I adapted this recipe to make it a bit healthier, cutting out both butter and sugar. These yummy cookies a filled with fibers and it won’t make your blood sugar levels go crazy..
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
“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
In a bowl combine the flours, baking soda, baking powder and salt. Whisk together (or sift together). Mix apple sauce, sweetener and vanilla extract together. Add egg whites and beat until just combined. Now add in the flour mixture and beat until dough forms. Use a spoon to mix in 1/2 mashed banana plus any add-ins of your choice.
Spoon batter onto a prepared baking sheet. Top with a slice of banana from your remaining banana. Bake at 175 C for about 20 minutes.
Makes 10 cookies, “Trail Mix”: 70 kcal each, “Chocolate Chip”: 56 kcal each.
^^”Chocolate Chip” Oatmeal Cookies
^^”Trail Mix” Oatmeal Cookies
^^”Chocolate Chip” Oatmeal Cookies
This is an Indian recipe I adjusted to make it dairy-free. Traditionally it is served as dessert or a refreshing drink after a meal. I made it to have for a breakfast smoothie though and it was very good.
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.
I was hesitant to try this combo out as I’ve always thought of eggs as a savory dish that went best with vegetables or meat. But even though this is sweet and filled with spices that goes better in cakes that in meals, it is very good. I’m almost addicted and have already eaten it tons for breakfast.
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?)
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
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.