A green smoothie is a wonder and healthy choice to get your day started. You can enjoy it at lunch as a refreshing reminder to yourself, or in the evening right before you go to bed. All the ingredients are healthy. This recipe use natural and fresh ingredients such as spinach, pineapples, coconut water, cucumbers, mint leaves and honey that will help boost your immune system and taste buds.

Each ingredient not only has delicious flavoring, but they also promote different types of health-promoting properties. For example, coconut water is amazingly tasty and is a super food item filled with a lot of multivitamins, minerals, antioxidants, amino acids, and enzymes. It is low in fat and does not have more than a fifth of the sugar found in most fruit juices! It is also known for having the best type of fat that helps suppress food cravings. The pineapples help digest food by breaking down proteins with the help of the proteolytic enzyme; bromelain. It also has good anti-inflammatory properties, stops clotting, and reduces the risk of cancer. It is also known to have properties that help fight against arthritis, indigestion, and stomach worms.

Cucumbers are full of antioxidants and help reduce the risk of different types of cancers. Talk about your healthy vitamin K enriched foods! This is also a crisp reminder that healthy can taste good. In addition, the tender, crispy leaves of baby spinach, a plant that is well regarded for its wholesome nutritional composition, full of rich antioxidants and flavor! Where could you go wrong with this drink?

Serves 2

Ingredients

• ½ cup fresh baby spinach
• 1 cup of pineapples cut in cubes
• 1 cup of coconut water
• 2 large cucumbers, peeled and sliced
• ½ cup crushed ice (optional)
• 4 mint leaves
• 1 kiwifruit
• 2 teaspoons honey

Preparation

• Pour all the listed ingredients in a blender and pulse until smooth.
• Pour into serving glasses and enjoy.
• Best served chilled.

If you are craving for some mouth-watering seafood recipes, then this recipe is a perfect solution for your need. We introduce this simple and quick mustard fish recipe that will give your taste buds a flavor you rarely tasted before. This recipe includes just a few ingredients and can be prepared in just 15 minutes. Once you have a bit of this delicious recipe, you will surely ask for more. This recipe is rich in minerals, proteins and omega -3. You will love preparing this recipe at home. What are you waiting for? Let us start cooking.

Serves 2

Ingredients

• 4 tablespoons of mustard
• 2 eggs, beaten
• ¼ teaspoon of black pepper, freshly grounded
• Pinch of salt, or to taste
• 8-12 ounces of fillets
• 1 teaspoon of lemon juice
• ½ cup olive oil for frying

 

Preparation

• In a medium bowl, mix eggs, mustard, lemon juice, black pepper, and salt.
• Heat oil in a non-stick frying pan
• Now, dip the fish fillet in batter and then place into the pan.
• Let it cook on medium heat for about 3 minutes each side
• Once golden brown, serve the fillets with your favorite dipping sauce.

 

 

 

Drinking a smoothie is a new trend. For centuries, smoothies have ensured better health and fitness. The smoothie is just like some magic elixir that is prepared easily by blending fruits and vegetables in to a smooth glass of deliciousness. In this recipe, we have a perfect blend of some tropical fruits that gives your taste buds a roller coaster ride of flavors.

If you love smoothies and enjoy drinking it, then this recipe is just for you. Many people love replacing their meal with some nutritious drink that not only provides them full energy but also satisfies their deprivation. This recipe is made from some of the finest and the most nutritious fruits that help you stay lean. If you are on a diet, then this recipe is for you. The addition of berries provides not only antioxidant qualities but also helps reduce fat, lower cholesterol and contribute toward better health. The ingredients combination hit the spot right on as pineapple adds a tang and zest to overall recipes. The recipe is quick and easy to make and contains essential vitamins, minerals, fiber, protein, zinc, and phosphorus. The best way to consume fruits daily is right here in one glass. If you had it as a breakfast, then this smoothie will help you kick-start the day by supplying the right amount of energy to the brain and body. It will also help you to reduce your craving for junk and sweets for the entire day. Most people enjoy it as a meal that helps them improve their moods and make them feel much happier. So let the mouthwatering journey begin.

Serves 2-4

Ingredients

• 2 cups soy milk
• ½  cup blueberries
• ½ cup strawberries
• 2 bananas, peeled and chopped
• 1 cup pineapple juice
• 1 cub ice cubes

Preparation

• Take a blender and place soymilk, blueberries, strawberries, banana and pineapple juice in it and pulse for 20 seconds.
• Then add ice cubes and blend for another 10 seconds.
• Serve into glasses and enjoy this healthy recipe.
• Best served chilled.

 

Soups are enjoyed mostly in the winter and there are different types of soups that include vegetables, beans, meat, fish and steak versions. In fact, every type of variety is there. You can pick the finest ingredients that provide hearty flavors according to your choices and preferences.

Commonly, there are two types of soups; thick and clear soup. This recipe is a thick version that combines some healthy ingredients like kale and beans. The kale is added to provide fiber, which help you lose fat and stay lean. It is one of the great and first choices if you want to include taste in a meal, while keeping calories low. If you never tried kale before then it is a great way to start. Kale also helps lower diabetes and reduces the risk of heart diseases. Kale is high in fiber and water content which help prevent constipation and promote a healthy digestive tract. Another important ingredient is beans that is super healthy and high in fiber, antioxidants, protein, vitamin B, iron, zinc, copper, magnesium, and potassium.

 

 

 

 

Serves 6

Ingredients

• Pinch of salt, or to taste
• 2 chopped onions
• 3-4 cups organic vegetable broth
• 5 garlic cloves, minced
• 16-ounces beans, rinsed and drained (personal choice preferred)
• 1/2 teaspoon black pepper
• 1/2 cup celery
• 2 teaspoons chopped fresh rosemary
• 1 cup potatoes, cubed
• 1 bundle of kale,
• 4 tablespoons olive oil
• 1 cup chopped carrot
• 2 tablespoons red-wine vinegar

Preparation

• Take a large pan and heat olive oil in it.
• Add celery, carrots, onions and cook for about 15 minutes at medium heat.
• Next, add salt and garlic.
• Then add broth and bring the mixture to boil.
• At this stage, add the potatoes and kale.
• Lower the heat and cook for about 25 minutes with the lid on.
• Meanwhile, take a blender and add beans.
• Blend until smooth.
• Add the bean puree to the soup mixture and boil for another 10 minutes.
• If you like, you can add beans straight.
• Stir in rosemary and red wine vinegar at the end.
• Boil for about 10 minutes. Sprinkle pepper according to taste.
• Serve and enjoy.

 

 

 

 

Sipping into a rich turkey broth, filled with turkey meat and aromatic veggies – is a soul-satisfying experience which words can’t describe. A bowl of turkey and veggie soup will help you shed off all the exhaustion after a busy day.

This turkey soup is a great away to use up any leftover animal carcass to brew the rich, flavorsome broth; your refrigerator will be cleaned up too! Pull off any meat that clings to the bones and wrap them up for later use while you use up the bones for the stock. As long as you are willing to go through this tedious job of deboning the meat and simmering the broth, you’ll be rewarded with an amazingly economical and protein-dense soup that can dispel any exhaustion.

Apart from being enriched with protein, the soup receives a healthy dose of nutrients from the parsnips, carrot and leeks. While the leeks will entice your senses with its subtle aroma, the peppery flavor of parsnips adds a hint of robustness to the broth without overpowering its savoriness. You may also throw in fresh corn kernels, rice or barley to make it heartier.

Overall, it’s so delicious that you would love to be stuck there for days!

Ingredients:

For the broth:

• Bones from one turkey
• 3 large carrots, cut into large dices
• 1 onion, quartered
• 2-3 celery stalks, chopped
• 15-20 parsley sprigs
• 10-12 black peppercorns

For the soup:

• 4 lb. prepared turkey broth
• ½ stick butter
• 2-4 lb. turkey meat, diced
• 1 lb. parsnips, peeled and chopped
• 2 leek stalks, rinsed and sliced
• 5 celery stalks with leaves, chopped
• 1/8 cup onion, finely chopped
• 1 tbsp. minced garlic
• 2 tsp. fresh sage, finely chopped
• 2 tsp. dried thyme
• 4 tbsp. fresh parsley leaves, finely chopped
• Salt to taste

Instructions:

• For the broth, place all its ingredients into a large pot and pour in enough water to cover them completely; break the bones which don’t fit.
• Bring the broth to a boil and place a lid on top.
• Reduce to a simmer and simmer for 2 hours.
• Drain out the bones and veggies with a slotted spoon and tip the remaining broth into a cheesecloth-lined sieve to strain into a clean pot.
• Discard the bones and set the carrots aside using tongs.
• Place the pot of strained liquid on a stove and bring it back to a boil.
• Reduce to a gentle simmer and cook for 3 more hours until it thickens and its flavors develop further.
• Remove from heat and allow it to cool completely.
• Set 4 lb of it aside and freeze the rest for future use.
• For the soup, add the butter into the pot and melt over medium heat.
• Throw in the chopped celery, onion, leeks and herbs along with a dash of salt.
• Sauté over slightly low heat for 8-10 minutes, stirring often, until the leeks and onion turn translucent.
• Pour in the stock and bring the mixture to a boil.
• Plop in the meat chunks, cooked carrots, chopped celery as well as parsnips and bring it back to a boil.
• Reduce to a simmer over low heat and cook, covered, for a couple of hours.
• Ladle into soup bowls and serve hot with chunks of crusty bread.

Image credit: http://commons.wikimedia.org/wiki/File:Mmm…_turkey_dumplings_(8254634479).jpg

Paleo diet is the new diet trend, because of its immense health benefits. Technically the food eaten by the cavemen, a paleo diet encourages hearty meals and intake of animal protein. Though it might sound like a diet custom-made for men, Paleo food is proven to work wonders for women. Paleo lifestyle eliminates sugar and soy, a phytoestrogen, both responsible for mood swings, menstrual cramps and add several inches to your waistline. Rather, this diet encourages intake of healthy fats like omega-3 fatty acids which ensure superior cognitive abilities in offspring. It’s nutrient-dense thus maintaining a hormonal balance and ensure fertility.

Now that you have enough reasons to go Paleo, it’s time to check out the perfect grub to kick-start your healthy culinary venture. Try out this simple Paleo version of classic butternut squash soup. It’s deliciously creamy, in spite of being dairy-free (another Paleo restriction) and has the elegance of a gourmet delicacy. Yet, it calls for affordable ingredients available in every supermarket or lurking in your pantry.

The soup gets it silky texture from the thick coconut milk and pureed sweet potatoes, the latter compensating for the lack of sugar as well. The aromatic leeks make sure that the soup is far from being bland and boring like an ordinary healthy dish. The entire ensemble not only work together to turn the soup into an ultimate gastronomic indulgence, but makes it filling enough to be enjoyed as a light meal all by itself. So warm up to its savory flavors and enjoy its nourishing goodness!

Serves: 6

Ingredients:

• 1 ½ lb. butternut squash, peeled and diced
• 12 oz. sweet potatoes, peeled and diced
• 2 medium leeks, sliced
• ½ cup thick coconut milk
• 4-6 cups chicken broth
• 2 tbsp. coconut oil
• ½ tsp. freshly ground black pepper
• 1 tsp. sea salt
• Chopped green onions, to garnish

Instructions:

• Drizzle oil in a pot and heat it over medium heat until it simmers.
• Throw in the chopped veggies and leeks along with a dash each of salt and pepper.
• Stir fry for 5 minutes until the veggies begin to brown and pour in enough broth to immerse the ingredients completely.
• Bring the mixture to a boil and reduce to a simmer.
• Cook likewise for 20 minutes, stirring at times, until the sweet potatoes turn tender.
• Blend them with a handheld blender until smooth and fold in the coconut milk.
• Cook for a minute to reheat the soup and ladle into soup bowls.
• Sprinkle little chopped green onions on top of each serving and sip in to relax!

Image credit: http://commons.wikimedia.org/wiki/File:Harefield,_Harefield,_London_(3363509227).jpg

 

Every individual has their own idea of a perfect brownie. While some prefer their share of brownies to be slightly cakey, the rest drool over the slightly crusty brownie with a chewy fudgy center.  If you belong to the camp of fudge brownie lovers, this gluten-free version will definitely please you.

Eliminating flour or any gluten-laced ingredient from the brownie recipe makes the brownie naturally moist with a crunching crust on top for a delicious distinction. Sounds like great news for gluten intolerants who have deprived their sweet tooth from this decadent indulgence! Gluten-free brownies are rich, dense and can give a pleasant result compared to flour brownies. Even people without any gluten intolerance will find them irresistible and will never regret the lack of gluten flour in it.

These brownies can be prepared with any gluten-free flour, but a full-proof recipe calls for something special. Teff flour does the job with discretion and adds a hint of nuttiness to the baked goodie. With chocolate for company, this whole-grain flour makes the flavors pop without making the brownies taste grainy. What an utter joy to your sweet tooth!

 Yields: 2 dozen brownies

Ingredients:

• 5 oz teff flour
• 2 oz unsweetened chocolate, broken into chunks
• 2 handfuls semi-sweet chocolate chips
• 2 handfuls hazelnuts, chopped
• 2 extra-large eggs, at room temperature
• 1 cup sugar
• 4 oz unsalted butter
• 1 tsp pure vanilla extract

Instructions:

• Warm up your oven to 350 degrees F and spread a large piece of parchment paper within an 8’’ square baking pan, making sure that it overhangs from the edges slightly.
• Slather it with a few drops of oil and set aside.
• Place the chocolate and butter in a microwave-safe bowl and pop into the microwave oven to cook for a minute or until they melt.
• Whisk them together until smooth and set aside until cool enough to touch.
• Blend in the sugar until it melts completely.
• Crack the eggs, one at a time, and whisk them into the mixture until blended thoroughly.
• Stir in the vanilla extract and fold in the teff flour until fully incorporated into a smooth batter.
• Stir the batter for a minute and scatter the chopped nuts as well as the chocolate chips on top.
• Fold them together to distribute evenly and tip the batter into the prepared pan.
• Smooth out the surface with a spatula and bake in the hot oven for 20-25 minutes until the edges separates from the pan and the center is set.
• Remove from the oven and let it stand for 15 minutes to cool.
• Lift the slab of brownie from the pan using the overhanging edges of the parchment paper and let it cool on a wire rack.
• Carve out medium squares and serve.
• Dig in and enjoy!

Image credit: http://commons.wikimedia.org/wiki/File:Chocolate_Beetroot_Brownies.jpg

Long gone are the days when people used to get their daily dose of nutrients from real juices. Smoothie is the latest buzzword among the health enthusiasts with its green version taking the forefront. Unlike juices, smoothies don’t strip away the dietary fibers and hence keeps you full for a longer period. It’s also a great way to disguise the super foods which you otherwise hate to eat and pair them with other healthy ingredients for a yummy sip. No wonder smoothie is here to rule!

Though popping a bottle of prepackaged smoothie sounds like a great idea for busy bees but the high price tag leads to a slimmer wallet. Instead, put the ingredients in a blender, blend and your daily dose of health is ready in a matter of minutes. While a plethora of smoothie recipes are there to serve you, green smoothies deserve a special mention. With green veggies being the core ingredient, green smoothies are meant to detoxify, nourish and load your body with cancer-fighting antioxidants; just like this creamy fruity delight. Fruits like peach and pineapples make sure that it doesn’t taste a bit like vegetables while the banana makes it deliciously velvety. The tart zing of lime brightens it up further and turns it into a drink you would love to savor during any part of the day.

The ingredients not only makes the drink taste mouth-watering good, but also turns it into an excellent source of flavonoids, folate, Vitamins A & K, iron, Magnesium and lots more. It drains out the wretched toxins from the body and is great for your heart as well. So grab your blender and go blending!

Serves: 1

Ingredients:

• 1-2 cups fresh spinach leaves
• 1 frozen ripe banana, peeled and sliced
• 1 peach, peeled and sliced
• 1 ¼ cups pineapple chunks
• 1 lime, juiced and zest grated
• ¼ cup unsweetened almond milk
• ½ cup Greek yogurt

Instructions:

• Toss the banana chunks into a blender and pour in the almond milk.
• Blend for 3 minutes into a thick, smooth puree and throw in the remaining fruits.
• Add the yogurt and blend further until smooth.
• Add the remaining ingredients and blend into a smooth puree.
• Pour it down into a tall glass and plop in a few ice cubes.
• Serve chilled.

Image credit: http://commons.wikimedia.org/wiki/File:L%C3%B6wenzahn-Smoothie.jpg

 

Did you ever imagine having a dip for breakfast? No, I’m not taking about the creamy dips you serve at parties, but rather a saucy dish which you can mop up with chunks of crusty bread. And when it has eggs floating on top, it’s a lavish breakfast dish everyone wants to wake up to. Take a hint from this recipe of poached eggs with a twist.

This recipe makes sure that the poached eggs are not left alone. A spicy tomato sauce gives yummy company to the regular poached eggs and adds sparkles to a boring breakfast selection. The tartness of the tomatoes marries the warm flavors of spices to create a dish you simply can’t say no to. However, unlike a classic poached eggs recipe which leaves the yolks runny, this recipe makes sure that the eggs are well-done.

In spite of its luscious flavors, this breakfast delicacy is inexpensive, simple to make, and keeps you full till lunch which makes the dish even better. It can be easily made with basic ingredients available in all kitchen pantries and customized to meet your dietary needs. So give your own touch of creativity by adding leafy greens, broccoli, herbs and even chunks of lean meat for enhanced flavors. You may also serve it with a healthy side dish and transform it into a light meal.

Serves: 2

Ingredients:

• 2 eggs
• One can chopped tomatoes, with juice
• 1 garlic clove, crushed
• One handful chopped red peppers
• One handful cherry tomatoes, chopped
• 2 large pinches finely chopped cilantro
• 1 tbsp honey
• One handful feta cheese
• One pinch smoked paprika
• Salt to taste
• Olive oil, as required

Instructions:

• Place a heavy-based skillet on the stove and heat it over medium high heat.
• Drizzle olive oil on it and heat until it simmers.
• Add the crushed garlic and fry for a minute until it is fragrant.
• Stir in the chopped peppers as well as cherry tomatoes and empty the can of chopped tomatoes into it.
• Sprinkle a dash of salt and stir them all together until mixed well.
• Drizzle honey over the sauce and stir along with a pinch of smoked paprika.
• Reduce it to a simmer and cook for 15 minutes or until the tomatoes turn mushy.
• Mash them into a chunky pulp and cook further until the sauce reduces to half.
• Stir in a large pinch of chopped cilantro and crack the eggs on it, side by side.
• Cook until the eggs are nicely poached and the yolks are set.
• Crumble the cheese on top and scatter the remaining cilantro over it.
• Cook for a minute or two to allow the cheese to melt and remove from heat.
• Serve warm alongside chunks of bread.

Image credit: http://commons.wikimedia.org/wiki/File:Shakshuka10.jpg

 

Freezer-friendly meals are a bonus to busy moms who don’t have the time to sweat in the kitchen for hours to cook a sumptuous meal. You can make a huge batch of your favorite freezable dinners and store in the freezer for weeks as your go-to dinner. Beef patty is one such dish which can be frozen raw till you get a meat craving. Simply defrost and bake in the oven at 350 degrees F until its internal temperature soars up to 160 degrees F to enjoy a comforting dinner after a tiresome day as a busy mom. While sandwiching these patties between bun halves is the most popular way to enjoy them, have them with crunchy leafy greens and sweet potato fries for a yummier, healthy dinner.

But no matter how you serve beef patties, they tend to taste boring at times. Though different choices of meat and seasonings kill the monotony to some extent, but introducing an unconventional ingredient can make the flavors pop! Blueberries do the job perfectly and not only add a pleasant fruity sweetness to the otherwise savory flavors of the patties but also make them melt in your mouth. And using healthy berries in your dinner has its own perks too! To begin with, they are loaded with vitamins and minerals like Vitamin A and K, calcium, iron and potassium. They supply a healthy dose of carbs that restore the energy you have lost throughout the day.

Let’s not make you wait anymore and run off to the recipe!

Serves: 4

Ingredients:

• 1 lb. 93% lean ground beef
• ½ cup fresh blueberries
• 2 garlic cloves, finely chopped
• ½ cup steel-cut oatmeal
• 1 tbsp. cumin powder
• 1 tbsp. Worcestershire sauce
• Salt and freshly ground black pepper to taste
• Olive oil cooking spray

Instructions:

• Toss the oats, blueberries and garlic with Worcestershire sauce and a dash each of cumin, salt, and pepper until well combined.
• Place the ground beef in it and mix them together with your hands until nicely incorporated,
• Split the mixture into 4 equal portions and shape each of them into 4’’ wide patty of 1’’ thickness.
• Mist cooking spray on a skillet and heat it over medium-high heat.
• Place the patties on it and cook each side for 4-5 minutes or until its internal temperature rises to 160 degrees F as indicated by an instant-read thermometer.
• Slide two on each serving plate and enjoy with your family.

Image credit: http://commons.wikimedia.org/wiki/File:Biftekia.jpg