Our Email: Blessfullhealth@gmail.com

Our Email:  Blessfullhealth@gmail.com

Welcome to Blessfull Health 

We bring interestingly healthy and nutritional ideas for your daily recipes to achieve a blissfully health. We appreciate your support and wish you all the best !

Onion Tart 

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We love this Tasty “Spinach and Cheddar Quiche” during the week. 😁 See the recipe below 👇

• 1 egg
• ½ cup chopped frozen spinach, thawed and drained
• 1/3 cup milk
• 1/3 cup shredded cheddar cheese
• Salt and pepper to taste

1. Add the frozen spinach to a mug.
2. Crack the egg into the mug with the spinach and add milk, cheese, salt, and pepper. Mix until thoroughly combined.
3. Cover with a paper towel and microwave on high for 3 minutes or until fully cooked.


We love this Tasty “SHAKSHUKA” during the week. 😁 See the recipe below 👇

• 1 medium egg
• 1 heaped tbsp. red pepper salsa (you can also use ¼-½ tbsp red pepper)
• 200 ml passata or canned tomatoes, whizzed to a paste
• 1 garlic clove
• 1 tbsp. olive oil
• Pitta bread and 1 tbsp. chopped coriander for serving

1. Brush a microwave bowl or dish with a little of the oil. Stir the passata, garlic, and salsa. Tip into the bowl and make a dip in the center. Break in the egg and prick the yolk with the tip of a sharp knife.
2. Cover the bowl with its lid. Microwave on High for 1 minute, and then in 20-second bursts until the white is set. Scatter over the coriander and serve with the warmed pitta.

Keto Breads

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We love these Tasty “Broccoli and Boiled Eggs on Toast” during the week. 😁 See the recipe below 👇

• 2 medium eggs
• 2 slices wholemeal sourdough
• 1 tbsp. natural yogurt
• 200g Tenderstem broccoli
• ½ tsp. turmeric
• 1 tsp. garam masala
• ½ tbsp. rapeseed oil
• 1 tbsp. pomegranate seeds

1. Heat oven to 200C/180C/gas 6. Mix the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 minutes or until tender.
2. Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 minutes. After that, immediately rinse under cold water, peel, and halve.
3. Toast the bread and spread the yogurt on it. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.


We love this Tasty “Tuna Salad with Basil” during the week. 😁 See the recipe below 👇 

• 2 5 oz. cans oil-packed tuna, drained
• ¼ cup basil, chopped
• 3 sweet potatoes, thickly sliced
• ¼ cup water
• 2 tbsp. Canola oil, plus more for brushing
• Salt and black pepper
• 2 15 oz. cans black-eyed peas, rinsed and drained
• 1 cup shredded carrots
• ¼ cup cider vinegar

Directions :
1. Microwave sweet potatoes and water (covered) on high for 8 minutes and then drain. Brush potatoes with canola oil and sprinkle with salt and pepper. Now, grill on medium-high for 10 to 15 minutes, turning once. Cut into chunks.

2. In a large bowl, toss black-eyed peas, oil-packed tuna, carrots, cider vinegar, basil, 2 tablespoons canola oil, and salt. Fold in grilled potatoes to serve.

Why Do People Fail On A Vegan Diet, While Others Succeed?

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We love this Tasty “Three-Grain Porridge” during the week. 😁 See the recipe below 👇

• 300g oatmeal
• 300g spelt flakes
• 300g barley flakes
• Agave nectar and sliced strawberries for serving

1. Working in batches, toast the oatmeal, spelt flakes, and barley in a large, dry frying pan for 5 minutes until golden. Then, leave them to cool and store in an airtight container.
2. When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 minutes (stirring occasionally) and then top with a drizzle of honey and strawberries, if you like. 



We love these Tasty “Slow Cooker Beans” during the week. 😁 See the recipe below 👇

• 400g can pinto beans, drained and rinsed
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 1 small bunch coriander, chopped
• 200ml passata
• 1 headed tbsp. soft brown sugar
• 1 tbsp. olive oil

1. Heat the slow cooker if necessary. Meanwhile, heat the oil in a large frying pan and fry the onion until it starts to brown. Add garlic and cook for 1 more minute.
2. Now, add vinegar and sugar, and let it bubble for a minute. Stir in the beans and passata and season them with some black pepper. Tip everything into the slow cooker.
3. Cook on Low for 5 hours. If the sauce seems a little thin, turn the heat to high and cook for a few more minutes. Stir through the coriander.



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We love this Tasty “Quinoa Salad” during the week. 😁 See the recipe below 👇 

• 1 ½ cups quinoa, rinsed
• 5 pickling cucumbers, peeled, ends trimmed, and cut into ¼-inch cubes
• 1 small red onion, cut into ¼-inch cubes
• 1 large tomato, cored, seeded, and diced
• 2 bunches mint leaves, chopped
• 1 bunch Italian parsley leaves, chopped
• ½ cup extra-virgin olive oil
• 1 lemon, juiced
• 12 cups water
• 1 ½ teaspoons salt
• ¾ teaspoon freshly ground black pepper
• 4 heads endive, trimmed and separated into individual spears
• 1 avocado, peeled, seeded and diced, for garnish

1. Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
2. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.



We love this Tasty “Vegetable Soup” during the week. 😁 See the recipe below 👇

• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only
• 2 tablespoons finely minced garlic
• Salt
• ½ teaspoon freshly ground black pepper
• 2 cups carrots, peeled and chopped into rounds
• 2 cups peeled and diced potatoes
• 4 cups peeled, seeded, and chopped tomatoes
• 2 cups fresh green beans, broken or cut into ¾-inch pieces
• 2 quarts chicken or vegetable broth
• ¼ cup packed, chopped fresh parsley leaves
• 2 ears corn, kernels removed
• 1 to 2 teaspoons freshly squeezed lemon juice

1. Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften (about 7 to 8 minutes). Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork-tender (approximately 25 to 30 minutes).
3. Remove from heat and add the parsley and lemon juice. Season (to taste) with salt and serve immediately.


Marinated Mushroom Salad

We love this Tasty “Marinated Mushroom Salad” during the week. 😁 See the recipe below 👇
• 2 1/2 quarts water
• 3 tablespoons lemon juice
• 3 pounds small fresh mushrooms
• 2 carrots thinly sliced
• 2 celery ribs thinly sliced
• 1/2 medium red bell pepper (or any color) chopped
• 1 small red onion chopped
• 1 tablespoon minced fresh parsley
• 1/2 cup sliced stuffed olives
• 1 (2 1/4-ounce) can sliced ripe olives drained
• 1/2 cup Italian salad dressing
• 1/3 cup red or white wine vinegar
• 1 large clove garlic minced
• 1/2 teaspoon dried oregano
1. In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally.
2. Drain and cool. Place mushrooms in a large bowl with carrots, celery, bell pepper, onion, parsley, and olives.
3. Combine all dressing ingredients in a small bowl or jar with a tight-fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight.


Greek Lentil Salad

We love this Tasty “Greek Lentil Salad” during the week. 😁 See the recipe below 👇
1 1/2 cups water
3/4 cup bulgur wheat
1/4 teaspoon salt
3/4 cup dry lentils
2 cups water
2 medium tomatoes cut into thin wedges
1 small cucumber quartered lengthwise and sliced
1/2 cup chopped red or white onions
1/2 cup celery diced
1/2 green pepper chopped
1 (2 1/4-ounce) can sliced pitted ripe olives drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled feta or blue cheese
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons sugar
1 tablespoon lemon juice
1 teaspoon Dijon style mustard
1/2 teaspoon dried oregano crushed
(SALAD) - Part A
1. In a medium saucepan, bring 1½ cups water to a boil; remove from heat. Stir in bulgur and salt. Cover; let stand for 30 minutes. Drain thoroughly, pressing bulgur to remove excess water.
2. Meanwhile, rinse lentils. In another medium saucepan, combine 2 cups water and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or till tender; drain. Rinse with cold water; drain again.
3. In a large mixing bowl, combine cooked bulgur, cooked lentils, tomato, cucumber, onion, celery, green pepper, olives, salt, and pepper. Toss mixture with Greek-style vinaigrette. Cover and chill at least 4 hours or overnight. Before serving, stir in feta or blue cheese.
In a screw-top jar combine oil, vinegar, sugar, lemon juice, mustard, and oregano. Cover and shake well. Shake before using. Can be kept in the refrigerator for up to two weeks.

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