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Health Tips for Today - Healthy Food Recipes

Neodamail - Health Tips for Today - Healthy Food Recipes, Today we'll post some article regarding Healthy Food Recipes. It's easy and delicious preparation, fancy yourself with some healthy food your way of life.

Chickpea patties with carrot & raisin salad
These harissa-spiked eater patties ar served with a firm dish of watercress, courgette and radishes during a lightweight dressing. Health Tips for Today -  Healthy Food Recipes.

400g can chickpeas, drained
1 garlic clove, chopped
1 large egg
1 tbsp ground almond
2 tsp harissa
1 tsp ground cumin
3 tbsp chopped parsley
2 tsp rapeseed oil, for frying
For the salad
1 tbsp raisins
1 carrot, shaved into ribbons with a peeler
1 courgette, shaved into ribbons with a peeler
5 radishes, thinly sliced
2 handfuls from a bag of watercress, rocket & spinach
1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

  1. Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
  2. For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.
Lamb with buckwheat noodles & tomato dressing
This stir-fry is low in fat and calories. Use a lean cut of meat and mix with lots of vegetables to urge four of your counseled 5-a-day. Health Tips for Today -  Healthy Food Recipes.

12 cherry tomatoes, quartered
1 tsp fish sauce
juice and zest 1 lime
1 tbsp sweet chilli sauce
100g buckwheat noodles
2 tsp rapeseed oil
1 red onion, halved and sliced
1 carrot, cut into matchsticks
1 red pepper, deseeded and sliced
100g shredded white cabbages
200g lean lamb loin fillet or steaks, diced
4 tbsp chopped fresh mint

  1. Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.
  2. Meanwhile, heat the oil in a wok and stir-fry the onion, carrot and pepper for 5 mins or until softening. Add the cabbage and cook for a few mins more. Remove the vegetables from the pan, add the lamb and cook for 5-8 mins so that it is still tender and juicy. Take the pan off the heat, toss in the noodles, vegetables, tomato dressing and mint, and serve.
Mushroom fajitas with avocado houmous
Get four of your 5 every day in one hit because of these hot cake wraps with spicy mushrooms, avocado houmous and griddled onions. Health Tips for Today - Healthy Food Recipes.


1 large avocado, stoned, peeled and chopped
400g can chickpeas, drained and rinsed
1 garlic clove, crushed
zest and juice 1 lemon
2 tomatoes, deseeded and diced
1 red onion, cut into thick rounds
2 large flat mushrooms thickly sliced
2 tbsp olive oil
2 tsp fajita spice mix
4 tortillas

shredded Little Gem lettuce and Tabasco sauce, to serve (optional)

  1. Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
  2. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
  3. Spread some of the avocado houmous down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.
Quinoa, squash & broccoli salad
Combine this healthy grain with feeder ingredients. Feta cheese, pumpkin seeds, cranberries, parsley and butternut squash work along a treat. Health Tips for Today - Healthy Food Recipes.

2 tsp rapeseed oil
1 red onion, halved and sliced
2 garlic cloves, sliced
175g frozen butternut squash chunks
140g broccoli, stalks sliced, top cut into small florets
1 tbsp fresh thyme leaf
250g pack ready-to-eat red & white quinoa
2 tbsp chopped parsley
25g dried cranberries
handful pumpkin seeds (optional)
1 tbsp balsamic vinegar
50g feta cheese, crumbled

  1. Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
  2. Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for 2 days.
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