How To make Greek Spinach, Pasta and Toasted Almonds

Spaghetti Pesto with Almond yogurt | The Coconut Collaborative

Prep time – 10 minutes
Cook time – 15 minutes

Ingredients

- 350g gluten free spaghetti

Pesto
- Handful of basil
- Handful of parsley
- 80g brazil nuts
- 1 ripe avocado
- 2 tbsp lemon juice
- 2-3 tbsp Olive Oil
- 4 tablespoons of water
- 4 teaspoons nutritional yeast
- 2 garlic cloves
- Salt and pepper
- 5-6 tablespoons TCC Almond Natural Yogurt

Toppings
- Handful pine nuts

Method

o Boil spaghetti in a large pan of boiling water for 10 minutes.
o In a separate pan, toast the pine nuts in a frying pan until they go golden brown.
o Now add all the pesto ingredients in a food processor and blend until smooth and creamy.
o Drain the spaghetti, then pour the pesto mixture. Toss to combine and sprinkle with toasted pine nuts.

High Protein Breakfast Smoothie! Struggle to eat in the morning? #smoothie #fitness #fatloss #recipe

High Protein Breakfast Smoothie! With 48g of Protein!

Smoothies like this are perfect for busy mornings when you don’t have time to cook and it is especially great when fasting during Ramadan. An easy way to get nutritious calories in???????? I usually have this after my workouts as it’s fast digesting

Macros

568 Calorie | 48g Protein | 58g Carbs | 16g Fat

Ingredients

- 80g Banana | 71 Calories
- 80 Blueberries | 46 Calories
- 25g Protein Granola | 110 Calorie (Brand: Aldi Harvest Morn)
- 50g Greek Yogurt | 27 Calories (Brand: Milbona)
- 20g Peanut Butter | 116 Calories (Brand: Whole Earth)
- 30g Protein Powder | 120 Calories (Brand: Myprotein)
- 200ml Skimmed Milk | 70 Calories

Blend and ENJOY!

Let me know if you want more smoothie recipes!

Flogeres: Greek Almond Filled Phyllo Flutes

Print the recipe:

Ingredients
The Syrup:

2 cups granulated sugar
1 cup water
1 teaspoon pure vanilla extract
1 pound (#4) phyllo, at room temperature
1/2 pound (126 g) unsalted butter, melted
The Filling:

4 ounces (113 g) unsalted butter, softened
1/2 cup granulated sugar
2 eggs
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 cups (215 g) almond flour
1/4 teaspoon salt
zest of a small lemon or orange
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the syrup: Combine the sugar and water in a small saucepan and bring it to a boil. Mix together and remove it from the heat as soon as the sugar dissolves. Add the vanilla extract and set aside to cool.

Make the filling: Combine the butterm sugar, salt, and and extracts together in a bowl. Mix them together using a spatula. Whisk the eggs together in a small bowl and add them to the butter mixture. Mix them together. Add the almond flour along with the lemon zesta and mix together until combined.

Assemble the pastries: Cut the phyllo into two equal portions. Unroll one portion and leave the other one on the side, covered with a towel to keep it from drying out.

Drizzle some melted butter over a strip of phyllo. Place about a tablespoon of the almond filling on the bottom of the strip. Fold the sides of the strip of phyllo over and roll it up like a cylinder (cigar/flute). Place the pastries on a baking tray that has been lined with parchment paper.

Note: If two sheets of phyllo are stuck together you may use them. Attempting to separate them will lead to waste.

Brush the pastries with the remaining melted butter.

Freezer Instructions: At this point, the pastries can be stored in the freezer for up to 2 months. Chill them until the butter hardens then, wrap the trays with plastic and keep them frozen until ready to bake.

Bake the pastries on the middle rack for about 25 minutes or until golden. As soon as they come out of the oven dust them with powdered sugar or pour all of the syrup over them and set them aside until it is absorbed.

Serve with Greek Coffee and enjoy!

Store leftovers in an airtight container in the refrigerator.

Notes
Dust the pastries with confectioner's sugar instead of drenching them with the syrup.

Optional filling additions:

dried cherries or cranberries
chocolate chips
pitted chopped fresh cherries (or drained frozen cherries)
sliced almonds

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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DAKTYLA ALMONDS ROLLED IN PASTRY - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE

- CORRECTION = 3 tablespoons vegetable oil INSTEAD OF 8, AND
= 1 egg yolk INSTEAD OF 2, AS SHOWN ON THE VIDEO. THAT WAS A MISPRINT.
PLEASE FOLLOW THE INGREDIENTS BELOW.
THEY ARE FULL OF FLAVOUR, AROMATIC AND ABSOLUTELY DELICIOUS...
AN OLD FAMILY FAVOURITE RECIPE!! FIND RECIPE BELLOW...
I like to say thank you to all my YouTube friends in advance for
watching and commenting on my new video.... Greetings, to all....

“DAKTYLA” ALMONDS ROLLED IN PASTRY
(The full recipe)

Ingredients for the pastry
3 glasses plain flour
1 egg yolk
3 tablespoons vegetable oil
Half glass water
1 tablespoon lemon juice
Pinch of salt
Oil for deep frying

For the filling
2 glasses almonds, finely ground
2 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons Rose water

For the syrup
2 glasses sugar
2 glasses water
1 teaspoon lemon juice
1 tablespoon Rose water

DAKTYLA
(Η πλήρης συνταγή)

Υλικά για τη ζύμη
3 ποτήρια αλεύρι
1 κρόκο αυγώ
3 κουταλιές της σούπας φυτικό λάδι
Μισό ποτήρι νερό
1 κουταλιά της σούπας χυμό λεμονιού
Πρέζα αλάτι
Λάδι για τηγάνισμα

Για τη γέμιση
2 ποτήρια αμύγδαλα, ψιλοαλεσμένος
ζάχαρη 2 κουταλιές της σούπας
1 κουταλάκι του γλυκού κανέλα
4 κουταλιές Ροδόνερο

Για το σιρόπι
ζάχαρη 2 ποτήρια
2 ποτήρια νερό
1 κουταλάκι του γλυκού χυμό λεμονιού
1 κουταλιά της σούπας νερό Rose

DEDINHOS ENROLADINHOS DE AMÊNDOAS
(receita inteira)

Ingredientes para a massa
3 copos de farinha de trigo
1 gema de ovo
3 colheres de sopa de óleo vegetal
Meio copo de água
1 colher de sopa suco de limão
Pitada de sal
Óleo para fritar

Para o enchimento
2 copos de amêndoas, finamente moída
2 colheres de açúcar
1 colher de chá de canela em po'
4 colheres de sopa de água de Petalas de Rosas

Para o xarope
2 copos açúcar
2 copos de água
1 colher de chá suco de limão
1 colher de sopa de água de petalas de Rosa

15-Minute Spinach Pasta

This quick, creamy pasta with spinach is so easy and delicious, it makes a perfect weeknight family meal.
Full recipe ➡️

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Creamy Pasta Salad with Mayonnaise

Get the Recipe:

⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.

⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️