Hey guys! It’s been such a long time (way too long) since I’ve posted something on this blog. And I really missed writing!

So today I came up with a very easy recipe that can be made either for lunch or dinner. It is various grilled vegetables and buckwheat. Okay, you may be like- why buckwheat? Well, you can use rice instead if you prefer so, but don’t be afraid to mix things up sometimes! Buckwheat is really nutritious- it is high in manganese, copper and magnesium. And if well-cooked, delicious, too!

For the veggies, you can you use whatever you have already or prefer. I used zucchini and pepper. And also, don’t worry if you don’t own a grill- oven will work just as well.

You will need:

  • 2 cups of buckwheat
  • 3 garlic cloves
  • 1 small lemon
  • 2 peppers
  • 1/2 zucchini (or the whole of a smaller one)
  • 2 tablespoons of olive oil
  • 2 teaspoons of basil
  • Some salt and pepper

First of all, prepareyour vegetables. Cut them into about 1cm-thick slices and put them into a baking pan. Add some pepper and salt, two teaspoons of basil, drizzle some olive oil and squeezed lemon juice. Chop the garlic and add it in as well. You can add in grated lemon zest if you’d like- it gives a really good smell. Mix everything so that the veggies are well-covered in marinade. You can either grill them, or cook in the oven preheated to 210℃ (410℉) for about 25 minutes.

Buckwheat is really easy to cook. You just have to add it into a pot, pour in 4 cups of water and add a pinch of salt. Cook it on a medium heat for about 20 minutes (or less, if you want your buchwheat to be harder). Serve it with grilled vegetables and enjoy!




Serves 2 or 3 people:

  • 1/2 broccoli
  • 1/2 cauliflower
  • 1 medium carrot or some baby carrots
  • 1 handful of bean sprouts
  • 1/4 cup green beans
  • 1/2 small zucchini
  • 1 medium onion
  • 1/2 cup coconut milk
  • 2 handfuls of chickpeas (optional)
  • 1 cup basmati rice for serving (optional)
  • salt, pepper
  • 1/2 tsp ground ginger
  • 1 1/2 tsp curry powder (or more, depending on how you prefer)
  • some coconut oil for cooking

First of all, prepare all of the vegetables. Cut the broccoli and the cauliflower into small florets. In a pot, steam your broccoli, cauliflower, baby carrots (or a sliced regular carrot), bean sprouts and green beans. Add a pinch of salt and pepper.  Make sure not to overcook your veggies because you’ll want to be left with some crunchy texture.

Peel the onion and chop it into small pieces. Preheat a pan, add in a tablespoon of coconut oil and then cook the chopped onion until slightly browned (use a spatula and always mix it so it wouldn’t burn!) Slice a half of zucchini and add it into the pan. If you want, you can add some canned chickpeas, but it’s totally optional. Reduce the heat and slowly pour in coconut milk. Add in all the spices as well as some salt and pepper to your taste. Combine everything well and add the steamed veggies. Put the lid on and let everything stew for about 10 minutes or so.

When it comes to serving this curry, you can do it however you prefer. If you want, you can cook some basmati rice (just add two glasses of water in a pot along with a cup of rice and cook it based on the instructions on the rice packaging). You can also serve it with fresh salad or vegetables. Enjoy!



This curry is full of flavor: sweetness from coconut milk, the fantastic curry powder and ginger. And it is also quite filling even on its own so serving it with rice is absolutely unnecessary!


For this recipe, I would recommend using spelt or any kind of wholegrain pasta because it has a richer flavor. But you can definitely use any kind of pasta you prefer- wheat or brown rice pasta (I have never tried it though!)

Serves 2:

  • 200-250 g spelt pasta (fusilli or penne)
  • 1 onion
  • 2 garlic cloves
  • 1/2-1 red pepper
  • 2 small tomatoes (you can also use colorful cherry tomatoes!)
  • 2 handfulls of fresh spinach or young beetroot leaves
  • some grated mozzarella or Parmesan cheese
  • 2 tbspns olive oil (for cooking)
  • some soy or Worcester sauce
  • salt, pepper

First of all, preheat water in a large pot. When it starts boiling, add in pasta, a pinch of salt and pour in a little bit of olive oil. Follow the instructions that are given on the package, but spelt pasta normally takes about 7-9 to cook. Italians usually prefer pasta to be al dente, which means having somewhat firm texture.

In a pan, preheat about two tablespoons of olive oil (be careful- do not burn it!) Chop one onion and add it into the pan and let it cook until lightly browned. Bash two cloves of garlic and it into the pan. Cut red pepper into thin slices, add it in as well. Let it cook for a couple of minutes, but make sure to leave some crispiness to it! Chop two small tomatoes and add them into the pan. After a minute or so, add in rinsed spinach or beetroot leaves, combine all the vegetables well and reduce the heat.

When your pasta is cooked, pour it into the pan, drizzle some soy sauce, flavor with salt and pepper and mix everything carefully. Add in a generous amount of grated cheese (because who doesn’t love that cheesy flavor?) Let the pasta cook for a couple of minutes or until cheese gets that amazing roasted flavor. Enjoy!


This recipe is great as a healthier pasta alternative, yet absolutely delicious! You can serve it with some fresh salad just to be all fancy (but it actually makes serving look colorful and eye- catching!)

Spring is finally here!

Hello there lovely people! How are you all doing?

It’s definitely been quite a long time since I’ve written a proper post in my blog and today I felt that I’ve missed chatting about random things so much! So I really hope you’re feeling just the same, haha!

So since the spring is finally knocking at the door (oh, I begin to sound as cheesy as possible!) and the weather is getting warmer, I’ve noticed that each year many people start to overthink their daily routines, eating habits, exercises that have been dominating during the cold periods. Because who wants to replace those warm creamy soups and filling stews during winter time? But in the spring it seems that we want something lighter, yet still filling and delicious. Therefore, I’ve tried out some recipes that are becoming more and more popular these days and I’ll definitely share them with all of you!

By the way, what do you think about some lifestyle-related posts? Or maybe you have some tips to share with other readers? Make sure to leave them in the comments!

Anyway, I really hope that soon I’ll be able to write and post more recipes in this blog because now I feel really excited about trying out new things and trends! Do you have any post recommendations or topics that you’d like to hear me talking about? I’d absolutely love to know what you think!

Have a great day!




For the crust:

  • 30 g cold butter
  • 60 g flour
  • 30 g brown sugar
  • 50 g nuts (you can use pecans, hazelnuts, greek nuts, almonds or whatever you prefer!)
  • 1 tspn gingerbread spice mix (it includes cinnamon, ginger, ground cloves, some allspice)

For the pie:

  • 6-7 ripe pears
  • 70 g butter
  • 250 g flour
  • 200 g brown sugar
  • 250 ml yogurt, non-flavored
  • 4 eggs
  • 1/2 lemon juice and zest
  • 1 tbspn orange zest
  • 1 1/2 tspn baking powder
  • 2 tspns gingerbread spice mix

First of all, you should prepare the crust so it would have enough time to cool in the freezer. In a bowl, add in flour and brown sugar. Grate in cold butter and mix everything carefully with your fingers. Make sure that the ingredients are well combined, but do not melt the butter. Pour the mixture into a small food container and put it into a freezer.

Now you can finally start preparing your pie! In a pot, melt the butter. Take a bigger bowl and add in 4 eggs, sugar and mix everything until foamy. Pour in the yogurt, butter and combine everything well. In a separate bowl, mix flour, baking powder and the spices and sift everything into the egg mixture. Peel the pears and cut them into thin slices. Squeeze the lemon on top of the pears, pour some lemon and orange zest and carefully cover all of the pears with juice and zest using your fingers. Add the pears into the pie batter and combine everything slowly. Take a baking pan, cover it with parchment paper and pour in the batter.

In a pan, roast some nuts and remove as many bitter peels as you can. Take the crust mixture from the freezes and add in the spices and chopped nuts. Mix everything well and pour it on top of the pie.

Preheat the oven up to 180ºC (356ºF) and bake the pie for about 45 minutes. After that, you can change the oven mode for about 5 minutes to roast the nuts and crust a little. Enjoy!


You can serve this pie when it’s warm with ice cream or vanilla yogurt. But it is also delicious when it’s cold!





You will need:

  • 1 3/4 cup walnuts (you can definitely use any other nuts of your choice, such as hazelnuts or pecans)
  • 3/4 cup slivered almonds
  • 3/4 cup pumpkin seeds
  • 1 cup instant oats
  • 3/4 cup shredded coconut
  • 1 cup dried cranberries (you can also use a mix of any dried fruit)
  • 3 tbspns honey
  • 1 tbspn maple syrup
  • 2 tbspns coconut oil
  • 1/4 tspn salt
  • 1 tspn cinnamon

First of all, melt 2 tablespoons of coconut oil in a hot pot. In a large bowl, combine nuts, pumpkin seeds, oats, dried cranberries (if you want, you can add them to already baked granola instead), cinnamon and salt. Add in honey (if it’s hardened, you should melt it in a pot), a teaspoon of maple syrup and coconut oil. Mix everything until well combined. Spread the granola on a baking tray lined with parchment paper. Preheat the oven up to 150°C (300°F). Bake for about 20 minutes or until the granola is lightly browned (do not burn it!). And that’s it! Enjoy!


This granola is perfect for breakfast or as a snack- just add some to vanilla yoghurt or warm milk. So delicious and wintery!


Serves 4:

  • 5 cups of de-stemmed and chopped kale
  • 1 cup spinach
  • 2 small apples (I’d recommend choosing sour apples)
  • 3/4 cup hazelnuts
  • 1 lemon
  • 1 small orange
  • 1 garlic clove
  • 2 tbspns olive oil
  • 2 tbspns maple syrup
  • 2 tbspns apple cider/ red wine vinegar
  • 1 tspn cinnamon
  • 1/4 tsp ground nutmeg
  • some pepper
  • some salt

First of all, you have to prepare your kale. In a large bowl, combine de-stemmed kale, juice of one lemon, a teaspoon of salt and a tablespoon of olive oil. Start to tear the kale apart using massaging movements. Continue doing this for about 3 minutes or until the leaves are softened and darker in color. Then, chop the spinach and add it into the bowl. Mix everything well and set aside.

You can now prepare roasted maple hazelnuts. Preheat the oven up to 200ºC (392ºF). In small bowl, combine a tablespoon of maple syrup, some pepper, cinnamon, nutmeg and a pinch of salt. Rinse the nuts so there wouldn’t be any bitter peels. Stir the hazelnuts into the spicy mixture and mix until all the nuts are well coated. Lay them evenly on a lined baking sheet. Bake for about 10 minutes (be careful- you don’t want them to burn!).

And now it’s time for the last part- the dressing. Basically what you have to do is combine juice of one orange, one tablespoon maple syrup, vinegar, minced garlic clove, one tablespoon olive oil, some pepper and salt.

In a larger bowl, mix the salad with the dressing, add in hazelnuts chopped into halves or quarters. Add in grated apples and mix everything well. Enjoy!



Serves 2:

  • 2 cups water
  • 1 cup coconut milk (you can also use one that is similar to cow’s milk, it is usually called coconut drink)
  • 1 1/2 cup rolled or instant oats
  • 4 tbspns dried cranberries
  • 3 tbspns shredded coconut
  • 1/2 tspn cinnamon
  • 1/4 tspn vanilla extract
  • a pinch of salt
  • some honey for serving (optional)

First of all, preheat your water and coconut milk in a pot. Add in a pinch of salt. When the liquid starts to boil, reduce the heat to medium and pour in your oats. Read the instructions on the package because different oats usually have different cooking time. Normally, it takes about 5-10 minutes to cook it. When the oatmeal is almost done, add in shredded coconut and cranberries. Pour in a little bit of vanilla extract just for a hint of sweetness. Mix everything well.

You can serve this oatmeal a pinch of cinnamon and some honey drizzled on the top. Enjoy!

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Makes about 12 muffins:

  • 1 3/4 all-purpose flour
  • 250 g pumpkin (you can use pumpkin puree or simply make it yourself!)
  • 1 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup oil (any oil that has no specific flavor)
  • 50 g walnuts
  • 2 tbspns milk
  • 1 1/2 tspn baking powder
  •  3/4 teaspoon cinnamon
  • 1 tsp gingerbread or pumpkin pie spice mix (you can use whichever you have or prefer!)
  • a pinch of salt

If you have a piece of raw pumpkin (not canned puree), you have to cut it into small cubes and bake them in the oven preheated up to 170ºC (338ºF) for about 25 minutes. After that, you have blend it until solid and you use it just as well as already prepared puree!

In a large ball, mix 2 eggs with sugar until foamy. Pour in flavorless oil, then add in pumpkin puree and mix everything well again. In a separate bowl, mix flour, salt, baking powder and all the spices. Sift it into the egg-mixture. Pour in some milk and combine everything well.

In a dry pan, roast some walnuts (be careful- don’t burn them!). Try to remove as many bitter peels as you can. Chop the nuts into smaller pieces. Add them into the batter and mix them in.

Preheat the oven up to 180ºC (356ºF). Bake for about 20 minutes (keep an eye on them!) Enjoy!

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What is better than having an afternoon tea with your friends on a chilly autumn’s day?

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You can serve these muffins with some whipped cream, frosting, jam, yogurt or vanilla ice cream… Improvise bravely! These muffins are simply delicious!


Hello guys! So today I thought I would write a slightly different post from the other ones and share my experience on something that I don’t usually do (I mean, not even once a year, but more rarely). It’s pumpkin carving!

So Halloween is just around the corner and many people who live in countries that are CRAZY about celebrating Halloween (of which I’m actually really jealous) probably have already carved their pumpkins. And I’m pretty sure that they look stunningly scary!

But if you are just like me (a person whose friends and family don’t necessarily celebrate Halloween every year) and you don’t have an idea about how to carve a pumpkin, you can follow these basic tips I’ve prepared just for you!

Find a stencil online of the scariest pumpkin you’ve ever seen and print it out (this step is optional, but it makes drawing a lot easier). After that, choose the side of the pumpkin which looks the nicest to you. Grab a marker and draw the pumpkin’s face.

If you're not sure whether the marker lines will stay or not, you can also use a pencil (it is also easier to correct your drawing while using it).

As for the top of the pumpkin, you can simply cut it in whatever shape you would like. I tried to do something that looks like a flower.


Remove the top of the pumpkin and start scraping off the pumpkin seeds and all the unnecessary flesh (make sure that the pumpkin skin is not too thin). You can remove pumpkin seeds with a spoon or a spatula.              DSC_0131

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When the inside of the pumpkin seems to be empty, you can fill it with some water just to make sure that there are no seeds left.


Start cutting the pumpkin’s face using a special knife for carving or any smaller knife that you have.

It might not look perfect at first, but when you cut all the holes out, you will see that it looks even better!

It might not look perfect at first, but when you cut all the holes out, you will see that it looks even better!

When your pumpkin is done, take a paper towel just to clean the pumpkin once again. You can also put some paper towel inside of the pumpkin so that they would absorb unnecessary water. Take a tea light candle, light it up and carefully place it inside of the pumpkin.


If you have any tips on carving a pumpkin or if you want to share your experience, please leave it in the comments bellow! Have an amazing day!