What do you think when you think chocolate? Probably:
a) YUM – gimme
b) Indulgence, a “treat” or even a “cheat”
Chocolate is known as the “delicious thing you can’t have too much of” or the “forbidden fruit”. Except not fruit… damn if only chocolate were a fruit… I’d have it every day. Right? Oh wait, I do.
Yup no joke. I eat chocolate every. single. day. The answer is yes, chocolate can fit into a health, plant-based, balanced, wholesome diet. Yes you can have it every day without guilt, and yes it’s actually good for you. The only difference is that the chocolate I’m talking about here is probably a little different from the chocolate you’re thinking of.
Since I’ve been here I’ve gotten in the habit of making my breakfast at work. We have a dream kitchen equipped with Nutribullets, Vitamixs and all the healthy superfoods and vegan protein powders you can imagine. I keep frozen bananas in the office freezer and spinach in the fridge and make a big cacao-banana protein shake when I get in in the morning. Since I also like to workout before work this has ultimately lead me to working out on an empty stomach. I’ve always been one to eat breakfast the second I wake up and need something in my system before doing any kind of anything, buuuut weirdly enough, since I’ve been here I’ve been digging this quick wake up, run over to the beach, do a workout with the sunrise and deal with the rest later routine. My answer to having enough energy for fasted workouts is the same as my answer to literally EVERYTHING in life… drink a shit-ton of water. That’s it that’s all. However, I’ve recently made this fresh water infusion concoction which is so freakin high in vitamins and minerals, that it’s got you covered. I’ve been obsessed with the Food Matters Superfood Greens powder which is only good stuff: organic grass & algae powders, high in plant-based proteins etc. Compared to the classic spirulina or wheatgrass powder this actually doesn’t taste like crap, it’s surprisingly delicious. As much I love drinking on it’s own however, this fancy version amps it way way up. I drink one of these babies before my morning workout and there you go. Two birds with one stone. Got my water down plus 20% of my vitamin A for the day… all before 6am. KILLIN IT. Continue Reading
I have been absolutely obsessed with vegan cheesecake lately. I know right, vegans can’t even eat cheese, how the eff are you making cheesecake? The answer is cashews. The answer is also it actually doesn’t really taste like cheesecake at all BUT it has the same consistency AND it’s bloody delicious, so that’s close enough. I made a strawberry cheesecake a while back (recipe HERE), but my birthday was coming up in May and I was like, hey I wanna make myself a birthday cake (cuz birthdays aren’t complete without cake) so I was like: what’s my dream cake? Peanut butter & chocolate came to mind straight away cuz those are my two favourite things ever so combine those in a vegan cheesecake: MIND BLOWN. I tried this recipe out 3 times (kind of an excuse to eat a shiz ton of cheesecake but also because I was damn determined to make the best recipe in the world). I found that adding chocolate sauce and salted roasted peanuts in the middle of the cake made it EVEN more amazing, but obviously to simplify things you don’t have to include it, and it’s still unreal. All in all this recipe is amazing, I’ve probably eaten enough chocolate-peanut butter cheesecake to last me the next few years but you probably haven’t so TRY THIS RECIPE OUT (it was even approved by my non-vegan flatmates). Oh and feel free to tag me on my social media accounts if you do hehe 🙂 (Instagram, Twitter & Facebook) Continue Reading
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