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.

Vegan sausages with mashed potatoes and fried onion

Vegan sausages made from carrots and peanut butter heavily seasoned with hot peppers and coriander. Served on mustard flavoured mashed potatoes and fried onion with parsley. The meal, of course is not only vegans. Remember you are not obligated to eat meat every day. Of course meat is great protein source but once a week why not try something vegetarian or vegan? We can prepare the vegan option for dinner and see that the vegetables do not bite and that vegan food can be very tasty !!!!

Ingredients for 4 servings:

• 800g carrots
• 3 tablespoons of peanut butter
• 4 tablespoons bread crumbs
• tablespoon of chilli peppers
• tablespoon ground coriander
• 800g potatoes
• spoon of dijon mustard
• tablespoon of olive oil
• clove of garlic
• 2 small onions
• parsley
• salt, ground pepper

Method:

Vegan sausages: In a deep saucepan fry the grated carrots. If they start to burn pour a little bit of water. Remove from heat and stir in the peanut butter, bread crumbs, chili peppers, coriander, salt and ground pepper. Hand shape into a sausage and set aside for about an hour in the refrigerator. Then fry in a pan on both sides until nicely golden brown.

In the pan after frying sausages, fry the chopped onions. When softened, add parsley and mix thoroughly.

Mashed potatoes: Peel the potatoes and boil them with garlic and salt. Drain the water, leaving a little bit at the bottom. Add mustard, olive oil and pepper and mash them.

Place the sausages on the top of mash potatoes, sprinkle with fried onion and chopped parsley Bon Appetit!

No added sugar, autumn flavour granola.

Granola is a nice crunchy addition to yogurt, milk or cottage cheese. You can prepare it for breakfast or make some healthy pudding with it.  Be careful when you buy granola, some of them have a lot of sugar, they are low in fiber, low in fruits and nuts. Granola, which I propose I made mainly from walnuts and apples. I also spiced it with cinamon and nutmeg to make autumn flavour.

Ingredients:

• cup of rolled oats
• cup of walnuts
• 1/4 cup linseed
• 1/4 cup sesame seeds
• 3 apples
• table spoon of cinnamon
• tea spoon of nutmeg
• 100ml infusions of raspberry tea

Method:

Mix together linseed and sesame oat flakes, chopped nuts, cinnamon and nutmeg. Make a pot of raspberry tea, grate apples and mix everything together. Bake for about 40 minutes at 180 ° C stirring every 5-10 minutes until granola is crispy and golden brown.