Just a reminder that I’m on holidays all summer so I’ll return to posting at the end of August. Stay with me! And keep being healthy. Don’t forget to eat your veggies and fruit and drink lots of water for summer! Go running, swimming, play volleyball and stay fit. Have a watermelon and some frozen yoghurt. I hope all you guys have an awesome summer with amazing people and great food. I love you all.

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Tuna & Chilli Pasta
Serves 4
3 Cloves of garlic chopped1 large onion, finely sliced1 zucchini, finely diced1 Tin chopped tomatoes1tsp Harissa Paste½ cup water1 stock cubeFresh/dried herbs1tb chilli flakes1 400g tin tuna in spring water (drained)½ butternut pumpkin4 cups dried pasta of your choice (I used wholemeal penne)Parmesan cheeseSalt & Pepper
Preheat oven to 200 degrees Celsius
Line a baking tray with baking paper and scatter the pumpkin over the paper. Season with salt and pepper and drizzle with oil. Place in oven and bake for approx 20 min.
Place a saucepan of water on the stove and bring to the boil.Cook pasta as directed and drain
To make the sauce, heat a large fry pan and saute onion and garlic with a small amount of oil. Once onion is translucent, add zucchini, tinned tomatoes, Harissa pasta, water, crumbled stock cube, chilli flakes and herbs. Season with salt and pepper.Cover with a lid and simmer for 10 minutes while pasta is cooking.
To servePlace a large spoonful of pasta in a bowl, top with a spoonful of pumpkin and a spoonful of the sauce then crumble tuna over the sauce. Repeat the layers.
Top with fresh parmesan, sprinkle with sea salt and a drizzle of olive oil.
14 notes · 10 Jun 2013 · reblog

All of these link you to a post on my blog, but there will be another link in that post which will link you to the recipe or just click on the picture!

Asian Chicken Salad and Sesame Soy Dressing
Asian Sesame Tuna Salad
Avocado Halves Stuffed With a Peruvian Quinoa & Bulgar Wheat Salad
Balsamic Grilled Summer Vegetables with Basil Quinoa Salad
Black Rice Salad with Mango and Peanuts
Burmese Shrimp and Cucumber Salad
Caramelized Pear & Asparagus Salad with Caper Vinaigrette
Caramelized Plum And Quinoa Salad With Pomegranate Dressing
Caribbean Chicken Salad
Cauliflower and Lentil Salad with Crispy Lemon Zest and Carrots
Chickpea and Tomato Salad
Coconut Shrimp Lettuce… Thingies
Colorful and Healthful Edamame Salad
Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette
Curry Chicken Salad
Dried Pear Arugala Salad
Farmers Market Salad
Farro Salad with Roasted Mushrooms and Parmesan
Grapefruit Avocado and Shrimp Salad
Grilled Albacore Tuna & Toasted Israeli Couscous Salad
Grilled Chicken Salad with Avocado & Mango
Hasselback Caprese Salad
Honey Walnut Power Salad
Kale Rainbow Salad with Orange Red Pepper Dressing
Kale Salad with Apricots, Avocado, & Parmesan
Layered Salad-in-a-Jar
Lemon Quinoa Salad
Mango and Avocado Salad
Orange Ginger Salmon Fillet over a bed of Daikon Radish & Carrots
Plumcot, Orange & Lentil Salad
Plum Salad with Raspberry Dressing and Pecans 
Quinoa Salad With Blood Orange Dressing
Radicchio, Carrot, and Cara Cara Orange Bulgar Salad
Roasted Beet & Spinach Salad
Roasted Vegetable Orzo Salad with Feta + Chickpeas
Rosemary Roasted Squash and Sauteed Mushroom Salad
Seafood Salad
Skin Beauty Salad
Sautéed Garlic and Tomato Lentil Salad
Sugar Snap Pea and Radish Salad
Southwestern Black Bean, Quinoa and Mango Medley
Southwest Chicken Salad with Healthy Avocado Buttermilk Dressing
Southwestern Quinoa Pasta Salad
Spring Vegetable Salad with White Beans and Parmesan
Strawberry and Arugula Salad with Grilled Halloumi
Strawberry Avocado Honey Lime Salad
Strawberry Chicken Salad with Strawberry Vinaigrette
Superfood Salad 
Sugar Snap and Barley Salad with Spicy Grilled Shrimp
Sushi Salad
Tropical Scallop Salad with Avocado and Mango and Toasted Coconut
Trout Nicoise Salad
Vegan Caesar Salad
Zesty Chicken Salad

Guys I’m really sorry but I will not be here for a while, even maybe all summer, because I’m away for the whole summer and I will return after summer I promise lovelys. 

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Thai Tea Mini Cakes!
36 calories, 6 carbs, 1g fat, 1g protein
I’ve wanted to make tea infused desserts for a long time and I was so excited to make these! They really do taste like tea because as the mini cakes cook the tea leaves infuse into the batter! Along with the traditional tea there’s also a bit of coconut flakes to boost the flavor. They’re the perfect moist little bite. For a fun entertaining idea make a few half batches using all different kinds and flavors of tea!
Recipe here:
Mexican sweet potato skins ingredients
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
½ yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
1 ounce light cream cheese
¼ cup light sour cream
1 teaspoon salt (+ more to taste)
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese

preheat oven to 350 degrees. bake the sweet potatoes for 45-60 minutes.
while sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. sprinkle with salt and other mexican seasoning (as much as you want). do not stir! let corn roast for several minutes before stirring. let it roast for a few more minutes before stirring again. continue this for about 10 minutes, until corn is browned and roasted on the outside. set aside in a small bowl with the black beans.
saute the onion in the butter over medium heat until soft and translucent. set aside.
remove sweet potatoes from the oven when fork-tender. let cool for 5-10 minutes. cut the sweet potatoes in half. scrape the flesh of the sweet potatoes out, leaving the skins intact. sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. you can use a mixer or just a spoon, depending on how soft the potatoes are. when well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
scoop the filling into the skins and top each with 1 tablespoon shredded cheese. broil for about 5 minutes or until cheese is melted.
2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
2 ripe bananas
3 tbsp agave nectar, maple syrup or honey if not vegan
3 tbsp unsweetened vanilla or plain almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 cup almond meal (ground from raw almonds)
1/2 cup + 2 tbsp oat flour (ground from GF oats)
Optional toppings: chopped nuts, rolled oats, crumb topping

preheat oven to 350 degrees f and line a muffin tin with 8 paper liners.
in a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
next add bananas and mash. add agave, baking powder, vanilla, almond milk and stir.
add almond meal and oat flour and stir once more. taste to see if it needs more sweetener. i added a touch more because I prefer sweeter muffins.
bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
remove and let rest in pan for 5 minutes. then cool all the way on a cooling rack.
store in an airtight container or covered with plastic wrap for several days. freeze for longer storage.

nutrition information
serving size: 1 muffin calories: 158 Fat: 7g carbohydrates: 21g sugar: 10g fiber: 3.7g protein: 4.5 g

How to spice up your oatmeal.
Oatmeal 101
In a small pot over medium heat, combine 1/2 cup old-fashioned rolled oats, 1/2 cup water, 1/2 cup milk (cow’s, soy, or almond), and a pinch of salt. Stir occasionally, until oats are thick, about 5 minutes. If indicated, stir in additional ingredients until warmed through, then pour into a bowl and add suggested toppings:
Blackberry Pie Oatmeal
Near the end of cooking, stir in 1/3 cup blackberries.
Top with: 1 tablespoon chopped walnuts, a few more blackberries, and 1 crushed graham cracker
Pumpkin–Cottage Cheese Oatmeal
Near the end of cooking, stir in 1/4 cup canned pumpkin and 1/4 cup cottage cheese.
Top with: toasted sliced almonds and a dash of cinnamon and nutmeg
Chocolate–Coconut Oatmeal
Near the end of cooking, stir in 1 teaspoon cocoa powder and 1 tablespoon shredded coconut.
Top with: a few chocolate chips, 1 tablespoon slivered almonds, and a sprinkle of coconut
PB&J Crunch Oatmeal
Follow basic recipe.
Top with: 1 tablespoon crunchy peanut butter, 1 tablespoon jam, and a sprinkle of granola
Bacon and Cheese Oatmeal
Follow basic recipe.
Top with: 1 slice bacon, cooked and crumbled, 2 tablespoons crumbled goat cheese, 2 teaspoons maple syrup or balsamic vinegar, and 1 tablespoon chopped fresh basil or rosemary (optional)
Bread Pudding Oatmeal
Cut a slice of fruity bread, such as cinnamon raisin, into cubes. When oatmeal just starts to bubble and thicken, add bread cubes. Stir in 1 tablespoon raisins.
Top with: a pinch each of brown sugar and cinnamon and 1 tablespoon cream
Fluffy Banana Oatmeal
Add a thinly sliced very ripe banana to oats at the start of cooking. As oatmeal bubbles, whip the oats vigorously with a fork until banana slices melt away.
Top with: 2 tablespoons chopped salted peanuts and a drizzle of honey
Cooking tip: The basic version is easily doubled and can be made in advance. To reheat, add a few tablespoons of milk to the oatmeal and microwave 1 minute. Stir, and heat for another minut
Source credit: http://www.oprah.com/food/Creative-Oatmeal-Toppings-to-Spice-Up-Breakfast
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