Vegan recipes
The blue saga continues. After creating this beautiful Blue Mylk, I wanted to test a few more recipes with the blue spirulina powder I have at home. My mom sent me a recipe from a cookbook she recently bought, which is this blue cauliflower soup.
If you’re following my Instagram or have looked at this blog before, it’s easy to see that I’m a pancake lover. On the weekend, when I have time after a nice long yoga session, I whip up a stack of pancakes that keeps me full for half the day.
To be honest, I don’t like the taste of parsnip. Which is exactly why I love this recipe so much: the miso sauce has such a rich and savory taste that it overpowers the taste of the parsnips. This recipe is an easy vegan recipe for starters, and a delicious way to get your veggies in.
As you can probably tell from the recipes on this blog, I love colorful food and experimenting with colors. This passion was fueled even more when I received the book Unicorn Food, in which Kat Odell put together healthy and colorful recipes, including her beautiful ‘unicorn milks’.
If you’re also in lockdown, and it’s winter where you are, chances are you spend a lot of weekend mornings inside. The days blend into one another and it can easily feel like groundhog day every morning you wake up. To help you tell the days apart, how about mixing up your breakfast routine with some new ideas? I’ve compiled my favorite breakfast recipes for you to give you some inspiration.
I feel pretty lucky that when I was little, my mom was cooking healthy, homemade food for me. Even though I wasn’t the biggest fan of veggies, there was one dish my mom made that I loved: spinach lasagne!
The only thing I hate about waffles is how much work they are to make. I’m a minimalist, and also a lazy chef, so storing an extra kitchen appliance that has only one purpose and is also a pain to clean, just doesn’t really appeal to me. That’s why I usually opt for pancakes when I’m feeling extra on the weekends (instead of waffles).
What I love about fall are not only the beautiful colors of the trees on a crisp and sunny fall afternoon, but also the fact that pumpkin and gingerbread are being added to menus again.
After having overnight oats for breakfast every day of the week for a few years (and pancakes or oatmeal on the weekends), I’m now experimenting more with different foods for breakfast. Sweet potatoes are one of my favorites because they’re naturally lightly sweet and easy to combine with other breakfast foods, like coconut yogurt and granola.
I’ve been working from home for 2 months now, and my eating habits are quite different than they were in the office. I still have breakfast between 8 and 9, lunch around 12 and dinner around 6 or 7, but the meals themselves and the snacks in between are different.
