Saturday, January 31, 2015

Veganana in English!

Dear friends, I am very pleased to announce that my dear friend Veganana is now launching her site exclusively in English! Now the whole world will be able to enjoy her incredible vegan recipes!

Have fun!!!

Site in English:
Site in Portuguese:

Friday, January 30, 2015

Beet Fudge

You hate beets? ME TOO!!! But you'll just love this pink fudgy thing.

I tried it twice (that's how much I liked it): first version with coconut oil because that's what I had and the second one (pictured here) with coconut butter. It does make a difference in consistency and the version with coconut butter is MUCH tastier.

You can use another sweetner, but I'd advise using powder ones. Liquids (maple/honey) will change consistency. (I used coconut sugar)

(Keep in mind that stevia is 10 to 15 times sweeter than sugar and other substitutes, so you might want to use ca. 1/4 to 1/2 cup demerara/coconut sugar for example for the 1/2 tsp stevia.)

From Purely Twins

Thursday, January 29, 2015

Sweet Potato “Noodles” with Vegetables

Super easy and comforting meal.

Serves 2.


1 sweet potato, spiralized or julienned (or normal noodles)
stir-fried veggies and mushrooms of your choice (I used broccoli, bean sprouts, onion, and a mix of mushrooms)

1 tsp miso
1 TBS tahini
1 TBS tamari
1 TBS pure peanut butter or almond butter
Water to warm/thin out until desired consistency
pinch of garlic powder
pepper flakes, to taste
salt, to taste

Throw spiralized sweet potato into a pan and pour boiling water over it. Cover with a lid and let sit for 5-10 minutes, or until softened. Drain water and mix in the other vegetables. Add warm sauce and mix again. Check salt. Serve.

Wednesday, January 28, 2015

Paleo Garlic Bread

Oh, you little delicious bastard :)

Been in a bread mood these days, trying every gluten-free bread possible. This doesn't disappoint! Trust me, you're gonna like it.

The dough is initially so gooey that you'll have the feeling it's not gonna work. But be persistent, it will come to a normal bread dough when you add the eggs and the coconut flour later.

UPDATE: I made 3 smaller breads because I wanted to have something for sandwiches and didn't try making it as 1 big unit. Then I noticed in the comments that the author herself discarded the "1 unit" outcome because when she gave it a bite she noticed it didn't properly cook inside. So, remember not to make big pieces, at least 3-4 "longies" or balls.

UPDATE 2: Made them again and this time baked for 55 min. at 150°C and they were even better!!! :)

From A Girl Worth Saving

Tuesday, January 27, 2015

Turkey and Goat Cheese Quinoa Muffins

Made these energy boost muffins one of my snack-to-go options when I knew I would not have much time for lunch.

2 cups cooked quinoa
1 cup goat cheese, shredded
3 eggs
10-12 organic turkey salamis, thinly sliced
chopped scallions, to taste
1 tsp oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp Himalayan salt
Pinch of pepper

½ tsp chlorella
1 tsp flax meal
1 tsp maca powder


Combine all ingredients and then spoon mix into muffin tins. Do not overfill. Bake in pre-heated oven at 180ºC for 30 minutes.

Monday, January 26, 2015

Lemon Ricotta Cake

A moist cake made with ricotta and with a lemon twist. Yummy! And, of course, I used my gluten-free flour mix for the All-purpose Flour. ENJOY!

From Italian Food Forever

Saturday, January 24, 2015

Pesto Zucchini Noodles

Great low-carb dinner! You can make it vegetarian and vegan, too by omitting the bacon part and using vegan parmesan for the cheese.

My subs:
prepared basil pesto = pesto rosso (organic/bio, store-bought)
bacon = organic/bio turkey salami


Friday, January 23, 2015

Wednesday, January 21, 2015

Fast Casserole

1 cup of cooked vegetables
1 roasted sweet potato
2 organic sausages (turkey, vegetarian or whatever you prefer)
Salt & pepper to taste
Goat cheese, to taste

Simply put everything in the oven and heat until cheese has melted.

Monday, January 19, 2015

Baked Carrot Fries with Rosemary

Had too many organic carrots, needed a fast turnaround!

3 big carrots, chopped as fries
Olive oil, salt and rosemary to coat

Chop carrots into sticks, add them to a bowl. Add olive oil, salt and rosemary to taste, tossing the sticks until well coated. Bake in pre-heated oven at 180°C for 20-30 minutes (it will depend on the thickness of your sticks). Enjoy!

Sunday, January 18, 2015

Lemon Ricotta Pudding

Couldn’t believe how simple and craving-killing this is. Must try if you’re not vegan and can tolerate some lactose!

NOTE: I used a gluten-free flour mix.


Tuesday, January 13, 2015

Plantain Cookie Crisps

Breakfast with a twist.

My substitutions:
sugar – coconut sugar
arrowroot starch = tapioca flour
Enjoy life chocolate chips = raw cacao nibs (vegan)

Monday, January 12, 2015

Garlic and Goat Cheese Quinoa

Quinoa is indeed a fabulous grain, since it tends to absorb flavors. If you like garlic and cheese, that’s for you: A satisfying and healthy comfort food!


1 TBS organic butter (or olive oil)
½ tsp thyme
1 small onion, chopped
3 cloves of garlic, minced
1 ½ cup vegetable broth (or any other of your preference)
1 cup quinoa
Ground pepper to taste
½ cup grated goat cheese


In a medium pan, sauté onion, thyme and garlic in butter until onions are soft (you can use olive oil if you want, but I love a good butter!). Reduce heat, add broth and quinoa. Reduce heat and cover the pan. Let it simmer until quinoa is cooked (ca. 15 minutes). Remove from heat and stir. Add pepper and cheese. Serve.

NOTE: DON’T add any salt. The cheese and broth are salty enough already.

Inspired by a recipe in the book The Quinoa Master Cookbook. At the moment this post was written it was a free download here:

Sunday, January 11, 2015

Flourless Vegan Nut Butter Chocolate Chip Blondies

These blondies are extremely fluffy and mild! You’re gonna love it. Check my subs:
peanut butter = nut butter mix (peanut, almond, cashew and hazelnut)
chocolate chips = pure cacao nibs

Friday, January 9, 2015

Quinoa Coconut Ginger Bars

Little healthy and delicious bars to kill your cravings.


1 cup quinoa flour
¼ tsp nutmeg
1 finely chopped dried fig
1 TBS shredded coconut
¼ cup coconut sugar
2 TBS maple syrup
1 TBS organic butter, melted
1 egg white, whisked
1 tsp vanilla essence
cinnamon, to taste


Pre-heat oven to 120ºC. Line the baking tray with parchment paper. In a bowl, mix all ingredients, except cinnamon. Spread mix into the pan making a square of not more than 1 cm height. Sprinkle cinnamon on top.

Bake for 45 minutes. Remove from oven and cut into bars (don’t turn off the oven so it keeps heated). Put the bars back in the oven and bake for another 10 minutes. Let them cool before serving.

1.      To make the quinoa flour, grind the raw quinoa as you would do with coffee beans.
2.      Possible substitutions:
quinoa flour = rice flour
dried fig = 2 apricots or 1 TBS raisins.
coconut sugar = demerara or brown sugar. I would not recommend using liquid sweeteners; only powder ones, because they might change consistency.

Inspired by a recipe in the book The Quinoa Master Cookbook. At the moment this post was written it was a free download here:

Wednesday, January 7, 2015

Paleo Dinner Rolls (Vegan)

I could smell them before baking. I thought coconut flour would be a little bit too noticeable, but it is definitely a keeper! It was also the first time I baked with chia seeds instead of eggs, thumbs up.

I filled them with some organic butter (not for vegans) and… (insert binge eating face here)! :P


Tuesday, January 6, 2015

Creamy Veggie Casserole (Vegan Paleo)

Since I am not a super fan of broccoli, I transformed the original broccoli casserole into a veggie mix casserole (broccoli, cauliflower and carrots). I also believe it is also much healthier to play with many colorful foods. Aside from that change, I followed the recipe on the link below.

It was REALLY great and the tastiest vegetables I’ve ever had!!!

Monday, January 5, 2015

Grainfree Goat Cheese Herb Bread

Light and perfect bread to enjoy anytime. It's also gluten-free, of course.

From Purely Twins

Sunday, January 4, 2015

Hasselback Sweet Potatoes

One cannot get tired of playing with sweet potato recipes. You can make it vegan using any oil for the butter and omitting the yogurt (I did).

From Food Network

Saturday, January 3, 2015

Miso with Mung Bean Noodles and Wakame Seaweed

I felt like having some miso tonight. I also found this brand of vermicelli very interesting and decided to try it. It is not made of rice like traditional vermicelllis, it contains only mung bean starch, peas and water. Actually, they are both the same in terms of taste on their own, they taste like nothing and pretty much depend on what you add to the dish.


1 tsp miso
Ca. 150 ml hot water (or to taste)
1 portion of mung bean noodles (or any vermicelli)
1 heaping TSP dehydrated wakame seaweed
chives, to taste

First, prepare the noodles. Boil some water. Then, TURN OFF the heat and add the noodles, letting them cook in the hot water for 5 minutes. Drain. Set aside.

While noodles are cooking, soak wakame for 3 minutes in warm water. Drain. Set aside.

Heat ca. 150 ml of water and pour over 1 tsp of miso. Stir until everything is dissolved. Add seaweed, noodles and garnish with some chopped chives.


Friday, January 2, 2015

Oatmeal Sweet Potato Muffins

These muffins are just to die for. Really. And don't you dare to forget the crumble topping.

Made it gluten-free and chose my prefered ingredients as per list below:

old fashioned oatmeal = gluten-free oatmeal
all-purpuse flour = gluten-free flour mix
light brown sugar = coconut sugar
canola oil = MCT oil
skim milk = almond milk
margarine = organic butter

Depending on the flour and ingredients you use, baking time might change. I needed 23 min.

From With a Grateful Prayer and a Thankful Heart

Thursday, January 1, 2015

Gluten-free and Egg-free Pizza Rolls

Who's gonna have delicious pizza rolls for dinner today? o/  And I will not feel guilty, you can be sure about it -- they are simply awesome and with a wise-made choice of healthier ingredients.

From Purely Twins