LENA’S PALEO MEATBALLS (soutzoukakia)

 

 

 

LENA’S PALEO MEATBALLS (soutzoukakia)

 

 

Ingredients:

• 1 lbs ground beef or meat of your choice
• 2 cups shredded zucchini
• 1 cups minced onion
• 1/2 cup minced parsley
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp minced basil (dry or fresh)
• 1 tbsp minced mint (dry or fresh)
• 2 tbsp tapioca pearls (the small ones which are for pudding)
• 2 tbsp flaxseed
• salt and pepper to taste
• 3 eggs
• some arrowroot and coconut flour for coating the meatballs before frying

 For the sauce:

• 1/2 cup minced onion
• 1/2 cup minced parlsey
• 4 cloves of garlic, minced
• 2 cups thick tomato sauce
• 1 cup beef broth
• 1/2 tsp cumin
• 1/2 tsp allspice
• salt and pepper to taste
• 4 tbsp olive oil

Preparation:

Mix all ingredients for the meatballs, form meatballs, coat lightly with arrowroot starch and almond flour mix and fry in hot oil until they are almost cooked on both sides. Place in plate lined with paper towel (to absorb the extra grease) while you make the sauce.

For the sauce: In a saucepan, place the olive oil, and bring to a heat. Add the onions, parsley, garlic and cook until the onions and the garlic get a gold brown color. Add the remaining ingredients and cook in medium heat for about 3 mins, then add the fried meatballs, and cook for another 5-8 minutes. Turn the heat off and serve. In the picture the meatballs are served on baked spaghetti squash with some goat cheese in the middle.

Enjoy 🙂  – Lena

 

 

 

LENA’S HERBED BREAD (PALEO, GLUTEN FREE)

LENA’S HERBED BREAD (PALEO, GLUTEN FREE)

 

 

 

Ingredients:

• 3 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/2 cup tapioca flour
• 1/2 cup flaxseed
• 5tbsp xantham gum
• 2 packs sweetener (sugar sustitute)
• 1/3 cup chia seeds
• 4tbsp arrowroot
• 1tsp baking powder
• 1 tsp baking soda
• 1 tbsp onion powder
• 1 1/2 tsp salt
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 cup olive oil
• 5 whole eggs
• 1 1/2 tsp vinegar
• 1 cup warm water
• In addition: 2 tbsp dry instant yeast dissolved in 1/2 cup warm water with 1/2 tbsp coconut sugar (or you can use sugar substitute).

Preparation:

Mix all dry ingredients together, dissolve yeast, mix all liquid ingredients together. In the bowl with the dry ingredients, make a well in the middle and pour first all liquid ingredients and then the yeast. Mix everything together using your hands. When ingredients are thoroughly mixed, oil 2 bread pans and fill with half and half of the dough. Bake for 45 mins @350 degrees or until golden brown. You know is ready when you stick a toothpick or knife in the bread and it comes out clean.

This is one of the best breads I have ever make so far. Very aromatic, filling, holds together very good, and you can cut it in razor thin or thick slices.

Enjoy! 🙂 – Lena

 

 

LENA’S PALEO COCONUT ALMOND COOKIES

LENA’S PALEO COCONUT ALMOND COOKIES

Ingredients:

• 3 ½ cups almond flour
• 2 cups unsweetened dried shredded coconut
• 1 ½ tsp xantham gum
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup sugar sub good for baking
• 2 tbsp sugar free hazelnut (or any other flavor) syrup (I use the ones I buy from Starbucks for my coffee)
• 1 tbsp vanilla extract
• 5 whole eggs
• ½ cup melted coconut oil

Preparation:

In a bowl mix well all dry ingredients and in another bowl mix well all liquid ingredients. Pour liquid ingredients in the bowl with the dry ingredients and mix well until you have a dough that doesn’t really stick in your hands. Cover with plastic wrap and refrigerate for 30 mins. After 30 mins (or longer, it can stay in the fridge overnight if you wish), remove the plastic wrap, line a cookie sheet with parchment paper and form cookies in any shape you desire. Place on cookie sheet and bake @350 for about 35- 40 minutes or until golden brown. If you prefer a glazed finish on your cookies, after you place cookies on cookie sheet, brush with one egg yolk and sprinkle some coconut sugar/brown sugar or sugar substitute appropriate for baking. You can omit the sugar and just bake them after you brush them with the egg yolk.

Enjoy! 🙂 – Lena

LENA’S COCONUT PIE CRUST OR COCONUT MACAROON COOKIES

LENA’S COCONUT PIE CRUST OR COCONUT MACAROON COOKIES

Ingredients:

• 2 cups almonds crushed into flour in a blender
• 1 ½ unsweetened shredded coconut
• ½ – 1 cup sugar substitute appropriate for baking
• 1 ½ tbsp sugar free hazelnut syrup
• 1 ½ tbsp vanilla extract
• 2 whole eggs ½ cup coconut milk
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tbsp xantham gum

Preparation

Mix liquid ingredients together, and in another bowl mix all dry ingredients together. Combine all ingredients in one bowl and mix well. Proceed to form pie shell or macaroons. I used half the mixture to make one pie shell and the other half to make macaroon cookies and bake @350 for approximately 25 minutes or until golden brown.

In case you make coconut pie, this are the instructions for the filling:

Ingredients: 

• 3 cups of coconut milk
• 1 egg yolk
• 6-7 tbsp corn-starch diluted in a little bit of water
• ½ cup sugar substitute or 9 sachets
• 2 tbsp coconut oil
• 1 tbsp vanilla
• 1 tbsp hazelnut syrup

Preparation: 

Pour coconut milk in a saucepan, add the diluted corn-starch, vanilla, hazelnut syrup and sugar substitute. Bring to a boil while whisking until it gets thick. Remove from heat and add the coconut oil and egg yolk while continuing whisking. Pour mixture on pie shell, let cool and refrigerate for 3-4 hours before serving.

Enjoy! 🙂 – Lena

 

 

 

Lena’s Gluten free, low cal/low carb Lemon Meringue Pie

Lena’s Gluten free, low cal/low carb Lemon Meringue Pie

I LOVE, LOVE, LOVE lemon meringue pie, but the problem is I needed to come up with a crust that will be VERY low in carbs and calories and also gluten free. Then I thought, if only I can do the filling lighter than the traditional recipes out there and also easier! So today, I experimented with a very strange idea I had. I made a crust with APPLES!!! YES, APPLES!!! Now, I know what you’re wondering, Apples in Lemon Meringue? Well, I tried it and to my surprise, IS DELICIOUS AND LIGHT! It’s a Lemon Meringue with a twist I would say, but definitely worth trying.

MATERIALS (for the whole recipe):

• Pie pan
• 1/2 tbsp coconut oil
• 1 1/2 tbsp flaxseed
• 1 1/2 tbsp gluten free all purpose flour.
• 2 – 2 1/2 apples, sliced
• sweetener of your choice
• 1 1/2 cups of water
• 1/2 cup evaporated milk
• lemon juice of 1 or 2 lemons
• zest of a lemon
• 1/2 tbsp vanilla extract
• 4 tbsp cornstarch
• 1/2 tbsp unsalted butter
• 1 egg yolk
• 1 1/2 cup of egg whites
• 1/2 tbsp cream of tartar powder

PREPARATION :

Oil a pie pan with 1/2 tbsp coconut oil. Sprinkle 1 tbsp flaxseed and 1 tbsp gluten free all purpose flour.

Slice 2 or 2 1/2 apples and layer half of them in the pan.

Sprinkle 1/4 tbsp flaxseed, 1/4  tbsp gluten free all purpose flour and some sweetener of your choice. I used 1/3 pack of stevia. Layer the rest of the apple and repeat again with 1/4 tbsp flaxseed, 1/4  tbsp gluten free all purpose flour and some sweetener of your choice. Bake @ 400 for about 30-40 minutes.

When ready, let it cool and in the meantime, prepare the filling. In a small pot, pour 1 1/2 cups of water, 1/2 cup evaporated milk (or milk of your choice, or just replace with water), the lemon juice of 1 or 2 lemons (I LOVE lemons so I used 2), zest of 1 lemon, sweetener of your choice, 1/4 tbsp vanilla extract, 4 tbsp cornstarch, and mix well. Bring to a boil while stirring constantly, and until you have a very thick cream. Remove from heat and add 1/2 tbsp unsalted butter and 1 egg yolk. Stir well and pour over the apple crust.

Now prepare the meringue topping. In a large bowl put 1 1/2 cup of egg whites. Start beating with a hand or stand mixer and when it becomes bubbly, add sweetener of your choice, 1/2 tbsp cream of tartar powder and 1/4 tbsp vanilla extract. Continue beating while progressively increasing the speed to maximum. Beat until egg whites become VERY STIFF and smooth. Top over the cream.

Bake @ 350 for about 30 minutes or until golden brown. I actually overbaked it but still very delicious.

Let it cool and then refrigerate. ENJOY!!!

Lena’s Skinny Cookies

LENA’S SKINNY COOKIES

These cookies are DELISH, easy and quick to make and most importantly, GUILTY-FREE to eat.

 

WHAT YOU NEED:

 

• Parchment paper
• 6 egg whites and 1 yolk
• 2 cups almond flour or crushed almonds (I used raw almonds that I crushed as fine as possible)
• 1/2 tsp baking powder
• 1/2 tbsp cinnamon
• 1/4 tbsp vanilla extract
• 1/4 tbsp cream of tartar
• Sweetener to taste (I use Stevia)

 

PREPARATION

Start by beating the egg whites and the cream of tartar in a bowl with a hand mixer, or using a stand mixer.

When the consistency of the egg whites looks like this in the picture stop the mixer.

 

Add the rest of the materials except from the almonds.

Start mixing again but at very low speed.

 

When mixed well, add the crushed almonds or almond flour.

 

Again, start mixing once more, but at the lowest speed.

 

When all the ingredients are well incorporated, is time to spoon the cookies on a baking sheet lined with parchment paper.

Bake @ 350 x 20 mins or until they are golden brown in color.

 

When ready, take them out of the oven, let them stand for 5 minutes and place in cooling rack. They are fluffy and light, and if you want you can dip them in homemade chocolate and serve them when the chocolate is set. I make my own by mixing 4 tbsp of melted coconut oil with 1/3 cup cocoa powder, stevia and a little bit of vanilla extract.

 

Healthy, Delicious, Guilt-Free, Skinny Cookies. MMmmm!! Yummy!!!

 

BON APPETIT!

by Lena

LENA’S GLUTEN FREE-LOW CAL-LOW CARB, DELICIOUS MOUSSAKA

 

LENA’S GLUTEN FREE-LOW CAL-LOW CARB, DELICIOUS MOUSSAKA

Moussaka is one of the most popular and delicious Greek dishes. Being Greek myself, I LOVE this dish. However, the original recipe calls for a layer of potatoes, and flour in making the bechamel sauce, which of course they both add a lot of flavour to the recipe but since I suffer from PCOS, I am insulin resistant, and I am allergic to gluten, I can’t have them, cause they make me sick instantly.  I had to come up with a recipe that doesn’t sacrifice anything from the taste and texture, but everything from the calories and carbs. And so .. VOILA!!! My recipe of GLUTEN FREE – LOW CAL – LOW CARB, DELICIOUS MOUSSAKA, where you don’t have to feel guilty for indulging into it.

MATERIALS:

For the meat sauce:

1. 2 pounds ground meat (you can use beef, or beef/lamb, beef/chicken, whatever you prefer; just keep in mind that mixing two kinds of ground meat, always adds more taste)
2. 2 onions
3. 1/2 bunch italian parsley
4. 4 garlic cloves
5. 1 can of crushed tomatoes (or you can use fresh tomatoes which you crush with a blender, personally I prefer this option best)
6. 1/4 cup of olive oil (don’t be afraid of using olive oil, is good for your skin and health, and especially for your heart)
7. salt and pepper to taste
8. a pinch of cinnamon (optional, but I find that it adds to the taste)

For the layers:

1. 3-4 eggplants 
2. olive oil
3. salt (optional)

For the top (instead of bechamel sauce):

1. 7 egg whites
2. a pinch of cream of tartar
3. a pinch of nutmeg
4. 1 or 2 egg yolks (optional)
5. 1/2 cup grated parmesan or romano cheese

PREPARATION:

1. Cut your eggplants in thick slices and leave in salted water for 30 minutes (it takes the bitterness away).

2. Strain the eggplants, dry them with paper kitchen towels and grill them or roast them after you sprinkle some olive oil on them and optionally, some salt. Make sure they are well cooked because they will not cook more when you bake the dish.

3. When ready, set them aside.

Next, prepare the meat sauce. In a sauce pan, add the olive oil, and when it starts to heat up, add the onions and garlic well minced and let them caramelize. Add the ground meat and stir with a spoon until the meat is well browned. Add the parsley well minced, the tomatoes, salt pepper and cinnamon. Let it cook for about 30 minutes in medium – high heat while making sure there is enough liquid in the sauce. When ready, remove from heat and let it covered for about 10-15 minutes.

Take a dish and brush the bottom and sides with olive oil. Make one layer with half the eggplants, pour half of the sauce, make a second layer using the rest of the eggplants and top with the rest of the meat sauce.

Now prepare the egg whites. Beat the egg whites until stiff in a stand mixer (or hand mixer if you don’t have a stand one).

Add the cream of tartar, nutmeg and the grated cheese of your choice. If you wish, you can also add 1 or 2 yolks for more flavor and color. Beat VERY LIGHTLY to mix ingredients well.

Spread this meringue mixture on top of the eggplant/meat sauce layers. Bake @ 370 for about 15-20 minutes or until the meringue has a golden-brown color. Let it cool down for 10 minutes, cut and serve. I like to serve it with some Greek salad, but you can serve it any way you prefer.

BON APPETIT! (and guilty free) 😉

– Lena

SUMMER VEGGIE STEW – by Lena

Simple and easy veggie stew, low carb, low calories, gluten free,

antioxidant, anti ageing, and most importantly, DELICIOUS!

Perfect for vegetarians, vegans, for detox or weight loss.

Serve by itself, with some feta cheese, or with any meat/fish.

 

 

Lena’s build-a-quinoa salad

Ingredients and preparation:

  1. Fresh baby spinach

2. Fresh strawberries

3. 1/2 Avocado

4. Some cooked chicken

5. Drizzle with your favourite dressing (I make my own with olive oil, vinegar, mustard, mayo)

6. Sprinkle some crushed almonds

7. Add some shredded cheese if you wish and if your diet allows it

8. And finish up with some plain cooked quinoa. Enjoy!

Coconut Chocolate

3 INGREDIENTS COCONUT CHOCOLATE DROPS

Perfect for people who suffer from Diabetes, PCOS, who want Gluten free products, or who try to lose weight.

Ingredients:

• 4 tablespoons virgin coconut oil
• 1 1/2 tablespoons cocoa powder
• 3-4 sugar substitute sachets (or whatever you prefer using)

Preparation:

Mix all 3 ingredients well, and spoon them on a cookie sheet covered with wax paper. Freeze for an hour, or keep in freezer until ready to consume.

PS: People who try to lose weight, eat half or whole recipe every morning with your breakfast or alone. It will make you feel less hungry throughout the day, give you energy, help you release toxins and have less cravings. See here for more info and suggested servings: http://www.learnhowtoloseweightfast.net/coconut-oil-weight-loss