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You probably already know that there are some bacteria out there which are good for you. They form the natural lining of your gut and have many functions. But what are the best probiotic foods to eat to help keep your gut healthy? Let’s see right now. Your gastrointestinal system needs all the help it […]
The Best Probiotic Foods to Improve the Health of Your Gut Read More »
Sure, you can buy Alfredo sauce from the store because it fits the bill and you’re probably in a hurry. But, we recommend making it at home from scratch, because it will surely be healthier and tastier. Alfredo sauce is made of heavy cream, butter, and parmesan, and it’s a great choice for pasta and chicken.
Homemade Alfredo Sauce Read More »
4 ounces of butter
2 cups of heavy cream
1 cup parmesan, shredded
salt
pepper
¼ cup parsley, chopped
To some, it sounds foreign, mysterious, and dangerous. To others, it’s the delicious new addition to your salads. Cooking with kohlrabi is not very difficult since it’s not exactly a complicated veggie. But you do need a few pointers. Here they are. Purple or green, it’s still super tasty. Kohlrabi might look like it’s coming
Just the Basics of Cooking With Kohlrabi Read More »
Let’s play a bit with the classic stuffed bell peppers recipe. Fill them with creamy feta, cooked chicken breast, and an impressive couscous mixture. The latter is made with vegetables and flavored with dill, basil, and oregano. Don’t forget to add some tanginess thanks to the lemon juice.
Chicken, Feta, and Couscous Stuffed Peppers Read More »
For the chicken breast:
10 ounces of chicken breast
1 tablespoon vegetable oil
salt
pepper
For the filling:
2 cups of couscous
½ zucchini, diced
1 red onion, diced
4 ounces of cherry tomatoes, diced
1 ounce black olives, diced
1 tablespoon fresh dill, chopped
salt
pepper
2 teaspoons of dried oregano
3 ounces of feta, crumbled
1 garlic clove, crushed
For the final dish:
2 red bell peppers
2 yellow bell peppers
4 tablespoons of vegetable oil
⅔ cup vegetable stock
3 ounces of feta
2 tablespoons of lemon juice
fresh basil for garnishing
Heat the vegetable oil in a skillet over medium heat.
Add the couscous, zucchini, red onion, cherry tomatoes, black olives, the diced chicken meat, fresh dill, dried oregano, feta, and garlic to a bowl. Season with salt and pepper and mix them all until even.
Slice the tops off the peppers and discard them. Remove and discard the seeds and the interior membrane.
Cauliflower mash is a great way to eat light, and add some more veggies to your diet. We’ve mixed our mash with milk, cream cheese, and a light touch of butter, which adds a nice flavor and creamy texture.
Cheesy Cauliflower Mash Read More »
½ cauliflower head
salt
pepper
2 tablespoons of milk
3 ounces of cream cheese
1 tablespoon butter (for serving)
chives (optional)
They’re both tasty treats and snacks, they both have a sweet taste, but what are the things that drive them apart? We strive to know more about food than just write recipes for you. Right now, we’re pitting cookies versus biscuits, trying to find out what makes them tick. I came out of writing this
Cookies Versus Biscuits: The Baking War? Read More »
Vanilla beans are a world full of flavor ready to be unlocked. True, they’re not the most cost-effective of items, but you can use them sometimes as a treat for yourself and your (maybe guests). For those occasions, here are some tips on cooking with vanilla beans. When I was little, I had never stopped
Flavors Unlocked: Everything About Cooking With Vanilla Beans Read More »
For this delicious dessert, all ingredients play their part in creating one really creamy treat. The sweet taste gets an upgrade from tangy-sour lemon zest and juice and from spicy cinnamon. You can always replace the sweet potato with pumpkin if you so prefer.
Sweet Potatoes and Ricotta With Marshmallows Read More »
6 small sweet potatoes
½ cup ricotta
1 tablespoon lemon zest
1 tablespoon lemon juice
1 egg
1 tablespoon cinnamon
2 tablespoons of powdered sugar
salt
5 ounces of marshmallow (14-16 marshmallows)
This colorful vegetarian salad was inspired by the French “Salade Nicoise”. Hearty and creamy boiled eggs and feta, juicy and refreshing tomatoes and cucumber, sour lemon juice, and hot chili. So, do you have 5 minutes at your disposal?
Egg, Feta and Tomato Salad Read More »
2 boiled eggs, sliced
0.5 English cucumber, cubed
3 medium tomatoes, chunked
½ lemon
1 red chili, chopped
4 ounces of feta cheese, cubed
The supermarket aisles can sometimes be confusing places, full of options and with not too many details. But how do you discern between everything? And how do you know what to get? For instance, what’s the difference between yogurts other than the name like Australian, Icelandic, and Greek? Is there one? Am I the only
What’s the Difference Between Yogurts? It’s All Greek to Me Read More »
If you’re a coffee lover, then you surely have some coffee grounds at home that you were going to throw out with the paper filter. Stop! Wait! They’re perfect for these following coffee scrub recipes you can make at home with minimal effort. Not to be TMI (Too Much Information) with you, but sometimes (I
3 Coffee Scrub Recipes for Perfect Skin This Summer Read More »
This Italian Rollatini dish looks lively and tastes like it, too. Bake the eggplant and zucchini slices for a healthier approach. Mix the eggplant’s tanginess with the salty flavors of the blue cheese and cream cheese. Bring even more cheekiness with chili flakes, pepper, and garlic.
Eggplant and Zucchini Rollatini Read More »
For the eggplant-zucchini bake:
1 large eggplant, lengthwise sliced
1 ounce medium-sized zucchini, lengthwise sliced
1 tablespoon olive oil
salt
pepper
For the cream cheese mixture:
7 ounces of cream cheese
1 spring onion, chopped
1 small onion, chopped
1 teaspoon chili flakes
pepper
For the tomato sauce:
2 cups of tomato sauce
¼ cup fresh parsley
1 tablespoon garlic powder
1 tablespoon olive oil
salt
For the topping:
3 ounces of blue cheese
fresh basil leaves for garnishing
1 tablespoon olive oil
Place the zucchini and eggplant slices on a parchment paper-lined baking tray. Drizzle them with the olive oil, season with salt and pepper, then bake for 20 minutes at 360⁰F/180⁰C.
Add the cream cheese, spring onion, onion, and chili flakes to a smaller bowl, season with pepper, and mix using a fork. Set aside.
Add the tomato sauce, fresh parsley, garlic powder, and olive oil to a bowl. Season with salt and mix.
Place the rollatini inside, sprinkle the crumbled blue cheese on top, garnish with basil leaves, drizzle with olive oil, then bake for 40 minutes at 340⁰F/170⁰C.
