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Learn how to make healthy and high protein cookies with cottage cheese. These cookies are easy to make and each cookie has about 6 grams of protein without adding any protein powder. ►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-chocolate-chip-cookies/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 16 cookies Ingredients: 250g Cottage cheese 1 Egg 1/3 cup (80ml) Maple syrup *or any other sweetener 2½ cups + 1 tablespoon (260g) Almond flour/ground almonds 3/4 teaspoon Baking powder 1/4 cup (40g) Chocolate chips (optional) 1 teaspoon Vanilla extract (optional) Directions: 1. Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and set aside. 2. In a blender or food processor, combine cottage cheese, egg, maple syrup, and vanilla extract (if using). Blend until smooth. 3. Transfer the mixture to a bowl. Add almond flour and baking powder, then mix until a dough forms. 4. Fold in the chocolate chips (optional) or any other mix-ins of your choice. 5. Using an ice cream scoop, portion the dough onto the prepared baking tray. Slightly flatten each mound and top with extra chocolate chips (optional). 6. Bake for 15-16 minutes, or until lightly golden. 7. Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. Notes: * If you want less carbs in your cookies, omit the chocolate chips and replace the maple syrup with stevia. * If you use stevia instead of maple syrup, you might need less almond flour.
Cottage Cheese Cookies | High Protein Cookies
Learn how to make the best strawberry mousse with only 3-ingredients. This mousse recipe is eggless, no gelatin and very easy to make. â–ºFull written recipe: https://thecookingfoodie.com/recipe/easy-strawberry-mousse-recipe-without-gelatin/ â–º Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie â–ºFOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 400g Strawberries 1/4 cup + tablespoons (75g) Sugar *read notes 1 cup (240ml) Heavy cream, cold Optional: 1 teaspoon Vanilla bean paste Extra strawberries for topping Directions: 1. Wash the strawberries 2. Using a blender or food processor, Blend the fresh strawberries into a smooth puree. Then strain the puree to remove the seeds (this step is optional). 3. In a small saucepan over medium heat, combine the strawberry puree and granulated sugar. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. This reduces the liquid and helps create a firmer mousse without gelatin. Let it cool completely to room temperature. 4. In a large bowl, whip the cold heavy cream and vanilla bean paste until stiff peaks form. Be careful not to overbeat, or the cream may turn grainy. 5. Gently fold the cooled strawberry mixture into the whipped cream in small batches until well combined. The key is to fold gently to maintain the airy texture. 6. Divide the mousse evenly into serving glasses or bowls. Smooth the tops with a spoon or spatula. Cover and refrigerate for at least 3-4 hours, or until set. 7. Garnish with fresh strawberries, whipped cream, or mint leaves, if desired. Serve chilled and enjoy!
Easy Strawberry Mousse Recipe (3-Ingredient)
Quick, easy to make and healthy chocolate lava cake made with oats. This recipe is eggless, gluten-free and vegan. If you are looking for a guilt-free dessert, this oatmeal lava cake is for you. â–ºFull written recipe: https://thecookingfoodie.com/recipe/gluten-free-chocolate-lava-cake/ â–º Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie â–ºFOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 1/2 cup (45g) Oat flour 1/2 teaspoon Baking powder Pinch Salt 3 tablespoons (24g) Cocoa powder 2-4 tablespoons (ml) Maple syrup *depending on desired sweetness (or any other sweetener of your choice) 1/3 cup (80ml) Milk of choice 1 High-quality Dark chocolate cube per serving Directions: 1. Preheat oven to 350F (180C). Grease two ramekins with vegan butter or coconut oil and set aside. 2. In a bowl mix oat flour, baking powder, pinch of salt and cocoa powder. 3. Add maple syrup and milk. Mix until combined and smooth. 4. Divide the batter between prepared ramekins. 5. Place one cube of high-quality dark chocolate in the center of the batter. 6. Bake for 10 minutes or until the edges are set, but the center is still soft. 7. Allow to sit for 2-3 minutes before serving. 8. Gently flip the cake onto a place and serve with fresh fruits.
Oatmeal Chocolate Lava Cake Recipe
Learn how to make the best cauliflower soup. This soup is rich, creamy and uses roasted cauliflower. ►Full written recipe: https://thecookingfoodie.com/recipe/roasted-cauliflower-soup/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the soup: 1 Lage head Cauliflower (2 pounds/900g) 4 tablespoons Olive oil 2 Onions, chopped 3-4 Garlic cloves, unpeeled 1 Large Potato, diced 4-6 cup (1-1.5L) Vegetable broth *read notes Salt to taste Pepper to taste 1 teaspoon Cumin 1/2 teaspoon Ground nutmeg For serving: Roasted cauliflower Chives/parsley Olive oil Directions: 1. Preheat oven to 425°F (220°C). 2. Cut the cauliflower into florets or medium-sized chunks. Place then in a large bowl add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil and toss until evenly coated. 3. Spread in a single layer on a baking tray and bake for about 20-30 minutes or until golden brown. Be careful not to burn the garlic, if the garlic burns too quickly and the cauliflower is not done yet, remove the garlic from the oven. *Reserve about 1 cup of roasted cauliflower for the garnish and set aside. 4. Meanwhile, in a large pot, heat 2 tablespoons of olive oil over medium heat, add chopped onion and sauté until golden, about 8-10 minutes. 5. Add potatoes, roasted cauliflower, squeeze in the garlic from the skin directly into the pot. Add vegetable broth, salt pepper and cumin. 6. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes. 7. Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth. 8. Check the seasoning and add spices as needed. 9. Ladle out into soup bowls, garnish with a drizzle of olive oil, chives/parsley, a few roasted cauliflower florets and serve. Notes: *when adding the broth: depending on how thick you want your soup (more about it later) *after blending the soup: at this stage check the texture of the soup, if you prefer a thinner soup, add 1-2 cups of broth or water and mix.
Roasted Cauliflower Soup Recipe
13 amazing pistachio dessert recipes any pistachio lover will love. If you looking for pistachio dessert ideas to make with pistachio paste or pistachio cream, this video is for you! â–ºFull written recipe: https://thecookingfoodie.com/recipe/our-13-best-pistachio-desserts/ â–º Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie â–ºFOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:12 Pistachio Paste 1:11 Pistachio Tiramisu 3:10 Pistachio Cheesecake 5:22 Dubai Chocolate bar 7:02 Pistachio lava Cake 8:02 Pistachio Ice Cream 8:46 Pistachio Cake 10:28 Flourless pistachio Cake 11:31 Pistachio stuffed cookies 12:43 Pistachio Basque cheesecake 13:40 Pistachio Biscuit Cake 14:55 Dubai Chocolate Tart 16:51 Pistachio energy bars 17:46 4-ingredient pistachio cookies
13 Pistachio Dessert Recipes for Pistachio Lovers
Learn how to make to make the best carrot ginger soup. ►Full written recipe: https://thecookingfoodie.com/recipe/best-carrot-ginger-soup-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 2 pounds (900g) carrots *about 8-9 medium carrots 3-4 tablespoons Olive oil 1 Onion, chopped 3-5 Garlic cloves, unpeeled (optional) 2 tablespoons Ginger, grated 4 cups (1L) Vegetable broth *or more if needed Salt to taste Pepper to taste 1 teaspoon Cumin 1 teaspoon Turmeric (optional) Pinch Cinnamon For serving: Croutons Caramelized onions Chopped parsley Directions: 1. Preheat oven to 400F (200C). Peel and roughly chop carrots. Then, place chopped carrots in a large mixing bowl, add unpeeled garlic cloves, add 1-2 tablespoons of olive oil, toss until evenly coated. Roast for about 20-30 minutes, until golden brown and caramelized. 2. Heat 2 tablespoons olive oil over medium heat in a large pot. Add chopped onion and sauté for 6-8 minutes until golden. Add grated ginger and cook for 2 more minutes. 3. Add roasted carrots and peel garlic cloves directly to the pot. 4. Add vegetable broth (or water) and spices. Bring to a boil, then reduce to low heat, cover and cook for 15-20 minutes. 5. Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth. 6. Serve the soup with croutons, caramelized onions and chopped parsley.
Carrot Ginger Soup Recipe
Learn how to make healthy and gluten-free quinoa crepes just from 3-ingredients. ►Full written recipe: https://thecookingfoodie.com/recipe/quinoa-crepes/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 cup (185g) Quinoa, uncooked 1¼ cups (300ml) Water 1/4 teaspoon Salt 1 tablespoon Olive oil *optional Optional: Other spices like cumin, paprika, turmeric Chia seeds Maple syrup Direction: 1. Rinse the quinoa under cold running water in a fine-mesh strainer, drain all excess water. Transfer to a large bowl and cover with water. Use enough water to submerge the quinoa completely. Allow the quinoa to soak for at least 3 hours or overnight. 2. When ready to cook drain the quinoa and rinse again under cold water to remove any remaining residue. 3. Add drain quinoa to a high-speed blender, then add water, salt, olive oil and any other additions that you like (read notes). 4. Blend until completely smooth. Then, let the batter rest for 5 minutes. 5. Heat a non-stick pan or skillet and pour in the batter, about 1/3 cup at the time. Twirl the pan to spread out the batter and make it thinner. If you don't have a good non-stick pan you may need to use a bit of oil. Cook for 1 minute, flip and cook for another 30 seconds. 6. Repeat.
Healthy 3-Ingredient Quinoa Crepes | Gluten-Free Crepes
Learn how to make healthy no-bake 3-ingredient chocolate oatmeal cake. ►Full written recipe: https://thecookingfoodie.com/recipe/3ingredient-chocolate-oatmeal-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 6oz (170g) Dark chocolate, high quality 375ml Coconut milk, full fat 2¾ cups (220g) Quick oats Directions: 1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside. 2. Chop the chocolate and lace in a heat proof bowl. 3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth. 4. Add quick oats and stir until combined. 5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours. 6. Serve with fresh fruits. Notes: • This cake is not so sweet as we not using any sugar except the chocolate, If you prefer a bit sweeter cake add 1-2 tablespoons of sugar or any other sweetened while simmering the coconut milk. • Keep refrigerated up to 5 days.
No-Bake 3-Ingredient Chocolate Oatmeal Cake
Learn how to make homemade pita bread on a stove and without an oven. ►Full written recipe: https://thecookingfoodie.com/recipe/homemade-pita-bread-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 1¼ (300ml) water 3/4 tablespoon (7g) Instant dry yeast 1 tablespoon (14g) sugar 500g Bread flour 1½ teaspoons Salt 2 tablespoons olive oil Directions: 1. Sift the flour into the mixer bowl. Add the dry yeast, sugar, and salt, and mix well. 2. Add the olive oil and water. Start mixing with your hands or a wooden spoon until a dough forms. 3. Transfer the dough to a floured surface and knead until a smooth and elastic dough forms, about 10 minutes. If you have a stand mixer, this process will be much easier. 4. Transfer the dough to a lightly oiled bowl and leave to rise for about an hour or until it doubles in volume. 5. Punch the dough to release the air and divide it into 8 equal parts, about 100g each. Roll them into balls. 6. Place the dough balls on a large tray or floured surface and cover with a towel to rise again for 15-20 minutes. 7. Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. 8. Roll the dough balls into 1/2 cm (1/4 inch) thick circles. Place one pita at a time in the hot pan and cook for about 1-2 minutes on each side, or until puffed and golden spots appear. 10. Immediately cover the pitas with a towel to create a steamy environment. They must be covered all the time to prevent drying out. The pitas soften after cooling and are at their best the day they are baked.
Easy Pita Bread Recipe | Skillet Pita | Stovetop Pita
Healthy and delicious Oatmeal bars
Healthy Oatmeal Bars (Sugar-Free) Recipe
Learn how to make easy and healthy edamame salad that is packed with protein and vegetables. â–ºFull written recipe: https://thecookingfoodie.com/recipe/edamame-salad-recipe-healthy-and-easy/ â–º Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie â–ºFOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the salad: 14 ounces (400g) Frozen Edamame, shelled 1 large Cucumber, diced 1 Bell pepper, diced 1 Avocado, diced 1/2 Red onion, chopped 1/2 cup (100g) Black lentils For the dressing: 2 tablespoons Olive oil 2 teaspoons Sesame oil 2 tablespoons Lemon/lime juice 1 tablespoon Orange juice (optional) 1 tablespoon Maple syrup (optional) 1 teaspoon Grated ginger Salt to taste Pepper to taste Directions: 1. Cook the edamame: fill a large pot with eater and bring to a boil. When boiling add the edamame, bring to a boil again. When boiling, cover and cook for 3-4 minutes. Drain and transfer to a large mixing bowl. 2. Cook the black lentils: rinse the lentils under running cold water, then, transfer to a pot, add 3-4 cups of water, bring to a boil, when boiling, reduce the heat to low and cook for 15-20 minutes, or until al dente. Drain, rinse under cold water and transfer to the salad bowl. 3. Meanwhile chop all the vegetables. Then, add then to the bowl. 4. Make the dressing: to a jar add olive oil, sesame seed oil, lemon/lime juice, maple syrup, grated ginger, salt and pepper. Close the jar and shake for a few seconds until emulsified. 5. Pour the dressing over the salad and mix until evenly combined. 6. Serve!
Healthy Edamame Salad Recipe | High Protein Salad
Learn how to make healthy jam oat bars with 0 added sugar. ►Buy Podo Pure's healthy sugar-free jam here: https://podopure.com/?ref=FOODIE Use promo code: FOODIE to get a 20% discount! ►Full written recipe: https://thecookingfoodie.com/recipe/healthy-oatmeal-jam-bars-refined-sugar-free/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the Oat Base and Crumble: 1½ cups (135) Rolled oats/quick oats 1 cup (125g) Whole wheat flour/AP flour 1/4 teaspoon Salt 1/2 teaspoon Baking powder 1/2 teaspoon Cinnamon (optional) 1/2 cup (115g) Butter, melted 1/4 cup (60ml) Honey/maple syrup 1 teaspoon Vanilla extract For the filling: 1 cup (300g) Sugar-free jam Extra fruit *optional Instructions: 1. Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal. 2. Prepare the Oat Base and Crumble: In a large mixing bowl, combine the rolled oats, flour, salt, baking powder and salt. 3. Pour in the melted butter (or coconut oil), honey (or maple syrup), and vanilla extract. Mix well until everything is evenly combined and forms a crumbly texture. 4. Reserve 1/3 of this mixture for the topping. Press the remaining mixture firmly into the prepared baking pan to form the base. 5. Spread the sugar-free jam evenly over the pressed oat base. If using fresh or frozen berries, mix them with the jam before spreading for added flavor and texture. 6. Sprinkle the reserved oat mixture evenly over the jam layer. 7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling slightly. 8. Remove from the oven and let the bars cool completely in the pan to allow the jam layer to set. 9. Once cool, use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles.
Healthy Jam Oat Bars | Sugar-Free
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