DIY BITES

Fun, Healthy, Delicious Recipes

SWEET POTATO AND BLACK OLIVE SALAD

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Sweet potato and olive salad

Olives are awesome! They add flavor to our dishes, but they also have amazing health benefits such as: supporting eye health, reducing seasonal allergies, decreasing the rick of developing diabetes, promoting blood vessels function and gut health, and preventing infections.

Olives are a good source of fiber, calcium, vitamin C, vitamin A, vitamin E and vitamin K. They also provide some magnesium, phosphorous and potassium, as well as B vitamins. While olives are high in fat considering their serving size, the majority of their fat is monounsaturated, also known as a “healthy” fat. On average, a 4-tablespoon serving of olives has 2.7 grams of monounsaturated fats, and 0.3 grams of polyunsaturated fats.

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RICE SALAD WITH SWEET POTATOES

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Rice salad with sweet potatoes

I love adding rice or pasta to salads. Always did, always will 💛. Adding 100 grams/ 1/2 cup of brown rice (cooked) to your salad will make the meal more satisfying and will keep you full longer. #winwin

Quinoa, barley, or sometimes even pasta salads can be easily changed by turning them into rice salads instead. You know, in case you’re all out of quinoa, barley, or pasta, dunno 😅.

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SPINACH WITH BUTTER BEANS

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Spinach with butter beans

This recipe for spinach and butter beans is seriously good, you guys. Butter beans, lima beans, sieva beans, however you choose to call them, they’re delicious and healthy.

Broadly, the term “butter bean” is used for a large, flat, and white or yellow variation of lima bean.

Along with being a healthy carbohydrate and an excellent source for fiber and protein intake, butter beans are a great source of magnesium, iron and zinc. If you follow a meat-free diet, this makes them excellent alternative to meat. Butter beans are a great source of B vitamins, such as folate, thiamin and riboflavin. B vitamins are required when carbohydrates turn into energy.

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SWEET POTATO AND ZUCCHINI SALAD

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Sweet potato and zucchini salad

Delightful sweet potato and zucchini salad that gets me thinking of summer.🌞 Easy to make and sooo good.

Sweet potatoes are rich in many valuable nutrients. They contain vitamin A, vitamin C, manganese, riboflavin, phosphorus, vitamin E, vitamin K, calcium and iron.

Orange-fleshed sweet potatoes are an excellent source of beta-carotene. As well as boosting immunity, vitamin A is also essential to maintaining a healthy eye-sight. It also assists in the production of immune cells that are responsible for fighting diseases and infections.

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FUNFETTI AND OATMEAL COOKIES

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Funfetti and oatmeal cookies
Funfetti and oatmeal cookies

Funfetti cookies, you guuuys 💛 Such an easy, fast, and fun cookie recipe 💛

FUNFETTI AND OATMEAL COOKIES

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients
  

  • 75 grams/ 3 oz flour
  • 75 grams/ 3 oz rolled oats
  • 75 grams/ 3 oz muscovado sugar
  • pinch of salt
  • 75 grams/ 3 oz butter unsalted
  • 1 tbsp almond milk or preferred milk
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 3 tbsp funfetti sprinkles

Instructions
 

  • Preheat oven to 180 C/ 356 F. Line a baking tray with baking parchment.
  • In a medium bowl, mix flour with rolled oats, sugar and salt.
  • In a small saucepan melt butter, stirring, and mix with milk and vanilla extract. Add to the premixed dry ingredients. Mix until well combined.
  • Spoon onto a baking tray and shape into rounds.
  • Bake for 7-9 minutes.
  • Leave to cool for 5 minutes before removing from tray. Let cool completely.
  • Spread a small amount of honey on each cookie top and dip it in funfetti sprinkles.

PEAS AND POTATO STEW

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Peas and potato stew

How’s winter treating you, guys? Is it chilly? Did you make any snow mans yet? Yea? For realz? Well, I haven’t, since there’s not much snow around. 🤷 I did, however, make this amazingly delicious peas and potato stew. I mean, it’s seriously delicious. Easy recipe, not many ingredients needed. Yet, so good 💛.

What you’ll need to this fast stew are about 300 grams of green peas, 3-4 potatoes, a few cherry tomatoes and a few garlic cloves, tomato puree or tomato sauce, and condiments of liking. My choice, dried thyme. Go wild. Full recipe below. 💛

Pea and potato stew

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients
  

  • 300 grams green peas frozen
  • 1 yellow onion chopped
  • 4 potatoes small, cut in medium pieces
  • 3 cloves garlic crushed
  • 10 cherry tomatoes
  • 1 tbsp olive oil
  • 300 ml tomato puree
  • 100 ml water

Instructions
 

  • In a medium saucepan, heat up olive oil on medium temperature  and add onion. Sautee onion for 2-3 minutes, or until translucent.
  • Add green peas, potatoes, crushed garlic cloves, tomato puree and water. Optionally, thyme. Cover with tempered lid and leave to cook on medium temperature.
  • Stir occasionally and check if more liquid is needed. Cook for 25 minutes. The potatoes should easily break apart. Season with salt and pepper and serve.

COUSCOUS WITH ROASTED VEGGIES

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Hey, you guys! Happy 2k19! Hope everyone’s gonna have a kickass year with loads of good food and tons of laughter! 💛 Not that much has changed in the cooking dept so far. Still roasting veggies, still adding them to everything 😀 This time in couscous. I also added rehydrated goji berries instead of my usual sultanas. Worked out just perfect! 💛

To more good food in 2k19! 🥂

Couscous with Roasted Veggies and Goji Berries

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 6 green onions, including green part cut in big pieces
  • 1 zucchini sliced or cubed
  • 8 cherry tomatoes
  • 2 cloves garlic crushed
  • olive oil spray
  • 1/2 tsp dried thyme
  • 1 tbsp dried goji berries
  • 150 grams couscous dried
  • 2 green onions thinly chopped, for serving

Instructions
 

  • Preheat oven to 215 degrees C/ 420 degrees F.
  • In an oven pan, add green onions, zucchini, cherry tomatoes and crushed garlic and season with salt, pepper, and thyme. Spray with olive oil and bake for 18-20 minutes, checking on them occasionally.
  • In a small container, sink goji berries into water for 7-10 minutes, until they look plump. Set aside.
  • Prepare couscous according to packaging.
  • In a different serving dish, mix hydrated couscous with roasted veggies and goji berries. Check for salt and pepper. Add chopped green onions and serve.

PEANUT BUTTER COOKIES WITH HONEY AND COCONUT FLAKES

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Hi frendos! No snowmans around. Not yet. I did, however, manage to make it snow with these ah-mazing peanut butter cookies. They’re so. so. so good.  I mean it. So good. How’s the winter season treating y’all so far? Hope everyone’s doing great 💛

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POTATO AND PEARL ONION STEW

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Yooouuu guuys, it’s getting chilly. Real chilly. Kinda love it, kinda hate it. Also, I’ve been making suitable comfort food for this weather, like this soul warming stew. Easy, peasy (no peas involved, you can totes add some though) to make and so freaking good 💛

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