DIY BITES

Fun, Healthy, Delicious Recipes

PEANUT BUTTER CARROT COOKIES WITH WHITE CHOCOLATE CHIPS

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PEANUT BUTTER CARROT COOKIES WITH WHITE CHOCOLATE CHIPS
 
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Recipe type: Dessert, Snack
Serves: 35
Ingredients
  • 110 g/½ cup butter, at room temperature
  • 110 g/½ cup brown sugar, packed
  • 135 g/ ½ cup peanut butter, smooth or crunchy
  • 120 g/1 ½ cup rolled oats
  • 1 egg
  • 60 g/ ¼ cup milk
  • 50 g/1 cup grated carrots
  • 130 g/1 cup AP flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 120 g/1 cup good quality white chocolate, roughly chopped or white chocolate chips
Instructions
  1. Preheat oven at 180 degrees C/ 375 degrees F.
  2. Cream together butter, peanut butter and sugar.
  3. Add egg and milk, and stir.
  4. Sift flour, salt and baking soda and stir.
  5. Stir in carrots, rolled oats, and chopped chocolate or chocolate chips.
  6. Drop 1 teaspoon of cookie dough onto baking paper for 35 normal size cookies large cookies or 1 ½ tablespoons of cookie dough for 9 large cookies.
  7. Bake for 15 minutes for normal size cookies or 25-30 minutes for large size cookies.
  8. Cool down cookies before serving.
Nutrition Information
Calories: 74 Fat: 3.9 g Saturated fat: 1.7 g Carbohydrates: 8.3 g Sugar: 3.8 g Sodium: 0.71 g Fiber: 0.60 g Protein: 1.8 g Cholesterol: 6.8 g

 

AVOCADO TZATZIKI SANDWICH WITH RADISH AND BLACK PEPPER

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Avocado-Tzatziki-Sandwich-with-Radish-and-Black-Pepper-DIYBITES

So I opened my fridge, made eye contact with this avocado and he was totally giving me the “put me into a sandwich” look 👀 ✨. And I did. Aaaaand it was pretty much heaven, probably because of the freshly baked bread I got 15 minutes before, and the mix of flavors that almost brought a couple of tears to my eyes.

I used whole wheat mini baguettes for the sandwich, and I would recommend (based on my personal preferences) using a crusty bread. It just makes a better match with the tzatziki and avocado combo. But hey, you can use whatever bread you like the most or whatever bread you have at home. However, if you use sliced bread, toast it for a couple of minutes before using it for the sandwich 👌. If you don’t have one of your own, check out my tzatziki recipe here. It’s SO simple and tastes way better than the store-bought ones. #ikidyounot 😋

Recipe and nutritional information below ⬇️

Avocado Tzatziki Sandwich DIYBITES 65

 

Avocado Tzatziki Sandwich with Radish and Freshly Ground Black Pepper
 
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The avocado made me do it.
Author:
Recipe type: Breakfast, Lunch, Sandwich
Serves: 1
Ingredients
  • • Fresh bread
  • • 3-4 tbsp of tzatziki (see the recipe I used for tzatziki)
  • • ½ avocado, sliced
  • • 5-7 red radishes, sliced
  • • Freshly ground black pepper
  • • Sea salt
Instructions
  1. • Slice bread horizontally
  2. • Spread tzatziki over one side of the bread
  3. • Place slices of avocado on top of tzatziki
  4. • Place radises over avocado
  5. • Add freshly ground pepper and sea sald to taste
Nutrition Information
Serving size: 1 Calories: 355 Fat: 16.9 g Saturated fat: 2.6 g Unsaturated fat: 12.9 g Carbohydrates: 36.6 g Sugar: 7.1 g Sodium: 275 mg Fiber: 10.2 g Protein: 19 g Cholesterol: 5 mg

 

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