Ali's Healthy Lifestyle

03/23/2023

03/23/2023

Breakfast cereals can be classified into bran, flakes and grains in natura and can be consumed according to each person's preference.

03/22/2023

I love eggs every day in my breakfast.😋

03/22/2023

Mini Chocolate Chip & Flax Banana Muffins
Ingredients
- 1-2 tbsp agave (this depends on how sweet you want them)
- 1/2 tsp apple cider vinegar
- 1/4 tsp baking soda
- 2 oz mashed ripe banana (about half a banana)
- 1 oz brown rice flour
- 2 tbsp mini chocolate chips (I like the Enjoy Life Brand as it's gluten free & vegan)
- 1/8 tsp cinnamon
- 2 oz coconut milk (from the carton)
- tbsp flax seeds or flaxmeal
- 0.4 oz millet flour
- 1/4 teaspoon salt
- 0.6 oz arrowroot or tapioca flour
- 1/2 tbsp turbinado sugar
- 1/4 tsp vanilla
- 1/8 tsp xanthan gum
Preparation
Preheat the oven to 325 and grease a mini muffin tin.
Combine the flours, xanthan gum, baking soda, and salt in a bowl.
Whisk them together until thoroughly mixed, then stir in the flax and chocolate chips. In a separate bowl, whisk together the remaining wet ingredients until smooth.
Add the dry ingredients to the wet and stir until a smooth batter forms. Fill the muffin tins up about 2/3 full (you should be able to fill about 12). If using, sprinkle a bit of the cinnamon sugar topping on each muffin. Tap the pan on the counter to release air bubbles, then place it in the oven.
Bake the muffins for approximately 15-17 minutes until the tops have puffed and spring back when touched. Cool in the pan for a few minutes, then invert the pan on a cooling rack and cool completely on the rack (or, you could always enjoy them warm!). Makes 12 mini muffins.
Source: Foodista

03/21/2023

Zucchini Quiche & Almond Flax Crust
Ingredients
- 1 1/3 cups almond meal
- 1 tsp dried thyme (or any other dried herb)
- 3 Eggs
- 1/4 cup golden flaxseed meal
- 1/4 cup milk
- 2 Tbs milk (I used 1% milk)
- 2 Tbs olive oil
- 1/4 cup chopped orange pepper (or any other bell pepper)
- 1 tsp dried oregano (or any other dried herb)
- 3 Tbs freshly grated parmesan cheese
- Crust
- 3 Tbs chopped red onion
- 1/8 teaspoon salt
- 1/3 cup shredded mozzarella cheese
- 1 small zucchini (gently run a vegetable peeler the length of the zucchini to make thin “ribbons”)
Preparation
Preheat oven to 375F (~190C). Grease an 8-inch pie dish with olive oil or cooking spray.In a medium-sized bowl, mix all of the ingredients of the crust together until a crumbly dough forms.
Pour all of the dough into the pie dish.
Spread and flatten the dough on the bottom and up the sides of the pie dish. The dough reached about halfway up the sides of the pie dish for me.Chop off the ends of the zucchini and spiralize it using Blade B. Give the zucchini noodles several chops. This will make it easier to cut and serve the quiche later. Chop the part of the zucchini that did not get spiralized into small pieces. NOTE: If you do not own a spiralizer, simply grate the zucchini or create zucchini ribbons with a vegetable peeler.
Mix all the vegetables and cheese, and place them into the pie dish. I made sure that some of the zucchini noodles were on top of the quiche, but that is just for presentation.
Mix the whisked eggs, milk, thyme, and salt in a small bowl. Fill the pie dish with this egg mixture.
Bake the quiche for 30-40 minutes or until the eggs are cooked through and the quiche is browned and firm to touch.
Let the quiche cool for about 10 minutes before serving.Refrigerate any leftovers in an airtight container.
Source: foodista.com

03/21/2023

Valentine Hearts
Ingredients
- 1 puff pastry sheet
- Beaten egg to glaze
- Castor sugar for sprinkling
- 8 -10 tablespoons Crème fraiche (you can add according to your choice both crème and strawberries)
- 100g Fresh strawberries
- ½ cup Plain chocolate melted
Preparation
Preheat oven to 220 degrees C (425 F)
Thaw the pastry sheet according to the instructions on the box. Unroll pastry sheet and cut around 8 hearts with a heart shaped cookie cutter. (I used medium sized cutter of a set of
Prick each heart with a fork, brush with beaten egg and sprinkle lightly with some sugar.
Place these hearts on a greased baking sheet and bake for about 10min until risen and golden brown in colour.
Let it cool.
Slice the strawberries and split the heart horizontally using a sharp knife.
Sandwich the heart together with crme fraiche and sliced strawberries.
Drizzle the chocolate and dust some castor sugar over the tops of the heart.
Source: Foodista

03/21/2023

Yogurt Parfait
Ingredients
- 1 cup of cereal or granola
- 1 cup of fresh fruit
- Fresh mint
- 2 tablespoons of honey
- 2 cups of plain non fat yogurt
Preparation
Add the honey to the plain yoghurt and mix well.In a clean tall glass cup, layer 1/2 cup of yoghurt at the bottom and allow to settle.Then place 1/4 cup fruits followed by 1/4 cup granola etc.Alternate the layers of fruits and granola/cereal etc with yoghurt until the glass is filled.
Garnish with fresh herb leaves. Repeat the process for the second glass cup.
Serve parfaits immediately to keep granola or cereal crunchy.
Source: Afrolems

03/21/2023

Fruity Yogurt Parfait
Ingredients
- 1 cup Plain yogurt
- 2 teaspoons Lemon or orange juice
- 1 Kiwi, chopped into nice cubes
- 1/2 Mango, chopped into nice cubes
- 4 Strawberries, chopped into nice cubes
Preparation
Simply layer fresh fruits and yogurt in a pretty glass
Add more mixed fruits on top and serve.
Source: Foodista

03/21/2023

Gajar Ka Halwa (Carrot Halwa)
Ingredients
- ½ kg Carrot
- 1 cup Sugar or as per taste
- ½ Cup Khoya/ Mawa, roughly crumbled
- ¼ Cup Water
- 2 Tbsp Ghee
- 2 - 3 Green Cardamom Pods, crushed
- ¼ Cup raisins
- ¼ Cup almonds, blanched and sliced
Preparation
Wash, peel and grate carrots. While grating carrot use the bigger holes of the grater than the smaller ones to have long strands.
Transfer grated carrots to a clean kitchen towel and squeeze out all the excess water.
In a pressure cooker add grated carrots, water and sprinkle sugar on top do not mix. Put on the lid and once the whistle is about to come switch off the gas and release the pressure.
Now heat ghee in a heavy bottomed deep pan transfer the carrots to it keeping flame on low.
Add dry fruits and preserve some for garnishing.
Mix in crushed cardamom pods and crumbled mawa. Keep on cooking the halwa on low flame stirring frequently for about 15 - 20 minutes.
Switch off the flame and before serving sprinkle remaining dry fruits and mawa.
This can be stored in airtight container in refrigerator for 1 - 2 weeks, simply reheat just before serving.
Source: Foodista