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Pineapple fillet recipe

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Preparation time: 5 minutes
Servings: 2
Points: 0-1 point (depending on whether you use honey or not)


Ingredients


2 cups frozen pineapple chunks – 0 points
1/2 cup unsweetened almond milk – 0 points
1/2 cup nonfat Greek yogurt – 0 points
1 tablespoon honey or your favorite sugar substitute (optional) – 1 point (optional)
1/2 teaspoon vanilla extract – 0 points


Instructions:

Puree the magic mixture: place frozen pineapple chunks, almond milk, Greek yogurt and vanilla extract in a blender or food processor. Blend until smooth and creamy. You may have to stop a few times to scrape down the sides, but trust me – it’s worth it!
Give it a try: If you like a little more sweetness, add a tablespoon of honey or your favorite sugar substitute. Blend again until everything is perfectly mixed.
Serve and enjoy: For a smooth, creamy consistency, you can serve it immediately. If you prefer a firmer consistency, place it in the freezer for 15-20 minutes. Either way, it’s an absolutely delicious pineapple cream!
Why you’ll love this recipe:


This soft pineapple dessert is light, refreshing and guilt-free! Whether you’re watching points or just want to enjoy a fruity treat, it’s the perfect way to satisfy your sweet tooth without a guilty conscience. Plus, it’s quick to make – you don’t have to wait hours for it to freeze like traditional ice cream. And the best thing about it: you can enjoy it for 0-1 points!


Enjoy it on a sunny day, or whenever you need a little tropical refreshment!

The best fried rice you’ll ever make

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Are you dying to eat out? Why not make this simple and delicious fried rice at home instead? It’s full of flavor, easy to make, and the perfect way to use up leftovers. Are you ready to eat it? Let’s go!

Ingredients

2 Tbsp olive oil (divided)
2 large eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 garlic cloves, minced
3 cups cooked rice (preferably 1 day old)
3 tablespoons soy sauce
1 tablespoon sesame oil (optional for extra flavor)
1/4 teaspoon black pepper
2 thinly sliced green onions (optional for garnish)

Instructions:

Cook the eggs: Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat. Pour in the beaten eggs and whisk lightly until cooked through. Remove and set aside.

To prepare the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped carrots and onions and cook for 3-4 minutes until they start to soften. Add the peas and garlic and cook for another 2 minutes.

Fry the rice: Stir the cooked rice, breaking up any lumps with a spatula. Let it fry for 2-3 minutes until slightly crispy.

Season and mix: Pour in the soy sauce, sesame oil (if using) and black pepper. Stir everything well until combined. Add the beaten egg back into the skillet and stir to combine.

Garnish and serve: Remove from heat, top with scallions if desired and serve hot!

Authentic Kung Pao chicken in just 30 minutes!

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Ingredients:

500 grams (1 pound) boneless, skinless, diced chicken breast
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
3 tablespoons vegetable oil (divided)
1/2 cup roasted peanuts
2-3 dried red bell peppers (adjust to preferred heat)
1 bell pepper, diced
1/2 cup chopped green onions
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon minced fresh ginger

For the sauce

2 tablespoons soy sauce
1 Tbsp hoisin sauce
1 tablespoon rice vinegar
1 Tbsp Chinese cooking wine (optional)
1 teaspoon sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (to thicken)

Instructions:

Combine the shredded chicken in a bowl with the soy sauce, rice vinegar and cornstarch. Let it marinate for 15-20 minutes while you prepare the other ingredients.

Prepare the sauce:
In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, cooking wine (if using), sugar, and sesame oil. Set aside.

Cook the chicken:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and fry for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.

Stir-fry the vegetables:
Add the remaining tablespoon of oil in the same skillet. Add the dried red chilies and sauté for 30 seconds until fragrant (but be careful not to burn them). Add the garlic, ginger, bell pepper, and scallions and stir-fry for another 2-3 minutes until the vegetables are tender but still crispy.

Combine the mixture with the sauce:
Return the cooked chicken to the skillet with the roasted peanuts. Pour the sauce over the mixture and stir everything together. Allow the mixture to cook for an additional 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.

Serve:
Remove from heat and serve the Kung Pao Chicken hot with rice or steamed noodles. Garnish with additional scallions, if desired.

Creamy Avocado Smoothie Recipe

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Ingredients:

  • 1 ripe avocado, peeled and pitted
  • 1 banana
  • 1 cup spinach leaves (optional for added nutrients)
  • 1 cup almond milk (or any milk of your choice)
  • 1/2 cup Greek yogurt (plain or vanilla)
  • 1-2 tablespoons honey or maple syrup (to taste)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup ice cubes (optional for a colder smoothie)

Instructions:

  1. Prepare the Ingredients:
    • Peel and pit the avocado.
    • Peel the banana.
    • If using, wash the spinach leaves.
  2. Blend the Ingredients:
    • In a blender, combine the avocado, banana, spinach leaves (if using), almond milk, Greek yogurt, honey or maple syrup, and vanilla extract.
    • Add ice cubes if you prefer a colder smoothie.
  3. Blend Until Smooth:
    • Blend on high speed until the mixture is smooth and creamy. If the smoothie is too thick, add a bit more almond milk until you reach your desired consistency.
  4. Taste and Adjust:
    • Taste the smoothie and adjust the sweetness by adding more honey or maple syrup if needed.
  5. Serve Immediately:
    • Pour the smoothie into glasses and serve immediately.

Tips:

  • Customize Your Smoothie:
    • For extra protein, add a scoop of protein powder.
    • For added fiber, throw in a tablespoon of chia seeds or flaxseeds.
    • For a tropical twist, add some pineapple chunks or mango slices.
  • Storage:
    • If you have leftover smoothie, store it in an airtight container in the refrigerator for up to 24 hours. Shake well before drinking, as separation may occur.

Enjoy your delicious and nutritious avocado smoothie!

Cabbage Salad with Apples and Cranberries

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Ingredients:

  • 4 cups shredded cabbage (green or a mix of green and red)
  • 2 apples, thinly sliced or julienned
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley (optional)
  • 1/4 cup sliced almonds or sunflower seeds (optional, for added crunch)

For the Dressing:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. In a large bowl, combine the shredded cabbage, apples, dried cranberries, red onion, and parsley (if using).
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat all the ingredients well.
  4. If desired, sprinkle with sliced almonds or sunflower seeds for added crunch.
  5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Tips:

  • For extra freshness, add a squeeze of lemon juice to the apples to prevent browning.
  • This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
  • Adjust the sweetness of the dressing by adding more or less honey to taste.
  • For a creamier version, you can add a spoonful of mayonnaise or Greek yogurt to the dressing.

Vibrant Beet and Spinach Salad with Goat Cheese and Pine Nuts

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Ingredients:

  • 2 cups cooked beets, roasted, canned, or pickled, diced
  • 4 cups baby spinach
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. In a large bowl, combine the beets, spinach, goat cheese, and pine nuts.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat well.
  4. Serve immediately.

Tips:

  • For a heartier salad, add croutons or cooked quinoa.
  • If you don’t have goat cheese, you can use feta or blue cheese.
  • For a sweeter flavor, add raisins or dried cranberries.
  • If you don’t have pine nuts, you can use cashews or chopped almonds.
  • Adjust the amount of dressing to your taste.

Delicious broccoli with cauliflower!

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Ingredients:

  • 1 cauliflower
  • 1 broccoli
  • Olive oil
  • 1 onion
  • 1 carrot
  • 2 cloves of garlic
  • 4 eggs
  • Salt

Instructions:

  1. Prepare the Vegetables:
    • Cut the cauliflower and broccoli into small florets.
    • Peel and chop the onion.
    • Peel and grate the carrot.
    • Peel and mince the garlic cloves.
  2. Cook the Vegetables:
    • Heat some olive oil in a large pan over medium heat.
    • Add the chopped onion and sauté until it becomes translucent.
    • Add the minced garlic and cook for one minute.
    • Add the cauliflower and broccoli florets, as well as the grated carrot. Cook for about 5-7 minutes, or until the vegetables are tender but still slightly crisp.
  3. Add the Eggs:
    • Beat the eggs in a bowl with a pinch of salt.
    • Pour the beaten eggs into the pan with the vegetables and mix well.
    • Cook, stirring frequently, until the eggs are fully cooked.
  4. Season and Serve:
    • Taste and adjust the salt if necessary.
    • Serve hot.

Enjoy!

Cheesy Pan-Fried Zucchini Rounds

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Ingredients:

  • 2 medium zucchini
  • 150g cheese (cheddar, mozzarella, or your favorite), grated
  • 300g all-purpose flour
  • 2 eggs
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying

Instructions:

  1. Prepare the Zucchini:
    • Wash the zucchini and cut them into round slices, about 1/4 inch thick.
  2. Set Up Your Dredging Station:
    • In one bowl, place the flour.
    • In another bowl, beat the eggs.
    • In a third bowl, mix the grated cheese with a bit of salt and pepper.
  3. Coat the Zucchini:
    • Dip each zucchini round into the flour, shaking off any excess.
    • Next, dip it into the beaten eggs, making sure it’s fully coated.
    • Finally, press it into the grated cheese mixture, ensuring the cheese sticks well to both sides.
  4. Fry the Zucchini:
    • Heat a generous amount of oil in a large skillet over medium heat.
    • Once the oil is hot, add the coated zucchini rounds in a single layer (you may need to do this in batches to avoid overcrowding the pan).
    • Fry for about 2-3 minutes on each side, or until golden brown and crispy.
  5. Drain and Serve:
    • Remove the zucchini rounds from the skillet and place them on a paper towel-lined plate to drain any excess oil.
    • Serve immediately while they’re hot and crispy.

Tips:

  • For extra flavor, you can add some Italian seasoning or garlic powder to the cheese mixture.
  • These zucchini rounds make a great side dish or appetizer and pair well with a marinara or ranch dipping sauce.

Enjoy your cooking!

Parmesan Pesto Roasted Cauliflower

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This recipe is a simple and delicious way to enjoy roasted cauliflower with a flavorful pesto twist. The parmesan cheese adds a cheesy richness, while the lemon juice brightens the flavors.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 3-4 tablespoons pesto (store-bought or homemade)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup shredded Parmesan cheese
  • Juice of 1/2 lemon

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with pesto, salt, and pepper.
  3. Spread the cauliflower florets in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned.
  5. Remove from oven and sprinkle with Parmesan cheese and lemon juice.
  6. Serve immediately.

Tips:

  • For a spicier dish, add a pinch of red pepper flakes to the pesto.
  • If you don’t have fresh lemon juice, you can use bottled lemon juice.
  • Roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.

No-Oven Bread: A Deliciously Simple Recipe

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This recipe proves you don’t need an oven to enjoy delicious, homemade bread. With just a few simple ingredients and a pot of boiling water, you can have fluffy, flavorful bread in no time.

Ingredients:

  • 5 cups all-purpose flour
  • 2 cups warm milk (around 105°F)
  • 1 cup vegetable oil
  • 1 tablespoon dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2.5-3 liters of water for boiling
  • 1 teaspoon salt for boiling water

Instructions:

  1. Combine dry ingredients: In a large bowl, combine the flour, sugar, and salt.
  2. Activate the yeast: In a separate bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until the yeast is foamy and active.
  3. Mix the dough: Add the activated yeast mixture and oil to the dry ingredients. Mix until a soft, slightly sticky dough forms. You can use a wooden spoon or your hands to mix.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
  5. First rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
  6. Prepare the boiling water: While the dough is rising, bring a large pot of water to a boil. Add the teaspoon of salt to the water.
  7. Shape the dough: Once the dough has risen, divide it into 12 equal pieces. Shape each piece into a smooth ball.
  8. Boil the dough balls: Gently drop the dough balls into the boiling water. Cook for 3-4 minutes, or until they float to the surface and are cooked through.
  9. Cool and serve: Remove the dough balls from the water with a slotted spoon and let them cool on a wire rack. Serve warm with your favorite toppings, such as butter, jam, or cheese.

Tips:

  • For a richer flavor, you can use olive oil instead of vegetable oil.
  • You can add herbs or spices to the dough for extra flavor.
  • If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
  • If the dough is too dry, add a little more warm milk, 1 tablespoon at a time.
  • You can also bake these bread balls in a preheated oven at 350°F for 15-20 minutes for a slightly crispier crust.

Enjoy your delicious no-oven bread!

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