Chocolatie Brownies

More chocolate anyone? Uhm, yes please!! 🙂 I whipped these brownies up on my mums request in about 15 minutes (with a further 12 minutes baking time) and somehow the ingredients I threw together worked. These brownies are chocolatie and not too sweet (just the way I like it). So if you need a quick dessert or a chocolate hit, give these a try!!


Makes: 9 squares
Preparation and baking time: 25 minutes

Ingredients:

  • 160 g self-raising flour (I only used half this amount and added chestnut flour  for the other half with an added 1/2 tsp of baking powder, but this is up to you)
  • 40 g brown sugar
  • 15 g cocoa powder
  • 160 g dark (vegan) chocolate
  • 40 g margarine (or vegan butter/coconut oil)
  • 3 (vegan) eggs (click for my flax egg recipe)
  • 40 g agave syrup (or honey)

Instructions:

  1. Preheat the oven to 200 °C (lower if you’re using a fan oven) and grease/line a 19 cm square tin.
  2. Make the vegan eggs (if you’re using regular eggs you can skip this step).
  3. Mix all the dry ingredients together (flour(s), sugar and cocoa powder) in a bowl.
  4. Melt the chocolate and margarine in a separate bowl above boiling water. Once melted add the eggs ( if you’re using real eggs, let the choc/marg cool a bit before adding them). Then add the syrup to the liquid.
  5. Pour the liquid ingredients into the dry ones and stir until combined.
  6. Pour the mixture into the tin and place it in the oven.
  7. Bake for 12 minutes or until a skewer comes out clean. Leave to cool in the tin for about 5 minutes until transferring it to a wire wrack.

Before devouring my piece I sprinkled some shredded coconut on top which is one of my favourite combinations with chocolate. I hope you enjoyed this recipe! Let me know what you think xx

Easiest Tasty Curry

Indian is a cuisine that is so full of flavours that your pallet zings with excitement from the first bite to the last. It is one of the best meals to share with friends and family.
I was lucky enough to live with a wonderful woman who taught me so much about the beautiful indian spices. I have always loved Indian food, but every since then I actually have the opportunity to have good Indian that doesn’t come in a take-out box 😛
The curry is a very simple tomato and coconut base, I usually add what vegetables I have in the fridge that I think will work. So this recipe is just the base recipe, but feel free to add any veggies you prefer. Hope you enjoy!


Serves: 2 people
Preparation/cooking time: 45 minutes

Ingredients:

Curry:

  • 1/4 tsp cumin seeds (whole)
  • 1/4 tsp mustard seeds (whole)
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • pinch of chilli powder (or more if you prefer)
  • 1/4 tsp turmeric powder
  • 2 cloves of garlic, made into paste
  • 1 cm square piece of ginger, made into paste
  • 1/2 onion, very finely diced
  • 400g tomato, blitzed until smooth
  • 1/2 cup coconut milk
  • Vegetables
  • Salt and pepper to taste
  • 1/2 cup rice

Spicy Pumpkin & Tofu:

  • 8 large slices (4 per person)
  • 200g tofu, cubed
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 1.5 tbsp garam masala
  • 4 tsp turmeric powder
  • Salt and pepper

Instructions:

  1. Preheat the oven to 220°C.
  2. Start off by heating some oil in a sauce pan over medium heat, add the cumin and mustard seeds and sauté them for about half a minute, before adding the rest of the spices and the garlic and ginger paste (the easiest way to make it into a paste is by using a pestle and mortar, but you could always just cut it really, really fine). Sauté for another minute or so before adding the onions.
  3. Cook the onions until soft and tender.
  4. While the onions are cooking make up your spice mix in a bowl and with some oil and the salt and pepper rub it over the pumpkin and tofu. Put the pumpkin on a baking tray and bake in the oven for about 20 minutes, until super soft.
  5. For the tofu I skewered them before frying them in a pan, about 5 minutes on each side (I usually start cooking these at the same time as the rice).
  6. Back to the curry: Add the veggies you want to add and cook until almost cooked.
  7. Cook the basmati rice. I like to add some cardamon and cloves for extra flavour, but those are very much optional.
  8. Finally add the tomato pure and coconut milk to the curry, turn heat to medium low, allow it to simmer.
  9. When the rice is cooked divide everything over the two bowls.

I hope you enjoy! Let me know what you think ❤

Flax egg

A flax egg is an egg replacer for those vegans among us. Once you get the hang of making it, it won’t take you any time at all.
Flax meal is another ingredient I have had difficulty acquiring, however flax seeds are in every supermarket and cheap! Making your own flax meal is easy as well it just requires a lot of blending (5-10 minutes) until fine.

Ingredients for 1 flax egg:

  • 1 tbsp flax meal
  • 2-2.5 tbsp water

Instructions:

  1. Mix the two ingredients together until combine and stand aside for 5 minutes or more. I usually whisk it slightly before mixing it in with the other ingredients.
  2. Depending on what I am baking I either use 2 tbsp of water to get a less watery consistency or 2.5 tbsp if more watery.

Speculaas Overnight Oats

There something about the combination of cinnamon spice on a cold winter day that instantly makes you feel warm and happy. Although I usually prefer a fruity flavoured breakfast, occasionally I like to mix it up with this delicious recipe creation.
This recipe is simple and delicious and requires no (real) sugar, so no guilt. It is filling and taste just that tiny bit like Christmas.


Serves: 2 people
Preparation time: Overnight + <5 minutes

Ingredients:

  • 1/3 cup oats
  • 2 tsp chia seeds
  • 2 tbsp polenta (optional)
  • 1 tsp speculaas kruiden (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds)
  • 1 cup almond milk (or other plant-based milk)
  • 4 gooey dates

Instructions:

  1. Combine everything besides the dates in a bowl, cover and place in the fridge overnight.
  2. Soak the dates overnight if they are the hard kind, or if they are already super gooey don’t bother.
  3. In the morning blend it all together with the dates until smooth and top with some fresh fruit (blueberries are a delicious addition) or whatever else you like (for example coconut). It isn’t necessary to blend it if you prefer not to.

Enjoy!! ❤

Calories: 180

Speculaas Pumpkin Pie

I’ve wanted to make a pumpkin pie ever since… well for a long time now. And despite never having eaten one I was lying on bed the other day and suddenly thought the best combination ever would be speculaas (yum) and pumpkin (yummm), so this was the result.
I hope you guys get the opportunity to try this recipe, because I have to admit it is a revelation. And even if they don’t sell speculaas biscuits in your local supermarket ginger nut would work just fine!


Ingredients:

Speculaas base:

  • 10 speculaas biscuits (or ginger nut biscuits)
  • 60g soft margarine (or coconut oil)

Pumpkin filling:

  • 120g pumpkin puree (store bought or home made)
  • 3 tbsp evaporated coconut milk
  • 50g almond meal
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • Pinch of salt

Coconut topping:

  • 1/2 cup coconut cream (just use the top creamy part, set in the fridge overnight)
  • 2 tsp lime juice
  • Pinch of shredded coconut (optional)
  • Crumbled biscuit (optional)

Instructions:

  1. Preheat the oven to 180 ℃. Grease two small pie tins (12 cm diameter each).
  2. In a blender blitz the biscuits until fine. Add the soft margarine and pulse until it starts to hold together.
  3. Press the mixture into the pie tins and pre-bake for 5 minutes in the oven while you make the filling.
  4. For the filling combine the pumpkin puree with evaporated coconut milk.
  5. In a separate bowl combine all the dry ingredients. Fold into the wet ingredients.
  6. Divide the filling between the bases and bake for 20 minutes.
  7. Cool and then place in the fridge overnight.
  8. For the topping whip the coconut cream and the lime juice together until smooth.
  9. Spread over the pies and sprinkle some crumbed biscuits and shredded coconut over the top.

Hope you enjoy ❤

Easy Pasta Napolitana

Hmmmm pasta, my mouth waters at the thought. To be honest I am quite sure that a week does not go by without me eating it in some form. It is such an easy meal, that can vary and will always be delicious. Another plus, I am pretty sure that not a person out there does not like pasta, so how can you go wrong?
This is probably my favourite recipe, although I end up adding in different veggies depending on what I find in the fridge. It is quick and easy and doesn’t require any exotic ingredients (in my opinion) 🙂


Serves: 4 people
Preparation/Cooking time: 30 minutes

Ingredients:

  • 1 onion, sliced
  • 2 cloves of garlic
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/4 tsp ground chilli (or more if you like it spicy)
  • 1 broccoli head, cut into small pieces
  • 300g mushroom, sliced
  • 6 ripe tomatoes (or used canned tomato if you prefer)
  • 1/2 cup tomato paste
  •  300g pasta

Instructions:

  1. Heat a large sauce pan with olive oil. Put on the water for the pasta, adding the pasta once boiled.
  2. Add the onions to the sauce pan and sauté over medium heat until tender and soft. Add the garlic, herbs and chilli, and cook for a further minute.
  3. Add the broccoli with a small layer of boiling water and cook until tender over medium to high heat. The water should have evaporated by this point (about 5 minutes). If you prefer to cook the broccoli separate that is also possible and you can add it together with the tomatoes later.
  4. Add the mushrooms and cook until slightly browned, then add the tomatoes and cook further for another 5 minutes.
  5. Finally add the tomato paste and combine.
  6. Distribute the pasta across four bowls and spoon the sauce over each, top with grated cheese (this can be left out if vegan).

I hope you enjoy this dinner ❤

Fudgy Strawberry Brownies

Brownies!! Chocolate, gooey goodness 🙂 I am definitely in love with most things chocolate, then again isn’t everyone?!!
I am a big fan of baking in the middle of the night, which is when I usually get my chocolate cravings. This recipe is one I created during one such crazy midnight bake sessions. They are gooey and fudgy and all the best parts of a brownie! I added strawberries and a date caramel, however this is not necessary, so feel free to mix it up and add in the extras you prefer 🙂


Makes: aprox. 12 squares
Preparation/Bake time: 35 minutes

Ingredients:

  • 1/4 cup coconut sugar
  • 100g coconut oil
  • 1/4 cup almond milk
  • flax eggs
  • 75g self raising flour
  • 30g almond meal (plus some extra to add in with the dates)
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3 tbsp shredded coconut
  • 100g strawberries sliced
  • 50g dark chocolate drops
  • 100g dates soaked over night

Instructions:

  1. Preheat the oven to 180 °C and grease and line a square tin of about 18 by 18 cm
  2. Make your flax eggs and set aside for 5 minutes until ready to use.
  3. Gently heat the coconut oil and almond milk over low heat, until the coconut oil has melted. Pour this over the coconut sugar and whisk until the sugar has dissolved and it has become a rich caramel colour (it tastes pretty good too!!).
  4. Combine all the dry ingredients in a separate bowl (self raising flour, almond meal, cocoa powder, baking powder, shredded coconut). Add the dry ingredients into the wet, bit by bit and whisk to combine.
  5. Pour into the prepared tin and place in the oven for approx. 20 minutes.
  6. Make the date caramel by blitzing the overnight, soaked dates with a sprinkle of almond meal until it is of smooth consistency.
  7. When the brownies have baked for 20 minutes or so spread the date caramel over the top, it doesn’t need to be an even spread. Place the sliced strawberries and dark (vegan if required) chocolate drops over the top and bake for a further 5-10 minutes until the brownie is fully baked.
  8. Leave to cool in the tin for at least 5 minutes after which it can be transferred to a wire rack. Slice and enjoy!!

I hope you enjoy the recipe! Let me know what you think ❤

181 kcal per serve

Vegan Pancakes

Pancakes remind me of home and my childhood. My dad used to make pancakes once a week, my sister and I would each get one crammed full of veggies and the rest we could top however we pleased. Back then I used to love sugar and lemon, now that I am older I have become considerably more healthy 😛
So this is a recipe I created, with an approximately higher topping to pancake ratio, however it is delicious!! And as “healthy” as a pancake is going to get!


Serves: 2 people — about 3 pancakes each
Preparation/Cooking time: 30-45 minutes

Ingredients:

Pancakes:

  • 1/2 cup almond milk
  • 1 tsp vinegar
  • 2 flax eggs (2 tbsp flax meal with 4 tbsp water)
  • 40g self raising flour (1/4 cup)
  • 40g wholemeal flour (1/4 cup)
  • 1 tsp baking powder
  • 1 tsp coconut sugar
  • pinch of salt

Topping:

  • Maple/agave syrup
  • Fresh fruit

Instructions:

  1. For the pancakes prepare the flax eggs and set aside for 5 minutes of more.
  2. In a separate bowl mix the milk and vinegar together and set aside for 5 minutes or more.
  3. Measure out all the dry ingredients and mix together in a bowl.
  4. Add the flax eggs to the milk/vinegar mixture and mix until combined.
  5. Gradually add in the dry ingredients while whisking, the mixture should drip of the whisk.
  6. Heat a frying pan with some margarine/coconut oil/butter add a spoon of mixture and fry on each side for about 5 minutes on low to medium heat, or until browned.
  7. Once the pancakes are done, assemble with the toppings!

Bon appétit!! ❤

Polenta Buddha Bowl

Polenta is one of those grains that I never get sick of. It is very flavoursome, and can be subbed into many different meals. It is particularly a great grain for those living gluten-free. It is an easily digestible carotenoid and contains some essential vitamins.
This buddha bowl is one of the easiest meals to put together, and requires hardly any cooking, meaning hardly any washing up 😛


Serves: 2 people
Preparation/Cooking time: 30 minutes

Ingredients:

  • 1/3 cup polenta
  • 1 cup boiling water
  • 1/4 cup soy/almond milk (optional, otherwise add extra water)
  • 4 portobello mushrooms
  • 100g tofu
  • 1 carrot
  • 1 Lebanese cucumber (or half of a whole one)
  • 50g snow peas
  • 1 large tomato

Dressing:

  • 1/2 cup soya sauce
  • 2 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 2 tbsp white wine vinegar
  • 2 tsp ginger paste
  • 1 tsp garlic paste

Instructions:

  1. Preheat the oven to 220 °C. Grease a tin and place the 4 portobello mushrooms in there.
  2. Combine all the ingredients for the dressing together and mix well. Drizzle about 2/3 over the portobello mushrooms so that they are well coated and sit in a small layer of it.
  3. Place in the oven for about 20 minutes, or until the sauce has become thick and sticky and the mushrooms are cooked
  4. Boil the water and pour it in a bowl over the polenta with salt and pepper for added taste, stir until thickened. Add the milk to make it more creamy.
  5. Fry the tofu in a frying pan over medium heat, flavour whichever way you prefer.
  6. Chop up the vegetables and assemble all the ingredients in two dinner bowls. Use the extra, left over sauce as dressing.

I hope you enjoy this easy meal! ❤

Raspberry Smoothie Bowls

Smoothies are one of those foods that always go down well, especially early in the morning when the idea of food is just not yet appealing, since your body is still craving sleep. It is also one of the quickest things to throw together and have on the go.
There are so many different flavours I love and I like to experiment and mix it up every time. This particular smoothie mainly tastes like raspberries, however there are many other hidden fruits in it 😛 I hope you enjoy!


Serves: 2 people
Preparation time:
5 minutes

Ingredients:

  • 1 frozen banana
  • 1 cup frozen raspberries
  • 1/2 cup spinach
  • 1/4 cup strawberries (or more for added sweetness)
  • 1 small (green) apple
  • 1 orange
  • 1/2 cup almond milk
  • 1 tbsp tahini (optional)
  • 1 tsp chia seeds (optional)

Instructions:

  1. Add all the ingredients to a blender and blitz until everything is combined and smooth. It should be of a thick, but drinkable consistency.
  2. Pour into a bowl or cup or even a takeaway mug for on the go.

I hope you all enjoy this easy, delicious (on-the-go) breakfast. Let me know what you think! ❤