3 Quick and Healthy Recipes | Healthy Bhi Tasty Bhi

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3 Quick and Healthy Recipes | Healthy Bhi Tasty Bhi

3 Quick and Healthy Recipes | Healthy Bhi Tasty Bhi :

As we think that if we start our day with good food all our day is good.
 Health is most important to us specially for women because they have busy schedule and lots of work load.
Here I am giving some quick recipes which are healthy as well as tasty. So lets try them at home and be healthy and active.
Comment here if you like this post and what was the taste of them........

1. Strawberry buckwheat pancakes

Ingredients

  • 300ml almond milk
  • 1 teaspoon vanilla extract
  • 75 g blanched almonds
  • 100 g buckwheat flour
  • 100 g rice flour
  • 2 level teaspoons baking powder
  • 1 ripe banana
  • olive oil
  • 350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries
  • 1 sprig of fresh rosemary
  • maple syrup
  • 4 tablespoons Greek yoghurt

Method

  1. Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth.
  2. Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake.
  3. Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).
  4. Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.
  5. Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt and serve with extra berries on the side.

2.Toasted Popeye bread

Ingredients

  • 160 g ripe cherry tomatoes , on the vine
  • 4 thin slices of wholemeal bread , (35g each)
  • 3 large free-range eggs
  • 1 x 15 g slice of higher-welfare smoked ham
  • 80 g baby spinach
  • 2 tablespoons semi-skimmed milk
  • 1 heaped tablespoon cottage cheese
  • extra virgin olive oil
  • hot chilli sauce

Method

  1. Preheat the grill to high.
  2. Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.
  3. Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.
  4. Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.
  5. Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
  6. Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.
  7. Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour. 

3.Chocolate porridge

Ingredients

  • 200 g blanched hazelnuts
  • 200 g Medjool dates
  • 400 g porridge oats
  • 2 teaspoons vanilla extract
  • 3 heaped tablespoons quality cocoa powder
  • 1 orange
  • FOR EACH PORTION
  • 200 ml coconut water
  • 1 heaped tablespoon Greek yoghurt
  • 80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
  • 1 pinch of ground cinnamon or quality cocoa powder , (optional) 

Method

  1. Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
  2. Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder.
  3. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.
  4. When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.
  5. Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge – how cool is that!

Disclaimer: The opinions expressed in this post are the personal views of the author. They do not necessarily reflect the views of Miss2Mom.net. Any omissions or errors are the author and Miss2Mom does not assume any liability or responsibility for them.




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Gaurav Awasthi | 17 Posts



About author: Hello I am Gaurav and I am a Blogger.

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