Beef, mushrooms, and cheese pie • Low Carb Pies #2

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How about another fantastic low carb pie recipe for today’s video?
This time is a beautiful beef, mushrooms, and cheese pie.

This is easily one of my favourites pie fillings combination.
Super tasty, beefy and healthly filling.

One slice served with a good salad and I’m done!
A perfect option for lunch or dinner.

Ingredients
  • 4 medium eggs
  • 1 cup (260g) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 500 grams of mince beef
  • 1/2 medium (55 grams) onion, chopped
  • 2 cups (160 grams) of mushrooms, chopped
  • 1 tablespoon of mince garlic
  • 2 cups (490 grams) of tomato sauce
  • 1/2 cup (60 grams) of parmesan cheese, shredded
  • Salt and black pepper to taste
Directions
  1. Add minced beef in a fry pan and cook it for 10 minutes. ⏰
  2. Then add in, mushrooms, onions and garlic, and cook for more 5 minutes. ⏰
  3. Finally, add the tomato sauce, season with salt and black pepper, and let it simmer for another 20 minutes. ⏰
    Reserve.
  4. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  5. Line a parchment paper on a cake/pie tin and pour half of this batter in. I’m using a 24cm square tin.
  6. Then add a layer of that cooked beef and mushroom filling, followed by a layer of parmesan cheese.
  7. Finish by covering everything with the remaining batter.
  8. Preheat oven to 160°C (320°F) and bake it for 50 minutes or until golden brown. ⏰
  9. IT’S DONE! 🎉

You might know this very well, but pies are a classic item of the modern English cuisine.

Traditional recipes tend to be high in carbs, mostly due to the addition of potatoes.

But now, with the recipe I just showed you above, you are good to go!
Enjoy a delicious low carb pie today!

Chicken Curry • Healthy meals #2

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Indian cuisine is one of my favourites. ❤️ 🇮🇳

All those spices and condiments, simple ingredients, packed with flavour and aromas!

Which is why this recipe of chicken Curry recipe ticks all the boxes! ✅

I got this recipe with an Indian friend. She taught me exactly the way she prepares at home.

I felt super special to have the opportunity to learn something so traditional, and now I’m here sharing it with you. 🙂

Ingredients
  • 2 cups (500 grams) of skinless chicken thighs, diced
  • 1 tablespoon of curry powder
  • 2 teaspoons of cumin powder
  • 2 teaspoons of coriander powder
  • 1/4 teaspoon of cayenne pepper
  • 1/3 cup of tomato paste
  • 1/2 medium onion, chopped
  • 1/4 cup of olive oil
  • 2 cans (540ml) of coconut milk
  • 1 cup (200 grams) of broccoli, chopped
  • 1 cup (200 grams) of green beans
  • Salt and black pepper to taste
Directions
  1. In a bowl mix chicken thighs, curry, cumin and coriander powder, cayenne pepper, and tomato paste.
    Let it rest for 1 hour in the fridge. ⏰
  2. Later, in a pot add olive oil and marinated chicken, cooking until the chicken has a nice golden colour.
  3. Then add onions and cook until tender.
  4. Next add coconut milk and let it simmer for 10 minutes. ⏰
  5. Finally, add green beans, broccoli and season with salt and black pepper to taste.
    Let it simmer for another 10 minutes.⏰
  6. IT’S DONE! 🎉
    Serve it with regular rice or a yummy cauliflower rice.

Another great thing about this meal is that this is super low carb, full of good stuff, dairy free, and you can easily make a vegetarian version by replacing chicken with potatoes!

Spinach and feta cheese pie • Low Carb Pies #1

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This spinach and feta cheese pie is perfect for those occasions where you need to make something in advance.

For me, it works great because I can freeze a few slices and have them on the days I’m super busy and can’t cook. (sad days, I know!)

It works great when served with a beautiful salad, for either lunch or dinner.
This recipe is also gluten free and nut free!

And you can use your creativity to make any type of filling you like. Super versatile!

Ingredients
  • 4 medium eggs
  • 1 cup (260g) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 80 grams of feta cheese
  • 250 grams of spinach, chopped
  • ½ medium onion, chopped
  • A drizzle of olive oil
Directions
  1. In a pan toss spinach and onions with a drizzle of olive oil until cooked. Reserve.
  2. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  3. Grease a cake tin with coconut oil and place a parchment paper on it. Then, pour half of this batter in. (here I’m using a 24cm square tin)
  4. Next, add a layer of that cooked spinach we made before and crumble some feta cheese on top of it.
  5. Finish by gently covering everything with the remaining batter.
  6. Preheat oven to 160°C (320°F) and bake it for 50 minutes or until golden brown. ⏰
  7. IT’S DONE! 🎉

Did you know?
Spinach is an excellent source of vitamins A and K, not to mention also rich in dietary fibre.

Zucchini and ricotta lasagna • Healthy meals #1

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What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.

Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂

Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆

And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!

Ingredients
  • 3 medium zucchinis, sliced
  • 500 grams of minced beef
  • ½ medium onion, chopped
  • 1 tablespoon of minced garlic
  • 2 cups of tomato sauce
  • Salt and black pepper to taste
  • 1 cup of ricotta cheese
  • ¼ cup of parmesan cheese, grated
Directions
  1. First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
  2. Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
    This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
  3. Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
    Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
  4. Now, let’s assemble this beauty!
    Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
  5. Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
  6. Bake it for 40 minutes at 180C (356F). ⏰
  7. It’s DONE! 🎉
    Let it rest for 10 minutes before serving.

Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂

Creamy Cauliflower with cheese | Cauliflower dishes #4

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Another cauliflower dish on the blog! I bet you couldn’t have guessed this veggie was so versatile, could you?

This Creamy Cauliflower with cheese is a great side dish for your lunch or dinner. We love to have it with a beautiful steak and some fresh salad.

You can also make a huge batch to have leftovers for the week, saving you some precious cooking time when you need the most.
I feel this is much better the next day by the way, with all that gooey cheesiness happening. 🙂

Ingredients
  • ½ head of cauliflower, cut into small florets
  • 1 tablespoon of minced garlic
  • 2 tablespoons of capers
  • 3 tablespoons of olive oil
  • 1 teaspoons of salt
  • Black pepper to taste
  • 1 cup of ricotta
  • ½ cup of mozzarella cheese, shredded
  • 2 tablespoons of fresh parsley, chopped
Directions
  1. Place in a baking dish the cauliflower florets, garlic, capers, olive oil, salt and black pepper. Mix well.
  2. Roast them, tossing occasionally, at 180C for about 20 minutes or until the cauliflower is tender, but not browned.
  3. Then, add in the ricotta, mozzarella and parsley, mixing well.
  4. Bring it back to the oven and bake until the surface is finally golden and brown. Approximately 30 minutes.
  5. It’s done!

Looking more ideas on what to prepare with cauliflower?
Find here more recipes using cauliflower as the main ingredient.