DIY BITES

Fun, Healthy, Delicious Recipes

GRILLED EGGPLANT SALAD WITH WALNUTS & POMEGRANATE

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Grilled Eggplant Salad with Walnuts and Pomegranate

 

Heyaaa! So what better way to use pomegranate than to mix it with walnuts and turn it into a salad, right?

It’s an easy, fast, colorful salad recipe with tons of flavors and packed with nutrients. You’ll be gettin’ 24 grams of fiber, 32 mg of vitamin C, 117 mg of Calcium, 136 mg Magnesium, 2.8 mg of vitamin E, and 1114 IU of vitamin A.

Full recipe & nutritional info ⤵️

GRILLED EGGPLANT SALAD WITH WALNUTS & POMEGRANATE
 
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Recipe type: Salad, Easy
Cuisine: Vegan, Vegetarian, Light
Serves: 1
Ingredients
  • 200 gr iceberg lettuce or other leafy greens (baby spinach, red leaf, romaine)
  • 1 small eggplant, sliced
  • 25-30 gr walnuts (5-7 walnuts), optionally toasted
  • ⅓ pomegranate
  • 1 tsp dried basil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder, optional
  • ½ tsp chili flakes, optional
  • 1 tbsp olive oil
Instructions
  1. Slice eggplant, 2 cm/slice.
  2. Mix eggplant slices with olive oil and basil, paprika, garlic powder, and chili flakes, optional.
  3. Grill eggplant slices on medium heat for 2-3 minutes on each side or until they're golden.
  4. Wash lettuce and chop it roughly. Place it into a bowl. Add walnuts (optionally toasted on dry pan for 4 mins), pomegranate seeds, and eggplant sliced.
  5. Optionally, add dressing of your liking.
Nutrition Information
Calories: 430 Fat: 19 g Saturated fat: 1.9 g Unsaturated fat: 17 g Carbohydrates: 64 g Sodium: 34 g Fiber: 24 g Protein: 14 g Cholesterol: 0 g

 

 

CARROT AND AVOCADO SALAD WITH TOASTED ALMONDS

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Carrot Avocado and Almonds Salad -Easy Recipe

This one over here is a fast, easy, breezy recipe!

Great as a main, but comes in handy as a side too. It’s a light, fresh, simple recipe, rich in flavors and texture. You can toast the almonds or use them raw. I recommend toasting them for that extra mile in taste & crunch.

Per portion, you’ll be gettin’ 28 mg of vitamin C, 118 mg of Calcium, 7 mg of vitamin E, and 87 mg magnesium!

Full recipe and nutritional info ⤵️

CARROTS, AVOCADO AND ALMONDS SALAD
 
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This one over here is an fast, easy, breezy salad recipe!
Author:
Recipe type: salad, vegan, vegetarian
Serves: 2
Ingredients
  • 2 medium carrots, cut julienne
  • 1 large avocado, medium diced
  • 25 almonds, toasted
  • 1 small red onion, small diced
  • 1 tbsp peanut oil
  • 5 tbsp lemon juice, more if preferred
  • salt
  • pepper
  • Optionally, chili flakes and vegan plain yogurt or dairy yogurt for non-vegan option
Instructions
  1. Cut carrots, avocado and red onion and mix together.
  2. Add almonds, peanut oil, lemon juice, and season with salt and pepper.
  3. Optionally, add chili flakes and serve with plain vegan yogurt or dairy yogurt for non-vegan option.
Nutrition Information
Calories: 317 Fat: 25 g Saturated fat: 3 g Unsaturated fat: 22 g Carbohydrates: 28 g Sugar: 12 g Sodium: 60 mg Fiber: 10 g Protein: 7 g Cholesterol: 0

 

 

SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES

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Sauteed spinach and peppers with brown rice and roasted cherry tomatoes_recipe_diybites (1)

What we have here is a healthy, delicious, colorful recipe ready in less than 30 minutes. You’ll need fresh spinach, red bell peppers or kapia peppers sesame seeds, some brown rice, and a few cherry tomatoes and an empty stomach 😀.

This recipe is rich in nutrients, provides a high level of satiety, and makes a delightful lunch or dinner. Among other nutrients, this recipe will offer (per portion): 168 mg vitamin C, 201 mg calcium, 7 mg iron, 270 µg folate, 190 mg magnesium, and 12628 IU vitamin A.

Full recipe and nutritional info ⤵️

Sauteed spinach and peppers with brown rice and roasted cherry tomatoes_recipe_diybites (2)

SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES
 
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Cuisine: Vegetarian, Vegan
Serves: 2
Ingredients
  • 200 g/ ⅞ cups fresh spinach
  • 1 red bell pepper or 2 kapia peppers, cut lengthwise
  • 6 garlic cloves, pressed
  • 1 spring onion, chopped
  • 3 tsp olive oil
  • 2 tbsp roasted sesame seeds
  • 100 g/ ½ cups brown rice
  • 20 cherry tomatoes
  • ½ tsp chili flakes, more if preferred
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. For the roasted cherry tomatoes, preheat the oven at 200 degrees C/400 degrees F.
  3. Mix 4 pressed garlic cloves with 2 tbsp olive oil. Lightly toss tomatoes with olive oil in a sheet pan and sprinkle with salt and pepper.
  4. Roast tomatoes for 15-20 minutes.
  5. Heat 1 tbsp of olive oil on medium heat and add 2 cloves of garlic, spring onion and chili flakes. Cook 1 minute and add spinach and peppers. Saute for another 3-4 minutes, stirring.
  6. In the same pan, add cooked rice, sesame seeds, and season with salt and pepper. Blend all ingredients.
  7. Serve sauteed rice spinach with roasted cherry tomatoes.
Notes
Optional: walnuts, shallots, fresh herbs
Nutrition Information
Calories: 445 Fat: 16 g Saturated fat: 2 g Unsaturated fat: 14 g Carbohydrates: 57 g Sugar: 7 g Sodium: 107 mg Fiber: 7.5 g Protein: 11 g Cholesterol: 0

 

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 ⤵️

Baby_Spinach_and_Red Radish_Salad_with_Roasted Chickpeas_and_Tahini_Dressing_recipe_DIYBITES_2

SPINACH AND RADISH SALAD WITH ROASTED CHICKPEAS AND TAHINI DRESSING
 
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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

 

SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN

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SAVORY_PANCAKES_WITH_PEPPERS_LEEK_AND_SWEET_CORN_diybites_2

Fluffy and packed with nutrients, these savory pancakes are perfect for breakfast, brunch, as snacks, or even as a side dish. They’re delicious, filling, and so easy to make. You’ll get about six pancakes from this recipe and 944 IU of vitamin A per pancake. Also, you’ll be gettin’ 33 mg of vitamin C, and 47 mg of magnesium. Healthy pancakes FTW! 👊🏻💯

Optionally, you can serve the pancakes with creme fraiche, tzatziki, or vegan sour cream to keep up the lactose-free spirits 🙆.

Full recipe and nutritional info below ⤵️.

Savory_Bell Pepper_Sweet Corn_and_Leek_Pancakes_diybites_2

SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN
 
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Recipe type: Breakfast, Brunch, Snack
Cuisine: lactose-free, vegetarian
Serves: 5
Ingredients
  • 150 g/ ⅞ cup red bell pepper, diced into small cubes
  • 100 gr/ ⅝ cup sweet corn, canned
  • 50 g/ ⅓ leek or red onion, finely copped
  • 2 medium eggs
  • 110 g whole wheat flour
  • 1 tsp dry basil
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. In a medium bowl, beat eggs and add water.
  2. Sift flower, baking powder, and add salt, pepper, and basil.
  3. Mix in red bell pepper, sweet corn and leek.
  4. Add 1 tbsp of olive oil to pan and scoop two spoons of batter for each pancake.
  5. Cook on each side for 2-3 minutes or until fluffy and golden.
  6. Done!
Notes
Try other spices with this recipe as well, such as fresh dill, za'atar, or mild curry powder.
Cover pan with lid for 1 minute for extra fluffy pancakes.
Nutrition Information
Calories: 174 Fat: 4.8 g Saturated fat: 0.88 g Unsaturated fat: 3.48 g Carbohydrates: 29 g Sugar: 2.4 g Fiber: 4.66 g Protein: 6.4 g Cholesterol: 37 mg