Thai Pumpkin Soup with Coconut Milk (vegan)

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.

IMG_1655Today I made the best pumpkin soup ever, so here is the recipe:

Ingredients
  • 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
Instructions
  1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
  2. Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
  3. 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.
  4. Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup.
  5. 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!

Enjoy! 🙂

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Chia Seed Pudding Recipe

Good morning my dears!

Here is a breakfast idea for you, that gives you energy, it’s loaded with nutrients and it’s super delicious.

wpid-dark_chia_sq__38560.1405434241.1280.1280.jpgThis pudding is made of chia seeds, I think you all heard about this super-food, if not, I tell you a few things about them:

1. The word “Chia” comes from the Mayan language and means strength. Chia seeds are a balanced blend of protein, carbohydrates, fats and fiber. It is said that 1 tablespoon of Chia can sustain a person for 24 hours. Athletes have reported that Chia seeds help them perform at optimal levels for much longer periods of time.

2. Chia seeds are high in quality protein, much higher than most plant foods.

3. Chia seeds are very high in Omega-3 fatty acids, they contain more Omega-3s than salmon, gram for gram.

4. They are high in antioxidants.

5. Almost all of the carbohydrates in chia seeds are fiber, this should increase fullness, slow absorption of your food and help you automatically eat fewer calories.

6. Chia seeds can play an important role in regulating insulin levels. They can reduce insulin resistance and decrease abnormally high levels of insulin in the blood.

7. Chia seeds contain no gluten or grains. Therefore, all of the nutritional benefits of chia seeds can be obtained on a gluten-free diet.

8. They can be used as an egg re-placer, combining 1 tablespoon ground chia seeds with 3 tablespoons water for each egg you’re replacing.

And now here it is the delicious recipe

wpid-img_20141202_101959.jpgIngredients
1 cup unsweetened almond milk (coconut milk or rice milk)
1 cup plain  Greek yoghurt
2 tablespoons pure maple syrup or raw honey
1 teaspoon pure vanilla extract
1/4 cup chia seeds
handful of raspberries or strawberries

Directions
In a medium bowl, gently whisk the almond milk, yoghurt, 2 tablespoons maple syrup, the vanilla until just blended. Whisk in the chia seeds. Cover and put them in the fridge for 30 minutes.

Enjoy!

Guacamole – avocado dip

guacamoleHello everybody!

Today I have for you a very nutritious healthy and delicious recipe for those who love avocados.

The Guacamole  is an avocado-based dip that originated from Mexico. You can also use it as a condiment or salad ingredient.

Here is what you need:

  • 2 ripe avocados
  • 1 lime juice
  • 1 teaspoon minced garlic
  • 3 tablespoons of chopped fresh cilantro
  • 1 pinch ground cayenne pepper
  • 1 pinch of salt

Directions: 

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in the cilantro, garlic and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

You can serve it with chopped vegetables like celery carrots, cherry tomatoes, but u can use it as a dip for tortilla chips too 🙂

 ¡Buen apetito! :*

Baked eggs in avocado

avocadosHello my readers! 

Today I have for you a quick and very nutritious breakfast/ brunch recipe.

If you are an avocado fan, than this recipe is definitely for you! These avocado cups are very easy to make, you can pop them in the oven while you shower. The healthy fats and protein from the eggs gives you long lasting energy and the creaminess of the avocado is so great with egg.

You can top it with whatever you like, cheese, cherry tomatoes, pesto or olives. I topped them with some Roquefort cheese and green onions, and I have to tell you, they turned out fabulous!

Here is what you need: 

  • 1 ripe avocado
  • 2 eggs
  • salt and pepper
  • Topping as you wish: green onion, cheese, dried tomatoes or some hot salsa, just be creative!
Instructions
  1. Preheat the oven to 350 degrees. Cut the avocados in half and carefully remove the pit. Put avocados open side up in a baking dish. If they are small avocados, scoop out a little  to make more room.
  2. Crack an egg in each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until the eggs are done
  3. Top with desired toppings while still hot and enjoy!

Hope you will try it out and come back and thank me for it 🙂

Have a wonderful day! :*

 

 

Healthy breakfast pancakes

pancakeHello my dears!

How are you today? Here where I live it totally feels like spring, the sun is out, the weather is so warm and people seem more happy and joyful.

Today I have for you a super delicious and healthy breakfast recipe! I usually eat this for breakfast, but you can eat it as a dessert or after your workout. It is a healthy version of the American pancake, which means it does not have refined and processed ingredients like sugar, flour, milk, butter etc. Contains a good amount of protein from the eggs, some healthy fats and it’s very low in carbohydrate.

Here is what you will need:

  •  2 whole eggs plus one egg white
  • 3 tablespoon of coconut flour
  • ½ banana
  • ½ cup natural unsweetened almond milk
  • ¼ teaspoon of Cinnamon
  • ¼ teaspoon of natural vanilla extract

Mix all the ingredients in a mixer till it’s smooth. Heat your non sticky pan and cook them till they have a nice golden colour.

You can add any kind of HEALTHY topping as you like, some honey or natural maple syrup, natural peanut butter or shredded coconut. Today I decorated mine with a teaspoon of honey and some poppy seeds.

So this is how my kind of breakfast looks like today. It is delicious, healthy and it’s less than 300 calories/portion. For breakfast you can eat two peaces of this pancake, please pay attention to your portion size as always!

 

Have a great sunny day! See you soon! :*

 

Quick delicious smoothie recipe

smoothiej_2Hey lovely people!

On this picture you can see my delicious breakfast smoothie. If you like it and want to try it out, here’s the recipe:

Ingredients: 

  • 1 cup of frozen berries
  • 1 banana
  • 1/2 cup of almond milk
  • some pieces of pineapple for decoration

Just mix it in a blender and you can enjoy it immediately 🙂

Have a great day and a happy weekend! :*

Flourless low carb pumpkin muffins

IMAG4477_1Hello everyone!

Today I had some friends over, and I thought I will make them something sweet but low carb and healthy. Now that it’s pumpkin season I though why not to make some delicious muffins out of it J

So go ahead and please try this recipe, I tell you right now it’s phenomenal, it fits perfect with the weather. Fall is a nice season, it’s not too cold it’s not that hot, it’s cozy, it’s romantic. That’s why they named it fall because people fall in love …. I think 🙂

This is really an easy recipe, so it doesn’t require being a chef in the kitchen 🙂

Here are the ingredients:IMAG4489hh

  • 1/2 cups almond flour
  • 1/2 cups shredded coconut
  • 1 cup baked pumpkin or some organic pumpkin pure
  • 3 eggs (beaten)
  • ¼ cup raw honey
  • 2 TBS coconut oil, melted
  • Few peaces of walnuts
  • 1 TBS of cinnamon
  • ½ TBS salt

 

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine all ingredients and mix well.
  3. Using a spoon, fill each muffin liner close to the top.
  4. Add pumpkin seeds on top.
  5. Bake for 20-25 minutes and voilà!

These little muffins are DELICIOUS and the best part is they’re GUILT FREE!! I love these for dessert but you can eat it for breakfast or as a snack.

Have a great Saturday night!

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