16 May 2017

Coconut Milk Smoothie

 Coconut Milk Smoothie:

Coconut Milk Smoothie is best choice in summers. Coconut milk contains healthy fats which is good for health. It also gives your smoothie a creamier texture. You’ll enjoy a thick, creamy coconut milk smoothie.Health Benefits of Coconut Milk Lowering Blood Pressure and Cholesterol it Contains lauric acid, which has antibacterial and antiviral protective lauric acid is a type of fatty acid associated with improved cholesterol levels and heart health.Coconut extract and coconut oil also reduce inflammation and swelling.And also Helps to Prevent Anemia, and provides a good source of plant-based iron that can contribute to a diet sufficient at preventing anemia.you can combine any kind of fruits or nuts with coconut milk,if you are dieting and really want to reduce some weight then i would suggest you to use this smoothie but try to not use more dates and bananas


  •     1 cup coconut milk
  •     3 ripe bananas
  •     1/4 cup almond
  •     10 small dates or 1 tbs honey
  •     2 cups ice
  •     2 cups blueberries or Pineapple,Strawberry,Kiwi,cherries
  •     1 tsp lime juice


  •     Add all ingredients except ice to blender. Puree well.
  •     Add ice and blend until ice is all crushed and smoothie is well blended and smooth.
  •     Pour into two glasses and serve immediately.

7 May 2017

Watermelon Cucumber Juice

Watermelon Cucumber Juice:

Watermelons and cucumbers are in season right now.Watermelon-Cucumber is probably my favorite juicing combination and It’s so delicious and refreshing in summers.Watermelon is known for being very cleansing for the whole body, especially for the kidneys.  It’s a well-known natural remedy to help break up kidney stones + help prevent them from occurring.  Watermelon is full of antioxidants and is high in vitamin A (beta-carotene) and vitamin C.  It is also very hydrating.Cucumbers are high in vitamin C and antioxidants. They are also known for having cleansing properties and dissolving kidney stones.  Cucumbers are very hydrating due to their high water content.  When juiced, they have a very mild, sweet flavor, which goes well with almost any juicing combination. 


  • 4 cups organic watermelon
  • 2 tsp lemons  juice
  • 1 large cucumber
  • pinch of sea salt
  • pinch of black pepper
  • 5 dates
  • Prep juicer, watermelon cucumbers.  
  • Cut watermelon in half, scoop out chunks of watermelon flesh with a spoon (I place the chunks in a 4 cup measuring cup and fill it).  
  • Cut cucumbers in half, then cut into pieces that fit into your juicer.    
  •  Juice the cucumbers then watermelon and dates.
  • now add salt and black pepper
  • Serve immediately, drink as is or pour over a small amount of ice.

4 May 2017

Pineapple and Avocado Salad

pineapple and avocado salad:

This tasty and tropical salad is a great summer side dish that uses ingredients like fresh pineapple, avocado,tomato, onion,cucumber and pepper to create a perfect flavor combination.


  • 1/2 a fresh pineapple
  • 1 avocado
  • 1 large tomato
  • 1 pepper, red or green
  • 1/2 a red onion
  • 1/2 a cucumber
  • Juice of two limes
  • Large handful of cilantro
  • Sea salt to taste
  • Sprinkle of cinnamon


  • Dice the pineapple, avocado, tomato, bell pepper, onion and cucumber into roughly the same sized pieces.
  • Add to a large mixing bowl.
  • Remove the seeds from the pepper. Dice finely.
  • Chop the cilantro and add the juice of two limes to the mixture.
  • Add salt and a sprinkle of cinnamon to taste.
  • Let the salsa sit at room temperature for at least 30 minutes to let the flavors combine. This goes great with chicken or fish.

    Creamy Avocado Chicken Salad


    Creamy Avocado Chicken Salad

    This simple salad is very and healthy lunch or a snack when you're looking for something good! It's hard to believe how quickly it comes together. You can also Serve as a sandwich,best salad for summer


    • medium-large shredded chicken
    • 250 gram Greek Yogurt
    • 1 avocado
    • 1/2 tsp
    • garlic powder
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 tsp lime juice
    • 1 tsp lemon juice


    Shred the chicken
    Mix all ingredients into a bowl
    Plastic wrap and let it sit in the fridge for 20-30 min

    23 Apr 2017

    Recipe For Garlic Roasted Potatoes

    Recipe For Garlic Roasted Potatoes


    •  2-3 tablespoons unsalted butter or olive oil
    • 1 teaspoon dried thyme
    • 2 tablespoons olive oil
    • 5 cloves garlic, minced
    • 1/2 teaspoon dried basil
    • 1/2 tea spoon dried oregano
    • salt and freshly ground black pepper
    • 3 pounds red potatoes


    1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil; season with salt and pepper, to taste. Gently toss to combine.
    3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter or olive oil, about 1 minute.
    4. Serve it,garnished with parsley, if desired.

    Pineapple and Pasta Salad

    Pineapple and Pasta Salad:

    Pineapple and Pasta Salad .I decided make a more traditional sweet summer pasta salad.Most people love it.


    • Pineapple 1 tin
    • Pasta 1 cup (boiled)
    • Sweet corns 1 cup
    • Cabbage 1/4 cup
    • Raisins 1/4 cup
    • Walnuts 1/4 cup
    • Olives 1/4 cup
    • Mayonnaise 1 cup (more if required)
    • Lemon juice 2-3 tbsp
    • Sugar 1 tbsp
    • Cream 1/2 cup
    • Black pepper to taste
    • For Garnishing:
    • Thousand Island dressing as desired
    • Salty biscuits (depends on how crunchy you like it)
    • Apple cubes dipped in corn syrup (enough for garnishing)

    Cooking Directions

    1. In a bowl put pineapple chunks, some pasta, sweet corns and cabbage.
    2. Now add raisins, walnuts and olives, mix well.
    3. In a separate bowl mix well mayonnaise, lemon juice, sugar, cream and black pepper.
    4. Add the dressing to the salad and toss well.
    5. Add thousand island dressing.
    6. Garnish with salty biscuits and apple cubes.

    16 Apr 2017

    Skillet Chocolate Chip Cookie

      Skillet Chocolate Chip Cookie:

    Skillet Chocolate Chip Cookie is an amazing irresistible dessert in form of a giant chocolate chip cookie that is easy and quick to prepare perfect for any occasion. It is served warm, with ice cream on top and is simply divine.


    Makes about 8 servings
    1/2 cup (113g) butter
    1/4 cup (50g) sugar
    1/2 cup (100g) light brown sugar
    1 egg
    1 tsp (5g) vanilla extract
    1 1/2 cups (190g) flour
    3/4 tsp (4.5g) baking soda
    1/2 tsp (3g) salt
    1 cup (160g) chocolate chips or chocolate chunks


    1. Preheat oven to 350F (180C.). In a 9 -10 inch cast iron skillet melt butter over low heat.

    2. Remove from heat and add sugar and light brown sugar.  If necessary let it cool slightly before adding the egg.

    3. Stir in egg and vanilla extract. Incorporate dry ingredients, salt, baking soda and flour.

    4. Fold in the chocolate chips or chunks and spread the batter evenly in the skillet.

    5. Bake for 20 minutes until slightly golden.

    6. Serve warm with ice cream on top.

    13 Apr 2017

    Vegetable Lasagna With Bechamel Sauce

    Vegetable Lasagna With A Thick Bechamel Sauce:

    This is one of mouthwatering recipe.Vegetable Lasagna With Bechamel Sauce is a perfect winter dish for your guests and family.


    • 3 cups cubed peeled butternut squash
    • 1 cup plus 1 tablespoon organic vegetable broth, divided
    • 1 cup fat-free milk
    • 4 garlic cloves
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • Dash of ground nutmeg
    • 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
    • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
    • 1 tablespoon olive oil
    • 1 small onion, chopped (about 3/4 cup)
    • 1 pound sliced mushrooms
    • 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
    • 3 tablespoons pine nuts, toasted and chopped
    • Cooking spray
    • 6 whole-wheat boiled lasagna noodles
    • 3/4 cup part-skim ricotta cheese
    • 1 ounce finely grated fresh cheese (about 1/4 cup) 

    Cooking Directions:

      1. Preheat oven to 375°.
      2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
      3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
      4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
      5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese . Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.
      6. Preheat broiler to high. (Keep lasagna in oven.)
      7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.

    Mexican Chicken

    Mexican Chicken With Fried Rice:

    One might get boar from having the usual dishes sometimes unusual dishes are required to lift up to your level. Try  Mexican Chicken. This chicken is very tasty and become utterly delicious when served with fried rice.Here is a great recipe for Mexican chicken. the chicken is cooked until done and then shredded and it is ready to be used. The chicken gets a lot of flavor from salsa, chili powder, cumin chili pepper. Brown sugar and liquid smoke are added for even more flavor.you can use medium salsa instead of mild or add more chili pepper.


    • 2lbs boneless skinless chicken breasts
    • 1 tablespoon olive oil or butter
    • ½ cup mild salsa
    • 3 tablespoons brown sugar
    • 1 tablespoons green chilies
    • half cup tomatoes (drained)
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon ground chili pepper
    • ½ teaspoon dried oregano 
    • 1 ½ teaspoons salt
    • ½ teaspoon pepper
    • 1 teaspoon liquid smoke
    • hot sauce (to taste)

    Cooking Directions

    1. Rub the chicken breasts on both sides with olive oil and butter and place into the bottom of a slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until the chicken is tender enough to shred.
    2. Remove chicken to a cutting board and let it rest for 5 minutes before shredding, leave the liquid in the crock pot. 
    3. Return the shredded chicken to the slow cooker and cook on low for an additional 20 minutes to absorb some of the liquid. Drain the excess liquid. Taste and add hot sauce if you prefer

    11 Apr 2017

    Pumpkin Cheesecake Bundt Cake


    Pumpkin Cheesecake Bundt Cake



    Makes about 12 servings
    1 cup (226g) unsalted butter, softened
    1 1/4 cups (250g) sugar
    3 eggs
    3 cups (375g) all-purpose flour
    2 tsp (8g) baking powder
    1 tsp (6g) baking soda
    1 1/2 tsp (4g) cinnamon
    1/2 tsp (1g) ground ginger
    1/2 tsp (2g) ground nutmeg
    1/4 tsp (1g) ground cloves
    1/2 tsp (3g) salt
    14 oz (400g) pumpkin puree
    3/4 cup (200g) buttermilk
    1 tsp (5g) vanilla extract

    Cream Cheese Filling
    12 oz (350g) cream cheese, room temperature
    1/4 cup (50g) granulated sugar
    1 egg
    1 tsp (5g) vanilla extract

    Cooking Directions:

    1. Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.

    2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

    3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.

    4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.

    5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.

    6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.

    7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.

    8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.

    9. Before serving dust with powdered sugar or desired icing.

    10. Keep the leftovers refrigerated.