July 10, 2018


300 grams frozen spinach, thawed and squeezed well 

350 grams artichoke hearts, finely chopped

1 big onion, finely chopped 

1 garlic clove, finely chopped 

A pinch of salt, black pepper, white pepper and nutmeg 

1/2 cup low fat yogurt 

1/2 cup low fat cream cheese 

1/2 cup shredded mozzarella cheese 

1/4 cup grated parmesan cheese 

1/4 cup Emmental cheese 


Preheat oven to 170 degrees celsius 

Mix everything together 

Grease a pan with some olive oil 

Transfer mix to pan 

Bake for 20-25 mn in the middle of the oven

Serve hot next to crackers or whole wheat toasts! 

July 10, 2018


200 grams shrimp

2 TBS honey

1 TBS soy sauce 

1 TBS lemon juice 

1/2 tsp lemon zest 

Salt, black and white pepper to taste 

1 garlic clove, crushed


Combine all marinade ingredients together 

Marinade shrimp with 1/2 the marinade quantity for 30 min 

Heat a pan 

Add 1 tsp olive oil 

Cook shrimp for 2-3 mn on each side(discarding the marinade) with some salt and black pepper 

Add the remaining marinade and let simmer until the sauce thickens 

July 10, 2018


1 KG large shrimp, pealed and deveined

Vegetable oil for frying

Spring onion for garnish

Dynamite Sauce

¾ cup mayonnaise

1-2tbsp Sriracha sauce

2 TBS Ketchup

1 TBS sweet chilli sauce

1 tsp honey

A squeeze of lemon 


1/3 cup all-purpose flour

1/3 cup cornstarch (or corn flour)

1 egg

½ tsp salt

½ tsp pepper

½ cup cold water  For the coating:

½ cup all-purpose flour

½ cup cornstarch (or corn flour)

1 tsp salt

1 tsp pepper

A sprinkle of garlic powder

A sprinkle of onion powder 


1. Mix all the sauce ingredients together (you can adjust according to your preference)

2. Prepare the batter: Mix the ingredients for the batter. Add in shrimp and mix well to coat.

3. Mix the ingredients for the coating. Working in batches, remove shrimps from the batter and transfer to the dish with the coating mixture and coat every shrimp. 

4. Heat the oil well and fry shrimp in batches until golden brown around 2-3 mn. Place on a paper towel to remove excess oil 

5. mix the shrimp and the sauce

6. Garnish with spring onion

July 9, 2018


2 ripe avocado, mashed with a fork

1 TBS lemon juice (or more for taste) 

1 tsp lemon zest 

A pinch of salt, black pepper and chili flakes (optional) 

3/4 cups quartered cherry tomatoes 

A handful of coriander or parsley (yes parsley tried this now and it’s amazing) 

1/2 cup chopped spring onions

1 garlic clove, crushed 


Combine mashed avocados with lemon juice, lemon zest, chili flakes, salt and black pepper

Add all other ingredients and mix well 

Cover and Refrigerate until serving

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