Is your diet too low in fiber? Here is a little unusual combination for a salad to try along with your main dishes. It delivers lots of fiber even during the winter, when fresh salads may not be easily available.
Use your imagination and add as many other ingredients as you wish (and have at hand). For example, for more splash of color, vitamins and fiber, add a grated carrot and/or a few slices of a tangerine.
For us, today "the main dish" is composed of a can of salmon with tahini-lemon-onion seasoning and baked chickpea balls. For these recipes, I will post additionally.
Beets and apples salad
Ingredients
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp strawberry preserves (or any other preserves you like)
salt to taste
1 14-oz can of beets (whole or sliced)
1 medium apple, cored and diced (any variety you like)
chopped parsley (optional)
Directions
Mix the first four ingredients well and then combine with the apples and beets. Sprinkle with some parsley.
I have not baked bread pudding until now. Recently, got inspired by Kirsten Wick and her video.
So, I decided to make my own recipe. First, went through one of the cookbooks I had and then, the substitutions of ingredients started. No sugar, but bananas. No milk, but some unsweetened apple sauce and peaches in light syrup. I did not substitute the butter, however.
I also made a double batch, so that I could freeze a few delicious breakfasts.
Here is the recipe:
Banana bread pudding
Ingredients:
5 frozen ripe bananas
10 slices Oatnut bread (or any other bread you prefer), sliced in cubes
1 stick butter (melted in the microwave for the oiling of the pan and for the pudding mixture)
8 oz unsweetened apple sauce (I use two 4-oz cups)
14.5-oz sliced peaches in water (the peaches were cut into small pieces)
1 cup raisins
3 Tbsp vanilla extract
1 Tbsp cinnamon powder
7 eggs
Directions:
Preheat the oven to 400 F and butter a pan (mine is 10' x 13'). Combine the peaches with their syrup, the apple sauce, the raisins, vanilla, cinnamon and the bread cubes. In a separate bowl, beat the eggs and mix with the mashed bananas and melted butter. Add to the bread cubes and mix well. Bake for 30-35 minutes or until set and slightly golden on top. Cut when the pudding cools down.
The perfect breakfast would meet your savory and sweet cravings without any guilt. Therefore, the perfect breakfast comes into the shape of a corn muffin and a brownie muffin!
The corn muffins below can be enriched by adding some pumpkin or sunflower seeds and flaxseed.
The added sugar in the brownie muffins comes only from the chocolate chips. These muffins are also rich in fiber; therefore, the sugar spike would be lower after indulging a muffin.
Corn muffins (12 muffins)
Ingredients:
1 cup cornmeal
1 cup whole-wheat flour
1tsp salt
1 tsp baking powder
2 tsp baking soda
2 eggs
1 cup whole milk yogurt (plain)
½ cup water
1 cup corn kernels (canned)
¼ cup olive oil
1Tbsp hot pepper flakes (optional)
seeds (optional)
Directions:
Preheat the oven to 375°F. Stir together the dry ingredients (flour, cornmeal, salt, baking soda and baking powder, the pepper flakes). In another bowl, combine the three lightly beaten eggs, yogurt, water, oil, and corn kernels. Add the dry ingredients and stir gently. Distribute the dough into an oiled12-muffin pan. Bake for 25 minutes or until golden-brown.
Brownie muffins (12 muffins)
Ingredients:
3-4 ripe bananas (mashed)
4 oz (113 g) of unsweetened applesauce
1 Tbsp vanilla essence
3 eggs (lightly beaten)
1 cup whole-wheat flour
½ cup cocoa powder
2 tsp baking soda
3/4 cup semi-sweet chocolate chips
1 cup walnuts, chopped
Directions:
Preheat the oven to 375°F. Oil a muffin pan. Combine the mashed bananas, apple sauce, vanilla and eggs. Add the pre-mixed flour, cocoa powder, and baking soda. Stir to incorporate all. Add the chocolate chips and walnuts, distribute into the 12 slots of the muffin pan. Bake for 25-30 minutes.
Soups are the best nourishment for cold, winter days. At this time of the year, my dinners frequently consist of a bowl of warm soup, a boiled egg and a piece of fruit.
Below is the recipe for a mushroom soup. This could be served with a bit of lemon juice.
Mushroom and pepper soup
Ingredients:
5-6 cups mushrooms, diced
1 medium size onion, diced
1 medium size red sweet pepper, diced
½ cup bulgur wheat
2-3 medium size potatoes, cut into big chinks
1 tsp turmeric
¼ tsp black pepper
salt to taste
1-2 Tbsp cooking oil
Directions:
Add oil to the soup pot and saute the onion for five minutes. Add the mushrooms and potatoes, continue cooking with a closed lid. Once the liquid of the mushrooms decreases, add some water to keep the potato chinks under the water surface. Once the potatoes are soft, mash them and add water to the desired final volume (I usually add 12 cups of warmed up water). Bring to boil and add the diced pepper. Once the pepper is cooked, add the bulgur, all spices and stop the heat. Cover the pot again and keep the lid on for one hour before serving.
The taste is divine if you like smoked cheese!
The recipe below is for two pizzas, eight slices total. Maybe will feed four people.
Ingredients for the dough
4 cups flour
2 cups warm water
1 pack instant yeast
1 teaspoon salt
Ingredients for the topping
10.5 oz cream of mushroom (condensed soup)
1 Tbsp olive oil
black pepper
salt to taste
1 lb mushrooms
smoked cheese (approximately 0.3 lb)
Directions
Prepare the dough the day before baking the pizza. Mix the flour and salt in a large bowl. Make a well in the middle of the flour, sprinkle the yeast and pour the warm water. Incorporate the flour by hands to a soft ball of dough. Oil the bowl and leave the dough covered with Saran wrap and a towel in a warm place. The next day, divide into two parts and spread on two oiled cookie sheets (press the dough into a thin layer with your hands until the dough covers most of the sheets). Leave the dough at room temperature to rise again for an hour.
For the topping, clean and cut the mushrooms. Soften them in oil for 10 minutes. Keep the cover on to preserve most of the liquid. Remove from the stove and mix with the condensed soup. Spread on the pizza dough. Add pieces of smoked cheese on top and bake for 20 minutes or less at 400°F.
