by Karolina Blada
October is the perfect time of the year to get creative and crank up the oven with some pumpkin recipes. This pumpkin banana bread came out really delicious. I like the taste of honey and cinnamon combined with the bananas and pumpkin. It really makes …
Pumpkin served! As for this season pumpkin soup is the must. This soup is very creamy and delicious. Roasting the pumpkin will enhance wonderful rich flavor and make the soup even more sweet. Cashew cheese is my new discovery and it work great as a …
Very quick and easy, light zucchini pancakes. Low in calories, perfect as a savory breakfast, lunch or dinner. Simple and very tasty, packed with vitamins, minerals and antioxidants. They’re great way to incorporate more vegetables into your diet. This pile of zucchini pancakes is a healthier version of your traditional flat cakes.
Ingredients:
Directions:
1. Wash and shred the zucchini. There is no need to peel the skin off. Peel and cut the onion into cubes.
2. Wash, dry and chop the parsley.
3. In the bowl combine zucchini, some parsley (about 3 tablespoons), onion, 2 eggs and flour. Add seasoning.
4. Mix all the ingredients by spoon, add some water (about 2-3 spoons).
5. Heat olive oil on the pan and scoop the pancake dough.
6. Pan-fry for 2-3 minutes on each side or until golden brown.
Servings: 6 pancakes
1 pancake – 122 calories
Storing: The pancakes still will be good in the fridge for 2-3 days. You can warm them up in the skillet and serve. If you wish you can freeze them for up to 3 months.
Beautiful pink, creamy, soft and sweet hummus, perfect as a spread or healthy appetizer to dip your veggies in. Easy gluten-free, dairy-free, vegan recipe is available. Very simple recipe to make. It takes a few minutes to combine all the ingredients and blend into creamy …
Very simple idea for a snack packed with protein. This smoothie is delicious and still you can modify by adding any other fruits as strawberries or blueberries. Ingredients: Directions: 1 smoothie contains 315 calories. Drink it right away, or you can store in the fridge …
Delicious breakfast bars made out of old-fashioned oats and peanut butter as a base, filled with seeds and raisins, topped with dark chocolate. Easy no bake bars would work as a perfect snack during the day as well on the go treat.
Ingredients:
Servings: 4 (350 calories per serving)
Directions:
1. In a mixing bowl, combine the old-fashioned oats, peanut butter, honey, pumpkin seeds, sunflower seeds, and raisins. Mix well until all the ingredients are thoroughly combined.
2. Spread the mixture evenly in the tray, pressing it down firmly to ensure the bars hold together.
3. Place the tray in the freezer and let it freeze for about 2 hours or until the mixture is firm enough to cut into bars.
4. Once firm, remove the tray from the freezer. Lift the mixture out of the tray and cut it into 4 rectangles.
5. In a small pot, melt the dark chocolate over low heat. Drizzle a thin layer of melted chocolate over each bar.
Store the bars in the container in the refrigerator for up to one week.
For longer storage, freeze the bars in individual portions.
Enjoy!
To make this green pesto, I’ve used everything green that I had left in the fridge. I found some kale, fresh parsley and basil. I combine it with olive oil, fresh chopped garlic, grated parmesan cheese and spices such as oregano, basil, black pepper and …
Strawberries covered with some sweet and crunchy crisp. Ice cream is just the addition. Gluten free oats and oat flour make a great gluten free base for the sweet crisp. Honey and almonds are a nice combination and of course strawberries! Summer is the perfect …
Zucchini Lasagna – An Easy Dinner Idea
Ingredients:
Directions:
1. Wash the zucchinis and cut off the ends. Using a vegetable peeler, carefully peel the zucchinis into long ribbons, scraping from top to bottom.
2. Sprinkle the zucchini ribbons with a little salt and set them aside. This step allows the zucchini to release excess water, which can otherwise make the lasagna watery during cooking.
3. After about 15-20 minutes, use a paper towel to absorb the moisture from the zucchini ribbons.
4. Preheat the oven to 350°F (175°C).
5. Shred the fresh mozzarella cheese.
6. In a casserole dish, layer the ingredients as follows: place a layer of zucchini ribbons at the bottom, spread some tomato sauce over them, then sprinkle shredded mozzarella and add sliced tomatoes. Repeat the layers, starting again with zucchini, followed by tomato sauce and cheese, until all ingredients are used.
7. Bake in the preheated oven for 40 minutes.
8. Let the lasagna cool for 10-15 minutes before slicing and serving.
There are so many ways to make tomato sauce. You can use fresh or canned tomatoes, cook for a long or short period of time, add any herbs or species you want. I tasted my own way by using canned tomatoes from Italy. Always check …