Schokoladenkuchen mit geheimer Zutat {Lowcarb}

Schokoladenkuchen mit geheimer Zutat {Lowcarb}

Dieser saftige Schokokuchen kommt ganz ohne schlechtes Gewissen und Weizenmehl aus, enthält aber die ein oder andere Zutat, die man jetzt nicht unbedingt in einem Schokokuchen erwarten würde.

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Rote Beete Salat mit Schafskäse, Walnüssen und Liebe {Muttertags-Speci

Rote Beete Salat mit Schafskäse, Walnüssen und Liebe {Muttertags-Speci

Sonntag ist Muttertag...wie wär's deswegen mal mit nem leckeren Mittagessen statt dem obligatorischen Strauss Blumen? Liebe geht bekanntlich durch den Magen :)

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Süß-Saure Znoodles mit knusprigem Tofu im Sesammantel {20-Minuten Gericht}

Süß-Saure Znoodles mit knusprigem Tofu im Sesammantel {20-Minuten Gericht}

Keine Idee was du heute kochen sollst, oder aber einfach schlichtweg keine Lust lange in der der Küche zu stehen? 

 Das kennt jeder und kommt bei mir insbesondere Montags vor.  

Aber auch wenns einfach mal schnell gehen muss, ist dieses Rezept genau das richtige.

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Low carb chocolate chip cookies {zucker- & mehlfrei}

Low carb chocolate chip cookies {zucker- & mehlfrei}

Du liebst Kekse und würdest sie am liebsten jeden Tag essen, aber einzig und allein dein schlechtes Gewissen hält dich davon ab?

Dann solltest du jetzt weiter lesen, denn mit diesem Rezept musst du kein schlechtes Gewissen mehr haben und kannst leckere Kekse, ganz ohne Reue schlemmen

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Skinny Cobb salad with a healthy twist {low calorie, paleo}

Salad for dinner..yaiiii. And what am I going to eat afterwards as a main?

If you are one of those people who think that a salad isn’t an entire meal and you will be hungry after 10 minutes again, you should give this one a try.

Cobb salad doesnt belong to those boring „garden salads“ with a single tomato and some onions on top (god, I hate those).  This salad got so many great toppings, that the salad greens themself are actually just the base. Furthermore it’s packed with a lot of protein and healthy fats.

But hey, that doesn’t mean that it has to be a high caloric fat buster. We avoid the classic cheese and bacon part here by adding more yummy veggies to keep it skinny and healthy, Avocado fits perfectly aswell. If you want to, you can also add some low-fat bacon but for me it’s not really necsessary, Furthermore I gave the dressing a healthy twist by not using a mayonnaise based dressing. Yum!


Ingredients:

  • Mixed leafy greens and lettuce
  • 1 hard boiled egg
  • 1 cooked chicken breast
  • ½ carrot
  • 50g mushrooms
  • 50g tomatos
  • Some Cucumber
  • Optional: lean bacon or any other healthy veggie or protein source you feel like

For the dressing:

  • 2 Tbsp sesame oil
  • 1 Tbsp White vinegar
  • Chopped parsley and dill
  • Pepper and salt to taste

 

Instructions:

1.     Wash all your veggies carefully

2.     Cut everything into small cubes

3.     Place your greens and lettuce in a bowl

4.     Mix all the dressing ingredients

5.     Add all the toppings and drizzle with the dressing

Guiltfree chocolate cheesecake {low fat, healthified}

Cheesecake and Chocolate? YES PLEASE!

Guilt and too much fat? NOPE!

Solution? Continue reading :)




Ingredients:

Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil
  • 1 egg

For the cheese filling:

  • 400g silk tofu
  • 150g natural, non flavor yoghurt
  • 40g vanilla whey protein powder
  • 4 egg whites
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice to taste
  • Optional: cheesecake flavdrops

For the chocolate topping

  • 25g chocolate whey protein powder
  • 1 teaspoon of baking cocoa
  • 1 egg white

 

Instructions:

  1. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.
  2. Add the mixture to your baking pan and press down with your fingers or a spoon. You should cover the entire bottom equally.
  3. Now prepare your “cheese-layer”. Add all the cheese filling ingredients (except egg whites) in a high-power blender. Blend until you get a creamy texture.
  4. In a separated bowl whisk the egg whites until stiff
  5. Fold the stiff egg whites into your cheesecake filling
  6. Add to the baking pan
  7. Mix the chocolate topping ingredients carefully and sprinkle on top of your cheesecake layer
  8. Bake for about 30 minutes on 180 degree on the lowest rack of your oven
  9. Let cool down.
    1. Tip: Works best in the fridge over night
  10. Enjoy :)

Creamy ice cream the healthy way - 3 minute recipe

Summer time, the sun is shining and it's really nice and hot outside. This time of the year calls for a creamy ice cream sundae. But heavy cream, sugar and artificial flavors make regular ice cream everything else than healthy.

Try the following 3 minute recipe and enjoy a healthy treat in the sun

BLUEBERRRYYY ICEEEEEE CREAAMMMMMMMMMM :O


Ingredients:

  • 200g frozen fruit of your choice. EVERYTHING from banana to berries or watermelon works here.
  • 50g low fat yoghurt. Works better frozen but does not have to  (Can be omitted but makes it creamier)
  • Additional toppings of your choice to create any flavor you like
    • Protein powder
    • Nuts
    • Dried berries
    • Nuts
    • Chocolate

Instructions:

  1. Place the frozen fruit and the frozen yoghurt in a high-power food processor
  2. Blend until creamy. That can take 1-2 minutes depending on your blender but take care that it doesn't get to liquid
  3. If you want to add additional toppings, just stir them in after blending
  4. Enjoy

Want to know how to make a healthy ice crem cone? Check out my recipe for this mouth-watering cones here


Vegan liver pâté (Leberwurst)

Back home this was one of my favorite things: warm toast with liver pâté (Leberwurst).

Looks like over pâté, tastes like over pâté..But ceci n'est pas Leberwurst ;)

But usually this kind of German sausage isn't really healthy because they throw so much fatty meat and other stuff (basically everything except liver) into it and you never really know what's inside. Furthermore it's pretty hard to find here in china, that’s why I stopped eating it at all. But the last few days the "Leberwurst"-Monster was haunting me and I thought about another solution, which I saw a few times online before. Inspired by that idea I created this #vegan and #meatfree liver pâté. It looks and almost tastes like the real one except the undefined fatty pork parts.

Ingredients for 1 glass:

  • 30g cashews (soaked for about 4 hours in 50ml water)
  • pepper, salt, parsley and marjoram
  • Half an onion and a lil bit of apple
  • 100g smoked tofu
    •     Tip: For the ppl here in china, That's the tofu I use. You can find it in every chinese supermarket for about 5 kuai

Instructions:

  1. Blend everything in a food processor until you get a creamy texture
  2. Fill into a glass, done :)

1 portion of 10g Contains 23 calories, 0,8g carbs, 1,5g protein and 1,5g fat. Still not super duper clean but hey, If you don't eat the entire jar it's easy to include in your macros 

3 minute broccoli pesto

Pesto..something I always keep in my fridge for a quick lunch or dinner. You can also use it as wrap filling or sandwich spread.

Chicken, Avocado, Spinach and tomato with pesto on whole-grain wrap

Ingredients for 2 big glasses:

  • 150g Parmesan cheese 
  • 1 broccoli
  • 70g pine nuts
  • 50ml Olive oil
  • salt and pepper
  • 1 clove of garlic

Instructions:

  1.  Add the broccoli to a high-power food processor and blend until it is crumbly but take care not to mash it.
  2. Add all the other ingredients and continue blending. If desired, add more oil, I prefer not too oily pestos, that’s why my pestos never contain much oil. I think the nuts give enough richness.
  3. Fill into a glass and done :)

Even on potatos, this pesto is a game-changer

Easy vegan no bake 2 layer cheesecake


Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil

For the cheese filling:

  • 250g Cashews (raw, unsalted)
  • 50gFruit of your choice (I used blueberries)
  • 20g coconut oil
  • 100g Nutmilk
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice (amount varies depending on how sweet you like it, just try in between)
  • Some Agar Agar

Instructions:

 1. Let the cashews soak over night (or at least 4 hours) in water

2. Drain and rinse, set aside

3. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.

4. Add the mixture to your baking pan an press down with your fingers or a spoon. You should cover the entire bottom.

5. Let set in the freezer

6. In the meantime prepare your “cheese-layers”. Add all the cheese filling ingredients (except the fruit and nutmilk) in a high-power blender. Blend carefully and add as much nutmilk as needed to get a thick but creamy texture.

7. Pour half of your “Cheese-mixture” into the baking pan and pop again in the freezer.

8. Blend the remaining “Cheese-mixture” with the fruit of your choice

9. Add to your crust and first layer

10. Return to the freezer again for about 2 hours to set. After that it should be firm enough to store in the fridge.

Tip: Add some more fruit or fruit-sauce before serving.


Super easy vegan microwave cake – a basic recipe

This is one of my favorite recipes for meal preparation because you can prepare it in the evening, store it in the fridge and then just take it with you to work or school the next morning.  Et voilá, you can have a fresh cake as desert or snack. Just make sure, you use a microwave safe container and don't make your colleagues too jealous by making the office smell like cake ;)

By the way..You will find a mousse au chocolate like, fluffy texture the next day so if you want, you can even eat it raw because it does not contain eggs.

Apple and vanilla microwave cake


Ingredients:

  • 20g chocolate protein (I Used Whey but also works with soy protein to make it vegan)

  • 15g soy or almond flour

  • 8g baking cocoa

  • 7g psyllium husk powder,

  • 5g gluten

  • 1tsp baking powder

  • 10g Xucker, Xylit or sweetener of your choice

  • Some water, milk or nut milk

 

Instructions:

  1. Mix the ingredients with a spoon in your microwave container
  2. Add as much liquid as needed until you have a smooth, brownie-batter like consistency
  3. Add your optional toppings or stir them in
  4. Before eating, place in the microwave for 1,5 minutes
  5. Enjoy

Vanilla, cinnamon and mixed berries

Low carb pizza cups

Ingredients:

For the crust

  • 100g almond flour
  • 150g gluten
  • 150 ml water
  • 100g curd/ Quark
  • 150g gluten
  • 70g soy flour
  • 30g non flavor whey protein
  • 1 egg
  • 1pack (approx. 8g) dry yeast
  • 2 Tbsp olive oil and a pinch of salt

For the filling

  • Tomato sauce
  • Your favorite pizza topping (Spinach, ham, bellpepper, chicken, tuna, onion…)
  • Grated Cheese 

Instructions:

  1. Mix all the crust ingredients with a hand blender
  2. Form 4 balls
  3. Cover the bowl with a kitchen towel and let rest on a warm place for about 1hour
  4. Roll out the dough and shape into squares (Obviously a normal pizza shape will work fine aswell)
  5. Put the pizza squares into silicon baking pans and pre-bake them for approx. 10-15 minutes on 180 degree
  6. Now fill them with the ingredients of your choice and bake again until cheese is golden
  7. Enjoy as a main or snack

Clean Bounty chocolate bars

Bounty..the creamy coconut chocolate bar which everybody eats the entire day long while sitting on a white beach with a parrot on its shoulder. Ahhh sorry, mixed it up with the advertisement (Ironyoff). I bet the girl with her huge white floppy hat did not even had a single bite..I doubt that she would look like that from eating regular Bounty bars all day long ;) 

But hey, why not? If she would stick to this clean bounty bars it would definitely be possible to stay fit, in shape and healthy.

Clean Bounty 


Ingredients:

  • 200g grated coconut
  • 220g coconut milk (mine was very thick)
  • 50g vanilla whey
  • Natural vanilly or vanilla flav drops
  • sweetener of your choice
  • Dark chocolate or any sugar free chocolate you like 

Instructions:

1. Mix the ingredients in a bowl with a handblender

 

2. Shape little bars with your hands and place on a baking sheet (circa 21-25 pcs)

3.  Put into the freezer for about 45 minutes

4. Melt the chocolate in a bowl. Works fine in the microwave but take care not to overcook and burn the chocolate. 

5. Use 2 forks to Dip the bars into chocolate 

 

6. Now these cocout goodies just need to dry 

  • Tip: Wrap each piece into aluminium foil and store them in the fridge

1 bar contains 125 cals, 1,9g netto carbs


Spinach breakfast muffins

Simple and easy grab and go breakfast or snack. 

Ingredients

For the crust (6 servings):

  • 45 g non flavor whey
  • 15 g wheat bran
  • 10 g flax seed
  • 10 g soy flour
  • 10 g gluten
  • 10 g oats
  • 3 eggwhites
  • a pinch of salt and some spices (Oregano, garlic..) 

For the filling:

  • 50 g spinach
  • 40 g lean cooked ham
  • some onions
  • 3 eggwhites
  • salt and pepper.
  • Note: If you want to, you can also sprinkle some cheese on top or add what ever u like (chicken, bellpepper, tomato...). But make sure to use enough "glue" like eggwhite because otherwise they won't stick together and fall apart

Instructions:

  1. Mix all the ingredients for the crust with a handblender
  2. Add enough water until you receive a sticky but not too wet consistency
  3. Fill into a muffin pan and bake for 15 minutes on 185 degree
  4. In the meantime prepare the filling by mixing together all the filling ingredients
  5. Add the filling to the crust (optional cheese) and bake again until slightly brown. Takes about 20-25 Minutes
  6. enjoy 😋