High protein snacks don’t have to be a bar or shake – a simple dish can do the trick! This is about 1/2 cup of hummus (6 grams of protein) and 1 egg (17 grams of protein) for a total of 23 grams of protein. Use the cucumber to scoop up the hummus or make mini sandwiches. If you’re a grain eater, place the ingredients between two slices of bread and there you go! Perfect for breakfast, a mid-morning boost or after the gym. Sprinkle with salt and pepper to taste.
Vegan recipes are not boring or flavorless, they just require a bit of creativity – and spice! Cumin, which originates in the Eastern Mediterranean and India, is a flavorful, healthy and easy-to-use spice that adds complexity to any vegan dish. You can find it in spice mixes, like curry, sofrito, garam masala, baharat, and many more, but plain ground cumin is tasty too.
A popular summer snack recipe in Israel is watermelon with Bulgarian cheese. It’s sweet, it’s salty and best yet it requires little preparation. Simply cut up a watermelon and sprinkle chunks of Bulgarian (Bulgarit) cheese on it and that’s it! Curious to know more about Bulgarian cheese? Read on . . .
High protein snacks or high protein breakfasts are an important element of dieting for anyone from bodybuilders, diabetics or expectant moms. Protein doesn’t have to be boring – or come from meat! Try this tasty, simple and high protein snack – if you use 1 cup of cottage cheese, you’ll get 28 grams of protein!
This roasted spicy peppers recipe is so simple! Pre-heat your oven (400 F, 205 C), grease your pan & peppers with a little bit of olive oil and roast until lightly browned – that’s it. Ideas for what to do with your peppers are below the picture.
Chapati is an unleavened Indian flatbread. It’s easy to make and delicious. This simple 4 ingredient recipe will work with wheat flour or a gluten free blend. You can use the bread as a sandwich wrap or serve it with any kind of meal. And it’s so easy! This recipe requires no prep, uses ingredients you probably already have and provides a hot, fresh and home cooked bread in a matter of minutes. It’s a healthy, homemade version, so serve only while fresh:)
Broccoli, cheese, mushrooms and quinoa casserole – yummy, 100% gluten free and so easy to make. Gluten free, full of protein, pumped up with vitamins, try my healthy version of broccoli & cheddar casserole!
Some fun tricks and tips that make this casserole come out so good:
- Boil the quinoa in water just like pasta (for 12 minutes) and then drain. This keeps the quinoa moist and prevents it from drying, especially when used in a casserole.
- Use real cheddar cheese or full fat cheese. Lowfat cheeses don’t melt as nicely and can burn. Avoid very hard cheeses, like Parmesan they also tend to burn easily when baked.
- 1 lb broccoli
- 1.5 cups quinoa
- 1 cup mushrooms
- ½ medium onion
- 1 cup shredded cheddar cheese
- 1 cup cream
- 3 tbsp butter
- In two large pots, boil water. Once the water is boiling, put the quinoa in one and a steamer with broccoli in the other.
- While your quinoa is cooking (set a timer for 12 minutes), heat the butter in a saucepan.
- Dice ½ an onion, slice your mushrooms and add them to the butter and cook until the onions are browned. Add more butter if the pan starts browning.
- Add 1 cup cream to the onions and mushrooms, stir and remove from heat.
- When your time goes off (12 minutes), drain the quinoa, turn the heat off on the broccoli.
- Grease a medium glass baking pan with butter.
- Put the broccoli into the glass pan and chop up a bit until the pieces are no larger than 1".
- Pour the creamy onion & mushroom mix into the pan and stir.
- Add the drained quinoa and mix well with ½ cup of shredded cheddar.
- Cover the mixture with the remaining ½ cup of cheddar and bake at 250F for 10 minutes or until the top is browned.
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Time, time, time . . . cooking takes time and you have none, right? This recipe, I’m here to show you, is one example of how you can have a healthy side dish in less time that it takes to decide what kind of toppings you want on a pizza. It’s great for those leftover nights where the leftovers are a bit too skimpy to make a main meal. If you don’t know how to roast veggies, you’re going to learn now!
Ingredients: Whatever veggies you have.
Instructions: Cut up veggies, douse them in olive oil, and sprinkle them with salt and pepper. Bake for 375 or more depending on how quick you want them done and if you’re going to keep an eye on them. When they start to brown, they’re roasted! You can roast them at up to 500 degrees and still get good results, just keep in mind they can burn quicker.
10 minutes (about) in a hot oven and your healthy side dish is done!