Zucchini boats š
š§ Ingredients:
š¹zucchini - 300 g (medium)
š¹champignons mushrooms - 70 g
š¹onion - 50 g
š¹hard cheese - 30 g
š¹salt, pepper to taste
š¹Greek yogurt - 30 g
š©āš³ Preparation:
ā¦ļøCut the zucchini lengthwise and take out the middle with a spoon, do not throw it away. Sprinkle half of the zucchini with salt, pepper and bake in the oven at 180 C for 15-20 minutes Stuffing: Mushrooms, onion and the middle of the zucchini finely chop and fry in ghee until almost tender. Then add the yogurt, stir and remove from the heat.Take out the boats. Stuff them with mushrooms and onion and zucchini. Sprinkle cheese on top and bake for another 15 minutes.A little fresh herbs when serving.
Healthy Cooking
š§ Ingredients:
š¹zucchini - 300 g (medium)
š¹champignons mushrooms - 70 g
š¹onion - 50 g
š¹hard cheese - 30 g
š¹salt, pepper to taste
š¹Greek yogurt - 30 g
š©āš³ Preparation:
ā¦ļøCut the zucchini lengthwise and take out the middle with a spoon, do not throw it away. Sprinkle half of the zucchini with salt, pepper and bake in the oven at 180 C for 15-20 minutes Stuffing: Mushrooms, onion and the middle of the zucchini finely chop and fry in ghee until almost tender. Then add the yogurt, stir and remove from the heat.Take out the boats. Stuff them with mushrooms and onion and zucchini. Sprinkle cheese on top and bake for another 15 minutes.A little fresh herbs when serving.
Healthy Cooking
ā¤3š3
Minestrone Soup š²
š° Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3-5 garlic cloves, diced
- 2 celery slices
- 3 carrots, sliced
- 2 teaspoons Italian seasoning
- 85 g tomato paste without salt
- 4 cups vegetable stock
- 4 glasses of water
- red beans
- 2 cups fresh or frozen green beans
š©āš³ Preparation:
š©øHeat the oil in a saucepan. Add yellow onion and cook for 3-5 minutes until golden. Add garlic, celery, carrots and Italian seasoning to the pan and stir-fry for 1-2 more minutes. Stir pasta and vegetables until smooth, then add chopped tomatoes, broth and water.Add beans and string beans to the pot. Cover and cook for 5 minutes.Leftovers can be kept in the refrigerator for up to 5 days.
Healthy Cooking
š° Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3-5 garlic cloves, diced
- 2 celery slices
- 3 carrots, sliced
- 2 teaspoons Italian seasoning
- 85 g tomato paste without salt
- 4 cups vegetable stock
- 4 glasses of water
- red beans
- 2 cups fresh or frozen green beans
š©āš³ Preparation:
š©øHeat the oil in a saucepan. Add yellow onion and cook for 3-5 minutes until golden. Add garlic, celery, carrots and Italian seasoning to the pan and stir-fry for 1-2 more minutes. Stir pasta and vegetables until smooth, then add chopped tomatoes, broth and water.Add beans and string beans to the pot. Cover and cook for 5 minutes.Leftovers can be kept in the refrigerator for up to 5 days.
Healthy Cooking
š3
Fresh green spinach and peas soup š«
šIngredients:
- 1 bunch of green onion, chopped
- 1 large potato, peeled and chopped
- 1 chopped garlic clove
- 1 liter vegetable broth
- 250 g peas
- 100 g fresh spinach
- 300 ml of natural yogurt
- A few leaves of mint, basil or watercress on top
š©āš³ Preparation:
š©øPlace green onion, potatoes and garlic in a saucepan. Add water or broth and bring to a boil.Cover and simmer over low heat for 15 minutes until potatoes are cooked down.Add spinach, peas and yogurt, then whisk soup until smooth. Season with a little black pepper.Serve with croutons or crusty bread.
Healthy Cooking
šIngredients:
- 1 bunch of green onion, chopped
- 1 large potato, peeled and chopped
- 1 chopped garlic clove
- 1 liter vegetable broth
- 250 g peas
- 100 g fresh spinach
- 300 ml of natural yogurt
- A few leaves of mint, basil or watercress on top
š©āš³ Preparation:
š©øPlace green onion, potatoes and garlic in a saucepan. Add water or broth and bring to a boil.Cover and simmer over low heat for 15 minutes until potatoes are cooked down.Add spinach, peas and yogurt, then whisk soup until smooth. Season with a little black pepper.Serve with croutons or crusty bread.
Healthy Cooking
š4š±2
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Mushroom cream soup š«
š Ingredients:
āļøChampignons - 250 gr
āļøPotatoes - 2 pcs.
āļøOnion - 1 pc
āļøCarrots - 1 pc
āļøCream 20% - 450 ml
āļøSalt, pepper, spices
āļøVegetable oil
Healthy Cooking
š Ingredients:
āļøChampignons - 250 gr
āļøPotatoes - 2 pcs.
āļøOnion - 1 pc
āļøCarrots - 1 pc
āļøCream 20% - 450 ml
āļøSalt, pepper, spices
āļøVegetable oil
Healthy Cooking
š8
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Tender liver š„
š§ Ingredients:
ā¦ļøLiver 500 g
ā¦ļøLarge onion 1 pc
ā¦ļøSugar 1 tsp.
ā¦ļøSalt to taste
ā¦ļøSour cream 150g
ā¦ļøDijon mustard 1 tbsp
Healthy Cooking
š§ Ingredients:
ā¦ļøLiver 500 g
ā¦ļøLarge onion 1 pc
ā¦ļøSugar 1 tsp.
ā¦ļøSalt to taste
ā¦ļøSour cream 150g
ā¦ļøDijon mustard 1 tbsp
Healthy Cooking
š7š3
Potato cake without baking š§
ā
š Ingredients:
-Cheese curd - 220 gr.
-Grainbread -20g.
-Cocoa powder - 30 gr.
-Sugarless chocolate - 30 gr.
-Sugar to taste.
š©āš³ Preparation:
š©øShred the breadcrumbs in a blender.
š©øWhip the cottage cheese until smooth.
š©øMix the cottage cheese, bread, cocoa and sugar.Add the melted chocolate, mix together, divide the dough into 4 portions and shape into cakes.Roll in cocoa and decorate as desired. Leave in fridge for half an hour.
Healthy Cooking
ā
š Ingredients:
-Cheese curd - 220 gr.
-Grainbread -20g.
-Cocoa powder - 30 gr.
-Sugarless chocolate - 30 gr.
-Sugar to taste.
š©āš³ Preparation:
š©øShred the breadcrumbs in a blender.
š©øWhip the cottage cheese until smooth.
š©øMix the cottage cheese, bread, cocoa and sugar.Add the melted chocolate, mix together, divide the dough into 4 portions and shape into cakes.Roll in cocoa and decorate as desired. Leave in fridge for half an hour.
Healthy Cooking
š4