Low calorie, low fat orange and coconut cake - perfect for hot days.

Cake without the fat? Without butter, oil? Yes!!! Instead, these components I used cannellini beans. So instead of fat we gain an extra portion of protein and fiber. Without sacrificing the taste! Don't worry you won't feel the taste of beans! In addition, the combination of oranges and coconut gives lightness and a little bit of sour taste. Perfect for hot summer days.

Ingredients for the sponge:

• can of cannellini beans (200g)
• 3 eggs
• half a cup of sugar
• cup whole-wheat flour
• teaspoon baking powder
• half a cup of milk

Ingredients for the orange jelly

• 500ml freshly squeezed orange juice
• 1.5 tablespoons gelatin
• tablespoon honey

Ingredients for coconut jelly

• 500ml light coconut milk 
• 1.5 tablespoons gelatin
• tablespoon honey
• tbsp desiccated coconut

In addition, a large orange.

Method:

Sponge: whisk the eggs with the sugar until will get very fluffy. Drain the cannellini beans with water and blend with milk, flour and baking powder. Gently whisk it with eggs. Greased baking tray with butter and sprinkled with flour then pour the dough. Bake in oven preheated to 180 ° C - about half an hour.

Orange jelly: Dissolve gelatin in 2 tablespoons of cold water. Let stand for a minute to swollen. Heat 1/3 orange juice and mix it with honey and then with the swollen gelatin. Then mix the rest of orange juice. Put in the fridge to jelly slightly set. Do not put it directly on the cake, because the sponge absorbs everything. Jelly must have the consistency of thick custard.

Coconut jelly: Dissolve gelatin in 2 tablespoons of cold water. Let stand for a minute to swollen. Heat 1/3 of the coconut milk and mix it with honey and then with the swollen gelatin. Then mix with the rest of coconut milk and coconut.

When the dough has cooled and  orange jelly solidified gently pour it on top of the cake. Place orange segments on top and then cover with coconut jelly. Put in the fridge to set (about 2 hours)

Cannelloni - recipe and tips on how to reduce the calories and keep the flavour.

Who said cannelloni, lasagne or sphagetti must be high in fat and calories? On the blog as usual I'm giving you alternative. To make the sauce just add some vegetables, use low fat meat, skip the white sauce and season properly to maintain flavour. Regular cannelloni contains approximately 550kcal  while my is only 390kcal. The whole thing can seem very time-consuming - especially when you need to fill the pasta. I would recommend to do this using fingers - of course, before wash your hands, or use protective glove (also prevents the dyeing of tomato sauce)

Ingredients for large baking tray - 12 servings

• low fat minced beef (12% fat) - 1 kilogram
• 5 carrots
• 3 celery sticks
• 2 medium onions
• 4 cloves garlic
• 3 cans of chopped tomatoes (about 750g)
• 2 tablespoons tomato puree
• oregano, basil (best fresh)
• half a teaspoon of ginger, turmeric, nutmeg
• tablespoon honey
• salt, pepper, chilli
• teaspoon butter
• 2 tbsp rapeseed oil

Additionally:

• 2 packages cannelloni about 400g
• 3 white balls of mozzarella light about 360g
• 2 cans of chopped tomatoes about 500g

Method:

In a large pot pour some oil and fry chopped onion. When the onion is caramelized add chopped garlic. Stirring constantly, add sliced into strips celery and grated carrot. Add the tomatoes and cook over medium heat. When the sauce starts to bubble, add minced beef, mix thoroughly, meat should fall apart in the sauce. At the end of the season with herbs, ginger, turmeric, nutmeg, add salt, peppers, chilli, honey and tomato paste. Cook for about an hour.

Grease baking tray with butter. Then the stuffed pasta and put them next to each other.

Pour tomatoes, mixed with water (100ml) on the top of dish. Cover with aluminum foil and bake for about an hour in the oven preheated to 180 ° C.

At the end on top place the sliced mozzarella and bake another 15 minutes.

Green moss - healthy spinach cake with dried cranberries.

Green moss is a cake characterized by extremely distinctive green colour and it actually look like moss in forest. On the top you can put some dry cranberries or pomegranate. I decided to use dried cranberries as they more look like forest. It is a little bit healthier version of regular cake by ingredients like spinach, dried cranberries and whole wheat flour. However, you need to remember it also contains a large amount of sugar and fat. However, I hope that it will be for you an alternative to the usual cakes with cream.

Ingredients:

• 500g baby spinach
• 4 eggs
• half cup of sweetner (erytrol) 
• 3/4 cup of oil
• tablespoon vanilla extract
• 2 cups whole-wheat flour
• 2 spoons of baking powder
• 500ml full fat greek yogurt 
• 50 dried cranberries

Method:

In a large bowl, mix eggs with erytrol until they are light and fluffy. In a separate bowl, blend the spinach with oil and vanilla extract. Add spinach in portions because it will shrink after blending. Then mix the spinach with beaten eggs and flour and baking powder. Transfer to a baking tray greased with butter and cover with flour. Bake for about 40 minutes at a temperature of 180 ° C.

Remove cake from oven and let cool down. With spoon gently remove the top layer of the cake, put into a bowl and shred it with your fingers. Mix yogurt with a spoon of erytrol. Put it on the top of the cake and sprinkle with cake crumble and dried cranberries. Store in the refrigerator.

Low-calorie and low-fat chicken bouillon

Some of you will think that there is no such thing as bouillon. Real bouillon should be boiled with two kinds of fat meats so you can see floated oil. My recipe, however, is for people who want to lose a few pounds or for any reason must use easily digestible diet or low-fat diet. I cooked this dietary chicken bouillon with chicken breast, and a large amount of vegetables. I simmer it for about three hours to have the best taste and I can honestly say it was worth it.

Ingredients:

• 3 chicken breasts
• 6 medium-sized carrots
• 3 medium size parsley
• one onion
• leek
• half a large celery
• 3 bay leaves
• a few grains of pepper and allspice
• salt

Method:

Put chicken into cold water on medium heat. Leave it for about half an hour. The water should be hot but do not boiling. You can periodically pour cold water into it so you can avoid boiling. At the top you will see the so-called scum, just take it out with sieve. In meantime you boil chicken burn whole onion using fire or electric heat. Just leave it so skin will get black - this will give taste and colour to the soup. Then add all the vegetables, bay leaves, peppers and allspice. Reduce the heat and cook at least about 2.5 hours. Remember to still not bring the bullion to a boil. At the end of season to taste with salt.

Couscous salad - a good idea for lunch

Couscous comes from the region of northern Africa and is made from semolina (wheat). Usually served with stews. Couscous has very delicate texture and it is very light which makes it ideal as side for meat dishes. It is also a good substitute for rice or pasta when you are bored with them.

Ingredients:

• cup of couscous
• 1.5 cups of stock (vegetable or chicken)
• medium size onion
• 2 cloves garlic
• broccoli
• 200g feta cheese
• 3 tablespoons olive oil
• salt, pepper, chilli powder

Method:

Put couscous in large bowl. Pour the boiling stock into couscous and cover it. Couscous should be ready in approximately 5 minutes. In a frying pan fry finely chopped onion. When the onion is nicely caramelized add chopped garlic. Cut broccoli in smaller pieces and boil it for about 10 minutes. Cut feta cheese into cubes. Mix couscous with olive oil, salt, pepper, chlli, onions and garlic. Add broccoli and feta cheese. Mix everything together. Enjoy!!!

Broccoli soup with cheese croutons and walnuts - one of five servings of vegetables a day

Broccoli are super vegetables. They contain plenty of antioxidants (quercetin, glutathione, beta-carotene, indoles, vitamin C, lutein, glukarat, sulforaphan), which are essential in the prevention of ivilisation illnesses. They have strong anti-cancer effect, , antiviral and, preferably operate in peptic ulcer. Unfortunately, some people complain of bloating after eating broccoli. Of course, this can be prevented by using different spices. Garlic, cumin, ginger and coriander. So let's eat broccoli in various forms because is good for you !!!

Ingredients:

• 2 heads of broccoli
• 2 onions
• 4 cloves garlic
• 2 tbsp rapeseed oil
• turmeric, ginger, ground coriander, nutmeg
• salt pepper

Method:

Fry the chopped onions in pan. When softened, add chopped garlic and fry for a minute. Then add the chopped broccoli and pour water.Cook about half an hour and then add all the spices. Blend soup adding some salt and pepper as well.

Pour the soup into a bowl, place on the top a slice of bread, sprinkle with cheese and put it under the grill until the cheese is melted. At the end sprinkle with walnuts.

Low in carbohydrates cheesecake - high protein dessert

Being on weight loss/sports diet means that you can't eat sweets. It is not surprising because these products contain large amounts of sugar and fat. While we eat sweets we feel a great pleasure, but afterwards we will be so angry on ourselves that we did that... However, we can make some cakes if we choose ingredients wisely. The following recipe for cheesecake is a high-protein, low in carbohydrates and y also gluten-free. Very moist and tasty.

Ingredients:

• 600g light soft cheese
• 6 eggs
• lemon
• 200g of Brazil nuts
• 50g butter
• 3 tablespoons peanut butter
• 3 teaspoons of sweetener

Method

Blend brazilian nuts and mix with the melted butter. Grease round baking tray with butter and put nuts on the bottom of the tray. smooth it with spoon. Put in the fridge for about half an hour.

Mix light soft cheese with eggs, lemon juice and sweetener. Pour into a baking tray and bake at 160 ° C for 40 minutes.

When the cheesecake has cooled, brush it with peanut butter.