DIY BITES

Fun, Healthy, Delicious Recipes

TZATZIKI

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Tzatziki DIYBITES

This Greek dip can be served in so many ways. It makes a perfect match with fresh or grilled veggies, pita, crackers, as a dressing in salads, or as a spread for sandwiches. It’s that good.

You only need a few ingredients: cucumbers, yogurt, garlic, dill, lemon & spices. The recipe calls for whole milk Greek yogurt but if not possible, low-fat yogurt can also work but will change the texture of the dip. Remember after dicing or grating the cucumbers, they need to be well drained before adding them to the yogurt. The easiest way to do that is to squeeze them tight by the fistful. You can also leave the grated cucumber to drain overnight, refrigerated, in cheesecloth. I usually use the first method because, you know…

ain't nobody got time for that

Refrigerate for at least 1-2 hours. The flavors are even better the next day. Optionally, you can add 1 tbsp of extra virgin olive oil, fresh mint, or za’atar. You can also brush a pita with olive oil, sprinkle it with za’atar, bake it until crispy and serve it with tzatziki.

Full recipe and nutritional information below.

Tzatziki
 
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This Greek dip can be served in so many ways. It makes a perfect match with fresh or grilled veggies, pita, crackers, as a dressing for salads, or as a spread for sandwiches. It's that good!
Author:
Recipe type: Dip, Appetizer
Cuisine: Greek
Serves: 2
Ingredients
  • • 250 g / 1 cup plain Greek yogurt, whole milk
  • • 1 medium English cucumber, seeded, and grated or finely diced, then drained
  • • 2 cloves garlic, pressed
  • • 2 tbsp chopped fresh dill
  • • 1 tbsp fresh lemon juice or ½ tbsp white vinegar
  • • ½ tsp kosher salt
  • • Fresh ground black pepper
  • • Optional: 1 tbsp olive oil, fresh mint, za’atar
Instructions
  1. Peel the cucumber, cut it in half, and use a spoon to scoop out the seeds. Dice or grate the cucumber and use a cheesecloth or your hands (it’s faster) to drain the juices from it.
  2. Mix yogurt, garlic, lemon juice, salt & pepper. Add cucumber and dill, then mix.
  3. Refrigerate for at least 1 hour and serve.
Nutrition Information
Serving size: 125 g Calories: 101 Fat: 4.4 g Saturated fat: 2.65 g Unsaturated fat: 1.35 g Carbohydrates: 10.7 g Sugar: 7.4 g Sodium: 63 mg Fiber: 1.1 g Protein: 5.6 g Cholesterol: 16.25 g

 

BANANA PANCAKES [Gluten-Free, Lactose-Free]

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BANANA PANCAKES GLUTEN-FREE LACTOSE-FREE VEGETARIAN

These banana pancakes are everything. Gluten-free, lactose-free, fluffy, fast to make, and they taste amazing 🙆. It’s a three ingredient recipe which you can change according to preferences cravings. I chose to serve the pancakes with honey, coconut flakes, and raw walnuts. You can also serve them with chocolate chips, fresh strawberries, blueberries, roasted hazelnuts, or even with just a drizzle of maple syrup. If you prefer to add extras directly into the batter, do it by sprinkling them directly to the pancake, while it’s cooking on the first side. For an extra fluff to the pancakes, add ½ tsp of baking powder.

Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. You need to keep these pancakes smaller than the usual pancakes. Two tablespoons of batter are enough for one pancake. This trick will help you with the flip. Yes, the flip. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If so, use the thinnest spatula you have and sloooowly slide it under the pancake. Flip the pancake carefully, as the batter can easily break apart. Cook second side of the pancake until golden as well.

Done.

Full recipe and nutritional information below ⤵️

BANANA PANCAKES GLUTEN-FREE LACTOSE-FREE VEGETARIAN DIYBITES

BANANA PANCAKES [Gluten-Free, Lactose-Free, Vegetarian]
 
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These banana pancakes are everything. Vegetarian, gluten-free, dairy-free, fluffy, fast to make, and they taste amazing.
Author:
Recipe type: Dessert, Breakfast
Serves: 4
Ingredients
  • • 1 medium-large ripe banana
  • • 2 medium size eggs
  • • 3 tbsp of rice flour
  • • 1⁄2 tsp vanilla extract
  • • ½ tsp baking powder, optional
Instructions
  1. Peel the banana, break it into pieces and mash it with a fork until no big lumps remain.
  2. Whisk the eggs together and pour them over the mashed banana and give it a good stir, until well combined. If you opt to use vanilla extract, this is when you bring it to action.
  3. Sift rice flour into the mix and stir, one tablespoon a time.
  4. Sift baking powder and stir. The batter should be loose, so don’t freak out.
  5. Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. Heat up the pan to medium heat and drop two spoons of batter for each pancake.
  6. Cook for 1 minute on first side. If you prefer to add extras such as nuts or fruit, now’s the time.
  7. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If golden brown, use the thinnest spatula you have and slowly slide it under the pancake. Flip the pancake carefully, as the batter is still easy to break apart.
  8. Cook second side of pancake for 1 minute, or until golden brown.
Nutrition Information
Serving size: 1 Calories: 84,5 Fat: 2.4 g Saturated fat: 0.95 g Unsaturated fat: 1.4 g Carbohydrates: 12.5 g Sugar: 3.7 g Sodium: 32 mg Fiber: 1.1 g Protein: 3.6 g Cholesterol: 81 mg

 

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS

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BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS DIYBITES

No deep frying involved around here. These zucchini sticks are crisp, healthy, and quick to make. They make fantastic snacks, appetizers, and work well as sides too. They are really addictive and a great way to make kids (and adults) love their veggies! 🍅 🍆 🌶 🌽 🍠

Full recipe and nutritional information below! ⤵️

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS DIYBITES

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS
 
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Crisp, healthy, and quick to make!
Author:
Recipe type: Snack, appetizer, side dish
Serves: aprox 25 zucchini sticks
Ingredients
  • • 2 zucchinis, sliced into finger-sized sticks
  • • 5 tbsp sesame seeds, more if needed
  • • 5 tbsp sunflower seeds, more if needed
  • • 2 eggs
  • • 1-2 tsp garlic powder
  • • 1 tsp dried parsley
  • • Salt
  • • Pepper
Instructions
  1. Preheat oven to 200 C/400 F.
  2. In a small bowl, beat eggs and season them with salt and pepper.
  3. Mix sesame seeds, sunflower seeds, garlic powder, and dried parsley together.
  4. Dip zucchini sticks into eggs, then into seeds mix.
  5. Place zucchini sticks on tray and lightly spray or drizzle olive oil.
  6. Bake for 15-20 minutes, or until golden.
Nutrition Information
Serving size: 5 zucchini sticks Calories: 153 Fat: 10.8 g Saturated fat: 1.6 Unsaturated fat: 9.2 g Carbohydrates: 8 g Sugar: 3 g Sodium: 70 mg Fiber: 3.1 g Protein: 7.48 g Cholesterol: 74 mg

 

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW

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Vegan stuffed peppers with kidney beans, sweet corn, and cashew

So I made these. And they were awesome. And vegan. Like, really awesome and really vegan 🙆. I chose yellow bell peppers because of their sweetness, however, the red ones will work as well. I’m really into adding cashew to various recipes these days, and found this mix works like magic. They don’t take long to cook and can be served as a main dish, but also as a starter or a side dish. Or you could serve it as a starter, a main, and a side dish. You might.

Full recipe and nutritional information below ⤵️

Vegan stuffed peppers with kidney beans, sweet corn and roasted cashew

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW
 
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Author:
Recipe type: Vegan, Vegetarian, Light
Serves: 4
Ingredients
  • • 2 bell peppers, cut in half, seeds discarded
  • • ½ red onion, diced
  • • 1 big ripe tomato, diced
  • • 1 tsp powdered garlic
  • • 3 tsp fresh parsley
  • • 100 g kidney beans
  • • 100 g sweet corn, canned
  • • 40 g raw cashew
  • • 1 tsp olive oil
  • • ½ tsp dried thyme
  • • ½ dried basil
  • • salt & pepper
Instructions
  1. Preheat the oven to 200 °C/ 400 degrees °F.
  2. Saute the onion in olive oil for 2 minutes.
  3. Add kidney beans, corn, cashew, garlic, and diced tomato. Cook for 3-5 minutes on medium heat.
  4. Add dried thyme and basil, parsley, season with salt and pepper, and set aside.
  5. Fill each half of bell pepper with kidney bean mixture.
  6. Set in the oven for 25 minutes, or until bell pepper is tender.
  7. Garnish with fresh parsley and serve.
  8. Enjoy!
Notes
Optionally, you can roast the cashews in a dry pan for 3-4 minutes before adding them with the kidney beans, for an extra crunch.
You can also add: raisins, fresh herbs, tofu.
Nutrition Information
Serving size: 1 Calories: 139 Fat: 1.56 g Saturated fat: 0.25 g Unsaturated fat: 1.4 g Carbohydrates: 17.9 g Sugar: 2 g Sodium: 120 mg Fiber: 3.25 g Protein: 5.1 g Cholesterol: 0

 

CURLY PARSLEY AND EGG SALAD WITH GOLDEN SESAME

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Curly-Parsley-and-Egg-Salad-with-Golden-Sesame

Fast, fast, fast. This is fast. And incredibly delicious if you’re into parsley. What’s up with people who hate parsley? Give parsley some credit. Parsley – good friend. Parsley – 138 mg of calcium/100 grams. Parsley – 133 mg of vitamin C/100 grams. Parsley – 1.07 mg of zinc/100 grams. See? Parsley – friend. Stop hating on Parsley. Go team Parsley!

Curly Parsley and Egg Salad with Golden Sesame

Alex
Go Team Parsley!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Light, Salad
Servings 1
Calories 229 kcal

Ingredients
  

  • • 1 Tomato
  • • 3 handfuls of parsley
  • • 2-3 tsp raw sesame
  • • 1 tbsp diced onion
  • • 2 hard boiled eggs
  • • Lemon juice to taste

Instructions
 

  • Start by adding water to a small kettle and boil 2 eggs.
  • Wash the parsley and just use your hands to pick the leafs and set them into a bowl.
  • Finely dice the tomato and onion and add them with the parsley.
  • In a dry pan, add 2-3 tbsp of sesame and stir it until golden, 2-4 minutes.
  • Add sesame to salad, as well as the lemon juice. Finally, add the hard boiled eggs to the salad, a tbsp of olive oil, and woah! Magic!