Fruit Icecream
Ingredients:
- Banana, 150 gr.
- Berries, 120 gr.
- Milk or yogurt, 100 ml.
64 kcal in 100 gr.
Freeze fruits for 2-3 hours, blend with milk/yogurt and either eat or freeze again.
The link to the author PP_Foodpro
Apple Pie
Ingredients:
- Flour, 250 gr.
- Apples, 500 gr.
- 3 eggs
- Sugar, 130 gr.
- Sour cream, 180 gr.
- Oil, 60 ml.
- Baking power, 2 teaspoons
199 kcal in 100 gr.
Beat eggs with sugar until foamy, add the other ingredients, including cut apples. Bake 50-60 minutes at 180 C.
The link to the author PP_Foodpro
Salmon
Ingredients:
- Salmon
- Teriyaki sauce
- Sesame seeds
136 kcal in 100 gr.
Marinade salmon, covered with teriyaki sauce, overnight. Before baking in the oven remove the sauce and cover the salmon with sesame seed. Bake at 200 C for 25-30 minutes.
Syrniki
Ingredients:
- Cottage cheese (5%), 500 gr.
- An egg
- Flour, 3 table spoons
- Sugar, 50 gr.
173 kcal in 100 gr.
Mix sugar, cottage cheese, an egg, and two table spoons of flour. Put the mixture to the fridge for minimum one hour. Then make syrniki of the shape shown in the picture, covering them slightly wth the rest of the flour on both sides. Fry them at the medium heat.
The link to the author Tomka_an
Cheesecake
Ingredients:
- Flour, 180 gr.
- Butter, 50 gr.
- 2 eggs
- Cottage cheese (5%), 600 gr.
- Suger, 50 gr.
- Baking powder, 1/2 teaspoon
211 kcal in 100 gr.
Mix melted butter with flour, baking power, 1/3 of sugar, and yolks. Spread the mixture on the bottom of the baking form. Mix properly cottage cheese, sugar, and egg whites, and pour on the base. Bake 45 min at 180 C.
The link to the author Tomka_an
Hummus
Ingredients:
- 250 gr. cooked chickpeas
- Some chickpea cooking water
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 heaped tablespoon tahini
- 1/2 – 1 teaspoon fine sea salt to taste
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- nigella seeds to sprinkle on top
65 kcal in 100 gr.
Process everything in the food processor until smooth. Add some cooking water little by little to obtain the desired consistency
The link to the author Where is my spoon
Pumpkin Soup
Ingredients:
- Pumpkin, 1 1/2 kg.
- Onions, 150 g.
- 1 tablespoon of olive oil
- 2 large garlic cloves
- 1 thumb sized piece of ginger
- 2 teaspoons green curry powder
- 1 can of coconut milk (400 gr,)
- Water, 800 ml.
- 2 tablespoons of soy sauce
- 2-3 tablespoons fresh lemon juice to taste
- Fine sea salt and black pepper
49 kcal in 100 gr.
Cut the pumpkin and bake it in the over for 40-45 minutes at 200 C. Fry finely chopped garlic and ginger for 3 minutes. Sprinkle the curry powder on top, stir well for 1 minute. Add the chopped roasted pumpkin pieces, coconut milk, and water. Cover and simmer gently for about 10 minutes. Blend the soup until smooth and add the rest of the ingredients.
The link to the author PP_Foodpro
Strawberry Salad
Ingredients:
- Spinach, 125 gr.
- 12-14 medium strawberries
- 2 teaspoons sugar
- Feta, 50 gr.
- ½ small red onion
- 1 small avocado
- 2 tablespoons almond flakes
- 2 tablespoons of the strawberry marinade
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic vinegar to taste
- ½ teaspoon mustard
- ½ teaspoon poppy seeds
- fine sea salt and freshly ground black pepper
136 kcal in 100 gr.
Slice strawberries, toss them with sugar and marinade for for about 30 minutes to 1 hour. Take the strawberries out of the marinade, but reserve the marinade to make the dressing. Toast the almonds in a large pan without adding any fat. Slice the other ingredients, mix everything together.
The link to the author Where is my spoon
Shakshuka
Ingredients:
- 1 medium onion sliced
- 1 red bell pepper thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 28-ounce can diced tomatoes
- 4 large eggs
- 2 tablespoons crumbled feta cheese
- 1/3 cup roughly chopped fresh flat-leaf parsley
51 kcal in 100 gr.
Stir the ingredients for 5 minutes in the pan. Make four wells in it and crack an egg into each well. Cover and cook for 2-5 minutes depending on the way you like your eggs. Uncover and remove from heat, sprinkle the feta and parsley over the top, and serve.
The link to the author Lose Weight by eating
Feta Pasta
Ingredients:
- 250 g whole wheat penne pasta
- 200 g feta cheese block
- 1 small onion peeled and sliced
- 2 cloves garlic peeled and crushed
- 400 g cherry tomatoes
- 5 sundried tomatoes from a jar, sliced
- 3 tablespoon basil leaves freshly chopped
- 2 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- Freshly ground salt and pepper
51 kcal in 100 gr.
Cook pasta in boiling salted water until al-dente. Whilst pasta is cooking, place the feta cheese block in the centre of the stoneware baking dish. Arrange onion, garlic, cherry, and sundried tomatoes around the cheese. Sprinkle over 2 tablespoon of the fresh basil. Drizzle the olive oil and red wine vinegar over. Bake in the top of the oven for approximately 20 minutes until the cheese has lightly browned slightly and the vegetables are roasted. Mix together the feta cheese with the tomatoes until melted and creamy. Season to taste then stir in the drained pasta.
The link to the author Neil`s Healthy Meals
Stuffed Eggplant
Ingredients:
- 1 large eggplant (about 1 kilo)
- 1 tablespoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 cup Greek Yogurt
- 2 tablespoons chopped walnuts
162 kcal in 100 gr.
Slice the eggplant in half lengthwise. With the tip of a knife, score the eggplant flesh deeply in a diamond cross-hatch pattern. Preheat the oven to 200C. Gently squeeze the eggplant over the sink to extract the juice, then pat dry with a paper towel. Place the eggplant halves cut side up on the prepared baking sheet. Spray each half with olive oil, and sprinkle with paprika and pepper. Flip over so the cut sides are facing down on the baking sheet. Bake for 1 hour, remove from the oven and let sit for 15 minutes before flipping over. Top each with Greek Yogurt and chopped walnuts, serve hot.
The link to the author PP_Foodpro
Zucchini Fritters
Ingredients:
- 190 g all-purpose flour
- 8 large eggs
- 250 ml milk
- 400 g zucchini
- 120 g feta cheese
- 3 garlic cloves
- mall bunch of herbs
- generously fine sea salt and black pepper to taste
147 kcal in 100 gr.
Blend flour with eggs and milk until smooth. Cover the bowl and leave to rest for about 15 minutes. Grate zucchini, squeeze them by the handful to release the extra liquid. Add zucchini to the pancake batter, add the crumbled feta cheese, grated garlic, and finely chopped herbs (or pesto) and adjust the taste with salt, pepper, and some nutmeg. Fry the fritters on the medium-low heat.
The link to the author Where is my spoon