4 Amazing Easy & Healthy Recipes

Prepare healthy meals that include cashew cream, green veggies, chicken, shrimps and low-fat turkey bacon. Choose from overnight chia oats, turkey BLT, cashew chicken salad and shrimp pasta. These recipes are easy to make at home. Enjoy preparing these recipes with your family!

Base – Cashew Cream

Ingredients:

• 1 pack of raw salted cashew nuts
• water

Instructions:

Place raw salted cashew nuts in a bowl.
Add water enough to cover the nuts.
Cover the bowl with a plastic wrapper.
Let it sit at room temperature for at least 4 hours or at most 12 hours.
Once done, drain the water.
Put the cashew nuts into a blender.
Add a splash of water.
Blend until thick.
Add more water if needed for the thickness of the cream.
Once done, transfer to a container.

1. Overnight Chia Oats & Fruit

Ingredients:

• 1/2 cup old fashioned oats
• 1/4 cup chia seeds
• 1/4 cup cashew cream + 3/4 cup water
• 1 tsp vanilla extract
• salt to taste
• mixed berries (for toppings)

Instructions:

Mix 1/4 cup cashew cream and 3/4 cup water to make cashew milk.
Set aside.

Prepare a mason jar.
Add 1/2 cup old fashioned oats and 1/4 cup chia seeds.
Add the cashew milk.
Add 1 tsp vanilla extract and a pinch of salt.
Cover the lid.
Shake it well.
Place it in the fridge overnight.
Get it from the fridge in the morning.
Transfer to a bowl.
Top it off with mixed berries.
Serve and enjoy!

2. Turkey BLT

Ingredients:

• 4 low-fat turkey bacon slices
• 3 tbsp cashew cream
• sprinkle of mustard powder
• sprinkle of cayenne pepper
• sprinkle of garlic powder
• sprinkle of onion powder
• salt and black pepper to taste
• 2 whole wheat bread slices
• some spinach leaves
• 1 heirloom tomato (sliced thinly)
• some oil (for frying)

Instructions:

Fry low-fat turkey bacon slices in a skillet over medium-high heat.
Once done, transfer to paper towels to remove excess liquid.
Slice in half.
Set aside.

In a small sauce bowl, add 3 tbsp cashew cream.
Add sprinkles of mustard powder, cayenne pepper, garlic powder and onion powder.
Add salt and black pepper to taste.
Mix well.
Spread seasoned cashew cream on one side of two whole-wheat bread slices.
Assemble the sandwich by adding spinach leaves, tomato slices and fried turkey bacon.
Serve as it is or slice in half.
Enjoy!

3. Cashew Chicken Salad

Ingredients:

• 3 chicken breasts (skinless and boneless)
• 3-4 tbsp cashew cream
• a sprinkle of curry powder
• salt and black pepper to taste
• 1 apple (diced)
• 4 green onions (minced)
• 2-3 tbsp minced parsley

Instructions:

Butterfly three chicken breasts.
Pound the chicken using a meat mallet.
Add them into a pot full of water at 185 F temperature.
Let it cook for 15 minutes.
The chicken breasts should have 165 F temperature internally.
Once done, transfer to a plate and let it cool down for 15-20 minutes.
Cover with plastic wrapper.
Place in the fridge for an hour.
After an hour, remove it from the fridge and slice it into bite-sized cubes.
Place into a mixing bowl.
Add 3-4 tbsp cashew cream.
Season with curry powder, salt and black pepper to taste.
Add diced apple, minced green onions and minced parsley.
Mix to combine well.
Transfer to a plate and serve.
Enjoy!

4. Shrimp Pasta With Garlic And Basil

Instructions:

• 4 oz red lentil pasta
• 2 tbsp olive oil (divided)
• 1/2 lb shrimps
• 2 cups water + 1/2 cup water
• 1 small red onion (diced)
• 1 cup halved cherry tomatoes
• 3 garlic cloves (crushed)
• 1 tsp dried oregano
• 1/4 cup cashew cream
• 1/4 cup parsley (minced)
• juice of 1/2 lemon
• salt and black pepper to taste

Ingredients:

Peel and devein one pound of shrimps.
Leave the tail on and put the shrimps in a bowl.
Set aside.
Save the shrimp casings to make seafood stock.
Set a frying pan over medium-high heat.
Add 1 tbsp olive oil.
Saute the shrimp casings for one minute.
Add two cups of water.
Bring to a simmer.
Once it simmers, let it boil until the liquid reduces to half.
Sift through the stock into a bowl and set aside.

Cook red lentil pasta according to its package instructions.
Once done, save a cup of pasta water.
Drain the rest and set aside the pasta.

Set another frying pan over medium-high heat.
Add 1 tsp olive oil and heat it.
Saute diced red onion until soft.
Add halved cherry tomatoes and crushed garlic.
Saute for 1-2 minutes.
Add 1/2 cup of water.
Stir and cook until tomatoes are soft.
Add the seafood stock and deveined shrimps into the pan.
Let the shrimps cook for 2-3 minutes on both sides or until color changes.
Pour the saved pasta water into the pan, followed by the red lentil pasta.
Add minced parsley.
Squeeze in juice of half a lemon.
Stir and cook until well combined and thick.
Season with salt and black pepper.
Add 1/4 cup of cashew cream.
Stir and cook until well combined.
Once done, transfer to a plate or bowl.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=APwwGy4GzK8

No-Bake Lotus Biscoff Cheesecake Recipe | Cookie Butter Cheesecake Recipe

Here’s a sweet treat for Lotus Biscoff lovers! This delicious no-bake Lotus Biscoff cheesecake recipe is perfect for any occasion. Its soft sweetness will surely impress your guests.

Ingredients:

Crust:

• 250 grams Lotus Biscoff cookies
• 6 tbsp melted butter

Filling:

• 14 grams gelatin powder
• 70 ml cold water
• 2 1/2 cups cream cheese (at room temperature)
• 200 grams Lotus Biscoff cookie butter
• 1 tsp vanilla extract
• 1 cup cold heavy cream

Topping:

• 200 grams Lotus Biscoff cookie butter

Instructions:

Crust:

Prepare a food processor.
Add 250 grams of lotus biscoff cookies.
Blend until fine crumbs form.
Add 6 tbsp melted butter.
Blend again until well combined.
Transfer into a 9-inch springform pan.
Spread and press the mixture into the bottom of the pan.
Place it inside the fridge until firm.

Filling:

In a small sauce bowl, add 14 grams of gelatin powder.
Pour 70 ml of cold water.
Stir to combine.
Set aside and let it sit for 10 minutes.

Meanwhile, add 2 1/2 cups of cream cheese in a large mixing bowl.
Add 200 grams of lotus biscoff cookie butter and 1 tsp vanilla extract.
Beat using an electric hand mixer.
Continue to beat until the mixture is smooth and well combined.
Set aside.

In another mixing bowl, add 1 cup of cold heavy cream.
Beat until stiff peaks form.
Gradually add the heavy cream mixture into the cookie butter mixture.
Fold each time you add heavy cream.

Microwave the gelatin powder mixture for 15 seconds.
Once done, remove it from the microwave.
Add 1-2 tbsp of the cream mixture.
Mix well to combine.
Add it back to the cream mixture.
Mix well to combine.

Assembly:

Pour the cream mixture into the springform pan.
Spread evenly and smoothen the top.
Place it inside the freezer for 30 minutes.
After 30 minutes, remove from the freezer.

Melt 200 grams Lotus Biscoff cookie butter in the microwave.
Pour on top of the cheesecake.
Spread evenly.
Place it inside the fridge for at least 6 hours.
Release the cheesecake from the springform pan.
Slice for serving.
Enjoy!

Tips and ideas:

You can sprinkle crushed Lotus Biscoff cookies as toppings.

Images – https://www.youtube.com/watch?v=bALy5xtL_gI

The Easiest Way To Make Homemade Marshmallows

Are you a marshmallow lover? Here’s an easy way to make marshmallows at home. You only need some starch, gelatin, sugar and sugar syrup. You can make s’mores afterward or toast them. You can also add these sweet marshmallows to a coffee.

Ingredients:

Starch Mixture:

• 1 cup potato starch
• 1 cup powdered sugar

Gelatin:

• 1/2 cup water
• 22 grams powdered gelatin
• 2 tsp flavor extract (optional, excluding vanilla extract)

Syrup:

• 1 1/2 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1/2 cup water
• a pinch of salt

Instructions:

Prepare a 9 x 9 inch baking pan.
Grease it lightly with oil.
Dust the bottom and all sides of the pan with a mixture of potato starch and powdered sugar.
Set aside.

Gelatin:

In a mixing bowl, add 1/2 cup of water.
Add 22 grams of powdered gelatin and 2 tsp of any flavor extract.
Mix to combine.
Let it sit, then set aside.

Syrup:

Prepare a medium pot.
Add 1 1/2 cups of granulated sugar and 1 1/4 cups of light corn syrup.
Pour 1/2 cup of water
Sprinkle with a pinch of salt.
Set it over medium-high heat.
Mix until well combined.
Bring to a boil.
Continue to boil for 5-6 minutes or until the temperature reaches 240 F.
Once done, remove from the heat and let it cool.

Prepare a stand mixer.
Use the whisk attachment.
Add the gelatin mixture into the bowl.
Mix at a low speed.
Slowly stream the syrup mixture into the bowl while it continues to mix at a low speed.
When half of the syrup mixture is added to the bowl, increase to high speed.
Continue to stream in the rest of the syrup mixture slowly into the bowl.
Continue to whisk until the mixture is thick.
Once done, pour the mixture immediately into the prepared dusted baking pan.
Spread evenly and smoothen the surface.
Set it aside for 12 hours or overnight, uncovered.

After 12 hours, dust top with starch mixture.
Dust a work surface with the starch mixture.
Lightly grease the cutting knife with oil, then dust it off with the starch mixture too.
Transfer the mixture to the dusted work surface.
Slice into small squares to make marshmallows.
Sprinkle with the starch mixture.
Ready to serve.
Enjoy!

Tips and ideas:

You can eat it right away or make delicious s’mores out of these fluffy marshmallows.

You can store it in an airtight container and place it in the fridge for a few weeks.

Images – https://www.youtube.com/watch?v=t-Th6VeP77o