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.

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Sweet and comforting hugs <3 Nina

low carb yellow vegetable curry with shrimps

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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.

Cook Mode

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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.

Festive pumpkin risotto with pomegranate seeds and feta crumbs is the perfect recipe when you are looking for a special vegetarian Christmas dinner idea or maybe that perfect Thanksgiving side. It’s easy to make and very creamy and decadent. Its the best risotto you will ever taste and your guests will be impressed immensely by the beautiful presentation. I just say holiday main course .

Since it’s already the end of November and enough cold outside that I can pretend that Christmas is around the corner, I’m looking for that perfect recipe which could impress my people during the holidays.

I’m pinteresting a looot. But nothing would inspire me and I’m just out of ideas. Nothing speaks to my foodie soul. It’s all just a big uninterested mess. I want to scream in my pillow for being angry with myself and my big uncreative blocked mind. Do you know that state when you have to come up with a glorious idea but nothing will come to your mind? Well, that state is awful .

Festive Pumpkin Risotto with pomegranate seeds- a vision for that single perfect evening

Thank God these kind of creative block won’t last and after a fitful night “THE” perfect Christmas Dinner Idea came to my mind. Imagine you have a bunch of different people at your Christmas Dinner table. Some are vegetarians but most of them are your “we-eat-everything-as-long-as-it-is-impressive” kind of people.

I enter the room with a beautiful tray full of gorgeous baked squash halves. But that’s not the end. Nooooo!!! Those delicious halves are filled with the most delightful and creamiest pumpkin risotto your guests will ever have tasted. The risotto is a delicious dream of perfectly cooked rice – Al dente of course! A Rich creaminess, a light buttery flavour, a hint of parmesan, the nutty flavour of the pumpkin and the spicy roasted pumpkin seeds and , to top that firework of flavour, the tangy sweet taste of pomegranate seeds. BAM!!!! Now if that’s not the highest level of culinary easy creativity I don’t know anything anymore.

What is Important to get that special Christmas dinner or Festive Side done right

Here are some tips for you to get everything done on time and without greater disturbances or accidents.

• I recommend to use acorn squash or hokkaido for the risotto. They are great in taste.
• The acorn squash has a very hard skin, so please be careful when cutting them in half.
• whole out the squash until the edge is about 2 cm thick.
• The pulled out pumpkin meat needs to be free of the seeds.
• Reserve everything of the meat for the risotto.
• I start first with the baked pumpkin, the spicy roasted pumpkin seeds and the caramelised pumpkin seeds.

Almost done here, promised !

• When I start to cook my festive Pumpkin Risotto with pomegranate seeds, it’s Important that I stay with it most of the time. It gets easily burned.
• All the Ingredients need to be prepared in advance and in hand reach.
• Cook on low heat.
• I don’t add all of the soup at once. I add some of the soup and let it get soaked by the risotto and then I add some more soup and let it get soaked again and so on.
• 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 soup 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.
• Don’t forget those Pomegranate seeds. They take that risotto from an local hero to world rock legend.
• Its about half a pomegranate you will need. Make a flavoured water with the rest of the seeds for example.

A perfect add on if you want that vegetarian Christmas recipe to be NON-Vegetarian

The perfect add on ,in my opinion, are some fresh tiger prawns grilled in a pan with some butter, salt, some smashed garlic for the taste and some added vermouth. Nothing can beat that

I truly hope that you’ll enjoy that delicious and festive vegetarian pumpkin risotto with pomegranate seeds, feta crumbs and spicy pumpkin seeds as much as my family and I did. It’s a dish which should be enjoyed with good friends and family and a cold drink <3

Comforting warm hugs

Nina

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Festive vegetarian pumpkin risotto with pomegranate seeds and feta crumbs

0 from 0 votes

Recipe by Nina Course: christmas main course, holiday main course, Main Course, Side DishCuisine: Italian

Servings

4

Prep time

20

minutes

Cooking time

30

minutes

Calories

998

kcal

This is a delicious and festive recipe for a creamy and flavourful pumpkin risotto with pomegranate seeds and feta served in baked pumpkin halves. Its the perfect vegetarian main dish recipe for a special evening like christmas or a perfect side for thangskiving.

Cook Mode

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Ingredients

• Baked pumpkin halves

• 2 900g 2 hokkaido or acorn squash cut in halve and wholed out so that the pumpkin walls are only 1,5 cm thick

• 2 tbsp 2 olive oi

• 2 tsp 2 salt

• spicy roasted pumpkin seeds

• 75 g 75 crushed pumpkin seeds

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 chili flakes

• Spicy caramelized pumpkin seeds

• 1 tbsp 1 brown sugar

• Pumpkin risotto

• 150 g 150 shalots minced

• 350 g 350 risotto rice

• 2 tbsp 2 olive oil

• 100 ml 100 white wine

• 1,1 litre 1,1 vegetable stock maybe a little more or less depending on the rice

• 1/4 tsp 1/4 dried chili flakes

• 50 g 50 butter

• 200 ml 200 cream

• 1/4 tsp 1/4 ground nutmeg

• 100 g 100 parmesan cheese grated

• 50 g 50 feta cheese grumbs

• 5 tbsp 5 pomegranate seeds should be about 1/2 a pomegranate

Directions

• Baked Pumpkin Halves
• Preheat the oven to 190°celsius or 390° Fahrenheit.Level the bottom and the top of every pumpkin. So that the pumpkin halves wont roll off your plate later on.Cut the pumpkins in half and ged rid of the seeds.Whole out the pumpkins until the edged are 2cm thick.IMPORTANT: Keep the wholed out pumpkin meat for the risotto.Coat the oumokin halves inside and outside with olive oil and salt gerously.Bake with cut side down on a baking sheet for 20 minutes.Let cool before turning them.

  • 

• Spicy Roasted Pumpkin Seeds
• Mix all ingredients together and roast the seeds on medium high heat under constant stiring for about 8 minutes or until they start to smell. Mix 2/3 of the mixture under the ready to eat risotto. Reserve 1/3 for the caramelizing
• Spicy Caramelized Pumpkin Seeds
• Mix the rest of the already roasted pumpkin seeds with the sugar and caramelize it for about 5-8 minutes.Spread everything onto a baking sheet and let cool completely.

  • 

• Creamy Pumpkin Risotto
• Start with cooking the minced shalots without coloring in some olive oil for about 5 minutes until they are tender. Medium to low heat.Add the risotto rice and fry for another 5 mintues under constant stirring.Rice wil start to release his flavour and start to smell. Add the white wine and stir until the alcohol is vaporized and the rice has soaked up the liquid.Add 300ml vegetable stock to the rice and let it cook until the liquid is almost gone.Important: During the cooking you have to stay with the risotto and stir it every so often. The risotto gets burned fast.Add the next 300 ml of vegetable stock and the minced wholed out pumpkin meat.Stir everything and let the liquid get soaked up.Repeat the process of adding soup until the rice is al Dente. Means firm to the bite.Add the butter, cream, grated parmesan and roasted pumpkin seeds and mix everything thorougly.Season with some more salt and ground nutmeg.Mix about 4 tbsp of the pomagranate seeds under the risotto.Fill the risotto into the baked pumpkin halves and top with some more pomegranate seeds, the feta grumbs and the spicy caramelized pumpkin seeds.

  • 

Nutrition Facts

• Calories: 998kcal
• Carbohydrates: 85g
• Protein: 24g
• Fat: 62g
• Saturated Fat: 28g
• Cholesterol: 124mg
• Sodium: 2118mg
• Potassium: 418mg
• Fiber: 5g
• Sugar: 7g
• Vitamin A: 1370IU
• Vitamin C: 4mg
• Calcium: 419mg
• Iron: 6mg

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Give us a follow!

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You may be interested in our delicious recipe for Cinnamon Brioche Rolls with Pumpkin Pecan Filling.

The post Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs appeared first on Two Sisters Living Life.

I don’t live a vegan lifestyle but I try to do without meat 1-2 times per week. Sure you could eat a salad, a quinoa bowl, spaghetti with olive oil and salt. But I honestly love eating a good burger therefore it was time for me to get creative and back into my kitchen

I read a lot of recipes for meatless burgers but wasn’t satisfied with most combination. Don’t get me wrong I like sweet potatoes, spinach and so on but I wanted to try something else.

Since I bought fresh red beets two days ago at the farmers market I wanted them to be the main part in my burger patties . It is always the same concept for a meatless burger patty.

You need vegetables of course, something as a filler, what absorbs the liquid and a glue food which holds everything together.

After thinking those 3 parts through I came up with my ingredients. My vegetables would be red beets , spring onions and white beans. For the filler I would use oats, quinoa and ground roasted walnuts. Equally important as the first 2 parts is the glue. There are not many foods you could use as a glue. When you look through recipes its mostly eggs which get used in non vegan recipes and as a vegan substitution its almost always bananas for sweet baked good and a flax seed egg for savoury food. So flax seed egg here we come!

What is a flax seed egg? A flax seed egg is 1 teaspoon ground flax seeds mixed with 3 teaspoons water.

First things first!

At first we have to peel and grate the red beets. I would recommend wearing kitchen gloves and an apron. I think there is no further explanation needed .

After we have prepared the burger mass, sorry for not breaking the whole procedure down but just go some spaces down and there is the whole recipe step by step ;-).

So after we have prepared the burger mass we do the forming. Certainly you can form the burgers with your hands what gives the patties a rustic and authentic look. But I will tell you how I formed mine.

I don’t own a fancy burger ring mould. So I thought what could I use instead of it? It should have a straight bottom and the right size and than the light came to me: why not use my starbucks special edition destination mug? Straight bottom perfect size! Yes!

Once I found my mug I prepared the bottom and the sides with some olive oil, pressed about 3/4 cup of burger mass on to the bottom. Leveled it a little bit and then turned the mug with a little force and a clang onto a wooden board.

Perfect beautiful and round! That’s what it looked like.

You will get, with that recipe, the attention of all your family members. Not only because of the deep red colour but because of the delicious taste. Even my husband who doesn’t like red beets ate TWO burgers.

The best thing about these beauties is, you can prepare them in advance and they can be stored up to 4 days in the fridge. Thats perfect for all with a busy schedule, am I right ? Give me a fist pump, YES!

If you need a fluffy buns recipe maybe you wanna try our delicious recipe for fluffy turmeric brioche buns. Sorry they are not vegan but will meld in your mouth deliciously and have a unique colouring.

Antonia and I would love to hear from you so if you have any questions or complains leave a comment. I will answer them all. Please tag us on social media @twosisterslivinglife if you try one of our recipes, nothing is more satisfying than seeing others happy with succeed.

Love Nina

Vegan Red beets, white bean and quinoa burger

Vegan never tasted that good. I don’t live vegan but I try to avoid eating meat every day and this is a delicious meatless Burger alternative everyone should try.

• 5 red beets (about 500g)
• 400 g white beans (drained and rinsed)
• 4 spring onions (coarsely minced)
• 250 g cooked quinoa (that's about 100g uncooked)
• 1 tbsp olive oil (for cooking the vegetables)
• 200 g oats (quick cooking oats preferably)
• 150 g walnuts (ground)
• 1 lemon (juice and zest)
• 100 g Parsely (finely chopped)
• 2 tbsp flax seed meal
• salt and pepper (to your liking)

1. First peel and grate the uncooked red beets.

   Then cook the red beets, smashed white beans and diced spring onions over medium heat for about 10 minutes or until the red beets are tender. Season with salt and pepper. Stir ocassionally.

   When the red beets are tender, let everything cool slightly.

   Mix the 2 tablespoons flax seeds with 6 tablespoons water and let it sit for about 5 minutes.

   In a big bowl mix together oats, ground walnuts, cooked quinoa, vegetables, parsley, flax seed-water mix, lemon juice and zest 

   Knead the everything a little bit like a dough so that everything comes together

   Let everything rest for a couple of minute

   Form burger patties with your hands or with a round burger mould or with my mugs  method

   Heat a pan over medium high head with some olive oil, when the oil is ready for frying put the burgers in to the pan and cook for about 6-8 minutes on every side.

   Serve them low carb on a bed of salad with avocado, vegan sour cream and horseradish or on our fluffy turmeric brioche bun

   Red beets patties can be made ahead up to 5 days.

   Enjoy!

The post Delicious Vegan Red Beets Burger appeared first on Two Sisters Living Life.