Healthy Diet Recipes World

This easy fruit smoothie recipe calls for just three ingredients: yogurt, fruit juice and frozen fruit. Mix up your fruit combinations from day to day for a healthy breakfast or snack that never gets boring.

Active Time: 10 mins

Total Time: 10 mins

INGREDIENTS:

• 3/4 cup nonfat plain yogurt
• 1/2 cup 100% pure fruit juice
• 1 1/2 cups (6 1/2 ounces) frozen fruit, such as blueberries, raspberries, pineapple or peaches

Directions:

1. Puree yogurt with juice in a blender until smooth.
2. With the motor running, add fruit through the hole in the lid and continue to puree until smooth.

Nutritional Info:

Serving Size 2 cups 

Calories279 total carbohydrate 56g dietary fiber 7g total sugars 46g protein 12g total fat 2g saturated fat 0g cholesterol 4mg vitamin a 121iu vitamin c 9mg folate 38mcg sodium 149mg calcium 394mg iron 1mg magnesium 53mg potassium 719mg

Red lentils give this smoothie a plant-based protein boost. To make this smoothie vegan, try using unsweetened coconut beverage or almond milk in place of the dairy milk.

Prep Time: 5 mins

Total Time: 5 mins

INGREDIENTS:

1 banana, frozen

½ cup cooked red lentils

½ cup nonfat milk

2 teaspoons unsweetened cocoa powder

1 teaspoon pure maple syrup

Directions:

1. Combine banana, lentils, milk, cocoa and syrup in a blender.
2. Puree until smooth.

Nutritional Info:

Serving Size 1 smoothie 

Calories 310 total carbohydrate 64g dietary fiber 9g total sugars 25g added sugars 4g protein 15g total fat 2g saturated fat 1g cholesterol 3mg vitamin a 348iu vitamin c 11mg folate 109mcg sodium 57mg calcium 185mg iron 4mg magnesium 87mg potassium 939mg

This type of drink tends to be pricey in the big city juice bars. Now you can make the recipe at home.

Prep Time: 10 mins

Additional Time: 25 mins

Total Time: 35 mins

INGREDIENTS:

• 1 cup sliced carrots
• ½ teaspoon finely shredded orange peel
• 1 cup orange juice
• 1 ½ cups ice cubes
• 3 (1 inch) pieces Orange peel curls

Directions:

1. In a covered small saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender.
2. Drain well. Cool.
3. Place drained carrots in a blender.
4. Add finely shredded orange peel and orange juice.
5. Cover and blend until smooth. Add ice cubes; cover and blend until smooth.
6. Pour into glasses. If desired, garnish with orange peel curls.

Nutritional Info:

Serving Size 5 ounces

Calories 55 total carbohydrate 13g dietary fiber 1g protein 1g sodium 16mg

A smoothie with strawberries, blueberries and banana is delicately sweet and entirely kid-friendly, even with a boost of protein from hemp seeds. Freeze the fruits ahead of time for an extra frosty texture once blended.

Prep Time: 5 mins

Total Time: 5 mins

INGREDIENTS:

½ cup frozen strawberries

½ cup frozen blueberries

1 small ripe banana (frozen, if desired)

¾ cup chilled unsweetened cashew milk, plus more if needed

1 tablespoon cashew butter

1 tablespoon hulled hemp seeds

Directions:

1. Combine strawberries, blueberries, banana, cashew milk, cashew butter and hemp seeds in a blender.
2. Process until smooth, adding more cashew milk, if needed, for desired consistency.
3. Serve immediately.

Nutritional Info:

Serving Size 2 cups

Calories335 total carbohydrate 46g dietary fiber 7g total sugars 24g protein 7g total fat 17g saturated fat 2g vitamin a 510iu vitamin c 42mg folate 58mcg sodium 115mg calcium 115mg iron 3mg magnesium 166mg potassium 705mg

A Healthy Slimming World Fakeaway Recipe

If you love a good Fakeaway, then you’ll love these Homemade Syn Free Chicken Nuggets! They’re the same texture as the unhealthy kind you’d buy at a fast food restaurant, but are oven baked and 100% syn free using your Healthy Extra B on Slimming World.

Not only are these the perfect Slimming World family dinner recipe, they’re also freezer friendly, packed with flavour and super simple to make. You can freeze them before cooking, once you’ve covered the chicken with the breadcrumbs (best done flat to avoid the nuggets losing their shape), or you can freeze once cooked.

This recipe for Homemade Syn Free Chicken Nuggets is a healthy, family friendly recipe that knocks any unhealthy takeaway out of the park!

This recipe uses breadcrumbs to coat the chicken, mixed with some delicious spices to give them tonnes of flavour! The recipe below shows you how to make your breadcrumbs from scratch using wholemeal bread, which keeps these totally syn free too. The full recipe includes two Healthy Extra B servings on Slimming World, which simply needs to be divided between the number of servings.

These Syn Free Chicken Nuggets are a delicious Slimming World fakeaway recipe that the whole family will love!

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Serves: 6

INGREDIENTS:

Breadcrumbs

120g Wholemeal Bread (2-3 slices aprox.)

1/2tsp Garlic Powder

1/2tsp Salt

1/2tsp Paprika

1/4tsp Mustard Powder

1/2 Chicken Oxo Cube (crushed)

1/4tsp Cumin

Chicken Nuggets

2x Chicken Breasts

1/2tsp Garlic Powder

1/2tsp Salt

Handful Fresh Parsley

Low Calorie Cooking Spray

2x Eggs (plus a pinch of salt)

INSTRUCTIONS:

1. Break 120g wholemeal bread into chunks and toast until browned and crispy.
2. Blitz the toasted bread in a food processor with the remaining breadcrumb ingredients until you have an evenly textured mixture.
3. Whisk two eggs with a pinch of salt. The salt helps to break down the egg yolk and makes it easier to bread your syn free chicken nuggets.
4. Chop two chicken breasts and combine with garlic powder, salt and fresh parsley and blitz in the food processor until you have a chunky paste.
5. Wet your hands and shape the chicken mince into nuggets by rolling out balls of the mixture and then pressing them flat between your fingers.
6. Once formed, dip your syn free chicken nuggets into the whisked egg yolks and then into the breadcrumbs, making sure to completely coat each one.Place on to a baking tray sprayed liberally with low calorie cooking spray.
7. Bake your syn free chicken nuggets at 180 degrees for 20-25 minutes, or until crispy and cooked all the way through. Serve with your choice of sides and sauces!

NOTES:

Serves 2-4 people depending on the size of the nuggets. Recipe is SYN FREE on Slimming World using 2x Healthy Extra B portions. Divide the number of Healthy Extra B portions by the number of servings made. This recipe is the property of Basement Bakehouse (owned by Atuin Digital Ltd) and is therefore subject to Copyright laws. Do not copy, or use the images or text in this recipe or blog post without permission.

If cooking raw from frozen, cook for aprox. 30 minutes or until cooked through and crispy. To reheat frozen cooked nuggets, you can use the microwave or oven. Please ensure that they are piping hot all the way through before serving.

Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust. 

I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required!

Course: Dessert

Cuisine: American

Prep Time: 20minutes

Cook Time: 1hour 15minutes 

Cooling Time: 6hours

Total Time: 7hours 35minute

Servings: 12 slices

 

INGREDIENTS:

• Graham Cracker Crust¹
• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake

• 32 oz cream cheese² softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cups sour cream (160g)
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs room temperature, lightly beaten

INSTRUCTIONS:

1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
7. Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

NOTES:

I have not tested this recipe in a convection oven.

1) For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.

2) Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.

3) I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).

NUTRITIONAL INFO:

Serving: 1slice | Calories: 500kcal | Carbohydrates: 32g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 450mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1200IU | Calcium: 80mg | Iron: 0.9mg