Wellnutrion

  Cooking spray 1 regular-size orange-spice herbal tea bag 1/2 cup hot water 1 1/2 cups gluten-free flour (such as Cup4Cup Multipurpose Flour) (about 7 5/8 ounces) 1/2 cup almond flour (about 1 3/4 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 cup buckwheat honey, plus more for serving 1/3 cup vegetable oil 2 large eggs, separated 1/4 cup sliced almonds Mascarpone cheese, for serving Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom of pan with parchment paper; generously coat with cooking spray. Place tea bag in a small bowl; add 1/2 cup hot water, and let steep 4 minutes. Remove and discard tea bag. Let tea cool slightly, about 15 minutes. Whisk together flours, baking powder, baking soda, salt, and cinnamon in a medium bowl until combined. Whisk together honey, oil, egg yolks, and tea in a large bowl until combined. Add flour mixture to honey mixtu...

Sweet potatoes 1 Peanut butter 2 Teaspoons Bananas 1 Chia Seeds 1 Teaspoon Seeds Dried Fruit   Cook the sweet potato in cubes at 200 ° C for about 25 minutes. Leave to freeze in the freezer overnight. Mix the sweet potato with banana, peanut butter and chia seeds until it becomes sweet. Put the ice cream in a bowl and decorate with berries and dried fruit.  

White flour 400 g (strong flour) Still water 200ml Salt a pinch   Put the flour in a heap on a pastry board. Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork. Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture. Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place. After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick. Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough. In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get r...

  1 (5 ounce) very fresh salmon fillet 1 teaspoon minced shallot 1 teaspoon minced fresh flat-leaf parsley 1 teaspoon minced fresh chives 1 teaspoon minced cornichon (small pickled cucumber) 1 teaspoon fresh lemon juice, or more to taste sea salt and freshly ground black pepper to taste Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

  Dressing 1 cup baby spinach 1 cup coarsely chopped fresh flat-leaf parsley ⅓ cup loosely packed fresh basil leaves 3 tablespoons chopped fresh chives 2 tablespoons coarsely chopped tarragon leaves ½ medium shallot, peeled, coarsely chopped 1 small garlic clove, peeled and chopped ½ teaspoon anchovy paste ¼ cup fresh lime juice (from 2 medium limes) 6 tablespoons olive oil ½ cup mayonnaise ¾ teaspoon kosher salt Salad 4 cups chopped green cabbage 4 cups chopped hearts of romaine 3 medium Persian cucumbers, sliced ½ cup thinly sliced green onions 1 medium ripe avocado, peeled and chopped ¼ cup chopped roasted, salted pistachios Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ...

  2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 2 leaves lettuce, chopped 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 1 ⅓ tablespoons chopped fresh Thai basil   Sauces: ¼ cup water 2 tablespoons fresh lime juice 2 tablespoons white sugar 4 teaspoons fish sauce 1 clove garlic, minced ½ teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts   Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inche...

2 tablespoons olive oil 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 4 carrots (8 ounces), shredded (2 cups) 1/2 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon honey 1/2 teaspoon Sriracha or hot sauce 1 tablespoon fresh lime juice Four 7-inch fat-free flour tortillas 3 ounces sharp cheddar cheese, freshly grated (3/4 cup)   In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes. Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and...

  2 (5-oz. each) cans solid white albacore tuna, drained and flaked 1 c. fresh pineapple, cored and finely chopped ½ c. Short Cuts diced tricolor bell peppers ½ c. avocado, pitted, peeled, and chopped 2 green onions, sliced 2 tbsp. light mayonnaise 2 tbsp. plain nonfat Greek yogurt 4 (1/2-inch) slices fresh pineapple, for serving Sliced almonds, toasted, for garnish Add cayenne pepper, for garnish Combine tuna, pineapple, bell peppers, avocado, and green onions in a medium bowl. Stir together mayonnaise and yogurt. Add to tuna mixture; gently toss until combined. Serve on pineapple slices and garnish with almonds and cayenne pepper, if desired.

  4 c. corn Chex cereal 4 c. rice Chex cereal 2 c. Cheerios cereal 2 c. gluten-free pretzel sticks or tiny twists 6 tbsp. dairy-free plant butter with avocado oil stick 2 tbsp. gluten-free Worcestershire sauce 1 ½ tsp. gluten-free seasoned salt ¾ tsp. garlic powder ½ tsp. onion powder Preheat oven to 250°F. Combine corn and rice Chex cereals, Cheerios and pretzels in a large bowl; set aside. Place plant butter in a small microwave-safe bowl or glass measuring cup. Microwave on HIGH for 30 to 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Pour plant butter mixture over cereal mixture; stir to evenly coat. Transfer cereal mixture to an ungreased large roasting pan. Bake for 1 hour, stirring every 15 minutes. Spread mixture on paper towels to cool, about 15 minutes. Store in airtight container at room temperature.  

Kiwis 6 Sugar 20 g Honey 1 tablespoon Lemon juice 10 cl Cinnamon powder 1 teaspoon Start by peeling the kiwis, then cut them into pieces. Then pour 2 tablespoons of water into a saucepan and put the kiwis there with the sugar, honey, lemon juice and cinnamon. Heat everything and cook over low heat for about 20 to 25 minutes. Finally, mash the kiwis with a fork, then pour the kiwis compote into a container and let it cool before serving. You can store it in the refrigerator.

  4 medium green tomatoes 1 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 3/4 cup cornmeal 1/2 cup vegetable oil Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper seasoning. Let stand 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes until tender and golden brown, 3-4 minutes on each side. Drain on paper towels. Serve immediately.

2 tablespoons curry powder 2 tablespoons coconut oil or canola oil 1 tablespoon maple syrup 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 3 cups shelled roasted and salted pistachios 3 tablespoons brown sugar Preheat oven to 300°. In a small saucepan, combine the first 5 ingredients. Cook and stir over low heat until fragrant and oil is melted. Remove from heat; stir in pistachios. Spread into a parchment-lined 15x10x1-in. baking pan. Bake until pistachios are lightly toasted and appear dry, 15-18 minutes, stirring occasionally. Sprinkle with brown sugar; toss to coat. Cool completely. Store in an airtight container.  

12 cups fresh baby spinach 1 tablespoon butter 1 tablespoon extra virgin olive oil, divided 4 tilapia fillets (6 ounces each) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 large sweet or red onion, thinly sliced 2 tablespoons fresh lemon juice 2 garlic cloves, minced Lemon wedges, optional Prepare grill for medium-high heat or preheat oven to 475°. In a large skillet, cook spinach in butter and 1 teaspoon oil over medium-high heat until wilted, 8-10 minutes. Divide spinach among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Place tilapia on top of spinach; sprinkle with salt and pepper. Top with onion, lemon juice, garlic and remaining 2 teaspoons olive oil. Fold foil around mixture, sealing tightly. Place packets on grill or on a baking pan in oven. Cook until fish just begins to flake easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape. Serve with lemon wedges if desired.  

  4 (7- to 8-oz.) russet potatoes, scrubbed, peeled and coarsely grated 1 medium yellow onion, trimmed, coarsely grated 2 medium eggs 2 tbsp. traditional matzo meal ½ tsp. coarsely ground  sea salt, plus additional to taste ¼ tsp. coarsely ground black pepper 3 c. canola oil, for frying Chopped chives, for garnish and serving Applesauce, for serving Sour cream, for serving Place grated potatoes and onion in a large colander. Squeeze out as much moisture as possible. Transfer potato mixture to a large bowl; pat dry with paper towels. Whisk together eggs, matzo meal, ½ tsp. salt and pepper in a medium bowl. Stir egg mixture into potato mixture until well combined. Heat canola oil to 300 degrees to 325 degrees in a 12-in. cast iron skillet over medium to medium-low heat. Shape potato mixture into 12 (2½- to 3-in.-round) patties, about 3/8-in. thick, using about 1/4 cup mixture for each. Carefully add potato patties to hot oil, 1 minute at a time to pre...

4 Salmon 1 cup Parsley 2 tbs 1 clove 1 cup Salt and pepper to season Butter 1/2 cup/115 g Olive oil 1/4 cup/60 ml Cayenne pepper 1/4 tsp Paprika 1/4 tsp Salt and pepper to season Preheat the oven to 400F/200C. Toss the potato wedges with the olive oil, cayenne pepper, paprika, salt and pepper. Place on a large baking sheet, making sure they are not touching. This will let the wedges crisp up. Bake for 25-30 minutes, turning once in between. As the potato wedges are baking, get started on the salmon fillets. In a medium bowl, mix all the ingredients except for the salmon. Place salmon fillets on a lined baking sheet. Spread the parmesan crust mix over the salmon fillets. Add the salmon fillets to the oven after the potato wedges have been baking for about 15 minutes. (You can turn the wedges at this point.) Bake salmon fillets for about 15 minutes. Serve both potatoes and salmon immediately.  

Cod 7½ oz salted cod, desalted Onion 1 small onion, peeled and finely chopped Garlic 1 garlic clove, peeled and finely chopped Short-grain rice 6 oz (¾ cup) - preferably Carolino Salt and pepper Check the cod is not too salty before cooking. If it is, then leave to soak for another 2 hours. Drain. Put the cod into a medium saucepan, cover with water and cook over a low heat for 6 minutes, or until the cod is soft. Remove from the pan, then remove the skin and any fish bones. Flake the flesh into chunks. Set aside 600 ml/20 fl oz (2½ cups) of the cooking water.  Put the onion and garlic into a large saucepan and cook over a low heat for 10 minutes, or until the onion is translucent and lighter in colour. Add the rice and cod, stir, then add the reserved cooking water. Increase the heat to medium and cook for 25 minutes, or until the rice is soft and creamy. You may need to add a little more of the cod cooking water, if it’s drying out, so keep checking. Season with salt and pepper a...

  Asparagus 500g/17.6 oz Peas 300g/10.6 oz Rocket 1 bunch Goat's cheese 350g/12.3 oz Olive oil Parsley 6 tbsp Garlic 2 cloves Salt Ground pepper Wash and trim the asparagus, cutting off the woody ends. Blanch in plenty of boiling, salted water until cooked but retaining bite. Drain, leave to cool slightly and cut into pieces at an angle. Blanch the peas in boiling, salted water for about 5 minutes. Drain and leave to cool. Wash the rocket and spin dry. Peel the garlic and press into 8 tbsp olive oil. Add the herbs, salt and plenty of pepper and puree finely with an electric hand blender. Leave to stand for 5 minutes. Mix the asparagus, peas and rocket and divide between 4 plates. Scatter with spoonfuls of goat's cheese and serve drizzled with the garlic and herb dressing. Fresh, crusty white bread goes well with this dish.

Tubetti pasta 240g/8.5 oz Vegetable broth 2l/quarts White onion 1/2, sweet Broad beans 100g/3.5 oz, (white and sweet) Peas 200g/7 oz, (shelled) Fresh herbs 80g/2.8 oz Edible flowers Mixed aromatic, to garnish Bring 200ml/7 fl oz of water to a boil and add salt. Add the peas and cook for 3 minutes. Drain the peas and set aside the broth. Boil the tubetti pasta in the strained pea broth. Sauté half a sweet onion without allowing it to colour. Add the peas to the onion, making sure to set aside a small handful. Moisten with a ladle of broth. Cook for 1 minute. Puree the mixture in a blender while adjusting for salt and pepper. Add the remaining extra virgin olive oil. When the pasta is cooked, add it to the sauce, keeping it away from the heat. Stir well. Garnish with the reserved raw peas and the broad beans. Arrange the herbs (thyme, wild fennel, marjoram, fresh oregano, savory, chives, and mint) and the edible flowers on top.   Serve warm and enjoy with a ...

  Caster sugar 180 g/3/4 cup 225 ml/1 cup Raspberries 225 g/1 1/2 cups Icing sugar 2 tbsp Lemon juice 1 tbsp For the sorbet: combine the sugar and water in a heavy-based saucepan. Bring to the boil, stirring, until the sugar has dissolved. Reduce to a simmer and cook for 5 minutes without stirring. Remove from the heat, pour into a jug, and chill until cold, about 2-3 hours. Once cold, combine the sugar syrup with the mango and lime juice in a food processor. Purée until smooth. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until set and semi-frozen, usually 15-30 minutes. Cover and freeze for at least 4 hours. For the sauce: Combine the raspberries with the icing sugar and lemon juice in a food processor. Purée until smooth before passing through a fine sieve into a bowl. Cover and chill until needed. To serve: Spoon the raspberry sauce into four serving glasses. Scoop the frozen sorbet on top and garn...

For the purple batter Rolled oats 30 g | 1/3 Almonds 3 tbsp Beetroots 2 (large purple beetroot, scrubbed) Extra virgin olive oil 2 tbsp Whole milk 100 ml whole milk, plus extra as needed Unsalted butter 180 g | 3/4 cup Vanilla extract 1 tsp Caster sugar 180 g | 3/4 cup Eggs 4 large eggs, at room temperature Gluten Free Flour 200 g | 1 1/3 cups Salt 1 pinch Gluten Free Baking Powder 2 1/2 tsp Food Coloring natural purple food colouring For the base layer: Unsalted butter 120 g | 1/2 cup cubed Biscuits 300 g | 2 cups gluten free oat biscuits, about 18-20 biscuits Brown sugar 3 tbsp Salt 1/2 tsp To garnish: Milk Chocolate For the purple batter: Preheat the oven to 190°C (170° fan) | 375F | gas 5. Pulse together the oats and ground almonds in a food processor until the oats are ground. Tip into a bowl and set aside until needed. Rub the beetroot with the oil and arrange on a baking tray. Roast for about 1 hour until ...

1 ¼ c. Hy-Vee plain nonfat Turkish yogurt, divided 2 tbsp. water 2 tbsp. organic chia seeds 2 tbsp. honey, divided Add strawberries, plus additional for garnish ¼ c. red raspberries, plus additional for garnish ¼ c. old fashioned oats 2 tbsp. strawberry-champagne jam, plus additional warmed for garnish Chopped 57% cacao dark chocolate bar, for garnish Combine ½ cup yogurt, water, chia seeds and 1 Tbsp. honey in a small bowl. Pour chia mixture into 2 (10-oz.) jars. Trim and halve 9 strawberries. Using 12 strawberry halves, slide 6 strawberry halves into the yogurt mixture against the inside wall of each jar with cut sides of strawberries against the glass; set aside. Place an additional ¾ cup yogurt, remaining 6 strawberry halves, ¼ cup raspberries, oats, 2 Tbsp. jam and remaining 1 Tbsp. honey in a blender. Cover and blend on high until oats are finely ground. Pour oat mixture on top of yogurt mixture in jars; cover with jar lids. Refrigerate for 4 hours or overnight. To serve,...

  1 lbs. 95% lean ground beef ¼ c. finely chopped onion 1 jalapeño pepper, minced 2 tbsp. finely chopped cilantro ½ c. shredded Chihuahua cheese, divided 4 (6-in.) taco-size flour tortillas, warmed; or 4 Hy-Vee wheat or white hamburger buns, split and toasted Salt, to taste Black pepper, to taste   Add Desired toppings: thinly sliced lettuce, chopped tomato, avocado slices, sour cream and/or refrigerated homestyle guacamole Desired toppings: thinly sliced lettuce, chopped tomato, avocado slices, salsa, sour cream and/or refrigerated homestyle guacamole Combine ground beef, onion, jalapeño, cilantro and ¼ cup cheese in medium bowl; do not overmix. Gently shape into 4 (½-in.-thick) patties. To cook on stovetop, heat a large nonstick skillet or grill pan over medium heat. Place patties in skillet; cook for 10 to 12 minutes or until an instant-read thermometer inserted horizontally into center of patties registers 160 degrees, turning patties over occasiona...

  ½ c. unsalted butter, plus additional for ramekins Baking cocoa, for dusting ½ c. semisweet style baking chips 2 tbsp. dark chocolate baking chips ⅔ c. granular sugar replacement Add large eggs, at room temperature   2 large egg yolks, at room temperature 3 tbsp. all-purpose flour ½ tsp vanilla extract No-sugar-added vanilla ice cream, for serving Fresh strawberries, sliced, for garnish Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside. Place 1/2 cup butter and semisweet and dark chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring after each time. Beat sugar replacement, eggs, and egg yolks in a medium mixing bowl with an electric mixer on high for 8 minutes or until pale yellow and airy. Whisk in melted chocolate mixture, then whisk in flour and vanilla. Do not overmix. Spoon about 2/3 cup batter into each prepar...