Posts by Henry Miller2

Blueberry Marble Cake



What you'll need:

7 oz dark chocolate (look for 70% cocoa)
3 eggs
1/2 tsp baking powder

5 fl oz Greek yogurt
3.5 oz whipped cream cheese
A pinch of stevia (or whatever sweetener you use to replace 4 tbsp of sugar)
1 egg

4.5 oz blueberries

Melt your chocolate using a double boiler. Once it cools down just a bit, whisk in your beaten eggs. Just be careful not to let the chocolate get too hot when you mix them in! Stir in the baking powder, then pour everything into a 9-inch cake pan lined with parchment paper.



Preheat your oven to 320°F.

Mix the Greek yogurt and cream cheese together, then stir in the egg and stevia. Give it a quick whisk until it's smooth.

Spread that creamy mixture over the chocolate batter in the pan, then swirl it around with a fork to get those marble patterns. Scatter the blueberries on top and bake at 320°F for about 50 minutes.
If you can't find blueberries, raspberries work great too!

Paleo Plum and Nectarine Crumble



What you'll need:

4 cups sliced fruit — plums and nectarines work great
1/2 tsp cinnamon

For the topping:

1 cup almond flour
3 tbsp coconut flour
1 tbsp ground flaxseed
4 tbsp coconut oil
cinnamon to taste (about 1/2 tsp)
a pinch of salt
1/4 tsp stevia or 2 tbsp honey *

Grab a baking dish and lightly grease the bottom with a tiny bit of water. Toss in your cleaned, sliced plums and nectarines. Sprinkle them with a little cinnamon and pop them into an oven preheated to 350°F for about 30 minutes. Pro tip: if your fruit is on the tart side, mix it with 2 tablespoons of honey before you start baking.



Mix together the almond flour, coconut flour, flaxseed, coconut oil, cinnamon, and stevia. *Just a heads up, my stevia is pretty intense, so 1/4 teaspoon is plenty for me, but feel free to use whatever sweetener you like—just aim for the amount that would normally replace about 1/2 cup of sugar.

Pull the fruit out of the oven, sprinkle that nutty mixture all over the top, and bake for another 20 minutes or so. If you're feeling fancy, garnish it with some fresh raw fruit before serving. Enjoy!

Basil Infused Ice Cream



What you'll need:

7oz creamy dairy-free cream cheese (like Sabra)
about 1/2 cup Greek yogurt (or milk if you prefer)
1 large banana
a pinch of stevia
a handful of fresh basil leaves

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Just toss the banana, cream cheese, and yogurt into a blender. Throw in the stevia and those basil leaves, then blend everything until it’s super smooth. Pour the mixture into a plastic container and pop it in the freezer. To keep it from getting too icy, give it a good stir after about thirty minutes. Do that one more time after an hour is up, and then you're ready to dig in!

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One salad from the current food competition.😁

Strawberry, Bob, and Feta Salad

What you'll need:

1 1/2 cups strawberries
1 1/2 cups cooked Bob, peeled
A small head of lettuce
1 small (red) onion
About 100g feta cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt
pepper



Cook the Bob, then rinse it under cold water and peel off the skins. Slice up the strawberries, or just leave them whole if they're small enough—like wild berries.

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Toss the lettuce, Bob, and strawberries together. Throw in some thinly sliced onion and season everything. If you're looking for a punchier, sharper flavor profile, swap out the lettuce for arugula.

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Back on the fasting grind again.😁




Egg and dairy-free cheese dip/spread

What you'll need:

8 oz of Milbona dairy-free cheese
A few spoonfuls of Greek (or plain) yogurt—you could even use sour cream if you aren't watching the fat content
2 large hard-boiled eggs
2 scallions
Salt
Pepper



Just mash those eggs with a fork, toss in the rest of the ingredients, and give it a good mix. If you want to make it more substantial, feel free to throw in some meat like turkey ham, dried pork, or prosciutto... As for spices, just go with whatever you're feeling—maybe some paprika or garam masala, totally up to you. 😁

I served this with some standard white bread topped with black olives.

dustytrucker34 said:So, I finally hit the gym with a clear goal—drop about 20 pounds and tone up all these areas that feel a little too soft right now (my legs, glutes, stomach🙂). Here’s my current routine:
Warm-up, 10 mins on the stationary bike
Leg extensions, leg press, leg curls
Chest press, overhead press, lat pulldowns, rows
Abs and lower back extensions
Elliptical for 15 mins
Do you think this is enough if I go twice a week? I was also thinking about adding some home workouts, or would you suggest something else instead? I'm doing 3 sets of 12 reps for everything.

I actually used a pretty similar setup when I first started hitting the gym. I just did 4 sets of 12, picking two exercises for each muscle group (legs, chest, back, etc.) three times a week. Honestly, I was super happy with the results.🙂 I eventually moved on to free weights and some different movements after a couple of months, but a full-body routine was perfect for me when I was starting out.

You could always switch up the specific exercises between sessions so you aren't doing the exact same thing every single time you walk through the door.

Reporting back from the Food Expo:

Vegan-friendly spreads and seed crackers

What you'll need:

1 lb cottage cheese (I went with Tillamook this time instead of Daisy 😲)
1 cup Greek yogurt (regular yogurt or sour cream works fine too)
1 tbsp flaxseed oil or whatever oil you have on hand
A few slices of Kraft singles
2 slices of prosciutto
Red chili flakes
Salt



Whisk the cottage cheese and yogurt together until smooth—you can use a hand mixer or just toss it in a blender. Split the mixture into two bowls. In the first one, mix in some finely chopped prosciutto and a splash of flax oil. For the second bowl, stir in the crumbled Kraft cheese, a pinch of salt, and some red pepper flakes if you’re feeling adventurous 😁).



For the crackers:

Mix 1 cup of flaxseeds with 1 cup of water. Let them soak for at least 20 minutes, then stir in half a cup of sesame seeds and half a cup of sunflower seeds. Give it a good mix and season with salt, freshly cracked peppercorns, and any other spices you love (like cumin or turmeric)
.



Spread the mixture out onto parchment paper, flatten it out, and bake at 350°F until the seeds turn golden brown. (Keep an eye on them so they don't burn!) While it's still warm, slice it, and once it's cooled down completely, just break it into chunks. 🙂



(The bread is homemade too, but I'm just posting it here as a side note since I know not everyone is into the healthy cracker vibe.)

Hokkaido Pumpkin Pudding

Gven posted this recipe on Food Network 😍

First, peel and dice about 10 ounces of Hokkaido pumpkin, then simmer it in a little water until it’s nice and soft.
Once it's totally tender, just blitz it with an immersion blender. Let it cool down a bit, then stir in sugar (to taste—I personally went with 3 big tablespoons) mixed with about five level tablespoons of cornstarch until everything is smooth.
Take a few splashes from 1 cup of cold milk and whisk them into the pumpkin puree to thin it out a bit; you want the texture to be perfectly silky.
Boil the rest of the milk on the stove with some vanilla bean seeds (if you don't have those, vanilla sugar works fine). Once it hits a boil, pull it off the heat, slowly whisk in the pumpkin mixture, and put it back on the burner. Keep stirring constantly until it comes to a boil again. Just cook it long enough until it thickens up, kind of like those instant pudding mixes.
While it's still warm, pour it into small bowls that you've pre-rinsed with cold water.

Here's how I decided to tweak it.😁

I used less liquid—only about 2.5 cups total—and swapped regular milk for almond milk. I also ditched the sugar entirely and used stevia instead.🙂 Plus, I added a pinch of nutmeg alongside the cinnamon.🙂

Strawberries are everywhere for me right now too.😍



300g non-fat Greek yogurt
150g strawberries
100ml almond milk
a bit of stevia
fresh basil

Just whip it all up with an immersion blender. If you prefer a thinner consistency, or if you're out of almond milk, just toss in some extra strawberries or maybe some light yogurt.😁

Two soups from the contest that I’d actually consider healthy eating.😁

Split pea soup

Pumpkin soup

Two eggs and three pieces of fruit? For the entire day? That is seriously, seriously bad.😢

You could be eating 5 or 6 times a day—keeping things balanced and nutritious—and still lose weight. This whole starvation thing is just brutal.😢

briskstag13 said:I have a question. As a typical woman, I’m never quite satisfied with my measurements...🙄
I’m on the shorter side (around 5'3") with a 24-inch waist and 35-inch hips. But when I see taller girls who seem to have so much more going on, I feel like I'm lacking something. For those of you around my height, what are your measurements? 🙄 Also, how wide are your thighs at their thickest point?

Honestly, don't stress yourself out over nonsense or comparing yourself to everyone else's legs.😁
I’m guessing you look great and you’re just overthinking things for no reason.🙂 Take me, for example—I’m about 5'11" and I definitely don't have that perfect model physique, nor do I even want it. Oops, guess I'll just die then, right?😁

Just keep working out and enjoying yourself; let everyone else obsess over their tiny legs and toothpick limbs.😁

For the last couple of months, I’ve been playing around with different ways to do dairy-free meals. Since I’m on this super strict program right now, even my "meatless" options are starting to feel a little repetitive, so I’m trying to get creative to keep things interesting.🤦

So, I tried mixing about 9 ounces of dairy-free yogurt, 2 eggs, a tiny bit of stevia, and 2 tablespoons of shredded coconut.😁 I baked the whole thing in the oven. 😬 It actually turns out pretty decent, though it might not be for everyone if you aren't a big fan of coconut.😳 😁

When I'm just not feeling like eating plain leftovers, I usually take whatever roasted meat and veggies I have left and pour a mixture of dairy-free yogurt and eggs over them before popping them back in the oven. I’ve done something similar with kale, but lately, I’ve been stuffing veggies with a ground filling mixed with a bit of dairy-free yogurt and egg. Honestly, I’m just trying to trick myself because I’m seriously craving cheese.🤣

I also make all sorts of soups from different vegetables, blend them up with an immersion blender to make creamy versions, and they go great with some L'Oréal light cottage cheese.👍

With fish or cutlets, I’ve been making various veggie rolls and sauces based on dairy-free yogurt, but I’ll wait until I get some photos taken before I post those so I can present them properly.😁

Turkey and Butternut Squash Patties

Makes about 6 patties:

7 oz ground turkey
about 7 oz roasted and mashed butternut squash (Pro tip: I roast mine ahead of time and keep them in the freezer just to save myself some effort later.😉)
1 clove garlic
1 egg
oregano
basil
salt
pepper
a couple tablespoons of oats

Just mix everything together and shape them into patties on a baking sheet lined with parchment paper. Brush them with a little olive oil. Bake at 400°F until both sides are cooked through. (I usually flip them halfway through to make sure they get even.🙂)

The squash gives them a slightly sweet vibe, but honestly, I’m kind of digging it.🙂

Creamy Hokkaido Pumpkin Soup

1 medium Hokkaido Pumpkin
1 large onion
2 cloves of garlic
2 carrots
Liquid of choice—vegetable broth, water, milk, or heavy cream
Seasoning to taste—I personally used salt, pepper, and nutmeg

Give the pumpkin a good wash, slice it up (no need to peel!), scoop out those seeds, and hit them with a little salt. Peel the carrots, chop them up, and toss them on a baking sheet with the pumpkin slices. Roast everything in the oven at about 350°F for around half an hour.

Sauté the onion and garlic in some olive oil, then throw in the roasted pumpkin and carrots once they're cubed. Pour in a bit of your vegetable broth (or milk, or cream...) and just blend it all together with an immersion blender. 😁

Season it, and you're good to go!

Pro tip: you can toast those seeds in the oven and sprinkle them over the soup for a nice crunch. 😁 I actually just topped mine with a little extra roasted pumpkin.😁

The photo doesn't quite do it justice. The color is this gorgeous, vibrant orange.🙏

I totally stumbled upon the news that Earl is heading out today, so I immediately went ahead and set up the recording.👋 😍

Chicken and Veggie Bake

2 chicken breasts
1 medium zucchini
A handful of button mushrooms
1 small onion
2 cloves of garlic
2 eggs
2 tablespoons of low-fat cottage cheese
Olive oil
Basil
Thyme
Chili flakes
A pinch of salt

Sauté the onion and garlic in a little olive oil, then toss in the diced chicken. Once it’s lightly browned, throw in the mushrooms, zucchini, and all your seasonings. Transfer everything to a baking dish and pour over the mixture of cottage cheese and eggs.
Bake at about 350°F for around 20 minutes.



(The photos aren't exactly amazing since I just snapped them on my phone. My bad!😁)

Zucchini and Oat Patties

3 medium zucchinis
1 cup ground oats (feel free to add more if you want them a bit firmer)
2 eggs
2 cloves of garlic
nutmeg
basil
salt
pepper
olive oil

First, grate those zucchinis (I usually leave the skin on) and hit them with some salt. Let them sit for a minute, then squeeze out all that extra water before mixing everything else together.
Line a baking sheet with parchment paper and use a spoon to drop little dollops onto the tray, shaping them into flat circles. (Pro tip: the thinner you make them, the crispier they get—which is honestly the best part.😁)

Pop them in the oven at 350°F. Usually, I do about 10 minutes per side, but honestly, it just depends on how thick they are and how much your oven likes to cooperate. I find it helps to brush them with a little olive oil while they cook.
(I personally use the convection setting with top and bottom heat.)

Dairy-Free Fruit Cheesecake

The Crust:
250g oats (I actually ran out of 🤦 so I just ground up about 180g of oats and tossed in some McVities cookies)
liquid sweetener (enough to replace about 70-100g of sugar)
cinnamon
100g butter (look, you can't skip this, and hey, I’m allowed to have it, so... 😬)

The Filling:
500g dairy-free cream cheese (Vindija BBL)
juice from 1 lemon
a bit of vanilla extract or real vanilla bean if you're feeling fancy (just a heads up, the inside of the pod will leave little black specks in the cake😉)
liquid sweetener like Stevia (enough to replace 100g of sugar)
4 eggs

Mix the crushed oats/cookies with the cinnamon and butter. Press it into a pan and bake for 7-10 mins at 350°F. Take the pan out and let it cool down a bit while you whip up the filling.

Whisk the filling until the dairy-free cheese and sweetener are nice and smooth, then add the lemon juice, followed by the eggs one by one. Pour the mixture over your crust and bake for 15 mins at 350°F, then drop the oven temp to 320°F and bake for about another 10 minutes.

Once it's cooled off, just top it with fresh strawberries.



For those who aren't being quite so strict with their diet, you can add a white layer on top of the yellow part, just like a classic cheesecake.
If you go that route, once the cake is baked, pour a mix of two types of sour cream (the red and blue ones) whisked with sugar over the top and bake for another 5 minutes.😉

Spinach Roll with Low-Fat Cream Cheese

5 eggs
5 tbsp graham flour (all-purpose works too)
1 packet baking powder
500 g spinach
salt
your favorite spices

Preheat your oven to 350°F.

Sauté the spinach, season it (salt, a little pepper, nutmeg, etc.), and chop it up if you need to.
Mix the yolks, flour, and salt together, then whip the egg whites separately until they reach stiff peaks. Gently fold the whites into the yolk mixture first, then stir in the cooled spinach. Line a large baking sheet with parchment paper and pour the batter in. Bake for about 15 minutes at 350°F. Once it's done, roll the sponge up using the parchment paper to keep the shape and let it cool down.

Filling:
300g low-fat cream cheese (like Philadelphia)
2 tbsp sour cream (I can eat it, so I throw it in, but it’s not essential if your cream cheese is creamy enough)
200g turkey ham, sliced thin
2 cloves garlic, finely minced
chives

(You could also toss in some diced fresh red bell pepper, but I couldn't find any at the store today.😁)

Mix everything together except for the ham. Unroll the sponge and spread the mixture over almost the entire surface. Layer the turkey ham slices over the cheese, then spread a little more cheese on top. Roll it up tightly, wrap it in Aluminum foil, and let it chill in the fridge for 2-3 hours.😁



(I'll try to snap a better photo later.😬)