Receptolog

Tag: Healthy snack

  • 2-Ingredient Pistachio Date Balls – No-Bake & Naturally Sweet

    2-Ingredient Pistachio Date Balls – No-Bake & Naturally Sweet

    This is a healthy, no-bake treat you can whip up in minutes? These Pistachio Date Balls are the perfect naturally sweetened snack with only 2 wholesome ingredients – soft dates and crunchy pistachios! They’re vegan, gluten-free, and great for meal prep, dessert, or a quick energy boost.

    Ingredients:

    • 150 g soft dates (about 1 cup)
    • 120 g raw, shelled pistachios (about 1 cup)

    Instructions:

    1. Soak the dates in warm water for 2 minutes to soften them. Shell the pistachios and Remove the pits from the dates.
    2. Blend the dates with 80g of pistachios until you get a sticky, uniform mixture. Finely chop or blend the remaining 40g pistachios for rolling.
    3. Take small portions of the mixture and roll them between your palms into bite-sized balls.
    4. Roll each ball in the crushed pistachios to coat. Chill for 10 minutes (optional) before serving.

    Watch the full recipe video on YouTube

    👉 Click here

    Why You’ll Love These Pistachio Date Balls:

    • Only 2 ingredients
    • No baking required
    • Naturally sweet
    • Vegan & gluten-free
    • Great for kids and adults

    Related Recipes:

    Chocolate Peanut Prune Rollers – Sugar-Free & No-Bake

    Healthy Banana Oat Bread – Just 4 Ingredients

    Zucchini Cheese Muffins – Gluten-Free Breakfast Idea

  • Savory Zucchini & Cheese Muffins – Perfect for Breakfast or Snack!

    Savory Zucchini & Cheese Muffins – Perfect for Breakfast or Snack!

    Looking for a healthy and delicious breakfast idea? These zucchini and cheese muffins are light, fluffy, and packed with flavor! Whether you’re craving a quick muffin recipe for busy mornings or want to try something new like savory muffins instead of sweet ones – this recipe is perfect. Made with fresh zucchini, cheese, and herbs, these healthy breakfast muffins are a simple yet satisfying way to start your day.

    Ingredients:

    Makes approx. 12 muffins:

    • 1 medium zucchini (about 200 g) – 1 cup grated
    • 2 eggs
    • 100 g feta or cottage cheese (⅔ cup)
    • 100 ml plain yogurt (½ cup)
    • 50 ml oil (¼ cup – sunflower or olive oil)
    • 1 spring onion (20 g), finely chopped
    • 20 g fresh parsley, chopped
    • 150 g flour (1 cup + 2 tbsp)
    • 10 g baking powder (2 tsp)
    • Salt to taste (adjust if your cheese is salty)
    • Black pepper to taste
    • Sesame seeds for topping

    Instructions:

    Prepare the zucchini:
    Grate the zucchini and sprinkle with a little salt. Let it sit for 5–10 minutes, then squeeze out the excess moisture using your hands.

    Mix wet ingredients:
    In a bowl, beat the eggs. Add yogurt and oil, and whisk to combine.

    Add the rest:
    Stir in the squeezed zucchini, crumbled cheese, spring onion, parsley and optional fresh herbs.

    Incorporate dry ingredients:
    Add flour mixed with baking powder. Stir gently until everything is combined — don’t overmix.

    Fill the muffin tin:
    Line a muffin tin with paper liners or grease it lightly. Fill each cup about 3/4 full. Sprinkle with sesame or flax seeds if desired.

    Bake:
    Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes, or until golden brown and a toothpick comes out clean.

    Serve:
    Let them cool for 5 minutes, then remove from the tin. Enjoy warm or cold — they’re great the next day too!

    Tips:
    Use paper liners or lightly grease the muffin tin.
    Store leftovers in an airtight container in the fridge for up to 3 days.
    Great for meal prep and freezing.

    Watch the full recipe video on YouTube

    👉 Click here

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    See also: Breakfast with Eggs, Tomatoes & Cheese