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!

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. 🙂

  • 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
  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!

  • 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
  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.

Tahini and seeds crackers | Low Carb Crackers #3

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Low Carb Crackers are my new addiction, every now and then I take my time in the kitchen to create a new variation.

This time I came up with a very good, gluten free, nut free, and dairy free, cracker recipe: tahini and seeds crackers.

As you’ll see from the recipe below, it’s super simple to make, just a matter of mixing all ingredients together in the same bowl.

  • 1/2 cup of tahini
  • 2 eggs
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)
  1. In a large bowl whisk tahini, salt, baking soda, and eggs.
  2. Next, add your mix of seeds and using a spatula stir until well combined.
  3. Line a parchment paper on a baking tray and spread out the mixture over it.
  4. Preheat oven at 170C (340F) and bake it for 10 minutes. ⏰
  5. Then, take them out of the oven and carefully cut the crackers in the shape you like.
  6. Bring it back to the oven and bake it for more 10 minutes.
  7. It’s DONE! 🎉

If you follow my recipe as indicated, it will give you a total of 18 crackers, with 0.7 grams of net carbs each.

Tahini: unhulled or hulled?

A common question when cooking with tahini is: which one is better? Unhulled tahini or hulled tahini?

Taste-wise they tend to not differ that much, although some people might say unhulled is slightly more bitter than the hulled version.

However, unhulled tahini is much richer in calcium, due to the fact it was ground with the outer shell (as opposed to the hulled, where it is removed).

Despite this fact, hulled tahini is the more commonly found product.
If you really want unhulled, your best option is to go to a store that sells Middle Eastern produce and look for products labelled “sesame butter“.

Read more about the differences here.

Dairy Free Chocolate Mousse • NO AVOCADO | Healthy treats #4

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This Dairy Free Chocolate Mousse is that kind of healthy treat that takes you only a feel minutes to whip up.

The only extra work here is actually having to wait for the coconut cream to chill overnight.
But let’s be honest that this is extra work for your fridge, right? 😁

On the absolute plus side, this recipe is absolutely delicious!

Not even the fussiest of the eaters would think this chocolate mousse is dairy free.
And you can totally adapt it to a vegan version by replacing honey with coconut sugar, that works just as fine. Perfection!

  • 2 cans of coconut cream, chilled overnight
  • ¼ cup of honey
  • ½ cup of cocoa powder
  • A pinch of salt
  1. Open the coconut cream cans and scoop out only the solid coconut cream into a mixing bowl. Whip it until soft and creamy. Reserve 4 tablespoons of it for later.
  2. Tip: you can use the remaining water in the cans for cooking or smoothies
  3. Add honey, cocoa powder, and salt, mixing until well combined.
  4. Pour the mixture into 2 serving bowls and keep refrigerated until serving time.
  5. It’s DONE! 🎉
    Serve it with one tablespoon of that cream we previously reserved, and garnish with grated dark chocolate.

It’s very common to find recipes of chocolate mousse that use avocado as the base ingredient.

I decided to shake things up a bit and create this version that uses coconut cream as the base instead!

Try it by yourself and you’ll be surprised by how amazing it tastes!

Tip: to make a version of this chocolate mousse that is even more low carb, replace honey with an artificial sweetener of your choice.