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.