Anari cheese and soya salad

27 Sep

As much as I absolutely ADORE huge salad bowls, sometimes its nice to just keep it small, simple but dense.

I feel like sometimes having a smaller varety of veggies in a meal makes your digestion more comfortable and allows you to really appreciate what you’re eating rather than just a jumble of flavours and textures.

The nice thing about smaller plates is the denser flavours, each ‘bitefull’ may have an explosion of the flavour you wanted to put through and that makes one satisfied more quickly.

So here’s the recipe for this 2 minuet anari salad:

1/2 cup roquet leaves
60gr unsalted anari cheese
1 tablespoon low-sodium soya sauce
Chopped tomato

Mix your leaves with the soya sauce to give it a softer texture and break up the anari on top, add the tomatoes and You can even drizzle with some olive oil.

I enjoyed it with a piece of toasted rye bread which was just the perfect balance between my protein, fats and carbohydrates for a meal!



Lentils and wild rice

19 Sep


Yes yes it does look a mess but this chewy bowl is exactly what satisfies you as the winter season is making an appearance, going down very lightly and not making you feel heavy at all unlike usual big processed and oily rice bowls…

Lentils are a great source of protein, they’re easy and cheap to make and the awesome thing is you can include them in different kinds of dishes to satisfy your own favourite flavour.

Wild rice
Olive oil

Boil the lentils in a separate pan, and fry the chopped onions and mushrooms in a seperate pan and add to the lentils. Add more boiled water and wild rice to the lentils and leave to boil until rice is cooked.

Enjoy with some strained greek yogurt and chopped tomatoes.

Carrot-cake it away

17 Sep


Porridge is becoming surprisingly increasing in popularity as a breakfast option, its a very easy and quick breakfast which warms you up during that cold morning chill and i think thats why people love it, even if they’re not really thinking about their health.

Whenever I find people who do eat porridge – being me – i get over excited and start asking the for their creative ideas and recipes; being completely horrified every time at the amount of people who eat their porridge completely plain. Not enough people have been introduced to the endless world of porridge, out of all the ‘crazy’ ideas and strange looks i received, these were the most exciting oats idea which got all my friends eager for their next breakfast.

40gr oats
Grated carrot
Chopped pear/apple
cardamon, nutmeg, cinnamon
Strained greek yogurt

Start off by cooking your oats with water, when theyre halfway ready (after around 2-4 minuets) add in the grated carrots and herbs and mix.

When ready, top off with the fresh fruit, raisins, chopped walnuts and some cold yogurt to act as your “frosting”

You have that sweet and full of spice oats contrasting the cold yogurt in every bite, if you really have that sweet tooth drizzle some extra honey 😉

Summer holidays and a big bowl of rice

13 Sep

A new post was long overdue and after the summer holidays are officially over, i think its time to go back on track and share my – what i hope to be – inspirational and creative ways to healthify your kitchen.

My aim is to show that eating healthy really doesn’t have to be boring and is definitely easy and super simple. With a busy timetable like my own, school and mountains of studying everyday i need the most efficient and fast foods that still fill me up with the energy i need to get on with all my activities.

So, i will celebrate the re-appearance of my blog with this huge rice and veggie bowl.

The taste of brown rice makes it very tempting to eat with the least amount of other ingredients, and sometimes its easier for your stomach to digest without an extra load of chicken or meat. A mountainfull of your favourate veggies is all you need to mix with your rice, as well as my favourate secret to cooking anything….spices and herbs –> dill!!! Mix it all together after boiling and enjoy in a big bowl.

Yes a big bowl of rice is listed under a healthy meal, just make sure you always choose the whole wheat and pair it up with those nutritious vegetables that can only do you good. This is a perfect meal to have especially before a long workout or run, to fuel your body with a long source of energy.


Summer tuna salad

19 Jul

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Tuna salads are usually very traditional, mixed with lots of parsley, onions and a whole lot of mayonnaise and if you know whats good for you, this really doesn’t fit into that category. Apart from the mayonnaise which adds a lot of extra fat and unneeded calories to your salad, you may eventually get bored of having the same boring ingredients, so always try something new and more colourful!
I made this salad the night before we were going on vacation, our fridge was empty and there was nothing fresh in the house, i needed a quick and cheap fix which i can easily mix up after a quick trip to the grocery store, only a few ingredients chopped up and mixed in a bowl and there you have it!

Yellow Pepper
Baby spinach
Balsamic vinegar
100 gr tuna in water
Cayenne pepper

Salmon and carrot omelet

13 Jul

The great things about omelets is that they hardly need any preparation, on those lazy days where you really dont have time or energy to cook a proper meal but still want something that will keep you full and give you energy, go for omelets. They are brilliant for people like me (and the rest of the world I think) who like versatility in their meals, you can have an omelet everyday and still not get bored because of the never ending list of ingredients you can add to it!

This turned out to be one of my favourate combinations, it also looks very pretty and ORANGE, and when there’s colour in your dish its ALWAYS a bonus!

2 eggs
2 carrots grated
Slice smoked salmon
30g light Philadelphia cheese
1 slice whole wheat toast
Baby spinach
1 teaspoon olive oil

Heat the olive oil in a pan and add the grated carrots followed by the two eggs. When cooked flip and lower the heat.

Place on a plate and sprinkle chopped salmon pieces and philadelphia

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Healthy -no oil – finger licking french “fries” and homemade ketchup

23 Jun

Yes they are finger licking yes they are healthy and yes both words can exist in the same sentence!

These were so simple, why do people even bother with going through the whole process of deep frying everything when a simple “pop it in the oven” works just fine.

Himalayan salt
2 teaspoons olive oil

Cut the potatoes into 1cm thick strips and rinse very well.

Drizzle with the oil salt and oregano in addition to any extra herbs you would like.

Place on sandpaper in a pan and leave in the oven for 20 minuets until crispy.

Enjoy with some homemade ketchup


2 tomatoes
2 dates

Peel the tomatoes and blend with the date, add a hint of water if needed for a better consistency. The perfect thing about this ketchup is that you know exactly what has gone into it, no unnecessary sugar or preservatives and a better fresher taste, you end up getting the best of both worlds!

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Lemon and thyme fish

14 Jun

Fish is a great addition to a diet to add a variety of different sources of protein, it is full of healthy fats and also a great source of omega 3 (which ladies….prevents stretch marks!!)

You also have a HUGE variety of different fish which you can choose from making it so much less repetitive to have it as a meal at least three times per week.

This is a very easy way to bake your fish in the oven, while giving it as much flavour from fresh ingredients. I loved the simplicity of this dish as well as how every thing you added is completely natural and beneficial for your body!

1 lemon
White fish of choice
2 teaspoons olive oil
Handful thyme

Place an aluminum foil on your baking tray and add a layer of chopped lemon at the bottom, Add handful (or more) of spinach and mushrooms and place more lemon pieces on top. Place your fish on top, rub with some lemon, 1 teaspoon olive oil and fresh thyme. Drizzle with 1 teaspoon olive oil. And place in the oven for around 40 minuets.

Enjoy with a side of brown or wild rice and some cayenne pepper.

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Crunchy Vegetable crisps – the healthy way

13 Jun

Snacking on a bag of crunchy and crispy potato chips is probably the loophole to many people’s healthy journeys. Its also one of the most unnecessarily fatty food with so much oil that it literally makes those potatoes seem like a completely different ingredient, and thats not to mention the tonne of extra flavouring colours sugar and salt that have been added to purposefully lure our taste buds to take “just one more crisp” until we reach the end of the bag.

Its time to say no to crisps. To put things in our bodies that we will enjoy JUST AS MUCH except for that horrible bloated and greasy feeling after.

Crispy. Check. Full of flavour. Check. Good for your body. Check. I introduce to you my zuchinni and egg plant VEGGIE CRISPS! And yes they were a 5 minuet spontaneous recipe which was very sucessful, youll probably have the ingredients at home to make it RIGHT NOW!

1 large zuchinni
1 large egg plant
2 teaspoons olive oil
Himalayan salt

Chop the egg plants in thin strips and zucchini in circles. (Get creative with chopping, cut in the way which you will possibly enjoy more just make sure they are the same thickness/size) – make each piece around 1-2mm thick

Drizzle 2 teaspoons olive oil and a pinch of himalayan salt and spread on a baking sheet. Keep in oven for 35 minuets on high heat. Keep checking and flip the vegetables half way.

You can sinply munch on these little peices of heaven or get a little more creative by drizzling some “dressing” to boost that flavour.

Crispy veggies
Cooked spinach (1/2 cup)
1/2 chopped tomato
1 tablespoon tahini
1/2 lemon (juice)

Place the cooked spinach on the base of your plate followed by the vegetables and tomato, drizzle with the tahini and lemon. Add a pinch of himalayan salt and enjoy this mini “salad”

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White bean feast – beans and veggies done right!

9 Jun

Beans. The haven of every vegetarian and vegan out there, known for its great source of protein. Its also a great healthy addition to your salads as well as making them more exciting and tasty, helping you reach your macronutrient goals. They’re a great source of natural protein given to us, and are abundant in so many different kinds, there is no fear of getting bored with the endless choices/sizes/colours and flavours of the bean world as well as how you can add them to your dish.

I love my beans when they’re slightly over boiled making them sort of mushy and soft but not too creamy.

1 cup boiled white beans
2 teaspoons olive oil
Chopped zuchinni
Chopped eggplant
Chopped peppers
Chopped lemon
Cayenne pepper
100grams tuna in water (optional non-vegetarian)

Add the olive oil in a pan and sauté the veggies and lemon until tender. Place as a side to your plain white beans and drizzle with some balsamic vinegar.

I loved the simplicity of the dish, you can really enjoy the taste of the white beans as it is. Instead of diminishing its benefits by adding lots of extra oil, accompany it with some juicy vegetables instead!

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