http://azteenmagazine.com/insurance-teens/ Let’s be honest, each and every one of us has a sweet-tooth, at least occasionally. I’m not crazy about sweet things, but time to time I do like to have something sweet. I’ve always loved baking, and currently I mostly bake for special occasions and for my kids. Having said that, it’s very important for me that my kids follow a healthy diet from an early age. I believe that when you introduce healthy eating to your kids from the beginning, they will naturally eat healthy later on in life as well.…
orlistat online purchase Hello everyone and beautiful and summery greetings from Cyprus! I’m currently on my third trimester and nearing the end of a long stretch. While time has passed by so quickly, I can’t tell you that giving birth definitely could not come any sooner, as I am eager to start feeling better again. The morning sickness (or more like all-day sickness) has returned and I’m having to struggle day in day out with constant nausea and a general feeling of being unwell.…
Hello again, everyone! I know it’s been a very long time since my last blog post, but please hear me out, I have a very good reason.
can you buy hoodia at walmart The last three months have been the toughest three months I can remember. Not only have I been taking care of two growing toddlers, but I’ve also been carrying a new baby in my belly. That’s right, I’m pregnant again.
Today marks week 15 for me and I’m still experiencing the worst morning sickness ever.…
This summer has been all about healthy side dishes and snacks, both sweet and savoury. We’ve been using the barbecue non stop, so I’ve had the pleasure of focusing on nice and refreshing foods to have on the side of grilled chicken, fish or vegetables.
This butter bean and chilli spread is a recent favourite of ours. It’s such a delicious add-on to grilled chicken for example or raw or cooked vegetables. I’m totally hooked on it.
Makes one bowl:
1 can butterbeans / 250 gr
1 tbsp tahini
2 tbsp olive oil
1/2 lemon juiced
0.5 dl water
1.5 tsp ground paprika
1.5 tsp ground cumin
1/3 tsp cinnamon
Chilli flakes (with care, but enough for a kick)
Dried garlic milled
Put all ingredients into a food processor and blend until fully smooth.…
I remember a time when I used to always find some energy balls in my fridge. But now it’s been a while since the last time I made some. I somehow needed a break from them for a bit. But this weekend I felt like making a batch again. I didn’t want to follow my usual recipe but to rather change things around a bit in order to try something new and fresh.
So I came up with these raw lemon and vanilla coconut balls, and I have to say that they turned out amazing.…
I’m a real sucker for Christmasy flavors and scents and I often create combinations, which could be mistaken for something that belongs to a Christmas table, when in facts it’s the middle of summer. I just love the mix of various spices, like cinnamon, cardamom, ginger and clove, especially when you use them with apples.
Now, let me share with you my delicious, easy-to-make, super healthy, gluten, dairy and refined sugar free apple and cinnamon loaf, which could be served as a cake with coffee, as a snack (my kids love it) or even as breakfast (I love it).…
People often ask me how to incorporate as many different vegetables into one dish as possible, without it having to be a vegetarian stew. So here’s a little insight as to how I like to combine different vegetables with meat. I really love this dish. It’s become one of my favourites. It’s healthy, super fast to make and really tasty. I think it’s a perfect dish for summer. I hope you love it too.
300 gr chicken breast
200 gr coconut milk
1.5 dl chickpeas
1/2 lime zested and juiced
1 tbsp coconut oil
1 small garlic clove crushed
2 medium cauliflowers
Start by washing and preparing the carrot and courgette by taking a peeler and shaving it into thin strips.…
I’m a big fan of porridge in the morning, as many of you have surely gathered. I could honestly eat porridge daily, maybe even several times a day. And every year when summer comes, and along with it, those three very hot months, I like to change things around a bit, ie. my usual hot porridge turns into a colder but definitely not paler version of itself.
I do make the occasional overnight oats but, if you’re busy like I am, I just tend to forget to make a batch the night before.…
Cashew milk has become one of my most favored of nut milks. I really love the subtle flavor and texture of this particular dairy-free milk. It’s slightly sweeter and thicker than almond milk, for example, which makes it a great addition to desserts or even sauces. And the recipe couldn’t be easier. I tend to make my nut milks totally natural, but if you like to add some flavor into yours, vanilla, honey, maple syrup or even cinnamon would go perfectly.…
The summer has officially begun, at least in Cyprus, and with the warm weather comes the desire to eat cooling foods, especially ice cream. But as I do want to make all the foods I eat as healthy as possible, dairy ice cream is out, while vegan ice cream is totally in. And everyone loves it, even my dairy-eating husband and kids who much prefer my healthy and delicious dairy-free ice cream over any store-bought sugar-packed ice cream. That makes me very happy.…