Category: Healthy Recipes


How To Make Perfect Caramelized Onions


Onions are loaded with sugars, and have the sweetest taste when they have been caramelized. The inherent sweetness of caramelized onions is what makes French Onion Soup so delicious and rich tasting. Other uses of caramelized onions are in French Onion Dips, Roast beef recipes, and in almost any recipe that calls for “cooked onions”. You’ll find that caramelized onions will add a depth of flavor to your recipes that can be achieved by no other means. The process of caramelizing onions is quick, easy, and subtle. It can also be a source of frustration for new cooks. I prefer yellow onions: they are very forgiving. However, try different onion varieties to see what works in your cooking style. Some of these varieties include the whites, the Vidalia, the Bermuda, and the Mayan Sweet onions. These varieties have a high sugar content and caramelize easily. White onions have a more subtle character and may have to be handled differently. Common red onions are harsher in taste and texture. Soaking chopped or sliced red onions in cool water for 20 minutes or so may moderate their harsh taste. You’ll have to experiment to find out what works for you and your recipes.

Ingredients:

1 large yellow onion, sliced into rings about ¼ inch thick

2 tablespoons unsalted butter

½ teaspoon salt

White cane sugar

Directions:

Heat butter in a 5 qt. Dutch oven over medium heat until no longer foaming.

Stir in the salt.

The first step is adding not just butter but also salt to the pot, and waiting until the ingredients begin to “sing.” You can hurry the caramelization along by adding a little sugar. But don’t add too much. A light dusting may be all you need.

Only after the butter and salt begin to “sing”, can you add your sliced onions. After a few seconds, the onions should start to “sing” in the pot, too.

Now comes the hard part: Waiting. You will be tempted to stir the onions, but resist that urge!

Leave the onions alone!

You want to wait until the bottom of the pan looks slightly browned. Only then you can begin to stir your onions.

As the onions begin to brown, stir-cook them every few minutes. But don’t overdo it!

As they caramelize, the onions will become translucent, soft, and turn a deep brown color. Because of their inherently high sugar content, the onions are prone to burning at this point. Watch carefully and remove the onions from the heat if they begin to show any signs of burning. Burnt onions can be very bitter!

Remove the caramelized onions from the heat and fold in seasoning as you may desire: flakey sea salt, freshly ground white pepper (I use a coffee mill to get my ground pepper ‘just right’), and a dash of fresh thyme are a few of my favorites.

Healthy Dinner Recipes


Dinner is the last meal of the day and one should always opt for something which is healthy and not so heavy to digest. Or if you really want to have something heavy, try to have dinner as early as possible. After a hectic day, no one feels like cooking a number of things for dinner, so try out these healthy dinner recipes which get ready in a jiffy and are extremely delicious. These simple recipes for dinner can be made from least ingredients available in our kitchen. Here’s a few healthy dinner recipes, try them out.

Chicken Breast with Shaved Brussels Sprouts

Ingredients

2 boneless, skinless chicken breast halves

¾ tsp kosher salt, divided

2 broccoli stems

2 tbsp olive oil

2 tbsp fresh lemon juice

¼ tsp freshly ground black pepper

3 cups thinly sliced Brussels sprouts (from 12 medium)

2 celery stalks, thinly sliced

¼ cup toasted hazelnuts

¼cup fresh flat-leaf parsley, coarsely chopped

1 ounce Parmesan cheese, coarsely grated

Method:

  • Place chicken and ½ tsp salt in a small saucepan and cover with water; bring to a boil.
  • Immediately remove from heat, cover, and let stand 15 minutes.
  • Drain chicken and run under cold water.
  • Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
  • Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard.
  • Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and ¼ tsp each salt and pepper.
  • Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss.
  • Divide among 4 shallow bowls. Top with cheese.

Barley-Stuffed Poblanos

Ingredients

3 tbsp olive oil, divided

1 large onion, diced

1 ½ cups barley, soaked overnight and drained

1 bunch kale, thick stems removed, leaves chopped

1 1/8 tsp chili powder, divided

3 garlic cloves, minced

1 can whole peeled tomatoes, crushed

¼ tsp kosher salt

6 large poblano peppers

½ cup reduced-fat white cheddar, grated

3 slices reduced-fat Monterey Jack cheese, halved

½ cup crumbled pasteurized queso fresco

Method:

  • In a large saucepan, heat 1 tbsp oil over medium heat. Add onion and cook until soft (5-7 minutes).
  • Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 tsp chili powder into barley until kale is wilted; mix in cheddar.
  • Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes.
  • Add tomatoes, remaining 1 tsp chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes).
  • Turn heat to low; cover.
  • Preheat broiler with rack in middle position.
  • Slice off stems from peppers to make a wide hole for stuffing; reserve stems.
  • Using a small knife, carefully remove membranes and seeds.
  • Stuff peppers tightly with barley mixture; return stem ends to top of peppers.
  • Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through.
  • Add tomato sauce to pan around peppers; cover each pepper with ½ slice Monterey Jack.
  • Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tbsp plus 1 tsp queso fresco.

Burger with Mushrooms and Radicchio

Ingredients

1 tbsp olive oil

1 pound mixed exotic mushrooms, trimmed

¼ tsp kosher salt

¾ tsp freshly ground black pepper, divided

1 ¼ pounds ground sirloin

4 whole-wheat hamburger buns, split

1 small head radicchio, sliced into thin rings

Method:

  • In a large nonstick skillet, heat oil over medium-high heat.
  • Add mushrooms and ¼ tsp each salt and pepper, and cook, stirring, until tender and golden (4-6 minutes).
  • Transfer mushrooms to a plate. Wipe out skillet; reserve.
  • With clean hands, form meat into 4 patties; sprinkle remaining ½ tsp pepper over both sides of burgers.
  • Return skillet to medium-high heat; cook burgers until medium (5-6 minutes per side), or until a meat thermometer inserted in the center reads 160°.
  • Place ¼ of the radicchio slices, then burgers, on bottom buns; divide mushrooms among burgers and top with other half of bun.

So these were some lip-smacking simple recipes for dinner. Do try them and enjoy with your family.

Super Healthy Vegetarian Diet Recipes


One should always consume healthy food which includes all the essential ingredients which help to grow our body. I have some super delicious diet recipes which are 100% vegetarian and are extremely safe to consume on daily basis. Try out these Indian vegetarian recipes at home and I am sure you will love it.

Sweet Potato Gnocchi

Ingredients:

Gnocchi

I medium sweet potato

¼ silken (soft) tofu

1 ½ cup all-purpose flour, plus extra for shaping

½ tsp salt

Sauce:

2 tbsp extra virgin olive oil

3 cup sliced cooking onions

2 tsp chopped fresh thyme

1 bunch green kale

¼ cup dried currants

1 tsp finely grated lemon zest

juice of 1 lemon

salt and pepper

Method:

Gnocchi

  • For the gnocchi, preheat the oven to 350ºF.
  • Prick the whole sweet potato (skin on) with a fork and bake until tender, about an hour.
  • Cool completely before making the gnocchi.
  • Peel the sweet potato and puree it in a food processor with the silken tofu until smooth.
  • Scoop the mixture into a bowl and stir in the flour and salt. Once the dough just comes together, turn it out onto a well-floured surface and bring it together.
  • You may have to add a little more flour to achieve the proper consistency.
  • The dough should hold together and not stick to well-floured hands. Divide the dough into pieces and roll it out into a rope about an inch in diameter.
  • Cut gnocchi into 1-inch pieces, and place on a floured baking tray. Chill the gnocchi for 15 minutes.
  • To cook the gnocchi bring a large pot of salted water to a boil.
  • Add the gnocchi and boil for 2 to 3 minutes, until they float to the top of the water. Drain well.
  • The gnocchi can be prepared up to this stage a day ahead and stored refrigerated.

Greek Quinoa Salad

Ingredients:

3 tbsp freshly squeezed lemon juice

1 tbsp red wine vinegar

¼ tsp dried oregano

1 clove garlic, smashed and finely chopped to a paste

Kosher salt and freshly ground black pepper

¼ cup extra virgin olive oil

1 cup quinoa

Kosher salt and pepper

2 cup red and yellow grape tomatoes, halved

1 cup pitted kalamata olives

2 green onions (green and pale green part), thinly sliced

2 pickled cherry peppers, diced

1 small red onion, halved and thinly sliced

½ English cucumber, cut into small dice

Feta, for sprinkling

Method:

  • Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl.
  • Slowly whisk in the oil until emulsified.
  • Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  • Rinse the quinoa in a strainer until the water runs clear.
  • Combine the quinoa, 2 cups water, 1 tsp salt and ¼ tsp pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  • Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
  • Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat.
  • Cover and refrigerate it for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

Couscous-Stuffed Tomatoes

Ingredients:

1 cup couscous

1 ½ cup boiling water

Zest and juice of 1 lemon or 2 limes

¼ cup of fresh mint leaves, sliced thinly or chopped

4 ripe tomatoes, pulp removed and set aside

Salt and pepper

Method:

  • Put couscous in a medium sized bowl and cover with boiling water. Cover tightly with a piece of plastic wrap and let steam for about 10 minutes, or until couscous is tender.
  • Toss with a fork and add lemon juice and zest, fresh mint, tomato pulp and salt and pepper to taste.
  • Spoon couscous mixture into hollowed out tomatoes and serve.

So these were some delicious Indian vegetarian recipes. Try out these diet recipes at home once and I am sure you will love it.

Delicious Diet Dessert Recipes


We all love having desserts, after all who does not? Whenever we talk about desserts, the first thing that comes to our mind is cakes. Yes, yummilicious cakes! So now I have some easy cake recipes which are extremely yummy and diet friendly. So try out these diet recipes of cakes and enjoy having it without the fear of gaining weight.

Mom’s Chocolate Cake

Ingredients:

2 cups white sugar

½ cup shortening 2 eggs

¾ cup unsweetened cocoa powder

1 cup milk

2 cups all-purpose flour

1 ½ tsp baking powder

1 cup hot, brewed coffee

2 tsp baking soda

2 ½ tsp vanilla extract

Method:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour one 9×13 inch baking pan.
  • Cream the sugar and shortening together until light and fluffy.
  • Add the eggs and mix well.
  • Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract.
  • Mix until just combined. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

Pistachio and Yogurt Cake

Ingredients:

Light olive oil or low-fat spread, for oiling or greasing

140g shelled, unsalted pistachio nuts

4 eggs

175g caster sugar

150g plain low fat yogurt

75ml light olive oil

115g self-rising flour

Greek yougurt and mixed fresh berries to top

Method:

  • Preheat the oven to 160°C/315°F/Gas mark 2-3.
  • Oil a 23cm spring form cake tin with a little light olive oil or use some low-fat spread.
  • Start by finely grinding the pistachios in a food processor, then set aside.
  • Using a free-standing electric mixer, beat the eggs and the sugar together until very pale and thick.
  • This will take about 5 minutes, so be patient with it!
  • Next, gently mix in the yogurt and olive oil.
  • Now, sift in the flour and fold in using a spatula, then add the ground pistachios.
  • Pour the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
  • Top with Greek yogurt and mixed fresh berries.

Mini Carrot-Apple Cupcakes

Ingredients:

Cupcakes:

1 ¼ cup all purpose flour

1 ½ tsp baking powder

¾ tsp ground cinnamon

½ tsp fine salt

1/8 tsp ground allspice

6 tbsp unsalted butter, at room temperature

¾ packed cup dark brown sugar

2 large eggs, at room temperature

¼ cup unsweetened applesauce

¼ cup fresh unfiltered apple juice

1/3 cup dried currants

1 small carrot, peeled and finely grated

Cream Cheese Frosting:

4 ounces cream cheese, at room temperature

1/3 cup powdered sugar

¼ cup chilled heavy whipping cream

Method:

For the cupcakes:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F.
  • Line two 12-cup mini muffin tins with mini baking papers.
  • Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend.
  • Using a handheld electric mixer beat the butter in a large bowl until fluffy.
  • Add the brown sugar and beat until blended.
  • Beat in the eggs, one at a time.
  • Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients.
  • Fold in the currants and grated carrot.
  • Drop 1 well-rounded tbsp of batter into each paper liner.
  • Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes.
  • Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.

For the frosting:

  • Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl.
  • Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
  • Frost each cupcake with 1 heaped tsp of frosting and serve.

So, these were some yummy and easy cake recipes. Try out these diet recipes and enjoy them.

Quick And Healthy Dinner Dishes


Dinner being the last meal of the day should be healthy but light so that it gets digested before you go to bed. If you are consuming a heavy dinner, it’s always advisable to have dinner as early as possible. Here are some healthy dinner recipes which get ready in a jiffy which you can always opt for dinner. These simple recipes for dinner can be made from least ingredients available in our kitchen. Try out these simple recipes of dinner and I am sure you will definitely love to cook.

Barley-Stuffed Poblanos

Ingredients

3 tbsp olive oil, divided

1 large onion, diced

1 ½ cups barley, soaked overnight and drained

1 bunch kale, thick stems removed, leaves chopped

1 1/8 tsp chili powder, divided

3 garlic cloves, minced

1 can whole peeled tomatoes, crushed

¼ tsp kosher salt

6 large poblano peppers

½ cup reduced-fat white cheddar, grated

3 slices reduced-fat Monterey Jack cheese, halved

½ cup crumbled pasteurized queso fresco

Method:

  • In a large saucepan, heat 1 tbsp oil over medium heat. Add onion and cook until soft (5-7 minutes).
  • Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 tsp chili powder into barley until kale is wilted; mix in cheddar.
  • Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes.
  • Add tomatoes, remaining 1 tsp chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes).
  • Turn heat to low; cover.
  • Preheat broiler with rack in middle position.
  • Slice off stems from peppers to make a wide hole for stuffing; reserve stems.
  • Using a small knife, carefully remove membranes and seeds.
  • Stuff peppers tightly with barley mixture; return stem ends to top of peppers.
  • Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through.
  • Add tomato sauce to pan around peppers; cover each pepper with ½ slice Monterey Jack.
  • Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tbsp plus 1 tsp queso fresco.

Corn-and-Ham Risotto

Ingredients:

2 tbsp extra-virgin olive oil

1 large shallot, chopped

2 garlic cloves, chopped

1 ½ cup Arborio rice

3/4 cup dry white wine

Kosher salt

Freshly ground black pepper

4 c. chicken stock, divided

2 cup fresh corn kernels (from about 3 ears)

8 shredded smoked ham

1 cup white Cheddar cheese, grated

¼ cup thinly sliced fresh chives, plus more for serving

Method:

  • Heat oil in a large saucepan over medium heat.
  • Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes.
  • Add rice and cook, stirring, until opaque, 2 to 4 minutes.
  • Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes.
  • Season with salt and pepper.
  • Add 1 cup stock and cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times.
  • Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes.
  • Stir in ham and cook until warmed through, 1 to 2 minutes.
  • Remove from heat and stir in cheese until melted.
  • Stir in chives. Season with salt and pepper.
  • Serve immediately topped with additional chives.

So try out these quick and healthy dinner recipes for your family and enjoy having a fun-filled last meal of your day.

Five Fish Soups


Fish stock
Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for the table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Mode: – Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.
Time. 2 hours.
Note. Do not make fish stock long before it is wanted, as it soon turns sour.
Crayfish soup
Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.
Mode: – Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.
Time. 1-1/2 hour.
Eel soup
Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.
Mode: – Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water over them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
Time. 1 hour, or rather more.
Note. This soup may be flavored differently by omitting the cream and adding a little ketchup.
Lobster soup
Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.
Mode: – Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.
Time. 2 hours, or rather more.
Oyster soup -1
Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.
Mode: – Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.
Time. 1 hour.
Note. This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.
Oyster soup -2
Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.
Mode: – Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.
Time. 3/4 hour.
Prawn soup
Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.
Mode: – Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.
Time. 1 hour.

Chicken Teriyaki in Buckwheat Noodles Healthily Snarled-the Brunette Dairies


All noodle lovers will have their eyes fixed on this healthy food recipe that has well-spiced chicken entangled by buckwheat noodles. Buckwheat in Japanese is called as ‘soba’.

Look at all the ingredients needed for this delicious recipe.

  • 450g of boneless chicken breast
  • 2 cups less-sodium chicken broth
  • 1/4 cup plus 1 &1/2 tablespoons of low-sodium teriyaki sauce. (Keep them separately)
  • 2 cups water
  • 150 grams of buckwheat noodles
  • 200 grams of mushrooms with stems removed. Caps thinly sliced
  • 3 carrots, thinly sliced (about 1 & 1/2 cups)
  • 2 teaspoons grated peeled ginger
  • 2 garlic cloves, minced
  • 4 spring onions, thinly sliced
  • 2 teaspoons sesame oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 4 radishes, sliced

Once you have all these brought up in the kitchen, start cooking. Here’s how.

  1. Start by marinating the chicken for 20 minutes in the 1/4 cup teriyaki sauce.
  2. Now, preheat a grill pan. On medium heat, grill the chicken till it’s cooked. And make sure you turn it once while doing so. Then get in on a cutting board and cover it using a foil.
  3. Get a small pot to mix water, broth, tablespoon quantity of teriyaki sauce, ginger and garlic. Start heating. Once everything in the pot is well boiled, add carrots, mushrooms and spring onions into it. Now keep simmering for another 10 minutes.
  4. Begin boiling the buckwheat (soba) noodles till it gets just tender. Boil it for about 7 to 10 minutes.
  5. Get bowls together. Drain the noodles and spilt them in the bowls. Bring the broth and add basil, sesame oil and cilantro in it. Stir it well before pouring it into the bowls. Lastly, add the sliced chicken with the radishes. Ready to be served.

Running through this did assure you of this delicious recipe being an easy food recipe at the same time, didn’t it? Well, we will keep bringing you more such easy food recipes that will help you retain or even attain good health. Be in touch with us for such a delicious, tasty and healthy different recipes. Easy, Simple and Delicious recipe must try it!

5 Health Benefits Of Taking Low Calorie Recipes


There are many reasons why low calorie recipes have such a big trend, especially the recipes made with olive oil. They are not only low in unhealthy fats, they contain the required amounts of good fats and contribute to weight-loss. Such recipes are beneficial for the heart, blood pressure, fighting inflammation and in many more ways. Find out the main health benefits of taking such recipes.

1. Healthy Fats Means Healthy Heart

This is one of the most profound benefits of taking low calorie recipes. They cut on the unhealthy fats and add healthy fats like monounsaturated fat. Olive oil is rich in monounsaturated fat. This helps in reducing the level of LDL cholesterol in your blood and improving HDL cholesterol, which is healthy.

When you take more of olive oil recipes, it helps in reducing the chances of your arteries getting clogged. This further helps in reducing any risks of stroke or heart disease. So when you prepare recipes using olive oil in place of butter, you are making a healthier decision.

2. Low-Calorie Recipes Mean Controlled Blood Pressure

Another advantage of switching over to olive oil recipes is that your blood pressure will become more controlled. The oil is rich in omega-3 fatty acids, which along with monounsaturated fats helps in lowering blood pressure. This unique type of fatty acid cannot be prepared by the body. So it is important that you supply it from external sources. Adding low-calorie olive oil-based recipes helps in ensuring that you are getting adequate amounts of the nutrient from time to time.

3. Fight Osteoporosis

Studies show that taking healthy recipes made of olive oil can also help in preventing or fighting osteoporosis. It works by improving the level of calcium in the blood. This further helps in increasing bone density. Osteoporosis has become a prevalent condition, the risk of which increases with aging.

4. Fighting Depression

A healthier diet with low-calories and containing olive oil can also help in fighting depression. If you are suffering from depression or have any symptoms, it is recommended to switch to low calorie recipes. Research shows that the inclusion of polyunsaturated fats and olive oil can help in reducing the risks of different kinds of mental illness. Research also shows that there may be some kind of relation between depression and cardiovascular disease, especially in the way the causes originate in the diet.

5. Reducing Inflammation

Another advantage of including olive oil recipes in your diet is that it helps in reducing inflammation. Many of the health conditions have inflammation as one of the associated conditions or causes. Olive oil has anti-inflammatory properties because it contains oleocanthal. If you are suffering from any type of arthritis, it is highly recommended to switch to foods made in this oil.

Thus, there are many reasons for switching to low-calorie healthy recipes made in olive oil. The oil is also rich in antioxidants that further help in fighting many other diseases. You can maintain a calorie count of your daily food intake to ensure that you can keep your daily energy intake in control.

Power Foods To Help You Lose Weight


Most of us want to achieve the target weight which we set a year ago. Hitting the gym, zumba classes and cycling – we have done it all, but still no results. If that’s the story of your life then all you need to is diet! Read below the list of foods which you should be eating to lose those extra pounds.

1) Green Tea

Green Tea contains catechins, an antioxidant which helps you lose weight. It prevents the belly from storing fat, thus, making the weight loss job easier. It also obesity and diabetes. It protects the liver and makes the blood vessels stronger. 3-4 cups of green tea in a day should help immensely.

2) Avocado

This unique fruit is incredibly nutritious. They contain more potassium than our good old bananas. It increases your metabolism reduces your BMI (Body Mass Index). It also promotes good cholesterol in your body. Having avocado toast for breakfast can keep you full for a longer period of time. Thus, preventing you from munching between the meals.

3) Legumes

Legumes can be a significant factor in keeping your weight in check. Eating 4 servings in a week can do wonders to your weight and also reduce bad cholesterol. They are also an excellent source of resistant starch which produces fatty acids. Fatty acids are used by the intestines for food energy, thus, in turn, helping in digestion.

4) Greek Yogurt

Greek Yogurt is a nutrient packed snack. It has more protein than milk which gives you enough energy to keep walking on the tread mill and lift those heavy weights in the gym. It is available in various flavors in most supermarkets. Toss in granola, nuts and dried cranberries to a bowl of blueberry yogurt to enjoy a lip-smacking breakfast every morning. It also makes you lose weight faster than the other foods.

5) Apples

Don’t forget to keep an apple in your bag at all times for a hands-on snack in between your meals. Juicy, fresh apples contain non-digestible compounds that promote the growth of good bacteria in your gut which helps in losing weight.

Fill yourself up on these foods to drop a size!

5 Tips For Creating Your Personal Healthy Recipes


Most people believe all recipes result from Michelin star chefs or are passed down from some distant ancestor. Not just that but in the event that you were to take into account making your personal recipe even, you would need to proceed through years of learning from your errors or trained in the woods with some type of cooking sensei.

What if you’re told by me personally that with a small amount of planning plus some simple diet knowledge, that you could create healthy meals for you personally as well as your family easily? Would I’m believed by you? Read on.

Healthy Recipe Tip 1 – Planning is everything!

The matter that separates average and amazing cooking is planning simply. Taking a short while every week to plan foods for the next days can make an enormous, and I mean Massive difference.

Healthy Recipe Tip 2 – Steal!

There are a large number of recipe books literally, blogs and websites filled with fantastic recipes. Keep most of these recipes in a single place so when it arrives to searching for your next 7 days/month, you can choose the recipes that get your interest and add their substances to your grocery list.

Healthy Recipe Tip 3 – Trim the fat!

Now it’s time to get innovative. Unless the recipes which you have sourced are usually super healthy, it really is your mission to obtain the unhealthy ingredients right now, and either swap them with a wholesome alternative or modification the technique in which they’re cooked we.e. fried ingredients could be grilled etc. Even though they’re super healthy already, don’t be scared to swap points you do not like for points you do!

Healthy Recipe Tip 4 – Be brave!

Today we have a wholesome option to a recipe that you want, go wild and increase any ingredients (healthy types of course!) that you want and throw them into the mix. The theory is that you’ll commence to understand really rapidly what works jointly and what doesn’t.

Experimenting with spices plus herbs is a superb way to start, perhaps put in a few spoonful’s associated with chilli in to the next casserole and observe how it shifts the flavor.

Healthy Recipe Tip 5 – Practice makes perfect!

We know that at the start of the article I said you do not have to suffer decades of learning from your errors in order to create your dishes. It’s true! Nevertheless, don’t be prepared to get it correct constantly. In the event that you above follow the guidelines, you shall make even more winners than failures, all you possess to accomplish is stay apparent on which you and individuals that you can be cooking food for like and the sky may be the limit!

Good luck!