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Some Of My Favorite Recipes
Avocado Shrimp
Ingredients
- 1 Avocado peeled, rubbed with lemon and sliced 1/2 inch th
- Cocktail or chili sauce
- Mayonnaise
- Shrimp
- Sweet paprika
Preparation
Cut an avocado in half and remove pit. Thaw or cook shrimp.
Drain shrimp well and put in avocado halves and arrange the rest around the avocados.
Place a dollop of mayo on the plate.
Place a splash of cocktail sauce on top of mayo.
Sprinkle everything lightly with paprika.
Source: Foodista
Fruit and Nut Couscous Breakfast
Ingredients
- 1 cup apple juice
- 1/4 cup apricot preserves
- 10 ounces box of Original Plain Couscous
- 3 tablespoons crystallized ginger, chopped
- 1/4 cup dried cranberries
- 1/4 cup honey, save a little to drizzle on top
- 3 Medjool Dates, diced
- 1/4 cup walnuts
- 4 cups Hot water
Preparation
Prepare couscous according to package using 1 cup of water and 1 cup of apple juice.While couscous is cooking, chop the dates and ginger.Move couscous to a large bowl, while its still warm, add the dates, ginger, cranberries, walnuts, honey and apricot preserves. Gently stir until well combined
Serve warm with a drizzle of honey.
Source: Foodista
Pork Chop with Honey, Mustard and Apples
Ingredients
- 3 apples
- 3 tsps Dijon mustard
- 2 garlic cloves chopped finely
- 4 tsps honey
- Juice of a lemon
- 1 tbsp olive oil
- 4 pork chops
- Salt and pepper
- 1 large white onion sliced into thin rings
Preparation
Pre-heat your oven to 200C / 400F.Line a roasting tin with some aluminium foil.
Layer up your ingredients in the bottom of the tin, firstly the onion, then apple, sprinkle over the sage and garlic.
Place your pork chops on top.
Drizzle over the lemon juice.
Spread about a tsp of mustard over each of your chops (if they are large you may need more than is stated above), then drizzle the honey and the olive oil over the chops as equally as you can.
Sprinkle some salt and grind some black pepper over them too.Put your chops in the oven and roast for about 10 to 15 minutes. The chops are ready when they are nice and crisply brown and the meat is no longer pink. You can check this by inserting a knife into the thickest part of the thickest chop to look inside - you can always disguise this by pulling a little of the mustard over your cut!
Source: Foodista
Ozoni
Ingredients
- 1 pound boneless chicken thighs
- 8 slices carrot
- 3-4 pieces of fish cake, sliced
- 1 yuzu or Meyer lemon zest
- 1/4 cup sake
- Salt for taste
- 4 shiitake mushrooms, sliced
- 1 tablespoon soy sauce
- 1 small bunch spinach, lightly boiled and drained
- 4 cups water, divided
- 4 mochi
Preparation
In a medium stockpot, add water, chicken, carrots, sake, and salt. Simmer for 20 minutes, skimming to remove any scum that rises to the top.
Remove chicken and set aside.
Add soy sauce and adjust salt to taste. Slice up the shiitake mushrooms and fish cake, then add them to the soup.
Lay down a sheet of aluminum foil in a toaster oven then toast the mochi until the top begins to puff up and turn golden brown.To serve, place 1-2 pieces of grilled mochi at the bottom of each bowl, then add a few slices of chicken. Then place a few pieces of spinach in each bowl.
Add the soup along with two slices of carrot, shiitake mushrooms and fish cake.
Garnish with yuzu zest and serve.
Source: Foodista