Minggu, 27 Maret 2016

SIMPLE BREAKFAST RECIPES - FROM #CHOPCHOPFOODIES KITCHEN

GLUTEN FREE PANCAKE WITH STRAWBERRY AND HONEY

A wholesome gluten free pancake every morning. it's simple and so delicious you would never guess they are gluten free. This menu is absolutely healty and so photogenic for your instagram feed.

Chef: Yoga Pradistya
Recipe type: Daily Breakfast
Cuisene: Gluten Free
Serves: 8-10
Total time: 25 mins

INGREDIENTS

200 gr all purpose baking flour
1 teaspoon baking powder 
1/2 tablespoon baking soda
1/2 teaspoon salt
2 eggs
180 ml Low fat milk or (non- dairy milk)
2 tablespoon Olive oil

INSTRUCTIONS

Add all dry ingredients (The flour, baking powder, baking soda, salt) in a medium bowl and whisk until well combined. You could also sift the mixture.

To make pancakes, in separate bowl, whisk together egg, milk and oil. With a wire whisk stir wet ingredients into dry ingredients until smooth.

Heat a griddle or large pan over medium high heat (I set my griddle at 300-350 F). Ladle approximately ⅓ cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, brown on the other side. serve with honey and strawberry.

NOTES

*If you'd rather not use Olive oil, you can use butter (melted) to a fine consistency.
* You can change the Low fat milk with skim milk or almond milk. absolutely, you should use non-dairy milk.

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HEALTHY INSTANT NOODLE WITH EGG

You can feel the delicacy of instant noodles, but with healthy taste . it's a simple dish for your daily breakfast.

Chef: Yoga Pradistya
Recipe type: Daily Breakfast
Cuisene: Healthy taste
Serves: 1 portion
Total time: 20 mins


INGREDIENTS

1 package of instant noodle (noodle only)
1 tablespoon Olive oil
2 cloves garlic, peeled and cut lengthways
Juice and zest of 1 small lemon
1 large leek ( sliced or chopped)
1 teaspoon Salt and freshly ground black pepper
1 boiled egg
1 tablespoon tomato suace

INSTRUCTIONS

Bring 2 ½ cups of water to a boil in a large saucepan over high heat. Add the noodle (don't use the seasoning packets), boil for 1 minute.

Boil the chicken egg in the other saucepan. Boil for 3 minutes.

Drain noodles. Remove excess water from noodles in a strainer, and set aside.

Peel the cloves and chop the garlic. To mince garlic, use a garlic press and chop the leek. Pour 1 tablespoon olive oil into a small saucepan. Add the garlic and leek slice and stir gently.

Mix the noodle into garlic and leek slice, add salt, black pepper, lemon zest and stir gently but constantly with a slotted spoon. Remove to the plate. Served with boiled egg and tomato sauce. 

NOTES

*you can change the instant noodle with ramen or udon.
*If you'd rather not use Olive oil, you can use chili sauce or ketchup.
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MACARONI VEGETABLE SOUP 

it's easy and quick to make, healthy with vegetables. There's a reason it's a timeless classic.

Chef: Yoga Pradistya
Recipe type: Daily Breakfast
Cuisene: Healthy taste
Serves: 1 portion
Total time: 20 mins


INGREDIENTS

1 Tomato
1 large leek ( sliced or chopped)
1 cup dry macaroni 
1 clove garlic
1 ounce can Chopped carrot
1 teaspoon Salt and pepper
1 sliced parsley

INSTRUCTIONS

Boil the dry macaroni pasta in 2 ½ cups of water. Wait for 1 minutes and add garlic, leek, parsley, salt, pepper, chopped carrot and tomatoes. Boil for 5 minutes.

Remove to the bowl and served with bread or rice.

NOTE
*you can change the macaroni pasta with fusilli or penne pasta. 

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 Let's Chop Chop the foods,
Yoga Valiant
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