I am writing this recipe post after a long gap as i was unwell and had severe pain and discomfort in my throat. Luckily it was not covid! Humid weather along with the illness made me sluggish. I started taking multivitamins, calcium, giloy and homamade kadha to soothe my throat and to further build my immunity. I also increased the amount of raw turmeric in my home made decoction and it really worked for me. I am glad that i could avoid antibiotics. And as i have recently recovered so i can only think about healthy food with no cheat days at least for sometime!😁
So I have this healthy and easy to prepare Egg, Peanut Salad bowl which can be enjoyed as salad or snack in between your meals.
Good to know!
Egg whites are healthy as they provide good protein, potassium and are cholesterol free. Peanuts are good source of protein, healthy fat, fiber, potassium, magnesium and Vitamin B.
Makes 1 medium salad bowl
Course : Salad/Snack
Difficulty Level : Very Easy
3 egg whites boiled (I have used half egg yolk as well, you can use all the yolks or remove them completely as per your choice)
3 tsp Peanuts (I have used salted peanuts)
1 medium Tomato chopped
1 Medium Onion finely chopped
Juice of 1 lemon
Chat masala, salt, red chilli flakes, Italian seasoning to taste
A bunch of fresh Coriander leaves
1. Chop the egg whites and keep aside. (I have used plain eggs but you can saute egg whites in 1/2 tsp butter or olive oil for that extra rich flavor & texture)
2. In a serving bowl, put chopped egg whites, half egg yolk, chopped tomato, onions, peanuts.
3. Add lemon juice, red chilli flakes, chat masala, salt, Italian seasoning or oregano as per your taste.
4. Garnish with fresh coriander leaves/cilantro and serve.
This healthy chicken quinoa bowl recipe can be easily customized/quantified as per individual requirement by adding more or less chicken or quinoa to the bowl!
You can marinate the chicken, a day prior to cooking and refrigerate, thaw when required and cook. Again you can prepare quinoa a day in advance and use it the next day so following a quantified diet becomes easy with little planning and preparation. It’s takes less than 15 minutes to make this bowl, if you have pre-marinated chicken and cooked quinoa ready.
Makes 2 bowls of chicken quinoa
Course : Lunch/Dinner
Difficulty level : Medium
Good to Know
Quinoa is a tiny edible seed and has a dense nutrient profile. It is said to be one of the few plants that contain all nine essential amino acids.
300 gm Boneless chicken pieces
2 cup cooked Quinoa
3 tsp curd
1 tsp garlic paste
1 tsp Red chilli powder
1/2 tsp turmeric powder
1/2 tsp ground cumin powder
1/2 tsp Coriander powder
2 tsp lemon juice
2 tsp cooking oil
A bunch of fresh Cilantro/Coriander leaves
1 tsp salt or to taste
For the marinade
Wash the chicken pieces and place them in a big bowl.
Add curd, garlic paste, red chilli powder, turmeric powder, ground cumin powder, coriander powder, salt, lemon juice and chopped cilantro/coriander leaves.
Mix well and marinate for minimum 30 minutes or keep the marinade in the refrigerator to be used next day.
Cook Quinoa : Combine the rinsed quinoa and water in a pan. Bring it to boil and reduce the flame. Let it simmer and cook on low or medium flame until the quinoa absorbs the water. cover and let it sit for 5 minutes. It will allow the quinoa to fluff up. Once cooked, keep aside.
1.Heat a pan/kadhai and add 2 tsp cooking oil, add marinated chicken pieces.
2. Stir and cover the pan, cook for 3-4 minutes.
3. After 3-4 minutes, you will notice that it is partially cooked and has a gravy now! Mix well and cook covered for another 4-5 minutes. Check whether the chicken is nicely cooked, if required cook it for few more minutes. (Don’t overcook or it will become chewy and dry)
4. Remove the lid, and cook on high flame to quickly reduce the gravy. We do not want our chicken to be completely dry, remove from flame when little moist and has very little gravy left, just good enough to coat it well.
5. Serve hot along with quinoa and raw onion rings.
Today, I have this easy, yummy and healthy peanut butter energy bites recipe for you. You can have this on your plate in almost no time! If you have kids at home, they are going to love this for sure. I made this yesterday only to find an empty plate in the fridge this morning! (haha) These protein packed bites are idle to snack in between your meals. It is a easy tiffin recipe to pack for school, so good for birthday parties and is definitely a conversation starter for those ladies get together! It is loaded with the goodness of flax seeds, oats, honey, dark chocolate…now that’s a lot of goodness in a bite! Just imagine your kids having flax seeds and oats! 😁😅. We all know how difficult (next to impossible) it is to make our kids eat this healthy stuff!
So, I have these two interesting versions for you, one is where i have made the bites by just combining all the ingredients together and the other version is chocolate dipped. My kids loved the chocolate dipped version for the obvious reason!
Good to Know Flax seeds are known for their amazing health benefits like they are rich in omega 3, dietary fiber and they contain high quality protein. Oats are rich in antioxidants, soluble fiber, can help lower cholesterol, help control blood sugar level and may help you lose weight as well. Honey is rich in antioxidants, ease digestive problems, soothe coughs and sore throat to name a few.
Ingredients & Qty
1. NaturalCrunchy Peanut Butter - 1/2 cup (75 gm) You can use creamy peanut butter as well
2. Flax Seeds - 3 tsp (15 gm)
3. Rolled Oats - 4 tsp (20 gm)
4. Honey - 2 tsp
5. Biscuits - 4 no. (optional) (I have used Parle G glucose biscuit)
6. Dark Chocolate - 2 bars (I have used Cadbury Bournville, 50% cocoa, dark chocolate bars)
7. Milk - 2-3 tsp (Required Only for chocolate dipped version 1.1)
Chocolate Dipped Bites (version 1.1) Scroll down for making Version 1.2
1. Grind the oats, flax seeds and glucose biscuits in flour consistency (keep it slightly coarse), using mixer grinder/food processor.
2. In a mixing bowl, add Crunchy peanut butter, ground oats, flax seeds, glucose biscuits, and honey, mix until well combined to form dough ball.
3. Make small bites/balls, if you feel it is not holding together, add some (one tsp) peanut butter.
4. Keep the bites in the fridge for 20 minutes so that the dough holds together once you start dipping them in melted chocolate.
5. In the meanwhile, Chop the dark chocolate into small pieces, place it in a microwave safe bowl and microwave for 1 minute 20 seconds, remove and stir (Don’t rely on your eyes, because the chocolate pieces retain their shape until you stir them Or boil 1 cup water in a saucepan, then reduce the flame and let it simmer, Place a bowl that fits the mouth of the sauce pan, put the chocolate in that bowl, keep on stirring until the chocolate melts)
6. Add 2 to 3 tsp milk and whisk, to make the chocolate dip easy to work with. You can add coconut oil to achieve a thin working consistency but i prefer milk.
7. Coat the bites one by one with melted chocolate. Use a toothpick or fork for a mess free job. Once done, put it back in the fridge and freeze for about an hour or two and enjoy!
Now let’s make the other version….version (1.2) 😀
1. Grind the oats, flax seeds and glucose biscuits in flour consistency, using mixer grinder/food processor.
2. Chop the dark chocolate into small pieces, place it in a microwave safe bowl and microwave for 1 minute 20 seconds, remove and stir (Don’t rely on your eyes, because they retain their shape until you stir them). Or you can boil water in a pan and place a bowl over the pan with chocolate in it, keep on stirring until it melts.
3. In a mixing bowl, add Crunchy peanut butter, grounded oats, flax seeds, glucose biscuits, honey, and melted chocolate, mix until well combined to form dough ball.
4. Make small bites/balls, if you feel it is not holding together, add some (one tsp) peanut butter.
5. Refrigerate for an hour and serve. Voila! our version 1.2 is ready! 😀