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Tofu paste with dried tomatoes and basil

Tofu paste with dried tomatoes and basil

Today really quick, but with full nutritional value! Tofu paste with dried tomatoes and basil. It also works great as a dip served with raw vegetables “bars”. For a perfect snack. The basis of the recipe is tofu, that is, processed soybean flour from China. […]

White pate with fig

White pate with fig

I will honestly say that the recipe for pate “was created” and evaluated several times before its final version. The end result exceeded my expectations – the pate is phenomenal in taste, compact, aromatic and wonderful warming up our interior. When reviewing most recipes for […]

Crunchy almond cookies

Crunchy almond cookies

Do you want a crunchy cookie?
Extreeeeemeeeelyyyy almond with oatmeal 🙂
For prepare – expressive, and in taste – delicious!
Add a pinch of cinnamon or cardamom add a gingerbread flavor and a wonderful atmosphere.
Cookies have stolen many hearts, so be sure to bake them and give your loved ones a sweet gift.

I prepared them for a party  – all z disappeared 🙂
The cookie base is almond flour – rich in plant protein, healthy fatty acids and low in carbohydrate.

It’s the perfect solution and a replacement for traditional low carb diets and avoiding intake of carbohydrates.
The addition of oatmeal will enrich cookies with dietary fiber, which cleanses the intestines and “metabolizes”.
Almond butter and almond milk will add even more “almond” flavor and cinnamon (or cardamom) of beautiful scent!
You do not need much more encouragement to bake those deliciously crunchy cookies!



Crunchy almond cookies
Prep Time
30 mins
  • 1 cup almond flour
  • ½ cup oatmeal (not instant) - ground into flour
  • 1 tbsp of almond butter
  • 1 organic egg
  • 1-2 tablespoons of maple syrup, agave or dates
  • 1/2 tbsp baking soda
  • 1/3 cup almond milk (or a little more, depending on the consistency of the mass to break the cookies)
  • ½ teaspoon of cinnamon or cardamom
  • A pinch of Himalayan salt
  1. Oatmeal ground into "flour" and mixed with the remaining ingredients.
  2. Knead the dough, divide into 2-3 parts and roll to a thickness of about 1 cm (on a topped with almond flour)
  3. Cut the cookies and put them on a greased tin.
  4. Bake at 375 degrees about 10-12 min.


Paleo Banana Bread with walnuts and cinnamon

Paleo Banana Bread with walnuts and cinnamon

Delicious, moist, with cinnamon and crunchy walnuts banana bread! Delicately sweet, thanks to ripe bananas – although without sugar; Gluten-free and low-carbohydrate – thanks to almond and coconut flour; Wonderfully moist – without the addition of fat; High protein (almond flour and eggs) and improving […]



Walnuts are undoubtedly one of the ingredients of the “superfoods“.

What is most important in them ?:

  • As one of the few plant ingredients to contain omega 3 fatty acids! They act as natural anti-inflammatory, antioxidant and have a great impact on brain function. They help reduce LDL cholesterol and raise HDL levels;


  • They are rich in vitamins: E, folic acid, B1 and B2;


  • They are a good source of magnesium, manganese and potassium – excellent for our hearts;


  • In addition to omega 3 acids contain a lot of protein and dietary fiber;


  • Contains plant sterols, coenzyme Q10, arginine and ellagic acid.


  • Arginine belonging to amino acids is of particular importance in the prevention of cardiovascular diseases. Reduces the risk of heart atack and hypertension.


  • Researchers have conducted numerous studies in which elagic acid has strong antioxidant, antitumor and anti-inflammatory properties [1]. It has also been found that the ellagic acid has antitumor properties.


In order for walnuts to lose their valuable properties we should eat them raw. It is best to buy them all over the shelf – fatty acids do not oxidize as quickly as in the case of nuts already shelled.

The recommended daily portion for crunching is about 6-7 pieces (as a snack or addition to salads, morning porridge, muffins or cocktails).

It is also worth to go for walnut oil, which is consumed raw (without heating) contains valuable omega 3 fatty acids.

Remember that when you open the bottle, store it in the refrigerator (we will avoid rapid oxidation of fatty acids).

Gluten-free protein pancakes (almond & coconut flour)

Gluten-free protein pancakes (almond & coconut flour)

Looking for an idea for breakfast full of protein and healthy fatty acids? Those that will metabolize from the morning, you will be full for a few hours and not have fat on the body. What do you say to pancakes with almond and coconut […]

Protein Mini Snickers – 100% natural, 0% sugar

Protein Mini Snickers – 100% natural, 0% sugar

Can the original give way to a healthy, low-carb, sugar-free and full protein version of the popular bar? What’s more – these bars can be eaten without remorse, and even for the health and slim figure 🙂 The base and main ingredient is natural vege […]

New York cheesecake light version!

New York cheesecake light version!

American classic!

The secret of its unique taste and delicate structure are ingredients of “cheesecake” and … temperature and method of baking.

In the original version, the base is Philadelphia cheese and whipped sweet cream.

I offer a fit version that is “lighter”, but the taste is equally delicious!

The bottom of the dough at an express rate and without baking – just mix the ingredients and sprinkle on the bottom of the cake.

Cheesecake in a slimmed-down version without refined sugar, cream, but with Greek yoghurt, Philadelphia cheese and xylitol (or stevia).

Cheesecake can be served in the classic version, with no toppings on the cake or with fruit.

Let’s make with the berries and dip them in jelly (or agar) on the top of the cheesecake.

It also tastes delicious with crushed apricots or peaches.

The recipe is very simple, quick to make, and the taste is priceless 🙂

New York cheesecake light version
Prep Time
20 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 40 mins
Cheesecake Bottom:
  • 1 cup oatmeal
  • 2 tablespoons raw cocoa
  • 2 tablespoons xylitol (stevia)
  • 1/3 cup of unrefined coconut oil melt
  • 32 oz organic Greek yoghurt
  • 2 pack of natural Philadelphia cheese
  • 3 ecological eggs (we do not separate yolks from proteins)
  • ½ cup xylitol / stevia
  • 1 tablespoon vanilla pudding without sugar or potato starch
  • Grain with ½ cane of vanilla
Cheesecake Bottom:
  1. Mix all the ingredients, put on the bottom of the oiled cake, gently pressing down to the bottom.
  1. All ingredients mixed on a smooth paste.
  2. Poured the mass into the bottom of chocolate oatmeal.
  3. In the oven (at the bottom) put a heat resistant dish filled with water. Cook the oven to 325 F.
  4. Cook the dough for the first 15 minutes at 325 F, then lower the temperature to 250 F and bake about 60 - 70 minutes.
Recipe Notes

Important: During baking control the water in the dish and, if necessary, add it to make the cheesecake bake in the water bath. This is one of the secrets of his delicious, delicate and taste 🙂

Cheesecake does not "grow", but this is what its characteristic feature is.


New York cheesecake with fruit and jelly (vegetarian version: agar-agar):

At the top of the baked and chilled cheesecake, put on seasonal fruit and pour jelly (or agar – agar).

Put in the fridge and cool until the jelly (or agar) is completely concentrated.


New York cheesecake with apricot mousse:


To prepare apricot mousse we need:

1 lb apricot

1-2 tablespoons maple syrup or coconut sugar *

1-2 tablespoons butter

½ teaspoon lemon juice

With apricot we remove the stones, cut into pieces.

On a hot pan, the butter is chopped pieces of apricot until the mousse is obtained.

At the end, top with maple syrup or add coconut sugar, gently sprinkle with lemon juice and warm up for a while.

Hot mashed potatoes are chilled cheesecake and served warm (with warm mousse) or cold.

* Coconut sugar is produced from coconut palm.

It is gently sweet in taste with a palpable note of caramel.

Coconut sugar contains 16 essential amino acids, B vitamins, potassium, magnesium, zinc, iron.

It has a lower glycemic index (about 35) than other sweeteners, which means that it does not raise blood sugar so rapidly.

Nutrition on the road

Nutrition on the road

There is no doubt that the quality of our nutrition, that is how we eat and when we eat, has a colossal impact not only on our wellbeing, but also on what kind of condition we abolish the journey and with what energy we start […]

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