Flourless low carb brownies (3 ingredients only!) for Sunday mornings!
• 100 g of cocoa powder
• 2 eggs
• stevia extract
• 300 ml of water (doesn’t count, right?)
Boil cocoa and stevia in a hot water until dissolved. Put aside, let it cool down a little. Whip the egg whites (you may want to add some salt or lemon juice to make the process easier, but this it depends on you only), also put aside. Stir the yolks into the chocolate mixture, then add the whites. Bake for 8 minutes at 200C. Cut into squares, serve cold 😉
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
[I have Celiac Disease, which means that I have a severe gluten allergy (so I can’t have anything with wheat or barley in it) and minor allergies to corn and rice. Because of this,
ALL of my recipes are grain-free, and most of them are paleo-friendly.]
Hey all! This is my recipe for vegan chickpea and avocado “salad”. It’s pretty easy if you have a small food processor or blender, but can definitely be done by hand. This batch makes enough for a few days of filling sandwiches. I like it stuffed in a pita with baby spinach and other veggies (whatever I have on hand). Here it’s pictured with Chipotle veganaise on a Multigrain pita. Here we go!
Knife for cutting avocado
Cutting board or plate
Food processor, blender, or fork for mashing (you can get a small food processor for $20ish on amazon)
2 cans chickpeas
2 ripe avocados
Paprika (smoked is the BOMB, but regular is fine!)
Salt and Pepper
The first step is totally optional, but it makes a smoother salad: peel your chickpeas. This can take a while, but just pinch the peas to seperate the skins. This goes faster with help, but I think is worth it (I’ve made it both ways). Again, an optional step!
Step two: remove pit and peel from your avocados. Place in food processor (or tupperware, if you’re mashing by hand). Add chickpeas.
Step three: Grind it up! I like to grind the chickpeas enough that they aren’t whole, but have some chunky pieces for a meaty texture. My food processor is small, so I do this in batches. Place avocado/chickpea mixture in your tupperware.
Step four: peel, then shred your carrots directly into your tupperware. I save the peels and stubs and freeze them to make veggie stock. 😊
Step five: season! I use a splash of lemon juice and eye the rest. I like mine with a lot of flavor, so I tend to use a heavy hand on the seasoning. Mix it up, store in the fridge. I rotate this sandwich with pb&j. It would be good on all sorts of breads.
- 1 head of cauliflower
- 1 egg
- ½ cup shredded cheese OR 1/3 cup goat cheese
- salt, oregano
- 1 teaspoon red wine vinegar (optional)
1. Rice the cauliflower using a blender/food processor or a cheese grater.
2. Boil about 1 inch of water in a pan and add in cauliflower and let it cook for 4 minutes.
3. Use a sieve to drain off excess water. Using a kitchen towel, wrap cauliflower tightly to wring out as much excess water as possible.
4. In medium bowl, add cauliflower, egg, cheese, and seasonings. (And red wine vinegar if using) Mix well.
5. Using parchment paper or a silicone baking mat, form the mix into your pizza crust. Try and keep the crust ½"-1" thick.
6. Bake at 400 degrees for 20-30 minutes or until crust is slightly browned. Remove crust, add toppings, then bake for additional 10-15 minutes.
I really enjoyed this recipe; the crust isn’t sturdy enough to pick up a slice, but the flavors and texture are nice. Grab a fork and dig in!
I’ve been addicted to chia pudding lately and not just because it ticks all the boxes for my diet (low-ish carb & calories, high fibre, nutritious, etc.), but it’s also really delicious! And it does a great job at keeping you feeling full, I find. And this morning’s simple flavour combination was just perfect:
. 20g (1/8 cup) chia seeds
. 180ml (¾ cup) water
. 90g (about 3-4 heaped Tbsp) Greek-style yoghurt
. 230g canned mango (half of it mashed into it)
. 2 tsp dark muscovado
Soak the chia seeds in water overnight, then stir in some mashed mango, yoghurt, sugar and top with the rest of the mango. You can add whatever else you want (some desiccated coconut would be amazing in this), but as it is, it adds up to about 330-370 calories (depending on whether you use low or full fat yoghurt).
The first half of my pregnancy I didn’t have much of an appetite- nothing sounded good and I just wasn’t that hungry. Now, in the second half of my pregnancy I have an appetite but this baby is pushing on all my insides and I can barely fit a regular sized meal in. Then I feel full for hours. It’s the weirdest thing.
Anyways, I’ve been trying to figure out how to do meal prep that works for me. I have discovered the perfect solution- snack boxes! It’s the right amount of food, it gives me lots of variety, and it’s nutritionally well rounded.
Another plus is that there is no cooking involved and very minimal prep time.