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Chefs on duty, Вулиця Чорновола, Lviv (2026)

14/05/2023

RECIPES
An Easy, Healthy Acai Bowl Recipe

If you tend to lean toward breakfast smoothies but want to switch things up a bit, this acai bowl recipe is just the thing. Packed with blueberries, bananas, kiwi, coconut, and almond, this is one big bowl of deliciousness.

Buying packaged smoothies, or hitting up your local smoothie bar, is super convenient, but prepackaged smoothie varieties tend to be pretty high in sugar. By making a smoothie at home, you'll be in control of the ingredients (and sugar content).

Plus, this recipe couldn't be simpler, so you don't need to worry too much about prep time. Just toss the ingredients into a food processor, top with your favorite fruits or savory toppings, and you're good to go. This recipe uses fresh blueberries, kiwi, sliced almonds, and toasted coconut as the toppings, but you can customize the recipe to fit your own taste. (Just try not to go overboard with the sugary toppings, because this bowl already has 41 grams of sugar from the fruit.)
Once you've seen how easy it can be to make a smoothie bowl, you might just bid your breakfast smoothie goodbye. Either way, it's one nutritious acai bowl recipe you'll want to keep in your back pocket for those days you're craving a sweeter breakfast. Plus, it's so pretty, you'll definitely want to 'gram it.

NUTRITION: 388 calories, 15 g fat (7 g saturated), 16 mg sodium, 11 g fiber, 41 g sugar, 5 g protein

MAKES 2 SERVINGS
INGREDIENTS
3.5-oz package frozen acai pulp
2 ripe bananas, cut into 1-inch chunks and frozen for at least 2 hours
1 Tbsp honey
4-5 Tbsp water
1 cup fresh or frozen blueberries
1 kiwi, peeled and sliced
2 Tbsp sliced almonds, toasted
2 Tbsp unsweetened coconut, toasted
2 Tbsp cocoa nibs

HOW TO MAKE IT
In a food processor or high-powered blender, place frozen acai pulp, frozen banana chunks, and honey. Process until smooth, scraping down sides as needed and adding enough water to make it soft and spoonable.
Portion into two bowls. Top with remaining ingredients, or use your favorite toppings!
Eat This Tip:
The acai berry is a powerful, antioxidant-rich superfood, but most acai smoothie bowls are total sugar bombs. Making this recipe at home slashes excess calories and sugar.

14/05/2023

RECIPES
Dark Chocolate Dipped Bananas Recipe

Between the sweetness of the banana and the bitter dark chocolate dip, how could you say no to a dark chocolate dipped banana? These small banana pops are the perfect dessert for those who are looking to wow a crowd at their next potluck. You can top these bananas with shredded coconut, almonds, or sea salt. If you're feeling extra adventurous, you could always add other types of toppings, like cookie crumbs or mini candies.

Bananas are a great choice not only in terms of taste, but they can even benefit your health. Bananas can help you lose weight, reduce belly bloat, fight cancer, and increase your energy. This is a delicious, dessert-like way to get the benefits of bananas with the sweet taste you crave post-dinner.

The best part about these little guys? They freeze well, so you can prep them in advance and save them in the freezer! This is a great dessert to make for a dinner party or brunch you have for the weekend, without having to do the prep the day of. However, if you would rather make these chocolate dipped bananas right before the party, here's how to keep bananas fresh so you don't have rotten bananas on your hands.
NUTRITION: 261 calories, 16 g fat (9 g saturated), 198 mg sodium

MAKES 6 SERVINGS
INGREDIENTS
2 bananas, peeled and cut into thirds
6 crafts sticks
8 oz semisweet chocolate, chopped
2 tsp coconut oil
2 Tbsp unsweetened shredded coconut
2 Tbsp chopped toasted almonds
1⁄2 tsp flaked sea salt

HOW TO MAKE IT
Line a baking sheet with waxed paper. Insert a crafts stick into each banana piece. Arrange banana pieces on the baking sheet. Freeze until firm, at least 1 hour.
Combine chocolate and coconut oil in a heatproof pan; boil over a pan of gently simmering water. Stir just until melted.
Dip each banana piece in melted chocolate, one at a time, spooning on additional chocolate to cover.
Sprinkle two banana pieces with coconut; two with toasted almonds; and 2 with flaked sea salt.
Set on prepared baking sheet. Refrigerate until firm, about 20 minutes, or return to freezer for up to 3 days.

11/05/2023

RECIPES
A Spicy Grilled Mahi-Mahi With Red Pepper Sauce Recipe

Menu descriptions can be so deceiving. "Red-chile seasoned fresh fillet of mahi-mahi grilled to perfection," as it reads on the On the Border menu, sounds like the healthiest dish ever devised by a chain restaurant. So how does it end up chewing through nearly half a day's calories? It's another unsolved restaurant mystery. As long as it's fresh, fish doesn't need much to make it delicious, and our simple, spicy African pepper sauce (called harissa) fits the bill for this grilled mahi-mahi dish. With just a few ingredients, it brings big flavor, plus heart-healthy fats and a monster dose of vitamin C, to any grilled protein it touches. If you don't feel like making it, try Mustapha's Moroccan Harissa.

NUTRITION: 310 calories, 15 g fat (2 g saturated), 480 mg sodium

SERVES 4
YOU'LL NEED
1 jar (12 oz) roasted red peppers, drained
1⁄2 tsp cayenne pepper
1 clove garlic
2 Tbsp olive oil
1 tbsp sherry or red wine vinegar
1⁄2 tsp ground cumin
Salt and black pepper to taste
4 mahi-mahi, sea bass, halibut, or snapper fillets (6 oz each)
HOW TO MAKE IT
To make the harissa, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Season with salt and pepper. (Don't limit this sauce to fish alone. It's amazing on grilled steak, pork chops, roasted chicken, or tossed with grilled vegetables.)
Lightly oil a grill or stovetop grill pan and heat until medium-hot. Lightly season the flesh side of the fillets with salt and pepper and place them, skin side down, on the hot grill.
Cook for 4 to 5 minutes, until the skins are lightly charred and crispy.
Turn them over and cook another 2 to 3 minutes.
When they're done, the fish should flake with gentle pressure from your fingertip.
Serve immediately with a big scoop of harissa.
Eat This Tip
Crispy Skin

Most people prefer their fish without skin, and we can't blame them: Who wants to eat chewy, flaccid fish skin? But skin does offer a number of excellent benefits. Not only does it contain a large percentage of fish's most virtuous nutrients (including omega-3s), but it also can protect the delicate fillet from drying out. Plus, if cooked properly, it provides a lovely crispy contrast to the soft flesh. Use paper towels to dry the skin thoroughly (wet skin won't crisp) and lightly oil it. Cook the fish skin side down for 75 percent of the time, until it's lightly charred and almost brittle, before turning to finish cooking briefly on the flesh side.

10/05/2023

RECIPES
Smoky Stovetop "Baked" Beans with Bacon

Baked beans, both the type that come in cans and those that come from the kitchens of barbecue shacks, are usually one step away from candy, bombarded as they are with brown sugar, molasses, and honey. Too bad, since beans in and of themselves, baked beans are really an A-list food, in terms of their healthiness. But never fear, like many of our dishes in this recipe collection—or in the American diet, for that matter—it's not the beans themselves that are unhealthy for you, it's what we do when we prepare them that makes them lose their nutritional value. To preserve the health status of baked beans and simultaneously maximize their deliciousness, we mitigate the sugar surge and build flavor instead with a few of our all-time favorite foods and spices: cayenne, beer, and bacon. See what we mean about maximizing deliciousness? Yep, these smoky baked beans will be both healthy and addictive. Dig in!

NUTRITION: 170 calories, 3 g fat (1 g saturated), 570 mg sodium

SERVES 4
YOU'LL NEED
4 strips bacon, chopped into small pieces
1 medium onion, minced
2 cloves garlic, minced
2 cans (16 oz each) pinto beans, rinsed and drained
1 cup dark beer
1⁄4 cup ketchup
1 Tbsp chili powder
1 Tbsp brown sugar
Pinch of cayenne pepper
HOW TO MAKE IT
Heat a large pot or saucepan over medium heat.
Add the bacon and cook until it's just turning crispy, 3 to 5 minutes.
Add the onion and garlic and sauté until translucent, another 3 minutes.
Stir in the beans, beer, ketchup, chili powder, brown sugar, and cayenne.
Simmer until the sauce thickens and clings to the beans, about 15 minutes.
Eat This Tip
Make Your Own Cans on Hand:

There is something undoubtedly convenient about having a few cans of food on hand in your kitchen for when you haven't gotten a chance to go grocery store and are low on the daily necessities, or of course, if there is a natural disaster, you'll have plenty of canned corn and diced tomatoes to go around. However, like many things we buy pre-made in the store, it can come with a host of unnecessary calories and devoid of nutrients. Alternatively, try doubling this recipe and freezing a few containers of your own homemade goods.

05/05/2023

RECIPES
An Easy, DIY Blackening Spice Recipe

Okay, so you want to eat healthy. Easy, right? Just make sure to eat lots of vegetables and lean meats, then rinse, repeat: boom, healthy menu. However, more often than not, it's the boredom and monotony of eating the same flavorless meal that will drive someone off their diet. Most of the leaner meats are mild at first in taste, but that's just before they are introduced to whatever seasoning is on the menu. Lean meats are like a blank slate, if you will, for whatever you and your tastebuds are in the mood for. So how about you stock your kitchen with a few flavor-packed seasonings so that when you're craving a big bite of something new, you can coat the same healthy meats and veggies that keep you on track in something new and zesty. Enter our healthy blackening seasoning. Coat meat, fish, or vegetables with this potent blend of seasonings and cook over high heat until it transforms into a dark, savory crust. This is a basic blueprint for blackening spice, one that you should readily tweak to fit your taste buds. Don't like heat? Cut down on the cayenne. Want a smoky note? Try a bit of cumin. Below we note that you can use either smoked or sweet paprika, but why not make two batches so you have one of each on hand? That way you'll be armed with lots of options. This recipe makes more than enough blackening spice for large meal, but after blackening one batch of fish or chicken, you'll be coming back for more in a matter of days, so feel free to double (or triple) the recipe.
MAKES ABOUT 1/3 CUP
YOU'LL NEED
2 Tbsp paprika (smoked or sweet)
1 Tbsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne
1 1⁄2 tsp black pepper
1 tsp dried thyme or oregano leaves

HOW TO MAKE IT
Combine all ingredients in a sealable container.
Rub up to 1 teaspoon of the mix on catfish, tilapia, or other flaky white fish before grilling or searing in a cast-iron skillet.
The mix will keep for up to 6 months in your cupboard.

Chefs on duty

14/05/2023

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