5 Smoothies that Can Help You Lose Weight

 We all know that losing weight requires a change of diet in combination with physical exercise, but a change of diet doesn’t have to be unpleasant. One of the best ways to begin a weight-loss diet is by adding specialized smoothies to your usual breakfast. What these delicious drinks do is help your body wake up without overloading it with heavy foods, while giving it the energy to start the day and boosting your metabolism.

1.  Chocolate-Strawberry Smoothie

 

Ingredients 

 

1 Handful Spinach 

6 Strawberries 

1½ Cups Unsweetened Almond Milk 

¼ Beet 

1 tbsp Protein Powder (optional) 

2 tsp Raw Cacao Powder 

 

Preparation  

Place all the ingredients in a blender and run until smooth. Serve and enjoy.

 

2. Mood-Boosting Smoothie

Ingredients 

 

½ Cup Oats 

5 Walnuts 

1 Banana 

¼ Cup Blueberries 

Almond Milk 

 

Preparation 

Place all the ingredients in a blender, except for the milk. Add the milk until it reaches the 1-cup level. Run until smooth. Serve and enjoy. 

 

 

3. The Jolly Green Smoothie

 

Ingredients 

½ Cup Spinach 

 ½ Cup Kale 

¼ Cup Greek Yogurt 

1 Banana 

10 Grapes 

1 Kiwi 

1 Cucumber 

½ Stalk Celery 

½ Apple 

Water 

 

Preparation 

Place all the ingredients in a blender, except for the water. 

Add the water until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy.

4. Papaya and Ginger  Smoothie

 

Ingredients  

1 Cup Papaya 

 ½ Peach 

½ Pear 

1 tbsp Flax Seeds 

1 tsp Ginger 

4 Mint Leaves 

½ Cup Greek Yogurt 

1 Handful ice Cubes 

Water 

 

Preparation 

Place all the ingredients in a blender, except for the water. 

Add the water until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy. 

 

5. Hearty Oats Smoothie

Ingredients 

1 Handful Spinach 

¼ Cup Oats 

½ tsp Ginger 

1 Cup Blackberries 

½ Cup Strawberries 

little Honey 

3 Ice Cubes 

Almond Milk 

 

Preparation  

Place all the ingredients in a blender, except for the milk. 

Add the milk until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy.

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6 Healthy Additions for Better Coffee

Our beloved cup of coffee can occasionally be upgraded and receive an invigorating addition of unique flavor, beyond the familiar taste of coffee. People who abandon sweetening their coffee with white sugar find substitutes like honey, agave syrup, or date syrup, which add flavor but still increase the sugar content. According to various studies, moderate coffee consumption reduces the risk of heart disease, respiratory issues, cancer, stroke, and more, so we have no reason—nor desire—to give up our daily coffee. However, if we sometimes want to enhance and elevate its taste without adding unnecessary sugar, we can easily do so with the following 6 additions:
 

1. Cinnamon  

 

 

The next time you drink coffee, try replacing the teaspoon of sugar that sweetens the drink with a teaspoon of pure, ground cinnamon (without added sugar). Natural cinnamon not only enhances the flavor of your drink, but it also reduces your sensitivity to the insulin hormone, helping to balance blood sugar levels and aid in weight loss. Another option for incorporating cinnamon into the coffee flavor, if you don’t have ground cinnamon in large quantities at home, is to add a few cinnamon sticks to the container where you store your ground coffee or coffee beans.

2. Unsweetened Cocoa Powder 

 

 

 

Adding a bit of cocoa powder to your coffee is a great way to give it a chocolatey flavor and some flavonoids—antioxidants that combat premature aging and improve blood flow to the brain and heart. Additionally, natural cocoa can also affect our mood and serve as an antidepressant. For those concerned about the caloric addition, we note that two teaspoons of unsweetened cocoa contain only 25 calories, provided you use a natural product with minimal processing and no added sweeteners.

3. Vanilla Extract 

The vanilla flavor we associate with ice creams, cakes, and puddings is often linked to sweet, sugary products, but real vanilla extract is simply a flavor addition derived from a plant. Adding 1-2 drops to a cup of coffee is enough to impact the drink’s flavor and give it a wonderful aroma. If desired, you can also add vanilla bean seeds directly to your drink and enjoy its benefits as a good source of B vitamins, which protect the skin and help prevent anxiety, depression, and hair loss.

4. Nutmeg  

 

Nutmeg is mainly known to us from cooking, but it can also blend wonderfully with your coffee, especially when combined with cinnamon or cardamom. Nutmeg, with its bold flavor, is packed with health benefits such as boosting the immune system, improving memory, alleviating sleep disorders, joint pain, and more. To enrich your coffee with the flavor of nutmeg, you only need a small amount, between ¼ to ½ a teaspoon.

5. Coconut Flakes 

 When we suggest adding coconut to your coffee, we don’t mean the sweetened coconut used in cakes and cookies, as that contains preservatives. Natural coconut flakes, extracted from fresh and dried coconuts, can be found in health food stores and added to your hot drinks without worrying about their sugar content. The coconut flakes and their many health benefits will blend wonderfully into your coffee and serve as a milder alternative to adding coconut oil to coffee—a habit that has gained popularity in recent years.

6. Orange Juice  

It’s commonly believed that the surprising idea of combining oranges with coffee originated in Arizona, USA, and became a global hit. The common method is to pour orange juice into the bottom of a glass and add a shot of espresso on top. While this may sound like an odd flavor combination, it’s worth trying at least once. Orange juice contains its natural sugar content and a significant amount of vitamin C. However, if this combination intimidates you, we have an alternative suggestion reminiscent of the Italian tradition of serving coffee with a slice of lemon or orange. After preparing your coffee, rub an orange peel on the rim of the cup and add just a few drops of fresh orange juice.

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Indian Vegetable Soup

 

Ingredients of Creamy Veg Soup

Oil: 1 tbsp
Bay leaf: 1 

Black peppercorns: 10-12 

 Cloves: 3-4 

Cinnamon: 1 inch
Garlic: 8-10 cloves
Ginger (sliced): 1 inch
Green chili (slit): 2 

 Onion (diced): 3 
Potato (diced): 2 
Carrot: 1 
Water: as required
Salt: 1 tsp

 

Additional Ingredients for Final Cooking:

Oil: ½ tbsp
Butter: 1 tbsp
Carrot (chopped): ½ cup
French beans (chopped): ½ cup
Green peas: ½ cup
Prepared vegetable puree
Water: as required
Salt: to taste
Sugar: 1 tbsp
Fresh cream: 3 tbsp

 

Instructions of Creamy Veg Soup

 

Step 1: Prepare the Base in the Pressure Cooker

Heat the Oil: Begin by heating 1 tbsp oil in a pressure cooker over medium heat.
Add Aromatic Spices: Add the bay leaf, black pepper, cloves, and cinnamon. Allow these spices to release their aroma for a few seconds.
Sauté Garlic, Ginger, and Chili: Add garlic, ginger slices, and slit green chilies. Sauté until the garlic becomes golden brown.
Add Onions: Next, add the diced onions, stirring until they soften and turn translucent.
Incorporate Potatoes and Carrots: Add diced potatoes and carrots, stirring to coat them with the spices.
Add Water and Salt: Pour in water to cover the vegetables and season with salt. Close the cooker and cook for 3-4 whistles or until the vegetables are tender.

Step 2: Blend the Cooked Vegetables

Release Pressure: Once the pressure cooker has naturally released, open the lid.
Remove Whole Spices: Remove the bay leaf, cinnamon, cloves, and black pepper if a milder taste is desired.
Blend to Smooth Puree: Using a blender or immersion blender, blend the cooked vegetables into a smooth, creamy puree. Set the puree aside.

Step 3: Cook Fresh Vegetables

Heat Oil and Butter: In a separate pan, heat ½ tbsp oil and 1 tbsp butter over medium heat.
Sauté Fresh Vegetables: Add chopped carrots, French beans, and green peas, and sauté until they’re slightly tender but still crisp.

Step 4: Combine Puree and Fresh Vegetables

Add Puree: Pour the prepared vegetable puree into the pan with the sautéed vegetables.
Adjust Consistency: Add water to achieve the desired soup consistency and stir to combine.
Season: Add salt to taste and sugar to balance the flavors, allowing the soup to simmer for a few minutes.

Step 5: Final Touch with Cream

Add Fresh Cream: Stir in 3 tbsp fresh cream to give the soup a smooth, creamy finish.
Simmer: Let the soup simmer for another 1-2 minutes, then remove from heat.
Serve Hot: Ladle the soup into bowls, garnish if desired, and enjoy hot.

 

About the Recipe:

This Indian-style creamy vegetable soup combines the hearty comfort of traditional soups with the warm spices we love in our cuisine. Potatoes add a natural thickness, while a blend of garlic, ginger, and mild whole spices brings depth to the broth. A light garnish of butter-sautéed veggies adds texture and a burst of color. The optional touch of cream adds smoothness but can be skipped to keep the soup light. Whether you add the cream or skip it, this soup delivers on richness without being heavy.

 

 

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Healthy Chocolate Muffins

  

 Ingredients

• 1 ½ cups 180g whole wheat flour
• ¼ cup 25g unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup 120g coconut oil
• ½ cup 120g honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup 180ml unsweetened almond milk
• ½ cup 90g dark chocolate chips
• 1 tbsp ground flaxseed optional

 

Preparations

Sift the whole wheat flour, cocoa powder, baking powder, baking soda, and salt into a large bowl to ensure everything blends smoothly without any lumps.

In a separate bowl, whisk the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth and creamy for added moisture.

Pour the wet ingredients into the dry mix and gently stir with a spatula. Be careful not to over-mix, it's okay if the batter has a few lumps.

Slowly add almond milk to loosen the batter, folding it until it reaches the right consistency,  thick but scoopable.

Fold in the chocolate chips (or your preferred mix-ins) until they’re evenly spread throughout the batter.

Spoon the batter into a muffin tin, filling each cup. Use muffin liners or lightly grease the tin for easy removal.

Bake at 350°F for 18 minutes. Test if they’re done by pressing lightly on the tops or using a toothpick, it should come out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to finish cooling. Then, enjoy your fresh, healthy chocolate muffins!

 

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Vegan Oat Cake

  

Ingredients

1 ¾ cups / 175 gm oat flour

1/2 cup 60 gm almond flour

2 tsp baking pdr

 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon pdr 

3/4 cup / 180 ml unsweetened plant-based milk

1/3 cup / 80 ml maple syrup 

1/3 cup / 80 ml melted coconut oil 

1 tbsp flax seed meal + 3 tbsp water for flax egg binding

 

1 tsp vanilla extract

 

1/2  cup / 120 gm unsweetened applesauce

 

 

Preparations

 

Start by preheating your oven to 350°F (175°C) and prepare your cake pan by greasing it or lining it with parchment paper.

 

In a spacious bowl, mix together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Give it a good whisk so everything is evenly mixed.

 

In another bowl, whisk together the plant-based milk, maple syrup, melted coconut oil, flax egg, vanilla, and applesauce until smooth.

 

Pour the wet mixture into the dry ingredients and gently stir until they’re just combined. Be careful not to over-mix, as the batter should be slightly thick but easy to pour.

 

If you want to add a little extra, fold in some raisins, nuts, or chocolate chips for an added crunch or flavor.

 

Pour the batter into the prepared pan, smoothing it out so it’s even.

 

Bake for 30 minutes, or until the top turns golden and a toothpick inserted comes out clean.

 

Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

Once cooled, slice and enjoy! For a special touch, top with maple syrup, vegan yogurt, or fresh berries.

Notes

 

Use room-temperature ingredients for smoother batter and better results.

 

Feel free to add raisins, walnuts, or chocolate chips for extra flavor.

 

Check the cake with a toothpick around 30 minutes to see if it’s done.

 

Allow the cake to cool in the pan for roughly 10 minutes before moving it to a wire rack.

 

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Chocolate Molten Lava Cake

  

Ingredients

1 ounce= 28.5 gm 

Unsalted butter, for greasing

2 tbsp cocoa powder

4 1/4 ounces dark chocolate chips

4 1/4 ounces unsalted butter

4 1/4 ounces superfine sugar

3 large eggs use egg substitutes which I've given many times before

2 large egg yolks *

4 1/4 ounces all-purpose flour

4 dark chocolate truffles

Powdered sugar, for dusting (optional)

* Egg yolk substitutes vary by recipe's needs (binding, richness, color), with popular choices including silken tofu or avocado for richness, mashed banana or applesauce for moisture/sweetness, and flax/chia eggs (ground seeds + water) for binding, while turmeric, oil, and black salt (kala namak) help mimic egg-like flavor/color, especially for vegan dishes

 

Preparations

Preheat the oven to 395°F. Generously grease 4 ovenproof ramekins with butter and dust with cocoa powder, tapping out any excess. Refrigerate the prepared dishes while making the batter.

Combine the dark chocolate chips and butter in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir until melted and smooth, then remove from the heat and let cool for 5 minutes.

In a separate bowl, use an electric hand mixer to beat the sugar, eggs, and egg yolks for about 5 minutes, until pale, thick, and fluffy.

Sift in the flour and gently fold to combine. Pour in the cooled chocolate mixture and whisk just until smooth and fully incorporated.

Divide the batter evenly among the prepared ramekins. Press 1 chocolate truffle into the center of each portion, ensuring it is fully covered by batter and not touching the bottom.

Bake for 13 minutes, until the edges are set but the centers remain soft.

Remove from the oven and carefully loosen the edges with an offset spatula. Invert each cake onto a small plate.

Serve immediately, dusted with powdered sugar if desired.

 

 

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Sweet Potato Burger

  

Ingredients

2 tbsp ground flaxseed (linseed)

4 tbsp warm water

1½ tbsp oil divided (I often use organic rapeseed (canola) oil)

1 medium onion (130g) finely chopped

2 tsp minced garlic

250 g / 2 packed cups sweet potato grated

70 g / ½ cup gram flour (chickpea flour) (or you can substitute with wholemeal flour or plain flour)

1 tsp cumin pdr

1 tsp garam masala

salt to taste

1 tbsp tomato puree (paste)

40 gm / 1 packed cup spinach finely chopped

green chilies, finely chopped to taste or red chili pdr to taste 

 

Preparations First, make the flaxseed 'egg' by placing 2 TBSP ground flaxseed in a small bowl with 4 TBSP warm water and leave to ‘gel’ up. Gently heat ½ TBSP oil in a large frying pan (skillet) and cook the onion, until it starts to soften. Meanwhile, grate the sweet potato (no need to peel it). Add the garlic and grated sweet potato to the frying pan and stir through. Continue cooking for a couple of minutes. Stir in the tomato puree, cumin, garam masala and salt, then remove from the heat. Transfer the contents of the frying pan into a mixing bowl. Add the flaxseed 'egg' and stir through. Sprinkle on the flour and stir through until fully combined (N.B. if using chickpea flour,  I would recommend sieving it to ensure there are no lumps). Stir in the chopped spinach, green chilies/ red chili pdr. If possible, use two frying pans (skillets) to save cooking time. Coat the bottom of the frying pan(s) in oil and heat on medium heat. Scoop about half a cup’s worth of mixture and drop it into the pan. Press down on the mixture using a slotted turner to flatten it into fritter shape. You should be able to fit another three into the pan, but make sure not to crowd them. Cook the fritters until golden brown on the bottom (about 4 minutes), then use a slotted turner to carefully flip them over. Continue cooking until brown on the second side (another 4 minutes or so). As an optional step (which I highly recommend) continue cooking the fritters for 10 minutes in the oven at 210C (190C fan) / 410F. This brings the flavour out even more and also crisps the edges. The fritters can be eaten hot or cold. Any leftovers can be stored in the fridge for up to five days. I haven’t tried freezing them yet, but I’m pretty confident that they will be freezable.

 

 

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