Entries by Hannah Frey

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Recipe: Pasta with Rustic Roasted Vegetables

Hey all! Recently I posted a pic on Instagram of a super-simple, rustic roasted vegetable pasta – in fact, I was worried it might be too simple to count as a “real” recipe. But the response was so overwhelmingly positive that I decided to share the recipe for Pasta with Rustic Roasted Vegetables! To be […]

Pasta with Rustic Roasted Vegetables

Super simple, satisfying, and versatile!

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servings
Prep Time 15 minutes

Cook Time 10 minutes

Passive Time 40 minutes

ZUTATEN:

  • 1 small Zucchini
  • 1 small eggplant
  • 1 bulb fennel
  • 1 red bell pepper
  • 250 g cherry tomatoes
  • 4 tbsp olive oil*
  • rosemary*
  • thyme*
  • Oregano*
  • salt*
  • pepper*
  • 250 g Spaghetti
  • 1 onion
  • 2 garlic cloves
  • 1 red chili pepper
  • 1 can crushed tomatoes
  • 1/4 tsp sweet paprika*

ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat).
  2. Wash zucchini, eggplant, fennel, and paprika, remove ends, and chop into bite-sized pieces. In a large bowl, combine vegetables with cherry tomatoes and 2 tablespoons olive oil. Add rosemary, thyme, and oregano and season with salt and pepper.
  3. Spread vegetables out over a baking tray lined with baking paper and roast for 40 minutes (middle oven rack), turning halfway through.
  4. Cook spaghetti according to package instructions.
  5. Make the tomato sauce: peel onion and garlic and chop into small pieces. Wash chili pepper, remove seeds, and cut into small pieces. Heat remaining olive oil (2 tbsp.) in a pan and sauté onion, garlic and chili. Deglaze with crushed canned tomatoes and simmer briefly. Season with paprika powder, salt, and pepper.
  6. Divide spaghetti, sauce, and roasted vegetables onto two plates and serve!

 
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Recipe: Tropical Granola with Puffed Quinoa (No Added Sugar)

Recently, I was looking for inspiration in the kitchen when I came across some dried mangoes that I had left over from another recipe, and immediately thought: breakfast! I combined it with other simple ingredients that I always keep in stock. This quinoa-based granola is brimming with nuts and tropical fruits – which are sweet […]

Tropical Granola with Puffed Quinoa (No Added Sugar)

Juicy mango, fragrant toasted coconut, protein-rich quinoa – what’s not to love?

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servings
Prep Time 5 minutes

Cook Time 8 minutes

Passive Time

ZUTATEN:

  • 50 g almonds
  • 20 g dried mango, chopped
  • 20 g coconut chips*
  • 10 g puffed quinoa*
  • 1 tbsp coconut oil*

ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat).
  2. Coarsely chop almonds and mango and combine with coconut chips, puffed quinoa, and coconut oil. Spread in a single layer over a baking tray lined with baking paper.
  3. Bake in a preheated oven for eight minutes, turning halfway.

NOTIZEN:

Stored in an airtight container, this granola will stay fresh for up to three months.

Enjoy! :-)

 
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Recipe: Coffee Float with Nicecream (Vegan Eiskaffee)

During the summers here in Germany, I love having Eiskaffee, a super-simple variety of ice cream float consisting of coffee and a scoop of ice cream, often topped with whipped cream and chocolate shavings or sauce. It’s so luxurious! The only downside is that it can be pretty sweet at your average café, which – […]

Coffee Float with Nicecream (Vegan Eiskaffee)

Coffee ice cream without refined sugar – just two ingredients!

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servings
Prep Time 10 minutes

Cook Time

Passive Time 4–12 hours

ZUTATEN:

  • 400 ml coffee regular or cold brew
  • 3 ripe bananas

ANLEITUNG:
  1. Peel bananas and cut into slices 1 cm thick and freeze for at least four hours.
  2. Brew coffee and let cool, or prepare it as a cold brew (note: this requirements 12 hours of waiting time! See directions above).
  3. Remove frozen banana slices and blend in high-speed blender to make nicecream, adding water if necessary.
  4. Divide coffee into two glasses and add scoop of nicecream to each one.

NOTIZEN:

Cold Brew Coffee (serves 2)

  1. Add 80 g of ground coffee to a French press or a glass carafe.
  2. Pour 200 ml of water over it and let swell for five minutes. Add another 200 ml of water.
  3. Seal French press or carafe and let sit at room temperature for 12 hours.
  4. Pour infusion through a fine sieve and drain for a few minutes. Do not squeeze coffee grounds.
  5. Then pour cold brew through a coffee filter again. Ready!

 
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Recipe: Strawberry Raspberry Overnight Oats

Last week I posted my recipe for Strawberry Rhubarb Overnight Oats Breakfast Parfaits – a pure beauty food! – and today I’ve got another super quick and easy summer breakfast recipe for all of you: Strawberry Raspberry Overnight Oats. To make these Overnight Oats, I whipped up a quick homemade coconut milk by blending grated […]

Strawberry Raspberry Overnight Oats

Overnight Oats with strawberries, raspberries, and homemade coconut milk!

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servings
Prep Time 10 minutes

Cook Time 5 minutes

Passive Time 8 hours

ZUTATEN:

  • 150 g strawberries
  • 60 g raspberries
  • 4 tbsp shredded coconut*
  • 80 g oat flakes*
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 1 tsp pistachios, chopped

ANLEITUNG:
  1. Wash and select strawberries and raspberries. Blend 3 tbsp. grated coconut with 300 ml lukewarm water to make the coconut milk, then add half the raspberries and strawberries and blend again.
  2. Stir in the oat flakes and ground vanilla and divide into two bowls or glasses. Let sit in the fridge overnight.
  3. The next morning, cut remaining strawberries into thin slices. Remove Overnight Oats from fridge and top with strawberries and the remaining raspberries. Garnish with 1/2 tbsp. grated coconut and 1/2 tsp. chopped pistachios.

 
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Recipe: Strawberry Rhubarb Overnight Oats Breakfast Parfait {Beauty Food}

Last week I posted my 30 Healthy Summer Recipes recipe collection – so many of my favorites from the blog! – but today I’ve got a brand-new recipe for you: Strawberry Rhubarb Overnight Oats Breakfast Parfaits! I know how many of you are as crazy about Overnight Oats as I am, and like all of […]

Strawberry Rhubarb Overnight Oats Breakfast Parfaits

I usually sweeten rhubarb with some rice syrup, but these Strawberry Rhubarb Overnight Oats Breakfast Parfaits are sweet enough with just the fruit alone! The sweetness of the strawberries and the tartness of the rhubarb are a perfect pairing, as everyone knows – no additional sweetener needed. :-)

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servings
Prep Time 10 minutes

Cook Time 5 minutes

Passive Time 30 minutes

ZUTATEN:

  • 100 g oats
  • 250 ml oat milk
  • 500 g strawberries
  • 2 stalks rhubarb
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract

ANLEITUNG:
  1. Combines oats with oat milk. Divide into two bowls and let sit in the fridge overnight (or for at least 30 minutes).
  2. Wash the strawberries, remove stalks, and purée fruit. Wash rhubarb, remove ends, and peel, and chop into pieces.
  3. In a saucepan, bring rhubarb to a boil with 2–4 tablespoons of water and vanilla and simmer for 2–3 minutes, stirring occasionally. Remove from heat and let cool.
  4. Pour half of the soaked oats into two glasses (first layer). Spread half the puréed strawberries on top (second layer). Then add rhubarb, oat flakes, and the rest of the strawberry purée (third layer)!

 
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Recipe: Creamy Vanilla Porridge with Almonds and Blueberries

Today I have a super simple, super delicious breakfast recipe for you that also happens to be an incredibly nourishing skin food: Creamy Vanilla Porridge with Almonds and Blueberries. Almonds as a beauty food Did you know that snacking on almonds can improve the health of your skin, hair, and nails? Almonds are rich in […]

Creamy Vanilla Porridge with Almonds and Blueberries

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servings
Prep Time 10 minutes

Cook Time 4 minutes

Passive Time

ZUTATEN:

  • 300 ml almond milk*
  • 60 g oat flakes*
  • 1 generous pinch vanilla or 1/2 tsp pure vanilla extract
  • 100 g blueberries
  • 40 g almonds
  • 4 tbsp almond butter*
  • 1 tbsp raw cacao* or defatted cocoa powder
  • 1/2 tsp Ceylon cinnamon*

ANLEITUNG:
  1. Boil the almond milk in a small pot, add oat flakes, and simmer for about 3–4 minutes, stirring occasionally. Stir in vanilla.
  2. Wash and sort blueberries. Divide the blueberries into two equal piles, and then slice the blueberries from one pile in half. Coarsely chop almonds. Mix two tbsp. almond butter with cacao powder.
  3. Divide porridge into two bowls. Top with blueberries, almonds, white almond butter, almond-cacao mix, and cinnamon.

 
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Recipe: Quick and Easy Asparagus Salad with Bärlauch (Ramson) Pesto (Only 20 Minutes!)

Wow, things have really been busy around here lately! Admittedly, I haven’t had much time to cook. But since necessity is the mother of invention, as they say, I’ve just been making a lot of super quick and simple dishes. They also happen to be flavorful, light, and fresh – just in time for spring! I […]

Quick and Easy Asparagus Salad with Bärlauch (Ramson) Pesto

Asparagus salad with cherry tomatoes, mozzarella, and Bärlauch pesto – a fresh and flavorful dish for spring!

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servings
Prep Time 10 minutes

Cook Time 10 minutes

Passive Time

ZUTATEN:

Asparagus Salad
  • 500 g green asparagus
  • 2 tbsp extra-virgin olive oil
  • 200 g cherry tomatoes
  • 125 g Mini-Mozzarella
  • 2 tbsp pine nuts

Bärlauch (Ramson) Pesto
  • 100 g Bärlauch (ramson)
  • 20 g pine nuts
  • 20 g Parmesan cheese
  • 150 ml olive oil*
  • 1 tsp salt*

ANLEITUNG:
  1. Wash asparagus and remove lower ends. Heat olive oil in a pan and sauté asparagus for about 5 minutes, flipping occasionally.
  2. Meanwhile, wash and halve tomatoes.
  3. In a pan, dry roast pine nuts (no oil) until they give off a toasty aroma. Put aside 2 tbsp for the salad and use the rest for the pesto.
  4. Make the pesto: wash Bärlauch and roughly chop. In a food processor or blender, purée Bärlauch, pine nuts, parmesan, olive oil, and salt.
  5. Plate asparagus with cherry tomatoes, pine nuts, and mozzarella balls. Top with 4 tbsp of Bärlauch pesto.
  6. Store remaining pesto in a sanitized airtight jar in the fridge.

 
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Recipe: Healthy Carrot Cake Energy Balls

Easter is just around the corner, and after taking a little break from posting, I finally have a new recipe for you: Carrot Cake Energy Balls! I had initially intended to bake a healthy carrot cake, but it didn’t turn out exactly as I’d expected. This happens during recipe development, especially when you’re back healthy […]

Carrot Cake Energy Balls

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Energy Balls
Prep Time 10 minutes

Cook Time

Passive Time

ZUTATEN:

  • 100 g carrots
  • 250 g dates dried and pitted
  • 50 g almonds
  • 30 g shredded coconut*
  • 1/2 tsp Ceylon cinnamon*
  • 1/4 tsp nutmeg* freshly grated (if possible)
  • 1 pinch salt*

ANLEITUNG:
  1. Wash and dry carrots, remove ends. Grate carrots.
  2. In a high-speed blender,* combine carrots with dates, almonds, 20 g shredded coconut, cinnamon, nutmeg, and salt.
  3. Using your hands, form 12 balls from the mixture. Roll balls in remaining shredded coconut (10 g).

 
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Recipe: DIY Falafel Ready-Mix (Meal Prep)

After posting a pic of my falafel salad on Instagram, I asked you all if you wanted the recipe. The answer was a resounding yes! I have to admit that I usually don’t make falafel in the classic way, especially when it involves starting off with dry chickpeas. (By the way: if you buy beans […]

DIY Falafel Ready-Mix

This recipe makes approx. 450 g of ready-mix (3 portions of 150 g each). Each portion makes 10–15 falafel balls.

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servings
Prep Time 5 minutes

Cook Time

Passive Time

ZUTATEN:

  • 410 g chickpea (gram) flour
  • 3 tbsp onion powder*
  • 1 tsp caraway seeds ground
  • 1 tsp garlic powder*
  • 1 tsp coriander seeds* ground
  • 3 tsp salt*
  • 1 tsp white pepper*
  • 1 tbsp dried parsley* ground

ANLEITUNG:
  1. Add 150 g of ready-mix to a bowl. Add 200 ml boiling water, stir well, and let swell up for 15 minutes.
  2. With moistened hands, form 10–15 falafel balls. (Optional: coat the falafel balls in sesame seeds.)
  3. Heat a thick layer of oil in a frying pan and fry falafel on all sides until golden brown.

 
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Recipe: One-Pot Pumpkin Curry

This warming winter One-Pot Pumpkin Curry is super special: it was developed in collaboration with the members of the Project: Sugar-Free Facebook group. Enjoy!   One-Pot Pumpkin Curry Rezept drucken Rezept drucken servings Prep Time 10 minutes Cook Time Passive Time ZUTATEN: 1 red onion small1 red chili pepper1 TBSP coconut oil*1 TBSP caraway ground50 […]

One-Pot Pumpkin Curry

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servings
Prep Time 10 minutes

Cook Time

Passive Time

ZUTATEN:

  • 1 red onion small
  • 1 red chili pepper
  • 1 TBSP coconut oil*
  • 1 TBSP caraway ground
  • 50 g yellow lentils
  • 400 g coconut milk
  • 100 g chickpeas (from glass jar, no sugar added)
  • 150 g Hokkaido pumpkin
  • 100 g baby leaf spinach
  • 1/2 bunch flat-leaf patsley (or cilantro)
  • 1 TSP curry powder*
  • 1 TSP sweet paprika*
  • salt*
  • pepper*

ANLEITUNG:
  1. Peel and dice onion. Wash and halve chili pepper, remove pith and seeds, and chop.
  2. Heat coconut oil in a large pot. Brown onion, chili, and cumin. Add lentils and fry for 2–3 minutes while stirring. Deglaze with coconut milk and simmer for 20 minutes on medium heat, stirring occasionally.
  3. Meanwhile, drain and rinse chickpeas in a sieve. Wash pumpkin, remove seeds, and chop pumpkin into small pieces. Sort, wash, and spin-dry spinach leaves. Rinse parsley and shake dry, separate leaves from stalk and finely chop.
  4. Add chickpeas, pumpkin, spinach, and parsley to the pot and simmer for another 10 minutes. Season with salt, pepper, curry powder, and paprika and serve with jasmine rice.

 
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“Bag the Sunshine” with California Almonds + Recipe: Toasted Vanilla Almonds with Fresh Mango and Lime

PROMOTION Three weeks ago, at California Almonds’s California Dreaming event – which sought to bring the coastal vibe of the sunny state to chilly Hamburg – I prepared three snacks along with a group of bloggers and influencers. As you may already know, I’ve been to California several times over the past few years and […]

Toasted Vanilla Almonds with Fresh Mango and Lime

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servings
Prep Time

Cook Time

ZUTATEN:

  • 1 tbsp coconut oil*
  • 60 g almonds
  • 1/2 tsp ground vanilla* or 1 tsp pure vanilla extract
  • 1 Mango
  • 1/2 lime

ANLEITUNG:
  1. Heat coconut oil in a pan and roast almonds over medium heat for about 3 minutes, stirring occasionally.
  2. Sprinkle ground vanilla over almonds and continue roasting briefly.
  3. Remove vanilla almonds from pan and let cool on baking paper.
  4. Peel mango and cut the flesh into pieces.
  5. Wash lime in hot water and zest with a zester. Then squeeze the juice from one half over the mango pieces.
  6. Arrange the mango with the roasted vanilla almonds and the lime zest.

 
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Recipe: Porridge with Sautéed Cinnamon Bananas and Coconut Yogurt

Hello my dears! I have a delicious and nourishing new breakfast recipe for you – one that’s perfect for winter! I topped a classic porridge with sautéed bananas sprinkled with cinnamon and coconut yogurt, almond butter, and almond slices. Sounds too elaborate? It’s easier than it sounds – and the small time investment is definitely […]

Recipe: Porridge with Sautéed Cinnamon Bananas and Coconut Yogurt

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serving
Prep Time 5 min.

Cook Time

Passive Time

ZUTATEN:

  • 120 ml oat milk
  • 40 g oat flakes* rolled
  • 1 TBSP sliced almonds
  • 1 banana
  • 1 TSP coconut oil*
  • 1/2 TSP Ceylon cinnamon*
  • 30 g coconut yogurt
  • 1 TBSP almond butter* white

ANLEITUNG:
  1. In a saucepan, heat the oat milk and let oat flakes simmer for about five minutes over medium heat. Stir occasionally.
  2. Dry roast almond slices (no oil) until they become fragrant. 

  3. Peel banana and halve lengthwise. Heat coconut oil in a pan and sauté banana slices on both sides. Sprinkle with cinnamon.
  4. Serve porridge with coconut yogurt, almond butter, almond flakes, and fried banana slices.

 
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Recipe: Millet Porridge with Kiwi Berries

Hello my dears! Some of you may be familiar with the millet porridge from my books, or the Ayurvedic Porridge that I published here on the blog some time ago. I personally love millet porridge and am super excited to share this recipe with you today! The porridge is quick to prepare, can be easily […]

Millet Porridge with Kiwi Berries

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servings
Prep Time 10 minutes

Cook Time

Passive Time

ZUTATEN:

  • 400 ml almond milk*
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 1/2 tbsp Ceylom cinnamon*
  • 100 g millet
  • 150 g kiwi berries
  • 2 tbsp almonds
  • 2 tbsp walnuts
  • 2 tbsp pecans
  • 2 tbsp almond butter*

ANLEITUNG:
  1. In a pot, heat almond milk ground vanilla and cinnamon. Add millet and simmer on medium heat for about 15 minutes, stirring frequently.
  2. Carefully wash the kiwi berries, pat dry, and slice in half.
  3. Coarsely chop almonds, walnuts, and pecans.
  4. Divide porridge into two bowls and garnish with kiwi berries, nuts, and almond butter.

 
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Recipe: Apple Rose Cake (No Refined Sugar)

Hello my dears! Before I start inundating you with Christmas recipes (!), I’d like to share one last autumn recipe with you: Apple Rose Cake (No Refined Sugar). The sweetness comes from the apples, almonds, and just three tablespoons of coconut blossom sugar. Okay, so we know that “sweet enough” is a bit subjective, but […]

Apple Rose Cake (No Refined Sugar)

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slices
Prep Time 45 min.

Cook Time

Passive Time

ZUTATEN:

  • 200 g spelt flour
  • 50 g sliced almonds
  • 3 TBSP coconut blossom sugar*
  • salt*
  • 1 egg
  • 125 g Butter chilled
  • 500 ml milk or non-dairy alternative
  • 4 TBSP cornstarch
  • 1 generous pinch ground vanilla* or 1 TSP pure vanilla extract
  • 3 apples red
  • 60 ml lemon juice

ANLEITUNG:
  1. Make the dough: in a bowl, combine flour with ground almonds, 2 tbsp coconut sugar, and a pinch of salt. Chop butter into pieces and combine with egg. Knead everything into a smooth dough. Cover and let chill in the fridge for 30 minutes.
  2. While dough is chilling, make the topping: mix 4 tbsp milk with the starch. In a pot, boil vanilla, milk, and starch with remaining milk and 1 tbsp coconut sugar. Stir until a thick liquid “cream” has formed, then remove pot from heat immediately.
  3. Wash, core, and quarter apples. Using a mandoline, cut apple quarters lengthwise into fine slices (approx. 2 mm), ensuring that the skin on the edge of each slice remains visible. Add slices to a bowl and carefully combine with lemon juice.
  4. Preheat oven to 175°C (top and bottom heat) and grease springform pan. On a floured work surface, roll dough out into a circle. Press dough into bottom and 3–4 high along the sides (3–4 cm high) of the springform pan. Spread vanilla cream over dough.
  5. Make the apple rose petals: starting from the edge and working inwards, lay out apple slices (skin edge upwards) over the vanilla cream until a “rose” is formed. Bake cake in preheated oven (middle rack) for 50 minutes. Remove from oven, briefy let cool, and release from springform pan.

 
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Recipe: Healthy Homemade Bounty + Mounds Bars (Chocolate Coconut)

Hello my dears! How many of you love Bounty Bars (or for our friends in the U.S., Mounds and Almond Joy)? :-) I’ve been wanting to post my own (healthier) version on the blog for some time now, but there’s been so much going on over the past few weeks that I haven’t been able […]

Healthy Homemade Bounty + Mounds Bars

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bars
Prep Time 15 min.

Cook Time

Passive Time

ZUTATEN:

  • 100 g coconut butter*
  • 2 tbsp almond butter* optional
  • 40 g coconut milk
  • 80 g shredded coconut*
  • 1 pinch ground vanilla* or 1 Tsp pure vanilla extract
  • 1 pinch salt*
  • 30 g coconut oil*
  • 2 tbsp cocoa powder (defatted)*
  • 2 tbsp rice syrup*

ANLEITUNG:
  1. In a bowl, using a fork, combine melted coconut butter, almond butter, coconut milk, shredded coconut, vanilla, and salt.
  2. Divide mixture into chocolate molds,* press down with a teaspoon, and place in the freezer for 30 minutes until the mixture is firm.
  3. Make the chocolate coating: heat the coconut oil in a small saucepan until it liquefies. Stir cocoa powder and rice syrup into the coconut oil.
  4. Remove coconut blocks from the mold. Using a truffle fork, dip blocks into the chocolate, drain briefly, and set on a piece of baking paper. Place bars in the fridge to allow the chocolate to set.

 
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Recipe: Beetroot Pumpkin Baguettes

Hello my dears! After a short break, I’m back on the blog with a new recipe for all of you: Beetroot Pumpkin Baguettes! Wonderful for autumn, these twisted loaves are a bit more elaborate than “normal” bread – yet the actual prep doesn’t take that long, and the bread comes out looking and tasting amazing. […]

Beetroot Pumpkin Baguettes

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bread
Prep Time 20 min.

Cook Time

Passive Time

ZUTATEN:

  • 150 g Hokkaido pumpkin
  • 450 g spelt flour
  • 10 g dried yeast
  • 100 ml almond milk*
  • 2 TBSP olive oil*
  • 2.5 TBSP bread seasoning*
  • salt*
  • 150 ml beetroot juice

ANLEITUNG:
  1. Make the pumpkin dough: wash pumpkin and cut into coarse pieces. Heat water in a saucepan, add pumpkin, and simmer on low heat for 15 minutes until soft. Drain water and purée pumpkin with a hand blender.
  2. Combine pumpkin purée with 250 g flour, 5 g dry yeast, almond milk, 1 tbsp oil, and bread seasoning in a bowl. Add salt to taste and mix into a dough with mixer.
  3. Make the beetroot dough: mix 200 g flour, 5 g dry yeast, and salt. Add 1 tablespoon of oil and beetroot juice and mix with a dough hook or a mixer to form a smooth dough.
  4. Cover both doughs and leave to rise in a warm place for 1 hour until their volume has doubled.
  5. Preheat the oven to 200°C top and bottom heat. Line a baking tray with baking paper.
    Knead both doughs on a floured work surface with moist hands and form into long tubes. Place the dough tubes next to each other on the tray and press together at the top. Twist the tubes together and also press the lower end together.
  6. Back bread in pre-heated oven (middle rack) for 30 minutes, remove and let cool on a grid.

 
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Recipe: Super Quick Middle East-Inspired Millet Stir-Fry (Just 30 Minutes!)

Hello my dears! As regular readers may know, I recently posted pics of a few new recipes and asked all of you on my Facebook page and in my Facebook groups (the Project: Gesund leben community and my Sugar-Free Challenge group) which recipe you’d like me to share first. The One-Pot Pasta with Spinach and […]

Recipe: Super Quick Middle East-Inspired Millet Stir-Fry

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servings
Prep Time 15 min.

Cook Time

Passive Time

ZUTATEN:

  • 320 ml vegetable stock
  • 80 g millet
  • 1 small onion
  • 1 red chili pepper
  • 1 stalk leek
  • 1 carrot
  • 1 red bell pepper
  • 1 small eggplant
  • 2 TBSP olive oil*
  • 1/2 TSP Ceylon cinnamon*
  • 1/2 TSP turmeric*
  • 1 TBSP Ras el Hanout*
  • salt*
  • pepper*
  • 100 g feta cheese
  • 1/2 bunch parsley

ANLEITUNG:
  1. In a saucepan, heat the vegetable stock. Add millet and simmer at medium heat for about 15 minutes, stirring frequently.
  2. While millet is cooking, peel and finely dice the onion. Wash the chili pepper, halve lengthwise, and remove seeds. Cut chili pepper into small pieces. Wash leek and remove ends. Cut middle part into fine rings. Wash carrot, bell pepper, and eggplant. Peel carrot and remove ends. Cut peppers in half and remove core. Cut carrot, paprika, and eggplan into small cubes.
  3. In a second pot, heat olive oil and briefly sauté onion, leek, carrot, bell pepper, and eggplant, stirring occasionally. Add millet and sauté for another 5 minutes.
  4. Season stir-fry with cinnamon, turmeric, and Ras el Hanout as well as salt and pepper. Dice feta cheese and top stir-fry. Rinse parsley and shake dry, remove and finely chop leaves, and add to millet pan.

 
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RECIPE: ONE-POT PASTA WITH SPINACH AND GORGONZOLA (JUST 20 MINUTES!)

My dear, last week I asked again on my Facebook page and in my Facebook groups (the Projekt: Gesund leben and Sugar-Free Facebook groups) which of my newly developed recipes you wanted me to post first – and, once again, you all surprised me! The winner was the 20-minute One-Pot Pasta with Spinach and Gorgonzola […]

One-Pot Pasta with Spinach and Gorgonzola

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servings
Prep Time 10 minutes

Cook Time 10 minutes

Passive Time

ZUTATEN:

  • 2 tbsp pine nuts
  • 1 shallot
  • 2 garlic cloves
  • 2 tbsp olive oil*
  • 300 ml vegetable stock
  • 200 g cream or cashew cream
  • 250 g Spaghetti e.g. yellow lentil spaghetti
  • 125 g leaf spinach
  • 50 g Gorgonzola cheese
  • salt*
  • pepper*

ANLEITUNG:
  1. In a pot, dry-roast pine nuts (no oil) until golden brown. Remove pine nuts and set aside.
  2. Peel shallot and garlic. Mince shallow and press garlic.
  3. Heat olive oil in the pot and briefly sauté garlic and shallot. Deglaze with cream and broth and add pasta. Simmer on medium heat until pasta is al dente.
  4. Sort spinach leaves, wash, dry, and remove coarse stems. Cut gorgonzola into small pieces.
  5. Stir leaf spinach and gorgonzola into the pot and simmer for another 2 minutes. Season with salt and pepper and divide onto two plates.

 
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Recipe: Mushroom Stir-Fry with Quinoa and String Beans

There’s a recipe that I look forward to every time autumn comes rolling back around, and I just have to share it with you! Three years ago I posted my recipe for Quinoa Stir-Fry with Chanterelles, Green Beans, and Pears, but I figured it was time to give it a little update and share it […]

Recipe: Mushroom Stir-Fry with Quinoa and String Beans

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servings
Prep Time 15 minutes

Cook Time

Passive Time

ZUTATEN:

  • 60 g Quinoa*
  • 120 ml vegetable stock
  • 100 g string beans
  • 300 g mushrooms (button mushrooms, chanterelles, oyster mushrooms)
  • 1 small onion
  • 2 tbsp olive oil*
  • 4 sprig thyme* fresh
  • salt*
  • pepper*

ANLEITUNG:
  1. Boil quinoa in vegetable stock for about 15 minutes.
  2. Wash string beans, remove ends, and cut middle part into pieces. Boil in a second pot for 5 minutes.
  3. Clean and chop mushrooms. Peel and finely chop onion.
  4. Heat olive oil in a frying pan and sauté onion, beans, and mushrooms for 2–3 minutes, stirring occasionally.
  5. Add the quinoa and sauté for another 5 minutes.
  6. Wash thyme and pat dry. Garnish stir-fry with thyme leaves and season with salt and pepper.

 
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Recipe: Juicy Chocolate Cake with Whole Pears

As of today, Phase 1 of the current Sugar-Free Challenge is behind us – time to celebrate with some cake! This unique Juicy Chocolate Cake with Whole Pears is moist, decadent, and sweetened with just a little coconut blossom sugar and the natural fructose of the pears. Check it out: A quick and delicious cake […]

Chocolate Pear Cake

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slices
Prep Time 15 minutes

Cook Time 55 minutes

Passive Time

ZUTATEN:

  • 2 pears ripe
  • 240 g spelt
  • 20 g coconut blossom sugar*
  • 1.5 tbsp baking powder*
  • 3 tbsp cocoa powder sugar-free
  • 4 eggs
  • 6 tbsp sunflower oil
  • 200 ml buttermilk

ANLEITUNG:
  1. Wash and peel pears. Preheat oven to 175°C (top and bottom heat). Grease loaf pan. In a bowl, combine spelt flour, coconut blossom sugar, baking powder, and cocoa powder.
  2. In a separate bowl, beat eggs together with sunflower oil and buttermilk. Slowly stir liquid ingredients into dry ingredients.
  3. Stand pears upright in loaf pan with a little space between them, then add batter to pan. Bake in preheated oven (middle rack) for 55 minutes. Remove from oven and let cool.

 
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A Week of Simple & Healthy US Sweet Potato Entrées – Meal Plan with Seven Recipes and a Shopping List

PROMOTION Hello my dears! As part of the survey for my blog’s anniversary, many readers wrote in requesting that I post weekly meal plans. But before I’d even posted the survey, I’d already done a cooperation with the American Sweet Potato Marketing Institute: seven delicious recipes, all of which feature sweet potatoes, of course! At […]

MY “PROJECT: SUGAR-FREE”: INTERVIEW WITH PHILIPP (HERR BEUTEL)

As part of the current Sugar-Free Challenge, I’ve been speaking with various past participants – most recently, Anne – about their experiences reducing sugar or going sugar-free. Today I got to speak with Phil, the second guy we’ve interviewed for the series! (Benjamin was the first.) :-) Philipp Weinbrecht (31), known online as “Herr Beutel,” […]

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Recipe: Autumn Salad with Chicory, Pear, Walnuts, and Blue Cheese

Hello my dears! After catching the flu last week and ending up stuck in bed for the next four days, I’m finally feeling better and looking forward to autumn! Especially all the amazing fruits and vegetables that are back in season again. Unfortunately, I haven’t been able to cook much over the past few days, […]

Recipe: Autumn Salad with Chicory, Pear, Walnuts, and Blue Cheese

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servings
Prep Time 15 minutes

Cook Time

Passive Time

ZUTATEN:

ANLEITUNG:
  1. Wash and dry chicory. Remove stalk and halve chicory lengthwise. Separate individual leaves and divide onto two plates.

  2. Wash, core, and slice pears. Chop blue cheese into pieces. Coarsely chop walnuts. Arrange sliced pears, walnuts, and blue cheese over chicory leaves.
  3. Make the dressing: whisk together olive oil, apple cider vinegar, and mustard and pour over salad. Season with salt and pepper.

 
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Recipe: Gluten-Free Pasta with Mushrooms and Cashew Cream Sauce

Hello my dears, I’ve got a great new recipe for you that fits in perfectly with Phase 1 of the Sugar-Free Challenge, which is currently running again! I’ve been experimenting with various gluten-free pasta varieties and love experimenting with the different flavors and textures. A few years back, there weren’t that many good gluten-free pasta […]

Gluten-Free Pasta with Mushrooms and Cashew Cream Sauce

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servings
Prep Time 10 minutes

Cook Time

Passive Time

ZUTATEN:

  • 250 g Spaghetti gluten-free
  • 250 g Champignons brown
  • 1 Lauch
  • 2 Knoblauchzehen
  • 2 tbsp Olivenöl*
  • 200 ml Cashewsahne (see below)
  • 20 g Parmesan optional
  • 4 stalk Basilikum

ANLEITUNG:
  1. Clean and slice mushrooms. Wash leek, remove ends, and cut middle part into slices. Peel and press garlic.
  2. Prepare pasta according to package directions.
  3. Heat olive oil in a pan and add garlic, mushrooms, and leek. Brown for 1–2 minutes, then deglaze with cashew cream and simmer for about 10 minutes.
  4. Combine cooked spaghetti with stir-fried mushroom mixture and divide onto two plates. Garnish with parmesan and basil.

 
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My First Spice Mix for Spicebar

PROMOTION Hello my dears! Today I’d like to tell you about another cooperation that came about as a result of this one – something I’ve also been working on intensively for several months! Some of you may have noticed that our Seed Cracker mix bears not only the Pure Food Store logo, but also the Spicebar […]

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Recipe: Millet Porridge with Cinnamon-Baked Pears and Toasted Walnuts

I’ve got a wonderful new seasonal recipe for all of you! I just love warm breakfasts in fall and winter, which means that I’m a big fan of hot, nourishing, versatile porridges – especially because they’re so quick to make! This recipe is a tiny bit more time-intensive than other recipes, since you have to […]

Millet Porridge with Cinnamon-Baked Pears and Toasted Walnuts

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servings
Prep Time

Cook Time

ZUTATEN:

  • 2 pears soft
  • 1 tsp Ceylon cinnamon*
  • 2 tbsp walnuts
  • 300 ml almond milk*
  • 120 g millet flakes* or oat, spelt, or buckwheat flakes

ANLEITUNG:
  1. Preheat oven to 200°C (top and bottom heat). Wash pears and cut lengthwise into slices. Place on a baking tray lined with baking paper and sprinkle with cinnamon. Bake pears in preheated oven for 20 minutes, adding walnuts to baking tray after 15 minutes.
  2. In the meantime, heat almond milk in a pot. Let cereal flakes simmer for about 5 minutes, stirring continuously.
  3. Top porridge with walnuts and sliced pears and serve.

 
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Basic Recipe: Galettes with Three Autumn Fillings {Gluten-Free, No Sugar}

Yesterday we kicked off the current Sugar-Free Challenge – and I’ve already got a new recipe for you! My Spelt Galette Recipe with Four Fillings was so well-received that I decided to test out a gluten-free version for Phase 1 of the Sugar-Free Challenge. It came out great! As for fillings, I wanted to make […]

Basic Recipe: Galette

Delicious, easy-to-make gluten-free galettes with no added sugar.

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Galette
Prep Time 15 minutes

Cook Time 25 minutes

Passive Time

ZUTATEN:

  • 200 g buchwheat flour or spelt flour (contains gluten)
  • 2 tbsp ground almonds or ground tigernuts (chufas)
  • 60 g coconut oil*

ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat). Combine flour and ground almonds in a bowl.
  2. Heat coconut oil until it liquefies. Add 100 ml water to flour mixture. Mix everything into dough.
  3. On a baking sheet lined with baking paper, roll dough out into a circle approximately 1 cm thick.
  4. Fill galette with the desired filling (see examples below), leaving an edge on all side of approx. 3 cm. Fold "edge" pieces over filling and press lightly. Bake in a preheated oven for 25 minutes.

 
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RECIPE: ZUCCHINI ROLLS WITH MEDITERRANEAN FILLING | HEALTHY BBQ

The next recipe in my little “Healthy BBQ” series is for Zucchini Rolls with Mediterranean Filling. I just love them! The raw zucchini is simply cut into thin strips, then filled with a mixture of soft cheese, sun-dried tomatoes, arugula, and pine nuts. Roll up the zucchini strips and fix with a skewer – done! […]