Healthy Cooking Recipes for Your Well-Being @ladypannana-blog - Tumblr Blog

Lebanese Lemon Chicken

Serves: 6-8Ingredients:2 sprigs of fresh thyme2 sprigs of fresh rosemary2 large shallots or 1 large onion3 pounds boneless, skinless chicken thighsBlack pepper, freshly ground1½ teaspoons flaky sea salt1/2 teaspoon ground turmeric2 tablespoons extra virgin olive oil3 organic lemons Directions:Obtain 2 tablespoons of lemon juice then put the juice in a large bowl along with black pepper, sea salt, and turmeric.Add chicken to the bowl and toss to blend with the seasonings. Allow the thighs to marinate for a few minutes.Then proceed to cut off the ends of 2 lemons before slicing them into rounds of ¼ inch thick.Next, half and peel the shallots, then discard the seeds before slicing the deseeded shallots.Over medium-high heat, warm two large cast irons then add olive oil so that it coats the bottom. Divide the thighs between two pans with the skin side of the chicken facing own.Cook the chicken thighs until nicely browned on the bottom, in about 5 minutes. Flip and cook the other side for about 8 to 10 minutes. If need be, reduce the heat to allow the chicken to brown.At this point, move the chicken to a plate using a slotted spatula or a pair of tongs. Then add in herb sprigs, shallots and the lemons to the pan.Allow the ingredients to cook for 3 to 4 minutes or until the lemons are brown. Now pour a half cup of water into every pan and stir as you scrap the browned bits from the pan.Lower the heat to medium, and then add in the chicken to the pans. Cook until the flavors meld, in about 4 to 5 minutes.You can now serve the lemon chicken with pan juices and shallots over cauliflower rice. Read the full article

Air Fryer Chicken Wings

Ingredients:

15 chicken wings

¼ cup buttermilk

½ cup whole-wheat flour

¼ cup parmesan, grated

1tsp parmesan

2tbsp fish sauce

1tsp garlic powder

Cooking spray

Salt and pepper to taste

Directions:

1. Wash and pat dry the chicken. Drizzle the fish sauce over the chicken. Place in a Ziploc bag and put in the fridge for at least 1 hour or overnight.

2. Once the chicken has marinated, add the whole-wheat flour pepper, salt and ¼ cup of parmesan to a separate Ziploc bag.

3. Pour the buttermilk into a bowl to dunk the chicken. Coat each the chicken with buttermilk and add it to the Ziploc bag with the flour, shake to coat the chicken.

4. Spray the air fryer pan with cooking oil.

5. Using tongs remove the chicken from the bag and place on the air fryer pan. It’s ok to stack the chicken on top of each other. Spray cooking oil over the top of the chicken.

6. Set the time at 400C for 15-20 minutes.

7. Allow the chicken to cook for 5 minutes. Remove the pan and shake the chicken to ensure all of the pieces are fully cooked.

8. Allow the chicken to cook and repeat the shaking every 5 minutes until the 20 minutes has passed.

9. Cool before serving and garnish with the remaining parmesan.

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Air Fryer Sweet Potato Chips

Ingredients:

400 g sweet potato, thinly sliced

Cooking spray

Salt

Directions:

Use a paper towel to press out as much of the moisture from the sweet potatoes slices as possible.

Spray the mesh basket of your air fryer with the oil spray and place them in a single layer inside.

You have to do this in batches.

Spray the top of potatoes with the oil spray and sprinkle with salt.

Turn your air fryer to 450F and cook until the edges of the sweet potatoes are golden brown and crisp and inside of potatoes still have some lighter-colored, very slightly soft spots about 10-15 minutes.

Remove the chips from the air fryer and let them crisp up on the counter overnight.

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Beef Steak with Applesauce

Ingredients

2 beef steaks

1/4 cup honey

1 tablespoon apple cider vinegar

1 1/2 cup apple cider or juice

1 teaspoon cinnamon

2 teaspoons Dijon mustard

4 firm apples, peeled, cored, cut into small pieces quarters

3 tablespoons unsalted butter, dividedSalt and freshly ground black pepper to taste

Directions

Applesauce

In a small bowl, whisk together the honey, cider vinegar, apple cider or juice, cinnamon, and Dijon mustard.

Reserve until needed. Prep the apples as directed.

Melt the 2 tablespoons of the butter in a large skillet over high heat.

As soon as the butter melts, wait half a minute and add the apples. Sauté for 3 to 4 minutes, or until the edges start to brown slightly.

Pour in the reserved mixture, turn the heat down to medium-high and cook until the apples are tender and the liquid has reduced down to a glaze. If the liquid begins to get too thick before the apples are tender, just add a splash of water and continue cooking.

Taste and season with salt and freshly ground black pepper to taste.

Transfer to a blender, blend until into liquid and smooth. Set aside.

Steak

Cooking times

for a 3.5cm thick fillet steak

Blue: About 1½ mins each side

Rare: About 2¼ mins each side

Medium-rare: About 3¼ mins each side

Medium: About 4½ mins each side

Cooking times for a 2cm thick sirloin steak

Blue: About 1 min each side

Rare: About 1½ mins per side

Medium rare: About 2 mins per side

Medium: About 2¼ mins per side

For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.

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#healthyfood #healthyeatting #healthyrecipes #beefsteak

Whole-Wheat Spaghetti Spicy Seafoods with Basil

Whole-Wheat Spaghetti Spicy Seafood with Basil

Ingredients

300g whole-wheat spaghetti

200g mushroom, cut into small pieces

300g mix kinds of seafood

50g young peppercorn

3-5 bird's eye chilies, smash and finely chopped

2 cloves garlic, smash and finely chopped

5 lime leaves, a small shred

1 red cayenne pepper, cut into a small-medium size

4 tablespoons oyster sauce

1 tablespoon soy sauce

1/4 cup vegetable stock

1 cup basil leaves

2 tablespoons olive oil

Directions

In a pot of boiling water put salt and spaghetti let it boil until spaghetti soft, take it out and set aside.Place a pan on the high heat, add-on olive oil, garlic and chili stir for 30 seconds.

Add the mushroom, oyster sauce, soy sauce, and stock stir until mushroom almost cooked about 3 minutes.

Add the peppercorn and lime leaves stir for 1 minute, add the seafood, stir and let it cooked about 2 minutes.

Then add the basil stir for a little bit and turn off the heat.Serve on top the spaghetti or put the spaghetti back in the pan and mix together then serve.

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Beets Hummus with Beef

Ingredients

200g beets, canned

200g chickpeas, canned

3 garlic cloves, crushed

2 teaspoons ground cumin

4 tablespoons lemon juice or more

2 tablespoons tahini, (sesame seeds paste)

2tablespoons olive oil

pinch of salt

300 g beef, cut to a small cubes

salt and black pepper or allspice to taste

Directions

Drain the beets, chickpeas and rinse.

Combine the beets, chickpeas, lemon juice, garlic, cumin, tahini, and salt in a food processor, and blend to a creamy puree, add a little bit of water if it's too thick, ( add more ingredients for your taste).

Transfer to a bowl or plate, and make smooth with the back of a spoon.

Drizzle with olive oil set aside.

In a high heat, pan put a little bit of olive oil, and beef, add-on beef, salt, and black pepper or allspice, stir until cooked.

Transfer the beef on top of hummus, sprinkle with paprika powder.

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#healthyfood #healthyeatting #healthyrecipes #hummus #beets #healthyhummus

Raspberry Banana Oatmeal Breakfast

Ingredients

½ cup raspberries, frozen

½ cup banana, frozen

½ cup yogurt

1 cup oatmeal, an overnight soak

1 cup almond milk

1 scoop vanilla protein powder, optional

Directions

Pour the milk into the high-speed blender and add the raspberries, banana, yogurt, oatmeal, and vanilla protein to it blend on high speed until smooth.

Transfer to a jar and add fresh fruits and whipping cream.

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#healthyfood #healthyeatting #healthyrecipes #reapberry #banana #healthybreakfast

Smoked Salmon Sour Cream on Crackers

Ingredients

8 oz cream cheese, at room temp

1/2 cup sour cream

2 tbsp lemon juice

1 tbsp of juice from a jar of capers

1 tablespoon minced fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon lemon zestsmoked salmon, cut into cracker size pieces

whole wheat or whole grain crackers

Directions

Combine cream cheese, sour cream, lemon juice, caper juice, fresh dill, kosher salt, black pepper, and lemon zest in a mixing bowl until thoroughly blended.

Top each cracker with cream cheese mixture, smoked salmon, and top with dill or spring onion.

Serve.

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Stuffed Cauliflower Bell Peppers

Ingredients

1 lb ground beef

12 oz cauliflower

¼ cup chopped onion

2 tsp chopped garlic

1 cup pasta sauce of your choice

¼ cup cheddar cheese

5 large bell peppers

1 tbsp butter

Salt and pepper to taste

Directions

Preheat oven to 350ºF.

Remove the tops off the bell peppers and take out the seeds.

Put the peppers into a pot of boiling water and let cook for 2 minutes.

Pat the peppers dry and set aside.

Wash the cauliflower and chop up it up very finely.

In a large pan, add butter and fry the onions until tender.

Include the garlic and cauliflower.

Taking the skillet off the stove, add in the beef, cheese, pasta sauce, egg, salt, and pepper.

Organize the peppers in a baking dish and stuff with filling.

Pour ¼ cup of water in the baking dish.

Place in the oven and bake for 40-50 minutes.Serve with sour cream.

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#healthyfood #healthyeatting #healthyrecipes #healthydinner

Salmon Steak with Roasted Vegetables and Tartar Sause

Salmon Steak with Roasted Vegetables and Tartar Sauce

Ingredients

For Roasted Vegetables

8 oz baby Bella mushrooms, cleaned, ends trimmed

12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)

12 oz pumpkin, cut into small pieces. (depending on the size you want them to be small)

2 zucchini (or summer squash), cut into 1-inch pieces

10-12 large garlic cloves, peeledolive oil

2tsp Italian seasoningSalt and pepper

For Tartar Sauce

1 cup mayonnaise

1/4 cup finely chopped dill pickle

3 tablespoons chopped onion

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

For Salmon Steak

2 (6 to 8-ounce) skin-on salmon fillets

1 tablespoon high smoking point oil, such as canola or vegetable

Salt

Directions

For Roasted Vegetables

Preheat the oven to 425 degrees F.

Place the mushrooms, veggies, and garlic in a large mixing bowl.

Drizzle generously with olive oil (about 1/4 cup olive oil or so).

Add the Italian seasoning, salt, and pepper. Toss to combine.

Take the potatoes only and spread them on a lightly oiled baking sheet.

Roast in heated oven for 10 minutes.

Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender.

For Tartar Sauce

Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

For Salmon Steak

Dry the salmon fillets. Use a paper towel or clean dish towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan.

Heat a skillet over medium-high heat.

Place a medium stainless steel or cast iron skillet over medium-high heat and let the pan heat up for a couple of minutes.

Add oil to the pan. Add the oil and tilt the skillet so that a thin layer of oil coats the bottom.

Continue to heat the oil until you see ripples across the surface, but not long enough that it smokes.

Season the salmon. Just before adding the salmon to the skillet, season the fillets with salt.Add the fillets skin-side down to the pan. Carefully place the fillets one at a time in the skillet, skin-side down.Cook the fillets.

The majority of the cooking will take place while the salmon is skin-side down in the pan. Above all else, resist the temptation to poke, prod, or move the fish; it's important that you leave it be. As the fish cooks, you'll notice the color of the fillet begin to lighten, starting at the bottom near the skin and slowly moving upwards.

Cook the salmon undisturbed until the lighter-colored flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.Flip the fillets and cook for an additional minute.

Use a fish or flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter.

Cook for an additional 2 minutes for thicker fillets and 1 to 2 minutes for thinner fillets.Remove the salmon from the pan. Transfer the fillets to a paper towel-lined plate.Rest the fillets.

Rest the fillets for about 3 minutes before serving.Serve with roasted vegetables and tartar sauce.

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#healthyfood #healthyeatting #healthyrecipes #healthysteak #salmonsteak

Healthy Chocolate Pistachio Balls

Healthy chocolate Pistachio Balls

Ingredients

½ cup pistachio

1 cup dates, pitted

1 cup almond flour

2 Tablespoons cocoa powder

2 teaspoons coconut milk

1/8 teaspoon sea salt

1/4 cup pistachio meal or almond meal (for coating)

Directions

Add cashews to food processor and pulse quickly. They should be broken up into smaller bits and pieces, but not pulverized. Empty into a small bowl and set aside.

Add dates to the food processor and blend until they become smooth and stick together in a large mass. Empty the date paste into a large bowl.Add cocoa powder to the date paste and use your hands to work it in.

Add coconut milk and continue mixing. Lastly, add pistachio, almond flour, and sea salt and continue kneading until combined.Roll the cocoa-date-nut mixture into small balls. Then roll each in the almond meal and set aside.Enjoy!!

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#healthyrecipes #healthyfood #healthyeatting #healthysnacks

Grass Noodle Pad Thai

Ingredients

100g pork, or 5 shrimps, peeled

200g grass noodle or any kind of noodle

2 eggs

1/2 cup tofu, cut to a small cubes

3 tablespoons Chinese salted radish or salted turnip

100g sprouts (you can change to any vegetables)

2 tablespoons peanuts

2 tablespoons red onion, finely chopped

2 tablespoons garlic, finely chopped

3 tablespoons tamarind juice

2 1/2 tablespoons honey or ½ teaspoon stevia powder

2 tablespoons oil

4 tablespoons fish sauce

2 teaspoons chili powder (supposed to be spicy)

1/2 cup water

2 Kuicheai leaves (optional)

Directions

Place a pan on the medium heat put the oil and add red onion, garlic and meat stir until the meat cooked.

Add Chinese salted radish and tofu stir for 2-3 minutes.

Seasoning with tamarind juice, honey, fish sauce, and chili powder, stir for 2 minutes, then add grass noodle and water, stir until grass noodle cooked and soft.

Transfer to a plate set aside.

Put the eggs in the pan, stir a little bit until 75% cooked. Put the cooked noodle back in the pan and add sprouts, stir until everything combined.

Serve with peanuts, fresh sprouts, and lemon.

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#healthyfood #healthyeatting #healthyfoodie #healthydish #healthyrecipes

Easy Cook Thai Green Curry

Easy Thai Green Curry

Ingredients

Green Curry Paste

1 tablespoon coriander seeds, roasted

1 tablespoon cumin, roasted

1 teaspoon peppercorn

3 tablespoons green chili

1 teaspoon salt

1 tablespoon galangal

1 tablespoon lemon grass

1 teaspoon kaffir lime zest

1 teaspoon coriander

2 tablespoons garlic

2 tablespoons red onion

1 teaspoon shrimp paste

Grind all the ingredients with a grinder or use mortar

Green Curry

300 g chicken or beef slice to a small piece

4 tablespoons green curry paste (from a store or make your own green curry paste)

4 cups coconut milk

1 cup eggplants cut to a medium size

1 Cup basil leaves

3 tablespoons fish sauce

2 tablespoons red chilies slice

5 kaffir lime leaves

2 tablespoons oil

sweetener to taste or 2 tablespoon honey

Directions

Place a pan on a medium heat. Add oil and green curry paste stir until you can smell the chili. Add the chicken or beef, stir for 5 minutes.

Put coconut milk in a pan. Boil it around 5-10 minutes until the meat cooked. Put eggplant, Red chili, kaffir lime leaves, boil it for 5 minutes until eggplant cooked.

Then seasoning with fish sauce and sweetened.

Put basil leaves and turn off the heat.

Serve with brown.

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#healthycurry #healthyfood #healthyeatting #healthydinner #healthysoup

Original Thai Beef Curry

ingredients (5 serves)

500 g beef tenderloin

5 cups coconut milk

1 cup coconut cream

½ cup curry paste

8 tbsp tamarind juice

5 tbsp fish sauce

2 tsp sea salt

1 cup (250 g) potato, peeled and cut into bite-sized pieces

2 tbsp peanuts, roasted1 onion, peeled and cut into 1-inch cubes

3 cardamoms, roasted

Sweetener to better taste

For the curry paste (makes ½ cup)

1 ½ tsp coriander seeds

½ tsp cumin

4 cloves

4 cardamom seeds

1 cinnamon stick, 1-inch long

1 nutmeg

10 dried spur chilies, seeded and soaked to soften

½ tsp sea salt

½ tsp peppercorns

1 tbsp finely sliced mature galangal

2 stalks lemongrass, finely sliced

1 tsp finely sliced kaffir lime rind

20 cloves garlic, peeled

5 shallots, peeled and sliced

1 tsp shrimp paste

Directions

To make the curry paste

roast, individually, the coriander seeds, cumin, cloves, cardamom seeds, cinnamon stick and nutmeg in a pan over low heat until fragrant. (Roasting time depends on the size and thickness of the spices.

Lift them out and grind with a grinder machine. Add the dried chilies, salt, peppercorns, galangal, lemongrass, kaffir lime rind, garlic, and shallots and reduce into a fine paste.

Finally, add the shrimp paste. Pound into a smooth paste. Set aside.

Curry

Rinse the beef tenderloin and cut into 2-inch square chunks. Put the beef into a bowl and set aside.

Pour the coconut milk into a pot and place over low heat add the beef.

Stir frequently to prevent the coconut milk from separating and lumping.

Cook for 1 hour until the beef is tender.When the beef cubes have been simmered for about 45 minutes, heat ½ cup of coconut cream in a pan over medium heat.

When it comes to a boil, add the curry paste. Stir-fry and add the remainder of the coconut cream little by little until finished.

Cook for 10-15 minutes until the paste is fragrant and the red oil surfaces.

Add the simmered beef and stir until well mixed. Turn off the heat. Transfer the mixture into the pot of coconut milk. Place over medium heat.

Season with sweetener, tamarind juice, fish sauce, and salt. Adjust to the desired sour, sweet and salty combination.

Cook for 3 minutes. Bring to a boil and add potato, peanuts, onion, and cardamoms.Continue to cook for another 15 minutes, stirring frequently to prevent lumping.

When the potato is done, the flesh becomes translucent, remove from the heat.

Divide among individual bowls and serve with brown rice.

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#healthyfood #healthyeatting #healthycurry #thaicurry

Whole Wheat Pecan Waffles

Ingredient Pecan Sauce

1 egg at room temperature

1/2 cup honey

1/2 cup maple syrup

1 tablespoon butter melted

1 teaspoon vanilla

1/2 cup pecans chopped Waffles

1 cup whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup almond milk

1 egg

3 tablespoons almond butter (or any nut butter)

1 tablespoon honey

1 teaspoon vanilla extract

1 teaspoon sea salt

1/2 cup pecan nuts, chopped

Directions

For Pecan Sauce

Beat egg. Add honey beat until light and fluffy.Add syrup, butter, and vanilla. Beat well.Stir in pecans.

Pour into a large saucepan on medium heat.Stirring frequently bring to a light boil.

Reduce heat and simmer until mixture becomes thick like syrup.

Let it cool down

For Waffles

Begin by combining the dry ingredients in a large bowl - whole-wheat flour, baking powder, baking soda, and sea salt. Set aside.

In a smaller bowl, whisk together the almond milk, egg, almond butter, honey, and vanilla extract.

Pour into the dry ingredients and stir to combine.

Fold in the pecans nuts chopped.Heat a waffle iron and grease with oil or butter.

Depending on the size of the waffle iron, pour about 1/4-1/3 cup of the batter onto the iron and close.

Cook until golden brown and crisp on both sides.

Remove and cool slightly.

Serve with pecan sauce and any additional toppings.

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Garlic Butter Mussels

Ingredients

3kg Mussels

150g butter

9 cloves garlic chopped

3 Shallots - finely chopped

300 ml dry white wine

3/4 tsp salt

9 tbsp fresh parsley, roughly chopped

Freshly ground black pepper -to taste

Directions

Scrub the mussels thoroughly under cold running water.

Discard any that have broken or open shells.

Melt 60g of the butter in a very large pan over low heat.

Add 3tsp of the chopped garlic and all the shallots and cook for 2mins.

Add the mussels, wine, salt, and black pepper.

Cover and bring to the boil, shaking occasionally.

Cook for around 3 mins or until the mussels open.Place the mussels into individual dishes, discarding any mussels that won't open.

Mix together the remaining butter, garlic and chopped parsley.

Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediately.

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#healthyfood #healthydinner #healthyeats #healthyeatting

Summer Ceasar Salad

INGREDIENTS

For Salad

Mix tomatoes ( Cherry tomato, Sunrise bumble bee, Salad tomato, Sungold, etc) your choice

Bell pepper ( red, green, yellow)Peach

Rocket salad

Pine nuts

Popcorn

The Dressing

6 anchovy fillets packed in oil, drained

1 small garlic clove

salt

2 egg yolks

2 tablespoons fresh lemon juice, plus more

¾ teaspoon Dijon mustard

2 tablespoons olive oil

½ cup vegetable oil

3 tablespoons grated Parmesan

Freshly ground black pepper

Parmesan, for serving

Directions

Prepare together tomatoes, bell peppers, peaches, rocket salad, and pine nuts, set on a side.

Chop together anchovy fillets, garlic, and a pinch of salt.

Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

Add the dressing on the vegetable salad, and then sprinkle with popcorn, and Parmesan cheese (optional).

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