34g of natural protein. Just three ingredients: Cottage cheese, eggs and oats.
12 minutes from start to finish. You won't be disappointed!
Prep Time: 3 minutes Cook Time: 9 minutes Total Time: 12 minutes
Servings: 1 Huge Pancake Calories: 441kcal (using 3 eggs and low fat cottage cheese)
Notes: Prefer to use low-fat cottage cheese to reduce the calories and saturated fats for this pancake. Go for regular cottage cheese, if you like!
Optional Add – In’s:
* 1 tbsp of raisins / cranberries
* 1 tsp of cinnamon / nutmeg / vanilla extract
* A few thin slices of apple or pear
Topping ideas: A teaspoon of honey or maple syrup. Half a cup of cherries, strawberries, a tablespoon of yogurt.
EQUIPMENT & PRODUCT TIPS: You’ll need a non-stick pan for successful pancake action, but that’s it.
These cookies are loaded with nuts, seeds, oats and whole grains for a cookie that packs some serious health benefits. These are the Healthiest Breakfast Cookies…ever!
prep time: 10 MINUTES
You can use any type of nuts and seeds you have on hand for these cookies.
Make sure to press the cookies down with your hands after scooping them onto the baking sheet. They won’t spread out much on their own.
To make a flax egg mix 1 tbsp ground flaxseed with 3 tbsp of water. Let sit to gel for 5 minutes then use as you would an egg.
Store in an airtight container on the counter for up to a week
Recipe Compliments: JESSICA HOFFMAN
Crispy and delicious oven baked calamari rings prepared without added fat. Easy, simple and healthy meal for the whole family.
Calamari (Italian for squid) are an excellent source of easily digestible protein (32% of RDA per 100 g), and contain a significant amounts of vitamins and minerals: vitamin B12, riboflavin, niacin, selenium, phosphorus, zinc.
Thanks to its low-fat content and a relatively high protein content, calamari is very nutritious food that will satisfy your hunger without excess calories. That is of course if you do not fry calamari in oil !!
You can serve them with some oven baked potato wedges and a Greek salad topped with some feta and olives ! Don't forget a drop or two of fresh lemon juice !
Note: You can use semolina instead of polenta. You can also use other herbs and spices like paprika, chili flakes, onion powder, etc.. use your imagination !
Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don't overload the crust or it will be too wet.
active: 20 mins total: 55 mins Servings: 6
NOTE: You can use 1/2 cup of mozzarella cheese instead of 1 cup and mushrooms are a good swop for the pepperoni.
Serving Size: 1 4-by-4 1/2-inch piece
190 calories; protein 13.1g; carbohydrates 11g; dietary fiber 2.2g; sugars 5g; fat 10.4g; saturated fat 4.6g; cholesterol 143.5mg; vitamin a iu 1084.6IU; vitamin c 38.6mg; folate 56.3mcg; calcium 204.9mg; iron 2.1mg; magnesium 35.1mg; potassium 550.4mg; sodium 414.2mg; thiamin 0.1mg.
Active: 15 mins Total: 55 mins Servings: 4
Serving Size: 1 3/4 cups
269 calories; protein 29.2g; carbohydrates 18g; dietary fiber 6.1g; sugars 9.5g; fat 10.6g; saturated fat 2.9g; cholesterol 192.6mg; vitamin a iu 1005.3IU; vitamin c 66.1mg; folate 61.1mcg; calcium 166.8mg; iron 1.7mg; magnesium 57.2mg; potassium 635.5mg; sodium 561mg.
Per serving: 100 calories, 6 g fat (3 g sat), 7 g protein, 5 g carb, 4 g sugars, 2 g fiber
Recipe courtesy of Erin Clarke of Well Plated.
Per serving: 269 calories, 14 g fat (2 g sat), 26 g protein, 17 g carb, 753 mg sodium, 7 g sugars, 3 g fiber
Recipe courtesy of Muy Delish.
Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.
Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium
Recipe courtesy of Jeanette’s Healthy Living.
This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it's falling-apart tender. If the spiced tomato paste has reduced and the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen and let it keep going.
¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of green or savoy cabbage (about 2 lb. total)
1/4 cup extra-virgin olive oil, divided
Kosher salt3 Tbsp. chopped dill, parsley, or cilantro
Full-fat Greek yogurt or sour cream (for serving)
Step 1Preheat oven to 175C°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
Step 2Cut cabbage in half through core. Cut each half through core into 4 wedges.
Step 3Heat 1/8 cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
Step 4Pour remaining 1/8 cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.
Step 5Scatter dill over cabbage. Serve with yogurt alongside.
Recipe Adapted from : BY ANDY BARAGHANI
Recipe: Compliments Ottolenghi
1-2 red chillies, cut into thin rings at an angle (and deseeded, if you prefer less heat)
1 1/2 Tbsp white-wine vinegar
1/2 tsp caster sugar
About 8 carrots, peeled, cut in half lengthways and roughly chopped into 2cm pieces (800g net weight)
2 Tbsp olive oil
1 tsp curry powder
1/4 tsp cinnamon
30g unsalted butter - or 2 Tbsp extra olive oil
2cm piece fresh ginger, peeled and cut into very thin matchsticks
1/2 tsp nigella seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 Tbsp. lime juice
1 spring onion, trimmed and finely sliced on an angle
5g mint leaves, finely shredded
Prep 10 minutes - Cook35 mins
Serves 4 As a Side Dish
You'll be surprised how much flavour you can get from carrots when you give them the chilli heat and the sweet spice treatment. To make this mash dairy-free, use olive oil instead of butter, if you do, heat the oil with the ginger and seeds for only a couple of minutes until fragrant.
1. Put the chillies, vinegar and sugar in a small bowl with a quarter - teaspoon of salt, massage together and leave to pickle for at least 30 minutes and ideally overnight.
2. Put the carrots in a steamer (or colander that fits inside a large pot with a lid), put on high heat, cover and steam fr 25 minutes, until you can cut through them easily. Tip the carrots into a food processor with the oil, curry powder, cinnamon and a teaspoon of salt, and blitz to a semi-smooth mash (it should have some texture).
3. While the carrots are steaming, put the butter, ginger, all the spice seeds and a generous pinch of salt in a small saucepan on a medium heat. Cook gently for three to five minutes, stirring occasionally, until the butter begins to foam and turn light brown and the seeds become fragrant, then take off the heat.
4. Spoon the mash on to a large plate, and make dimples all over the surface with the back of a spoon. Drizzle over the butter with the ginger and seeds, then sprinkle over the lime juice. Drain the pickled chillies, scatter over the top, and finish with the spring onions and mint. Serve warm.
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