Strawberries and fresh mint cocktail

Hello strawberries! 🙂

I bought my first portion of strawberries this season. I was walking around one of this local fruit stalls and saw these little, red creatures… and couldn’t resist, I had to buy some. I bought about half kilo and guess what? I’ve ate them all! Of course, I managed to wash them first. 🙂
Do you think that this is a matter of me being pregnant…or I’ve just missed them so much?
All in all, I’ve also bought more strawberries the next day and I’ve prepared this mint and dairy- free cocktail. I’ve used oat milk. It tastes best when cooled! You need to try! 🙂

Ingredients

  • 180 gram fresh strawberries
  • 200 ml oat milk
  • 1 banana
  • Few fresh mint leaves

Method

Put all the ingredients into the blender and mix them. Enjoy! 🙂

Cauliflower pizza

I love cauliflower pizza for its lightness. It tastes like normal pizza, but you haven’t got this feeling of heaviness after you eat it. It’s also perfect for those, who are on a gluten-free diet as it doesn’t contain any flour at all. It’s easy to make and delicious. Double the ingredients two make two pizzas at once as it disappears very quickly! 🙂

Ingredients

  • 250 g cauliflower (about half of small head)
  • 30 g mozzarella
  • 25 g parmesan
  • 1 egg
  • ½ teaspoon salt

For tomato sauce:

  • 250 ml tomato mixture
  • 1 garlic clove
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sweet paprika
  • pinch of black pepper

For topping:

  • your favorite veggies (I’ve used mushrooms and yellow pepper)
  • tomato sauce
  • mozzarella (amount you like 🙂 )
  • fresh basil

Method

  1. Preheat oven to 220 C.
  2. Grate the cauliflower, parmesan and mozzarella. Then, mix it all together with egg and salt.
  3. Prepare a baking sheet by laying a piece of parchment paper on it. Put the ‘dough’ on it and form a pizza. Don’t worry if you have an impression that dough is too runny, it will be perfect after baking.
  4. Bake pizza for 20 minutes then take it out and put some tomato sauce, mozzarella and the veggies of your choice. Bake for 5 more minutes.
  5. Serve with fresh basil and the rest of the tomato sauce. Enjoy! 🙂

Baked salmon fillet with colorful quinoa & vinegar salad

Let’s prepare something quick, something light, something fresh and healthy. Something fishy… 😉

Ingredients

  • A piece of fresh salmon fillet
  • 5 tablespoons extra virgin olive oil
  • 1 garlic clove
  • Fresh dill
  • Salt
  • 1 glass colorful quinoa mix
  • 2 glasses water
  • Some fresh Lamb’s lettuce
  • 2 tablespoons apple vinegar
  • 1 carrot
  • Sesame seeds

Method

  1. Wash the fish. Warm up the oven to 180°. Combine 2 tablespoons of olive oil with garlic, fresh dill and some salt. Cover the fish with the prepared mix and put into the oven for 15 minutes.
  2. Wash the quinoa. Add 2 glasses of water, one glass of washed quinoa to a pot. Cover it and cook for 15 minutes. Then, add 1 tablespoon of olive oil and some salt to taste. Leave it covered for another 5 minutes.
  3. Wash the lettuce and carrot. Cut the carrot into thin slices or use carrot sharpener if you have one. Prepare dressing: mix two tablespoons of olive oil with 2 tablespoons of apple vinegar. Add some salt and sesame seeds to taste. Mix the vegetables with the prepared dressing a moment before serving the dish. Enjoy! 🙂

Cod fillet with orange puree & millet groats

Let’s prepare this light, delicious dinner. You need to try this succulent cod fish soaked in the coconut milk and tossed in the sweetcorn flour. This dish is gluten, eggs and dairy free.

Ingredients

  • One cod fillet
  • Few tablespoons coconut milk to soak the fish
  • Salt
  • Sweetcorn flour
  • Oil to fry the fish
  • Half glass millet groats
  • Lemon
  • Some fresh onion set

For Puree

  • One sweet potato
  • A piece of butternut squash
  • 2 tablespoon extra- virgin olive oil

Method

  1. Fish: Wash the fish and divide into portions, then soak it for 15 minutes in the bowl with the coconut milk and a little bit of salt. Next, toss it in the sweetcorn flour and fry. Wait till the moment you have vegetables and millet groats ready. Fry for about 3 minutes on each side.
  2. Puree: Dice the sweet potato and the butternut squash and steam for about 20 minutes. Then mash the vegetables and add one tablespoon of extra-virgin olive oil.
  3. Millet Groats: Cook the millet groats in the portion half glass millet groats/one glass of water for 15 minutes. Add one tablespoon of olive oil and some salt to taste.
  4. Serve the fish with puree and millet groats. You can add a slice of lemon and some fresh onion set to taste. Enjoy! 🙂

Forest Fruit Cocktail

I’m missing summer… do You? Fortunately, I have found in my freezer a bag of frozen forest fruit and decided to make this delicious cocktail. It takes me back to summer days :). However, I do not worry too much; summer is coming back soon again. 🙂

Ingredients

  • Half glass frozen forest fruit mix (blueberries, blackberries, raspberries)
  • 1 banana
  • 150 ml coconut milk
  • 1 teaspoon agave syrup (can be omitted or use another sweetener)

Method

Put all the ingredients into the blender and mix them. Faster can’t be! Enjoy! 🙂

Turkey and vegetables stew

This is an ideal dish for a family dinner, easy and quick to prepare. The kids love it for its gentle sweetness given by the presence of carrot. 🙂

Ingredients

  • 0.5 kg turkey leg meat (without bone)
  • 1 small brown onion
  • 1 garlic clove
  • 1 carrot
  • 1 small zucchini
  • 250 ml of water
  • 1 teaspoon salt
  • Pinch of black pepper
  • 1 bay leaf and allspice
  • Half teaspoon of turmeric
  • 1 teaspoon of sweet red pepper
  • Fresh dill

Method

  1. Dice the meat and onion. Cut the carrot, zucchini and garlic into slices.
  2. Fry the onion up in the pot for about 2 minutes then and the garlic and the meat and fry all together for a moment.
  3. Add spices and water and leave to stew for 45 minutes.
  4. Add carrot and stew for another 15 minutes, then add zucchini and stew only for 5 more minutes in order to leave it crispy. Add fresh dill and serve for example with cooked buckwheat groats or rice. Enjoy! 🙂