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.

Flaxseed crackers | Low Carb Crackers #2

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I like to alternate between this recipe of flaxseed crackers and my sesame seed crackers for breakfast. 🙂

It’s always good to have a choice for breakfast; and it means I can also easily add more variety to my diet.

For this recipe, I used LSA meal which is a mix of linseeds, sunflower seeds, and almonds.
In case you don’t find it, you can make it yourself by mixing three equal parts of these 3 ingredients.

  • 1 and ¼ cups of LSA meal (a mix of linseeds, sunflower seeds, and almonds)
  • ½ cup of flax seeds
  • 1 tablespoon of psyllium husk
  • ½ cup of water
  • 2 eggs
  • salt to taste
  1. Mix together the LSA meal, flax seeds, psyllium husk, water, eggs, and salt.
  2. Line a parchment paper on a baking tray and spread out the mixture over it.
  3. Preheat oven at 170C (340F) and bake it for 20 minutes. ⏰
  4. Then, take them out of the oven and carefully cut the crackers to the size and shape you prefer.
  5. Lower the heat to 140°C (280°F) and bake it for more 1 hour. ⏰
  6. It’s DONE! 🎉
    Let them cool before removing from the baking tray.

Like I briefly mentioned above, it’s very easy to prepare LSA meal at home, in case you can’t find it already prepared.

Just get three equal parts of linseeds, sunflower seeds, and almonds and grind them down to a fine form, mixing them together after the grinding is done.

Depending on your taste or texture preference, you can also grind them down to a coarse form; either way you will have your very own homemade LSA meal! 🙂

Oopsie bread | Low Carb Bread #10

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Another day I was wondering why this bread is called Oopsie bread

But then as I was making it, I noticed the recipe is so simple that you just beat some eggs and, at the end, your reaction can only be “Oopsie, I got some bread”!

Bad jokes aside, you may have heard other names for this famous low carb bread, such as cloud bread, zero carb bread, and flatbread.

The name itself doesn’t matter, what is important here is to know that such simple recipe exists and deserves a try!
It’s also possible to freeze them; I do it every now and then and it works beautifully.

  • 3 eggs
  • 120 grams of cream cheese
  • ½ teaspoon of psyllium husk powder
  • ½ teaspoon of baking powder
  • A pinch of salt
  1. Separate the egg whites from the egg yolks, placing them in two different bowls.
  2. Whip egg whites with a pinch of salt until very stiff. You know it’s ready when you are able to turn the bowl upside down without the egg whites moving.
  3. In another bowl, mix egg yolks and cream cheese. Then add psyllium husk powder and baking powder.
  4. Gently fold the egg whites into the egg yolk mix, trying to keep the air in the egg whites.
  5. On a baking tray covered with parchment paper, pour the mix making 6 large circles.
  6. Bake it at 150C (300F) for 25 minutes or until golden. ⏰
  7. It’s DONE! 🎉

Loved this recipe?
I have also published several other recipes of bread; and if you like video recipes there is nearly 100 of them available on my YouTube channel – Yum Nibbles!

Kuroneko Ramen Noodle Bar | Sutherland

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Kuroneko Ramen Noodle Bar is one of my favourite local spots in the Sutherland Shire. I simply love their dishes, always packed with flavour and with an amazing presentation. They remind me a lot those family-owned restaurants I visited in Tokyo and Kyoto.

They serve a huge range of traditional Japanese dishes, such as ramen, udon and rice bowls. All equally delicious. Interestingly enough, aside from serving all this traditional Japanese goodness, they are very creative and open minded. A few months ago they decided to provide a new noodle option to their customers: shirataki.

In case your are not familiar, shirataki noodles are gluten-free and super low carb noodles, with less than 2 grams of carbs per 100g. Amazing, don’t you think? Of course, I had to try it out.

My order

I’ve decided to try my ramen with shirataki noodles and Hubby got a traditional Udon.

  • Mine: Tonkotsu ramen – pork belly chashu, soft boiled egg, spring onions, wood ear mushroom, and shirataki noodles.
  • Hubby: Kara-age Chicken Udon – served in a bonito and shitake mushroom broth.
  • Side of pork gyoza to share
Tonkotsu ramen: pork belly chashu, soft boiled egg, spring onions, wood ear mushroom, and shirataki noodles.
Tonkotsu ramen: pork belly chashu, soft boiled egg, spring onions, wood ear mushroom, and shirataki noodles.
Kara-age Chicken Udon: served in a bonito and shitake mushroom broth.
Kara-age Chicken Udon: served in a bonito and shitake mushroom broth.
Pork gyoza
Pork gyoza

I don’t know about you, but I simply LOVE ❤️ Ramen. I’m crazy about the broth, and honestly don’t care much about the noodle. Actually, I often feel it is too much, and I end up leaving some in the bowl so I have enough space for the broth.

Having said that, shirataki noodles were perfect! They are super light, don’t add any different or unauthentic flavour to the dish, and I finally managed to eat a whole bowl of yummy ramen. 🙂

Regarding Hubby’s Udon, he loved it. The broth was perfect, noodles firm enough and the fried chicken to die for. About the gyozas, perfectly sized portion and incredibly delicious.

If you happen to live in the Shire, or maybe just touristing around, this place definitely deserves your visit!
Totally recommended:⭐️⭐️⭐️⭐️⭐️

Kuroneko Ramen Noodle Bar
4/720 Old Princes Hwy, Sutherland NSW 2232
More information: www.facebook.com/KuronekoRamen

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!

  • 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
  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. 🙂