6 Healthy Recipes - from Breakfast to Dinner.. | Simply Yulya
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Recipes in this Video
6 recipes
vegetarianplant-baseddairy-freeegg-freegluten-free
Stuffed bell peppers have roots in various cuisines, but they are particularly popular in Serbian households, where they are often filled with a mixture of meat and rice. This dish is a comforting family meal, showcasing the use of seasonal vegetables and hearty fillings. Today, variations can be found worldwide, with different fillings and spices reflecting local tastes.
Ingredients
- ●bell peppers
- ●ground beef
- ●rice
- ●onion
- ●garlic
- ●tomato sauce
- ●cheddar cheese
- ●olive oil
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●parsley
- ●beef broth
- ●corn
- ●black beans
Instructions
- 1Preheat the oven to 375°F.
- 2Cut the tops off the bell peppers and remove the seeds.
- 3Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3-4 minutes.
- 4Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.
- 5Stir in cooked rice, tomato sauce, corn, black beans, cumin, paprika, salt, and black pepper.
- 6Mix well and let the filling simmer for 5 minutes.
- 7Stuff each bell pepper with the beef and rice mixture, packing it tightly.
- 8Place the stuffed peppers upright in a baking dish.
- 9Pour beef broth into the bottom of the baking dish to help steam the peppers.
- 10Cover the dish with aluminum foil and bake for 30 minutes.
- 11Remove the foil, sprinkle cheddar cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted.
- 12Garnish with chopped parsley before serving.
milkeggs
Ingredients
- ●2 cups cooked quinoa
- ●1 lb chicken breast, diced
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, thinly sliced
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup kalamata olives, pitted and sliced
- ●1/4 cup fresh parsley, chopped
- ●1 lemon, juiced
Instructions
- 1In a large bowl, combine the diced chicken, olive oil, garlic powder, onion powder, oregano, salt, and black pepper. Mix well to coat the chicken evenly.
- 2Heat a skillet over medium heat and add the seasoned chicken. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink.
- 3While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked.
- 4In a large serving bowl, layer the cooked quinoa as the base.
- 5Once the chicken is cooked, add it on top of the quinoa.
- 6Add the cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives on top of the chicken.
- 7Drizzle the lemon juice over the entire bowl.
- 8Garnish with fresh parsley before serving.
- 9Serve immediately and enjoy your Greek Style Chicken Bowl!
Equipment
skilletlarge bowlmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●4 large russet potatoes
- ●1 lb ground beef
- ●1 packet taco seasoning
- ●1 cup black beans, drained and rinsed
- ●1 cup corn, canned or frozen
- ●1 cup shredded cheddar cheese
- ●1/2 cup sour cream
- ●1/2 cup salsa
- ●1 avocado, diced
- ●1/4 cup chopped green onions
- ●1 tsp olive oil
- ●1/2 tsp salt
- ●1/2 tsp pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and scrub the russet potatoes, then pierce them with a fork several times.
- 3Rub the potatoes with olive oil, salt, and pepper, then place them on a baking sheet.
- 4Bake the potatoes in the preheated oven for about 45-60 minutes, or until tender.
- 5While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- 6Add the taco seasoning to the beef along with a splash of water, and stir to combine. Cook for an additional 5 minutes.
- 7In a separate pot, heat the black beans and corn until warmed through.
- 8Once the potatoes are done, remove them from the oven and let them cool slightly before cutting them open.
- 9Fluff the insides of the potatoes with a fork, then layer the taco beef, black beans, corn, and cheddar cheese on top.
- 10Drizzle with sour cream and salsa, then top with diced avocado and chopped green onions.
Equipment
baking sheetskilletpotforkknife
🌶️🌶️🌶️Low
Ingredients
- ●1 cup cooked rice
- ●1/2 lb ground beef or lamb
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup diced tomatoes
- ●1/2 cup diced cucumber
- ●1/4 cup chopped parsley
- ●1/4 cup tahini sauce
- ●1/2 lemon (juiced)
Instructions
- 1In a skillet over medium heat, add the ground beef or lamb and cook until browned, about 5-7 minutes.
- 2Add cumin, paprika, garlic powder, onion powder, salt, and black pepper to the meat. Stir well and cook for another 2-3 minutes.
- 3In a bowl, combine the cooked rice and the seasoned meat. Mix well to combine.
- 4In a separate bowl, mix diced tomatoes, cucumber, and parsley. This will be your fresh topping.
- 5To serve, place the rice and meat mixture in a bowl, top with the fresh vegetable mix.
- 6Drizzle tahini sauce over the top and squeeze fresh lemon juice for added flavor.
- 7Garnish with additional parsley if desired.
- 8Serve warm and enjoy your Kebab Bowl!
Equipment
skilletmixing bowlserving bowl
🌶️🌶️🌶️Low
vegetariandairy-freegluten-freenut-free
Ingredients
- ●2 cups rolled oats
- ●1 1/2 cups almond milk
- ●1/2 cup almond butter
- ●1/4 cup maple syrup
- ●1 tsp vanilla extract
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1 cup mixed berries (fresh or frozen)
- ●1/4 cup sliced almonds
- ●1/2 tsp cinnamon
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, baking powder, salt, and cinnamon.
- 3In another bowl, whisk together the almond milk, almond butter, maple syrup, and vanilla extract until smooth.
- 4Pour the wet ingredients into the dry ingredients and mix until well combined.
- 5Gently fold in the mixed berries and half of the sliced almonds.
- 6Transfer the mixture into a greased baking dish and spread it evenly.
- 7Top with the remaining sliced almonds.
- 8Bake in the preheated oven for 25-30 minutes, or until the top is golden and the oats are set.
- 9Remove from the oven and let it cool for a few minutes before serving.
- 10Serve warm, optionally drizzled with additional maple syrup.
Equipment
mixing bowlwhiskbaking dishspatula
Ingredients
- ●4 large eggs
- ●1/4 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup shredded cheese (cheddar or your choice)
- ●1/2 cup diced bell peppers
- ●1/4 cup diced onions
- ●4 large tortillas
- ●1 tbsp olive oil
- ●Fresh herbs (optional, for garnish)
Instructions
- 1In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2Heat olive oil in a non-stick skillet over medium heat.
- 3Add the diced onions and bell peppers to the skillet and sauté until they are soft, about 3-4 minutes.
- 4Pour the egg mixture into the skillet with the sautéed vegetables.
- 5Cook the eggs, stirring gently, until they are just set but still slightly runny, about 3-5 minutes.
- 6Remove the skillet from heat and stir in the shredded cheese until melted.
- 7Warm the tortillas in a separate skillet or microwave until pliable.
- 8Spoon the egg and vegetable mixture onto the center of each tortilla.
- 9Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a wrap.
- 10Serve warm, garnished with fresh herbs if desired.
Equipment
non-stick skilletmixing bowlwhiskspatulameasuring cupsmeasuring spoons
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