I absolutely love summer for being able to eat the most amazing and creative salad creations. It is just so refreshing and healthy! Lately I have been experimenting with cucumbers, as I feel like their neutral taste lets them mix perfectly with all kinds of different things. Thats why I came up with this delicious cucumber summer salad!
In this blog post you will find two of my new and favorite cucumber salad creations. They are both so extremely easy and fast to make, look beautiful and taste delicious.
Cucumber Summer Salad
I found feta cheese to harmonize perfectly with the subtle sweet cucumber taste. This creation is the perfect summer salad and the perfect addition to every lunch and dinner meal. All you need is a cucumber, some feta and tomatoes. I used a spiralizer to make cucumber pasta – works amazingly well!
Make sure to let the cucumber noodles sit for 15 minutes because they will loose a lot of water. Drain the noodles and mix them with tomatoes and feta.
Regarding the dressing I always used simple balsamic vinegar, olive oil, salt and pepper.
Cucumber Melon Salad
The second cucumber salad variation is very similar to the first one. The only difference this time is that I replaced the tomatoes with watermelon. I found this combination of sweet watermelon and tart feta cheese to taste extremely delicious. This is really the perfect summer salad with its tropical vibes and sweet taste.
Now with the barbecue season this is really the perfect side dish to impress your friends with! Definitely something different and I think they would love it. So make sure to give it a try!
Again all I did was mix 1 cucumber with 50g of Feta cheese and 100g of watermelon. Dressing was: white balsamic vinegar, olive oil, salt and pepper.
I hope you enjoyed these light summery cucumber creations and will try making them yourself soon.
Leichte, flaumige Topfennockerl mit Erdbeersoße lassen die Herzen während der Erdbeerzeit höher schlagen. Dieses etwas leicht abgewandelte Rezept vom beliebten Klassiker ist reduziert in Kohlenhydraten dafür aber umso mehr reich an Protein.
Heute möchte ich mit euch mein absolutes Lieblingsrezept teilen! Meine low carb Fitness Topfennockerl!
Als Food Bloggerin wird man oft gefragt was denn sein Lieblingsgericht sei. Hier lautet meine Antwort immer: Topfennockerl mit Erdbeersoße. Ihr müsst wissen, dass ich einfach so ein Strawberry Addict bin. Gerade im Juni verbringe ich den Großteil meiner Zeit am Erdbeerfeld und der Name Carina Berry kommt auch nicht von ungefähr 😉
Meine Erdbeerliebe
Ich liebe Erdbeeren einfach weil sie so unglaublich gesund und gut für den Körper sind. Die kleine Frucht hat so viele Nährstoffe und Vitamine. Sie haben sogar mehr Vitamin C als Orangen. Da sie aus 90% Wasser bestehen sind sie auch super kalorienarm. Ich esse meistens fast ein halbes Kilo am Erdbeerfeld und das sind gerade mal 160kcal. Erdbeeren enthalten krebsvorbeugende sekundäre Pflanzenstoffe was sie auch zu einem super Krankheitsvorbeuger macht.
Wie normale Topfennockerl zu Fitnessnockerl werden
Okay wieder zurück zum Rezept. Also normalerweise werden Topfennockerl ja mit 20% Topfen, Brösel und Gries gemacht.
Jedoch nicht bei mir. Ich konnte natürlich nicht anders und habe diese Zutaten durch bessere Alternativen ersetzt. Mit dem Magertopfen spart man einiges an Fett und Kalorien ein. Statt Brösel und Gries verwende ich Proteinpulver und Kokosmehl. Hier habt ihr einen erhöhten Proteingehalt und spart euch einiges an Kohlenhydraten. Zucker habe ich natürlich auch keinen verwendet. Stattdessen arbeite ich bei diesem Rezept mit Erythrit – ein natürlicher Zuckeralkohol. Falls ihr das nicht zu Hause habt, könnt ihr auch Xylit (Birkenzucker) nehmen. Der hat auch schon 40% weniger Kalorien als normaler Zucker.
Auch die Erdbeersoße mache ich ganz natürlich. Oft wird hier ja nochmal extra Zucker dazugegeben. Ich mixen einfach nur die ganzen Erdbeeren und fertig. Die schmecken schon ganz natürlich einfach so wundervoll, da braucht man nicht noch extra Zucker. Übrigens mache ich dieses Rezept im Juli dann auch oft mit Himbeeren. Schmeckt genauso gut 🙂
Die low carb Topfennockerl mit Erdbeersoße macht ihr am besten mit zwei Löffeln. Das Wasser muss hierfür unbedingt schon kochen und gebt nie mehr als 3-4 Nockerl gleichzeitig in den Kochtopf. Wenn sie oben schwimmen sind sie fertig. Wenn ihr sie länger kochen lässt werden sie etwas fester und größer.
Das Rezeptvideo
Das diese Fitness Topfennockerl mein absolutes Lieblingsrezept sind, konnte ich es mir nicht nehmen lassen und hab es sogar für euch abgefilmt, damit wirklich nichts schief gehen kann und ihr ganz genau seht wie einfach und leicht es zu machen ist 🙂
25gBackproteinoptional - wegglassen oder mehr Kokosmehl
25gKokosmehlalternativ Griess
25gXylit
2Eier
Brösel
25gXylit
25gProteinpulver
25gKokosmehl
Soße
250gErdbeeren
Anleitungen
In einer Schüssel die trockenen Zutaten vermischen.
In einer zweiten Schüssel Eier und Magertopfen fein rühren.
Beide Massen zusammenmischen.
In einer Pfanne Kokosmehl, Proteinpulver und Xylit mischen und kurz unter ständigem rühren goldbraun anbraten.
Wasser in einem Topf aufkochen und mit zwei Löffeln kleine Nockerln formen.
Nach circa 4-5 Minuten pro Nockerl abseihen und mit Bröseln bedecken.
Erdbeeren mixen und als Soße mit den Nockerln servieren.
Wenn du noch auf der Suche nach anderen leckeren Erdbeerrezepten bist dann kann ich dir auf jeden Fall mein Erdbeer-Tiramisu und die Rhabarber-Erdbeer Marmelade ohne Zucker empfehlen.
Du kannst dir auch mein gratis E-Book mit 35 tollen Fitnessrezepten hier herunterladen:
Are you looking for a quick and delicious recipe? Then this might be for you! A tasty protein blueberry mugcake with fresh blueberries, almond butter and greek yoghurt.
So many people have the misconception that protein food doesn’t taste good. I can promise you this recipe will make you think otherwise. I love it when I surprise myself with delicious creations like this one.
Protein Blueberry Mugcake
The fun thing about this recipe is that you simply put everything in a mug, stir and microwave it for a minute and voilà you have a delicious treat.
I actually made this recipe for mothers day this May. I surprised her with breakfast in bed and this mug cake was the absolute highlight!
Ingredients
For this blueberry mug cake you need only a few basic ingredients. The only „special“ ingredient you need for this mug cake is coconut and almond flour. But in my opinion these two great flour substitutes should be part of every fitness kitchen anyways.
Decoration
This mug cake by the way works with all kind of fruit. You can use strawberries, raspberries, peach, kiwi or mango to decorate it. For this special recipe I picked corn flowers from the field as they match the blue color of the blueberries perfectly. Flowers simply always pimp your recipe decoration. If you look very closely you can also see the little stars I cut out of bananas. If you have little cookie cutters that is a great way to add some eye-catcher effect.
I really hope you will try this recipe, as it is definitely one of my favorites. 🙂
Mix all the ingredients for the mug cake together and put it in the microwave for 1.5 minutes. Put some more yoghurt on top and decorate with blueberries, almond butter and flowers.
carinaberry.com https://carinaberry.com/
Did you make this recipe?
Tag #carinaberry and get the possibility for a shoutout on my Instagram!
Protein Pancakes – what a delicious way to start the day!
Skip the flour, sugar and butter and replace it with an extra dose of healthy protein. I use this recipe so many times for weekend brunches and birthday pancake morning surprises. No matter what the occasion these protein pancakes will always make an impression and will let you enjoy a guilt-free breakfast!
What most people don’t know that you can actually use whey protein powder for cooking and baking! I make the most wonderful recipes with it. You leave out the high calorie flour and replace it with protein powder. Perfect for protein pancakes!
A little pancake making secret
Like most of my recipes it is very easy to make as you are basically just throwing things together in a bowl and blending it until you have a smooth dough. My one and only most important tip for you guys is to make SMALL pancakes! As the dough is simply not as strong and dense as a normal pancake dough you need to be more careful when flipping them. Making big pancakes will not work. The smaller the better 😉 I can also recommend using an empty ketchup bottle. Fill the dough inside the bottle and like this you can make perfectly round pancakes.
Choosing your toppings
Regarding topping you can use everything your hearth desires. I like to mix greek yoghurt with a bit more protein powder and top it with fresh berries. For the berry pancakes in this blogpost I also used sugar free strawberry jam and white almond butter for topping. This obviously adds extra calories, but also makes it extra tasty 😀
The recipe
Now lets not keep you waiting for much longer. Here is the recipe:
Blend the banana with the greek yoghurt and the egg yolks until smooth. Stir in the remaining ingredients. Now fold in the egg whites until well combined.
Heat up a pan and fry little pancakes until golden brown.
Mix the greek yoghurt for the topping with the protein powder and top the pancakes with it.
Decorate with fresh berries, almond butter and sugar free raspberry jam.
Notes
Make sure to make small pancakes. It is easier to flip them.
carinaberry.com https://carinaberry.com/
Did you make this recipe?
Tag #carinaberry and get the possibility for a shoutout on my Instagram!
Ready for the summer? You definitely will be with these delicious pineapple mousse cups.
This is really the perfect cold ice cream treat for the sunny season. 🙂
Why I love pineapple mousse cups
What I love about this recipe, just like most of the ones I make, is how easy and fast you have a super tasty treat. It won’t take you a long time to prepare this dish and the results are really great.
This was actually the first recipe where I tried making coconut whip cream. I have seen it all over Instagram and finally wanted to try it myself. I was so surprised that it really worked!
For this recipe you will also need 6 silicon molds. Make sure to grease them well so nothing will stick.
Lets not keep you waiting for much longer. Here is the recipe for you:
The first sunny days brightened up the country and summer is almost in sight. This week I discovered how fast the rhubarb in my garden had grown and was super motivated to create the first summer recipe of the season. That is why I am sharing a wonderful wrapped rhubarb cake recipe with you today!
I have a soft spot for rhubarb. It’s just like asparagus such a seasonal speciality. It barely has any calories and simply such a unique and awesome taste. I love that it grows right in my garden – fully organic.
I wanted to create something extremely special to celebrate the start into my favorite season of the year. Since I love rhubarb and also cheesecake I thought why not combine both of my addictions into one explosion of deliciousness and therefore created a wrapped rhubarb cheesecake.
What I love about this special cake is that it looks so beautiful with its subtle pink colors. Almost too beautiful to cut and eat. The rhubarb stalks give the wrapped rhubarb cake almost a bit of an ombré effect which is simply breathtaking.
This was the first time I made a more difficult recipe and it actually took me quite some time to prepare it. It is by no means a difficult recipe, but there are simply many different steps with a lot of waiting time in between. However, if you have time on the weekend this could be a super fun project for one of your mornings.
Most of the recipe consists of only mixing things together in a food processor. However there is one tricky part which is boiling the rhubarb stalks. The only super important thing is to not let them cook for too long or otherwise you will have rhubarb noodles 😀
Once you have the cake ready you need to make sure to slowly let it thaw in the fridge. Stil serve it cold and impress everyone at your summer party with this easy to make delicious and sugar-free cake!
Tip: Make sure you use a very sharp knife for cutting.
Let’s jump into the wrapped rhubarb cake recipe. You will see, it is easier than it looks! This recipe is adapted from Sprinklesbakes
2 1/2 cups raw cashews (covered with water and soaked for 8 hours)
1 tbsp vanilla bean paste
1/2 cup pure maple syrup
1/4 cup melted virgin coconut oil
1/2 cup lemon juice
1/4 cup water
pinch of salt
Rhubarb Coating
1 cup water
1/2 cup sugar
6-7 long rhubarb stalks
Instructions
In a food processor mix the dates until well blended. Put them into a bowl and set aside.
Now blend the raw walnuts until you also have a very smooth mixture.
Mix both parts together and press into the bottom of a silicone form. The crust should be around half an inch.
Drain your cashews that have been soaking for at least 8 hours and combine them with all the other ingredients for the filling in a food processor. Make sure to mix them until you get a very smooth blend.
Pour into the silicone form and freeze for 3 hours
Now moving on to the rhubarb coating use a vegetable peeler and shave the rhubarb stalks into paper thin strips.
Take a pot and let the sugar and water boil together. Don’t place more than three stalks in the water at the same time and only let them cook for about 20-30 seconds.
Let the cooked rhubarb strips drain on a paper towel.
To decorate the cake, lay the strips on top of the cake first until the whole surface is covered completely. Trim away the excess with kitchen scissors. Since the cake is frozen the stalks will stick perfectly onto the cake.
Now wrap the remaining stalks around the cake. If your rhubarb has different shades of pink you can even create an ombre look.
Place the cake in the fridge and let thaw. Cut with a very sharp knife.
Notes
Don't cook rhubarb for too long.
carinaberry.com https://carinaberry.com/
I hope you enjoyed this wrapped rhubarb cake recipe and will try it yourself someday. In case you are looking for another vegan recipe I can recommend you check out my vegan waffles without sugar or my vegan avocado cheesecake.
The cutest Easter garden cupcakes you will see this spring! The highlight is definitely the turmeric white chocolate dipped strawberry that looks like a carrot on top of the Easter garden cupcakes.
I tried to make this recipe as fitness approved as possible and expect some white chocolate that you will need to dip the strawberries in there is really nothing unhealthy about the delicious treats. So get ready for a guilt free Easter snack this year.
Turmeric carrots
Ready to make your own healthy Easter garden cupcakes? Let’s start off by making the strawberries look like carrots. Since I didn’t want to use artificial food coloring I simply used turmeric powder to get a nice orange carrot color. Melt the white chocolate with a teaspoon of coconut oil and mix in another teaspoon of turmeric powder. Now simply dip the strawberries in the chocolate and place them on a cold plate and put them into the freezer for a couple minutes.
The Easter garden cupcakes
The fitness cupcakes don’t contain any of the usual unhealthy ingredients like sugar, butter or four. I substituted the regular sugar for Xylit, the flour for coconut four and protein powder and the butter for organic coconut oil. The last things you need are 100ml of milk, some baking powder and cacao powder to give the cupcake the nice brown earth color. Simply mix everything together and bake at 180 degrees for about 20 min. Don’t fill your cupcake molds up all the way as the dough will rise quite a bit!
Once the cupcakes are baked make sure the let them cool off completely before going onto the next step.
The garden icing
From the picture you might think I used Nutella for the icing. But also here I tried to substitute the unhealthy version for something better. I used a chocolate protein spread I found in the local fitness supplement store. If you don’t have chocolate protein spread at home – which I am guessing most people don’t you can make your own by mixing low fat cream cheese with cacao powder, Xylit and some melted dark chocolate. Or you simply take regular Nutella. I mean it’s Easter – we got to cheat a little bit sometimes 😉
Once you have your three parts we can start building the perfect Easter muffin. Spread the chocolate icing over the muffin and carefully place the dipped carrot strawberry over it. Now you can decorate the cupcake with a couple small flowers. It will make them look even prettier.
Here is the full recipe for you so you can start making these yummy Easter garden cupcakes right away:
Start by making the strawberries. Simply melt the white chocolate with the Kurkuma and 1 tsp of coconut oil. Dip the strawberries in the Kurkuma chocolate and put them into the freezer for 10 minutes.
Now let's make the cupcakes. Mix all the other ingredients together and bake at 180 degrees for about half an hour. Let cool off completely before moving on.
Last but not least put the protein spread or Nutella over the cupcake and place the strawberry on top of it. Decorate with some nice little spring flowers.
Notes
Make sure the strawberries are really cold before touching them and also the cupcakes should not be warm before placing the strawberry on top of it. Otherwise the chocolate will melt!
Have you ever tried making blueberry cheesecake bites?
This recipe is EPIC! If there is only ever going to be one thing you will be making of the things I share here, please try this recipe. It is seriously one of the best things I have ever baked and I promise you will not be disappointed if you try this recipe.
A healthy cheesecake alternative
I love this so much because it actually doesn’t have a lot of calories and a ton of protein. People are always looking for a way to make their cheesecake healthier. Well here you go. This is the PERFECT recipe and you NEED to try it out.
The blueberries will make the cheesecake bites really soft and you will get the perfect tart touch. You can also substitute the blueberries for a different fruit. Strawberries and raspberries work really great as well.
Vegan Blueberry Cheesecake – doesnt that sound delicious?!?
Ever since I lived in America Cheesecake definitely is one of my favouite desserts to eat. Not sure if someone has ever been to the Cheesecake Factory in the US, but it is one of those places I like to spend a lot of time in when I’m there.
They have all kinds of magical cheesecake varieties you could only have imagined in your wildest dreams there.
However, since normal cheesecake unfortunately is not very fitness approved or healthy I wanted to develop a recipe that still tastes amazing, but is way better for you than the sugary stuff you get to buy elsewhere.
How I sweeten the cheesecake
Since I am also super fond of vegan recipes I took on the challenge to make a vegan cheesecake with delicious blueberries. I used Xylit as a sweetener which has 40% less calories than regular sugar. Also there is no kind of flour, oil or butter in this recipe, which makes it extra fitness approved! 🙂
This recipe is really easy to make. All you need is a good blender. Since this is a raw cake you won’t even have to bake it. The cashew blueberry filling tastes so incredibly good – you will see! I would pick this cheesecake anytime over a regular one.
Soak cashews in water overnight. The next day drain the cashews and blend them well with the frozen blueberries in a mixer. Stir in the xylit sugar.
For the crust mix the dates with the grated almonds. Take a little pie form and press the crust gently onto the bottom until it covers the whole surface. Now layer the cashew-blueberry "dough" over it. Put the cake into the fridge for an hour and allow it to harden.
Now take out the cheesecake and evenly cover it with sugarfree blueberry jam.
To decorate the pretty cheesecake place some blueberries on top of it and sprinkle some coconut flakes over it.
Today I would like to share one of my favorite low carb recipes with you. Let’s make some low carb filled zucchini – perfect for your fitness diet!
This is super easy and fast to make, doesn’t have a lot of calories and is perfect if you are on a low carb diet. I was even eating this while I was on my ketogenic diet. It will provide you with clean protein and good fiber through the zucchini.
I like to fill zucchinis but you can also use sweet potatoes, pumpkin, peppers or whatever veggie comes to your mind. Lately I have been seeing those awesome round zucchinis. They look so cute and are the perfect size.
What I also like about this recipe is that you really don’t need a lot of ingredients or time to make it. You literally just throw everything together in a bowl and fill the zucchinis with it.
DID YOU MAKE THIS RECIPE?
