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To make this delicious breakfast meal, you will need these ingredients:

6 big eggs

1 cup of cheese made from milk

1/4 cup of shredded cheddar cheese

2 tablespoons of chopped chives, you can add them if you like.

Add salt and pepper according to your preference.

Use cooking spray or butter to grease the pan.

GUIDELINES:

Way of doing something.

Heat up the oven: Turn on your oven and set it to 375°F (190°C). Apply cooking spray or butter to the baking dish to avoid food sticking.

Get the eggs ready: In a big bowl, break the eggs and whisk them gently with a fork or whisk. Put the cottage cheese, shredded cheddar cheese, chopped chives (if you have them), salt, and pepper. Mix until everything is well mixed together.

Baking: Pour the beaten eggs into the baking dish, making sure to spread them out evenly. Put the dish in the oven that has been preheated and bake for 25-30 minutes, or until the eggs are cooked and the top is golden brown.

Instructions: After baking, take the dish out of the oven and allow it to cool for a short while. Cut into squares or triangles and serve while hot.

End.

Baked Cottage Cheese Eggs are not just for breakfast; they represent comfort, warmth, and being together. They show us the happiness of eating with family and beginning the day with a tasty meal. Whether you are cooking them for your loved ones or just for yourself, these eggs will surely become a favorite part of your morning. Next time you want a delicious and filling breakfast, try making our family’s Baked Cottage Cheese Eggs recipe. It’s bound to be a hit in your home as well.

Ingredients:

• 50g butter 
• 5 bananas or plantains (500g) 
• 1/2 lemon (30ml) 
• 300ml milk (hot or cold) 
• 50g cornstarch (can be replaced by 100g flour) 
• 3 egg yolks 
• 1 teaspoon vanilla essence 
• 500ml very cold cream (milk cream or vegetable cream) 

 Instructions:

1. In a saucepan, melt the butter .
2. Mash bananas  and add them to the melted butter. Squeeze in lemon juice .
3. In a separate bowl, mix cornstarch (or flour)  with a small amount of milk to create a paste.
4. Gradually add the remaining milk  to the paste and whisk until smooth.
5. Pour the milk mixture into the banana mixture and stir well.
6. In another bowl, beat egg yolks  and add vanilla essence .
7. Mix the egg yolk mixture into the banana mixture, stirring constantly.
8. Cook the mixture over low heat, stirring continuously until it thickens. Remove from heat and let it cool.
9. In a separate bowl, whip the very cold cream  until stiff peaks form.
10. Gently fold the whipped cream into the banana mixture until well combined.
11. Use this delicious and healthy sugar-free banana cream to fill and decorate your cakes!

Ingredients

• 1 ¼ cups (250 g) lentils, soaked for 8 hours
• 2 ⅞ cups (700 ml) water (for soaking)
• 100 ml (3.4 fl oz) water (for blending)
• 2 tbsp olive oil (30 ml)
• 2 tbsp rice flour (16 g)
• 1 tsp turmeric (5 g)
• 1 tbsp ground coriander (7 g)
• 1 tsp baking powder (4 g)
• 2 tbsp psyllium husk (16 g)
• Salt, to taste
• 1 tbsp lemon juice (15 ml)
• Vegetable oil, for greasing the pan
• A handful of sunflower seeds
• A handful of sesame seeds

Step-by-Step Instructions

1. Soak the Lentils

1. Soak the lentils: Place 250 grams of lentils in a large bowl and cover with 700 ml of water. Let the lentils soak for 8 hours or overnight. This helps soften the lentils and makes them easier to blend into a smooth batter.
2. Drain and rinse: After soaking, drain any excess water and rinse the lentils under cold water.

2. Blend the Lentils

1. Add water: After rinsing, transfer the soaked lentils to a blender or food processor. Add 100 ml of fresh water to the lentils.
2. Blend until smooth: Blend the lentils until you achieve a smooth, even consistency. Ensure there are no large pieces left in the mixture.
3. Incorporate olive oil: While blending, gradually pour in 2 tablespoons of olive oil. This adds moisture and helps bind the bread dough.

3. Prepare the Dry Ingredients

1. Mix dry ingredients: In a separate bowl, combine the following:
   • 2 tablespoons rice flour
   • 1 teaspoon turmeric
   • 1 tablespoon ground coriander
   • 1 teaspoon baking powder
   • 2 tablespoons psyllium husk
2. Stir well: Ensure the dry ingredients are thoroughly mixed to evenly distribute the baking powder and spices.

4. Combine the Wet and Dry Ingredients

1. Add dry ingredients to lentil mixture: Gradually add the dry ingredient mixture into the lentil batter. Stir or blend until everything is well combined.
2. Season with salt: Add salt to taste, adjusting the seasoning based on your preference.
3. Check the consistency: If the batter appears too runny, you can add an extra tablespoon of rice flour to thicken it slightly.
4. Add lemon juice: Stir in 1 tablespoon of lemon juice. This adds a subtle tang to the bread and enhances the overall flavor.

5. Prepare the Pan and Batter

1. Grease the bread pan: Lightly grease a loaf pan with vegetable oil to prevent the bread from sticking during baking.
2. Pour in the batter: Transfer the lentil batter into the greased pan, spreading it out evenly with a spatula.
3. Top with seeds: Sprinkle a handful of sunflower seeds and sesame seeds on top of the batter. These seeds add texture and a nutty flavor to the  bread.

6. Bake the  Bread

1. Preheat the oven: Set your oven to 200°C (392°F) and allow it to preheat fully before baking.
2. Bake for 60 minutes: Place the bread pan in the oven and bake for 60 minutes, or until the bread is golden and firm to the touch. You can check for doneness by inserting a toothpick into the center of the bread—if it comes out clean, the bread is ready.

7. Cool and Serve

1. Let it cool: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the loaf to a cooling rack to cool completely.
2. Slice and serve: Once the bread is fully cooled, slice and enjoy! Serve with your favorite spread, dip, or use it as a base for sandwiches.

Tips for Success

• Psyllium Husk: This ingredient is key to binding the bread and keeping it moist. Psyllium husk acts as a natural thickener and helps improve the texture.
• Soaking Lentils: Be sure to soak the lentils for at least 8 hours. This step ensures that they blend easily and contribute to a smooth batter.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for later use.

Nutrition Information (Per Serving)

• Calories: 170 kcal
• Carbohydrates: 24 g
• Protein: 6 g
• Fat: 6 g
• Fiber: 5 g
• Sodium: 150 mg

Health Benefits

This lentil bread is rich in plant-based protein and dietary fiber, making it a satisfying and healthy alternative to traditional bread. Here are some of its health benefits:

• Lentils: A great source of protein, fiber, and essential nutrients like iron and folate, lentils help support heart health, digestion, and energy levels.
• Psyllium Husk: Packed with soluble fiber, psyllium husk promotes digestive health, helps regulate blood sugar levels, and supports weight management.
• Turmeric: Known for its anti-inflammatory and antioxidant properties, turmeric is a powerful spice that can support overall health.
• Pumpkin and Sesame Seeds: These seeds add texture and healthy fats, as well as magnesium, zinc, and protein, which are great for heart and bone health.

With just flour and 2 eggs, create these delightful bread rolls that’ll please everyone! 

Ingredients:

• 570g wheat flour
• 1 tbsp sugar
• 1 tsp salt
• 8g dry yeast
• 360ml warm water
• 1 egg + 1 egg white
• 20ml vegetable oil
• Sesame seeds 

Instructions:

1. Combine flour, sugar, salt, and yeast.
2. Add warm water and mix to form dough.
3. Knead dough, then add oil and knead until smooth.
4. Divide into 12 parts, cover, and let rest for 20 mins.
5. Place on a baking tray lined with parchment paper.
6. Cover and let rise in a warm place for 30 mins.
7. Mix egg yolk and 2 tsp milk, brush onto rolls.
8. Sprinkle with sesame seeds.
9. Bake at 180°C (356°F) for 20-25 mins.

Enjoy your freshly baked bread rolls!

Ingredients

• 4 apples, peeled, cored, and pureed (approx. 2 cups or 480 ml of apple puree)
• 4 large eggs
• 1 cup (70 g) unsweetened cocoa powder
• 1 teaspoon (5 g) baking powder
• 3 tablespoons (45 ml) coconut oil, melted

Optional Add-ins:

• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon for a hint of spice
• A handful of dark chocolate chips or chopped nuts for added texture (optional)

Step-by-Step Instructions

1. Preheat the Oven

Before starting the cake batter, it’s important to get your oven ready.

1. Preheat to 360°F (180°C): Set your oven to this temperature to ensure even cooking throughout the cake.
2. Prepare the baking dish: Line an 8-inch (20 cm) round or square baking dish with parchment paper, or grease it lightly with coconut oil. This will make it easy to remove the cake after baking.

2. Prepare the Batter

This cake is simple to make, relying on fresh apple puree to provide moisture and natural sweetness.

1. Puree the apples: Begin by peeling, coring, and pureeing the apples. You can use a food processor or blender to achieve a smooth, even texture. If your apples are particularly juicy, you may want to strain the puree slightly to remove excess liquid.
2. Mix the wet ingredients: In a large mixing bowl, combine the apple puree and eggs. Whisk the mixture thoroughly until it’s smooth and well-blended. The eggs help bind the cake while also giving it structure.
3. Add the dry ingredients: Gradually add the unsweetened cocoa powder and baking powder to the apple-egg mixture. The cocoa powder provides a rich, chocolatey flavor, while the baking powder ensures the cake rises properly.
4. Incorporate the coconut oil: Finally, pour in the melted coconut oil. Stir the batter well until all the ingredients are fully combined, and the batter is smooth. The coconut oil adds healthy fats and enhances the cake’s moist texture.
5. Optional flavors: For added depth of flavor, you can stir in 1 teaspoon of vanilla extract or a pinch of cinnamon. These optional ingredients can elevate the taste without adding calories or unhealthy components.

3. Bake the Cake

Now that your batter is ready, it’s time to bake your healthy chocolate cake.

1. Pour the batter into the dish: Transfer the batter to your prepared baking dish, smoothing the top with a spatula to ensure even baking.
2. Bake for 35-40 minutes: Place the baking dish in the preheated oven and bake for 35-40 minutes. The  cake is ready when a toothpick inserted into the center comes out clean, or with only a few moist crumbs clinging to it.

4. Cool and Serve

Once baked, allow the cake to cool completely before slicing. Cooling helps the cake set and improves the texture.

1. Cool in the pan: Leave the cake in the baking dish for about 10-15 minutes after taking it out of the oven. Then, transfer it to a cooling rack to cool completely.
2. Slice and enjoy: Once cooled, slice the cake into squares or wedges. This cake is perfectly delicious on its own but can also be served with fresh berries, a dollop of Greek yogurt, or a drizzle of melted dark  chocolate for a bit of indulgence.

Nutrition Information (Per Serving)

• Servings: 8 slices
• Calories: 170 kcal
• Carbohydrates: 17 g
• Protein: 6 g
• Fat: 9 g
• Saturated Fat: 5 g
• Fiber: 4 g
• Sugars: 12 g (natural sugars from apples)
• Sodium: 60 mg

Health Benefits

This healthy chocolate cake is not only delicious but packed with beneficial ingredients:

• Apples: Rich in dietary fiber and vitamins like Vitamin C, apples provide natural sweetness, keeping the need for added sugar to a minimum.
• Cocoa powder: Unsweetened cocoa powder is a powerhouse of antioxidants and offers a rich chocolate flavor without the fat and sugar found in traditional chocolate.
• Coconut oil: Contains healthy medium-chain triglycerides (MCTs), which are metabolized quickly for energy, making it a better choice for baking compared to other fats.
• Eggs: Provide protein and help bind the cake together, offering a source of essential amino acids.

there’s one dessert that wonderfully encapsulates both the zest of summer and the ease of preparation, it’s the no-bake lemon cheesecake cups. These delightful treats are not only quick to make but also bring a refreshing burst of citrus flavor that can brighten up any gathering. Imagine savoring a smooth, creamy cheesecake infused with tangy lemon, all resting on a subtly sweet pecan-oat base — sounds heavenly, right?

The no-bake lemon cheesecake cups have gained immense popularity, and it’s no surprise why. They’re a favorite for parties, picnics, and even casual family dinners. Their biggest appeal? You don’t need to turn on an oven, making them a perfect choice for summertime when you’d rather avoid the extra heat. Additionally, these cheesecake cups offer a lighter alternative to traditional baked cheesecakes, thanks to the use of erythritol instead of sugar and a base made with oats and pecans. This combination not only makes the dessert healthier but also adds a delightful nutty crunch that complements the creamy filling.

These delightful lemon cheesecake cups shine on their own but can also be paired with various accompaniments to enrich the experience. Serving them with fresh berries or a drizzle of raspberry sauce can add an extra layer of flavor and color, making them an even more attractive choice for guests. For a more elegant affair, consider pairing them with a crisp glass of white wine or a refreshing lemon-infused iced tea. The versatility of these cheesecake cups makes them an excellent choice for just about any occasion.

Ingredients:

1/2 cup instant oats (42.8g)
1/4 cup pecans (26.15g)
1 tbsp honey
16 oz full-fat plain cream cheese, room temperature (453.59g)
2/3 cup erythritol (140.89g)
1/4 cup lemon juice (64.46g)
Zest from 1 lemon
1 cup whipping cream, min 35% fat, chilled (251.49g)
5 slices of lemon, for decoration
Instructions:

Serve chilled: Once set, serve the refreshing and healthy lemon cheesecake cups chilled.

Blend the base ingredients: In a food processor, blend the instant oats, pecans, and honey into a semi-fine mixture.

Divide the base: Evenly distribute the mixture into 5 cups and set aside.

Mix the cream cheese and erythritol: Using a handheld whisk, mix the room temperature cream cheese and erythritol in a large bowl until fluffy.

Add lemon juice and zest: Incorporate the lemon juice and zest into the cream cheese mixture and mix well. Set aside.

Whip the cream: In another bowl, whisk the chilled whipping cream until stiff peaks form using a handheld whisk.

Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula until everything is well combined. Set aside.

Prepare the cups: Place a slice of lemon against the walls of each of the prepared cups.

Add the filling: Spoon the lemon cheesecake filling into each cup, smoothing out the top with the back of the spoon.

Chill the cheesecake cups: Chill the cups for 4 hours in the coldest part of your fridge.

Enjoy!

Here’s a super easy recipe for effortless lemon ice cream that you can whip up without an ice cream maker!

Effortless Lemon Ice Cream

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• ½ cup fresh lemon juice (about 2-3 lemons)
• Zest of 1 lemon
• 1 tsp vanilla extract (optional)

Instructions

1. Whip the Cream:

• In a large mixing bowl, whip the heavy cream until soft peaks form. This usually takes about 3-5 minutes with an electric mixer.

2. Combine Ingredients:

• In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract (if using) until well combined.

3. Fold Together:

• Gently fold the whipped cream into the lemon mixture. Be careful not to deflate the whipped cream too much; you want it to stay light and airy.

4. Freeze:

• Pour the mixture into a freezer-safe container. Smooth the top with a spatula, then cover it with a lid or plastic wrap.

5. Chill:

• Freeze for at least 4-6 hours, or until firm.

6. Serve:

• Scoop and enjoy your refreshing lemon ice cream!

This no-churn lemon ice cream is bright, creamy, and perfect for warm days! Enjoy!

The recipe for Grandmother’s vegetable soup with Parmesan croutons
Elizabeth’s grandmother taught her how to make this vegetable soup. It is a delicious and healthy meal that is great for people who are trying to lose weight. Great for a filling meal, this soup is full of fresh veggies and finished with homemade Parmesan croutons. This tasty recipe has everything you need to know about it:

Overview of the Ingredients:
For the soup:

Onion: Gives it a delicious base taste.
Olive oil: This healthy fat is used to sauté the veggies.
Vegetables like celery, carrots, courgette (also called zucchini), potatoes, and sweet red and orange peppers add different tastes, textures, and nutrients to food.

Spices like chili pepper and garlic add some heat and depth of flavor.
Salt, black pepper, and thyme are all important spices that make the soup taste better overall.
Vegetable broth: This is what the soup is made of and it gives it strength and depth.
Frozen peas: They add a little sweetness and extra nutrition.
Fresh parsley gives food a pop of color and a fresh taste.
For the croutons with parmesan:

Bread: Cut into cubes to make the croutons’ base.
Adding olive oil to the bread cubes makes them crispy and tasty.
Salt, dried garlic, Parmesan cheese, and thyme are seasonings that give the croutons a tasty, spicy crunch.
Details on how to get there:
1. Get the soup ready:

To fry the onion, put some olive oil in a big pot and set it over medium-low heat. It usually takes between 3 and 5 minutes for the onion to become clear after you add it.
Add the Vegetables: Add the potatoes, celery, carrot, sweet red pepper, and sweet orange pepper that have been chopped. Mix the veggies together well.
Add the Spices: Chopped chili pepper and garlic should be added to the pot. Add thyme, black pepper, and salt to taste. Make sure the vegetables are well covered with the spices by mixing everything together well.
cook the veggies: Put the lid on the pot and let the veggies cook for 5 to 7 minutes. This will let them soften a bit and let their flavors come out.
Pour in 1 liter of veggie soup. Give the soup 15 minutes to cook so that the tastes can mix.
Step 3: Add the Parsley and Peas. To the soup, add 1 cup of frozen peas and cook for three to five more minutes. Add the chopped parsley to make it taste and look even better.
2. Get the Parmesan croutons ready:

Warm Up the Oven: Warm up your oven to 180°C (350°F).
Add spices to the bread: Put the bread cubes on a baking sheet. Put some olive oil on top and then add salt, dried garlic, chopped Parmesan cheese, and herbs. Toss the bread cubes to cover them all over.

Once the oven is hot, put the seasoned bread cubes in and bake them for 10 to 15 minutes, or until they are golden and crispy. The croutons give the soup a great crunch and a burst of flavor.
3. Put it on:

Finish the Soup: When the soup is done, check the flavor and make any necessary changes. This step makes sure that the tastes are right and that you like them.
Serve with Croutons: Put the soup into bowls and top with the Parmesan croutons that were just baked. It’s impossible to say no to the filling vegetable soup and the crunchy, salty croutons together.
How to Make the Best Vegetable Soup:
Foods that are fresh: For the best taste and health benefits, use fresh, high-quality veggies.
flavor: Before serving, taste the soup and make any necessary flavor changes. A tasty soup needs just the right amount of salt, pepper, and herbs.
Crouton Storage: To keep them crispy, put any extra croutons in a container that won’t let air in.
Good for you nutrition:
Low in Calories: This vegetable soup is great for weight loss because it is low in calories but high in important nutrients.
Rich in Minerals and Vitamins: This soup is full of different veggies, which give it a lot of minerals and vitamins, like vitamin C, potassium, and fiber.
Healthy Fats: Adding olive oil adds healthy fats that are good for your heart.
Ideas for Serving:
Lunch or Dinner: This soup is a nice light lunch or dinner. It’s hearty enough to be a main dish, but a side salad goes well with it too.
For meal prep, make a lot of it and put it in the fridge for up to a week. It stays warm well and is easy to make for a quick meal.
To sum up, this veggie soup recipe is great because it blends custom with health benefits. It’s simple to make, full of healthy foods, and so tasty that you could eat it every day. Making your own Parmesan croutons gives this soup the right crunch and taste that will make it a family favorite. This tasty vegetable soup will make you feel better and is good for you.