Easy Oil Free Cooking Tips

Cooking without using any oil is an upcoming trend. You might not expect it, but it is actually quite easy to leave the oil out of your cooking.

The food will taste just as nice and it has a lot of benefits regarding your health.

Personally, I love olive oil and I use it regularly for literally almost everything.

Olive oil is extremely healthy, loaded with beneficial fatty acids and powerful antioxidants. But probably like me, you use and consume way too much of it 🙂 So why not give oil-free cooking a try?

The ease of cooking with oil is without much effort replaced by other tools, which can result in even more tasteful food.

Guide to Cooking Without Oil

There are various methods you can choose when cooking oil-free:

  • When baking, you can make use of fruit purée (like applesauce or mashed bananas) as a healthy replacement of oil. I can assure you, this makes your food taste extra nice.
  • When sautéing and stir-frying, it is best to only add small amounts of water or broth as often as needed to cook your food. Keep stirring it regularly to make sure it will not burn.
  • When roasting vegetables or other foods in the oven, it is really unnecessary to coat it with oil. Vegetables will brown on their own, just be a little more patient. Silicone ovenware is easy to use when you want to avoid your food to stick, but a piece of parchment paper will also do just fine.
  • When you stove your food, you can make additional use of a flame diffuser. This diffuses the heat evenly and makes sure the pan will not get large burn rings.
  • Steaming food is the perfect way to avoid oil.
Choose the Right Cookware

It is helpful to start with buying yourself a couple of high-quality non-toxic nonstick cookware to make sure your food does not stick. They make cooking without oil both easy and safe. You can choose a heavy-bottomed stainless steel pan, a ceramic-titanium pan or an enamel-coated cast iron pan.

A special nonstick pan will only last for a couple of years but can be used for all types of food. These pans are very easy to use. Stainless steel will last for years, but I found it more difficult to cook oil-free with it. Ceramic coated pans are mostly suited for vegetables, whilst cast iron can even go in the oven.

Some pans are not suited for aerosol spray oils, or should not be scrubbed with steel pads. Just make sure that you are informed about the use of the different pans.

Cooking oil-free might be a completely new thing for you. But once you learn how to cook without using any oil or butter, and experience the ease of it, I am sure that you will like it as much as I do.

Those are my tips for cooking without oil, keep in mind that will take some time and experimentation to get it right the first few times. Hopefully, you’ve found these tips useful 🙂

Vegan oat cookies (bolachas de aveia veganas)

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This vegan oat cookies are super healthy and perfect for a breakfast, a post-workout snack or just for when you are craving something sweet.

Forget the eggs, the sugar, the flour, the butter, the milk, the oil… All you need is ?

  • 2 ripe bananas
  • 1 cup of quick oats
  • 6 dates sliced
  • 3 tbsp organic cocoa powder

Mash the bananas in a bowl, add the oats, the dates and the cocoa powder and and mix well. Place small scoops of this dough on a baking tray and bake at 180°C for about 15 minutes.

Tips: add chocolate chips, coconut flakes, seeds, nuts, raisins etc.


Estas bolachas são incrívelmente saudáveis e perfeitas para o pequeno-almoço, lanche, ou qualquer outra altura em que se deseje algo doce.

Esquece os ovos , o açúcar, a farinha, a manteiga , o óleo, o leite … tudo o que precisas é?  

  • 2 bananas maduras 
  • 1 chávena de aveia
  • 6 tâmaras cortadas finamente 
  • 3 c. sopa de cacau organico em pó

Esmagar as bananas numa taça, acrescentar a aveia, as tâmaras, o cacao e envolver bem. Colocar pequenas quantidades desta massa num tabuleiro forrado com papel manteiga ou um tapete de silicone e levar ao forno a 180º C durante cerca de 15 minutos. 

Dicas: Adicionar pepitas de chocolate, côco ralado, sementes,  frutos secos,  etc..

Raw Strawberry Mousse (mousse de morango vegana)

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This raw vegan strawberry mousse is really delicious, healthy & simple 🙂  and if you don’t like avocado, that’s not a problem you will not notice it, you just need to love the taste of fresh juicy strawberries!!

  • 2 avocados
  • 300g  of strawberries (frozen or fresh)
  • 1/2 cup pitted dates (or more, for extra sweetness)

Soak dates in water until soft. Place the soaked dates, avocado, strawberries in a food processor and process until creamy.

Serve and enjoy 🙂

?? tips:

Freeze the strawberries to make it thicker and colder if you like.

Will also work really well with other berries, mango and, bananas.


Esta mousse é uma delicia, saudável & simples 🙂 e se alguém não gostar de abacate, não há problema porque nem se nota, só é preciso adorar o sabor de uns bons morangos frescos !!

  • 2 abacates 
  • 300g de morangos (frescos ou congelados)
  • 1/2 caneca de tâmaras sem caroço (ou mais para extra doce)

Colocar as tâmaras de molho até que fiquem moles. Colocar as tamâras , abacate, morangos no liquidificado e bater até estar macio.  

Servir e desfrutar 🙂


Congelar os morangos para torná-lo  mousse mais grossa e fresca. 

Esta receita também funciona muito bem com outros frutos vermelhos, manga e banana.




Watercress Scones (Scones de Agrião)



This vegan recipe of watercress scones is surprisingly delicious, healthy and easy to make. A great way to introduce some more greens into your diet.

  • 150 g wholemeal flour
  • 50 g white flour
  • 180g watercress
  • 30 g coconut oil
  • 40 g unrefined dark sugar (or coconut sugar)
  • 1 flax egg
  • 100 ml any non-dairy milk  (oats/almond/coconut/rice/…)
  • 2 teaspoons baking powder
  • pinch of salt
  • 50g raisins, dates or mixed dried fruit (optional)

Preheat the oven to 200C, place flour into a large baking tray. Put all the ingredients in a bowl and mix until combined.

Place them in the tray and wait until when they begin to turn golden  ~15 minutes. Carefully remove the tray from the oven and allow to cool for 5 minutes.

TIPS: Eat plain or serve with your favorite jam, vegan butter and fresh fruit.

PT-  Scones de agrião

  • 150g farinha integral
  • 50g farinha branca
  • 180g agrião 
  • 30 g óleo de côco
  • 40 g açúcar mascavado
  • 100 g leite vegetal (aveia, coco, amêndoa, arroz, etc)
  • 1 ovo de linhaça
  • 2 c. chá de fermento p/ bolos
  • 1 pitada de sal
  • 50g de passas, tâmaras ou mistura de frutos secos (opcional)

Pré-aquecer o forno a 200°C, colocar todos os ingredientes numa taça e mexer até que a massa esteja consistente.

Num tabuleiro de ir ao forno, polvilhado de farinha, deitar colheradas de massa. Levar ao forno até estarem dourados, cerca de 15 minutos.

DICAS: servir com compota, manteiga de frutos secos e fruta fresca.






Fruity Muffins (Queques de fruta)

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These fruity muffins are made with love, and real ingredients, They are packed with flavor, are fresh, light and delicious. These vegan muffins are made with fresh fruit and oats.

  • cups oats 
  • 1⁄2cup dark sugar (or white)
  • A pinch of  sea salt
  • tsp cinnamon 
  • tsp baking powder
  • 3⁄4cup oat milk (other plant-based milk or water)
  • 1⁄4 cup olive oil
  • 1⁄4 cup shredded coconut 
  • cups frozen fruit – blueberries, blackberries, cherries, red grapes 

Process in a blender all the ingredients, except the frozen fruit and coconut, until smooth. When well combined gently fold in the fruit and the coconut.

Pour the batter into silicone or paper muffin cups and bake at 200ºC for 20-35 minutes.


Estes muffins são simplesmente incríveis, fáceis e rápidos de fazer, espero que gostem 🙂

  • 2 canecas de aveia
  • 1/2 caneca de açúcar mascavado
  • 1pitada de sal
  • 2 c. de chá de canela
  • 2 c. de chá de fermento em pó
  • 3/4 caneca leite de aveia (outro leite vegetal ou água) 
  • 1/4 caneca azeite
  • 1 caneca de frutas congeladas,  mirtilos, amoras, cerejas, uvas vermelhas
  • 1/4 caneca côco ralado

Processar todos os ingredientes numa liquidificadora com excepção da fruta congelada e do côco. Quando estiver tudo bem cremoso, envolver a fruta e o côco cuidadosamente.

Colocar a massa em formas de papel ou silicone e levar ao forno a 200ºC durante 20 a 35 minutos.







Coconut and berries Flapjacks (Flapjacks de coco e frutos vermelhos)

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These are the perfect for breakfast and a healthy treat between meals. The berries adds a nice zingy taste to the delicious soft and chewy flapjacks.

  • 150g berries (fresh or frozen)
  • 200g oats
  • 200g wholemeal flour
  • 150g coconut oil
  • 2 Tbsp of any liquid sweetener
  • 8 dates
  • 1 flax egg (or 1 banana)
  • 100g desiccated coconut

Preheat the oven to 180°C.

Place the berries in the food processor, or squeeze until mashed up with a fork. pour in a separate bowl until later.

Put all the other ingredients  in a large mixing bowl and combine until smooth, use an electric whisk or a food processor . At this point add the berries and mix.

Line a rectangular baking tray with greaseproof paper, and bake in the oven for 20 minutes. Leave to cool, then cut into squares.

TIPS: Add seeds to taste and more dates for extra sweetness.

Stores well in a glass container for one week.

PT- Perfeitos para pequeno-almoço ou como snack entre refeições. Os frutos vermelhos acrescentam um toque especial nesta deliciosa receita.

  • 150g frutos vermelhos (frescos ou congelados)
  • 200g de aveia
  • 200g de farinha integral
  • óleo de coco 150g
  • 2 c. sopa adoçante liquido
  • 8 tâmaras 
  • 1 ovo de linhaça (ou uma banana)
  • 100g de coco ralado

Pré-aqueçer o forno a 180 ° C.

Coloque os frutos num processador, ou esmagar com um garfo, e colocar numa taça à parte.

Colocar todos os outros ingredientes numa tigela grande e misturar bem, usar uma batedeira elétrica ou um processador. No final adicionar e envolver os frutos na mistura.

Forrar uma forma de ir ao forno com papel manteiga e assar por 20 minutos. Deixar arrefecer, cortar aos quadrados e desfrutar.

Dicas: Adicionar sementes a gosto e mais tâmaras para ficar mais doce.

Aguenta uma semana guardado num recipiente de vidro.

Homemade Granola with kiwi puree (Granola caseira com purê de kiwi)


  • 2 cups of organic rolled oats
  • 2tbsp any sweetener
  • 3 tbsp organic coconut oil
  • 1 tbsp brown sugar
  • 3 tbsp mix nut
  • Flax seeds, pumpkin seeds or hemp seeds (optional)
  • Salt, just a pinch

Heat a non-stick pan or wok, put the coconut oil until melt and add all the other ingredientes next. Stir  constantly to prevent burning, until golden and crispy.
Turn off the heat, allow the granola to cool down and enjoy.

Kiwi puree:

  • 3 Kiwis, peeled
  • 1 banana
  • Handful of raisins
  • 2 tbsp chia seeds

In a blender, puree together the kiwi, banana, and the raisins. Add chia seeds and just pulse to combine. Pour into a cup or bowl and let sit for about 10 minutes or longer in the fridge to allow the chia seeds to gel.

TIPS: Serve the granola on bottom, top with the kiwi puree and sprinkle with some  roasted sunflower seeds.



  • 2 canecas de flocos de aveia orgânica
  • 2 c. sopa de adoçante liquido
  • 3 c. sopa de óleo de coco orgânico 
  • 1 c. sopa açúcar mascavo 
  • 3 c. sopa de frutos secos
  • sementes de linhaça, sementes de abóbora ou sementes de cânhamo (Opcional)
  • 1 pitada de sal

Aquecer uma frigideira anti-aderente ou wok, derreter o óleo de coco e adicionar todos os outros Ingredientes. Mexer sempre, até ficar dourado e crocante. Desligar deixar arrefecer e desfrutar.

Purê de Kiwi:

  • 3 Kiwis, descascados
  • 1 banana
  • Punhado de passas
  • 2 c. de sopa de sementes de chia

Num liquidificador, juntar o kiwi, a banana, e as passas até obter um purê. Adicionar as sementes de chia e mexer até combinar. Despejar a mistura  numa tigela e deixar descansar pelo menos por 10 minutos  no frigorifico para permitir que as sementes de chia abram.

Dicas: Servir a granola na base, cobrir com o purê de kiwi e polvilhar com sementes de girassol torradas.


Raw beetroot and avocado balls (bolinhas de beterraba e abacate)

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  • 1 medium finely grated avocado
  • 3 medium finely grated organic beetroot
  • 1 tbsp chia seeds
  • 1 cup medjool dates
  • 1tsp cinnamon
  • 3 tbsp carrot juice (water or any fruit juice)

Put everything except the grated avocado and beetroot  into a food processor until smooth. Add all ingredients together carefully and roll the mixture into bite-sized balls.

I served with vegan condensed milk and fresh strawberries.

Store in the fridge.

TIPS: Add almonds, cacao nibs, desiccated coconut, dried apricots or goji berries. Serve with vegan custar and fresh fruit.


  • 1 abacate médio ralado finamente
  • 3 beterrabas orgânicas raladas finamente
  • 1 colher de sopa de sementes de chia
  • 3 colheres de sopa de sumo de cenoura (água ou qualquer sumo de fruta)
  • 1 chávena de tâmaras
  • 1 colher de chá de canela

Liquidificar tudo num processador de alimentos com excepção do abacate ralado e da beterraba até que se obtenha uma mistura suave. Misturar os restantes ingredientes cuidadosamente e moldar pequenas bolas com as mãos.

Eu servi com leite condensado vegano e morangos frescos.

Guardar no frigorifico.

Dicas: Adicionar  amêndoas, pepitas de cacau, coco ralado , damascos secos ou bagas goji . Servir com leite creme vegan e frutas frescas.

Crispy Baked Sweet Potato Fries (batata doce frita no forno)

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  • sweet potatoes (the quantity is up to you)
  • olive oil (enough to lightly and evenly coat the fries.)
  • Salt, pepper, cumin, paprika and garlic (to tate)

Preheat the oven to 250 degrees. Rinse, dry and cut them into fry-shaped pieces.

Put the uncooked fried into a bawl and pour the olive oil. Season with salt, pepper, and spices.

Lay out in a single layer on a tray,  and bake for about 45-1h. Flip the fries once at halfway point to ensure they can cook on all sides. Remove  and serve once crisp and golden brown.


  • batata doce  (a quantidade desejada)
  •  azeite (suficiente para envolver ligeiramente as batatas)
  • sal, pimenta, caminhos, pimentão, e alho (a gosto)  

Lavar, secar e cortar as batatas às tirinhas. Coloca-las numa taça e regar com um pouco de azeite a adicionar os temperos. Colocar as batatas numa camada única no tabuleiro e deixar cozinhar por cerca de 45-1hora. Virar as batatas a meio do processo. Servir quando estiverem douradas e estaladiças.


Roasted cauliflower (couve-flor no forno)


  • 1 head of cauliflower , cut into even bite-size pieces,
  • 1 garlic clove, thinly sliced
  • 1/2 red pepper cut finely
  • 4 tbsp olive oil,
  • salt, pepper, thyme, other spices and herbs you like

Heat oven to 200ºC. Place the cauliflower in a baking sheet with the seasonings and the red pepper and toss with the olive oil. Spread evenly and roast for 20 mins, turning halfway, until al dente and caramelized.

TIPS: you can add one sliced medium onion and sprinkle nutritional yeast over the cauliflower to serve.


  • 1  couve-flor cortada,
  • 1 dente do alho cortado finamente
  • 1/2 pimento vermelho cortado finamente
  • 4 c. sopa de azeite 
  • sal, pimenta, rosmaninho, e outras especiarias e ervas a gosto

Aquecer o forno a 200ºC. Colocar num tabuleiro de ir ao forno a couve-flor envolvida com o pimento, temperos e o azeite. Espalhar uniformemente e assar por 20 minutos, mexendo ocasionalmente até ficar al dente e caramelizada.

DICAS:  adicionar uma cebola média cortada e /ou polvilhar com levedura nutricional antes de servir.

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