1 February 2016

Gluten free yoghurt pancakes, perfect for upcoming pancake day.

Just made these amazing fluffy pancakes yesterday and today my hubby asked me to make them again. Looks like someone is celebrating pancake day few days before.

These are super easy to make and soooooooo yummy. Perfect for upcoming pancake day.
So why not to give it a try? 


2 cups of gluten free flour 
1 egg (I use organic eggs)
500ml greek yoghurt ( used my own, home made recipe is here)
1/2 tsp gluten free bicarbonate soda
2 tbsp of honey or any other sweetener

Mix all ingredients with your hand mixer, if your mixture is super thick add some almond milk, but don't make it to runny. 
Fry for 2 min on each side on a medium hot pan.
Use *coconut oil for frying ( gives that extra flavour for  your pancakes)

For the jam I used my favourite fruits, blueberries. I used blueberries all the way from Chile.
Blueberries are packed with antioxidant,fibre and vitamin  C, helping to reduce heart disease

For the jam (200ml jar) you will need:

1 cup of Chilean blueberries 
1 lemon, juice
1 tsp of honey ( or other sweetener)
2 tsp  chia seeds 
1 tbsp coconut oil

In the pan, on low-medium heat melt coconut oil. Add blueberries, lemon juice, sweetener,blueberry powder and simmer for 10 min. Add chia seeds, simmer for couple of minutes, take the pot from the cooker and let the chia seeds to absorb the juices. 

Serve hot or cold, alone or with cream. 
Just do what makes you happy.

Find more tasty recipes on Seasonal Berries website.

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30 January 2016

Lunch under 30 minutes

End of the week, your fridge is empty, all you have is  2, 3 ingredients left and you have to make a meal to nourish your body for the rest of the day.

I often have one or two potatoes sitting in the veg basket for days, and today was the day when I was so happy to see them there. I manage to create super delicious and quick meal. 
Some of you might think that potatoes are bad, cos their GI index is high. I agree, eating potatoes every day, 3 times a day is not advised but one a while why not, and please remember they are packed  in vitamins and minerals.

The portion serves one:

2-3 small potatoes
4 mushrooms
1 organic egg
2 tbsp of coconut oil 
pinch of himalayan salt
black pepper


1. Cut potatoes into small cubes, melt 1 1/2 tbsp of coconut oil and fry potatoes for 15-20 min ( depends on potatoes), remember to be careful and mix them often. Add spices if you want :) taste amazing with saffron.
2. Fry mushrooms in the remaining coconut oil until brownish in colour.
3. Fry egg as you like it ( or poach it).


Did you like this recipe? Let me know. Really appreciate your comments.
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28 January 2016

Chocolate protein truffles

My husband have the sweetest tooth ever and he also enjoy his daily 5km run.
So I decided to create perfect after workout ( and not only) sweet bite.

This takes only 5 minutes to make!!! 

From the indigents below I made 14 large truffles.

1 cup of dates ( soaked in warm water for 2 min)
1 cup of nuts ( I used pecans and pistachios)
2 tbsp of coconut jam 
2 tbsp cacao powder (+ some for dusting)
pinch of himalayan salt


Mix all ingredients in food processor or blender, until everything is well combined. 
Roll small or large truffles and dust each one in cacao powder.

Vegan, gluten free and refined sugar free perfect snack after workout or instead of shop bought protein bars. 

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23 January 2016

Chocolate chip waffles

These are the best eaten hot. With the melted chocolate chips melting inside and eating amazing gooey inside (yummy).
My hubby had them with home made nutella spread and me, just plain still amazing.

In that recipe I used new Aduna super cacao powder.  
I don't know if you heard, Aduna's cacao powder is full of health benefits:

The health and beauty benefits of cacao have long been advocated but have never been clinically proven - until now.
Aduna Super-Cacao is the first cacao powder with a heart health claim approved by EFSA (European Food Safety Authority). It is made from especially-selected, gently-roasted high-flavanol beans. Flavanols are a plant-based antioxidant which help maintain the elasticity of blood vessels.
Aduna Super-Cacao contains 8x the flavanol content of regular cacao, supporting normal blood flow. Cacao flavanols contribute to:
  • Cardiovascular health
  • Elasticity of arteries
  • Healthy blood circulation (great for people suffering from cold hands and feet!)
It is also jam-packed with antioxidants and has been clinically proven to improve skin-hydration, making it a beauty must-have. In this article we explore the powerful health and beauty benefits of Aduna Super-Cacao Powder. ( info from Aduna website)

So lets get cooking.

I have big waffle maker and made 3 waffles using measurements below.

1 cup of gluten free flour (or your favourite one)
1 egg
1/2 baking powder (i used gluten free)
2 tbsp cacao powder
1 cup of almond milk
1/2 chocolate chips

Mix all ingredients well until combined, and bake in the waffle maker until deliciously brown.


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17 January 2016

Home made yoghurt+ Von Shef yoghurt maker review

Food producers convince us that their products are 100% healthy. natural without enhancers and chemistry (are you actually checking every single label?). But rather than overpay in supermarkets try to do the same yogurt. Why? Because it's a simple , quick (specially when using Von Shef yoghurt maker), and you are sure that yogurt made by you is 100% organic!

Before Christmas I was approached by Gabrielle from Domu, online shop with many amazing kitchen and home products. I was really keen on trying Von Shef yoghurt maker. Since I do my own plant milk, why not to try make my own yogurts (yummmmm).

And..... I totally love it! No more shop bought yoghurt for me.
This little machine is super easy to use and is very affordable.

Almost forgot to mention, that on top of selling supper handy kitchen stuff Domu created Health Kick Hub with plenty of healthy recipes, tips and articles.

Ok so a little about my new Von Shef yoghurt maker.

This yoghurt maker isn't to big and fits perfectly in my super small kitchen. 
At once you can make 1.5liters of home made yoghurt, and that I am sure will last you for a very long time. My first time was in the fridge for 5 days and was still yummy.

It took me a while to perfect the recipe but... now it's much better than for the first time.

So here is the recipe

1.5l of milk of your choice
bacteria cultures ( use as advised on the package) 
or use 5 tbsp of organic natural yoghurt with bacteria cultures

1. Keep milk in room temperature.
2. Add the bacteria cultures, mix well, and pour into 7 little containers. 
2a.When using organic yoghurt. Add 5 tbsp to warm milk, mix well and repeat step 3 and 4.
3. Set temperature on the yoghurt maker between 45-50C and timer 8h-10h.
4. Press start and wait patiently for the delicious yoghurt.

Enjoy it with your favourite toppings.

I hope that you will enjoy this yoghurt maker as much as me.

PS. Remember to visit Health Kick Hub for healthy recipes.

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28 December 2015

Super thick vegan hot chocolate

Wrapping my hands around cup of a creamy hot chocolate is the perfect end of long Christmas weekend. Not that I am happy that its over but.... sitting home alone when my hubby is alone, this is what I needed.

Everyone knows the basic recipe for hot chocolate, but if you are looking for a change read below.

Apart from making hot chocolate tonight, I also had some time planning little changes for 2016 and the most important, being grateful for this year. 

This year was quick but so many fantastic things has happened to me, I married love of my life, I meet fantastic people and qualified as Health Coach. 
Remember to be grateful for your blessings every day, it seams that I forgot how to do it due to my busy life.
So... make this yummy hot chocolate, sit down and be grateful for all these amazing things in your life.

To make 2 portions of this yumminess you will need:

3 cups of plant milk ( I used almond)
3-4 tbsp raw cacao powder
2 tbsp coconut sugar ( you can use any sweetener or honey)
1 tsp vanilla powder
pinch of salt
2- 21/2 tbsp corn starch


1. Warm up 2 cups of milk, on very low heat.
2. In the remaining milk add cacao powder and corn starch, mix well so there is no lumpy bits.
3. Add both mixtures together, don't bring it to boil, just keep it very warm.
4. Keep mixing for 5-10 min on low heat until chocolate start getting thicker.
5. Enjoy plain or with whipped cream.

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21 December 2015

Christmas oat waffles (GF)

Christmas is just around the corner.
Today I am sharing with you delicious chrismas warming recipe.
Delicious, full of christmas flavours and super easy to make.

To make 12 of these you will need:
1/2 cup of ricotta cheese
2 cups gluten free oats ( blended to powdery consistency)
1 cup of oat milk 
1/2 tsp of cinnamon
pinch of cardamom 
1 egg
pinch pos vanilla powder
pinch of salt
1 tsp gluten free baking powder

Mix all ingredients, and bake for 2-3 minutes in your waffle maker. I have VonShef Waffle maker.

I have to admit that I never tried oat milk before, but I am really impressed about the taste and the quality of Alpo milk. This milk is low in saturated fats, rich in fibre and no hidden sugars.
I usually make my own milk, but weeks like this, when I am super busy and rarely have time to cook, this is a great alternative for me. 

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14 December 2015

Gingerbread cookies GF/ Bezglutenowe pierniczki

My mums gingerbread cookies are the best! Full of honey, spices, perfectly baked, and that fantastic taste. My mum usually makes gingerbread cookies 2-3 weeks before Christmas but this year we both left it until now.
This year for me its pretty amazing. We will spent first Christmas as married couple and.... together. Before Mr M had to work or I went to Poland to spend it with my parents.
But anyway, lets get back to the subject.

This recipe is very easy to make. The original recipe is for double the ingredients but I am sure that you don't need to make over 100 cookies :).

2 eggs ( for vegan option use vegan eggs)
3 tsp cinnamon 
1/2 tsp cardamom
1/4 tsp cloves powder
1/4 tsp ginger powder
1/4 tsp vanilla powder
1 tbsp cacao powder
2 tsp baking powder ( I used gluten free)
100gr gr coconut sugar (powdered)
150 gr honey/coconut nectar
125gr organic butter
pinch of salt

1. In a small cooking pan, on very small heat melt butter with honey.
2. All dry ingredients mix in  big bowl, add eggs, mix and knead to obtain a smooth dough.
3. Roll out the dough to 4 mm thickness, dusting with a small amount of flour - just enough so the dough don't stick to the board.
4. Cut your cookies.
5.Bake for 8 min in 180 C.

If your dough is to dry, add 1 tbsp spoon of water or plant milk at the time. If dough is to sticky add some more flour.

U mnie w domku juz pachnie piernikami. Choinka, przybrana, pierniki polukrowane.... czekamy na Swietego Mikolaja.

A u was jak ida przygotowania do Swiat?

Dzisiaj dziele sie z wami przepisem mojej many, lekko zmodyfikowanym.
Moje mamusinee pierniki są najlepsze! Pełne miodu, przypraw korzennych, i cudowne w smaku. Mama zwykle robe pierniczki  2-3 tygodnie przed świętami Bożego Narodzenia, ale w tym roku oboje czekałysmy aż do teraz.

Ten przepis jest bardzo łatwy do wykonania. 
Oryginalny przepis jest z podwójnej ilosci składników, ale dla was mam ilosci jake ja uzylam.

500g mąki bezglutenowej ( mozesz uzyc normalnej jesli nie masz alergii)
2 jajka (dla opcji wegańskiej używać wegańskie jaja)
3 łyżeczki cynamonu
1/2 łyżeczki kardamonu
1/4 łyżeczki goździków
1/4 łyżeczki imbiru
1/4 łyżeczki proszku waniliowego
1 łyżka proszek kakaowy
2 łyżeczki proszku do pieczenia (ja użyłam bezglutenowy)
100 g brązowego cukru (w proszku)
150 g miod /badz kokosowy nektar czy inny slodzil
125gr masła
szczypta soli

1. W małej patelni, na małym ogniu stopić masło z miodem.
2. Wszystkie składniki wymieszać w duzej misce, dodać jajka, wymieszać i zagnieść, aby uzyskać gładkie ciasto.
3. Ciasto rozwałkować na grubość 4 mm, niewielką ilością mąki przypruszyc stolnice - wystarczy odrobina by cast sie nie przyklejalo.
4. Wytnij plików cookie.
5.Piecz przez 8 minut w 180 ° C

Jeśli ciasto jest suche, dodać 1 łyżke wody lub mleka roślinnego, az uszykamy sprezyste cistto ktore sie nie kruszy. Jeśli ciasto jest lepkie dodać trochę więcej mąki.

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6 December 2015

Chocolate chip cookies

My husband wasn't feeling to well today and asked me to make him something sweet. I feel so sorry for him. Its been busy week for both of us and now he is getting ill. 

I came up with this recipe for quick and easy cookies.
These are super yummy, and I think the best I have ever made. Sweet, delicate and... hmm light in texture if you know what i mean.

To make 12 of these cookies you will need:

2 tbsp honey
1 tbsp vanilla extract
1 egg- free range organic
1/2 tsp baking powder gluten free
150 gr gluten free flour 
2 handful of chocolate chips
pinch of salt


1. In one bowl using hand blender, mix coconut oil with honey.
2. Add egg and mix until well combined.
3. Sift flour with baking powder and add to egg mixture, mix until well combined.
4. Add chocolate chips and mix with wooden spoon.
5. Use ice-cream scooper or a table spoon to form cookies.
6. Bake for 12-15 min in preheated oven in 200 degrees.

Store in the container and enjoy with the tea or hot chocolate.

Dzisiaj zapraszam was na super smaczne ciasteczka.
Jak dal mine najlepsze jakie do tej pory udalo mi see wymyslec.
Ahhhh, juz zaraz swieta wince musze see zebrac za robienie piernikow, ale to juz nie dis.

Do zrobienia 12 ciasteczek potrzeba:

2 łyżki miodu
115 g oleju kokosowego, w temperaturze pokojowej
Ekstraktu/ proszku waniliowego 1 łyżka
1 jajko
1/2 łyżeczki proszku do pieczenia bezglutenowy
150 g mąki bezglutenowej
2 garść chips czekoladowych
szczypta soli

1. W misce za pomocą miksera recznego, wymieszać olej kokosowy z miodem.
2. Dodać jajko i wymieszać, aż bedzie dobrze połączone.
3. Przesiać mąkę z proszkiem do pieczenia i dodać do mieszaniny jaj z olejem, wymieszać, aż bedzie dobrze połączone.
4. Dodać czekoladę i wymieszać drewnianą łyżką.
5. Użyj galki na lody lub łyżki do wyrobienia kulek na ciasteczka.
6. Piec przez 12-15 minut w piekarniku nagrzanym na 200 stopni.


If you make this recipe, be sure to take a photo and hashtag it #myfatmeania

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29 November 2015

Mini peanut butter cookies ( gluten free and vegan)

I made these cookies for my friend daughter party, and kids loved them.
I had only few hours notice about the party and no big cookie cutters at home, but the mini once were spot on.
So this is the recipe:

1 cup of gluten free flour ( 2 tbsp extra if dough is to wet)
1 cup of peanut butter
4-5 tbsp coconut nectar ( or coconut sugar)
pinch of salt
1 tsp of baking powder
2 vegan eggs 

1. In a big bowl mix nut butter, coconut nectar,salt and vegan eggs.
2. Add flour and mix until everything is well combined. Add more flour if the dough is to runny.
3. You can roll little balls and flatten them on the baking tray and bake like that or roll your cookie dough and use cookie cutter.
4. Bake for 10-15 min in 180C ( preheated oven).

Smaczne i jake proste w wykonaniu ciasteczka.
Tylko 6 skladnikow.

1 szklanka maki ( ja uzylam bezglutenowej)
1 szklanka masla orzechowego
4-5 lyzek nektaru kokosowego bad cukru kokosowego
szczypta soli
1 lyzeczka proszku do pieczenia
2 jajka weganskie ( badz zwykle)
Jak przygotowac:

1. W mice wymieszaj maslo orzechowe, nektar kokosowy, sol i jajka.
2. Dodaj make, i mieszaj az do polaczenia. Dodaj extra make jesli coast jest za zadkie.
3. Ciasto rozwalkuj i wyrnij ciasteczka foremkami, badz zrob kuleczki i reka rozplaszcz je na blaszce.
4. Piece 10-15 minut w 180 stopniach.

If you make this recipe, be sure to take a photo and hashtag it #MYFATMEANIA

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23 November 2015

Baked sea bream with lemon and chilli

Baked sea bream with lemon and chilli
 This is super easy way to cook sea bream in the lemon and chilli marinate. This combination will bring out the flavour of this delicious fish.

The fish is very tasty and has no small bones and it goes well with salad or roasted potatoes.

1 medium size sea beam is great for 2 people.

1 tbsp toasted sesame oil
2 tbsp chilli olive oil
3 cloves of garlic
1 lemon, 1/2sliced
pinch of black pepper
pinch of himalayan salt 
1 small red chilli

1. Heat oven to 170C.
2. Mix olive, chilli, pepper, salt and lemon juice, once the mix is done use silicone brush to apply the mixture all over your fish. Use the garlic to stuff the fish.
3. Please the fish on parchment paper and bake for 20-30min.
4. Serve with salad, roasted potatoes and wage of lemon.


Baked sea bream with lemon and chilli

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16 November 2015

Pear and berry cake (gluten free)

To make this cake I was inspired by one of my favourite food bloggers recipes, pinch of yum ''fresh blueberry and peach cake''.

Of course I had to change the recipe slightly ( hope that the author doesn't mind). 
So lets get started.

To make 20cm large cake ( I divide it to 8 servings) you will need:

1 1/4 cup gluten free flour
150gr coconut oil ( minus 1 tbsp for greasing)
1 pear or 2 if small
1/2 cup of berries
1 tsp cinnamon
1 tsp vanilla powder
2 tbsp honey ( mine is organic, made by my neighbour in Poland)
2 organic eggs


1. Slice pear, sprinkle with vanilla powder, coconut sugar, baobab powder and let it rest until your cake mix is ready, and preheat oven to 170C.
2. Sift flour, baking powder and bicarbonate soda.
3. Beat eggs with coconut oil, honey and pinch salt.
4. Mix dry and wet ingredients until well combined.
5. Grease the 20 cm round cake pan.
6. Transfer your cake mix, top with berries and pear.
7. Bake for max 35min ( yes it with wooden stick, when dry cake will be ready).


Kochani, ten przepis jest super latwy i szybki.

Any upiec ciasto w 20cm tortownicy (8 porcji) potrzebne będą:
Ja w moim przepisie uzylam produkty bezglutenowe, to ciasto bedzie super dobre rowniez z normalnymi produktami.

1 1/4 szklanki maki mąki
1 łyżeczka proszku do pieczenia ( bezglutenowy)
1/2 łyżeczki sody wodorowęglan bezglutenowy
150gr oleju kokosowego (minus 1 łyżka do smarowania tortownicy)
1 lub 2 gruszki 
1/2 szklanki jagód
1 łyżeczka cynamonu
1 łyżeczka proszku waniliowy
2 łyżki miodu (mój jest ekologiczne, wykonane przez mojego sąsiada w Polsce)
2 jajka ekologiczne ( badz weganskie)
1 łyżka cukru kokosowego ( moze byc inna forma slodzika)
1 łyżeczka proszku baobab (opcjonalne)


1. Gruszke pokroic na plastry, posypać proszekiem waniliowym, cukrem kokosowym, baobabem w proszku i odstawić, aż mieszanka an ciasto bedzie gotowa, rozgrzej piekarnik do 170 ° C.
2. Przesiać mąkę, proszek do pieczenia i sodę.
3. zmiksowac jajka z olejem kokosowym, miodem i szczypta soli.
4. Wymieszać suche i mokre składniki, aż beda dobrze połączone.
5. Nasmarować 20 cm tortownice olejem kokosowym.
6. Przeniesc cast do tortownicy, na wierzch wylozyc jagodami i gruszkami.
7. Piec max 35 min, also az patyczek bedzie suchy.


If you make this recipe, be sure to take a photo and hashtag it #MYFATMEANIA

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