Search results for: beans

Here are the search results for your query. Please use our advanced search page for more specific results.

10 Life principles to healthy eating

10 Life Principles to Healthy Eating

Healthy eating shouldn’t be torture. You can integrate this practice into your lifestyle if you follow some simple principles – let’s not call them rules! Principle no. 1: Eat more fruit and vegetables. Watch out for the others! What you eat is what you are. Well, let’s not exaggerate with that. Even if it’s true

10 Life Principles to Healthy Eating Read More »

Yogurt-Marinated Chicken and Noodles

Want to make chicken breast as tender as possible? Try marinating it in yogurt and exotic spices, like coriander, caraway, ginger, and garlic, then cook it in the oven. And to complete the meal, make a hearty side with noodles, green beans and peas. Both satisfying and healthy!

Yogurt-Marinated Chicken and Noodles Read More »

Ingredients Needed for Yogurt-Marinated Chicken and Noodles

5 ounces of rice noodles 9 ounces of chicken breast 1 cup yogurt 1 teaspoon coriander powder 1 tea spoon caraway powder 1 teaspoon honey 1 tablespoon soy sauce 0.25 ounce ginger, chopped 2 garlic cloves, thinly sliced salt pepper 1 tablespoon vegetable oil 1 onion, chopped 3 ounces of green beans ½ zucchini, diced 1 cup peas ½ cup orange juice 1 tablespoon sour cream 6 olives, thinly sliced

How to Make Yogurt-Marinated Chicken and Noodles

  1. Preheat the oven to 360°F/180°C.
  2. Add the noodles in a bowl and pour boiled water over them.
  3. Allow the noodles to soak for 7 to 10 minutes or until they just start separating. Drain them and leave them aside.
  4. Add the yogurt into a bowl. Add coriander powder, caraway, honey, soy sauce, ginger, garlic, salt and pepper.
  5. Mix and add the chicken, and coat it with this marinade. Move the chicken in a baking tray and slide it into the oven for the next 35 minutes.
  6. Heat the oil in a skillet over medium heat. Add the onion and cook it until light golden. Add the green beans, carrot, zucchini, and peas. Pour the orange juice, sour cream, and cook everything for 8-10 minutes.
  7. Take the chicken out of the oven, place it on a large plate, and serve it with the noodles and veggies.

White Bean Pasta Salad

When you’re hungry, make this white bean pasta salad and you’ll definitely feel satisfied in no time! Beans are full of fibre and proteins, which help feel full for longer time, pasta add carbs just to give you an energy boost, and veggies give the salad a crunchy texture and enhance it with lots of vitamins and minerals.

White Bean Pasta Salad Read More »

Ingredients Needed for White Bean Pasta Salad

3 ounces of pasta
salt
3.5 ounces of canned beans in tomato sauce
1 red onion, julienne slices
½ red bell pepper, slices
1 chili pepper, slices
1 tablespoon radish sprouts
1 arugula
pepper
½ teaspoon olive oil

How to Make White Bean Pasta Salad

  1. Bring a large pot of water to a boil, add salt, and cook the pasta according to the instructions on the package. Drain and put the pasta in a salad bowl.
  2. Add the canned beans in tomato sauce, red onion, red bell pepper, green chili pepper, radish sprouts, and arugula.
  3. Season with some salt and pepper. Drizzle olive oil.

Veggie, Pasta and Mozzarella Salad

If your goal is to to eat something fresh and healthy, you can never go wrong with salad. But how do you make it heartier and more satisfying? Choose some pasta as a base. Then soften up some green beans, broccoli and cherry tomatoes in a skillet, add them to the pasta, and top everything off with some fresh mozzarella.

Veggie, Pasta and Mozzarella Salad Read More »

Ingredients Needed for Veggie, Pasta and Mozzarella Salad

3 ounces of pasta
salt
1 tablespoon vegetable oil
1 red onion, sliced
15 broccoli florets
1 red bell pepper, chunks
6 cherry tomatoes
1 green beans
10 mozzarellas ovoline
poppy seeds

How to Make Veggie, Pasta and Mozzarella Salad

  1. Bring a large pot of water to a boil, add salt, and cook the pasta according to the instructions on the package. Drain and set the pasta aside.
  2. Heat the vegetable oil in a skillet and cook the onion until soft.
  3. Add the broccoli florets, cherry tomatoes, and green beans.
  4. Season with salt and cook until the green beans turn crisp-tender.
  5. Divide the cooked pasta into two plates, then add the cooked veggies, mozzarella, and, in the end, sprinkle some poppy seeds, just for visual effect.

Turkey and Mushroom Pie

Got some leftover turkey that you want to put to good use? How about you use it as a filling for a delicious pie, with homemade dough? Add mushrooms, red beans, and some shredded mozzarella, that will melt into the oven, and make the filling much juicier and more savory.

Turkey and Mushroom Pie Read More »

Ingredients Needed for Turkey and Mushroom Pie


For the dough:

1 ½ cups of flour
3.5 ounces of butter
1 egg
1 tablespoon water

For the filling:

5 ounces of mushroom, shredded
1 tablespoon vegetable oil
12 ounces of turkey leftovers
salt
pepper
1 teaspoon pulses
7 ounces of canned red beans
parsley
¼ cup mozzarella, shredded

How to Make Turkey and Mushroom Pie

  1. Place the flour in a large bowl.
  2. Add the butter and use your hands to incorporate it into the flour.
  3. Crack an egg into the bowl, add the water, and keep mixing using your hands, until you obtain a ball of dough. Refrigerate it for the next 30 minutes.
  4. Heat the vegetable oil in a skillet over medium heat. Add the mushrooms and turkey. Season with salt, pepper, and add the pulses. Cook for 1 minute, and add the red beans and a bit of water. Cook everything for 4-5 minutes.
  5. Preheat the oven to 360°F/180°C.
  6. Divide the dough into 2 equal parts. Level them with a rolling pin, until 0.4 inches (1 cm) thick.
  7. Place the mozzarella and the filling on one side of the dough. Cover it with the other one.
  8. Press the sides with a fork so you can secure the filling.
  9. Place the pie in a baking tray and bake it for 30 minutes.

Zucchini and Tomato Soup

Don’t have any experience in making soups? No worries, because in this one for example, all you need to do is add the ingredients in a saucepan, pour a bit of stock and let it simmer until the ingredients combine their flavors. Another reason for you to try this soup is that it has all the right veggies you can think of: carrot, zucchini, corn and beans.

Zucchini and Tomato Soup Read More »

Ingredients Needed for Zucchini and Tomato Soup

2 tablespoons of vegetable oil 1 red onion, chopped ½ zucchini, diced ¼ cup sweet corn 2 garlic cloves 1 teaspoon dried oregano 3 ounces of white bean, canned 1 cup tomato sauce salt pepper 3 cups of chicken stock spring onion parmesan 1 parsley

How to Make Zucchini and Tomato Soup

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the red onion, carrot, zucchini, and sweet corn. Add the garlic cloves and season with dried oregano.
  3. Add the canned white beans, tomato sauce, and season with salt and pepper.
  4. Pour the chicken stock.
  5. Bring everything to a boil. Reduce the heat and simmer it for 10-15 minutes.
  6. You can serve the soup with spring onion and shredded parmesan on top.
Turkey, Spinach and Red Bean Soup

Turkey, Spinach and Red Bean Soup

This turkey soup sure smells delicious! So, if you have any leftovers from Thanksgiving, this soup gives you the opportunity to properly use it. We’ve added cherry tomatoes, garlic, beans, baby spinach and we’ve flavored it with coriander and basil. Great and surprising flavors, in a soup that brings a cozy feeling!

Turkey, Spinach and Red Bean Soup Read More »

Ingredients Needed for Turkey, Spinach and Red Bean Soup

6 cups of water
7 ounces of leftover turkey
salt
1 onion, chopped
2 garlic cloves, chopped
4 cherry tomatoes
2.5 ounces of red bean
1 teaspoon coriander
1 teaspoon dried basil
3 ounces of baby spinach
salt
pepper

How to Make Turkey, Spinach and Red Bean Soup

  1. Add the water in a saucepan and bring it to a boil. Add the leftover turkey and season with a pinch of salt. Boil it for 15-20 minutes.
  2. Strain the soup in a separate saucepan over medium heat.
  3. Leave the turkey aside for a while. Add the onion in the turkey stock and bring it to a boil. Add garlic, cherry tomatoes, red beans and simmer for 5 minutes.
  4. Add the turkey breast and season it with coriander and dried basil. Add baby spinach, then season with salt, pepper, leave it on heat for 4-5 minutes more.
  5. Serve it warm!

Red Lentil and Bean Soup

This red lentil and bean soup is the perfect choice when you need something to warm you up and satisfy your hunger. It’s flavorful and nourishing thanks to the lentils and beans – they are high both in fiber and protein which keeps you full for a long time.

Red Lentil and Bean Soup Read More »

Ingredients Needed for Red Lentil and Bean Soup

1 leek, thin slices 3 tablespoons of vegetable oil 4 garlic cloves ½ teaspoon cumin seeds ½ teaspoon coriander seeds 1 cup red lentil 5 cups of vegetable stock salt pepper ½ teaspoon turmeric ½ cup red bean, canned 1 baby spinach 2 chilis s, slices 1 ounce - parmesan

How to Make Red Lentil and Bean Soup

  1. Heat the vegetable oil in a skillet and add the leek. Cook until it softens.
  2. Crush the garlic and add it to skillet.
  3. Crush the cumin and coriander seeds using a mortar and pestle, then add them to the skillet.
  4. Add the carrot, and red lentils. Stir.
  5. Add the vegetable stock, season with salt and pepper, then let it simmer.
  6. When the lentils are almost cooked, add the turmeric, the canned red beans, and the baby spinach.
  7. Serve the lentil soup with chili slices.

Easy Chicken Skillet

Are you on the hunt for a quick meal, both light and flavorful at the same time? You can try this easy chicken skillet with baby carrots and green beans. To give the chicken maximum taste, we’ve added a homemade chili and honey marinade over it.

Easy Chicken Skillet Read More »

Ingredients Needed for Easy Chicken Skillet

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 teaspoon chili flakes
salt
pepper
10 ounces of chicken breast, sliced
1 tablespoon vegetable oil
3 ounces of baby carrot
2 ounces of green beans
8 cherry tomatoes, cut in halves
balsamic reduction sauce

How to Make Easy Chicken Skillet

  1. First prepare the marinade.
  2. Grab a small bowl and add the olive oil, red wine vinegar, honey, chili flakes, salt, and pepper. Mix everything.
  3. Heat the vegetable oil in a skillet over medium heat. Add the chicken, and cook it for 5 minutes. Add the baby carrots, and green beans. Cook everything for 10 more minutes. Add the marinade, cherry tomatoes, and cook everything for 2-3 more minutes.
  4. Serve the dish with a light drizzle of balsamic reduction sauce.
Quinoa and Veggie Salad

Quinoa and Veggie Salad

Quinoa originates from South America, and it is said to have been used by the Mayans to provide them with strength and energy. So, if you want to enjoy a strong, energy-boosting salad tonight, you can try this one, which also has red onion, bell pepper, corn, and beans.

Quinoa and Veggie Salad Read More »

Ingredients Needed for Quinoa and Veggie Salad

4 ounces of quinoa
¼ cup orange juice
2 tablespoons of olive oil
¼ cup apple cider vinegar
1 tablespoon agave syrup
orange zest
½ yellow bell pepper, sliced
1 red onion, chopped
½ cup sweet corn
½ cup red beans, canned
1 orange, cubes
salt
pepper

How to Make Quinoa and Veggie Salad

  1. You can start with the quinoa.
  2. Bring water in a saucepan to a boil. Add the quinoa, and simmer it until tender, and the water is absorbed, roughly around 15 to 20 minutes.
  3. For the dressing, pour the orange juice in a small bowl. Add the olive oil, apple cider vinegar, and agave syrup. Shred a touch of orange zest. Mix.
  4. Add the cooked quinoa in a large salad bowl. Add the bell pepper, red onion, corn, red beans, and orange cubes.
  5. Season with salt, pepper, and pour the orange dressing. Mix everything and enjoy!

Sausage and Caramelized Onion Wraps

Got no ideas on what to cook next? We recommend you get a good sausage, and serve it in this Mexican-style dish. Mix it with some caramelized onion, beans, lots of chili, a few veggies, and serve everything tucked in a warm tortilla. Don’t forget to add a nice amount of yogurt for a fresh touch!

Sausage and Caramelized Onion Wraps Read More »

Ingredients Needed for Sausage and Caramelized Onion Wraps

1 onion, sliced
1 teaspoon salt
1 tablespoon brown sugar
3 ounces of cooked bean
1 green chili, sliced
1 jalapeno, sliced
2 sausages s, thinly sliced
1 tomato, sliced
1 cucumber, large shreds
salt
1 ounce arugula
2 yogurts
¼ cup mozzarella, shredded
2 tortilla wraps

How to Make Sausage and Caramelized Onion Wraps

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the onion, salt, and brown sugar. Cook it for 1 minute. Add the beans, chili, and jalapeno.
  3. Cook them for another 2 minutes, until the onion softens and caramelizes.
  4. Take them out of the pan, and leave the fat inside. Add the sausage, and cook it for 2 minutes.
  5. Place the tortilla wraps on your working surface. Top with half of the following ingredients: tomato slices, cucumber and arugula. Add a bit of salt. Add half of the caramelized onion and sausage, and drizzle with yogurt.
  6. If you want, you can spice up the tortilla wraps with a bit more chili.
Scroll to Top