Easy (and beautiful) recipes for the holidays seen on instagram

Vegetable Quiche without Milk by @lemonssecrets

Mireia and Judit form a fantastic team that inspires us with their slow, organic and vegetable-based recipes. We have loved this recipe to prepare a different quiche without milk.

Ingredients:

Shortcrust pastry or puff pastry
4-5 eggs per quiche
Salt and special (to taste)
1 red bell pepper
1 green pepper
1 leek
1 onion
mushrooms
1 eggplant
1 zucchini
2 carrots
1 roll of goat cheese

preparation:

Preheat the oven to 180ºC, incorporate the dough into containers and bake for about 10 minutes. Meanwhile prepare the vegetables.
Beat 4-5 eggs per quiche and reserve. Add salt and spices to taste: oregano, pepper, cumin, etc.
Dice 1 red pepper and 1 green pepper, you could also add leek (which is typical of quiche), onion, mushrooms, aubergine, to taste! And to speed up the process, instead of cutting "grate" a zucchini and 2 carrots, and incorporate all the vegetables in the bowl with the eggs.
Add the mixture to the dough and bake for about 10 minutes. Next, cut goat cheese into slices and incorporate it throughout the quiche.
Bake about 20 minutes or until done. Serve hot and enjoy!

For another 100% guilt-free recipe, try our low-fat vegetable quiche.

Recipe and photo: @lemonssecrets

Individual caprese salad from @saboreanda

If you still don't follow Maria's Instagram account, you're taking time! The most delicious dishes, the most beautiful photos and the most easy recipes. This caprese salad is a super simple appetizer for Christmas or any day you have guests. If you like this recipe, you will love these Christmas salads.

Ingredients:

24 cherry tomatoes
24 mozarella pearls
12 skewers

For the basil pesto:

20 gr of pine nuts
1 handful of basil
1 garlic (optional)
20 gr of grated Parmesan
2 tablespoons of oil and salt

preparation:

Wash the tomatoes and drain the mozzarella pearls from the water they are preserved. Insert the tomatoes and the mozzarella pearls in an interspersed way on the skewers, putting 2 and 2 per skewer.
Prepare the basil sauce as follows: in a mortar we will crush the garlic and pine nuts, then we will add the basil and crush it, we will add the grated cheese, the oil and a pinch of salt. We will mix well and reserve.
Arrange the skewers on a plate and add the basil sauce on top, you can also add some whole pine nuts and some basil leaves at the end, to decorate.

Recipe and photo: @saboreanda

Persimons, curry and dill Christmas salad, by @juanllorca

The Valencian chef's Instagram account is always a source of ideas to feed the little ones (and older ones) in a healthy and delicious way. This original salad is a safe bet.

Ingredients:

Tender shoots
1/2 very fine red onion
2 persimons
Pear and tempeh sautéed with curry
1/2 cooked yucca
100gr of feta
Curry dressing
EVOO
Chopped fresh dill

preparation:

Cut the fruits and vegetables to your liking and reserve.
Cook the yucca and reserve.
Crumble the feta cheese and reserve.
Mix all the ingredients, season and serve cold.

Recipe and photo: @juanllorca

Pumpkin Veggie Chips by @slownutricion

Elizabeth shares healthy recipes for children and adults who want to eat a healthy but fun diet on her Instagram account. That's why we loved this proposal to replace the potato chip bags this holidays.

Ingredients:

A pumpkin
EVOO
Salt and pepper to taste)

preparation:

Cut the pumpkin and remove the seeds. It is very rich in very thin slices or in the form of elongated chips.
Add a dash of olive oil. Also salt and pepper.
Baked at 180 degrees 10-15 minutes.
Serve and enjoy with the family!

Recipe and photo: @slownutricion

Christmas Gingerbread Cookies by @fit_happy_sisters

The recipes of these Valencian sisters never fail. We love them! These whole grain cookies, without sugar and with healthy fat are an ideal option to enjoy these typical Christmas sweets without falling into the super processed and sugary ones on the market. If you want more Christmas cookies, here are a few easy ones.

Ingredients:

250 gr of whole wheat flour
1 egg
½ cup coconut oil
1 tablespoon ground cinnamon soup
1 tablespoon ground ginger soup
1 tsp pink salt
Sodium bicarbonate
Sweetener to taste
1-2 each of water (optional)

preparation:

Sift the flour with the help of a sieve or a strainer.
Put the egg in a bowl and beat well.
Add the melted coconut oil.
Add the flour little by little and integrate.
Add the baking soda and the sweetener. Knead into a ball.
If the dough breaks too much, we can add 2-3 tablespoons of warm water.
Let it rest for about 30 minutes.
Once that time has elapsed, put a little flour on the counter where we are going to stretch the dough (or greaseproof paper) so that it does not stick and flatten with a kitchen roller.
Cut out the cookie shapes with a cookie cutter or knife.
Place parchment paper (waxed paper, greaseproof paper …) on a baking tray, and put the cookies on top, being careful not to break them.
Preheat the oven to 175º C, heat up, and bake the cookies for 8-10 minutes.
Remove from the oven, let cool and serve.

Recipe and photo: @fit_happy_sisters

Oatmeal and quinoa nougat, with nuts and dark chocolate by @ oh.mamiblue

Verónica Sanchez's Instagram account is a complete reference, not only in terms of recipes but also in maternity, feminism and travel. This nougat is special to enjoy during the holidays but also to give yourself a whim throughout the year.

Ingredients:

1 and 1/2 cup rolled oats
1/2 cup of quinoa puffed
1/2 cup of corn flakes.
A pinch of salt and baking soda
4 tablespoons agave syrup
6 tablespoons coconut oil
4 crushed dates
1 tablespoon of panela
Almonds, chopped pistachios, chocolate chips and raisins (to taste)

preparation:

Preheat the oven to 180ºC, meanwhile, prepare a not too large rectangular dish. Put vegetable paper on it.
In a bowl combine the rolled oats, quinoa, cornflakes, a pinch of salt and baking soda.
In a glass glass, mix the coconut oil and the agave, melt in a water bath until well integrated and avoiding boiling.
Stir the mixture and add the dates and panela. Stir until they are integrated.
Mix and stir the dry ingredients with this honeyed mixture.
Add chopped nuts to this mixture and chocolate chips, move with the spatula until all are distributed throughout the mass.
Pour the dough into the mold and press until it is flat.
Bake for 10 minutes.
Remove from the oven and put on the rack. You can decorate with melted dark chocolate on top, and a little chopped pistachio.
Let cool and cut into bars.

Recipe and photo: @ oh.mamiblue

Healthy Chocolate, Hazelnut and Rice Nougat by @lagloriavegana and @solnatural

Gloria Carrión inspires us every day with her easy vegan recipes through her Instagram account. Its healthy and rich nougat will make this holiday season we can sin without feeling (so) guilty.

Ingredients:

3 tablets (210 g) of 85% dark chocolate
60 g of roasted hazelnuts
40 g of puffed rice
2 tablespoons olive oil
40 g of hazelnut butter or any other nut butter (optional)
A handful of goji berries

preparation:

Melt the chocolate together with the olive oil and the hazelnut butter in a water bath.
Remove from the heat and add the puffed rice and hazelnuts. Mix well.
Transfer the mixture to a rectangular mold and decorate with the goji berries.
Store in the fridge for at least 3 hours to solidify well.
Store in the refrigerator.

Recipe and photo: @lagloriavegana

Jijona turrón panna cotta by @irenecocinaparati

Irene's recipes and photographs are a classic on Instagram, we love them both in equal measure! If you have to make a quick and easy dessert for the holidays, this is your recipe! In just ten minutes you can have it ready.

Ingredients:

250 gr Jijona nougat
120 ml milk
100 ml of cream with 35% mg
15 gr sugar
2 gelatin sheets
For the final decoration: 100 ml of cream, 100 ml chocolate and crunchy almonds

preparation:

Put the gelatin to hydrate in cold water.
Blend the nougat together with the milk, the 100 ml of cream and the sugar. You put everything in a saucepan, once crushed and heat it over medium heat.
When you see that it begins to boil, remove from the heat and add the drained gelatin sheets. Stir everything well so that the gelatin melts and integrates well.
Put the panna cotta in glasses and let it cool at room temperature for at least an hour, then you can store it in the fridge. Let them cool for at least three more hours and then we can prepare the chocolate cream.
Put the cream and chocolate in a saucepan and let it melt completely. Pour this sauce over the panna cotta that will already be solid and put it back in the fridge.
Finally, before serving, put a pinch of crunchy almonds on top and enjoy the dessert!

Recipe and photo: @irenecocinaparati