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Healthy Recipes

Recipe 1: Healthy grilled lamb Kofta


Ingredients:

¼ kg low fat lean ground lamb

1 medium onion, minced

1 clove garlic, minced

¼ cup finely chopped curly parsley

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon cinnamon

¼ teaspoon allspice

1/8 teaspoon ground cloves

Instructions:

1. Preheat the grill to medium-high heat.

2. Add lamb in a medium bowl and add all other ingredients and gently knead with clean hands to combine, about 1 minute.

3. Divide into 4 portions. Shape each portion into a sausage shape. Thread meat onto a heavy metal skewer.

4. Grill kebabs without adding any oil, turning the skewer every 3 to 4 minutes, until cooked through.




Recipe 2: Spiced Chickpea Salad


Ingredients

For the chickpeas:

2 cans chickpeas, well drained, or 4 cups cooked chickpeas

¾ to 1 cup extra-virgin olive oil

2 garlic cloves, minced

2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander

1 teaspoon sweet paprika

Salt and pepper

For the Tahini Sauce:

⅓ cup tahini

Freshly squeezed juice of 1 lemon, plus more to taste

1 garlic clove, minced

Warm water, as needed

To finish:

Olive oil, for cooking

About 284g kale, chard or spinach, well washed and thick stems removed

3 cups store-bought or homemade pita chips

Handful of roughly chopped flat-leaf parsley

Handful of roughly chopped mint

1 large or 2 small cucumbers, peeled and thinly sliced

Lemon, cut into wedges

Instructions

  1. Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered.
  2. Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
  3. Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
  4. Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
  5. When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.




Recipe 3: Crustless Quiche with Broccoli, Cheddar, and Mustard


Serving for 6 people

Preparation time 30 minutes

Ingredients:

Olive oil spray or olive oil

2 tablespoons olive oil

1 small red onion, halved and thinly sliced

2 cups broccoli (about 1 stalk), florets finely chopped and stem thinly sliced

1 teaspoon kosher salt (divided use) (or half as much table salt)

4 large eggs

2 cups half and half (or 1 cup each whole milk and cream or 2 cups whole milk)

1 tablespoon grainy mustard (or Dijon)

The grated zest of ½ lemon

¼ teaspoon dried thyme

Freshly ground black pepper

114g sharp cheddar, grated (just barely 2 cups)

Instructions:

  1. Heat the oven to 400 and grease a deep pie plate with olive oil spray (or olive oil and a paper towel).
  2. Heat the oil in a pan over medium heat and sauté the onion until it’s tender and getting a little brown at the edges, around 10 minutes. Add the broccoli and ¼ teaspoon of the salt and sauté, stirring occasionally, until the broccoli is browning and crisp-tender—another 8 minutes or so. The broccoli will cook more in the oven, but it needs to be most of the way done at this stage. Leave it in the pan to cool a bit while you prepare the custard.
  3. Whisk together the eggs, half and half, remaining ¾ teaspoon salt, mustard, lemon zest, thyme, and black pepper. Stir in the grated cheese.
  4. Tip the broccoli mixture into the pie plate and spread it out a bit. Pour the custard over it. Put the pie plate into the oven and bake for 35 to 45 minutes, until the custard is golden. Serve warm, room temperature, or cold, with a crisp green salad.




Recipe 4: Smoky shakshuka


Our four-ingredient version of Shakshuka dish contains chorizo, roasted red peppers, tomatoes and eggs – eat it for breakfast, lunch or dinner!

Serves 2

Preparation: Less than 30 minutes

Ingredients

½ a ring of chorizo

2 roasted red peppers, from a jar

1 can chopped tomatoes

2 eggs

Instructions:

  1. Slice the chorizo and cook in a frying pan until the oils are released. Slice the peppers, add to the pan with the tomatoes, season and cook until warmed through.
  2. Make two spaces in the pan and crack an egg into each one. Cover with a lid and simmer for 5 mins until the eggs are cooked.





Healthy Tips

Working from home


Work and home life for parents can be stressful sometimes. As a parent, you must recharge your batteries now and then. Droobi’s tip for you: Schedule a time to do something enjoyable and do not feel guilty about it.




Masks Types


Since masks may be required when attending schools, it is important to know what the safest masks are for children. A cloth mask that fits comfortably and covers the mouth and nose is recommended.




Be Healthier


Do not wait until you are falling apart, change the way you look at life and start your path to health today. You will feel better, look better, be healthier and could live longer.




Eid Al adha


If you decide to slaughter at home, please reconsider. It’s better to visit a slaughter facility that is well equipped and follows safety and hygienic system




Healthy tip for Eid Al Adha


While enjoying the Eid al-Adha meals, it is recommended to select the lean cuts of sheep meat, such as rib and shank (without the external fat), which have only a 6% fat content.





Healthy Recipes

Recipe 1: Healthy grilled lamb Kofta


Ingredients:

¼ kg low fat lean ground lamb

1 medium onion, minced

1 clove garlic, minced

¼ cup finely chopped curly parsley

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon cinnamon

¼ teaspoon allspice

1/8 teaspoon ground cloves

Instructions:

1. Preheat the grill to medium-high heat.

2. Add lamb in a medium bowl and add all other ingredients and gently knead with clean hands to combine, about 1 minute.

3. Divide into 4 portions. Shape each portion into a sausage shape. Thread meat onto a heavy metal skewer.

4. Grill kebabs without adding any oil, turning the skewer every 3 to 4 minutes, until cooked through.




Recipe 2: Spiced Chickpea Salad


Ingredients

For the chickpeas:

2 cans chickpeas, well drained, or 4 cups cooked chickpeas

¾ to 1 cup extra-virgin olive oil

2 garlic cloves, minced

2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander

1 teaspoon sweet paprika

Salt and pepper

For the Tahini Sauce:

⅓ cup tahini

Freshly squeezed juice of 1 lemon, plus more to taste

1 garlic clove, minced

Warm water, as needed

To finish:

Olive oil, for cooking

About 284g kale, chard or spinach, well washed and thick stems removed

3 cups store-bought or homemade pita chips

Handful of roughly chopped flat-leaf parsley

Handful of roughly chopped mint

1 large or 2 small cucumbers, peeled and thinly sliced

Lemon, cut into wedges

Instructions

  1. Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered.
  2. Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
  3. Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
  4. Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
  5. When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.




Recipe 3: Crustless Quiche with Broccoli, Cheddar, and Mustard


Serving for 6 people

Preparation time 30 minutes

Ingredients:

Olive oil spray or olive oil

2 tablespoons olive oil

1 small red onion, halved and thinly sliced

2 cups broccoli (about 1 stalk), florets finely chopped and stem thinly sliced

1 teaspoon kosher salt (divided use) (or half as much table salt)

4 large eggs

2 cups half and half (or 1 cup each whole milk and cream or 2 cups whole milk)

1 tablespoon grainy mustard (or Dijon)

The grated zest of ½ lemon

¼ teaspoon dried thyme

Freshly ground black pepper

114g sharp cheddar, grated (just barely 2 cups)

Instructions:

  1. Heat the oven to 400 and grease a deep pie plate with olive oil spray (or olive oil and a paper towel).
  2. Heat the oil in a pan over medium heat and sauté the onion until it’s tender and getting a little brown at the edges, around 10 minutes. Add the broccoli and ¼ teaspoon of the salt and sauté, stirring occasionally, until the broccoli is browning and crisp-tender—another 8 minutes or so. The broccoli will cook more in the oven, but it needs to be most of the way done at this stage. Leave it in the pan to cool a bit while you prepare the custard.
  3. Whisk together the eggs, half and half, remaining ¾ teaspoon salt, mustard, lemon zest, thyme, and black pepper. Stir in the grated cheese.
  4. Tip the broccoli mixture into the pie plate and spread it out a bit. Pour the custard over it. Put the pie plate into the oven and bake for 35 to 45 minutes, until the custard is golden. Serve warm, room temperature, or cold, with a crisp green salad.




Recipe 4: Smoky shakshuka


Our four-ingredient version of Shakshuka dish contains chorizo, roasted red peppers, tomatoes and eggs – eat it for breakfast, lunch or dinner!

Serves 2

Preparation: Less than 30 minutes

Ingredients

½ a ring of chorizo

2 roasted red peppers, from a jar

1 can chopped tomatoes

2 eggs

Instructions:

  1. Slice the chorizo and cook in a frying pan until the oils are released. Slice the peppers, add to the pan with the tomatoes, season and cook until warmed through.
  2. Make two spaces in the pan and crack an egg into each one. Cover with a lid and simmer for 5 mins until the eggs are cooked.





Healthy Tips

Working from home


Work and home life for parents can be stressful sometimes. As a parent, you must recharge your batteries now and then. Droobi’s tip for you: Schedule a time to do something enjoyable and do not feel guilty about it.




Masks Types


Since masks may be required when attending schools, it is important to know what the safest masks are for children. A cloth mask that fits comfortably and covers the mouth and nose is recommended.




Be Healthier


Do not wait until you are falling apart, change the way you look at life and start your path to health today. You will feel better, look better, be healthier and could live longer.




Eid Al adha


If you decide to slaughter at home, please reconsider. It’s better to visit a slaughter facility that is well equipped and follows safety and hygienic system




Healthy tip for Eid Al Adha


While enjoying the Eid al-Adha meals, it is recommended to select the lean cuts of sheep meat, such as rib and shank (without the external fat), which have only a 6% fat content.





شهادات عملائنا

قصص النجاح

ناصر ، 52
برنامج  السكري

أعيش مع مرض السكري من النوع 2 منذ 5 سنوات حتى الآن. كنت أكافح من أجل الحفاظ على مستويات السكر في الدم تحت السيطرة. دروبي غيرت حياتي حقا! السكريات في دمي في الهدف الآن ، لقد فقدت بعض الوزن وغيرت عادات الأكل. أنا سعيد جدًا بالدعم اليومي الذي أحصل عليه من مدرب الصحة الخاص بي. هم دائما داعمون وإيجابيون حتى في أيامي الأسوأ. أنا حقاً لا أعرف ماذا سأفعل بدون مدربي الشخصي. شكرا دروبي لمساعدتي في العيش بشكل أفضل مع مرض السكري.

مريم ، 31
برنامج سكري الحمل

في حملتي الثالثة ، تم إعلامي بعد إجراء اختبار بأنني مصابة بسكري الحمل. لقد صدمت حقًا لأنني كنت بصحة جيدة في حملي السابق. عندما أوصى طبيبي دروبي ، اعتقدت أنني سأجربها. كان مدرب الصحة الخاص بي شديد التفاعل ومفيدًا للغاية. دعمتني في تتبع نسبة السكر في الدم والقيام باختيارات الطعام المناسبة كل يوم. ساعدني البرنامج في التغلب على خوفي والحصول على ولادة صحية وطفل. ما زلت أستخدمه حتى بعد

الولادة.

محمد ، 36
برنامج الوقاية

لقد سمعت عن Droobi على الإنترنت وقررت تجربة برنامج الوقاية الخاص به ، نظرًا لأن مرض السكري يعمل في عائلتي. إنه برنامج سهل للغاية ، جعلتني الخطوات الصغيرة أفقد الوزن ، وممارسة الرياضة أكثر ، وأقلل من خطر الإصابة بالأمراض المزمنة. تطبيق بسيط رائع يقدم الدعم من خلال التذكير وأدوات التتبع والدروس والمدربين المحترفين. لقد استخدمته منذ أكثر من عام وأود أن أوصي به لأي شخص.

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