Diet
Recipes for Beauty and Health.
When it comes to Diet, we believe moderation in key, and that healthy, nourishing meals can taste decadently delicious. We focus on protein-packed meals to keep the body and brain functioning optimally. We test every recipe to ensure deliciousness 🧑🏽🍳
Cinnamon Sugar Dusted Bunuelos
Ingredients:
6 - 8 inch flour tortillas
1/2 cup sugar
1 teaspoon ground cinnamon
vegetable or avocado oil
assorted fresh berries (strawberries, blackberries, raspberries)
vanilla ice cream
cajeta (goat's milk caramel sauce)
cookie cutters (optional)
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Step 1: Using cookie cutters or a knife, cut out shapes from tortillas.
Step 2: In a small bowl, stir together sugar and cinnamon until mixed thoroughly.
Step 3: In a media heavy-bottomed saucepan add enough oil to come up halfway up the sides of the pan. Heat over medium heat until oil temperature reached 350 degrees. Line a plate with paper towels, set aside.
Step 4: Working in batches, fry tortillas until golden brown, about 2 minutes depending on the size and shape. Using a slotted spoon or tongs, remove from oil and place on a prepared plate to drain slightly. Toss in cinnamon-sugar mixture.
To Serve: garnish a few scoops of ice cream with bunelos, top with assorted fresh berries and drizzle with cajeta. Serve immediately.
Benny Blanco's Baklava
3 cups toasted walnut halves
1 cup pistachios, shelled and roasted, plus 1/4 cup finely ground
2 teaspoons ground cinnamon
1 3/4 cups sugar
pinch of salt
1 lemon, zested
1 teaspoon vailla extract
1/2 cup honey
3 sticks unsalted butter, melted and cooled
28 sheets phyllo dough
Recipe
- Preheat the oven to 375°E
- In a food processor, pulse the walnuts, 1 cup pistachios, cinnamon, ½ cup sugar, and a pinch of sale until finely ground. If you don't have a food processor, chop the nuts by hand or put them in a ziplock bag and crush them with a pan.
- In a medium saucepan, combine 1 cup water, 1¼ cups sugar, and the zest of 1 lemon and heat over medium-high heat. Bring to a boil, then reduce the heat to a low simmer and stir until the sugar has dissolved, about 2 minutes.
- Remove from the heat and stir in the vanilla and honey until combined. Let cool while the baklava bakes.
- Brush a 9x13-inch baking pan with butter. Carefully layer 7 phyllo sheets into the pan, brushing butter between each layer as you build. Sprinkle a third of the nut mixture over the top. Repeat two more times, then place 7 more phyllo sheets on top of the last layer of nut mixture, brushing butter between each layer.
- Brush the top layer with a lot of butter (½ cup). Cut the baklava lengthwise three times to create four equal strips.
- Then make diagonal cuts at a 45-degree angle about nine times, to create thirty-six diamond-shaped pieces.
- Bake until deep golden brown, about 35 minutes. Remove from the oven and carefully pour the syrup over the baklava. Sprinkle with pistachio dust and let cool before serving.
Steak Chipotle Bowl
This at home chipotle steak bowl is better tasting, higher protein, and cheaper.
2 ways to save time on this recipe (the meal tastes just as bomb, believe me):
This chipotle bowl genuinely tastes more flavorful and gourmet than the restaurant version. I promise if you follow this recipe you will agree. The total making this at home comes out to $8.17/bowl, while the restaurant version is $20.24/bowl.
Steak Chipotle Bowl RecipeCream Fried Eggs
Order ingredientsINGREDIENTS:
1/2 tablespoon butter
3 tablespoons heavy cream
Calabrian peppers for heat
Salt and pepper to taste
Sprinkle of parmesan cheese
Drizzle of truffle oil
Sourdough toast
Mascarpone cheese
Instructions:
- Place heavy cream, butter,Calabrian peppers, salt, and pepper in a pan on medium heat.
- Crack eggs on top, season with salt, pepper, and freshly grated parmesan cheese.
- Bring to a simmer over medium-low heat and cover.
- Cook until desired consistency; 3-4 minutes.
- Toast sourdough bread, spread mascarpone cheese on it.
- Add the cooked egg, ensuring to scoop the cream, and drizzle with truffle oil.
Chimichurri Grilled Salmon
Chimmichurri Sauce
1 Bunch of Parsley
4 Cloves of Garlic
2 Tbsp of Oregano (Fresh or Dried)
1 Tsp Salt
1 Tsp Pepper
1/2 teaspoon Crushed Red Pepper
2 Tsp Cumin
3/4 cup High Quality Olive Oil
1/4 cup Red Wine Vinegar
2 pieces of Salmon
1 Lemon
Step 1: Chop up Chimichurri ingredients and mix together
Step 2: Season the Salmon with salt, pepper, cumin, lemon, and Olive Oil
Popcorn and Peanut Brittle
Ingredients:
Orville Redenbacher Butter Popcorn
and a microwave!
Instructions:
1. Place the popcorn in the microwave or popcorn maker.
2. Press the popcorn button on the microwave, and immediately remove package from microwave and vigorously shake!
3. Open the bag and poor a nice full bowl, but not too much.
4. Break See’s Peanut Brittle into pieces and add to the bowl of popcorn.
For this recipe, You can only use See’s candies Peanut Brittle because nothing taste like See’s candies.
Popcorn for movie night! Enjoy.
Panasonic makes the best microwaves because they own the patent to inverter technology. An inverter allows a microwave to operate at 25/50/75/100% power, allowing for precise and continuous control of the microwave's power output. Non-inverter microwaves will always operate at 100% and just cut the timer short for High/Medium/Low.
Benefits of inverter technology:
- Even Cooking: Inverter microwaves ensure more even cooking throughout the food. Traditional microwaves may have hot and cold spots due to the cycling power levels.
- Precision Control: With inverter technology, users have more control over the power output of the microwave, often allowing for more precise adjustments to cooking settings.
- Faster Cooking: In some cases, inverter microwaves can cook food more quickly than traditional microwaves, as they can apply higher power levels more efficiently without the need for cycling.
- Gentler Defrosting: Inverter microwaves can provide a more gentle and even defrosting process, reducing the risk of partially cooking the outer edges of food while defrosting the center.
Cook the Perfect Filet Mignon
Protein: 22 grams
Steak is a meat I usually just cook without following a recipe. Seems pretty self explanatory, just season, grill it on both sides and you're good to go, right? SO wrong. After following this recipe, I will never go back to cooking steak the way I used to. Follow this recipe for the juiciest, most melt in your mouth, flavorful Filet Mignon you've ever had.
Pro tips:
- Pull the Filet Mignon out of the fridge for 20 minutes prior to cooking. This will make it so the steaks cook more evenly.
- Let the pan sit on the lit stove for like 4 minutes before adding the oil and then the steaks. That's how to prevent the oil from burning up, and having the pan hot enough to add that flavorful sear on the steak.
After trying this recipe you'll wonder: "HOW DID I EVER COOK STEAK BEFORE THIS?!" Yeah, its THAT good!
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Learn Some Cooking Basics with the World's Greatest Chefs
If you want to learn how to cook the perfect piece of meat, what type of wine pairs best with specific dishes, or how to keep your bread from caving in as it bakes, check out these courses.
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What Doesn't Kill Me Courage Cocktail
From Ariana Madix's Single AF Cocktails
Ingredients:
2 oz Brandy
3/4 oz Yellow Chartreuse Liqueur
3/4 oz fresh lime juice
1/2 oz canned pineapple juice
1/4 oz simple syrup
Crushed ice
Mint Bouquet to garnish
How-To
- Combine the brandy, Chartreuse, lemon juice, pineapple juice, and syrup in a Collins glass.
- Add crushed ice
- Swizzle using a bar spoon
- Top with more crushed ice so it reaches the top of the glass
- Garnish with the mint bouquet
This recipe can be dispatched in under half an hour-perfect for solo date-night vibes.
Toast the nuts. Preheat oven to 350 degrees. Line a small sheet pan with parchment paper. Place the almonds in a single layer on the sheet pan, and toast them in the oven until slightly golden and fragrant, 8 to 10 minutes, shaking the pan halfway through. Allow them to cool, then roughly chop. Variation in texture and size is what we are looking for-but nothing larger than a pea.
Raise your oven temperature to 375 degrees.
Make the crust. Transfer your roughly chopped almonds to a medium bowl. Add the cumin, smoked paprika, shallot, parsley stems, 1 teaspoon lemon zest, and a pinch of salt and black pepper to the bowl and mix until combined. Drizzle 2 teaspoons of olive oil and give it one last stir, until the olive oil is evenly distributed.
Prepare the fish. Pat the fish dry and season both sides with salt and pepper. Using the same sheet pan you used to toast the almonds, drizzle the remaining olive oil on the pan and place the fillet in the center. Spread the almond mixture evenly on top, pressing ever so gently to form a crust. Make sure to cover the fillet end to end.
Drew Barrymore's Nutty Fish Recipe
1/4 cup blanched, silvered almonds
1/4 teaspoon ground cumin
1/4 teaspoon pimenton (aka smoked paprika)
2 tablespoons minced shallot (1 medium shallot)
2 tablespoons minced parsley stems, leaves reserved for garnish
1 lemon, zested and cut into wedges
kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
1 skinless fillet of delicate white fish, such as sole, fluke, or flounder (about 6-8 ounces)
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Recipes to try tonight
Check out a collection of some of our current favorite recipes. Try one of 'em out next time you're stumped on what to make for dinner. We can vouch for each of these!
Recipes
Flavor Science: How We Taste
full article here
Check back in for new recipes weekly.
If you're looking for a recipe you've seen before, don't worry! We regularly update our collection, replacing older recipes with new ones. However, you can always access our complete archive on our blog.
Sign up for AIR ID to collect the recipes you're loving so they don't get lost! Just sign up, click "Earth" and navigate to the "Diet" blog page to start collecting!
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Products we're loving
Pour-Over Glass Coffee Maker with Wood Collar
As someone who lives in an apartment with very limited counter space, I needed a coffee maker that would be compact, aesthetic, and super functional (meaning it makes really good coffee). I love this glass pour over coffee maker because it checks all of my boxes.
The name of the original product is Chemex, but I got a more affordable, off-brand version from Amazon because it came with a reusable stainless steel filter.
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Salted Skin Sea Bass Recipe
Make restaurant-quality pan-seared Chilean sea bass in under 20 minutes. It's crisp outside, tender, juicy, and flaky in the middle, and served with rich lemon butter sauce!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best
1.5 Tbsp butter or ghee
1.5 Tbsp olive oil or avocado oil
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
Lemon Sauce:
2 oz butter 1/4 cup, unsalted
2 Tbsp lemon juice from 1/2 large lemon
1/2 tsp salt
1/4 tsp black pepper
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Instructions
- Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
- Heat the butter and oil in a large skillet/frying pan (or well-seasoned cast iron skillet) over medium-high heat. Once hot, add the fillets skin-side-down and pan-sear for 3-4 minutes per side (depending on the thickness). Very thick fillets over an inch can take 5 minutes per side. If it sticks when you try to flip it, it's not ready. Leave it for a further 10-15 seconds and try again. To ensure the fillets are properly cooked, use a thermometer to check that the internal temperature is 140-145ºF/60-63ºC.
- Meanwhile, while the fish cooks (or beforehand), prepare the simple lemon sauce by melting the butter in a small saucepan over medium-low heat until lightly browned. Then mix in the lemon juice, salt, and pepper.
- When everything is ready, spoon the lemon butter sauce over the seared sea bass, and enjoy!
The Perfect Cast Iron Skillet Every Kitchen Needs
The handle is comfortable to use and remains cool to the touch. The pan fries perfectly and looks great. What more could one want from an iron skillet?
Stargazer Cast Iron Skillet
Instructions
To Caramelize Onions and Make Horseradish Sauce:
Heat large heavy skillet over medium-high heat. Add oil, then add onions and thyme; sauté
15 minutes, or until onions are golden brown. Add garlic and sauté 2 minutes, or until beginning to soften. Remove thyme stems. Season with salt and pepper. Remove from heat. In bowl, mix horseradish, mayonnaise, and sour cream. Season with salt and pepper.
To Make Sandwiches: Season raw steaks with salt and pepper and coat with 1tablespoon of oil. Barbecue steaks over medium-high heat 3 minutes per side for medium-rare doneness.
Transfer steaks to carving board and rest 5 minutes.
Brush both sides of bread slices with 4 tablespoons oil. Barbecue on one side 2 minutes.
Turn bread over and divide cheese among 6 slices. Close BBQ hood and cook until cheese melts, about 2 minutes. Spread 1 tablespoon horseradish sauce over each of the 6 slices without cheese.
Trim fat and sinew from steaks, then thinly slice steaks across grain. Divide steak among sauce-topped bread. Top with onions, more sauce, arugula, and remaining bread slices, cheese side down.