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Recipes with Whole Wheat Pasta

Fourth of July Appetizers and Recipes for Easy Desserts



Typical dishes for the 4th of July celebrations include grilled dishes and picnic spreads with finger food, salads, dips and soups.

Here are some ideas for starters and simple desserts for the Independence Day celebration, courtesy of USDA SNAP-Ed Connection and its MyPlate Kitchen program, which developed a summer menu for July 4th.

Starters for July 4th

Chilled cantaloup soup

This refreshing starter is ideal for a day when it’s too hot to cook.

Illustrative image of melon soup.
Getty Images

Ingredients for 6 servings:

  • 1 melon (peeled, cored and diced)
  • 2 cups of orange juice
  • 1 tablespoon lime juice (fresh)
  • 1/4 teaspoon cinnamon (ground)


  1. Wash hands with soap and warm water.
  2. Place the melon and 1/2 cup of orange juice in a container of a blender or food processor.
  3. Cover with a lid and stir until smooth. Transfer to a large bowl.
  4. Stir in lime juice, cinnamon and remaining orange juice.
  5. Cover and chill for at least an hour.
  6. Serve chilled.

Source: Arizona Nutrition Network, Champions for Change Recipes

Every day is a picnic chicken salad

This classic salad gets a spicy kick from the addition of onion and cucumber relish.

Chicken salad
Illustrative image of a serving of chicken salad.
Getty Images

Ingredients for 6 servings:

  • 2 1/2 cups chicken breast (cooked, diced)
  • 1/2 cup celery (chopped)
  • 1/4 cup onion (chopped)
  • 2/3 tablespoons of cucumber relish
  • 1/2 cup mayonnaise (light)


  1. Wash hands with soap and water.
  2. Mix all ingredients.
  3. Chill until ready to serve.
  4. Use within 1-2 days. Chicken salad doesn’t freeze well.

How to use:

  • Make chicken salad sandwiches.
  • Make a pasta salad by mixing it with 2 cups of cooked pasta.
  • Kids will love this salad served in a tomato or cucumber boat.

Source: University of Wisconsin, Cooperative Extension Service, A Family Living Program

Black bean and rice salad

This is another simple classic salad for a side dish, starter, or even a great main course that has protein, fiber, and flavor. This can be prepared in advance and will keep well in the refrigerator.

Black Bean Salad
Illustrative image of black bean salad with avocado, corn, tomato, rice, quinoa and chili dressing.
Getty Images

Ingredients for 3 servings:

  • 1/2 cup onion (chopped)
  • 1/2 cup paprika (green or red, chopped)
  • 1 cup brown rice (or white rice cooked and cooled)
  • 1 can of black beans (15 ounces, drained and rinsed)
  • 1/4 cup rice vinegar (or white wine vinegar or lemon juice)
  • 1/2 teaspoon mustard powder (optional)
  • 1 clove of garlic (minced or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons of vegetable oil


  1. Wash hands with soap and water.
  2. Mix the onion, red or green bell pepper, rice and beans in a mixing bowl.
  3. Put the vinegar, dry mustard, garlic, salt, pepper and vegetable oil in a jar with a tightly fitting lid. Shake until the dressing is evenly mixed.
  4. Pour the dressing over the bean mixture and stir evenly. Chill for at least an hour. Serve cold as a side dish or main course.

Source: Montana State University Extension Service, Montana Extension Nutrition Education Program Website Recipes

Grain bread

A classic accompaniment to every banquet. Do this the classic way or try any of the twists below to spice things up.

Grain bread
Illustrative image of corn bread baked and served in a cast iron pan.
Getty Images


  • 1 cup of cornmeal
  • 1 cup flour (all-purpose)
  • 2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup of milk, fat-free


  1. Wash hands with soap and water.
  2. Preheat the oven to 425 degrees. Grease an 8- or 9-inch square pan.
  3. Put the cornmeal, flour, sugar, and baking powder in a large mixing bowl. Stir to combine the ingredients.
  4. Beat the egg in a small bowl and beat it with a fork to combine white and yolk.
  5. Add egg, oil and milk to the flour mixture. Mix until the ingredients are well mixed.
  6. Put the batter in the prepared pan.
  7. Bake for 20-25 minutes, until firm to the touch or a wooden stick inserted in the center comes out clean.

Flavor twist

  • Buttermilk Corn Bread: Use just 2 teaspoons of baking soda and add 1/4 teaspoon of baking soda. Substitute 1 cup of buttermilk for skimmed milk.
  • Whole wheat cornbread: Use 1/2 cup all-purpose flour and 1/2 cup whole wheat flour.
  • Corny Corn Bread: Add 1 cup of kernels (fresh, frozen or canned, drained well) with the milk.
  • Cheesy Corn Bread: Add 1/2 cup of grated cheddar cheese with the milk.
  • Chili-cheese-cornbread: add 1/2 teaspoon of chili powder to the flour mixture. Drain a 4-ounce can of chopped green chilies. Add chillies and 1/4 cup of grated Monterey Jack cheese with the milk.
  • Blueberry cornbread: Fold 1 cup of blueberries (fresh, frozen or canned, well drained) into the batter.
  • Cornbread Muffins: Pour the batter into prepared muffin cups. Bake for 20 minutes at 400 degrees.

Source: Cornell Cooperative Extension, Division of Nutritional Sciences, Cooking Up Fun – Muffins & More

A table with picnic food.
A selection of different picnic dishes such as salad, chicken wings and watermelon.
Fritz / Classicstock / Getty Images

Desserts for July 4th

Peach crust

This dessert is great when peaches are in season and it’s easy to make.

Peach cobbler
Illustrative image of a peach cobbler dessert.
Getty Images

Ingredients for 6 servings:

  • 4 peaches (4 cups sliced)
  • 2 tablespoons of margarine
  • 3/4 cup quick-boiling oats
  • 1/2 cup of sugar
  • 1/4 cup flour
  • 2 teaspoons of cinnamon

1 teaspoon lemon juice


  1. Wash hands with soap and water.
  2. Preheat the oven to 375 degrees F.
  3. Cut the peaches into slices.
  4. Spread the peach slices on the bottom of the baking pan.
  5. Melt the margarine in a saucepan.
  6. Mix everything except the peaches in a small bowl. Stir until mixture is well blended.
  7. Scatter the oat mixture over the peaches.
  8. Bake for 20 minutes.


Serve the peach crisp hot or cold. To remove the peach lint, you can gently rub the washed peach with a paper towel.

Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes

Fruit slush

This can be used as a drink or dessert. Keep it in the refrigerator and pour it over fresh ice to eat.

Fruit slush
Illustrative image of watermelon slush with lime and fresh basil leaves.
Getty Images

Ingredients for 4 servings:

  • 2 2/3 cups cantaloupe or watermelon (roughly chopped, pitted, peeled)
  • Kiwi (1 2/3 cup, roughly chopped, optional)
  • 2 tablespoons of sugar (optional)
  • 2 tablespoons of lime juice
  • 2 cups of water
  • ice


  1. Wash hands with soap and water.
  2. In a blender, puree the fruits with sugar and lime juice until smooth.
  3. Combine the fruit mixture and water in a large jug.
  4. If desired, pour through a sieve to remove the pulp.
  5. Cover and refrigerate for up to a week.
  6. Stir well to serve and pour into tall glasses over ice.

Source: Watermelon Cooler, Food Hero, Oregon State University Cooperative Expansion Service.

July 4th food collage
A collage of July 4th food ideas.
Getty Images

Recipes with Whole Wheat Pasta

Zoodle Ramen Bowls Recipe (Dairy-Free, Gluten-Free, Low-Carb)



Would you like to combine your lunch break with some healthy alternatives? Do you want to save grain – even just a little? Are you trying to eat more plants? Do you have a lot of zucchini to consume? If you answered yes to any or all of these questions, try this zoodle ramen bowl recipe. It’s full of vegetables and flavor, and easy to make! Not to mention, it’s naturally dairy-free, gluten-free, grain-free, nut-free, and low in carbohydrates to suit various nutritional needs.

Zoodle ramen is how we make superfood bowls at home

This recipe is just slightly different from the recipe for Vegetarian Ramen Zoodle Bowls in. modified The Atkins 100 edible solution. In the past, all Atkins food was milk-filled, but in recent years they have struggled to offer more dairy-free low-carb options like this one. It’s full of cheap, everyday veggies and just enough protein for balance.

But what if you don’t have a spiralizer? There is no rule that you have to do zoodles. You can simply slice or chop the zucchini to make a delicious Japanese-style soup. The spiraling just makes it “ramen”.

Zoodle Ramen Bowls Recipe - Healthy Zucchini Recipe Full of Plants!  Superfood, low-carb, Atkins soup that is dairy-free and gluten-free.  Plant-based, vegan, and allergy-friendly options

Special Nutrition Advice: Zoodle Ramen Bowls

According to ingredients, this recipe is dairy-free / dairy-free, gluten-free, grain-free, tree nut-free, optionally peanut-free, optionally soy-free, optional paleo, and vegetarian. Be sure to choose a broth that suits your nutritional needs.

For egg free Zoodle Ramen Bowls, replace the egg with your favorite protein. We like tofu (not soy free) or chicken with this dish. Use a vegetable protein for vegan.

Zoodle ramen bowls


Recipe type: main dish

Kitchen: Japanese

  • 4 large eggs
  • 2 cups of water, plus extra for boiling and ice water
  • 1 liter (4 cups) vegetable broth
  • 3 cups of broccoli florets
  • 4 cups of spiraled zucchini
  • 1 (5-ounce) sachet of baby spinach
  • 1 tablespoon + 2 teaspoons of white miso paste (use chickpea miso for soy-free)
  • kosher salt, to taste
  • 1 tablespoon of toasted sesame oil, plus additional to taste
  • 2 cups of mung bean sprouts for garnish
  • Chili and garlic sauce, for garnish
  • 1 cup of grated raw carrots for garnish
  • 4 tablespoons of crushed peanuts for garnish (omit peanut-free and paleo)
  1. Bring a saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes. While the eggs are boiling, prepare a bowl of ice water. Transfer the boiled eggs to ice water.
  2. Drain the cooking water from the saucepan, then add the broth and 2 cups of water. Bring to a simmer over medium heat. Add broccoli and fry for 3 minutes. Add the zucchini and spinach and cook until the zucchini is crispy and tender, 2 to 3 minutes. Take the pot off the stove.
  3. Just take about ½ cup of the broth from the pot into a small bowl. Add the miso paste and whisk it together. Return the mixture to the soup, add the sesame oil and stir. Add salt to taste. Cover to keep warm.
  4. Remove the eggs from the ice bath. Peel off the shells and cut the eggs in half lengthways.
  5. Divide the soup between four serving bowls. Top each serving with an egg (two halves) and ½ cup of sprouts. Drizzle with chilli-garlic sauce and additional sesame oil as desired. Top each serving with ¼ cup of crushed carrot and 1 tablespoon of crushed peanuts.

Serving size: ¼ recipe Calories: 251 Fat: 13.5 g Carbohydrates: 22g Sugar: 8.6 г Sodium: 553mg Fiber: 6.6г Protein: 14.9 g


More healthy dairy-free, gluten-free bowl recipes

Thai peanut buddha shell

Thai Buddha Bowls recipe for dairy-free keto and paleo diets with vegan, peanut-free and nut-free options

Smoothie bowl with chocolate, chia, raspberry & acai

Smoothie bowl with chocolate, chia, raspberry and acai

Moroccan roasted vegetable power bowls

Moroccan Roasted Veggie Power Bowls Recipe - a sample of Nourishing Superfood Bowls by Lindsay Cotter (gluten-free, plant-based)

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Recipes with Whole Wheat Pasta

From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!



Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!

1. Tahini oatmeal & chocolate chunk cookies

Vegan tahini oatmeal & chocolate chunk cookies

Source: Tahini Oatmeal & Chocolate Chunk Cookies

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!

2. Cinnamon, oatmeal, and banana bread bars

Vegan cinnamon, oatmeal and banana bread bars

Source: Cinnamon, Oatmeal, and Banana Bread Bars

The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.

3. Cranberry tea cake

Vegan cranberry tea cake

Source: Cranberry Tea Cake

These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.

4th. Caramel mocha overnight oats with whipped coffee

Vegan caramel mocha overnight oats with whipped coffee

Source: Caramel Mocha Overnight Oats with Whipped Coffee

Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.

5. Paleo blueberry zucchini muffins

Vegan paleo blueberry zucchini muffins

Source: Paleo Blueberry Zucchini Muffins

These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.

6. Chocolate millet cake

Vegan chocolate millet cake

Source: Chocolate Millet Cake

This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.

7. Three-layer vanilla velvet cake

Vegan three-layer vanilla velvet cake

Source: Three Layer Vanilla Velvet Cake

While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.

8. Simple cinnamon pecan cookies

Vegan simple cinnamon pecan cookies

Source: Simple Cinnamon Pecan Cookies

These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.

Learn How To Make Plant-Based Meals At Home!

For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to the One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please remember to support us with a donation!

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Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food



Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.


Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

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