Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all ? , PIN IT for later

Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

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Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

These high-protein chocolate pancakes are packed with wholesome ingredients like banana, rolled oats, chocolate protein powder, and cocoa nibs. Naturally sweetened with maple syrup and flavored with cinnamon and nut butter, they’re the perfect guilt-free chocolate breakfast you’ll want to make on repeat.

Why These Are the Best Healthy Chocolate Pancakes Ever

• Made with clean, whole ingredients
• Gluten-free, dairy-free, and refined sugar-free
• Loaded with protein, fiber, and healthy fats
• Super filling – perfect for post-workout or busy mornings
• Kid-friendly and meal-prep friendly

Whether you’re looking for healthy chocolate pancakes for weight loss, protein chocolate pancakes, or just a delicious way to use up that ripe banana, this recipe checks all the boxes!

Ingredients You’ll Need

• 1 ripe banana
• 1 cup rolled oats
• 2 eggs
• 1 scoop chocolate protein powder
• 1/4 cup cocoa nibs
• 1 tbsp almond butter (or any nut butter)
• 1 tsp baking powder
• 3 tsp chia seeds
• 1 tbsp maple syrup
• 1 tsp cinnamon

How to Make Healthy Chocolate Pancakes (Quick & Easy)

1. Blend all ingredients in a high-speed blender until smooth. Let the batter rest for 5 minutes to thicken (thanks to the chia seeds!).
2. Heat a non-stick pan over medium heat. Lightly grease with coconut oil or cooking spray.
3. Pour about 1/4 cup of batter onto the pan for each pancake.
4. Cook 2–3 minutes per side, until bubbles form and edges look set. Flip and cook another 1–2 minutes.
5. Stack, top, and enjoy!

Topping Ideas for Extra Deliciousness

• Fresh berries or banana slices
• A drizzle of almond butter or melted dark chocolate
• Greek yogurt or coconut yogurt
• A sprinkle of extra cocoa nibs or chia seeds
• Sugar-free syrup or honey

Why You’ll Love This Clean Eating Pancake Recipe

These banana oat chocolate protein pancakes are more than just tasty – they’re a powerhouse breakfast. The combination of complex carbs (from oats), healthy fats (from nut butter & chia), and lean protein (from eggs and protein powder) will keep you full and fueled for hours.

No white flour, no added sugar, and no regrets.

Make-Ahead & Meal Prep Tips

• Double the recipe and store extras in the fridge for up to 3 days.
• Freeze pancakes between parchment paper for a grab-and-go breakfast.
• Reheat in a toaster or skillet for best texture.

Final Thoughts

If you’re craving a healthy breakfast that feels like a treat, these best healthy chocolate pancakes with oats and bananawill hit the spot every time. They’re fast, nourishing, and taste like chocolate cake – without any of the junk.

Make them this weekend, and thank yourself all week long.

If you’re craving a healthy breakfast that feels like a treat, these best healthy chocolate pancakes with oats, banana, and protein powder will absolutely deliver. They’re quick to make, naturally sweet, full of nourishing ingredients, and taste like rich, chocolatey indulgence — all while being totally good for you.

Whether you’re fueling up after a workout, feeding the family, or just treating yourself to a better-for-you brunch, this recipe fits the bill. Once you try it, you’ll want to make it part of your weekly rotation!

We’d love to see your delicious pancake stacks — if you make this recipe, be sure to tag us on Instagram @twosisterslivinglife so we can share your creations with our healthy foodie community!

Stay healthy, stay happy, and keep flipping those pancakes!

Love, Antonia

• The most delicious healthy vegan pumpkin banana bread ever
• Banana Chocolate Chip Pancakes
• The Perfect Easy Waffles Recipe served with roasted balsamic plums
• Savory Sweet Potato and Spinach Waffles
• Healthy Pudding Oatmeal with dried Apricots
• Chocolate Overnight Oats with Dalgona Coffee Cream
• Baked Oatmeal – delicious and nourishing

The post Best healthy Oatmeal Chocolate Pancakes with Banana, Oats & Protein Powder appeared first on Two Sisters Living Life.

Potato recipes, yummy potato recipes, easy potato recipes, muffin tin, tasty , with cream , recipe, potato side dishes

OK. So you have this beautiful main course recipe but you are lacking and equally beautiful and fancy looking side dish. The side dish should be an easy recipe and because you already have a vegetable side the second side should be a little bit more filling. Potatoes are the answer but they hardly look fancy at all. WRONG. I have the ultimate recipe for you: GARLIC ROSEMARY POTATO STACKS

Potato recipes, yummy potato recipes, easy potato recipes, potato stacks muffin tin, potato stacks tasty , potato stacks with cream , potato stacks recipe, potato side dishes

Easy oven baked garlic and rosemary stacks are the answer to your side dish payers ?

These stacks definitely look pretty and fancy especially when topped with a fresh rosemary twig. These stacks will be loved by everyone adults and kids. Because, well, for one potatoes ! And secondly they have a very appealing mouthwatering look.

What I love the most about this oven baked potato stacks recipe

• Firstly it’s very easy to make. Slice the potatoes mix with the rest of the ingredients, stack in to the buttered muffin tin form and bake. Voila.
• Secondly the side goes with every main course. It goes perfectly with meat as well as with fish or a vegetarian main courses.
• Thirdly kids love these stacks too. Coolness factor ?.
• And lastly your guests will be very impressed what, in my opinion, is worth all the non work ?.

Potato recipes, yummy potato recipes, easy potato recipes, muffin tin, potato stacks tasty , with cream , potato side dishes

If you make my scrumptious potato recipe, please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

You can pin our recipes for later too and you’ll find us of course on Pinterest ?.

Warm hugs Nina

My fancy pork tenderloin in puff pastry would be a perfect fit for this scrumptious side.

Delicious oven baked garlic rosemary potato stacks

4 from 35 votes

Recipe by Nina Course: Side DishCuisine: American, austrian, gluten free

Servings

6

Prep time

10

minutes

Cooking time

45

minutes

Calories

215

kcal

This is a delcious potato side recipe for oven baked potato stacks with garlic and rosemary made in a muffin tin . Its an easy side dish and prepared in 10 minutes.

This recipe makes 6 larger potato stacks or 12 smaller potato stacks depending on the muffin tin you are using. Jumbo or Regular.

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Ingredients

• 1 kg 1 small potatoes the diameter of the potatos should be the same as the diameter of the muffin forms of your tin. Jumbo muffin tin larger potatoes / Regular mufin tin means smaller potatoes

• 2,5 tsp 2,5 salt fine

• 1 pinch 1 fresh pepper

• 1/2 tsp 1/2 ground garlic powder

• 1/2 tsp 1/2 ground onion powder

• 1/4 tsp 1/4 ground nutmeg

• 1 tbsp 1 fresh minced rosemary

• 150 ml 150 cream

• 2 tbsp 2 butter melted

• 100 g 100 parmesan cheese finely grated

• 100 g 100 rosemary fresh twigs fore decoration

Directions

• Preheat the oven to 190°Celsius or 375° Fahrenheit.
• Butter a jumbo muffin tin (6 forms) or a regular muffin tin (12 forms) .
• Cut the potatoes in 2mm slices (3/32 inch) and put the slices into a medium siced bowl. You can cut them with a mandolin as well.
• Add all other ingredients but the fresh whole rosemary twigs to the bowl and mix everything thoroughly together.
• Stack the potato slices into the buttered muffin forms and pour the sauce that is left in the bowl equally onto all potato stacks.
• Bake in the oven for about 30min to 45min depending on your oven. The stacks are ready when golden brown and crisp on top and the edges. To be extra sure insert a knife and when they are tender they are done.
• Let the stacks cool for 5min on the kitchen counter.
• Push a short cut rosemary twig into every stack before you lift them out of the tin.
• If you think one larger stack or 2 smaller stacks aren't enough of a portion for your guest please double the ingredients .
• Enjoy

Equipment

• jumbo muffin tin or regular muffin tin

Nutrition Facts

• Calories: 215kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 874mg
• Potassium: 918mg
• Fiber: 10g
• Sugar: 2g
• Vitamin A: 674IU
• Vitamin C: 25mg
• Calcium: 250mg
• Iron: 6mg

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The post Easy oven baked garlic rosemary potato stacks appeared first on Two Sisters Living Life.

It’s still fig season and hopefully you can get your hands on these beauties! If you love figs as much like me than you need to try this cake, really quick!

What’s an upside down cake?

A lot of people think it all started with the famous pineapple upside down cake but it began way before the canned pineapple was invented. The first upside down cakes where made with seasonal fruits like apples or cherries.

According to most historians, the late 1800s were when the term “upside down cake” first began appearing. Up until that time, this type of cake was referred to as skillet cakes. This was because ovens have not always been common or reliable, skillet cakes were born of practicality. Cakes were made in the popular cast-iron skillets on top of the stove. Inverting a cake to reveal a topping was very popular as far back as the Middle Ages.

How to make this gluten free figs upside down cake:

First we start with making the caramel which will then be poured over the figs.
Over low heat stir sugar and water without boiling until all sugar dissolves. Bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel. Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.

The we make the cake batter, which is gluten free btw.!
In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.

Lets bake this deliciousness!
Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pour on top of cake.

Enjoy!

This fig upside down cake is so beautiful and moist that it will keep perfectly for several days. So you can easily make it ahead of time.

This is a short how to video from making my gluten free fig upside down cake:

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Gluten Free Caramelized Figs Upside Down Cake

4 from 140 votes

Recipe by Antonia Course: cake, celebration cake, DessertCuisine: worldly

Servings

12

Prep time

30

minutes

Cooking time

1

hour 

Calories

526

kcal

This is a wonderful recipe for a scrumptious Caramalized Figs Upside Down Cake. It's Gluten Free, made with Polenta, ground Almonds and the greek yoguhrt and the sour cream makes the cake extra special!

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Ingredients

• Caramelized Figs

• 9 9 figs

• 340 g 340 granulated sugar superfine

• 250 ml 250 water

• Cake batter

• 130 g 130 butter

• 3 3 eggs

• 220 g 220 polenta uncooked

• 200 g 200 granulated sugar

• 1 1 lemon only zest

• 200 g 200 greek yoghurt

• 150 g 150 sour cream

• 260 g 260 ground almonds

• 2 tsp 2 baking powder

Directions

• Preheat oven to 180°C and grease a 24cm spring form and line the base with baking paper.
• Remove the top of the figs and then carefully slice each horizontally into halves. Arrange the figs face down over the base of the springform.
• Over low heat stir sugar and water without boiling until all sugar dissolves. Then bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel.
• Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.
• Cake batter
• In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.
• Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pout on top of cake. Enjoy!

Equipment

• 24cm spring form

Nutrition Facts

• Calories: 526kcal
• Carbohydrates: 74g
• Protein: 10g
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 72mg
• Sodium: 113mg
• Potassium: 242mg
• Fiber: 4g
• Sugar: 53g
• Vitamin A: 510IU
• Vitamin C: 6mg
• Calcium: 139mg
• Iron: 1mg

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In search of more gluten free recipes? Take a look at these:

The post Gluten Free Caramelized Fig Upside Down Cake appeared first on Two Sisters Living Life.

It’s the 7th week of self quarantine and we Austrian people are very lucky because we haven’t been hit very hard by the COVID-19 virus. The home improvement stores are already open again and with may 1st small business can open their doors again too. But why do I tell you this will you ask yourself? Well… all that time at home with nothing to do let me gain some weigh unfortunately . Thats why I started swiping the unhealthy food and treats with healthy treats and dishes. Therefore I needed a chocolatey sweet snack when my sweet tooth was calling me. Healthy brownie bliss balls were born.

Healthy chocolate brownie bliss balls with tahini and cardamom are my new favourite vegan, gluten free and dairy free treat

The chocolate bliss balls are my new favourite thing to snack on when my blood sugar is low or whenever I feel like I deserve some chocolate. What I love the most is the subtle flavour of cardamom, tahini and the tonka bean. These spices go so well with chocolate that I can’t believe I didn’t combine those flavours sooner.

Chocolatey brownie energy balls are the perfect healthy treat and so easy to make

For these vegan healthy treats you only need a blender and the ingredients of course. Even my kids love these little bites full of good ingredients.

• First you need nuts. To be honest you can use any nuts you have at home or prefer. I use a mix of cashews and other mixed nuts.
• Secondly I use pitted dates as a natural sweetener. I love the taste of them very much.
• The spices. Tonka bean and cardamom and a pinch of sea salt. When you don’t have these spices at home its all good just leave them out or use something else like cinnamon or vanilla extract.
• Nut butter. For my recipe I use of course tahini as one part and another nut butter like peanut butter or almond butter for example.
• At last the coconut milk. You can swipe the coconut milk for any other plant based milk of course.
• Unsweetened cocoa powder: the cocoa powder is for the chocolate flavour and to cover the bliss balls.

Please make sure to rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Sweet healthy chocolatey hugs Nina <3

If you like the recipe you may wanna give Antonia’s back to school granola bars a try.

Vegan Brownie Bliss Balls with Tahini and Cardamon

5 from 11 votes

Recipe by Nina Course: Dessert, SnackCuisine: healthy, healthy snack

Servings

30

pieces

Prep time

30

minutes

Cooking time

0

minutes

Calories

66

kcal

Total time

1

hour 

These little healhty treats are the perfect sweet snack for the whole family. They are easy to make and the tahin and cardamom give them a unique and iresistible taste. It will be hard to stop snacking on them.

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Ingredients

• 1/2 cup 1/2 cashews

• 1/2 cup 1/2 mixed nuts

• 2 cups 2 dates pitted

• 1 tbsp 1 tahini

• 1 tbsp 1 nut butter peanut for example

• 1 tsp 1 cardamom

• 1 tsp 1 tonka bean grated, you can use vanilla extract instead too

• 3 tbsp 3 unsweetened cocoa powder

• 1/2 tsp 1/2 sea salt

• 2 tbsp 2 coconut milk

• 1 tbsp 1 dessicated coconut

• 1/2 cup 1/2 unsweetened cocoa powder for coating

Directions

• Soak the nuts for 2 hours in warm water.
• Drain the nuts and put them with all the other ingredients but the half cup of cocoa for coating, into a blender.
• Blend everything until smooth.
• Put the batter into a bowl cover it and let it rest for 1 hour in the fridge.
• Form little balls about the size of 1/2 a tbsp and roll them in the reserved unsweetened cocoa powder.
• You can keep the energy balls up to 2 weeks in an airtight container in your fridge.´
• Happy snacking <3.

Nutrition Facts

• Calories: 66kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 41mg
• Potassium: 129mg
• Fiber: 2g
• Sugar: 6g
• Vitamin C: 1mg
• Calcium: 11mg
• Iron: 1mg

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The post Healthy brownie bliss balls with tahini and cardamom appeared first on Two Sisters Living Life.

This is a quick and healthy recipe for a delicious with blood oranges marinaded salmon rice bowl. It’s made in under 45 minutes has a lot of flavour. Wit the added veggies it is a perfectly balanced dish to include into a healthy and nourishing diet.

Easy blood orange marinated salmon rice bowl recipe is my favourite dish

I’m a huge fan of everything salmon. Thats why I always try to come up with some new exciting and flavourful recipes. Since it’s blood oranges season at the moment and I love the flavour of citrus fruits combined with savoury food, I thought why don’t I try combining both things and pair it with lots of delicious veggies for a nourishing rice bowl recipe.

I love the process of developing new dishes. I take special care when Im in the process of cooking something new. I do every step very carefully and deliberately. My little black notice book always by my side.

Salmon rice bowl – easy, healthy an delicious

Im very proud to say that my recipe isn’t only extremely delicious it has a lot of healthy beneficials too and therefore perfect for including in a healthy well balanced diet.

• Salmon is one of the most nutritious foods on the planet. It’s rich in omega-3 fatty acids, a great source of protein and high in Vitamin B only to mention some of its healthy benefits.
• Kohlrabi is rich in both fiber and vitamin C. It is high in antioxidants and may help against inflammation and diabetes.
• Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
• The avocado is a rather unique fruit. It is high in healthy fats, is incredible nutritious and among other things, it can help lower cholesterol and triglyceride.

Can I replace the ingredients ?

Please feel free to use any veggies you like for this bowl. Go with the season and use whatever you get at your local farmers markets.

You can change the blood oranges for normal oranges or any other citrus fruit available at the moment. I already used clementines and limes instead of the blood oranges.

If you make this salmon rice bowl, beside to leave a comment and/or give this recipe a rating!

I love to hear from you guys and of course , if you do make this recipe, don’t forget to to tag us on Instagram @twosisterslivinglife .

Warm hugs, yours truly Nina

You may also like our recipe for a vegetarian low carb lasagna <3

Blood Orange marinaded Salmon Rice Bowl with Veggies and honey soy sauce

5 from 11 votes

Recipe by Nina Course: dinner recipeCuisine: gluten free, healthy, Japanese

Servings

2

Prep time

10

minutes

Cooking time

20

minutes

Calories

835

kcal

This is a wonderful healthy quick and easy blood orange salmon rice bowl with lots of veggies and a sweet and spicy honey soy sauce drizzle. its made under 30 minutes, gluten free and non dairy.

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Ingredients

• blood orange marinaded salmon

• 2 2 blood oranges

• 1 tsp 1 honey

• salt

• 1/4 tsp 1/4 chili flakes

• 300 g 300 fresh salmon filet with skin 2 filets each 150g

• 1 tbsp 1 olive oil extra vergin

• rice bowl

• 150 g 150 basmati rice uncooked

• 1 tsp 1 coconut oil

• 1/2 1/2 salt

• 1 1 cucumber

• 1 1 kohlrabi small

• 1 1 red bell pepper cut into slices

• 1 1 avocado

• 1/4 cup 1/4 soy sauce

• 1 1/2 tsp 1 1/2 honey

• 1 tsp 1 rice vinegar

• 2 tsp 2 everything seasoning

• black pepper freshly ground

Directions

• Blood Orange marinated salmon
• Preheat the oven to 190 degree Celsius or 375 degree Fahrenheit.Slice one blood orange into thin slices and juice the second one.Mix together blood orange juice, honey, chili flakes, olive oil and salt to taste.Cut the salmon filet into 2 filets.Season the salmon filets on both sides with salt and pepper and put them with the skin down into an iron skillet or small casserole form.Drizzle the salmon filets with the blood orange marinade and let them rest for 5 minutes.Arange the blood orange slices on top and bake it in the oven for 15 minutes depending on how thick the filets are.
• rice bowl
• Cook the basmati rice as said in the instruction with some salt and 1 tsp coconut oil.
• Season the bell pepper stripes with salt and sear them for 5 minutes with some olive oil.
• slice the cucumber and the peeled kohlrabi in half and slice them in paper thin slices by hand or with the help of a peeler. I used the peeler ;-)Roll the veggie slices up.
• Slice the avocado in half and further slice the halves into thin slices.
• For the Drizzle mix together soy sauce, honey and peanut butter . Its easier when you warm the ingredients up a little in the microwave.
• Aranging the bowls
• Arange the rice in a long row in the middle of the bowls.Put the baked salmon on top.the veggie roll ups go to the left and the right side of the salmon.Sliced avocado half on the bottom side of the salmon with the seared bell pepper stripes.Drizzle the veggie roll ups with the soy and honey sauce and sprinkle the avocado with some everything seasoning.Enjoy <3

Nutrition Facts

• Calories: 835kcal
• Carbohydrates: 91g
• Protein: 43g
• Fat: 34g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 1722mg
• Potassium: 1986mg
• Fiber: 13g
• Sugar: 16g
• Vitamin A: 2308IU
• Vitamin C: 144mg
• Calcium: 101mg
• Iron: 4mg

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The post Easy blood orange marinaded Salmon rice bowl recipe appeared first on Two Sisters Living Life.

This is an easy, healthy dessert recipe for a healthy, low-carb cheesecake with blueberries. It is gluten-free, protein-rich, and baked in an iron pan.

I really like Skyr yoghurt. I don’t know if you know this special kind of yoghurt . It is very creamy and rich in tasting. Its similar to a low fat yoghurt but is high in proteins and has a creamier consistency similarly to cream cheese. Its perfect for a pursuit on a healthy lifestyle and above all it tastes delicious.

No, I don’t get paid for saying these praises . I just really like that food and since its similar in consistency to cream cheese its a perfect healthy substitution . But if you don’t have Skyr you can always use low fat greek yoghurt.

How did I develop this great healthy cheesecake recipe?

Since I’m trying to lose some weight but have always had a sweet tooth, I was experimenting with Skyr and eggs. Initially, I only wanted to create a mug cake recipe, which I could eat for breakfast or a sweet, healthy treat. Therefore, it should be easy and fast and whipped up on a whim. Long story short, I always had too much batter for one mug and, as a result, poured the batter into an iron pan because it was the only thing at hand :-).

Since I wanted to give this protein-rich recipe a very airy and fluffy texture, I separated the eggs and beat the egg whites with a pinch of salt until stiff peaks formed.

Healthy low carb cheesecake and where to start?

Prepare the iron pan with baking sheet and preheat the oven to 310 F° or 160 C°.

First we separate the eggs. As already said, we beat the egg whites until stiff peaks form and put aside.

In a medium bowl beat the egg yolks, the Skyr yoghurt (or low-fat greek yoghurt, or if you want it to be lactose free a vegan one), coconut sugar, orange peels and vanilla extract until smooth – about 2-3 minutes.

When everything is smooth as on the picture above, add the baking powder and the vanilla pudding powder. The vanilla pudding makes everything more creamy while binding unnecessarily liquid from the blueberries and the yoghurt.

Fold in the beaten egg whites and finally the blueberries. Gently fold the blueberries in. Above all don’t over mix the blueberries. Just fold them in 1-2 times. There should be a nice marbled effect in the dough.

Finally pour the batter into the iron pan and bake everything for about 45 minutes. The surface of the cheesecake should only be slightly wobbly. If you thing the mass is not stocked enough bake it another 5 minutes.

Take the iron pan out of the oven and let everything cool.

Variations:

You can make this healthy low carb – high protein cheesecake with any fruit you like. I already made it with blood oranges, raspberries and apples and it turned out great every single time.

You can add 2 tablespoons of poppyseeds to the batter for an extra flavour. The poppyseeds go very well with the blood oranges.

I hope you enjoyed my journey from a single mug cake to a healthy and easy cheesecake in an iron pan

We’d love to know what you thought about our recipes. Leave us a comment and tag us on social media @twosisterslivinglife . We’d love to hear from you and how our recipe worked out.

Love Nina

Healthy Cheesecake recipe for 2

5 from 9 votes

Recipe by Nina Course: Breakfast, Gluten Free Recipes, Healthy Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 eggs (separated)

• pinch salt

• 3 tbsp 3 coconut sugar (or honey or maple syrup)

• 300 g 300 Skyr yogurt (or low-fat Greek yogurt or lactose-free yogurt)

• 150 g 150 blueberries (fresh or thawed)

• 1 tsp 1 vanilla flavour

• 1/2 tsp 1/2 baking powder

• 1 tbsp 1 vanilla pudding powder

• 1 tsp 1 orange peels

Directions

• Prepare an iron pan with a baking sheet
• Preheat oven to 310F° or 160C^
• In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside.
• In a stand mixer bowl, mix egg yolks, yogurt of your choice, coconut sugar, vanilla flavor, and orange peels until smooth, about 2-3 minutes.
• Add the baking powder and vanilla pudding powder, and mix until corporate about 30 seconds.
• Carefully fold the stiff egg whites into the egg yolk yogurt mass
• Mix the blueberries carefully into the dough in two short strokes.
• Pour everything into the prepared pan and bake for about 45 minutes or until the surface of the cake is slightly wobbly.
• Enjoy

Notes

• Instead of blueberries, you can use peeled blood orange slices, which gives this healthy treat a great tangy flavor.

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You may also like our Recipe for a Healthy Banana Bread.

The post Decadent Healthy Cheesecake recipe, perfectly portioned for two. appeared first on Two Sisters Living Life.

My Polenta Almond cake is gluten-free and oh so very delicious!

We have in Austria a special red currant baiser sheet cake which is a speciality for the end of summer season and for our country. And it’s one of my favorite cakes. The harvest of red currants always announces that fall is not far away and autumn in Austria is always gorgeous! The changing colors of the trees and the beautiful landscape of my homecountry is something truly magical combined!

How to make this delicious cake

First – We start with the polenta almond lemon cake – gluten-free by the way:)

Preheat the oven to 160°C and prepare a 15cm cake pan.

Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Then beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta, salt and baking powder.

Spoon into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan. Don’t be afraid to over bake it, it is very moist even though the top has a deep brown color!

Brush some red currant jam mixed with some water on top of the cake.

Next – the red currants pavlova crown

The pavlova crown is based on Ninas recipe, which you can find here.

Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible. Preheat oven to 150°C.

Beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. I’ve used apple vinegar. Fold in the red currants carefully.

Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.

After one hour turn the oven off and let the Pavlova cool in the oven.

Very important under any circumstances don’t open the oven during baking and cooling while baking the pavlova crown!!

Carefully put the pavlova crown on top of the cake and decorate it with some more fresh red currants to your liking.

Love, Antonia

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Polenta Almond Lemon Cake with Red Currants Pavlova Crown

5 from 10 votes

Recipe by Antonia Course: cake, DessertCuisine: French, Italian

Servings

8

Prep time

25

minutes

Cooking time

45

minutes

Calories

513

kcal

This Almond Pollenta Cake with Currant Pavlova crown is based on the Austrian Ribisel (red currants) Baiser Cake. It is gluten-free and very delicious!

Cook Mode

Keep the screen of your device on

Ingredients

• Cake

• 2/3 cup 2/3 granulated sugar

• 1 cup 1 butter

• 1 cup 1 ground almonds

• 1 tsp 1 vanille

• 3 3 eggs

• 1 cup 1 polenta

• 2 2 lemon zests

• 1 1 lemon juice

• 1 tsp 1 baking powder

• 1/4 tsp 1/4 salt

• Red Currant Pavlova Crown

• 2 2 egg white

• 1/2 cup 1/2 granulated sugar

• 1 tbsp 1 corn starch

• 1 tsp 1 white vinegar apple vinegar

• 1 cup 1 red currants

Directions

• Cake
• Preheat oven to 160°C. Butter and line a 15cm round cake pan with parchment paper
• Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta and baking powder.
• Sponn into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan
• Pavlova Crown
• Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. Fold in the red currants carefully
• Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.
• After one hour turn the oven off and let the Pavlova cool in the oven. Very important under any circumstances don’t open the oven during baking and cooling!!

Nutrition Facts

• Calories: 513kcal
• Carbohydrates: 52g
• Protein: 8g
• Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 122mg
• Sodium: 313mg
• Potassium: 171mg
• Fiber: 3g
• Sugar: 31g
• Vitamin A: 841IU
• Vitamin C: 9mg
• Calcium: 79mg
• Iron: 1mg

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The post Polenta Almond Lemon Cake with Red Currants Pavlova Crown appeared first on Two Sisters Living Life.

This is an easy recipe for a delicious kohlrabi lasagna with cheesy cream cheese layers and homemade tomato sauce. It’s the perfect recipe to add some extra vitamins to your family’s diet. Vegetable Lasagna! Yeah Baby 😉 .

Since I’m growing part of the food, we need, in my own little garden you’ll see me more often experimenting in my own kitchen than ever. I just love to pair new things like for this hearty vegetable lasagna.

About 5 years ago the only thing I would cook up with kohlrabi would be creamy kohlrabi and peas with sour cream. Now there is nothing I’m not trying to cook with these beautiful green vitamin bombs. I fill them, cook them in a delicious curry sauce, add them raw to my salad and I even put them in my morning smoothie.

My new favourite dish for my kohlrabis and garden fresh tomatoes is a delicious vegetarian lasagna. I know you’ll say lasagna? Oh no, so much work! But be assured it’s an easy recipe and the kohlrabi lasagna is ready for the oven in under 30 minutes!

Kohlrabi Lasagna and what to expect.

• There is no meat that’s why I previously said it’s a vegetarian dish 😉
• The kohlrabi slices are used instead of the pasta sheets, so no pasta either.
• LOW CARB BABY !!!
• There is a delicious fruity homemade tomato sauce in it.
• An extra creamy filling made of cream cheese and cheese and fresh herbs.

Kohlrabi and his benefits.

The kohlrabi is related to cabbage, broccoli and cauliflower and is also known as german turnip. There are 3 main kohlrabi sorts that are common: The white, blue and violet coloured lumps. The coloured lumps are worth buying if you get the chance. They may lower the risk for cancer and cardiovascular diseases. That means perfect for a diet and a healthy balanced lifestyle.

• Kohlrabi is low in calories. 100g of kohlrabi only has 26 calories-
• It’s perfect for loosing weight because of it’s low calories .
• 90 percent of the kohlrabi is made up of water.
• The vegetable is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health.
• Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production .
• It’s also a good source of potassium, a mineral and electrolyte that’s important for heart health and fluid balance.
• Finally, a single cup (135 grams) of kohlrabi provides approximately 17% of your daily fiber needs. Dietary fiber helps support gut health and blood sugar control .
• If you want to know more about this power vegetable go to healthline.com for more information.
  

Making this vegetable Lasagna is easier than you might think.

First things first: Homemade chunky tomato sauce.

• At the beginning I peel the kohlrabi and cut it into half centimes or about 1/4inch thick slices and season them with 1 tablespoon salt.
• I start out with mincing the onions and cutting the tomatoes into small chunks.
• Then I head 2 tablespoons of olive oil in a medium large pan and saute the onions with no colouring for 8 minutes or until tender.
• Furthermore I add the balsamic, tomato chunks, sugar and salt and let everything simmer for about 15 minutes or until the sauce has thickened.
• Turn of the head and let it rest until needed.

The second step: Cheesy cream cheese filling.

I take the cream cheese out of the refrigerator, 10 minutes before starting with the lasagna. That is an important step because if the cream cheese is to cold you can’t cream it properly.

Put all ingredients into a medium size bowl and cream it with a mixer or a fork until creamy. Season it again with salt and freshly grounded pepper if needed.

The important last step: Putting everything together to an amazingly delicious vegetarian dish.

Preheat the oven to 180°Celsius or 360°Fahrenheit.

I start out with the first layer and spread the kohlrabi slices evenly out on the bottom of my casserole.

Then I put put a second layer of my homemade chunky tomato sauce on top of the kohlrabi slices.

Furthermore I toped the tomato sauce with the third layer –the cheesy cream cheese filling.

After these 3 steps your start with the first layer again.

When I put the last layer of the cream cheese filling on top, I finish the casserole with sprinkling the rest of the grated cheese evenly on the lasagna.

Put the lasagna into the preheated oven and bake for 45 minutes.

Take the casserole form out of the oven and let it rest for 7 minutes before serving.

Can I swipe the kohlrabi for another vegetable ?

Of course you can but it might not be as good as it is with that power lump. You can exchange the kohlrabi with zucchini or aubergine slices.

If you have further questions to this hearty vegetable lasagna recipe, please don’t hesitate and write your question in our comment section.

We have a lot of other delicious recipes and would be happy if you’d check them out too. That’s the way to our home site <3 .

Comforting Hugs 😉 Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

If you liked this recipe you might be interested in our hearty and flavourful Italian Pasta Bolognese recipe too.

Vegetable Lasagna made with Kohlrabi, creamy cheese cream layers and homemade tomato sauce

This is a delicious vegetarian recipe for kohlrabi lasagna. It's got a homemade tomato sauce and a creamy filling made of cream cheese and cheese. It's an easy and family friendly recipe and even your kids will love it.

Homemade Tomato Sauce

• 2 tbsp olive oil (extra virgin)
• 200 g onions (minced)
• 750 g tomatos (cut into small pieces)
• 1 tbsp balsamico vinegar
• 1 tbsp salt
• 2 tsp brown sugar

cheesy cream cheese filling

• 200 g cream cheese (plain)
• 150 g sour cream
• 140 g grated cheese
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 4 sage leaves (fresh or 1/2 tsp dried sage)

Kohlrabi layers

• 700 g kohlrabi (peeled and cut into 0,5 cm thick slices)
• 1 tsp salt

Homemade rustic tomato sauce

1. Heat the olive oil in a large skillet on medium high heat and cook the minced onions without coloring for 5 minutes until tender.

   Add the chunky cut tomatoes, salt, sugar and vinegar and let everything cook for about 10 minutes or until thickened. Dont forget to sitr the sauce from time to time otherwise it will get burned.

   Set aside and let it slightly cool.

Cheesy cream cheese filling

1. Stir all ingredients for the filling togehter with am mixer until creamy.

   About 4-5 minutes.

Kohlrabi layering

1. Cut the peeled kohlrabi into 0,5 cm thick slices.

   Put all slices into a large bowl and add the salt.

Assembling the Lasagna

1. Step 1: Start with one layer of kohlrabi slices

2. Step 2: Then add one layer of tomato sauce.

3. Step 3: Add one layer of the cheesy cream cheese filling and then start with step 1 all over again.

4. After you are finished with your last layer, which should be the cheesy cream cheese filling, add the rest of the grated cheese on top and put the casserole in the oven for 50 minutes.

5. Preheat your oven to 180°Celsius or 350°Fahrenheit

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The post Kohlrabi Lasagna with cheesy cream cheese layers appeared first on Two Sisters Living Life.