With summer approaching, it is the right season for cold, sweet smoothies to keep you hydrated and healthy. This recipe has everything it takes – sweetness from the berries, nutrients from the green vegetables, and calcium and vitamin B from the yogurt. Check out the simple recipe below!
If you do not consume dairy, replace the Greek yogurt with almond/soy/coconut milk. To get the creamy, thick consistency, opt for soy yogurt, peanut butter, cashews, tofu or a quarter of avocado.
It’s one of the best breakfast/dessert dishes out there. To turn it into a dessert, pop in chocolate chips, creamcheese and powdered sugar; to make it a nutritious breakfast, mix in berries and honey. And the best thing is, they’re easier to make than you think.
Place all ingredients in a medium-sized blender – starting with the flour and sugar, and then adding the wet ingredients. Blend on medium speed for three to five minutes, or until the top of the batter becomes slightly frothy.
Heat a small, shallow pan on medium-low and grease with butter. Slowly pour batter into pan until the bottom of the pan is covered in a thin layer of batter. Let cook for two minutes, or until the bottom is a light brown. Flip the crepe and let the other side cook for another two minutes.
Fill crepes with toppings of your choice (e.g. chocolate spread, jam, blueberries) and sprinkle with powdered sugar.
For many of us, Mi Goreng has become an irresistible guilty pleasure. We eat it when our bank account balance is low, when we crave something savoury, or when we’re simply hungry at midnight. But if you’re tired of eating it the same way or want to make it more nutritious, what should you do? Here is an easy, tasty, and more nutritious midnight Mi Goreng recipe for you.
3 packs Mi Goreng (try out other variants if you want)
9 large cloves garlic, crushed
300g firm tofu, cubed
2 large carrots, cut into sticks
4 green onions, sliced diagonally into 2cm lengths
2 cups shredded cabbage
2 cups quartered mushrooms
fresh coriander, to serve
1/4 cup raw cashews (optional)
How to Make:
Cook noodles according to packet directions. Drain and set aside.
Add oil into a large frying pan and place over medium-high heat. Add garlic and stir frequently for a few minutes, until fragrant. Add tofu, carrots, and onion. Cook for 2 minutes. Season with pepper to taste.
Whisk the eggs in a bowl and mix the noodles.
Add oil into a large frying pan and place over medium heat. Pour the egg and noodles mix in and cook until the egg hardens and forms into a pancake.
Serve the noodle and egg pancake with the stir-fry vegetables, coriander, and cashews.
For many of us, instant noodle has become a guilty pleasure. However, it’s actually very easy to cook your own noodles. This way, you don’t have to worry about the high MSG or the impacts on your health! Here are some easy, healthy noodle recipes that you could try at home:
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon sesame seeds
1 green onion, thinly sliced
How to Prepare:
In a large pot of boiling water, cook Yaki-Soba until loosened, about 1-2 minutes; drain well.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
In a gallon size sealable bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste
Red pepper flakes, to taste
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste – the miso already adds quite a bit of salt)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Hot sauce (optional)
How to Prepare:
Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).
To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegar, and toasted sesame oil and keep warm until ready to serve.
Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse and set aside.
To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve.
12 ounces wide egg noodles (or your preferred noodles or pasta)
2 cups shredded cooked chicken (using store bought rotisserie chicken, or roast or cook your own chicken in a skillet)
3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice, optional
salt, to taste
How to Prepare:
To a large stockpot, add the oil and heat over medium-high heat to warm.
Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
Add the egg noodles and boil the mixture for about 10 minutes, or until noodles are soft and cooked through.
Add the chicken, parsley, optional lemon juice, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
These are some noodle recipes for all your carbohydrate craving! What will you cook this evening?
Spring season is here! To complement your warm outdoor picnics, here are some of the salad recipes with fresh, seasonal ingredients.
Pea, haloumi and mint salad
Recipe by: Katrina Woodman
380 g frozen baby peas
5 tablespoons extra virgin olive oil
180 g haloumi, cut into 1cm-thick slices
1 cup fresh mint leaves
1 lemon, zested
1 tablespoon lemon juice
1/4 teaspoon caster sugar
How to Prepare:
Place peas in a large heatproof bowl. Cover with boiling water. Stand for 1-2 minutes or until tender. Wash with cold water and drain.
Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Transfer to a plate lined with paper towel.
Combine the peas, haloumi, mint and lemon zest in a large bowl. Season.
Whisk the remaining oil, sugar and lemon juice in a bowl. Pour over the pea mixture. Toss to combine and serve.
Fennel and radish salad
Recipe by: Whole Foods Market
1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced
3 medium fennel bulbs
Zest and juice of 1 lemon
2 tablespoons virgin olive oil
Small amount of salt and pepper
How to Prepare:
Cut fennel bulbs in quarters. Core and thinly slice. Reserve the fronds for garnish.
Combine radishes and fennel together in a medium bowl.
Add lemon zest and juice, oil, salt and pepper. Toss together to combine.
Garnish with fennel fronds and serve.
Raw artichoke, celery and parmesan salad
Recipe by: David Downie
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt and black pepper
12 baby artichokes, stems trimmed
1 cup thinly sliced celery
3 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh mint
2 oz. shaved Parmesan cheese
How to Prepare:
Whisk oil and juice in a medium bowl. Season with salt and pepper.
Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2″ off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in dressing.
Repeat with remaining artichokes.
Add celery and remaining ingredients. Season with salt and pepper.
Transfer to a platter and serve with cheese.
Spring salad with asparagus, goat cheese, lemon and hazelnuts
Recipe by: Marie, ProudItalianCook
1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise
1 cup fresh peas
½ cup cooked fava beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler
½ bunch of red leaf lettuce chopped bite size
A handful of arugula
115 g of chevre goat cheese
Zest of 1 lemon
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano cheese for topping
extra lemons for dressing
How to Prepare:
Roast asparagus on a sheet pan drizzled with olive oil for 5-10 minutes on 375F (190C) just until the raw taste is gone. Cool them off and slice lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
In a bowl, mash up goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Sprinkle the toasted nuts all around.
Pour lemon dressing all around, as much as you think you need.
Add shavings of Parmiggiano Reggiano on top.
Garnish with a few lemon slices.
Those are the recipes for healthy spring salads. Which one would you bring to your next picnic?
Do you have a lot of old bananas at home and you’re not quite sure what to do with them? Make use of those ageing bananas and try my awesome banana bread recipe.
– 140g of softened butter
– 140g of caster sugar
– 2 large eggs (beaten)
– 140g of self-raising flour
– 2 very ripe bananas (mashed)
– 1 tsp of baking powder
1. Start by preheating your oven to 180°C. Butter a loaf tin and line the base and sides with baking paper.
2. Cream butter and sugar until it’s light and fluffy before slowly adding a bit of flour and eggs. Add the rest of the remaining flour, banana and baking powder.
3. Pour contents into the loaf tin and bake your 30 mins. To check if your bread is ready, use a skewer to pierce the skin. Withdraw the skewer to check if the skewer is clean. The bread should be ready if the skewer does not contain any crumbs.
4. Cool in the tin for 10 mins then transfer the bread onto a wire rack.
5. Eat it. Taste your hard work.