For more salad recipes check our Summer Salad series page! It’s full of delicious recipes to enjoy this summer.
Today, I brought you another very easy salad option: Guacamole. Ok, I’m not sure if we can say guacamole is a type of salad, but it is fresh and has veggies, so it’s something there in the middle for me. 😛
This is extremely simple to make. Just a matter of chopping all ingredients and mixing everything up. It also works great in salads or as a side for any spicy dish, like a beef chilli or spicy chicken with a dollop of sour cream. YUM!
½ small red onion, chopped
1 fresh red chilli, sliced
3 ripe avocados, diced
1 bunch of fresh coriander, finely chopped
1 ripe tomato, diced
Juice of 1 lime
2 tablespoons of olive oil
A pinch of salt
In a bowl add all ingredients and mix well. Make sure to leave some avocado pieces, as we don’t want them totally mashed.
Here it is one more episode part of our Low Carb Breakfast series! And for today, I bring to you a very simple and classic breakfast option: Scrambled eggs.
You know, there are many versions of scrambled eggs out there, some use milk, others butter or cream. There is also the American style or even the French one! Options for everyone’s taste. Today’s video I’ll teach you the way we have here at home, in other words, the way I like the most: just eggs and a bit of butter.Without any fancy technique. 😛
2 large eggs
1 tablespoon of butter (or 1 tablespoon of coconut oil)
Black pepper and salt to taste
Put a frypan on low heat, then add coconut oil (or butter) and let it melt.
Next, add the slightly beaten eggs and season them with black pepper and salt to taste.
Now, pay attention, these eggs MUST cook slowly, we don’t want overcooked and rubbery eggs. To ensure that, keep an eye on them while stirring gently. Do it until you feel the eggs are cooked enough (remember, we don’t want overcooked eggs).
Once the eggs are cooked through, it’s done! Place them immediately on a plate and serve.
Hi! This is the perfect recipe to surprise someone special this Valentine’s day. Trust me, you can’t go wrong with this recipe. These sweet potato and gluten free brownies are not only healthy but also extremely delicious, much better than many “traditional brownies” out there.
I’ve made them several times and everybody loved, even my picky friends when the topic is real food and healthy recipes. According to them: “this is so delicious, I would never tell it’s healthy too!”. I’m telling you, this recipe is definitely a winner and your loved ones will feel extremely special after having a bite.
After cooking, you can share it fresh from the oven or how about going fancy, placing in a beautiful box and give it as a present?
1 ½ cups (390 grams) of purple sweet potato, mashed (about 4 small units)
2 tablespoons of coconut flour
½ cup of coconut oil
½ cup of cocoa powder, unsweetened
1 large egg
¼ cup of honey (or any sweetener you like)
1 tablespoon of vanilla extract
A pinch of salt
1 teaspoon of baking soda
First, you must use purple sweet potato, ok? The gold one will not give you the same result. Get about 4 small units, wrap them in aluminium foil and preheat oven to 160C. Roast them for 1 hour or until tender.
Later, peel and mash the potatoes. We will use 1 ½ cups only.
In a food processor add all ingredients and mix until very well combined. In case you want to add some nuts, mix all ingredients first, then add ½ cup of the nut you would like and mix a little bit more.
Place a baking paper sheet in a cake tin and pour the mixture in. Preheat oven to 170C and bake it for 40 minutes.
It’s done! Now put it in a beautiful box and your Valentine’s Day present is ready to go.
Tip: you can also add ½ cup of pecans (or any other nut you happen to have). I decided to make a nut free version this time. 🙂
Our Summer Salad series is going very well! Here we are with the fifth episode and I really hope this series is giving you guys many ideas on how to add more fresh food to your daily meals. 🙂
On today’s video, you’ll learn another incredible combination: pear, rockets and walnuts. Plus, a delicious salad dressing that you can easily add to any other salad you make. Great, isn’t it? Two recipes in the same video!
This recipe serves two people, and in case you want a low carb version, just replace the pears with fresh strawberries. They work amazingly with this dressing. You can also use apples or figs, not as low carb as the strawberries, though.
1/4 cup (60ml) of olive oil
Juice of ½ lemon
1 tablespoon of balsamic vinegar
60 grams of walnuts, halved
1 just-ripe pear, sliced
30 grams of parmesan, shaved
60 grams of rocket leaves, washed
In a small bowl add: olive oil, lemon juice and balsamic vinegar.
Stir everything until well combined and reserve.
Heat a non-stick frypan over medium heat, add walnuts and cook for a few minutes until they start to turn golden brown. Transfer to a plate and give it some time until it cools down.
In a large bowl, add pears, parmesan, rockets and the cooled walnuts.
Pour in the dressing and toss everything enough to coat.
G’day, mates! To celebrate Australia day this year, I’ve decided to surprise you with this ripper recipe: Gluten Free Tim Tam. That’s right! It’s real and you will learn how to make them now!
In case you’ve been living under a rock and never heard about Tim Tams, they are a crunchy and chocolaty Australian cookie loved by the entire country. It’s the first thing people would say you should try while visiting Australia. Anyways, as the world is not a perfect place, although Tim Tams are, yes, very tasty, they are also packed with sugars, other nasty ingredients, and not gluten-free.
So, as we are celebrating here this special date, I’ve come up with this Gluten Free Tim Tam recipe, which is not only extremely crunchy and chocolaty as a Tim Tam should be, but also gluten-free, nut-free, refined sugar-free, grain-free, and if you choose your chocolate wisely it can also be dairy-free! Yep, this is real life, my friend. 🙂
Also, it has only half of the total carbs a regular Tim Tam would have. Winner, uh?
I really hope you enjoy this recipe as we did here at home. Just remember that although being a healthy recipe when compared to the original cookies, it is still a treat and you should eat it in moderation. 🙂
½ cup (75 grams) of 80% dark chocolate, chopped
½ cup of coconut cream
½ cup of tahini
3 tablespoons of coconut flour
3 tablespoons of coconut sugar (or any sweetener you like)
2 tablespoons of cocoa powder
½ teaspoon of baking soda
1 tablespoon of apple cider vinegar
1 tablespoon of vanilla extract
A pinch of salt
1 cup (150 grams) of 80% dark chocolate, chopped
⅓ cup of coconut oil
Using a saucepan heat coconut milk until you see small bubbles forming at the bottom of the pan.
Turn off the heat, add the dark chocolate and put the lid on.
Wait 5 minutes, then stir well until all the chocolate melts.
Transfer the mixture to a small bowl and cover it with cling wrap.
Pop into the fridge for at least 3 hours to set.
Add all ingredients into a large bowl and gently work them together using your hands until you have a nice ball of dough. Remember to not overwork the dough, especially on a hot day, as the tahini will release its oils and you will end up with a very greasy dough.
Place the dough between two sheets of baking paper and using a rolling pin (a bottle or can will work fine as well) carefully roll it out, turning it around every so often, until it’s about 0.5 cm thick.
Using a sharp knife, cut the cookies into equally sized small rectangles. Exactly like a Tim Tam would be. I’ve managed to make 30 cookies from this recipe.
Pre-heat oven at 180C and bake it for 15 minutes. Let it cool down completely before using. This is important to ensure your cookies will be very crunchy and crispy.
In a double boiler, melt chocolate and coconut oil together. Remember to keep stirring the ingredients all the time.
Now it’s time to assemble these gorgeous cookies.
First, get 8 cookies (already cooled) and then spread over them a thin layer of chocolate ganache (already set).
Next, top each one of them with another cookie, sandwiching them together.
Pop into the fridge for 30 minutes.
Later, dip each cookie sandwich in the chocolate coat and place on the baking paper. Return to the fridge to set before serving.
It’s done! Enjoy in moderation – if you can 😛 – this special treat. 🙂
Important note: for a dairy-free/paleo version, just pick a dark chocolate without dairy. In case this is not sweet enough for your taste, add more of your favourite sweetener to the cookies or use a 70% dark chocolate for the ganache and chocolate coat.