Coconut and rhubarb chia pudding, nutritious and delicious breakfast

 We use rhubarb to make puddings. It is very sour and makes extraordinary desserts with a lot of flavours that you can't get bored with. I admit that preparing rhubarb is a little bit time consuming , so I often prepare a little more. Last time I've made a lot and used for the cake, porridge for a children etc. Coconut and rhubarb turned out to be a good combination and the whole thing was topped with crushed cocoa beans and chocolate. Delicious.

Ingredients for 2 servings:

  • 1/4 cup desiccated coconut
  • 1/4 cup of chia seeds
  • 1.5 cups of milk (cow or plant milk)
  • spoon of honey
  • chocolate (2 cubes)
  • 2 teaspoons of crushed cocoa beans
  • stewed rhubarb (about 150 ml)


Rhubarb: wash and chop. Transfer to a pot and cook over medium heat, stirring occasionally. Cook until the water evaporates and the rhubarb mousse becomes thick. I prepared the rhubarb the day before. I made a little more of it and used it for various dishes.

Pudding: heat the milk in a pot, add desiccated coconut and cook for about 10 minutes. Add seeds and set aside, mix every now and then so that the seeds do not stick together. While still warm, mix it with honey. Transfer to any cups or glasses. Place the rhubarb on top. Put in the fridge overnight. Serve with chocolate and cocoa beans


Green curry with salmon, prawns and chickpeas - idea for fish meal

This green curry is an idea for a meal with fish and prawns. Additionally, full of vegetables and easy to prepare - you need only one pot to make it. Seasoned as you like so can suit even the smallest gourmets


  • 500g of salmon
  • 200g prawns (I've used already peeled and pre-cooked)
  • a can of chickpeas (240g)
  • 2 onions
  • 4 cloves of garlic
  • 4 stalks of celery
  • 2 cm of ginger
  • a bunch of chives
  • fenugreek, cumin, coriander, cardamom, turmeric, salt, pepper
  • 200g of green beans
  • 150g of mange tout
  • 400 coconut milk light (can)
  • spoon of rapeseed oil

Using oil, fry finely chopped onion, celery, garlic, ginger, spices and chives in order. Pour water (just to cover the vegetables) and cook until the vegetables are soft. Pour in coconut milk and blend. Put pieces of salmon, prawns, chickpeas and vegetables - beans and mange tout into the cooking sauce. Simmer for another 15 minutes. Serve with your favourite toppings such as couscous, rice, papadoms or naan bread.


Sorrel soup with hard boiled egg - idea how to use sorrel

When I was 10 years old I remember walking with my grandmother at her allotment picking sorrel. Then she would make sorrel soup with potatoes, bacon, egg and a lot of butter. Delish. I have done a slightly slimmer version but still tasty. It is quite sour so may not appeal to everyone. Sorrel is quite rich in vitamins A and C, but vitamin C dies at a high temperature, so eating this soup to increase your vitamin C intake makes no sense. It also contains smaller amounts of calcium, potassium, iron, magnesium and zinc. There is also a lot of confusion around oxalates, however occasional consumption has no negative effect on health

  • 500g potatoes
  • big carrot
  • 2 stalks of celery
  • 2 onions
  • 4 garlic cloves
  • 4 bay leaves
  • spoon of butter
  • 50 ml single cream
  • 200g sorrel
  • 4 eggs

Fry the finely chopped onion and celery in butter. When they soften, add garlic and fry for a while. Pour water or broth (about 1.5l). Add diced potatoes and carrots and bay leaves. Cook until the potatoes are tender. Chop the sorrel and add when the vegetables are soft. Add cream, mix and bring to a boil. Serve with a hard-boiled egg.


Courgette fritters - fried without fat

Vegetable pancakes or fritters can be prepared from various vegetables, e.g. carrots, cauliflower, sweet potatoes. Unfortunately, to make them crispy we fry them in a large amount of oil and these vegetables absorb it a lot. So, from a healthy, low-calorie vegetable, we create a fatty high-calorie meal. Below I give you an alternative to deep fried fritters.

Ingredients for 2 servings:

  • 3 small courgettes
  • small onion
  • 2 garlic cloves
  • 6 tablespoons of wholegrain flour
  • 2 tablespoons parmesan cheese (finely grated)
  • 2 tablespoons of chopped chives
  • salt, pepper, nutmeg

+ Greek yogurt or cottage cheese, radish to serve

Grate courgette, onions and garlic on a cheese grater. Add salt and put it on a sieve ale leave it fo 10 min. Squeeze it to drain excess water.  Transfer to a bowl and mix with flour, sesame and spices. Fry in a Teflon pan without fat. About 4 minutes on each side. Serve with Greek yogurt or cottage cheese and sliced radish. They taste good hot or cold


Sweet potato, lentil and cinnamon soup. Healthy, delicious and vegan

This soup is super easy to prepare. 100% vegan. Everybody from my household enjoyed it. Children ate the cream alone and the adults along with kale to enrich the texture a little.


  • 2 large sweet potatoes
  • 2 carrots
  • 2 onions
  • 4 garlic cloves
  • 2 cm ginger
  • a tablespoon of olive oil
  • a glass of red lentils
  • 200ml coconut milk light
  • cinnamon, salt, pepper, turmeric

In addition, kale


Fry chopped onion, garlic and ginger in olive oil. Peel and dice the potatoes and carrots. Put in a pot with lentils and pour water so that the water is over the vegetables for about 4 cm. Cook for about 30 minutes until the vegetables and lentils are soft. Add the remaining spices and coconut milk. Blend it. Serve with kale fried in olive oil


Beetroot gazpacho - super healthy meal

This beetroot gazpacho is traditional Polish soup usually made in summer and in my opinion one of the healthiest dishes. There are many variations of this soup, but I usually choose the easiest recipe. The preparation time is usually 6 minutes - as long as it takes to cook  eggs. This dish contains yogurt and kefir - a source of live bacterial cultures, calcium and protein. Beets, radish, herbs - a source of fiber, folates, potassium, iron, vitamin C.


  • 500g beetroot (cooked)
  • 250g radish
  • half of cucumber
  • garlic clove
  • 500ml kefir
  • 500ml natural yogurt
  • a small bunch of chives
  • dill, salt, pepper

+ eggs to serve

Use cheese grater to prepare vegetables. Use side with fine holes to grate radish, garlic and cucumber. Sprinkle with salt and set aside. During this time, chop the herbs (dill and chives). Shred the beetroots. Mix together with yogurt, kefir and then with the other ingredients. Serve with a hard-boiled egg


Chocolate beetroot energy balls, healthy snack

Looking for a healthy and sweet snack? These chocolate balls are not only tasty and very chocolatey but they are also a good source of many vitamins and minerals. I often use honey for sweetening,  which gives more flavors. And the best honey I was given to try was the one from Pasieka Rodzinna Ostrowo .

Ingredients for 10 balls:

  • 2 tbsp hazelnuts
  • spoon of honey
  • beetroot (150g)
  • 2 heaped tablespoons of cocoa powder
  • 6 tablespoons of porridge oats

Cut the beetroot into smaller pieces. Put all ingredients in a mixer / blender and mix until smooth. If it is too runny, add more cocoa or oatmeal. Form balls and put in the fridge for at least 3 hours. You can cover it in cocoa powder before serving