Red vegetables soup, great source of vitamins, minerals and antioxidants

Super soup, very healthy, full of antioxidants and vitamins. It contains beetroots, red beans, red cabbage, onions and garlic. In addition, low-calorie which could be beneficial in weight loss diet. Beetroot contains only 45 kcal per 100g, no cholesterol and almost no fat. It has betaine, which reduces the risk of coronary heart disease or stroke. Contains large amounts of folate, vitamin B (B-3, B-5, B-6), and minerals such as iron, manganese, copper, magnesium, and potassium.

Ingredients:

• 800g beetroot
• 250g red beans
• 3 potatoes
• 1/3 red cabbage
• Red onion
• 3 cloves garlic
• 1.5 liters of broth
• 2 tablespoons tomato paste
• juice of one lemon
• salt, pepper, sugar

Method:

On the spoon of oil fry the chopped onion and chopped garlic. Pour broth. Add the diced potatoes and chopped red cabbage. Dice beetroots into small cubes. Put into boiling soup and cook about half an hour until the potatoes and cabbage are tender. Add, tomato paste, lemon juice and spices. Serve with natural yoghurt and parsley.

Coconut and pineapple cake. Low in carbohydrates, gluten-free with butter icing made from beans.

Coconut Cake - Pineapple is a veritable madness. Without regrets, we can eat piece of that healthy cake. No sugar, no flour and cream is made on the basis of beans. Especially recommended for people who avoid sugar. Easy to prepare, you just need  to wait until the sponge will cool down. The best thing to do is to bake sponge at the first day and prepare butter icing and decorate on the second day.

Ingredients for sponge cake (small tray)

• 150 g of coconut oil
• 3 eggs
• 150g of stevia
• 100g of desiccated coconut
• 50g of walnuts

Ingredients for the cream:

• 250g of cannellini beans
• 4 tablespoons of stevia
• 80g of desiccated coconut

In addition: half of fresh pineapple and coconut balls

Method:

Whisk the egg whites with stevia until they are fluffy. Walnuts and coconut blend with mixer or grinder. With an electric mixer, mix the egg yolks and coconut oil. Then, using a large spatula, stir together with egg whites. Pour into to a small greased baking tray. Bake about 40 minutes at 180 ° C. Then allow to cool, then cut in half.

Drain beans and blend it with a sweetener and coconut.

Peel the pineapple and cut into very thin slices so they are easy to fold. Spread the sponge cake with cream and a few slices of pineapple and then spread the cream on the entire surface of the cake. On top place the pineapple slices, sprinkle with grated coconut. You can also put some coconut fat bombs on the top.

Butternut squash and ricotta dip - an idea for a healthy snack.

Butternut squash and ricotta dip can be used instead of traditional hummus or you can use it to spread your sandwiches. Very delicate and tasty. We can also use it as a snack. Cut a couple of different vegetables eg. carrots, peppers - dip in the paste and eat it. That is a burst of vitamins and of course low-calorie snack.

Ingredients:

• small butternut squash
• onion
• 2 garlic cloves
• 200 g of ricotta
• tablespoon oil
• chilli
• nutmeg
• salt & pepper

Method:

Peel the butternut squash, remove the seeds and cut into smaller pieces. Peel the onion and garlic and chop well. Mix with oil, chilli, salt and pepper. Put in the preheated oven (180 ° C) and bake for about 40 minutes until the vegetables are soft. Allow to cool and then blend it with ricotta and nutmeg.

Fat free, gluten free chocolate cake.

At the beginning I thought it is only fat free but later I realized that it is also gluten-free. Very moist chocolate sponge cake, with cranberry jam. So the combination of sweet and sour. Very comforting for cold autumn days :-)

Ingredients for small tray:

• 400g of red beans
• 5 heaped tablespoons coco powder
• half a cup of sugar
• 3 eggs
• teaspoon of cinnamon
• half teaspoon of nutmeg
• teaspoon of baking powder
• 50ml of milk
• 200g of cranberry jam
• a handful of dried cranberries

Method:

Whisk egg whites with sugar and make them nice and fluffy. Drain red beans and blend them. Add milk, egg yolks, cinnamon, nutmeg and blend again. Mix egg whites and the rest of ingredients using a spatula. Pour into a greased cake tray. Bake at 180°C for 40 minutes. Wait untill the cake cool down and cut the top and crumble it. Spread the top with cranberry jam. On top put crumbled cake and dried cranberries. I also put some crashed meringue on the top.

Mulligatanni fish curry - delicious, perfectly seasoned fish curry.

You can prepare curry from different ingredients. You can use chicken, vegetables, lamb, shrimp, fish or much more. The secret is appropriate seasoning and long cooking. Curry has different degrees of hotness and it depends on us how much we want them to be hot. I usually choose is the hotest :-) Of course with glass of milk a side. The amount of ingredients mulligatanni curry is quite long but the taste really unique so I encourage you to try making it.

Ingredients for 4 servings:

• 800g fish fillets (I used cod)
• 800g tinned tomatoes
• 400ml coconut milk
• tablespoon honey
• 3 medium size onions
• 2 tablespoons grated coconut
• 2 tablespoons tomato paste
• teaspoon ginger
• 3 cloves garlic
• teaspoon coriander
• half a teaspoon of powdered tamarind
• a handful of fresh parsley
• half a teaspoon of fenugreek
• teaspoon turmeric
• half a teaspoon of cinnamon
• 3 star anise
• 4 chillies

As a side dish: rice and naan bread

Method:

Fry the diced onion and finely chopped garlic in big pan with oil. Add all the spices - chopped chilli, star anise, turmeric, fenugreek, tamarind, coriander, cinamon and ginger and fry for 2 minutes. Then pour over tomatoes and bring to a simmer. Add honey, tomato paste, desiccated coconut and a handful of chopped parsley. Cook over low heat stirring occasionally for about an hour. Then pour coconut milk and toss the chopped large pieces of fish. Leave to simmer for 10 minutes, then set aside. Curry mulligatanni should be ready in about 20 minutes. Serve with rice and naan breads.

Greek salad omelets - high-protein meal with a portion of vegetables.

Omelets are so easy to prepare. Super quick to make high-protein meal. However, plain omelet can be boring. Why not try an omelet stuffed with Greek salad? With lettuce, olives, red onion, feta cheese and tomatoes? I think it's a perfect idea for lunch or a quick dinner.

Ingredients:

• 3 eggs
• salt pepper
• a handful of mix salad 
• 5 cherry tomatoes
• a handful of olives
• 50g of feta cheese
• teaspoon of butter

Method:

Whisk the eggs with a fork together with salt and pepper. Put oven ring on medium heat and butter on frying pan. Pour the egg mixture. Heat should not be too high, because the omelet can burn on the outside and still be raw in the middle. When the eggs are done add the lettuce, feta cheese, onions, cherry tomatoes and olives. Fold in half.