healthysnaxI'm Nella and here's the quick fitspo lowdown on me: I love coconut oil, Stevia, raw cacao and Quest bars. I recently got into weights but I've been ballroom dancing and doing cardio ever since I was young! I' living the paleo/ancestral lifestyle for the majority of the time - that means I don't eat dairy that's too processed, sugar, grains or anything processed for that matter - I do this about 80% of the time! That's the brief - any questions? Feel free to ask ^_^











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Your body is a temple, not a trashcan =) Never reward yourself with food - you are not a dog =) Keep hydrated throughout the day =) Incorporate coconut oil into your diet - it's a miracle food =) Eating food fats won't make you fat =)


LOW FAT GOURMET PUMPKIN RISOTTO (using cauliflower instead of rice!)
I saw a few recipes on the net which involved using finely diced cauliflower instead of rice, so I thought I’d give this risotto a go! This is my own recipe, and was my first whizz at it, but it turned out quite nice! Here’s how:
Cut up 1/4 of a butternut pumpkin into little cubes and put on an oven tray. Roast in the oven on medium heat until the pumpkin is soft (about 15 minutes for 1cmx1cm cubes)
While the pumpkin is baking, finely dice a bowl’s worth of cauliflower until it looks like little ricegrains. You can use a food processor, but I don’t have one so I used a knife!
Saute half a diced onion and 4 crushed garlic cloves in a tablespoon of olive oil. Then add half a cup of water and the cauliflower. Start to simmer it at high heat. 
When the cauli is becoming soft, add the pumpkin and stir well. Add some chopped parsley and a teaspoon of tumeric for the amazing colour! You can add chilli flakes for some bite!
Once the whole thing is becoming soft and creamy-looking, add a pinch of salt and about 1/3 cup grated low fat parmesan cheese. This will make the risotto creamier and FULL of flavour! 
Voila!
I really liked this recipe and am going to do it again soon! =D  

LOW FAT GOURMET PUMPKIN RISOTTO (using cauliflower instead of rice!)

I saw a few recipes on the net which involved using finely diced cauliflower instead of rice, so I thought I’d give this risotto a go! This is my own recipe, and was my first whizz at it, but it turned out quite nice! Here’s how:

  • Cut up 1/4 of a butternut pumpkin into little cubes and put on an oven tray. Roast in the oven on medium heat until the pumpkin is soft (about 15 minutes for 1cmx1cm cubes)
  • While the pumpkin is baking, finely dice a bowl’s worth of cauliflower until it looks like little ricegrains. You can use a food processor, but I don’t have one so I used a knife!
  • Saute half a diced onion and 4 crushed garlic cloves in a tablespoon of olive oil. Then add half a cup of water and the cauliflower. Start to simmer it at high heat. 
  • When the cauli is becoming soft, add the pumpkin and stir well. Add some chopped parsley and a teaspoon of tumeric for the amazing colour! You can add chilli flakes for some bite!
  • Once the whole thing is becoming soft and creamy-looking, add a pinch of salt and about 1/3 cup grated low fat parmesan cheese. This will make the risotto creamier and FULL of flavour! 
  • Voila!

I really liked this recipe and am going to do it again soon! =D  

(Source: healthysnax.tumblr.com.)

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