Quiche with stuffed pumpkin flowers.

Pumpkin flowers are edible and can often be found in Italian cuisine. I stuffed them with ricotta, rosemary with a hint of nutmeg. I prepared the traditional quiche but to create a healthier version you can use wholemeal flour to make wholemeal pastry.

Ingredients for the pastry:
  • 100g butter
  • 200g of flour
  • yolk
  • 2 tablespoons of cold water
Ingredients for stuffing:
  • 8 pumpkin flowers
  • 4 tablespoons ricotta
  • rosemary, salt, pepper, nutmeg
  • 3 eggs
  • 200ml of full-fat milk

Pastry: Mix flour with butter, water and egg yolks. Roll out and put it in the baking tin (for me, quite small, 20cm). Put in the fridge for at least 2 hours. Then bake in the oven 20 minutes 180ÂșC.
Mix Ricotta with chopped rosemary, nutmeg, salt and pepper. Stuff pumpkin flowers with prepared cheese. Arrange on baked pastry. Pour the egg mixture with milk, salt and pepper. Bake another 30 minutes.


Tomato ragu with mushrooms and lentils - a wonderful recipe 100% vegan.

Ragu is an Italian meat sauce usually served with pasta. What we call bolognaise is known as ragu in Italy. I exchanged minced meat from traditional ragu for lentils and mushrooms. I think that the taste is very deep and expressive. Remember, however, to cook it on low heat for a long time - about 2 hours then it is the best !!!


  • 600g tomatoes
  • 200g brown lentils (I used from the can)
  • 100g mushrooms
  • 2 onions
  • 4 cloves of garlic
  • oregano
  • a teaspoon of sugar, salt and pepper
  • 100g tomato concentrate
  • 2 tablespoons of olive oil
  • pasta 


Fry the finely chopped onion and then the garlic in olive oil. Add chopped mushrooms and fry them for a while. Add the chopped tomatoes and simmer until the sauce thickens. Add tomato paste, spices and lentils. Stir everything else for 10 minutes. Serve with your favorite pasta.


Healthy vegetarian bowl

Various preparation techniques, using many vegetables. You can find here red cabbage coleslaw, chickpeas in tomato sauce and courgette. Everything in my opinion, looks divine and there is no chance get bored with that.

All ingredients for 2 servings:

Ingredients for chickpeas in tomato sauce:

  • a teaspoon of rapeseed oil
  • 200g chickpeas from the can
  • 200g tomatoes from the can
  • half of red onion
  • oregano, salt, pepper, sweet pepper

Ingredients for courgette:

  • 3 small courgettes
  • a teaspoon of rapeseed oil
  • salt pepper

Ingredients for red cabbage salad:

  • 1/2 of a small head of red cabbage
  • 200ml of Greek yogurt
  • salt, pepper, juice of 1/4 lemon


  • cheese
  • hummus
  • chia seeds or linseed
  • Brown rice


Fry the chopped onions and garlic on teaspoon of oil. Add tomatoes and simmer. Add spices and then chickpeas.

When preparing a tomato sauce, cut the courgette into slices. Set aside for 5 minutes. Then fry using oil until it softens.

Cook the rice

Chop the cabbage. Add salt, pepper and lemon juice. Mix with yogurt.

Put the rice, courgette, chickpea in tomato sauce and salad in the bowl. On top, sprinkle with cheese, add hummus and chia seeds or flaxseed.


Kohlrabi sandwiches - low calorie sandwiches, low carb sandwiches, gluten free sandwiches

The season for kohlrabi has already begun. You can prepare so many things with that vegetable (soup, salads or a healthy snack). When I had it for first time I was a little bit uncertain about taste. I love it in the end. Very crunchy and light.


  • kohlrabi
  • any protein-containing ingredient - like goat cheese, cheese, ham
  • any vegetable ingredient - e.g radishes, avocados and olives


Peel the kohlrabi and cut into slices. On top arrange any protein ingredients (cheese, ham, egg, legumes, tofu) and some vegetables (olives, avocados, radishes, herbs)


Rhubarb chia pudding - for dessert or for breakfast

It is almost the end of spring and the beginning of summer. It's getting warmer. In hot weather, we often choose lighter options for meals. I recommend chia puddings with all my heart. At first time when I heard about chia pudding it seemed to me quite difficult to prepare and too extravagant. Now I think that they are the most simple breakfast ever. 

Ingredients for 2 servings:

  • 1/4 cup chia seeds
  • a glass of milk
  • teaspoon of honey or stevia / xylitol + spoon of honey to rhubarb
  • 400g of rhubarb
  • a teaspoon of cinnamon
  • a teaspoon of butter

Mix chia seeds with a teaspoon of honey and milk. Stir every 3 minutes so that the seeds do not stick together. Cut rhubarb it into smaller pieces. Heat the butter in a pot and then add the rhubarb. Cook on low heat until it starts to sap the juices and rise up mush. Add cinnamon and honey. When the rhubarb is ready pour the chia seeds mixed with milk into glasses and leave best for the night. Place the rhubarb on the top in the morning if you want your dessert to be layered


Meatloaf with courgette, healthy and a quick idea for dinner.

Meatloaf is one of the easiest meat recipes. It is simple to make, because you do not need to form burgers or meat balls. You simply put all the ingredients into the baking tray. I put courgette inside so I gained an extra portion of vegetables. Meatloaf can be eaten hot or cold (cold buffet or for sandwiches)

  • 800g minced meat (I used beef 12% fat)
  • onion
  • 2 cloves of garlic
  • 2 eggs
  • courgette
  • 4 slices of cheese
  • a teaspoon of rapeseed oil
  • salt, pepper, rosemary

Cut courgette along for big four batons. Sprinkle with salt and leave for 15 minutes. Fry the finely chopped onion using oil and then garlic and chopped rosemary. Leave it for a moment to cool. Mix minced meat with spices, egg and fried onion. Put courgette together and wrap with slices of yellow cheese. Spread the fat on the pan. Put half of the meat on the bottom. Then add courgette and cheese. Cover with the remaining amount of meat. Bake in the oven until the top is nicely browned.


Delicious salad with grilled ingredients

The barbecue season is definitely started. Halloumi cheese is great for grilling. Crunchy on the inside, melting in the middle. To this sweet pepper and a mix of lettuce with green pesto.

  • 100g halloumi cheese
  • Red pepper
  • a handful of lettuce mix
  • teaspoon of green pesto
  • 2 teaspoons of olive oil
  • a teaspoon of lemon juice

Grease pepper using olive oil, sprinkle with salt and pepper. Place cheese and peppers on a hot grill. When the cheese get brownish, turn it over. Grill the peppers on each side. During this time, you can prepare a vinaigrette. Pesto mix with lemon juice and a teaspoon of olive oil. Mix with lettuce. Place a salad with vinaigrette, halloumi and sliced peppers on a plate. Serve with croutons or crackers.