Who in the world would want less energy? Energy means active and productive life. Calories = energy! Why aim for anything less? Stop counting and restricting you calories and focus on choosing good calories over bad calories.
Good calories will provide your body with the energy from the good nutrition. Bad calories will provide some extra fat and an urge to eat more often.
Many good calories come from high-calorie and high-fat foods that will release a lot of energy to count on. Bad calories come from processed foods that can be harmful and even tough are high in calories it will deprive you from feeling energized.
Here are some recipes that will boost your energy and nurture your body with all the nutrition needed for a healthy functioning. Who says healthy food is untasty or complicated?
In this article you will find some very simple but powerful healthy recipes for an energy boost and weight – regulation.
Let’s start with something very simple but very powerful. This is a two ingredients recipe with a few drops of magical potion – the CBD oil. Easy, tasty, sugar free treat that is very beneficial for your overall health.
- 1 cup organic cocoa powder (if you can find to buy, you can use organic, sugar-free dark chocolate)
- 2 large yellow bananas
- Puree the bananas together with the cacao powder. If you use chocolate bar, melt it and then put it in the banana puree.
- Add few drops of CBD oil*.
- Pour the puree in a pan lined with parchment paper.
- Refrigerate overnight or at least for 5-6 hours until they are firm in texture.
- Cut the firm texture into small fudges.
You can store them in the refrigerator for 3 days or in the freezer for 2 weeks. If they even make through the first day.
*CBD oil is tasteless and it doesn’t interfere with the taste or the smell of the food. It can be added to any recipe to satisfy your daily needs of this beneficial oil. Studies show it has a lot of benefits on the physical health and it relieves anxiety and stress related conditions.
Here is a simple recipe for a small blueberry pie that will take no more than 30 minutes to prepare. Moreover, it is gluten-free, sugar-free, yeast-free and high in protein.
- 4 eggs
- 1 tbsp baking soda
- ½ cup almond butter ( you can choose any nut butter you prefer)
- Frozen blueberries
- 3 scoops of protein powder*
Adding protein powder is optional. However, it is a very useful supplement and it will give a fluffier texture to the pie.
- Mix all the ingredients except the blueberries in the bowl.
- Line a pan with parchment paper and coat with some butter.
- Pour the mixture into the pan. Drop the desired amount of blueberries on the top.
- Preheat the oven on 250°C.
- Bake for about 20 minutes.
You can choose to glaze the pie with coconut butter. For coconut flavor lovers, this coconut butter is pure enjoyment and it has a lot of health benefits.
It is sweetened only from the blueberries. However, if you aim for a more sugary taste you can choose to add a tbsp of a coconut sugar or a tsp of maple syrup. If you are not a blueberry fan you can choose to make this pie with your preferred fruit.
The oldy-goldy Banana Bread tastier than ever
Everybody loves a bite of the fluffy banana bread. This time, we bring you a healthy gluten-free, refined- sugar free recipe with a lot of spice and irresistible smell.
- 1 cup of mashed bananas (spotted are better, they puree easier and have a sweeter taste)
- ¼ cup maple syrup
- 1 tbsp honey
- ½ cup nut butter (almond, cashew, hazelnut whatever you prefer)
- 1/3 cup coconut flour
- ½ tsp baking soda + ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger spice
- A pinch of salt
- In a big bowl mix all the wet ingredients.
- Add the dry ingredients into the mixture and mix again until it becomes homogeneous.
- Preheat the oven on 200°C.
- Line a parchment paper onto a loaf pan.
- Pour the mixture into the loaf pan and add some toppings*.
- Bake for 50 minutes.
- Leave the banana bread to cool completely before slicing
* For the topping we’ll recommend you to grind walnuts and hazelnuts to small and crunchy pieces. Melt a small amount of coconut oil and mix it with the nuts. Add 2 tsp coconut sugar and 1 tsp cinnamon to the mixture of nuts and coconut oil. Pour this topping on the banana bread mixture before you set it in the oven. It will form a tasty, crunchy crust and you’ll love it.
Whether you’re a student struggling with finals, a high-power executive racing to make deals, or a busy parent juggling four different schedules, there never seems to be enough time in the day.
On those days where it seems like you don’t have time to even stop and breathe, it can be hard to think about eating healthy. It’s far too easy to simply pull out a takeout menu and pick up the phone. We don’t blame you. But by following a few simple concepts we’ll help you create healthy meals that won’t take hours out of your day.
Before you begin any meal, save some time by prepping when you have a spare moment. Do you need to dice veggies for dinner? Chop them in the morning while your coffee is brewing and toss them in the fridge for later. Maximize your downtime, and you’ll be less rushed when it comes time to cook.
Then when you begin cooking, gather everything before you start. This practice is called “mise en place” by professional chefs and is a calming ritual that will make your cooking go smoother.
Once everything is in place, use these four principles and healthy recipes to create delicious, guilt-free meals that won’t suck your time away!
Tip 1: Use your crockpot
The crockpot is truly a lifesaver for any busy home cook. Create rich, warm, and healthy meals by breaking out your crockpot and leaving it at home while you’re at work or running errands.
When cooking dinners in a crockpot, make sure to preheat your crockpot and not overload it with food. Most importantly, bring your ingredients to room temperature to ensure they don’t end up at a dangerous lukewarm temperature in the crockpot.
Chili is a winter favorite and the perfect slow cooker dish. For a healthy, vegetarian option, choose this pumpkin red lentil chili that cooks in 8 hours while you go about your day. You’ll be getting fiber, potassium, and vitamin C from the pumpkin and cholesterol lowering effects from red lentils!
Tip 2: Transform your leftovers
“Waste not, want not” is a helpful motto that applies perfectly to the kitchen. One of your biggest time-saving assets is sitting in your fridge right now: leftovers! Using up your leftovers not only saves money, it also saves time.
Instead of just heating up leftovers, look for a way to transform them. Try adding a whole grain starch such as rice, or noodles. Take a cue from post-Thanksgiving turkey sandwiches, and add bread or tortillas for portable leftovers. Creativity is your only limit!
Rice is one of the most versatile and yummy staples. When you have a pot of rice stuck in the back of your fridge, revive it with this yellow rice recipe that’s ready in less than 15 minutes. It’s packed full of supercharged spices to give you an antioxidant boost. Add an egg or some leftover meat for extra protein.
Tip 3: Embrace one-pot meals
One of the biggest downsides of cooking is the cleanup. Some recipes require enough pots, pans, and utensils to fill an entire dishwasher! Cut down on cleaning time with one pot meals.
Like the name says, these meals cook and combine all ingredients in one pot. They are one of the best ways to use a cast iron skillet, as the skillet can be popped in the oven to complete the dish.
This baked pesto chicken recipe combines the stovetop and oven for a mouthwatering meal that’s just 300 calories per serving and only takes 30 minutes to complete. If you’re craving Italian but avoiding carb-laden pasta, this is the dinner for you!
Tip 4: Sheet pan dinners
This concept is similar to the one pot meal, except all cooking is done on a baking sheet. Some of the best healthy recipes involve this method of cooking since roasting vegetables is one of the healthiest ways to cook them. Plus, this method is hands-free because you don’t have to watch a hot pot– simply pop it in the oven and wait!
The most important thing to remember with sheet pan meals is that some foods cook much faster than others in the oven. The last thing you want is overdone salmon and hard potatoes! Add your ingredients to the oven carefully, always adding the fast-cooking ingredients last.
This fresh, lemony salmon recipe is perfect for a sophisticated summer night or family gathering. Plus, the recipe is super healthy, with omega-3 fatty acids from the salmon and fiber from the asparagus. Best of all, it only takes 45 minutes!
Next time you’re short on time in the kitchen, look to these four quick cooking principles and healthy recipes. Whether you have 15 or 45 minutes to cook, there’s a recipe for you. Your wallet, waistline, and palate will thank you!
There are certain days when you just want to sit and relax, or may be want to finish off a long pending work, this recipe of vegetable pulao cooked in a pressure cooker is perfect for such days. This is an edgy dish which is quite healthy as well.
A vegetable Pulao is a rice based dish, it is wholesome one pot meal and does not require any side dish to be served with it. Plain curd is just enough to compliment the flavors of this meal. Cooking food in pressure cooker saves time and energy. Just two whistles and you are ready with an attractive yummy Sunday lunch for your family.
Benefits of Making Pulao In a Pressure Cooker
Pressure cooker does not require stirring in between thus it reduces the efforts you need to put while cooking
Pressure Cooker saves time, as with the pressure build up inside the cooker, the food cooks faster
It saves energy (fuel)
Here is The How To Video For Preparing Veg Pulao Recipe In Pressure cooker
Ingredients For Making Vegetable Pulao
Chopped Assorted Vegetables
For this recipe I have taken
Soya Chunks 1 cup
Cauliflower 1 cup
Green Pea 1/2 cup
Other veggies that can go in this Pulao are
For The base
Onion 2 medium sized thinly sliced
Ginger Garlic Paste 1 and half tbsp (use fresh Ginger Garlic paste for this recipe)
Tomatoes 2 medium sized finely chopped
Slit Green Chillies 2
Green Cardamoms 6 nos
Peppercorns 1 1/2 tsp
Cloves 1/4 tsp
Bay Leaves Dried 2 nos.
Cinnamon stick 1 inch
Mace a small piece about 1/2 inch
Turmeric Powder 1/2 tsp
Red Chilly Powder 1 tsp
Corriander Powder 1 tsp
Salt to taste
Rice 2 1/2 Cups
Oil 4 tbsp
- Heat oil in a pressure cooker
- Add all the whole spices and allow them to splutter
- Add the thinly sliced onions and fry till they become golden brown. It should be fried nicely else it will remain parcooked and will come in your bites. I personally do not like onions coming in my morcels.
- Now put the ginger garlic paste and fry it well, till it is completeley cooked
- Next goes in are the chopped veggies and pre-soaked Soya chunks.
- Fry the veggies well, they should have some browning on them, then add the powdered spices and stir
- Add in the Tomatoes and allow everything to cook for about 7-10 minutes
- Once the Vegetables become slightly soft and all the masala is cooked nicely add the rice
- Mix well and add 4 1/2 cups water , add the slit green chillies
- Stir everything and ensure that there is no rice sticking to the bottom of the pressure cooker
- Taste the stock and check for salt, you can adjust the salt at this stage
- Cover and pressure cook for 2 whistles, first keep the flame on medium high and wait for the whistle
- After first whistle lower the flame and let the whistle come.
- Turn off the heat after the secong whistle and wait until the pressure goes down.
- Serve hot with plain curd or Boondi Raita.
Try my Yellow Rice recipe made with leftover rice.
Some Points to Remember
- You do not need to soak the rice when you are cooking your Pulao in a pressure cooker
- Pre soak the Soya chunks
- Do not chop the cuailiflowers into very small florets, as they may become mushy.
- Use your judgement for your pressure cooker, as different cookers have different cooking time.
- For normal rice recipe we add water just double of the quantity of the rice, but for pulao we add a little less water. For this recipe i have take 4 1/2 cup of water instead of 5 cups for 2 1/2 cups of rice.
Thats it! Hope you like the recipe, if you do please share it with your friends.
We do not want to waste food, none of us want that but what to do with the leftover rice from last night’s dinner. Yes you can reheat and eat it the next day but wait, why not recreate something exotic with that same leftover rice.
I love to cook, with so much of cooking done in my kitchen there is always some leftovers from previous meals. So what do I do with it, well I transfom them, give them a makeover and serve it to my family. believe me it works, we really savour the dishes created out of the leftovers. Being compulsive rice eaters (did I make sense there) Rice is one thing that is always there in our fridge, and thus I get to try my hands on them and make something delicious out of the leftover rice.
Today I am sharing the recipe for making yellow rice, now its not compulsary to use leftover rice for this dish you can use boiled rice just in case you want to relish on this and you do not have a bowl of leftover rice sitting in your fridge. This is quite a vibrant dish to look at, although the flavors are quite subtle you can always jazz it up by incresing the heat of the dish, add an extra dash of green chillies and you are done. This is basically a fried rice, the tempering is south-Indian-ish (you got it right) as we use mustard seeds and curry leaves
The Recipe For Making Yellow Fried Rice With Leftover Rice
Leftover Rice (cooked white rice) 1 bowl
Oil 3 tbsp
Mustard seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 6-7 leaves/1 sprig
Turmeric Powder 1/2 tsp
Lemon fresh few drops
Green Chillies 3 nos.
Fresh Corriander / Cilantro
Salt to taste
Heat Oil in a Wok / Kadhai
Add Mustard Seeds and cumin Seeds
When they splutter, add chopped green chillies and fry
Now add Curry Leaves, once the curry leaves appear somewhat crisp add turmeric.
Now finally add the Rice and Salt
Fry the rice till each grain is separated, when the Rice attains a uniform color and each grain is coated with the oil, add chopped corriander, now allow the rice to fry nicely, stirring occasionally. Just be careful with the heat, if the wok becomes too hot the rice wont fry well and will start sticking to the bottom of the wok. Very low flame will make the rice mushy, so maintaing right temperature is a must while making any stir fried rice dish. I usually keep the flame medium-high.
Once your rice is fried, turn off the heat, at this point you add a few drops of fresh lemon juice, this will lift up the flavours.
Your stir fried Yellow Rice is ready to be served. French fries or plain salted potato wafers makes a very good accompaniment for this dish. You can also serve this with some pickles.
So that’s it for this recipe, I wish it comes out good for you too, and if it does, do come back and share your experince in the comment section.
You can also make this dhaba style Jeera fried rice with leftover rice
Try my other recipes also
Bharva Parwal is a recipe that gives your platter a twist, its a tasty break from the regular stuffed vegetable recipes like bharwa karela (stuffed bitter gourd), Bharwa Mirch Fry and bharwa Bhindi (stuffed Okra). Parval is a vegetable that belongs to the gourd family. It is called pointed gourd in English. Today Im sharing a recipe that is not as popular as other stuffed vegetable recipes, but if you have to believe me this bharvan Parval tastes delicious.
In this recipe we first prepare the stuffing that is made with simple everyday spices. It is only the magic of Vinegar and sugar that takes the taste of the stuffing to a different level. This same stuffing can be used to prepare stuffed baigan (eggplant) and snake gourd.
Ingredients For Stuffed Pointed Gourd Recipe
Parwals – 8 nos.
Ginger Garlic paste – 3 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Red Chilly Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Cumin Seeds – 1/4 tsp
Fennel Seeds ( saunf)- 1/4 tsp
Mustard Seeds – 1/4 tsp
Hing – a pinch
Sugar – 1/4 tsp
Vinegar (white cooking vinegar)- 2 tsp
Salt to Taste
Let us go Step-by-Step in making this delectable Bharwa Parwal Recipe
1. Prepare the Parwal
Wash the Parwals clean and pat dry with a kitchen towel
Peel the Pointed gourds and cut off the tips of both the ends
Now slit the parwals lengthwise to provide an opening for stuffing it
Remove the seeds and flesh, de-seed all the Parwals (save it as this will be added to the stuffing)
2. Preparing the Stuffing
Since this is the recipe for bharwa parwal you need to prepare the stuffing which defines how delicious your dish comes out to be.
Heat one teaspoon oil in a non stick pan ( I suggest non stick because your stuffing wont stick to the pan while you saute it).
Add quarter teaspoon each of Mustard seeds, Cumin Seeds and Fennel Seeds (saunf) and allow them to splutter.
Now add Ginger Garlic Paste and saute
When the oil starts oozing out add the powdered masalas i.e Turmeric powder, red chilly powder, Coriander powder and cumin powder.
Add salt, sugar and vinegar.
Once the masala is nicely cooked and the oil has separated add in the flesh and seed, cook for another 2-3 mins.
When everything is well cooked turn off the heat
Now remove the stuffing in a plate and allow it to cool
3. Stuff the Parwals
Start stuffing the parwals one by one ensuring you divide the stuffing equally for all the parwals
4. Cook the Parwals
There are two methods that I know are used to cook the bharwa parwals the Frying Method and the Steaming Method
Bharwa Parwals prepared by using the frying method can be eaten right away but the steamed parwals require further shallow frying to form a firm crisp layer on the outer side. The steaming method is perfect to be added to a thick spicy gravy.
Here I am going by the frying method
Heat oil in a pan add a pinch of turmeric and Hing (Asafoetida)
Place all the stuffed gourds in the pan and allow to cook, at this point you can add a pinch of salt for seasoning the Parwals.
Cook it from all the sides, make sure you turn the Parwals very carefully, applying too much pressure can push the stuffing out from the Parwals.
Cook it well from all sides
Once done, serve hot with Dal Rice.