DIY BITES

Fun, Healthy, Delicious Recipes

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

 

 

VEGGIE RICE SALAD

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Veggie Rice Salad with Beans, Corn, and Cherry Tomatoes

Look at all these pretty colooorsss. I mean, cooome ooon.

So you’ll be getting here:

• An amazingly delicious, fast and easy salad recipe

• Tons of flavors

• Great nutrients

• 19 g Fiber

• 21 g Protein

• 118 mg vitamin C

• 122 mg Calcium

• 4697 IU vitamin A

• 206 mg Magnesium

• 3,4 mg Zinc

Full recipe & nutritional info ⤵️

VEGGIE RICE SALAD
 
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Recipe type: Salad, Easy
Cuisine: Light, Vegan, Vegetarian
Ingredients
  • 80 gr cooked brown rice
  • 100 gr red beans or other kinds of beans (kidney beans, roman beans, white beans)
  • 50 gr sweet corn
  • 5 cherry tomatoes, halved (or 1 medium/big tomato)
  • ½ bell pepper
  • 100 gr baby spinach
  • 1 spring onion
  • ½ tsp black cumin seeds
  • 1 tsp pumpkin seeds
  • 2 tbsp radish sprouts
  • 2 tbsp fresh parsley, optionally
  • lemon juice, to taste, optionally
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. Mix brown rice with radish sprouts, baby spinach, beans, sweet corn, peppers, tomatoes, spring onion, black cumin seeds, pumpkin seeds, and parsley.
  3. Season with salt and pepper.
  4. Optionally, add soy sauce, hoisin sauce, or BBQ sauce to taste.
Nutrition Information
Calories: 415 Fat: 5 g Saturated fat: 0.5 g Unsaturated fat: 4.5 g Carbohydrates: 77 g Sodium: 150 mg Fiber: 19 g Protein: 21 g Cholesterol: 0 g

 

MUSHROOM BRUSCHETTA

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Mushroom Bruschetta

Sooo these bruchettas are totally delicious!

They’re cooked in hoisin sauce and lime juice so the flavors are ah-mazing.🙆

What you’ll be getting here is:

• A fast, fast, fast but satisfying snack, appetizer, breakfast, or whatever you want it to be

• Delicious flavors

• 15 grams of Protein

• 83 mg Calcium

• 8 grams of Fiber

Full recipe & nutritional info ⤵️

MUSHROOM BRUSCHETTA
 
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Author:
Recipe type: Appetizer, Snack, Breakfast
Cuisine: Vegetarian, Vegan
Serves: 3 slices
Ingredients
  • 150 gr mushrooms (button, oyster), sliced
  • 1 tbsp hoisin sauce
  • 2-3 tbsp lime juice
  • 2 garlic cloves
  • 1 tsp olive oil
  • ⅔ slices of preferred bread, toasted
  • Salt
  • Pepper
  • Optionally, 3-4 cherry tomatoes and fresh parsley, cilantro or spring onion.
Instructions
  1. Heat up a non-stick pan on medium heat.
  2. Slice mushrooms and add them to the pan. Cook for 2 minutes on medium heat and add hoisin sauce and lime juice. Cook for another 2-3 minutes, or until the sauce has reduced.
  3. Season with salt and pepper.
  4. Add olive oil to grill and grill bread slices for 1-2 minutes on each side, or until golden.
  5. Cut the clove of garlic length wise and stick a fork into half of the clove, leaving the cut side open, then rub the garlic on the bread on 1 side.
  6. Add mushrooms on top of each slice and serve.
  7. Optionally, you can add sliced cherry tomatoes on bruschetta, fresh parsley or cilantro.
Nutrition Information
Calories: 243 Fat: 7 g Carbohydrates: 43 g Sodium: 515 mg Fiber: 8 g Protein: 15 g Cholesterol: 0.5 g

 

 

STUFFED MUSHROOMS WITH CREAM CHEESE AND PEPPERS

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Stuffed mushrooms with cream cheese and mushrooms

Check out these pretty stuffed mushrooms 🙆🏼

What you’ll get with this recipe:

• An easy to make and satisfying appetizer, side dish, or snack.

• Great amount of flavors.

• A great source of vitamin C, vitamin A, Calcium, Magnesium & Niacin.

Full recipe & nutritional info ⤵️

STUFFED MUSHROOMS WITH CREAM CHEESE AND PEPPERS
 
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Author:
Recipe type: Appetizer, Side dish
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 6 large mushrooms
  • 100 g low-fat cream cheese
  • 50 g red bell pepper, diced (2 tbsp)
  • 1 tbsp fresh dill, chopped
  • ½ tbsp fresh parsley, chopped
  • 2 cloves of garlic, pressed
  • 1 spring onion or 1 tbsp shallots, chopped
  • ½ tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 175 degrees C/ 350 degrees F.
  2. Wash mushrooms and carefully separate stems.
  3. Finely chop stems and onion and saute them with ½ tbsp olive oil on medium heat for 4 minutes, stirring. Add pressed garlic and cook for 1 more minute.
  4. Finely cube red pepper.
  5. In a bowl, add cream cheese and mix with mushroom stems and onions, red pepper, chopped dill and parsley, and mix. Season with salt and pepper to taste.
  6. Fill mushrooms with cream cheese mix and bake for 20-25 minutes.

 

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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Author:
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