by Karolina Blada
Sometimes, the simplest meals can turn out to be the best. This potato leek soup is definitely one of them. It has the dreamiest, creamiest texture and is both filling and delicious. Served with some chives and olive oil. Ingredients: Topping: chives, olive oil. Directions: …
This recipe is an excellent source of inspiration for quick and simple dinner idea. I used coconut milk for this recipe instead of heavy cream to add a creamy and sweet flavor to the dish. However, feel free to use heavy cream if you prefer. Ingredients: …
Try those stuffed peppers filled with cooked millet and sautéed mushrooms. They are great as a healthy dinner idea.
Ingredients for 3 servings:
Seasoning:
Directions:
1. In a pot, cook the millet with water until the water is absorbed. For ½ cup of millet, you need 1 cup of water.
2. Meanwhile, dice the onion, mince the garlic, and slice the leek.
3. Wash and slice the mushrooms.
4. In a pan, heat the olive oil and sauté the onion, garlic, and leek, stirring occasionally for about 5-7 minutes.
6. Add the mushrooms and cook slowly for about 15 minutes until the mushrooms are tender.
7. Preheat the oven to 360°F (180°C).
8. Wash and cut the peppers in half. Remove the inside and seeds out.
9. Combine the cooked mushrooms with the millet, and season with salt, black pepper, and turmeric.
10. Stuff the mixture into the halved peppers and bake in the oven for about 30 minutes.
11. Top with some fresh parsley.
Enjoy!
One stuffed half of pepper has about 174 calories.
These tasty pancakes combine mashed banana and shredded carrots for a naturally sweet and nutritious breakfast. They’re served with a drizzle of honey and pomegranate seeds. You won’t believe how tasty they are! Ingredients: Toppings: Directions: 1. Begin by mashing the banana in a bowl …
This creamy avocado pasta is a perfect option for a quick dinner. It’s ready in just 15 minutes! I used pasta made from lentils, peas, and chickpeas to boost the protein content, but you can use any type of pasta you prefer. The sauce is …
This cozy season calls for another creamy soup: Roasted Sweet Potato and Carrot Soup. If you enjoy sweet potatoes, this is a great option for you. It’s very creamy and delicious!
Ingredients:
Directions:
1. Preheat the oven to 425°F (220°C).
2. Wash and peel the vegetables. Slice the sweet potatoes and place them on a baking tray along with the carrots, onion, and garlic.
3. Drizzle with olive oil and bake for 35 minutes, stirring occasionally to prevent burning.
4. Once the vegetables are roasted, let them cool for a bit, then transfer them to a pot. Add water and blend until smooth.
5. Season with salt and pepper, then add the coconut cream. You can use full-fat coconut cream from a can, but light coconut milk will work as well.
6. Chop fresh dill and sprinkle it on top of your soup.
Enjoy!
Discover an easy and delightful recipe for baked wild cod. This dish is perfect if you’re craving something light and fresh yet also satisfying for lunch or dinner. The preparation process is simple, and the fish is fulfilling with nice, delicate hint of lemon flavor. …
This dish is one of those with minimal ingredients and is both comforting and filling, ready in just 15 minutes. The flavor comes from slow-cooking the zucchini in oil, followed by seasoning. This simple zucchini pasta is easy to prepare and absolutely delicious. Are you …
This creamy cauliflower soup is incredibly simple to make. The key ingredient, of course, is cauliflower. By adding some curry and turmeric, you can enhance the dish with comforting flavors. This soup is a perfect option for a healthy lunch or dinner. It is unbelievably creamy and delicious. Pair it with toasted baguette and enjoy!
Ingredients:
Seasoning:
Additives: Baguette, Fresh parsley
Directions:
1. Wash the cauliflower and divide it into smaller florets.
2. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until it becomes translucent.
3. Add the cauliflower to the pot and pour in enough water to cover the vegetable.
4. Cook the cauliflower for about 35 minutes until it’s tender.
5. Blend the soup along with the turmeric, curry powder, black pepper, and salt until smooth.
6. Cut the baguette, drizzle with some olive oil, and toast it in the pot.
7. Serve the soup hot, garnished with fresh parsley, alongside the toasted baguette.
Calories:
– 1 serving (2 cups) of soup: approximately 43
This quick and simple salad requires just four ingredients and can be prepared in minutes. Made with fresh celery, cucumber, and sweet mango, topped with tart pomegranate seeds, it is bursting with flavor. This salad is an excellent side dish, rich in vitamin C and …