Diet often is all about cheating. Cheating your mind into thinking you're eating something desirably unhealthy while eating very healthy instead. That's why I'm gonna prestent to you today: Aubergine Pizza Piccolini.

For this recipie you will need:

• 1 Aubergine
• Smoked Ham
• Garlic
• Leek
• Zucchini
• Mushrooms
• Canned chopped tomato
• Balsamic Cream
• Parmesan
• Flax Seeds

Of course the goal is to top the Piccolini with the pizza tipping you like. So if you prefer spinach or salami or tuna, go ahead and use that :)


Start with cutting your Mini Pizza Crusts. I cut reasonably sized slices of aubergine, cutting that thin end-part sideways.

Season the aubergine before putting in into the oven at 150° C. It will stay in there until your topping is done.

Now for the sauce. Of course you cold really make it pizza-like with putting the topping onto the sauce. But I don't want to use a second pot so I will mix the topping with the sauce.
 
I LOVE diced smoked ham. You can use the exact amount you want - plus it gives you a tiny bit of fat to fry your vegetables in.

Speaking of vegetables: Cut them into chunks to your liking.

Add the garlic into the pan first and soften it ...

... before adding the rest of the vegetables.

Cook untill they are nice and soft as well.

Now add the tomato sauce ...

And cook untill it's pretty much reduced to a gorgeous sauce. Season to taste.

Usually I have a piece of parmesan and use the grater. Today we're using pre-sliced Parmesan though, so I had to cut it very small in order to sprinkle the Piccolini.

Once the sauce is done set it aside to cool a bit and check your Mini Crusts. They should be done as well.

Now it's time to build the Pizzas. Top off the crusts ...

... add the cheese and maybe some balsamic cream underneath ...

... and put it back into the oven until the cheese has molten.

Enjoy!!

If you're using Weight Watchers: All of these Aubergine Pizza Piccolini I made had only about 5 ProPoints.


Take care,
Anna

I love fastfood as much as the next girl. But we all know that fastfood is not exactly helping with weightloss. So, just as I did with my Turkey Burger before, I came up with a version for Chicken Nuggets with Fries and Ketchup - healthified.

For this recipe you will need:

• Chicken breast
• Almond Flour (Or Ground Almonds)
• Pumpkin
• Mushrooms
• Spinach
• Garlic
• Shallots
• Broccoli
• Bell-pepper
• Olive Oil
• Spices

 
We will start with the Fries. I discovered a Turkish store in town with a huge selection of amazing fruits and vegetables. Last week they had this HUMONGOUS squash witch they sold in slices, so I got a piece.

Begin by cutting the squash into frie-sized pieces.

Put them in a bowl and add some olive oil and spices. I used Paprika, garlic powder and tomato-mozzarella spice.

Next cut your chicken breast into nugget sized pieces.

Go to work on them with a meat tenderizer.

Mix a bit of almond flour with spices and salt and coat the pieces. You won't be using all of the flour - but don't re-use it since it got in contact with raw chicken meat.

 

Put the fries and the nuggets into the oven, around 150° C - 180° C for about 25-30 Minutes.

Now for the vegetables! Cut off some broccoli and steam it for about 20 Minutes. I have a steamer but you can do it any way you like or boil it.

Next we will make some extra vegetables. Cut the mushrooms and fry them in a pan with a bit of love oil.

Clean and cut the spinach and the shallot.

Since the spinach will be done very quickly wait till the mushrooms are almost done before adding it. Season with salt and spices to your liking.

Now for the Ketchup: Chop up a red bellpepper and a clove of carlic. With a bit of water put them in a blender until you have a nice sauce before pouring in a pot.

 

 

 Start reducing the sauce until you have a thick consistency.

 

By the time your Nuggets and Fries are done ...

... your Mushrooms should be done, too ...

... so should your brokkoli ...

... and your ketchup.

Arrange everything and serve!

There you have it: Chicken Nuggets with Fries and Ketchup - healthified.

If you're using Weight Watchers: One Portion of this dish has around 6 ProPoints.

Enjoy,
Anna

No matter if you're working or just have a busy schedule: it's not always easy to prepare a healthy meal for the next day. So sometimes, when time allows it, I fire up the oven on a Sunday evening to prepare lunch for the next three days. Basically you're just cooking a huge portion of whatever you want. I read of many people who prepare all three meals for 5 days - but a) I don't feel comfortable with eating food on Friday that I prepared on Sunday and b) my fridge and freezer are too small for 15 tupperware boxes ;)

So today we'll make three lunches and a little soup on the side. Lets get prepping!

For this Meal Prep you will need:
Lunch:

• Carotts
• Sweet Potato
• Parsnips
• Zucchini
• Chicken
• Peas
• Baby Spinach
• Worcestershire Sauce 
• Olive Oil/Butter
• Spices

 Soup:

• Carotts
• Parsnips
• Sellerie
• Leek
• Stock (frozen in the bags)
• Parsley
• Milk

Preparation: Preheat the oven at 150°C. Get out your grilling pan (Heat that one up) and two pots, one for the greens and a bigger one for the soup.

Soup: We will start with the thing that takes longest. So take your soup vegetables ...

Peal them and chop them roughly - they will be pureed anyway.

Throw them into a pot and add water. You could also use orcanic stock cubes. Or, if you're like me, you always have leftover stock in your freezer to use for occasions like these.

Vegetables: Now for the lunch: Peal your vegetables and cut them into sticks. (We'll cheat and pretend they're fries :) )

Soup: By now your soup should be boiling.

Vegetables: Throw them into a bowl add a little of Olive oil and Season to taste. I used Worcestershire Sauce, Salt, Garlic Powder, Paprika and Cinamon.

Toss and mix and throw everything onto a baking sheet. Put into the oven for 30-40 Minutes at 150°C.

Chicken: Taking a plastic cutting board, cut the chicken into pieces of similar size.

Since there was enough oil and spice from the vegetables left in the mixing bowl and threw the chicken in there to season it a bit.

Put the meat on the grilling pan.

Greens: This one will be quick. Melt a knob of butter ... (This may look much but it's for three portions)

 

add baby spinach and wait for it to wilk down ...

Chicken: In the meantime your chicken should we ready to be flipped over and finish it off.

Greens: Add some peas and wait for them to heat up. Season. Done.

Overview: Chicken is done. Greens are done. Soup is done. Vegetables are still not quite done.

Soup: I tried turning my soup into something creamy but to much of the liquid evaporated while cooking.

So I added some milk and it was blending perfectly then.

It's still not enough soup for three days but it's enough as a little dinner for two days.

Vegetables: Finally the last part of the prep is done.

Overview: By the time the Vegetables are done you should be done with everything else. Now all you need to do is assamble your lunch boxes so you only need to grab into the fridge in the morning.

If you're using Weight Watchers, one lunch box has around 7 to 8 ProPoints and the whole soup only has merely 1 ProPoint.

I hope you find the idea of  preparing your food in advance inspireing. Let me know if this is something you do yourself.

Enjoy,
Anna