Sour Green Smoothie

Sour Green Smoothie

Sour Green Smoothie

I must admit that I was a bit intimidated by green smoothies at first. I absolutely love veggies, but putting green leaves in my smoothie sounded like nothing good would come out of my blender. But as a health freak, I naturally wanted to incorporate more green goodies in my diet, and it’s a lot easier and quicker to just toss leafy green vegetables in a blender and drink a smoothie than preparing and eating a salad. So with a lot of trial and error, some of my smoothies came out pretty great (and some pretty disgusting), and I happened to slowly become fond of green smoothies. They can be delicious if prepared with the right ingredients. This green smoothie is made of acid fruit and is quite sour, like sour candy. Kiwis, apple and a whole lemon will give you a wonderful boost of vitamin C.

Fruit on the plate

I made a Sour Green smoothie with just 2 cups of green spinach, so the taste of greens isn’t too strong, but if you want to go a little more hardcore, feel free to add more. It will be even better for your health. The recipe is for two servings. One smoothie has only 115 calories and it gives you 25% of your recommended fiber intake. So if you want to lose your love handles by the summer, prepare your blender for this lovely sour green smoothie.

Sour Green Smoothie

Sour Green smoothie
 
Prep time
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Ingredients
  • 1 large granny smith apple or any other apple of your choice
  • 2 cups (about 60 grams) of spinach
  • 2 kiwis peeled
  • 1 lemon peeled and seeded
  • 2 cups (about 0,5 liter) of water
Instructions
  1. Peel the lemon and remove the seeds.
  2. Peel the kiwis and remove seeds from apple.
  3. Put lemon, kiwis, apple and spinach in a blender and process until smooth.
Nutrition Information
Calories: 115 Carbohydrates: 26 Fiber: 6,5

 Sour Green Smoothie

 

Pistachio Frappe

Pistachio frappe

If you haven’t tried any of my recipes yet, you have to make this one! Pistachio frappe is creamy, delicious, fabulous and childishly simple to make.

Pistachio Frappe

All you have to do is blend pistachios with milk, coconut milk, honey and vanilla essence in a blender. Then you will have to pour the liquid in to the ice cube molds and freeze it.

Pistachios

Blended pistachios with milk

Blended pistachious with milk in the ice cube molds

But you have to use a high speed blender to make it because you have to blend frozen pistachio ice cubes and a regular blender may not be strong enough for that.

Pistachio ice cubes in a high speed blender

It may work with a strong food processor, but I haven’t tried that. Once, I used a regular blender to make nut butter, and that was not the smartest idea. It wasn’t strong enough to process nuts, so it broke. Actually, I was stupid enough to make that same mistake twice, so I broke two blenders. Then I decided it was the time to upgrade to a stronger high speed blender, and it was the best decision ever!
Pistachio frappe is a skinnier and healthier version of frappe. Commercial frappes are made with heavy cream, artificial aromas and colors, and lots of sugar. That is, of course, bad for you. My healthier version is made of milk, coconut milk, just a bit of honey and delicious pistachios, which are a great source of some important nutrient such as vitamin B-6, magnesium, iron and calcium. If you are a vegan, or if you don’t consume cow’s milk for any other reason, you can substitute it for any plant-based milk of your choice.

I got inspired for this recipe while I was browsing Sugar-Free Mom blog and I found amazing recipe for Sugar-Free Nutella Iced Coffee Frappe. And since I am obsessed with pistachios I made frappe with pistachios and it came out amazing. If you are crazy about pistachios you can check my other pistachio recipes for Pistachio cookies and Pistachio Chicken Nuggets.

Pistachio Frappe

Pistachio Frappe

Pistachio Frappe
 
Prep time
Total time
 
Active time of making frappe is about 10 minutes, but you will have to freeze ice cubes for about 2 hours.
Serves: 2
Ingredients
  • ¾ cup (about 100 grams) of peeled unsalted pistachios
  • ¼ cup (about 60 grams) of coconut milk
  • 1 ½ cups (about 4 deciliters) of cow's milk or plant based milk
  • 1 tbsp of honey
  • Vanilla essence (preferably organic)
  • 0,35 oz (about 10 grams) of dark (85%) chocolate
Instructions
  1. In a high speed blender, blend peeled pistachios, coconut milk, milk, honey and vanilla essence until smooth.
  2. Pour the liquid into the ice cube molds and freeze until completely solid.
  3. Take them out of the freezer and then just pop them out of the ice cube trays.
  4. Place ice cubes in a high speed blender and blend until the ice cubes are completely broken and the frappe is smooth.

Quinoa Sweet Potato Bites

Quinoa Sweet Potato Bites

Quinoa Sweet Potato Bites

Those little snacks are my invention and I am kind proud of it! If you are out of ideas for a healthy snack or portable meal for work or school lunch, you have to try this Quinoa sweet potato bites. They are lovely and awesome because they are packed with healthy ingredients and easy to pack and eat on the go.

Quinoa Sweet Potato Bites

Quinoa, sweet potatoes,  turmeric (curcuma) and sesame are all super foods, and they are ingredients of those amazing bite size snack. I like them warm, but they are perfectly fine cold as well. I made them quite spicy, because I like spicy food, and my significant other is a total nut for curry and strong, spicy cuisine. The more it burns, the more he enjoys it. I mean for real, I like strong stuff, but when I am in the state that I can’t feel my tongue, my nose is running and my tears are falling like I am a hysterical 5-year-old. He is completely fine with it and can handle the burn like nothing is happening. So if you are not the biggest fan of the numb tongue, I suggest you use a smaller amount of cayenne pepper.

It is very easy to make. Just process raw sweet potatoes in a high speed blender.

Potato Bites in a blender

Potato Bites in a blender

Mix all ingredients together.

Quinoa Sweet Potato Bites dough

Quinoa Sweet Potato Bites dough

Form dough into balls, roll them in a sesame seeds and bake for 35-40 minutes.

Quinoa Sweet Potato Bites

Quinoa Sweet Potato Bites

Enjoy!

Quinoa Sweet Potato Bites

5.0 from 1 reviews
Quinoa Sweet Potato Bites
 
Prep time
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Recipe is for 24 balls. Nutrition information is for portion of 6.
Serves: 4
Ingredients
  • ½ cup (about 100 grams) of quinoa
  • 14 oz (about 400 grams) of sweet potato
  • ¾ cup (about 100 grams) of corn flour
  • ¾ cup (about 100 grams) of sesame
  • 1 egg
  • Salt to taste
  • Teaspoon of curry
  • Teaspoon of turmeric
  • Chili to taste
Instructions
  1. Cook quinoa in salted water for about 15-20 minutes.
  2. Cut sweet potato in small pieces and process them in the high speed blender until smooth.
  3. Put cooked quinoa, sweet potato puree, egg, corn flour, salt, turmeric (curcuma), curry and chili into a big bowl. Mix well, until fully combined and dough sticking together.
  4. Form dough into little balls and roll them in a plate of sesame seeds.
  5. Place individual balls on parchment paper and bake in a preheated oven on 356 °F (180 °C) for about 35-40 minutes.
Nutrition Information
Serving size: 190 grams Calories: 430 Fat: 16 grams Trans fat: 60 grams Fiber: 9 grams Protein: 13 grams

 Quinoa Sweet Potato Bites

coconut chocolate panna cotta with cherry sauce

Coconut Chocolate Panna Cotta with Cherry Sauce

coconut chocolate panna cotta with cherry sauce

Panna cotta is one of the best desserts. It is so quick and easy to make, and it doesn’t require baking. Panna cotta actually means cooked cream in Italian. I used coconut milk instead of cream, and it’s amazing and yummy and great for vegans and paleo eaters. It is as good as the real panna cotta with cream. Coconut milk actually contains a lot of fat, so this dessert is not exactly a low calorie meal. But fat in coconut milk is actually a good fat, and you will feel full for quite some time after eating this. And it still has less calories than regular cream that is usually used for panna cotta. If you are not a vegan, and you consume regular milk, you may want to reduce the calories by using half regular milk and half coconut milk. I don’t use refined sugar at all. When I make a healthier version of desserts, I use honey, but I always reduce it to a minimum. So I used only 2 tablespoons of honey for a whole desert, which is 4 servings. I made mine with agar-agar, but if you are not a vegetarian, you can use gelatin instead. I also added chocolate and sour cherry sauce for better flavor.

And here is a pic tutorial.

First, coconut layer.

coconut chocolate panna cotta with cherry sauce

Pouring melted chocolate into the coconut milk.

coconut chocolate panna cotta with cherry sauce

Second, chocolate layer.

coconut chocolate panna cotta with cherry sauce

And that’s how it looks on a plate.

coconut chocolate panna cotta with cherry sauce

Tadaaa!! Add cherry sauce and Coconut Chocolate Panna Cotta with Cherry Sauce is done!

coconut chocolate panna cotta with cherry sauce

5.0 from 1 reviews
Coconut Chocolate Panna Cotta with Cherry Sauce
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • PANNA COTTA
  • 14 oz (about 400 ml) of coconut milk
  • 2 ounces (about 55 grams) of dark chocolate
  • 1 tablespoon of honey
  • 2 teaspoons of agar-agar.
  • SAUCE
  • ¾ cup (about 150 grams) of frozen sour cherries
  • 1 tablespoon of honey
Instructions
  1. Pour half of the coconut milk into a saucepan, add tablespoon of honey and add about a teaspoon of agar-agar. Bring to a simmer and cook for a few minutes. Pour into the molds until halfway full. Leave it to cool.
  2. Pour other half of coconut milk into saucepan, add about a teaspoon of agar-agar and bring to a simmer. Cook for a few minutes, add melted chocolate and mix well. Pour into the molds on the first layer and leave it to cool.
  3. Place sour cherries and a teaspoon of honey in saucepan and cook until water from cherries becomes syrup.
  4. Turn molds upside down onto a plate and remove the contents. Serve with cooked cherries and syrup.
Nutrition Information
Serving size: 160 grams Calories: 233 Fat: 24 Carbohydrates: 18 Protein: 2

 

Salmon Fish Pie with sweet potatoes

Salmon Fish Pie with Sweet Potato Mash

Salmon Fish Pie with sweet potatoes

Here is my healthier, cleaner version of fish pie. Most fish pies are made with lots of sour cream, butter and cheese. This makes them loaded with calories and unnecessary fat. I cut cheese, butter and cream down and used just one fat reduced mozzarella. The recipe for salmon fish pie with sweet potato mash is for 4 portions, so you won’t consume too much fat even if you use full fat mozzarella. I used sweet potatoes instead of regular because they have more fiber and a slightly lower glycemic index. Briefly, the glycemic index (GI) is a numerical index that basically tells you how foods (carbohydrates) affect your blood sugar level. The higher the index, the higher the rise in your blood sugar level after consumption of food. If you want to know more about the glycemic index and why it is recommended to avoid food that has high glycemic indexes, here is good explanation.
Sweet potatoes also contain a high dose of vitamin A, C and other important nutrients. I used salmon because I love its flavor and it’s loaded with healthy omega 3, but you can use whatever fish you like. Peas go very well with the flavor of fish and sweet potato, so I made some pea mash and added it into the pie. It came out fantastic.
Basic ingredients.

Salmon Fish Pie-2

First, salmon sauce layer.

Salmon sauce

Second, green pea mash layer.

green pea mash

And lastly, sweet potato mash layer.

sweet potato mash

Salmon Fish Pie with sweet potato mash

Salmon Fish PieSalmon Fish Pie with sweet potato mash

If you love salmon you may be interested in delicious salmon chowder recipe I’ve made.

Salmon Fish Pie with Sweet Potato Mash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch
Cuisine: European
Serves: 4
Ingredients
  • 1.3 pounds (about 600 grams) of salmon fillet
  • 4 cups (about 600 grams) of sweet potatoes cubes
  • 2 cups (about 300 grams) of green peas
  • 1 leek (about 90 grams)
  • 1 tablespoon of olive oil
  • 1 cup (about 2, 5 dl) of milk
  • Salt to taste
Instructions
  1. Remove skin and bones from salmon fillet. Cut it in small, equal pieces.
  2. Dice leeks.
  3. Pour one tablespoon of olive oil into a frying pan, add leeks, salmon and salt and roast for a few minutes until salmon is slightly brown. Add half of cup of milk and about a tablespoon of corn flour. Cook for another minute.
  4. In the meantime, place frozen peas with water in a saucepan and cook them until they are tender, drain water, add ¼ cup of milk and mash them with a stick blender or food processor.
  5. Meanwhile, cut sweet potatoes, and boil in salted water until tender. Drain the water, add ¼ cup of milk and make a mash with stick blender. If you don’t have a stick blender, use a food processor.
  6. Preheat the oven to 355 °F (180 °C).
  7. Place salmon with a sauce in casserole dish, top with the mashed peas and add layers, sprinkle with mozzarella and add a layer of sweet potato puree.
  8. Bake for about 40 minutes on 355 °F (180 °C).
Nutrition Information
Serving size: 450 grams Calories: 607 Fat: 27 Carbohydrates: 44 Protein: 51