Serves 8 / Prep time 20mins / Oven time 35mins
[source: www.aseasyasapplepie.com]

 INGREDIENTS

550 g apples (approx. 3 apples), thinly sliced
juice of 1 lemon
zest of 1 lemon (optional – can use ½ of zest of a whole lemon for discreet lemon taste)
2 eggs 
90 g granulated sugar 
a pinch of salt 
110g plain four 
2 t baking powder 
75ml low fat milk (2%) 

Optional:
• 1 tablespoon granulated sugar to sprinkle on top (pre-oven)
• powdered sugar (only once cake has cooled down)
• cinnamon powder (optional)

METHOD
1. Preheat the oven to 180 degrees C.
2. Grease and flour a 26 cm (9 ½ inches) pan and set aside.
3. Peel, core, and thinly slice the apples. Place the slices in a bowl with the lemon juice, toss to coat, and set aside. [note: keep one apple from the others – to be used for topping] 
4. Put the eggs, sugar, grated lemon zest, and salt in a bowl, and beat until thick and creamy.
5. Add the flour, baking powder, milk, and mix on low speed until combined.
6. Using a rubber spatula or a wooden spoon, fold in 2/3rds of the apples into the batter.
7. Pour the batter in the prepared pan.
8. Arrange the remaining apple slices, flat-side down, over the top. Optional: Sprinkle with 1 tablespoon of sugar.
9. Bake the apple cake for approximately 35 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown.
10. Cool completely, then dust the cake with powdered sugar just before serving.
11. 😊

NOTE
Store it in an airtight container in a cool place for 2 to 3 days, or in the fridge for up to 5 days. In warm climates, it is better to store it in the fridge.

Nutrition Information > Amount per 90g serving (1 slice) — Calories: 133, Fat: 1.2g, Cholesterol: 40mg, Sodium: 18mg, Carbohydrates: 28.6g, Fibre: 2g, Sugar: 17g, Protein: 3g 

Ingredients: 

2 Tbsp Olive Oil 
1 kg frozen lentils 
300g mixed frozen vegetables 
1 stalk fresh celery chopped or frozen 
1 large onion. chopped
1 can crushed tomatoes 
1 clove garlic, crushed 
4 large button mushrooms, chopped
1 tsp turmeric powder 
1 heaped tsp vegetable bouillon (choose brands without MSG) 
1 Tbsp low salt soy sauce 
2 Tbsp Worcestershire sauce 
 salt and pepper to taste  
3 cups hot water 

1/2 Goat's Halloumi grated or any other cheese like low fat cheddar 
Instant mashed potatoes - packet which offers 8 portions  

Method: 

In a large pot add the olive oil, chopped onions and garlic. Saute onions and garlic over medium fire until transparent. Add the celery and button mushrooms. Cook for a further two minutes. 

Then add the frozen lentils, vegetable mix,  canned tomatoes, turmeric powder, vegetable bouillon, low salt soy sauce, Worcestershire sauce. Stir well.

Add hot water and stir again. Add salt and pepper to taste. Let simmer for 20 minutes until lentils and vegetables are cooked and the liquid has mostly evaporated. 

Spoon lentil mixture in a large pyrex glass dish. 

Prepare instant mashed potatoes according to the packet instructions. I avoid using milk and just add water and a knob of butter. Spoon the mashed potatoes over the lentil mixture. 

Grate your cheese of choice and sprinkle on top of the mashed potatoes. 

Bake in the oven for about 40 - 60 minutes  at 180C or until golden on top. 

Enjoy ! 

Nutritional Tip: My motto is "How can I make this more nutritious ?" ... so instead of button mushrooms, I added 4 x shiitake mushrooms finely chopped and 1 strip wakame seaweed crushed into tiny pieces and of course some turmeric ! 

I know some of you mummies might be hesitant about using frozen foods, yet I see them as the next healthiest step to using fresh foods. I may add that with some frozen vegetables the nutrient content may be higher than fresh foods depending how long they have been sitting on the shelf ! 

Ceviche's citrus spiciness lies a range of weight-control and anti-heart disease properties, including antioxidants, omega-3 and omega-6, vitamins, and collagen. If you are looking for more ways to incorporate new foods into your healthily lifestyle, eat ceviche. This tasty fish dish is high in protein as well as vitamins A and D, and a good source of the minerals phosphorus, magnesium and selenium, making it a nice alternative to chicken, beef or pork. With a quick prep time, ceviche is the perfect alternative to cooking over a hot stove especially in the summer months. Instead, sit back, relax and savor the refreshing flavors of this easy-to-make and internationally renowned meal.

INGREDIENTS

FOR CEVICHE:
1 lb.  sushi-grade or previously frozen salmon, defrosted, with skin removed Kosher salt
1/2 medium red onion
1/4 c.  freshly chopped cilantro
1 lemon drop chili pepper, Serrano pepper, or jalapeño, thinly sliced
1/2 avocado
1/2 tsp. toasted sesame oil (optional)
Best serve with some corn chips or boiled sweet potatoes. 

FOR LECHE DE TIGRE, OR TIGER'S MILK:
4 limes, juiced (about 2/3 cup)
1 naval orange, juiced (about 1/2 cup)
2 garlic cloves, smashed2" piece of ginger, peeled and halved
5 cilantro stems 

 
DIRECTIONS

1. Cut fish into ½-inch cubes and place in a large glass bowl, reserving any oddly shaped, fatty, or dark pieces of fish for the tiger’s milk. Season cubed fish with salt. Refrigerate while you prepare the onions and tiger’s milk.
2. Prepare onions: cut ½ onion in half, then thinly slice 1 half and place slices in a medium bowl. Add sliced pepper and cilantro to bowl with onions.
3. Make tiger’s milk: into a blender or food processor, combine reserved salmon (if using), remaining quarter red onion, lime juice, orange juice, garlic cloves, ginger, and cilantro stems. Pulse mixture 10 times in rapid succession, until solids are broken down but not completely pureed. (Alternatively, combine all ingredients in a bowl and let sit for 10 to 30 minutes.)
4. Assemble ceviche: cut ½ avocado into small ¼” cubes and add to bowl of salmon, along with onions, peppers, and cilantro. Strain tiger’s milk over salmon and stir to combine.
5. Let ceviche marinate for 10 minutes, then serve with corn chips. It is best to eat freshly made ceviche within the hour it is prepared, to avoid fish that is “overcooked” and soft. 

I was craving the Greek dessert Portokalopita which is drenched in syrup and thought to myself that I have to find a healthier version ! This is the recipe that I discovered.

Talk about a decadent yet guilt free dessert!  This Whole Orange Almond Cake is an incredibly healthy breakfast, snack and/or dessert.. Enjoy ! 

prep time: 1 HR 30 MINS      cook time: 1 HR      total time: 2 HRS 30 MINS           10 servings

Ingredients

• 2 Organic Navel Oranges (~10" in circumference)
• 1 cup Egg Whites (fresh, not cartoned)
• ½ tsp Almond Flavor
• 192g (2 cups) Almond Flour
• 120g (1 cup) Oat Flour
• 192g (1 cup) Granulated Erythritol    or Coconut Sugar 
• 2 tsp Double-Acting Baking Powder

Instructions

• Wash the oranges thoroughly then pierce all over with a knife. Place the oranges in a large pot and cover with water. Bring this to a full boil, then lower the heat to medium/low-low and cover. Simmer for ~1 hour (oranges should be very soft and tender), drain and let cool slightly. Cut the oranges into quarters, discard all seeds and puree in a blender.
• Preheat the oven to 350 degrees and spray an 8" cake pan with cooking spray.
• In a medium-sized bowl, whisk together the almond flour, oat flour, erythritol and baking powder.
• In a large bowl, add the orange puree, egg whites and almond flavor.  Whisk well.  Dump the dry ingredients over the wet and fold together. Make sure there are no clumps.
• Pour batter into prepared pan and bake for ~1 hour, or until surface of cake springs back when touched. Cool cake in pan for about 30 minutes, then flip onto a wire cooling rack, leaving pan over top for another 30 minutes. Remove pan and let cool completely. Slice and serve!

Recipe Notes**After pureeing, the oranges should measure 2 cups (465g)

Nutrition Facts
Healthy Whole Orange Almond Cake
Amount Per Serving (1 slice = 1/10th of recipe)

Calories 210
Calories from Fat 99              % Daily Value*
Fat 11g                                              17%
Saturated Fat 1g                              6%
Sodium 40mg                                    2%
Carbohydrates 19g                           6%
Fiber 6g                                               25%
Sugar 4g                                              4%
Protein 9g                                           18%
Calcium 60mg                                     6%
Iron 1.4mg                                            8%
* Percent Daily Values are based on a 2000 calorie diet.
course: DESSERT


Read more: https://dessertswithbenefits.com/whole-orange-almond-cake/#ixzz6dYYnzDS0
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Per serving: 153 Calories          11g Carbs     (4.9g Fiber)     8.8g Fat      8.5g Protein
 4 servings 

Ingredients


2 1/4 cup  (198g) , chopped or diced Broccoli 
1 x small Onion (70 grams)
3 extra large Eggs (168 grams)
1/4 cup Organic Coconut Flour (35 grams)
1 dash Salt (0.40 grams)
1 tsp Garlic Powder (3.1 grams)
1 tbsp Coconut Oil or Olive Oil (13.6 grams)

Directions: 


Directions are based on the original recipe of 4 servings


1. In a food processor pulverize the broccoli and onion until they're in very small pieces. Transfer to a bowl.
2. In the bowl, mix together with the remaining ingredients except the oil. Mix until a batter is formed.
3. In a frying pan, heat the coconut /olive oil. Drop roughly 1/4 c portions onto the pan as pancakes. Let cook for about 3 – 4 minutes on low on each side, flipping very carefully.
You want it to get some color on the sides. Serve hot.

Can serve with fresh chopped tomatoes or some grilled mushrooms. 

Forget avocado on toast. Peas may be understand but they're making a big comeback... 

Serves 2

200g  frozen peas 
1 small red onion, peeled and finely chopped 
1 tomato, deseeded and chopped 
Small handful of coriander leaves, finely chopped 
Juice of 1 unwaxed lime
Generous pinch of sea salt flakes 
2 Slices of thick white toast 

1. Defrost and simmer the peas in a saucepan of hot water for 2-3 minutes, then drain and tip the peas into a mixing bowl. 
2. Use a potato masher to crush the peas until semi-smooth, then stir in the onion, tomato, and coriander. 
3. Stir in the lime juice and mix until combined. Season with sea salt. 
4. Load generously onto hot toast. 

When  it comes to those afternoon sweet cravings, this high fibre snack certainly helps. It is quick and easy to make. 

You will need a brown paper bag. 
50 g popcorn kernels 
1 tsp honey 
1/4 tsp Ceylon Cinnamon powder 

1. Put the kernels into a brown paper bag and fold the top over twice to seal. 
2. Microwave on high for approximately 3 minutes, or until you hear a pause of about 3 seconds between pops. 
3. Leave to stand for 20 seconds, then carefully open the bag. 
4. Drizzle in the honey, followed by the cinnamon. Reseal the bag and shake to combine. 

If you don't have a microwave, don't let that stop you. Put a small amount of oil to coat the bottom of the biggest saucepan you have with a glass lid. Set it on a medium heat and put in a single layer of kernels before returning the lid. As soon as you see it beginning to pop, continuously shake the pan gently across the hob to ensure the kernels don't burn. After a minute or so, once the popping has slowed down significantly, remove from the heat. Allow it to cool briefly, then drizzle on the honey and cinnamon. Transfer to a bowl and tuck in. 

1 pear, cut along its length into 6-7 slices
2 Tbsp. peanut butter 
2 Tbsp. thick live yogurt 
a pinch of mixed seeds on each slice 

1) Spread the peanut butter across a slice of pear, add some yogurt and top with seeds. Eat and repeat. 

110g  silken tofu 
1 large banana, frozen 
250ml dairy kefir 
1 tsp cinnamon 

1)  Put all ingredients into a blender. Blend until smooth. (You may need to add some milk of choice if it;s too thick, alternatively, just eat it like ice-cream !) 

Optional: Sprinkle a tablespoon of seeds or crunchy granola or muesli on top. 

PREP TIME: 10 minutes  
Servings: 6 (1/2-cup servings)

Freezer Friendly: 1 month
Does it keep?  1 Week
Ingredients 
WALNUT TACO MEAT

• 2/3 cup sun-dried tomatoes (preferably packaged dry, not in oil)*
• 3 cups raw walnuts
• 4 cloves garlic (minced)
• 1/2 tsp sea salt (plus more to taste)
• 1 Tbsp smoked paprika
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 2 tsp coconut sugar (omit if avoiding sugar, or sub a little stevia)
• 1-2 small habanero peppers (deseeded and chopped // more or less to spice preference // or sub 1 chipotle pepper in adobo sauce, plus more to taste, but this will make the recipe no longer raw)
• 1-2 tsp nutritional yeast (optional)
• ~1/4 cup water as needed (plus more as needed)

FOR GARNISH/SERVING (optional)

• Tortillas
• Cilantro
• Avocado
• Radish

Instructions

• Add sun-dried tomatoes to a small bowl and cover with warm water. Set aside and allow to soak for at least 5 minutes.
• To the bowl of a food processor, add walnuts and pulse into a semi-fine meal (some larger chunks are okay. Be careful not to churn into a butter). Transfer walnuts to a medium mixing bowl and set aside.
• Drain the sun-dried tomatoes (reserving the water in a small bowl to add back to the sauce later on) and add to the bowl of the food processor. Add garlic, sea salt, smoked paprika, cumin, chili powder, coconut sugar, habaneros, and nutritional yeast (optional) and blend until a smooth paste is formed. Add 1 Tbsp (15 ml) of reserved water at a time until a thick but pourable sauce is formed (see photo).
• Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for heat, cumin for smokiness, or coconut sugar to balance the heat.
• Add mixture to walnuts and stir to combine. At this point, you can taste and adjust flavors as needed once more. We added a bit more salt.
• Enjoy in any setting one would use taco meat: tacos, salad, nachos, burritos, and more. Leftovers can be stored up to 5-7 days in the refrigerator or up to 1 month in the freezer.

Notes*If your sun-dried tomatoes are packed in oil, this will add more potentially unwanted moisture to the spice mixture. To avoid this, either pat them dry or rinse, drain, and proceed with recipe as instructed. If large, chop into small pieces. We prefer to use Trader Joe’s sun-dried tomatoes that come in a bag (not packed in oil).
*Nutrition information is a rough estimate calculated without optional ingredients.

​Nutrition (1 of 6 servings)Serving: 1 serving Calories: 373.6 Carbohydrates: 16 g Protein: 9 g Fat: 33 g Saturated Fat: 3.1 g Polyunsaturated Fat: 23.73 g Monounsaturated Fat: 4.65 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 253.4 mg Potassium: 272 mg Fiber: 4.8 g Sugar: 6.2 g Vitamin A: 818 IU Vitamin C: 5.48 mg Calcium: 66.77 mg Iron: 2.7 mg


Recipe Compliments: Minimalist Baker