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Freekah, Kale and Peach Salad - Delicious Knowledge
Big, bold, make it a meal salad. That's exactly what we've got here. A hearty, nutrient packed bowl that will make you remember just how much you enjoy a good salad. Last weekend I attended a casual BBQ with friends; the kind that spontaneously appear after a few people mention that their hungry and suddenly you are surrounded by hot food and cold drinks.
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Recipe: Couscous with Raisins, Pine Nuts, and Capers
Here's a new recipe to add to the list of ideas for quick and flavorful couscous. We're nicknaming it "Couscous Veneziana," as it was inspired by the toppings on our favorite Veneziana pizza at London's PizzaExpress (a rather more elegant chain than the name suggests)...
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Pesto Baked Tomato-Vegetable Casserole Recipe
Dig into this vegetable casserole topped with a nutty pesto sauce that is sure to give your health a boost.
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Moroccan chicken salad
This flavour packed Moroccan chicken salad is perfect for rustling up on those summer afternoons. With plenty of flavour with tender artichokes and tangy green olives, this salad recipe is sure to keep you full until dinner time. Garnished with a handful of garlic chives. You could swap the chicken for beef instead.
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Recipe: Egyptian Tomato Soup - Weeknight Dinner Recipes from The Kitchn
If you know me just barely, you know that I'm summer's biggest fan, and after 20 winters in the Northeast, I still moan and groan over winter's double-whammy: no fresh vegetables in season and freezing temperatures. So today, in frigid Brooklyn, I give you a piece about a hot tomato soup a friend brought back from a recent trip to Egypt.
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Recipe: Quick Shrimp and Vegetable Stir-Fry | Skinny Mom | Where Moms Get the Skinny on Healthy Living
Quick Shrimp and Vegetable Stir-Fry Prep time: 5 minutes Cook time: 10 minutes Yield: 4 servings Serving size: ⅓ cup of cooked rice and 1 heaping cup of prepared stir-fry Ingredients 2 tsp sesame oil Two 14-oz bags frozen broccoli stir-fry mix 8-oz container baby bella mushrooms, sliced ½ cup
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15. SPARKLING GINGER LEMONADE

This revitalizing beverage has a number of health benefits and is used to relieve symptoms of flu and cold. Ginger already has natural medicinal qualities, and when combined with any other ingredient such as lemon, it makes a relaxing and calming tea that improves our immune system and ease symptoms.

Ingredients (For 1 cup)

  • Sugar – ½ cup
  • Water – ½ cup
  • Fresh ginger (peeled and sliced thinly) – 2-in piece
  • Fresh lemon juice – ½ cup
  • Sparkling water

Method of Preparation

Take a saucepan and mix water, sugar, and ginger. Boil over medium heat with occasional stirring until all the sugar particles completely dissolve. When the liquid starts boiling, remove the pan from heat and allow the mixture to come to room temperature. Add lemon juice. Transfer the mixture into a clean jar using a sieve. Cover the jar with a tight lid. Store in the refrigerator and use within a month.

The Yummy Life - Easy, Healthy, Delicious Recipes
This is a place to share recipes, random tips and thoughts, and have a conversation about all things yummy in life.
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How To Make Delicious Healthy Buddha Bowls
If you're into clean eating, you're likely familiar with the Buddha bowl; but, if you haven't tried one yet, you're in for a treat! A Buddha bowl is simply a bowl filled with various combinations of delicious greens, veggies, starches, protein, nuts and seeds, usually with a yummy miso or peanut-based dressing drizzled over top.
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2. BAKED SMOKED PAPRIKA POTATO CHIPS WITH TRIPLE ONION DIP

You may find this option strange as chips are generally believed to be containing a lot of calories and fat. But here we are talking about home-made chips which could be healthy for us in comparison to those packaged chips we buy from the market.

Ingredients:

Chips

  • Russet potatoes, unpeeled – 2
  • Olive oil – 1 tablespoon
  • Sweet smoked paprika – 2 teaspoons
  • Salt – ½ teaspoon

Dip

  • Olive oil – 2 teaspoons
  • Onion, minced – 1 small
  • Scallions, thinly sliced – 2
  • Plain nonfat Greek yogurt – 1¼  cups
  • Mayonnaise – ¼ cup
  • Garlic powder – ¾ teaspoon
  • Onion powder – ¾ teaspoon
  • Salt – ½ teaspoon
  • Black pepper – ¼ teaspoon

Method of Preparation

Preheat the oven at 400°F. Take 2 rimmed baking sheets and sprinkle some nonstick cooking spray over it. Cut the potatoes into thin round pieces of about 1/16-inch each with the help of a sharp knife. Put these potato pieces in a sieve and wash them thoroughly with cold water. Remove from water and dry them completely by spreading them on paper or kitchen towel and cover with another paper towel. In a large-sized bowl, mix paprika, oil, and salt. Add potatoes and mix well such that all the potatoes are uniformly coated. Spread these coated potatoes onto the prepared baking sheets, making sure that you spread them in a single layer. Place in the oven to cook for some 15 to 20 minutes or until the chips looks crispy and brown in color. When the chips are completely cooked, you can store them in a paper bag for up to 3 days.

To prepare the dip:

Take a nonstick skillet, add oil and cook over medium heat. Now add the white parts of the scallions and onion. With frequent stirring, cook for about 10 minutes or until the onions and scallions become tender and golden-brown in color. Allow them to cool at normal temperature. In a medium-sized bowl, mix the yogurt, scallion greens, cooled onion mixture, onion powder, garlic powder, mayonnaise, pepper, and salt. Cover the bowl with a lid and place it in the fridge for at least an hour. Serve with the potato chips and enjoy its yummy taste!