Dreamy Creamy Protein Smoothie

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Good morning, beautiful. It’s time to blend one of my favorite smoothies! I love to start my day with something nutrient and delicious. So really, truly, this is like heaven in a glass.

Serving x 4:

  • 2 cups unsweetened almond almond milk
  • 1 cup  ice
  • 1 avocado
  • 1 frozen banana
  • 1 pear, cored
  • 1 cup spinach
  • 1 lemon juice

Combine all ingredients in a blender and blend until smooth.


Baked Sweet Potato With Chicory and Red Peppers


Raw fruits and vegetables are amazing, but there are times–especially during the autumn-winter months, when your body craves and benefits from warmer, more filling foods. It’s important to be flexible and adjust to the different seasons. This dish is perfect for those cold autumn evenings.

Serving x 4:

Baked Sweet Potato:

  • 2 sweet potatoes
  • 2 Tbs extra virgin olive oil (for potatoes)
  • salt to taste
  • 1 lemon juice
  • 1 Tbs dried chive

Stewed Vegetables:

  • 500 gr chicory
  • 3-4 red peppers
  • 1 clove garlic (minced)
  • 1 onion (minced)
  • salt to taste

Preheat the oven to 350°F (180°C). Cut the sweet potatoes into French fries. If you make them to thick, their texture will be soggy. Try to cut them all into a uniform thickness, so they cook evenly. In a large bowl, combine sweet potatoes, olive oil, salt, dried chive and lemon juice. Use your hands to mix well the potatoes with the spices. Spread the fries out in a single layer on the baking sheet. Bake for 25 minutes, carefully turn the fries over using a spatula, and cook for another 15 minutes or so, depending on how thickly you have cut them.

While the potatoes are in the oven you can prepare the veggies. Boil the chicory previously cut and washed for about 10 minutes, then get unstuck and sauté where you brown the onions and peppers earlier. Add salt to taste.




Who doesn’t love a bowl of warm, creamy squash bisque? This may be the perfect recipe to cook yourself sexy and happy!

Serving x 6-8:

  • 1 medium acorn squash
  • 1 Tbs coconut oil
  • 1 garlic cloves (minced)
  • 1 tsp grated ginger
  • 1 tsp Himalayan sea salt or to taste
  • 2-3 carrots (cubed)
  • 2-3 cups water
  • 1 cup coconut milk (or almond milk for less strong taste of coconut)

Cut the acorn squash open, remove seeds and peel, and cut into cubes. Heat coconut oil in a large cooking pot. Lightly sauté the garlic, then add the grated ginger. Do not overcook! Use medium rather than high heat. Add salt and stir in. Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften. Add water and cover, simmering the vegetables for 30 minutes or so, or until tender. Pour mixture into blender and puree. Add the unsweetened coconut milk or almond milk. Add back to the cooking pot and keep on low heat.

Serve with some pumpkin seeds and enjoy!

Spicy Braised Cabbage With Mushrooms And Spirulina



When outside is cold there is nothing better than some delicious and spicy treat. I found that this dish is not only good for taste, it has also the detoxifying ingredients like cabbage and spirulina. Cabbage contains the magical skin beauty vitamins A, C, E. Cabbage is high in fiber, so it clears the waste that contest in your internal organs. Cabbage is also helpful for proper muscle development and is rich in minerals, such as calcium, magnesium and potassium. The B vitamins in cabbage help soothe the nervous system and boost energy. And spirulina which boasts around a 60 percent dry weight of protein, supplying the most concentrated source of protein known to man, without the energy-zapping effects of heavy animal proteins. It is particularly rich source of iron, B complex, D and K. Spirulina is also rich of natural beta-carotenes. Some researchers have found that spirulina possesses potent detoxifying properties and can cleanse mercury and other heavy metals and toxins out of the body. At the same time, it’s extremely rich in antioxidants, fighting free radicals that can damage your cells. Because of its high level of protein and other nutrients, spirulina contributes to greater stamina and can help curb hunger. It can be especially helpful if you are an athlete.

It’s a multipurpose, mega-detox treat!

Serving x 4:

  • 1 medium cabbage
  • 500 gr mushrooms
  • 1 medium carrot
  • 1 medium onion
  • 2 cloves
  • 2 Tbs extra virgin olive oil
  • Salt and cayenne pepper  to taste
  • 1 cup spirulina

Over medium heat cook minced onion and garlic with oil. The onions are done when they’re turned golden-brown. Add mushrooms previously chopped and cook for a 5 minutes. Now you are ready to add chopped cabbage and let it softener for a 20 minutes. Add salt and cayenne pepper to taste. Serve with some spirulina on top.






Simple Avocado & Tomato & Arugula Salad


Hey there smartie, this can be the perfect combination for a pre-made lunch or a main meal when you want to remain light 😉.

Serving x 4:

  • 2 avocado
  • 250 gr cherry tomatoes
  • 1/2 lemon juice
  • 1 small head of garlic
  • salt and parsley  to taste
  • 250 gr arugula

All you have to do is to cut avocado and cherry tomatoes into small cubes and season with lemon juice, salt, parsley and garlic. You can mix all together with arugula salad or you can lay down avocado and cherry tomatoes in the center of it.

Enjoy this delicious salad 😀