Recipes (Keep comments in a separate thread!)

Sugar-free cake alert!!

Ingredients:
250g whole wheat flour
1/2 packet baking powder
3 medium bananas
1 apple
2 eggs
50ml oil
50g raisins or a raisin-cranberry mix
50g chopped dried apricots
50g chopped prunes
50g chopped walnuts

Instructions:
1. Mash up the bananas and the apple until you have about 400ml of puree. If it looks a little low, just splash in some orange juice or toss in more fruit until you hit that 400ml mark.
2. Throw the flour and baking powder into a mixing bowl, add your fruit puree, eggs, and oil, then stir everything together until it's smooth. Finally, fold in all that chopped fruit and the walnuts.
3. Pour the batter into a small rectangular pan lined with parchment paper. Bake at 350-375°F for about 40 minutes (depends on how your oven acts!). Heads up: this one won't rise much, but honestly, it's totally fine that way. Let it cool down completely, slice it into squares, and dig in! 😍

Chapati - basically Indian unleavened flatbreads 😁

What you'll need:
2.5 cups whole wheat flour
1 tsp salt
1 cup water

How to make them:
1. Toss the flour and salt into a mixing bowl.
2. Pour in the water and knead until you have a firm dough that doesn't stick to your hands. Cover it up and let it chill for a bit.
3. Break the dough into smaller balls, then roll each one out on a floured surface until they're about 3-4 mm thick.
4. Cook them in a dry non-stick skillet over medium heat for about a minute or two per side. You'll see them puff up beautifully while cooking, especially on the second side!
5. Eat them right away while they're super crispy, or wrap them in a kitchen towel to keep them warm and soft.

Not sure if this recipe fits the vibe here, but I'll drop it anyway! 😬

Whole Wheat Carrot Buns

* 250 g whole wheat flour
* 250 g all-purpose flour
* 20 g fresh yeast
* 2 tbsp oil
* a few drops of lemon juice
* 1 tsp sugar
* 1 tsp salt
* 160 g shredded carrot


Instructions

Prep time:
90 min
Difficulty:
Easy

1. 1

In a large bowl, whisk the yeast into 250 ml of warm water, then stir in 1 tsp of sugar, a splash of lemon juice, and the whole wheat flour. Mix it up, cover it, and let it sit somewhere cozy and warm for about 30 minutes.
2. 2

Add the oil, salt, and the white flour to that first mixture (start with about 2/3 of the flour and add more if you need to). Knead the dough, then fold in the shredded carrot and keep mixing. Since the carrots add some moisture, you might need to toss in a little extra flour to keep it soft without being super sticky. Cover it back up and let it rest in a warm spot for 15 minutes.
3. 3

Roll the dough out on a lightly floured surface until it's about 1 cm thick.

Use a 7 cm round cutter to pop out circles, then line them up on a baking sheet with parchment paper.

Brush the tops with a mix of 1 tbsp oil, 2 tbsp water, and a pinch of salt. Let them rise one more time for 30 minutes.
4. 4

While you wait, preheat your oven to 400°F and bake those beauties for about 20 minutes.

I am seriously craving whole grain 😬 right now, so here it is:

WHOLE GRAIN BREADS --- super quick and easy takes like 20 mins.

* just under 1 cup Probiotic Yogurt
* just under 2 cups whole wheat flour
* a pinch of sea salt
* 1 teaspoon baking soda
* whatever you like: sesame seeds, flax, or dried herbs
* 1 egg

Preheat your oven to 480°F along with the baking sheet
you'll be using.

In a mixing bowl, whisk the egg with
the yogurt and salt, then toss in the flour and baking soda.

Mix everything together and let the dough rest for about 10-15 minutes
so it can rise slightly. Grab your hot baking sheet and
use a wet spoon to scoop out little dough rounds.
Flatten them out just a bit and pop them in the oven.

Baking only takes about 5 minutes.

Pull them out and enjoy your breakfast!

They're perfect for sandwiches or whatever you're feeling.

Quick Veggie Patties

* 1 lb frozen mixed veggies (like the stuff used for salad)
* 5 tbsp rolled oats
* 5 tbsp warm water
* 2 tbsp graham flour (or whatever you have on hand!)
* 1 egg
* Seasonings to taste (chives, rosemary, parsley, basil...)
* Salt and pepper
* 2 tbsp oil (olive, sunflower, or whatever works)

Boil the frozen veggies, rinse them with cold water, and drain well.

Preheat your oven to 400°F.

In a large bowl, mix the oats with the warm water and let them soak for a few minutes. Stir in the flour, egg, and oil. Toss in those drained veggies, then season everything with salt, pepper, and your favorite herbs. I personally tossed in a spoonful of chopped chives, a bit of rosemary and basil, and some garlic powder. Use a potato masher to mix it all up—that way everything binds together perfectly but you still get nice little veggie chunks!

Scoop the mixture onto parchment paper using a spoon; you should end up with about 12 medium patties.

Bake for about 40 mins until they're golden brown and firm to the touch.

Monti Pancakes—here’s a version we can actually treat ourselves to more often than those fancy gourmet ones! 😍

*
The Batter
* 4 big tablespoons of whole wheat flour
* 1 big tablespoon of rye flour
* 1 small teaspoon of fructose
* A pinch of salt
* Soy milk

Whisk the whole wheat and rye flour together with the fructose and salt in a bowl. Then, slowly pour in the soy milk while mixing with a whisk or hand mixer until all the lumps are gone and it looks just like regular pancake batter.

Cook them on a hot non-stick skillet without any oil. If you nailed the batter, they shouldn't stick or break at all! This should make about 5 thin pancakes.

Thick Zucchini & Whole Wheat Pancakes

*
What you'll need:
* 1 large zucchini
* 1 container of Yogurt
* 1 packet of baking powder
* salt to taste
* a pinch of baking soda
* whole wheat flour as needed (you want this thicker than regular pancake batter!)
* pepper to taste
* your favorite spices
* 2 eggs
* 1/4 cup oil

How to make them:

1.
Peel the zucchini and grate it up, then toss in some salt so it releases all that water. Once it's juicy, squeeze out the liquid, mix in everything else, and slowly stir in the flour (I used whole wheat, but white flour works too!). You want the batter to be a bit thicker than your usual pancake mix—let it sit for a sec after mixing. Since the batter is already pretty oily, you don't even need extra fat! Scoop small heaps onto the pan to make thick little pancakes. When you see bubbles popping on top, flip them over and cook until golden. They are SO good with a little spread on top if you're feeling fancy!

Zucchini & Oat Fritters

What you'll need

Servings:
2 people

* 2 medium zucchinis
* a few pinches of salt
* a handful of oats
* 1 egg
* 1 clove of grated garlic
* a bit of grated celery
* a pinch of pepper
* a pinch of thyme
* a few tablespoons of flour

How to make them

First, grate those zucchinis, toss in some salt, and let them sit for about 10 minutes to chill out and release their water. Squeeze all that liquid out, then mix in the oats, egg, grated garlic, celery, pepper, salt, and thyme. Stir in just enough flour until the mix gets thick enough to scoop up with a spoon (don't worry if it's still a little soft!). Scoop them onto a baking sheet lined with parchment paper and bake at 350°F for about 20 minutes.

Pro tip: You can sprinkle some sesame seeds or flaxseeds on top before baking for a little extra crunch!

Lemon Poppy Seed Cookies

What you'll need:
1 cup Flour
1 cup Poppy
1 cup Milk
1 cup Sugar (or whatever sweetener you love!)
1 cup Heavy Cream
3/4 cup Oil
2 Eggs
1 Baking Powder
1 Vanilla Sugar
Freshly grated lemon zest

Just toss everything together until it's nice and smooth, then slide it into the oven!

Once they're golden and baked, I love to give them a little splash of rum for an extra kick.

And that's it—ready to eat!

Carrot Cake with Cream Cheese Frosting

What you'll need:
3 cups All-purpose flour
1 cup Brown sugar
2 tsp Baking powder
1 packet Vanilla sugar
1 tsp Cinnamon
A pinch Salt
2 cups Grated carrots
1 cup Crushed almonds
1 cup Canned pineapple (finely chopped)
1/2 cup Pineapple juice
1/2 cup Shredded coconut
1 cup Oil
3 Eggs
For the frosting:

500 g Low-fat cream cheese
100 g Brown sugar
1 packet Vanilla sugar

Instructions:
Mix all your dry ingredients together (flour, sugar, baking powder, vanilla sugar, salt, and cinnamon). Then, stir in the grated carrots, pineapple, pineapple juice, and oil until it's well combined.

Lightly beat the eggs and fold them into the carrot mixture. Throw in the almonds and coconut, then give it all a good mix until everything is perfectly blended.

Line a cake pan (mine is about 11 inches) with parchment paper and pour the batter in. Bake in a preheated oven at 350°F for about 60 minutes.

For the frosting: I actually used my coffee grinder to turn the brown sugar into a fine powder first! Just whip the cream cheese with the sugar and vanilla sugar until it’s super creamy.

Once the cake is cooled, take it out of the pan and slice it horizontally into two or three even layers. Start assembling by spreading a layer of frosting on the first cake piece.

Keep layering until you've used up all your cake slices, then coat the whole thing in the remaining frosting. You can top the edges with some crushed almonds for a cute look!

Homemade Peanut Butter - here’s how you can whip up your own at home! Honestly, just tweak the amounts to your liking.

560 g Shelled peanuts
1 tsp Salt
5 tsp Sugar (totally optional if you're not a fan!)
3 tsp Oil

Roast those peanuts in a hot oven at 450°F until they turn a nice golden brown. Let them cool down, then peel off those skins.
2.

Chuck everything into a blender and whiz it until it's super creamy, then toss in your salt, sugar, and oil.
3.

Give the mixture a quick warm-up, let it chill out, and then pop it into some glass jars.

Carrot Bundt Cake

What you'll need:
3 Eggs
3 tbsp Sugar (or stevia if you're feeling healthy!)
~¾ cup Oil
~2 cups Flour
1 Baking powder
2 packets Vanilla sugar
A pinch of salt
~¾ cup Chopped walnuts
~¾ cup Raisins
~1.5 cups Grated carrots
1 tsp Cinnamon

1.

Whisk those eggs together with the stevia and vanilla sugar until they're nice and fluffy.
2.

Next, pour in the oil and give it another quick mix. Then just fold in the flour, baking powder, salt, walnuts, raisins (pro tip: soak them in a little rum first!), cinnamon, and finally toss in that grated carrot.
3.

Pour everything into a bundt pan and bake at 350°F for about 50 minutes to an hour.

Need a super quick dessert fix when you're craving something sweet? Here's my go-to!

Fruit Rice Pudding

1 qt Milk
2 Egg yolks
100 g Seasonal fruit (cherries, raspberries, strawberries, whatever you have on hand!)

1. Cook the rice in milk with a splash of vanilla. Once it's done, take it off the heat and stir in the eggs and sugar.
2.

Put it back on the stove and keep stirring until it thickens up perfectly.
3.

Let it cool down before digging in.

Veggie Bake Delight

500 g Broccoli
500 g Tomatoes
A pinch Salt and pepper
A pinch each Rosemary, sage, basil, and garlic powder
250 g Mozzarella
12 Olives
2 tbsp Olive oil

Boil some washed potatoes in their skins for about 20 minutes, then hit them with cold water and peel them. Clean and wash your broccoli,

Slice up those tomatoes and potatoes, and get your oven preheated to 400°F. Grab a greased baking dish and layer the potato slices, tomatoes, and broccoli one after another. Sprinkle all those yummy seasonings over the top, plus your salt and pepper.

Slice the mozzarella and layer it over the veggies, then top everything off with olives and a drizzle of olive oil before baking for about 20 minutes.

CHEESY CAKE TREAT

Serves 2

WHAT YOU NEED:

5 tbsp low-fat cottage cheese
2 tbsp cornmeal
2 egg yolks
2 tbsp lemon juice
3 tbsp sweetener
5 egg whites

Just whip the cheese, cornmeal, yolks, lemon, and sweetener together. Then, beat those egg whites separately until they’re super stiff! Gently fold the white fluffy stuff into your cheese mix, pour it all into a baking dish, and bake at medium heat for about 15 minutes. Pro tip: it tastes way better if you serve it cold!

No pic yet, oops! 😬

ZUCCHINI LASAGNA

Roughly what you'll need for 2 people:

-3 medium zucchinis (if they’re fresh, don't even bother peeling them—just give 'em a good wash)
-about 12 oz of ground beef
-2-3 onions, diced up
-2 eggs
-spices (salt, pepper, parsley, Horn-Poppy-Chicken-Carrot... whatever you're feeling)

How to make it:

Sauté those onions in a little oil, then toss in the meat and cook it down (kind of like how you'd prep filling for stuffed cabbage). Once it's done, season it well, and since we aren't using rice here (ugh, right?), stir in the eggs so everything sticks together nicely.

Slice the zucchini into rounds and layer them in a baking dish—meat, then zucchini, then more meat. You can splash in a tiny bit of water, but honestly, the zucchini will release plenty on its own. You don't even need extra oil because the beef is already fatty enough! To top it off, throw on some cheese, sesame seeds, or maybe some tomato slices... whatever sounds good to you—then just pop it in a preheated oven.

Cottage Cheese "Steaks"

16 oz cottage cheese
a bag of shredded Parmesan
1 egg
1 tbsp chives
gomasio (ground sesame with salt—use this instead of regular salt or McCormick, though plain salt works too!)
3 tbsp cornmeal or corn flour
1/2 tsp chili powder
1 tsp tomato paste
some shredded cheddar (optional, but it really helps hold everything together!)—Kraft or whatever you have on hand

Whisk the egg, mix in the cottage cheese, and then toss in all the other goodies... Let the mixture sit for about 10 minutes so the flour can soak up any extra moisture—then just shape them into patties!
Pop them in the oven at 400°F—bake for 15 mins on one side, flip them over, and bake for another 10ish mins. Boom, delicious steaks are done!
If you make too many, just stick the extras in the fridge for lunch tomorrow or the day after... or whenever you're hungry!

These are so good because you don't have to fry them in oil. They taste amazing and are such a fun change of pace from just eating plain cottage cheese straight out of the tub!

Raspberry Chocolate Pudding Parfait

60 g sugar-free instant chocolate pudding mix
1 cup skim milk
1/2 cup low-fat Yogurt
¾ cup fat-free cottage cheese
1 tsp low-calorie sweetener
1 1/4 cups raspberries.

Instructions:

Whisk the chocolate pudding together with the skim milk. In a separate bowl, mix the yogurt, cottage cheese, and sweetener.
Grab two glasses and start layering! Put in 1 tablespoon of pudding, then top with 1 tablespoon of the yogurt-cheese mix and a few raspberries. Keep layering until you've used everything up. Throw a few extra berries on top for that perfect look.

Nutrition Facts:
178 kcal / 742 kJ

Strawberry Oat Strips

Ingredients:

1 cup strawberries
1/2 cup oats
1/2 cup egg whites
3 tbsp low-calorie sweetener
1 cup non-fat Yogurt

Instructions:

Preheat your oven to 350°F. Mix together the sliced strawberries, oats, egg whites, and 1 tsp of that low-cal sweetener. Grease a shallow baking pan with a little oil, pour the mixture in, and bake for about 15 to 20 minutes. Let it cool for a bit before moving on.

Turn the heat up to 425°F. Slice everything into strips and spread them out on an oiled sheet pan. Pop them back in for 5 minutes until they look perfectly golden brown! Mix the rest of the sweetener into your Yogurt to make a super yummy dipping sauce.

Calories:
218 kcal / 909 kJ

Ricotta Cheese Cookies

150 g brown sugar
85 g margarine
2 egg whites
2 1/2 cups all-purpose flour
1 cup ricotta cheese
1 tsp brown sugar
a dash of cinnamon
1/2 tsp vanilla extract
25 fresh mint leaves

Instructions:

Preheat your oven to 350°F.

Cream together the sugar and margarine in a bowl. Mix in the egg whites, then stir in the flour until you have a smooth, lump-free dough.

Roll the dough into little balls and shape them into cookies. Place them on a baking sheet and bake for about 15 to 20 minutes, or until they're looking perfectly golden brown.

In a separate bowl, mix the ricotta with more sugar, cinnamon, and vanilla.

Pipe a cute little star of ricotta onto each cookie and top with a mint leaf for that extra pop!

Nutrition Facts:
128 kcal / 533 kJ