Easy Vegetable Recipes

Healthy And Delcious Recipes

Category: Healthy and Easy Recipes (Page 1 of 2)


Corn Casserole has Never Been THIS Good!

If you love preparing casseroles just as I do, then you probably think you know all there is to know when it comes to the preparation of this tasty meal. Well, read along and you will see that there are a few tricks that you haven’t yet come across. Regardless of whether you eat it as a main meal or as a side dish, corn casserole is one of those dishes that are everyone’s favorite!

The Perfect Corn Casserole starts with the Perfect Corn

It is all in the name you guys! You simply cannot expect a corn casserole recipe to turn out great if you don’t use the right type of corn. And no, I am not referring to the botanical types, but rather the shape. Yes, whole kernel corn is a must (one can of well-drained kernels), but you should also include a can of cream style corn. You can also use a box of corn muffin mix although I myself don’t like the taste of it.



Take Your Corn Casserole Recipe Up a Notch

When it comes to corn casserole recipes the basic ingredients are corn, of course, eggs, butter and sour cream. However, I have never been a proponent of the basic recipes, so making recipes better by experimenting is my passion!

My newest hit corn casserole add-in is chicken, 2 cups of shredded cooked chicken breast to be more precise. I love seasoning the casserole with a teaspoon of ground cumin, a can of chopped green chilies and a teaspoon of ground chili powder for an extra kick. Of course, I love adding cheddar cheese since its sharp taste complements this dish incredibly well.

The topping

Instead of the regular bread crumbs topping, I love adding crushed butter crackers. Combined with the sour cream and the chicken every bite will be filled with flavor and texture that you will be remembered by.

The binder

In this particular recipe, I like to add a cream of mushroom soup just because the mushrooms go hand in hand with the chicken. Next time I am going to add whole mushrooms as well and I will let you know how that turned out.

Corn Casserole as a Side Dish

If you are preparing the old, but incredibly tasty creamy casserole, then you will still need something else in your meal if you want to satiate your hunger. For that reason, you can combine your corn casserole with another dish, usually one that consists of meat. For Thanksgiving, I went on and served it as a side for the turkey, and it was a great hit. However, corn casseroles can complement anything really, from pork chops to beef tenderloin, guaranteed!

Extra: I recently came across this cool post about the benefits of corn casseroles, tips, tricks and what not. After reading it I decided to prepare corn casserole recipes at least once a week. Who would have thought that if frozen, corn casserole can stay good for up to three months?  You can prepare it, freeze it and take it out of the fridge a day prior to baking it. Convenient!


The Key to the Best Lasagna

If you are craving something delicious, something interesting and something easy to prepare, then the dish that unites all of these features is lasagna. Since it has been around for many years it is only logical that there are a number of different lasagna recipe variations, from those abounding with meat to vegan lasagna recipes.

How to Prepare the Best Lasagna Ever

Well, preparing lasagnas is not really rocket science, but there are some things one should bear in mind, which means that the lasagna recipe preparation is a bit more than simple layering.

Although it might not seem so, the key to the perfect lasagna are the lasagne sheets. Also known as lasagna noodles, they are extremely important when preparing this casserole. First of all, you need to go for the ruffled noodles because they will be able to trap the sauces better than the flat-edged ones. And second, if you ask me non-boil versions are better because they save you the extra time and effort to pre-boil the noodles.

Once you’ve started using the oven-ready lasagne sheets, you will see that not only are they more convenient to use but also the dish itself tastes ten times better. This is a result of the sheets’ absorbing power, instead of absorbing the water (if you pre-boil them) they will absorb all the juices of the sauce itself. To induce this process, make sure you bake the lasagna with the lid on.

For more tips and tricks on how to prepare the perfect lasagna, go ahead and read this very useful article which contains tips and tricks Less Cooking, More Eating – Lasagna Shortcuts and Delicious Recipes.

Layering the Perfect Lasagna

Typically, a lasagna recipe would be layered either with a ragù (a sauce made with meat) or a béchamel sauce. Of course, there are plenty of vegetarian and even vegan versions of lasagna and they should be given the same credit, but I like doing things the traditional way, so naturally, ragù is my favorite. And here are some of the things you should consider when preparing this sauce.


This is a meat sauce which includes minced, ground or chopped meat, and you are not confined to a particular animal’s meat, anything from chicken and duck to pork and lamb will do. But if you ask me there’s no better choice than beef.


The sauce wouldn’t be a sauce if it didn’t call for a liquid ingredient. And again, the choices are countless, from the simplest ingredient, water, to ingredients such as wine, milk, or cream, anything can be used to give the sauce both flavor and texture.


Don’t forget the spices, if you think that oregano is too strong and will overpower the other flavors, then go ahead and use fresh thyme. Then add either garlic cloves or garlic powder and finally, a finely chopped onion.


When it comes to the cheese, the best types for your lasagna recipe are ricotta and parmesan. The first is a soft cheese and the second a hard cheese, by using both you will get the best in terms of taste and texture.

Now that you are equipped with information, find your favorite lasagna recipe and prepare some layered happiness for you and your loved ones.


cardamom pancakes

The Best Cardamom Pancakes Ever!

I don’t know about you, but I love me some seeds. Poppy seeds, sesame seeds, quinoa seeds… You name it! But my latest discovery included cardamom seeds… and in pancakes! Can something top that? No! At least not for now. Go ahead and make these tasty Cardamom Pancakes and you’ll be thanking me later.


3 cups all purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

3 tablespoons sugar

1 teaspoon ground cardamom (preferably freshly ground)

¼ teaspoon kosher salt

1 ½ cups plain yogurt (not Greek)

1 ½  cups milk (preferably whole or 2%)

4 eggs

4 tablespoons unsalted butter, melted

More butter for greasing the pan


Maple syrup,




In a medium large bowl miix together the flour, baking soda, baking powder, sugar, cardamom and kosher salt. In a separate bowl, whisk together the yogurt and milk until smooth. Then whisk in the eggs, and the butter. Pour the wet ingredients onto the dry ones, stirring and folding to blend. Don’t over mix the batter, there should be some lumps left. Let it rest for 15 minutes. Preheat a skillet over medium-high heat and spread some butter onto it. With a scoop, pour pools of batter on the hot skillet. When a lip forms around the edge of the pancake after a minute or two, flip it over and cook on the other side until golden. Serve on a plate sprinkling each stack of pancakes with fresh berries and drizzling maple syrup on top.

herb pancakes

Healthy and Tasty Herb Pancakes

I know what you think, leave the herbs to tea lovers. Well I won’t, or at least not after I’ve tasted what was possibly the best meal I’ve ever had! Yes, these healthy herb pancakes are tastier than any other pancake (or at least salty one) that I have ever tried. Go ahead and make yourselves a batch!


100g plain flour

2 large eggs, (only the yolk from the second one)

350ml milk

30g butter

20g basil and parsley

A handful of total weight chervil leaves


Sour cream

Grated Parmesan

2 handfuls parsley


In a small pan put the butter and as soon as it’s melted remove it from the heat and leave it to cool. In a large bowl sift the flour and add a pinch of salt. In a blender put the egg, egg yolk and milk, proceed to adding the basil and parsley and blitz until you get a pale green mixture. Pour this mixture into the flour and add half of the butter, beating lightly to get a smooth batter. Set aside for 30 minutes. Use a bit of butter to coat a nonstick frying pan. Add the chervil leaves to the batter and quickly stir it. Using a ladle pour a ¼ cupful of the batter into the pan making sure it covers the bottom of the pan. Allow it to cook for a minute, then with a palette knife loosen the pancake from the pan. Go ahead and flip the pancake over quickly and smoothly. Leave to cook for another minute.  Continue with the rest of the mixture. Top the pancakes with a bit of sour cream, some grated parmesan and sprinkle with parsley.


sweet potato pancakes

Healthy Sweet Potato Pancakes

If you are looking for a way to start your morning with a healthy meal, this recipe is the right choice for you. The sweet potatoes are packed with vitamins, like vitamin A and C, and are undoubtedly going to help you start off your day right. What’s more they will only take up 15 minutes of your time, so you can sleep a while longer and still have a healthy and yummy breakfast.

Servings: 16


1 cup white whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 ¼ cups milk

1 large egg

1 cup sweet potato puree

1 tablespoon brown sugar

1 tablespoon vegetable oil


In a large bowl, mix together the flour, baking powder, nutmeg, cinnamon, and salt. In yet another bowl, whisk together the remaining ingredients. Slowly add the dry ingredients into the wet ingredients and whisk until just well blended. Heat a griddle or a large skillet over medium heat and lightly coat with butter or oil. Using a scoop pour around a tablespoon of the pancake mixture onto the griddle, repeating the process until you’ve gone out of batter. Cook until golden brown, or around 3 minutes, flip and cook for an additional minute on the other side.

Note: You can always add some maple syrup on top.

gluten free pancakes

Gluten Free Pancakes

Recently I have been instructed to eat gluten free food. What a bummer! I had to let go of so many sweet things, and things I enjoyed. But instead of nagging about it and feel sorry for myself I’ve decided to find a gluten free version of my favorite foods. And that’s how this pancake recipe came about. I hope you’ll like it. And mind you, once you have a premade mix, you’ll have a stack of pancakes in no time.

Servings: 10


For the Pancake Mix:

¾ cup white rice flour

1 cup brown rice flour

1 cup gluten free oat flour

¼ cup yellow cornmeal

1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)

¾ teaspoon xanthan gum

1 teaspoon salt

½ tablespoon baking soda

1 tablespoon baking powder

¼ cup granulated sugar

For the pancakes:

1 cup Gluten Free Pancake Mix

1 Tbsp butter, melted

1 large egg

1 – 1 ½ cups low-fat buttermilk


In a large bowl add all the dry ingredients and blend them together, make sure everything is entirely mixed. Once you have this mix you can go ahead and make some gluten free pancakes. You will have to whisk the egg, the buttermilk and a tablespoon of melted butter or coconut oil. Add in 1 cup of the mix. If you find your batter too thick add extra buttermilk. Let batter set aside for about 10 minutes and get your griddle to medium heat. Lightly grease it and put ¼ cups of the batter. Cook till edges appear dry, or roughly 3-4 minutes, but make sure they don’t get burnt. Adjust heat as needed. Cook for 2 more minutes, or until the other side is golden brown and the pancake feels firm. Serve the pancakes with some maple syrup or butter and honey.




Sweet Mango Pancakes with Coconut

There is nothing better than a fresh stack of pancakes in the morning. And if you have some ripe mangoes left, what better way to re-use them than make some pancakes! These easy to make pancakes will take you 25 minutes to prepare and only 2 minutes to eat them all.


Yields: 10


  • 2 eggs
  • 300ml buttermilk
  • 190g all-purpose flour
  • 2 tablespoons caster sugar
  • 2 ½ teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 mangoes, diced
  •  2 limes, 1 zested, 1 cut into wedges
  •  Sunflower oil spray 200ml (1/3pt)
  • Coconut flavored yogurt
  • Agave or maple syrup, for topping
  • 4 tablespoons toasted coconut shavings


Mix the flour, baking powder, sugar and a generous pinch of salt in a large bowl. Make a well in the centre and pour in the eggs, butter and buttermilk. Whisk everything thoroughly together until there are no lumps. Add half of the diced mango.

In another bowl, toss the remaining mango together with the lime zest. Allow to sit. Heat a frying pan over medium low heat and spray with sunflower oil. Using a scoop pour around 2 tablespoons of batter for each pancake, making 2-3 at a time. As soon as the edges appear to be dry, flip and cook for another minute.

Serve the pancakes in a stack and drizzle the mango mixture on top, add a dollop of yogurt, some agave or maple syrup as well as the coconut shavings.


The Best Top-Rated Healthy Pancake Recipe

There is a reason why chia seeds are one of the most popular superfoods. They are full of dietary fiber, protein and omega-3 fatty acids, vitamins and minerals. They also facilitate fat burning and improve hydration. Chia seeds combine well with almost any food. That is why we will put them in our favorite breakfast meal, the pancakes, to boost our energy and start the day fresh and healthy. Note: the rest of the ingredients are also good-for-you in order to match the chia. Plus, there is some protein powder added for those who want extra energy.



  • 1 cup gluten free flour
  • 3 tbsp vanilla protein powder
  • 1⁄2 tsp baking powder
  • ¼ tsp sea salt
  • 1 tbsp chia seeds
  • 1 tbsp coconut flakes
  • 1 egg
  • 4 tbsp coconut milk


Combine all the dry ingredients: flour, protein powder, baking powder, salt and chia seeds in a bowl. In another bowl, beat in the egg and milk together with the coconut flakes. Add the wet ingredients into the flour mixture and stir together until combined.

Heat a nonstick pan or griddle greased with coconut oil over medium heat. Pour 2 tbsp of the batter per pancake onto the warm pan.

Cook until bubbles show on the surface, for about 2-3 minutes. Flip and cook the other side until golden brown.

Serve warm with coconut flakes, banana slices or blueberries and sprinkle some chia on top.


Want To Eat Healthy? We Have Some Asparagus Pancakes!

These delicious savory pancakes are great as brunch or light dinner. They are very easy and quick to prepare without too much mess in the kitchen. I adore the asparagus because of its great properties: it is full of B vitamins, dietary fiber, minerals and is low in calories. It pairs well with ham, salmon, spinach, mushrooms, which gives you a variety of options to play with. I like this recipe where the asparagus is combined with cheese to keep the pancakes light.



  • 1 cup flour
  • ½ tsp baking soda
  • 1 cup milk
  • 1 egg
  • 3 tbsp butter
  • 2 tsp vegetable oil
  • 20 asparagus spears
  • 1 cup cottage cheese


Mix the flour, baking soda and salt in a bowl. Whisk the milk, egg and melted butter in a separate bowl. Add the cheese and stir to combine. Pour the wet ingredients into the dry ones and whisk until smooth and well combined.

Heat a griddle or skillet over a medium heat. Grease with oil, cut the asparagus in halves and fry for about 3 minutes until tender. Set aside.

Pour 1 ¼ cup measure of batter onto the griddle. Place 3-4 asparagus pieces on top of each pancake. Cook for about 2-3 minutes. Flip and keep cooking for 1-2 minutes more until golden brown.

Serve with sour cream on top.

Pea Pancakes, the Newest Healthy Hit Around

I am not a great fan of pancakes, let alone salty ones. But as soon as I took a bite of these pea pancakes I thought that I will not eat anything else for the rest of my life. Seriously, they are that good! Put your cooking hat on and let’s make some pancakes!



  • 500 g peas.
  • ½ red onion.
  • 1 cup gluten-free corn flour
  •  2 eggs


  • 1 handful mint,
  • Flat-leaf parsley and coriander.
  •  50 g Danish feta.
  • 1 avocado
  • 4 poached or soft boiled eggs


In a medium large pot bring water to a boil, then blanch the peas for 10 seconds, strain them and set aside to cool. Grab a food processor and add the blanched peas, diced red onion, corn flour and 2 eggs. Mix right until half of the peas are blended. Heat a non stick pan and coat it with coconut oil. Pour around 1 cup of pea mix and fry it until golden brown. Using a turner flip the pancake over and cook for a minute or two more on the other side. Serve the pancake garnished with fresh herb and feta salad, a poached or soft boiled egg and avocado. For some extra flavor pour some hot sauce on top and be ready for a bite of awesomeness!

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