Skinny Green Tea Cheesecake Recipe

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How is this even possible?  175 Calories per portion!! Wohooo!! Through the magic of low carb, birch sugar and low fat cream cheese. This recipe is not vegan, but there are some vegan adaptations that I will highlight, since it was not possible to me to get hold of coconut yogurt, I was unable to try it the vegan way. Some places are less supplied with these alternatives, unfortunately!

This is a traditional New York style cheesecake (baked) but with a twist, to please cheesecake lovers since a slice of this a day, if it fits your daily nutrition needs, wont jeopardise your weight loss efforts. It is also a great way to teach your children to cook and not be feeding them excessive sugar by the way.

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Instead of the traditional biscuits for the base, we are going to use a mixture of almond flour and coconut flour. Generally, low carb diets or keto substitute the flour with almond meal, I have swapped half of it for coconut flour because the later has an incredible nutritional profile if you are trying to lose weight or if you are sensitive to carbohydrates. It is incredibly high in fibre, it is literally pretty much the highest content on it. Pretty low in fat (surprisingly since all things coconut usually are very high in this macronutrient) and so it makes it our new best baking friend. It’s fine texture, no sugar, low carb, low fat, high fibre combo has made it a seriously good alternative for gluten free, paleo and general weight loss diets.

This cake’s flavour, as you can probably guess by the electric green colour is Matcha tea, but you can adjust the ingredients to your own tasting, I might try the peanut butter chocolate flavour next week, I will let you know how it goes.

It is very easy to make, and the only trick is to be accurate with the time, or have the eye to know when is time to take out of the oven!

This recipe provides per serving if cooked like explained below: 175 Calories, 9.7 gr. of Fat, 13.5 protein, 8.5 Carbs (of which net 3.5)

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Ingredients (serves 12)

For the filling

500 gr. Low fat cream cheese (or coconut yogurt)

2 tbsp matcha tea

2 eggs (or eggless substitute as per pack instructions)

1 tbsp vanilla extract

1/3 cup xylitol (birch sugar)

For the crust

150 gr. Almond meal

2 tbsp. coconut flour

1 tbsp. xylitol (birch sugar) or your favourite sugar substitute

1 tbsp. butter or coconut oil

How to…

In a bowl, mix the crust ingredients and press down to form the base of your cake in a removable mold and bake in a pre heated oven (200 degrees) for 12 minutes. Let cool down completely.

In a large bowl mix the cream cheese with all the rest of the ingredientes, adding the eggs at the end, and saving one tbsp of matcha tea to decorate. Once the base is cold and solid, pour the mixture and bake at 180C for 30 to 45 minutes and this will depend on the depth of your mold. The deeper it is, the longer it will take. The key to knowing when it’s ready is to move the cake a little and when the centre wiggles a little, but it is firm for the rest, then it will be ready. Let sit in the oven with the door open for another 10 minutes and then let cool. Chill in the fridge for a couple of hours before eating and decorate with red berries and the rest of the matcha tea (you can use a shifter).

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Best Spicy Butternut Squash Soup

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Easy start of the week… Mondays have an awful fame for taking us all back to reality and to a world of obligations. What we have to do, our jobs, homes, groceries, children, families, noises. Lazy Sundays leave way to a feeling of having to be back on track. No more ice cream watching that movie and a bit of guilt. This is why I love cooking a bit pot of soup of Mondays that will last me until Friday. Today I would like to share with you an Autumn recipe that is hearty, filling and delicious and of course it’s been made with love and little fat to keep your hearts happy and your hips tight.

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Autumn is the season of falling leaves, of yellows and oranges, or warm cozy jumpers of blankets, of Halloween, and in the midst of all this, of Pumpkins!! Starbucks brings their inglorious Pumpkin Spice Latte and I bring the glorious Butternut squash Spice Soup, as they say, each to their own.

A bit on the nutrition side of things… Butternut squash is a pumpkin that has an elongated body and a big butt, a bit like most women 😉 pumpkin are very sweet, like carrots, when cooked they are perfect to bake pies and cakes due this high content of natural occurring sugars, so in principle I wouldn’t recommend having too much pumpkin if you are trying to lose weight, however, their glycemic charge, this is the total amount of carbohydrate that they contain, is relatively low so if the portions are controlled there is no reason to avoid it. This soup is still very low in fat, low in carbs and GI and perfect starter. Additionally it contains a fair amount of curcuma, which is highly antioxidant, helps digestion and it has been linked to Alzheimer prevention and glucose absorption reduction on people with diabetes.

Personally from a taste point of view I find pumpkin soup a bit too sweet so I much prefer the curried version that has a bit of a spice kick and it is much nicer. This version is vegetarian but I have come across the exact same thing but including bacon and I will surely try it in the near future.

Ingredients (serves 4)

½ Butternut Squash

2 Onions

1 vegetable stock cube in 1 liter of water

½ tsp Paprika

1 tsp curcuma

½ tsp ground pepper

½ tsp ground coriander

1 tsp cumin

¾ tbsp. Extra virgin olive oil

1 tsp Green Tabasco Sauce

Salt to taste

A few sesame seeds & coriander to decorate

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Peel and chop the onions and cook them for a couple of minutes in olive oil. Add the butternut squash, mix well and add the spices. Let them soak for 1 or 2 minutes and add the stock. Once it is boiling, reduce the heat to medium low and let simmer until the squash is soft and melty, around 15 to 20 minutes. Taste the sauce and season with salt to taste if needed. Since this recipe has so many spices you might as well skip the salt, it does wonders for water retention to eat lower sodium.

If you are happy with the taste, blend together with a hand blender until the soup is a smooth silky consistency and there are no “boats” floating around.

These soups and anything that contains multiple spices will taste better after a few hours, but if you can’t wait it will still be delicious!

Follow me on Instagram for daily tips & recipes @noledigasanadiequeestoyaqui

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Easy & Light Comfort food Beer Chicken Casserole

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As we slowly but surely approach winter, the days are getting colder and the coats thicker. Covering ourselves a bit more is a tempting occasion to overindulge and let the kilos pile up until next May, when we will peel off the layers and cry. Cry for help! A personal trainer, a fad diet, a electro stimulation machine… ANYTHING will do when the bikini is coming back.

Well this might sound revolutionary to you, but what about instead of pigging out on pumpkin spice lattes and cheese all the way to xmas only to pig out on sweets & treats all the way into new year, we practice a bit of mindful eating? This is as simple as moderating your food on a constant basis. Choose good foods as soon as possible, and have the odd treat when you really feel like it. If 80% of your diet is clean and nutritious the 20% that you let yourself enjoy a few sugary and fatty foods, will have little to none effect on your body!

Of course you want to enjoy delicious food not once or twice a week but all the time! So do I, and so does everybody else! Being nice to yourself and nice to your body means making the right choices but not torturing yourself by denying yourself pleasures and living in misery, but learning to enjoy what healthy food has to offer. I can promise you that there is very little difference in you cook things right.

Today I wanted to share with you a recipe for a casserole, which normally has a questionable reputation as healthy, since traditionally it was cooked with too much oil and came accompanied by potatoes. This recipe is low fat and low carb, with only some veggies to accompany it, and a sauce made of beer.

Don’t be afraid of cooking with alcoholic beverages, once they boil most of their alcohol has evaporated and they have little to no impact on the caloric content on a meal.

Enjoy this lovely pot of comfort food in good company this weekend.

Ingredients (serves 4)

1 onion

1 clove of garlic

1 carrot

1 chicken in pieces

1 beer (33 cl)

1 lemon

Salt & pepper

How to do it…

In a non sticky cooking pot (I keep using my Le Creuset like there is no tomorrow) fry the chicken pieces in no oil at all. Chicken is very high in protein and its meat is very lean, but it does contain a fair amount of fat in the skin. you can remove part or all of the skin before cooking or leave it on. Turn the chicken around so it doesn’t burn too much, basically allowing it toast a bit for 5 to 7 minutes. Take out of the pot and reserve. Bear in mind the chicken will probably have to be done in batches.

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On the same pot, cook the onions, carrot and garlic in medium heat and let them caramelize and become brown. I like to put the salt on them at this point too so they loose the water and cook better. Once this is done, incorporate the chicken back into the pot and mix well. Let it all heat up and then squeeze the juice of one lemon in the pot to deglaze (this means melt the burnt food at the bottom of the pot to incorporate back into the sauce). Stir a couple of times, add a beer and cover with the lid. Let cook for about 15 to 20 minutes on low heat. Open the lid and let cook for another 5 to 10 to reduce the sauce and give it consistency.

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I always recommend this dish the day after it has been prepared, since the flavours will be stronger and better integrated… this is if you can wait of course!

I have served mine here with some Brussels sprouts but any green leafy veggie will do, best with anything within the cabbage family (cauliflower, broccoli…)

Enjoy!

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Super Light Detox Veggie Bowl

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This soup is specially designed for the following occasions:

  1. When feeling sick and nothing solid really appeals
  2. After xmas: when you feel that just about anything you put in your mouth will make you explode
  3. After any holiday when you have maybe overdone it a bit with the chips
  4. Before any holiday that requires you to show off the bikini body (and of course you are not ready just yet)
  5. In winter when you are starving to warm you up and fill you up so you don’t eat too much of any other thing on the table

The original name of this soup is Julianne Soup due to the way in which the veggies are chopped (Julianne style) and it is honestly the simplest soup you can possibly make, very difficult to screw up and genuinely yummy.

It has only super low calorie ingredients it is almost virtually fat free and the only ingredient that could be higher GI is the carrot (high GI when is cooked) which you can totally leave out and it will be just as nice.

Ingredients (serves 6)

1/2 white cabbage

1 large onion

1 leek

2 carrots (optional)

250 gr of mushrooms

2 tomatoes seeds removed

Handful of spinach

Salt

2 Vegetable or beef stock cubes

Ground coriander

Fresh ground pepper

Chop all the ingredients in fine stripes (see picture) and clean and peel the mushrooms, discard the pods (you can use them in an omelette later on) and chop them too.

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In a good cooking pot (I use Le Creuset, but any good anti adherent one would do) and grease the base with an olive oil spray. Cook the onions alone for about 5 minutes in medium heat and then add the other vegetables except the mushrooms and the spinach. Add a pinch of salt and let them “sweat” to get rid of the water, stirring occasionally for another 5 minutes.

Boil 1.5 liters of water in a kettle and add to the vegetables with the 2 cubes of stock. If you want a vegetarian/vegan option stay away from the beef flavor but it is entirely up to your personal preference.

Let it boil on low heat for 45 minutes and season to taste with the spices and then the mushrooms. Turn off the heat and let it sit for another 5 to 10 minutes.

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This soup can be kept in the fridge for about 4 to 5 days and it is perfect to cook once and then just grab and reheat. Great for school nights and it comes at about 90 calories per portion, with a very filling result. WINNER!

Easy Healthy Dinners: Stuffed Portobello mushroom & chicken salad

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I have to come clear on this one, I didn’t actually cook this. I went out for a drink with a friend and my husband stayed home and took care of dinner.

It was a lovely surprise to come back to such a delicious display specially when it involved zero effort from my side 😉

I thought it was so good and so healthy, that it was worthy of this compilation of dinners!

So here you go, this is what he swears to me that he put in it.

Ingredients (serves 2):

2 big Portobello mushrooms

2 cloves of garlic

Salt & pepper

A pinch Parsley &

1 tbsp. olive oil

A little dash of vinegar

50gr. Crumbled feta cheese

For the salad

Gem lettuce

Spring onion

Tomato

Roast chicken breast sliced

Dressed with: sesame oil, salt and vinegar

Chop all the ingredients to the minimum and mix in a bowl until you have a paste, wash the mushrooms, fill them with the mixture and cook in the oven for about 15 minutes in 160C. Use this time to assemble the salad and dress it.

Bear in mind that sesame oil is very intense and you only need a little bit of it to make it flavourful

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Garnish the mushroom with a parsley leaf for decoration.

Easy Healthy Dinners: Lamb & Spinach gratin

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This is a really easy way of using leftovers, when preparing some spinach from my previous post Almost Creamed Spinach, just cook some extra and keep it in the fridge to use the following nights!

For this recipe, just pan fry in a really hot pan a 350 gr lamb fillet, then slice in half and then each half in smaller pieces (around 1 cm thick). Reheat the spinach and sprinkle some grated cheese on top.

Bon appetite!

Easy Healthy Dinners: Salmon with creamed leek & broccoli

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This week I wont be sharing specific recipes, more a collection of dinner recipes that have something in common. They are all dead easy, drop dead delicious and perfect for bikini season. All of them are low in fat, carb free and gluten free, but most of all, they will keep you happy and satisfied and you wont have that awful feeling of empty stomach of feel like you are eating something similar to cardboard.

Making butter and bread taste good is easy, but mastering the art of healthy eating, that is what will keep you slim and happy in the long term.

So without further ado…

You have seen the picture, nothing more to it.

Ingredients (serves 2):

2 salmon fillets of 125 gr

2 leeks thinly sliced

1 tablespoon of butter

100 mil of milk (or soya milk)

salt

Optional ( a couple of stems of broccoli)

Fresh dill to garnish

Pan fry the salmon in no oil at all. It doesn’t need it, the fish is oily enough as it is. Remove the skin and fry on that side too, that will melt away a great deal of fat.

On a separate pan, melt the butter and add the sliced leek. Let cook for a few minutes, add salt (that makes the vegetable lose its water and cook faster) then add a bit of hot water (that makes the leek cook without having to add any more oil, and without the pan burning!) and when the water has evaporated, add the milk and let it evaporate too. Try and correct the salt.

Sprinkle the salmon with fresh chopped dill and serve.

You will be surprised at the great combination of these two ingredients.

Takes about 15 minutes to prepare too..

Enjoy!