Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

 

Introduction

This quick and easy anti-inflammatory pickled salad is fresh, crunchy, and full of flavor. Made with simple vegetables and a light, tangy brine, it’s perfect for beginners and comes together in minutes—no cooking required. It’s a healthy side dish that keeps well in the fridge and gets better with time.

 If you love simple, healthy recipes like this, stay connected so you don’t miss the next one! 

---

Ingredients

• 2 large cucumbers, thinly sliced
• 1 red onion, thinly sliced
• 1–2 bell peppers (any color), thinly sliced
• 2 cloves garlic, minced (optional)
• 1 tsp turmeric powder (anti-inflammatory)
• 1 tsp mustard seeds or black seeds (optional)
• ½ tsp black pepper
• 1 tsp sea salt (or to taste)
• ½ cup apple cider vinegar
• ¼ cup olive oil
• ¼ cup water
• 1–2 tbsp honey or maple syrup (optional, for balance)
• Fresh herbs (parsley or cilantro), chopped

---

Instructions

1. Prepare the vegetables
   • Thinly slice cucumbers, onion, and bell peppers.
   • Place them in a clean glass jar or bowl.
2. Make the pickling liquid
   • In a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.
3. Combine
   • Pour the pickling liquid over the vegetables.
   • Add garlic and fresh herbs. Mix well to coat everything evenly.
4. Rest & pickle
   • Cover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.
5. Serve
   • Enjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.

creamy cabbage lasagna

 

Introduction

: This creamy cabbage lasagna is a comforting and indulgent twist on the classic Italian lasagna. Packed with tender cabbage layers, creamy béchamel sauce, and a cheesy topping, this dish is rich, satisfying, and perfect for any cozy meal. It’s a great alternative for those looking to enjoy a lower-carb, vegetable-based lasagna without sacrificing flavor.

Ingredients:

• 1 medium head of cabbage (cut into large leaves, with the tough stems removed)
• 2 tbsp olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 3 cups béchamel sauce (see below for instructions)
• Salt and pepper to taste
• Fresh basil or oregano (for garnish)

For the Béchamel Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour (gluten-free if needed)
• 2 1/2 cups milk
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch them for about 2-3 minutes until they are tender but still firm. Drain the cabbage leaves and set them aside on paper towels to dry.
2. Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux). Gradually add the milk while whisking to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Set aside.
3. Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until softened, about 3-4 minutes. Remove from heat and let it cool slightly. In a bowl, combine the ricotta cheese, sautéed onions and garlic, 1 cup mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
4. Assemble the lasagna: Preheat the oven to 375°F (190°C). In a greased baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of cabbage leaves over the sauce. Spread half of the ricotta mixture on top of the cabbage, followed by another layer of cabbage. Repeat the layers, finishing with a layer of cabbage and the remaining béchamel sauce.
5. Top with cheese: Sprinkle the remaining mozzarella cheese on top of the lasagna.
6. Bake: Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
7. Serve: Let the lasagna rest for a few minutes before slicing. Garnish with fresh basil or oregano.

Enjoy your creamy, delicious cabbage lasagna, a warm and comforting dish for any occasion

Flourless Almond Cake with Raspberry Sauce

 

Ingredients

°2/3 cup sugar

 

°1/2 cup almond flour

 

°1/2 teaspoon baking powder

 

°1/4 tsp salt

 

°2 large eggs

 

°1 stick of butter

 

°8 ounces marzipan

 

°1/2 teaspoon vanilla extract

 

°fresh berries

 

°1 package (12 ounces) unsweetened frozen berries

 

°1/4 cup sugar

 

°2 tablespoons fresh lemon juice

 

Preparation

Step 1

 

Preheat oven to 350 degrees F . Butter a 9 inch round pan with butter and line the bottom with parchment paper. In a medium bowl, combine sugar, almond flour, baking powder and salt.

 

2nd step

 

In a large bowl, beat the egg whites until they form soft peaks, using an electric mixer on high speed. Reserve the beaten eggs. In the same bowl, beat the butter until fluffy. Gradually adding marzipan, beating well after every addition until the mixture is smooth.

 

Step 3

 

To make the raspberry sauce, combine the raspberries, sugar and lemon juice in a blender or food processor and puree. Strain the mixture through a fine mesh sieve, discarding the solids, then cover and cool the sauce.

 

Step 4

 

Set mixer speed to medium and gradually incorporate the sugar mixture. Add egg yolks and beat until smooth. Mix with the vanilla extract. Gently fold the egg whites in thirds to make sure no white streaks appear. Transfering batter to the prepared pan also smooth the top. Bake for 25 to 30 minutes or until the top of the cake turns light brown.

 

Fifth step

 

Let the cake cool in the pan for 5 minutes. Run a knife along the edges of the cake, remove the cake from the pan and peel off the parchment paper. Let the cake cool completely on a wire rack. When ready to serve, garnish the cake with raspberry sauce and fresh berries, or optional slices of peaches or cherries. The cake can be stored in an airtight container at room temperature for up to 2 days.

 

Enjoy !

Bedtime drink to remove all belly fat in just 1 week.

 

That said, certain bedtime drinks may support digestion, metabolism, and relaxation, which can indirectly help with weight management over time when combined with healthy habits. Here are some effective options:

1. Warm Lemon Water with Honey
Helps with hydration, digestion, and may support fat metabolism.

2. Chamomile Tea
Promotes relaxation, improves sleep quality, and reduces late-night cravings.

3. Ginger Tea
Boosts digestion, reduces bloating, and supports metabolism.

4. Cucumber and Mint Water

4. Cucumber and Mint Water
Refreshing, hydrating, and helps reduce water retention.

5. Apple Cider Vinegar Drink
Dilute 1 teaspoon of apple cider vinegar in warm water. May help with blood sugar balance, but avoid drinking too much as it can harm teeth and stomach lining.

Key Point: These drinks can support your efforts, but losing belly fat in just 1 week is unrealistic. Sustainable fat loss usually takes several weeks to months with consistent lifestyle changes.

Air Fryer Cheesy Potato Bites

 

The best part? This recipe uses only 4 simple ingredients — no complicated seasoning blends, no long prep, and no oven required. It’s the kind of recipe you make once and then keep coming back to whenever you need an easy side dish, snack, or appetizer.

Why This Recipe Works

Potatoes and cheese are always a winning combination, but the air fryer takes things to the next level. The hot circulating air crisps the potatoes quickly while keeping the inside fluffy and tender. Adding cheese at the end allows it to melt perfectly without burning.

Because the ingredient list is so short, this recipe is:

• Easy for beginners

• Budget-friendly

• Kid-approved

• Perfect for busy weeknights

• Ready in under 20 minutes

It’s also flexible enough to work as a side dish or a snack.

Ingredients (ONLY 4)

You will need:

• 2 medium potatoes (russet or Yukon gold), cut into bite-sized cubes

• 1 tablespoon olive oil

• ½ teaspoon salt

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

That’s it — no additional ingredients required.

How to Make Air Fryer Cheesy Potato Bites

Step 1: Prepare the Potatoes

Wash the potatoes and cut them into small, evenly sized cubes. Keeping the pieces similar in size helps them cook evenly in the air fryer.

Step 2: Season

Place the potato cubes in a bowl. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Toss until all the potatoes are evenly coated.

Step 3: Air Fry

Add the potatoes to the air fryer basket in a single layer.
Cook at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through, until the potatoes are golden brown and fork-tender.

Step 4: Add the Cheese

Carefully sprinkle 1 cup shredded cheese evenly over the hot potatoes.

Step 5: Melt and Serve

Return the basket to the air fryer and cook for 2–3 more minutes, just until the cheese is fully melted and bubbly.

Serve immediately while hot.

What They Taste Like

These cheesy potato bites are:

• Crispy on the outside

• Soft and fluffy on the inside

• Warm and comforting

• Cheesy without being heavy

They taste like the perfect mix of roasted potatoes and cheesy bites.

Serving Ideas

Serve these potato bites:

• As a side dish with chicken or burgers

• As a snack or appetizer

• For game day or movie night

• With dipping sauces like ketchup, ranch, or sour cream

They’re best enjoyed fresh while the cheese is melty.

Storage & Reheating

• Store leftovers in an airtight container

• Refrigerate for up to 3 days

• Reheat in the air fryer for best texture

Final Thoughts

These 4-Ingredient Air Fryer Cheesy Potato Bites prove that simple recipes can still be incredibly satisfying. With minimal prep and just a few pantry staples, you get a dish that’s crispy, cheesy, and loved by everyone.

Homemade Bread Recipe

 

Ingredients for Homemade Bread

To make this easy homemade bread, you’ll need:

3 ½ to 4 cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

1 ½ teaspoons salt

1 tablespoon sugar

1 ¼ cups warm water (110°F or 45°C)

2 tablespoons unsalted butter, softened

Optional: 1 tablespoon honey or olive oil for added flavor and moisture

Step-by-Step Instructions to Make Homemade Bread

Follow these detailed steps to bake the perfect loaf of homemade yeast bread.

Step 1: Activate the Yeast

In a small bowl, mix warm water, sugar, and active dry yeast.

Stir gently and let it sit for 5 minutes until it becomes frothy.

Tip: If the yeast doesn’t foam, it may be expired, or the water was too hot or too cold. Try again with fresh yeast.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 3 ½ cups of flour and salt.

Create a well in the center of the flour mixture.

Step 3: Combine and Knead

Pour the yeast mixture and softened butter (plus honey/olive oil if using) into the well.

Mix using a wooden spoon or clean hands until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic.

Add more flour gradually if the dough feels too sticky.

First Rise – Let the Dough Rise

Lightly oil a large bowl.

Place the dough inside and cover with a damp towel or plastic wrap.

Allow it to rise in a warm, draft-free area for about 1 hour, or until doubled in size.

Second Rise – Shape the Dough

Punch down the dough gently to release air.

On a floured surface, shape it into a loaf.

Place into a greased 9×5-inch loaf pan, or form a round loaf for a rustic style and place it on a parchment-lined baking sheet.

Cover again and let it rise for 30 minutes.

Baking the Bread

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Bake

Bake the bread for 25–30 minutesuntil:

Golden brown on top

Sounds hollow when tapped

Internal temperature reaches 190°F (88°C)

Step 3: Cool

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making the Best Homemade Bread

Proper Kneading: Develop gluten by kneading thoroughly — this improves texture.

Warm Environment: Let the dough rise in a cozy spot — near a warm oven or inside a turned-off microwave.

Flavor Add-ins: Add herbs, shredded cheese, or seeds for custom flavors. Mix in ¼ cup of extras after kneading.

Storage: Keep bread in a cloth or paper bag at room temperaturefor up to 3 days. For longer storage, freeze it tightly wrapped.

Irresistible Rotel Cream Cheese Sausage Balls

 

Ingredients:

1 lb ground sausage (choose mild or spicy)

1 (10 oz) can Rotel diced tomatoes and green chilies, drained

8 oz cream cheese, softened

2 cups shredded cheddar cheese

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp black pepper

½ tsp cayenne pepper (optional for added heat)

1 cup shredded cheese for topping (optional)

---

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it or lining it with parchment paper.

2. Combine Wet Ingredients:

In a large mixing bowl, combine the ground sausage, softened cream cheese, and drained Rotel tomatoes. Mix well until the ingredients are fully incorporated.

3. Prepare Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

4. Mix Everything Together:

Gradually add the dry ingredients to the sausage mixture, stirring to combine. Once fully incorporated, fold in the shredded cheddar cheese.

5. Form Sausage Balls:

Using your hands or a small scoop, shape the mixture into 1-inch balls. Place them evenly spaced on the prepared baking sheet.

6. Bake:

Bake the sausage balls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. If desired, sprinkle additional shredded cheese on top during the last 5 minutes of baking for extra flavor.

7. Serve:

Allow the sausage balls to cool slightly before serving. Serve warm with ranch dressing or your favorite dipping sauce for the perfect appetizer or snack.

---

Tips:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Serving Ideas: These sausage balls are great as party appetizers, breakfast bites, or snacks. Pair them with dipping sauces like ranch, honey mustard, or spicy mayo.

Enjoy