Life at work has been slightly hectic and somewhat overwhelming. This is because various unexpected changes (team- and job tasks-wise) have recently taken place and I am still trying to find my overall rhythm again. Since I have been getting home late and knackered, I see my time and headspace for the things that I enjoy doing and that make me feel grounded and at peace rather limited. Thus, if I am not away for the weekend I make sure to devote a couple of hours of my Sunday to meal prep. It saves me some valuable time during the week and makes me feel ready to take on the new week. I don’t know about you but I love to use my time during weekends wisely. Whenever I have a weekend free of major plans, I make sure I carve out some downtime/me time and I prioritise certain tasks that make me feel like I am more on the top of my game.
A few weekends ago, I wanted to make a snack that I could easily take to work with me and what you see in the picture below was the result: RAW VEGAN PROTEIN BLISS BALLS. The name could not be more appropriate as these no-bake balls really are mouthfuls of pure bliss. What a “cooking” accomplishment haha
Even though this was only my second time making no-bake bliss balls, this recipe turned out to be so much tastier than the one I did for Christmas. I added vegan protein powder with chocolate hazelnut flavour and that was give it such a nice twist! This is an easy peasy recipe with only 4 ingredients. In less than 10 minutes you have a portable protein-packed and energy-boosting snack made of wholesome ingredients. So, without further adieu, here is the recipe:
Ingredients (makes 12):
- 80gr pitted dates (I used Mazafati dates but you can use any other type such as Medjool)
- 70gr toasted almonds
- 15gr unsweetened shredded coconut (plus a bit more for the coating )
- 7gr chocolate hazelnut protein powder. The one I use is made of brown rice and peas and it is from gold nutrition but feel free to use any other chocolate-flavoured protein powder that you may have at hand.
- Blend almonds in a food processor. Then add in dates and pulse until loose crumbs form.
- Add in shredded coconut and protein powder and pulse until well combined. Knead together until the mixture sticks together.
- Roll into balls and dip into shredded coconut (or in any other topping of your choice, such as cocoa or matcha powder )
*You can store them in the fridge up to 1 week, or even longer in the freezer.
**You can also use other nuts, like hazelnuts or peanuts, instead of almonds. I am sure they would not compromise on the taste.
I am genuinely happy with how tasty these bliss power balls turned out: naturally sweetened, chocolate-y and slightly crunchy but still fudgey! I took them to the office and during a hectic week of work and it was marvellous to have them as a snack. They are just that perfect pick me up snack to have at work because they fuel you up without weighting you down, you know?
Even though they can be easily consumed as an “on the go snack on the go, you can also store them in the fridge and have them after lunch/dinner since they are a great bite-size dessert. Another alternative is to add to them to your breakfast smoothie/yoghurt/porridge bowl in the morning! I had a rushed morning the other day and as I did not have the time to have my breakfast at home as usually, I packed some puffed spelt, a power ball and a blueberry coconut-based yoghurt with me to eat at work (featured in the picture below). As featured in the picture below, super yummy and easy breakfast prepared in less than one minute!
Because this recipe is so quick and simple to make, I am sure I will be making it more often. If you happen to make these deletable grab-and-go bites, please let me know how you like them! 🙂 In case you have a different recipe of no-bake vegan bliss balls, please share it in the comment section below.
The temperatures have significantly dropped in The Netherlands this past week. It has been snowy and rainy. As someone who was born in a sunny and warm country like Portugal, I must say that I get all excited when it snows! Well, except when I need to grab my bike and realise that I have my saddle frozen… that is just not fun. Apart from that, I love it!! haha It is such a beautiful change of scenery. Anyway, because cold and snowy weather asks for hearty comfort food for the soul, today I bring you my red lentil Dahl recipe. This is now the third time I have made it (always using different ingredients and measurements) but this recipe turned out to be the tastiest. I was so happy with its thick consistency because a good Dahl is traditionally fairly thick. The boyfriend love it and so did I! 🙂
If you follow me on Instagram or you have been following me here for a while, you guys should now how I am al about humble comfort food, especially when it is thick, creamy and infused with fragrant spices. This dhal is quite simple to make, perfectly spiced and comforting. It will satisfy your taste buds and certainly nourish your body down to the core. ♥
So, here is the recipe:
- 300gr of lentils, cooked
- 1/2 white onion, diced
- 1 red pepper, diced
- 1 can of diced tomatoes (400gr) or 2 medium ripe tomatoes, diced
- 2 1/2 tsp of garlic powder (or 2 cloves of minced garlic)
- 2 tsp of ground cumin
- 2 tsp of turmeric
- 2 tsp of ground ginger (or 1 tbsp of finely chopped fresh ginger)
- 1 tsp garam masala
- 1 tsp of paprika
- 1 tsp of fenugreek (optional)
- Fresh cilantro
- Vegan soya or coconut yoghurt (optional)
- Salt to taste
- Rinse lentils and soak them overnight in a bowl of water (see note)
- In a large pot heat 1/2 cup of water over medium high heat. Alternatively, if you prefer you can also use a tsp of olive oil instead of water
- Sauté onion, garlic and ginger for 3-4 minutes, stirring. Once translucent, add in red pepper and sauté for 3-5 minutes, until the onion is fragrant and has started turning gold. Then add salt, spices and turn heat to medium. Stir for another 3 minutes letting the spices toast and release their flavours.
- Strain lentils and add to the pot, along with water and tomatoes. Give a good stir, bring to boil, cover, and then turn heat down. Let gently simmer for about 15 to 20 minutes, until lentils are perfectly cooked and soft.
- . Afterwards uncover and check consistency. If it is watery, continue to simmer uncovered until it becomes nice and thick.
- If needed, adjust seasoning to your liking.
- Serve Dahl over a hearty grain like rice or quinoa; or pair it with toasted naan bread or flatbread toast.
- Garnish with chopped green onions, fresh cilantro and a drizzle of vegan yogurt.
*note: whenever I cook dried legumes, I make sure to soak them overnight for optimum digestion and less cooking time. Plus, soaking not only neutralises anti-nutrients but it also increases the nutritional value. It breaks down the hard-to-digest carbohydrates and protein tinto simple components that are easier for our bodies to absorb.
If you give this recipe a go, be sure to leave your feedback in the comment section below! Would love to hear from you.
Happy January and Happy 2019! Hope you had a great start to the new year.
Who is (always) in for some yummy raw vegan cheesecake? *hand raised*
I have made this cheesecake recipe both for Christmas and New Years and as it turned out to be a lovely creamy tangy sweet treat, I decided to come here to share it with you.
This is an easy no bake dessert with a date-almonds crust and a lemon-coconut-cashew filling. It is entirely vegan and somewhat allergy-friendly since it contains no gluten or dairy. It is also refined sugar free for those of you who like to go for naturally sweetened desserts. I must say that I do not have the biggest sweet tooth and that is one of the reasons why I love this cheesecake. It has just the perfect balance of sweet sour! Now let’s jump right in! This 11-ingredients no bake cheesecake would make, in my opinion, the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!
- 100g fresh pitted dates
- 70g toasted almonds
- 20g shredded coconut
- 200g cashews (soaked in cold water for at least 4 hours)*
- 200g coconut yogurt
- 100g agave syrup (or other natural sweetener of your choice)
- 1 tbsp of lemon zest
- 1tsp of melted coconut oil
- 1tsp vanilla extract
- 50ml lemon juice
- A pinch of salt
- Line the bottom of a round cake pan/baking tray with parchment paper.
- For the crust, blent all three ingredients in a food processor to a sticky paste. Remove and set aside.
Press the crust mixture with your fingers (you may also use the help of a spoon) into the cake pan/baking tray and compress it until you get an even layer.
Refrigerate for at approximately 1 to 2 hours to firm up (and while you prepare the filling).
- Add all the ingredients required for the filling to your (already cleaned) food processor and blend it all until silky and very smooth. If it does not seem like it is together, just add a touch more of lemon juice or even of the coconut yogurt; that should help.
- Pour the filling over the prepared crust and freeze it overnight. In case you do not have that long because you are in a rush, freeze it for 3 hours. Enjoy!!
*Remark: For a softer cheesecake, you can store leftovers in a container in the refrigerator for up to 4-5 days. Alternatively and for a harder cheesecake texture, you can also store it in the freezer up to 1 month.
In my opinion, this 11-ingredients no bake cheesecake would make the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!
(I apologies for not having decent pictures of the cheesecake but I guess I was just way too eager to try it ahah)
If you decide to give this recipe a go (which I definitely suggest you to do so haha!), please let me know how it turned out! 🙂
It is finally pumpkin season and to celebrate it, I just came from the supermarket with various types of pumpkin (some of which are actually completely new to me). You should have seen me carrying them through the steep and narrow stairs (typically Dutch) of my house! haha but hey, they looked so cute and oh so pretty that I could not help myself! #sorrynotsorry Also, I swear they screamed “Please take me home with you!” and so I did (even though I have no idea of what I am gonna do with them because it feels like it is a waste to just cook them! haha).
Anyhoo, I am here today to share my pumpkin soup recipe, it is the perfect comfort food for brisk and cold Autumn nights. It is a bit different from the “typical pumpkin soup” because I added two of my fave veggies (cauliflower, mushrooms and spinach) to make it extra nutritious and comforting.
Whenever Fall and Winter come around, soup makes up my perfect staple diet for the week. I love to cook a pot of it in the weekend and store it in the fridge for when I come back home from work and gym feeling knackered during the week.
This soup recipe is just gently spiced with ginger powder and turmeric because I wanted to make sure that the pumpkin flavour shines above the rest. However, please do feel free to adjust the seasonings to your liking. My favourite thing about using pumpkin in my soups is the perfect silky and creamy texture it gives to it.
- 500gr pumpkin, peeled and cubed
- 200g carrot, peeled and cubed
- 1 medium-sized zucchini, peeled and cubed
- 150g cauliflower, grated
- 100g brown mushrooms (or any type really), finely chopped
- 2 handfuls of spinach leaves
- 2tsp of ginger powder
- 2tsp of turmeric
- salt to taste
- Fill a medium-sized pan with water and bring it to a boil over high heat.
- In the meantime, peel and dice the pumpkin, carrots and zucchini and put them aside.
- Then grate the cauliflower and put it aside.
- When the water is boiling, add the diced carrots, zucchini and pumpkin. Cover with a lid and let it cook for 10 minutes. Then, add the spices and salt and simmer for around 20 mins until pumpkin is soft.
- Turn off heat, and use an immersion blender to blend the soup until smooth.
- Add the grated cauliflower to the soup and simmer it again until it becomes soft.
- Then add the mushrooms and spinach leaves and let it all cook for more 3-5 minutes.
….And this is what you end up with:
A thick and creamy soup loaded with flavour! If you decide to make this soup recipe (which I hope you do!!), let me know in the comment section how you liked it! 🙂