Mexican food is one of my favourite foods (after Indian, Thai and Middle Eastern). Okay it’s like 4th in line but that’s still pretty good. Tbh I’ve never been to Mexico and I’ve heard that “real” Mexican food is waaay different from the globalized Mexican food we find these days, so I can’t really say I like “real” Mexican food since I’ve never had it, but that European adapted Mexican food you find everywhere is daaamn good (mainly cuz guac…). It’s also one of the easiest foods to eat vegan, since most meat dishes can be replaced with beans and you can usually substitute the cream or cheese with more guac (ain’t never got enough guac). In any case, it’s cinco de mayo this week so I thought I’d make an adapted healthy vegan & gluten-free version of my already adapted Mexican food, so this would probably make a Mexico-native cry, buuuut trying to cover my ass by putting “style” in the title there. It’s Mexcian-style. Kinda Mexican, damn delicious, healthy and easy AF to make. Enjoy chicos! Continue Reading
Protein shakes are always a constant in my diet. Those of you that regularly follow me probably know (since I’ve repeated it like 400 times) that for almost 2 years now I’ve had the exact same protein shake DAILY. I’ve been awfully faithful to my spinach, banana, peanut butter and cacao combo, and it hasn’t let me down. It’s still my favourite meal and unless my afternoon is spent lying on a beach surrounded by puppies getting a back massage from Big Sean, it’s most probably the best part of my day as well. Buuuuuut as I said in my previous post all about protein powders (HERE), when I’m feeling super fancy (usually Sundays cuz Sunday is glute day and it’s a pretty fancy day you feel me?) then I crank my protein shake up a notch and create a mutant protein shake in the form of a #foodporn-worthy protein pudding jar. NO JOKE these babies are ABSOLUTELY UNREAL. It’s like a thicker, heartier, version of my already fire protein shake, with extra little bits to add some crunch, and usually some chia pudding to add some extra-creamy texture up in there… In any case, here’s one of my favourite extra epic protein pudding jars, plus it TASTES LIKE PIE. PROTEIN, VITAMIN-PACKED, HEATLHY-ASS PIE. Like uhhhh yes puh-leeeeez. Continue Reading
I’m not exactly religious, so for me Easter basically has always been synonym for: YAY long weekend where I get to stuff my face with chocolate. My mum used to hide easter eggs in the garden and my brother and I would spend the morning finding about 70% of them (the rest we would become ant-food or would spend the summer chillin til we find them the following October when raking the leaves). This year Easter is combining with Spring Break, and since I’m staying at home taking it easy, it’s perfect timing to spend the weekend doing some Easter recipe testing. So I asked myself k…what’s traditional Easter food I can cook up? Literally have no idea cuz all I remember eating on Easter was those Lindt chocolate bunnies and Cadbury Cream Eggs…guess I’m cooking up chocolate? I got inspired for this citrus chocolate bark by thinking about what colours are usually associated with Easter, and when I thought yellow and orange, plus chocolate…done and done. Citrus chocolate bark sounds amazing, let’s do it. As usual the recipe is vegan, gluten-free and free of refined sugar. Plus it’s easily customizable, add any nut, fruit or spice to switch up the flavour. Oh and it’s pretty much fool-proof cuz chocolate is chocolate, it will always and forever be delicious and loved by everyone (except for those few people out there that feel the need to tell people that they don’t like chocolate… like who are you, where are you from, go back to your home planet pls cuz clearly it’s not this one). Continue Reading
I’ve never been a huge cookie person, (always been more of a brownie gal) but what I do remember is that as a kid, my favourite day was when they served those biiiig Quacker soft-bake oatmeal cookies at recess (yes those were my favourite days, clearly I lived a very simple life). Last week, one the members of my project-group suggested I bring some type of baked good to our next meeting. Since I love cooking and trying new recipes, but try avoid having too many treats (no matter how healthy) lying around since I will EAT THEM ALL IMMEDIATELY, I thought hey why don’t I bake for my team and then they can do the eating. So as I asked myself what to make, I thought of those big heavenly oatmeal cookies from my childhood that probably contained enough trans fat to clog your arteries in 25 seconds, and decided to make my own less heart-attack-inducing version. I was planning on trying out the recipe a few times to find “the perfect oatmeal cookie” recipe that was vegan and sugar-free but after my first try they were already SO FREAKING GOOD that didn’t even want to alter anything at all. Guess I’m an even better chef than I thought I was #ModestyIsKey. Oh and my team loved em just as much as I did (obviously eating none of them myself didn’t workout at all) hehe oooooopsies. Continue Reading
I’ve been meaning to make a brownie recipe for a while now. Mainly cuz brownies are God’s gift to the people, and I somehow haven’t cooked up a vegan version yet?! If you’ve read my other blog posts, you probably know by now that as a child I used to make myself a little plate with TEN Betty Crocker Two-Bite brownies to munch on in front of Nickelodeon’s finest: 8 Simple Rules (clearly the notion of control and moderation were lost on me). The worst thing is I really thought that abusing brownies was a thing of the past, that I had moved on, I was no longer a certified brownie addict. But what I learnt today was that it wasn’t my control that improved, it was simply that I haven’t had brownies available (Betty Crocker haven’t come out with a vegan alternative yet). I’m ashamed to say that today, I relapsed. So maybe finally cooking up vegan gluten-free brownies was terrible idea, but I’d say it was definitely a learning experience. Note to self: when there is a rack of fresh from the oven brownies in front of you YOU WILL EAT THEM ALL. See? Wouldn’t have known that if I didn’t try. And knowledge is power, so in conclusion, brownies were a great idea. I learnt that I’m just as weak as my 12 year-old self when faced with these chocolatey bad boys, plus they were absolutely delicious. So no regrets. Aaaaand as usual, they’re vegan, gluten-free and refined sugar free, so I miiiight have had too many of em (wasn’t exactly 10 but was like 5…) but at least these ain’t Betty Crocker style. Continue Reading
When Stef and I are together we’re like this unstoppable power duo. Everything is planned, organized, we get ish done, blog, do yoga, cook, gym, take pictures etc. Everything just sort of works out. So while I was on end-of-semester holidays and her boyfriend was out of town, I took his place (they always joke around that I’m bf #2) and we had a full 3 days together at her’s in Bern. Thursday was Stef’s day off work so we started our day with a 6am gym session. We were actually supposed to make it for a 6:30am spinning class but classic Stef got the times wrong (why I still trust her to check on these things is beyond me, I never learn). So spinning was replaced by a BBG legs circuit and ab work. It’s so good to get home at 8:30 and already have gym out of the way. Since it happened to be #nationalbreakfastweek, cooking up a biiiig-ass brunch was necessary. All was vegan, gluten-free and refined sugar-free, oh and daaaamn tasty. Continue Reading
In order to celebrate #nationalbreakfastweek Stef and I decided to cook up an absolutely epic brunch. For real this brunch was uuuuunreal, from smoothie bowls to toasts to a beautiful stack of blueberry pancakes (full post about it here). May seem like a lot of food but after 3 hours of cooking, making everything look pretty and taking a bajillion pictures I can tell you we absolutely inhaled it. It was one of those things were it goes: cook for hours, inhale in 45 seconds, take another 2 hours to clean up. But safe to say those 45 seconds where we ate like starved animals were so damn worth it. Of course, these babies are vegan, gluten-free and refined sugar free! Continue Reading
So I’ve been trying this thing lately where I colour coordinate my Instagram feed. I was on green which is great because I basically live off green smoothies and spinach-everything. Buuuut the other day it was my first day of end-of-semester holidays and obviously, while other kids usually celebrate by getting drunk the night before, I celebrate by preparing a big-ass brunch to cook up for myself. But sh*t. I want to make pancakes…but my feed’s green. Omg the struggle is so real like I can’t even. Enter: Matcha crepes! Like damn they’re green plus they’re big-ass-brunch worthy aaaannd they’re freaking delicious. So there you go, there’s always a way. Key to success fellas. (Plus they’re of course vegan, gluten-free & refined-sugar free as per usual) Continue Reading
For the longest time I really thought mincemeat pies were made with meat. I remember once my mum telling me that they were really good and that we used to always have them when we lived in London. This confused me cuz she’s vegetarian, didn’t really make much sense. I then found out that actually, there’s no meat, just dried fruit, orange, sugar, butter, spices, all cooked into some sweet gooey concoction that’s then stuffed inside a shortbread-like pastry and makes a mini pie. LIKE WOW this just got sooo much more interesting. Definitely want. Anyways, I ended up trying one at some point and couldn’t believe I had been missing out on it my whole life just because I misunderstood the name. There’s my lesson for today kids, don’t trust a food by it’s name. Always eat it first, judge later #wisewords. So here’s my version of the classic mincemeat pie made gluten-free, vegan and sugar-free. Continue Reading
Gingerbread men cookies have a been a Christmas staple since I pretty much decided they should be when I was about 12. I used to have this big super old school Betty Crocker cookbook, and I would make the gingerbread men recipe every year. The morning of Christmas eve was often spent having lazy time with the family, sitting around in pyjamas, decorating the cute little cut out men. Usually my brother would end up decorating one of them, giving it an angry face for fun and I would b*tch and moan saying “noooo Anthoonnnyyyy” (yes I was the whiniest of children). The tradition sort of ended when we moved to Singapore and started spending Christmas sailing in Thailand (Christmas food became which ever type of canned bean was left over on the boat). Last Christmas I was working in Barcelona and decided to make them for myself (since I was alone in the city while my family was off enjoying the sun of Phuket #internlife). It was also my first Christmas being vegan, so I was like hey, let’s make those cookies I used to make with my family, but switch up a few things:
- instead of using the classic recipe, let’s use a vegan one!
- instead of decorating with smarties, let’s use superfoods!
- instead of decorating with family, let’s just do it solo in my tiny studio!
They were hard, not very good, decorations looked pretty crap and it wasn’t all that much fun.
So this year was time for gingerbread men ROUND TWO!
Stef and I made a really good recipe, kept the decos simple, but cute. And we did it together. We had such a nice afternoon decorating them, Stef even mentioned that it was the first time we actually sat down, and did something relaxing together (usually were running around like OMG let’s go workout, WOW so hungry let’s go eat, damn we have to hurry up, I’m gonna miss the train, QUICK take an insta pic, no wait shoot it’s gross and blurry, take another GO GO GO).
So all in all, the cookies were a success. And even better? We got to share them with all the lovely girls that came to the #swissbbggirls meet up last week (I know right, the cookies were good but I actually accepted to share?! I better be on the nice list this year). Continue Reading