Hello 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! :*
Today I have for you a recipe that is so full of flavour and freshness that it will take your breath away! It’s actually a delicious Italian recipe, that I “stole” from a friend of mine. As you know me Italian cuisine is my favourite, full of flavour and taste, and when I talk about Italian cuisine I do not mean spaghetti Bolognese and meatballs!
This dish is actually completely vegetarian, but don’t be scared it will satisfy your hunger and taste for something special in no time!
So let’s get started!
1 eggplant, sliced
1 can diced tomatoes
2 cloves garlic
1/2 tsp each salt and pepper
2 + 1/2 teaspoons Italian herb mix
2 tsp olive oil for brushing
toppings as needed
1/2 cup freshly grated mozzarella
Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.
Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes
Meanwhile, let’s make the sauce. Finely chop or crush the garlic and add to the heated oil. Stir often, don’t let the garlic burn. Add in 1/2 teaspoon of the Italian herb mix and the oregano. Stir to toast the herbs. Add in the tomatoes and stir to combine. Keep on low heat and cook until needed.
When the eggplant comes out of the oven, top each slice with a generous amount of sauce. Sprinkle the cheese on top of each slice. I’m sure you know how to make pizza! 🙂
Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. And that’s it!!!!
It’s addictive! So delicious you can’t stop eating!
Don’t say I haven’t warned you! :)))
Hey 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:
- 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! :*
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:
- 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
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients and mix well.
- Using a spoon, fill each muffin liner close to the top.
- Add pumpkin seeds on top.
- 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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I just made the most good looking and tasty breakfast in weeks!
I started to eat this kind of breakfast almost every day. It tastes so good, you can make it every day with different flavours, fruits or nuts. If I eat this first thing in the morning, it keeps me full for 2-3 hours, which is a lot for me 🙂
So here are the ingredients:
- 1/2 cup rolled oats
- 1/2 cup coconut milk, but you can use any other type of milk
- 1 banana
- 1 spoon or more cocoa powder
- 2 spoon of walnuts
- 1/4 spoon vanilla extract (optional)
- some goji berries and shredded coconut on top
Combine all ingredients in a blender on a slow speed and put in a glass. You can layer it with any kind of fruits like bananas or berries or put some cinnamon and dried fruits, but for me it was perfect like this!
You can prepare it in 5 minutes in the morning, or if you really don’t have 5 minutes in the morning, than prepare it in the evening and store it in the fridge 🙂
Have a great day guys! :*
Today I have for you a great detox drink, that is not just healthy and refreshing but it tastes amazing!
Detoxing with various beverages is a great way to help give your body the nutrients it’s really craving, and can give your digestive system a break from having to break down and digest food. The liver is the most important detoxifying organ in the body, so it only makes sense to drink fruits and vegetables to help it function at its best.
Here one of my favourite detox drink recipes that can be incorporated into any detox program you’re following, or just enjoyed for their health benefits.
I juiced together:
- 2 carrots
- half on orange
- half an apple
- 1 pomegranate
- a piece of beetroot
- a little piece of celery
- a little piece of ginger
And that’s it! 🙂
It is important to drink these kind of drinks first thing in the morning on an empty stomach!
Have a nice day everybody, enjoy your drinks!
Sorry for not being active for the last weeks, but I am here now with a great easy and delicious recipe. This recipe works well as an appetizer or impressive side dish.
The ingredients you need:
- 3-4 Portobello mushrooms
- 1 red bell pepper, chopped
- 2 tomatoes
- 1 onion, chopped
- 1 carrot chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic
- salt, fresh pepper, basil
- 3 tbsp of parmesan cheese
Remove the stems from the portobello mushrooms and finely chop.
Combine 1/2 teaspoon olive oil, lemon juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack and grill on each side until soft.
Heat the olive oil in a large sauté pan. Add the onions, red pepper, carrot and salt. Cook until tender. Add in the tomatoes, garlic and the fresh grounded pepper.
Stuff the mushroom caps with the vegetable mixture. Bake them for 10 minutes. Sprinkle on some parmesan cheese and your lunch/ appetizer is ready.
Buon appetito! 😉