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Hello, I'm Ayla, I’m an INN certified health coach, sugar-free and gluten-free recipe developer and healthy food blogger. I have passion about guiding you toward optimal health, eating clean, learning what foods best for you, reducing food cravings and increasing energy level in your daily life.
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HEALTHY RECIPES

All delicious, flourless, sugarless, healthy desert recipes

Showing posts with label Olive Oil. Show all posts

  • MUSHROOM STUFFED AUBERGINE

    Mushroom Stuffed Aubergine

    Ingredients


    2 aubergine
    200 gr. fresh mushrooms, chopped
    2 small onion, chopped
    2 garlic gloves, minced
    1 tbsp fresh coriander, minced
    Olive oil
    Salt
    Black pepper


    1- Cut the eggplant in half lengthwise. Sprinkle with salt and let stand for 30 minutes. Then blot moisture with a paper towel.
    2- Pretheat the oven to 200°C. Rub the eggplants with olive oil and place them on greased baking pan. Bake 20 minutes.
    3- Meanwhile, in a medium pan, heat 2 tablespoons of olive oil. Sautee chopped onions and garlic for a couple of minutes. Then add mushrooms. Season with salt and pepper. Cook over moderate heat until tender.
    4- Remove the baking pan from the oven. Gently press the pulp of the baked aubergines and spoon the stuffing into aubergine shells.
    5- Top with the coriander and serve.

  • OVEN BAKED CHEESY COURGETTE FRITTERS | GLUTEN- FREE

    OVEN BAKED CHEESY COURGETTE FRITTERS

    Ingredients

    400 gr courgette, approximately   2 courgette
    3 free range eggs
    1 cup mixed cheddar&mozzarella cheese
    ½ cup lentil flour (any kind of flour)
    ½ small onion, chopped
    2-3 tbsp olive oil
    30 gr. fresh parsley, shredded
    1 tsp sea salt
    Serving (optional)
    Yogurt, sweet chili and curly parsley


    1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
    2- Coarsely grate courgettes and then gently squeeze out some of the moisture in a clean  towel.
    3- In a medium bowl whisk together grated courgettes, chopped onions, shredded parsley, eggs, olive oil and cheese.
    4- Add the flour and sea salt. Then gently combine.
    5- Spoon the batter to the prepared baking sheet and bake until golden.
    6- Serve with yogurt, sweet chili and curly parsley.

  • SAUTEED ASPARAGUS WITH RED ONION

    SAUTEED ASPARAGUS WITH RED ONION


    Ingredients


    250 gr. aspagus, trimmed and cut into pieces
    1 small red onion, choped into chunks
    2 tbsp olive oil
    ¼ cup toasted flaked almonds
    pinch of salt and pepper


    1- Heat olive oil in a pan over a medium heat until hot.
    2- Add chopped onions into pan and cook, stirring for 2 to 3 minutes.
    3- Then add asparagus pieces, pinch of salt and pepper. Cook, stirring occasionaly until asparagus is tender.
    4- Remove from the heat.
    5-Topped on toasted almond flakes while serving.
                                                                                                                           

  • SWEET POTATO TOAST WITH AVOCADO AND MUSHROOM | VEGAN, GLUTEN-FREE

    SWEET POTATO TOAST WITH AVOCADO AND MUSHROOM

    Ingredients


    1 sweet potato
    1 avocado
    4 closed cup mushrooms, sliced
    2-3 tbsp olive oil
    ½ tsp lemon juice
    Sea salt
    Black pepper

    1- Preheat the oven to 200°C and line a baking sheet with parchment paper.
    2- Slice sweet potato lengthwise into 1/2 cm. rounds. Toss sices with olive oil,  salt and pepper. Place the sweet potato slices on prepared baking tray and bake for 15 minutes. Remove the pan from the oven and let it cool.
    3- Meanwhile, prepare the topping by mashing avocado. Season with salt to taste and stir lemon juice.
    4- Then, heat olive oil in saucepan over medium heat. Stir sliced mushrooms with salt and pepper until they are lightly browned.
    5- Spread avocado mixture over toasted sweet potato slices and top with sauteed mushrooms.
    6- Enjoy!!!

  • QUINOA AND ROCKET SALAD | VEGAN, GLUTEN-FREE


    Ingredients


    1 cup quinoa
    100 gr. wild rocket, washed
    4-5 chopped cherry tomatoes
    2-3 sliced red radish
    ½ chopped green pepper
    ¼ cup pomegranate seeds
    2 tbsp olive oil
    juice of  ½ fresh lemon
    2 tbsp pomegranate molasses
    1 tsp salt

    1- Rinse the quinoa in a sieve under cold running water and place it into a saucepan.
    2- Cover the quinoa with water and bring the water to the boil. Then reduce the heat and  simmer until all water has been absorbed.
    3- Remove the pan from the oven and let it stand for 15 minutes. 
    4- Gently fluff the quinoa in a bowl and set aside to cool.
    5- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses and salt. Set aside.
    6- In a salad bowl, toss together the cooked quinoa, rocket, red radish, tomatoes, green pepper and pomegranate seeds.
    7- Stir with the dressing and serve.

  • BANANA MUFFINS| SUGAR-FREE, FLOUR-FREE, GLUTEN-FREE

    Banana Muffin

    Ingredients


    1 large free range egg
    2 large riped banana, mashed
    ¼ cup greek yogurt
    ¼ cup olive oil
    1 cup gluten free oats
    ½ cup chestnut flour
    ½ cup coarsely chopped walnuts
    1 tsp baking powder
    ½ tsp vanilla extract

    1- Preheat the oven to 180°C. Grease muffin tin with cooking spray or line baking cases in muffin tin.
    2- In a medium bowl beat mashed banana, yogurt, olive oil, egg and vanilla extract until fully combined.
    3- Add oats, chestnut flour and baking powder and mix until smooth.
    4- Fold in the chopped walnuts.
    5- Scoop the mixture into the muffin cases and bake 20-25 minutes until golden. Muffins are baked when a toothpick inserted into the center comes out clean.
    6- Let the muffins cool on a wire rack.
     

  • BANANA PANCAKE | GLUTEN-FREE, SUGAR-FREE

    BANANA PANCAKE | GLUTEN-FREE, SUGAR-FREE


    Ingredients


    1 medium riped banana, mashed
    1 large free range egg
    1 cup almond or prefered milk
    1 cup spelt flour
    ½ tsp salt
    ½ tsp baking soda
    1 tsp baking powder
    2 tbsp olive oil

    1- In a medium bowl whisk together the egg, milk and olive oil.
    2- Add mashed banana and mix.
    3- Stir in spelt flour, baking soda, baking powder and salt until all combined.
    4- Heat a lightly oiled pan over the medium heat. Scoop some batter onto the pan and cook until it looks golden and firm. Turn over the other side and cook until golden.
    5- Serve your pancakes with fresh fruits, honey or maple syrup.

  • BUCKWHEAT CHEESE LOAF | GLUTEN-FREE

    BUCKWHEAT CHEESE LOAF| GLUTEN-FREE

    Ingredients

     

    2 large free range eggs
    ½ cup greek yogurt
    ½ cup Olive oil
    ½ cup grated feta or cheddar cheese
    1 tsp baking powder
    1 cup buckwheat flour
    ½ cup sunflower seeds

    1- Preheat the oven to 180°C.
    2- Line 10x30cm loaf pan with parchment paper cut to fit the lenght of the pan, with overhang so you can lift out to cool.
    3- In a medium cup whisk eggs, yogurt and olive oil. Stir in cheese.
    4- Add buckwheat flour and baking powder, stiring until all ingredients incorporated.
    5- Scoop the mixture into the loaf pan. Scatter the sunflower seeds all over the mixture and press down lightly to adhere.
    6- Bake in the oven for 25-30 minutes. The loaf is baked when a toothpick inserted into the center comes out clean.
    7- Let cool the pan on a cooling rack for about 15 minutes.
    8- Then gently transfer the loaf to the rack and cool completely to room temperature.

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