SNACKS

BLONDIES

25 servings

70 ml coconut oil melted
100 gr stevia poder or to taste
1 tbsp vanilla esence
2 eggs
175 gr almond flour
2 tsp baking powder
20 ml almond milk
60 gr sugar-free chocolate chips, divided

Preheat oven to 350º F. Line an 8 inches x 8 inches square baking dish with parchment paper.

In a bowl add the eggs, oil, stevia and vanilla. Beat with an electric mixer on high until it turns on a lighter color, about 5 minutes.

Add the flour and baking powder, stirring with a wood spoon. Now stir in 40 grams of chocolate chips just to combine.

Transfer the batter to the prepared pan. Garnish with the remaining 20 grams of chocolate chips and deep them a little with the spoon. Bake for 15-20 minutes or until a toothpick inserted comes out dry.

Remove from oven and let it cool for 10 minutes in the pan, then remove the mold and place it on a rack and let it cool for 1 hour before cutting it to prevent it from crumbling.

Per serving
Cal: 86.6 P: 2.3 F: 8.9 Cb: 2.6

CHOCOLATE TEMTATION

20 portions

4 eggs at room temperature

300 ml canned unsweetened coconut milk

1 tbsp vanilla extract

70 gr unsweetened cocoa powder,

3 tbsp coconut flour

¼ tsp sea salt

8 tbsp powdered stevia or to taste

1 tsp baking powder

Preheat oven to 325º F. Grease a 9- inch pie mold with coconut oil and flour with coconut flour.

In a bowl beat the eggs, coconut milk and vanilla with a hand mixer. Add gradually the cocoa powder sifting it in a strainer and mix until well combined.

Add the coconut flour, salt, stevia and baking powder, and continue beating until well mixed.

Pour the mixture into the mold and bake for 25 to 30 minutes or until a toothpick comes out dry.

Cool 1 hour before unmold.

Per portion

Cal: 67.4 P: 2.7 F: 5.4 Cb: 2.7

MERINGUE COOKIES

40 portions

3 egg whites at room temperature

5 tbsp stevia powder

1 pinch of salt

½ tsp cream of tartar

7 gr unflavored gelatin

6 tbsp tap water

Preheat oven to 230º F. Line a cookie sheet with parchment paper.

In a cup place the water and add the gelatin as rain. Let hydrate 10 minutes. Set aside.

In a bowl add the egg whites, salt and lemon juice. Beat with an electric mixer until it has consistency and begin to add the stevia little by little. When finish, microwave for 10 to 15 seconds to melt the gelatin. Pour slowly to meringue while beating a few more minutes.

Pour the meringue into a pastry bag and make meringues on the cookie sheet, 2 cm apart. Bake for 50 minutes. Turn off the oven keep inside for an hour. Then take meringue cookies out and wait until they are completely cold to take them off the cookie sheet.

40 portions Cal: 51 P: 10.8 F: 0 Cb: 0

BLUEBERRY MINI TARTS

6 servings

100 gr coconut flour

½ tbsp stevia powder

1 gr xanthan gum

zest of 1 lemon

1 tsp vanilla essence

2 eggs beaten

1/3 cup coconut oil

FILLING

240 gr blueberries

3 tbsp stevia powder or to taste

4 tbsp water divided

½ tsp unflavored gelatin

Place 6 paper mini cupcake liners on individual metal, glass or silicone cupcake liners.

In a bowl mix the flour, stevia and xanthan gum, and stir. Add lemon zest, vanilla essence and eggs. Now add the oil. Stir to form the dough.

Preheat the oven to 355º F.

Line the molds with the dough and bake for about 7- 8 minutes. Take out and set aside. When they are cold take out the paper mold.

In a small container add 2 tablespoons of water and drop the gelatin in the form of rain. Let it rest for 10 minutes.

In a pot over low heat add the 2 remaining spoons of water, the blueberries and the stevia, cook until they take a little consistency, about 5 minutes. Take off the fire. Melt the gelatin for 10 seconds in the microwave and pour it into the pot. Stir. Chill and distribute into the cups.

Note:

Xanthan gum gives gluten-free flours elasticity, prevents the dough from cracking and is easier to work with. The proportion is 5 gr for every 500 gr of gluten-free flour.

Per portion:

Cal: 245.3 P: 6.1 F: 18.8 Cb: 16.4

MINI CHEESECAKES

4 servings

60 gr chopped walnuts

½ tbsp melted ghee or coconut oil

½ tsp powdered stevia or to taste

90 gr low fat ricotta

90 gr natural greek yogurt non-fat unsweetened

1 tsp powdered stevia or to taste

1 ½ tsp vanilla extract or to taste

½ cup mix berries

In a small bowl place the walnuts, add ghee and stevia and stir to mix.

Distribute the nut mix among 4 small glasses or ramekins, pressing it to the bottom of each glass. Set aside.

In a bowl mix in ricotta, yogurt, stevia and vanilla and mix with an immersion mixer until well combined.

Distribute the filling among the glasses. Cover and refrigerate 1 hour.

When ready to serve place berries on top.

Per serving

Cal: 157.1 P: 7.2 F: 10.9 Cb: 6.1

TURKEY BREAST AND AVOCADO CANNELLONI

1 serving

2 slices of turkey breast (70 gr)

½ mashed avocado (60 gr)

1 tsp sea salt

pepper to taste

1 tsp chopped cilantro (optional)

Place turkey slices on a cutting board and divide the mashed avocado on both slices. Add salt, pepper to taste and cilantro. Roll up and enjoy!

Portion: 130 gr

Cal: 238 P: 16.8 F: 12.6 Cb: 7.2

TUNA AND AVOCADO SNACK

1 serving

1 brown rice cake

30 gr mashed avocado

30 gr shredded tuna in water

1 tbsp fat-free unsweetened plain Greek yogurt

½ tsp chopped cilantro

¼ tsp chopped chives or green onion

¼ tsp sea salt

pepper to taste

Wash the tuna to remove excess salt and preservatives, let it drain. In a small bowl add the yogurt, cilantro, chives, and the drained tuna. Stir and add the salt and pepper to taste. Mix well.

Toast the brown rice cake in the toaster set to minimum and remove before it jumps so that it does not burn, since it toasts very quickly.

Spread the mashed avocado on the toast and place the tuna mixture on it.

Portion: 90 gr

Cal: 164.6 P: 10.1 F: 5 Cb: 14.2

CHICKEN CANAPE

1 serving

40 gr cooked and shredded chicken breast

1 tbsp celery finely chopped

1 tbsp unsweetened nonfat plain Greek yogurt

1 tsp mustard (optional)

1 tsp sea salt

1 slice of whole wheat bread

1 lettuce leaf

In a small bowl add the chicken, celery, yogurt, mustard and salt. Stir to combine.

Toast the slice of whole wheat bread in the toaster, then put the lettuce and the chicken and celery mixture on top. And enjoy.

Portion: 90 gr

Cal: 140.3 P: 17.1 F: 2.4 Cb: 15.7

TURKEY BREAST AND HARD BOILED EGG

1 serving

2 slices of turkey breast (70 gr)

1 hard-boiled egg

1 tbsp unsweetened nonfat plain Greek yogurt

1 tsp sea salt

pepper to taste

Place the turkey slices out on a cutting board. Grind the hard-boiled egg and add the yogurt, salt, pepper and stir to mix well. Spread the egg mixture over both slices. Roll up and enjoy!

Portion: 130 gr

Cal: 171.1 P: 23.6 F: 8.9 Cb: 2.0

TURKEY BREAST AND RICOTTA ROLLS

1 serving

2 slices of turkey breast (70 gr)

4 tbsp ricotta (60 gr)

pepper to taste

1 tsp green chili pepper (optional)

Place the turkey slices on a cutting board and spread the ricotta. Add the pepper to taste and green chili. Roll up and serve.

Portion: 130 gr

Cal: 173.2 P: 22.4 F: 9.2 Cb: 1.8

COCONUT MACAROONS

12 servings

2 eggs
1 tbsp melted coconut oil
2 tbsp powder stevia or to taste
1 tsp vanilla essence
1 ½ cup unsweetened shredded coconut (120 gr)

Preheat the oven to 350º F. Prepare a baking sheet with parchment paper.

In a bowl beat the eggs with the oil, stevia and vanilla essence. Add the coconut and mix well.

With the help of a spoon, pour the mixture into the tray to shape the macaroons. Repeat with the rest of the mixture.

Place in the oven for about 12 minutes or until they begin to brown. Remove the tray and let cool for about 15 minutes.

Per serving
Cal: 88 P: 1.8 F: 8 Cb: 2.7

BANANA CAKE

12 servings

1 1/3 cup almond flour

1 ½ tsp baking powder

2 tbsp stevia powder or to taste

3 ripe bananas

4 tbsp ghee or coconut oil

1 tsp vanilla essence

2 eggs at room temperature

¼ cup dark chocolate chips

¼ cup chopped walnuts

Preheat the oven to 355º F.

In a bowl add the almond flour, baking powder, stevia to taste (it will depend on how sweet the bananas are), stir and reserve.

In another bowl, grind the bananas with a fork. Then add the ghee, vanilla essence and the eggs. Stir well and pour into the almond flour mixture, combining with wrapping movements until everything is integrated.

Add the chocolate chips and chopped nuts (set aside 1 tablespoon each for garnish). Mix again with wrapping movements.

Pour the preparation into a medium-sized rectangular mold previously greased with a little coconut oil or baking paper. Garnish with the remaining chocolate chips and nuts.

Bake 40 minutes or until toothpick inserted comes out dry. Take out and cool before unmolding.

Per serving

Cal: 173.3 P: 4.5 F: 13.2 Cb: 10.8

YOGURT BERRIE BARS

8 servings

500 gr unsweetened natural Greek yogurt
1 tbsp vanilla essence
3 tbsp stevia or to taste
2 tbsp unsalted mixed nuts
1/4 cup mixed berries
1 tsp poppy seeds

In a bowl place the yogurt, vanilla and stevia, stir to combine.

Pour this mixture into a rectangular or square glass container, spread with a rubber spatula 1-inch high. Garnish with the nuts, berries and poppy seeds all over the surface.

Place in the freezer for 4 hours or overnight. Take out and put the container on a bigger one with hot water until it comes off. Take out the block, put it on a large board and cut into squares the size you want. And enjoy!

Per serving
Cal: 86 P: 7.2 F: 2.1 Cb: 7.6

VANILLA CHOCOLATE MUG CAKE

1 serving

½ tbsp chocolate chips no-sugar
1 tbsp peanut or almond butter
1 egg
1 tsp unsweetened cocoa powder
1/3 banana
vanilla essence to taste

Mix everything in a mug, stir well. Microwave for 1 to 1:30 minutes and enjoy!

Per portion
Cal: 269.9 P: 13.2 F: 17.6 Cb: 19.8

CHOCOLATE BANANA SUSHIS

SUSHI DE PLATANO CON CHOCOLATE Y PISTACHO

2 servings

1 banana

¼ cup black chocolate 72% cacao, melted

3 tbsp roasted pistachios, finely chopped (or walnuts)

Peel the banana and stick a toothpick at both ends, so it's easier to hold it while you cover it with chocolate.

Melt the chocolate in microwave. Cover the banana with melted chocolate, then sprinkle with chopped pistachios.

Put it in the freezer for a couple of minutes, to allow the chocolate to set.

Once the chocolate is hard enough, cut the banana into bite-sized sushi pieces with a sharp knife. Enjoy!

Per serving:

Cal: 194.2 P: 3.9 F: 12.7 Cb: 23.8

CODIGO APPETIZER

Celery sticks
Sliced cucumbers, with skin
Thin strips of red and / or yellow pepper
Mushrooms, whole or halved
Cherry tomatoes
Garlic sauce
Cilantro sauce or guacamole
Chickpea humus

Place everything on a round snack tray. On the center place 3 small bowls with the sauces. Enjoy!