Basic
Photos by Carolina Engman
Many of you have asked for more pictures of my New York apartment so I thought it was about time I did a little home tour for you guys. Can’t believe it’s already been one year since we moved in, time truly flies!
Black & White
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| shoes-Stradivarius / trouser-Stradivarius / shirt-Stradivarius / jacket-Stradivarius / necklace-Stradivarius |
WALKING WITH ROCK STYLE
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| shoes-Berska / skirt-Zara / t-shirt-Pull and Bear / jacket-Liana Camba / accessories- Passion Alley / bag-Zara |
Healthy Food Processor Recipes
Hey babes!
Today I gathered all my favorite healthy food processor recipes!
I recently bought a food processor and just had to try these recipes out.
I love fruits, veggies and all the healthy smoothies that I can find online, I already have my favorites and I would like to share these with you, I really hope you'll give these recipes a try, I promise you won't regret it!!
#1. Tomatillo Onion Avocado Salsa
Photo credit: Alpha
If you love avocado as me, go for it, it's a lovely recipe and so easy to make yummi!
Ingredients:
1/2 red onion, quartered
1 pound tomatillos, husked, rinsed and quartered
1 avocado, peeled, pitted and halved
1 Serrano chile
1 cup loosely packed fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 pound tomatillos, husked, rinsed and quartered
1 avocado, peeled, pitted and halved
1 Serrano chile
1 cup loosely packed fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/4 teaspoon hot pepper sauce
Directions:
In food processor pulse onion until chunky, about 10 times. place onion in strainer and rinse with water. Drain well and return to food processor.
Add remaining ingredients and pule until you get the desired texture. This will take around 20 pulses, stopping now and then to scrape down the sides.
From: amandascookin.com
#2. Fruit Ice Cream
Photo Credit: thebittenword.com
If you are on a diet, this lovely dessert will be perfect for you and it's a much healthy version as well! oh and you can also try many many frozen fruit combinations!
Ingredients:
1 banana, peeled, halved and frozen
2 cups strawberries, tops removed, and frozen
2 tablespoons whole fat coconut milk or coconut cream (optional)
liquid stevia to taste (optional to sweeten sour strawberries)
2 cups strawberries, tops removed, and frozen
2 tablespoons whole fat coconut milk or coconut cream (optional)
liquid stevia to taste (optional to sweeten sour strawberries)
Directions:
Place frozen banana and strawberries in the bowl of a food processor. Pulse until smooth and creamy. Add coconut milk if desired. Add stevia to taste if your strawberries are not super sweet.
Inspired from: yummymummykitchen.com
#3. Green Smoothie
Photo Credit: Damien Pollet
Love it!
Ingredients:
3 x frozen BANANAS
Handful of washed KALE
Handful of washed baby SPINACH
2 x Grated APPLES
1 x cup of ALMOND MILK
some ICE
Handful of washed KALE
Handful of washed baby SPINACH
2 x Grated APPLES
1 x cup of ALMOND MILK
some ICE
Directions:
Put kale, spinach and almond milk in processor, blend until watery. Then put the rest of the ingredients in and whiz for as long as required.
#4. Berry Banana, and yogurt smoothie
Photo Credit: VegaTeam
Ingredients:
Handful of fresh strawberries
2 very ripe bananas
1 cup of frozen blueberries, blackberries, and raspberries
1 cup of crushed ice
1 cup of vanilla yogurt
1-2 tsp honey (depending on how sweet the fruit is)
2 very ripe bananas
1 cup of frozen blueberries, blackberries, and raspberries
1 cup of crushed ice
1 cup of vanilla yogurt
1-2 tsp honey (depending on how sweet the fruit is)
Directions:
Place the strawberries, bananas, frozen mixed berries, ice, honey, and yogurt into a large container. Blend the mixture using an immersion blender until creamy and smooth.
#5. Tzatziki (Greek Yogurt and Cucumber Sauce)
Photo Credit: traaf
Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
Directions:
If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
From: www.kalynskitchen.com
#6. Feta Dip
Photo Credit: jeffreyw
I love this one so much! It's my all time favorite 
Ingredients:
1 lb. feta cheese, crumbled
½ lb. whole milk ricotta
2 cloves garlic, smashed
1/3 cup olive oil
Juice of one lemon
1 Tb. fresh chopped thyme
1 Tb. dried oregano
1+ tsp. crushed red pepper
1 large roasted red pepper
Black Pepper to taste
Pita bread, cut into wedges or pita chips
Kalamata olives as garnish
½ lb. whole milk ricotta
2 cloves garlic, smashed
1/3 cup olive oil
Juice of one lemon
1 Tb. fresh chopped thyme
1 Tb. dried oregano
1+ tsp. crushed red pepper
1 large roasted red pepper
Black Pepper to taste
Pita bread, cut into wedges or pita chips
Kalamata olives as garnish
Directions:
Using a food processor, pulse the feta, ricotta, garlic, oil, lemon juice, herbs and crushed red pepper together until smooth.
Drain and dice the roasted red pepper.
Scoop the mixture into a bowl. Fold in the red pepper and ground black pepper. Refrigerate until ready to serve.
To serve, drizzle another tablespoon of olive oil on top and serve with pita wedges and olives.
Drain and dice the roasted red pepper.
Scoop the mixture into a bowl. Fold in the red pepper and ground black pepper. Refrigerate until ready to serve.
To serve, drizzle another tablespoon of olive oil on top and serve with pita wedges and olives.
#7. Healthy Processor Pizza Base
Photo Credit: cbc.ca
Ingredients:
1 cup (250 mL) whole wheat flour
1-1/2 cups (375 mL) all-purpose flour, (approx)
1 pkg quick-rising (instant) dry yeast, (or 1 tbsp/15 mL)
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar
2 tsp (10 mL) olive oil
1-1/2 cups (375 mL) all-purpose flour, (approx)
1 pkg quick-rising (instant) dry yeast, (or 1 tbsp/15 mL)
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar
2 tsp (10 mL) olive oil
Directions:
In food processor, combine whole wheat flour, 1 cup (250 mL) all-purpose flour, yeast, salt and sugar. With motor running, gradually pour in oil and 3/4 cup (175 mL) very hot water (125°F/50°C) and beat, adding up to 1/4 cup (50 mL) more water if necessary, just until dough begins to form ball. Process for 1 minute. Turn out onto lightly floured surface.
Knead for 5 minutes or until smooth and elastic, adding more flour if necessary; cover and let rest for 10 minutes or refrigerate for up to 2 days. On lightly floured surface, roll out dough into 12-inch (30 cm) circle.
Knead for 5 minutes or until smooth and elastic, adding more flour if necessary; cover and let rest for 10 minutes or refrigerate for up to 2 days. On lightly floured surface, roll out dough into 12-inch (30 cm) circle.
Infused waters
I am terrible at drinking water. I watch people at the office drinking one glass after another, Irmantas also drinks a lot of water randomly, and I just cannot do it. I’ve tried some methods, and I am willing to try more.
I know, that water is a key to healthy life – I experienced this myself. There was some periods of time (two -three weeks) when I managed to drink a least 6 glasses of water a day. My skin got better, my concentration improved. I could also say, that my vision got better as well, because even I wear correct glasses, I sometimes feel tired, and then my vision really sucks. Water definitely helped. Now I am struggling still a bit, but now I can manage 4-5 glasses per day.
There are many articles on the internet regarding this topic. Most of them say you have to drink at least two litres of water everyday. Others say you have to drink as much as you like, and if you are not active, you can drink less. I do not know the right answer, but I try my best to stay hydrated. Here are the methods that helped me:
Reminder app. There are bunch of apps that reminds you to drink water and also calculates how much you need. I personally use this one, but I have to admit, I do not always follow the reminder immediately.
Having a favourite glass. That really helps me – having a nice glass really makes me reach it much more.
Fruit, berries and herbs infused water. For me drinking water is boring, maybe that is why I am struggling. To spice things up a little, I started to add some flavours. For me a glass of water becomes fancy and interesting drink that way, and I can play with different flavours each time.
These ar probably the most popular, but also my favourite combinations: Lemon + fresh rosemary, orange + basil, cucumber + mint. Add few ice cubes in the end and voila! Stay hydrated!!
source by fashion blogger love.coffee.miracles.
New York Apartment
Photos by Carolina EngmanNOUVEAU NAVY
It's time to make friends with colour again.
Ok, let's not get carried away.
By ‘colour’ I’m talking the more muted variety - navy, nude, khaki… the kind of colours that almost double as neutrals because they go with pretty much everything.
And at the moment, I’m all about navy. There’s just something so luxe about it (plus it’s way kinder on a winter complexion for those of us down under!).
Mix it back with your whites, greys, or blacks, or wear it colour-blocked head-to-toe like this.
Pair it with fresh white kicks and you’re pretty much Parisian.
Excellent.
Wearing:
Country Road top | skirt | sneakers (similar)
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About Me
Hello! My name is Elizabeth Kopanou and I live in Athens. I started blogging as a way to express myself. 'Less minimaLIZm' is my second blog, I have also the 'elizart's fashion stories'. I want to inspire people from my posts... So I hope to enjoy it as I do!
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