The post How to Make Gut-Boosting Fermented Chinese Cabbage appeared first on foodisinthehouse.com.
]]>Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!
Ingredients:
- 1 large Chinese cabbage, or 2 smaller ones.
- 3 carrots
- 1 teaspoon Sichuan chili flakes
- 4 cloves garlic
- 6 green onions
- 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)
Instructions:
- Sterilize a large mason jar.
- Clean and roughly chop the cabbage into 1-inch thick strips.
- Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
- In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
- Drain the brining liquid from the cabbage and reserve it for later.
- Add the carrots, onions, garlic, and chili flakes to the cabbage.
- Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
- Pack the cabbage mixture into the jar, packing it down hard with your fist.
- Top with the brining mixture until all the veggies are submerged in liquid.
- Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
- Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.
- Enjoy!
The post How to Make Gut-Boosting Fermented Chinese Cabbage appeared first on foodisinthehouse.com.
]]>The post Get All Your Greens in One Dish With This Delicious Salad appeared first on foodisinthehouse.com.
]]>Ingredients (to serve 4):
- 2 ripe avocados
- 1/2 cup of green olives, pitted
- 1 romaine lettuce
- 1 1/2 cups of fresh spinach or similar leaves
- 1 cup of baby tomatoes
- 2 tablespoons of olive oil
- A small bunch of fresh basil
- 2 tins of butter beans
- Salt and pepper, for seasoning
- 1/2 cup of toasted nuts
Instructions:
- Carefully slice all of the olives in half.
- Slice all of the tomatoes into halves or quarters.
- Shred the fresh basil and mix this into the olive oil. Season well with salt and pepper.
- Remove the stones from the avocados, mash the flesh with a fork.
- Drain the beans and rinse them under cold running water.
- Finely shred the lettuce and tear around half of the spinach leaves in half (don’t worry about being too precise).
- In a large salad bowl, mix the spinach, lettuce, beans and tomatoes. Pour over the oil and mix again.
- Serve the salad into bowls or plates, then top with a quarter of the mashed avocado and a quarter of the nuts.
The post Get All Your Greens in One Dish With This Delicious Salad appeared first on foodisinthehouse.com.
]]>The post This All-in-one Roasting Tin Dinner is Super Healthy appeared first on foodisinthehouse.com.
]]>Ingredients (to serve 4):
- 1 1/2 cups of baby potatoes
2 leeks2 tablespoons of olive oil1 cup of tomato passata2 heads of broccoli 1 tin of butter beans1 vegetable stock cube1 cup of boiling water1/2 cup of cheese, grated
Instructions:
- Bring a pan of water to the boil. Peel any discolored parts of the potatoes off, and boil the potatoes for 6 – 7 minutes.
- Meanwhile, cut the broccoli heads into small pieces (including the stalks).
- Use 1 tablespoon of olive oil to coat the broccoli, and place the broccoli in a large roasting tin.
- Place the broccoli in an oven heated to 400 °F. Roast for 10 minutes.
- Finely slice the leeks, and use the remaining olive oil to fry them in a large frying pan, taking care that they don’t burn. Cook until they are soft.
- Drain the potatoes, and add them along with the tomato passata to the roasting broccoli. Roast for a further 5 minutes.
- Stir the stock cube into the boiling water until it dissolves. Add the stock to the roasting tin. Roast for a further 15 minutes.
- Add the leeks as a top layer over the rest of the vegetables, and top with the grated cheese. Roast for a further 3 minutes.
- Remove the tin from the oven and portion the vegetables out into servings. This dish goes great with a fresh green salad on the side.
The post This All-in-one Roasting Tin Dinner is Super Healthy appeared first on foodisinthehouse.com.
]]>The post These Grilled Salmon Tacos are Healthy and Divine appeared first on foodisinthehouse.com.
]]>Ingredients
- Four 6-ounce salmon fillets
- 1/4 cup olive oil
- 1/2 cup crumbled queso fresco
- 1 tablespoon lime juice plus wedges
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 avocado
- 2 teaspoons ground cumin
- 8 flour tortillas
(@playaamor)Instructions
- Sprinkle the cumin, lime juice, olive oil, and salt into a small mixing bowl and whisk until combined. Place the salmon fillets on a chopping board and baste both sides of each with the mixture.
- Preheat your grill to medium-high heat and add the sliced peppers and onion onto a basket tray. Grill for about 15 to 20 minutes, ensuring that both sides are cooked.
- Grill the salmon for about 4 minutes per side. Transfer to a plate.
- Allow the tortillas to cook slightly onto the grill until crisp.
- Break the salmon into flakes and sprinkle into the tortillas along with the onions and peppers. Finally, top with queso fresco, avocado, cilantro, and lime juice.
The post These Grilled Salmon Tacos are Healthy and Divine appeared first on foodisinthehouse.com.
]]>The post This Spinach, Strawberry, and Feta Salad is Perfect for Summer appeared first on foodisinthehouse.com.
]]>Ingredients:
- 4 cups fresh baby spinach leaves
- 1 cup sliced fresh strawberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans or walnuts (optional, for added crunch)
- Pepper, to taste
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions:
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, and minced garlic. Gradually add olive oil, whisking continuously until the mixture is well emulsified. Season with salt and pepper according to your taste. Set aside.
- In a large mixing bowl, combine the baby spinach leaves and sliced strawberries. If you’re adding nuts, toss them in as well.
- Sprinkle the crumbled feta cheese over the top of the spinach and strawberry mixture.
- Drizzle the balsamic vinaigrette over the salad. Toss gently.
- Give your salad a final flourish with a dash of freshly ground black pepper. Serve immediately, and enjoy the burst of flavors.
The post This Spinach, Strawberry, and Feta Salad is Perfect for Summer appeared first on foodisinthehouse.com.
]]>The post 5 Delicious Meat Alternatives for Plant-Based Eating appeared first on foodisinthehouse.com.
]]>Chickpeas
Chickpeas are a legume that can be mashed into falafel, blended into hummus, or added to curry. Their flavor and texture make them a great fit for a wide range of vegan and vegetarian plates.
Mushrooms
Mushrooms are the ultimate meat substitute, boasting a meaty texture and umami flavor. Grilled as a burger alternative or sautéed in stir-fries, they’ll quickly become the star of your meat-free dishes.
Tofu
This classic meat alternative has been going strong for years. It’s popular for its flavor-absorption abilities and can be grilled, stir-fried, or blended into smoothies – to name a few options. All the protein, none of the animal cruelty.
Lentils
Packed with protein, fiber, and essential nutrients, lentils are a favorite for creating hearty meat-free dishes. From stews to veggie burgers, they’ve got you covered.
Quinoa
Quinoa is a grain turned trendy superfood. It’s a complete protein that can be used in salads, bowls, and even veggie burgers. Its unique flavor and nutrition profile make it a must-have for any plant-based pantry.
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]]>The post 4 Considerations for Successful Intermittent Fasting appeared first on foodisinthehouse.com.
]]>Choose Your Protocol Wisely
Selecting the right fasting schedule is crucial, with various options like the 16/8 method, alternate-day fasting, and others. Consulting with a healthcare professional can provide tailored guidance based on your lifestyle and health status.
Stay Hydrated and Nourished
It’s important to hydrate properly during fasting periods. Alongside water, incorporate herbal teas and other non-caloric beverages. During eating windows, prioritize nutrient-dense foods to ensure your body receives essential vitamins and minerals.
Listen to Your Body’s Cues
Notice how your body responds to intermittent fasting. If you experience problematic symptoms such as dizziness or fatigue, consider adjusting your fasting schedule accordingly or opting for a different method.
Prioritize Balanced Nutrition
While intermittent fasting can help with weight management, you still need to maintain a balanced diet. Focus on nutrient-rich foods like fruits, vegetables, lean proteins, healthy fats, and complex carbohydrates. Minimize the consumption of processed and sugary foods to support your health goals.
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]]>The post How to Make Your Own Burritos at Home appeared first on foodisinthehouse.com.
]]>Ingredients:
- Flour tortillas (large, burrito-sized)
- Cooked protein of your choice (such as grilled chicken, seasoned beef, or sautéed shrimp)
- Beans (black beans, pinto beans, or refried beans)
- Rice (white or brown rice, seasoned with lime and cilantro)
- Assorted toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped onions, diced bell peppers, shredded cheese, salsa, sour cream, guacamole, hot sauce
Optional extras:
- Chopped cilantro
- Lime wedges
- Jalapeño slices
Instructions:
- Prepare all your ingredients and set them out in separate bowls or plates, creating a DIY burrito bar station where everyone can easily access them. Warm the flour tortillas in a dry skillet or microwave for a few seconds until they are pliable and heated through.
- Start assembling your burrito by adding a spoonful of rice to the center of each tortilla, followed by your choice of protein and beans. Next, layer on your desired toppings and extras, being careful not to overfill the burrito.
- To wrap the burrito, fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it in tightly. Continue rolling the burrito until it forms a tight cylinder. Repeat the process with the remaining tortillas and fillings, creating a variety of customized burritos to suit everyone’s tastes.
- Serve the burritos with extra toppings and sauces on the side, allowing everyone to add their preferred finishing touches. Enjoy your homemade burritos straight away, or wrap them in foil and place them in a warm oven to keep them hot until ready to serve.
(@healthy.holls)The post How to Make Your Own Burritos at Home appeared first on foodisinthehouse.com.
]]>The post This Hearty Cabbage Soup is the Perfect Winter Dish appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 1 small head of cabbage, chopped
- 1 tin of diced tomatoes
- 6 cups of vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant. Stir in the chopped cabbage and cook for 5-7 minutes, allowing it to wilt slightly. Pour in the diced tomatoes (with their juices) and vegetable broth. Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Once the soup is done cooking, taste and adjust the seasoning if needed. Remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with freshly chopped parsley. If desired, sprinkle grated Parmesan cheese on top for added flavor.
- Serve the hearty soup hot, alongside crusty bread or your favorite grain for a complete and satisfying meal. Enjoy the comforting warmth and nourishing flavors of this homemade cabbage soup, savoring each spoonful as you cozy up indoors on a chilly day.
The post This Hearty Cabbage Soup is the Perfect Winter Dish appeared first on foodisinthehouse.com.
]]>The post This Recipe For Mushroom Infused Orzo Is Fantastic appeared first on foodisinthehouse.com.
]]>Ingredients:
- 8 ounces of orzo pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced (such as cremini or button mushrooms)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups of vegetable broth
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the sliced mushrooms to the skillet, along with the dried thyme, dried oregano, salt, and pepper. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 8-10 minutes.
- Meanwhile, bring the vegetable broth to a simmer in a separate saucepan. Add the orzo pasta to the skillet with the mushrooms, stirring to combine.
- Gradually pour the simmering vegetable broth into the skillet, a ladleful at a time, stirring frequently. Allow the orzo to absorb the broth before adding more, similar to risotto. Continue cooking the orzo until it is al dente and has absorbed most of the broth, about 10-12 minutes.
- Stir in the grated Parmesan cheese until melted and well incorporated. Remove the skillet from heat and garnish your dish with freshly chopped parsley, if desired. Serve the orzo hot as a side dish or enjoy it as a satisfying main course.
The post This Recipe For Mushroom Infused Orzo Is Fantastic appeared first on foodisinthehouse.com.
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