Healthy Lunch

4 Awesome Dinner Recipes For New Year’s Eve

Delicious new years eve dinner ideas

For New Year’s Eve these dinner recipes are just right

Our favorite time of the year is just around the corner. We can’t wait for the New Year’s Eve to arrive and this time we are prepared!

For this years special dinner, we have selected 4 delicious recipes to mark the ending of 2019 and the beginning of 2020.


Cheese Rava Cutlet

Let’s start off with this fantastic Indian recipe. These rava cutlets will simply melt in your mouth followed by a scrumptious creamy cheese. It’s the perfect light dinner recipe!

Cheese rava cutlet

Parmesan-Roasted Broccoli

Our next awesome recipe comes in a healthier form! This dish is so tasty and healthy at the same time, you’re gonna wanna make it more often. Creamy, yummy and healthy!

Parmesan roasted broccoli 1

Easy Swedish Meatballs

Presenting a recipe from the Swedish cuisine, tasty and healthy. These Swedish meatballs are easy to make and are the ideal recipe for a dinner.

Easy swedish meatballs

Cheesy Taco Sticks

Last but no least, a scrumptious light dinner recipe in the form of Taco sticks. They are delicious, buttered and stuffed with meat and cheese. Perfect as a snack or a dinner.

Cheesy taco sticks 1

There you have it! A handful of fantastic ideas for you to make this New Year’s Eve.

We know we definitely will! And we can’t wait for it to arrive.

Have fun and enjoy the upcoming holiday season everyone!

Broccoli Beef Braids

Broccoli beef braids

Who doesn’t like cheese & beef in a braided dough? Perfect for parties, a modern twist on otherwise classic and usually sweet (chocolate) braids. Fulfilling and tasty!


  • 3 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 cups warm water (120° to 130°), divided
  • 1 tablespoon honey
  • one pound ground beef
  • 1 envelope taco seasoning
  • one cup refried beans
  • 1/3 cup taco sauce
  • 2 cups shredded Colby-Monterey Jack cheese


  • Shredded lettuce
  • Chopped tomatoes
  • Crushed tortilla chips
  • Sliced ripe olives, drained
  • Diced avocado
  • Sour cream
  • Salsa

Broccoli beef braids 2


  • Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes.
  • Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes.
  • Press dough to fit a greased 13×9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.


Nutritional Info


Broccoli beef braids nutri info


We think you will also like:

Korean Fried Chicken

10-Minute Beef Teriyaki Skillet

10 minute beef teriyaki skillet pin

10-Minute Beef Teriyaki Skillet is so easy to make, it will take you only 10 full minutes! You can also use frozen diced onion and it will make the whole preparation process even faster! You can also freeze cooked meat for up to three months. Then just reheat in microwave or a saucepan and make some tortilla wraps with it!


10 minute beef teriyaki skillet 3


  • 1 lb. extra lean ground beef I used 96% lean
  • 1 cup finely diced onion*
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger or about ¼ teaspoon dried ground ginger
  • ¾ cup thick teriyaki sauce such as Soy Vay Veri Veri Teriyaki Marinade & Sauce
  • Optional Garnish: sliced green onion toasted sesame seeds
  • For Serving: rice tortillas, or lettuce wraps

10 minute beef teriyaki skillet


  1. In a large skillet preheat 1 teaspoon sesame oil over medium-high heat for about 1 minute. The sesame oil adds great flavor to the dish, but if you don’t have any you can substitute with canola or vegetable oil.
  2. Add beef, onion, garlic and ginger to the skillet. Cook, breaking up the meat as you stir, until the beef is no longer pink and the onion is tender (about 5-7 minutes). Drain, and return meat to skillet.
  3. Stir teriyaki sauce into the beef mixture. Bring to a low simmer and cook for an additional 3-5 minutes, just until sauce thickens slightly.
  4. Serve over rice, in tortillas, or in lettuce wraps.

Nutritional Info

10 minute beef teriyaki skillet nutri info

You like beef? Try out our:

Instant Pot Beef Stroganoff

One Pot Beef And Mushroom Stroganoff

One pot beef and mushroom stroganoff pin

One Pot Beef And Mushroom Stroganoff is as a one pot meal very easy to make. Plus it’s healthy and full of proteins thanks to the lean beef and mushrooms. You can even make it with mushrooms only, and you’ll have an amazing vegetarian dish! This rich and creamy pasta will leave you speechless!


  • 2 Tbsp butter
  • 2 cloves garlic
  • 1/2 lb ground beef
  • 8 oz fresh button mushrooms
  • Freshly cracked pepper
  • 2 Tbsp all-purpose flour
  • 2 cups beef broth*
  • 8 oz wide egg noodles
  • 1/3 cup sour cream
  • handful fresh parsley for garnish (optional)

One pot beef and mushroom stroganoff 2


  1. Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant. Add the ground beef and continue to sauté until it is fully browned.
  2. While the beef is browning, slice the mushrooms. Once the beef has browned, add the sliced mushrooms and some freshly cracked pepper to the pot. Continue to sauté until the mushrooms are soft (about five minutes). Add the flour and sauté for about two minutes more. The flour will coat the bottom of the pot and this is okay.
  3. Add the beef broth to the pot and stir to dissolve the flour off of the bottom. Add the uncooked egg noodles. Place a lid on the pot and allow the liquid to come up to a boil. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer for about 7-10 minutes, stirring the noodles and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed. Make sure the liquid is simmering the entire time. If not, increase the heat slightly.
  4. Once the noodles are tender, stir in the sour cream. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

Nutritional Info

One pot beef and mushroom stroganoff nutri info

Are you now ready for something sweet? Try our:

Keto Low Carb Muffins

Orange and Balsamic Chicken

Orange and balsamic chicken pin

Orange and Balsamic Chicken – this tasty chicken includes oranges and balsamic vinegar, that create that perfect sauce – sour and sweet. Oranges add to its sticky glaze and its fabulous sweet taste. You will need less than an hour to make this amazing meal. Serve with rice or mashed potatoes.


  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 unpeeled orange, cut into 8 wedges
  • one tablespoon unsalted butter

Orange and balsamic chicken 2


Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.

Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Nutritional Info


Orange and balsamic chicken nutri info


You should also try our:

30-Minute Chili

Korean Fried Chicken

Korean fried chicken pin

We are preparing today yet another Asian cuisine hit – Korean fried chicken – crispy chicken thighs in a sweet and savory sauce. The main ingredient that adds to the flavor is gochujang, sauce made with Korean red chili paste, which is sweet, spicy and savory.


For the chicken

  • 1 1/2 pounds boneless skinless chicken thighs cut into 2 inch pieces
  • 2 eggs lightly beaten
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • oil for frying
  • 1 tablespoon sesame seeds
  • green onions for garnish optional

For the sauce

  • 1/4 cup ketchup
  • 3 tablespoons gochujang sauce
  • three tablespoons honey
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil

Korean fried chicken


  1. Place the eggs in a bowl, add salt and pepper to taste.
  2. Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
  3. Heat 3 inches of oil in a deep pot to 350 degrees F.
  4. Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
  5. Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
  6. While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.
  7. Pour the sauce ingredients into a small pot. Bring to a simmer over medium heat and cook for 1-2 minutes or until sugar is dissolved.
  8. Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve, garnished with green onions if desired.

Nutritional Info

Korean fried chicken nutri info

Our suggestion is to also try:

Soy Ginger Salmon

RECIPES WITH PEANUT BUTTER – 20 Best Healthy Recipes with Peanut Butter

Recipes with Peanut butter are a thing for people who love peanuts and peanut butter. Even those who are not that much into peanut butter will like to learn some recipes too.

Here are 20 best healthy recipes with peanut butter that are picked. They are definitely healthy and will fit into your diet. Moreover, they are very tasty and very easy to prepare.

You may use your favorite peanut butter from the supermarket or from your health store. But, definitely, you can make your own healthy peanut butter. Making peanut butter is quite easy actually.

Here are the 20 best recipes with Peanut Butter that you will surely enjoy. Don’t forget to pin them into your Pinterest Board. Share these recipes with your friends too.

1. 5 Ingredients Keto Peanut Butter Cookies

First on the list of best and healthy Recipes with Peanut Butter is this 5 Ingredients Keto Peanut Butter Cookies. It is indeed flourless, delicious, and very easy to prepare. These peanut butter cookies are perfect for breakfast or a snack. To make these cookies, you’ll need some creamy peanut butter, cream cheese, your choice of sweetener, baking soda, a small egg, and vanilla (optional).

Get the full recipe here.

Recipes with peanut butter 5 ingredients keto peanut buttr and flourless peanut butter oatmeal cookies

2. Flourless Peanut Butter Oatmeal Cookies

These Flourless Peanut Butter Oatmeal Cookies are soft, chewy, and definitely tasty.  With just 4 ingredients, they are very easy to prepare. What you’ll need to make are some peanut butter, rolled oats, some banana, and chocolate chips of choice.

Get the full recipe here.

3. 3 Ingredient Peanut Butter Coconut Fat Bombs

If you are on a Keto diet, you know what fat bomb is. These 3 Ingredient Peanut Butter Coconut Fat Bombs is one delicious way to stay in your diet. Even non-dieters will enjoy them. They are so easy to make as well. All you need are some peanut butter, your choice of sweetener, and some coconut flour.

Get the full recipe here.

Recipes with peanut butter 3 ingredient peanut butter coconut fat bombs and keto peanut butter chocolate chip mug cake

4. Keto Peanut Butter Chocolate Chip Mug Cake

This rich and fudgy Keto Peanut Butter Chocolate Chip Mug cake cooks in only 2 minutes. Very easy indeed, and you will like its being moist and lightness when eaten. Ingredients for this mug cake are cream cheese, peanut butter, an egg, dark chocolate, and your choice of sweetener.

Get the full recipe here.

5. Easy Vegan Peanut Butter Frosting

Another one of the easy Recipes with Peanut Butter that you will enjoy is the Easy Vegan Peanut Butter Frosting. You will definitely love this to top on any cakes to make them more appetizing. With creamy peanut butter, vegan margarine or butter (for non-vegan), sweetener of choice, and your non-dairy milk of choice, you will enjoy how easy to make this rich creamy, yet simple vegan frosting.

Get the full recipe here.

Easy vegan peanut butter frosting and keto double chocolate peanut butter cupcakes w peanut butter frosting

6. Keto Double Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting

This rich and very chocolatey Keto Double Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting will make your day being a very low carb dieter. Even your kids or your non-keto friends will enjoy these guilt-free chocolate peanut butter cupcakes.

The ingredients here are of course some sugar-free peanut butter, peanut flour, flax meal, coconut flour, cocoa, sweetener of choice, unsalted butter, baking powder, baking soda, acv, and some chocolate chips.

Get the full recipe here.

7. Gluten-free Peanut Butter Chocolate Bread

Another add on to your list of healthy tasty recipes with peanut butter is this Gluten-free Peanut Butter Chocolate Bread. Very chocolate peanut butter taste and great for any meal of the day.

The ingredients here are peanut butter, sweetener of choice, some eggs, sour cream, milk of your choice, gluten-free flour, baking powder, gluten-free rolled oats, and some chocolate chunks or chips.

Get the full recipe here.

Gluten free peanut butter chocolate bread and vegan peanut butter banana bread 1

8. Vegan Peanut Butter Banana Bread

Add this Vegan Peanut Butter Banana Bread into your collections of Recipes with Peanut Butter.  It is rich and moist and you will enjoy it as your meal or snack.

With ingredients like whole wheat pastry flour, some light brown sugar, baking powder, baking soda, some salt, mashed bananas, peanut butter, almond milk, ACV, vanilla extract, some water, and chocolate chips, you’ll find this very easy to prepare.

Get the full recipe here.

9. Power-Packed Peanut Butter and Chocolate Covered Smoothie

Another healthy Recipe with Peanut Butter is this Power-Packed Peanut Butter and Chocolate Smoothie. You will definitely love this rich and filling smoothie. Perfect for breakfast to start the day or any meal of the day or even for refreshments at any time of the day.

Just gather some peanut butter, black cherry juice, Greek yogurt, banana, ground cinnamon, some honey or your sweetener of choice, unsweetened cocoa nd a cup of ice, then blend them altogether. That’s how easy to make it.

Get the full recipe here.

Recipes with peanut butter power packed peanut chocolate covered cherry smoothie and creamy keto peanut butter smoothie

10. Creamy Keto Peanut Butter Smoothie

With only 5 ingredients and done in 5 minutes, this Creamy Keto Peanut Butter Smoothie makes in the list of Best Healthy Recipes with Peanut Butter. Indeed you can enjoy this smoothie to start your day or as a snack. To make, you will only need a cup of unsweetened almond milk, heavy cream, peanut butter, your choice of sweetener, and ice (optional) and blend them altogether.

To prepare, you’ll need smooth peanut butter, lemon juice or vinegar, some aquafaba, maple syrup, coconut cream, vegan dark chocolate, and some sea salt.

Get the full recipe here.

11. Vegan Peanut Butter Mousse

This fluffy and creamy Vegan Peanut Butter Mousse is so appetizing yet still healthy that you will include this in your favorites list. For ingredients, you will be needing Aquafaba, lemon juice or vinegar, peanut butter, maple syrup and coconut cream.

Get the full recipe here.

Vegan peanut butter mousse and gluten free vegan peanut butter cup cheese cake

12. Gluten-Free Vegan Peanut Butter Cup Cheese Cake

Here is another healthy recipe with peanut butter, the Gluten-free Vegan Peanut Butter Cup Cheesecake. You will surely enjoy this delightfully creamy cheesecake, topped with chocolate ganache. To make the crust, you’ll need roasted peanuts, almond flour, cacao powder, maple syrup, coconut oil, and some salt.

For the cheesecake, you’ll need some cashew nuts, creamy peanut butter, maple syrup, coconut oil, some lemon juice, vanilla extract, and salt. You will also need dark chocolate, coconut milk, and some peanut butter cups for the garnish.

Get the full recipe here.

13. Peanut Butter Pancakes and Jelly

It is Paleo, Low Carb, Gluten-free, Dairy-free, and no added sugar, this Peanut butter Pancakes and Jelly makes it to the list of Best and Healthy Recipes with Peanut Butter. It is so filling and great for breakfast.  With the ingredients like eggs, Paleo Pro chocolate Protein Powder or any amino acid protein powder, Birch Bender Paleo Pancake mix or use Just use 1/4 cup almond meal or gluten free flour + 1/4 tsp baking powder. your favorite peanut butter and unsweetened almond milk, you’ll have a perfect day starter.

Get the full recipe here.

Peanut butter pancakes and jelly and keto peanut butter chocolate roll ups

14. Keto Peanut Butter Roll-Ups

Here is one of the best Recipes with Peanut Butter, the Keto Peanut Butter Chocolate Roll-Ups. Easy to make and great for keto dieters. Have the eggs and coconut flour ready with heavy cream, water, and coconut flour, with sugar-free chocolate chips and peanut butter, you’ll have the perfect breakfast ever. Or have it any time of the day.

Get the full recipe here.

15. Multipurpose Peanut Sauce

Have this versatile Multipurpose Peanut Sauce as dips or for your cooking that requires it like noodles and stir-fries. You will need some Peanut Butter, warm water, soy sauce, brown sugar or your sweetener of choice, lime juice, sesame oil, ginger, garlic, and a pinch of cayenne pepper.

Get the full recipe here.

Multipurpose peanut sauce and tofu stir fry with peanut sauce

16. Tofu Stir Fry with Peanut Sauce

Savory and Vegan, this delectable Tofu- Stir-fry with Peanut Butter has to be among the Recipes with Peanut Butter to definitely share around. ingredients are firm tofu, peanut butter, soy sauce water brown sugar or sweetener of choice, garlic, ginger root, rice wine vinegar, sambal oelic, cooking spray, red bell pepper, snap peas, kosher salt, green cabbage, carrots, scallions, and some unsalted toasted sesame seeds.

17. African Peanut Stew

This delectably savory African Peanut Stew is so creamy and very easy to make. Ingredients are creamy peanut butter, garlic, onion, ginger, olive oil, some cumin, tomato paste, some cubed potatoes, chicken or vegetable broth, chopped peanuts, cilantro some lime juice and some chopped roasted peanuts.

Get the full recipe here.

African peanut stew and peanut butter cauliflower bowl with roasted carrots

18. Peanut Butter Cauliflower Bowl with Roasted Carrots

This healthy Vegan and gluten-free option Peanut Butter Cauliflower Bowl with Roasted Carrots is exceptionally tasty. The peanut butter blended well on vegetables as they are baked.

You will need to make the peanut sauce first. For the vegetables, you’ll need some carrots, cauliflower, cabbage, lettuce, and other greens. you’ll also need some hot sauce, garlic powder, sesame oil and some salt and pepper.

Get the full recipe here.

19. Rainbow Peanut Butter Tofu Stir Fry

This Rainbow Peanut Butter Tofu Stir Fry is so crispy and appetizing. Very easy to make yet very healthy as well. You’ll need to make some peanut sauce first, Then stir fry some scallions, tofu, snow peas, carrots, bell pepper, and roasted peanuts on peanut oil.

Get the full recipe here.

Rainbow peanut butter and tofu stir fry and peanut butter noodles with veggies

20. Peanut Butter Noodles with Veggies

This Peanut Butter Noodles with Veggies is great comfort food and perfect for lunch or dinner. It is vegan, gluten-free and a good source of protein too., and the best healthy noodles you’ll ever have. To prepare this, you’ll need some rice noodles, coconut milk, vegetable broth, soy protein, peanut butter, some carrots, pepper, zucchini, onion, garlic, and ginger.

You also need some sesame oil, soy sauce, curry powder, paprika, salt, pepper, peanuts, and some cilantro.

Get the full recipe here.

Did you enjoy the recipes?  Try these recipes below, too.

18 Best Asian Keto Recipes – Healthy, Low-Carbs from Far East

SAUERKRAUT – Health Benefits with Highest Vitamin C and How to Make It

20 EASY VEGAN RECIPES – Be Healthy for Weight Loss

Steak bites with garlic butter

Steak bites with garlic butter pin

Steak Bites With Garlic Butter – these garlic buttery bites will left you amazed. Try serving them with rice or meshed potatoes, and I guarantee that this meal is going to be a hit! Instead of sirloin, you can use tenderloin, rib eye or strip steak.


  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Steak bites with garlic butter



  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.

Nutritional Info

Steak bites with garlic butter nutri info

You liked this recipe? Try also our:


Mussels with Tomatoes and Garlic

One Pan Italian Sausage Butternut Squash Gnocchi

Italian sausage butternut squash gnocchi

Today we are having One Pan Italian Sausage Butternut Squash Gnocchi – the creamiest gnocchi without actual cream being added to it! So delicious end filling, plus the butternut is added to extend the nutritious ingredients and to make it feel like autumn!


  • 5 tablespoons  unsalted butter — divided
  •  1 pound ground sweet Italian turkey sausage — removed from casings if needed
  •  1 small butternut squash — about 1 1/4 pounds, cut into 1/2-inch cubes (about 3 1/2 cups cubes total; if you have a little extra, use a very large skillet and add it all if you really love squash, or reserve the extra for another time)
  •  1 small yellow onion — diced, about 1 cup
  •  3 cloves garlic — minced
  •  1/2 teaspoon kosher salt — plus additional to taste
  •  1/4 teaspoon black pepper
  •  1 teaspoon rubbed sage — or 1 tablespoon chopped fresh sage
  •  1/4 teaspoon ground nutmeg
  •  1 1/2 to 2 cups low-sodium chicken broth
  •  1 pound potato gnocchi*
  •  5 cups loosely packed baby spinach — about 5 ounces or 5 generous handfuls
  •  1/4 cup freshly grated Parmesan — optional—we loved it both with and without
  •  Pinch red pepper flakes — optional

Italian sausage butternut squash gnocchi recipe


  1. Melt 1 tablespoon of Unsalted Butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
  2. Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
  3. Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.
    For a perfect dinner check out this desert recipe. Apple Carrot Muffins

Nutrition Info

One pan italian sausage butternut squash gnocchi nutritional info

Sourdough Bread and How to Make the Starter – with Easy Recipes

Are you ready to learn how to make Sourdough Bread and Starter? But before that, let’s see what we know and what we can grasp about them.

Sourdough bread is a slow-fermented traditional bread that dates back to 3000 BC in ancient Egypt. It is recently becoming more popular because more and more people are becoming aware of their health benefits.

Moreover, sourdough is known for its being tangy in flavor, with a chewy texture and crisp, crackly crust.

Furthermore, the Sourdough Starter is a fermented mix of flour and natural yeasts that help this bread rise. This sourdough starter is what makes this bread a healthier alternative from other regular bread. Let’s learn a little more about the Sourdough bread and starter.

Nutrition and Health Benefits of Sourdough Bread

So, what makes the sourdough bread better than the other bread?

There have been studies proving its health benefits. Below are some of them:

  • Sourdough bread contains lactic acid which neutralizes levels of phytates because it lowers the pH of the bread. Phytates are antinutrients that bind to minerals and reduce the body’s ability to absorb them. Thus, the sourdough bread has a higher level of available minerals and up to 62% less phytic acid than conventional bread.
  • Sourdough is also prebiotic which feeds the beneficial bacteria in the digestive system that keeps the gut healthy. Furthermore, it improves digestion by increasing the availability of nutrients.
  • The bread is more digestible because the fermentation process breaks some of the gluten down. Thus, people who struggle to digest gluten can have this bread. However, someone who has coeliac disease should be cautious because the sourdough still contains Gliadin. Gliadin is the part of the wheat protein that affects people with coeliac.
  • Due to the sourdough fermentation, the Glycemic Index (GI) of sourdough bread is reduced. It, therefore, slows down the speed at which sugars get in the bloodstream, thus, it has a better effect on blood sugar and insulin levels than other bread.
  • Due to Lactic Acid Bacteria (LAB) in sourdough, the bread has higher levels of antioxidants, lunasin (the cancer-preventive polypeptide), and some anti-allergic substances that may help in the treatment of auto-immune diseases.
  • Because of its high fiber content and low GI which makes one feel full longer and cuts back cravings, sourdough bread also has positive impacts on weight loss. 

Sourdough bread and how to make the starter

Let’s Make Sourdough Starter

Before making sourdough bread, you’ll have to start with a sourdough starter. This is what makes the bread extra special than the other regular bread that uses commercial yeast. 

To make a sourdough starter is very simple but it will need some patience because this process will last 6 days and maybe more.

Furthermore, besides sourdough bread, the starter can also be used in pizza bread, buns, biscuits, other bread, and even pancakes. There are a whole lot more where you can use it instead of using the regular yeast. 

Let’s get started with making the sourdough starter.


  • Clean jar or any container (enough to contain at least 1L). With or without cover. Preferably (but not necessary) clear so you can easily see what’s happening to your starter.
  • Kitchen weighing scale or measuring cups and spoons
  • Cloth or plastic wrap to cover the jar if the jar doesn’t have its own cover.
  • Kitchen thermometer (optional)

Ingredients for Day 1 up to Day 6

  • 120 grams (½ cup) filtered water 
  • 120 grams (1 cup) whole grain flour or your choice of flour.
  • “Wild Yeast” (found in the air around us)

Day 1

To start, Get ready with filtered water, flour, and “wild yeast”.

You will also need a clean, at least 1 L mason jar or any jar/container. And of course your measuring tools. Nevertheless, if you have the kitchen weighing scale, that would be the best to use.

The flour can be whole grain, whole wheat, rye, or all-purpose flour. However, whole grain flour has a natural wild bacteria that will help with the fermentation process.

  • Measure filtered water and flour.
  • In a jar, mix the two into a thick paste with a fork, spoon, or spatula until fully incorporated.
  • Cover the top but not tight. No need to screw the lid. May cover with plastic wrap with a rubber band, with a towel, or just place something on the top.
  • Place in a warm place for 24 hours.

Day 2.

You will see some bubbles and smells soury sweet.

To feed:

  • Get ½ cup starter from the jar and place it in another jar (keep the remaining starter in another clean container as discard and can be used in another recipe) and clean up the first jar.
  • Add feed with ½ c water and 1 cup flour (You may continue using the same flour or shift to white bread flour or other white flour.)
  • Mix well until became pasty and well incorporated.
  • Place the mixture / freshly fed starter back into the cleaned jar. Leave back in a warm place for 24 hours.

Day 3.

The starter is bubbling and there is a slide mark in the jar which shows that the starter expanded and slides down. It means that the starter reached its peak and needs to be fed again.

  • This time, feed the starter 2x with 12 or more hours apart.
  • Do the feeding the same way as in day 2
  • On the 12th hour. Repeat feeding.

*Remember to keep all the discards in a container to use up later in other recipes.

Day 4: 

This is after 12 hours from the last feeding.

In case the starter didn’t rise up that well, let it stay a couple more hours until it rises and dropped.

  • Do the same feeding 2x

It should double in size this time after 12 hours.

You may put a mark/line on the jar before leaving it so you’ll know how much the starter rises.

In case the starter didn’t rise up that well or doesn’t reach its peak and there is no mark of sliding down, skip feeding. It means the starter is not yet “hungry”. Leave it for a few more hours until it peaks.

Day 5

  • Check if it reached its peak (again, there is a mark that it slid down), that means the starter is hungry again.
  • Feed again the same way. (12 hours interval or more hours depends if it reached its peak)
  • Put a mark/line on the jar before leaving it so you’ll know how much the starter rises.

Day 6

  • Make sure it peaked and slid down. 
  • For the final feeding, use ⅓ cup starter with ½ cup water and 1 cup flour. (mark the jar)
  • The starter should double in size within 4 to 6 hours.
  • When it doubled in size and reached its peak, make a float test: Get a teaspoonful of starter and place on the water and it should be floating. Then, your starter is ready for your sourdough bread.

How to make the starter


  • For the leftover starter(starter that was left behind after using a part of it for sourdough bread), it can be kept in the refrigerator and make sure to feed it once a week to be able to use it for your next sourdough bread.
  • For the discarded starter (the left out starter and not fed), you can keep them in a separate container and refrigerate. It can be used for other recipes.
  • On feeding – there are times a 12-hour interval is too short. Make sure the starter reached its peak and then deflated down again (there is a slide mark on the jar). That’s when it’s time the starter should be fed again. You can skip feeding at night if it looks like the starter is still rising to its peak.
  • In colder environments, the process may take longer than 6 days. It can reach up to 12 days. Find a warmer area in your kitchen but never in direct sunlight. If possible have a kitchen thermometer to make sure it is over 65ºF. Preferably 70 to 80ºF
  • If the flour is not enough because it takes longer than 6 days, just refrigerate it for a few days to see if it can still get going.
  • The smell of the sourdough starter should be sweet and tangy. If it smells bad, the jar may be unclean or you have introduced some bad bacteria in it. Start again.
  • If there is some mold or discoloration on the surface of the starter, it could be contaminated. Scrape the top off if it is just on the surface.
  • There may be some liquid at the top of the starter, don’t be alarmed. It’s a good sign that the starter is hungry. You can stir it in or pour out the water.
  • You can divide the amount of ingredients into half to create a lesser starter.

The Sourdough Bread Recipe

Now you know how to make the Sourdough Starter. Let’s jump in and be ready to make your Sourdough Bread.

We will not need any bread machine nor mixer as this bread doesn’t require any kneading. It is best if the ingredients are weighed. But if you are comfortable using your measuring cups and spoons, or don’t have a weighing scale, it is alright to do the alternatives.

Sourdough bread and how to make the starter 2


  • 90 grams (⅓ cup) Sourdough Starter
  • 380grams (1 ⅔ cups ) Water
  • 500 grams (4 cups) Bread Flour or All-Purpose Flour
  • 10 grams (2 tsp) fine sea salt


  • Extra flour for dusting
  • Your choice of seeds for flavoring: fennel seeds, anise seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty)


  • Bowls or colanders for proofing
  • Covering for the bowls such as plastic wraps or towel
  • Pastry scraper
  • Dutch oven or large heavy-bottomed pots with lids
  • A serrated knife or any sharp knife


  1.  Make sure the sourdough starter is active. The starter has been fed 6-10 hours before mixing the dough and placed on the counter/warm area of your kitchen. But if the starter is in the refrigerator and has been fed for the last 6 or 7 days, it is alright to use it straight from the jar, cold,  and without feeding.
  2. Measure all the ingredients. In a bowl, mix together the flour and salt. In another bowl, mix together the starter and water until milky. Include ½ tsp to 1 tsp of seeds or a combination of seeds here if you prefer.
  3. Pour the starter – water mixture into the flour-salt mixture and blend well with the wooden spoon or mash with your hand until well blended. Cover bowl with the dough with plastic wrap or a clean, damp kitchen towel and let the dough rest for 15 to 30 minutes.
  4. Work on the dough by doing the stretch and fold. Start with dipping your hand in clean water so the dough will not stick to your fingers. Grab one side of the dough and stretch or pull it upward and place the end on top of the dough. Do the stretch and fold technique repeatedly for 20-30 secs turning the bowl clockwise or until the dough feels firm. Flip over and cover again and let it rest for another 15 to 30 minutes then do the stretch and fold again.
  5. Cover the bowl with the dough with plastic wrap or a clean damp kitchen towel. Leave on a counter and let rise (proof) which can be from 3 to 12 hours depending on the temperature of the environment and the ingredients. (During summer, proofing time can be 3-6 hours at 75-85ºF. While at wintertime, it will take about 8-12 hours at 65-70ºF). 
  6. Check the dough after the needed proof. At this time, the dough has bulked in size but not doubled (unlike the non-sourdough bread). To test when it’s ready, poke the dough with your finger (finger is dusted with flour) and if the indentation remains, the dough is ready.
  7. You will work on this dough on a floured top and “shape” it. You may use any flour like rice flour or any white flour, whichever works best for you to avoid the dough being sticky. You will use the scraper, too, to carefully scoop and lift the dough and tuck it in to shape the dough.
  8. To shape, place the dough on the floured board. Flip the dough over. Grab one side of the dough, pull it up, and fold it up to the middle. Next, grab the opposite side, pull it up and fold in the middle. Grab the side that wasn’t pulled yet and do the same. Do the same on the opposite side.
  9. With the use of your hand and other hand holding the scraper, flip the dough quickly so that the tucked side is now underneath. Shape the dough further with both of your hands cupped on the dough while gently rotating the dough and become round. Check this tutorial for shaping techniques.
  10. After shaping, the dough needs to rise again. Prepare a bowl lined with linen dusted with flour. You can also use a proofing basket, the seam of the dough side up. Or lined with parchment paper seam side down. Carefully lift and place the dough with your hand and with the help of the scraper on the other hand to keep the shape.
  11. Powder the top of the dough with some flour and the sides of the bowl as well. You may add seeds as a topping but this is optional. Cover and place in the refrigerator and let rise for another 1 hour. 
  12. Preheat the oven to 500ºF along with the dutch oven or any heavy-bottomed pots with lids.
  13. To bake the dough, carefully remove the heated dutch oven out of the oven and remove the lid. Lift the dough by flipping or by lifting using the parchment paper and carefully place in the preheated dutch oven, seam side down.
  14. Score the surface of the dough quickly with the knife or a lame around 1 inch deep at 45º angle. You can do one stroke, a couple, or a hashtag stroke. Put the lid on and place inside the preheated oven and bake for 20-25 minutes in 500ºF. It should be light golden in color and already puffed.
  15. Remove the lid, lower the heat to 450ºF. Continue baking for another 10-15 minutes or until the loaf is deep golden brown and crisp.
  16. Remove from the oven, transfer the bread onto the wire rack and let it cool down to room temperature before slicing.

Sourdough bread


You have just made your first Sourdough Bread.

There are other Sourdough recipes out there and most of them have their own way with their recipe. Whether the way the bread was baked the same way or not, no Sourdough bread is the same. This is because of the ‘wild yeast” present in the surroundings, the environment/weather, the fermentation process, and the proofing.

Either way, the end result depends on your personal touch with the timing and method you have developed over time as well as your patience.

Use this recipe as your jump-start or guide. If you have enjoyed and continued making this bread, you will, in time, develop your own technique and timing.

Important Notes

  • To store, you can wrap the bread with a clean kitchen towel for up to 2 days to keep the crispness of the crust. Or in a paper bag for up to 3 days. You can also place it in a zip lock bag to keep it moist longer. Slice the bread and freeze for up to 2 months.
  • If the dutch oven is not available, you may use a sheet pan covered with a metal bowl or a baking pan with a bowl that can fit on it as a cover. The bread might be flatter though but it still works. You may lower the temperature to 450ºF to begin and bake 25-30 minutes covered and 5-8 minutes uncovered. The internal temperature should be 204-208ºF. 
  • Usually, dutch ovens can handle 500ºF. If not or not sure, especially when using other means, 450ºF will be enough. Some clay bread baker cracks at 500ºF and plastic handle melt or crack.
  • If the dough seems runny, most probably it is over-proofed or incorrectly measured the flour and water. An over-proofed dough is flat and runny with plenty of air bubbles at the top. It may have reached its peak and gone down. It also breaks apart when stretched. Take note of the rising time and adjust or shorten it next time. Take note of the current weather as it also affects the proofing time. Summer, when the weather is hot, shortens the proofing time.
  • When measuring with a weighing scale, don’t forget to not include the weight of the bowls. When measuring the flour, do not include the seeds or any add ons.

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