Bangiko Support 2

Crock-Pot Tuscan Garlic Chicken Recipe – Packed with flavors and so easy to prep! This crockpot recipe makes an easy keto & low carb dinner the family will love. Loaded with fresh garlic, spinach, and sun-dried tomatoes and drenched in a creamy parmesan sauce, the dish develops a wonderful aroma when slow cooking with chicken in the crockpot. If you’re looking for a hearty meal to comfort yourself by the cold weather, this slow-cooker Tuscan chicken recipe is your next family favorite! Ingredients you need     6 – 8 skinless, bone-in chicken thighs     1 tablespoon olive oil or butter     6 cloves garlic, minced     1 cup heavy cream     1/3 cup (80ml) chicken broth     3/4 cup grated parmesan cheese     1 tablespoon Italian seasoning     1 teaspoon crushed red chili pepper flakes, optional     Sea salt and fresh cracked black pepper     1/2 cup Sun-dried tomatoes (chopped)   ...

Creamy chicken mushroom pasta – A thick and creamy chicken pasta skillet meal that will wow the entire family for dinner! Packed with flavor from onion, garlic, sauteed mushrooms, and parmesan, this creamy chicken mushroom pasta is a delicious one-pan dinner ready in 30 minutes. Enjoy! Ingredients you need     3 medium chicken breasts (if using large chicken breasts, slice horizontally)     1/2 lb penne pasta     3 tablespoons butter, divided     Salt and pepper to taste     1 teaspoon oregano     1 medium onion, minced     4 cloves garlic, minced     1 cup sliced mushrooms     1 tablespoon marinara sauce (or your favorite tomato sauce)     1/2 cup chicken broth     1/2 cup heavy cream     1/3 cup grated Parmesan cheese     1/2 teaspoon red chili pepper flakes, for garnish (optional)     1 tablespoon fresh chopped parsley, for garnish Directions 1. ...

Garlic parmesan broccoli rice skillet – This light broccoli rice skillet is a delicious and healthy side dish to have on your dinner table. Loaded with garlic, parmesan cheese, and spices, you won’t even miss the carbs in this broccoli recipe! Plus it can make a great alternative to rice for the kids – more appealing than regular broccoli. Keto-friendly, low-carb and ready in less than 10 minutes! Ingredients you need     2 large heads of broccoli, keep most part of the stem     2 tablespoons unsalted butter     1 tablespoon olive oil     1/2 white onion, chopped     2 cloves garlic, minced     1 teaspoon Italian seasoning     1 teaspoon chili powder     1 teaspoon paprika     2 oz fresh Parmesan, finely grated     2 tablespoons vegetable stock     Juice of 1/2 lemon (+ zest, if you like)     1 teaspoon red chili pepper flakes, optional     Fresh parsley, cho...

Chickpea quinoa salad meal prep – Packed with flavor, full of good-for-you ingredients, and so easy to prepare. This chickpea quinoa salad with pomegranate, red onion, and eggs is perfect to make ahead, for lunch for the week! Ingredients you need     1 can (15 ounces) chickpeas, well rinsed and drained     1 cup cooked quinoa     1 cup English cucumber, chopped     1/2 cup pomegranate arils     1/4 cup parsley, finely chopped     1/2 cup red onion, chopped     2 hardboiled eggs The salad dressing     3 tablespoons olive oil     Juice of 1 lemon     1 tablespoon red wine vinegar     2 teaspoon dried oregano Directions 1. To make the chickpea quinoa salad meal prep: In a large salad bowl, toss together chickpeas, cooked quinoa, cucumber, red onion, and pomegranate seeds. 2. Prepare the dressing: Add all of the dressing ingredients to a mason jar and shake vigorously until combine...

Apple Almond Feta Spinach Salad – Crunchy, sweet and easy to make, this healthy spinach salad is full of great fresh flavors and tossed with a simple honey mustard dressing. Perfect to add to your meal rotation or for getting that little bit of extra veggies onto your plate! Ingredients you need     3 – 4 cups baby spinach, rinsed     1 Royal Gala apple, diced     1 handful dried cranberries     3 tablespoons chopped almonds     1/2 cup feta cheese, crumbled The honey-apple cider dressing     1/4 cup olive oil     1/4 honey     1/4 cup apple cider vinegar     2 teaspoons mustard (Dijon or whole-grain) Directions 1. To make the honey-apple cider dressing, whisk all ingredients together in a small jar until combined. Adjust seasoning with salt and pepper, if necessary. 2. Toss all ingredients together in a large bowl or directly in serving plates. Drizzle with the dressing and serve immediately. Enjo...

Garlic Butter Mushrooms Skillet – These are INSANELY addictive! With minimal ingredients and ready in no time, these onion garlic butter mushrooms are the side dish everyone will raves about at your dinners. The garlic butter sauce is so good, you’ll be serving these mushrooms with everything! Ingredients you need     1 pound (450g) button mushrooms, cleaned and halved     1 tablespoon butter     1 tablespoon olive oil     1/4 cup (60ml) low-sodium vegetable stock     4 cloves garlic, minced     1 medium onion, minced     1/4 teaspoon salt     1/2 teaspoon pepper     Fresh chopped parsley, for garnish     Red chili pepper flakes, for garnish Directions 1. To make the onion garlic butter mushrooms: In a skillet over medium-high, heat the butter and olive oil and sauté the onion until softened. Add the halved mushrooms and cook for about 4-5 minutes until mushrooms are golden and crispy on ...

Roasted Brussels Sprouts and Sweet Potatoes – Savory and deliciously crispy! Don’t be surprised when you find yourself eating these oven-roasted Brussels sprouts and sweet potatoes straight off the sheet pan! This easy side dish is perfect for a holiday dinner and will have your guests asking for more. Enjoy! Ingredients you need     1 1/2 lb (700g) Brussels sprouts, trimmed and halved     1 medium sweet potato, peeled and diced     1/4 cup (60ml) extra-virgin olive oil     Kosher salt and fresh cracked black pepper     1/2 teaspoon crushed red pepper flakes (optional) Directions 1. To make the roasted Brussels sprouts and sweet potatoes: Preheat your oven to 450°F (230ºC). Toss Brussels sprouts and oil in a large bowl; season with salt and black pepper. Repeat the same process with sweet potato. 2. Line a baking sheet with parchment paper. Arrange brussels sprout cut side down on one side of the baking sheet. Arrange the sweet potato on...

A crunchy-sweet twist on a take-out favorite. These General Tso’s Grilled Cauliflower Kabobs are on the healthier side and is pretty appropriate for a vegan hors d’oeuvre or snack. Cauliflower florets are tossed in a soy, chili and oil marinade, then grilled on skewers and finished with a spicy savory-sweet sauce and toasted sesame seeds for a crunchy note. Ingredients you need     4 cups cauliflower florets     2 tablespoons canola oil     1 tablespoon corn starch     1 tablespoon low sodium soy sauce (or coconut amino for paleo and gluten-free)     4 to 6 seeded and stemmed dried red chilies     Chopped spring onion, toasted sesame seeds, for garnish For the sauce:     3 tablespoons low sodium soy sauce (or coconut amino for paleo and gluten-free)     2 tablespoons unseasoned rice vinegar     2 teaspoons sesame oil     2 tablespoons brown sugar     1 cup vegetable stock  ...

Slow Cooker Split Pea Soup – Easy, creamy, with tons of flavor. This lovely, stick-to-your-ribs soup needs only 10 minutes of prep and cooks alone in the slow cooker while giving you a break in the kitchen. Perfect for a vegan or vegetarian-friendly dinner, but if you like it with an omnivore twist, just add diced ham or bacon! Ingredients you need     1 1/2 cup green split peas, rinsed     2 cups sweet potato, peeled and diced     2 cups carrots, peeled and diced     1 cup celery, diced     1 onion, chopped     5 cloves garlic, chopped     6 – 8 cups (1.5l to 2l) vegetable or chicken broth     Salt and fresh cracked black pepper     2 bay leaves     Chopped fresh parsley     Lime wedges, for garnish Directions 1. Place split peas, sweet potato, carrot, celery, chopped parsley, onion, garlic, bay leaves and broth in your crockpot. Season with fresh cracked black pepper. Cover an...

Cauliflower Sweet Potato Curry – A quick and comforting vegan dinner recipe that’s loaded with tender sweet potato and cauliflower. With a winning combination of spices and the fresh herbal note of cilantro, this generous meatless main dish will yield no leftover for sure! Gluten-free, paleo, whole30 friendly. Ingredients you need     2 1/2 cups diced sweet potato (about 1 pounds)     1/2 head of cauliflower     1 small can diced tomatoes     1 tablespoon coconut oil (or any oil you prefer)     1 medium onion, chopped     2 cloves garlic     Red chili pepper flakes, to taste     1 teaspoon turmeric     1 teaspoon ground coriander     1 teaspoon cumin     1/2 teaspoon cinnamon     1 tablespoon grated fresh ginger     1 cup coconut milk     1 cup vegetable broth     Fresh chopped cilantro, for garnish Directions 1. In a food processor, add o...

Vegan Overnight Oats – A blissful, no-cook, make-ahead breakfast that will be ready for you when you wake up in the morning. The combination of oats, blueberries, raspberries, maple syrup, almond milk and mixed seeds is simple and very healthy. Vegan and gluten-free. Ingredients you need     1 cup rolled oats     1 cup almond milk, unsweetened     1/2 teaspoon vanilla extract, optional     2 tablespoons fresh blueberries     2 tablespoons fresh raspberries     2 teaspoons maple syrup     1 tablespoon chopped almonds     1 tablespoon mixed seeds (we used flax, chia, and hemp) Directions 1. Combine all ingredients in an airtight container and mix well. Cover, and refrigerate overnight. 2. Serve cold with additional berries, almonds and mixed seeds and a good drizzle of maple syrup. Enjoy! Notes:     Use less almond milk if you want thicker oatmeal, more if you like it runny.     Use any oth...

Sun-dried tomatoes – Easy to make and bursting with flavor, you’ll LOVE having these flavorful sun-dried tomatoes on hand. You can stir them into your pasta, add them to your salads, or just snack on ’em plain! Kept in oil in a mason jar in the refrigerator or frozen in a resealable bag – these delicious sun dried tomatoes will give you a taste of summer long past August. Enjoy! Ingredients you need     2 pints cherry tomatoes, halved     1 tablespoon extra-virgin olive oil     1 teaspoon thyme or dried oregano (optional)     Kosher salt     Freshly ground black pepper Directions 1. To make the sun dried tomatoes: Preheat your oven to 225°F (110ºC) and line a large baking sheet with parchment paper. In a large bowl, combine halved cherry tomatoes with oil and thyme or oregano (if using), and season with salt and pepper. 2. Arrange tomatoes cut side up on the prepared baking sheet. Roast in the oven for 4 to 4 hours and 45 minutes, until ...

Chickpea Kale Tomato Soup – Comforting, nourishing and flavorful, this chickpea kale tomato soup is perfect for cold nights and the 30-minute vegan dinner of your dreams. Packed with powerhouse ingredients all bathed in a luscious broth, this kale soup is not only easy to make, but the whole family will love it. 100% vegan and gluten-free – Enjoy! Ingredients you need     1 teaspoon olive oil     3 garlic cloves, minced     1 white onion, chopped     14 oz crushed tomatoes     24 oz marinara sauce     1/4 teaspoon ground cumin     3 cups vegetable stock     2 cups sliced baby portobello mushrooms     2 cups kale, trimmed and chopped     2 (15-ounce) cans chickpeas, drained and rinsed     Crumbled dried oregano     1 teaspoon cracked pepper     1 teaspoon cayenne pepper     1 teaspoon red chili pepper flakes     Fresh chopped parsley, for g...

Healthy Chocolate Peanut Butter Oatmeal – An amazing, healthy breakfast full of protein and fiber! This chocolate peanut butter oatmeal is made with only 6 ingredients and takes 5 minutes of prep. With gluten-free oats, peanut butter, coconut milk, vegan chocolate chips, and sweetened with maple syrup, you can wake up to a delicious breakfast in a bowl! Ingredients you need     3/4 cup quick oats     1 cup plain almond milk     1/2 cup coconut milk     1 tablespoon smooth peanut butter + for garnish     Few drops vanilla extract, optional     Garnish: fresh raspberries, vegan chocolate chips, maple syrup Directions 1. To make the chocolate peanut butter oatmeal: Combine the 1-minute oats, plain almond milk, and coconut milk, in a saucepan over high heat. Cook, stirring occasionally until the mixture comes to a simmer. Add in the peanut butter, and vanilla extract, stirring to combine. 2. Cook for half a minute, until the oatmea...