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.
As tasty as it is healthy - an olive and pepper dip which can be used in different ways.
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.
Spicy sweet potato quesadillas - a healthy and fabulously tasty treat.
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.