17 May 2016

Vitl Green + green banana bread

Today I am coming with another product review.
This time, VITL Greens.



When VITL asked if I would like to try their new product and a recipe for banana bread that contained their new Greens superfood powder, I said YES!

''Good health starts with good nutrition and with VITL Greens it just got easier. Simply add our 25 calorie, energy boosting blend of superfoods to water, juice or even a meal and start nourishing your body instantly.''

Every single sachet of this amazing blend of 19 ingreadients like: Organic Whole Spirulina, Flaxseed, Maca Root, Coconut Sugar, Date Fruit, Organic Wheatgrass, Barley Grass, Organic Broken Cell Wall Chlorella, Dried Goji Berry, Natural Vanilla Flavouring , Strawberry, Blueberry, Kale Leaf, Broccoli, Florets and Stalk, Seagreens® Arctic Seaweed, Beetroot Juice, Green Tea Leaf Extract, Turmeric Root Powder, Corn Maltodextrin



I also made delicious banana bread with the ingredients VITL kindly provided. Delicious and super healthy.








100g Ground Almonds

50g Hemp Protein
50g Ground Oats
1 tsp Cinnamon
4 Sachets VITL Greens Powder
1 1/2 tsp Baking Powder
4 Organic Eggs (beaten)
3 Ripe Bananas (mashed)



Blend together the wet ingredients.

Mix all the dry ingredients together separately
Combine the wet ingredients with the dry mix
Pour into a bread tin greased with coconut oil and lined with baking parchment
Bake at 180 degrees (gas mark 4) for 40-45 minutes until cooked right through
Allow to cool on a wire rack



Apart from the adding VITL greens into the banana bread I also used them in smoothies and green juices, yummm.


You can buy your VITL Greens here 










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16 May 2016

Veggie burger

Burger season is upon us, my friends! Yuppie






So dust off those BBQ and let’s get cooking! Those of you without a grill, don't worry, you can make this recipe in the pan.



We both love burgers and the most veggie burgers.




Many times I've tried to make those perfect burger patties and it never worked the way I wanted.




But now I have this problem off my shoulders, cos we now discovered Dee's vegan burgers and they are totally amazing ( and no drama for me).

Delicious and healthy alternative to meat burgers, suitable for vegans.







Fo my burgers I used:


2 omega burgers
2 whole grain rolls
1 big tomato
1 onion
1/2 zucchini
1 carrot spiralized 
a handful of spinach
1 tbsp coconut oil  for frying


avocado sauce:
1 ripe avocado]1 clove of garlic
2 tbsp coconut milk ( I used the can)
salt
pepper


Method:


1. On the grilling pan with 1/2 tbsp coconut oil, grill zucchini and onions until golden brown, then met the other half of coconut oil and grill your burgers until you will get crispy skin.
2. Cut bread rolls and brown them in the hot pan before serving.
3. For avocado sauce. Mix everything in food processor or blender, you can add spices of your choice if you wish.
4. Slather the inside of the buns with the avo sauce. Place the burgers on the bun bottoms, add veggies, and top with the bun top. Serve immediately and enjoy!




Dee's products are available in many stores, check if you have them near by.

Disclaimer: Dee's provided me with a few products for review but, as always, all opinions are my own.
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9 May 2016

Rocket and goat cheese open-faced sandwich


Made this delicious sandwich couple of days ago.
I am obsessed with goat cheese lately.

On Saturday I was doing my weekly fruit and veggie shopping, when I came across this delicious goat cheese.
It is called Ticklemore Goats Cheese, its mild and fresh tasting without that strong goat cheese aroma. It is a moist, yet crumbly texture- perfect for salads, zesty and subtle lemony taste.
This will be a great addition on your BBQ platter, as well as salads.


So let me introduce you to your new favorite quick and easy breakfast, lunch or dinner. I am sure that these will also mane exceptional party food.


Goat cheese as much as you want
salt
pepper
1 clove of garlic
Crusty sourdough bread (toasted or untoasted)
butter
handful rocket (or salad if you prefer)


1. Crumble the cheese, add olive oil, salt, pepper and garlic(you can do this step few hours before).
2. Smear a thin layer of butter on a piece of the toasted/ untoasted  bread. Top with some rocket, marinated goat cheese, you can add some prosciutto.
(*) I didn’t list quantities for assembling since with sandwiches I’ve found that everyone’s preferences really vary! Use as much you like!

Hope that you will enjoy!








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8 May 2016

Product review - inSpiral


I was really happy when inSpiral asked me to try and review couple of their products.

Both with my hubby we are fans of their tiramisu dessert pots. The desserts pots are fully raw, vegan, organic and gluten free, I am sure that you will find something for yourself.






I have to admit that all off them are very rich in flavour. We usually share one between us if we fancy something sweet.





We had the pleasure to try 3 different flavours ( as you can see).
And apart from tiramisu we liked chocolate blackout tart, the passionfruit unfortunately was not good for us.

Last time I bought it I paid £3.25 so not the cheapest but if you are looking for a healthy sweet snack it is wort it.




Another product I have tried, savory Raw Tomato Crackits.
I made some sandwiches using crickets and also I dipped them in hummus.
Really liked them!

Made from:
  • almonds*
  • carrots*
  • sunflower seeds*
  • tomatoes*
  • courgette*
  • onions*
  • flax seeds*
  • extra-virgin cold pressed olive oil*
  • chia seeds*
  • smoked paprika*
  • Siberian ginseng powder*
  • cayenne pepper*
  • raw cacao powder*
  • dates*
  • garlic*
  • lemon juice*
  • Himalayan crystal salt
  • nothing else








inSpiral products are available in health food stores , you can also purchase their products in their online shop!


Disclaimer: inSpiral provided me with a few products for review but, as always, all opinions are my own.
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2 May 2016

Almond muffins / Mufiny migdałowe




I ’ve been waiting for this Monday. 
Love bank holidays Mondays. Shame that the long weekend its almost over.
We did 5k power walk along the river and I am feeling too amazing today, energised. It is so good when sun is shining. I don't mind rain but missed the sun and warm weather so much.

Shame that it started raining again in the afternoon :(.

To brighten up our afternoon I made muffins. 
Finally my recipe is perfected so I can share it with you.

This is gluten free recipe and if you want to make a vegan version just replace eggs with vegan eggs or an apple sauce.

Ingredients:

Serves 6 big muffins

250 g gluten free flour
1 tsp baking powder ( gluten free)
1/2 tsp bicarbonate soda (GF)
2 eggs
200ml coconut milk ( or any plant milk or milk of your choice)
1/2 flaked almonds ( plus 3 tbsp for decoration)
1/4 cup melted coconut butter
1/2 cup coconut sugar


Method:

1. Beat eggs with sugar and pinch off salt until well combined.
2. Add all dry and wet ingredients, mix well.
3. Put equal portions of dough to muffin cases, sprinkle with flaked almonds and place in preheated to 190C oven. Bake for 20 minutes to dry stick and browned top.





Dziś zaprszam na pyszny przepis, bezglutenowe muffiny  i jeśli chcesz możesz je wykonac w wersji wegańskiej wystarczy wymienić jajka z jaja weganskie.

Składniki:

Porch na 6 babeczek

250 g mąki bezglutenowej
1 łyżeczka proszku do pieczenia (bez glutenu)
1/2 łyżeczki sody wodorowęglan (GF)
2 jajka
200ml mleka kokosowego (lub jakakolwiek roślina mleko lub mleko do wyboru)
1/2 płatkowane migdały (plus 3 łyżki)
1/4 szklanki masła kokosowego stapia
1/2 szklanki cukru kokosowego


Metoda:

1. metrum jaja z cukrem i szczypta off sól aż dobrze połączone.
2. Dodać wszystkie składniki suche i mokre, dobrze wymieszać.
3. Załóż równe porcje ciasta do przypadków muffinek, posypać płatkami migdałów i umieścić w piekarniku nagrzanym do 190 ° C. Piec przez 20 minut do suchego patyczka i rumiane szczyt.
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24 April 2016

Asparagus risotto/ Risotto ze szparagami






This creamy and comforting asparagus risotto  makes a perfect quick warming dinner on a cold evening like today. 
This dish is also great when you have friends over, quick delicious and done in 30min.

Asparagus is full of fibre, antioxidants, amino acids and vitamins A, C, E and K, so make sure that you won't overcook it.





















This is perfect day after as well, so if you cook as much as me then you will have perfect lunch next day, and it is no so expensive. 


So to make enough for 4 you will need.

1 cup  risotto rice
3 cups of water/ chicken stock or vegetable stock
1 cup of coconut milk ( optional, you can add another cup of water)
100gr mushrooms
200gr asparagus
1 onion
2 cloves of garlic
2-3 tbsp coconut oil
salt/ pepper + spices of your choice

Preparation:

  • In the big pan sauté onions, mushrooms and garlic (cloves) until soft
  • Add rice and cover with water/ stock
  • cook for 10 min, add coconut milk
  • reduce the heat to medium add and continue to boil for 10 min until rice is soft
  • add chopped asparagus, cover the pan and cook another 10min
  • serve with parmesan, fresh parsley or whatever you fancy
* if your risotto will get too thick add more water/ stock or milk






Przychodze wam dzis jeden z moich ulubionych przepisów, risotto ze szparagami. 

Uwielbiam szparagi!! A wy?

Kto by pomyślał ze kiedys unikałam ich jak diabeł święconej wody 😀

No ale nic. 

Przepis jest super prosty i wystarczy na 4 porcji. Czyli masz z głowy gotowanie na dwa dni 😀

Co potrzeba:

1 szklanka ryżu na risotto 
3 szklanki wody badz bulionu 
1 szklanka mleka kokosowego ( moze byc woda jak nie lubicie)
100 gr pieczarek
200 gr szparagów
1 cebula
2 zabki czosnku 
2-3 łyżki oleju kokosowego 
Sól pieprz 


Jak zrobic: 
W dużym naczyniu rozgrzać olej kokosowy i smażyć cebule, pieczarki i czosnek aż zmiękną.  
Dodaj ryż i wodę / bullion
Gotuj przez 10 min i dodaj mleko kokosowe.
Zmniejsz ogień do i gotuj kolejne 10 min mieszkając aż ryż bedzie miękki. 
Dodaj pocięte szparagi i gotuj kolejne 10 min 
Posyp parmezanem badz pietruszka 



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18 April 2016

Win tickets to BBC Good Food Show Summer in the City 2016



The BBC Good Food Shows are pleased to announce the brand new BBC Good Food Show Summer in the City. This exciting new show takes place at London’s ExCel Centre from 20 May – 22 May 2016 and  will focus on delicious and seasonal foods, with an emphasis on vitality and health.

You will be able to Enjoy a varied programme of vibrant discussions on a range of health and food topics from the experts like: Hemsley + Hemsley, Davina McCall and newcomer Olivia Wollenberg of Livia's Kitchen, Amelia FreerDale Pinnock and more.





Win 5 pairs of tickets (£22.50 each) and come to see these highly acclaimed celebrity culinary talent that the BBC Good Food Show Summer in the City has to offer! 
Just enter below for your chance to WIN!



Come and see these highly acclaimed celebrity culinary talent that the BBC Good Food Show Summer in the City has to offer! Learn tips and tricks from the professionals!

You can also tell your friends and grab the ticket with 20% discount!

Use my discount code BL20

*20% off Adult/Over 65s tickets only. Not valid on VIP or with any other offer. Ends 22/05/16. Standard Supertheatre seat included with Super tickets, subject to availability, Gold seat upgrade £3. Offer valid on Value tickets where available. Details correct at time of print. £1.50 fulfillment fee per advance order. Good Food® Good Food Logo © BBC Worldwide. Organised and presented by River Street Events.

Here are the t&cs:
Terms and conditions for tickets and giveaways for River Street Events
BBC Good Food Show Summer in the City 20 – 22 May.
All tickets are general admission excluding Saturday.
Tickets are non refundable and non-exchangeable. Ticket terms and conditions apply.
Tickets do not include a seat in the Supertheatre.





a Rafflecopter giveaway





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17 April 2016

Soil Association BOOM Awards Nomination



I’m so happy to let you know all you’ve been nominated for the Soil Association BOOM awards in the ‘Best Food Blog’ Category.

I am not sure who nominated me to this award, but I want to say big THANK YOU! And a big thank you to the judges for shortlisting me in the finals, fantastic Anna Jones,  my big inspiration Fab Giobanetti, and Jemma Moran.
Being recognised by Soil Association awards it is something amazing. I am passionate about organising, seasonal and sustainable farming!  Can not wait to get involved even more.

Saying that, I am off to local food market for my weekly shopping.

Have a wonderful Sunday!

''Good things happen when you go organic''



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10 April 2016

Chocolate protein cookies/ Proteinowe ciastka czekoladowe



We went for a long walk in the Sun today... and I felt like I need to have something sweet.
I rarely have such a big sweet cravings but today was the day that i HAD TO EAT SOMETHING SWEET!

Our body its amazing and know what it wants and needs. If you crave sweets, don't go to the shop to buy mars, make your own delicious sweet treats. 

I came up with this recipe today and don't have to test it again to share it with you. Me, hubby and our two flatmates decided that these are totally amazing.






So here is the recipe.
18 cookies in 20min

3 eggs (separate whites from yolks)
pinch of salt
2 tbsp cacao powder
1 tsp baking powder ( I used gluten free)
2 cups pecans
1/2 tsp vanilla powder
80gr 92% chocolate or 75% (or make your own day before) 
20gr protein powder ( optional if you don't have it)


Method:

Preheat oven to 170 C.
Beat egg yolks with sugar until creamy consistency.
Beat egg whites until stiff.
In food processor blend pecans until flour consistency.
Add egg whites and pecans to yolks. Mix well for 20s.
Use a handheld grater with big hols to grate half of the chocolate, and chop the other half to small pieces.
Add all to the batter tother with protein powder and cacao powder.
Mix until well combined, place on the baking with ice-cream scoop on baking tray 2 cm apart 
Bake 8-10min.
Enjoy!



\


Coś mi sie dzis bardzo chciało cos słodkiego. U mnie to nie jest normalne bo jakoś nie mam takiej potrzeby żeby jeść słodkie często. Ale to chyba taki czas i sie organizm domaga. 

A wiec upichcilam nam pyszne ciacha. 
Zawyczaj zanim podzielę sie przepisem to przynajmniej ze dwa razy go dopracuje ale ten, naprawdę wyszedł SUPER.

Ciacha sa całkowicie bezglutenowe i bez rafinowanych cukrów. 

Mam nadzieje ze bedzie wam smakować jeśli wypróbujcie. 


3 jajka ( żółtka osobno z białkami)
Szczypta soli
2 łyżki  kakao
1 łyżeczka proszku do pieczenia ( użyłam bezglutenowego)
2 szklanki orzechów pekan
1 szklanka cukru kokosowego lub innego sludzika ( mozna uzyc mniej)
1/2 łyżeczki esencji waniliowej
80gr czekolady 92% albo najbardziej zbliżonej
20gr proszku proteinowego ( możecie pominąć jak nie macie) 

Jak?

  1. Nagrzać piekarnik do 170C
  2. Żółtka ubić z cukrem jak na kogel mogel ale nie aż tak mocno
  3. Białka ubić na sztywno
  4. W mikserze lub blenderze zmiksować orzechy na proszek
  5. Orzechy dodać do jajek z białkami i dobrze zmiksować. 
  6. Na tarce zetrzeć 1/2 czekolady a resztę posiekać na małe kawałki 
  7. Dodaj wszystkie składniki, wymieszać aż wszystko będzie  dobrze połączone
  8. Galkownica wyłożyć masę na blachę do pieczenia, ok 2 cm od siebie
  9. Piec 8-10 min


Smacznego 


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