This is the first video of a Low Carb Breakfast series we created. So many delicious things we prepared to show you! Can’t wait to post all recipes. 🙂
To start, I decided to bring you a refreshing breakfast option: an Avocado & Chia pudding. This is perfect for a hot summer morning, refreshing and super filling. The recipe is enough for two servings, but you can double (or even triple) it to make extra servings for other days or maybe somebody you like.
1 and ½ cups (300 ml) of coconut cream
½ cup (120ml) of water
Half lime/lemon juice
2 tablespoons of chia seeds
Coconut flakes to garnish
Sweetener to taste (we didn’t use any, this is totally up to you).
Add to a blender, the avocado, coconut cream, and lemon juice. Blend until you get a nice and smooth mixture.
Turn off the blender and mix in the chia seeds.
Pour the mixture into a container and refrigerate it for at least 3 hours (overnight is better).
It’s done! Garnish it with some coconut flakes before serving.
This is that kind of recipe you can make for a celebration and rest assured everybody present on the day will be super impressed and be instantaneously tempted to try it. 🙂
I know it might seem like a lot of work at first glance, but hang with me for a second; if it’s something you’re making for a special occasion, it needs to be pretty, delicious and, of course, perfect! Let’s be honest, you don’t have a gluten-free banana and chocolate ganache pie in front of you that often, do you? So why not treat yourself and your guests by having this beauty for a party?
Get the melted chocolate and brush all over the interior of the pie crust. This is to isolate the crust and to prevent it from getting soaked.
Make a bed of sliced bananas, just enough to cover all the surface.
Pour in the cream cheese filling then the chocolate ganache layer at the top. If you feel the first layer is not firm enough, just pop the pie into the fridge for around 30 minutes to set before adding the chocolate ganache.
Cover all the surface with more sliced bananas. Next, brush over them the lemon juice (this will prevent the bananas from getting darker).
Garnish with whipped cream and some shaved dark chocolate.
You may have heard about zucchini noodles before. It’s also known by a variety of different other names (zoodles, zucchini pasta, zucchini spaghetti), but all of them are the same: a real food pasta made only using zucchinis.
That’s right, you need only a single ingredient – zucchini – to make your pasta. This is an amazingly healthy way to add more good stuff into your body!
Remember to also use your creativity to add extra flavour to it. You can top with a delicious homemade tomato sauce, add to a soup, mix with some fresh broccoli, garlic, olive oil, and chicken breast… Hmm, I’m already salivating here thinking about all the dishes I can make with it.
Salt and black pepper to taste
Wash your zucchinis. Cut off the ends and let’s start making our noodles.
There are many ways to make it. You can use a spiralizer, veggetti, grater or a knife. All these options will change the final looking of your noodle/pasta, but the taste will be essentially the same.
After you get it done, toss in a pan with some salt and pepper.
And it’s ready! Serve it with a delicious Homemade Tomato Sauce and garnished with shredded parmesan cheese. YUMMY!
Making Homemade Tomato Sauce is a very simple task and the flavour… dear, it’s absolutely delicious!
After today’s video you will think twice before buying a canned tomato sauce at the supermarket. This recipe is super easy and packed with natural real food flavours. So, no excuse to not make it for your next meal. 🙂
1 kg of fresh tomatoes (any kind, I’m using here the Roma variety)
3 tablespoons of olive oil
½ medium onion, chopped
1 tablespoon of garlic
Fresh basil leaves
Salt and black pepper to taste
Get your tomatoes already washed and start chopping them in irregular sizes. In case you don’t like to find tomatoes pieces in your sauce, just chop them in very small pieces.
In a warm pan, add olive oil then toss the onion and garlic until they get soft.
Add the tomatoes and mix well. Cover with a lid and let it cook in low heat for about 30 minutes.
Add fresh basil leaves, salt and pepper to taste. Cover again with the lid and let it cook for more 5 minutes or until the sauce gets the right consistence. If you want it a little bit more runny, add some water, little by little until you find it suits your taste.
It’s done! This is delicious with a tender and yummy zucchini noodle. 😀