Health & Wellbeing – Page 53

March 24, 2026

Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant

https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==

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Find the full recipe below:

Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.

March 24, 2026

Recipe: Roasted Sweet Potatoes with Tofu @ClevelandClinic

Cleveland Clinic

@ClevelandClinic

14h

As a side dish or a main dish this recipe is colorful and makes a beautiful impression.

Roasted sweet potatoes are a classic dish to bring to your table for any gathering, but it’s particularly inviting during fall or winter months. The colors are warm and gorgeous and it makes a nice impression served in a large, wide dish. This recipe works as a side dish as well as a main dish, especially if you add tofu.

Remember to roast the vegetables in a large, wide pan so the steam coming off the veggies evaporates instead of cooking adjacent items. Otherwise, you’ll get boiled potatoes and onions instead of roasted ones.

Ingredients

4 medium sweet potatoes, cubed
1 large Vidalia onion, sliced thinly
1/4 cup raw cashews
4 to 5 cups kale, washed, stripped and chopped
1/2 teaspoon salt
1/4 cup dried cranberries
1 carton tofu
1 tablespoon and 1 teaspoon olive oil

Directions

Mix together potatoes, onion, cashews and 1 tablespoon olive oil in a large bowl. Transfer to large paella pan and roast at 375°F for 45 minutes. Stir gently every 15 minutes.
While veggies are roasting, mix kale, cranberries, 1 teaspoon olive oil and 1/2 teaspoon salt in a bowl. Set aside.
Chop tofu in half and cut into 1/2 inch cubes. Set aside.
Once the sweet potatoes are cooked through and the onions are turning brown, remove from oven and allow to sit for 10 to 15 minutes. Stir in the tofu, kale and cranberries. Serves 6.

Nutrition Information (per serving)

Calories: 250
Total fat: 11g
Saturated fat: 1.5g
Protein:14g
Carbohydrates: 29g
Total Sugars: 11g (includes 2g added sugar)
Dietary fiber: 4g
Cholesterol: 0mg
Sodium:240 mg
Potassium: 644 mg

Source: Roxanne B. Sukol, MD, Your Health Is on Your Plate.

March 24, 2026

How can something so simple taste so good? Spaghetti with Kale Pesto @KerrygoldIRL

SERVES 4 PREP TIME 10 mins COOKING TIME 20 mins

INGREDIENTS

30g Kerrygold® Irish Creamery Butter 227g
240g Linguine Pasta
For the pesto:
100g Curly Kale, stalks removed
30g Brazil Nuts
2 tbsp Olive oil

DIRECTIONS

Bring two saucepans of water up to a boil with a pinch of sea salt.
Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
Garnish with chopped brazil nuts and grated parmesan if desired.

March 24, 2026

Our favourite time of year for Kale @Ballymaloe

‏ @BallymaloeCS

Every year in April the #Kale sprouts and produces flowers. The leaves get very tender and are delicious in salads, and the flowers can be used as a wonderful spring vegetable. Our favourite time of year for Kale.

March 24, 2026March 24, 2026

Beautiful 😍 Breakfast @datsescafeandcakes 🇮🇪 🇱🇻

March 24, 2026

Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake, finished with take home Irish Fudge and tea.@Anahaugh @myrtlerest #London

Anna Haugh

@Anahaugh
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12h

@myrtlerest
we don’t want the curfew to get people down so we are doing a 9pm Myrtle experience. we’ve packaged it up from start tMyrtle Martini, Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake and finished with take home Irish Fudge and tea

March 24, 2026

“I like a nice cup of tea in the morning, just to start the day” ☘️🇮🇪

Lakeland FS‏ @lakelandFS Oct 5

Nothing says the weekend like #brunch! Did you know that 8/10 people prefer pure and creamy butter? #fact

March 23, 2026

The Japanese Garden 🌷 @powerscourt_estate Co.Wicklow 🇮🇪 😍

powerscourt_estate

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Powerscourt Estate

Liked by pamelasc_nutricionista and others

powerscourt_estate
Easter and Spring are the the perfect time to discover Powerscourt when the Estate and gardens are starting to bloom. Don’t miss the opportunity to see 30,000 tulips and Spring bulbs in bloom at this year’s Annual Tulip Festival. At the Japanese Garden you can breathe in an array of exotic fragrances from sweet magnolia flowers, perfumed azaleas and cherry and apple blossom trees, bearing cascades of pink and white flowers. The Camellias in the Memorial Garden and the thousands of daffodils throughout the gardens and Estate bring Spring cheer after the long winter months.

We hope to see you up on the Estate this Easter enjoying the Spring blooms in the gardens.

March 23, 2026

Kilbeggan Organic Porridge Oats 👌 😋, dollop of Dunnes stores authentic Greek Yogurt, drizzle Killucan Irish Honey, banana, blackberries, blueberries 🫐 🇮🇪

March 23, 2026

Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth

Oaty Flapjacks

Makes approximately 30 flapjacks.

This is a wheat free recipe.

Ingredients

175g (7oz) Flahavan’s Progress Oatlets

175g (7oz) Flahavan’s Jumbo Oat Flakes

200g (7oz) Butter or Margarine

100g (4oz) Brown Sugar

2 tbsp. Golden Syrup

Method

Preheat the oven to 150°C/300°F/Gas Mark 2.
Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
Stir in the oatflakes.
Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
Bake in preheated oven for approximately 30 minutes or until golden brown.
When baked, coat with melted chocolate as a special treat.
Cut into squares while still warm and leave to cool in the tin.

These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

http://www.flahavans.ie/recipes/oaty-flapjacks-/411