Triple Berry Cream  Smoothie

Ingredients

• 1 cup frozen mixed berries (blueberries,  raspberries, and  strawberries)

• 1 ripe banana (fresh or frozen for extra thickness)

• 1 cup milk of your choice (dairy, almond, or oat milk work great)

• 1/2 cup Greek yogurt (plain or vanilla)

• 1 tbsp honey or maple syrup (optional, for added sweetness)

• A splash of vanilla extract

Instructions

Prep the Fruit: If you are using fresh berries instead of frozen, add 1/2 cup of ice to the blender to ensure you get that thick, chilled consistency seen in the photo.

 

Combine: Add the milk and yogurt to the blender first. Adding liquids first helps the blades spin more freely and prevents sticking.

 

Add Solids: Add the mixed berries, banana, and your sweetener of choice.

 

Blend: Start the blender on a low setting and gradually increase to high. Blend for 45–60 seconds until completely smooth and the berry skins are finely incorporated.

 

Serve: Pour into a tall glass. If you want to match the image perfectly, garnish with a few fresh berries on the side

Tips for the Perfect Texture

• For a Thicker Smoothie: Use a frozen banana. It acts like “healthy ice cream” and creates a much creamier texture than ice cubes.

• For Extra Nutrition: Feel free to toss in a small handful of spinach (it won’t change the flavor much) or a tablespoon of chia seeds.

• Adjusting Consistency: If it’s too thick, add a splash more milk. If it’s too thin, add more frozen fruit or a few ice cubes.

This Lemon Blueberry Pound Cake is a luscious, moist, bakery-style loaf bursting with juicy blueberries and bright lemon flavor. Topped with a silky lemon glaze, each slice delivers the perfect balance of sweetness, tang, and rich buttery texture. Ideal for breakfast, dessert, or an afternoon treat, this cake brings warmth and comfort to every bite.

 

 

Few things feel as comforting as a homemade pound cake fresh from the oven. This Lemon Blueberry Pound Cake combines the sunny brightness of lemon with the deep sweetness of blueberries, creating a cake that’s both refreshing and indulgent. The tender crumb, golden exterior, and glossy glaze make it as beautiful as it is delicious.

 

 

Whether you enjoy it with a cup of coffee, pack it for a picnic, or serve it at a family gathering, this recipe is simple yet unforgettable.

 

Why You’ll Love This Recipe

Moist and Tender: The rich pound-cake batter ensures a soft, buttery crumb.

Bursting With Flavor: Fresh blueberries and lemon zest give every bite brightness and sweetness.

Easy to Make: Simple ingredients and straightforward steps.

Perfect Anytime Cake: Breakfast, snack, dessert—the cake fits every occasion.

Ingredients

For the Pound Cake

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1–1 1/2 cups fresh or frozen blueberries
• Pinch of salt

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Instructions Step by Step

1. Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2. Mix the Batter

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and lemon zest.

3. Add the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing just until combined.

4. Fold in the Blueberries

Toss blueberries with 1 tablespoon of flour to prevent sinking.
Gently fold them into the batter without crushing them.

5. Bake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.

6. Prepare the Glaze

Whisk together powdered sugar and lemon juice until smooth.
Add more sugar to thicken or more lemon juice to thin the glaze.

7. Glaze the Cake

Once the cake is fully cooled, drizzle the glaze generously over the top, allowing it to drip down the sides beautifully.

 

High-Protein Veggie Breakfast Casserole

Prep time: 15 mins | Cook time: 35-40 mins | Servings: 6-8

 

Ingredients

The Base: 10 large eggs and 1 cup cottage cheese (the “secret” to the high protein and fluffy texture).

 

The Veggies: 1 red bell pepper (diced), 2 cups fresh spinach (chopped), and 1 cup sliced mushrooms.

 

The Flavor: ½ onion (diced), 2 cloves garlic (minced), 1 tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika.

 

The Topping: 1 cup shredded sharp cheddar or mozzarella cheese.

 

Instructions

Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or non-stick spray.

 

Sauté the Veggies: In a large skillet over medium heat, sauté the onions, peppers, and mushrooms until softened (about 5 minutes). Add the spinach and garlic at the very end, stirring just until the spinach wilts. Drain any excess liquid so the casserole doesn’t get soggy.

 

Blend the Egg Mix: In a large bowl, whisk the eggs, cottage cheese, salt, pepper, and paprika. For a smoother texture, you can pulse the eggs and cottage cheese in a blender.

 

Layer: Spread the sautéed vegetables evenly across the bottom of your prepared baking dish. Pour the egg mixture over the top.

 

Cheese & Bake: Sprinkle the shredded cheese evenly over the top. Bake for 35–40 minutes, or until the center is set and the top is golden brown.

 

Rest: Let it sit for 5–10 minutes before slicing. This helps the layers stay together perfectly, just like in your photo.

 

Tips for Success

Protein Boost: Add cooked ground turkey, chicken sausage, or black beans if you want to kick the protein count even higher.

 

Storage: This stays fresh in the fridge for up to 4 days. You can also freeze individual slices wrapped in parchment paper for a quick “grab-and-go” breakfast.

Baked Veggie Omelet

Prep time: 10 mins | Cook time: 20-25 mins | Serves: 4-6

 

Ingredients

Eggs: 8 large eggs (or 4 eggs and 1 cup egg whites to lower points further).

 

Dairy: 1/4 cup skim milk or unsweetened almond milk.

 

Vegetables: * 1 cup chopped broccoli florets (steamed slightly or chopped very small).

 

1/2 cup fresh spinach, chopped.

 

1/4 cup red bell pepper, diced.

 

2 green onions, sliced (keep some aside for garnish).

 

Cheese: 1/4 cup reduced-fat shredded cheddar or parmesan.

 

Seasoning: Salt and black pepper to taste, plus a pinch of garlic powder.

 

Instructions

Preheat & Prep: Heat your oven to 190°C (375°F). Lightly spray a large oven-safe skillet (like the one in your photo) or a 9×13 inch baking dish with non-stick cooking spray.

 

Whisk: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.

 

Layer: Scatter the broccoli, spinach, and red peppers evenly across the bottom of your prepared pan.

 

Pour: Pour the egg mixture over the vegetables. Use a fork to ensure the veggies are evenly distributed.

 

Bake: Top with the shredded cheese. Place in the oven and bake for 20-25 minutes, or until the center is set and the edges are lightly golden.

 

Serve: Let it cool for 5 minutes. Top with fresh green onions and an extra sprinkle of cheese if desired. Slice into wedges or squares.

 

Quick Tips for Success

The Sogginess Factor: If using frozen spinach, make sure to squeeze out every drop of water before adding it, or your omelet will get watery.

 

Protein Boost: Feel free to add diced lean turkey ham or precooked turkey sausage for zero or very low extra points.

Ingredients (2 servings)

 

2 large egg yolks (room temperature)

 

1 cup heavy cream (cold)

 

2 tbsp unsalted butter, melted and cooled

 

1–1½ tbsp unsweetened cocoa powder (100% cocoa)

 

Optional (relaxed carnivore only):

 

½–1 tsp raw honey or animal-based sweetener

 

Pinch of sea salt (enhances chocolate flavor)

 

🔥 For strict carnivore: use cocoa sparingly and omit sweeteners.

 

Instructions

 

Whip the cream

Whip heavy cream until soft peaks form. Set aside in the fridge.

 

Mix yolks & cocoa

In a separate bowl, whisk egg yolks with cocoa powder until smooth and glossy.

 

Add butter

Slowly whisk in melted butter until fully incorporated.

 

Sweeten (optional)

Add honey or sweetener if using. Mix gently.

 

Fold everything together

Carefully fold the whipped cream into the chocolate mixture in 2–3 batches to keep it airy.

 

Chill

Spoon into serving dishes and refrigerate for 30–60 minutes until set.

 

Tips for Best Results

 

Use very cold cream for better whipping

 

Fold gently — overmixing will deflate the mousse

 

If cocoa tastes bitter, reduce slightly or add a pinch of salt

 

For extra richness, add 1 more tablespoon of butter

 

Serving Suggestions

 

Serve chilled in ramekins

 

Top with a small dollop of whipped cream

 

Optional garnish (relaxed carnivore): shaved dark chocolate (100%)

Ingredients

 

Dry

 

1½ cups (190 g) all-purpose flour

 

3½ tsp baking powder

 

1 tbsp sugar

 

¼ tsp salt

 

Wet

 

1¼ cups (300 ml) milk

 

1 large egg

 

3 tbsp melted butter (or oil)

 

1 tsp vanilla extract (optional)

 

👩‍🍳 Instructions

 

Mix dry ingredients

In a large bowl, whisk flour, baking powder, sugar, and salt.

 

Mix wet ingredients

In another bowl, whisk milk, egg, melted butter, and vanilla.

 

Combine

Pour wet ingredients into dry. Gently whisk just until combined.

👉 A few lumps are good—don’t overmix.

 

Rest the batter (optional but recommended)

Let it sit for 5–10 minutes for extra fluffiness.

 

Cook

Heat a non-stick pan or griddle over medium heat. Lightly grease.

Pour about ¼ cup batter per pancake.

 

Flip

Cook until bubbles form on the surface (about 2 minutes), flip, and cook another 1–2 minutes until golden.

 

Serve hot

Stack, butter, syrup—done. 🥞

Why You’ll Love This Recipe

🥒 Hidden veggies your kids might actually eat!

🧀 Cheesy, savory, and satisfying

💛 Moist texture, never dry or dense

⏱️ 20 minutes prep, then bake

💸 Costs under $6—makes 12 muffins

🌾 Naturally nut-free & easily gluten-free

Ingredients You’ll Need

(Makes 12 standard muffins)

 

Veggie Base:

• 1 cup (120g) grated zucchini, squeezed dry
• ¾ cup (90g) grated carrot
• ¾ cup (100g) cooked & cooled shredded potato (or raw, peeled russet)
• ½ cup (60g) finely diced onion (optional but recommended)

Batter:

• 1½ cups (190g) all-purpose flour (or GF 1:1 blend)
• 1 tsp  baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 large eggs, room temperature
• ½ cup (120ml) plain yogurt or sour cream
• ¼ cup (60ml) olive oil or melted butter
• 1½ cups (6 oz) sharp cheddar  cheese, shredded

Step-by-Step Instructions (Savory, Fluffy, Foolproof)

1. Prep the Veggies

• Place zucchini in a clean towel; squeeze out as much liquid as possible.
• If using raw potato, soak in cold water 5 mins to remove starch; drain and pat dry.

2. Mix Dry Ingredients

• In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.

3. Combine Wet & Veggies

• In a large bowl, whisk eggs, yogurt, and oil.
• Stir in zucchini, carrot, potato, onion, and cheese.

4. Fold Together

• Gently fold dry ingredients into wet mixture until just combined. Do not overmix.

5. Bake to Golden Perfection

• Preheat oven to 375°F (190°C). Line muffin tin with papers or grease well.
• Fill cups ¾ full. Optional: top with extra cheese or sesame seeds.
• Bake 20–25 minutes, until golden and a toothpick comes out clean.
• Cool 5 minutes in pan, then transfer to wire rack.

Ingredients You’ll Need

For the Shortcakes (Makes 6–8)

2 cups (250g) all-purpose flour

¼ cup (50g) granulated sugar, plus extra for sprinkling

1 tbsp baking powder

½ tsp salt

½ cup (1 stick / 115g) cold unsalted butter, cubed

¾ cup (180ml) cold heavy cream (plus extra for brushing)

For the Berries:

4 cups fresh strawberries (or mixed berries), hulled and sliced

2–3 tbsp granulated sugar

1 tsp lemon juice (optional)

For the Whipped Cream:

1 cup (240ml) cold heavy cream

2 tbsp powdered sugar

½ tsp pure vanilla extract

Step-by-Step Instructions

1. Macerate the Berries

• Toss berries, sugar, and lemon juice in a bowl. Let sit 30+ minutes at room temp.

2. Make the Shortcake Biscuits

• Preheat oven to 425°F (220°C). Line baking sheet with parchment.
• In a bowl, whisk flour, sugar, baking powder, and salt.
• Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits.
• Stir in ¾ cup cold cream until just combined (dough will be shaggy).
• Turn onto floured surface; gently pat into 1-inch thick round.
• Cut into 6–8 rounds with a floured biscuit cutter (or glass).
• Place on sheet; brush tops with cream and sprinkle with sugar.

3. Bake to Golden Perfection

• Bake 14–16 minutes, until golden brown. Cool 5 minutes.

4. Whip the Cream

• Beat cold cream, powdered sugar, and vanilla until soft peaks form.

5. Assemble & Serve

• Split warm shortcakes in half.
• Spoon berries + juices over bottom halves.
• Top with whipped cream, then shortcake tops.
• Drizzle with extra berry syrup.

Loaded Baked Cauliflower Casserole

This is effectively the “solid” version of the soup you just made—perfect as a hearty side dish or a vegetarian main (if you skip the bacon).

• Prep time: 15 mins

• Cook time: 20 mins

• Servings: 6

Ingredients

• 1 large head cauliflower, cut into bite-sized florets

• 6 slices bacon, cooked and crumbled

• 1/2 cup sour cream (or softened cream cheese)

• 1/4 cup heavy whipping cream

• 2 cloves garlic, minced

• 1 1/2 cups sharp cheddar cheese, shredded (divided)

• 1/4 cup green onions, sliced

• Salt and black pepper to taste

• 1/2 teaspoon smoked paprika (optional for a smoky kick)

Directions

1. Steam the Cauliflower: Preheat your oven to 400°F (200°C). Place cauliflower florets in a steamer basket over boiling water for 5–8 minutes, or until fork-tender but not mushy. Drain well and pat dry (this prevents a watery casserole).

2. Create the Sauce: In a large mixing bowl, whisk together the sour cream, heavy cream, minced garlic, half of the shredded cheese, and half of the crumbled bacon. Season with salt, pepper, and paprika.

3. Combine: Toss the steamed cauliflower into the bowl with the cream mixture until every floret is well-coated.

4. Assemble: Spread the mixture into a greased 9×9 inch baking dish. Top with the remaining cheddar cheese and the rest of the bacon crumbles.

5. Bake: Bake for 15–20 minutes until the cheese is bubbly and starting to turn golden brown.

6. Garnish: Remove from the oven and sprinkle with fresh green onions before serving.

Healthy Oatmeal Apple Banana Bites

Ingredients:

2 cups oat flakes (rolled oats)

160g (5.5 oz) yogurt (plain or Greek)

1 teaspoon baking powder

1 apple, chopped

1 banana, mashed

2 eggs

 

Instructions:

Preheat your oven to 350°F (175°C).

In a large bowl, combine the oats and baking powder.

Add yogurt, mashed banana, and eggs. Mix well.

Fold in the chopped apple.

Spoon the mixture into a greased or lined mini muffin tin or small baking dish.

Bake for about 20-25 minutes or until golden and set.

Let cool slightly before removing and serving.

 

🥤 Creamy Peanut Butter Honey Smoothie

📝 Description

This Peanut Butter Honey Smoothie is a smooth, indulgent drink with a perfect balance of nutty richness and natural sweetness. The creamy texture comes from ripe banana and milk, while peanut butter adds depth and protein. Honey provides gentle sweetness, and vanilla gives a warm, aromatic finish. Ideal for breakfast, post-workout energy, or a healthy dessert-style drink.

🧾 Ingredients (Serves 1–2)

2 tablespoons creamy peanut butter

 

1 large ripe banana, sliced

 

1½ cups cold milk (dairy or almond/oat milk)

 

1–2 tablespoons pure honey (adjust to taste)

 

½ teaspoon vanilla extract

 

4–5 ice cubes (optional, for thicker texture)

 

1 tablespoon chia seeds or flaxseeds (optional, for nutrition)

 

👩‍🍳 Step-by-Step Instructions

Prepare the Ingredients

Peel and slice the banana for easier blending. Measure all ingredients in advance to ensure smooth preparation.

 

Add to Blender

Pour the milk into the blender first. Add banana slices, peanut butter, honey, vanilla extract, and seeds (if using).

 

Blend Until Smooth

Blend on high speed for 30–45 seconds until the smoothie becomes thick and creamy. Add ice cubes if you prefer a colder, milkshake-like consistency.

 

Taste & Adjust

Taste the smoothie and adjust sweetness with extra honey or thin it with a splash of milk if needed.

 

Serve

Pour into a tall glass. Drizzle honey or peanut butter along the inside of the glass for a decorative swirl, just like the image.

 

🌟 Tips & Variations

Add ½ cup Greek yogurt for extra creaminess and protein

 

Use frozen banana instead of ice for a richer texture

 

Add cocoa powder for a chocolate-peanut twist

 

Sprinkle crushed peanuts on top for crunch

 

🥗 Nutritional Benefits

High in protein and healthy fats

 

Provides long-lasting energy

 

Naturally sweetened with honey

 

Supports muscle recovery and fullness

 

🍏 Apple Cinnamon Oatmeal Smoothie

Prep time: 5 minutes | Servings: 1

 

Ingredients

1 medium Green Apple: (Granny Smith works best for tartness), cored and chopped.

 

1/4 cup Rolled Oats: Provides a creamy texture and keeps you full.

 

1 cup Milk of choice: (Dairy, Almond, or Oat milk all work great).

 

1/4 cup Greek Yogurt: For extra creaminess and protein.

 

1/2 tsp Ground Cinnamon: For that classic warm flavor.

 

1 tsp Honey or Maple Syrup: (Optional) Adjust based on your preferred sweetness.

 

A handful of Ice cubes: To keep it chilled and thick.

Instructions

1. Prepare the Apple: Wash the apple thoroughly. You can leave the skin on for extra fiber (as seen in the garnish) or peel it for a smoother consistency.

2. Combine: Place the chopped apple, oats, milk, yogurt, cinnamon, and sweetener into a high-speed blender.

3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the oats are completely pulverized and the mixture is silky smooth.

4. Check Consistency: If it’s too thick, add a splash more milk. If you want it colder, add a few more ice cubes and pulse again.

5. Serve: Pour into a glass. Garnish with a sprinkle of dry oats, a thin apple slice, and a sprig of fresh mint as shown in your photo.

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Pro Tips for the Best Result

• Soak the Oats: If you don’t have a high-powered blender, soak the oats in your milk for 5–10 minutes before blending to ensure there’s no “gritty” texture.

• Add Protein: You can easily add a scoop of vanilla protein powder to make this a complete meal replacement.

• Healthy Fats: Toss in a tablespoon of chia seeds or almond butter for added nutrients.

Creamy Vanilla Almond Ice Cream Delight

This creamy vanilla almond ice cream delight is a comforting and elegant dessert that feels special while remaining easy to prepare at home. The smooth texture, light sweetness, and nutty topping make it perfect for family gatherings, celebrations, or a relaxing moment after a meal. This recipe focuses on simple ingredients, careful preparation, and patience, resulting in a dessert that tastes rich and refreshing.

 

Ingredients

2 cups fresh cream (well chilled)

 

1 cup full-cream milk

 

¾ cup powdered sugar (adjust to taste)

 

1 teaspoon pure vanilla essence

 

2 tablespoons condensed milk (optional for extra creaminess)

 

¼ cup finely chopped almonds

 

2 tablespoons almond flakes for topping

 

1 tablespoon warm milk (for softening almonds if desired)

 

Preparation Method

Begin by placing a clean mixing bowl in the refrigerator for about 15 minutes. This helps maintain a smooth texture while mixing. Pour the chilled cream into the cold bowl and gently whisk until it becomes thick and airy. Take your time during this step, allowing the cream to increase in volume naturally without rushing.

 

In a separate bowl, combine milk, powdered sugar, vanilla essence, and condensed milk. Stir slowly until the sugar dissolves completely and the mixture looks smooth. Gradually add this mixture to the prepared cream. Using a gentle folding motion, blend everything together until fully combined. The goal is to keep the mixture light and even.

 

Add the chopped almonds to the mixture and stir softly so they spread evenly. Transfer the prepared mixture into a freezer-safe container. Cover it tightly and place it in the freezer for about 2 hours. After this time, remove it and stir gently to improve texture. Repeat this step once more if possible, then return it to the freezer for 4–6 hours or until fully set.

 

Once frozen, allow the ice cream to rest at room temperature for a few minutes before serving. Scoop the ice cream into a serving dish, just like the image shows, with smooth rounded scoops. Sprinkle almond flakes on top for added crunch and visual appeal.

 

Serving Suggestions

Serve this dessert on its own or with a light drizzle of sweet cream or warm milk. It pairs beautifully with fresh fruit or soft baked treats. The flavor is calming, rich, and enjoyable for all ages.

 

This homemade vanilla almond ice cream is a delightful way to create something special using simple ingredients, care, and love.

Prep & Cook Time

 

Prep: 20 minutes

 

Cook: 20 minutes

 

Chill: 1 hour (recommended)

 

Total: ~1 hour 40 minutes

 

🍽️ Servings

 

6–8 servings

 

🧾 Ingredients

Potato Salad

 

2½ lbs (about 1.1 kg) potatoes (Yukon Gold or russet)

 

4 large eggs, hard-boiled

 

½ cup red onion, finely diced

 

½ cup celery or green onion, finely chopped

 

Salt, to taste (for boiling water)

 

Creamy Dressing

 

¾ cup mayonnaise

 

2 tablespoons yellow or Dijon mustard

 

1 tablespoon apple cider vinegar or pickle juice

 

½ teaspoon sugar (optional, for balance)

 

½ teaspoon black pepper

 

¾ teaspoon salt (adjust to taste)

 

Optional: ½ teaspoon paprika

 

👩‍🍳 Instructions

 

Cook the Potatoes

 

Peel (or leave skins on) and cut potatoes into bite-size chunks.

 

Boil in well-salted water for 10–12 minutes, until fork-tender but not mushy.

 

Drain and let cool slightly.

 

Prepare the Eggs

 

Chop hard-boiled eggs into small pieces.

 

Make the Dressing

 

In a large bowl, whisk together mayonnaise, mustard, vinegar (or pickle juice), sugar, salt, pepper, and paprika.

 

Assemble

 

Gently fold warm potatoes into the dressing (they absorb flavor better when slightly warm).

 

Add eggs, onion, and celery/green onion.

 

Mix carefully to keep texture intact.

 

Chill & Serve

 

Cover and refrigerate for at least 1 hour.

 

Taste and adjust seasoning before serving.

Full recipe>>> Time & Yield

Prep time: 5 minutes

Cook time: 20–25 minutes

Total time: ~30 minutes

Servings: 6 slices

📝 Ingredients

2 cups unsweetened shredded coconut

3 large eggs

½ cup plain yogurt (or Greek yogurt)

1 ripe banana, mashed (natural sweetness)

1 tsp baking powder

1 tsp vanilla extract (optional)

Pinch of salt

1–2 tbsp coconut oil (for greasing)

👩‍🍳 Instructions

Preheat oven to 180°C / 350°F. Grease a small baking dish with coconut oil.

In a bowl, whisk the eggs until slightly frothy.

Add mashed banana, yogurt, vanilla, and salt. Mix well.

Stir in shredded coconut and baking powder until fully combined.

Pour batter into the prepared dish and smooth the top.

Bake for 20–25 minutes, until golden and set in the center.

Let cool for 5 minutes before slicing. Serve warm or chilled.

💡 Notes & Tips

Use fine shredded coconut for a smoother texture.

If you like it sweeter, add 1–2 tbsp honey or maple syrup (still refined-sugar-free).

For extra flavor, add lemon zest or cinnamon.

This cake firms up more as it cools—don’t overbake.

Can also be cooked in an air fryer (160°C / 320°F for 15–18 min).

🥗 Nutritional Information (per serving – approx.)

Calories: 180 kcal

Protein: 6 g

Healthy fats: 13 g

Carbohydrates: 9 g

Fiber: 4 g

Sugar: 4 g (naturally occurring)

Values may vary based on ingredients used.

INGREDIENTS:

1 lb Flat Iron steak , thinly sliced against the grain

1/4 cup Coconut Oil

3 Green onions , cut into 1-inch long diagonal slices

Low Carb Mongolian Beef Marinade:

1/4 cup Coconut Aminos

1 teaspoon Fresh root ginger, peeled and ginger , Do not use powdered ginger!

2 cloves Garlic , chopped

INSTRUCTIONS:

1.Scroll up to watch the short recipe video first!

2.Cut the Flat Iron Steak into very thin slices against the grain.

3.Add the sliced beef to a small ziplock bag and add the coconut aminos, peeled and grated root ginger (do not use powdered ginger), and garlic. Let marinate for 1 hour in the fridge.

4.When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.

5.Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef.

6.Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for just 1-3 minutes.

When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.

7.If you want more ‘sauce’ to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and serve with the beef.

8.Serve immediately!

Full recipe>>> Servings

 

4 large servings

(You can eat it twice a day comfortably)

 

🧺 Ingredients

 

1 medium zucchini, sliced

 

1 medium eggplant, cubed

 

1 red bell pepper, chopped

 

1 green bell pepper, chopped

 

1 medium onion, sliced

 

2 medium tomatoes, chopped

 

2 cups cauliflower florets

 

1 cup mushrooms, sliced

 

2 cloves garlic, minced

 

1 tsp olive oil (optional but recommended)

 

½ tsp salt (or to taste)

 

½ tsp black pepper

 

1 tsp dried oregano or Italian seasoning

 

½ tsp paprika or chili flakes (optional)

 

½ cup low-sodium vegetable broth

 

👩‍🍳 Instructions

 

Preheat oven to 375°F (190°C).

 

Lightly grease a casserole dish with olive oil or cooking spray.

 

Add all vegetables to the dish and mix well.

 

Add garlic, salt, pepper, oregano, paprika, and vegetable broth.

 

Toss everything gently to coat.

 

Cover with foil and bake for 35 minutes.

 

Remove foil and bake uncovered for 15–20 more minutes until vegetables are soft and slightly roasted.

 

Let rest for 5 minutes before serving.

 

🔥 Nutritional Information (per serving – approx.)

 

Calories: 120–140 kcal

 

Protein: 4–5 g

 

Carbohydrates: 18–20 g

 

Fiber: 6–8 g

 

Fat: 3 g

 

Sugar: 6–7 g

 

Sodium: Depends on broth/salt used

 

(Naturally cholesterol-free)