Strawberries and fresh mint cocktail

Hello strawberries! 🙂

I bought my first portion of strawberries this season. I was walking around one of this local fruit stalls and saw these little, red creatures… and couldn’t resist, I had to buy some. I bought about half kilo and guess what? I’ve ate them all! Of course, I managed to wash them first. 🙂
Do you think that this is a matter of me being pregnant…or I’ve just missed them so much?
All in all, I’ve also bought more strawberries the next day and I’ve prepared this mint and dairy- free cocktail. I’ve used oat milk. It tastes best when cooled! You need to try! 🙂


  • 180 gram fresh strawberries
  • 200 ml oat milk
  • 1 banana
  • Few fresh mint leaves


Put all the ingredients into the blender and mix them. Enjoy! 🙂

Cauliflower pizza

I love cauliflower pizza for its lightness. It tastes like normal pizza, but you haven’t got this feeling of heaviness after you eat it. It’s also perfect for those, who are on a gluten-free diet as it doesn’t contain any flour at all. It’s easy to make and delicious. Double the ingredients two make two pizzas at once as it disappears very quickly! 🙂


  • 250 g cauliflower (about half of small head)
  • 30 g mozzarella
  • 25 g parmesan
  • 1 egg
  • ½ teaspoon salt

For tomato sauce:

  • 250 ml tomato mixture
  • 1 garlic clove
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sweet paprika
  • pinch of black pepper

For topping:

  • your favorite veggies (I’ve used mushrooms and yellow pepper)
  • tomato sauce
  • mozzarella (amount you like 🙂 )
  • fresh basil


  1. Preheat oven to 220 C.
  2. Grate the cauliflower, parmesan and mozzarella. Then, mix it all together with egg and salt.
  3. Prepare a baking sheet by laying a piece of parchment paper on it. Put the ‘dough’ on it and form a pizza. Don’t worry if you have an impression that dough is too runny, it will be perfect after baking.
  4. Bake pizza for 20 minutes then take it out and put some tomato sauce, mozzarella and the veggies of your choice. Bake for 5 more minutes.
  5. Serve with fresh basil and the rest of the tomato sauce. Enjoy! 🙂

Baked salmon fillet with colorful quinoa & vinegar salad

Let’s prepare something quick, something light, something fresh and healthy. Something fishy… 😉


  • A piece of fresh salmon fillet
  • 5 tablespoons extra virgin olive oil
  • 1 garlic clove
  • Fresh dill
  • Salt
  • 1 glass colorful quinoa mix
  • 2 glasses water
  • Some fresh Lamb’s lettuce
  • 2 tablespoons apple vinegar
  • 1 carrot
  • Sesame seeds


  1. Wash the fish. Warm up the oven to 180°. Combine 2 tablespoons of olive oil with garlic, fresh dill and some salt. Cover the fish with the prepared mix and put into the oven for 15 minutes.
  2. Wash the quinoa. Add 2 glasses of water, one glass of washed quinoa to a pot. Cover it and cook for 15 minutes. Then, add 1 tablespoon of olive oil and some salt to taste. Leave it covered for another 5 minutes.
  3. Wash the lettuce and carrot. Cut the carrot into thin slices or use carrot sharpener if you have one. Prepare dressing: mix two tablespoons of olive oil with 2 tablespoons of apple vinegar. Add some salt and sesame seeds to taste. Mix the vegetables with the prepared dressing a moment before serving the dish. Enjoy! 🙂

Futomaki with smoked salmon, avocado & cucumber

I believe that a secret of good sushi is well-prepared rice and fresh ingredients.
Please find below some step by step rice cooking instructions and sushi rolling tips. I’m not a sushi master, but my sushi is homemade, fresh and tasty.
It’s a beautiful, creative dish ideal for family or friends gathering, or the evening with your love, or Bridget Jones pic with the glass of your favorite wine… 🙂 You decide! 🙂


  • 1 glass sushi rice
  • 1 glass water
  • 6 tablespoons Japanese vinegar
  • 2 tablespoons sugar
  • 1.5 teaspoon salt
  • A piece of smoked salmon
  • Avocado
  • Cucumber
  • Cream cheese
  • Sesame seeds
  • 4 Nori sheets
  • Wasabi


  1. Wash the rice; rinse it several times until the moment there is no more starch coming out of it. Then soak the rice in the clean water for 20 minutes.
  2. Cook the rice. First, strain the soaked rice, then put it into the pot, add one glass of water and cover the pot. You need to observe the pot and wait for the moment when it starts boiling. When this moment comes, you need to stir the rice, cover the pot again and cook for 10 minutes on the lowest heat. Then, turn off the heat and leave the pot covered for another 10 minutes.
  3. Season the rice. Warm 6 tablespoons of vinegar with 1.5 teaspoon salt and 2 tablespoons sugar. Mix together with the rice and wait until it cools down. Then, you can start rolling!
  4. Prepare other ingredients. Wash and cut the cucumber and avocado into long pieces. I remove the seeds form the cucumber as it contains too much water inside. Cut the fish.

Start rolling:

I use ½ of nori. I wrap it in foil, so I do not need to clean it later.

  • Gently spread the rice on the nori, leaving about 3 cm of margin.
  • Place the ingredients near the middle of the nori, start with the fish; you can also put some wasabi first, if you like. You can add some creamy cheese and sesame seeds here too.
  • Fold over the ingredients and roll tightly!
  • Cut the roll into pieces and start admiring your creation or eating at once 😉 Enjoy!

Cod fillet with orange puree & millet groats

Let’s prepare this light, delicious dinner. You need to try this succulent cod fish soaked in the coconut milk and tossed in the sweetcorn flour. This dish is gluten, eggs and dairy free.


  • One cod fillet
  • Few tablespoons coconut milk to soak the fish
  • Salt
  • Sweetcorn flour
  • Oil to fry the fish
  • Half glass millet groats
  • Lemon
  • Some fresh onion set

For Puree

  • One sweet potato
  • A piece of butternut squash
  • 2 tablespoon extra- virgin olive oil


  1. Fish: Wash the fish and divide into portions, then soak it for 15 minutes in the bowl with the coconut milk and a little bit of salt. Next, toss it in the sweetcorn flour and fry. Wait till the moment you have vegetables and millet groats ready. Fry for about 3 minutes on each side.
  2. Puree: Dice the sweet potato and the butternut squash and steam for about 20 minutes. Then mash the vegetables and add one tablespoon of extra-virgin olive oil.
  3. Millet Groats: Cook the millet groats in the portion half glass millet groats/one glass of water for 15 minutes. Add one tablespoon of olive oil and some salt to taste.
  4. Serve the fish with puree and millet groats. You can add a slice of lemon and some fresh onion set to taste. Enjoy! 🙂

Forest Fruit Cocktail

I’m missing summer… do You? Fortunately, I have found in my freezer a bag of frozen forest fruit and decided to make this delicious cocktail. It takes me back to summer days :). However, I do not worry too much; summer is coming back soon again. 🙂


  • Half glass frozen forest fruit mix (blueberries, blackberries, raspberries)
  • 1 banana
  • 150 ml coconut milk
  • 1 teaspoon agave syrup (can be omitted or use another sweetener)


Put all the ingredients into the blender and mix them. Faster can’t be! Enjoy! 🙂

Apple Kissel

Let’s prepare this delicious, gluten and sugar free dessert. It’s still sweet and tasty. 🙂


  • 250 ml fresh squeezed apple juice
  • 2 spoons tapioca flour (tapioca starch)
  • 4 spoons cold water
  • Half apple
  • 2 spoons puffed Amaranth


  1. Boil the apple juice. Mix two spoons of tapioca starch with the four spoons of cold water and add it to the boiled juice, mix and boil for several seconds until it coagulates.
  2. Dice half of an apple (or more if you prefer) and add it into the kissel.
  3. Put the kissel into the bowl and serve with some puffed Amaranth. Enjoy! 🙂

Mushroom soup

This soup is really filling due to the amount of the ingredients used. It’s worth trying for its delicate flavor of mushrooms… Let’s cook! 🙂


  • 5 chicken wings
  • 3 liters of water
  • 500 g mushrooms
  • 2 carrots
  • 1 parsley root
  • 10 potatoes
  • Piece of celery and leek root (about 5 cm)
  • 3 spoons of dried mirepoix
  • Grain of pepper
  • 1 spoon salt
  • Bay leaf and allspice
  • 200 ml of 30 % heavy cream
  • Fresh parsley


  1. Peel, wash and cut the vegetables: carrots, parsley, celery and leek roots into slices. Peel the mushrooms and cut them into thin slices too. Peel and dice the potatoes.
  2. Fill the pot with the 3 liters of water and add the chicken wings. Add salt, pepper, bay leaf and allspice. Cook for 20 minutes.
  3. Add prepared vegetables and 3 spoons of dried mirepoix and cook for another 20 minutes. Then and the mushrooms and cook for 10 more minutes.
  4. Add the heavy cream: First mix some hot soup with the heavy cream and then add it into the soup.
  5. Add some fresh parsley and more salt or pepper if you wish! Enjoy! 🙂

Turkey and vegetables stew

This is an ideal dish for a family dinner, easy and quick to prepare. The kids love it for its gentle sweetness given by the presence of carrot. 🙂


  • 0.5 kg turkey leg meat (without bone)
  • 1 small brown onion
  • 1 garlic clove
  • 1 carrot
  • 1 small zucchini
  • 250 ml of water
  • 1 teaspoon salt
  • Pinch of black pepper
  • 1 bay leaf and allspice
  • Half teaspoon of turmeric
  • 1 teaspoon of sweet red pepper
  • Fresh dill


  1. Dice the meat and onion. Cut the carrot, zucchini and garlic into slices.
  2. Fry the onion up in the pot for about 2 minutes then and the garlic and the meat and fry all together for a moment.
  3. Add spices and water and leave to stew for 45 minutes.
  4. Add carrot and stew for another 15 minutes, then add zucchini and stew only for 5 more minutes in order to leave it crispy. Add fresh dill and serve for example with cooked buckwheat groats or rice. Enjoy! 🙂

Red curry of chicken

If I had to choose one meal which is “my special” this is it. This is also my husband’s favourite one.

It arouses the memories from our trip to Thailand. If you are bored with another chop or casual soup for dinner challenge yourself, try something new and prepare this curry. 🙂 If you aren’t used to eating spicy dishes give less curry paste. Enjoy this mix of oriental bite and move yourself to an exotic land at least for a while… 🙂


  • One chicken breast
  • One red pepper
  • 5 little mushrooms
  • Few pieces of pineapple
  • 500 ml coconut milk
  • 250 ml water
  • 3 tablespoons of red curry paste (recipe here
  • To taste:
  • Salt (about 1 teaspoon)
  • Fish sauce (about 2/3 spoons)
  • 1 fresh red chili ( you can omit)
  • 1 lemon grass
  • Fresh coriander
  • Lime or lemon juice (juice from half of it)
  • Brown sugar ( about one teaspoon)


  1. Cut the chicken into small, thin pieces.
  2. Cut the vegetables: pepper into long pieces, mushrooms into thin slices and dice the pineapple. Remove the seeds from a red chili and cut it into small slices as well.
  3. Add 250 ml of coconut milk to the wok or larger pan and cook it for several minutes until it thickens. Then add three tablespoons of earlier prepared red chili paste and cook it for 5 more minutes.
  4. Add chicken and it cook shortly, only until the moment it is no longer raw (to check this you can cut one piece of the chicken and if it is no longer pink inside – it means it’s ready)
  5. Add another 250 ml of coconut milk and 250 ml of water to the wok.
  6. Add the spices salt, fish sauce, lemon grass, sugar and juice from a lime or lemon. Adjust it to your taste, experiment with the spices.
  7. Add the vegetables pepper, mushrooms and pineapple and cook the dish for 5-6 more minutes.
  8. When dish is ready add the chili and fresh coriander – serve with cooked rice. Enjoy! 🙂