1/2 red chili
150ml soy yoghurt
2 cloves garlic, minced
salt and pepper
4 cloves garlic
1 aubergine/ eggplant
1 can chickpeas (240g)
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”.
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.
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
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.
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!
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
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)
Sorry for the lack of posting but there’s a completely legit reason for that; I’m in treatment for my eating disorder and therefor I haven’t been able to post any recipes. I’m only home every second weekend and as for now I haven’t has much energy to come up with recipes, make dishes and take photos. I hope to slowly start posting again but I hope you’ll all understand that I won’t be uploading recipes that frequently..