General health tips include tips to keep healthy & lose weight.
What is a healthy life? A life where you have no disease condition or a life where your body is doing physically good,
or a life where your mind is at peace or a life where you have a social circle and well-being?
Well to answer this question, you should analyze your life and think about what actually health is.
Health as defined by WHO as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.
So that means, health is not only just being free of a disease condition, but in order to be healthy, one must be sound physically, mentally, and socially.
Health tips not only include what one should eat and not to eat, but it also includes the practice to attain a complete state of health.
If you are doing well physically and mentally but not consuming the required amount of nutrition that your body requires,
you will not be able to achieve your health goal to the fullest. Physical activity, mental health, social well-being, and dietary habits go hand in hand to live a healthy life.
Health tips will provide you with an outlook of how you can be healthy by putting in just a few efforts and making your health a priority.
Because if your body is in a state of health, you will be in a state of overall well-being. So choose yourself and your health over anything else!
Looking for a quick, healthy and protein-rich breakfast? These Scrambled Eggs with Sautéed Beans are packed with protein, vegetables and fresh flavours. Ginger, garlic, spring onion and green chilli add a delicious spicy kick while keeping the recipe simple.
Ingredients:
2 eggs
1 cup finely chopped French beans
2 cloves garlic, finely chopped
½ tsp ginger, finely chopped
2 tbsp spring onion, chopped
1 green chilli, finely chopped
1 tsp oil
Salt, to taste
Black pepper, to taste
Method: Heat oil in a pan and add ginger, garlic and green chilli. Sauté for 30–40 seconds until fragrant. Add the chopped French beans and cook on medium-high heat for 3–4 minutes, keeping them slightly crunchy.
Add the spring onion and sauté for another minute. Meanwhile, whisk the eggs with salt and black pepper. Push the sautéed vegetables to one side of the pan and pour the beaten eggs into the empty space.
Allow the eggs to set slightly, then gently scramble them. Mix the eggs with the sautéed beans and cook for another 1–2 minutes until the eggs are cooked but still soft.
A nutty, spicy, and aromatic homemade seasoning made with hemp seeds, roasted cumin, red chilli, fresh garlic, and spring onion. Perfect for adding a flavourful twist to everyday meals.
🥄 Ingredients
Hemp seeds – 4 tbsp
Cumin seeds (jeera) – 1 tsp
Dry red chillies – 2
Garlic cloves – 3–4
Spring onion greens – 2 tbsp, chopped
Rock salt – 1 tsp (adjust to taste)
👩🍳 Method
Heat a pan on low flame and dry-roast the hemp seeds for 2–3 minutes until lightly aromatic. Remove and set aside.
In the same pan, dry-roast cumin seeds and dry red chillies until fragrant. Allow them to cool completely.
Add the roasted hemp seeds, cumin, red chillies, and salt to a mixer. Grind into a coarse powder.
Add garlic cloves and chopped spring onion greens. Pulse again until everything is well combined, scraping the sides as needed.
Transfer to a clean, dry container and refrigerate.
🥗 Serving Suggestions
Sprinkle over salads, sprouts, and roasted makhana.
Mix into curd or raita for a spicy, nutty flavour.
Use as a seasoning for paneer, eggs, sautéed vegetables, or dal.
Storage tip: Since fresh garlic and spring onion contain moisture, this mixture is best prepared in small batches and used immediately or refrigerated in a clean, airtight container for up to 2–3 days. For longer storage, dry the garlic and spring onion thoroughly before grinding and storing.
A quick and comforting Indian-style breakfast made with jowar flour, vegetables and simple spices. It’s easy to digest, filling and perfect for a quick meal.
Ingredients of Jowar Dalia
½ cup jowar flour
1 cup mixed vegetables – carrot, peas, beans and capsicum
1 small onion, finely chopped
1 tsp cumin seeds
1 tsp ginger-green chilli paste
½ tsp turmeric
½ tsp coriander powder
½ tsp red chilli powder
Salt to taste
1 tsp oil
2–2½ cups water
Fresh coriander
1 tsp lemon juice
Method
Mix the jowar flour with ½ cup water in a bowl to make a smooth, lump-free slurry.
Heat oil in a pan and add cumin seeds.
Add onion and ginger-green chilli paste and sauté for 1–2 minutes.
Add the vegetables and cook for 2–3 minutes.
Add turmeric, coriander powder, chilli powder and salt.
Slowly add the remaining water and bring it to a gentle boil.
Reduce the heat and gradually add the jowar flour slurry while stirring continuously.
Cook for 5–7 minutes, stirring until the mixture becomes thick, smooth and cooked.
Finish with lemon juice and fresh coriander.
⚡ Advance Prep Tip
Prepare the vegetable base in advance and refrigerate it for up to 3 days. In the morning, add water, mix in fresh jowar flour slurry and cook for just 5–7 minutes.
Protein Boost: Serve with thick curd/Greek yogurt or add cooked moong dal to make the meal more balanced and protein-rich.
A delicious, protein-rich and filling quesadilla made with black beans, vegetables, spices and cheese. It’s quick to prepare and perfect for a healthy Mexican-inspired meal.
Ingredients
1 whole-wheat tortilla/roti
½ cup boiled black beans
¼ cup finely chopped capsicum
¼ cup finely chopped onion
2 tbsp sweet corn
2 tbsp grated cheese
1 tsp olive oil
½ tsp cumin powder
½ tsp chilli flakes
½ tsp paprika or Kashmiri chilli powder
¼ tsp garlic powder
Salt to taste
1 tsp lemon juice
Fresh coriander
Optional: chopped jalapeños
Method
Heat a pan and add 1 tsp olive oil. Sauté onion and capsicum for 2–3 minutes.
Add boiled black beans and lightly mash a few beans with the back of the spoon.
Cook for another 2–3 minutes until the mixture becomes slightly dry.
Turn off the heat and add lemon juice and fresh coriander.
Place a whole-wheat tortilla on a pan. Spread the black bean filling over half of it and sprinkle cheese on top.
Fold the tortilla and cook on both sides until golden and crisp and the cheese melts.
Cut into triangles and serve with fresh salsa or a yogurt-based dip.
🥣 Quick Yogurt Dip
Mix thick yogurt with lemon juice, salt, roasted cumin powder and chopped coriander. Add a little chilli for extra flavour.
⚡ Advance Prep Tip
Prep the filling in advance: Boil and portion the black beans, then prepare the vegetable-bean mixture and refrigerate it in an airtight container for up to 3 days.
When ready to eat, simply spread the chilled filling on a tortilla, add cheese, fold and toast. Your quesadilla can be ready in 5–7 minutes!
Healthy Tip: Use a whole-wheat or multigrain tortilla and keep the filling vegetable-heavy for more fibre and better satiety.
This Healthy Lemon Pepper Egg Stir-Fry is a quick and delicious way to enjoy eggs with a tangy, peppery sauce. Instead of deep-frying the eggs, a simple omelette is prepared, cut into bite-sized pieces, and tossed in a light garlic-chilli sauce. It makes a great high-protein breakfast, snack, or quick dinner.
Ingredients
2 eggs
Salt, to taste
½ tsp black pepper
1 tsp oil
2 garlic cloves, finely chopped
½ tsp finely chopped ginger
½–1 green chilli, chopped
1 tsp soy sauce
1 tsp tomato or chilli sauce
½ tsp corn flour
¼ cup water
1–2 tsp fresh lemon juice
½ tsp lemon zest, optional
Spring onion or coriander for garnish
Method
Whisk the eggs with a little salt and black pepper. Heat a non-stick pan with a few drops of oil and prepare a thin omelette. Once cooked, remove it from the pan, cut it into small bite-sized pieces, and keep aside.
In the same pan, add the remaining oil and sauté garlic, ginger, and green chilli for a few seconds until fragrant. Add soy sauce and chilli or tomato sauce and mix well.
In a small bowl, mix corn flour with water to make a smooth slurry. Pour it into the pan while stirring continuously. Cook for a minute until the sauce becomes lightly thick.
Season with salt and plenty of freshly ground black pepper. Add lemon juice and lemon zest for a fresh, tangy flavour. Finally, add the omelette pieces and gently toss until they are well coated with the sauce.
Garnish with spring onion or coriander and serve hot.
💡 Healthy Tip
Use minimal oil, choose low-sodium sauces, and increase the garlic, ginger, pepper, and lemon for maximum flavour without needing extra sauce or oil.
A spicy, flavour-packed egg recipe that comes together in just 10 minutes!
🥚 Ingredients of Chilli Oil Eggs
2 eggs
1 tsp chilli oil
½ tsp sesame seeds
½ tsp chilli flakes
1 small garlic clove, finely chopped
1 tsp spring onion, chopped
½ tsp soy sauce
Black pepper, to taste
Salt, as needed
Fresh coriander, for garnish
👩🍳 Method
Heat a non-stick pan and add ½ tsp chilli oil.
Crack in the eggs and cook on low-medium heat until the whites are set and the yolks are still slightly runny.
In a small bowl, mix the remaining chilli oil with garlic, chilli flakes and sesame seeds.
Pour the chilli mixture over the eggs and let it sizzle for a few seconds.
Drizzle with soy sauce and sprinkle with black pepper.
Garnish with spring onion and coriander and enjoy your Chilli Oil Eggs
💡 Healthy Tip
Use 1 tsp chilli oil for flavour instead of pouring extra oil. Serve with whole-grain toast, roti, or a bowl of sautéed vegetables for a balanced meal.
Afghani Egg Omelette is a simple, flavourful and protein-rich breakfast made with eggs, tomatoes and colourful vegetables. Unlike a traditional omelette, the eggs are cracked directly into the cooked vegetable mixture, giving the dish a rustic texture and deliciously juicy base. It is quick to prepare and can be enjoyed for breakfast, brunch or a light dinner.
Ingredients of Afghani Egg Omelette
2 eggs
1 medium tomato, finely chopped
1 small onion, finely chopped
½ capsicum, finely chopped
1 green chilli, finely chopped
1 tsp ginger-garlic, finely chopped
¼ tsp cumin powder
¼ tsp black pepper
½ tsp chilli flakes
Salt to taste
1 tsp oil
Fresh coriander for garnish
Method
Heat oil in a non-stick pan. Add ginger and garlic and sauté for a few seconds.
Add chopped onion and cook until it becomes slightly soft.
Add tomato, capsicum, green chilli, cumin powder, black pepper, chilli flakes and salt.
Cook on medium heat until the tomatoes become soft and the mixture turns slightly thick and saucy.
Spread the vegetable mixture evenly and make two small wells in it.
Crack one egg into each well. Do not whisk the eggs beforehand.
Cover the pan and cook on low heat for 3–5 minutes, or until the egg whites are completely set. Keep the yolks slightly soft or cook longer according to your preference.
Garnish with fresh coriander and a sprinkle of chilli flakes.
Serve hot with whole-grain toast, multigrain roti or a fresh cucumber salad.
🌿 Healthy Tip
Increase the quantity of vegetables to make the meal more filling and fibre-rich without adding many calories. For extra protein, you can add crumbled paneer or cooked soya granules to the vegetable mixture before adding the eggs.
⚡ Quick Prep Tip
Prepare the tomato-vegetable mixture in advance and refrigerate it. When ready to eat, simply reheat, crack in the eggs, cover and cook fresh.
