Low carb fluffy pancakes 

Hello everybody! 

Yesterday I asked on my instagram of you guys would like the recipe for these pancakes, and everybody answered with YES, so here it is.

INGREDIENTS:

  • 2 large eggs
  • 2 oz cream cheese
  • 2/3 cup almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons of Swerve sweetener (or any other sweetener)
  • 1-2 tablespoons of water

DIRECTIONS:

  1. Add all ingredients to blender. 
  2. Blend until smooth
  3. Let batter sit for 2-5 minutes.
  4. Heat a non-stick pan to medium heat
  5. Cook until pancake is golden browne on each side. 

Serve pancakes topped with fruits or butter and syrup!

Enjoy!
 

Advertisements

Spicy butternut squash cream soup (low carb, vegan, paleo)

  
Hello everybody! 

As you could lately notice, I am really into low carb recipes and lifestyle. I think it’s the best “diet” if we can call it like that. It keeps you in shape and you can enjoy delicious food in the same time.

Recipe:

Ingredients:

  • 4 cups of cubed butternut squash 
  • 1 small onion
  • 1 clove of garlic
  • 1/2 can of coconut cream
  • Salt, pepper, ginger powder 
  • Chili powder

  Directions:

  1. Sauté the diced onion
  2. Add the squash, garlic and salt
  3. Sauté it for 4 -5 min
  4. Add water to cover it
  5. Boil it on a low heat till the squash is tender
  6. Put everything in the blender plus the ginger and chili powder and the coconut cream
  7. Meanwhile roast some pine nuts and pecan nuts with chili and salt
  8. Top the soup with the spicy nuts 
  9. Enjoy!

P.S. This soup has 4 servings, 1 serving has a total of 10 carbs. 

Coconut custard (low carb/ paleo/ gluten free)

  Hello everyone! 

I’m back with a new dessert recipe. I made it yesterday and everybody was impressed by it. 

It’s low carb, 4 net carbs in total. You can eat this even if you are on the most sever diet ever! 

Ingredients: 

  • 1 cup of coconut milk
  • 3 eggs
  • Stevia or your favorite sweetener 
  • 1 tbsp of vanilla extract 

Directions:

  1. Heat up the coconut milk but don’t let it boil 
  2. In a blender mix the eggs with the vanilla extract and sweetener 
  3. Slowly add the coconut milk
  4. After you mix it well pour the mixture in 2 small cups and place them in the oven for 35-45 minutes
  5. Or you can make it in the microwave too in 2-3 minutes 😊
  6. Enjoy!

Delicious creamy cashew dipping sauce

Hello everybody!

IMG_0994Today’s perfect snack is here. I tried this recipe for the first time, and I have to admit it came out perfectly and so delicious, that I will make it tomorrow and the day after tomorrow and maybe in the weekend too :))

It’s similar to a cheese dip, its super creamy, filling and tastes like heaven. You can serve it with whatever you like, fresh veggies, as dressing on your salad, dip for oven baked sweet potatoes, or use it in cauliflower mash or potatoes mash.

Here’s what you need:

INGREDIENTS
  • 1 cup raw cashews
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ¼ cup water
  • chopped basil
  • freshly-ground black pepper to taste
INSTRUCTIONS
  1. Add cashews to a small bowl and soak in water for at least 2 hours. (This will allow the cashews to soften and make them easier to process.)
  2. Drain cashews of the water and add to a blender or food processor, along with garlic powder, lemon juice, salt, and ¼ cup of water. Blend or process, until smooth, adding additional water as needed, until the mixture is the consistency of dressing.
  3. Add the basil along with pepper to taste, and refrigerate until using.

It’s that simple!

Enjoy! 🙂

Healthy green soup (peas and broccoli)

wpid-img_20141211_133728.jpgHello dears, 

I made today a cream soup from broccoli and peas. It turned out so delicious, that even I was surprised 😀

Here is what you need:

Ingredients:

1 broccoli

250 gr peas

half medium size onion

1 carrot

1 teaspoon of garlic powder

2 table spoon of olive oil, salt

Directions:

Boil together the vegetables until they are soft. Put them in a high speed blender, with just a little broth. Blend it and add the rest of the broth, the condiments and the olive oil.

Serve it warm with pumpkin seeds.

Good appetite!

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!

Pumpkin and Lentil Curry in Coconut Milk

Hello my dears!

I know I did not post a lot lately, but now i’m back to blogging. I really missed it, cause this blog is pat of me, my life and I want to inspire you all my lovely readers with my recipes, fitness and health tips.

Here I am with a new delicious recipe from a great girl I follow for some time, her name is Dania and you you can visit her blog here.

wpid-img_20141124_144532_1.jpgI made some little modification at the recipe, so here are the ingredients:

  • 1 cup of chopped pumpkin
  • 1/2 cup of lentils
  • 1/2 cups chickpeas
  • 2 tablespoons of olive oil
  • 1/4 cup of water
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • 1 small piece of ginger finely chopped
  • 1 green pepper
  • 1 teaspoon of turmeric or curry powder
  • 1/4 teaspoon of chili cayenne pepper
  • 1/2 a can of coconut milk
  • Himalayan salt and pepper
  • A handful of fresh chopped coriander

Instructions:

Sautee’ the on a little olive oil the onion, after 1 minute add the garlic, ginger, cayenne pepper, green pepper, curry powder and cook it for 2 more minutes. Add the chopped pumpkin and the coconut milk and cook it till it gets soft. Add the cooked lentils and chickpeas and cook it all together for a few more minutes. Once all is cooked add the chopped coriander and it’s ready to be served!

Try it out, and let me know what you think, I tell you it’s amazing! 😉

Enjoy!