Friday, 31 May 2013

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.

Thursday, 30 May 2013

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.

Wednesday, 29 May 2013

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.

Tuesday, 28 May 2013

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.

Sunday, 26 May 2013

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.

Saturday, 25 May 2013

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 

Sunday, 19 May 2013

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.

Saturday, 18 May 2013

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 :

Thursday, 16 May 2013

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.

Wednesday, 15 May 2013

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 :

  • 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

Tuesday, 14 May 2013

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 

Monday, 13 May 2013

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.

Sunday, 12 May 2013

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 .

Saturday, 11 May 2013

Vegan Sunday

Sunday is usually a chill out day, occasional cycling class and walking in the park being the only activity I do, therefore I decided to make it a detox-vegan day.

So starting tomorrow every week I will be making, testing and posting delicious vegan recipes. You are welcome to try them or share your own.

Seafood soup

1 baby fennel
1 pak choi 
5 chestnut mushrooms 
2 small green Mediterranean peppers 
2 small red seedless peppers 
1 small chilly 
2 garlic cloves 
2 tbsp raw organic coconut oil 
1 tin chopped tomatoes in their juice
700 ml water   
200 gr raw prawns 
100 gr squid rings 
500 gr mussels 
In a sauce pan add the tin of tomatoes with the water, salt and pepper and leave it to simmer on low heat. 
In a pan heat the coconut oil add the chopped fennel, pak choi,peppers and mushrooms. When they softened add the finely chopped garlic, chilly and the raw prawns ( I marinated them in Worcester sauce, Tabasco,garlic salt, and chilly infused oil) and the squid and cook for about 2 more minutes.
Add the content of the pan over the tomatoes soup. When they come to the boil add the mussels and cover with a lid. 
Let it simmer for a few minutes until the mussels open. Serve with fresh chopped flat leaf parsley. 

Goji and Morello Cherries Muffins

1 1/2 cup almond flour 
1tsp baking powder 
4tbsp xylitol 
2 eggs 
1/4 raw organic coconut oil
1/2 double cream
1tbsp lemon juice
1tsp valencian oranges extract
1tsp vanilla extract
1/2 cup goji
1/2 cup dried morello cherries

Mix the wet ingredients ( all room temperature) and set aside. In a big bowl mix the dry ingredients and add the wet mixture. Stir well until blended and add the dried fruits.

Spoon the batter into muffin moulds and bake for 20-25 min at 180'C.

Makes 6 muffins and I have been told these are the best muffin I ever made so try them and let me know what you think. 
Enjoy xxx

Almond and Orange cake with strawberry sauce

  • 3 Large Oranges
  • 280 Grams of Almond Flour
  • 4 tbsp xylitol ( u can use any other sweetener to your taste )
  • 6 eggs
  • 1 teaspoon of Bicarbonate of Soda
  • 4 teaspoons of Amaretto

Place the 3 oranges in a pan of water and boil for one hour.  Remove from the water and refrigerate whole over night.  

Cut oranges into 3 or 4 pieces each then blend until they form a paste, remove from blender and keep aside.

Next blend the 6 eggs with the sweetener, then add and blend in the almond flour and the bicarbonate of soda.  

Add the orange paste and mix with a spoon (don't blend), finally mix in the Amaretto (also with a spoon).

Pour the mix in a cake tin and place in an oven at 180 degrees for 45 minutes.  

For a sauce take some fresh organic strawberries, place in a pan and heat.  Once the mix starts bubbling add sweetener (to taste), some brandy (lots of it) and some vanilla cook out for a while. Then let the sauce cool and spoon to the side of the cake.

Almond and Peach Cake

8  organic peaches
280 Grams of Almond Flour
4 tbsp sweetener ( I used xylitol )
6 eggs
1 teaspoon of Bicarbonate of Soda
1 tsp of almond extract

For the glaze I mixed 1 avocado with 1 tbsp of cocoa, 1tsp of vanilla bean paste and 1 tbsp of agave syrup in a blender until smooth and silky.

Boil the peaches for 15 min on medium heat and set aside to cool.When they reach room temperature get the stones out and blend them in a food processor until they form a paste.

In a bowl beat the eggs with the almond extract a pinch of salt and the sweetener until the sweetener dissolves.To the mix add the almond flour and bicarbonate and stir until well blended.
Add the peach paste, pour it in a cake tin and bake for 45 min in a preheated oven at 180'C .

When is done get it out and let it cool. It must be room temperature when u remove it from the tin. Add the glaze and decorate with almond flakes.

Enjoy xxx

Low GI Montignac Lemon Mouse

I am a big fan of the Montignac diet as I consider it more of a healthy life style for being accurate for diabetics but also can be used for fat loss.
Here is a delicious easy to make a healthy desert
You will need
3 lemons
5 egg yolks + 1 whole egg
200 ml milk ( I used skimmed but you can also choose full )
200 ml whipping cream
150 g fructose ( or any sweetener that comes as powder, the fructose I used has a 23 GI)
3 leaves of gelatine (or equivalent of agar-agar)
So here we go:
Grate the lemon zest.
Beat the eggs with the fructose, juice of 3 lemons and the zest.
Heat the milk and allow to cool for a few minutes.
Gently pour the milk on the egg and lemon mixture, beating vigorously with a whisk.
Return to a very low heat (preferably a bain-marie) and allow the mixture to thicken while stirring constantly with the whisk. Allow to cool for 10 minutes.
Soak the leaves of gelatine in cold water for a few minutes. Squeeze dry and add to the mixture, stirring in well with the whisk. Allow to cool for 30 minutes.If you are using the powder gelatine follow the instructions on the pack.
Whip the cream and fold into the mixture.
Pour into ramekins. Cover with plastic film and refrigerate for at least 2 hours before serving.If you plan ahead u can refrigerate it over night.
The recipe you can find it on .
I also tried my version of the Montignac chocolate cake but I will post that later

Thursday, 9 May 2013

Salty Crackers

1 cup chickpea flour 
1 cup oat bran 
2tbsp pea protein 
250 gr matured salty cheese ( I used a Romanian type called "burduf" but Greek feta will work as well) 
1 tbsp salt
1tsp baking powder
1/4 cup organic unsweetened soya milk
1/2 raw organic coconut oil
1 egg
3 tbsp creamed coconut
caraway seeds

Mix everything until you get a firm dough. If u think is 2 soft add some more flour or if u think is 2 firm add 1 more egg or more soya milk.

Place the dough on a parchment paper in a tray and with a sharp knife or a pizza cutter shape the dough into squares or whatever shape u like. Bake them at 180'C for 20-25 min or until they get golden.
Leave them to cool in the tray and enjoy them cold.
The original recipe is with all purpose flour and butter/ animal fat ( goose, pork etc ) but since I can't use that due to its very high GI I tried to substitute some of the original ingredients with a healthy option.
I must confess they taste exactly like the ones I use to bake at home.

Spring salad with spicy prawns and toasted pine kernels

I marinated raw prawns in Worcester sauce, Tabasco, soy sauce, pepper, chilly flakes, chilly oil, celery salt, garlic powder. Left them for 1 hour then heated a pan placed the prawns and cooked them with the lid on for 5-7 min on low heat. 

Added them to a spring salad(lettuce,tomatoes, radish, cucumber, spring onions) with some toasted pine kernels, dill, salt and organic sunflower oil.

Mixed beans sour soup

200-250 gr of mixed beans ( I used 10 beans mix from Waitrose)
1tin of chopped tomatoes in their sauce
1 small red onion
2 small seedless peppers
1 handfull of green beans
dill, flat leaf parsley, fresh thyme
salt, pepper, juice of a lemon ( I used borsh but lemon will work just fine)

Soak the beans in water over night or at least a few hours. Boil them 30-35 min on medium high heat changing the water 2 times.

Add all the ingredients and boil for another 5 min the vegetables have to be cooked and the beans still firm.

Wednesday, 8 May 2013

Almond flour blueberry muffins

2 cups almond flour 
3 tbsp xylitol or any other crystal sweetener 
1 tsp baking powder 
4 eggs (room temperature)
1/2 cup coconut oil melted
1/2 cup double cream
1 tbsp lemon juice
1 tsp vanilla extract
1 cup blueberries

Mix wet( all room temperature) and dry ingredients separately, add the wet ingredients to the dry ones and mix until just combined (do not beat)add the berries and briefly mix again.

Scoop the batter into greased muffin moulds and bake for 20-25 minutes at 180'C in a preheated oven.
Let it cool 5 minutes before de moulding.

"Chicken McNuggets"

Healthy "chicken mcnuggets" with home made tzatziki and salad

For the tzatziki I mixed 1 diced cucumber with 2 cloves of fine diced garlic, 1 spoon of olive oil,the juice of half a lemon, salt, dill and 3 spoons of 0% fat greek yogurt 

For the chicken : I dipped chicken mini filets in a mixture of coconut and flaxseed flour then in 1 beaten egg with salt and pepper and finally in sesame seeds . I put them on a grease proof paper in a tin and in the oven on medium heat for 20-25 minutes.

Did the same thing with some mushrooms but wash them before dipping in the flour mixture so it will stick.


Light, airy, delicious brownies ...avocado brownies

As they have no flour in them they are gluten free also low carb and high in proteins so a perfect guilt free treat 

125 gr dark unsweetened chocolate( I used Lindt 99% found it in Selfridges) melted in 1 tbsp coconut oil 
3 avocados
1/2 cup honey / agave syrup ( u can add a lil bit more if u like them sweet)
3 eggs
1/4 cup unsweetened cocoa powder
1 handfull of walnuts
1 tbsp vanilla paste
1 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt

Blend the avocado into a smooth purée ( no lumps) and add the remaining ingredients and mix them until really smooth and fluffy.

Spoon batter into a greased 8x8 baking dish and bake at 180 C for about 35 min.

They are delicious and incredible moist.

Breakfast muffins

For this recipe I used :

1/4 yellow bell pepper 
1/4 green bell pepper 
1/4 red bell pepper 
1 small onion
5 medium mushrooms
A few stripes of dry prosciutto ( any ham or grilled meat will do )
5 large eggs
60 ml of skimmed milk ( 1/2 cup)
Salt, pepper, garlic powder, dill
Low fat grated cheese

Chop the peppers, mushrooms, onions and ham and place them in some muffin moulds ( previously oil sprayed). At this stage u will add the cheese as well so the mix will stick together after baking.
Whisk the eggs with the milk, add the condiments and pour them carefully in the moulds .

Bake for 20 min until they raise as a soufflé. Serve hot or cold.

Healthy coconut flour biscuits

3 tbsp of organic coconut flour 
2 tbsp of raw organic coconut oil
1 tbsp of raw honey ( I used agave syrup for its low GI ) 
a few walnuts for decoration 

Mix all the ingredients above till they become a thick paste shape them into balls and put them on a baking tray. Add a piece of walnut on each cookie and press slightly. Cook them in the oven for 5-7 minutes and always have an eye on them ... They tend to burn easily a few weeks ago my 1st attempt turned to be a disaster .
When done leave them to chill on the tray and try not to move them around while hot or they will break.
They are delicious with coffee and tea and just melt in your mouth.
Enjoy xxx