Hello everybody! Happy Halloween!
Today I have for you a healthy and delicious Halloween treat. It’s a guilt free dessert perfect for people who diet or watch their waistline.
Ingredients for coconut layer
- 1/2 cup coconut cream
- 1/4 cup shredded coconut
- 1/4 cup coconut oil
- Stevia or any other sweetener
Ingredients for the almond layer
- 3 tablespoons of natural almond butter
- 1/4 cup coconut cream
- 1/4 cup cocoa butter
Mix the ingredients for the coconut layer than pour them into a container and put it in the freezer. Meanwhile mix the ingredients for the almond layer. Wait 30 min and pour it on the top of the coconut layer. You can add some almond peaces into it. Let it sit in the freezer for 2 hours. Decorate it as you wish with dried fruits, coconut flakes or some sugar free chocolate.
Hello everybody! Donuts! Yes I know everybody loves them, and guess what, I have a recipe for you, that is not just contains healthy ingredients but it’s also low in carbohydrate, so people who are following a low carb or paleo diet, can easily and guilt free eat it. Here are the ingredients you need:
- 1/2 cup pumpkin puree
- 1/4 cup coconut cream
- 4 eggs
- 2 tbsp olive oil or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp stevia or sweetener of your choice
- 1/2 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- Pinch of salt
- Cashew nuts soaked in water for 2 hrs
- Stevia or any kind of sweetener
- 3-4 tbs or coconut milk
- Lime juice or cocoa or just cinnamon, you can be creative here
- Preheat oven to 350 degrees.
- Grease a donut pan with coconut oil.
- In a stand mixer mix the first 5 ingredients until smooth.
- In another bowl whisk the rest of the ingredients together.
- Slowly add the dry ingredients into the wet ingredients in the mixer until combined thoroughly.
- Pour the batter into the donut pan.
- Bake 15 minutes.
Allow to cool completely before glazing.
To make the glaze simply add ingredients into a stand mizer and blend until smooth.
And you are ready with the most delicious healthy treats ever.
Serves: 6 donuts
Serving size: 1
Saturated fat: 2.9g
How are you doing? I’m actually starting to like this time of the year. I know we can’t sit outside at pools and terraces drinking lemonades, but fall has it’s own beauty. I love to sit inside in the warm home, drinking pumpkin spice latte, eating something healthy and delicious, like the recipe I brought for you today! I made some delicious and healthy chocolate fudge.
This recipe is totally guilt free, has no added sugar, no flour, no diary products, its very low in carbohydrates and its vegan.
Here is the recipe:
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut oil, softened
- 1/3 cup unsweetened coconut chips
- 1/4 cup almond milk
- 1 Tbs of natural almond butter
- stevia or other sweetener of your choice
- Combine all ingredients in a food processor
- Process until all ingredients have been well blended
- Spread out into a small container
- Refrigerate until the fudge is hardened
- Remove fudge from container and cut into pieces
That’s it! Enjoy!
Hello my dears!
Fall is definitely here, low temperatures, leaves on the ground, lots of rain, yeah i know its a cliche but this is what it is.
So if its fall that mean everything pumpkin: pumpkin spice latte, pumpkin pie, pumpkin doughnuts and obviously pumpkin soup.
Today I made the best pumpkin soup ever, so here is the recipe:
- 1 tbs Olive Oil
- 1 onion chopped
- 2 cloves garlic, grated
- 1.5 kg (3 pounds) butternut pumpkin, peeled, chopped
- 1 lemongrass stalk, finely chopped or grated
- 1 tbs fresh ginger, grated
- 1 bunch coriander (cilantro)
- 1 litre water
- 400ml (13.5 oz) coconut milk
- Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
- Toss the pumpkin in the oil and cook for 5 minutes. Add the water and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup.
- Return to a clean saucepan and add the coconut milk. Serve with shaved coconut, the remaining coriander (cilantro) leaves and chili.
Here you go, is this simple!
Hello my dears!
I have a super recipe for you guys today. Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. You can top it with chopped herbs and grated cheese if you like.
So here are the ingredients:
- 1 medium head cauliflower , trimmed and cut into small florets (about 6 to 7 cups)
- 1 tablespoon of coconut oil but you can use extra virgin olive oil too
- 2 cloves garlic, crushed and peeled
- salt and ground black pepper
- Bring a large pot of salted water to a boil.
- Add cauliflower and cook until very tender, about 10 minutes.
- Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor.
- Add the oil the garlic and the reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher).
- Season with salt and pepper and serve.
Per Serving: 110 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 330mg sodium, 8g carbohydrates, (3 g dietary fiber, .3g sugar), 3g protein.