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Healthy dishes you would love!

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My favorite healthy healthy traditional food

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My favorite healthy healthy traditional food

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Moroccan couscous is an origin of Morocco as its very healthy and has a pack of nutritions and I’ve got the best recipe for it! guaranteed by me. Authentic of course

2 cups couscous - 2 cups water or broth - 2 tablespoons olive oil - Salt - 1 onion, chopped - 2 carrots, diced - 1 zucchini, diced - 1 cup chickpeas - 1 teaspoon cumin, coriander, paprika, and turmeric Instructions: 1. Boil water or broth with salt and olive oil. Remove from heat, add couscous, cover, and let sit for 5 minutes. 2. Sauté onion in olive oil until translucent. Add carrots, zucchini, and chickpeas; cook for 5-7 minutes. 3. Stir in spices, then serve vegetables over the couscous. Enjoy! And pray for me afterwards

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romaine lettuce, Parmesan cheese, croutons, and Caesar dressing

Manar Ibrahim

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You have to eat a healthy food to get power and it petter than fast food 

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This is a healthy plate with grilled salmon and vegetables on the side sprinkled with nuts, also has avocados

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This is a healthy plate with grilled salmon and vegetables on the side sprinkled with nuts, also has avocados

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Souad nabil 10/9

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This salad has mandarins and cucumber and avocado , chicken and lettuce and 

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This salad has mandarins and cucumber and avocado , chicken and lettuce and 

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boiling vegetables like broccoli, carrots, cauliflower, and spinach helps preserve their vitamins, minerals, and antioxidants.

Add a few slices of lemon or lemon zest to vegetables, like broccoli, green beans, and summer squash. You can also add lemon juice to the steaming water. Olive oil – Before steaming, toss vegetables in the classic combination of olive oil, salt, and freshly ground black pepper.

Jalila

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Lettuce, tomatoes, lemon, and onions. We cut them into pieces and add corn to them.

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2- Cute cucumber, tomatoes, bell pepper evenly and place in a bowl, add mint and parsley. 3- Thinly slice the red radish and add it, roughly using hands cut the lettuce to small pieces and add it. 4- Now the dressing, using a fork beat together molasses, oil and vinegar then add sumac, garlic and salt, then beat well.

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Açaí or açaí bowl,  It is a dish made with the frozen and mashed fruit of the açaí palm and it can be with other fruits such as berries, it’s served in a smoothie or a bowl, it’s a mix between sweet and sour, it’s full of fiber and probiotics, prebiotics, high-quality protein, and a mixture of vitamins, açaí can be topped with many things such as milk powder or granola, fruits. For me I enjoy this recipe and it boosts my energy for the whole day.

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Açaí or açaí bowl,  It is a dish made with the frozen and mashed fruit of the açaí palm and it can be with other fruits such as berries, it’s served in a smoothie or a bowl, it’s a mix between sweet and sour, it’s full of fiber and probiotics, prebiotics, high-quality protein, and a mixture of vitamins, açaí can be topped with many things such as milk powder or granola, fruits. For me I enjoy this recipe and it boosts my energy for the whole day.

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Aisha Khalid Hassan 10/9

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1-First step make the pasta or noodles in hot water ,mixed with salt

2-cut onions and sweet peppers /red /green/yellow and some hot peppers also

3-cut them into eatable bites and wash them carefully

4-put the onions in the pot and stir until it’s golden brown and then add the peppers and you can add tomato

5-stir for 10 minutes and then add some soy sauce and some salt and sugar to balance the taste add some cumin also with black pepper the same amount of the salt

6-add some cornflour to thicken the sauce and add 2 spoons

of tomato paste

7-after that add some water and wait for a while ,after that add some parts of chicken you cut already and prepared them ,leave it to be cooked well for 30 minutes

8-add the noodles and stir them all together with the sauce you can also some sour and sweet sauce it will be also better and then wait for some time and eat it after .

Chinese noodles are one of the most healthy food ,it has vegetables and pasta and proteins that the body needs from the chicken ,and it doesn’t make you feel like you are eating healthy food but it’s really healthy ,and tasty also , you can make it to change the type of food you eat if you like a change

By :Romisaa Ahmed 10/9

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Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. Takeout gold standard comes down to the right sauce and the right noodles - then you're just 6 minutes away from noodle heaven!

Lo Mein Noodles

The actual noodles pictured above were my dinner last night, albeit I was a little heavy handed with a big dollop of chilli sauce that had me gasping and sweating (and swearing) through every bite.

Don't fear, it was self inflicted torture. Those red strips you see are capsicum / bell peppers, not chilli. There is no sign of chilli in this recipe - Lo Mein is not spicy!!!!

What goes in Lo Mein Noodles

Here's what goes into the noodles (see below for sauce):

* Lo Mein noodles - for takeout style, use fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8″ thick. By "fresh", I mean the ones you get in the fridge section of grocery stores (Aussies - Coles, Woolies etc, find it in the pasta section of fridge). These noodles have the chewy, slippery texture you love about take out.

Next best is dried egg noodles, or vac packed "fresh" egg noodles.

But really, you can also totally make Lo Mein with any noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta. Lo Mein doesn't judge! This is going to be delish with ANY type of noodles (or pasta - trust me, no one will know!).

* Protein - use either chicken, pork, beef, turkey, prawns/shrimp or tofu. Directions on how to cut and cook with each of these included in the recipe (PS hard tofu is so delish in this!)

* Vegetables - I used capsicum/bell peppers, carrot and green onion. Use 5 cups in total (packed) of whatever vegetables you want. Plus 1/2 an onion and garlic - these are part of the flavour base!

Lo Mein Sauce

A gold standard Lo Mein calls for a great Sauce - and here's what you need for truly takeout grade Lo Mein! You see these ingredients in virtually every one of my stir fries and noodles - they're the holy grail of Chinese cooking!

Dark soy sauce is labelled as such on the bottle, and sold at most large grocery stores nowadays. It adds colour and flavour to the dish - notice how my noodles are nicely bronzed? Thank you Mr Dark Soy!

Soy Sauce - the other one can be any generic soy sauce or light soy sauce (bottle will be labelled as such). This soy sauce adds salt and some flavour to the dish, but it doesn't stain the noodles like dark soy.

Chinese cooking wine (Shaoxing wine) is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute - sub both the cooking wine AND water with low sodium chicken broth/stock, reduce light soy sauce to 1.5 tbsp.

Lo Mein making TIPS!

The making part is a breeze - and moves super fast, so make sure you have all the ingredients ready to toss into the wok!

Here are some tips to make your Lo Mein cooking life a breeze, even if you're a first timer:

Be prepared! As with all stir fries and noodles, have everything chopped and ready to toss straight in because once you start cooking, it moves FAST! You'll be done 5 - 6 minutes.

Double duty sauce - whatever protein you use, season it with some of the Sauce before cooking. Makes it extra tasty!

TWO wooden spoons will make your tossing life a whole lot easier

Wok or skillet - you don't have to cook stir fries in a wok, but it does make it easier to toss enthusiastically, as is called for with stir fries. If you don't have a wok, just use a very large skillet, preferably one heavy based that holds heat well.

Keep things MOVING! Once you start cooking, keep stirring for the whole time otherwise things will start stewing i.e. leeching liquid. This will make your vegetables soggy and your noodles watery.

CRISP tender vegetables - all stir fries and noodles are supposed to have "crisp tender" vegetables, meaning the vegetables are just cooked but are still a tiny bit raw inside. This not only retains their flavour, colour and nutrients better, but also is integral to the dish because overcooked vegetables leech water which waters down the flavour of the sauce.

These Lo Mein Noodles have enough vegetables in them to make it a complete meal, but if you're really busting for some extra greens, you can either cram in another 2 cups or so of vegetables (ideally something like shredded cabbage, spinach or bean sprouts that are "noodle shaped" once cooked so they kind of disappear into the noodles), or add a Side Salad like one of these:

Side salad suggestions

And with that, I get to sign off. It's your turn. Go forth and be a Noodle Master! And remember, toss with abundance! That is the very essence of stir fried noodles. Toss, toss, toss!! - Nagi x

Watch how to make it

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Lo Mein Noodles

American Chinese, Asian, Chinese

Recipe video above. If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy - you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.

Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.

Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.

Heat oil in a wok or large heavy based skillet over high heat until smoking.

Add onion and garlic, stir 30 seconds.

Add chicken, stir until white on the outside, still raw inside - 1 minute.

Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.

Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.

Add green onions, toss for another 1 minute until all the noodles are slick with sauce.

Serve immediately, garnished with extra green onions if using.

1. Garlic - don't use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it - even sliced is enough.

2. Proteins - how to cook & cut:

Beef, pork, turkey - slice and cook per recipe

Ground / mince meat - cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.

Hard tofu - cut into 1 x 4cm / 1/3 x 1.5" batons, cook per recipe.

Prawns/shrimp - use small peeled, cook per recipe.

More veggies - use another 2 1/2 cups chopped veggies.

3. Lo Mein noodles are fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8" thick, sold in the fridge section of grocery stores.
Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet.

Note - Lo Mein is still delicious made with ANY type of noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!).

Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)

Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such.

5. Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp.
6. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

7. Servings - makes 3 servings.

Keywords: chicken lo mein, lo mein, Lo mein noodles

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Noodle Lovers - wait!

Your life will not be complete without these noodles too!

Life of Dozer

You wouldn't believe how often people ask me if I crimp his ears.... NO I DO NOT!!! 😂

(Though I cannot blame anyone for asking, being the crazy Dog Lady that I am)

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Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. Takeout gold standard comes down to the right sauce and the right noodles - then you're just 6 minutes away from noodle heaven!

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2- Cute cucumber, tomatoes, bell pepper evenly and place in a bowl, add mint and parsley. 3- Thinly slice the red radish and add it, roughly using hands cut the lettuce to small pieces and add it. 4- Now the dressing, using a fork beat together molasses, oil and vinegar then add sumac, garlic and salt, then beat well.

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This a vegetarian salad that contains, boiled chickpeas, eggs, sliced avocado, cherry tomatoes, onions , bell Pepper, coleslaw, cucumber , almonds , lettuce 

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This a vegetarian salad that contains, boiled chickpeas, eggs, sliced avocado, cherry tomatoes, onions , bell Pepper, coleslaw, cucumber , almonds , lettuce 

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Aisha Ahmed 10/9

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Lime shrimp noodles,with  thinly julienned zucchini, fresh shrimps cooked with lime juice, cucumbers for the sides, this dish is perfect for weight loss and it has many proteins in it

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Lime shrimp noodles,with  thinly julienned zucchini, fresh shrimps cooked with lime juice, cucumbers for the sides, this dish is perfect for weight loss and it has many proteins in it

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Mariam jassim 10/9

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Ingredients:

 1- A cup of ground Al-Zahraa rice

2- A cup of sugar

3- A cup of ground caraway

4- A teaspoon of butter

5-8 cups of cold water

Preparation method:

1- Place the caraway, ground rice, and butter in the cooking pot and roast them over medium heat

2- Add water and sugar to the mixture and continue boiling with continuous stirring until the mixture becomes thick and homogeneous.

3- Pour it into cups and put it in the refrigerator until it cools

 4- When serving, garnish with raisins, nuts and grated coconut

5- A pinch of cinnamon and a pinch of anise can be added to the mixture before boiling to extinguish the distinctive flavour

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 This dish is made off strawberries or blueberries. Plain Greek yogurt. Honey or maple syrup  it’s good because it has probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and 

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 This dish is made off strawberries or blueberries. Plain Greek yogurt. Honey or maple syrup  it’s good because it has probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and 

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Shahad M 10/9

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2 loaves pita bread

Extra virgin olive oil

Kosher salt

2 tsp sumac, divided, more as needed

1 heart of Romaine lettuce, chopped

1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons

5 Roma tomatoes, chopped

5 green onions (both white and green parts), chopped

5 radishes, stems removed, thinly sliced

2 cups chopped fresh parsley leaves, stems removed

1 cup chopped fresh mint leaves (optional)

Vinaigrette/Dressing

Juice of 1 lemon or 1 1/2 limes

1/3 cup extra virgin olive oil

1 to 2 tablespoons pomegranate molasses, optional

Salt and pepper

1 tsp sumac

1/4 tsp ground cinnamon

scant 1/4 tsp ground allspice

INSTRUCTIONS:

Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain.  Season with salt, pepper and sumac.

In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.

To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.

Pour  toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

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CARAMALIZED ONIONS AND CHILLI OIL PASTA 

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CARAMALIZED ONIONS AND CHILLI OIL PASTA 

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INGREDIENTS

2 servings spaghetti

2 tbsp chilli oil

1/2 cup cream

1 large red onion

3 tbsp olive oil

3-4 cloves of garlic

1 tbsp italian seasoning

salt to taste (~1-2 tsp)

optionally parmesan and chopped parsley

STEPS

Start by cutting a red onion into thin slices.

Heat up water, once boiling add in 2 tsp salt and spaghetti (can use any pasta of choice). Cook according to the package instructions.

In a separate pan, add olive, heat up on medium heat for a few minutes until the oil is nice and hot (not smoking) and add in the onions and caramelize on medium heat (roughly 6-7 minutes).

Once caramelized add in chopped garlic cloves, chilli oil and cream.

Add 1 tbsp italian seasoning, salt to taste and optionally add in parmesan and chopped parsely.

Now mix it all up and its time to enjoy!

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150 grams Dried Pasta, Macaroni /Penne /Fusilli / Orecchiette / Rigatoni

▢ 2 tablespoon Salt

▢ 5 cups Water

▢ 2 tablespoon Butter

▢ 1 tablespoon Olive Oil

▢ 4-5 cloves Garlic, minced

▢ 1 cup Onion, diced

▢ 1/2 cup Broccoli florets

▢ 6-7 Mushrooms, halved

▢ 1/2 cup Corn Kernels

▢ 1 cup Bell Peppers, cubed (colored)

▢ 1 teaspoon Salt

▢ 1 teaspoon Pepper powder

▢ 1 teaspoon Italian seasoning

▢ 2 tablespoons All Purpose Flour

▢ 2 cups Milk

▢ 1/2 cup Cream

▢ 1 cup Mozzarella, grated

▢ 1 teaspoon Dijon Mustard, optional

▢ 2 tablespoon Basil, shredded

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SAGE PESTO – Recipe by Piero Benigni – This sauce is of exceptional taste and delicacy. Like the classic Genoese basil pesto, it is perfect with pasta but also on rice, boiled or roasted fish and grilled or boiled vegetables, particularly potatoes. It’s also a great idea for making croutons with bread or focaccia. It also mixes greatly with ragu. In Italian cuisine, ragù (Italian: raɡu from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese Bolognese sauce, made with minced beef.

By: Iman Gafar 10/6

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1 lb (450g) salmon filets, cut into chunks

1 cup (180g)  rice (we used sushi rice)

3 tablespoons rice vinegar

1/2 teaspoon salt

1 tablespoon  honey

1 teaspoon brown sugar

2 tablespoons gluten-free tamari (or soy sauce, or Nuoc Mam)

1 teaspoon sesame oil

1/2 teaspoon grated garlic

1/2 teaspoon grated ginger

1 tablespoon Sriracha, optional (or any hot sauce you like)

4 scallions, chopped

2 tablespoons sesame seeds

5 oz (150g) edamame beans

1 avocado, sliced

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First, you should put frozen fruits such as berries and strawberries in the blender, and you can add a little frozen banana. Then add a quarter cup of milk. The amount of milk should be less than the amount of fruit no need to add sugar because it is natural fruit Then mix. After all this, you will have a smooothy and very cold mixture. Put it in your favorite bowl, then add a little fruit on top You can also add granola or a small piece of dark chocolate.And then you will have the perfect healthy snack .