Friday, October 30, 2015

Easy Gluten-Free Irish Soda Bread

I had never had soda bread, so it looked like a must try. 

Unexpectedly tasty. If you don't have caraway seeds, use fennel seeds or powder (I only had powder), it seems to be an acceptable substitute.

From Elana's Pantry

Thursday, October 29, 2015

Lentils and Roasted Pepper Hummus Bowl

When I saw this bowl, I thought to myself: my God, this is easy and so nutritious! There’s quinoa, greens, raw stuff… You can cook the items separately, store in the fridge and then toss them in a bowl when you have no time to cook. It worked for me 3 days in a row when I was really busy. So, even when you don’t have time to cook fresh things, there’s always time for a good meal!

I just got mad with myself because I bought fresh coriander and then totally forgot to add them to the bowl. But that happens to me all the time hehe

The hummus recipe I used is this one:

From Reaching for Greens

Tuesday, October 27, 2015

Lucuma Frosted Raw Chocolate Brownies

Raw brownies are simply incredible. They are also packed with nutrients and so easy to make!

I had some lucuma at home and needed to try them.

From Trinity's Conscious Kitchen

Monday, October 26, 2015

Saturday, October 24, 2015

Ghanaian Red-Red

I love how red palm oil enriches this super nutritious recipe made with beans. AND paired it with my beloved plantains (baked)!!! I believe you can reduce the oil and put more water for a healthier version, but really: palm oil smells so good that I didn't changed a thing.

It yields a lot (I made half of this recipe and had dinner for 2 BIG servings). The recipe here is the complete -- will easily serve 4-5 people. Since I had no black eyes beans, I made it with the white ones. I also always use the pinch of coconut sugar, never EVER refined sugar.

TIP: Remember, palm oil STAINS. Use gloves and an apron, better safe than sorry.

From Taste of Slow

Thursday, October 22, 2015

Spicy Roasted Potatoes with Tahini Cheddar Sauce

I have potatoes for dinner at least 4 times a week, so I'm always browsing for something new to do with them.

I simply love how they were spiced up with "real" and nutritious ingredients.

From Fragrant Vanilla Cake

Wednesday, October 21, 2015

Quick Healthy Cookie Dough

Isn't that cool? A cookie dough that you can fix in less than 5 minutes! Healthy ingredients that create magic.

Made this for a cake, but you can use a million ways!

As a cake frosting... To dip cookies... To eat by itself... To mix with ice-cream...

Use raw or bitter choc-chips for a vegan version.

From Purely Twins

Tuesday, October 20, 2015

Baked Plantains

The best to do when you have too many ripe plantains.

Ingredients (to taste):

Ripe plantains, cut in halves
Goat Cheese
Sesame seeds
Chives, chopped
Salt and Pepper
Olive oil


Pre-heat oven at 180C. Peel plantains, cut them halves and put on a baking sheet.
Sprinkle salt and pepper (or any other seasoning of your choice). Drizzle some olive oil.

Bake for 30 minutes then flip them. Bake for another 10.

Remove from oven, make a cut lengthwise: add cheese, sesame seeds and chives.
Bake for another 10 minutes. Serve.

Monday, October 19, 2015

Saturday, October 17, 2015

Jackfruit Meat

Add this to sandwiches, soufflés, casseroles… There are endless possibilities! It looks
like shredded chicken, but tastes way better.

This recipe comes from a blogger friend Marli, who has a wonderful vegan blog in
Portuguese, Na Casa da Ma. She authorized me to translate her recipe here and share to
it with you all. Thanks, lovely Marli!


1 can of green jackfruit or a papaya-size fresh jackfruit
1 big onion
Seasonings, to taste: pepper, paprika, garlic powder, zattar, mustard powder, curry,
½ cup green olives
1 TBS tamari (gluten-free) or soy sauce
Salt to taste (if using tamari, not too much)
1 TBS balsamic vinegar
1 tomato, finely chopped


Rinse jackfruit well and add to a pan with water. Bring to a boil, then cover and cook
until softened (ca. 1 hour). Check the pan after 30 minutes and add more boiling water.
When cooked, let it cool and then shred jackfruit with a knife, like you would do with

Sauté onion in a skillet. Then add seasonings, the shredded jackfruit, tamari, vinegar
and cook. Lastly add the tomato. When it looks almost ready, add chopped olives and
cook for another minute. Turn off the heat and add parsley.

From Na Casa da Ma
Recipe (in Portuguese):

Thursday, October 15, 2015

Gluten and soy-free plant-based meat

Finally a recipe of vegan meat that will make gluten-sentive people and soy haters happy.


Check my subs:

BEEF BOUILLON > Veggie broth + liquid smoke
ROLLED OATS > Gluten-free oats (to make it gluten-free!)
SOY FLOUR > Rice flour (to make it soy-free!)
AMARANTH FLOUR > Chickpea flour
XANTHAN GUM > ground Psyllium Fiber
ARROWROOT POWDER > Tapioca starch

- Needed a little bit more rice flour when working on the dough.
- I also don't use foil, I wraped them in parchment paper to steam.


From One Green Planet

Wednesday, October 14, 2015

Tuesday, October 13, 2015

Monday, October 12, 2015

Super Protein Balls

Easier breakfast than this? I doubt there is any. Also great snack that kills your cravings immediately.

For the vanilla proteion powder, I used pure pea protein (no sugar or chemichals added) with some drops of vanilla.

Sunday, October 11, 2015

Quinoa Sweet Potato Pizza Crust

This crust called my attention because it contained 2 of some ingredients I find hard to eat alone (because don't like them) but that I consider healthy. It was a shot in the dark... but it worked!!! That's one more proof that you can't go wrong with pizza. The quinoa does leave it's taste, but I enjoyed it with all the toppings.

Note: I'd recommend rinsing well and soaking the quinoa for at least 8 hours before starting this recipe to reduce bitterness.

From I Love Me Some Greens

Friday, October 9, 2015

Cookie Dough Cinammon Cake

This cake was a big surprise. I didn't want at all to roll the dough as they did in the original (specially because my batter was too sticky -- it is always a matter of flour mix) and then I made a layered cake.

Marvellous!!! I used a small spring pan and started with a layer of batter, then the cookie dough, then the batter again. Sprinkled the cinammon sugar and there it was :)

Had to bake for 45 minutes to reach desired consistency. EXTREMELY tasty.

From Purely Twins

Thursday, October 8, 2015

How To Make Easy Kimchi

I was dying to try this, but I've always dreaded that cabbage smell... I was really afraid my house was going to be smelly forever, but it didn't :)


This kimchi is so easy that you should be heading to the market right now to make some for your family.


3 days fermenting in a canning jar with a lid worked fine for me. No bad smell (it was closed!). Just a super tasty and healthy food that stores well in the fridge for a month.

Sunday, October 4, 2015

Healthy Oreo Cake

A sugar-free, egg-free, dairy-free and gluten-free cake that is delicious? Yes.

The frosting I chose was the "3 ingredient coconut frosting".

GO for it!!! :) Again a recipe saved by plantains!


1 - I didn't double the recipe because it would be just too much for the week. The recipe is for 1 layer of cake, which I cut in half before adding the frosting.

2- I used pea protein of an organic and vegan brand. It is 100% pea with 80% protein ( If you don't have pure/100% vegan protein powder -- and please talk to a nutritionist or to your doctor before buying it -- I would say oat flour might also work, but I didn't try, can't guarantee the same results.

From Purely Twins

Saturday, October 3, 2015

Best Vegan and Fat-free Mushroom Gravy

The best gravy I've cooked so far. I made it gluten-free using tapioca for the wheat flour and there's not one drop of oil in it; vegan & totally fat-free.

My subs:

white wine > rice vinegar
soy sauce > tamari
whole wheat flour > tapioca flour
Kitchen Bouquet > molasses

From Brand New Vegan

Friday, October 2, 2015

Baked Buffalo Tofu Bites

You like it spicy? Me too! Having my "tofu dose" of the month ;)

My subs:

breadcrumbs > tapioca flour (gluten-free)
flour > buckwheat flour (gluten-free)

Ignored the dressing and served with vegan mayo ;)

From Making Time for Health

Thursday, October 1, 2015

Pumpkin Maple Cornbread

The smell of autumn with the cozyness of cornbread! Thumbs up a thousand times.

Personal note: Made it gluten-free with a mix of tapioca and millet flours for the whole wheat flour. Depending on your flours, it can get a little bit on the dry side. I would highly recommend serving it with some nice coffee or topped with ice-cream.

From Veggie Inspired