Lemony Seeded Muffins

I haven't made muffins for a while now and there's no better time to bake than sunday evening :). So I made these zingy muffins full of seed goodness.

Initially the plan was to make Elana's paleo lemon poppyseed muffins but I realised I am out of poppy seeds so I changed the recipe into this :

Roasted Brussels Sprouts

Ok I know is Saturday night and I should probably be out parting like is no tomorrow :) but I'm not. I don't feel like it. I have a unexplainable certain mood. I get like this every autumn is a combo of depression, melancholy and a bit of laziness. Nothing to worry about it will go away soon it must be the weather and let me tell you that living in London it certainly doesn't help.

Anyway getting to our business I made this simple, healthy and extremely delicious side dish, roasted brussels sprouts. Ok ok I know so many of you out there hate it but I really think you should try this recipe at least once.

Chocolate Chip Hazelnut Biscotti

I haven't baked a desert in a while so I have been browsing the internet for some " healthyfied "cookies and found some lovely biscuits ideas. I checked the cupboards and made these delicious biscotti.

Simple, earthy pasta dish

Ok so I've been away for a month and lets say my eating was far away of being healthy or home cooked so since I'm back I'm trying to get back to my normal routine. London weather is moodier than me at the moment and because today it's been raining quite a bit I craved some comfort food. As I was way to lazy to go out and get some groceries for a proper Sunday roast I decided to make something with what I have in the fridge and cupboards. So here it is the "what I have in the fridge" pasta .

Lamb in a spinach and mint sauce with saffron rice and turmeric roasted cauliflower

I came across to this recipe on a BA flight to London last week and even thought I'm not a big fan of lamb I really did enjoy the meal so this is as close as I got.

Warm Lentil and Grilled Halloumi Salad

Easy to make and is fantastic as a starter or main.

Low Carb Turkey Crust Pizza

A healthy way to enjoy pizza without the full load of carbs.

Stuffed Courgette Flowers

I came across this wonderful edible flowers in restaurants and I love their taste. Had them mainly deep fried so when I found them in Borough Market I realised I can try a healthier baked recipe.

Montignac Pear Flan

You can find this delicious and easy recipe on The Montignac Diet Cookbook at page 348 or you can just read it below :) .

Baked Meatballs

I love these light and full of flavour meatballs. Easy to make and easy to bake with a high protein content.

Gordon Ramsay's Stuffed Roasted Chicken

I know I haven't been posting for the past week or so but I will make it up with this delicious festive recipe. I wrote it down while watching Ramsay's ultimate cookery course and tried it a few days later for my partner's birthday and I can assure you it was fantastic.

Curried Lentils and Red Quinoa

Everyone who knows me is aware that I am not a big fan of indian food, especially curries. I did try a few but they just aren't my thing. But as every rule has it's exception the only indian food I enjoy is the modern indian cuisine at The Cinnamon Club as they don't do the same old sloppy curries. Anyway long story short I got inspired by their approach and cooked a lentils and quinoa curry today and really enjoyed it.

Stuffed Chicken Breast Wrapped in Prosciutto

Caviar stuffed eggs

Easy to make, ready in minutes and it doesn't even have to be very expensive. Even thought I love some good caviar on artisan crackers you can't have that very often (and we all know why :) ) so this lumpfish caviar is the perfect alternative.

Steamed Clams

Diet Creme Brûlée

Creme Brûlée must be one of the easiest desserts ever ... for me at least.

Lemon Pie

After seeing a key lime pie on the Food Network Uk I got inspired in making a low carb lemon pie, and since I had some really nice Sorento lemons and all the ingredients in the cupboards this recipe couldn't get any easier.

Black Peppered Tofu

I came across to this recipe last year on my birthday while dinning at Ottolenghi's  NOPI and like all their vegetarian menu was fantastic. So browsing thru his Plenty book I found the recipe and decided to make it as it's Vegan Sunday :).
I did change a few of the ingredients and if you want to check the original recipe you can find it in the book at page 44.

Stuffed Courgettes

Easy to make for those lunches when you are out of ideas.

Apricot Bavarois with its Coulis

I got this recipe from The Montignac Diet Cookbook (p. 326) which I bought a few months ago and even thought I promised I will try all the recipes ... I didn't :) . Is never too late so I made this refreshing no bake apricot bavarois.

Basil Infused Tuna Salad

Colourful, quick and easy salad.

Baked Apples

Today while running from the gym to the supermarket to get the ingredients for lunch I happen to see these beautiful pink lady apples and instantly remembered this fab baked apple recipe that I used to enjoy  in my childhood. Even thought I had to adjust the recipe, the result was delicious.

Home Made Vegan Ice cream Fluff

This recipe is perfect when you crave ice cream and you want it fast. And what makes this even better ... it is a low carb guilt free dessert.

Pan Seared Baby Scallops with Creamed Spinach

It requires about 10 minutes of your time and makes a delicious effortless meal.

Cauliflower "fried rice"

Perfect as a light healthy vegan meal to replace white rice which has a high carb content.

Malidzano ( Macedonian aubergine spread )

Im a big fan of aubergine spread I like them all, from the one with mayonnaise that my mom use to make to the simple aubergine puree mixed with olive oil that my friend Andy use to make till my latest "crush" baba ghanoush. While I was browsing for new ways to eat my aubergine spread I found variations of this simple Macedonian dip.

Cabbage and Pork Filet Stew

I don't really have a fancy name for this recipe is just a simple family dish my mom use to make when I was home. I used outdoor bred pork tenderloin fillet with no fatty part but if you don't like pork you can do it with duck or goose breast.

Delicious Berry Panna Cotta

Delicious and easy to make mixed berry panna cotta recipe for those "not in the mood " rainy days. I started my morning trying to bake french macarons ( the healthy low carb version ofc ) but they weren't very pretty :) so by the time I got back from the gym I lost my motivation in trying again but instead I ended up making panna cotta some of the ingredients being the left overs from the No Bake Summer Cake .

The result was incredibly tasty, creamy and most of all sugar free :) 

Sweet and Crunchy Carrot Salad

A great refreshing salad , sweet and sour with a crunchy bite perfect for summer days. I served mine with grilled salmon but you can have it as a side dish to any fish or white meat.

Avocado and Pear salad with Macadamia Nuts

Extremely easy to make and very fresh I had it as part of a " meatless banquet ".

No Bake Summer Cake

I must say this is my favourite cake ... I am wondering now how come I didn't make this in such a long time. So yes I absolutely love this refreshing summer cake as it's so light and full of fruit goodness.

For this marvellous treat you will need :

• 300 ml wipping cream 
• 500 ml skimmed milk 
• 6 egg yolks 
• 6 tbsp xylitol or sweetener of your choice 
• 2 tsp madagascar vanilla extract 
• 25 gr powder gelatine 
• fruits of your choice cut into chunks 

You can add as many fruits as you wish just remember to leave some for decoration. Also all the ingredients must be room temperature.

Boil the milk and set aside to cool. In a small bowl add the gelatine and pour cold water until you reach 2 fingers above the powder.

Whisk the cream with 1 tbsp of xylitol and 1 tsp of vanilla extract until firm. If using a mixer try not to over do it as you might get butter. Set aside or keep it in the fridge until ready to use.

Mix the egg yolks with the rest of the xylitol ( 5tbsp) and 1tsp of vanilla extract  in a bowl until the colour gets slightly lighter and add the room temperature milk. Give it a good stir and place the bowl in a pot with boiling water ( bain-marie method ). Leave it on until it gets thicker, stirring in occasionally. I did it on a medium heat and it took me 15 min or so. When it gets the consistency of a custard remove it from the pot and leave to cool slightly.

Add the gelatine to the still warm custard and stir in until dissolved. At this point I added the inside of 2 passion fruits. When it gets to room temperature fold in the wiped cream from the bottom-up so it gets mousse like and not sloppy :).

In a cake tin/ spring form/ silicon mould add a 1/3 of the custard and then add chunks of fruits. Put in the freezer of a few minutes and then pour another 1/3 of the custard and again add some fruits. In the freezer for another few minutes and top it with the rest of the custard. This technique will prevent the fruits from sinking at the bottom of the cake. You can now decorate it with some slices of orange or how ever you want.

I used berries for my deco but I added them when the cake was starting to set ( yes yes clumsy as always) so to prevent the fruits from falling I added on top of them a mix of gelatine ( same method as above ) warm water, orange juice and some  sweetener. I used only fresh fruits but if your are using canned you can use the syrup they are preserved in.

Leave to set in the fridge for 2 hours then is ready to serve.
Give it a try and let me know how it was .
Enjoy xxx

P.S. If you are using a spring form check it before pouring the custard as you might have the surprise of the batter dripping out of it ... I talk from experience :). Another method is to cover the form with a cling film so after the batter sets you can serve it up side down and decorate with some wipping cream.

Roasted Cauliflower

This is an easy recipe that makes a delicious and nutritious side dish to any type of meat. I had it today with slightly smoked grilled salmon and was divine.

Low GI Montignac Pasta with Vegetables and Bean Sauce

I was supposed to go to the Foodie Festival in Hampton Court today but I woke up feeling sick and since my stomach pains wont let me get out of the house today I decided to have my own "festival" at home :) .

Because its Vegan Sunday and I just got back from Italy I thought a pasta dish will be just perfect. While in Amalfi we've been served one day some pasta with a very simple cannellini beans sauce. Obviously I could not eat the pasta cos of its high GI but  did taste the sauce which was delicious and I said I will be trying it at home with my low GI pasta. I adapted that with what i had in the fridge and the result was fantastic.

Lets start with the beginning :) the low GI pasta I use I got it from the Montignac shop and I know it is a bit pricey but I cant recommend it enough. They are very low in carbs and because it's  low GI can be eaten with fat (meat) as well.

For the recipe you will need :

• 50-75 gr Montignac spagetti boiled al dente for 5-6 min
• 1 tin of cannelini beans 
• a handfull of green beans
• 4 asparagus spears cut into 2 inches chunks 
• 3 tbsp grean peas 
• 5 italian sun dried tomatoes roughly chopped and soaked in 1/2 cup of hot water 
• 1 big broccoli and 1 big cauliflower floret 
• 2 tbsp of extra virgin olive oil and some more for drizzling 
• 2 garlic cloves 
• salt and pepper to taste 

In a small sauce pan boil the vegetables for a few minutes until cooked but still firm. Boil the pasta as well in hot water with salt and a splash of olive oil .

While the pasta and vegetable are cooking in a big pan heat the olive oil and add the chopped garlic. Cook for 2 min on medium heat so the garlic can release the flavours into the oil. Add the beans and with a wooden spoon mash some. Add the soaked tomatoes and the water they've been in to the pan and turn the heat to low.

At this point you can add some water from the pasta to make the sauce more fluid. When the sauce starts bubbling  add the vegetables and season with salt and pepper to taste. Cook for another 2 minutes on low heat, add the pasta and stir well. Serve warm with a drizzle of olive oil.

Caprese Salad

I'm back in London from my amazing birthday holiday on the Amalfi Coast and beside the lovely memories I brought back some simple local food recipes. One of them is this extremely simple Insalata Caprese.

You will need : 

•mozzarella di buffala ( mini ones or slices) 

•1 big tomato slices ( I recommend the Isle of Wright tomatoes for their fab taste)

•a handful of fresh basil finely chopped 

• a dash of dried oregano and some salt and fresh ground pepper 

•a handful of rucola/rocket salad 

• a few olives for the deco 

Arrange all the ingredients on your favourite plate and serve with an olive oil and balsamic vinegar dressing. 

It makes a fabulous fresh starter and its easy to make. Enjoy xxx 

Flour less fruit loaf

It's a very simple cake even if u might think that's a hell of list of ingredients. You can add or cut off from the dried fruit list I just added what I had in the cupboards. The goji, apricots and blueberries I soaked them for 2 hours in French brandy :) .

You can omit the pea protein if you don't have it but I definitely recommend it as baking with almond meal or any other flour substitute can be quite tricky. So the protein will make the loaf less "crumbly" and will hold it together.

• 2 cups almond meal
• 2 tbsp unflavoured pea protein ( I used Pulsin Pea Protein  this is optional I added it for a bit more consistency ) 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• a pinch of salt 
• 1/4 cup chopped dried prunes 
• 1/4 cup chopped dried apricots
• 1/4 cup dried morello cherries 
• 1/4 cup dried blueberries 
• 1/4 cup goji berries 
• 1/4 cup raw organic peeled cocoa beans 
• a handfull of roughly chopped walnuts 
• 1 tsp lemon zest 
• 1 tsp orange zest
• 1 tsp cinnamon powder 
• 1 tsp nutmeg 
• 1 tsp all spice
• 5 eggs 
• 2 tbsp raw organic coconut oil
• 1 tbsp sour cream / double cream 
• 1 tsp vanilla extract 
• 1 tsp valencian orange extract 
• 1 tbsp lemon juice

In a big bowl mix all dry ingredients and the fruits and set aside .

In a medium bowl mix all the wet ingredients . Very important : they have to be room temperature or else the coconut oil will go solid .

Pour the wet mixture over the dry ingredients and stir until well blended. 

Grease 2 loaf tins pour the mixture and bake for about 25 min at 180' C.

Let it cool to room temperature before getting it out of the tin and cut it. 

I baked them today and the whole house smelled a lil bit as Xmas. Will take them in my holiday tomorrow as a healthy treat for the week to come.

Mackerel with Orange and Rose Harissa Glaze

I remember reading about a spicy orange glaze in an old issue of Good Food and I thought a sweet yet spicy sauce might work with the mackerel I had in the fridge.
I used :

Mushroom and Leek Tart with Goat Cheese and Stilton

For the crust:

• 1/2 cup hazelnuts
• 1 cup almond meal 
• 2 tbsp raw organic coconut oil
• 2 tbsp olive oil
• 1 egg
• salt and paper to taste
• a dust of garlic powder 
• 4-5 drops of truffle infused olive oil (optional)

Put all the ingredients in a food processor and mix until blended. Oil a tart pan and put the dough in the middle. With your fingers cover the bottom of the pan. Cook it in a preheated oven ( 180' C ) for 15-20 minutes. When ready let it cool for a few minutes while u prepare the filling.

For the filling :

• 250-300 gr mushrooms ( I had chestnut and champignon )
• 3 baby leeks 
• 3 spoons of olive oil 
• 1/2 cup fresh cut parsley 
• 100 gr stilton cheese
• 150 gr goat cheese 
• salt , pepper , garlic powder 
• 1 tsp of truffle infused olive oil ( optional)

So while the crust is cooling down heat the olive oil in a pan , add the sliced mushrooms and leeks, the salt, pepper and garlic powder and sauté them for about 5 min. At the very end pour some truffle oil and fresh cut parsley. When ready pour the mushroom mix on top of the crust and add the stilton ( cubes ) and slices of goat cheese.
Bake for another 10 minutes until the stilton is melted. Let it cool for a few minutes before slicing and enjoy warm or cold.

Lime vegan cheesecake

This delicious cheese-fake cake :) is easy to make and the good part is that you can store it in the freezer and just take a portion out whenever you need it.
For this recipe you will need :
Base:

• 200 gr hazelnuts ( 1 1/2 cup )
• 150 dried prunes ( or you can used dates but their GI will be high ) 
• 1 tbsp raw organic coconut oil 

In a food processor add the ingredients and mix until well blended. Put the mix in a spring form cake tin and press to form an uniform base. Put it in the fridge while you make the cream.

Cream :

• 300 gr soaked over night cashew 
• 1 pack of unsalted tofu ( it said 375 gr on the pack)
• zest and juice from 3 limes
• agave nectar to taste ( or some raw honey )
• 1-2 tbsp raw organic coconut flour

Blend everything in a food processor until smooth. Pour the mix over the base and put it in the freezer for one hour ( or in the fridge for at least 3 hour ) before serving. I decorated it with some more lime zest and lime slices to look pretty .
Enjoy xxx

Salty little treats

These are the easiest, less time consuming version of salty crackers( more like salty biscuits) I posted the other day.

I used 

7 tbsp of organic oat bran

1 tbsp of psyllium husk 

1 tbsp of organic milled flaxseed  

1 tbsp of caraway seeds 

a pinch of salt 

1 tsp garlic powder 

1 egg

4 tbsp of 0% fat Greek yogurt 

Mix the dry ingredients in a bowl and set aside. Mix the egg with the yogurt and add it to the bran mix. You can use your hands to make a dough and leave it 5 min for the bran to absorb the water. After 5 min should look like this. 

Place the dough on a parchment paper in a cake tin ( used a square one) put a cling film over it and roll as thin as 2 mm . 

Remove the cling film and with a knife or a pizza cutter slice it into strips like so : 

I brushed it with some raw organic coconut oil and sprinkled some golden linseed and some flaky wild garlic infused salt. 

Cook for 20-25 min ( depends on how thin you roll it ) until golden brown . 

I made a 2 nd batch same recipe but I sprinkled on top of it some cheddar cheese as well. 

They are really tasty, healthy, full of fibre and because the bran that absorbs the liquid in your stomach very filling. 

Enjoy xxx 

Refreshing chickpeas salad

150 gr chickpeas ( soaked them over night and boiled them but caned ones will do)

a hand full of iceberg lettuce 

1 spring onion

35 gr manchego cubes 

1 big tomato chopped 

1 tbsp of pesto 

 a hand full of toasted pine kernels 

salt flakes with wild garlic 

sunflower oil for drizzling 

Mix everything and enjoy it as a side dish or as a main.

Wild rice salad

A few weeks ago while I was shopping in Selfridges I discovered a healthy wild rice salad with low GI and a bought a big pot... Yes I ate it all the same evening. Since then I kept telling myself I have to recreate the salad as I had a pack of Canadian Riz Sauvage sitting in my cupboards but I couldn't be bothered to be honest... till last night.

I kept thinking what to do for my vegan Sunday and voila the fab salad popped in mind.

You will need 

1 cup of wild rice 

1/2 cup chickpeas 

a few grilled artichokes ( I had a pack of char grilled artichokes in virgin olive oil in the fridge about 180gr ) 

a few leafs of parsley 

salt and pepper

I soaked the rice and the chickpeas in separate bowls for about 2 h ( enough to take my cycling class and do some shopping) then boiled them in separate sauce pans for about 25-30 min on medium low heat. They have to be cooked but still firm. 

Drain the water and let it cool in a salad bowl. When they are room temperature add the salt and pepper, the parsley and the chargrilled artichokes. For the dressing I used the olive oil from the artichokes ( about 2 tbsp) and a splash of lemon juice.

You can enjoy it on its own or as a side dish or why not as a simple salad. It's delicious, low carb, healthy and easy to make. 

Try it and leg me know what you think. Enjoy xxx 

Raw vegan mintchoco & peanutberry ice cream

raw vegan ice cream

For the mint choco :

1 ripped avocado 

juice of half a lemon 

2 tbsp of raw organic honey( I used organic agave nectar for its low GI ) 

3-4 drops of organic peppermint extract 

3-4 squares of unsweetened dark chocolate ( I used 99% dark from Lindt )

Add everything to a blender, except the chocolate, and mix it until smooth and silky. Put the mix in a freezer friendly container. At this stage chop or grate the chocolate and add it to the minty mix. Freeze for at least 2 hours. 

For the peanut berry version

150 gr blueberries 

150 gr raspberries

2 full spoons of peanut butter

1 spoon of raw honey ( again I used agave nectar) 

Blend everything in a food processor and freeze in a container for at least 2 hours . 

Tip: If u freeze it over night like I did leave the containers on the counter for 10-15 min before scooping. 

I served it with fresh fruit and a splash of agave nectar and its to die for really delicious .