lombokfood

Healthy Green Juice Ingredients

Here are the energy boosting ingredients your juice is made of:

Spinach: One cup of spinach contains 30 mg of calcium, 24 mg of magnesium, 0.81 mg of iron, 8.5 mg of vitamin C, 59 mcg of folates, 141 mcg of vitamin A and 145 mcg of vitamin K. These are all important nutrients for good bone health and energy production.

Granny Smith Green Apple: It gives a refreshing taste to the shake and helps the intestines function properly. This is due to the fiber content (between 5 and 6 g per unit) and the content in polyphenols, compounds that are fermented by the intestinal flora from which antioxidant metabolites derive.

Banana: It provides energy and a high content of magnesium and potassium, which promotes muscle recovery.

Best Tip! If you need a richer in antioxidants juice in order to improve mental concentration, add a teaspoon of matcha tea and another one of maca to your recipe.

How to Prepare Your Green Juice

You are one step before making your energizing green shake. Here is what you will need:

Ingredients

• 1 banana

• ½ Granny Smith green apple

• 2 handfuls of spinach

• 1 glass of coconut water

• For the toppings: matcha tea, banana, spinach leaves, and maca.

Steps

1. Wash the ingredients.

2. Peel the banana.

3. Cut the apple in eighths and remove the heart.

4. Pour the coconut water into the blender and add the spinach. Blend for 3 seconds.

5. Add the banana and the apple, and beat the ingredients for 5 more seconds or until you break the lumps if you prefer it that way.

6. Decorate your shake with the toppings mentioned above according to your liking.

Why Do We Recommend This Juice

This green juice recipe is a great energy booster. It provides you with healthy nutrients that your body needs to start the day strong and it does not lack good taste either.

It is also quite filling and will prevent you from having a craving too soon after you have your juice.

Source :Here

Whipped Shortbread Cookies-Chocolate Cake Cookies

Whipped Shortbread Cookies

INGREDIENTS

• 3 cups unsalted butter, softened

• 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar, sifted

• 4 1/2 cups all-purpose flour*

• 1 1/2 cups cornstarch

• Optional: sprinkles, colorful candies, melted chocolate, jam for toppings and fillings

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 300ºF. 1

2. Using a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy.2

3. In a separate bowl, sift together flour and cornstarch. In three additions, gradually mix dry ingredients into butter and sugar mixture.3

4. Scoop dough by the tablespoon and roll into a ball with palms. Place on an ungreased baking sheet, leaving 1-inch between each cookie. Press lightly with a fork or create an indentation with thumb or spoon (for filled thumbprint cookies).4

5. For pressed cookies, add sprinkles to the cookies before baking.5

6. For filled thumbprint cookies, spoon a teaspoon of jam into the indentation before baking. Alternately, fill with caramel sauce or fruit curd after baking.6

7. Bake for 20 minutes. Let cool on the pan.7

8. Drizzle with melted chocolate if desired.

Source:Here

5 Minute Reese’s Snack Mix-Sweet Snack Recipes

5 Minute Reese’s Snack Mix

Need a last minute snack recipe for a holiday party? Us too, so we are taking this easy Reese's Snack Mix with pretzels, peanuts, Reese's peanut butter cups, chocolate and peanut butter chips!

Ingredients

• 1 Large Can Salted Peanuts

• 1 Large Bag Reese's Pieces

• 2 Bags Mini Reese's Peanut Butter Cups

• 1 Bag Mini Peanut Butter Filled Pretzels or Mini Pretzels

• 1/2 Bag Chocolate Chips

• 1/2 Bag Peanut Butter Chips

Instructions

1. Mix everything in a bowl and serve.

Nutrition Facts

· Reese's Snack Mix

· Amount Per Serving (1 g)

· Calories 75Calories from Fat 36

· % Daily Value*

· Fat 4g6%

· Saturated Fat 2g13%

· Polyunsaturated Fat 2g

· Sodium 65mg3%

· Carbohydrates 9g3%

· Fiber 1g4%

· Sugar 6g7%

· Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

Source : here

Lemon Pepper Chicken Pasta Recipe

This Lemon Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just perfect for weeknight dinners. The juicy crispy lemon pepper chicken is served on a bed of lemon pasta, with enough pepper to make it interesting but mild enough for kids. It is quick to make, delicious to eat and is sure to be a hit! Plus if served with a side salad or some roasted veg, then one chicken breast will be enough to serve a family of 4!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Main

Cuisine: Italian

Servings:

Calories: 834kcal

Ingredients

US Customary – Grams

For the Pasta Sauce

• 3 lemons

• 2/3 cup olive oil

• 2/3 cup grated Parmesan

• 3/4 tsp salt

• 2 tsp freshly ground black pepper – see note 1

For the chicken and pasta

• 1 chicken breast

• 1 tbsp oil

• 1 tsp freshly ground black pepper – see note 1

• 1/4 tsp dried parsley

• 1 1/2 tbsp AP flour

• 1/4 tsp salt

• 1/2 tbsp oil

• 11 oz spaghetti

Instructions

Start with the sauce.

1. Start by zesting and juicing the lemons.

2. Mix the lemon juice, olive oil, parmesan, salt, and black pepper together in a measuring cup. Add in half of the lemon zest.

3. Set the sauce to one side.

For the chicken and pasta

1. Lay your chicken breast flat on the board and use a large sharp knife to cut sideways through the breast.

2. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board until you have two plump fillets.

3. Add the remaining lemon zest to a small bowl, then add the olive oil, black pepper, dried parsley and mix together well.

4. Pour this lemon pepper mixture over the chicken fillets and massage until well covered.

5. Combine the flour and salt in a shallow bowl.

6. Take each chicken fillet and lightly coat it in the flour.

7. Place a large skillet/fry pan over medium heat, add the oil and let it heat up whilst you get the pasta on.

8. Bring a big pan of water to a boil, salt it generously and then add the pasta, set a timer for a minute less than the packet suggests.

9. Once the pasta is boiling, cook the chicken for 2-3 minutes on each side or until the internal temperature reaches 165ºF/73ºC.

10. Once cooked remove the chicken from the pan and slice into thin strips.

11. When the pasta is cooked remove 2 cups of the pasta cooking water and then drain.

12. Add a 1/4 cup of the cooking water to the prepared sauce, stir well and then pour over the pasta. Stir well and add more cooking water until you have a smooth light sauce coating the pasta.

13. Serve immediately with the sliced chicken and an extra garnish of parsley, pepper and lemon zest.

Notes

1. Try to use freshly cracked black pepper from a pepper mill or the course cracked pepper you can buy in the grocery store. If you can only find the fine powdered pepper then reduce the pepper by at least half.

Nutrition

Source :here

Buffalo Chicken Mac And Cheese-Lombokfood

Buffalo Chicken Mac And Cheese

This recipe is perfect for busy weeknights when you need a dish that will satisfy the entire family. It's quick, delicious, and has a great kick.

· Course dinner

· Cuisine American

· Keyword buffalo chicken, mac and cheese

· Prep Time 10 minutes

· Cook Time 15 minutes

· Total Time 25 minutes

· Servings 2

Ingredients

• 2 Cups Cooked Elbow Noodles

• 1 Cup Cooked, shredded chicken breast this can be bought precooked or you can boil your own chicken

• 1 tbsp buffalo sauce

• 1 cup heavy cream

• 1 cup shredded cheddar cheese from a bag

• 1/2 tsp minced garlic

• salt and pepper to taste

• 1 tbsp butter

Instructions

1. Begin by putting a small saucepan on medium low heat.

2. Add butter and melt - careful not to burn.

3. Add minced garlic and cook until fragrant.

4. Add whipping cream and bring to a low simmer.

5. Slowly add cheddar cheese while consistently stirring.

6. Add buffalo sauce and stir.

7. In a casserole dish, add elbow noodles and chicken.

8. Poor over sauce and stir in.

9. Top with additional cheddar cheese and drizzle with buffalo sauce.

10. Bake in oven at 400 degrees F for 8 minutes.

11. Enjoy!

source:here

Baked Chicken Breast – Juicy and Flavorful

Baked Chicken Breast – Juicy and Flavorful!

Baked Chicken Breast

Baked Chicken Breast couldn't be easier to make or more delicious! How to make tender, juicy, perfectly seasoned oven baked chicken breasts.

ü Prep Time5 mins

ü Cook Time18 mins

ü Total Time23 mins

ü Servings servings

ü Calories146kcal

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

Spice Rub

• 1 teaspoon dried oregano or Italian seasoning

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy cleanup).

2. If chicken breasts are thicker in some parts than others, pound them to an even thickness using a rolling pin or meat mallet. (Place chicken in a zip-top bag or between two sheets of parchment before pounding.)

3. Place chicken breasts on the baking sheet, drizzle with oil and rub over both sides of chicken.

4. Combine the spice rub ingredients in a small bowl.

5. Rub the spice rub over both sides of the chicken.

6. Bake chicken breasts according to their size: bake 5-6 ounce breasts for

13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Check that chicken has reached an internal temperature of 165 degrees F.

7. Remove the pan from the oven, loosely cover with foil and let the chicken rest for 5-10 minutes before slicing and serving.

Notes

• Store baked chicken in the refrigerator for up to 4 days.

• You may freeze cooked chicken for up to 2 months. Wrap it well before freezing to minimize exposure to air.

Nutrition

Source:Here

Chicken Terrine With Leeks & Apricots

Chicken terrine with leeks & apricots

Chicken terrine with leeks & apricotsIngredients

• 1kg chicken thighs on the bone, skin removed

• 500ml fresh chicken stock (you can buy this ready-made)

• 2 bay leaves, plus more to decorate

• handful thyme sprigs

• handful parsley

• 2 leeks finely chopped (keep the trimmings)

• 6 black peppercorns

• 30g butter plus more for the tin

• 1 large or 2 smaller banana shallots, finely chopped

• 50g smoked streaky baconor pancetta, finely chopped

• 1 large garlic clove, finely chopped

• 2 chicken breasts, on the bone if possible, skin removed

• 50g soft dried apricots, chopped

• 3 tbsp brand

• 4 sheets leaf gelatine

• toast drizzled with olive oil, to serve (we used Crosta & Mollica Pane Pugliese)

Method

1. Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.

2. Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.

3. Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.

4. Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.

5. Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly – overnight is best. Can be made up to three days ahead.

6. To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

Source :here

The Best Chocolate Bundt Cake Ever You Can Tray At Home

The Best Chocolate Bundt Cake Ever

INGREDIENTS

For the cake:

• 1 1/3 cups brewed coffee

• 3/4 cup unsweetened cocoa powder

• 2 1/4 cups sugar

• 1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)

• 2 1/2 teaspoons baking soda

• 2 large eggs

• 1 egg yolk

• 1 1/3 cups buttermilk

• 1 cup plus 2 Tablespoons canola oil

• 2 teaspoons vanilla extract

• 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted

For the glaze:

• 6 oz. unsweetened chocolate

• 3/4 cup unsalted butter

• 3 cups powdered sugar

• 1/2 cup sour cream, at room temperature

• 1/4 cup brewed coffee, cooled

• 1/4 cup half and half or cream

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.

2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.

3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.

4. Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.

5. Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.

6. For the frosting: Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally.

7. Melt butter in another pan or in the microwave.

8. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.

9. Whisk in sour cream and the remaining powdered sugar. Don't worry! It will come together! And it will be magical.

10. Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you'd like a more pourable glaze, simply add additional cream or half and half until you reach your desired consistency.

source :click here

How To Make Melted Snowman biscuits

snowman biscuit

Snowman biscuits

Ingredients

• 125g butter softened

• 125g golden caster sugar

• 1 egg beaten

• 1 tsp vanilla extract

• 250g plain flour, plus extra for dusting

For the decoration

• 400g white fondant icing

• icing sugar, for dusting

• 100g pack mixed red, yellow, black and blue ready-to-roll icing

• tube white icing, for sticking

• tube black icing

Method

1. Heat the oven to 190C/170C fan/gas 5. Cream the butter and sugar until pale and fluffy, then beat in the egg and vanilla. Stir in the flour and mix to a fairly soft dough. Tip onto a lightly floured surface and knead gently. Put the dough on a plate, cover and chill for at least 2 hrs.

2. On a lightly floured surface, roll out the dough to a thickness of around 0.5cm. Use a cookie cutter or water glass to stamp out 7cm rounds. Re-roll the trimmings and repeat.

3. Transfer the biscuits to two lined baking trays and bake for 8-14 mins until the edges turn lightly golden in colour. Leave to cool.

4. To decorate, roll out the white fondant icing on a surface lightly dusted with icing sugar. Stamp out 7cm circles using the same cookie cutter or glass as before, then use a dab of the white tube of icing to stick a fondant round on each biscuit.

5. Knead together some of the yellow and blue icing to make green icing, then do the same with the red and yellow icing to make orange (alternatively, buy separate packs of each colour). Roll out one icing colour at a time. Stamp out a 7cm circle of icing, cut in half and stick on for a hat. Cut a strip of another colour and make some markings to make it look like the elasticated band of a hat, then trim to fit and stick on. Repeat with all the biscuits, mixing and matching colours.

6. Decorate the hats with icing spots and stripes, if you like. Roll out balls of coloured icing, poke holes all over with a cocktail stick and stick on as pom poms. Mould lumpy balls of the orange icing for noses and roll out balls of the black icing for eyes. Press down to flatten, then stick on with white icing. Use the tube of black icing to pipe rows of dots for the smiles. Leave to set. Will keep for up to five days in an airtight container.

source :Here

Salmon With Salsa Verde-Food Recipes Breakfast Easy Meals

Salmon with salsa verde

Salmon With Salsa Verde

Ingredients

• 1 x 25g pack dill, roughly chopped

• 1 x 25g pack mint, tough stalks removed and roughly chopped

• 1 x 25g pack flat-leaf parsley, roughly chopped

• 1 x 25g pack chives, roughly chopped

• 1½ tbsp wholegrain mustard

• 2 tbsp caper

• 2 tbsp toasted pine nut

• 1 x 200g tin green olive stuffed with anchovies, drained (85g)

• 2 lemons, juice only

• 4 salmon fillets

To serve (optional)

• 175g wild and white basmati rice

• 50g stoned marinated black kalamata olive

• 75g toasted pine nut

• 1 red pepper, chopped

Method

1. Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.

2. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.

3. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.

4. Pile the salsa verde on top of the salmon fillets. Serve with the rice.

Source: Here

Spinach and Mushroom Egg White Frittata

spinach

Spinach and Mushroom Egg White Frittata

You only need a few ingredients to make this super healthy and easy egg white frittata with spinach, mushrooms and parmesan!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2-3 brown mushrooms sliced

• handful of fresh spinach

• 1 cup egg whites

• kosher salt

• 2 tablespoons grated parmesan cheese

• hot sauce if desired

Instructions

1. Preheat the oven or toaster oven to broil.

2. Spray a 7-inch non-stick fry pan with cooking spray and heat on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the fresh spinach and cook for 1-2 minutes or until the spinach has wilted.

3. Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and spinach mixture. Sprinkle with 1 tablespoon of the parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute.

4. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven and sprinkle with the remaining parmesan cheese. Cut into wedges and serve with hot sauce if desired

source: here

OVERNIGHT BLUEBERRY FRENCH TOAST

Blueberry

OVERNIGHT BLUEBERRY FRENCH TOAST

This overnight breakfast casserole recipe is perfect for busy holiday mornings!

· Course Breakfast

· Cuisine American

· Keyword overnight blueberry french toast, overnight breakfast casserole

· Prep Time 25 minutes

· Cook Time 1 hour

· Total Time 1 hour 25 minutes

· Servings 12 servings

· Calories 440

· Author RecipeGirl.com

INGREDIENTS

FRENCH TOAST:

• 12 slices (about 1 pound) thick, stale Challah bread (one loaf)

• Two 8-ounce packages cream cheese (or mascarpone cheese)

• 1 cup fresh blueberries (or maybe a little more)

• 12 large eggs

• 2 cups milk

• 1 teaspoon vanilla extract

• 1/3 cup maple syrup

BLUEBERRY SAUCE:

• 1 cup granulated white sugar

• 2 tablespoons cornstarch

• 1 cup water

• 1 cup fresh blueberries

• 1 tablespoon butter

INSTRUCTIONS

1. Spray a 9x13-inch baking dish with nonstick spray and set aside.

2. Cut the bread into 1-inch pieces. Place half into the prepared baking dish. Cut the cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then the remaining bread cubes.

3. Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.

PREPARE THE BLUEBERRY SAUCE:

1. In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.

RECIPE NOTES

• I like to use whole milk- it just makes the dish a little bit more decadent all around.

• Mix in chopped fresh peaches for a peach and blueberry overnight french toast!

source: hire