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Banana popsicles with dark chocolate

Simply desert delicious! Not to mention a fun and healthier option to serve to your guests or your family – and toppings can be to your very own liking. Enjoy!

You’ll need:

5 ripe bananas
150 g dark chocolate (min. 70%)
50 g almonds

How to prepare:

Finely chop the almonds. Peel the bananas and chop them in half. Insert the popsicle stick in the bottom of each banana piece. Be careful not to split the banana. Afterwards, melt half of the chocolate using a bain-marie, then add the rest of the chocolate. Either dip the bananas into the melted chocolate or coat them with a brush. Then quickly sprinkle with the almond pieces while the chocolate is still melted. Place the banana popsicles on a cutting board or other flat surface, and place in the freezer. Let them freeze for at least 4 hours.

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Vegetable snacks with pea dip

Snacks are almost impossible to avoid. We like to snack! However, we also know that snacking is one of those irritating habits that has a way of making it difficult to maintain our weight. A good way to revert these bad habits are by simply replacing our snack time with healthy options. The crunch of the vegetables and the taste of the dip can quite often do the trick. Here’s one suggestion for a very healthy snack.

You’ll need:

1 bell pepper
¼ cucumber
1 carrot
1 celery bundle
40 g frozen peas
½ large garlic clove
2 tsp. Greek yoghurt, 2%
A pinch of sea salt
A little fresh ground pepper

How to prepare:

Pour boiling water over the peas so they thaw. Blend them together with the pressed garlic and Greek yoghurt. Season with salt and pepper to taste. Cut the vegetables into long pieces or sticks. Prepare on a small plate or take it with you to work as a snack. You can also use it as an accompaniment to your dinner.

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Snack asparagus with turkey bacon

This appetizer or side dish is so easy to make, it’s hard to believe how tasty it is.  It is just a classic but it is also look elegant on any plate. The full texture and rich flavor, bacon wrapped asparagus is always a party-favourite.

You’ll need:

1 bundle of green asparagus
1 pack of turkey bacon

How to prepare:

Set your oven to 200 C°. Rinse the asparagus, then wrap one piece of turkey bacon around 3-4 pieces of asparagus. Place in the oven at 200 C° for about 15 minutes or until crispy.

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Egg Muffins

These Egg Muffins are not only delicious they are also the perfect protein-packed breakfast. In addition, eggs are an excellent source of protein and one of the best health benefits is their ability to improve cardiovascular by reducing the risk of heart disease.

You’ll need:

10 eggs
2 tomatoes
1 leek
A bundle of scallions
200 g spinach
200 g turkey bacon
1 tsp. oil
1 tsp. salt
½ bundle of chives

Equipment: 12 silicone muffin forms

How to prepare:

Set your oven to 200 C°. Heat up some oil in a pan and fry the bacon until crispy. Whisk the eggs in a bowl and add salt. Cut the scallions, tomato, and leek into small pieces. Chop the spinach and add all of the vegetables, the small bacon pieces, and milk into the bowl with the eggs. Use the egg mixture to fill the muffin forms, and garnish with scallions. Bake in the oven at 200 C° for about 12-15 min.

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Baked Pumpkin Pieces

Pumpkin is a type of winter squash that belongs to the Cucurbitaceae family. Scientifically, pumpkin is a fruit, because it contains seeds. However, it is nutritionally more similar to vegetables than it is to fruits. With its delicious taste,  pumpkin is nutritious and linked to many health benefits: Rich in vitamin A, contains antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These antioxidants can neutralize free radicals that can damage your cells. They are also high in potassium, vitamin C and fiber.

Pumpkins are what we consider weight-loss friendly food, which means that they are very low in calories, but still packed with nutrients.

You’ll need:

1 Hokkaido pumpkin
1 tbsp. olive oil
A dash of sea salt
A little thyme and rosemary
A little fresh ground pepper

How to prepare:

Set the oven to 200 C° convection. Peel the pumpkin and cut it in half. Remove the seeds from the pumpkin and then cut into smaller pieces. Brush with oil and then season with salt, pepper, and spices. Bake in the oven for about 20 minutes or until the pumpkin pieces are golden brown.

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Raita

Raita means an Indian side dish made of yogurt, usually diced cucumber, and seasonings. A dressing or dip you can use for so many different dishes. The bonus is that it is so easy to make yourself.

You’ll need:

250 g Greek yoghurt (2%)
½ cucumber
3 large tomatoes
1 large garlic clove
1 tsp. cumin
1 tsp. salt
a little fresh ground pepper

How to prepare:

Cut the cucumber and tomato into small cubes. Mix them into the yoghurt and add grated garlic, cumin, and salt and pepper to taste.

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Beef skewers

Beef skewers are always such a treat. Whether you are cooking in-doors or are outside grilling, skewers just look festive and taste delicious. You can cook basically any vegetables with them. Make a nice salad or serve with corn-on-the-cobb. The possibilities are endless! Here’s our suggestion – Hope you will enjoy!

You’ll need:

450 g ground beef (max 7%)
1 large onion
1 bundle of parsley
1-2 chili peppers
2-3 large garlic cloves
1 tbsp. cumin
1 tsp. salt and pepper
2 tbsp. olive oil
2-3 red onions

Equipment: 8 wooden skewers

How to prepare:

Chop the onion, chili, and parsley into small pieces. Mix together the ground beef and vegetables. Mix in shredded garlic, cumin, and salt and pepper. Form small meatballs out of the mixture. Heat oil on a pan and fry the meatballs for about 5 min on each side until they gain a crispy crust. Peel and chop the red onions into bite sized pieces and fry them on a pan until they become golden. Make the skewers with 3 meatballs and 2 onion slices each.

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Lasagne with eggplant slices

Eggplants are rich in fiber and antioxidants and also contains other vitamins and minerals. Among the antioxidants in eggplants are anthocyanins, including nasunin, lutein, and zeaxanthin. They are also great in recipes like this lasagna!
A piece of freshly made vegetable lasagna

You’ll need:

2 eggplants
500 g ground beef (max. 7%)
1 can of chopped tomatoes
1 squash
1 large onion
¼ white cabbage
Oregano and thyme
Salt and pepper
125 g grated mozzarella
1 tbsp. olive oil

How to prepare:

Turn the oven to 180 C° convection. Cut the eggplant lengthways into long, 1 cm thick slices. Place them on a dishtowel and season with plenty of salt. Let the slices rest for about 30 min. Dab them dry with a clean dishtowel and brush off all of the salt. Brush the eggplants with a little oil and fry them on a pan until they are brown and soft.
Roughly chop the squash and onion, and chop the white cabbage into thin strands. Brown the ground beef, and then add the onions. Then add the squash and white cabbage. Now add the chopped tomatoes and season with salt, pepper and spices, to taste. Let the meat sauce simmer for at least 15 min.
Assemble the lasagne in an oven proof dish. Start with a layer of meat sauce in the bottom, and then add a layer of grilled egg plant slices. Finish off with shredded mozzarella and optionally some extra oregano. Bake in the oven at 180 C° convection for 20-30 min.

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Spaghetti squash with meat sauce

Spaghetti squash is in itself a low-calorie food and its fiber content makes it a very full-filling meal as a substitute for real spaghetti, which is a high-calorie food. It can be a great replacement for weight-control and even weight-loss. In it self it does not have a lot of taste, but it can easily be spiced up with a delicious meat sauce!

You’ll need:

You’ll need:
450 g minced beef (max. 7%)
1 leek
¼ pointed white cabbage
1 large onion
1 can of chopped tomatoes
150 ml water
1 tsp. salt
A pinch of pepper
1 tbsp. paprika
A dash of oregano
2 squash
40 g grated parmesan
(Optional) a little flat-leaf parsley

Equipment: spiralizer

How to prepare:

Finely chop the leek, onion and cabbage. Heat the oil in a pot. Brown the ground beef and add the vegetables. Add the chopped tomatoes and 200 ml water. Add salt, pepper, paprika, and oregano to taste. Let the meat sauce simmer for at least 15 min. Put the squash through the spiralizer and place in a bowl. Season with salt and add boiling water to the bowl. Let sit for about 5 min. (If you don’t have a spiralizer, you can peel long pieces off the squash using a potato peeler) Top with grated parmesan, and optionally a little parsley.

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Kale Salad

The health benefits of kale. Kale is considered some of the most nutritious food there is. Kale contains very little fat, but a large portion of the fat there is in Kale, is an omega-3 fatty acid called alpha linolenic-acid. Kale is very high in antioxidants. It is an great source of vitamin C and vitamin K. Kale is incidentally also a great source of minerals, something that most people do not get nearly enough of. Kale is a weight loss friendly food, because it is very low in calories, but has a lot of fulness that can help you feel full – and healthy.

You’ll need:

250 g kale
100 g pomegranate seeds, fresh
½ Hokkaido pumpkin
45 g walnuts
50 g feta cheese (17% / 40+)
A pinch of salt and pepper

How to prepare:

Set the oven to 200 C° convection. Peel the squash and cut it in half. Remove the seeds from the squash and cut it into smaller pieces. Season with salt and pepper and bake in the oven for about 20 minutes or until the squash pieces are golden brown. Chop the walnuts into large pieces. Mix the kale and squash pieces in a bowl and top with pomegranate seeds.