Light Kale & Sweet Potatoe Gratin

Kale & Sweet Potatoe Gratin

• Servings: 4-6
• Time: 50min
• Difficulty: easy
• Print

Ingredients 

5 tbsp. butter

4 garlic gloves

1 bunch kale

3 large sweet potatoes

1 cup unsweetend almond milk

1 cup fat free greek yoghurt

1 cup light grated cheese

salt, pepper, nutmeg, chinnamon as you like

a few sprinkles maggie

Instructions 

1. Preheat oven to 200 degrees
2. Finely chopp garlic into a “mushy” paste
3. Combine almond milk, greek yoghurt, garlic paste and season with salt, pepper, nutmeg and chinnamon to your taste. Add a few sprinkles of maggie to the cream – it should be seasoned generously
4. Peel and slice sweet potatoes. Wash kale and chopp roughly if needed
5. Combine cream, sweet potatoes, kale and butter in a pot and stir. Bring to boil under low to medium heat while stirring. After 8-10 min potatoes will be a bit tender and kale will be steamed. The starch in the potatoes will have thickened the cream a bit.
6. Transfer everything to a baking tray; try to keep the top smooth. Cover with grated cheese and bake for 20-30 minutes until cheese is golden brown.Edit

 

Enjoy!;)

P.S. This is my lighter version of an recipe that was originally posted here

Ikea Hack Billy Transformation

One afternoon, a bit of paint and voila. A rather boring Ikea Billy bookshelve transforms into a new home for my shoes!<3

Mediterranean Low Calorie Stuffed Peppers

Quick and easy weekday dinner. You will just need a few ingredients and 30 min patience while its in the oven:

 

• Servings: 4-6
• Time: 30mins
• Difficulty: easy
• Print

Ingredients

• 500g lean minced steak beef
• 3 bell peppers
• 1 medium onion, finely diced
• 2-4 tablespoons olive oil
• 2 garlic cloves, finely pressed
• 8 cocktail tomatoes, diced
• 2 cups chicken broth
• 4 olives, diced
• 200g reduced fat feta cheese
• 3-4 spring onions, finely diced
• 1-2 tbs balsamic cream reduction
• 1-2 tbs bread crumbs
• salt, pepper, oregano and thyme

Pre-head the oven to 200 degrees

Rinse the red peppers, cut them in half and seed them. Place them in a baking pan that has been sprayed with a little pan release, then set aside.

Mix all other ingredients carefully in a large mixing bowl. Season with spices to your like.

When your filling is ready, take a few tablespoons of it and add it to each pepper until they are about ¾ of the way full.

Place them in the baking pan when they are filled and carefully pour the chicken broth into the pan without adding any to the peppers themselves. This will help steam the red peppers quickly as they bake in the oven.

When all is ready place pan in preheated oven and bake for 25-30min.

Serve warm with a great salad and use balsamic cream and bread crumbs as garnish.

Enjoy! 🙂