Tomato and Basil Bisque Velvety Tomato Basil Bisque with Creamy Finish Ingredients: 2 tablespoons olive oil 1 medium onion, diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 can (28 oz) whole peeled tomatoes 1 cup vegetable or chicken broth 1 teaspoon sugar (optional, to balance acidity) 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper 1/2 cup heavy cream (or coconut cream for dairy-free) 1/4 cup fresh basil leaves, chopped Extra basil and cream for garnish Directions: Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5-6 minutes until translucent. Stir in the garlic and cook for another minute. Add tomato paste and cook for 2 minutes to deepen the flavor. Pour in the canned tomatoes (with juices), breaking them up slightly with a spoon. Add broth, sugar (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. Remove from heat and stir in the fresh basil. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches. Return soup to low heat and stir in the cream. Warm through but do not boil. Serve hot, garnished with extra basil and a swirl of cream. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 190 kcal | Servings: 4 servings #tomatobisque #souplovers #vegetarianrecipes #comfortfood #easyrecipes #homemadesoup #basilflavors #creamyrecipes #lightdinner #tomatorecipes #fallrecipes #herbsoup #weeknightmeals #cozyeats #soupoftheday #lowcaloriemeals #easycooking #veggiebased #healthycomfort #souprecipe Just made this dreamy Tomato and Basil Bisque — so smooth, so flavorful Perfect for dipping a grilled cheese!

Indulge in this guilt-free Low Calorie Chocolate Cake! Perfect for satisfying your sweet tooth without the extra calories. Ingredients: - 2 large eggs - 1/2 cup Swerve (or your favorite sweetener) - 2/3 cup full-fat Greek yogurt (5%) - 1/2 teaspoon vanilla extract - 1/2 cup + 1 tablespoon all-purpose flour - 1/3 cup cocoa powder - 1 tablespoon baking powder Frosting: - 2/3 cup + 2 tablespoons Greek yogurt - 4 tablespoons cocoa powder - 6 tablespoons powdered Swerve Directions: 1. Preheat your oven to 180°C (350°F). Don’t forget to line a 20 cm round pan with parchment paper for easy removal later! 2. For the frosting, whisk together the Greek yogurt, cocoa powder, and powdered Swerve in a bowl until they’re nice and smooth. Pop it in the fridge to chill while you bake the cake. 3. In a mixing bowl, beat the eggs and Swerve together until they’re light and fluffy. Then, stir in the Greek yogurt and vanilla extract until combined. 4. Gently sift in the all-purpose flour, cocoa powder, and baking powder. Fold everything together until just combined—remember, we want to keep it light and fluffy! 5. Pour the luscious batter into your prepared pan and bake for 25-30 minutes. You’ll know it's done when a toothpick inserted comes out clean. 6. Once baked, allow the cake to cool completely before frosting. Then, spread the chilled frosting on top, dust with a sprinkle of cocoa powder, slice, and enjoy your low-calorie delight! Nutritional Values (per serving, assuming 8 servings): - Calories: 150 - Protein: 6g - Carbohydrates: 20g - Fat: 5g - Sugar: 2g Serving size: 1 slice Dive into this deliciously rich chocolate cake without the calorie guilt! #LowCalorieDessert #ChocolateLovers #HealthyBaking #GuiltFreeSweets #Yummy

Watermelon and Feta Salad Juicy Watermelon & Crumbled Feta Summer Salad Ingredients: 4 cups seedless watermelon, cubed 1 cup cucumber, thinly sliced 1/2 small red onion, thinly sliced 3/4 cup crumbled feta cheese 1/4 cup fresh mint leaves, torn 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze (optional) 1 tablespoon fresh lime juice Salt and black pepper, to taste Directions: In a large bowl, gently toss the cubed watermelon, cucumber slices, and red onion. Drizzle with olive oil and lime juice, then season lightly with salt and pepper. Add the crumbled feta and torn mint leaves. Gently toss once more to combine. Transfer to a serving dish and, if desired, drizzle with balsamic glaze for an extra layer of flavor. Serve immediately or chill for 15–20 minutes before serving. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 180 kcal | Servings: 4 #watermelonsalad #fetasalad #summerrecipes #refreshingsalads #mintysalad #fruitandsalad #easymeals #healthyfood #saladideas #watermelonfeta #quickrecipes #lightlunch #picnicfood #lowcaloriemeals #greeksaladstyle #hydratingfoods #glutenfree #vegetarianrecipe #brightflavors #sweetandsalty Nothing says summer like this Watermelon and Feta Salad! Fresh, light, and packed with sweet-salty magic.

Pineapple Pico de Gallo Sweet & Zesty Pineapple Pico de Gallo with Jalapeño and Cilantro Ingredients: 2 cups fresh pineapple, finely diced 1 medium red onion, finely chopped 1 jalapeño, seeded and finely diced 1 red bell pepper, finely diced 1/2 cup fresh cilantro, chopped Juice of 2 limes Salt to taste Optional: 1 Roma tomato, finely chopped Optional: 1 small cucumber, diced for extra crunch Directions: In a large mixing bowl, combine the diced pineapple, red onion, jalapeño, red bell pepper, and cilantro. Squeeze in the fresh lime juice and stir well to combine. Add salt to taste and stir again. Optional: For more texture and balance, fold in diced tomato and cucumber. Chill for at least 15 minutes before serving to allow the flavors to meld. Serve with tortilla chips, on tacos, grilled fish, or as a fresh side dish. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 60 kcal per serving | Servings: 4 servings #pineapple #picodegallo #tropicalsalsa #salsarecipe #freshdip #healthysnack #veganappetizer #glutenfreesnack #fruitbasedsalsa #summerrecipes #mexicanflavors #jalapenoheat #limesalsa #homemadesalsa #pineapplesnack #cleaneating #wholefoods #plantbasedsalsa #tacotopper #lowcaloriesnack Get ready to elevate your summer snacking with this tropical Pineapple Pico de Gallo! It's sweet, spicy, and incredibly refreshing — perfect for chips, tacos, or grilled meats!

Shrimp and Zucchini Noodles Light Garlic Shrimp with Fresh Zucchini Noodles Ingredients: 1 lb (450g) shrimp, peeled and deveined 3 medium zucchinis, spiralized into noodles 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Add the zucchini noodles to the skillet, tossing gently. Cook for 2-3 minutes, until the noodles are tender but still slightly crisp. Return the shrimp to the skillet, add lemon zest and juice, red pepper flakes if using, and toss everything together to combine. Remove from heat and sprinkle with fresh parsley. Garnish with Parmesan if desired. Serve immediately. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimprecipes #zucchininoodles #lowcarbrecipes #healthymeals #seafoodlover #quickdinner #lightmeals #glutenfree #paleorecipes #ketofriendly #easyweeknightmeal #freshingredients #garlicflavors #lemonzest #healthyanddelicious #summerrecipes #wholefoods #highprotein #lowcalorie #cleanrecipes Light, fresh, and full of flavor! Try this Garlic Shrimp with Zucchini Noodles for a quick and healthy dinner.