mango and raspberry is simply delicious! ice cream
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!
healthy treat for this summer, that your family and friends will definitely love. ❤ Ingredients
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
In saucepan, let’s put the raspberries and lemon juice on low heat until you get a jam-like texture.
Let it cool down before using on the assembly step.
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.
Pour the mango mixture and raspberry jam in an ice cream container, alternating layers as you go.
For maximum presentation, use a knife to swirl to create some sort of marble effect.
Let it set in the freezer for one hour. ⏰
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!
are simply superb! low carb crackers topped with herbs
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. ❤️ Ingredients
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
In a bowl add eggs, coconut oil, apple cider vinegar, and salt. Mix everything for a couple of minutes.
Next, add coconut flour and baking powder. Combine them well.
Line a parchment paper on a baking tray and spread out the mixture creating a very thin layer.
Sprinkle dried rosemary and oregano all over the surface.
Preheat oven at 160C (320F) and bake it for 20 minutes. ⏰
Then, take them out of the oven and carefully cut the crackers into the shape and format you like more.
Bring it back to the oven and bake it for more 30 minutes. ⏰
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!
Looking for a
healthy ice cream alternative?
You may already know that frozen banana ice cream is the perfect base for a healthy ice cream, right?
So how about a delicious twist?
That’s why I’ve decided to bring here a combination that I simply LOVE:
Banana and peanut butter ice cream 😍
healthy treat is basically made only with a combination of overripe bananas and peanut butter.
For the peanut butter, here I used a crunchy version (I like to find pieces of peanut in my ice cream), but you can use the smooth one.
Now for the bananas remember to use overripe ones, as it will be the natural sweetener of our ice cream.
Perfect for those super hot summer days! ☀️
4 (~550 grams) overripe bananas, chopped and frozen
1 cup (250ml) of coconut cream
1/2 cup (130g) of peanut butter (or any other nut butter)
In a food processor add bananas, coconut cream, and peanut butter.
Mix until everything is well combined and you get a super smooth and creamy mixture.
Pour the mixture in an ice cream container and let it set in the freezer for one hour. ⏰
IT’S DONE! 🎉
Another fantastic part of this recipe is that
kids will love it.
You know it can be challenging for conscious parents to find a healthy dessert to serve their kids.
With this banana and peanut butter ice cream the problem is solved.
You have just found the
perfect healthy ! 🙂 ice cream
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
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. ⏰ Later, in a pot add olive oil and marinated chicken, cooking until the chicken has a nice golden colour.
Then add onions and cook until tender.
Next add coconut milk and let it simmer for 10 minutes. ⏰
Finally, add green beans, broccoli and season with salt and black pepper to taste.
Let it simmer for another 10 minutes.⏰ 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!
I simply love this
almond and lemon tea . ❤️ cake
It is super light, moist, aromatic and lemony.
The perfect cake to impress your guests for teatime!
My favourite combination is to have it topped with a dollop of cream or yogurt.
And served with an espresso or English tea, of course! YUM! 😍 Ingredients
6 medium eggs (yolks separated from whites)
1/3 cup (50g) of coconut sugar
2 cups (200 grams) of almond flour
1/4 teaspoon of cinnamon
A pinch of salt
Using a stand mixer beat egg yolks until you get a pale and fluffy cream.
Transfer the mixture to a bowl and add almond flour, coconut sugar, lemon zests, juice from half lemon, and cinnamon.
Now let’s combine everything very well using a spatula.
Next, beat the egg whites with a pinch of salt until firm.
Add them to the yolk mixture from the first step, a third at a time while stirring gently.
Grease and flour (I used coconut flour) a cake tin, then pour the batter in. (I’m using a 21cm one here).
Bake it at 180°C (356°F) for 30 minutes. ⏰
IT’S DONE! 🎉
Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.
I know it very well:
if there is something that is really hard to replace on a diet is a delicious cake.
Luckily for us,
healthy cakes are the perfect balance between indulgence and sticking to your diet. 🙂