Sweet Potatoes with beans stuffing

I absolutely love comfort food. Offer me something that contains beans & potatoes and I would never say no! Even better if it’s topped with some sour cream!
Roasted sweet potatoes is definitely great option for those looking to spend some creative time in the kitchen. It’s pretty easy to make and will work great as a vegetarian option for your roast! Give it a try!

What you’ll need (serves two):

• 4 medium size sweet potatoes
• 1 red onion
• 1/2 large red pepper
• 1 stalk of celery
• 1 carrot
• 1 tbsp. red pepper powder
• 1 tbsp. spoon turmeric
• some salt + pepper
• 1 can of baked beans
• 1 can of red kidney beans
• olive oil
• sour cream
• fresh coriander

How to prepare:

• Wash sweet potatoes and place them on baking trey. Season with some salt and pepper and massage some olive oil into its skin. Place in preheated oven for about 30-40 minutes.
• Get baking tin and add chopped onion, red pepper, carrot and celery. Pour some olive oil and add spices, mix everything well and place into oven for about 15 minutes.
• Take off your veggies and pour in the beans. Mix everything well and place in the oven for another 10 minutes.
• Once your potatoes are ready, take them off and cut it almost in half to add the stuffing. Add veggies, top with some sour cream and some fresh coriander.
• Serve with some cold white ale, you’ll love it!

Let me know if you give this a try, folks!

Talk to you soon!

Kitchen Stories: Asparagus Snack

Howdy, friends!
It’s time for a veggie chat!
I have no shame in admitting this: I absolutely love Asparagus!
If the day comes when I’ll have to pick only one veggie to live on- I will hands down pick this king of nutrition! I usually cook them as a side with salmon or meat, but I recently got into healthy snack alternatives and enjoying asparagus on their own is just the best. Make some delicious sauce and you’re good to go!

So basically, all you have to do is just pre-boil your asparagus, so they get a bit softer. You will then have to take your cooking tray and add some olive oil, salt, pepper, unpeeled garlic cloves and some lemons. Place all of this into the oven for about 15-20mins, until asparagus get all nice and crispy.

Set them aside. We’ll make a quick sauce now!

You should now have a lovely mix of flavours in your cooking tray. take off the garlic gloves, get garlic press and get that nicely cooked garlic into lemony olive oil. squeeze the remaining juice out of those lemons as well. now mix everything together in the tray, add some extra olive oil if you wish. get a small bowl and pour everything in it. add a spoon or two of sour cream/soya cream/greek yogurt and mix it very well. you might want to add some extra salt and peppers too, but it’s not necessary!

Here you go! You get a perfectly healthy snack/side without any effort, enjoy! Maybe watch a movie with it too! ;)

Let me know what’s your favourite veggie!
Talk to you soon!

What’s for lunch? // Rice Stuffed Peppers Recipe

I adore vegetarian foods that are not only good for you, but also bring that comfort to your home. When I feel like I might want something cozy to warm me up- I always go for a dish that contains rice+veggies+cheese. lots of cheese. you can notice that most of the veggie friendly recipes I post here are often vegan, but sometimes I get such a strong craving for cheese that I just can’t fight it. To be honest- I don’t actually want to fight it! Cheese is awesome. Discussion’s over.

So here we go, let’s move on to the recipe! This Rice Stuffed Peppers recipe will only take you up to 30 minutes to make, but you’ll love it to bits, I promise.

What you’ll need:
1 small cup of rices (I used wild+long mix)
1 teeny-tiny chilly pepper
5-6 tablespoons olive oil
150-200g firm tofu
4-5 cherry tomatoes
1/2 courgette
4-5 mushrooms
Some sesame seeds
Soya sauce
Salt+Pepper+Dried Paprica Powder+Turmeric
2 large red peppers

How to prepare:
• Cook your rice and set them aside to cool down. I always pre-fry raw rices on olive oil, somehow they turn out better this way.
• Take off the top of peppers and clean up the inside. Add some olive oil onto cooking tray and place the peppers into the oven for about 10-15mins.
• Preheat some olive oil in the pan, cut chili and tofu in pieces and fry them together. Once tofu gets that nice golden color- sprinkle some sesame seeds on top and cool everything down with some soya sauce. Add the rest of the chopped veggies and fry a little, add all spices, mix it all up and pour around 100ml of water. Lett it stew for a few minutes. Then- add rices into the pan. Mix it all well, you’re almost done!
• Once your peppers get soft – take them out the oven, stuff with veggies+rice and place back in the oven for another 10 mins.
• At the very end- add some cheese on top and let it cook for another couple of mins until cheese melts.
• Get your plates, place the peppers and add some fresh coriander on top. This will give some extra flavour!

Serve as it is, with some ice-cold water or even better- beer!

Enjoy!
Let me know if you try this yourself!

Tahini Salmon Recipe

We eat a lot of fish and seafood in our house, and salmon has always been my favourite. It’s super easy to prepare and it tastes amazing every time. You can make it with almost everything, but recently I started to experiment with various products in order to spice things up a little and that’s how my eye caught a jar of tahini. After reading through some Martha Stewart tips- I came up with this easy salmon recipe with a touch of tahini, hope you give this a try.

What you’ll need:
• salmon steaks
• tahini
• salt + pepper
• sesame seeds
• some olive oil
• quinoa + your choice of salads (for garnish)

How to prepare:•Season your salmon steaks with some salt + pepper
•Take a pastry brush and coat one side of the salom with tahini
•Sprinkle with some sesame seeds
•Add some olive oil into the cooking tray and place salmon stakes
•Bake Until Opaque and Flaky. Preheat the oven to 180 degrees C. You can bake the fillets at a lower temperature, if desired, but remember to increase the cooking time. Bake salmon steaks, uncovered, for 10-15 minutes.I served my salmon with some quinoa + rockets salads. This meal is full of nutritious things and will work great as a post workout meal. Tahini is one of the best sources of calcium out there, I should really start using it more often!

Let me know if you try this!

Quick Breakfast ideas // Frozen Smoothie Packs

It wasn’t until few years ago, I realised how important breakfast is. Before that, I used to just run out oh home with a toast in my hand or just have a coffee. Surprisingly enough, breakfast is probably my most favourite meal at the moment! Sadly, not always I get enough time or good to prepare a good breakfast for myself. I live really central, therefore finding a proper supermarket might be a bit difficult and I admit- I’m a bit too lazy to get my shopping done online. Thus, once I finally plan and do my weekly shopping- I tend to order way too much fresh fruits and veggies. That’s why I like to make pre-made frozen smoothie packs to save time and reduce wasted preduce!

Follow the steps to make yours:
1. Get some sandwich bagsI got mine while shopping at Ikea. I love those as they come in 2 different sizes, so you can also make bigger packs if you’re sharing your smoothies with your other half or a friend. Any sandwich bag food work just fine tho!2. Cut your chosen fruits into piecesIf you have a strong blender- you can also freeze whole fruits, but I find it much easier for blending & separating if I cut them in equally sized pieces.3.Start packing!I used melon, bananas, grapes, strawberries, whole grapes and spinach for mine. Just take those bags and start packing!4. Get those bags frozen!Once your bags are ready- close them securely & place your bags into freezer. These will be ready to use in a few hours, but you can keep them for way longer and use for emergencies!
5.Make dem smoothies!
So the next morning you’re in need of a quick smothie, just grab a bag, throw its content into your blender, add your choice of milk (I love Almond milk with this), some superfoods + squeeze some citrus.

It will only take you few minutes, so no more excuses about not having time for breakfast! You just have to prepare for it in advance!

Let me know if you try this & what are your favourite smoothies ingredients!

Roasted Sweet Potatoes with beans stuffing

I absolutely love comfort food. Offer me something that contains beans & potatoes and I would never say no! Even better if it’s topped with some sour cream!
Roasted sweet potatoes is definitely great option for those looking to spend some creative time in the kitchen. It’s pretty easy to make and will work great as a vegetarian option for your roast! Give it a try!

What you’ll need (serves two):

• 4 medium size sweet potatoes
• 1 red onion
• 1/2 large red pepper
• 1 stalk of celery
• 1 carrot
• 1 tbsp. red pepper powder
• 1 tbsp. spoon turmeric
• some salt + pepper
• 1 can of baked beans
• 1 can of red kidney beans
• olive oil
• sour cream
• fresh coriander

How to prepare:

• Wash sweet potatoes and place them on baking trey. Season with some salt and pepper and massage some olive oil into its skin. Place in preheated oven for about 30-40 minutes.
• Get baking tin and add chopped onion, red pepper, carrot and celery. Pour some olive oil and add spices, mix everything well and place into oven for about 15 minutes.
• Take off your veggies and pour in the beans. Mix everything well and place in the oven for another 10 minutes.
• Once your potatoes are ready, take them off and cut it almost in half to add the stuffing. Add veggies, top with some sour cream and some fresh coriander.
• Serve with some cold white ale, you’ll love it!

Let me know if you give this a try, folks!

Talk to you soon!