I’m seriously proud of how this turned out today.
Curd cheese pizza
1 cup (125g) cottage cheese
2 large eggs
1 tsp baking powder (optional)
Salt (optional, depending on the cheese)
Tomato paste or tomato sauce
80g melting cheese (mozzarella or similar)
4 slices smoked turkey
First, blend the eggs and cottage cheese until smooth. If your cheese is unsalted, add a pinch of salt — and if you want it a little fluffier, throw in some baking powder. Pour the mixture onto a parchment-lined tray and bake at 180°C for 20–25 minutes, or until it looks golden. Then spread some tomato sauce on top, add the smoked turkey and cheese, and bake for another 5–10 minutes until the cheese melts nicely.
Cocoa cottage cheese cheesecake
250g unsalted cottage cheese
2 large eggs
2 heaping tbsp labneh (or yogurt)
3 tbsp cocoa powder
5 tbsp sweetener (like erythritol – or anything you prefer)
Optional: vanilla extract or aroma
Topping: sugar-free dark chocolate (melted with a bit of water) + dried blueberries
Bring all the ingredients to room temp if you can — it blends much smoother that way. If not, just let them sit out a bit while you prep. Blend everything until smooth and pour into a small baking dish (mine was 16×5 cm). Bake at 180°C for around 20–25 minutes, and pull it out while the center is still a little jiggly. Let it cool to room temp, then chill in the fridge for at least 3 hours. The longer it rests, the better the texture gets. Top with melted dark chocolate and dried blueberries if you’re feeling fancy.
Stuffed zucchini with chicken
600–650g chicken breast (raw)
2 medium zucchinis
2 large eggs
100g melting cheese (plus ~30g for topping)
1–2 tbsp labneh or cream cheese
1 tbsp olive oil
Salt & black pepper
Paprika and garlic powder (optional)
For the sauce:
Tomato purée
1 garlic clove
Fresh or dried basil
Salt & black pepper
First, boil the chicken and shred it finely. Grate the zucchinis and squeeze out all the excess water — really important so it doesn’t get soggy. Mix everything together: chicken, zucchini, eggs, cheese, labneh, olive oil, and spices. Spread this mixture on a baking tray lined with parchment paper and bake at 200–220°C until golden. Let it cool slightly, then gently roll it up. Top it with a simple tomato sauce and extra cheese, and pop it back in the oven until it gets all melty and golden on top.
Brownie tahini cookies
150g tahini (about ⅔ cup)
2 large eggs
40g cocoa powder
90–100g sweetener (erythritol, fruit syrup, molasses—use whatever fits your goals)
1 heaped tsp baking powder
½ tsp vanilla extract
Preheat the oven to 180°C. Mix everything together until smooth — no flour, no fuss. Pour into a small lined tray and bake for 10–11 minutes. The texture should stay soft and fudgy, like a gooey brownie.
Macros are calculated based on zero-calorie sweeteners. If you go for something like fruit syrup or molasses, just keep in mind it’ll raise the carb count and calories.
by Basic_Brush2669