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

Hello there my loveleys,

I've been gone so long! Things were crazy and work and the weekends were packed full too so I had no chance of preparing stuff for you. I hope I can do more again now that work starts to slow.

I will have a huge dinner tonight and thought I should go easy on lunch - and since I just bought a pack of Mushrooms I came up with:

Filled Mushrooms!

For this recipe you will need:

• Big Mushrooms
• Spinach
• Green Onion
• Rosemary
• Horseradish (Not the cream kind)
• Feta Cheese
• Nuts and Seeds (I used a Mix of Sunflower- and Pumpkin Seeds and Pine Nuts)
• 1 Egg

Start by cleaning your mushrooms. Take out the stems and the white surounding of the opening.

We will later on put these babies into the oven so place the empty mushrooms in an oven-dish.

Chop up the mushroom stems, spinach, green onion and rosemary.

I actually wanted to  fill the mushrooms and then top them off with a mix of the cheese and the nuts/seeds - but I ended up mixing EVERYING together in the end.

Now add the egg, horseradisch and spices (In this case salt, instant broth and paprika) to your mix and stir well.

Using a tea spoon fill your mushrooms. Put them into the oven at 150°C for 15-20 Minutes.

 
And we're done! Don't mind the stiff liquid at the bottom. That's a mix of egg and juice from the mushrooms - and it's delicious so don't throw that away.

 

This is an amazing, quick dish and can also be eaten cold afterwards.

So there you have it. Filled mushrooms.

If you're using Weight Watchers, this portion of 6 mushrooms has only 5 ProPoints.

I hope you liked the recipe.

Enjoy,
Anna

I just got home from work and, inspired by a soup a friend of mine cooked last week, I was inspired to make a quick vegetable soup with roasted Para Nuts.

For this soup you'll need:

• Parsley root
• Celeriac root
• Carrots
• Zucchini
• Onion
• Garlic
• Butter
• Milk
• Parsley
• Para Nuts

Begin by pealing and roughly cutting all the vegetables. Set aside.

Cut the onion and garlic ...

... and soften in a pot with a knob of butter.

Add the vegetables and fry for a moment.

Before the onion and garlic burn add a glass of water and boil rapidly until the water is gone and the vegetables are soft.

While you wait for the water to evaporate, hack the nuts into little pieces ...

... and dry-roast them.

When the water evaporated from the vegetables pour the milk in.

 

Once the water comes to a boil, pull the pot off the heat. Now it's time to blend! Using a tool of your choice turn your soft vegetables into a nice purée-soup.

Of course you can blend as finely as you want. I personally like to have some chunks left to chew. This is also the moment to season the soup. I used nothing but salt to be able to taste every bit of the vegetables.

For the final touch add some finely chopped parsley and your roasted nuts.

Aaaaaaand that's it!

If you're using Weight Watchers, one portion (half of this soup)  has around 3 ProPoints.

Enjoy!
Anna

Honey, I'm home!
Sorry for the long break but I'm back :)

It's protein week at my home, and I bet you never had scrambled eggs like these before. You'll love this!

Grab those chop sticks and let's make some:

Scrambled Eggs - Asia inspired.

For this breakfast you will need:

• 2 Eggs
• Red Bell-pepper
• Spinach
• Leeks
• Chicken
• Tahin
• Wasabi
• Sesame Oil

Begin by chopping up your vegetables and the chicken (I sliced the chicken breasts up and grilled it on a grilling pan for dinner the day before).

Set the pan on the stove and dry-roast the sesame.

While the sesame is roasting, open the eggs into a bowl and add some soy sauce, wasabi and tahin.

And mix everything up.

Into the pan add a bit of sesame oil ...

... and fry bellpeppers, chicken and leek for a couple of minutes.

The spinach goes in last, let it shrink down for a moment.

Finally, put the eggs into the pan and fry.

I like it to be half done and half runny.

Because there's nothing like "too much vegetables" for breakfast I cut up cucumber and tomato. And there you go!

If you're using WeightWatchers, this filling breakfast has around 8 ProPoints.

I hope you like this recipie!

Enjoy,
Anna