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

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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.

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.

Cook Mode

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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.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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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.

I am always experimenting with the second fermentation, where you could add anything you want, from fruit juices or pieces of fruits to chia seeds and herbs. Most of the times I am simply using up the fruits I am having at home before they turn bad and I would have needed to throw them away with some herbs from Ninas garden (but don’t tell her;) )

A bit of a background story about Kombucha (source: organicburst)

Kombucha tea has been used for thousands of years around the world. In 2014 a study published in the Journal of Medicinal Food reviewed 75 existing studies on the benefits of Kombucha! 3 benefits in particularly were very interesting:

•Kombucha eliminates iron deficiency – researchers suggest Kombucha to be especially beneficial for vegetarians and vegans because it enhances the absorption of iron from plant sources. It also contains Vitamin C that is known to enhance iron absorption in the body

•Weight loss – Kombucha may help balance metabolism and in studies it has been shown to decrease blood sugar levels.

•Kidney and liver health – Kombucha may help prevent kidney stones and liver toxicity and promotes liver detoxification.

If you are new to Kombucha start slowly with a small glass a day and see how it feels. For some people it could upset the stomach.

Before I get into the details on how to make Kombucha yourself, 3 very important things:

1. Cleanliness! EVERTHING must be CLEAN! This is a very crucial step, since we are creating the perfect environment for good bacteria growth! Because if bad bacteria slips in, it could ruin your batch and make you really sick too!
2. Mold – If you see mold on your Scoby you need to throw everything away.
3. Temperature – perfect environment fo your Scoby to grow is a dark warm place.

How to make your own homemade kombucha:

Makes 1 liter:

1 Liter clean water
100 g refined white sugar
6g loose green tea
1g loose black tea
1 Scoby – symbiotic culture of bacteria and yeast
50ml fruit juice or loose pieces of fruits cut into small pieces

Directions:

First fermentation:
In a clean pot bring water to boil. Add sugar and loose leaf tea and let steep for 20 minutes. Strain through a fine-mesh strainer covered with cheesecloth.

Let cool to room temperature (21-24°C). Very important step because if the tea is too hot or too cold your Scoby could die!

Pour the sweetened tea into a large clean jar with the Scoby. Cover with several layers of cheesecloth and secure with rubber bands. Let stand in a warm, dark place for 5-10 days. The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up by the scoby, the less sweet it will be. Taste tea every couple days to determine if it has fermented enough. Stop fermentation when the tea is slightly vinegary and slightly sweet.

Second fermentation:

At this point you could either start again the first fermentation with a fresh brewed tea with the Scoby or you put the Scoby in a glass with some Kombucha from your first patch and put it a side.

Pour the tea into clean glass-bottles and add fruits. We’ve added strawberries, raspberries, peaches and/or mint. Leave a bit of space (3-4cm) at the top to allow pressure to build and prevent bottles from exploding. Let them stand 4-15 days. We always place them in the fridge to slow the carbonation process. The bottles need to be chilled before opening to avoid explosion.

To prevent the kombucha from exploding, make sure to:

1. Burb the sealed kombucha every day, meaning open the bottle! Most important step!
2. Use quality glass bottles for the second fermentation
3. Avoid placing kombucha in places which are to warm

Some things you will need to make your own homemade Kombucha:

• Large glas jars like these
• Cheesecloth
• Bottles for the second fermentation
• or you could get at starter kit like this one

What to do, if you don’t want to make a new patch of kombucha after the first fermentation but don’t want to throw away the scoby?

Make a SCOBY hotel!

Each time you make a batch of kombucha, the SCOBY spawns a new colony. This colony forms at the top of the liquid in the container, and since your SCOBY is already floating at the top, the new colony will usually settle on top of the older SCOBY and create a new layer. That’s why SCOBYs grow thicker each time you use them.

To store the unused Scoby, make a scoby hotel, meaning a container containing freshly brewed room temperature sweet tea and kombucha (first fermentation) – half’n half. The mixture should be 50% sweet tea, 50% kombucha. There should be at least twice as much liquid in the jar as SCOBY mass. Cover the jar with cheesecloth and store it in a shaded, cool area.

Good Luck and have fun while making your own! Tell us how you did your second fermentation, we are always curious.
Don’t forget to tag us @twosisterslivinglife on Instagram or Facebook.

With this recipe I am participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Glas mit Sinn”.

The post Gut Friendly Healthy Homemade Kombucha Recipe appeared first on Two Sisters Living Life.

I am the kind of person who just snoozes through her alarm clock and just can’t leave her beloved and comfy bed! Thats why I need to meal prep the day before to have some breakfast the next day!

There are a lot of different breakfast options which I could prepare the day before like I looove overnight oatmeals or chia seed pudding. My favorites to meal prep! I always prepare chia seed pudding for the next 4 days and top them off differently with fruits or nut butters.

Chia Seed Puddings are so easy, you just combine the chia seeds, water, some sweetener like maple syrup or date paste or use bananas, add some coconut flakes or flex seeds, nuts, dried fruits whatever your heart desires! Wait a couple of minutes and voila it’s ready!

These beauties are Coconut and Chocolate Chia Seed Puddings topped with coconut yoghurt, loads of almond butter and cocoa nibs!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Coconut and dark chocolate chia pudding

Best breakfast to prep the day before!

Coconut chia pudding

• 1/4 cup chia seeds
• 1 cup coconut milk (Alpro)
• 1/2 cup desiccated coconut
• 1 tbsp date paste (homemade)

Chocolate chia pudding

• 1/4 cup chia seeds
• 1 1/4 cup coconut milk (Alpro)
• 1/2 cup desiccated coconut
• 1 tbsp date paste
• 1/4 cup raw cocoa powder
• 1 tbsp almond butter
• 1 tsp cinnamon
• 2 tbsp coconut yoghurt
• 2 tsp almond butter
• 1 tsp cocoa nibs

1. In two separate bowls mix each chia pudding together. Just throw everything together and wait for 10 minutes.

2. Then layer to your liking the chia puddings together in two prepared glases. Top it off with coconut yoghurt, almond butter and cocoa nibs or you can use different kind of fruits like strawberries and blueberries.

The post Healthy Coconut-Chocolate Chia Seed Pudding appeared first on Two Sisters Living Life.

Savory sweet potato and spinach waffles and how I’m trying to find my way to new health

I originally invented this recipe for my whole30 diet which I started about a week ago. I’m doing whole 30 because I have had health issues for yearsand that diet is one of my last tries to get a handle on my health.

I’m a morning person and hence I need my breakfast in the morning. But since I’m not allowed to eat my beloved oatmeal I wanted to invent something different because I can’t eat scrambled eggs or chia pudding every morning ?.

Have you ever been on a paleo diet and wanted to have waffles or bread? You may have tried one or too recipes where you had to use soaked cashew nuts? Gotcha ?? Yes me too . I tried to make bread but it was just a soggy wet sponge. Not good. Not good. But I knew that sometimes cashews do the trick for a good consistency.

Savory Sweet Potato & Spinach Waffles are so good!

I’m an experimentalist by heart! That’s why sometimes there are big explosions in my kitchen. But sometimes I get lucky and find some good things in my inventions too like these waffles.

I have a good sense for baking. I know how to whip up a cake or pancake batter without a recipe. Maybe its not perfect but it will always work out. When you bake as long as I do, I think you get a common sense what is working and what is not and of course I’m sure I tried at least 600 recipes and most of them worked the same way. The tricky recipes are the healthier ones where you try to omit regular ingredients with healthier ones. Especially when you can’t use flour.

First things first: Ingredients!

Sweet Potatoes: Since I always have sweet potatoes at home and I know that many healthy recipes call for them due to their starch and their natural sweetness I used one for my recipe.

Spinach: I added spinach because I love the taste and they give a nice green colouring.

Herbs: herbs because – Hey they are HERBS! They are awesome and give your dish that little extra taste kick. You can use whatever you like. I like mixed herbs with dill, parsley, chive and because its spring you could add wild garlic.

Eggs:I need something for the binding. Sure you could use instead two flaxseed eggs. Every person living a vegan lifestyle will know what is meant ;-).

Plant based milk: its optional. you can use it instead of the water in which the cashews are soaked.

Baking powder: the batter has to rise

The process of making!

So first I pricked a medium sized sweet potato (about 200g) and cooked it in my microwave on high for about 4-5 minutes. I turned on my waffle iron on medium high heat but I’m sure everyone know best which temperature works with his waffle iron.

While my sweet potato cooked I put the thawed spinach, the soaked cashews with the soaking water or with the plant based milk, eggs, herbs and salt into my food processor. When the sweet potato is cooked and peeled I added it to the other ingredients and blent everything until smooth and homogenous. At last I added the baking powder and just blent it for a couple of seconds. Don’t overdo it otherwise the baking powder will not do his job.

Let everything sit for a couple of minutes. The waffle dough will rise more.

When the skillet is hot use about 3 tablespoons of batter for one waffle. I cooked my waffles for about 7 minutes.

What is a waffle without the toppings.

Am I right or am I right ?!? The best part about waffles are the toppings.

You know there are thousands of possible choices on how to top your waffle but since I’m on a strict food diet my choices are a little bit limited. Since we have spring I used cooked green asparagus as one of my toppings. You know nothing is better than a looooot of goodies on my waffles.

My choice of toppings:

Green asparagus and cherry tomatoes: The easiest way is to simply bake the green stalks and tomatoes with some salt, pepper and olive oil in the oven.

Eggs: There has to be at least one egg on a savory breakfast waffle. Doesn’t matter which style But my preference at the moment is poached ;-).

Avocado slices: avocados are a perfect match for almost everything.

Green Pesto: I need a sauce for my waffles and there are 2 good reasons why a pesto is always a good choice. First its very easy to make and second it always tastes delicious .

Salad leaves: I always like some fresh salad leaves too for an added vitamin kick ;-).

This is a great recipe for every brunch or breakfast. You can make the waffles in advance and just heat them up in your microwave before serving it with the toppings. You can keep the waffles up to 4 days in your fridge in an airtight container.

I hope you will enjoy my recipe and please let me know how it is going for you. Tag us on our social media accounts @twosisterslivinglife or on Facebook we are more than happy to share your picture in our stories . IIf you have any questions leave us a comment. We will be more than happy to answer all of your questions.

LOVE Nina

You maybe are also interested in our recipe for a healthy guilt free Banana Bread

savory sweet potato and spinach waffles – gluten free, whole30 & lactose free

This is a delicious and easy recipe for guilt free savory waffles. They are made with spinach, sweet potatos, a lot of herbs and cashews. Ideal for breakfast, brunch or any other time of day.

• 1 sweet potato (medium size about 250g)
• 100 g frozen spinach (thawed)
• 100 cashews (unsalted)
• 3 eggs (large)
• 200 ml water (hot )
• 2 tbsp herbs (fresh or frozen)
• 1 1/2 tsp salt
• 2 tbsp baking powder
• 2 tbsp coconut oil (for the waffle iron)

How I like to eat my waffles

• 12 cherry tomatoes
• 4 asparagus
• 1 tbsp coconut oil
• 1 avocado (sliced)
• 50 g rocket (or any other salad leaves)
• 4 eggs (poached or any style you want)

1. Soak the cashews for 10 minutes in the water

   Prick the sweet potato with a frok about 5-6 times and put the patoto for 4 minutes into the mircowave, peel the cooked potato

   put all ingredients except for the baking powder into a blender and blend on high until smooth, if the batter is to dry at some more water

   it should be like a thick pancake batter

   add the baking powder and blend another couple of seconds but dont over beat it.

   Heat your waffle iron to medium heat and grease the waffle surface with coconut oil.

   it depends on your waffle iron but use about 3-4 tbsp of batter for one waffle.

   cook the waffles as you usual do.

   The waffles should be brown at the ridges.

My toppings

1. Heat the oven to 220°C or 420°F

   Put the asparagus and the cherry tomatoes on a baking sheet and season everything with salt and olive oil

   Put the veggies into the oven and broil everything for then minutes.

   Slice the avocado in thin slices .

Puting everything together

1. take one wafle and add some salad leaves on top

   arange the one quarter of the avocado slices on one side 3 broiled cherry tomatoes on the other side.

   The middle is reserved for our hero the egg

   cut one brioled asparagus in half and arange on top

The post Savory Sweet Potato and Spinach Waffles appeared first on Two Sisters Living Life.

This is an easy and family friendly recipe for sweet potato gnocchis. It’s super delicious and easy to make .

First of all I have to confess I love Italian cuisine. Every time I cook an italian dish I feel like I’m back on one of our road trips to Italy. So since we live in Austria, more precisely 1 driving hour away from the italian border, we could drive for “cappuccinis” or “espressis” to Italy for an afternoon. Sounds awesome right .

The best trip to Italy I’ve ever made was driving trough the Tuscany from vineyard to vineyard and buying wine and olive oil from every estate. And of course we had to try the wine before buying .

Before these sweet potato gnocchis came along I’ve never tried to make gnocchis before. I think the reason for that simply is that I always liked spaghetti and penne more. But everything changed with this incredible delicious recipe. The original recipe is courtesy to Half Baked Harvest. One of my favourite Food Bloggers. I just changed things up a little bit to fit it into to our healthy lifestyle.

Preparing gnocchis is not hard and it can actually be a fun family activity. My 2 kids love helping me in the kitchen therefore they have there own little aprons and they are great little helpers .

Sweet Potato Gnocchis and how to start.

First of all we have to cook the sweet potatoes. I love to roast them in the oven but you could always broil them one by on in your microwave if you don’t have much time.

After that we will have to skin the potatoes and mash the flesh. My baby girl really loves mashing things. She thinks it’s hilarious . I’m just thinking in these moments: Oh my god, I have to make a kitchen renovation after finishing cooking. My boy is more the hands on type of cook. As a result he did the shaping and cutting of the dough .

After mashing the potatoes we add only two cups of the spelt flour and all remaining ingredients into a medium bowl and put everything roughly together to a dough. If the dough is to sticky and wet just add more flour to the dough.

Sweet Potato Gnocchis – when the dough is ready.

Above all make sure there is enough flour on your working surface otherwise this gnocchi project will get a verrrry sticky mess .

Put the dough onto your working surface and cut it into 4 equal parts. Now would be a good moment for introducing the gnocchi business to your family and have the promised fun. Roll every part into a 1 inch thick roll and cut it into 1/2 inch thick gnocchis. When all the gnocchis are ready for boiling we will start with the aglio olio sauce.

Aglio Olio – the most basic traditional Italian sauce

Aglio olio is the most basic traditional italian sauce I know. If you have pasta, olive oil and garlic at hand you are good to go for cooking pasta aglio olio. The key to aglio olio is to slowly roast the garlic in the olive oil. My aglio olio sauce has some added ingredients because I like fresh sage and as a result I think it really enhances the taste of this classic sauce beautifully.

Heat the olive oil and butter and roast the smashed garlic gloves and red pepper flakes over medium heat until everything smells wonderful and the garlic is golden. Now we add the fresh sage leave strips and some sea salt and let everything sit at the side until the gnocchis are ready.

Finally put the gnocchi into the boiling water and make sure that the water is salted enough otherwise you will have very bland dumplings, which we don’t want .Boil them for about 8 minutes and when they are ready, dump them directly from the pot into the sauce. Do some tossing and turning and lets everything sit for a couple of minutes so that the gnocchis can absorb all the delicious flavours of the oily goodness.

Serve the gnocchis with or without shredded parmesan and with the remaining sage strips.

I hope you liked my short excursion into the the italian cuisine and if you give those delicious dumplings a try please leave me a comment and make sure to tag us on social media @twosisterslivinglife . There is nothing more satisfying than people enjoying good food <3.

You may also like my authentic Italian Tiramisu cake.

Healthy Sweet Potato Gnocchis served aglio olio

These are the best sweet potato gnocchis you will ever have. Made with wholesome spelled flour, sweet potato and cream cheese. An easy and healthy alternative to the original recipe and served italian style: aglio olio!

Sweet potato gnocchis

• 2 sweet potatoes (broiled and skinned)
• 1/2 cup low fat cream cheese
• 1 egg
• 2-3 cups spelt flour
• 1 1/2 tsp Salt
• 1/4 tsp nutmeg (freshly ground)

Aglio olio sauce

• 1/4 cup olive oil (extra vergin)
• 2 gloves garlic (smashed with peel)
• 2 tbsp butter (unsalted)
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 4 oz sage leaves (fresh)
• 4 oz Parmesan cheese (freshly grated)

sweet potato gnocchi dough

1. First broil the sweet potatoes in the oven for about 30 minutes at 390F° or 200C° or in the  microwave for about 7-10 minutes depending on your microwave. Let the broiled sweet potatoes cool slightly, skin the potatoes and purre the flesh.

   Put 2 cups of spelt flour and  all the remaining ingredients for the gnocchis in a medium bowl and put them roughly together to a dough. If the dough is two wet work more flour into the dough.

   Put the dough on a floured surface and cut it into 4 pieces.

   Roll every piece into a 1 inch thick roll and cut it into 1/2 inch long gnocchi . Make sure that the surface is covered with enough flour otherwise the gnocchis will stick to the surface.

   Before boiling the gnocchis start with the sauce.

   You have to boil the gnocchis for about 8 minutes. Make sure that the water is enough salted. After boiling put the gnocchis straight from the boiling water into the sauce. 

   
   
   

browned butter aglio olio sauce with fresh sage

1. Cut the fresh sage leaves into thin strips. 

   take the whole garlic gloves and smash them 1 time with the bottom of a sturdy glass. the gloves should burst and split.

   Heat the olive oil and the butter in a medium pan over medium heat. 

   Put all the sage strips save 2 tsp, the smashed garlic gloves with peel, red pepper flakes, and sea salt into the pan and roast everything until everything starts smelling deliciously.

   Throw the cooked gnocchis straight from the boiling water int the aglio olio sauce. Add half of the grated parmesan cheese to the pan toss and turn everything for 2-3 minutes.

   Serve immediately with the remaining parmesan and sage strips.

   Enjoy

   
   
   

The post Sweet Potato Gnocchis served Aglio Olio appeared first on Two Sisters Living Life.