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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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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AUBERGINE AND SULTANAS PASTA SALAD

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Meet this flavorful, healthy, delicious recipe, ready in 20 minutes! Come on guys, can it get any better?

Makes a perfect main, but works great a side too. Not only you get a satisfying and packed with flavor dish, but you also get 11 grams of fiber, 10.5 grams of protein, 1758 IU of vitamin A, 67 mg of vitamin C, 60 mg of Calcium, and 216 mg of magnesium, per portion. Not bad at all for a 20 minute meal. You’ll be dealing with some whole wheat pasta, preferably small sized, some tasty, slightly cooked veggies, and a few condiments. One pan and no fuss at all. ✅

It’s a perfect recipe if you want something substantial, yet easy and fast to prepare. 💯 Full recipe and  nutritional info ⤵️

Aubergine_and_sultanas_pasta_salad_vegan_recipe_diybites

Aubergine and Sultanas Pasta Salad
 
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Meet this flavorful, healthy, delicious recipe, ready in 20 minutes!
Author:
Recipe type: Salad, Main
Serves: 3
Ingredients
  • 1 small aubergine, diced
  • 150 gr/ 1 ½ cups whole wheat small shaped pasta, such as pipe rigate, elbow or rotelle
  • 1 medium red onion, sliced
  • 70 g/ ½ cup sultanas
  • 3 sweet kapia peppers, or other similar such as bell pepper or piquillo, aprox 200 g/ 1 ¼ cups, sliced
  • ½ handful fresh parsley, or more if preferred
  • ½ tsp dried chili flakes
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Cook pasta following directions on package.
  2. Slice red onion and peppers. Dice aubergine.
  3. Place pan on medium heat fire, add 1 tbsp of olive oil and wait a few seconds before adding the red onion and the peppers. Cook for 3 minutes, stirring occasionally. Season with salt and pepper and move to bowl.
  4. In the same pan, add 1 tbsp olive oil and aubergine. Cook for 2 minutes and add garlic and sultanas. Cook for another 5 minutes, stirring occasionally, and season with dried chili flakes, salt and pepper.
  5. In a bowl, mix pasta, red onion, peppers, aubergine, sultanas, and add fresh parsley to taste.
  6. Serve or refrigerate.
  7. Optionally, serve with fresh red or spring onion, finely chopped and sprinkled.
Nutrition Information
Calories: 393 Fat: 10 g Saturated fat: 1.5 g Unsaturated fat: 8.3 g Carbohydrates: 72 g Sodium: 12.8 g Fiber: 11 g Protein: 10.5 g Cholesterol: 0 mg

 

 

SPINACH AND RADISH SALAD WITH ROASTED CHICKPEAS AND TAHINI DRESSING

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Baby_Spinach_and_Red Radish_Salad_with_Roasted Chickpeas_and_Tahini_Dressing_recipe_DIYBITES

Heyaaa. Check out this sexy salad over here. It’s got everything you ever wished for in a salad. It’s fresh, healthy, zesty, spicy, crunchy, colorful, minty, delicious, aaand pretty. Cuz’ we like our food pretty, don’t we? 😎

The spiciness it’s not a must of you’re not into all that. Just skip the “make it rain with chili flakes all over the place” step. Also, if fresh mint is not available, you can replace it with fresh basil. If none are available, replace with dried mint, but cut down the quantity by half.

I usually pan roast the chick peas when I use them for salads. It just cuts down the cooking time. However, you can oven roast them by drying out the chick peas, tossing them with olive oil and salt, and baking them 200 degrees C/400 degrees F for 30-40 minutes, or until golden. Toss them around every 10 minutes. Don’t use spices before placing them into the oven, as they have a big chance of burning. Instead, mix them with spices after they’re roasted. They make an awesome snack on their own.

So you’ll get a healthy, heavenly, delicious salad in about 25 minutes. Also, per portion, you’ll get 70 mg of vitamin C, 203 mg of Calcium, 21207 IU of vitamin A, 285 µg of folate, 223 mg of phosphorus, 133 mg of magnesium, and 2.2 mg of manganese. Healthy AF ✅. Full recipe and nutritional info below ⤵️

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SPINACH AND RADISH SALAD WITH ROASTED CHICKPEAS AND TAHINI DRESSING
 
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Author:
Recipe type: Salad, Main
Serves: 2
Ingredients
  • 200 gr/ 1 cup fresh baby spinach
  • 240 gr/ 1¼ cups canned chickpeas (garbanzo beans), rinsed and drained
  • 10 medium red radishes, sliced thinly
  • 10 cherry tomatoes, cut quarters
  • ½ tsp orange zest
  • 2 tsp tahini paste
  • fresh orange juice from one small-medium orange
  • 1½ tsp apple cider
  • 1 tsp fresh mint leaves, or more if preferred, chopped
  • ½ tsp dried chili flakes, or more if preferred
  • salt
  • pepper
Instructions
  1. Heat up a skillet on medium heat, add 1 tbsp of olive oil, then add the chickpeas. Roast them 10-15 minutes or until golden, tossing them frequently. Just before turning off the heat, season with salt, pepper, and orange zest.
  2. To make the dressing, mix 2 tsp tahini with the juice of one small-medium orange, one tsp at a time, 1½ tsp apple cider, and a pinch of salt. The consistency should be creamy, a little liquidy.
  3. In a medium plate or bowl, add spinach, sliced radishes, quartered cherry tomatoes, and roasted chickpeas. Season with salt to taste.
  4. Dress salad with tahini dressing and sprinkle with fresh mint and dried chili flakes.
  5. Serve as main or as a side dish.
Nutrition Information
Calories: 320 Fat: 13.3 g Saturated fat: 1.7 g Unsaturated fat: 7.8 g Carbohydrates: 10.2 g Sugar: 11 g Sodium: 410 mg Fiber: 12.6 g Protein: 14 g Cholesterol: 0 g

 

BROWN RICE WITH BELL PEPPERS AND SWEET CORN

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Brown_Rice_with_Peppers_and_Sweet_Corn_DIYBITES

You guuuys, this is so fast to make and sooo good 🙆. Serve warm or chill for 1 hour to get flavors blended. If green or yellow bell peppers are not available, you can use only red bell peppers and it’s still gonna be 👌. Per dish, you’ll get 11599 IU of Vitamin A, 461 mg of Vitamin C, 84 mg of Calcium, 245 µg of Folate, 10.2 mg of Niacin and 243 mg of Magnesium🌱🎉.

Full recipe and nutritional info below ⤵️

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BROWN RICE WITH BELL PEPPERS AND SWEET CORN
 
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Author:
Recipe type: Side-dish
Serves: 4
Ingredients
  • 200 gr/1 cup uncooked brown rice
  • 300 gr/2 cups mixed red, yellow and green bell peppers, or three small-medium, diced
  • 170 gr/ 1 cup sweet corn
  • 2 tbsp olive oil
  • 3 tbsp red onion, diced
  • 2 tbsp fresh parsley, chopped
  • Salt
  • Pepper
  • Spring onion, optional
Instructions
  1. Cook brown rice following directions on package.
  2. Drop 2 tbsp of olive oil into skillet and add diced peppers and sweet corn. Cook for 3 minutes on medium heat and season with salt and pepper.
  3. In a bowl, mix brown rice with bell peppers, sweet corn, diced red onion, chopped parsley and season again with salt and pepper.
  4. Serve warm or chilled for at least one hour.
Nutrition Information
Calories: 203 Fat: 5.1 g Saturated fat: 0.75 g Unsaturated fat: 3.95 g Carbohydrates: 35 g Sugar: 4 g Fiber: 3.77 g Protein: 4.3 g Cholesterol: 0