Health Food Recipes

🟢 This delicious and fragrant homemade mushroom cream soup is full of rich flavor and quick to prepare. Aroma mushroom puree soup, bringing comfort and warmth to the house. The incredible taste of mushroom soup will delight you in full. Prepare a simple recipe for mushroom soup and write me in the comments how you enjoyed it. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 RECIPE INGREDIENTS: 📝 ▪️ Mushrooms 300 g ▪️ onion ▪️ garlic ▪️ Olive oil ▪️ potato ▪️ 1 tsp salt ▪️ 1/2 tsp white pepper ▪️ Tuscan herbs ▪️ a piece of butter ▪️ hot water ℹ️ Cook on low heat for 15 minutes ▪️ french baguette ▪️ Olive oil ▪️ Tuscan herbs + chili ▪️ 180 C ( 365 F) 5 minutes 📝 For DECORATION: ▪️ olive oil ▪️ parsley ▪️ 250 ml cream ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 These Plant Based recipes are cheap, budget friendly and best of all really tasty. Easy, one-pot vegan meals perfect for any occasion. These incredibly easy to make vegan recipe will not disappoint you! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 RECIPE INGREDIENTS (3 to 4 servings): 📝 ▪️ 3 Tablespoon Olive Oil ▪️ 1 cup / 130g thinly sliced Onion ▪️ 2 cups / 225g Thickly grated Carrots or Julienne cut carrots ▪️ 1+1/2 cup / 300g White Basmati Rice ▪️ Salt to taste (I have added to total 1/4+1/2 Teaspoon of Pink Himalayan Salt) ▪️ 1/4 Teaspoon Ground Black Pepper ▪️ 1/4 Teaspoon Ground Cinnamon ▪️ 2 Bay Leaves ▪️ 2+1/4 Cup / 525ml Water ▪️ 1/2 Cup / 70g Cashews ▪️ 1/4 Cup / 35g Raisins ▪️ Drizzle of olive oil to finish the dish (I have added 1 tablespoon organic cold pressed olive oil) ℹ️ METHOD: ℹ️ Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes. 🔸 PLEASE NOTE: It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy. Also, thinly slice the onion. Transfer the cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use. To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is slightly browned. Now add the thickly grated carrot and fry on medium to medium-high heat (depending on the heat of your stove) for about 4 minutes or until the carrots are cooked and nicely fried. Remove the carrots and onions from the pan and set it aside for later. 🔸 (PLEASE NOTE: Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy) Now transfer the soaked and strained basmati rice to the pan, along with salt, ground black pepper, ground cinnamon, bay leaves, water and bring to a boil. Cover the lid and reduce the heat to low and cook for about 15 minutes or until the rice is cooked. While the rice is cooking, finely chop the raisins. The reason we chop the raisins is to allow it to disintegrate in the rice and there won’t be any big pieces but just the flavour. HOWEVER, you can add them whole if you prefer. Uncover the pan and cook the rice for another 1 minute UNCOVERED, on very low heat, to get rid of excess moisture. Turn off the heat. Add back the cooked carrots and onions, cashews and raisins and spread the topping for an easy mix. Mix gently. 🔸 DO NOT OVER MIX IT at this time because the rice grains are very soft and can break easily and turn into mush. Once mixed well, cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot with your favourite curry. ⚠️ IMPORTANT TIPS: ⚠️ ▪️ Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste ▪️ It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy ▪️ Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy ▪️ Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step ▪️ After adding back the cooked carrots/onions/cashews/raisins to the cooked rice - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 The most popular scrambled eggs in the world. The famous Moroccan eggplant shakshuka! 🍳 Eggplant with eggs for breakfast is just great! Incredibly delicious breakfast for the whole family! Shakshuka is the queen of all scrambled eggs! An easy recipe for scrambled eggs with eggplant and peppers! Prepare this wonderful breakfast and let me know in the comments how you liked it. Enjoy ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 RECIPE INGREDIENTS: 📝 ▪️ Eggplant ▪️ Olive oil ▪️ onion ▪️ garlic ℹ️ 5-7 minutes on minimum heat ▪️ Red pepper ▪️ yellow pepper ℹ️ 5-7 minutes on minimum heat ▪️ 1 tsp salt ▪️ 1/2 tsp black pepper ▪️ 1/2 tsp cumin ▪️ 1 tsp paprika ℹ️ 5-7 minutes on minimum heat ▪️ 3 eggs ▪️ Coriander ▪️ pita ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Do you have canned tuna and pasta at home? You'll love cooking this delicious tuna pasta salad recipe. A healthy creamy tuna pasta recipe, with homemade mayonnaise, tomato, pickles and onions. Low calorie and great for losing weight! Try this delicious mediterranean tuna salad today! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: 📝 ▪️ 1L of water ▪️ 100g of pasta ▪️ 1 onion ▪️ 100g of pickles ▪️ 250g of cherry tomatoes ▪️ 200ml of cream ▪️ 2 eggs ▪️ Salt ▪️ 385g of tuna ▪️ White pepper ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Let me show you an easy, savory, and definitely healthy vegan / plant-based recipe you can easily make at home! 🥥 In this recipe we will add a smoothly blended red bell pepper and tomato puree with fresh eggplants, green beans, firm tofu, and coconut milk. We then mix this with a concoction of spices including cumin, coriander, and cayenne to give it the smell and color that we expect from a curry. Adding veggie puree to your diet in addition to the amazing benefits of coconut milk is a surefire way of getting the most out of the nutritional goodness in vegetables. With the caramelized onions adding flavor to this dish, this will surely be one of the easiest, healthiest and certainly tastiest plant-based / vegan dishes you can serve. Both your vegan and non-vegan friends will surely love this. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 RECIPE INGREDIENTS: 📝 🍚 For the Puree: ▪️ 300g Tomatoes / 2 Cups / 2 medium tomatoes - chopped ▪️ 200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) - chopped ▪️ 1/2 inch Ginger / 1/2 Tablespoon finely chopped ▪️ 4 to 5 Garlic Cloves / 2 Tablespoons finely chopped 📝 OTHER INGREDIENTS: 📝 ▪️ 3 tablespoon Cooking oil (I have used light olive oil) ▪️ 200g / 1+1/2 Cup Onion - Finely chopped ▪️ 1 Teaspoon Ground Cumin ▪️ 1 Teaspoon Ground Coriander ▪️ 1/2 Teaspoon Turmeric ▪️ 1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder) ▪️ 200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) - chopped into 1.5 inch pieces ▪️ 200g / 2 Cups Green Beans - edges trimmed and chopped into 1.5 inch pieces ▪️ 300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu) ▪️ 400ml / 1+3/4 cup Full Fat UNSWEETENED Coconut Milk ▪️ 125ml / 1/2 Cup water ▪️ Salt to taste ( I have added total 1+3/4 teaspoon pink Himalayan salt) ℹ️ METHOD: ℹ️ Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside. (PLEASE NOTE: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter) To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt, and fry on medium to medium-high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release its moisture and help it cook faster, so don’t skip it. Now reduce the heat to low and then add the ground cumin, coriander, turmeric, and cayenne and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top which means the puree is cooked perfectly. Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, and salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking. Uncover and give it a good mix. Now turn the heat to medium-high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti. ⚠️ IMPORTANT TIPS: ⚠️ ▪️ Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter ▪️ Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step ▪️ Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish ▪️ Reduce the heat before adding the spices, it will prevent from burning. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Looking for lunch recipes for your diet ? Here are 10 Healthy Lunch Ideas For Weight Loss. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 1.) Quinoa and peppers 400 calories (1 serving) 📝 INGREDIENTS 📝 1/4 tsp chilli powder 1/4 tsp cayenne pepper 1/4 tsp cumin powder salt& black pepper 4 oz breast 1 garlic 1 tsp lime juice 1 tsp olive oil 1/4 medium red onion 1/2 medium red bell pepper 1/2 medium yellow bell pepper 1/2 medium green bell pepper 1/2 cup quinoa cooked 1 tbsp parsley 1 tsp lime juice ℹ️ PREPARATION ℹ️ In a small bowl, mix together chilli powder, cayenne pepper, cumin powder, ground pepper and salt in a bowl and set aside. Start by adding half the seasoning, minced garlic, lime juice and 1/2 teaspoon salt to the chicken. Set aside for 10 minutes. Heat olive oil in a pan and add the meat to the pan and cook for 10-12 minutes till is cooked through and slightly crispy, add onions and bell peppers to the pan. Add the remaining seasoning and stir fry for 3-4 minutes on high heat. Serve with cooked quinoa topped with chopped parsley. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 2.) Beef and broccoli 390 calories (1 serving) 📝 INGREDIENTS 📝 1 tsp lime juice 1 garlic 1 tsp low-sodium soy sauce 2 tbsp low-sodium broth 1 tsp honey 1 tsp olive oil 4 oz lean beef 4 oz broccoli florets salt & black pepper 1/2 cup chickpeas ℹ️ PREPARATION ℹ️ Combine broth, soy sauce, honey, garlic, and lime juice. Heat a large skillet over high heat. add oil and beef. cook for 3 minutes per side, add sauce to skillet and then add broccoli. Season with salt and pepper. Let simmer 8 to 10 minutes until broccoli and steak are cooked through add chickpeas. Garnish with sesame seeds and serve. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 3.) Veggie fried rice 340 calories (1 serving) 📝 INGREDIENTS 📝 1 tsp olive oil 1 garlic 1 tsp ginger grated 2 eggs 1/2 cup brown rice cooked 2 oz spinach 1/3 cup peas 1 tsp soy sauce ℹ️ PREPARATION ℹ️ Add the garlic and ginger and stir fry with oil for one minute. Crack the eggs directly into the pan and push them around in the pan until barely cooked, 1-2 minutes. Add the rice and stir fry for a few minutes, the eggs should sort of incorporate and stick to the rice. Add the peas, and soy sauce and stir fry for another 1-2 minutes. Remove from heat,and serve! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 4.) Ground turkey and cabbage stir fry 400 calories (6 serving) 📝 INGREDIENTS 📝 1 tsp olive oil 4 oz ground turkey 1/4 medium onion 1/2 medium carrot, grated 1 garlic 1 tsp giner grated 3 tbsp broth 1 cup cabbage 1 medium Green onion 1 tsp soy sauce salt and black pepper ℹ️ PREPARATION ℹ️ start by cooking ground turkey with oil. Cook for 5-6 minutes, or until turkey is almost cooked through. Push turkey to the side of the pan and add onion and saute for 3-4 minutes. Add shredded carrots, garlic, green onion and ginger and saute for 2 minutes. Stir the vegetables and turkey together. Pour broth in the pan and add cabbage, soy sauce, salt, and pepper. Stir well and cover with a lid. and cook for 12-15 minutes on low, or until cabbage is to your desired tenderness. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 5.) Skillet beef and potatoes 400 calories (1 serving) 📝 INGREDIENTS 📝 7 oz potatoes 1 tsp olive oil 1/4 tsp dried thyme 1/4 tsp dried rosemary 1/4 tsp dried oregano salt and black pepper 1 garlic 3 tbsp broth 5 oz lean beef 2 oz spinach ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 6.) Healthy salad with fruit 410 calories (1 serving) 📝 INGREDIENTS 📝 6 walnut halves 4 oz chicken breast boiled cut into cubes 2 tbsp greek yogurt 1 tsp apple cider vinegar 1 tsp honey 1/8 tsp salt 1/2 apple 1/2 cup halved grapes 1 oz spinach ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 7.) Delicious and easy salad recipe 340 calories (1 serving) 📝 INGREDIENTS 📝 4 oz chicken breast 1 tsp olive oil 1/4 tsp paprika 1/4 tsp cumin 1/4 tsp dried oregano salt and black pepper 2 leaves romaine lettuce 7 cherry tomatoes 1/4 medium cucumber 1/4 medium yellow onion 1 tbsp parsley 1/2 tbsp tahini 1/2 tbsp water 1 tsp lemon juice ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 8.) Chickpea and tomato quinoa 290 calories (1 serving) 📝 INGREDIENTS 📝 1/4 cup quinoa 1/4 white onion, chopped 1/4 yellow bell pepper 1 clove garlic, finely chopped 1 tsp olive oil 1 medium tomato, chopped 1 tsp tomato paste 1/8 tsp paprika 1/8 tsp cayenne pepper salt and black pepper 1 oz spinach 2 oz cooked chickpeas 1 tbsp black olives 1 tbsp parsley, finely chopped ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 9.) Quick chickpea and tuna salad 210 calories (1 serving) 📝 INGREDIENTS 📝 2 leaves romaine lettuce 1/4 medium yallow onion 6 grape tomatoes 4 oz tuna salt and black pepper 1 tsp white vinegar 3 oz chickpeas ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 10.) Cauliflower fried rice 400 calories (1 serving) 📝 INGREDIENTS 📝 1/2 small head cauliflower 1 egg 1 egg white salt and black pepper 1 tsp olive oil 1 clove garlic 4 oz breast 1 tsp grated fresh ginger 1/2 red bell pepper 1 scallion 1/8 tsp dried oregano 1/2 tbsp reduced sodium soy sauce ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 I'm going to show you a delicious honey mustard salad recipe that's refreshing, crunchy and also very healthy and nutritious. Perfect for anytime of the day. Prepare it yourself and you'll not be disapointed 😋 ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: 📝 ▪️ 1/4 white cabbage ▪️ 1/2 red cabbage ▪️ 100g of corn ▪️ 2 tomatoes ▪️ 1 cucumber ▪️ 120g of yogurt ▪️ 2 soup spoons of mayo ▪️ 2 soup spoons of mustard ▪️ 2 soup spoons of honey ▪️ Black pepper ▪️ Fresh cilantro ▪️ Olive oil ▪️ Salt ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Delicious Veggie Burger Recipe - Black Bean Burger Patties ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 RECIPE INGREDIENTS: (8 to 9 Patties) 📝 ▪️ 2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained) ▪️ 3 Tablespoon Olive Oil ▪️ 2 Cups Onion - chopped ▪️ 2 Tablespoon Garlic ▪️ 2 Cups Finely Grated Carrot (240g) ▪️ 2 Teaspoon Paprika ▪️ 1 Teaspoon Cumin ▪️ 1/2 Teaspoon Ground Black Pepper ▪️ 1/4 Teaspoon Cayenne Pepper (Optional) ▪️ Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt) ▪️ 1 Tablespoon White Vinegar (I added White Wine Vinegar) ▪️ 1 Tablespoon Balsamic Vinegar ▪️ 1/4 Cup / 60ml Passata or Tomato puree ▪️ 1/2 Cup / 80g Chickpea Flour OR Gram Flour ▪️ 1/4 Teaspoon Baking Soda ▪️ 2 to 3 Tablespoon Oil for frying the patties 🟧 Siracha Mayo: ▪️ Vegan Mayo + Sriracha Sauce to taste ℹ️ METHOD: ℹ️ To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant. Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED. Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined. Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later. ⚠️ (NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep) To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste. Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil. Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Natural BOMB for cleansing the liver and blood vessels: 4 powerful ingredients! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS and COOKING: 📝 ▪️ 1 beetroot ▪️ Beetroot has an anti-inflammatory effect ▪️ 1 carrot ▪️ Carrots are rich with vitamins ▪️ Grind in a blender ▪️ Add some water ▪️ Ginger ▪️ Ginger improves digestion ▪️ Parsley ▪️ Parsley improves appetite and removes salt from the body ▪️ Tomatoes ▪️ Tomatoes are low-calorie and help to get rid of excess weight. ▪️ 70 ml water ▪️ Whisk in a blender ⚠️ Remember! Consult your doctor before using! Vitamin drink is ready! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Eating a diet that meets all of your daily protein needs can boost your post-meal calorie burn by as much as 35 percent. No wonder people are turning to healthy chicken recipes for weight loss! In addition to being one of the more affordable proteins and it's a popular source of high protein in healthy meal plans because of its low fat content. It can be used in a variety of ways to create filling meals that are low in calories and effective for long term fat loss. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 1.) Pesto chicken pasta 410 calories (1 serving) 📝 INGREDIENTS 📝 1 tsp olive oil 4 oz chicken breast salt and black pepper 1/4 tsp garlic powder 5 grape tomatoes 4 oz cooked whole wheat pasta 1 tbsp pesto basil leaves ℹ️ PREPARATION ℹ️ In a large skillet, heat olive oil over medium-high heat. Season both sides of chicken with salt and pepper and garlic powder then add to skillet. Cook until golden and seared on both sides, about 8 minutes per side. Let rest for 10 minutes, then slice into 1/2" pieces. Add pesto over pasta, then add tomatoes and toss until combined. Top with sliced chicken. Serve with more basil. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 2.) Chicken salad 320 calories (1 serving) 📝 INGREDIENTS 📝 5 grape tomatoes 3 leaves lettuce 1 hard boiled egg 4 oz boiled chicken breast, shredded 1 tsp olive oil 1 tsp white vinegar salt and black pepper 1 oz avocado ℹ️ PREPARATION ℹ️ In large bowl, combine extra virgin olive oil and vinegar with salt and pepper. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 3.) Avocado chicken salad 390 calories (1 serving) 📝 INGREDIENTS 📝 1/4 medium red onion 7 grape tomatoes 3 oz mango 1 tbsp cilantro 1/4 cup corn 4 oz boiled chicken breast 1 tsp olive oil 1 tsp lime juice 1 tsp honey salt and black pepper 1 oz avocado ℹ️ PREPARATION ℹ️ Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 4.) Chicken cury 490 calories (1 serving) 📝 INGREDIENTS 📝 1/4 medium yellow onion 1 tsp olive oil 5 oz chicken breast 1 garlic 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp paprika 1/4 tsp ground tumeric salt and black pepper 1/2 cup low sodium chicken broth 2 oz crushed tomatoes 1 tbsp heavy cream 1 cup brown rice cooked ℹ️ PREPARATION ℹ️ In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and cook until fragrant, 1 minute. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. Serve over rice , garnished with cilantro. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 5.) Roasted chicken and peppers 310 calories (1 serving) 📝 INGREDIENTS 📝 1/2 medium red bell pepper 1/2 medium yellow pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika salt and black pepper 2 chicken legs 2 oz spinach chopped 1/2 oz feta cheese ℹ️ PREPARATION ℹ️ Heat oven to 425°F. On large rimmed baking sheet, toss bell peppers garlic and salt and pepper. Rub chicken legs with garlic powder, onion powder paprika , salt and black pepper. Nestle among vegetables on one baking sheet and roast both sheets until chicken is golden brown and cooked through and peppers are tender, 25 to 30 minutes. Transfer chicken and peppers to plates over spinach. Sprinkle with feta and serve with chicken. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 6.) Green bean recipe 370 calories (1 serving) 📝 INGREDIENTS 📝 5 oz green beans, boiled 6 oz breast 1 tsp olive oil 1 tsp soy sauce black pepper 1 tbsp parsley 1/4 tsp italian seasoning 1/4 tsp dried thyme ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🍆 Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years. 🟢 Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew. In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more. The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas. This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family. Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: (4 to 5 servings): 📝 ▪️ 3 to 4 tablespoons Light Olive Oil for fry the veggies ▪️ 400g /4 Cups approx. Eggplant - chopped ▪️ 200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped ▪️ 200g / 1 +1/2 Cup approx. Red bell pepper - chopped ▪️ 200g / 1 +1/2 Cup approx. Green pepper - chopped ▪️ 1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves) ▪️ 2 Cups / 1 Can (540ml can) Cooked Chickpeas ▪️ 1/4 Ground cumin ▪️ 1/4 Paprika ▪️ 1/4 Cayenne pepper ▪️ Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt) ▪️ 125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree ▪️ 200g/ 1+1/4 Cup approx. Fresh Tomato - chopped ▪️ 125 ml / 1/2 Cup water 📝 GARNISH: 📝 ▪️ Ground Black Pepper (I have added 1/2 teaspoon black pepper) ▪️ 1/2 cup / 20g Parsley - finely chopped ▪️ Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil) ℹ️ METHOD: ℹ️ FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside. To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred. Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried. At any point if you notice the pan is getting over heated reduce the heat. Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil. Mix well and serve it with your favorite kind of flatbread and a green side salad. ⚠️ IMPORTANT TIPS: ⚠️ - DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy - Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well - Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 These healthy salad recipes are perfect for weight loss and for anyone looking to add a little more nutrition to their diet! these salads are filling, satisfying, and perfect for lunch too! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 1.) Delicious and easy salad recipe 340 calories (1 serving) 📝 INGREDIENTS 📝 4 oz chicken breast 1 tsp olive oil 1/4 tsp paprika 1/4 tsp cumin 1/4 tsp dried oregano salt and black pepper 2 leaves romaine lettuce 7 cherry tomatoes 1/4 medium cucumber 1/4 medium yellow onion 1 tbsp parsley 1/2 tbsp tahini 1/2 tbsp water 1 tsp lemon juice ℹ️ PREPARATION ℹ️ Preheat the oven to 350°F (180°C) Drizzle the breast witn olive oil and Season both sides with cumin, oregano, paprika, salt and bake in the centre of the oven for 20-25 minutes until cooked through. Lay chopped lettuce leaves on plate. Place halved cherry tomatoes and chopped cucumber on a plate in a circle as shown in the video, add onion onion strips in the center and top with the breast, and then dress with tahini by combining tahini, water and lemon juice. Serve immediately ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 2.) carrot chicken 320 calories (1 serving) 📝 INGREDIENTS 📝 4 oz chicken breast 1 bay leaf 2 oz green beans, boiled 1/4 medium red bell pepper 2 medium green onion 1 medium carrot FOR THE SALAD DRESSING : 1 tsp olive oil 1 tsp apple cider vinegar 1 tsp honey 1/2 tsp soy sauce salt and black pepper 1/4 tsp seasm seeds ℹ️ PREPARATION ℹ️ Boil the breast with salt and bay leaf until it is cooked through. While cooking the breast, blanch the green beans Combine shredded breast, green beans, peppers, green onion, and shredded carrots in a large bowl. Whisk together all of the dressing ingredients and gently fold to combine. Sprinkle seasm seeds over the top and serve ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 3.) Strawberry spinach 170 calories (1 serving) 📝 INGREDIENTS 📝 3 oz spinach 6 strawberries 1/4 medium yellow onion 1/2 feta cheese 4 walnuts halves 1 tsp balsamic vinegar 1 tsp olive oil 1 tsp honey ℹ️ PREPARATION ℹ️ Lay chopped lettuce spinach on plate. Place strawberries and onion over the spinach and top with feta cheese and chopped walnuts. In a small pan combine balsamic vinegar, olive oil, honey together and dizzle over the strawberries. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 4.) vegetables and rice 250 calories (1 serving) 📝 INGREDIENTS 📝 1/2 cup brown, rice cooked 1/4 medium yellow onion 1/4 medium red bell pepper 1/4 medium cucumber 2 oz artichoke heart 1 tbsp parsley 1/2 tbsp cheese 1 tbsp sliced black olives 1 tsp olive oil 1/2 tbsp white vinegar salt and black pepper ℹ️ PREPARATION ℹ️ In a large bowl add the red onion, parsley, black olives, red pepper, cucumber, artichoke hearts and feta cheese and cooked rice. Stir to combine. In a small glass bowl, whisk together the olive oil, white vinegar, salt and pepper and pour over the rice and toss well to combine Can serve immediately. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 5.) Corn cauliflower and cucumber 160 calories (1 serving) 📝 INGREDIENTS 📝 5 oz cauliflower 1/2 medium cucumber 1/2 medium red bell pepper 1 medium green onion 1/2 cup canned corn 1 tbsp light mayonnaise 1 tsp white vinegar salt and black pepper ℹ️ PREPARATION ℹ️ Cut your cauliflower into small florets. chop cucumber and red pepper. Thinly chop the green onions. Drain corn. Mix everything. Add mayo, salt and pepper to taste, mix well. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 6.) Corn and Avocado 190 calories (1 serving) 📝 INGREDIENTS 📝 10 cherry tomatoes 1/2 cup corn 1/2 cup cucumber 1/4 cup green onion 1 tsp lemon juice 1 tsp olive oil salt and black pepper 1.5 oz avocado ℹ️ PREPARATION ℹ️ Combine all ingredients in a large bowl and toss well. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 7.) chickpea avocado feta 330 calories (1 serving) 📝 INGREDIENTS 📝 1/4 cup red onion 1/2 cup canned chickpeas 1/2 oz feta cheese 1 tsp lemon juice salt and black pepper 1.5 oz avocado 1 boiled egg 1 tsp chopped cilantro ℹ️ PREPARATION ℹ️ In a large bowl, combine all ingredients exept boiled egg and cilantro, and toss well. serve in a plate with boiled egg and cilantro. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Oil Free & Eggless Mayonnaise with Cauliflower [Plant-Based] | Healthy Vegetable Dip Recipe ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: (790g Mayonnaise) 📝 ▪️ 500g Cauliflower ▪️ 100g raw cashew nut - 3/4 cup ▪️ 5 to 6 garlic cloves ▪️ 1/2 tablespoon salt (I have used pink Himalayan salt) ▪️ 300ml Water - 1+1/4 cup ▪️ 2 tablespoon while vinegar (I have used white wine vinegar) ▪️ 1/2 teaspoon freshly ground black pepper ▪️ 1/2 tablespoon (or to taste) Dijon OR Yellow Mustard (I have made this recipe with both dijon and yellow mustard. I find yellow mustard is great for this recipe but if it’s too strong for you, Dijon mustard would work well too ℹ️ METHOD: ℹ️ Add the cauliflower, raw cashews, garlic, salt and water to a pot. Cover the lid and bring it to a boil. Once the water starts to boil, reduce the heat to low and cook it until the cauliflower is soft, it takes about 15 to 20 minutes (cooking time depends on the cauliflower you are using). Once cooked turn off the heat and let it cool down "uncovered" to room temperature. Then transfer the contents from the pot to a blender. After transferring the cooked cauliflower and cashews to the blender, if you think there is too much liquid left in the pot, then add a little liquid at a time as you blend and as needed (use your judgement). This will prevent the puree from getting watery. Add white vinegar, ground black pepper and mustard to it and blend it to a very smooth puree. It should turn light and airy once blended. Taste test the puree for seasoning right after you blend it and also, if you think it still has a strong cauliflower flavour then you can add some more mustard to it that will help mask the cauliflower flavour. Transfer it to an air tight container and let it chill and set in the refrigerator for at least 5 to 6 hours. This will thicken the puree and help it get the right texture. Enjoy it in your favourite sandwiches, as a dip or even as a salad dressing. If stored well, it can last for 8 to 10 days. ⚠️ IMPORTANT TIPS: ⚠️ - To get best results try to measure the ingredients by weight - Taste test the puree right after you blend it and if you find that it still has a strong cauliflower flavour then you can add some more mustard to it. It not only adds flavour but also masks the flavour of the cauliflower - Let the cooked ingredients cool down "Uncovered - this get rid of any extra moisture - After transferring the cooked cauliflower and cashew to the blender, if it looks like there is too much left over liquid in the pot then add a little liquid at a time as you blend and as needed (use your judgement). This will prevent the puree from getting watery - I have made this recipe with both dijon and yellow mustard. I find yellow mustard is great for this recipe but if it’s too strong for you, Dijon mustard would work well too - If stored well it can last in the refrigerator for 8 to 10 days - For those who want to make a smaller batch can cut the recipe in half. Enjoy! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Healthy eating is about eating smart and enjoying your food so when you’re trying to lose weight by cutting calories, skipping breakfast might seem like an easy solution. However, it counterproductive to your weight loss efforts, causing you to feel hungrier and potentially leading to overeating later in the day. So here are 4 delicious healthy breakfast ideas for weight loss ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 1️⃣ Healthy breakfast egg mussins 90 calories (6 serving) 📝 INGREDIENTS 📝 ▪️ 5 eggs ▪️ 1/2 cup spinach ▪️ 1/4 cup onion ▪️ 10 grape tomatoes ▪️ 1/4 avocado ▪️ 1/2 oz feta ▪️ 1/4 tsp salt ▪️ 1/4 tsp black pepper ℹ️ PREPARATION ℹ️ Preheat the oven to 350°F. Grease a muffin pan with cooking spray. place spinsch, onion, grape tomatoes into each muffin cup. In a large bowl, whisk the eggs,with salt and black pepper and pour into 6 muffin cups until the liquid almost reaches the top. Bake at 350°F/180°C for 20-25 minutes, until set. Top each muffin with cubed avocado and feta. Enjoy! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 2️⃣ Turkey & egg breakfast recipe 300 calories (1 serving) 📝 INGREDIENTS 📝 ▪️ 1 tsp olive oil ▪️ 1/4 cup onion ▪️ 3 oz ground turkey ▪️ chili powder, salt and black pepper ▪️ 1 oz spinach ▪️ 1 egg ▪️ 2 egg whites ▪️ 1 oz canned mushrooms ℹ️ PREPARATION ℹ️ Preheat the oven to 350°F. Heat the 1 tsp of olive oil in a medium sized skillet set to medium-high heat. add in the onion and Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until the ground turkey is cooked. Transfer the cooked ground turkey to a glass or metal baking dish greased with cooking spray. Layer the Spinach then pour the beaten eggs with salt and pepper and top with mushrums. Place the dish in the oven and cook for 20-25 minutes or until the edges of the egg begin to brown and the casserole is firm throughout. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 3️⃣ Omelette muffins 60 calories (6 serving) 📝 INGREDIENTS 📝 ▪️ 1 cup cooked quinoa, warmed ▪️ 1/3 cup spinach ▪️ 1/3 cup cheddar or mozzarella cheese ▪️ 2 egg white ▪️ salt ℹ️ PREPARATION ℹ️ Preheat oven to 350°F and spray a muffin pan with cooking spray. In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the egg whites, salt, and spinach leaves. Stir to combine. Spoon mixture into 6 muffin cups. Bake at 350°F for 20-25 minutes. Remove from oven and let cool for 10 minutes. Run a small knife around the edges to loosen and pop out of the muffin pan. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 4️ Breakfast Bars with Blueberries 110 calories (8 serving) 📝 INGREDIENTS 📝 ▪️ 2 bananas ▪️ 3/4 cup cooked quinoa ▪️ 1/2 cup rolled oats ▪️ 1/4 cup raisins ▪️ 2 egg ▪️ 1/2 tsp vanilla extract ▪️ 1 cup blueberries ℹ️ PREPARATION ℹ️ Preheat the oven to 180c / 350f and line a glass or metal baking dish with parchment paper. Mash the bananas and add quinoa, oats, rasins to the bowl and mix well. Add the eggs, vanilla extract and mix.again. Finally stir in the blueberries. Transfer the mixture to the dish and bake in the oven for 20 – 25 minutes until firm to touch. Allow to cool before cutting into 8 squares. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🥑 I’ll be adding a new twist to this dish by adding the grassy, slightly sweet flavor of spinach and the buttery and light taste of avocado. I’ll start by placing some sliced onions in a metal pan over a light blue flame until the pungent onions begin to smell sweet; and then I’ll mix in my chickpeas, spices, and spinach one by one. Next, we’ll combine this mix with the remaining ingredients in a processor and blend them until a light, airy cream remains, ready to be shared with friends or enjoyed on a night at home! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: 📝 ▪️ 130g / 1 cup onion ▪️ 1 to 2 tablespoon Olive oil (to fry onion) ▪️ 2 Cups / 1 Can (540ml can) Cooked Chickpeas ▪️ 3/4 Cup / 175ml Water ▪️ 200g Baby Spinach or (Spinach leaves not stems) ▪️ 180g / 1 Medium Ripe Avocado (208g by weight with the seed) ▪️ Lemon Juice to taste (I have added 4 tablespoons of lemon juice) ▪️ 2 garlic cloves - minces or grated ▪️ 3 Tablespoon Tahini ▪️ 1 Teaspoon Ground cumin ▪️ 1 Teaspoon Cayenne Pepper (Optional or to taste) ▪️ Salt to taste (I have added 1+1/8th teaspoon pink Himalayan salt) 🟢 TOPPING: 🟢 ▪️ 3 tablespoons Good quality Olive oil (I have used cold pressed extra virgin olive oil) ▪️ 1 Jalapeno - finely chopped ℹ️ METHOD: ℹ️ ▪️ To a heated pot add the olive oil, onion, salt and fry on medium heat until the onion starts to brown. Add the cooked chickpeas, and water and bring to a rapid simmer, then cover the lid and cook for 10 minutes on medium-low heat. Uncover and add spinach and mix well and you will notice that the spinach starts to wilt. Turn off the heat right away and let it cool down completely. ▪️ Once cooled transfer the chickpea spinach mix to the food processor/blender along with the avocado, lemon juice, tahini, ground cumin, cayenne pepper, and salt and blend it to a fine puree. Make sure to scrape the sides of the container and give it a mix in between so it blends well, it will take about 5 to 6 minutes (depending on your food processor). The end product should be smooth and airy, so take your time to blend it. ▪️ Transfer it into a container and let it set in the fridge for about 2 to 3 hours and serve with your favourite topping. I like to top it with some finely chopped jalapeno and a good quality olive oil. ▪️ Enjoy this nutrient-filled homemade hummus in a wrap, sandwich, or just as a condiment with vegetables/pita. If stored well, it will last in the refrigerator for up to a week. 💬 What is your favorite non-traditional hummus ingredient? Let me know in the comments below! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 This gluten free, milk free and sugar free cake recipe is the perfect healthy snack! If you have diabetes, gluten or lactose intolerance or you simply like to follow a healthy diet this cake recipe is perfect for you! Learn this quick and easy apple cake recipe in only 2 minutes, it's very tasty and it will impress everyone! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS 📝 ▪️ Butter (substitute with margarine if you're lactose intolerant) ▪️ 4 apples ▪️ 2 eggs ▪️ 200g oat flour ▪️ 60 ml vegetable oil ▪️ 100g sweetener ▪️ 100ml soy milk ▪️ Salt ▪️ Cinnamon ▪️ 1 teaspoon of baking powder ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Healthy & easy plant-based recipe for lunch or dinner! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: (3-4 servings): 📝 ▪️ 2 to 3 Tablespoon Olive oil ▪️ 150g / 1 cup Onion - finely chopped - 1 medium size onion ▪️ 150g / 1 cup Celery - finely chopped - 3 celery stalks ▪️ 150g / 1 cup Carrot - finely chopped - 2 medium carrots ▪️ Salt to taste (I have added total 1+1/4 tsp pink Himalayan salt) ▪️ 1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic) ▪️ 1 Teaspoon Dried Oregano ▪️ 1/4 Teaspoon Chilli flake (Optional) ▪️ 2 cups / (1 Can 540 ml) Cooked chickpeas ▪️ 1+1/2 cup / 350ml Strained tomatoes/Passata ▪️ 4 cups / 1 Liter Water ▪️ 160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice 📝 GARNISH: 📝 ▪️ 1/3 cup / 15g Parsley - finely chopped ▪️ Drizzle of Olive oil - 1 to 2 Tbsp (I have added organic cold pressed olive oil) ℹ️ METHOD: ℹ️ To a heated pan add olive oil, onion , celery, carrot, salt (½ tsp). Fry on medium high heat until the onions are soft and just starts to caramelize. Adding salt to the vegetables will make it cook faster and will season it as well (it's an important step so please do not skip it). Once the onion starts to caramelize, reduce the heat to medium or medium-low (depending of the heat of your stove). Add garlic, oregano, chilli flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant. Be careful not to burn the garlic. If at any point the pan gets over heat reduce the heat. Now add the cooked chickpeas, strained tomatoes/passata , water and mix well. Cover the pot and bring to a boil. Once the water starts to boil, reduce the heat to low and cook for about 15 minutes on low heat for the flavours to develop. After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente. I have added mini rigatoni pasta but you can use any shape/size of pasta of choice. Please note by the time the pasta if cooked most of the water will be gone and you will be left a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish it with finely chopped parsley and a drizzle of a good quality olive oil. Mix well. Ready for serve. ⚠️ IMPORTANT TIPS: ⚠️ - Adding salt while frying the onion and vegetables will make it cook faster and season it as well, it's an important step so please do not skip it - Every stove is different so adjust the heat accordingly to your stove - you can always adjust the consistency of the sauce to your liking, if you want it soupy or thick creamy - If it happened that the water cooks out faster than anticipated and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water to this otherwise it will ruin the taste of the dish - It's important that you garnish the pasta with fresh herbs and a good quality olive oil, it will complete the dish. Enjoy! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Cleans the blood and blood vessels! Just one glass a day and you're clean and healthy! 🥤 A detox juice made from cucumber, spinach, ginger and apple that perfectly cleanses the blood and blood vessels. Start making vegetable juices and you will always be healthy and happy. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS 📝 ▪️ 1/2 cucumber ▪️ A handful of spinach ▪️ Ginger ▪️ 1 apple ▪️ A soup spoon of honey ▪️ Water ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Hard boiled eggs are a great way to add a little protein and vitamin D (it's in the yolk) to your diet. Eat them plain or enjoy them in one of these hard boiled egg recipes. 🟢 Here Are 4 Healthy Boiled Egg Recipes For Weight Loss ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 1.) GREEN SALAD WITH BOILED EGGS RECIPE 410 calories (1 serving) 📝 INGREDIENTS 📝 For the salad: ▪️ 1/4 Cup can chickpeas, drained and rinsed ▪️ 1 cup chopped romaine lettuce ▪️ 1 cup fresh baby spinach leaves ▪️ 2 hard boiled eggs ▪️ 5 cherry tomatoes, halved ▪️ 1/3 avocado, cubed ▪️ 1 tbsp crumbled feta cheese ▪️ 1 tbsp raw walnuts, chopped ▪️ 1/4 tbsp green onion ▪️ 1/4 tbsp minced fresh parsley For the dressing: ▪️ 1/4 tsp dijon mustard ▪️ 1/4 tsp honey ▪️ 1/2 tbsp lemon juice ▪️ 1 clove garlic, minced ▪️ 1/4 tsp salt ▪️ Pinch of pepper ▪️ 1 tsp olive oil ℹ️ PREPARATION ℹ️ Add all the dressing ingredients to a small bowl. Whisk until combined. Add the romaine and spinach to a serving plate. Top (in rows if desired) with the chickpeas, eggs, tomatoes, avocado, feta, walnuts, green onion and parsley. Drizzle with the desired amount of dressing and serve immediately. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 2.) CARROT EGG SALAD RECIPE 290 calories (1 serving) 📝 INGREDIENTS 📝 ▪️ 1 cup halved carrots ▪️ 2 hard boiled eggs ▪️ 1/4 cup canned or boiled peas ▪️ t tsp extra-virgin olive oil ▪️ 1 tsp lemon juice ▪️ 1/2 tbsp parsley ▪️ 1 tbsp permasan cheese ℹ️ PREPARATION ℹ️ Boil 1 cup halved carrots with a pinch of salt, 10 minutes, until they are tender enough to pierce with a fork I a large bowl add the carrots, the boiled eggs, peas, olive oil, lemon juice, salt, black pepper parsley, permasan cheese. stir to combine. And erve. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 3.) RED BEANS AND TOMATO SALAD 270 calories (1 serving) 📝 INGREDIENTS 📝 ▪️ 1/2 cup red beans , drained and rinsed ▪️ 1/2 tomato ▪️ 2 large hard boiled eggs ▪️ 1/4 cup of chopped red onion ▪️ 1Tsp chopped fresh parsley Dressing: ▪️ 1 tsp extra-virgin olive oil ▪️ 1 tsp white vinegar ▪️ 1/4 tsp Dijon mustard ▪️ salt and ground black pepper ℹ️ PREPARATION ℹ️ Peel your hard-boiled eggs and transfer to a cutting board, and slice into quarters. Combine your chopped eggs with red beans, tomatoes, and onions in a large bowl. Put the dressing ingredients into a small bowl and whisk together. Drizzle over the salad and serve. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 4.) AVOCADO QUINOA SALAD 440 calories (1 serving) 📝 INGREDIENTS 📝 ▪️ 1/4 cup quinoa ▪️ 1 hard boiled egg ▪️ 1/2 cucumber, sliced ▪️ 5 cherry tomatoes ▪️ 1/2 avocado, chopped Dressing: ▪️ 1 tbsp creme fraiche ▪️ 1/2 tsp dijon mustard ℹ️ PREPARATION ℹ️ Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 5 to 10 minutes (or according to the package instructions). Set aside to cool. At the same time place the egg in another pan of boiling water and cook for 7 minutes. When the egg is cooked allow it to sit for a couple of minutes in cold water, before peeling it. Place the cooked quinoa to a serving plate and add the cherry tomatoes, cucumber, avocado, and the egg sliced. Make the dressing by mixing the creme fraiche and dijon mustard together. You can add more or less mustard to taste. Drizzle over the top and serve. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Sweet Potato Pie Recipe (Plant-Based) *Vegan* Low-sugar Desserts Idea ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS 📝 ▪️ 585g Sweet Potatoes chopped - 2 medium sweet potatoes (660g with skin on) ▪️ 100g / 3/4 cup - Raw Cashews ▪️ 275ml / 1 + 1/4 cup - Water ▪️ 120g 3/4 cup - Coconut Sugar or Palm Sugar ▪️ 1 Teaspoon Vanilla Essence ▪️ 1/2 Teaspoon Ground Cinnamon ▪️ 1/4 Teaspoon Ground Dried Ginger ▪️ 1/4 Teaspoon Ground Nutmeg ▪️ 1/4 Teaspoon Salt ( I have added pink Himalayan salt) ▪️ 2 Tablespoons Corn Starch ONLY (DO NOT add more than the recommended quantity otherwise it will ruin the taste of the filling) ℹ️ METHOD: ℹ️ ▪️ Bring 1 cup of water to a boil. Add the raw cashews first and then add the chopped sweet potatoes, reduce the heat to medium-low and cook until the sweet potatoes are soft and mushy. It took me a good 35 minutes to cook it (take your time to cook the sweet potatoes, it should get really soft and mushy. Half cooked sweet potatoes will ruin the filling) ▪️ Turn off the heat and let it cool down UNCOVERED to let the extra moisture evaporate. There should not be much water left in the pot at this time. ▪️ Preheat the oven to 350 F. Transfer the sweet potatoes to a high speed blender and add coconut sugar, vanilla essence, cinnamon, ginger, nutmeg, salt , corn starch and blend it to a smooth puree. The puree should on the thicker side and not too runny (it rather be thick than runny). DO NOT add additional water while blending. ▪️ Now pour the puree on to the a pre-made raw pie shell/crust of your choice. ▪️ Bake it for about 45 to 50 minutes. The baking time also depends on the heat of your oven so adjust the baking time accordingly. It took me 47 minutes to bake it in my oven. You know when it’s baked right, when the edge is firm to touch and the center is soft. If the filling is still too wet then put it back in the oven bake it for another few minutes. ▪️ Let it completely cook down and then put it in the refrigerator for at least 8 hours, preferably overnight. The longer it sits in the refrigerator the more nicely it will set and firms up. ▪️ I usually make this pie two days in advance and let it sit (covered) in the refrigerator for the flavours of the filling to develop and for it to set. ⚠️ IMPORTANT TIPS: ⚠️ ▪️ Take your time to cook the sweet potatoes, it should get really soft and mushy. It took me a good 35 minutes to cook it. Half cooked sweet potatoes will ruin the filling. ▪️ Once the sweet potato is cooked let it cool down UNCOVERED to let the extra moisture evaporate. There should not be much water left in the pot at this time. If there is quite a bit of water left in the pot, then use just enough water to get the right consistency while blending and discard the rest ▪️ Liquid sweeteners will NOT work for this recipe ▪️ DO NOT add more corn starch than the quantity recommended in this recipe, otherwise it will ruin the taste of the filling ▪️ The blended puree should be on the thicker side and not too runny (it rather be thick than runny) ▪️ DO NOT add additional water while blending ▪️ The baking time depends on the heat/type of your oven so adjust the baking time accordingly ▪️ You know when the filling is baked right when the edge of the filling is firm to touch and middle is soft ▪️ Let the pie set in the refrigerator for at least 8 hours, preferably overnight. The longer it sits in the refrigerator the more nicely it will set and firm up. If you cut it right away the the filling will be soggy. I usually make this pie two days in advance and let it sit (covered) in the refrigerator for the flavours of the filling to develop and for it to set. Enjoy the pie! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Black beans are a good source of fiber, proteins, and vitamins. Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time. The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals. This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen. You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry. Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS: (4 servings approx.) 📝 ▪️ 1 Cup / 200g White Basmati Rice (washed thoroughly with water) ▪️ 2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed) ▪️ 3 Tablespoon Olive Oil ▪️ 1 +1/2 / 200g Cup Onion - Chopped ▪️ 1 Cup / 150g Green Bell Pepper - Chopped ▪️ 1 Cup / 150g Red Bell Pepper - Chopped ▪️ 2 Tablespoon Garlic - finely chopped ▪️ 3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree ▪️ 1 Teaspoon Cumin ▪️ 1 Teaspoon Paprika ▪️ 1/4 Teaspoon Cayenne Pepper or to taste ▪️ 1 Cup / 125g Frozen Corn kernels (you can use fresh corn) ▪️ 1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED 🔶 (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY) Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt) 📝 GARNISH: 📝 1+1/2 cup / 100g Green Onion - chopped 1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour) Black pepper to taste (I added 1/2 teaspoon) Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil) ℹ️ PREPARATION ℹ️ ▪️ Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water. ▪️ (Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy). ▪️ To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it. ▪️ Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy). ▪️ Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break. (NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED) ▪️ Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days. ⚠️ IMPORTANT TIPS: ⚠️ - Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy - Every stove is different so regulate the heat accordingly - The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly - Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it) - This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly 💬 Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Everyone loves this simple and healthy dish. Chicken pasta with Vegetables, a quick and easy pasta dinner that has been family favorite for years! Easy and quick Fettuccine Alfredo with Chicken and Vegetables. Serve it for lunch or dinner, it takes 10 minutes to prepare and you will feel like you are in an authentic Italian restaurant! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS 📝 ▪️ 300g of fettucinne pasta ▪️ 2 chicken breasts ▪️ Olive oil ▪️ Salt ▪️ White pepper ▪️ 1 onion ▪️ 2 garlic cloves ▪️ 1 courgette ▪️ 400ml of cream ▪️ 50g of parmesan cheese ▪️ Oregano ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 10 Minutes Cucumber Avocado Salad + Toast Recipe | Best Lunch Time Salad | Healthy Salad Dressing ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 🔶 RECIPE INGREDIENTS 🔶 📝 SALAD DRESSING: 1+1/2 Tablespoon White Wine Vinegar (if you like your salad sour at 2 tablespoon) 1 Tablespoon Extra Virgin Olive Oil (I have added organic cold pressed olive oil) 1 Teaspoon Dijon Mustard Salt to taste (I have added 1/4 Teaspoon Pink Himalayan Salt) 1/4 Teaspoon freshly Ground Black Pepper or to taste 📝 SALAD VEGETABLES: 300g / 2+1/2 Cups English Cucumber (halved longways and cut into 1/8th Inch thick slices) 85g / 3/4 Cup Red Onion (sliced into 1/8th Inch slices) 1 Ripe Medium Avocado / 255g by weight INCLUDING Seed and Skin - (cubed) 8g / 1/4 Cup Fresh Dill Handful of Arugula (OPTIONAL) 📝 TOAST INGREDIENTS: Pumpernickel Bread Vegan RICOTTA Cheese (spread) Fresh Tomato Slices Salad Sprouts (I have used mustard sprouts) ℹ️ METHOD: ℹ️ In a small jar, Combine, vinegar, Dijon mustard, olive oil, Salt, black pepper and mix thoroughly. Set it as aside. To a bowl add the chopped cucumber, onion, avocado and fresh dill. Add the dressing (to your taste) and mix well. You can serve this salad on top of a crusty toast or just as a side. ⚠️ IMPORTANT NOTES: ⚠️ - I have used English Cucumber for this recipe which doesn't need peeling or deseeding. If you are using a different variety of cucumber prep accordingly - Don't add all the salad dressing at once. Add a little at a time and taste as you go, until it reaches the desired taste - For the toast: I have actually used Vegan RICOTTA Cheese, I mistakenly wrote Vegan Cottage cheese spread in the video. Enjoy! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Make this healthy & easy plant-based recipe for lunch or dinner! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 📝 INGREDIENTS for Preparing Mushroom Filling: 500g / 6 cups(firmly packed) Cremini Mushroom - (finely chopped - you can also use a food processor to finely chop the mushrooms) 1 tbsp Garlic - roughly chopped 1 cup / 140g Onion - finely chopped 2 to 3 tbsp - Olive oil Salt to taste (I have added 1/2 teaspoon pink Himalayan salt) 1 teaspoon Thyme 1 teaspoon Paprika 1/4 teaspoon Cayenne pepper (optional) 1 tablespoon Balsamic vinegar Ground black pepper to taste (I have added 1/4 teaspoon) ℹ️ PREPARING Mushroom Filling: To a heated pan, add olive oil and onion. Fry on medium-high heat until the onion starts to caramelize, while stirring frequently. Once the onion starts to caramelize, reduce the heat to medium-low and add the chopped garlic. Fry for about a minute, while stirring frequently, be careful not to burn it. Now, add the finely chopped mushrooms, salt, thyme, paprika, cayenne pepper and give it a good mix. The mushroom will start to release a lot of water. Fry on medium heat until all the water is gone and the mushroom starts to brown. Once the mushroom starts to brown fry for a couple minutes. Add Balsamic vinegar and mix well. Fry on medium-high heat for 2-3 minutes while stirring frequently or until the mushroom is nicely fried. Make sure to brown the mushrooms well it will add a lot of flavour to this dish. Turn off the heat. Now sprinkle freshly ground black pepper and mix. Once done, transfer the mushrooms in a bowl and allow it to cool down. You can make the mushroom filling ahead of time and store it in the fridge for 2 to 3 days and when ready - heat it slightly in the microwave and use it to make sandwich or wraps. 📝 INGREDIENTS for preparing Panini: Whole Wheat bread (Whole Grain) - smooth type Vegan mayonnaise (Non-Vegans can use regular mayonnaise) Vegan cheddar cheese (Non-Vegans can use regular cheese) Mushroom filling 📝 INGREDIENTS for Mushroom Sub Sandwich recipe: Whole Wheat Bread (Whole Grain) - artisan Vegan mayonnaise Lettuce Mushroom filling - Pickles Veggies: 1 cup / 100g green bell pepper 1 cup / 80g red onion 1 Tablespoon White Vinegar (I have used white wine vinegar) ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

🟢 Just because a dish is vegan, it doesn’t automatically mean it’s also healthy! You must be careful when choosing your foods if you’re on a weight journey! To make your life easier, I gathered here 3 easy vegan recipes for weight loss that are nutritious and easy to make, so you won’t feel discouraged to prepare your next meal! ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 1.) Chickpeas With Spinach Recipe 250 calories (1 serving) 📝 INGREDIENTS 📝 1 tsp olive oil 1 garlic clove 1/4 cup onion 1 medium tomato, chopped 1 green chile, minced salt and black pepper 1/8 tsp coriander powder 2 oz spinach 3 oz chickpeas, boiled ℹ️ PREPARATION ℹ️ In a large pan, saute onion and garlic until tender on medium heat. Add the tomatoes, green chilies, salt, black pepper, coriander, and cook for 3 mins then add spinach and cook for 5 minutes more or until spinach is wilted. Stir in the boiled chickpeas and cook for another 5 minutes and serve. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 2.) Corn And Tomato Salad 160 calories (1 serving) 📝 INGREDIENTS 📝 2 medium tomatoes, chopped 1/4 cup onion 1/2 cup canned sweetcorn 1 tsp chopped fresh basil 1 tsp olive oil salt and black pepper ℹ️ PREPARATION ℹ️ Combine all the ingredients well and serve chilled ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 3.) Potato Salad 200 calories (1 serving) 📝 INGREDIENTS 📝 7 oz potatoes cubed 1/3 cup scallions 1 tsp vegan mayonnaise 1 tsp yellow mustard pinch of salt ℹ️ PREPARATION ℹ️ Bring salted water to a boil in a smal pot. Add potatoes, cover and cook until tender, 10 to 12 minutes. Remove the potatoes from the pot. In a smal bowl, whisk mayonnaise, mustard, together. in a large bowl add the cooked potatoes and, scallions and the mayonnaise and mustard mixture. Stir to coat. Chill until cool or cold, at least 1 hour. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ ❤️ I hope you like this recipe, don't forget to follow me, for more videos. 🔔 Health Food Recipes on Rumble: ➡️ https://rumble.com/c/HealthFoodRecipes ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖