Latest news with #healthyrecipes
The Guardian
09-07-2025
- General
- The Guardian
Yasmin Khan's recipes for aubergine kuku and fruit and nut granola bars
I am obsessed with these sweet treats: soft, sticky, packed with dried fruit, nuts and seeds, and sweetened with banana and honey, these irresistible granola bars are perfect for when you're craving something sweet but still want something relatively healthy; they also work well as a light breakfast with a mug of hot tea or coffee. Kuku, meanwhile, is one of the bedrocks of Iranian cuisine, and is the Persian word for these dense, filled frittatas that are often served as a sandwich filling with sliced tomato and crunchy, salty pickles. These keep in an airtight container for about three days, and tend to go softer and chewier after 24 hours, so they are great for making ahead. I use a 16cm-square baking tin. Prep 5 min Cook 45 min Makes 6-8 bars 175g jumbo rolled oats 125g dried apricots, roughly chopped50g pistachios1 tbsp pumpkin seeds 1 tbsp sunflower seeds 1 tbsp sesame seeds 1 tbsp milled flax seeds 1 tsp ground cinnamon Salt 75g coconut oil, or butter65g soft dark brown sugar60g tahini3 tbsp honey, or maple syrup 1 ripe banana, peeled and mashed1 tsp vanilla extract Heat the oven to 180C (160C fan)/350F/gas 4, and line a small baking tin with greaseproof paper. Mix the oats, apricots, pistachios, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, cinnamon and a quarter-teaspoon of salt in a large bowl. Melt the coconut oil in a small saucepan on a low heat, then stir in the brown sugar until that, too, melts. Take off the heat and stir in the tahini, honey, mashed banana and vanilla, then stir the warm ingredients into the dry ingredients until well combined. Press the oat mixture into the lined tin, then bake for 30-35 minutes, until golden brown. Remove and leave to cool completely before slicing into bars. This uses aubergine, but courgette can easily be subbed in instead. It's packed with the classic Iranian ingredients of saffron, turmeric and barberries – small, sharp, dried berries that add a wonderful tang; source them in larger supermarkets, Middle Eastern grocers or online. Kukus can be eaten with a salad, as part of a picnic or meze, or stuffed into pockets of pitta for a snack. Prep 10 min Cook 50 min Serves 4 3 medium aubergines, peeled and cut into 3cm pieces Vegetable oil Salt 1 pinch saffron strands 1 pinch sugar 1 medium onion, peeled and chopped1 fat garlic clove, peeled and crushed6 large eggs½ tsp ground turmeric ½ tsp ground cumin 1 tbsp plain flour 1 tsp lemon juice 2 tbsp barberries 1 large handful coriander leaves, finely chopped Heat the oven to 200C (180C fan)/390F/gas 6. Spread the aubergines on a large baking sheet, drizzle with three tablespoons of oil, sprinkle with a teaspoon of salt and toss to coat. Roast for 20 to 25 minutes, or until completely soft, then remove and leave to cool. Meanwhile, grind the saffron and sugar in a mortar, add a tablespoon of just-boiled water and leave to steep for five minutes. Put two tablespoons of oil in a medium oven-safe pan on a medium heat. Once it's hot, add the onion and cook, stirring, for 15 minutes, or until soft and brown. Add the garlic, cook for two minutes more, then tip into a bowl and leave to cool. In a large bowl, whisk the eggs, saffron mixture, turmeric, cumin, flour, lemon juice and a half-teaspoon of salt, then fold in the barberries, coriander, roast aubergine pieces and fried onion. Pour two tablespoons of oil into the same pan on a medium heat. Tip in the kuku mixture, cover and cook for eight to 10 minutes, until just cooked through. You want it mostly set and puffing up a bit at the sides. Turn on the grill, then finish off the kuku under the grill until it is set and golden brown on top. Leave to cool to room temperature, then slice into thick triangles to serve. These recipes are edited extracts from Sabzi: Fresh Vegetarian Recipes for Every Day, by Yasmin Khan, published by Bloomsbury Publishing at £26. To order a copy for £23.40, go to
Yahoo
05-07-2025
- Health
- Yahoo
15 Low-Carb Dinners That are Diabetes-Friendly
Reviewed by Dietitian Emily Lachtrupp, M.S., RD Put a delicious dinner on the table tonight that meets all of your nutritional needs. With each of these dishes containing 14 grams of carbohydrates or fewer as well as reduced levels of saturated fats and sodium, these low-carb meals are perfect for those who follow a diabetes-friendly eating pattern. Save recipes like our Balsamic Chicken with Roasted Tomatoes & Zucchini or our One-Skillet Garlicky Salmon & Broccoli for the next time you need any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for balsamic chicken with roasted tomatoes and zucchini is a flavorful dish that's perfect for busy evenings. With only five ingredients (not including salt, pepper and oil), it's both simple and satisfying. Balsamic vinegar adds a rich tang that complements the sweetness of the roasted veggies. If you have some extra time, a longer marinade will result in more flavorful chicken. View Recipe This one-skillet salmon and broccoli recipe is the perfect 20-minute dinner for busy weeknights! This dish combines tender, flaky salmon with crisp, garlicky broccoli and bell pepper, all cooked in one pan for easy prep and cleanup. Packed with lean protein, omega-3s and a generous serving of veggies, this is one recipe you'll want on repeat! View Recipe This roasted lemon salmon is a bright and easy dinner with plenty of fresh flavors. The star of the dish is the vibrant green herb sauce, made with fresh parsley and dill; it adds a burst of freshness that complements the fish beautifully. It's a quick, healthy meal that feels elegant enough for entertaining but simple enough for a weeknight dinner, perfect with a side of steamed green beans and roasted potatoes. View Recipe This chicken and asparagus recipe is a simple one-pan meal that's perfect for busy weeknights. Chicken cutlets are coated in a tangy-sweet balsamic glaze, roasting right alongside tender asparagus for an easy, well-balanced dinner. If you don't have chicken cutlets on hand, you can easily make your own by slicing two 8-ounce chicken breasts in half horizontally. The thin cut ensures quicker, more even cooking, so everything on the sheet pan finishes at the same time—perfect for a fuss-free, delicious dinner! View Recipe These ginger-soy zucchini noodles with shrimp are a light, flavorful no-cook dish that's perfect for warmer days. Thinly sliced zucchini offers a crisp and refreshing base, while the sauce, made with ginger, soy and lime juice, adds bold and bright flavors. Precooked shrimp make this meal fast and convenient—just toss everything together and serve! It's a fresh, protein-packed bowl that comes together in minutes. View Recipe This healthy fish recipe makes a tasty and easy weeknight meal. Serve with wild rice or roasted potatoes. View Recipe All the ingredients for this easy beef stir-fry recipe are cooked in one wok (or skillet), so not only is the meal prep fast for this healthy dinner, but cleanup is quick too. View Recipe Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. View Recipe How to bake fish perfectly? Wrapping the fish and vegetables in parchment packets creates steam that keeps the tuna moist while it cooks. Plus, it's a fun presentation. View Recipe This air-fryer pork tenderloin is tender and full of flavor from the sweet and tangy rub. Depending on the size of your air fryer, you may need to cut the tenderloin in half before cooking. View Recipe This easy dinner takes just 20 minutes to prepare, meaning that seared steak can be a weeknight meal. Cooking herbs in the pan with the steak releases their aroma, infusing it into the meat while creating a crispy garnish. After the steaks and herbs are pan-seared, the escarole is cooked in the same skillet, so this healthy dinner requires minimal cleanup too. View Recipe Shrimp and broccoli cook quickly in this easy one-pot recipe, making it perfect for busy weeknights. Serve this healthy shrimp recipe over whole grains or rice. View Recipe Don't be intimidated by this fancy-looking breaded salmon pinwheel—it's quite easy to do. This technique works best when you use a "center-cut" salmon fillet. If you don't have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach. View Recipe This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice. View Recipe This pan-seared salmon features fresh herbs of your choice, bright lemon and savory garlic. Leaving the skin on the salmon keeps the fillet in one piece while cooking. The skin is deliciously crispy, but easy to remove if you prefer skinless salmon. View Recipe Read the original article on EATINGWELL
New York Times
26-06-2025
- Lifestyle
- New York Times
Don't Roast. Rotisserie.
Each season has a chicken. Fall's chicken is soupy and stewy; winter's is a festive roast bird. Spring's chicken, if not seared in a skillet and scattered with herbs, is fried (for picnics under the flowering trees, naturally). Summer? Summer's chicken is a rotisserie chicken. Pick it up on that Costco run for sunscreen and pool noodles. If your farmers' market has one of those portable rotisseries with the golden birds spinning above a trough of potatoes, those are your summer chickens. Could summer's chicken be grilled? Absolutely. But I don't have a grill, and open flames lose their appeal when the sun is already blazing. So let's all pick up a summer — sorry, rotisserie — chicken to make Yewande Komolafe's chicken and herb salad with nuoc cham, a happy jumble of chicken, cabbage, crunchy vegetables and leafy herbs in an assertively zippy dressing. It's a star of our no-cook collection, a compilation of recipes that don't require any stove or oven action. If you're new to nuoc cham, you're in for a treat: It's a lip-smacking, salty-sour-sweet mix of garlic, chile, sugar, lime juice and fish sauce. And if you know (and thus love) the charms of nuoc cham, you know that keeping a jar in your fridge is a pro move, so that you're not only set for Yewande's salad, but for any number of quick, healthy, summery meals. Featured Recipe View Recipe → Crispy suya-spiced salmon: 'Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you throw on the grill — and it has plenty of other uses, too,' Kiano Moju writes of her new recipe. She recommends serving it with rice and a juicy tomato-cucumber salad, which is exactly what I'll do. Vegan pesto pasta salad: I make vegan pesto often; I'm not vegan, but I often don't have cheese (it doesn't last long around here). Ali Slagle's recipe gets plenty of umami punch from capers and nuts, and has loads of happy reviews. Fresh mango pudding: It is mango season, and I am hauling armfuls of them home like the heavy gems they are. The mangoes that I don't immediately inhale will go into Cybelle Tondu's delightful pudding, which I'm going to make in my trusty two-quart baking dish (Cybelle provides a tip) for more generous scooping and scarfing. In the interest of showing, not telling — and of riding out this heat wave refreshed and thirst-quenched — here's Kasia Pilat making her pickle lemonade: Thanks for reading!
The Guardian
18-06-2025
- Health
- The Guardian
Add pistachios to your meal prep: stay fuller for longer with this plant-based packed lunch recipe
Meal prep has a bit of a reputation – think bland chicken, limp broccoli, and plain rice. But it doesn't have to be that way. With the right ingredients, you can build something that holds its texture, delivers on nutrients, and still tastes good on day three. This grain bowl is a perfect example. Earthy pistachios, crisp red pepper, and naturally sweet red onion come together to create a meal that's both balanced and satisfying. With about 13g of plant protein and 11g of fibre each serving – much of it thanks to those nutrient-rich pistachios – it keeps you feeling full without the heaviness. Expect steady energy, a calm stomach, and less temptation to reach for that mid-afternoon sugar fix. Prep 10 minCook 25 minServes 3 portions 150g cooked quinoa or bulgur wheat 1 can (400g) chickpeas, drained and rinsed1 red pepper, diced1 courgette, diced1 small red onion, sliced1 tbsp olive oil ½ tsp smoked paprika 60g shelled pistachios, roughly chopped2 tbsp chopped parsley Juice of 1 lemon Salt and black pepper Preheat the oven to 220C (200C fan)/430F/gas 6. Chop your vegetables and combine on a roasting tray with the chickpeas, olive oil, smoked paprika, salt and pepper. Roast for 25 minutes. Remove from the oven, then in a large bowl, mix roasted veg, chickpeas, and cooked grains. Add lemon juice, parsley, and pistachios. Toss well. Store in airtight containers; top with extra pistachios before serving. Learn more about pistachio benefits
Health Line
29-05-2025
- Health
- Health Line
Mexican-Style Type 2 Diabetes-Friendly Recipes
Here are five Mexican-inspired recipes, all at or below 45 g of carbs per serving. Some Mexican dishes can be high in carbohydrates. If you have type 2 diabetes, you may tend to avoid the high-carb ingredients found in these dishes, such as corn, tortillas, and rice. However, you can still enjoy this type of cuisine. Keep reading for low carb, Mexican-inspired recipes. How we define low carbohydrate We define a low carbohydrate meal as a meal with 45 grams or less of carbohydrates per serving. If you're looking for a low carbohydrate snack, look for a snack with 15 grams or less of carbohydrates per serving. View our full collection of low carbohydrate recipes. Turkey, Avocado, and Egg Breakfast Skillet This breakfast recipe gets its flavor from salsa, chipotle chile in adobo sauce, and lime juice. It is high in protein and low in carbs, calories, and added sugar. Eggs are low in calories and high in protein, which can help with weight loss and support your overall health. If you do not have whole eggs on hand — or want to reduce the overall fat content — you can use liquid egg whites instead. Keep in mind that making this substitution will affect the nutritional values of the final dish. Each serving contains 11.1 g of carbs. Shrimp-Topped Salad with Spicy Vinaigrette This refreshing and flavorful salad is high in fiber while being low calorie and low in carbs. The shrimp is coated in a dressing made up of lime juice, olive oil, hot sauce, cumin, and garlic powder. The shrimp rests on a bed of lettuce and cherry tomatoes. Cherry tomatoes are associated with health benefits such as improving heart and skin health and protecting against certain types of cancer. Chicken, Sausage, and Black Bean Skillet This meat-based dish includes both chicken sausage and chicken. Combined with the black beans and other vegetables, this recipe will keep you feeling full. The black beans may improve blood sugar management and reduce the risk of developing certain chronic diseases, such as heart disease. This recipe is high in protein and fiber while being low in saturated fat. Mexican-Spiced Tuna Steak with Red Pepper-Avocado Salsa This recipe is high in protein and fiber and low in carbs, added sugar, saturated fat, and calories. The red bell peppers and onions that accompany the steak are cooked in vinegar, garlic, cumin, paprika, and red pepper flakes. Red bell peppers are also one of the richest sources of vitamin C. Each serving contains 25.6 g of carbs.
