Recipes (Keep comments in a separate thread!)

Watch out—red meat on the plate!😁
First, you sauté some onions in a wok. Once they turn a nice golden yellow, toss in the sliced carrots,
green beans, and zucchini. When the veggies are tender, scoop them out onto a plate. Then, sear those pieces of meat right in the wok. Just before you finish, throw the vegetables back in, add some thyme, salt, and pepper to taste, and give everything a good toss. As a side, a simple green salad works perfectly—just dress it with olive oil and a squeeze of lemon.

Ashley White4 said:apple and oatmeal cake
Grate 3 large apples
3 cups of oats
3/4 cup yogurt
2/3 cup oil or butter
3 eggs
stevia or sweetener of choice
baking powder
you can add raisins, cocoa, cinnamon... etc., if you want
Pour into a parchment-lined pan and bake for about 20 minutes until golden brown

This works great as a snack, or you can even pack it for work
For a savory variant 2, just add salt and swap the apples for zucchini

This cake is awesome! I made it using your recipe, but I swapped one cup of oats for a cup of poppy seeds😍
That pink color comes from cranberry jam since I totally forgot to add any sweetener🙂 Sorry, it's actually just jam mixed with a little water🙂
Oh, I almost forgot—I cut the oil in half because poppy seeds are much fattier than oats🙂

Whole grain rice and shrimp risotto.
500g shrimp
A spoonful of whole grain rice
A splash of tomato juice
1 onion
3 cloves of garlic
Basil
Olive oil
Salt and pepper
First, sauté the onion in olive oil. Once it's softened, stir in the rice and let it toast for a minute or two. Then, pour in two spoonfuls of water. When the rice is almost tender, toss in the shrimp and cook everything together for about three minutes. To finish it off, stir in that splash of tomato juice, the garlic, and your seasonings. Just simmer it until all those flavors meld perfectly.🙂

The easiest lunch you'll ever make
It’s just pasta with salsa. Simple, right?
First, I sauté some onions in a light drizzle of olive oil. Then, I toss in some finely diced tomatoes. (I actually prefer to blanch them in hot water first just to get rid of the skin—it makes such a difference!)
I let everything simmer on low heat for about 15 minutes, then stir in some fresh garlic and parsley at the very end.
To round it out, I serve it with a green salad featuring one shredded carrot, seasoned simply with olive oil and a squeeze of lemon juice.

Here’s something with a little "attitude" 🙂 I'm all about this stuff 🙂

Healthy Chicken Paprikash

9oz chicken breast
1 onion
1 large red bell pepper
1 large sweet potato
dill
a pinch of salt
olive oil
curry powder, pepper, paprika, and a splash of tomato sauce if you're feeling it

Dice up the chicken breast and let it marinate for a few hours in a mix of olive oil and dill. Chop the onion and pepper finely, then sauté them in a bit of olive oil and water with some salt. Once they soften up, toss in the chicken pieces, add enough water to just cover everything, and let it simmer for about 15 minutes. After that, throw in some chunky sweet potato pieces—add enough water to reach the top of the meat and veg (don't drown it)—and let it cook on low heat for maybe 20 minutes. Once the potato is soft, pull it out, blitz it in a blender, and pour it back into the pot. It acts as a thickener and adds a killer flavor profile. Finish it off with whatever spices you listed above. Serve it with some toasted bread or a side salad if you want to be fancy.

Everything feels a bit bleak lately, almost like we're living through some post-apocalyptic recession. But hey, I managed to whip up two healthy lunches for two people using just 500g of ground turkey.
First, chop up an onion and sauté it in olive oil. Just before it's done, toss in some garlic and grated carrots, then add the ground turkey. You really want to put some effort into stirring it—keep it casual, but stay active with the spoon. Once the turkey starts breaking down into those nice little crumbles, pour in about a tablespoon of water to keep things moist. Season it with salt and pepper, throw in some chopped parsley, and let it simmer gently on low heat.
While that’s cooking, peel a squash and sprinkle it with salt so it softens up a bit before we stuff it.
Fill the squash with half of our meat mixture, top it off with a dollop of sour cream, and slide it into a 400°F oven for about thirty minutes.
Just a heads-up: I kept the filling fairly loose. Personally, I don't see the point in adding eggs or breadcrumbs just to act as binders. Why bother?
Take whatever meat is left, let it cool down, and stick it in the fridge for tomorrow's lunch. Brace yourselves, because it's going to be delicious.

Part 2😁 Leftover pasta recipe😍
Take that turkey we kept in the fridge, heat it up, and stir in about 3/4 cup of tomato juice,
add some fresh basil, and just let it all simmer away.😍 By tomato juice, I mean the homemade stuff—if you're using canned concentrate, just make sure to thin it out with a little water first. Boil some whole wheat pasta according to the box instructions. I didn't have any time to whip up a salad,😢

Cannellini Bean Dip
300g cannellini beans
garlic, as much as you want
olive oil
parsley
salt
pepper
a teaspoon of mustard
Boil the beans. It’s crucial to cook them until they are really soft; otherwise, the dip ends up feeling way too dry.
Throw everything into a blender and blitz it. You can adjust the olive oil to your liking—I personally added three big tablespoons for this batch. This dip stays good in the fridge for about five days. Honestly? It is absolutely incredible when served on whole-grain toast, especially the kind topped with pumpkin seeds.🙂

It feels like such a waste to let pumpkin season pass us by without making the most of it, so I whipped up this creamy pumpkin and rice soup with turkey and pumpkin.
I started with about half a pumpkin—maybe a pound or so—chopped into cubes and tossed into the pot to boil.
Now, here’s the trick: I pulled out the portion meant for the risotto a little early so the cubes wouldn't turn into mush, and just set them aside. For the soup, I added two finely diced potatoes to the pot with the remaining pumpkin. Once everything was soft, I blended it all up and poured the mixture back into the broth where the veggies had cooked. Then, I seasoned it with salt, pepper, parsley, and garlic. For the risotto sauce, I sautéed some turkey pieces in a pan with a bit of olive oil, then threw in those reserved pumpkin cubes toward the end. I seasoned that with garlic, parsley, and salt, stirring it all together until it was perfectly combined. I only had regular white rice on hand today, though using brown rice would have been fantastic! I cooked the rice according to the package instructions, served it topped with the sauce, and finished it off with a sprinkle of toasted sesame seeds. Oh, and a dollop of sour cream in the soup is absolutely divine. I might have made the recipe a little complicated, but hey, you'll figure it out!🙂

It’s just so simple, healthy, and honestly delicious... http://www.bodyrock.tv/2011/09/22/pe...-cream-recipe/

Rice, beans, and goodness
When everything is getting expensive and money is tight, you still need to eat well. Here is a healthy, nutritious, and super simple meal idea.
To feed two people, you'll need about $10.🙂
Start by sautéing one onion in a bit of olive oil, then toss in a diced chicken breast—about 9 ounces. Right before the chicken is done, stir in a cup of rice. Give it all a good mix and pour in two cups of water.
Finally, throw in two sliced carrots and about 7 ounces of peas. Season the whole thing with salt, pepper, parsley, and two cloves of garlic.

Here’s a recipe from my side. I experimented with a mushroom-based dough for pies, quiches, and things like that, using barely any fat—just enough olive oil so the mushrooms don't burn. The full recipe is here, and it goes like this:


The dough is just 450g of mushrooms, a bit of olive oil to sauté them, 200ml of wheat germ, 50ml of oat flour, salt to taste, and whatever herbs you like (I went with wild oregano). You grind the mushrooms and sauté them until the excess moisture evaporates, then mix in the dry ingredients. Let the dough rest in the fridge for half an hour and it's ready... you don't roll it out, you just press it into the pan. It wouldn't be as flaky as a traditional crust without butter, but the flavor is absolutely perfect.

I made a turkey and cannellini bean stew.
Look, I’ll be the first to admit it doesn't look like much, but man, does it taste good!🙂
First, you boil the cannellini beans, then rinse and drain them. While those are going, you get everything else ready.
Chop up some onion, chicken, and carrots. Sauté the onion in a bit of oil, toss in the chicken, and give it all a few good stirs. Then, throw in the cooked beans, the carrots, and some rice. Pour in enough water to cover everything, give it an occasional stir, and let it simmer until the rice is tender.
For seasoning, I went with ground cumin, parsley, a little basil, black pepper, and salt.

Chili chicken served with a side of kale.
It’s honestly so simple that I feel silly even typing out a recipe.🙂
First, you marinate the chicken in a mix of two tablespoons of olive oil, some salt, chili flakes, and enough oregano to suit your taste.
Then, just toss that marinated chicken into a wok. There's no need to add extra oil since the marinade already does the job for you.
For the side, boil half a bunch of kale and three potatoes in salted water. Once they're tender, season everything with a bit of olive oil and garlic.

Sesame-crusted turkey paired with steamed cauliflower.
I prepared the turkey by dipping the seasoned meat into an egg wash and then coating it thoroughly in sesame seeds.
Since sesame seeds burn so easily, I made sure to pan-fry everything at a lower temperature to keep things from scorching.
For the side, I steamed the cauliflower and drizzled it with a dressing made from olive oil, apple cider vinegar, and a blend of Mediterranean herbs—I didn't have any fresh herbs on hand, so I had to improvise!🙂

If anyone is looking for homemade protein bar recipes, I make them to grab for work snacks... You just need soy flour and whey protein. I have some versions made with low-fat cottage cheese and others using non-fat Greek yogurt.

Here is my latest batch, apple cinnamon flavor:


Variant 1, chocolate orange
Variant 2, lemon elderberry
Variant 3, apple cinnamon

Nothing mind-blowing here, but honestly? It’s a way better alternative to greasy fast food.🙂
Tuna salad.
First, I boiled some pasta and drained a can of tuna—I used the one packed in brine. Then, I whipped up a quick sauce using a bit of olive oil. I tossed everything together: the pasta, some corn, chopped lettuce, onions, and a handful of olives.
For seasoning, I just kept it simple with a little black pepper and basil.

Millet with seasonal veggies.
First, sauté some onions in a bit of olive oil, then toss in the millet and stir everything together for a minute or two.
Next, throw in some carrots, kale, broccoli, and cauliflower, then pour in enough water to cover all the ingredients. Let it simmer on low heat, stirring occasionally. Right at the end, season it all with garlic, parsley, salt, and pepper.

Scrambled eggs with leeks and sesame seeds.
I guess I'm officially obsessed with sesame lately.😍
I don't go overboard with eggs very often—not because I'm worried about cholesterol, but mostly because they just fill me up way too fast. Still, I truly loved this simple little lunch today.
That undefined object on the right? That was my attempt at making some whole wheat flatbread. It was actually edible!😁
So, here's how I did it: I sautéed the leeks in a bit of olive oil—just enough to soften them up—and then tossed in three eggs. I toasted the sesame seeds separately in a small pan without any oil. I think I'll skip the flatbread next time, though.🙂

I suppose I should share this little recipe with you all.
I tried making it recently, and I was... well, surprisingly impressed.
It works fine warm, or cold—though if you go the cold route, maybe add some yogurt.😍

What you'll need:
- 2-3 tablespoons of buckwheat
- 5-6 dried plums, dates, or whatever dried fruit you prefer
- 1 apple
- 1 cup of water
- cinnamon, vanilla sugar, or whatever other spice you feel like using

- Grind the buckwheat in a coffee grinder until it's a powder.
- Wash the apple, core it, and chop it up (I preferred larger chunks).
- Throw the plums or dates into a pot, add the apples, the buckwheat, and the water. Stir it well—you don't want lumps—and bring it to a boil.
- Once it boils, turn the heat down and let it simmer for about 10-15 minutes. You have to keep stirring, though, because buckwheat tends to stick to the bottom and burn quite easily.
- Near the end, toss in your extra spices. I used a bit of vanilla bean and a generous amount of cinnamon.

A few thoughts on buckwheat:
NUTRITIONAL VALUE OF BUCKWHEAT: The protein in buckwheat is arguably higher quality than most grains, and it packs vitamins B1, B2, and Vitamin P (rutin), which is supposedly great for vascular health. Since it's a honey-producing plant, it even carries some Vitamin D. Even buckwheat tea is said to have medicinal properties: helping blood vessels, memory, rheumatism, glaucoma, and diabetes, while potentially lowering blood pressure and rejuvenating the circulatory system. Beyond that, the grain is about 25% fiber, which might help with weight management.

BUCKWHEAT IN YOUR DIET is an okay choice if you're looking for naturally healthy, diet-friendly options for:
- digestive issues (stomach and intestinal stuff)
- recovery after radiation or chemotherapy
- mental fatigue (it's meant to aid memory and focus)
- nervous exhaustion (depression or irritability) and weight loss
- poor blood counts (anemia)
- diabetes (grains like buckwheat, millet, oats, barley, and rice are often recommended for diabetics, specifically eating them as whole grains).