Recipes (Keep comments in a separate thread!)

http://www.youtube.com/watch?v=wWu6v...eature=related

Hope you guys love this one! 😍

GLUTEN-FREE BREAD

3 cups gluten-free flour blend for bread and pastries
200 ml lukewarm water
200 ml milk
50 ml oil or margarine
1 tsp salt
1 tsp sugar
½ packet dry yeast

For brushing:

1 egg

**Instructions:

1. Dissolve the yeast in the lukewarm water and milk, then mix it into ⅔ of the total flour before adding the margarine or oil and salt.

2. Mix everything together with an electric mixer (using the paddle attachment) for about 10 minutes until you have a soft, smooth dough. Let it rise in a warm spot until it doubles in size.

3. Fold the remaining flour into the risen dough, mix again, and pour it into an oiled loaf pan. Smooth out the top with a wet hand, brush with a little more oil, cover with a cloth, and let it rise one more time.

4. Brush the risen dough with the beaten egg and pop it into a preheated oven at 400°F for about 40 minutes.

**# Prep time:
2h 15min
# Calories:
322 kcal / 1342 kJ


RASPBERRY CHOCOLATE PUDDING

60 g instant chocolate pudding (sugar-free)
1 cup skim milk
1/2 cup low-fat yogurt
¾ cup low-fat cottage cheese
1 tsp Stevia
1 1/4 cups raspberries.

Instructions:

Whisk the chocolate pudding and skim milk together. In a separate bowl, mix the yogurt, cottage cheese, and Stevia.
Grab two glasses and layer them: start with a spoonful of pudding, followed by a spoonful of the yogurt-cheese mix and a few raspberries. Keep layering until you run out! Top it off with extra berries for that pretty look.

Calories:
178 kcal / 742 kJ

CHICKEN MEATBALLS

Here’s what you’ll need:

11 oz ground chicken or turkey
1 onion
1/2 tsp paprika
1/2 tsp curry powder
salt (you can even swap salt for some Tamari!)
freshly cracked pepper
1 tbsp olive oil
a handful of breadcrumbs

If you don't have pre-ground meat, just pulse it yourself—I used my immersion blender and it worked like a charm! Chop the onion super fine, toss it in with the meat, then stir in all those yummy spices and the olive oil. Mix it all up well and roll them into little balls. If the mix feels a bit too mushy, just throw in some extra breadcrumbs. Pop them in the oven at 410°F for about 15 minutes. They are SO good with a side of yogurt sauce (just whisk some curry and lemon juice into your yogurt) or over some fluffy rice. Enjoy!

Such a light and healthy pizza! 🍕✨ 🙂

Here’s what you’ll need for the dough:

Just grab about 3.5 ounces of whole wheat flour! Simple as that.
Just one packet of yeast! 🍞✨
Just grab about 6 tablespoons of oil! I usually keep some extra on hand just in case.
Just a pinch of salt!
Grab about 10 ounces of lukewarm water!

Here’s what you’ll need for the filling:

Just picked up some super fresh tomatoes!
OMG, nothing beats a good block of mozzarella! I just grabbed some at Kroger and I'm already craving it on everything. 🧀✨
Basil is honestly such a game changer! I just tossed some fresh leaves onto my homemade pizza last night and wow—total upgrade.
Nothing beats some good old-fashioned boiled chicken! It’s my absolute go-to when I need something quick and easy.
Nothing beats a killer tomato sauce! 🍅 Just whipped up a batch that smells absolutely divine in my kitchen right now.

Time to get cooking!

Once you've whipped up that dough using flour, yeast, oil, salt, and water, just roll it out thin and spread it across the baking sheet. Slather on some sauce, then toss on some basil and mozzarella. I love cooking up some chicken, dicing it into little bites, and piling it on top. To finish it all off, just add some sliced tomatoes!



Cheese smoothie?! Honestly, don't knock it till you try it! I made one this morning and it was actually killer. 🧀🥤

Grab yourself about 3/4 cup of that low-fat ricotta!
Just grab about a quarter cup of skim milk!
Just tossed half a cup of blueberries into my bowl! 🫐✨
Just half a banana! 🍌✨
Just toss in 2 scoops of that vanilla protein powder!

Time to get cooking!

Just toss six ice cubes into the blender and give it a quick whirl!

Prep time:
Just five minutes! That's all it takes.
Calorie count:
Only 134 calories! That's such a win for my diet today. ✨


Oatmeal Cake! 🥣✨ Seriously, you guys have to try this—it’s such a game changer!

Just grabbed 6 cups of oats! 🥣✨
Three whole cups of sugar?! That's absolutely wild! 😂
Just grab 2 cups of flour! Simple as that.
Just grab 2 cups of melted butter! 🧈✨
Just grabbed half a gallon of milk! 🥛✨
Just grabbed two cups of blueberries! 🫐✨
Just one cup of chopped almonds! 🥜✨
Just one teaspoon of cinnamon! 🤎
Just a half teaspoon of baking powder!

Prep work:

Just toss all your dry ingredients together, then stir in some melted butter. Fold in those raisins and almonds, drop little spoonfuls of dough onto a greased baking sheet, and bake at 400°F for about 12-15 minutes. So easy!

Apricot Bites 😍 These are super duper easy and lightning fast to whip up whenever you need a little snack on the go!

Ingredients
* 4 oz fresh low-fat cottage cheese
* 12 fresh apricots, halved
* 2.3 oz finely chopped pistachios

Whisk the cheese until it's silky smooth and creamy.
Dollop a spoonful of cheese onto each apricot half, then sprinkle those chopped pistachios right on top.
Perfect as an appetizer, a quick bite, or even a light dessert.

# Prep time:
10 min
# Calories:
40 kcal / 166 kJ

HEALTHY PANCAKES

Ingredients:

* 4 EGG WHITES
* 2 WHOLE EGGS
* 100 GRAMS FRESH CREAM CHEESE
* 50 GRAMS OAT FLOUR

Just mix everything together really well! You can totally toss in some cinnamon or vanilla extract if you're feeling fancy. Cook them up just like your standard breakfast pancakes. Pro tip: to make sure they don't stick, grease your hot pan with a little butter, oil, or even some cooking spray.

This comes from www.building-body.com. I apologize if someone else has already shared this.

LAB-STYLE COOKIES



Ingredients (makes four cookies):
* One cup old-fashioned rolled oats
* Four large tablespoons of peanut butter enriched with omega-3 fatty acids
* 2 tablespoons of 100% whey protein
* A quarter cup of water or skim milk, perhaps, to make mixing a bit easier

Nutritional info per cookie:
* Cal: 220
* Protein: 14 grams
* Carbs: 18 grams (including 3 grams of fiber)
* Fat: 11 grams

A slightly different version of the same thing:

"GOURMET" COOKIES



Ingredients

* One and a half cups old-fashioned rolled oats
* Three-quarters cup of natural peanut or almond butter
* 2 scoops of whey protein
* One cup of organic, unsweetened coconut flakes
* Enough water to help with the mixing process, I suppose

Instructions:

Pour the oats into a bowl. Add the protein powder and then sprinkle the coconut flakes on top. Mix in the peanut butter along with a little warm water, using your hands to work everything together. Shape them into cookies—or maybe just small balls—and then you can roll them in extra coconut flakes on a plate if you feel like it.

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.)

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!😁)

Here’s a lightning-fast, refreshing zucchini medley . Perfect for the summer heat.

Grate some zucchini—or just slice it up if you're feeling lazy—and toss it into a pan with a bit of olive oil for a few minutes. Hit it with some salt and minced garlic, then let it sauté for another minute or two. After that, pour in some low-acid light yogurt and let it simmer for about 5 minutes. Finish it off with some dill and black pepper. I usually pair this with some boiled turkey or chicken, chop that up, and toss it all together. 🙂

To follow up on what quietpilot87 mentioned, I wanted to share a wonderful soup recipe passed down from my grandmother:

- Finely grate one or two carrots and two to three zucchinis—you can use a standard grater, similar to what you'd use for apples.
- Begin by lightly sautéing the carrots in some olive oil, then stir in the zucchini.
- Add a pinch of salt and turn up the heat slightly to help the zucchini release its juices.
- Once that's done, pour in enough water to reach your preferred consistency, and let everything simmer gently over low heat for about ten minutes.
- Toward the end, stir in a dollop of sour cream, heavy cream, or even a little yogurt.
- If you like, season it with some sweet paprika and finely chopped parsley.

I find this soup absolutely fantastic because it is quite light, and it actually tastes just as good served cold!

I decided to pin this recipe here because these pancakes actually turned out quite delicious in the end. 😁

To make about 5 or 6 small pancakes—roughly 7 inches in diameter, using a small skillet—you will need approximately: 3 eggs, milk, oat flour (about 250g), one medium zucchini (though a larger one works too), and some hard cheese, such as Edam, Muenster, or something similar.

First, whisk together the eggs, milk, and flour just like you would for standard pancakes. Stir in a little olive oil and a pinch of salt. Then, fold in the grated, salted zucchini along with some grated cheese sticks.

Cook them on a non-stick pan just like regular pancakes; they end up being somewhat thick, around 3-5mm.

I personally added a bit of scrambled eggs inside each one and rolled them up to eat like a tortilla, though you can certainly enjoy them plain.

They seem like a wonderful low-carb substitute for bread or toast, perfect for breakfast alongside some cheese or other toppings.

Chickpea and Sweet Potato Stew

1 large sweet potato
a few carrots
3 large cups of cooked chickpeas
10-20 mushrooms
olive oil
chives
salt/Lawry's

I toss the sweet potato into the food processor to chop it up, then sauté it in olive oil—kind of like you would with onions. Throw in some sliced carrots and the chickpeas, hit it with salt/Lawry's, add water, and let it simmer for about 30 minutes. Once that's done, toss in some sliced mushrooms and cook for another 10. To get that right texture, I scoop out a few spoonfuls of the veggie mix, blend it, and stir it back in to thicken the stew. Top it off with chives—personally, I always throw in some of that Kotany chili seasoning blend. It’s also killer to drizzle a little extra olive oil over the bowl right before you eat.

Zucchini Meatballs

What you'll need:
1.3 lbs zucchini
11 oz potatoes
2 eggs
2 cloves garlic
salt
pepper
Lawry's
parsley
a bit of flour
a handful of breadcrumbs

How to make them:

Wash the zucchini and potatoes, peel them if you want, and then just grate everything up.
Mix in the eggs, pepper, salt, smashed garlic, Lawry's, and parsley. Toss in some flour and breadcrumbs at the end—just enough to make the mixture easy to shape without making it super heavy or stiff!

Heat up some oil, scoop out your little meatballs, and fry them on both sides until they're perfectly golden brown. So yummy!

http://go2.wordpress.com/?id=725X134...a-od-povrca%2F

Zucchini Omelet

What you'll need:
4 eggs
1 large zucchini
8 tbsp milk
salt and pepper
flour as needed
a bit of oil

How to make it:
Wash the zucchini and slice it into thin rounds.
Whisk the eggs together, then stir in the milk, salt, pepper, and just enough flour to get the texture right.

Heat a spoonful of oil in a small skillet and lay half the zucchini slices side-by-side. Give them a quick sear on both sides, then pour half the egg mixture right over them.
Cook one side until the eggs set, then flip the whole thing over.
Repeat the process with the rest of the ingredients for the second omelet!

http://go2.wordpress.com/?id=725X134...a-od-povrca%2F

Zucchini Patties

7 oz zucchini
1 egg
1 oz shredded cheese (like cheddar or monterey jack)
3 tbsp semolina
1 clove garlic
a little chopped onion (about 1 tbsp)
chopped parsley
salt
pepper
grated nutmeg
breadcrumbs

Peel and grate the zucchini, sprinkle with salt, mix it up, and just let it chill for about 10 minutes.
Then, squeeze all that liquid out—seriously, grab them with your hands and squeeze hard!—and toss the zucchini into a mixing bowl. Throw in the egg, onion, garlic, parsley, semolina, pepper, and nutmeg. Give it all a good stir.

Let the mixture sit for about 20 minutes so the semolina can soak up the moisture and get nice and puffy.

To make the patties, put some breadcrumbs in your palm, scoop in a spoonful of the mix, sprinkle more crumbs on top, and shape it into a patty... or a fritter... honestly, I don't even know what you'd call these officially (but they are sooo good!).

Line a baking sheet with parchment paper and lay them out.
Bake at 400°F for about 20 minutes in a preheated oven.

Once they're done, top them with a dollop of yogurt or sour cream if you're feeling fancy!

First, take some larger zucchini, peel them, slice them lengthwise, scoop out the seeds, and give them a little sprinkle of salt.
Then, grab a deep casserole dish or a baking sheet and fill those hollowed-out shells with our filling mixture.

The Zucchini Filling Recipe
Start by dicing up some chicken breasts into small, roughly half-centimeter cubes.
Finely chop your onion and bell pepper. You’ll also want to peel the tomatoes and dice them up.
Sauté the onions in a bit of hot oil, toss in the peppers, and then add the chicken. Once the chicken turns white, stir in the tomatoes. Season everything with a touch of salt, pepper, and oregano, letting the vegetables cook down until they're nice and soft, then finish it off with some minced garlic. To help everything bind together and get that perfect texture, stir in a few tablespoons of rolled oats and one or two eggs. Take the pan off the heat to let it cool slightly before stuffing the zucchini.

Top everything with a light dusting of Parmesan and oregano. Pop the stuffed zucchinis into a 400°F oven for about 35 minutes, or until they are perfectly tender.

Personally, I found a crisp cucumber salad to be the absolute perfect side dish for this meal.

Lately, I’ve been obsessed with red lentil mash 😍

Boil up 100g of red lentils, drain them, then toss them into some onions sautéed in olive oil and water—throw in some chopped bell peppers and sweet potato if you're feeling fancy. Season it, add enough water to cover everything, and let it all soften up. Finish it off with parsley and thyme. Honestly, it's killer over some plain oatmeal (just pour it over and let it soak in).

It’s officially eggplant season, so I’ve been finding every possible way to cook them up lately!😍
I actually have a recipe here that’s perfect for those who are just getting into cooking.😉

Give the eggplant a good wash and keep the skin on (though if you're buying them at Walmart, I usually peel them). Slice it into even, thick rounds—you might want to use a mandoline if you're a beginner to get that consistency right.😁

Pop those slices onto a preheated non-stick skillet and cook them for a few minutes on each side until they turn a lovely light golden color. Just be careful not to overdo it, otherwise they can get a bit bitter.

Start layering these slices in a dish. Sprinkle some seasoning, add some freshly minced garlic and parsley, drizzle a little olive oil over it, and give it a quick spritz of lemon juice.
Then, just stack the next layer and season it the exact same way, except swap out the garlic for some finely chopped red onion. Keep going until you've used up all your slices.
This works beautifully as a side dish, a salad, or even a full vegetarian meal on its own.
It’s absolutely delicious when served alongside some freshly sliced tomatoes.🙂

Another messy 🙂

I just toss together 150g of cottage cheese with maybe 10 halved olives and a handful of crushed walnuts. A little salt, a drizzle of pumpkin seed oil—that's it. It’s a bit different, but honestly? Pretty damn good.