Sunday, November 30, 2014

Savory Vegetable Muffins (or Bread)

Instead of muffins I just baked in a silicon form and enjoyed this delicious and nutritious vegan recipe as a meal! From my dear friend Veganana; there are still so many of her recipes that I need to try!

And these were my substitutions:

normal flour – gluten-free flour mix 
granulated sugar – coconut sugar
red bell pepper – mix of red, green yellow peppers

Depending on the flour you use, you might need more time. I baked for 45-50 minutes.

Sprinkle some vegan parmesan on top and enjoy this little piece of heaven!

From Veganana

Saturday, November 29, 2014

Egg Muffins

Easy and cheap dinner. You can make your own combination! Tip from friend Fernanda V., who posted this suggestion on her Facebook page.

2 eggs, beaten
leftovers, vegetables, herbs, cheese, bacon… whatever you want (I used some carrots, herbs and Feta cheese)
Salt and pepper, to taste

Put first the filling of your choice into muffin tins and then pour egg mix over them. Pre-heat oven at 180°C and bake for 18 minutes. Yields 3 muffins depending on the amount of things you add.

Friday, November 28, 2014

Chocolate Peanut Butter Avocado Pudding

Creamy and mega nutritious pudding with avocado.

Half recipe yields 2 servings.


Thursday, November 27, 2014

Braised Tofu

Getting rid of my last block of tofu with this all-time favorite!

NOTE: I'm trying to avoid non-fermented soya. I eat tofu very much seldom, having recently substituting it for Tempeh.

My substitutions:

Soy sauce > Tamari
Sugar > Coconut sugar
Cooking wine > Rice vinegar

From Kiran Tarun

Wednesday, November 26, 2014

Gluten/Lactose/Egg-free Carrot Cake

In the mood for a super light and moist carrot cake?


1 medium carrot, peeled
¼ cup olive oil
½ cup honey or maple syrup for vegans
1,5 TBS flaxseed flour
1 TBS baking powder
½ cup cashews or walnuts
150 ml water
1 cup gluten-free flour


Blend all ingredients (except gluten-free flour). Pour blended mix into a bowl and stir in the flour. Pour into a non-stick pan, and bake in pre-heated oven at 180°C for 30-35 minutes. 

I'd like to thank Silvia Aparecida P. T and her husband Adriano T. (active members of one of the food communities I joined) who authorized me to translate and publish their recipe.

Tuesday, November 25, 2014

Plantain Pizza

One more use for my beloved plantain flatbread. This time I used a larger mold to bake, making it thinner as a real pizza.

Toped with lactose-free goat cheese, tomatoes, oregano and sprinkled some lactose-free gouda!

Buon appetito!

Monday, November 24, 2014

Egg-free Bread

I shall introduce you to what I believe to be the perfect combination of flatbread and wrap!

I was a little bit scared of this bread because I had the feeling it would just burn in the oven; it’s so thin! But no: it was perfect! After nearly 20 minutes, the batter was firm and almost crunchy but still a little flexible.

Recipe in the book 50 Easy Everyday Grain-free Recipes Without Almond Flour: Gluten-free Paleo Friendly (you can see it on the online preview though).

Sunday, November 23, 2014

Indian Style Buckwheat Salad

Who loves Indian cuisine? o/

And this is just… AAAAAAAAAAAAAWSOME!!! I totally love the blog where this recipe came from.


Saturday, November 22, 2014

Raspberry Ripple

For those already in love with chocolate made with coconut oil.

Personal note: Used 1 additional TBS of rice syrup (I have a hell of a sweet tooth sometimes) and also added 1 tsp of vanilla extract because vanilla BELONGS to chocolate :P


Friday, November 21, 2014

Lemon Rice from Southern India

I love Indian food. Just can’t get enough of it… Brought for you today some Southern India traditional rice, but a little bit adapted to my taste and to what I could find around here.

2 cups of cooked whole-grain basmati rice
Juice of 1 small lime
1 tsp mustard seeds
1 tsp chili flakes
a pinch of asafoetida
½ tsp turmeric powder
1 tbsp roasted cashews, halved or chopped (optional)
¼ cup roasted almonds (optional)
3 tbsp sesame oil (optional)
Hymalayan salt or sea salt, to taste

To roast almonds and cashews: Spread the almonds and cashews out in baking dishes and bake at 180°C for 10 minutes, until you smell a nutty aroma. Remove from oven and sprinkle them with salt.


Cook rice and then pour it in a bowl, cover and set aside too cool.
In a skillet, heat sesame oil and then add the mustard seeds. Roast seeds until brownish. Add chili flakes and fry for another 15 seconds. Then add the almonds/cashews, and stir. Add the asafoetida and turmeric powder. Fry everything over low heat, be careful not to burn.

Turn off the heat and add lemon juice and salt. Stir and immediately pour the mix on the rice. Mix very well. Keep the lemon rice covered for the flavors to blend for 4-5 minutes. Serve as a side dish.

This recipe was adapted from this one:

Thursday, November 20, 2014

Chocolate Coconut Buckwheatie Cookies

Crunchy buckwheat cookies!

I didn’t dehydrate (to make it raw) because there was no time. Used the oven for aprox. 20 min. at 180°C. They might look a little too soft but they’ll firm up when they cool.

I’ll also add some coconut sugar next time, I believe they could be a little sweeter :P
I would not recommend increasing maple syrup because it can change consistency… I really don’t know if it’s gonna work; I would rather add some other healthy sugar powder.

Wednesday, November 19, 2014

Green Protein Pancakes

Some healthy green pancakes to start the day! Used 2 tsp of wheatgrass powder instead of spinach indicated in recipe. Worked great J

IMPORTANT: As I always state here -- talk to your doctor/nutritionist before using protein powder. I use it very much sparingly and at my own risk.

Tuesday, November 18, 2014

Homemade Almond Butter

Really. You. Need. Patience.

Took me close to 1 hour! I have a small food processor now (thanks, Mom!) and stopped to scrape the edges every 3 pulsing. Took a break, checked e-mails… Didn’t want to overheat the motor.

But worth it if you don’t want to pay 12 € for a small store-bought jar at the Bio Shop. 100 g raw almonds yielded aprox. 3-4 TBS of almond butter.

NOTE: As per the author recommendations, DON’T use wet almonds (previously soaked without drying them) or be tempted to add water, any oils, extracts or liquids in general. It will severely reduce shelf-life. In case you're making a small amount for immeadiate use, you can try it; but in case of adding oil, for example, it can change the taste.

Monday, November 17, 2014

Buckwheat Salad with Chanterelle & Blueberries

This salad was one of the best dinners I've had lately. This combination is simply amazing. For a vegan version, use maple syrup instead of honey.

Sunday, November 16, 2014

Zucchini Ricotta Cheesecake

It’s in Sarah Wilson’s book “I Quit Sugar”, but you can also find it online. From time to time I open it and always find something interesting. A great book with delicious and simple recipes, totally recommend.

This pie is great served at breakfast or even as a side-dish. I believe you can add anything to it – like other vegetables or finely chopped marinated tofu (which I did later). If you’re not vegetarian, some high-quality organic bacon would be perfect.

From Pop Sugar

Saturday, November 15, 2014

Crunchy Tofu

Something absolutely simple that adds a twist to your recipes.

Tofu, finely chopped
Olive oil
Herbs, to taste
Onion powder, to taste
Liquid smoke, to taste

Heat a skillet with the oil. Fry tofu and the other ingredients until crunchy.

ENJOY as a topping over any dish!

Friday, November 14, 2014

Buckwheat Brittle

Loved them! I recently “discovered” buckwheat groats and now I want to make everything with them :D

They make everything crispy and delicious; additionally, they’re gluten-free! Remember to soak them for 24h in water before use in any recipe. (Make it vegan using any other liquid sweetner instead of honey.)

Personal note: This was the first time I baked these. Next time

I’ll actually make them already cookie-shaped or line a muffin sheet to make separate pieces. Things get a little too messy when you have to flip them half way and they break. Delicious anyway :P


Thursday, November 13, 2014

Vegan Garlic Pasta Sauce with Vegetables

Made some whole-wheat fusilli (choose gluten-free if you want), roasted some veggies, mixed with this amazing garlic sauce and topped with vegan parmesan!

(Note: I ignored the tomatoes in the recipe because I had enough veggies already)

Wednesday, November 12, 2014

Pumpkin Snickerdoodle Protein Cookies

I love this recipe because it’s not only easy, but also makes “single-servings” (3 cookies).  It’s also a great snack you can have at work and eat on the go: one cookie and you're satisfied for hours!

It took me almost 10 minutes to get them baked, but I believe this depends on the thickness of the cookie and also on the kind of whey you use. You just have to keep an eye on them after 5 minutes in the oven.

NOTE: Do NOT take whey protein without medical advice. Talk to your doctor or nutritionist before you buy any. I take it very sparingly and also at my own risk.

Tuesday, November 11, 2014

Penne Pasta in a Roasted Beet Sauce

Divine “death” for 3 lonely beets.

I adapted to my own taste (and according to what I had at home). My substitutions:

penne -> whole wheat penne (or any gluten-free pasta if you want)
thyme -> parsley
vermouth/mint leaves -> didn’t use
parmesan -> lactose-free goat cheese
milk -> coconut milk
sugar -> coconut sugar

From Bev Cooks

Friday, November 7, 2014

Vegan Eggplant Rollatini

I “rediscovered” eggplants… I don’t know why I always forget to look for nice recipes with them…

This time I made an exception and bought tofu, which is something I am not very much fan of (not because of the taste, it’s because I find eating non-fermented soya kinda scary).

Anyway, I REALLY enjoyed this dish.

Thursday, November 6, 2014

Homemade Applesauce

I love apple sauce, it’s great as a spread, to make muffins, to be eaten alone with cinnamon… And I just hate thinking about spending money on store-bought ones.

2 apples, peeled, cored and chopped
2 TBS lemon juice
½ cinnamon stick
¼ coconut sugar or to taste (OPTIONAL if you’re using sweet apples)
1 cup water

Put ingredients in a small pan and bring to a boil over high heat. Then, lower heat, cover pan and cook apples until they are completely tender and cooked through.

Remove from heat, take out cinnamon stick, drain water and then mash apples or process in a blender for a smoother sauce. Let sauce cool before storing in the fridge.

Wednesday, November 5, 2014

Protein Bread

Super-easy and a great idea to start a busy day. Yu can also make a nice sandwich with it.

NOTE: Talk to your doctor/nutritionist before using protein powder. I use it very much sparingly and at my own risk.

Recipe: In this book (you can see it in the preview):

Tuesday, November 4, 2014

Easy French Apple Tart

I love tarts – and btw, we have lots of apples around this time of the year.
I made half the recipe and used “healthier” ingredients. Wrote them exactly in the same order as original the recipe so you don’t get confused. Baking times will differ depending on the flour you use and how thin you spread the pastry.

Personal note: I didn’t find it too quick as the recipe states. It was really tasty, don’t get me wrong, but I actually thought it was a little bit too much work for a busy and impatient woman like me ;)



1 cup gluten-free flour
¼ tsp salt
½ TBS coconut sugar
6 TBS cold unsalted organic butter, diced
¼ cup ice water


2 apples, cored and sliced
¼ cup coconut sugar
2 TBS cold unsalted organic butter, small diced
¼ cup apple sauce (best if homemade)

Directions: follow recipe link provided below.

From Jolly Mom

Monday, November 3, 2014

Shirataki Noodles with Peppers and Tempeh

You should try Shirataki, it’s a gelatinous traditional Japanese noodles made from devil's tongue yam. But what made them famous was the fact that a block of these contains roughly 10 cal -- 97% of their makeup is water!


200g shirataki
½ tsp olive oil
1 TBS tamari
1 TBS rice vinegar

Boil shirataki for 1-2 minutes, and drain.
Put shirataki in a skillet and cook it over medium heat (don’t add oil yet) until there’s no more water.
Add olive oil, and sauté for 1 minute.
Add  rice vinegar and stir.
Add tamari and stir.

I served with this recipe of Tempeh Stir Fry.

Sunday, November 2, 2014

Saturday, November 1, 2014

Buckwheat Kibbeh Burger

This was a tip from pal Adriano T. from a food community we’ve both joined. I adapted a little bit to my taste and you know what? They are super crunchy!!!

Despite its name, buckwheat is not wheat. It's gluten-free :)

1 egg
1 TBS chickpea flour
½ tsp garlic powder
1 cup buckwheat, soaked for 24h and drained
fresh mint leaves, chopped, to taste
fresh parsley, chopped, to taste
dry oregano, to taste
Hymalaya salt, to taste
½ onion, chopped
250g wild salmon
olive oil

TIP: After soaking buckwheat for 24 h, DON’T rinse it or remove that sticky salve, just drain the water.

Mix all ingredients in a bowl (except olive oil). Heat some olive oil in a large skillet over a medium heat. Once hot, add 1 TBS patties, shape & flatten them with the help of a spatula and cook for 4 minutes, flipping them halfway.

This yields a DAMN lot of patties, like around 15 if you make 1 TBS ones.