Ingredients:

1/2 red chili

150ml soy yoghurt

2 cloves garlic, minced

salt and pepper

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1 onion

4 cloves garlic

1 aubergine/ eggplant

1 can chickpeas (240g)

1/2 squash/zucchini

1 heaping tbsp cumin

1/2 red chili

4 large tomatoes

1 heaping handful spinach leaves

juice from 1/4 lemon

salt and pepper

Mix all the ingredients for the yoghurt “dressing”.

Peel and chop onions and garlic cloves.

Rinse the vegetables and chopped them, keeping aubergines in one bowl, chickpeas and squash in another, and tomatoes and spinach in another.

Heat olive oil in a large sauté pan and fry onion and garlic until golden. Add aubergine and continued to fry until halfway done. Then add chickpeas, squash, cumin and finely chopped chili and heat for a little while longer. Finally add tomatoes and spinach and continue to heat until spinach is wilted. Before serving add lemon juice, salt and pepper.

Serve with warm whole wheat pocket bread and top with the yoghurt “dressing”.

Serves 2

These bars is one of my favorite snacks at the moment. They’re sugar-free and fat free  - and they taste almost like apple pie! What more can you ask for!? I love the smell of cooked apples with cinnamon. I think this is one of the main reasons, why these bars appeal to me so much. Needless to say, I also love to eat cooked apple with cinnamon!

No, they aren’t exactly low in calorie but eat these bars and your body will love you for it – much more than if eating a fattening, not-good-for-you apple pie.

They’re best eaten straight out of the oven, but you can also reheat them or eat them cold (I store them in the fridge) – either way I will almost guarantee that you’ll love them.

Ingredients:

2 large apples, grated

60g rolled oats

35g rye flour (any flours will do, also gluten free ones!)

1 1/2 tsp cinnamon

1/2 tsp salt

100g mixed nuts (I used almonds and cashews but walnuts would be good too)

80g dried fruit (I mixed dates and figs)

3 egg whites

100ml water

Mix dry ingredients, then add in the wet (egg whites + water).

Bake in a preheated oven at 180C degrees for 45 minutes. Easy peasy Cut into bars when still warm

Makes 8 bars, at 168 kcal each (depending on fruits and nuts used..)

A secret ingredient makes this smoothie extra powerful. I’ll bet you’ll never guess what it is.. I’ll give you a tip: it’s green… Have you guessed it yet? How about now? Alright, I’ll tell you; it’s frozen broccoli! + lots of other good-for-you ingredients. This smoothie is high in calcium, iron, vitamin B, vitamin C… I could go on. And it tastes great, I promise you you won’t even notice that it’s good for you.

Ingredients:

40g mango

1/4 avocado

30g frozen blueberries

55g frozen broccoli

1 tbsp coconut oil

80 ml soy milk

Simply blend and enjoy a glassful of goodness.

Serves just one lucky person.

I’m in love with this stew; it’s hearty, healthy and high in protein thanks to both the turkey and chickpeas in this dish. Plus you get a nice boost of vitamin A. The dish can easily be made vegetarian if subbing the turkey for more chickpeas!

Ingredients:

1 large onion (100g), finely chopped

2 carrots (120g), sliced

3 cloves garlic, minced

1 tbsp garam masala

1 tsp ground cumin

1 tsp paprika

200g turkey breast (w/o skin)

1 can chickpeas (240g), rinsed and drained

1 can diced tomatoes (400g)

1 vegetable bouillon + 450 ml water

150g spinach

In a medium soup pot, heat a tbsp of oil (olive or coconut works best) over medium heat. Add onions and carrots, and saute for 7-8 minutes until cooked through and onions are slightly golden brown (this helps deepen the flavor), stirring occasionally.

Stir in garlic cloves and spices and cook for 1 minute until fragant, stirring constantly.

Add chickpeas, chopped tomatoes and broth and let simmer for 5 minutes or so. Add remaining ingredients and cook until spinach is wilted. Season with salt and pepper and serve with a piece of whole meal bread.

Makes 4 servings.

This is one of my favorites breakfast to have when I’m home (beside oatmeal!)

1 homemade whole-grain bagel with

cucumber + radish slices and

25g homemadefaux “cream chesse” (low fat)

simply blend 175g low-fat cottage cheese and 70g frozen strawberries (makes 5 servings at 25g each)

Much love,

Ingredients:

50g oats

50g wheat bran (or a gluten free type of flour)

1/2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

215g unsweetened apple sauce

no-calorie sweetener equal to 200g sugar (I use 3 1/2 tsp liquid sweetener)

1 tsp vanilla extract

45g egg whites

1 (100g) ripe banana

optional add-ins:

“Chocolate Chip” Cookies: 3 tsp (20g) raw cocoa nibs or

“Trail Mix” Cookies: 1 tsp (6g) pumpkin seeds + 1 tsp (20g) almonds, finely chopped and  1 tsp (15g) raisins

^^”Chocolate Chip” Oatmeal Cookies

^^”Trail Mix” Oatmeal Cookies

^^”Chocolate Chip” Oatmeal Cookies

Ingredients:

1 small mango, peeled and cored (145g)

100g lactose-free yogurt (you could easily sub for  soy yogurt, will probably need a bit more milk though)

50g soy milk

3 ‘dashes’ cardamon

sweetener (I used 10 drops SØD liquid no-calorie sweetener)

Makes one serving, at 145 kcal.

Ingredients:

120g egg whites (4 small whites)

1/2 large apple (70g)

ginger, cinnamon, cardamom

1/2 tsp vanilla extract

Saute apple slices in a non-stick skillet. Sprinkle with ginger, cinnamon, or cardamom to your liking (these amounts are not exact, and you can add any spices that you like). Allow apples to soften, cooking for about 8-10 minutes. Beat eggs in a bowl with a 1/2 tsp of vanilla. Pour over apples. Stir, allowing eggs to cook. Serve and enjoy.

P.S. Do you like the new theme? Or should I return to the old one?? I’m not quite sure – I like this one, though, because it’s more manageable in it’s layout and I can add more pictures to each post

This is an easy yet very taste-y dish that doesn’t require much attention from you. Mix ingredients, cover and return in 30 minutes and you have a delicious tomato soup with lots of different spices! (oh, and did I mention that it’s packed with vitamin A?)

Tomato Soup

400g chopped tomatoes (1 can)

1/4 bouillon cube + 100 ml water

10g onions, chopped

15g carrots, diced

salt, pepper, basil, thyme, ground chili and parsley to taste

Keep on low heat, covered, for about 30 minutes (or more – up to an hour). Then blend in a food processor or if you’re lazy like me use an immersion blender until it’s a consistent liquid. If you want a more smooth soup, strain out all of the seed & skin.

Makes one serving, at 97 kcal

38g cooked quinoa, toasted in a pan

TIP!

To make your soup creamier, add in 1 1/2 tbsp non-dairy cream cheese or sour cream, OR 1/2 cup mashed & blended chickpeas. Let your soup simmer for 7-10 minutes longer, then serve.
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