Moist Keto Chocolate Muffins

Moist Keto Chocolate Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides.  This taste is complemented by chocolate topping and dried strawberries. Which fits not only perfectly but also perfectly breaks the chocolate color of cupcakes. After all, it has long been known …

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Moist Keto Chocolate Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides. 

This taste is complemented by chocolate topping and dried strawberries. Which fits not only perfectly but also perfectly breaks the chocolate color of cupcakes. After all, it has long been known that you also eat with your eyes.

How to choose the best ingredients for Moist Keto Chocolate Muffins

Eggs: Eggs always select the best you have, fresh. Here, the best will be the size of L or M. If you have a smaller one, just give one more egg.

It will be good when the eggs are at room temperature.

Natural yogurt: I always choose Greek yogurt because its thick, creamy texture suits me best. The only thing in this recipe will be any natural yogurt without additives.

Greek yogurt must be at room temperature.

Heavy Cream: I prefer heavy cream made from dairy products, but coconut milk will also be perfect for this if you like the combination of chocolate and coconuts.

The cream has to be sweet and yogurts are probably not suitable because cream and coconut milk give the muffins a creamy taste and ensure that they will stay fresh for a long time.

Ground Almonds: You can choose ground almonds but in the luxurious version, almond flour. The taste and appearance will be that the ground almonds are not as perfectly ground as almond flour and you will see small white dots in the muffins.

It doesn’t bother me personally. You choose yourself. Generally, ground almonds are more available.

Cocoa: You choose traditional low-fat cocoa, not any chocolate drinks. Cocoa not only gives the muffins a chocolate flavor but also makes them fresh and fluffy. Cornstarch, which I always add, has a similar purpose in my muffins.

Erythritol/Xylitol: The sweetener you choose is up to you. Both xylitol and erythritol are suitable for this baking.

The former provides additional calories but has a taste more similar to sugar, and the latter is calorie-free. You add the same amount to both.

Tips and Tricks for Moist Keto Chocolate Muffins

  • If you don’t have almond flour or ground almonds. Another substitute may be coconut flour, which is very popular in the keto diet. Remember that you add less of it because it absorbs macro products very much. I would add about 85 gr, i.e. 2/3 cup
  • You don’t like butter? You can replace them with coconut oil in chocolate icing

Sides To Serve for Moist Keto Chocolate Muffins

Chocolate cupcakes will be perfect for afternoon coffee for dessert.

You can serve them e.g. hot with a scoop of ice cream, not just cold as the recipe says. Then they will resemble fudge chocolate cake with ice cream. Of course, the ice cream must also be keto if you are passionate about this way of eating. Of course, you can try keto ice cream from my recipe, which was based on the original gelato recipe from Italy.

Another ideal way is to pour hot chocolate icing over the cupcakes themselves. Then the icing will be perfect for soaking into the cupcakes while eating.

Substitute Moist Keto Chocolate Muffins

If you are not on a keto diet and you like traditional recipes and you are a fan of chocolate muffins, be sure to try my recipes for Moist Double Dark Chocolate Muffins or Milk Chocolate Cupcake. These two recipes reign supreme in my house, my children especially love the second one.

Another cupcake recipe where chocolate is king will be the Fit Brownie Date Muffins version. The perfect recipe for a healthy snack to replenish energy after training. You will find only natural recipes here, without a gram of flour.

Or maybe I just feel like drinking chocolate, so be sure to try the Spicy Dark Hot Chocolate recipe. Chocolate flavor with a bit of chili. This is what I love.

Try these recipes and be sure to let me know in the comment which recipe you like best.

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Moist Keto Chocolate Muffins

Keto Chocolate Dried Strawberries Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 pieces
Calories 132kcal

Ingredients

  • 4 eggs
  • 120 ml natural yogurt
  • 120 ml cream
  • 120 g ground almonds
  • 40 g cocoa
  • 70 g erythritol/xylitol
  • 1/2 tsp baking powder

Chocolate Topping

  • 1 tbsp heavy cream
  • 1 tbsp cocoa
  • 1 tbsp butter
  • 1 tbsp sweetener

Instructions

  • The most important thing for cupcakes to come out perfect is that all the ingredients must be at room temperature.
  • The next step will be to add cocoa and almond flour mixed with baking powder.
  • Mix everything on low speed, and put it into muffin molds.
  •  Bake at 180 degrees C for about 20-25 minutes.

Chocolate Topping

  • We put all the ingredients in a saucepan and dissolved on a prolonged fire to combine the ingredients and dissolve the sweetener.
  • I recommend xylitol or stevia in this version because erythritol can crystallize after cooling down and spoil our flavors.
  • Cool the muffins and pour the topping, sprinkle with dried strawberries.
  • Muffins prepared this way will be soft for at least a few days, even up to 5-6. However, they are too tasty to wait so long for someone to eat them. Especially chocolate lovers. Even non-keto people can't resist this taste.

Nutrition

Calories: 132kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 48mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

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Tahini

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes. How to choose the best …

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes.

How to choose the best ingredients for Tahini

Sesame seeds: We choose the best white sesame seeds you can buy for tahini.

Olive oil: if we decide to add olive oil to tahini, we choose the best quality extra virgin oil. The oil in the tahini makes the sesame pasta more fluid.

Tips and tricks for Tahini

  • You can add salt for taste.
  • Sesame seeds can be roasted in small batches, so ensuring they do not burn is easier.
  • If you don’t like the bitter taste of Tahini, use sesame seeds. I especially recommend hulled sesame seeds if you use tahini for desserts.
  • Use a small pan for roasting, and it will be easier to control this activity so that the sesame does not burn.
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Tahini

Tahini is the recipe for the perfect sesame paste that you can use for desserts or savory dishes such as hummus, soups, or oatmeal. It is essential at the preparation stage what you will use tahini for, then decide what additives you will use.
Cook Time 40 minutes
Servings 13 tbsp
Calories 85kcal

Ingredients

  • 150 g white sesame
  • 2 tbsp olive oil

Instructions

  • To roast the sesame perfectly, divide it into small portions, making it easier to control the toast level of the sesame. Also, so that they cover the pan, the grains do not lie on each other, only in the pan.
  • Reduce gas and current to mine so you can control roasted sesame seeds.
  • The sesame seeds will be ready when they become slightly golden (note if they are brown, the tahini may become brown and have a somewhat bitter taste. If there are few seeds (about 10% of all seeds), nothing happens, but if there are more, then the Tahini will be bitter.
  • If you start with a cold pan, the time of the first roasted beans will be longer than the rest of the batches. I recommend keeping the sifting bowl close to the pan to control sesame roasting. Whether the sesame is roasted can be recognized by two things: it will change its color slightly too golden, slightly golden, and its loose structure will change to sticky. This is because, during roasting, sesame produces oil that makes the seeds stick to each other or a wooden spoon.
  • Pour the roasted sesame into a tall container attached to the hand blender. You can also use a small chopper, mini food processor, or large food processor if you have a lot of toasted sesame.
  • Blend the sesame seeds patiently for 10-15 minutes until the oil releases and the mass becomes smooth. If we want tahini with a more liquid consistency, we add olive oil of good quality to the roasted grains.

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 1IU | Calcium: 113mg | Iron: 2mg

Mediterranean chickpea salad

Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot. How to choose the best ingredients for Mediterranean chickpea salad Chickpeas: I like to prepare …

Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot.

How to choose the best ingredients for Mediterranean chickpea salad

Chickpeas: I like to prepare chickpeas for hummus or salads because I know what I eat, and they have no preservatives. In addition, I have one interesting trick, thanks to which our digestive system will better absorb it. However, I use canned chickpeas when I don’t have time and want to prepare something healthy quickly. 

Tomatoes: I recommend these small cherry or baby plum because they look nice and do not fall apart when mixing. However, if you don’t have it, you can use regular large tomatoes, only finely chopped.

Cucumber: I recommend cucumber salad so that it does not have thick skin; it will be tastier. I also recommend not peeling the skin but washing it well; it looks better in a salad and stays fresh longer.

Parsley: Parsley is present in my kitchen almost daily, and I like it very much. It gives spiciness and expressiveness to dishes and makes us add less salt. I was hoping you could choose the best fresh and not wavy version because, in my opinion, the wavy parsley version is more suitable for decoration than eating. Moreover, my taste buds don’t like it at all.

Onion: Red onions are ideal for salads because they are sweeter and more delicate than the usual brown or white ones. So it’s essential in this salad. Only replace it if you like the spicy taste of onions.

Black olives: Black olives can be hollowed out here, which is even more recommended because it will be easier to cut them in half.

Feta: Feta is a long topic; which one to choose? I generally like Greek salad cheeses because they are perfect and give the taste ideally.

Tips and tricks for Mediterranean chickpea salad

  • If you cook chickpeas yourself, soak them, preferably for 12 hours. Adding half a teaspoon of baking soda to soak it will be more absorbable for the digestive system, and you will not have any surprises ;).
  • Water in which you soak the chickpeas, rinse the chickpeas thoroughly and pour fresh water over them.
  • To get 400 g of chickpeas after cooking, you must soak about 180 g.
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Mediterranean chickpea salad

A quick, easy, and very healthy salad, and exceptionally delicious. What more could you want?
Course Appetizer, diner, lunch
Cuisine Mediterranean
Prep Time 12 hours 15 minutes
Cook Time 2 hours 30 minutes
Servings 4 people
Calories 248kcal

Ingredients

  • 400 g cooked or canned chickpeas
  • 300 g small tomatoes can be baby plum tomatoes or cherry tomatoes
  • 1/2 pieces salad cucumber
  • 1/2 bunch parsley
  • 1/2 piece red onion
  • 20 pieces black olives
  • 100 g feta

Dressing

  • 2 tbsp olive oil
  • 1 tbsp wine vinegar or apple cider vinegar
  •  juice of 1/2 lemon
  • 2 cloves of garlic
  • salt and pepper to taste

Instructions

  • Wash all vegetables thoroughly. Cut the tomatoes into quarters, cut the cucumber lengthwise, and do not try to peel the quarters. Then the cucumber will keep its firmness longer.
  • Wash the parsley well and remove only the youngest sprigs. We chop very finely.
  • Peel the onions, cut them in half, and cut them into feathers.
  • Drain the olives from the excess brine and cut lengthwise in half.
  • Fete crumble or cut into cubes, and it's up to you.
  • We put everything into a bowl.
  • To prepare the dressing.
  • Pour the olive oil, a teaspoon of vinegar, and the juice of half a lemon into the jar.
  • Peel the garlic and squeeze through the press or finely chop (if we use a press, we can also finely chop the remains that were left in the press and put it in the dressing)
  • Close the jar and shake vigorously so that the ingredients are well combined.
  • Season the salad with salt and pepper to taste.

Nutrition

Sodium: 654mg | Calcium: 185mg | Vitamin C: 28mg | Vitamin A: 1108IU | Sugar: 3g | Fiber: 6g | Potassium: 394mg | Cholesterol: 22mg | Calories: 248kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 15g | Protein: 10g | Carbohydrates: 20g | Iron: 2mg

Spring Strawberry Salad

I love spring, the sun, and fresh young vegetables. Some strawberries grow in the sun and taste entirely different than those available all year round. That’s why I like to prepare this salad in spring when everything tastes and smells like spring. The taste of spicy cauliflower and radishes is mixed with sweet, juicy strawberries. …

I love spring, the sun, and fresh young vegetables. Some strawberries grow in the sun and taste entirely different than those available all year round. That’s why I like to prepare this salad in spring when everything tastes and smells like spring. The taste of spicy cauliflower and radishes is mixed with sweet, juicy strawberries. We combine all this with a very simple dressing, but you don’t need anything else in this salad. The taste of the sauce is complemented by egg yolks that gently melt. Everything is perfectly composed for spring, healthy lunch.

How to choose the best ingredients for Spring Strawberry Salad

Lettuce: choose the lettuce you like. The best for me will be the slightly crunchy one, i.e., romaine or iceberg lettuce. It can also be a salad mix. Romaine lettuce or iceberg lettuce will keep their shape longer in a salad. Still, it isn’t necessary because this composition of vegetables is so delicious that it will only stay on the table for a short time.

Eggs: choose the best quality eggs you have available.

Radishes: If you can choose the type of radishes, choose the spicy ones.

Strawberries: strawberries choose the ones that will hold their shape in the salad and will be sweet. I like the Sonata variety, but you can choose the one that suits you. The strawberries must be firm.

Cauliflower: Young cauliflower will be the best, small, where the flowers are compact. There should be no discoloration on the cauliflower.

Greek Yogurt: Greek yogurt or fresh sour cream will be best for the dressing. Other yogurts will be too low in fat, and the consistency will not be correct because the strawberries will definitely release their juice, diluting the sauce in our spring strawberry salad.

Mayonnaise: choose the best quality you have, and you can also prepare it yourself at home. Then, it will certainly be healthier. Step-by-step instructions on how to prepare mayonnaise can be found here.

Tips and tricks for Spring Strawberry Salad

  • Sometimes there are worms in the cauliflower to get rid of them. It is good to immerse it in well-salted water for about 1 hour.
  • If you have radish leaves, don’t throw them away. You will make delicious pasta pesto out of them.
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Spring Strawberry Salad

Spring strawberry salad is something you must try. I love combining vegetables and fruits in salads, which are simple and unique. Try it, and you'll see for yourself.
Course Appetizer, lunch
Cuisine european
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4 people
Calories 52kcal

Ingredients

  • 1 pieces Iceberg
  • 3 pieces Eggs
  • 8 pieces Radishes
  • 10 pieces Strawberries
  • 1/2 Cauliflower
  • 2 tbsp Greek yogurt
  • 1 tbsp Mayonnaise
  • 1/2 tsp Sugar

Instructions

  • Eggs are best cooked half hard
  • Wash all vegetables thoroughly.
  • We tear the salad into pieces.
  • Cut the cauliflower into small pieces, it is best to give birth to whole sticks, and then it will look lovely in a salad.
  • Cut strawberries into halves or quarters, depending on size.
  • To prepare the Greek yogurt salad dressing, we can optionally add mayonnaise, giving a more spicy taste. Then add sugar, salt, and pepper to taste.

Nutrition

Calories: 52kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 1mg

Rich milk chocolate ice cream

Would you like delicious ice cream bristling with chocolate? This Rich milk chocolate ice cream recipe will be right for you if you love chocolate. It was made for my son, who loves everything that is chocolate. He claims they are better than the ones he ate in Italy while on holiday. How to choose …

Would you like delicious ice cream bristling with chocolate? This Rich milk chocolate ice cream recipe will be right for you if you love chocolate. It was made for my son, who loves everything that is chocolate. He claims they are better than the ones he ate in Italy while on holiday.

How to choose the best ingredients for Rich milk chocolate ice cream

Yolks: it is essential to keep the eggs’ yolk fresh. You can check it very quickly. You put the whole egg into a transparent glass with water. If the egg is at the bottom, it means that it is fresh, and when it hovers, it means that it has some time behind it.

Icing sugar: icing sugar will be better than regular sugar because we guarantee it will dissolve well when heating the mass. You can make icing sugar yourself at home in a very simple way. Put regular sugar in the blender (be sure to lock it) and grind. You can also do it in the coffee grinder when it is unused and well cleaned. Otherwise, it will smell like coffee.

Milk chocolate: Choose the chocolate you like best because it will flavor your ice cream. I do not recommend chocolates, especially for baking. They are of much lower quality.

Chocolate chips: You can replace the chocolate chips with the chocolate you added to the ice cream, and this version is definitely recommended. The flavors will then compose.

Tips and tricks

  • You can store egg whites in a refrigerator in a closed container for up to several weeks and in a freezer for up to 3 months.
  • If you use chocolate with the sugar-free version only with a sweetener and add a substitute instead of sugar (the best will be the powder version), you can use this ice cream in the KETO diet.
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Rich milk chocolate ice cream

Do you like chocolate? Do you like chocolate ice cream? Then, this recipe is definitely for you. This ice cream is perfect for cold days and is very easy to make, and the quality exceeds those available in stores.
Prep Time 30 minutes
Cook Time 5 hours
Servings 25 scoops
Calories 116kcal

Ingredients

  • 4 eggs yolks
  • 100 gr icing sugar
  • 250 ml milk
  • 250 ml whipping cream
  • 200 gr milk chocolate
  • 100 gr chocolate chips
  • 1 tbsp cacao (optional)

Instructions

  • Beat yolks with powdered sugar to a light, fluffy mass.
  • Dissolve the chocolate in a water bath.
  • Heat the milk with cream to a temperature of 85 degrees C (185 degrees F)
  • Put the mass of yolks and powdered sugar into a saucepan or a deep pot, gradually add warm milk and stir it all the time. Add the melted chocolate and mix thoroughly.
  • If you have an ice cream machine, then pour this mass into the machine (as the mass will cool down and make it dense, add chocolate chips)
  • The ice cream will last 3-4.5 hours, depending on your machine.
  • If you don't have an ice cream maker, nothing is lost. Pour the chocolate mass into a tall dish with a lid and put it in the freezer for about 4.5-5 hours.
  • In order not to form crystals, mix every 1-1.5 hours. After about 2 hours, you can add chocolate chips so that they do not sink to the bottom but spread evenly over the ice cream.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 10mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Burnt Butter Ice Cream

Burnt Butter Ice Cream is the taste of my childhood. The best ice cream you could buy is the one with burnt butter. You can also add other flavors to them, then this characteristic taste of burnt butter will be mixed with fruit or raisins soaked in rum or chocolate. For me, however, this original …

Burnt Butter Ice Cream is the taste of my childhood. The best ice cream you could buy is the one with burnt butter. You can also add other flavors to them, then this characteristic taste of burnt butter will be mixed with fruit or raisins soaked in rum or chocolate. For me, however, this original taste is the best of any additions.

How to choose the best ingredients for Burnt Butter Ice Cream

Whipping cream: whipping cream will be the best fresh, it can be low in calories as you pay attention to it. It is important that the cream is neither sour nor bitter.

Yolks: yolks, it is essential that they come from fresh eggs because we will not boil them but only heat them to a temperature of 85 degrees C (185 degrees F). To check if the eggs are fresh, perform a water test.

Butter: It must necessarily be butter, and it cannot be a vegan substitute. Otherwise, the artificially hardened fat behaves and tastes differently.

Milk: you can choose the milk you use, although I prefer the very fatty ones. However, if you make sure that there is less fat, you can use the skimmed version.

Icing sugar (powdered sugar): powdered sugar may be in the 0-calorie version, and it does not matter what sweetener you use. However, it is essential to remember that you must use erythritol more than regular sugar. It should be a powdered version so that it dissolves well. You do not feel it in the ice cream.

Tips and tricks

  • To quickly cool the mass, put the container in the water with ice. The chilled mass will freeze faster, which is very important to how quickly you want your ice cream ready, or if you use an ice cream machine, which container you need to freeze first. This way, it is enough for me to make two kinds of ice cream in one day without freezing the container again.
  • If you replace sugar with a sweetener, you will have keto ice cream (I recommend using the powder version so that the sugar is well dissolved.)
  • If you are left with egg proteins, you can use them for other recipes available on my website, e.g. meringue or sponge cake on the protein itself.
  • You can also freeze egg whites and store them for up to 3 months. These are the best for making meringues. After defrosting, they are better tamped.
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Burnt Butter Ice Cream

Burnt Butter Ice Cream is a taste that I associate with childhood. Burnt butter gives them a unique, slightly nutty flavor. They are tasty, but you can also serve them with toppings such as chocolate or raisins soaked in rum.
Prep Time 30 minutes
Cook Time 5 hours
Servings 20 scoops
Calories 104kcal

Ingredients

  • 300 ml whipping cream
  • 5 yolks
  • 125 gr butter
  • 300 ml milk
  • 130 gr icing sugar (powdered sugar)
  • 1 tsp vanilla extract

Instructions

  • Cut the butter into pieces and put it in a saucepan with a light bottom. Heat the butter over low heat until it turns golden (be careful not to burn the butter)
  • When the butter is ready, pour it into a cold vessel. This is an important activity because in a preheated pot, and butter can burn all the time.)
  • Heat the cream and milk to about 85 degrees C (185 degrees F)
  • Beat the yolks with powdered sugar to a fluffy mass, and then add the cooled milk with cream. Add vanilla extract and mix them.
  • Add butter to the prepared mass and heat everything until the mass thickens, stirring all the time.
  • Cool the slightly thick mass in cold water.
  • Then we pour it into the ice cream machine, and depending on the machine, the ice cream will be made for 3-4.5 hours.
  • If you do not have an ice cream machine, put the chilled mass into a container (the container should preferably be larger, up to 2/3 of its height, so that the power can be mixed freely during freezing). Liquids increase their courage during freezing, and it is a good idea to pay attention to the fact that the ice cream does not flow out of the container.
  • During freezing, the ice cream is mixed on average every 1-1.5 hours, depending on what temperature the freezer is set to. Ice cream will need 4.5-5 hours to freeze completely.

Nutrition

Calories: 104kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 19mg | Potassium: 51mg | Sugar: 8g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Juicy chicken in herbs roasted in salt

The chicken will be crispy on the outside and juicy in-between. The salt and herbs enhance its flavor, giving it an extra zing that even your favorite broiler can’t match! How to choose the best ingredients for Juicy chicken in herbs roasted in salt Chicken: Choose the best quality chicken you can. Free-range ones that …

The chicken will be crispy on the outside and juicy in-between. The salt and herbs enhance its flavor, giving it an extra zing that even your favorite broiler can’t match!

How to choose the best ingredients for Juicy chicken in herbs roasted in salt

Chicken: Choose the best quality chicken you can. Free-range ones that are not fed with artificial fodder will be the tastiest. Choose it for its appearance where the skin is pale pink, meringue shades of yellow will mean the chicken has been fed corn, and it will also be a good buoyancy option. Avoid white, blue, and, above all, glowing colors. This means the chicken isn’t fresh. 

Salt: for the salt, you can choose the most ordinary, cheapest stone. It doesn’t have to be with unique accessories. After such baking, the salt will not be reusable. It only has to keep the water in the chicken to keep it juicy.

Tips and tricks

  • Chicken can be prepared in herbs the day before then, and it will be even more aromatic.
  • If you use chili flakes, it is good not to rub the chicken with your bare hands because the capsaicin contained in chili cannot be washed off only with water and soap. Unfortunately, this means that the smoking relationship will remain on your hands, and you can have unpleasant consequences if you touch your eyes, for example.
  • However, if your hands contain spicy ingredients, wash them thoroughly with water and soap and then brush them with oil or olive oil, which will eliminate capsaicin, an aromatic compound in chili.
  • If you have fresh herbs, you can also put a sprig of rosemary or thyme inside the chicken. This will make the aroma even more spread over the whole chicken.
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Juicy chicken in herbs roasted in salt

Juicy chicken in herbs roasted in salt will be crispy on the outside and juicy in-between. The salt enhances its flavor, giving it an extra zing that even your favorite broiler can't match!
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Calories 1560kcal

Ingredients

  • 1 1/2 kg chicken
  • 1 kg salt
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 1/2 tsp salt
  • 1 tsp granulated garlic
  • 1 tap sweet pepper powder
  • 1/2 tsp chili powder or chili flakes

Instructions

  • It is best to soak the chicken in cold water for about 1 hour. If the water is red, change the water during the rain or wash the chicken, dry it, rub it with mixed herbs and leave it in the refrigerator for 2-3 hours as long as we have time
  • Then sprinkle salt on the baking tray and put the chicken on the plate.
  • Bake in a preheated oven to 170 degrees C / 338 degrees F / Gas mark 4
  • Baking time is about 1.5 hours.
  • The chicken will be very juicy because the salt keeps most water in it during baking.

Nutrition

Calories: 1560kcal | Carbohydrates: 3g | Protein: 135g | Fat: 109g | Saturated Fat: 31g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 540mg | Sodium: 391574mg | Potassium: 1490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 15mg | Calcium: 333mg | Iron: 10mg

Green Smoothie Fat Burn with Kale

The healthiest and most delicious smoothie you will ever try is just a few ingredients away. With kale, kiwi fruit (for vitamin C), and apples with their fiber that keep our bodies running smoothly – this drink has it all! The best part? You can replace one meal per day by making yourself such an …

The healthiest and most delicious smoothie you will ever try is just a few ingredients away. With kale, kiwi fruit (for vitamin C), and apples with their fiber that keep our bodies running smoothly – this drink has it all! The best part? You can replace one meal per day by making yourself such an amazing snack so not only do we get cleansed from inside out but also look good doing it too.”

How to choose the best ingredients for Green Smoothie Fat Burn with Kale

Kale: kale is a variety of cabbage with long, green, wrinkled, and rather hard leaves. Kale contains large amounts of protein, fiber, and vitamins, especially the C, K, and B groups. It is also a rich source of valuable elements such as magnesium, iron, zinc, phosphorus, minerals, calcium and potassium, and sulforaphane, one of the most vital antioxidants. We choose fresh vegetables, they will be the best, but if we do not have them, they can also be a frozen version.

Kiwi: kiwi is a wonderful fruit that contains vitamin bombs. To check whether the kiwi is ripe, press it gently. If the skin bends, it means it is ripe. If it is very soft, most likely the fruit is overripe and unfit for eating. Kiwi ripens only after picking from the bush and is a durable fruit in transport, so we do not have to worry that it loses valuable ingredients during transport.

Apple: apples contain innumerable amounts of vitamins, and they have a long shelf life because they survive from one harvest to another if kept in a cool place. Of course, it is best to choose apples straight from the orchard, but if they are not sprayed before serving, it is good to wash them well because they are beautiful and shiny. The ones from the store are usually waxed.

Lemon juice: lemon juice is another fruit product that contains antioxidants and vitamins to help cleanse the body of toxins. Lemon is very durable; most available are ripe and ready to eat. We only use fresh juice squeezed straight from this fruit.

Tips and tricks

  • Usually, apples that are available in stores are artificially waxed (an artificial product that harms our bodies). To remove it, dip the apple in hot water for about 10 seconds and wipe it thoroughly. Then, it is time to remove the synthetic paraffin from the apple shell and, at the same time, keep all the health properties that are in the fruit.
  • To squeeze as much juice out of the lemon as possible, first, roll it gently by pressing on the rind.
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Green Smoothie Fat Burn with Kale

The healthiest and most delicious smoothie you will ever taste! This drink is perfect for those who want to lose weight. It helps cleanse your body, gives energy levels a boost, and makes sure that the skin has all of its moisture requirements met to be radiant like never before with just one sip from our fantastic concoction. We're talking about replacing breakfast or lunch altogether here, folks, because there's no need anymore when you can make themself and ready-to-serve.
Prep Time 10 minutes
Servings 1 portion
Calories 219kcal

Ingredients

  • handful of kale
  • 2 Kiwi fruit
  • 1 apple
  • 1/2 lemon juice
  • 150 ml water

Instructions

  • Wash the kale thoroughly. I cut off the more rigid stalks. And so I put it into the blender.
  • Cut the kiwi in half, take the spoon out of the middle, and put it into a blender.
  • Wash the apple, cut it into pieces, and put it in a blender.
  • Squeeze the juice of half a lemon into the prepared vegetables and fruit. Pour all water and mix.
  • The best thing is to drink it straight away.

Nutrition

Calories: 219kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 571mg | Fiber: 10g | Sugar: 36g | Vitamin A: 258IU | Vitamin C: 150mg | Calcium: 80mg | Iron: 1mg