CookingMania

Adri's healthy kitchen

Fruit pie (gluten and no added sugar)

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This is an easy to make and just to mix pie recipe without added flour and sugar. With lots of fruits and almond it will not only be delicious but also a healthy sweet threat. With all steps, it only takes 40 min to make.

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Lemon ricotta cookies

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This cookie is special because it is a little crunchy from the outside and soft inside. The lemon’s flavor is fantastic in there. This cake is well part of the Christmas cookies variety.

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Almond cookies with plum jam

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This cookie is the gluten free version of the traditional one. The best jam is home baked sugar free plum jam, because it does not overcome the dough during baking. We can bake it for Christmas too as it lasts for a few days too.

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Mango salad

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This simple Thai salad is not only visibly gorgeous and beautiful smelling but also we will do good to our health if we eat it with our without meat. It is an excellent summer side dish for grilled meat but we can as well serve it with striped fried chicken breast. It is important to buy ripe mango, the rest are seasonal vegetables so they are delicious anyways. I always try to use bio vegetables.

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Cherry –almond butter sponge cake

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The cherry gets a real nice taste from the vanilla and the cinnamon. Of course I was not using white flour this time either and replaced sugar by xylitol. I experience the following since I do not eat sugar: I do not crave so much for it since I do eat it, only very seldom. I do not keep chocolate in our home, so if I wanted to have some sweets, this cake will do, will not even have to count calories.

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Strawberry jam – 5 different choices – without sugar

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We have already persevered a good amount of strawberries with my husband this year, of course all of them are sugar free. We have made natural strawberry jam and marmalade too. There are some that we seasoned with basil, ginger, vanilla and lemon, rhubarb or cherry. We sweetened all with xylitol and used pectin to make it jelly. You can enjoy the sun in a jar even in winter in a healthy way.

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Filled & rolled leaves with colorful spring salad

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I used all parts of the beetroot during my cooking. I made a colorful spring salad where I put the beetroot itself and the stems. I blanched the stems and the leaves and I baked the beetroot itself. The end result is very tasty and it is also very healthy. This dish is a perfect choice, even if you have guests since it is served cold so we can prepare it in advance.

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