Tag Archives: vegetarian recipe

Berry – Rhubarb Crumble Bars (Gluten-free, dairy-free, vegan)

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Hello everybody!

The other day I made these delicious and easy dessert, because my husband bought home a bunch of rhubarbs, so it was a must!

This recipe just like all my recipes are easy to make, fast and healthy, and of course gluten-, egg-, dairy- free!

Ingredients:

Crust

2 cups almond flour

2 Tbsp mink fruit syrup

1 Tbsp coconut oil

1 Tbsp water

pinch of salt

1 tsp vanilla

Filling

1 cup raspberries+ 1 cup rhubarb or other berries

1 Tbsp lemon juice

2 Tbsp monk fruit syrup

2 Tbsp chia seeds

Topping

1/4 cup almond flour

1 tbsp coconut flour

1 cup shredded almonds or cashews or both

1/2 cup coconut shreds

1 Tbsp coconut oil

2 tbsp monk fruit syrup (or honey or any liquid sweetener)

Directions:

1 Preheat oven to 350 and line an 8×8 baking pan with parchment paper

2 In a bowl, combine all crust ingredients and stir until completely combined.

3 Flatten into pan and pierce top multiple times with fork to allow air to escape.

4 Bake for 13 minutes and let cool at least 1 hour.

5 While crust is cooling, warm berries, rhubarb, lemon juice, and monk fruit syrup in a saucepan on medium heat.

6 Continually mash with fork until all combined and completely heated through.

7 Turn off heat and add in chia seeds. Stir and let cool completely, putting in fridge after a few minutes.

8 In a food processor, pulse together all topping ingredients until semi-fine. You don’t want to pulse for too long!

9 Once everything is completely cooled, pour berry filling over top of crust.

10 Add topping evenly over top of filling and bake for 15-18 minutes at 350F or until golden brown.

11 Let cool before eating.

12 Enjoy!

Paleo pumpkin cake

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Hello everybody!

It’s almost Halloween so I brought a perfect holiday treat for you, can you guess what’s the main ingredient?

Yes it’s pumpkin 🎃

Ingredients:

  • 3 cups almond flour
  • 2/3 cup sweetener of your choice
  • 1 teaspoon baking powder
  • 1/2 cup cashews butter (or any other nut butter)
  • 1/3 cup coconut oil (or avocado oil or any other)
  • 1/2 cup unsweetened organic pumpkin purée
  • 2 eggs (for vegan use flax eggs)
  • 2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 F
  2. Grease your square baking dish
  3. Mix wet ingredients in a bowl
  4. Than mix dry ingredients in another bowl
  5. Add dry ingredients to wet ingredients
  6. Pour it into your baking dish and bake it for 35-40 min.
  7. Enjoy and welcome!

Healthy lemon bars

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Hello everybody, happy Monday!

Today I have for you a dessert that I made at least 10 times over the summer and I never had the time to post this delicious recipe. (Most of the time we ate it before I took a picture of it, to be honest lol)

Ingredients:

For the crust:

  • 1 1/2 cup almond flour (the fine one)
  • 2 tbs coconut oil melted but not hot
  • 2 tbs of honey/ maple syrup/ monk fruit extract syrup (your choice)
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling

  • 4 eggs
  • 1/2 cup lemon juice
  • 1/2 cup honey/ or sweetener of your choice
  • 4 tsp coconut flour

Directions:

  1. Preheat your oven to 350 F
  2. Mix all crust ingredients
  3. Transfer it into an 8 inch x 8 inch pan and use your hand to spread it
  4. Bake the crust for 10 minutes at 350 F

Filling

  1. In a bowl whisk the eggs and add the rest of the ingredients
  2. Whisk it till it’s all smooth
  3. When the crust is done pour over the filling and bake it for another 20 minutes
  4. Let it cool down totally before slicing
  5. Enjoy!

3 ingredients Snickers

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Hello everybody!

Today’s recipe is the easiest dessert you have ever made!

Make it, taste it and let me know how you liked it!

Ingredients :

1. Big juicy dates (6-8 pieces)

2. Any kind of nut butter (I used @grounduppdx )

3. Unsweetened dark chocolate

Directions:

1. Cut the dates in half, take the pit out

2. Fill the dates with nut butter

3. Melt the dark chocolate, add some stevia drops if you like

4. Cover the dates with the chocolate

5. Place them in the freezer for 20 minutes

6. Enjoy!

Low carb blueberry muffins

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Hello everybody!

If you like quick desserts this one it perfect for you. You need just a few basic ingredients and a blender.

Ingredients:

  • 4 eggs
  • 1/2 cups almond flour
  • 1/2 cup sour cream
  • 1/2 cup sweetener
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup of blueberries

Directions:

  1. Preheat the oven at 325 F
  2. Combine the eggs, sour cream and vanilla extract in a blender
  3. Add the rest of the ingredients but NOT the blueberries to the blender and blend for 30-60 seconds
  4. Stir in blueberries by hand
  5. Pour the batter into muffin tray
  6. Bake for 20-25 minutes until golden
  7. Let it cool and enjoy!

Raw vegan lime cheesecake

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Hello everybody!

I have a great recipe today for those who love a fresh and easy dessert. The limes give this cake a tangy fresh note, but it’s also a very creamy and rich.

Ingredients for the crust:

  • 1 cup almond flour
  • 1cup pecans
  • 1/4 cup sweetener
  • 5 tbs of coconut oil melted

Ingredients for the filling:

  • 2 cups raw cashews (soaked overnight)
  • 1/2 cup fresh lime juice
  • Zest of 1 lime
  • 1/3 cup sweetener
  • 1/2 avocado (for the color and creaminess)
  • 4 tbs coconut oil

Directions:

  1. Process all crust ingredients in a food processor. Transfer into a springform pan and press it down firmly. Set it in the freezer
  2. Blend all ingredients into a creamy consistency
  3. Pour the mixture on the crust
  4. Freeze it for 2 hrs
  5. Enjoy!!

Stuffed bell peppers

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img_6147Hello everybody!

I have a very easy and delicious lunch idea for you guys. I made theese yesterday and it didn’t took me more than 30-35 minutes.

Ingredients:

  • 4 bell peppers
  • 1 small onion
  • riced cauliflower (2 cups)
  • handful of mushrooms
  • 1 cup of black beans
  • salt, pepper, red paprika, chili

How to:

  1. Dice the onions in small pieces, sauté them in avocado or coconut oil
  2. Cut the mushrooms in small pieces and add them to the onion
  3. add the cauliflower rice and sauté them all together on low heat
  4. meanwhile but the button part of the peppers, spray them with oil and outer them in the oven on medium heat
  5. when the onion, the mushroom and the cauliflower rice are saluted well add the canned black beans and the spices
  6. When the bell peppers are a little softened fill them with the sautéed veggies
  7. you can add some cheese on the top, if you are vegan than vegan rice or almond cheese and put them back in the oven and broil them for 5 more minutes
  8. Thaths is! Good appetite!

 

Stuffed portobello mushrooms 

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Hello everybody!
Here is our dinner for tonight, try it out!

Ingredients:

  1. 2 portobello mushrooms
  2. 1 small onion
  3. 3/4 cup minced mushroom
  4. 1 cup of baby spinach
  5. 1/4 cup red bell peppers
  6. 2 eggs

Directions:

  • Sauté the onions for 6-8 minutes
  • Add the diced mushrooms and bell pepper
  • Add the spinach
  • Season it with salt and pepper, Italian seasoning, garlic powder
  • Heat the oven at 350 Fahrenheit
  • Spray some olive oil on the mushrooms and some salt, and stuff it with the sautéed vegetables
  • Crack an egg on top and bake it for 20 minutes
  • Enjoy!

This a very low carb and very filling recipe!

Have a great evening!

Low carb bread sticks (Keto/paleo)

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img_7473Hello everybody! How are you today?

I have a great snack recipe for you. It’s a crunchy and super tasty bread stick, that you can have with your favorite dip, or just by it’s own.

The recipe I have it from the Keto diet app, and I have to admit it’s the best recipe I found.

Here are the ingredients:

  • 1 cup almond flour
  • 1 cup flexmeal
  •  1/4 cup coconut flour
  • 2 tbsp psyllium husk
  • 2 tbs chia seeds (grounded)
  • 1tbs salt
  • 1 cup water

Instructions:

  1. Mix all the ingredients
  2. Leave it in the fridge for 15-20 minutes
  3. Preheat the oven to 350 F (175 C)
  4. Wet your fingers and roll&press the dough to form breadsticks
  5. Place on a baking sheet, brush them with egg yolks and sprinkle with rosemary, hempseed, salt, chia seeds
  6. bake for 15-20 minutes, until crispy
  7. Enjoy the with salsa, guacamole, BBQ sauce!

img_7474

 

 

Breakfast egg muffins

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Hello everybody! 

Here is an excellent and fast breakfast idea for those who are on a low carb or following a keto diet. 

It’s super fast and delicious! 

Ingredients for 6 muffins

  • 4 eggs
  • Handful of mushrooms 
  • Handful of spinach 
  • Salt, pepper, chili flakes 
  • Some grated cheese

Directions:

  1. Sauté the mushrooms for 5-6 minutes 
  2. Sauté the spin ache for 3-5 minutes 
  3. Beat the eggs with the seasonings 
  4. Mix the eggs with the mushrooms and spinach
  5. Pour the batter in muffin trays
  6. Bake them for 20-25 minutes 

Enjoy!