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

 

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

 

 

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

 

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