Clean Eating, Strong Breakfast!
Fuel your body with whole foods that boost energy, support overall health, promote weight loss, and encourage healthy lifestyle habits to help you feel your best every day!🍌🥚🫐🥛
دي معظم تتبيلات الفراخ اللي ممكن تحتاجوها في المطبخ سواء كنتوا بتعملوا دايت أو عايزين تجهزوا أكل عادي وتحطوه في الفريزر يبقى جاهز على التسوية
هكتبلكم المقادير والوصفات لكل واحدة فيهم تحت علشان تقدروا ترجعولهم في أي وقت تحبوه، وان شاء الله تعتمدوا عليهم على طول بعد كده
“Il y a une autre offre sur le bien, il faut vous décider vite.”
En 13 ans et plus de 1000 visites, j’ai entendu toutes les techniques pour vous faire acheter plus cher et plus vite.
Voici les 9 que votre agent immobilier utilise sur vous, et comment les retourner :
🧶 À Dérouler
Garlic Butter Naan
Authentic Artisan Garlic Naan
Recipe
Ingredients:
500g all-purpose flour
2 tsp sugar
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
120ml warm milk
120g yogurt
1 large egg, beaten
2 tbsp vegetable oil
4 cloves garlic, finely chopped
3 tbsp butter
Fresh cilantro, chopped, for garnish
Directions:
In a large bowl, mix flour, sugar, salt, baking soda, and baking powder.
In another bowl, combine warm milk, yogurt, beaten egg, and oil. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes.
Place the dough in a bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours.
Divide the dough into 8 equal parts. Roll each part into a ball and then flatten to form an oval shape.
Heat a skillet over medium-high heat. Cook each naan until it puffs up and brown spots appear, about 2-3 minutes per side.
In a small saucepan, melt butter with chopped garlic. Brush the garlic butter over the hot naan and sprinkle with chopped cilantro.
SPICED SLOW-COOKED BEEF MASALA 🥩🌶️
"Slow-cooked to perfection, rich with spice and full of comfort"
Serves: 4–5
Ingredients
For the beef:
1 kg beef chuck or stewing beef, cut into 4–5 cm pieces
2 tbsp vegetable oil
1 large onion, finely sliced
5 cloves garlic, minced
1 tbsp fresh ginger, grated
2 medium tomatoes, finely chopped
2 green chilies, slit lengthwise
2 tbsp tomato paste
Spice blend
2 tsp ground coriander
1½ tsp ground cumin
1½ tsp paprika
1 tsp turmeric
1–2 tsp chili powder, to taste
1 tsp garam masala
½ tsp freshly ground black pepper
1 tsp salt, or to taste
Whole spices
1 cinnamon stick
2 star anise
4 cardamom pods, lightly crushed
4 cloves
1 bay leaf
For the gravy
2 cups beef stock or water
½ cup coconut milk
1 tbsp lemon juice
2 tbsp fresh coriander, chopped
Method
Season the beef:
Place the beef in a large bowl and combine with the coriander, cumin, paprika, turmeric, chili powder, garam masala, pepper, and salt. Mix thoroughly. For deeper flavor, cover and refrigerate for 1–4 hours.
Sear the beef:
Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Don't overcrowd the pot. Transfer the browned beef to a plate.
Build the aromatic base:
Lower the heat to medium. Add the cinnamon, star anise, cardamom, cloves, and bay leaf. Fry for about 30 seconds until fragrant.
Cook the onions:
Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until soft and golden. Add the ginger, garlic, and green chilies and cook for another minute.
Create the masala:
Add the chopped tomatoes and tomato paste. Cook for 5–7 minutes, stirring until the tomatoes break down and the mixture becomes thick and glossy.
Return the beef:
Add the seared beef and any accumulated juices back to the pot. Stir well so every piece is coated in the masala.
Slow-cook:
Pour in the beef stock. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½–2 hours, or until the beef is beautifully tender. Stir occasionally and add a little more water if necessary.
Make it rich:
If using coconut milk, stir it in during the final 10–15 minutes of cooking. Allow the sauce to gently thicken until it coats the beef.
Finish:
Turn off the heat and stir in the lemon juice and fresh coriander. Taste and adjust salt or chili to your preference.
Rest and serve:
Let the masala rest for 5–10 minutes before serving. Garnish with extra coriander and a few fresh chilies.
Serving Suggestions:
Serve hot with steamed basmati rice, fragrant yellow rice, naan, roti, or paratha. A side of cucumber raita or a fresh onion-and-tomato salad provides a lovely cooling contrast.
Tip:
The secret to a deeply flavored beef masala is patience; let the onions caramelize and allow the beef to simmer slowly until tender enough to fall apart.🥩🌶️
🍋 Mediterranean Lemon Chicken Soup
Ingredients (Serves 4)
2 cups cooked chicken (shredded, rotisserie works great)
6 cups chicken broth
1/2 cup rice (or orzo)
3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh dill, chopped (or 1 tsp dried)
Salt & pepper to taste
Instructions
1. Sauté aromatics
Heat olive oil in a pot over medium heat
Add onion → cook 3–4 minutes until soft
Add garlic → cook 1 minute
2. Build the soup
Pour in chicken broth
Bring to a boil
Add rice (or orzo) → simmer 10–12 minutes until tender
3. Add chicken
Stir in shredded chicken
Simmer 3–5 minutes to heat through
4. Make it creamy (key step!)
In a bowl, whisk eggs + lemon juice
Slowly ladle in 1–2 cups hot broth while whisking (to temper eggs)
5. Finish the soup
Reduce heat to low (VERY important—no boiling!)
Slowly pour egg-lemon mixture into soup while stirring
6. Final touches
Add dill
Season with salt & pepper
Heat gently until slightly thickened (don’t boil or it may curdle)
Serve
Garnish with extra dill
Add a lemon wedge for brightness
Drizzle a little olive oil on top
Tips
Want it thicker? Add a bit more rice or less broth
Prefer extra tangy? Add more lemon juice at the end
Great for meal prep—just reheat gently (no boiling)
Flavor
Silky, lemony, herby, and cozy—like sunshine in a bowl
Looking for a simple and healthy snack that is packed full of protein and fibre, this 6 ingredient snack recipe is it.
INGREDIENTS
3 sweet potatoes, cooked
250g chickpeas
Large handful of chopped spinach
2 spring onions, chopped Handful of feta, crumbled 5 eggs, whisked and seasoned
METHOD
Preheat oven to 180c
Cook your sweet potatoes until soft
In a lined loaf tin, add you sweet potatoes and mash them using the back of a glass/mug. (To get an extra crispy base you can bake the sweet potato base for 25 minutes.)
Add your chopped spinach, spring onions, feta and
whisked eggs
Bake for 25-30 minutes
🎥 doctorbowl | IG