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Recipes

Breakfast, Recipes

Energy bowl

20. March 2021

I love slow mornings. Mornings in the dead of the pandemic were great. No one was in a hurry. My husband and I found the time to enjoy breakfast together.
I also love rainy mornings. If we didn’t have a dog, I wouldn’t even stick my nose out in the rain. On the other hand, now that we have him, we go outside in any weather. And it is fantastic. We don’t meet a living soul. We can shout, laugh, run, dance. Not that we’ve ever done it but we could.
Porridge is a synonym of a slow morning. My porridge. Gluten-free. Without cow milk. With chocolate. With fruit.
Carry on reading. It is super easy.

INGREDIENTS

  • a handful of gluten-free oats
  • 1/2 cup plant-based milk
  • two handfuls of berries of choice
  • 1 tsp nut butter
  • 1 tsp hemp seeds
  • 1 tsp cocoa nibs
  • 1 tsp maple syrup
  • 1/2 vegan yoghurt

METHOD

Pour the milk over the oats. You can use any flakes – buckwheat, rice, millet. Bring the milk to a boil while stirring, until the mixture thickens. It only takes a few minutes because this a recipe for one portion.
Place a cube of chocolate in a bowl and pour the porridge over it.
Add the washed fruit, pour a teaspoon of maple syrup, add hazelnut butter and sprinkle with hemp seeds.
Put about half a cup of vegan yoghurt on top. I like the basic white yoghurt the most.

Breakfast, Recipes

Breakfast Cookies

20. March 2021

I love sweet breakfast. I feel like I don’t need to have sweets during the day afterwards. At the same time, however, I do not want to eat so much added sugar, I prefer to eat it naturally. This is how this recipe was created.

INGREDIENTS

  • 1/2 cup buckwheat flour
  • 1 tsp tapioca starch
  • 1/2 cup apple sauce
  • 1/4 cup nut butter
  • 1 tsp bourbon vanilla extract
  • 1 tsp baking powder
  • 1 tsp gingerbread spice
  • 1 TBSP oil
  • pinch salt
  • a handful of raisins and a handful of dried cherries (you can change or add chocolate, too)

METHOD

Mix everything together and bake at 180 ° C approx. 10 min.
They are soft even the next day.
Last time I had them with vanilla coconut yogurt. Great combination.
Let me know how you liked them.

Breakfast, Recipes

Basic smoothie

20. March 2021

I really like smoothies. Not because they are popular now. I enjoy that I can make them on the go. What about you? What is your favourite meal from the “grab&go” category?

INGREDIENTS

  • 1 banana
  • 1 TSBP almond butter
  • 1 tsp bourbon vanilla extract
  • 150 ml plant-based milk
  • add honey or a medjol date if you have a sweet tooth

METHOD

Mix all ingredients in a blender and enjoy.

Breakfast, Recipes

Beetroot smoothie

20. March 2021

What do you usually eat before a workout? I make this amazing blueberry-beetroot smoothie quite often. The recipe is inspired by the Run Fast Eat Slow book. Check it out for amazing recipes for runners.

Fruits and vegetables give you the sugar and fiber you need; a little nut butter and coconut milk some fats. Yummy.

INGREDIENTS

  • 1/2 cooked beetroot
  • 125 g fresh or frozen blueberries
  • 1 smaller banana
  • 1 TBSP nut butter
  • 1 cm grated ginger (optional)
  • 1 cup of plant-based milk

METHOD

Mix all ingredients in a blender and enjoy.

Breakfast, Recipes

Gluten-free, dairy-free pancakes

20. March 2021

Everyone needs to have a “cheat day” or just “guilty pleasure” every once in a while. For me, it’s almost always associated with food. These pancakes served with maple syrup are at the top my guilty pleasure list.

INGREDIENTS

  • 50 gr buckwheat flour
  • 50 gr millet flour
  • 20 gr tapioca starch
  • 1 tsp baking powder
  • 1 tsp guar gum
  • 1 egg
  • 2 tsp oil
  • approx. 135 ml plant-based milk

METHOD

Mix all the dry ingredients, then add the wet ingredients into the same bowl and mix well. Add more milk, if you find the batter too thick.

Spoon the batter onto a heated pan. When you see bubbles form on the surface, turn the pancake.

These ingredients make about 10 pancakes depending on the size.

Serve with what your heart desires. I adore maple syrup.

ENJOY!

Breakfast, Recipes

My favourite breakfast

20. March 2021

Taking pictures of brown food is a disaster. How do you take a photo of an amazing muffin that looks like you had already chewed on it? How do you show that these muffins are great, no matter what they look like? Luckily, I found a few tips and tricks. What do you think, considering I am a complete beginner? 😉

My number one breakfast is a banana, peanut butter, and coffee with coconut oil. Once in a while I need a change, so I usually make these muffins, cupcakes or cakes.

INGREDIENTS

  • 3 ripe bananas
  • 1 cup of a nut butter
  • 2 tsp cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp bourbon vanilla extract
  • pinch of salt
  • if you have sweet tooth, you can add 2 tsp sugar

METHOD

Mash the bananas, then add all the ingredients into a bowl and mix well.
Fill a muffin tray with the dough.
Bake for about 25-30 minutes at 180 degrees.
Allow to cool before removing from the tray.

ENJOY!

Main courses, Recipes

Millet balls with sauerkraut

27. January 2021

Millet, the queen of all grains, is at the center of this recipe. According to Traditional Chinese Medicine, millet porridge protects and heals digestive systems, promotes us to pee and it soothes morning sickness. It is naturally gluten free and actually tastes great even without salt.

The popular Slovak probiotic a.k.a. sauerkraut is full of vitamin C, vitamin K and folic acid. However, pay attention to the list of ingredients. Choose one without preservatives, i.e. cabbage, salt or pepper. No additives are needed.

Once in a while you can add a piece of bacon to your meal. I just wanted to add that before you start cooking this simple quick recipe.

INGREDIENTS:

  • 1 cup millet
  • 2 cups water, pinch of salt
  • 3 smaller or 2 bigger eggs
  • Gluten free flour as needed

To make the sauerkraut even better:

  • Little bit of bacon
  • 2 smaller onions
  • 500g sauerkraut

METHOD:

dance in the meantime or sing along your favourite song. It is OK if the millet gets mushy. Let it cool down.

In a big pot heat water with a pinch of salt.

While you wait for water to boil, prepare the balls. Mix millet with eggs in a bigger. Add just enough flour to make a compact dough. I used a combination of corn and buckwheat flours. Feel free to use any kind that you have on hand.

Make the balls, that you then put in the boiling water and wait for them to float.

Roast the onion on bacon and add the cabbage. I didn’t wash it, I wanted it sour. Add a little black pepper and paprika. After about 10 minutes of roasting, I poured water over the cabbage and let it evaporate.

Done. Enjoy!

Main courses, Recipes, Snacks

Pizza

3. May 2016

I am certainly the last person to be stating that this is the best pizza recipe. I’m still perfecting it. It is a pizza that we like. It is a pizza that I will share the recipe for.
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Recipes, Snacks

Sundried tomato paste

19. April 2016

This is a recipe that I discovered many years ago. At first my favourite sundried tomato paste was with ricotta. But my husband is lactose-intolerant and I had to look for a substitute. And this is it! You’ll enjoy it, I’m sure of it.

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Recipes, Snacks

Raw Cacao Bites

26. March 2016

I  wanted a quick, chocolatey and rich dessert after dinner. You wouldn’t believe how easily these can be made and how delicious they are. Try them out!

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