DIY BITES

Fun, Healthy, Delicious Recipes

SPINACH PASTA WITH SUN-DRIED TOMATOES AND WALNUTS

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Spinach Pasta with Sun-Dried Tomatoes and Walnuts

Hey guys, so here’s a fast, easy, super delicious pasta recipe 🙆🏼.

What you’ll be getting from this recipe:

• ah-mazing flavors

• 93 mg of vitamin C

• 478 mg of Calcium

• 17 g of Iron

• 29237 IU of vitamin A

• 43 g of Protein

Full recipe & nutritional info ⤵️

SPINACH PASTA WITH SUN-DRIED TOMATOES AND WALNUTS
 
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Recipe type: Pasta, Fast, Easy
Cuisine: Vegetarian, Vegan
Serves: 2
Ingredients
  • 200 g whole wheat pasta (uncooked)
  • 300 g fresh baby spinach
  • 5-6 sun-dried tomatoes, cut in smaller bits
  • 100 ml cooking cream or vegan cooking cream
  • 30 g walnuts, chopped and toasted
  • 2 garlic cloves, pressed
  • 1 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Cook pasta following directions on package.
  2. Toast walnuts on a dry pan for 3-5 minutes, tossing. Set aside.
  3. Add olive oil to pan and cook pressed garlic for 1 minute on low-medium heat, stirring.
  4. Add spinach and cook for another minute.
  5. Add sun-dried tomatoes and cooking cream and cook for 3-5 minutes on low-medium heat, stirring, until the cream is bubbly.
  6. Add pasta to spinach sauce and mix.
  7. Add toasted walnuts.
  8. Season with salt and pepper to taste.
Nutrition Information
Calories: 580 Fat: 24 g Carbohydrates: 73 g Fiber: 6 g Protein: 28 g Cholesterol: 43 g

 

SWEET POTATO SALAD

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Baked Sweet Potato Salad

Heeyya! So we have this deliciousness happening here.

It’s a salad. With baked sweet potatoes. And spinach. It’s everything.

What you’ll be getting from it:

• Great flavors

• Healthy & satisfying dish

• 268 mg vitamin C

• 310 mg Calcium

• 8.5 mg Iron

• 7.5 mg vitamin E

• 215 mg Magnesium

• 49520 IU vitamin A

Full recipe & nutritional info ⤵️

SWEET POTATO SALAD
 
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Recipe type: Salad, Light
Cuisine: Vegetarian, Vegan
Serves: 1
Ingredients
  • 150 g sweet potato, baked
  • 150 g baby spinach, rinsed
  • 100 g peppers (bell pepper, kapia)
  • 100 g broccoli, steamed
  • 1 tbsp red onion, chopped
  • 1 tsp black cumin seeds
  • 1-2 tsp sesame seeds
  • 1 tbsp olive oil
  • ½ peperoncino flakes, optional
  • Sriracha, optional
Instructions
  1. Preheat oven at 350 degrees F/ 180 degreen C.
  2. Cut sweet potato into dice sized cubes. In a bowl, mix sweet potatoes with olive oil, peperoncino flakes, and season with salt and pepper.
  3. Bake for 10-15 minutes, toss, and bake for another 10-15 minutes, or until golden.
  4. Steam broccoli and set aside.
  5. Toast sesame seeds on dry pan for 2 minutes.
  6. Cut peppers and onion.
  7. Mix baby spinach, peppers, broccoli, sweet potatoes, red onion, black cumin seeds, sesame seeds. Season with salt and pepper to taste and serve with Sriracha or preferred dressing.
Nutrition Information
Calories: 398 Fat: 27 g Carbohydrates: 54 g Sugar: 23 g Sodium: 562 mg Fiber: 15 g Protein: 12 g Cholesterol: 0 mg

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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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.

 

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO

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Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES

You probably noticed I’m into caramelizing stuff these days. Caramelized food it’s just so darn good 🙆.

This is some really freaking divine dessert, you guys! So you like your desserts cold? This is the one for you. You like your desserts sizzling hot? What do you know?! Just as delightful. There’s caramelized mango involved, vanilla flavored rice pudding, and some citruses joined the party as well.

If almond milk is not available, soy milk and rice milk are good vegan substitutes. Cow milk is also a good substitute as a non-vegan alternative. Peaches, apples, and forest fruits make good substitutes for mangoes. I advise on using a quality non-stick saucepan for the rice pudding to avoid burning the rice and avoid having an anxiety attack from walking away from the saucepan for more than 5 seconds. Rice pudding does that to you sometimes 😯 🏃 .

Full recipe and nutritional info below ⤵️

Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES. 2

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO
 
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Recipe type: Dessert
Serves: 3
Ingredients
  • For the rice pudding
  • • 400 ml almond milk
  • • 150 ml water
  • • 120 g white round rice, rinsed
  • • 1 vanilla stick
  • • 2 tbsp sugar
  • • 1 tsp lemon zest
  • For the caramelized mango
  • • 1 large semi-ripe mango, cubed
  • • 3 tbsp Muscovado sugar, or other brown sugar
  • • 1 tbsp water
  • • 1 tbsp lemon juice
  • • ½ tsp orange zest
  • • ½ tsp vanilla extract
  • • ¼ tsp fine grain sea salt
  • • 1 tsp lime zest, optional
Instructions
  1. In a medium non-stick saucepan pour the milk, the water, then add vanilla seeds, sugar and lemon zest. Leave on small heat until bubbly, for 3-4 minutes.
  2. Add rice and stir. Leave on small-medium heat stirring occasionally. Cook for 20-25 minutes or until rice had fully softened and absorbed liquid. If necessary, add more milk or water.
  3. Chop mangoes in 2cm/0.8in squares.
  4. In a medium pan or skillet, add 3 tablespoons of muscovado sugar, 1 tablespoons water, 1 tablespoon lemon juice, orange zest, vanilla extract and salt. Place on small heat and stir until bubbly, for 1-2 minutes and add chopped mangoes. Toss mangoes and cook until liquid evaporated, for 2-3 minutes.
  5. Serve rice pudding and caramelized chilled for 1 hour or immediately.
Nutrition Information
Calories: 194 Fat: 1.3 g Saturated fat: 0.1 g Unsaturated fat: 0.93 g Carbohydrates: 45 g Sugar: 1.3 g Sodium: 58 mg Fiber: 1.6 g Protein: 1.93 g Cholesterol: 0.0 g