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

Keep the screen of your device on

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.

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.