Shirataki Noodles, spiralized cucumber, red bell pepper and sliced carrots sautéed with chili sauce, peanut butter and spices. Not only is this dish absolutely delicious, low-carb, low-fat and is ready in about 15 minutes.
I’ve been getting requests for more Shirataki noodle recipes. I’ve you haven’t tried them yet, they are a great low-carb noodle alternative that you can find in Asian food stores. They are quite neutral in taste but absorb all the different flavors and seasonings so well which makes them super versatile in the kitchen. Click Here To See The Full Recipe »
A creamy bowl of red lentil soup – made with red lentils, vegetable broth and potatoes. It is the perfect way to warm up on a cold November night.
Winter is to me the ultimate soup and stew time. There is just nothing better than coming home and having a soup ready waiting for you. That’s why I’m always trying to pre-cook some soup on a Sunday, so I have something warm and soothing trough-all the week.
Did you ever try to transform couscous into a sweet instead of a savory dish? If not then you must try my Vanilla Couscous with Berries recipe! It’s so simple, quick and delicious and great to take with you to work or to school!
For this recipe you can use any fruits you like. In winter I prefer the mix of berries and cinnamon to my Vanilla Couscous. It tastes absolutely wonderful!
Bare trees, grey sky and cold and rainy days. Hello November. Time for some warm and hearty comfort food recipes, like this delicious and flavorful polenta with caramelized rosemary and chili pears – a perfect recipe for cold winter days.
For this recipe I used Polenta which I brought from Italy, but you can use any corn meal you can find at your local supermarket. This dish is vegan, gluten-free, low in fat and so rich in flavor!
One of my favorite cookies that my mom makes are snickerdoodles! As they already have some cinnamon which makes them a bit more of an autumn/winter cookie, I decided to try to make them even more autumn. By just adding a little pumpkin and wintery spices the cookie became a completely different one. I also love how the pumpkin made the cookies even softer than usual.
You can either cook and mash up the pumpkin yourself, or use a canned version. I used a canned version so that I could go outside and enjoy the beautiful autumn weather we were having.
Delicious creamy homemade Pumpkin Spice Latte, inspired by the fall classic from Starbucks. The main difference between the original and my recipe is that in my Pumpkin Latte, there is actual Pumpkin inside! No artificial flavors, no artificial sugars and no dairy products!
I’ve been thinking of pumpkin recipes these days and was looking for something different, something that isn’t like anything I posted already to the blog. The Eureka moment came to me last Sunday when I was sipping my favorite cup of Pumpkin Spice Latte at Starbucks… I thought I have to try this at home it can’t be too difficult… You only need some pumpkin flesh, cinnamon, nutmeg, freshly ground pepper, vanilla soy milk and a little agave syrup as a sweetener if you like.
This delicious spicy, sweet and creamy Latte is dairy-free, gluten-free, vegan and a perfect start to the day or snack to satisfy your sweet cravings in the afternoon.