Live Well Health & Fitness Studio

2 days ago

Keto zucchini pizza boats with goat cheese

These cheesy zucchini boats are loaded with flavour! The perfect vegetarian all-in-one dish that's super simple to make, low-carb, tasty, and healthy – just the way we like it.

Ingredients
• 1 medium-sized zucchini
• 2 garlic cloves
• 4 tbsp olive oil
• 475 ml baby spinach
• salt and pepper to taste
• 2 tbsp unsweetened marinara sauce
• 225 g goat cheese

Instructions
1. Preheat oven to 375°F (190°C).
2. Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don't throw them away!). Put the zucchini boats on a baking sheet.
3. Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a skillet over medium heat until it gets a little bit browned. Add the baby spinach and zucchini seeds. Season with a pinch of salt and ground black pepper.
4. Spread out the marinara sauce over the zucchini boats and top with the fried baby spinach and garlic. Sprinkle the goat cheese on top.
5. Bake for about 20–25 minutes or until the zucchini is as tender as you’d prefer and the cheese has got a nice golden colour.
6. Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.

Tip!
If you don't like goat cheese, you can replace it with any other high-fat cheese of your liking. For example, shredded cheddar or mozzarella. One garlic clove can be replaced with about 1/4 tsp of garlic powder. You can serve this dish as it is or add some leafy greens on the side, drizzled with balsamic vinegar and olive oil.

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Live Well Health & Fitness Studio

3 days ago

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Live Well Health & Fitness Studio

5 days ago

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Live Well Health & Fitness Studio

1 week ago

Low-carb cream of pumpkin soup

Pumpkins are deliciously colorful and fairly low in carbs. This brightly-colored and hearty soup has both sweet and spicy tones and is perfect for warming the soul on crisp, chilly days.

Ingredients:
• 2 tbsp butter
• 1 white onion, chopped
• 110 g scallions, chopped
• 850 g pumpkins, cubed
• 1.5 liters water
• 2½ tsp salt
• 125 ml heavy whipping cream
• 1 tsp fresh ginger, grated
• 2 tbsp orange zest
• 2 tsp fresh cilantro, chopped (optional)

Instructions:
1. In a large pot, melt the butter over medium heat. Add the white onion and sauté until it becomes translucent, and then stir in the scallions, frying lightly.
2. Add the pumpkin and the water to the pot. Bring to a boil, and then reduce to medium-low, simmering uncovered for 20 minutes.
3. When the pumpkin becomes soft, use an immersion blender, or transfer the mixture to a food processor and blend, until smooth.
4. Return the mixture to the pot and stir in the salt and cream. Cook for 5 more minutes.
5. Remove the pot from the heat, and add the grated ginger and orange zest.
6. Serve piping hot and garnish with cilantro leaves (optional).

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