Whole-grain rainbow tortillas - a great vegetable snack.

This rainbow tortillas are great idea for a snack for children. My daughter was really enjoying them. It works well as "finger food". It's a good alternative to sandwiches. They contain a lot of vegetables,  look appetizing and they are tasty

6 whole-grain tortillas
3 cooked beets
red pepper
yellow pepper
big carrot
half a big cucumber
300g hummus


You can buy or prepare tortillas yourself. Cut the vegetables into thin strips (julienne). Spread hummus on each tortilla, arrange the vegetables and wrap.


Thai soup that you will never get bored with.

My dear friend Marta served this soup on Easter. She added a few chillies for me because she knows how much I like spicy food. Thanks !!! Since then I have made this soup twice!!! You can do it with seafood but also with chicken, fish or tofu. I used a seafood mix - prawns, squid and mussels. The whole is a perfect combination of delicious seafood and tomato broth with crispy vegetables and thin rice noodles. 

  • 200g seafood or just prawns
  • 4 small onions
  • 4 garlic cloves 
  • 2cm fresh ginger
  • a teaspoon of olive oil
  • 100g mange tout
  • 100g baby corn
  • can of tomatoes
  • tablespoon of tomato puree
  • a can of coconut milk (400ml)
  • salt, pepper, nutmeg, ground cumin, turmeric, sweet pepper and chilli
  • Additionally 150g of rice noodles, green cucumber and spring onion

Prepare rice noodles following instructions on the packaging. Fry the finely chopped onion in olive oil. Reduce the heat and add grated (on small cheese grater) garlic and ginger. Fry until the onion is soft. Add chopped vegetables and seafood, increase the heat and fry for 3 minutes. Pour 2 glasses of boiling water and cook about 10 minutes. Then pour over tomatoes, add tomato puree and cook for next 5 minutes. Finally, add spices and coconut milk. Mix. Serve with rice noodles, fresh cucumber and spring onion.


Peanut butter chocolate mousse. Only 3 ingredients - just mix it

Chocolate mousse preparation has never been easier. Blend all ingredients together and set for 2 hours in fridge. This pudding is perfect for children or as pureed diet.


  • tbsp cocoa powder
  • 2 bananas
  • heaped tbsp peanut butter


Blend all ingredients using a hand blender or food processor. Refrigerate for 2 hours to set.


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)