Fig paste — healthy vegan snack

Fig paste — healthy vegan snack

Sandwiches with fig paste are a healthy vegan snack for kids, teens, and athletes. Great idea without baking for breakfast, brunch or a snack before bedtime.

What you need:
Figs — 200 g
Cashew — 50 g
Banana — 1 pc.
¼ lemon juice
Some liquid honey


What to do:
Chop the figs and mix in a blender with banana, lemon juice and honey. Grind cashews, add about half to the fig mass and mix again in a blender.
Continue to add cashews a little while mixing nuts with the main mass in a blender.
Put the paste in a glass bowl and let it sit in the refrigerator for 5 to 6 days. You can eat fig paste with wheat and rye toast, cheese, and also solo — like jam.

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Fig paste - healthy vegan snack

Fig paste — healthy vegan snack

Roasted turkey fillet with avocado sauce

Roasted turkey fillet with avocado sauce

Roasted turkey fillet with avocado and cream cheese sauce is a simple and healthy idea for dinner. Kids and the whole family will be delighted!

INGREDIENTS
1 kg turkey fillet
3-4 tsp Extra Virgin Olive Oil
2 tsp chili sauce
For the sauce:
1 avocado
100 g cream cheese
lemon juice
salt


STEP-BY-STEP COOKING RECIPE
Step 1
Wash turkey fillets, dry with paper towels and cut into portions. Cover the pieces with cling film and discard properly. Remove the film. Mix olive oil with half a chili sauce. Grate the resulting filet mixture, cover again with cling film and set aside.
Step 2
Make the sauce. Avocado cut in half, remove the stone. Remove the pulp from one half with a spoon. Put avocado pulp, cream cheese, lemon juice and chili sauce in a blender bowl. Grind to a homogeneous mass. Salt a little if necessary.
Step 3
Preheat the pan. Fry the turkey pieces for 2 minutes. from each side. Remove the pan from the heat, cover and let stand for 5 minutes. Put the turkey on a serving platter. Separately serve the sauce.

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Roasted turkey fillet with avocado sauce

Roasted turkey fillet with avocado sauce

Oven-baked pork loin with potatoes

Oven-baked pork loin with potatoes

Oven-baked pork loin with potatoes is the best healthy idea for a family dinner. This dish is very simple to cook.

INGREDIENTS
2.5–3 kg of pork neck in one piece
1.5 kg of large potatoes
1 head garlic
5 cm fresh ginger root
1 tsp red adjika
vegetable oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Wash the potatoes with a brush, cut in half, salt and grate with vegetable oil. Peel the ginger, cut lengthwise along 5 mm thick slices, then crosswise into 5 mm slices. Peel the garlic and chop along the small cubes. Add generously salt and pepper garlic and ginger.
Step 2
Dry the meat with paper towels. Fill the meat with garlic and ginger using a long sharp knife: stick the knife perpendicularly, then, without taking it out, turn 90 ° — and put a piece of ginger and garlic into the hole formed.
Step 3
Rub meat on all sides with adjika mixed with 1-2 tbsp. l vegetable oil. Rub this mixture into the pulp, as if massaging it. Lay the neck on the halves of the potatoes, laid in one layer with the slice down in the pan.
Step 4
Place the pan in the oven preheated to 200 ° C for 15 minutes. Reduce the temperature in the oven to 140 ° C and bake for 2.5 hours. Before serving, let the meat taken out of the oven stand for 10-15 minutes under the foil.

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Oven-baked pork loin with potatoes

Oven-baked pork loin with potatoes

Apple pie with egg-sour cream filling

Apple pie with egg-sour cream filling

A simple recipe for a healthy homemade apple pie with egg-sour cream filling. Perfect for kids and the whole family for breakfast.

Just imagine — on a crispy shortcrust pastry, halves of baked apples in a tender filling, like a soufflé … mmm, very tasty!

Ingredients:

For the test:
• Flour — 2.5 cups
• Butter — 300 g
• Sugar — 2 tbsp.
• Egg

For filling:
• Apples — 3-4
• Eggs — 2 pcs.
• Sour cream — 1 glass
• Sugar — 1 cup

On the form — 22-25 cm in diameter

Cooking:

  1. Grate the softened butter into the crumbs together with the flour, then add sugar and the egg.
  2. Roll the dough into a ball, put in a bag and remove for half an hour in the cold. If the dough is not going to lump, pour a spoonful of cold water.
  3. Peel the apples, remove the seed box, cut in half, apply a shallow mesh on each half with a knife.
  4. Prepare the fill — beat eggs with sugar in a lush foam, add sour cream, beat again.
  5. Roll out the dough into a layer, transfer to a mold greased with butter and sprinkled with flour or semolina, cut off the excess. Put the halves of apples on the dough, pour over the egg-sour cream mass. Bake for 30-35 minutes or until pouring thickens.

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Apple pie with egg-sour cream filling

Apple pie with egg-sour cream filling

Cottage Cheese and Pumpkin Casserole gluten free

Cottage Cheese and Pumpkin Casserole gluten free

A great example of easy gluten-free baking is a healthy cottage cheese and pumpkin casserole with eggs, corn starch and poppy seeds. Suitable for a kids breakfast or dessert for the whole family.

Ingredients:

Cottage cheese — 500 g
Baked pumpkin puree (stuffed) — 500 g
Baked pumpkin puree (filled) — 100 g
Sugar (in cottage cheese) — 100 g
Sugar (in pumpkin) — 70 g
Sugar (filled) — 20 g
Eggs (in cottage cheese) — 2 pcs.
Eggs (pumpkin) — 2 pcs.
Eggs (to fill) — 1 pc.
Corn starch (in pumpkin) — 1 tbsp.
Corn starch (in cottage cheese) — 1 tbsp.
Poppy (optional) — 25 g
Orange zest — 1 pc.
Sour cream (filled) — 100 g

Cooking:

  1. Boil the poppy for 15 minutes over medium heat, drain the water, dry the poppy. Grind cottage cheese with 100 g of sugar with a blender until smooth. Add 2 eggs, 1 tbsp. l Starch, poppy, mix.
  2. Squeeze the pulp of baked pumpkin through cheesecloth, folded in three or four layers. 500 g of pumpkin puree is already wrung out of moisture. Grind pumpkin, 70 g sugar and orange zest with a blender, add 2 eggs, 1 tbsp. l Starch, mix.
  3. Cover the bottom of the detachable mold with a diameter of 22 cm with baking paper, grease the paper and the walls of the mold with butter, you can sprinkle with flour. Spread the fillings alternately strictly in the center for a tablespoon.
  4. Lightly tap the form with the curd and pumpkin mass on the table so that the mass is evenly distributed in the form.
  5. To make a beautiful pattern when cutting the casserole, draw a few “beams” from the walls of the mold with a wooden skewer. Place the casserole in an oven heated to 170 ºC for 40-50 minutes until cooked.
  6. For pouring, mix sour cream, 20 g sugar, 1 egg and 100 g pumpkin puree.
  7. Remove the finished casserole from the oven, pour over it and put it to bake for 7–10 minutes. Cool the cooked casserole in the mold and only then remove the sides from the mold.

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Cottage Cheese and Pumpkin Casserole gluten free

Cottage Cheese and Pumpkin Casserole gluten free

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