DIY BITES

Fun, Healthy, Delicious Recipes

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

 

 

SESAME COOKIES [GLUTEN-FREE, SUGAR-FREE]

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Sesame cookies with raspberry jam recipe diybitesPrep yourselves for these delicious, crisp, gluten-free, sugar-free cookies! You’ll only need a few ingredients and they’re fast to make. There are a lot of sesame seeds involved in this recipe, but did you know sesame seeds are an excellent source of copper, manganese, magnesium, iron, and vitamin B? 😎 In addition, sesame seeds contain two unique properties: sesamin and sesamolin. They belong to a group of valuable fibers, called lignans, which were found to lower cholesterol in humans. Sesamin, for example, has been found to protect the liver from oxidative damage 👊.

The only sweetness in these cookies comes from the 2 tbsp of honey, so expect them to be the not-really-that-sweet-yet-awesome type of cookies. However, feel free to add 1 extra tbsp of honey for more sweetness + extra 1 tbsp of rice flour. You can substitute honey in this recipe with 1 tbsp agave nectar.

You’ll get 8-9 medium sized cookies from this recipe. Optionally, you can serve them with lemon icing and raspberry jam. If you’re not into raspberry jam (weirdo😀), substitute with peach, blackberry, or even strawberry 🍓.

Full recipe and nutritional info ⤵️

Sesame cookies with raspberry jam recipe diybites_2

SESAME COOKIES [GLUTEN-FREE, SUGAR-FREE]
 
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Author:
Recipe type: Gluten-Free, Sugar-Free
Serves: 8
Ingredients
  • 2 tbsp coconut oil, liquid
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 5 tbsp sesame seeds, toasted
  • 2 tbsp pure honey
  • 12 tbsp brown rice flour
  • 1 medium free-range egg
  • Optionally, for icing
  • 4 tbsp powdered sugar
  • 1 tbsp fresh lemon or orange juice
  • Optionally, 3 tbsp sugar-free raspberry jam or other preferred
Instructions
  1. Preheat oven at 180 degrees C/ 356 degrees F
  2. In a medium bowl, mix coconut oil, lemon juice, lemon zest, and vanilla extract.
  3. Add toasted sesame seeds and rice flour, and stir. The consistency of the dough should be crumbly.
  4. Add the egg and mix well. The consistency should now be pasty, moldable.
  5. Spread dough onto surface and press it down with your hand or the bottom of a glass, until it reaches about 2 cm.
  6. Cut cookies using your favorite cookie cutters or a glass.
  7. Bake cookies for 8 minutes, flip them over, and cook for another 5-8 minutes, or until golden.
Notes
Optionally:
For the icing, mix 4 tbsp powdered sugar with 1 tbsp fresh lemon or orange juice and spread icing on cookies.
Add ½ tsp of sugar-free raspberry jam on top of icing.
Nutrition Information
Serving size: 1 Calories: 144 Fat: 7 g Saturated fat: 3 g Trans fat: 3 g Carbohydrates: 18 g Sugar: 4.75 g Sodium: 10 mg Fiber: 1.6 g Protein: 3 g Cholesterol: 20 g

 

 

ROASTED SPICY CAULIFLOWER

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Roasted_Spicy_Cauliflower_DIYBITES

I’m spicing things up 🌶🙆🏼 starting this sexy-looking cauliflower over here. It’s so easy to make, and done in no time! So get your oven heated up and spices ready cuz it’s roasted spicy cauliflower time 🎉.

Roasted_Spicy_Cauliflower_2

Spicy Roasted Cauliflower
 
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Serves: 3
Ingredients
  • • 400 g cauliflower florets, fresh or frozen and thawed
  • • 2 tbsp olive oil
  • • 1 garlic clove, minced
  • • 1 tsp garlic powder
  • • 1 tsp red spicy curry powder for medium spiciness or 2 tsp for increased spiciness
  • • 1 tsp cajun
  • • Salt to taste
Instructions
  1. Preheat the oven at 200 degrees C/392 degrees F.
  2. Cut the cauliflower florets in bite size pieces.
  3. In a large bowl add olive oil, minced garlic, garlic powder, curry powder, cajun and salt. Mix olive oil and spices.
  4. Add cauliflower florets into the bowl and toss with two spoons until well coated with spices.
  5. Spread florets on baking sheet and bake at 25-30 minutes or until golden.
  6. Serve as warm side dish or cold snack.
Nutrition Information
Calories: 112 Fat: 9.7 g Saturated fat: 1.3 g Unsaturated fat: 7.9 g Carbohydrates: 5.8 g Fiber: 3.5 g Protein: 2.5 g Cholesterol: 0 g

 

BRAISED RED CABBAGE WITH APPLES

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Braised Red Cabbage with Apples DIYBITES

Look at how pretty this looks 💜 What’s up with these awesome colors? Well, the purple color from red cabbage comes from these badass pigment molecules called anthocyanins. Anthocyanins pigments also produce magenta, pink, and red colors in plants and you can see them in leaves and flower petals.

Red cabbage is a rich source of fiber, iron, vitamin C and vitamin A. It actually has 10 times more Vitamin A and twice as much iron as green cabbage. This recipe calls for vinegar. And that’s for two reasons: it tastes realreal good and because normally, red cabbage would turn blue when cooked 😀

Fun fact. Because red cabbage contains anthocyanins, its juice can be used as a pH indicator. Red, purple or magenta in acids  [pH < 7], purple in neutral solutions [pH ~ 7], and ranges from blue-green-yellow in alkaline solutions [pH > 7]. Yup, science. Recipe and nutritional information below. 👇

Braised Cabbage w Apples DIYBITES

BRAISED RED CABBAGE WITH APPLES [Vegan]
 
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Recipe type: Vegetarian, vegan, lactose-free, diary-free, light
Serves: 2
Ingredients
  • • 1 medium red cabbage, halved, cored and thinly cut crosswise in strips
  • • 1 tbsp vegetable oil
  • • 1 small red onion, thinly sliced
  • • ¼ carrot, sliced
  • • 1 large apple or 2 small apples (Jonathan or other similar), cored and diced, peeling optional
  • • 4 tbsp apple vinegar
  • • Fresh parsley, optional
  • • Freshly ground pepper to taste
  • • Salt to taste
  • • 200 ml/1 cup water, more if needed
Instructions
  1. Choose a lidded skillet or casserole.
  2. Heat oil over medium heat and add onion and carrot. Cook while stirring, until tender, for 3 minutes.
  3. Add cabbage, then vinegar, and mix. Add water, cover with lid and cook on medium heat for 35-40 minutes while checking if it needs liquid every 5-7 minutes.
  4. Add diced apple and cook for another 10 minutes.
  5. Season with salt, freshly ground pepper and optionally fresh parsley
Nutrition Information
Serving size: 1 Calories: 279 Fat: 7.5 g Saturated fat: 0.8 g Unsaturated fat: 6.2 g Carbohydrates: 102.3 g Sugar: 28.4 g Sodium: 155.2 mg Fiber: 16.2 g Protein: 6.4 g Cholesterol: 0

 

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