Wednesday, 18 May 2016

Carotene for dinner

Carotene for dinner


1 small sweet potato,
1 red pepper,
1 yellow pepper,
approx. 300-350 g frozen peas and carrots,
2 more red onions,
4 cloves garlic,
3-4 teaspoons of tomato paste,
rice oil or any other
favorite herbs and spices: soy sauce (in my gluten-free), garlic, savory, fenugreek, lovage, optional salt, 2 bunches of parsley, you can optionally add hot peppers.


Peel onion and finely cut. Fry with oil mixed with a little water.

With pepper remove the seed and cut it into cubes. We throw to the fried onions. If necessary, pour a little water and cook covered.

Peel and cut into cubes of sweet potato, and after a few minutes, we throw it with carrots and peas to the rest of the vegetables on the pan. Sprinkle with plenty of herbs, add soy sauce, concentrate, or a little water and cook further.

A few minutes before the end it is worth checking whether we need add more condiments: herbs and crushed garlic (squeezed by crushed). We cook a few minutes and take off from the fire. Add all the chopped parsley and mix thoroughly.

Enjoy :)

Sunday, 15 May 2016

Oatmeal breakfast bars.

Oatmeal breakfast bars.

  • 2 cups old fashioned oats
  • 1 cup slivered almonds
  • 4 tablespoons honey
  • 1 tablespoon coconut oil
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 2 bananas
  • 1 1/2 teaspoons vanilla
  • 1 scoop Vanilla Whey Protein
  • Topping:
  • 1/2 cup old fashioned oats
  • 1/4 cup slivered almonds ( I used coconut flakes) 
  • 1/4 cup pumpkin seeds
  • 1 cup fresh organic blueberries ( I used half blueberries, half raspberries
  • 1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)
  • 1/4 teaspoon cinnamon

  1. Preheat oven to 350°.
  2. Line 9 x 9 baking pan with parchment paper, lightly grease with coconut oil
  3. Add all ingredients in to food processor until completely combined and wet, this may take several minutes.
  4. Pour into prepared pan and smooth out with off set spatula until evenly spread.
  5. Bake for 8-10 minutes.
  6. Topping:
  7. Combine ingredients in medium bowl and stir to combine.
  8. Removing pan from oven, spread topping evenly over and lightly press down into base.
  9. Bake an additional 15 minutes

Recipes from :

Thursday, 12 May 2016


Dear My Visitors. :)

I never had chance but because after this few years of my blogging, my blog reached more than 35.000 people to visit my site. It is amazing for me and I am so happy. I hope, that you enjoy the recipes that I share with you and you come back sometimes to them like I do.
I am not perfect and I still need some improvement in the way how I eat, but I try make my best everyday and make right choices for my family. 

I just make my page  

I believe that many of you use that social media, I would be happy if you would join my page and click"like". 

I will share there with you current recipes and some times back to the old ones that have never been on the page yet. 
You can also easy make your comment, even in your language and if you have some questions or requests let me know.

See you on the Facebook too. :)

Friday, 29 April 2016

Multi-grain nut plus seed bread

Multi-grain nut plus seed bread.

1 cup (5 ounces / 145 grams) sunflower seeds
1 cup (3.5 ounces / 100 grams) sliced almonds
1/3 cup (2 ounces / 60 grams) buckwheat groats
1/3 cup (2 ounces / 60 grams) millet seed
2 1/4 cups (6.75 ounces / 195 grams) GF old-fashioned rolled oats
1/2 cup (3 ounces / 85 grams) flax seed
1/3 cup (1 ounce / 30 grams) psyllium husk
1/4 cup (1.25 ounces / 35 grams) chia seed
2 teaspoons fine sea salt
2 tablespoons (1.25 ounces by weight / 40 grams) maple syrup
1/4 cup (1.5 ounces by weight / 45 grams) coconut oil, melted (or olive oil)
2 3/4 cups water

Position a rack in the center of the oven and preheat to 325ºF.
Spread the sunflower seeds, almonds, buckwheat groats, and millet seed on a rimmed baking sheet. Toast in the oven until golden and fragrant, 8-12 minutes.
Meanwhile, in a large bowl, combine the oats, flax seed, psyllium husk, chia seed, and salt. When the sunflower seed mixture has toasted, add it to the bowl and stir to combine. Add the maple syrup, melted coconut oil, and water, and stir to combine well, using your hands if need be.
Line a loaf pan (8×4 or 9×5″) on all sides with parchment paper. Scrape the dough into the pan and use damp fingers to smooth the top, creating a slight dome. Cover the dough and let sit at room temperature at least 2 hours and up to 24 hours.
When ready to bake, position a rack in the center of the oven and preheat to 400ºF. Uncover the bread and bake until deeply bronzed, about 1 1/2 hours (but check it at 1 1/4 hours). Remove the bread from the oven and let cool completely, at least 2 hours, then remove from the pan and discard the parchment.
The bread keeps well, refrigerated airtight, for up to a week or even two. Slice and toast for best results.


Related Posts Plugin for WordPress, Blogger...