Raw Raspberry Ruffle Bar Recipe

Chocolate Raspberry Truffles

What is that one fruit that you cannot resist? Would you like to try some raspberry recipe for this summer?

Raw Raspberry Ruffle bar
đź’—Raspberry Ruffle Centre
1½ cups (150g) unsweetened desiccated coconut
150g coconut cream
2 Tbsp unrefined liquid coconut oil
4-6 Tbsp maple syrup (dependant on taste) OR liquid sweetener of choice
1 tsp vanilla bean paste
3½ heaped Tbsp raw raspberry powder or you can use raspberry in its raw form and make a powder out of it.

đź’—Raw Chocolate Coating

200g Loving Earth Dark Chocolate (OR sub your favourite raw or dark chocolate)
In a large bowl, mix the desiccated coconut, maple syrup and the coconut cream until they are well combined.
Add the liquid coconut oil, vanilla and raspberry powder and mix until a sticky mixture is formed.
Line a tray with greaseproof paper. Shape the coconut mixture into 10 even sized bars with your hands.
Place in the fridge to harden whilst you melt the chocolate.
Melt the chocolate slowly over a bain-marie, ensuring it does not get warm.
Dip each Ruffle bar in the chocolate, making sure each one is covered in a thick, even layer of chocolate.
Gently press some freeze dried strawberries or raspberries on top of each bar, and drizzle the remaining chocolate over to decorate. Place back on the greaseproof paper.
Leave to harden in the fridge again before eating. They will keep for 2 weeks in an air-tight box in the fridge!

I hope you all would try this amazing recipe once and If you have already tried this healthy recipe at your home, then do let me know in the comments section below how it turned out. Also share your favourite dish name with me:)

Happy Friday!

5 Healthy dinner recipes to cook in less time

A luscious, tangy stir-fry that makes two generous portions for very few calories.

Yea I am talking about,

  1. Lemon Chicken
Quick and Easy Lemon Chicken


  • 1 tsp cornflour
  • 1 tsp dark soy sauce
  • Finely grated zest & juice 1/2 small lemon
  • 2 tsp coconut or canola oil
  • 1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
  • 1 capsicum, any colour, deseeded and sliced
  • 1 medium carrot (around 80g), trimmed and thinly sliced
  • 100g broccoli, cut into small florets
  • 150ml chicken stock (made with 1/2 stock cube)
  • 4 spring onions, trimmed and thickly sliced


  • Mix the cornflour with the soy sauce and lemon juice in a small bowl.
  • Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.
  • Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.
  • Sprinkle with grated lemon zest and serve with rice.

2.Sesame butter radishes with lemon

Radishes in Browned Butter and Lemon Recipe | MyRecipes


  • 100g unsalted butter, chopped
  • 2 tsp sesame oil
  • 3 bunches mixed radishes, washed, trimmed
  • Juice of 1 lemon, plus extra lemon wedges to serve
  • 1 tbs each toasted black and white sesame seeds
  • Red vein sorrel, baby radish leaves, baby shiso and sourdough, to serve
Melt butter and oil in large frypan over medium-high heat and cook for 3 minutes or until nut brown. Add radish and cook, tossing pan, for 6-8 minutes or until tender. Spoon into a serving bowl.

2.Drizzle over lemon juice and scatter with sesame seeds and salad leaves. Serve with sourdough and extra lemon.

3. Chopped chilli chicken stir fry

Chilli chicken stir-fry


  • 1/4 cup (60ml) peanut or sunflower oil
  • 250g purple eggplants, chopped if large
  • 100g pea eggplants (from Asian grocers), blanched
  • 1 bunch spring onion, sliced
  • 1/4 cup (75g) gluten-free chilli paste or chilli sauce
  • 2 long red chillies, thinly sliced
  • 1 bunch Thai basil, leaves picked
  • 500g Lilydale Free Range Chicken Mince
  • Steamed rice, to serve
  • Fried eggs, to serve


  • Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
  • 2.Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

4. Mixed mushroom noodles with tea-marbled eggs

Asian Recipes


  • 1 tsp Chinese five-spice powder
  • 1/2 cup (125ml) dark soy sauce
  • 2 tsp brown sugar
  • 3 star anise
  • 2 black tea bags (we used English breakfast)
  • 4 eggs
  • 500g yang chun dried wheat noodles (from Asian grocers)
  • 1 bunch bok choy, quartered lengthways
  • 1/3 cup (80ml) peanut oil
  • 500g mixed Asian mushrooms, such as enoki, oyster and shiitake
  • 2 garlic cloves, crushed
  • Black sesame seeds and micro radish, to serve


  • 1 garlic clove, crushed
  • 2 tbs each rice vinegar and peanut oil
  • 1 tbs soy sauce
  • 2 tsp each sesame oil, chilli oil and finely grated ginger
  • 1 tsp caster sugar


  • Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
  • Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
  • Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
  • For the dressing, combine all the ingredients in a bowl and set aside.
  • Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
  • Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.

5. Garlic and spinach gnocchi with lemon and pecorino

Spinach Gnocchi with Creamy Lemon Sauce - The Charming Detroiter


  • 900g evenly sized maris piper or King Edward potatoes
  • 100g garlic cloves
  • 200g baby spinach
  • 300g Tipo flour, plus extra for dusting
  • 2 large egg yolks
  • 75g butter
  • Juice of 1/2 lemon
  • 50g pecorino, plus extra to serve


  • Preheat oven to 180°C. Wash the potatoes and dry well, then prick all over with a fork. Place in a roasting pan and bake for 1 hour or until cooked through.
  • Meanwhile, sit a steamer over a pan of boiling water. Add garlic, then cover and steam for 8 minutes. Add 75g spinach and steam for a further 2 minutes or until garlic is tender and spinach is wilted. Transfer to food processor and whiz to a puree. If mixture feels too wet, spoon into a muslin or clean tea towel and squeeze out excess liquid. Set aside.
  • Cool potatoes slightly, then peel and pass through a potato ricer while hot onto a clean work surface. (The potatoes need to be hot or the gnocchi will be stodgy.) Pile the flour on top of the potato, in a mound, and season generously. Make a well in the middle. Whisk the egg yolks and garlic puree together, then pour into the well. Using your hands, lightly bring all the ingredients together (don’t overwork the mixture or it will become tough). As soon as it comes together, clean and dry your hands and worktop for the next step.
  • Roll out gnocchi on a lightly floured surface to a rectangle, 1cm thick. Cut into 2cm strips, then cut into 2cm pieces.
  • Bring a large pan of salted water to the boil. Shred remaining 125g spinach leaves. Melt butter in a frypan over low heat and add the spinach. Cook gnocchi in two batches, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and add to the frypan of spinach. Repeat with remaining gnocchi. Add lemon juice, grate over pecorino, season and toss together. Serve with extra pecorino.

Hope you guys liked reading the post.Isnt t resisting?If you liked my post do let me know which dinner recipe you enjoyed cooking the most.Also if allergic to any food items kindly get it checked beforehand from a doctor or nutritionist. Will be back with other posts till then see ya…


Every athlete strives for an edge over the competition. Daily training and recovery require a comprehensive eating plan that matches these physical demands. The keys to peak nutrition performance aimed to complement your training and competition are reviewed below.

Food Energy

 The energy needs of athletes exceed those of the average person. It’s not uncommon for male and female athletes, especially those still growing, to have caloric needs exceeding 2,400-3,000 kcal and 2,200-2,700 kcal per day, respectively. The amount of energy found within a given food is dependent on the macronutrient (carbohydrate, protein and fat) content of the item. 

Macro-nutrientEnergy Content
Carbohydrates4 kcal/gram
Protein4 kcal/gram
Alcohol*7 kcal/gram
Fat9 kcal/gram

*Although alcohol is not considered a macronutrient, it’s important for athletes to realize that it is higher in calories and can contribute to undesirable weight gain.

  • Carbohydrates serve as the primary source of energy during activities of higher intensity. Healthy carbohydrate food sources include fruits, vegetables, whole-grain cereals, breads and pastas.
  • Dietary fat also plays a key role in helping individuals meet their energy needs as well as supporting healthy hormone levels. Healthy sources of fat include nuts, nut butters, avocados, olive and coconut oils. Limit use of vegetable oils such as corn, cottonseed or soybean oil.
  • Dietary protein plays a key role in muscle repair and growth. Preferred sources of protein include lean meats, eggs, dairy (yogurt, milk, cottage cheese) and legumes. 

Planning a Nutritious Meal

Without adequate calories from the healthiest food sources, you will struggle to achieve your performance goals. Plan a nutritious meal by choosing at least one food from each category.

CarbohydratesProteinHealthy Fat
FruitWhole eggs ( white and yolk)Avocado
OatmealGreek yogurtPeanut butter
Starchy vegetables (sweet/white potatoes, squash)MilkNuts and seeds
Non-starchy vegetables (broccoli, leafy greens)String cheeseOlive or canola oil (the latter, if baking)
Whole-grain bread or crackersLean red meatsCoconut oil
High-fiber, non-sugary cerealsPoultryFlax seed (add to baking or cooking)
Brown or wild riceHummus 


Adequate hydration is a key element in sports performance. Most athletes benefit from developing a personal hydration plan. A general rule for training is to consume a minimum:

  • Two cups of fluid prior to training
  • Four to six ounces of fluid every 15 minutes of exercise

Your post event/training hydration needs are impacted by your overall pre- to post-fluid losses. To properly assess, weigh yourself immediately prior to and after a workout. For every pound of weight lost, replace with 16 ounces of fluid. Best hydration choices include water, low-fat milk or 100 percent juice. Sports beverages are best reserved for competition, where quick hydration and electrolyte replacement are necessary.

Game Day Nutrition

There are a few golden rules when it comes to eating on game day:

  • Remember, proper nutrition for the “big tournament/race/meet” does not happen on the day of the event alone. It happens the days, weeks, and months leading up to the competition
  • Never experiment with a new dietary/supplement protocol on game day. First, try it out prior to a practice/training session to make sure you tolerate it well.
  • As you get closer to the game/competition, make your meals smaller. Additionally, you may want to limit dairy, fat and fibrous carbohydrate sources during the last one to one and one-half hours pre-event/practice, as these may cause GI issues.


Adequate hydration is a key element in sports performance. Most athletes benefit from developing a personal hydration plan. A general rule for training is to consume a minimum:

  • Two cups of fluid prior to training
  • Four to six ounces of fluid every 15 minutes of exercise

Your post event/training hydration needs are impacted by your overall pre- to post-fluid losses. To properly assess, weigh yourself immediately prior to and after a workout. For every pound of weight lost, replace with 16 ounces of fluid. Best hydration choices include water, low-fat milk or 100 percent juice. Sports beverages are best reserved for competition, where quick hydration and electrolyte replacement are necessary.

Game Day Nutrition

There are a few golden rules when it comes to eating on game day:

  • Remember, proper nutrition for the “big tournament/race/meet” does not happen on the day of the event alone. It happens the days, weeks, and months leading up to the competition
  • Never experiment with a new dietary/supplement protocol on game day. First, try it out prior to a practice/training session to make sure you tolerate it well.
  • As you get closer to the game/competition, make your meals smaller. Additionally, you may want to limit dairy, fat and fibrous carbohydrate sources during the last one to one and one-half hours pre-event/practice, as these may cause GI issues.

Still I am not a nutritionist.So I request all my dear readers to check the allergy content if any from doctor. This plan is not for pregnant women. Also do let me know below if this post helped you all or not. Hope it helped the readers.

With lots of love, fitninch team.Have a good day !


Try these for 2020 christmas eve…

1. Reindeer Snack Mix

Rudolph and his pals will be dashing, dancing and prancing to gobble up this savory snack mix. Humans also will enjoy the buttery, perfectly seasoned and wonderfully crunchy combination.


  • 2 cups Bugles
  • 2 cups pretzel sticks
  • 2 cups cheese-flavored snack crackers
  • 1 cup bite-sized Shredded Wheat
  • 1 cup Corn Chex
  • 1 cup pecan halves
  • 1/2 cup butter, cubed
  • 1 tablespoon maple syrup
  • 1-1/2 teaspoons Worcestershire sauce
  • 3/4 teaspoon Cajun seasoning
  • 1/4 teaspoon cayenne pepper


  • Preheat oven to 250°. Place first 6 ingredients in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Drizzle over snack mixture; toss to combine. Transfer to an ungreased 15x10x1-in. pan.
  • Bake 1 hour, stirring every 15 minutes. Cool completely before storing in an airtight container.
Nutrition Facts

3/4 cup: 239 calories, 16g fat (6g saturated fat), 21mg cholesterol, 331mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 3g protein.

2. Bacon Cheese Wretch

My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate the cream cheese wreath with green parsley and red pimientos.


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced green onions, optional
  • 10 bacon strips, cooked and crumbled
  • Optional: Italian parsley sprigs and diced pimientos
  • Assorted crackers


  • In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and, if desired, onions. Stir in bacon. Cover and refrigerate for 1-2 hours.
  • Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired. Serve with crackers.
Nutrition Facts

2 tablespoons: 87 calories, 9g fat (3g saturated fat), 15mg cholesterol, 116mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 2g protein.

3. Crab Crescents

This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent!


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 tablespoons prepared pesto
  • 1/2 cup fresh crabmeat


  • Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle.
  • Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased paper.
  • Bake at 375° until golden brown, about 10-12 minutes. Serve warm.
Nutrition Facts

1 piece: 74 calories, 4g fat (1g saturated fat), 5mg cholesterol, 144mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 2g protein.


You won’t be able to stop eating this irresistible white chocolate party mix. The light, sweet coating is great over cereal, peanuts, pretzels and M&M’s. 


  • 5 cups Cheerios
  • 5 cups Corn Chex
  • 2 cups salted peanuts
  • 1 pound chocolate M&M’s
  • 1 package (10 ounces) mini pretzels
  • 2 packages (12 ounces each) white baking chips
  • 3 tablespoons canola oil


  • In a large bowl, combine the first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth.
  • Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.

5. Pomegranate Pistachio Crostini

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate.


  • 36 slices French bread baguette (1/4 inch thick)
  • 1 tablespoon butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1 cup pomegranate seeds
  • 1/2 cup finely chopped pistachios
  • 2 ounces dark chocolate candy bar, grated


  • Preheat oven to 400°. Arrange bread slices on an ungreased paper ; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool.
  • Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.
Nutrition Facts

1 appetizer: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

Hope you guys loved the christmas eve special recipe. Do try the snacks and let me know here if you all loved it.

Merry Christmas!

Healthy Kale Salad With Lemon Recipe

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch! It is definitely one of my very favorite kale salad recipes!

Here we’re making a quick and easy kale salad recipe, perfect for the weather we’ve been having lately!

It’s fresh, delicious, and totally make-ahead so feel free to prep this bad boy the night before and pack it along in lunches the next day if you’d like! Really, it’s one of the best kale salad recipes around! I mean, who doesn’t like kale salad with cranberries and almonds??

Kale actually makes the ideal prep-ahead salad and sandwich greenery because of its ability to hold up like a champ in the fridge! It stays fresh without wilting long past its leafy counterparts.

Leftover kale can be stirred into pasta, blended into pesto, and even baked into crispy kale chips if the craving strikes! The possibilities are endless. I even love a little kale on my pizza when I have it handy. Is kale good in a salad? It’s so crazy versatile!


  • 5 cups kale chopped
  • 1-2 teaspoons olive oil
  • ⅛ teaspoon salt
  • 2 cups broccoli chopped
  • ½ cup almonds sliced
  • ½ cup cheese optional (cheddar or feta work great here!)
  • ÂĽ-½ cup carrots shredded
  • ¼ cup red onion diced
  • ¼ cup sunflower seeds
  • ¼ cup cranberries
Lemon Dressing
  • ÂĽ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • ÂĽ teaspoon salt
  • â…› teaspoon ground black pepper
  • 1 teaspoon honey or sugar adjust + add to taste


  • First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
  • Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
  • In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.

Hope you all loved my recipe of kale salad with lemon. This recipe is healthy as well as one of my personally favourite. I hope you all would try at home. Do let me know in the comments section below If you thought this kale salad is as tasty as I loved it!



Give your kids a great incentive to get out of bed with these easy breakfast recipes.

  1. PB&J Bars

Breakfast bars are always a great option, because you can grab and go with them when you don’t have time for a sit down breakfast. Skip the pre-made bars and make your own with this delicious PB&J recipe.


15-oz can low-sodium chickpeas, rinsed2 tbsp. 

honey2 tsp. 

pure vanilla extract1/2 c. 

 creamy peanut butter2/3 c. 

old-fashioned rolled oats 1/2 c. 

roasted unsalted peanuts 1 tsp. 

baking powder1/4 tsp. 

baking soda1/2 tsp. 

kosher salt1/3 c. 

strawberry jam


  1. Heat oven to 350°F. Line an 8-in. square baking pan with parchment, leaving an overhang on two sides.
  2. In a food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.
  3.  In a small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to a bowl and set aside. 
  4. Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 minutes. 
  5. Let cool at least 15 minutes in the pan; then, using overhangs, transfer to a rack and let cool completely. To serve, cut into 16 squares.   2. Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives

These little bites pack a major punch of protein, which will keep your kids satisfied for longer and give them more energy to conquer their busy days.


cauliflower florets (or 3 cups cauliflower “rice”)1/2 c. 

blanched almond flour1 tsp. 

baking powder1/2 tsp. 

kosher salt1/2 c. 

shredded 2% reduced-fat sharp Cheddar cheese2 

large egg whites, lightly beaten2 tbsp. 

unsalted butter, melted

3  to 4 strips turkey bacon, cooked and crumbled 2 tbsp. 

chopped fresh chives


  1. Heat oven to 400°F. Lightly coat a 6-cup muffin pan with nonstick spray.
  2. In a bowl, combine cauliflower and 2 Tbsp water, cover, and microwave until very tender, about 10 minutes. Drain, then mash with a fork until smooth. Cool slightly, then place cauliflower in a clean kitchen towel and squeeze out as much water as possible.
  3. Return cauliflower to bowl, add almond flour, baking powder, and salt, and stir well to combine. Mix in Cheddar, egg whites, and butter until incorporated, then fold in bacon and chives.
  4. Using hands, form dough into 6 balls and place in prepared pan, pressing to flatten. Bake until tops are golden brown, 23 to 25 minutes. Let cool in pan 5 minutes. If necessary, run thin-bladed knife around sides of biscuits before inverting onto wire rack.

3. Cranberry Turnovers

If your kid has a sweet tooth, they’ll love these glazed wintery turnovers.


 cream cheese ,2 egg yolks,2 c. confectioners’ sugar1 package, Puff Pastry3/4 , leftover cranberry sauce


  1. Preheat oven to 400 degrees F. In a medium bowl and using an electric mixer set on low, beat cream cheese, egg yolks, and 1 cup confectioners’ sugar until smooth, 2 to 3 minutes. Set aside.
  2. Roll out 1 puff pastry sheet into a 10-inch square. Cut into four 5-inch squares. Place 2 tablespoons cream cheese mixture in center of each square. Top each with 1 1/2 tablespoons cranberry sauce. Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal. Transfer turnovers to a parchment-lined baking pan. Repeat with second puff pastry sheet to make remaining turnovers.
  3. Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.
  4. In a small bowl, stir together remaining confectioners’ sugar and 4 tablespoons water until a thick but flowing icing forms. (If icing is too thick, add more water, a few drops at a time.) Fill a resealable plastic bag with icing, seal bag, and snip off a tiny corner.

4. Bacon and Egg Cups

These filling egg cups require just a few simple ingredients and only 20 minutes to make. They’re the perfect healthy choice for a busy morning.


12 slice whole wheat bread,12 large eggs 3/4 c. shredded Cheddar cheese ,4 slice precooked bacon,Salt and freshly ground pepper,Chopped chives


  1. Preheat oven to 375 degrees F and lightly mist a 12-cup muffin pan with cooking spray. Press each slice of bread into the bottom of a muffin cup. Bake for 5 minutes, or until bread cups are just lightly toasted
  2. Carefully crack an egg into each bread cup without breaking the yolk. Top each egg with about 1 Tbsp. shredded Cheddar cheese, a portion of crumbled bacon, and salt and pepper to taste. Bake about 12 to 15 minutes, or until egg whites are set.
  3. Carefully transfer egg cups from muffin tin to a serving plate. Garnish with chopped chives, if you like, and serve with fresh fruit.

5.Sweet Potato Kale Fritata

Fritatas make great leftovers, so you can prepare this dish ahead of time so that you can grab and go in the morning.


6 large eggs,1 c. half-and-half1 tsp. kosher ,salt1/2 tsp ,Freshly ground pepper ,2 c. sweet potatoes,2 tbsp olive oil ,2 c. firmly packed chopped kale ,1/2 small Red Onion ,2 clove garlic ,3 oz. goat cheese


  1. Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
  2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
  3. Bake at 350 degrees F 10 to 14 minutes or until set.

6. Ham and Cheese Breakfast Bake

Pop this in the oven right when you wake up for an easy, delicious breakfast for the whole family.


2 1/2 c. low-fat milk ,8 large eggs ,2 tbsp. Dijon mustard1 tsp , chopped thyme1 large baguette , 8 oz. Cheddar cheese , 8 oz. thinly sliced deli ham 1 tbsp ,snipped chives


  1. Spray square 2-quart baking dish with nonstick spray.
  2. In bowl, whisk milk, eggs, mustard, thyme, and 1/4 teaspoon each salt and pepper to blend.
  3. Arrange half of bread, overlapping, in baking dish. Pour half of milk mixture over bread; sprinkle with half of Cheddar. Top with ham, then repeat layering of bread, milk and Cheddar. Cover dish; chill 1 hour or up to overnight.
  4. Preheat oven to 350 degrees F. Bake 50 to 55 minutes or until golden and custard is set. Let stand 5 minutes before serving. Garnish with chives.

7. Raspberry Smoothie Bowl

With the eye-catching pink color, this  is just begging to be gobbled up by your little one.


2 c. frozen raspberries , 2 bananas ,1/2 c. nonfat Greek yogurt 1 tbsp ,chia seeds (optional) ,1/2 c. lowfat milk Granola, for serving Toasted coconut flakes


  1. In a blender, puree the raspberries, bananas, yogurt, chia seeds (if using) and milk until smooth.
  2. Divide between bowls and top with granola and toasted coconut, if desired

8. Apple Cinnamon Pull-Apart Bread

This sticky-sweet pull-apart bread is fun to eat for breakfast.


DOUGH 2 1/2 c. 

all-purpose flour 1/4 c. 

granulated sugar 1 

package active dry yeast (about 2 1/4 teaspoons total)1/2 tsp. 

kosher salt 1/4 c. 

whole milk4 tbsp. 

unsalted butter 3 

large eggs 1 tsp. 

pure vanilla extract FILLING 1/4 c. 

packed brown sugar 1 tsp. 

ground cinnamon 1/4 tsp. 

freshly grated nutmeg 4 tbsp. 

unslated butter1 

Golden Delicious apple

Caramel sauce and coarse salt


  1. In a large bowl (or the bowl of an electric mixer), whisk together the flour, sugar, yeast, and salt. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 5 to 6 minutes. Remove from heat.
  2. Add the milk mixture to the flour mixture, then add the eggs and vanilla. With the mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix until the dough is smooth, about 6 minutes. Scrape the dough down in the bowl to loosen it, then cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes.
  3. While the dough is rising, line a 4 1/2- by 8 1/2-inch loaf pan with parchment paper, leaving a 3-inch overhang on the long sides. Butter the parchment and the sides of the pan. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. In a microwave-safe bowl, melt the butter.
  4. Punch the dough down, then transfer to a lightly floured work surface and roll into a 12- by 18-inch rectangle. If the dough is sticking, sprinkle the underside with a bit more flour. Arrange the dough so the long side is in front of you. Brush the melted butter over the dough, then sprinkle with the brown sugar mixture.
  5. Core and cut the apple into 1/4-inch pieces. Cut the dough crosswise into 6 even strips. Sprinkle 1 strip with some of the apples, gently pressing them into the dough. Top with another strip of dough and more apples; repeat with the remaining strips of dough and apples. Cut the stack into 6 equal portions. Stand the prepared loaf pan on one of its short sides, and arrange the stacks with cut sides facing out (tucking in any fallen apples). Cover and let rise for 20 minutes.
  6. Heat oven to 350 degrees F. Bake the loaf until deep golden brown, 40 to 45 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool for 10 minutes more. Drizzle with caramel sauce and sprinkle with coarse salt, if desired.

9. Buttermilk Waffle, Bacon, and Egg Sandwich

Why choose between their favorite breakfast items when they can have it all?


3/4 c. all-purpose flour ,1 1/2 tsp. baking powder ,1 tsp. baking soda ,1/4 tsp. kosher salt ,10 large eggs ,1 3/4 c. buttermilk ,3 tbsp unsalted butter, melted, plus more for the eggs ,16 slices cooked bacon ,2 c. baby spinach Maple syrup, for serving .


  1. Heat oven to 200 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Using and electric mixer, beat 2 egg whites (reserve the yolks) until stiff peaks form, 2 to 3 minutes; set aside.
  3. In a large bowl, whisk together the 2 egg yolks, buttermilk, and butter. Add the flour mixture, stirring just until incorporated. Gently fold in the whites until no streaks remain.
  4. Cook in a waffle maker according to the manufacturer’s instructions until golden brown. Transfer waffles to a foil-lined baking sheet and place in the oven to keep warm.
  5. Cook the remaining 8 eggs to desired doneness. Cut waffles in half and form sandwiches with the eggs, bacon, and spinach. Drizzle with maple syrup, if desired.

10. Baked Eggs with Spinach and Tomato

Baked eggs are super easy to pull together, so whip these up when you’re in a hurry.


2 tbsp olive oil ,1 medium onion ,5 oz. fresh baby spinach ,1 can whole tomatoes ,1 tsp. ground cumin ,1 tsp. salt ,1 tsp. Freshly ground pepper 1/2 tsp , sweet paprika 2 tsp , hot sauce 4 large eggs , 1/4 c. crumbled feta


  1. Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
  2. In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins.
  3. Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.

Hope you guys got some ideas on how to give proper nutitious food for kids and have fun.Will be back with another post soon. Do let me know in the comments section below which recipe you liked the most. With love ftininch team.

Wild Mushroom Risotto recipe – A special dish of santorini,Greece

For the first time I ate this dish in Santorini I was so excited to try in home once after that.You will get this dish in Candouni Santorini Dining.Many people would definetly love to taste this special hot sprinkled spicy taste of wild mushroom a very well known recipe of Greece.


  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms
  • (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)


  1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  2. Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

This was the recipe you guys.Hope you all would try at home and enjoy the delightful dish very soon.Also let me know if any other recipes you all want me to write.Till then stay tuned.

Feta And Pine Nut Rolled Lamb Recipe


3 ½ lb(s) boneless leg of lamb

ÂĽ bunch mint, chopped

ÂĽ bunch dill, chopped

ÂĽ bunch oregano, chopped

3 green onion, chopped

ÂĽ cup pine nuts, lightly, toasted

4 Tbsp Greek feta cheese, crumbled

1 egg

2 clove cloves garlic, chopped

salt, to taste

freshly cracked black pepper, to taste

2 Tbsp olive oil

2 clove cloves garlic, finely, minced

1 Tbsp dried Greek oregano

1 lemon, juice of


1. Preheat oven to 400 degrees F.

2. In medium bowl, combine herbs, onion, pine nuts, cheese, egg, 2 cloves garlic, salt and pepper. Blend.

3. Cover inside surface of leg with stuffing, leaving 2 inches all around for rolling. Roll leg, keeping grain horizontal. Fasten tightly with butcher’s twine holding log shape.

4. Rub lamb with remaining ingredients evenly around outer surface. Season with salt and pepper and cook for 20 minutes. Reduce oven to 375 degrees F. and roast for 40 to 45 minutes. Use instant read thermometer for best results. The temperature of center of lamb should read 150 degrees F.

Hope you all loved the recipe.If you want me to write more such recipes then please do let me know in the comment section below.This recipe is prevalent in Asian and European cultures both.Will be back with another recipe.Till then stay tuned and have a nice day.

Effective Cold remedies that work

If you catch a cold, you can expect to be sick for one to two weeks. That doesn’t mean you have to be miserable. Besides getting enough rest, these remedies might help you feel better:

  • Stay hydrated.
    Water, juice, clear broth or warm lemon water with honey helps loosen congestion and prevents dehydration. Avoid alcohol, coffee and caffeinated sodas, which can make dehydration worse.
  • Rest.
    Your body needs to heal.
  • Soothe a sore throat.
    A saltwater gargle — 1/4 to 1/2 teaspoon salt dissolved in an 8-ounce glass of warm water — can temporarily relieve a sore or scratchy throat. Children younger than 6 years are unlikely to be able to gargle properly.  You can also try ice chips, sore throat sprays, lozenges or hard candy. Don’t give lozenges or hard candy to children younger than 3 to 4 years old because they can choke on them.
  • Combat stuffiness.
    Over-the-counter saline nasal drops and sprays can help relieve stuffiness and congestion. In infants, experts recommend putting several saline drops into one nostril, then gently suctioning that nostril with a bulb syringe. To do this, squeeze the bulb, gently place the syringe tip in the nostril about 1/4 to 1/2 inch (about 6 to 12 millimeters) and slowly release the bulb. Saline nasal sprays may be used in older children.
  • Relieve pain.
    For children 6 months or younger, give only acetaminophen. For children older than 6 months, give either acetaminophen or ibuprofen. Ask your child’s health care provider for the correct dose for your child’s age and weight. Adults can take acetaminophen (Tylenol, others), ibuprofen (Advil, Motrin IB, others) or aspirin.Use caution when giving aspirin to children or teenagers. Though aspirin is approved for use in children older than age 3, children and teenagers recovering from chickenpox or flu-like symptoms should never take aspirin. This is because aspirin has been linked to Reye’s syndrome, a rare but potentially life-threatening condition, in such children.
  • Sip warm liquids.
    A cold remedy used in many cultures, taking in warm liquids, such as chicken soup, tea, or warm apple juice, might be soothing and might ease congestion by increasing mucus flow.
  • Add moisture to the air.
    A cool mist vaporizer or humidifier can add moisture to your home, which might help loosen congestion. Change the water daily, and clean the unit according to the manufacturer’s instructions. Don’t use steam, which hasn’t been shown to help and may cause burns.
  • Try over-the-counter (OTC) cold and cough medications.

For adults and children older than 5, OTC decongestants, antihistamines and pain relievers might offer some symptom relief. However, they won’t prevent a cold or shorten its duration, and most have some side effects. Experts agree that these shouldn’t be given to younger children. Overuse and misuse of these medications can cause serious damage.Take medications only as directed. Some cold remedies contain multiple ingredients, such as a decongestant plus a pain reliever, so read the labels of cold medications you take to make sure you’re not taking too much of any medication.

  • Add honey to lukewarm water with greted ginger in it.Before you sip the drink remember to sprinkle some lemon juice too.But this is an optional ingredient .If you are not sure about lemons dont use it for allergent purposes.

Cold is a common problem among children and all other age groups.It doesnot have any appropriate medication to cure.So better to avoid moisturous air.Breathe in natural air rather using air coolers.

Benefits of strawberry

Heart health

Heart disease is the most common cause of death worldwide.

Studies have found a relationship between berries — or berry anthocyanins — and improved heart health.

Large observational studies in thousands of people link berry consumption to a lower risk of heart-related deaths .

According to a study in middle-aged people with well-established risk factors for heart disease, berries may improve HDL (good) cholesterol, blood pressure, and blood platelets function .

Strawberries may also :

  • improve blood antioxidant status
  • decrease oxidative stress
  • reduce inflammation
  • improve vascular function
  • improve your blood lipid profile
  • reduce the harmful oxidation of LDL (bad) cholesterol

The effects of freeze-dried strawberry supplements on type 2 diabetes or metabolic syndrome have been studied intensely — mainly in overweight or obese individuals.

After 4–12 weeks of supplementing, participants experienced a significant decrease in several major risk factors, including LDL (bad) cholesterol, inflammatory markers, and oxidized LDL particles.

Blood sugar regulation

When carbs are digested, your body breaks them down into simple sugars and releases them into your bloodstream.

Your body then starts secreting insulin, which tells your cells to pick up the sugar from your bloodstream and use it for fuel or storage.

Imbalances in blood sugar regulation and high-sugar diets are associated with an increased risk of obesity, type 2 diabetes, and heart disease.

Strawberries seem to slow down glucose digestion and reduce spikes in both glucose and insulin following a carb-rich meal, compared to a carb-rich meal without strawberries .

Thus, strawberries may be particularly useful for preventing metabolic syndrome and type 2 diabetes.

Cancer prevention

Cancer is a disease characterized by uncontrolled growth of abnormal cells.

Cancer formation and progression is often linked to oxidative stress and chronic inflammation .

A number of studies suggest that berries may help prevent several types of cancer through their ability to fight oxidative stress.

Strawberries have been shown to inhibit tumor formation in animals with mouth cancer and in human liver cancer.

The protective effects of strawberries may be driven by ellagic acid and ellagitannins, which have been shown to stop the growth of cancer.

More human research is needed to improve the understanding of the effects of strawberries on cancer before any solid conclusions can be reached.

Adverse effects

Strawberries are usually well tolerated, but allergy is fairly common — especially in young children.

Strawberries contain a protein that can cause symptoms in people who are sensitive to birch pollen or apples â€” a condition known as pollen-food allergy

Common symptoms include itching or tingling in the mouth, hives, headaches, and swelling of the lips, face, tongue, or throat, as well as breathing problems in severe cases .

The allergy-causing protein is believed to be linked to strawberries’ anthocyanins. Colorless, white strawberries are usually well tolerated by people who would otherwise be allergic.

Furthermore, strawberries contain goitrogens that may interfere with the function of the thyroid gland in people with thyroid problems.

Maintain your healthy vision

The antioxidant properties in strawberries may also help to prevent cataracts — the clouding over of the eye lens — which can lead to blindness in older age. Our eyes require vitamin C to protect them from exposure to free-radicals from the sun’s harsh UV rays, which can damage the protein in the lens. Vitamin C also plays an important role in strengthening the eye’s cornea and retina.

While high doses of vitamin C have been found to increase the risk of cataracts in women over 65, researchers from the Karolinska Institute in Stockholm note that the risk pertains to vitamin C obtained from supplements, not the vitamin C from fruits and vegetables.


Keep your wrinkles at bay

The power of vitamin C in strawberries continues, as it is vital to the production of collagen, which helps to improve skin’s elasticity and resilience. Since we lose collagen as we age, eating foods rich in vitamin C may result in healthier, younger-looking skin. But vitamin C isn’t the only naturally-occuring wrinkle fighter found in this fruit. Researchers at Hallym University in the Republic of Korea concluded that ellagic acid visibly prevented collagen destruction and inflammatory response — two major factors in the development of wrinkles — in human skin cells, after continued exposure to skin-damaging UV-B rays.  

Reduce pesky inflammation


The antioxidants and phytochemicals found in strawberries may also help to reduce inflammation of the joints, which may cause arthritis and can also lead to heart disease. A study conducted by the Harvard School of Public Health shows that women who eat 16 or more strawberries per week are 14 percent less likely to have elevated levels of C-reactive protein (CRP) — an indication of inflammation in the body.  

The antioxidants and phytochemicals found in strawberries may also help to reduce inflammation of the joints, which may cause arthritis and can also lead to heart disease. A study conducted by the Harvard School of Public Health shows that women who eat 16 or more strawberries per week are 14 percent less likely to have elevated levels of C-reactive protein (CRP) — an indication of inflammation in the body.  

Boost your fibre intake

Fibre is a necessity for healthy digestion, and strawberries naturally contain about 2 g per serving. Problems that can arise from lack of fibre include constipation and diverticulitis — an inflammation of the intestines, which affects approximately 50 percent of people over 60. Fibre can also aid in fighting type 2 diabetes. “Fibre helps slow the absorption of sugars (i.e., glucose) in the blood,” says Edwards. “As a result, adults who are managing diabetes can enjoy strawberries — in moderation — in their diet.

Aid in weight management


Maintaining a healthy weight is one of the best defenses against type 2 diabetes and heart disease, not to mention just plain good for your overall well-being. “Strawberries are naturally low in calories (around 28 calories per serving), fat-free and low in both sodium and sugar,” says Edwards. “Strawberries do contain natural sugars, though total sugars are fairly low with 4 grams per serving — and the total carbohydrate content is equivalent to less than a half slice of bread. Triple your serving to 1.5 cups and you’ll have a snack that’s less than 100 calories and much healthier than those pre-packaged 100-calorie snacks!” Add strawberries to one of these low-cal smoothie recipes and you’ll have the perfect breakfast or snack.

 Help to promote pre-natal health

Folate is a B-vitamin recommended for women who are pregnant or trying to conceive, and strawberries are a good source with 21 mg per serving. Folate is necessary in the early stages of pregnancy to help in the development of the baby’s brain, skull and spinal cord, and the folic acid in strawberries may help to prevent certain birth defects, such as spina bifida.

Hope you all loved my topics and more upcoming topics are there.

Till then stay tuned.