Recipe: Probiotic Chia & Quinoa Pudding

Hello & Hallo,

You might have seen all those new vegan probiotic drinks popping-up in supermarkets recently. A lot of them are super-delicious & taste more like desert than anything else. This made me think how else can I use them rather than just knocking them back.

Entrance – Chia Pudding! 

Here is how it is done…

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Recipe: Coconut Millet Porridge

Hello & Hallo,

It’s time for another porridge recipe – coconut millet porridge 🥥🥣 ! I had some millet leftover from dinner — what better way to use it than make porridge with it!

Here is how…

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Recipe: Porridge with Tahini & Figs

 

Hello & Hallo,

Brown Rice & Oat Porridge with Tahini & Figs

Porridge with Tahini & Figs

As mentioned before — I LOVE porridge🥣 😋! It is warming, keeps you full for a long time & just makes me happy. Recently I have been playing with adding not just oats but other grains & flakes like quinoa, buckwheat & brown rice.

The Brown Rice & Oat Porridge with Tahini & Figs is my new favourite! It feels like such a treat & is the prefect start to the day!

 

Read on for the recipe…

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Recipe: Beetroot-Chocolate-Protein Smoothie

Hello & Hallo,

Smoothies are a great option for meal on the go – be it breakfast, after you lunchtime gym-class or even when you don’t have time for dinner – e.g. because you are going to an evening event.

Over the last year I have started to getting into smoothies and protein powders. I am on a predominately plant-based diet which can make it difficult to get in all your protein. Protein powders are a very convenient & quick way to adding this to your diet.

I tend to mix flavoured & unflavoured protein powders because the flavoured ones on their own are a bit sweet for me. By adding some unflavoured protein this is ‘diluted’.

This week I tried something a bit different – beetroot!

The taste was surprisingly nice – fruity & the chocolate flavour worked really well with it. Definitely a repeater! See the recipe below:

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Breakfast: Chia Pudding

Hello & Hallo,

Breakfast is my FAVOURITE meal of the day – hands down! I love it! Especially porridge – so good, am I right?! But sometime EVEN I need a change from the ol’ oldmeal.

Enter: Chia Pudding! So easy, healthy & quick – why don’t I have it more?!

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Chia Pudding with Mano & Chopped Pumpkin Seeds

Here is how I made it:

  • 1 Tbsp chia seeds (white or black)
  • ca. 80ml of milk (I used unsweetened cashew milk but any will work)
  • A dash of maple syrup

Mix the chia seeds with the milk & sweetener of choice. The chia seeds will start to expand very fast. Mix after a few minutes to avoid lumps. Put in the fridge for a few hours or over night to set. If the pudding is too thick for your liking add more milk.

In the morning add WHATEVER toppings you fancy – I chose ripe mango (delicious) & chopped pumpkin seeds. Berries & chopped nuts or nut butter would be delicious, too! Breakfast done in a flash!

Guten Appetit & Enjoy,

Marlene xxx

 

 

 

Weeknight Dinner – Pasta Puttanesca

THIS recipe is another favourite – so much that I almost cook it on a weekly basis. It is quick, deliciously spicy, has quite a kick and is filling. What more could you want?! Pasta Puttanesca means whores pasta…I am not sure why and to be honest I don’t really care it is just too good!

What you need:

Pasta Puttanesca - ingredients

Pasta Puttanesca – ingredients

  • 1 can of copped tomatoes
  • 3-4 anchovy fillets (can or glass) – finely chopped
  • 3 garlic cloves – crushed
  • 1 teaspoon chilli flakes
  • 2 tablespoon of capers
  • un-pipped black olives – cut into rough chunks
  • pasta (I use Penne or Farfalle)

What to do:

  • Heat a pot to a low to medium heat & add some olive oil. Add the garlic, anchovy & chilli flakes. Fry for a a couple of minutes. The anchovy will start to ‘melt’ & you will be left with a sort of past. Now add the can of tomatoes & simmer.
  • Bring a pot of water to he boil & cook the past according to the instructions.
  • Just before the pasta is ready add the capers & olives to the tomato sauce. Taste the sauce and add salt & pepper if needed. You should not need a lot of salt due to the anchovy.
  • Put the pasta on a plate & add a generous amount of the Puttanesca sauce. You are done!
Pasta Puttanesca

Pasta Puttanesca

The better the olives the better the sauce! I get mine from an off-license around the corner form where I live. The quality of the olives truly transforms the sauce!

Another thing is important – do not worry about the anchovy! I normally do not like them at all & would never eat them in salad or on pizza. If you are only starting out with eating anchovy add only 1-2 fillets to the sauce & see if you like it. Next time you can always add more if you are feeling brave. In this pasta sauce the anchovy add a unique saltines & a very special savoury taste that is simply delicious!

I urge you to try this – I am sure you will love Pasta Puttanesca just as much as I do!

Enjoy & Guten Appetite,

Marlene