Protein Balls


1 cup dates (pitted // if dry, soak in warm water for 10 minutes, then drain well)
3 Tbsp all-natural salted peanut or almond butter
1/4 cup dairy-free dark chocolate (roughly chopped) or whey protein
2Tbsp coconut
2/3 cup gluten-free rolled oats or almond flour

Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball .
Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls (amount as original recipe is written // adjust if altering batch size).
To set, pop in the fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer-term storage.

Mince Pies

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g packet Shamrock Ground Almonds
  • 125g/4oz Butter or Margarine (room temperature)
  • 1 Egg (beaten)
  • A little water, if necessary
  • 450g/1lb Jar Mincemeat
  • Icing sugar

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
  2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
  3. Rub butter/margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead.
  5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
  6. Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
  7. Dust with icing sugar.

Freezing Tips:

  • Pastry: When made wrap in cling film and keep in fridge for up to 3 days.
  • Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months
  • Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.


There’s the recipe of healthy cookies 😉🍪

100g almond flour
100g peanut butter
1 large egg
1 tbsp of butter, without salt
3 teaspoon of xylitol
100g of semisweet Chocolat
1 teaspoon of baking powder

Mix all the ingredients and let mix the Chocolat at last. Make some little balls and put a preheated oven for 15-20min at 150°C


1 xícara de farinha de amêndoas
4 ovos
1 xícara de cenoura crua (pode substituir por brócolis ou espinafre)
Sal à gosto
Temperos variados (ex. páprica doce, pimenta do reino..)
2 colheres de chá de fermento

Preparo :

Bater todos os ingredientes no liquidificador exceto o fermento. Depois de batido adicionar o
fermento e distribuir em forminhas individuais ou em um tabuleiro pequeno. Se quiser pode
salpicar queijo por cima ou semente de gergelim. Assar em forno a 180 graus por 20 a 30 min.

By minha nutri/amiga Aline Bull

Banana Cake Fit

Here is s healthy banana cake to enjoy!

Ingredients :
  • 1 cup Whole Wheat Flour
  • 1/4 cup Plain Oats
  • 1/2 cup Vegetable Oil
  • Eggs
  • Ripe Bananas
  • 1/4 cup Milk
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Essence
  • 1/2 cup Honey (Optional)
  • 3 tablespoons Chocolate Chips
  • 3 tablespoons Walnuts Chopped
  • Some Raisins if you like it
  1. For the wet mixture, whisk in the eggs, oil, mashed bananas & vanilla essence together preferably with an electric beater.
  2. Sieve together wheat flour, baking powder, baking soda and fold this dry mixture into the wet mixture one spoon at a time.
  3. Add oats & milk to the mixture as you fold in. Mix well. Check for pouring consistency and if necessary add more milk. You can also add honey if you think the bananas weren’t as ripe to produce the necessary sweetness.
  4. Grease the microwave bowl/cake tin with oil. Pour in a layer of half of the mixture in the tin.
  5. Add half of the chocolate chips and pour in the rest of the cake mixture. Garnish with oats, chocolate chips & chopped walnuts all over the top. More the garnish, the merrier and rich the cake.
  6. Microwave for 4-6 mins. Post 4 mins keep checking for a good bake of the cake by inserting a pointed toothpick/knife. If you wish to use an oven, then preheat the oven to 325º F/ 160º C beforehand and bake for 30 mins.

Banana Oat Mug Cake

  • 2 tablespoons of oats
  • 1/2 teaspoons cinnamon
  • 3 tablespoons mashed ripe banana
  • 1 egg, beaten until frothy
  • 1 teaspoons cocoa
  • 5 drops of sweetener

Cooking Instructions

Mixed oats, cinnamon, mashed banana, egg, cocoa and sweetener. Place in a microwave-safe mug. Microwave on HIGH 180 seconds until risen and just firm to the touch. Let stand 3 to 5 minutes before serving.

Low-Carb Zucchini Pasta


2 zucchinis, peeled

1 tablespoon olive oil

¼ cup water

salt and ground black pepper to taste

Preparation :

Step 1
Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.

Step 2
Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened 5 to 7 minutes. Season with salt and pepper (you can add tomatoes and cheese if you like).

Cheese Bread

Do you like Brazilian cheese bread? How about a super easy & quick recipe?

You will need only three ingredients:

170 ml of double cream
2 cups of starch/cassava starch (sweet or sour)
200 grams of Parmesan cheese or grated mozzarella or white cheddar

Mix all ingredients, make the balls and bake in a 180 ° oven until getting golden, about 15-20 minutes. Use baking paper to keep from grabbing. 😁

Then tell me what you think. 😎

Low carb cookie

This cookie is amazing for someone who like me, is trying to reduce the sugar in their diet and trying to eat a bit healthier. Hope you enjoy 🙂


3 tablespoons of xylitol ( your choice of sugar )
1 egg
60 g peanut butter
50 g of melted dark chocolate 75%
75g of almond flour


Mix everything and leave in the fridge for 15 minutes, then make balls and place in a square pan, with baking paper.

Wait to cool 10 minutes before serving.