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.

Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

Cook Mode

Keep the screen of your device on

Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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The post The most delicious healthy vegan pumpkin banana bread ever appeared first on Two Sisters Living Life.

Sponsored by AMA Gütesiegel – This post is available in English and German. Please scroll down for the German Version

Today I have something special for you. An easy and flavorful dinner recipe for a deliciously roasted turkey roulade with mushrooms, prosciutto and parmesan. This turkey recipe looks like a very intriguing and complicated recipe but in truth i’ts super easy. You will be the star at your dinner table with this dish for sure .Especially during Christmas and Thanksgiving season. It’s made with quality turkey meat which can be recognized by the Austrian AMA Seal of quality.

Why I prefer a juicy turkey roulade over a roasted whole turkey.

I love a roasted whole turkey but often its just too much for a small family and sooo time consuming. But with this delicious turkey roulade recipe you have all the juicy flavors of a stuffed turkey but without the long preparation and cooking time. The filling is made of ciabatta bread, roasted button mushrooms, onions, parmesan cheese, fresh herbs and prunes and enclosed by savory tasty Italian prosciutto ham. I love the sweet flavor of the prunes combined with the savory flavors of the other ingredients. Such a good taste.

I made a video for you too from the more complicated steps so that you don’t have to worry about it. ? There is even a video on how to bind that juicy turkey roulade securely to a cylinder.

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What is the AMA seal of quality and what does it stand for.

My family and I, we love to enjoy a delicious meal together. Especially if it’s a turkey recipe. We don’t eat meat everyday but when we do I pay heed to the quality and the origin of the meat . I’m trying to raise my kids with the awareness that, when we eat turkey meat, it should be from animals that are raised properly and. Eating turkey, beef or chicken should be considered more as a treat, something special. Here in Austria we can count on the AMA Gütesiegel which is a seal of quality . The turkey products may cost a little bit more but I can buy those products in good conscience.

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The AMA-seal of quality means that the livestock is born, raised and slaughtered in Austria.

AMA-seal of quality and it’s strict criteria the producers have to meet.

When you buy turkey meat with the Ama-seal of quality you can be sure that the product underwent a long list of quality criteria like:

• Animal welfare
• GMO free feeding
• The animals have have enough free moving space
• regional origin, which therefore means short transport routes . Short transport routes are good for the ecological footprint .
• The butchers ensure that slaughtering is as stress-free as possible
• Farm to table guarantee . Every AMA Turkey product contains the address of the farm , where the animal was raised . Quality over Quantity

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Farm to table and quality over quantity are some very important things to me. And those qualities let me enjoy our turkey meal made with AMA seal of quality meat without having a bad conscious.

If you’ll give my delicious turkey roulade recipe a try 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 don’t forget to tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?

Warm hugs Nina

If you are looking for a fancy vegetarian dinner recipe I’m sure my “Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs” will be perfect for you.

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GERMAN POST

Feiner Putenrollbraten gefüllt mit Champignons, Prosciutto und Dörrpflaumen

Endlich werden die Tage kürze und die Nächte länger. Die nun kälter werdenden Tage lösen in uns auch wieder das Verlangen nach gutem Mood Food aus. Speisen, die ein wohlig warmes Gefühl in uns auslösen und uns mit einem Gefühl des vollkommenen Glücks zurück lassen. Heute habe ich für euch genau so ein tolles Rezept .

Im Gegensatz zu klassischen schweren Rollbratengerichten wird euch mein fein-zarter Putenrollbraten mit einer Fülle aus Ciabatta, Champignons, Parmesan und süßen Dörrpflaumen nicht in einem Food-Koma zurücklassen ?. Versprochen. Der Braten ist das perfekte Sonntagsessen aber auch ideal für die Feiertage. Feiertagsrezepte und Weihnachtsrezepte kann man nie früh genug zum Suchen anfangen .

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Weniger Fleisch aber dafür nur die beste Qualität.

Wir essen nicht sehr viel Fleisch zuhause. Das kommt einerseits daher, dass wir unsere Kinder bewusst dazu erziehen möchten, Fleisch nicht als alltägliches Lebensmittel anzusehen. Sondern als etwas Besonderes . Besondere Sachen oder Lebensmittel kaufen wir nur in bester Qualität. Von Betrieben mit ethischen und ökologische Grundsätze. Deshalb können wir auch “die gute Pute mit dem AMA-Gütesiegel” empfehlen.

Wir achten bei unserem Fleischeinkauf sehr darauf, woher unser Fleisch kommt und wie die Tiere aufgezogen wurden. Beides sind auch wichtige Kriterien bei der Aufzucht der “guten Pute mit dem AMA-Gütesiegel”.

Was ist das AMA-Gütesiegel.

Das AMA-Gütesiegel steht für: kontrollierte Qualität, nachvollziehbare Herkunft und unabhängige Kontrolle. Mit dem AMA-Gütesiegel werden nur jene Betriebe und Produkte ausgezeichnet, welche sehr strenge Qualitätskriterien erfüllen können.

• Das rot-weiß-rote AMA-Gütesiegel bei Puten bedeutet: In Österreich geboren, aufgewachsen und geschlachtet.
• artgerechte Haltung
• gentechnikfreie Fütterung. Die Fütterung erfolgt durch Körndlfutter und gentechnisch unveränderten Soja
• genug Bewegungsfreiheit, wodurch auch der Antibiotikaeinsatz um 65% in den letzten Jahren gesengt werden konnte
• Produkte sind aus der Region.
• kurze Transportwege
• Bauernhofgarantie (die Adresse des Bauerhofs ist immer vermerkt)
• eine stressfreie Schlachtung.

Puten mit dem AMA-Gütesiegel erfüllen all diese Kriterien. Leider wissen das immer noch zu wenige Menschen in Österreich.

All diese strengen Qualitätskriterien, aber vor allem das Wissen, dass es den Tieren bei der Aufzucht gut geht, sind mir die wenigen Cent mehr wert.

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Das wichtigste zum Schluss und warum ich den Rollbraten einem Truthahn im Ganzen vorziehe.

Das Putenrollbraten-Rezept ist nicht schwierig zum Befolgen. Bei den kniffligsten Stellen, habe ich auch ein Video für euch hinzugefügt. Wer den Butterfly-Schnitt fürchtet, der kann sich auch gleich beim Fleischhauer die Putenbrust zu einem Rollbraten aufschneiden lassen.

Ich persönlich, bevorzuge den Putenrollbraten einem im Ganzen gegarten Truthahn. Einerseits da bei einer 4 Personen Familie viel zu viel Essen übrig bleibt. Andererseits ist das Vorbereiten und die Garzeit viel viel kürzer und einfacher als bei einem Truthahn im Ganzen.

Alles Liebe und gutes Gelingen

eure Nina

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Roasted turkey roulade stuffed with mushrooms, prosciutto and prunes

5 from 8 votes

Recipe by Nina Course: christmas main course, holiday main course, Main CourseCuisine: American, French

Servings

4

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

773

kcal

This is an easy showstopper dinner recipe for a golden roasted turley roulade filled with a flavorful stuffing made of roasted mushrooms, prunes, ciabatta bread, parmesan and prosciutto. This main course recipe lets you shine especially during the holiday seasons.

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 turkey breast skinless , your breast should be between 800g -1 kg heavy

• 6 slices 6 prosciutto

• 2 tbsp 2 olive oil for searing the turkey roulade on every side

• Stuffing

• 1/2 medium 1/2 onion finely chopped

• 100 g 100 button mushrooms finely chopped

• 1 tbsp 1 olive oil for roasting the mushrooms

• 5 5 dried prunes finely chopped

• 50 g 50 parsley finely chopped

• 300 g 300 ciabatta without crust cut into small pieces

• 1 1 egg

• 1 tbsp 1 cream cheese

• Gravy and roasted mushrooms

• 2 medium 2 carrots

• 1/2 medium 1/2 onion

• 150 ml 150 chicken broth

• 50 ml 50 white wine

• 50 g 50 butter

• 50 ml 50 cream

• 1 twig 1 fresh rosemary

• 350 g 350 button mushrooms optional as a side.

Directions

• Stuffing
• Firstly start with roasting the onions, mushrooms and prunes in 1 tbsp for about 7-8 minutes . When the mushrooms are done salt and pepper the mixture. Let it cool until it's only warm to the touch.
• The stuffing: In a medium bowl add the rest of the stuffing ingredients plus the mushroom mixture. Mix everything together with a wooden spoon. If the stuffing is too dry add a little bit of milk or chicken stock.
• Wash the turkey breast and pad it dry. Remove unnecessary fat or blood vessels.
• Butterfly Cut: Now cut the turkey breast open with a butterfly cut. See video ->
• Pound out turkey: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 1,5-2cm (3/4inch) thickness. Remove plastic wrap and discard.
• Add stuffing: Sprinkle turkey with salt and pepper. Cover the meat with proscuitto and spread the stuffing mixture in a 1cm (1/2 inch) thick layer, evenly over the turkey leaving a 2cm boarder border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.
• Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Season the turkey role gerously with salt and pepper.Firmly tie up the turkey roulade with kitchen twine every 3cm to form a compact cylinder.
• Preheat the oven to 180°Celsius (325°F).
• Searing the turkey roulade: When the turkey roulade is secured with kitchen twine, heat some olive oil in a large skillet. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
• Transfer the turkey roulade, seam side down, to a large casserole **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. 
• Starting the Gravy: Deglace the pan with white wine and add the chopped carrots and onions. Roast for 3-4 minutes. Add the chicken stock and butter. Cook for 1 more minute and pour the sauce over the turkey roulade and add that rosemary twig to the caserole.
• Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 80°Celsius (160°F)
• Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into slices.
• OPTIONAL: If you would like some roasted button mushrroms as a side add them to your turkey roulade after it is roastng for about 50 minutes in the oven. add a little bit of chicken stock and cover the mushrooms with the gravy. Bake until the Turkey roulade is done.
• If you added some mushrooms to the roast put them into an extra bowl and keep warm until serving.
• Finish the gravy sauce: After you took out the turkey roulade, rosemary twig and mushrooms scrap all the pieces from the buttom of the casserole and pour everything into a blender. Blend the sauce until very fine. Add the gravy and if to thick of an consinstency add a little bit more chicken stock. And pulse again for a couple of seconds. Pour into a bowl have a final taste and if necesarry season with some more salt and pepper.
• Serve the turkey roulade with gravy and the extra roasted mushrooms if using. Enjoy.

Nutrition Facts

• Calories: 773kcal
• Carbohydrates: 54g
• Protein: 58g
• Fat: 37g
• Saturated Fat: 14g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 205mg
• Sodium: 1153mg
• Potassium: 1237mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 6903IU
• Vitamin C: 26mg
• Calcium: 96mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Roasted turkey roulade stuffed with mushrooms, prosciutto and prunes

5 from 8 votes

Recipe by Nina Course: christmas main course, holiday main course, Main CourseCuisine: American, French

Servings

4

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

773

kcal

This is an easy showstopper dinner recipe for a golden roasted turley roulade filled with a flavorful stuffing made of roasted mushrooms, prunes, ciabatta bread, parmesan and prosciutto. This main course recipe lets you shine especially during the holiday seasons.

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 turkey breast skinless , your breast should be between 800g -1 kg heavy

• 6 slices 6 prosciutto

• 2 tbsp 2 olive oil for searing the turkey roulade on every side

• Stuffing

• 1/2 medium 1/2 onion finely chopped

• 100 g 100 button mushrooms finely chopped

• 1 tbsp 1 olive oil for roasting the mushrooms

• 5 5 dried prunes finely chopped

• 50 g 50 parsley finely chopped

• 300 g 300 ciabatta without crust cut into small pieces

• 1 1 egg

• 1 tbsp 1 cream cheese

• Gravy and roasted mushrooms

• 2 medium 2 carrots

• 1/2 medium 1/2 onion

• 150 ml 150 chicken broth

• 50 ml 50 white wine

• 50 g 50 butter

• 50 ml 50 cream

• 1 twig 1 fresh rosemary

• 350 g 350 button mushrooms optional as a side.

Directions

• Stuffing
• Firstly start with roasting the onions, mushrooms and prunes in 1 tbsp for about 7-8 minutes . When the mushrooms are done salt and pepper the mixture. Let it cool until it's only warm to the touch.
• The stuffing: In a medium bowl add the rest of the stuffing ingredients plus the mushroom mixture. Mix everything together with a wooden spoon. If the stuffing is too dry add a little bit of milk or chicken stock.
• Wash the turkey breast and pad it dry. Remove unnecessary fat or blood vessels.
• Butterfly Cut: Now cut the turkey breast open with a butterfly cut. See video ->
• Pound out turkey: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 1,5-2cm (3/4inch) thickness. Remove plastic wrap and discard.
• Add stuffing: Sprinkle turkey with salt and pepper. Cover the meat with proscuitto and spread the stuffing mixture in a 1cm (1/2 inch) thick layer, evenly over the turkey leaving a 2cm boarder border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.
• Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Season the turkey role gerously with salt and pepper.Firmly tie up the turkey roulade with kitchen twine every 3cm to form a compact cylinder.
• Preheat the oven to 180°Celsius (325°F).
• Searing the turkey roulade: When the turkey roulade is secured with kitchen twine, heat some olive oil in a large skillet. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
• Transfer the turkey roulade, seam side down, to a large casserole **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. 
• Starting the Gravy: Deglace the pan with white wine and add the chopped carrots and onions. Roast for 3-4 minutes. Add the chicken stock and butter. Cook for 1 more minute and pour the sauce over the turkey roulade and add that rosemary twig to the caserole.
• Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 80°Celsius (160°F)
• Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into slices.
• OPTIONAL: If you would like some roasted button mushrroms as a side add them to your turkey roulade after it is roastng for about 50 minutes in the oven. add a little bit of chicken stock and cover the mushrooms with the gravy. Bake until the Turkey roulade is done.
• If you added some mushrooms to the roast put them into an extra bowl and keep warm until serving.
• Finish the gravy sauce: After you took out the turkey roulade, rosemary twig and mushrooms scrap all the pieces from the buttom of the casserole and pour everything into a blender. Blend the sauce until very fine. Add the gravy and if to thick of an consinstency add a little bit more chicken stock. And pulse again for a couple of seconds. Pour into a bowl have a final taste and if necesarry season with some more salt and pepper.
• Serve the turkey roulade with gravy and the extra roasted mushrooms if using. Enjoy.

Nutrition Facts

• Calories: 773kcal
• Carbohydrates: 54g
• Protein: 58g
• Fat: 37g
• Saturated Fat: 14g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 205mg
• Sodium: 1153mg
• Potassium: 1237mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 6903IU
• Vitamin C: 26mg
• Calcium: 96mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

The post Roasted turkey roulade with mushrooms, prosciutto and parmesan appeared first on Two Sisters Living Life.

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

I think it’s very important to have one recipe for banana chocolate chip pancakes, which you can always make and always turns out perfect and tastes delicious. This is one of those recipes. A stable in my kitchen especially since my boyfriend loves them a lot so I am making them quite a lot of times too.

But that’s fine for me, cause they are quick and easy to make and so delicious!

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

How to make this delicious pancakes recipe?

First make sure you have all your ingredients!

Whole wheat flour (or all purpose flour), baking powder, homemade pumpkin spice (click here for the recipe), salt, bananas, egg, vanilla extract, maple syrup, milk and chocolate chips.

So there are three steps! First step is combining flour, baking powder, salt and pumpkin spice (but that’s optional!). Second step is blending the bananas, egg, vanilla extract, maple syrup and milk in a blender. Third step is adding the liquid mixture to the flour mixture plus the chocolate chips and combine.

Voila three steps to your perfect banana chocolate pancake batter!

Now it’s all up to you, don’t burn these beauties! I like to use a cookie scoop (large ice cream scoop) to divide batter evenly on the pan. I am making small pancakes so there should be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue until there’s no batter left.

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

Banana Chocolate Chip Pancakes

5 from 7 votes

Recipe by Antonia Course: Breakfast, brunchCuisine: American

Servings

10

pancakes

Prep time

20

minutes

Cooking time

10

minutes

Calories

121

kcal

This is a super easy and fast Banana Chocolate Chip Pancake recipe! This recipe bakes soft and fluffy pancakes, the best banana chocolate chip pancakes you'll ever have!

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Ingredients

• 1 cup 1 whole wheat flour optional all purpose flour

• 2 tsp 2 baking powder

• 1 tbsp 1 homemade pumpkin spice optional

• 1 pinch 1 salt

• 2 2 bananas

• 1 1 egg

• 1 tsp 1 vanilla extract

• 2 tbsp 2 maple syrup

• 1/2 cup 1/2 milk or plant based milk

• 1/3 cup 1/3 chocolate chips 66g

Directions

• In a large bowl combine flour, baking powder, pumpkin spice and salt.
• Put the bananas, egg, vanilla extract, maple syrup and milk into a blender and blend.
• Add the liquid mixture to the bowl with the dry ingredients and add the chocolate chips and combine.
• Heat a griddle or non-stick pan over medium-low heat and melt a little butter or coconut oil 8or the oil of your preference) to grease it.
• With a cookie scoop (ice cream scoop) pour the batter on to the pan. I am making small pancakes so there shoul be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter.
• Serve pancakes with your favorite topping, maple syrup, nutella, jam there are endless possibilities. Enjoy

Nutrition Facts

• Calories: 121kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 18mg
• Sodium: 21mg
• Potassium: 260mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 72IU
• Vitamin C: 2mg
• Calcium: 84mg
• Iron: 1mg

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Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

The post Banana Chocolate Chip Pancakes appeared first on Two Sisters Living Life.

This is an easy way to make vegetarian cauliflower bolognese! You will not miss the meat, promise! It’s delicious and good for you!

Italian cuisine and pasta is the way to my heart! Whats better than a good bowl of hot steaming spaghetti with one of my favorite sauces. Even my boyfriend likes my cauliflower bolognese. The first time I made him these, he haven’t even noticed that there was no meat, and he loves meat dearly!

My vegetarian cauliflower Bolognese is loaded with veggies, making it a perfectly healthy dinner! To replace the meat, I used a mixture of mushrooms, cauliflower, fresh rosemary and Italian spices.

Benefits of Cauliflower

Have you tried cauliflower in bolognese sauce yet? This under-rated vegetable has so much to offer!

There are a lot of benefits of eating cauliflower. Cauliflower is loaded with nutrients. 100g of raw cauliflower provides 75% of the daily minimum of Vitamin C. It’s also needed for DNA repair and the production of both collagen and serotonin. Serotonin promotes happiness and healthy sleep. Cauliflower also has a lot of vitamin K which is required for bone formation. It also has smaller amounts of other important nutritions like vitamin B, phosphorus, magnesium and potassium.

There is eve a research that suggests that compounds in cauliflower could help keep cancer from developing in the first place. Cauliflower is part of the crucifer family, like Brussel sprouts and broccoli. Eating cruciferous vegetables has been linked to lower risk of heart deceases and cancer.

Since cauliflower is extremely versatile, it’s a great low carb alternative to grains and legumes. I love to use cauliflower instead of rice or in a pizza crust for example.

A few notes you look after when making this vegetarian cauliflower bolognese

I would recommend using a high speed blender, to get the mushrooms and cauliflower as little as possible. If the cauliflower pieces are too big they could taste like horseradish (my opinion) while eating it.

If the pasta sauce is too dry after adding the pasta, parmesan cheese and the pasta cooking liquid, I would recommend adding some more pasta water until you has a sauce like consistency.

Please make sure to rate our 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.

Love, Antonia

Cauliflower Bolognese

5 from 32 votes

Recipe by Antonia Course: Main Course, PastaCuisine: healthy, Italian, vegetarian

Servings

6

Prep time

1

hour 

Cooking time

45

minutes

Calories

556

kcal

This is an easy way to make vegetarian bolognese sauce! You will not miss the meat, promise! It's delicious and good for you! Made with cauliflower and mushrooms.

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Ingredients

• 400 g 400 mushrooms

• 1 kg 1 head of cauliflower

• 60 ml 60 olive oil extra virgin

• 4 tbsp 4 butter

• 1 1 onion large, chopped

• 5 5 garlic cloves minced

• 1 tbsp 1 dried tomato flakes

• 2 tbsp 2 dried italian herbs

• 2 tbsp 2 rosemary fresh, finely chopped

• 75 g 75 tomato paste

• 1 jar 1 tomato sugo sauce 350g

• 1 jar 1 crushed tomato 300g

• 400 g 400 pasta uncooked

• 60 60 parmesan grated

Directions

• One after the other pulse first the mushrooms until finely chopped, remove into a small bowl, wipe the food processor clean and then pulse the cauliflower. Depending on your blender I would recommend working in smaller batches until its finely chopped and the size of a rice grain. Put aside into a medium bowl.
• Heat 1/4 cup of oil plus 2 tbsp of butter in a large pot. Over medium high heat, ddd mushrooms and cook until golden brown, stirring occasionally for about 4-6 minutes. Add the finely chopped onion and 2 tbsp oil. Cook until onion is very soft and golden, 6-8 minutes. Add garlic, dried tomato flakes, italian herbs and rosemary, cook until garlic is softened and fragrant about 2-3 minutes. Add tomato paste and cook until slightly darkened, about 2 minutes. Add the tomato sugo and the crushed tomatoes and cook until it thickens, 2-3 minutes. Add cauliflower and cook until it's slightly cooked down and slightly sticking to the pot, about 6-8 minutes. Season with salt and set aside.
• Now cook pasta, following the package directions, until almost al dente, 1 minute short. Save 250ml of pasta cooking liquid.
• Transfer pasta to the pot with the sauce. Ad the grated parmesan, remaining 2 tbsp of melted butter and 200 ml of the pasta cooking liquid. Cook on medium high heat, stirring until everything is good combined, until pasta is al dente and sauce is clinging to the pasta. about 3 minutes. If needed season with salt and pepper.

Equipment

• high speed blender

Nutrition Facts

• Calories: 556kcal
• Carbohydrates: 74g
• Protein: 20g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 27mg
• Sodium: 982mg
• Potassium: 1463mg
• Fiber: 10g
• Sugar: 14g
• Vitamin A: 1045IU
• Vitamin C: 95mg
• Calcium: 236mg
• Iron: 5mg

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You will be in love with this easy and healthy celery soup! It’s delicious, comforting and fast to make! And vegan too! If you want your celery soup to be more creamy, you can add heavy cream or cashews!

Did you know that celery has a lot of health benefits? Yep, Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants. And there are a lot more!

Homemade sourdough bread croutons

I loooooove to serve my celery soup with homemade sourdough bread croutons! Following is how I always made them. It’s really simple, you just need 3 ingredients:

•sourdough bread, at least a day old, cut into, cut into cubes
•basil pesto to your tasting
•olive oil

Combine bread cubes, pesto and olive oil until evenly combined. Spread out onto a parchment covered baking sheet. Bake at 190°C for 15-20 minutes until crispy. Turn halfway through!

Please make sure to rate our 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.

Love, Antonia

Easy Celery Soup

5 from 11 votes

Recipe by Antonia Course: Breakfast, brunch, easy to make, Soup, starterCuisine: healthy

Servings

4

Prep time

20

minutes

Cooking time

25

minutes

Calories

305

kcal

You will be in love with this easy and healthy celery soup! It's delicious, comforting and fast to make! And vegan!

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Ingredients

• 250 g 250 celery

• 2 2 small potatoes

• 1 1 onion

• 1 1 spring onion

• 110 g 110 butter or vegan butter

• 800 ml 800 vegetable broth

• 1/4 cup 1/4 dill fresh or frozen

• 1/2 cup 1/2 heavy cream (optional) or replace with 1/2 cup cashews to make it vegan

Directions

• Combine finley chopped celery, roughly chopped potato, chopped spring onion and butter in a pot over medium heat, season with salt and cook, stirring until onion is tender, 8-10 minutes.
• Add vegetable broth and bring to a roiling boil, turn heat down and simmer until potatoes are tender, for 8-10 minutes.
• Turn the heat off, and blend the soup with 1/4 cup dill. If you want it creamier just add 1/2 cup heavy cream or add 1/2 cashews at the beginnig with the potatoes, but you don't need to! It's really delicious without it too!

Notes

• If you add cashews to the potatoes, add some lemons juice, for the taste

Nutrition Facts

• Calories: 305kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 59mg
• Sodium: 1069mg
• Potassium: 709mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 1650IU
• Vitamin C: 16mg
• Calcium: 55mg
• Iron: 1mg

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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.

We did it! Like everybody else we made the dalgona coffee but with a twist! We’ve paired the whipped Dalgona Coffee Cream with chocolate overnight oats and it is a dream come true! Who doesn’t want coffee and chocolate for breakfast?

This is an easy and delicious recipe for chocolate overnight oats! Perfect for meal prepping! Perfectly paired with Dalgona Coffee Topping! The recipe for the topping is for one portion!

You have definitely seen the Dalgona Coffee maybe on Instagram or mostly everywhere and if you haven’t tried to make it, you should do it! Dalgona Coffee is made famous by TikTok and Instagram and is a beverage made by whipping equal parts of instant coffee powder, hot water and sugar mixed together until light brown and fluffy paired with hot or cold milk! And I think you can even substitute the coffee powder with cocoa powder or matcha!

Hope you enjoyed this recipe and if you made it please, tell us about it! ? If you are like us at home, bored out of your mind we have some pretty amazing recipes, waiting for you on our blog! 

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Chocolate Overnight Oats

5 from 15 votes

Recipe by Antonia Course: Breakfast, coffee, Meal Prepping RecipesCuisine: American, healthy

Servings

4

Prep time

15

minutes

Cooking time

0

minutes

Calories

345

kcal

This is an easy and delicious recipe for chocolate overnight oats! Perfect for meal prepping! Perfectly paired with Dalgona Coffee Topping!

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Ingredients

• 120 g 120 Oats

• 100 ml 100 hot water

• 3 Tbsp 3 Unsweetened cocoa powder

• 400 ml 400 coconut milk

• 3 tbsp 3 Desiccated Coconut

• 1 1/2 tbsp 1 1/2 chia seeds

• 2 2 bananas

• 3 tbsp 3 maple syrup

Directions

• In a small bowl combine the cocoa powder and the hot water and stir until there are no clumbs. Add all the other ingredients and combine. Pour it in four small glass jars (250ml/8oz jars)and let it stand in the fridge overnight.

Nutrition Facts

• Calories: 345kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 13g
• Saturated Fat: 10g
• Sodium: 90mg
• Potassium: 449mg
• Fiber: 8g
• Sugar: 17g
• Vitamin A: 38IU
• Vitamin C: 5mg
• Calcium: 68mg
• Iron: 2mg

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Chocolate Overnight Oats

5 from 15 votes

Recipe by Antonia Course: Breakfast, coffee, Meal Prepping RecipesCuisine: American, healthy

Servings

4

Prep time

15

minutes

Cooking time

0

minutes

Calories

345

kcal

This is an easy and delicious recipe for chocolate overnight oats! Perfect for meal prepping! Perfectly paired with Dalgona Coffee Topping!

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Ingredients

• 120 g 120 Oats

• 100 ml 100 hot water

• 3 Tbsp 3 Unsweetened cocoa powder

• 400 ml 400 coconut milk

• 3 tbsp 3 Desiccated Coconut

• 1 1/2 tbsp 1 1/2 chia seeds

• 2 2 bananas

• 3 tbsp 3 maple syrup

Directions

• In a small bowl combine the cocoa powder and the hot water and stir until there are no clumbs. Add all the other ingredients and combine. Pour it in four small glass jars (250ml/8oz jars)and let it stand in the fridge overnight.

Nutrition Facts

• Calories: 345kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 13g
• Saturated Fat: 10g
• Sodium: 90mg
• Potassium: 449mg
• Fiber: 8g
• Sugar: 17g
• Vitamin A: 38IU
• Vitamin C: 5mg
• Calcium: 68mg
• Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Chocolate Overnight Oats with Dalgona Coffee Cream appeared first on Two Sisters Living Life.

This is a fabulous recipe for honey, quinoa, carrot & pear mini loafs. Delicious, moist and very addicting and dairy-free. Perfect to make in the spring time or for easter!

Is there a better way to pass the time at home than with cooking and baking and experimenting in the kitchen? no, right?!

To make the pears look this way like in the pictures I’ve used a dehydrator oven and dried the thinly sliced pears overnight. The best investment I’ve ever done buying this dehydrator, ever since I’ve made my own aple, pineapple and vegetable chips!

For the honey, quinoa, carrot & pear loaves, you can substitute the butter and the milk for dairy-free options and you can also use instead of the honey, maple syrup or coconut sugar.

Hope you enjoyed this recipe and if you made it please, tell us about it! If you are like us at home, bored out of your mind we have some pretty amazing recipes, waiting for you on our blog!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Honey, Quinoa, Carrot & Pear Loaves

5 from 8 votes

Recipe by Antonia Course: Bread, Breakfast, brunch, DessertCuisine: healthy

Servings

8

Prep time

40

minutes

Cooking time

35

minutes

Calories

368

kcal

This is a fabulous recipe for honey, quinoa, carrot & pear mini loafs. Delicious, moist and very addicting and dairy-free. Perfect to make in the spring time or for easter!

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Ingredients

• 150 g 150 quinoa cooked, cooled

• 120 g 120 oats

• 160 g 160 whole wheat flour

• 75 g 75 brown sugar

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1/2 tsp 1/2 salt

• 100 g 100 honey

• 2 2 eggs lightly beaten

• 60 g 60 butter plant-based or regular; melted

• 180 ml 180 milk nut milk or regular or dairy-free

• 2 medium 2 carrots Coarsely grated

• 1 small 1 pear coarsely grated

Directions

• Preheat oven to 190°C. and prepare the mini-loaf pan; grease and line with parchment paper
• In a large bowl combine Oats, flour, brown sugar, baking powder, baking soda and salt. Add honey, egg, melted butter and milk. Stir in the cold quinoa (1 1/2 cups), grated pear and carrots until combined. Spoon mixture into the mini loaf pan until it reaches the top.
• Bake for 30-35 minutes until a toothpick comes out clean. Let them cool for 5 minutes before transferring them to a wire rack, top side up. Add some honey to the tops and some air dried pear slices.

Nutrition Facts

• Calories: 368kcal
• Carbohydrates: 62g
• Protein: 10g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 59mg
• Sodium: 319mg
• Potassium: 430mg
• Fiber: 6g
• Sugar: 23g
• Vitamin A: 2831IU
• Vitamin C: 2mg
• Calcium: 98mg
• Iron: 3mg

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The post Honey, Quinoa, Carrot & Pear Loaf appeared first on Two Sisters Living Life.

Being a foodblogger isn’t an easy life sometimes. I bake and cook all week long to get create new recipes for you and of course we eat the food too. I’m not one who throws away food when somewhere else others have to go hungry to bed.

Easy yellow Thai curry – Healthy low carb recipe

But of course when you belong to the circle of people who gains weight easily, low carb recipes need to find their way into our lifestyle too. That’s why I created this delicious low carb yellow thai curry recipe.

Can I exchange the vegetables and the shrimps?

The recipe includes a huge variety of fresh vegetables such as sweet potatoes, asparagus, cherry tomatoes and cauliflower. But of course the recipe can be easily adjusted with the vegetables you have at home.

The protein source in my recipe is mainly coming from the shrimps. You can exchange the shrimps with chicken or tofu. Its very delicious and nourishing with roasted cashews too.

That recipe is one of my favourite dishes, when I need a quick nourishing dinner after a long work day. I’m sure it will become one of your favourites too. You may like our healthy cheesecake recipe for 2 too.

We love to hear from you guys, please make sure to leave us some kind words and rate the recipe.

Connect with us on our social media platforms and follow us on Instagram, Facebook and Pinterest!

Sweet and comforting hugs <3 Nina

low carb yellow vegetable curry with shrimps

0 from 0 votes

Recipe by Nina Course: dinner recipe, lunchCuisine: healthy, low carb, Thai

Servings

2

Prep time

10

minutes

Cooking time

30

minutes

Calories

419

kcal

This is a quick and delicious low carb recipe for a yellow curry with lots of vegetables in it and shrimps. its quick, healthy and delicious.

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Ingredients

• 2 tbsp 2 yellow curry paste or 1 Package blue elephant yellow thai curry paste

• 50 ml 50 oil peanut oil or olive oil

• 1 can 1 coconut 400ml

• 1 1 small yellow onion 100g, cut into thin stripes

• 5 5 cherry tomatoes cut in half

• 1 1 cauliflower head small, about 300g cut into small florets

• 1 1 sweet potato small about 150g, cut into small cubes

• 4 4 green asparagus stalks cut into 3 cm pieces

• 8 8 raw shrimps fresh or thawed

• 150ml 150ml water

• salt to taste

Directions

• Heat the oil in a deep large pan and fry the curry paste in it for about 5 min.
• Add about 100ml of the coconut milk. Stir until everything is combined to a homogenous sauce. after that add the rest of the coconut milk, 1 tsp salt and stir it under. cook everything on medium heat.
• Add the water, sweet potato, oninon and cauliflower. Cook for 20 min.
• Add the asparagus, tomatoes and raw shrimps and if necesarry more water. and cook for 10 more minutes. Salt to taste.
• Enjoy <3

Nutrition Facts

• Calories: 419kcal
• Carbohydrates: 22g
• Protein: 23g
• Fat: 27g
• Saturated Fat: 2g
• Cholesterol: 252mg
• Sodium: 903mg
• Potassium: 566mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 11229IU
• Vitamin C: 20mg
• Calcium: 232mg
• Iron: 4mg

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The post Easy yellow Thai curry with sweet potatoes, asparagus and shrimps appeared first on Two Sisters Living Life.