Category: recipes

Lemon Cheesecake

Cheesecake is my favorite cake in the world, but unfortunately I never conquered a healthy version. So I guess that’s the beauty of my job; making a nutritious and healthier kind.¬† This lemon cheesecake (because everything is better with lemon) contains no added sugar, much less saturated fat, little salt and is completely vegan. Though this sweet tooth is healthy, it doesn’t belong in a weight loss journey because of it’s calories. Let me know your thoughts!
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Raspberry Breakfast Crumble

Made this last week for breakfast and it was so yummy. A crunchy bite with a little sweet and sour thanks to the honey and raspberries. At first I made this recipe with cherries, because I wanted to make a seasonal delight. Cherries are more sweet, so you can also try that version. In my opinion raspberries and honey are the perfect combination. I used coconut oil for a nice texture. The crumble looks a lot like the granola recipe I posted a year ago. Let me know what you think!
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Cashew Lemon Snack

You might be familiar with the famous raw balls. These snacks have been a total hype since last year. They are easy to make, fancy to have on your table and there are so many delicious variations. I made up this version with four of my favorite ingredients: dates, lemon, cashews and coconut.
Keep an eye on the calories. When you’re on a diet, this might not be the right snack for you, sorry!
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Black Raspberry Ice Cream

It’s summer and that means lots of cold drinks¬†and ice cream. Ice cream contains usually lots of added sugars and saturated fats, but not this one. This black raspberry ice cream is completely guilt-free and you can safe it for a while in the freezer. You can also replace the raspberries for any other fruit. The walnuts give this version a crunchy bite. With this version you can also make ice pops. Enjoy!
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Roasted Pumpkin Truffle Soup

This pumpkin soup is on hold for a while now. It needed something more, because I thought it was a bit a Plain Jane. Lately I’m all over the taste of truffles. I found this truffle olive oil and it’s the best! Truffle and pumkin are such a genius combination. I have used sunflower seeds instead of pumpkin seeds, because sunflower seeds contain less saturated fats, yay. This soup is easy to make and it takes about 40 minutes including 2o minutes in the oven. With some nice bread you’re good to go!
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