Why go on a punishing diet when you can eat really tasty food and still lose weight? This blog will give you new light, tasty and healthy recipes that have been added to Light-Food-Full-Of-Flavour.com, where you can also find nutritional information and weight loss tips. Click on the orange button to subscribe to the blog/RSS feed.
Spicy sweet potato quesadillas - a healthy and fabulously tasty treat.
It's all about a healthy gut these days - how to increase the amount of healthy bacteria in our bodies, how to keep these little miracle workers happy and why they are so important to us.
I am cooking a vegan dinner for a group of artists today and I have already made the dessert - vegan chocolate mousse - as it needs to firm up in the fridge for several hours.
I used a recipe where I melted 200g of 70%dark chocolate in 100ml of coconut milk (in a bowl over a pot with simmering water). Once melted, let it cool down. In the meantime, whisk 120ml of "aquafaba" - which is the cooking water from chickpeas (use the water from a tin of cooked chickpeas) together with a tablespoon of caster/fine sugar. You need to whisk it for a good 10-15 minutes, until it form soft peeks just like egg whites do. Carefully stir in the chocolate and divide between 4-6 individual pots. Let the mousse set in the fridge for at least 3 hours before serving.
Easy to make and super delicious baked tomatoes and feta cheese with kale.
Real crowd-pleasers -harissa chicken wraps with sweet potatoes, mint-garlic-yogurt and lime-pickled onion.
A roasted pepper salsa with smoked paprika which is easy to make, healthy and mega tasty.
This is how I make a crunchy, tasty and healthy green stir-fry which is low in calories and perfect to eat together with fish.
I finely chop broccolini (tenderstem broccoli), asparagus and samphire and stir-fry this mix in avocado oil over a medium-high heat for 2-3 minutes. I also add lots of black pepper but no salt as samphire, a sea vegetable, is naturally very salty. This green stir-fry is perfect together with all sorts of fish.
I often eat it together with oven-baked salmon fillets or fried cod loin or lemon sole. Today though, I ate it together with Thai-style prawn and fish cakes (see recipe for prawn and fish cakes under "Fish and Seafood Recipes").
Light and delicious lemon sole with capers and mushy peas.
A new year and I am working on losing some weight I gained over the holidays. I was working but cooking all this festive food meant I ate food I mostly stay away from.
I'm now of an age where it's harder to shift those extra kilos so I've decided to stick to a temporary diet where, apart from sprouted mung beans which I constantly have on the go, I don't eat any starchy vegetables, bread, rice, pulses, pasta or oats.
What I do eat are non-starchy, low-GL vegetables, such as broccoli, asparagus, kale, lettuce, peppers and cauliflower (you'll finder a longer list under Low-GL vegetables in Healthy Weight Loss Diary).
I combine these with lean protein - mostly fish but also some chicken and boiled eggs. I also eat some nuts and seeds, avocado, banana and blueberries and drizzle olive oil and balsamic vinegar over my salads and also add some crumbled feta cheese.
A very tasty alternative to rice is cauliflower rice (check vegetarian recipes) - I really recommend that you try it if you've never had it before.
Well, time will tell if this will work but while I don't have any scales, I can already tell that my clothes are a bit looser.
This is my latest craze - smokey red pepper salsa. It's easy to make and SO delicious!
I add 3 roasted red pointed (bell) peppers (I roast fresh peppers myself and remove the skin but you can buy preserved ready-roasted ones) 1 large handful of either kale or arugula (rocket), 1 handful walnuts, 1 teaspoon smoked paprika, 1 small, crushed garlic clove, 1/2 teaspoon black pepper and sea salt, 1 tablespoon balsamic vinegar and 1 tablespoon Extra virgin olive oil to a food processor and blitz for 15-20 seconds.
I love to eat it on oat cakes topped with hummus, this salsa and sliced avocado. It is equally tasty together with oven-roasted salmon or vegetables.
The only oils I use at home are cold pressed Extra virgin olive, avocado and coconut oils. Extra virgin means that the oil has not been processed.
I use coconut oil for all types of Asian-style foods - for everything else I use olive or avocado oil.
Extra virgin olive and avocado oils have similar nutritional profiles and contains heart healthy monounsaturated fats.
Avocado oil has a higher smoking point than olive oil which make it an excellent oil to use for high heat cooking - like for a stir-fry. It is equally lovely to drizzle over a salad.
The one thing to be aware of is that once you open a bottle of avocado oil, it needs to be used within 3 months. I use it a lot, often together with some olive oil, so that is not a problem for me.
The oils I avoid are all heavily processed, refined vegetable oils. I sometimes use cold pressed (meaning it's unrefined) rapeseed (canola) oil at work here in the U.K. where rapeseed is not from GM crops.
Apart from adding a lot of flavour to your food, spices are really healthy so it is a good idea to spice up your diet.
Indian-style comfort food, a creamy yet light chicken cashew nut curry.
Indian-style moong dal chilla pancakes which I serve with a spicy vegetable stir-fry.
You can add different fillings to these egg rolls with herbs. Serve them for breakfast/brunch or as a light lunch.