Chicken and cream cheese pie • Low Carb Pies #3

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This low carb pie recipe is my favourite; So easy to make!

I’ve been using the same batter and just creating a different filling to bring some variety to the table. Definitely a winner!

So for today’s video I created a delicious chicken and cream cheese pie.
With a super creamy and tasty filling. Yum, Yum, Yum!

  • 4 medium eggs
  • 1 cup (260 grams) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 500 grams of chicken breasts, shredded
  • ½ medium (55 grams) onion, chopped
  • 1 tablespoon of olive oil
  • 1 tablespoon of mince garlic
  • 1 tablespoon of grounded cumin
  • 3 tablespoons of fresh parsley, chopped
  • 1 cup (250 grams) of cream cheese
  • Salt and black pepper to taste
  1. Add olive oil, onion, and garlic into a fry pan and cook it until tender. ⏰
  2. Then add, chicken breast, cumin, parsley, cream cheese. Season with salt and black pepper to taste and let it cook for more 5 minutes. Reserve. ⏰
  3. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  4. Line a parchment paper on a cake tin and pour half of this batter in. I’m using a 24 cm square tin. Then make a layer of that chicken filling, followed by a final layer of the remaining batter.
  5. Preheat oven to 180°C (356°F) and bake it for 50 minutes or until golden brown. ⏰
  6. IT’S DONE! 🎉
    Enjoy your chicken and cream cheese pie!

Not a huge fan of chicken?
No worries! Check the low carb pie variations and ideas I created using this same batter!

Apple cake • Healthy cakes #7

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For today’s video I decided to bring to you another favourite here at home: my gluten-free apple cake. 🍎

This cake is absolutely delicious!
Moist, fluffy, with chunks of apple and that hit of cinnamon that all apple cakes out there should have.

I know it is a common challenge for anyone following a diet.
Like, cakes and diets don’t match … or do they?

Yes, they can go together!!!
That’s why I always share with you guys my healthy cakes recipes, that have the perfect balance between indulgence and a plan to keep your diet in order. 🙂

  • 2/3 cup (80 grams) of sesame seeds
  • 6 medium eggs
  • 1/2 cup (85 grams) of coconut oil, melted
  • 1/3 cup (100 grams) of honey (or any sweetener you like)
  • 2 tablespoons of vanilla extract
  • 1/3 cup (40 grams) coconut flour
  • 1 teaspoon of psyllium husks
  • 1 tablespoon of cinnamon
  • 2 teaspoons of baking powder
  • 2 medium apples (280 grams), chopped
  • A pinch of salt
  1. In a food processor add the sesame seeds and process for 4 minutes. ⏰
  2. Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes. ⏰
  3. Next, add the coconut flour, baking powder, psyllium husks, cinnamon, and salt.
    Mix just enough to incorporate all ingredients.
  4. Finally, add apples and stir gently using a spoon.
  5. Grease a cake pan with coconut oil and cover it with a baking sheet. We used a 20cm loaf pan here.
    Then, add in the batter.
  6. In a preheated oven to 180°C (350°F), bake it for 45 minutes. ⏰
  7. You’ll also know when it’s ready if you can do the toothpick test on it:
    Insert a toothpick into the centre of the cake and it should come out clean.
  8. IT’S DONE! 🎉

Tip: if you would like to have a version that is even lower in carbs, replace honey with an artificial sweetener of your choice.

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.

  • 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
  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. ⏰
  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!

Mango and Raspberry ICE CREAM! • Healthy treats #6

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This mango and raspberry ice cream is simply delicious!

Well, first things first, mangoes and raspberries are a perfect combination, not only in flavour but also in colour!

Watch the video above and look how gorgeous this ice cream looks once it’s ready!

A perfect healthy treat for this summer, that your family and friends will definitely love. ❤

  • 4 cups (600 grams) of mangoes, chopped and frozen
  • 1 cup (250ml) of plain yogurt (I used my favourite: Chobani)
  • 2 cups (210 grams) of raspberries, frozen
  • Juice of ½ lemon
  1. In saucepan, let’s put the raspberries and lemon juice on low heat until you get a jam-like texture.
  2. Let it cool down before using on the assembly step.
  3. Next, in a food processor add mangoes and coconut cream. Mix until everything is well combined and you get a super smooth and creamy mixture.
  4. Pour the mango mixture and raspberry jam in an ice cream container, alternating layers as you go.
  5. For maximum presentation, use a knife to swirl to create some sort of marble effect.
  6. Let it set in the freezer for one hour. ⏰
  7. IT’S DONE! 🎉

Summer is just upon us (at least here in the Southern hemisphere), so nothing better than a healthy ice cream, right?

What is also great about this ice cream is that it is not only delicious, it’s also visually quite nice!
The contrast between the vivid red and the lively yellow are truly mouth-watering!

Herb crackers • Low Carb Crackers #4

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These low carb crackers topped with herbs are simply superb!

It’s a great way to have something different for breakfast or as a snack, and you can use any type of herb as a topping, just use your creativity!

Not a fan of herbs? That’s not a problem at all. 😁

You can simply omit the herbs and make these crackers plain to spread anything you like on top.
I personally love them with butter. ❤️

  • 3 large eggs
  • ¼ cup (40 grams) of coconut oil, melted (you can also use butter)
  • ½ teaspoon of apple cider vinegar
  • ½ teaspoon of salt
  • ¼ cup (35 grams) of coconut flour
  • 1 teaspoon of baking powder
  • 1 tablespoon of dried rosemary
  • 1 tablespoon of dried oregano
  1. In a bowl add eggs, coconut oil, apple cider vinegar, and salt. Mix everything for a couple of minutes.
  2. Next, add coconut flour and baking powder. Combine them well.
  3. Line a parchment paper on a baking tray and spread out the mixture creating a very thin layer.
  4. Sprinkle dried rosemary and oregano all over the surface.
  5. Preheat oven at 160C (320F) and bake it for 20 minutes. ⏰
  6. Then, take them out of the oven and carefully cut the crackers into the shape and format you like more.
  7. Bring it back to the oven and bake it for more 30 minutes. ⏰
  8. IT’S DONE! 🎉

Low carb crackers are a great idea for those moments where you want something crunchy and healthy at the same time.

Like I mentioned above, they work super well for a variety of occasions: breakfast or an afternoon tea, either plain or with your favourite spread!