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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Marinated lamb with Capsicum & Onion

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I found a recipe very similar to this one in a diet friendly collection of recipes recommended by a well-known personal trainer and dietician called Louise Parker. She has a pretty good method that reduces the carbs to a minimum and emphasizes the importance of an active lifestyle, and eating what she calls “beautifully” basically always enjoying what you are eating. If you are not enjoying it, and it is so delicious, why waste your calorie intake with it. Pretty sound logic to me!

Anyhow, I tried one of her recipes and I made my own version of it, that I would like to share here.

This recipe is very low in carbs, high in protein and low in fat, and makes a perfect dinner for one, two or even a party, since it can be prepared in advance and cooks relatively quickly.

Ingredients (serves 2)

300 gr. lean lamb steak

½ an onion

¼ red capsicum

Skewers

For the marinade

1 lemon

2 cloves of garlic

1 teaspoon of chili flakes

Salt & pepper

½ teaspoon of cumin

Cut the meat alongside two create two long and narrow pieces and then cut into 1 inch cubes. Prepare the marinade with the juice of one lemon, 2 crushed garlic cloves and all the spices and mix with the meat. I suggest you store it in a tight closed box because it smells really strong of garlic. It is best if left overnight, but if you don’t have time, at least needs to sit there for an hour.

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Chop the onion and the capsicum in large quarters and build the skewers alternating meat, onion and pepper. Set in a tray, over cooking foil sprayed with olive oil and put in a preheated over (180C) for 8 minutes, then turn on the grill and grill for 2 minutes on each side until golden/charred according to your preference. (remember that the grill only works when the tray is around 10 cm from it, so don’t put the tray very far down the oven.

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I served it with broccoli tender stems lightly pan roasted and Goma dressing. The Goma dressing is a Japanese sesame dressing with a nutty toasted flavour that goes fantastic with broccoli. You can find it in Japanese food shops.

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Easy & Healthy Zucchini gratin

 

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Like everybody else, every time I listen to the word gratin, my mouth waters, and then my brain sends me a clear message, stay away, it will take hours on a treadmill to burn off all that fat… This might be true when eating out and it is still a not so healthy option, but  when eating in, nothing stops you from enjoying a gratin once in a while.

I have chosen zucchini for this recipe because it is an easy and fast cooking veggie that is very low in carbs and cals and goes really well with dairy produce.

You can substitute them for cauliflower, green asparagus, broccoli… but this particular one when it’s done, looks a bit like a pizza, and it can be a really good way to make children eat their veggies 😉

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Ingredients (serves 2):

1 Zucchini

100 ml of half fat cream

100 ml of low fat milk

75 gr of low fat mozzarella cheese grated

75gr of gruyere or parmesan cheese grated

Salt and pepper

 

Pre heat the oven to 170C.

Wash the zucchini and cut it into really thin roundels. The thinner the better, discard the two ends of it and set the roundels in an oven proof tray forming a layer of slices. Sprinkle with salt and pepper. Mix the milk and the cream in a bowl and pour over the zucchini, cover with the cheese evenly making sure the cheeses are mixed.

Bake for 15 minutes then turn on the grill and bake for 5 more minutes until the cheese is toasted and looks like a gratin. It will depend on your oven and the distance between the tray and the grill, so keep an eye on it as it can burn really quick!

You can also use this dish as a side dish for a lean protein source such as chicken or grilled fish.

Enjoy!