DIY BITES

Fun, Healthy, Delicious Recipes

POTATO AND PEARL ONION STEW

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Yooouuu guuys, it’s getting chilly. Real chilly. Kinda love it, kinda hate it. Also, I’ve been making suitable comfort food for this weather, like this soul warming stew. Easy, peasy (no peas involved, you can totes add some though) to make and so freaking good 💛

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RED PEPPER AND CREMINI PENNE

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Hope everyone’s doin’ great! Made this fast veggie pasta recipe, and it’s de-light-ful. It really works with any veggies you got laying around in the fridge. Took a break from the #everythingpumpkin season, which really got to me this year 😅…

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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

 

 

MUSHROOM POLENTA

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Mushroom_polenta_recipe_diybites

I can’t even tell you how delicious this mushroom polenta it! It’s a rich, flavorful, heavenly recipe, great if you’re craving some fast and easy to make comfort food.

You can use pretty much any type of mushrooms, such as white buttons, crimini, portabella, or shiitake 😀.

Per portion, you’ll be gettin’ 56 mg of vitamin C, 76 mg of Calcium,1401 µg of vitamin A, 3 mg of vitamin E, 3 mg of Zinc, 105 mg of Magnesium, 7 mg of vitamin B3, 12 g of protein, and 10 g of fiber.

Full recipe & nutritional info ⤵️

Mushroom_polenta_recipe_diybites_2

MUSHROOM POLENTA
 
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Author:
Recipe type: vegan, vegetarian
Serves: 4
Ingredients
  • 400 g/ 4 cups button mushrooms,
  • 1 red onion, chopped
  • ½ red bell pepper
  • 1 spring onion, chopped
  • 1 can chopped tomatoes, or 5 medium fresh tomatoes
  • 1½ tsp dried thyme
  • ½ dried dill
  • 5 garlic cloves, pressed
  • 1 tbsp olive oil
  • 220 g/ 1½ cups yellow cornmeal
  • salt
  • pepper
  • Optional: 2 handfuls of arugula (rucola, rocket salad)
Instructions
  1. Cook polenta following directions on package, adding salt and pepper to taste.
  2. As soon as polenta is cooked, pour it into an ovenproof baking dish and set aside.
  3. Chop red onion and spring onion. Cut red bell pepper lengthwise.Cut mushrooms in halves and quarters, leaving small ones uncut.
  4. Heat 1 tbsp of olive oil in a skillet and add chopped red onion and spring onion. Cook for 3 minutes, and add mushrooms, bell pepper, pressed garlic, 1½ tsp dried thyme, ½ tsp fried dill. Cook for 5 minutes on medium heat.
  5. Add canned or fresh tomatoes and cook for another 10 minutes. Season with salt and pepper.
  6. Cover polenta with mushroom mix and bake for 25 minutes at 190 degrees C/ 374 degrees F.
  7. Serve with fresh arugula.
Nutrition Information
Calories: 340 Fat: 7.5 g Saturated fat: 1.3 g Unsaturated fat: 5.7 g Carbohydrates: 60 g Sugar: 11 g Sodium: 248 mg Fiber: 10. g Protein: 12 g Cholesterol: 0 m

 

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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Author:
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