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BCI Healthy Liviing Recipes

Hot Apple Cider

Morroccan Carrot Spread

4 - 10 whole cloves

1 thin slice of fresh ginger

4 cups of organic apple juice

2 - 6 green cardamom pods

1/2 - 1 whole cinnamon stick

1. Heat the apple juice and stir in the spices on a stove or in a Crockpot.

2. If using a Crockpot, start it a few hours ahead of time, or heat on the stove then transfer to the Crockpot.


Before pouring the hot apple cider, you may also think about rimming the edge of the glass with sugar for a nice decorative touch. To do this, cut a slit in a wedge of lime, and run it around the edge of the top. Then, spread out sugar on a plate and place the glass upside down, letting the sugar stick to the lime. Garnish with a cinnamon stick.


Makes four (16) servings :

Per serving*: 38.6 Cals

0.2 grams of Fat

9.6 grams of Carbs

0.2 Grams of Fibre

6.2 grams of Protein

*Nutritional information provided by

Makes four (6) servings:

Per serving*:  22 cals

 0.1 grams of Fat 

 2.1 grams of Carbs

 0.5 grams of Fibre

*Nutritional information provided by

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½ lb (4 large carrots)

2 Tbsp apple cider vinegar

2 small garlic cloves (minced)

3 Tbsp cumin

1 ½ tsp sweet Hungarian paprika

Pinch of sea salt

2 Tbsp fresh grated ginger


 1.      Cut carrots into quarters.

 2.      Steam until soft.

 3.      Blend all ingredients together, taste and adjust.

Guiltless Orange Cheesecake


2 1/2 cups of low-fat (1%) cottage cheese

1 1/2 cup of reduced-fat cream cheese, cut into pieces

1/3 cup packed coconut sugar or light brown sugar

1/4 cup of cornstarch

1 large egg

2 large egg whites

1 cup of greek yogurt (plain, vanilla or honey)

4 tsps freshly grated orange zest

2 Tbsps of orange juice

1 tsp vanilla extract

1 tsp orange extract


2 Tbsps orange marmalade

2 Tbsps orange liqueur, or orange juice

1 seedless orange, scrubbed and thinly sliced


15-20 lady finger cookies

2 Tbsps of low-fat butter, melted

1. Preheat oven to 325F.Use Convection Heat if possible.

2. Grease a 9-inch pan with non-fat cooking spray.

3. Boil some water for a water bath. Wrap the outside of the pan with a double thickness of foil.

4.Grind lady fingers in a food processor. Add melted butter and process until crumbs are moistened. Press crumbs evenly into the bottom of the greased pan.

5. Purée cottage cheese in a food processor until smooth. Add cream cheese, sugar and cornstarch. Process thoroughly. Then add egg, egg whites, yogurt, orange zest, orange juice and both extracts. Process until smooth.

6.Place mixture over crust. Using a shallow roasting pan filled with the boiling water a quarter up, bake the cake until the edges are set, 50 to 60 minutes.

7. Turn off oven and using a greased knife, run it around the inside edge of the cake pan. Let the case stand in the oven with the door slightly ajar, for 1 hour.

8. Remove the cheesecake from the water bath and remove foil. Refrigerate uncovered, until chilled, about 2 hours.

9. Shortly before serving, combine marmalade and orange liqueur in a small saucepan. Heat over low heat, stirring, until melted and smooth. Pour glaze over cheesecake and garnish with orange slices.

Makes 16 servings*

Per serving*:

199 Cals

7 grams of fat

26 grams of Carbs

1 gram of Fibre

9 grams of Protein

*Nutritional information provided by

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