DIY BITES

Fun, Healthy, Delicious Recipes

SPINACH WITH BUTTER BEANS

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Spinach with butter beans

This recipe for spinach and butter beans is seriously good, you guys. Butter beans, lima beans, sieva beans, however you choose to call them, they’re delicious and healthy.

Broadly, the term “butter bean” is used for a large, flat, and white or yellow variation of lima bean.

Along with being a healthy carbohydrate and an excellent source for fiber and protein intake, butter beans are a great source of magnesium, iron and zinc. If you follow a meat-free diet, this makes them excellent alternative to meat. Butter beans are a great source of B vitamins, such as folate, thiamin and riboflavin. B vitamins are required when carbohydrates turn into energy.

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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

SPINACH, AVOCADO AND RED BEANS SALAD

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Spinach, Avocado and Red Beans Salad

Check out these pretty colors having a party in my bowl🌻 🙆🏼

We’ve got baby spinach, red beans, avocado, carrots, cherry tomatoes and spring onions topped with seeds, lime juice and balsamic vinegar. It’s a fast, healthy, delicious salad recipe, ready in 10 minutes.

We’ve also got 253 grams of Calcium going on, 17 grams of fiber, 67 mgrams of vitamin C, 6 mgrams of iron, 6 mgrams of vitamin C, and 186 mgrams of Magnesium.

Full recipe and nutritional info ⤵️

SPINACH, AVOCADO AND RED BEANS SALAD
 
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Recipe type: Salad
Cuisine: Vegan, Vegetarian
Serves: 1
Ingredients
  • ½ ripe avocado, sliced
  • 1 small carrot, grated
  • 100 g/ ½ cup baby spinach
  • 10 cherry tomatoes, halved
  • 100 g/ 1½ cups red beans
  • 1 spring onion, chopped
  • 1 tsp sesame seeds
  • 1 tsp sunflower seeds
  • 1 tsp poppy seeds
  • 1 tbsp lime juice
  • 1 tbsp balsamic vinegar
  • salt
  • pepper
Instructions
  1. Rinse spinach and place in a large bowl.
  2. Cut tomatoes in half, grate carrot, slice avocado, rinse beans, chop spring onion, and add them all on top of spinach.
  3. Top off with seeds, lime juice and balsamic vinegar.
  4. Season with salt and pepper.
Nutrition Information
Calories: 353 Fat: 18 g Carbohydrates: 41 g Sugar: 9 g Sodium: 370 mg Fiber: 17 g Protein: 14 g Cholesterol: 0 g

 

 

SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES

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Sauteed spinach and peppers with brown rice and roasted cherry tomatoes_recipe_diybites (1)

What we have here is a healthy, delicious, colorful recipe ready in less than 30 minutes. You’ll need fresh spinach, red bell peppers or kapia peppers sesame seeds, some brown rice, and a few cherry tomatoes and an empty stomach 😀.

This recipe is rich in nutrients, provides a high level of satiety, and makes a delightful lunch or dinner. Among other nutrients, this recipe will offer (per portion): 168 mg vitamin C, 201 mg calcium, 7 mg iron, 270 µg folate, 190 mg magnesium, and 12628 IU vitamin A.

Full recipe and nutritional info ⤵️

Sauteed spinach and peppers with brown rice and roasted cherry tomatoes_recipe_diybites (2)

SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES
 
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Author:
Cuisine: Vegetarian, Vegan
Serves: 2
Ingredients
  • 200 g/ ⅞ cups fresh spinach
  • 1 red bell pepper or 2 kapia peppers, cut lengthwise
  • 6 garlic cloves, pressed
  • 1 spring onion, chopped
  • 3 tsp olive oil
  • 2 tbsp roasted sesame seeds
  • 100 g/ ½ cups brown rice
  • 20 cherry tomatoes
  • ½ tsp chili flakes, more if preferred
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. For the roasted cherry tomatoes, preheat the oven at 200 degrees C/400 degrees F.
  3. Mix 4 pressed garlic cloves with 2 tbsp olive oil. Lightly toss tomatoes with olive oil in a sheet pan and sprinkle with salt and pepper.
  4. Roast tomatoes for 15-20 minutes.
  5. Heat 1 tbsp of olive oil on medium heat and add 2 cloves of garlic, spring onion and chili flakes. Cook 1 minute and add spinach and peppers. Saute for another 3-4 minutes, stirring.
  6. In the same pan, add cooked rice, sesame seeds, and season with salt and pepper. Blend all ingredients.
  7. Serve sauteed rice spinach with roasted cherry tomatoes.
Notes
Optional: walnuts, shallots, fresh herbs
Nutrition Information
Calories: 445 Fat: 16 g Saturated fat: 2 g Unsaturated fat: 14 g Carbohydrates: 57 g Sugar: 7 g Sodium: 107 mg Fiber: 7.5 g Protein: 11 g Cholesterol: 0