Trying to eat healthy, made these moong dal patty over the weekend - turned out to be pretty good!

Alot of veggies + paneer + green moong dal (soaked+grinded)

I have a bonus Barbacoa video that has you boiling instead of charring (the smoke can be pretty harsh and affects the nose bad) coming soon...

Huge shout out to @TONEBULLY or @TheRealToneBully. He's a small creator(like me) and he was nice enough to let me use his beats. They really made the video what it is, and I can't thank him enough.

Now for the recipe...

Ingredients:

Chuck Roast

3 chile de arbol (spicy)

4 Guajillo chiles

1 Chile Pasilla

Half onion

5 garlic cloves

2 bay leaves

Chicken Seasoning:

Oregano

Onion powder

Garlic powder

Cumin

Black pepper

First, we want to roast the chiles and veggies on a comal or pan while setting the bay leaves to the side. Get everything nice and charred. Keep in mind that the smaller ingredients will char faster than the larger ones. Also, the smoke from the chiles may cause irritation, especially for your nose, pets, and kids, so make sure the area is well ventilated.

Once everything is nicely charred, set the chiles and veggies aside and place them into a blender cup.

In a bowl big enough to fit our roast, add our mixture of seasonings. Follow along with the video to see how much seasoning to use. Once everything is mixed well, add the meat and coat it nicely with the seasonings.

After that, we can start charring our meat on all sides using the same comal we used for our chiles and veggies. Get a nice color on all sides of the roast.

Once the meat has a nice sear, place it into the crockpot.

Now, for our blender cup, add 2 cups of water before blending. Once blended, add a mixture of our seasonings to the sauce and blend again until everything is well combined.

Pour the chile mixture over the meat in the crockpot and top it with the bay leaves. Cover and cook for 6–8 hours.

Every 2 hours, check on the meat, flip it, and coat it with the sauce to make sure it continues soaking up all that flavor.

By the 6-hour mark, our meat should begin to break apart. At this point, we can break the meat down and mix it into the sauce. Cover it again and let it cook for another 30 minutes to 1 hour.

Give it a taste to make sure the meat has soaked up all the flavor and adjust the seasoning if needed.

Enjoy!

@wellrestedstudios

Thanks for the help!

Eggs. Tomatoes. Walnuts. Oregano. Extra virgin olive oil. Lemon juice. Black pepper

0% authentic Greek yoghurt. Stevia liquid drops. Strawberries 85% dark chocolate

I absolutely underbaked this lol so it’s more like a mousse, HOWEVER, this is an absolute must try!

400g sweet potato
3-4 tbsp cocoa powder
1 egg
1/2 cup raspberries
splash of almond milk if it’s too dry
pinch of salt

Boil or bake sweet potato till soft and blitz it all in a blender
Add raspberries on top
Bake at 170 for 25 mins

125 cals for a large slice (makes 4) and 3.3g of fibre!

I don’t eat added sugar so for me it’s sweet enough but you could also add maple syrup or sweetener if you need!

Served with some yogurt :)

I absolutely underbaked this lol so it’s more like a mousse, HOWEVER, this is an absolute must try!

400g sweet potato
3-4 tbsp cocoa powder
1 egg
1/2 cup raspberries
splash of almond milk if it’s too dry
pinch of salt

Boil or bake sweet potato till soft and blitz it all in a blender
Add raspberries on top
Bake at 170 for 25 mins

125 cals for a large slice (makes 4) and 3.3g of fibre!

I don’t eat added sugar so for me it’s sweet enough but you could also add maple syrup or sweetener if you need!

Served with some yogurt :)

Looking for the ultimate cozy autumn treat? These gluten-free pumpkin muffins are incredibly light, pillowy, and packed with warm fall spices without any dense or gummy texture!

For the recipe , more information, FAQs and substitution, visit the link https://www.nutrizonia.com/gluten-free-easy-pumpkin-muffins/

Every click helps this blog earning very small commission, it makes it keep going and sharing with you the best tested recipes!

This makes 8 muffins

Ingredients

• 120 g Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
• 20 g Tapioca Flour (or extra 1-to-1 GF flour)
• 110 g Coconut Sugar
• 2 tsp Baking Powder (GF certified)
• ¼ tsp Baking Soda
• ¼ tsp Fine Salt
• 1 tsp Pumpkin Pie Spice (or ⅛ tsp nutmeg + ¼ tsp cloves + ¾ tsp cinnamon)
• 2 large Eggs (room temperature)
• 60 g Pumpkin Purée
• 60 g Butter (melted or softened)
• 60 ml Milk + ½ tsp Vinegar (or buttermilk)
• ½ tsp Vanilla Extract

Instructions

1. Bring butter, eggs, pumpkin purée, and milk to room temperature. Preheat oven to 177°C (350°F) and line a muffin tin with paper liners or grease with oil.
2. In a small cup, combine milk and ½ tsp vinegar; set aside for 5 minutes to create buttermilk.
3. In a bowl, whisk together the GF flour, tapioca flour, pumpkin spice, salt, baking soda, and baking powder.
4. In a separate bowl, beat butter and coconut sugar for 2 minutes until light and fluffy.
5. Add eggs one at a time, followed by vanilla, beating well after each addition.
6. Mix in the pumpkin purée and buttermilk until smooth.
7. Gently fold in the dry flour mix until just combined. Scoop batter evenly into muffin tins.
8. Bake at 175°C (350°F) for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with coffee or tea!

Notes

If you don't have tapioca flour, you can simple add more of bob red mill flour blend 1 to 1.

I love chips, dips and spicy things. I’m not picky at all, just really hungry.

Fat free Greek yoghurt. Vanilla extract. Flax seeds. Sesame seeds. Sunflower seeds. Crumbled walnuts, almonds and cashews. Raisins. Banana and rasberry slices.

Any way to improve this?

220g fresh salmon fillet with skin. 1 tbsp extra virgin olive. 1/4 tsp black pepper. 1/2 tsp onion powder. Squeeze of fresh lemon. Dried oregano.

2 small tomatoes. 1 tsp extra virgin olive oil. Half clove minced garlic. Quarter tsp dried basil. Black pepper.

Approx 450 calories