Mexikanisches Gemüse mit Hähnchen und Chili-Dip {Lowcarb Sommer-Rezept}

Mexikanisches Gemüse mit Hähnchen und Chili-Dip {Lowcarb Sommer-Rezept}

Endlich ist der Sommer da. Wie wär's mal mit diesem lecker leichten mexikanischen Gemüse mit Hähnchen und Chili-Dip? Schmeckt fast wie Urlaub. (Auch für den Grill bestens geeignet)

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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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Walnuss-Pesto mit gegrillten Tomaten {Friyai Dinner-Idee}

Walnuss-Pesto mit gegrillten Tomaten {Friyai Dinner-Idee}

Nudeln mit Pesto sind für mich absolutes comfort-food. Insbesondere an einem Freitag-Abend, an dem man vielleicht einfach mal Zuhause bleiben und mit dem Sofa verschmelzen möchte.

Doch Basilikum-Pesto kann jeder, wie wär es also mal mit etwas neuem?

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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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Fig and Goat Cheese Salad with a Mustard-Fig Dressing and Smoked Salmon - Shanghai Heat Special {Part 2}

Yesterday I already talked about the importance of staying hydrated during this hot Shanghai season. But drinking enough is only one part of the game because summer also calls for easy, light but still yummy dinner ideas. I mean there might be people out there who are craving a cheese fondue in summer, but I guess they are the exception.

So it’s all about freshness and not too heavy food here.

Furthermore spending 2 hours in the kitchen to prepare a healthy dinner, while your family and friends are out and about all those nice summer activities, doesn’t sound too appealing either, right?

So why not mixing things up a little and making this classic summer combination with a new twist? Yaiii, healthy and nutritous dinner in less than 15 minutes (I am in).

I teamed up with Field's, the online grocery shop in Shanghai, for this recipe. Because Guava and Aloe Vera are quite hard to get in Shanghai. Furthermore they have a so called "Coco Easy Coconut" which has an integrated opener, Cool huh :)?

For easy shopping, check out this page and you can order all ingredients with a few click.


Fig and Goat Cheese Salad with a Mustard-Fig dressing and smoked salmon

Ingredients:

  • Mixed Baby Greens
  • Baby Red Oak Lettuce
  • Yellow Cherry Tomatoes (Organic)
  • Mixed Microgreens
  • Smoked Salmon
  • Goat's Cheese
  • Fresh Dill
  • Figs

For the dressing:

  •  2 Tbsp Yellow Mustard
  • 1 Tbsp Rigoni di Asiago Fig Jam
  • 1 Tbsp White Vinegar
  • 1 Tbsp Olive Oil
  • Pepper and Salt to taste

Instructions:

1.     Wash the salad and tomatoes

2.     Cut the figs in the middle

3.     To prepare the dressing, mix all the dressing ingredients in a seperated bowl. If it’s to thick, add a little bit water

4.     Place the Greens and lettuce in the middle of a plate

5.     Top with Figs, goat cheese, microgreens and salmon

6.     Drizzle the salad with the dressing and sprinkle with chopped dill

7.     Enjoy :)

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 :)

The MOST tender chicken with spiralized salad – easy peasy recipe {Low carb}

Chicken, one of the simplest proteins but sometimes the biggest struggle to cook. Just 2 minutes too long in the pan and you get a thick chewy piece of desert. And well, not really suprising that nobody  likes that.

But there is a simple trick to avoid this: marinate your chicken.

Sounds too easy to be true, right? But I never had anything else than a super moist and tender chicken breast when prepared like in the following recipe.


Ingredients:

For the chicken:

  • 2 chicken breasts
  • 60 ml of soy sauce
  • 30 ml of vinegar (every vinegar will do the job, but I think it tastes best with rice wine vinegar or balsamic)
  • 1 clove chopped garlic
  • Pepper, Salt, nutmeg (yep, nutmeg really makes a difference here)
  • 1 bay leave
  • Some honey
  • Optional: Chilli

For the salad:

  • Cucumber
  • Carrot
  • Edamame
  • Yoghurt
  • Dill (fresh or dried)
  • Lemon
  • Pepper and salt to taste

Instructions:

  1. Place all  the „chicken ingredients“ (except honey) in a plastic zipper bag or air-tight container and mix well. Put in the fridge and dont touch it for about 24-48 hours :)
  2. Place everything in a casserole (including the soy, vinegar mix) and drizzle the chicken with some honey.
  3. Now ist time to bake for about 30 minutes on 180 degree.
    1. Tip: Use a spoon to sprinkle some of the soy, vinegar mix over the chicken from time to time.to make it more juicy
  4. In the meantime prepare your salad by spiralizing the carrot and cucumber and cooking the edameme in some water for about 4 minutes. Works also fine in the microwave
    1. If you need tipps on spiralizing check out this post
  5. For the yoghurt sauce, mix yoghurt, dill, some lemon and pepper and salt to taste
  6. Your chicken should be ready now. Check if it’s cooked well by cutting it. If it’s not done yet, place in the oven for another 5 minutes.
  7. Serve and enjoy :)

Skinny Cherry Tofu Cheesecake {Low carb, high protein}

Summer means cherry time and cherries call for cake. Especially cheesecake! The creamy and rich texture of cheesecake is such a good pairing with sweet and sour cherries. But wait..

Summer desserts are usually considered as „light“ and fresh and cheesecake isn’t necessarily my interpretation of „light“ since it contains besides a ton of cream cheese also a ton of heavy whipped cream and a pack of sugar.

So giving up on this summer treat? No way!

Try this healthified cheesecake version and there is no need to feel guilty afterwards.



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
  • 1egg

For the cheese filling:

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

For the cherry sauce:

  • 150g cherries
  • Sweetener

 

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 equaly.
  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. Bake for about 30 minutes on 180 degree on the lowest rack
  8. Let cool down. Works best in the fridge over night.
  9. To prepare the cherry sauce, you first have to pit the cherries. Then simply blend them with a bit of sweetener.
  10. Add some more cherries and cherry-sauce before serving.
  11. Enjoy :)

By the way..do you know, what's the best part about writing recipes? I can eat everything afterwards haha


Protein low carb waffles – a basic recipe

Waffles with chocolate (dark chocolate obviously!), waffles with cinnamon, waffles with cherries..WAFFLES WAFFLES WAFFLES :)  Use the following recipe as a basic recipe and spice up with different flavors and toppings


Ingredients:

  • 180ml milk, soymilk or nutmilk
  • 100g soy flour
  • 90g Xucker/ Erytritol or sweetener of your choice
  • 70g almond flour
  • 50g gluten
  • 30g psyllium husk powder
  • 2 scoops vanilla whey (used vanilla)
  • 3 eggwhites
  • 1 yolk
  • 5g baking powder
  • lil bit of coconut oil, vanilla flavor and vanilla flavor (flav Drops work fine)

Instructions:

  1. Beat the eggwhite until stiff
  2. In a separated bowl, mix all the other ingredients
  3. Fold in the eggwhites
  4. Preheat your waffle Iron and spray with non sticking spray if necessary
  5. Bake until brown
  6. Enjoy

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 😋


Healthy low carb cheesecake

Cheesecake has always been one of my favorite cakes but usually it's loaded with a ton of sugar and fat. So not even a little bit healthy. But hey, you can also enjoy cheesecake without the guilt

Looks like cheesecake, tastes like cheesecake..Must be cheesecake


Ingredients for a small cheesecake (18cm baking pan):

  1. For the crust:

    • 45 g ground almonds

    • 40 g chopped almonds

    • 1 whole egg plus 1 additional eggwhite

    • 30 g stevia or sweetener of your choice

    • Natural Vanilla and a bit cinnamon

  2. For the filling:

    • 300g  low fat cream cheese
    • 300 g low fat curd/ Quark
    • 1 scoop of vanilla whey protein
    • 2 eggs, 1 additional eggwhite
    • Stevia or sweetener until sweet enough
    • a little bit of natural lemon zest

Instructions:

  1. Mix the ingredients for the crust
  2. Bake at 180 degree for about 12-15 minutes
  3. In the meantime, mix the ingredients for the filling.
    1. If you Beat the eggwhites separated and fold in afterwards, the cake gets more fluffy and creamy
  4. Bake again for 30 minutes until slightly golden
  5. Let cool down and rest in the fridge over night
  6. Enjoy :)

Tip:  Top with no sugar chocolate sauce and fresh berries. For the chocolate sauce, just mix 2-3 spoons of baking cocoa, add a little bit sweetener and 1 spoon of water. Mix, ready to serve. It will satisfy every chocolate monster


If you are always on the run and eating from plastic containers, while sitting in the metro, carrying around a piece of cakes might not be the best idea. Especially if you don't want to eat cake crumble ;) (happened to me so many times). 

So Instead of using a baking pan, simply bake your crust and fillings in small glass jars. If you do it that way, you can easily prepare your cake for a few days and grab a glass from the fridge if you need one. No cutting, containering et cetera. For more easy peasy grab and go snacks and desserts, head to the in a jar recipe section.

Cheesecake in a jar