Healthier Eating

A NUTRITIOUS AND CREAMY DELIGHT FULL RECIPE Ingredients: 2 ripe avocados, diced 4 hard-boiled eggs, chopped 4 cups fresh spinach, chopped Instructions: Prepare the Ingredients: Start by boiling the eggs. Once they’re hard-boiled, chop them into bite-sized pieces. Dice the ripe avocados and chop the spinach into smaller pieces for easy mixing. Combine the Ingredients: In a large mixing bowl, combine the diced avocados, chopped hard-boiled eggs, and chopped spinach. Mix and Serve: Gently toss the ingredients together. For added flavor, you can season with salt, pepper, and a squeeze of lemon juice if desired. Serve immediately for a creamy and nutritious salad! This salad is packed with healthy fats and protein, making it a great choice for skin and hair health, just as you've experienced! Enjoy!

Ginger Sweet potato coconut soup with lentils and kale. Vegan and amazing! (Soup Maker) • 2 Tbsp coconut oil • 1 large onion, diced • 3 cloves garlic, minced • 1 Tbsp fresh ginger, grated • 2 medium sweet potatoes, peeled and diced • 1 cup dried red lentils, rinsed • 4 cups vegetable broth • 1 (14 oz) can coconut milk • 2 cups chopped kale leaves (or spinach) • Salt and pepper to taste • Optional toppings: chopped cilantro, lime wedges, toasted coconut flakes Instructions: 1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. 2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. 3. Stir in the diced sweet potatoes and dried red lentils, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender. 4. Once the sweet potatoes and lentils are cooked, stir in the coconut milk and chopped kale leaves. Allow the soup to simmer for an additional 5-10 minutes until the kale is wilted and tender. 5. Season the soup with salt and pepper to taste. 6. Serve the soup hot, garnished with optional toppings such as chopped cilantro, lime wedges, or toasted coconut flakes. Enjoy your delicious and nutritious Ginger Sweet Potato Coconut Soup with Lentils and Kale!

Delicious Keto Hot Cross Buns Ingredients (Makes 6-8 buns) For the Buns • 2 cups (200g) almond flour • ¼ cup (30g) coconut flour • 2 tsp baking powder • ½ tsp cinnamon • ½ tsp nutmeg • ¼ tsp ground cloves • ¼ tsp salt • ⅓ cup (70g) granulated sweetener (erythritol or monk fruit) • 1 tbsp psyllium husk powder (for texture) • 3 tbsp butter, melted • 3 eggs • ½ cup (120ml) unsweetened almond milk • 1 tsp vanilla extract • ½ cup (75g) chopped sugar-free dried fruit (or dark chocolate chips)   For the Cross • 2 tbsp coconut flour • 2 tbsp water   For the Glaze • 1 tbsp maple syrup or melted butter   Instructions 1. Preheat Oven & Prepare Dough: • Preheat oven to 175°C (350°F) and line a baking tray with parchment paper. • In a large bowl, whisk together almond flour, coconut flour, baking powder, spices, salt, and sweetener. • In another bowl, whisk melted butter, eggs, almond milk, and vanilla. 2. Combine Ingredients: • Pour the wet ingredients into the dry and mix well. • Fold in the chopped dried fruit or chocolate chips. • Let the dough sit for 5 minutes to thicken slightly. 3. Shape & Bake: • Roll dough into 6-8 balls and place on the baking tray. • Mix coconut flour and water for the cross, then pipe it on top. • Bake for 20-25 minutes or until golden brown. 4. Glaze & Serve: • While warm, brush buns with maple syrup or melted butter. • Let cool slightly before serving.

Coconut Milk Fish Curry Recipe Ingredients: - 500 g white fish fillets - 400 ml of coconut milk - 1 onion - 2 garlic cloves - 2 tomatoes - 2 teaspoons of curry powder - 1 teaspoon of freshly grated ginger - Fresh cilantro (for garnish) - Sel, poivre - Olive oil Instructions: 1. Heat some olive oil in a frying pan. 2. Add the chopped onion and crushed garlic, stir until golden brown. 3. Add the diced tomatoes and let cook a few minutes. 4. Sprinkle curry powder and grated ginger, mix well. 5. Pour the coconut milk into the skillet and mix until the sauce is homogeneous. 6. Add shredded fish fillets to the sauce. 7. Let simmer on low heat for about 10-15 minutes until fish is cooked through. 8. Season with salt and black pepper to your liking. 9. Serve hot with fresh chopped cilantro on top. Enjoy your meal 😋 Prep time: 10 minutes. Cooking time: 20 minutes Total time: 30 minutes Kcal : 350 kcal Portions : 4 portions

High Protein Snack Fast, nutritious and full of protein Ingredients: 1 avocado, cubed 1⁄2 cucumber, thinly sliced 1⁄4 purple onion, finely chopped 1 tablespoon fresh cilantro, chopped Juice of 1⁄2 lemon Salt and pepper to taste Cottage cheese for topping Preparation: In a bowl, mix avocado, cucumber, onion and cilantro. Squeeze the juice of lemon, add salt and pepper to taste, and blend gently. Top with cottage cheese and serve immediately.

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