Acai berry protein smoothie bowl || vegan 🌱|| sugar free ||gluten free ||

Macronutrients

 C 37.5g F 4g P 12g Fiber 11.9g – 235 kcal/serving without toppings

 

Like I promised on my social media, I’ve made for you guys an amazing protein smoothie  bowl recipe. It is sooooo simple and easy to make, but at the same time so creamy and fluffy delicious that after eating it, you may rethink about getting an ice cream. In order to make this deliciousness all you need is a food processor (or a big blender) and a some basic ingredients as following:

  • 1 big frozen banana
  • 1/2 cup of frozen mixed berries – I really love raspberries so I used them
  • coconut milk – for a super creamy consistency you can use canned coconut milk, but if you are calorie conscious like me use Alpro Coconut
  • 20 g Organic hemp protein powder
  • 1 tsp Organic acai berry powder – the powders we got from MyProtein

Asa cum v-am promis pe social media, v-am pregatit o reteta de smoothie proteic ce se serveste in bol. Este atat de simplu de facut si in acelasi timp atat de cremos si delicios incat dupa ce il mananci s-ar putea sa-l preferi in favoarea unei inghetate. Pentru a-l prepara tot ce ai nevoie este de un robot de bucatarie sau un blender mare si de cateva ingrediente de baza:

  • 1 banana mare congelata
  • 1/2 cana de fructe de padre congelate, eu prefer zmeura asa ca am folosit-o pe aceasta, dar e la fel de delicios in ambele versiuni.
  • 50 ml lapte de cocos – pentru un produs final super cremos sugerez pe cel la conserva, pentru cei ca si mine care se uita la cate calorii consuma se poate folosi bautura de cocos gen Alpro Coconut.
  • 20 g praf proteic din seminte de canepa organic
  • 1 lingurita de praf de acai organic – eu am ales aceste produse de la MyProtein

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Simple, right?

Next just throw in the ingredients, like the frozen fruit and the powders…and

Simplu nu?

Acum punem toate ingredientele in robot, fructele congelate si prafurile si….

then blitz….and add your coconut to get it going to a smooth consistency (don’t add to much because you will make it to thin and then you will need a straw, which is fine…it will taste just as good 😊)

pornim….adaugand cate putin din laptele de cocos pentru a obtine un continut cremos (avand grija sa nu punem prea mult, deoarece il transformam intr-o bautura si vom avea nevoie de un pai, iar noi urmarim o cosistenta unei creme…oricum va fi super gustos 😊)

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After it is all well combined into a yummy cream pour it into a bowl, top it with your favourite fruits, nuts and seeds and enjoy a super heathy breakfast, desert, or snack!

Dupa ce e combinat bine intr-o crema delicioasa, o punem intr-un bol si adaugam topingurile favorite, cum ar fi nuci, alune, seminte, granola, fructe proaspete sau uscate si savuram un mic dejun sanatos, sau un desert sau chiar un snack!

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Good appetite! Bon appetit! Or as we say over here in Romania…Pofta Buna!

And do not forget to share and subscribe because you receive email notifications for each new post!

Follow us on Instagram @mrmoldovan and @lifeofachocolategirl.

Yours faithfully Mihai xxxx

This blog post is not sponsored by any of the companies of which products are presented.

 

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Spaghetti bolognese – vegan 🌱 soy free – gluten free 

Macronutrients 

C 65g F11g P 14g F 10.6g – 412 kcal/serving with the wholewheat pasta

Ingrediente 

  • spaghete integrale Barilla/ fara gluten pentru cei cu intoleranta
  • 2 cepe roșii medii
  • 2 morcovi
  • 2 bete de apio
  • 100 g ciuperci champinion sau salbatice pentru o savoare mai puternica
  • 1 cățel de usturoi
  • 1/2 cub instant supa legume
  • 1 pahar de vin roșu
  • 1 cutie de roșii cuburi
  • 1 lingura de pasta de roșii
  • 1/2 mana de pătrunjel verde
  • 1 băț rozmarin verde sau 1 lingurița de uscat
  • Busuioc verde pentru plating
  • Ulei de măsline extravirgin si presat la rece
  • Sare si piper dupa gust

Ingredients

  • – Barilla spaghetti / gluten free spaghetti for those with intolerance
  • – 2 medium red onions
  • – 2 carrots
  • – 2 sticks of celery
  • – 100 g chestnut mushrooms or wild mushrooms for a stronger flavor
  • – 1 clove of garlic
  • – 1/2 cubed instant vegetable soup
  • – 1 glass of red wine
  • – 1 can of tomatoes
  • – 1 tablespoon of tomato paste
  • – 1/2 hand green parsley
  • – 1 green rosemary stick or 1 teaspoon dried
  • – Green basil for plating
  • – Cold pressed extra virgin olive oil
  • – Salt and pepper to taste

Metoda/Method 

Totul începe prin pregătirea legumelor si anume tăierea acestora in cubulețe mici, cu cat mai mărunt cu atât mai bine. Un hack ar fi trecerea acestora prin răzătoare, asta nefiind valabilă pentru ciuperci pentru care trebuie totuși folosit cuțitul 😊 dar nu disperați e acestea nu trebuie extrem de mărunt fiind ca odată ce se călesc in tigaie si pierd apa, pierd si drastic din dimensiune.

It all begins with preparing the vegetables, mainly cutting them into small cubes, the finer the better. A hack would be getting them through graters, which is not applicable for mushrooms for which the knife must still be used, but do not despair. You don’t need to chop them to fine, as once they shrink  in the skillet, with the loss of water, they lose drastically size.

 

 

Pune o oala la foc mare si odată ce asta s-a încins adăugăm circa 2-3 linguri de ulei de măsline, eu am folosit de sâmburi de struguri de data asta, dupa care adăugăm trio-ul de legume tăiate cubuleț.

Put a pot on the big fire and once this is spiking hot, add about 2-3 tablespoons of olive oil, I used grape seed because I ran out of olive oil, then add the trio of chopped vegetables.

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Le lăsam la călit amestecând din cand in cand pentru ca acestea sa nu se prindă de oala pentru circa 8-10 minute, la foc mediu.

 

Intre timp intr-o tigaie tot așa dupa ce aceasta e încinsă adăugăm ciupercile fara ulei si le prajim. In felul acesta scoatem toată aroma pe care acestea sunt capabile sa o ofere.

Let them cook by stirring occasionally so that they do not stick to the bottom of the pot for about 8-10 minutes, on medium fire.

Meanwhile in a pan, just after it’s hot, add the mushrooms without oil and fry them. In this way we get out of them all the flavour they are able to offer.

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Peste cubuletul instant de legume punem circa 1 l de apa fiarta pentru a face supa de legume. Daca aveți supa făcută de casa o recomand cu drag pe aceea, variata aceasta este una rapida si utila celor pentru care timpul este limitat.

Pour about 1 l of boiled water over the instant vegetable cube to make the vegetable stock. If you have a house-made stock, I highly recommend it, this is a quick and useful one for those who have limited amount of time.

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Dupa ce vedeți ca ciupercile au scăzut considerabil si încep sa se prindă de fundul tigăii adăugați putina supa pentru a le desprinde iar apoi opriți focul si le puneți deoparte.

After you see that the mushrooms are considerably reduced and caramelised on the bottom of the pan, add a little stock to remove any of the mushrooms that are stuck to the pan (deglazing), then turn off the fire and set them aside.

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Revenim la legumele noastre care ar trebui sa fie bine călite acum si adăugăm cam o lingura de pasta de roșii, un cățel de usturi razalit si rozmarinul tocat fin si amestecam câteva minute.

We turn our attention back to our vegetables which should be well cooked by now and add a tablespoon of tomato paste, the minced garlic and finely chopped rosemary and mix for a few minutes.

 

 

Dupa ce am incorporat bine si aceste ingrediente vine si momentul cel mai frumos. Luați acel pahar de vin si dupa ce l-ați gustat sa vedeți daca e bun 😁 adăugați-l peste. Nu va faceți griji in privința alcoolului deoarece acesta se va evapora si tot ce va rămâne este aroma unui vin de buna calitate. Eu cand gătesc cu vin mereu ajung sa beau un pahar si sa pun o muzica buna pentru a crea o ambianta plăcuta.

After incorporating well these ingredients comes the most beautiful moment. Take that glass of wine and after tasting it to see if it’s good 😁 add it in. Do not worry about alcohol because it will evaporate and everything that remains will be the flavour of a good quality wine. When I cook with wine I always drink a glass and put on some good music to create a pleasant atmosphere.

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Nu e un ingredient absolut obligatoriu, cei cărora nu le place sau nu il au, il pot exclude dar nu indic acest lucru deoarece aportul la aroma si gust e foarte mare. Odată redus…

It is not an absolutely mandatory ingredient, those who do not like it, can exclude it, but do not recommend it because the flavour and taste is great. Once reduced …

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Adăugăm conserva de roșii cuburi, pe care o reumple cu supa de legum si o adăugăm si pe aceasta.

Add the canned tomato cubes, then refill it with vegetable soup and add it in.

 

 

Iar pentru următoarea jumătate de ora lasati  preparatul sa fiarbă la foc mic, timp in care puteti sa savurati acel pahar vin, verificati rețelele de socializare, poate faceti niște poze sau insta stories in care va mândriti ca ați făcut un preparat foarte gustos si imi dați si mie un tag sau folosiți hashtag-ul #lcgfood 👊🏼

And for the next half hour, let your simmer over small fire, while you can enjoy that glass of wine, check out social networks, make some pictures or insta stories to show everyone how proud you are of what you have made add the hashtag #lcgfood so I can see your creation too. 👊🏼

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Nu va relaxați prea mult ca am uitat de paste 🤦🏽‍♂️

Puneți intr-o alta oala câte un litru de apa pentru fiecare 100 g de pasta la fiert cu o lingurița de sare si doar dupa ce aceasta fierbe adăugați spaghetele pe care le lăsați conform instrucțiunilor de pe pachet.

Dupa ce sosul s-a redus substanțial adăugați o mâna de pătrunjel si daca morcovii nu sunt inca moi adăugați si restul supei si mai fierbeți.

Do not relax too much because I forgot pasta 🤦🏽‍♂️

Put in another pot a litre of water for each 100 g of the paste to boil with a teaspoon of salt and just after it get to the boiling point add the spaghetti. You leave it to cook according to the instructions on the package.

After the sauce is substantially reduced add a handful of parsley and if the carrots are still not soft add the rest of the soup and reduce it again.

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Cand ajungeți la consistenta aceasta pot sa va felicit pentru ca ați realizat primul vostru ragu vegan! Booom 💥

When you get to the right consistency, I can congratulate you for having made your first vegan ragu! Booom 💥

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Amestecați spaghetele cu sosul ragu si puțin apa de la paste, presărați câteva frunze de busuioc iar apoi indopati-va gurile, glumesc! Trebuie sa mâncam frumos, sa mestecam fiecare gura de mâncare cat mai mult si mai bine, sa socializam cu familia sau cu cine luam masa, sau cel puțin sa incercam! 😂

Pofta buna! Bon appetit! Enjoy!

Si nu uitați sa dați share/distribuiti si subscribe deoarece primiți notificări pe email la fiecare postare noua, promit ca vor fi poze mai bune🙄

Mix spaghetti with ragu sauce and some pasta water, sprinkle a few basil leaves and then stuff your mouth, jokes! We have to eat nicely, chew every mouthful of food, socialise with the family or eat, or at least try! 😂

Good appetite! Bon appetit! Or as we say over here in Romania…Pofta Buna! Enjoy!

And do not forget to share and subscribe because you receive email notifications for each new post, I promise better pictures on the next one!

Yours faithfully Mihai xxxx

Spinach and Red Onion Frittata (+ goats cheese)

There are 3 things that I love about frittatas: 

  1. You can literally put anything in them.
  2. They always look so fancy 
  3. They take no effort in making them. 

So this morning I made a frittata for familia Moldovan and it was so good I just couldn’t help but share it with you guys. 

In theory a frittata takes about 5-10 minutes max to prep (depending on what you put in it) and 25 minutes in the oven, therefore to optimize time use, I prepare it first thing, pop it in the oven, then get babies and family ready for breakfast. 

So here’s how it’s done. 

  • Slice a red onion 
  • Caramelize red onion slices in 1tsp. butter 
  • Add a cup of spinach right at the end
  • Whisk eggs in a separate bowl (I made 6 eggs) 
  • Add the onions and spinach to the egg
  • Pour the mixture into an oven proof glass bowl. 
  • Place in over until risen 
  • Sprinkle on some goats cheese if you like it – if you all are a fan you can add the goats cheese into the egg mixture (I hate it, Mihai and Ayan loves it) so for us it is a sprinkle on after job. 

                            And Voila! 

Ps. The absolute best thing about this recipe is it is totally CARB FREE! 

                        ENJOY XOXOX 


Winter Berry Smoothie 

So those of you that follow me for a long time know that one of my ‘hates’ is store bought smoothies. A smoothie is only full of goodness when made FRESH and if it can be stored in a fridge more than a day, or kept in a pouch in a drawer then surely it can’t be good for you… I mean have you ever tried doing that with a homemade one? Ayan has been having some good aversions lately and the way I manage to get a good dose of fresh ingredients in him is always by blending up a quick smoothie. This is one of his favourites & totally one of my pregnancy favourites too. Sweet, simple and delicious! 🍇 ingredients below ⤵️
🔶 @alpro coconut and almond milk 

🔶 mixed berries 

🔶 banana 

🔶 dessicated coconut 

🔶 chia seeds 

🔶 100% natural honey 

Sweet Potato Breakfast Bowl

Okay, before I start this post you’re probably already aware that the title states ‘breakfast bowl’, however, my picture of this recipe is on a plate – that is purely for texture purposes so you can see how the dish looks like, but in a more normal situation, I just advise you to eat it from the same bowl you mixed it in!

An awesome recipe to start your day with as a sweet breakfast or even as a quick, sweet snack throughout the day. Not only does it taste like dessert but it’s at the cost of nothing as only made with pure goodness! Try it out and let me know what you think! 

 

I N G R E D I E N T S 

Sweet potato (roughly 300-400g but depends on how hungry you are)

1.5tsp shredded coconut

2tsp all natural peanut butter

pinch of the following;

  • ginger powder
  • nutmeg powder
  • cinammon powder
  • cardamom powder

2tsp of honey (varies depending on how sweet you want it)

 

R E C I P E 

  1. Steam or microwave the sweet potato, wait for it to cool down and then scrape out of the skin into a bowl
  2. Mash the potato with a fork until it has a smooth consistency
  3. Add all remaining ingredients
  4. Mix well with a fork, make sure it’s all mixed and mashed in
  5. Sprinkle with some shredded coconut for decoration
  6. ENJOY!

 

 

Vegan Roasted Red Pepper & Butternut Squash Soup. 

Okay, so I know this kind of dish is usually a fall/autumn recipe, however, you don’t find butternut squash/pumpkin over here in Cluj, RO. So, I was super surprised to come across some butternut squash whilst grocery shopping and just had to try something new with it! 

The great news? It doesn’t matter if it is an autumn/fall recipe, it is absolutely delicious served hot or cold, a little bit sweet, a little bit tangy, it’s great for the tastebuds. And it’s a dish for the WHOLE family, you’ll see what I mean. 

Down to basics, this recipe is: Sugar free, carb free, dairy free, suitable for vegetarians & vegans. Does contain nuts (but can be eliminated).

I N G R E D I E N T S ( 2-3 Servings)

  • Half of a medium sized butternut squash *peeled and diced
  • One red pepper *diced
  • One onion *diced 
  • One teaspoon of coconut oil
  • Half a cube of vegetable stock
  • Salt, cinammon, nutmeg to taste
  • Alpro coconut milk (if you’re not a vegan, or having a naughty day then creme fraiche is also delicious in the place of this)
  • A handful of walnuts


R E C I P E

    
 

  • Preheat the oven to 180 degrees celsius
  • Throw the squash and the red pepper in a non stick baking tin (well don’t literally throw it, unless you’re practising your basketball skills or something, then you can throw it in there). Add a few sprays of cooking oil. 

  

  • Lightly fry the onion in one teaspoon of coconut oil until golden brown, then add the onions to the baking tin.

  

  • Mix half a cube of vegetable stock with one mug of water, pour into the baking tin.

 

  • Place the baking tin into the oven and leave the ingredients to roast for about 30/40 minutes (or until the vegetable stock mixture has disappeared). *ingredients should be soft and mushable with a fork. 

  

  

  • Place everything from the baking tin into a food processor and process until a puree is formed (should take about 30 seconds-1 minute).

Oh by the way if you have a baby, before you add the condiments you can take out some food at this point for your baby too! I did 😃. Ps. I have a little boy, he just happens to have pink spoons and bowls too – just in case you were wondering. 

  

  • Add in salt, nutmeg and cinammon according to taste (I added 1/4 teaspoon of salt, 1/2 teaspoon of cinammon and 1/2 teaspoon of nutmeg)
  • Last but not least, pour in the coconut milk, either to taste or to desired density preference. (I like my soup more liquid-y so added about 300 ml of coconut milk) 
  • Pour the soup into a bowl, add walnuts for decoration and voila! Your perfect summer squash soup.

By the way it is AH-MAZING served cold from the fridge too! 

   

  

 .

Zucchini & Mozzarella Fritters 🍴

Zucchini’s, Courgettes, whatever you like to call them, are one of my FAVE ingredients, they’re simply so versatile and absorb the taste of their surrounding ingredients so well that it truly counts as a supercool food. 
If you’re a cheesy cheese lover like me then you’ll love this recipe, quick, simple & so easy to make from just 4 ingredients + a lil bit of olive oil. Have  a go and send me pics of how yours turn out! 

I N G R E D I E N T S 

  • 1 zucchini – grated 
  • 1 large egg 
  • 1 cup shredded mozzarella 
  • 1 Tbsp. chilli powder 

R E C I P E  

  1. Place all the ingredients in a bowl and mix well with your hand 
  2. Heat a pan on medium fire (my preference is a non-stick tefal pancake pan)
  3. Place small balls of the mixture onto the hot pan and pat out into ‘fritter’ or ‘burger’ shapes (yep, I eat these as burgers too)
  4. When golden and crispy on one side, then simply flip onto to the other side and cook them through. 
  5. Sprinkle with a little bit of salt for taste and either eat them as they are or use them as burgers, or eat them exactly as you prefer, enjoy them! 

                       – Bon Appetite! – 


Ps. Told you they were simple 


A Berry Breakfast Cookie (No Bake) 🍓🍪

I am literally the Cookie Monster, I love cookies in any shape or form. 

  

At the point I made this cookie I’d been awake all night with a whingy five month old baby (growth spurt I think it was). I woke up the morning after that night hungry, tired, sleepy and just needing something warm and fulfilling in my belly! 

 
I wasn’t in the mood for eggs, I wasn’t in the mood for cereal, I wasn’t in the mood for boring oatmeal, but I was in the mood for some kind of sweet, glorious junk that would make me wake up again! 

I had Pop Tarts in my cupboard, but I decided against them as I knew I’d only get a sugar rush just to be double tired afterwards, but from the Pop tarts came this ingenious idea. A breakfast cookie! 

Here’s the thing, nearly ALL breakfast cookie recipes I see online either require baking, or bananas. I didn’t have any bananas. And using the oven after an all nighter? Are you kidding me? 

  
So I just put all this stuff in a mug instead and Voila! My amazing, sweet, warm, delicious and fulfilling breakfast cookie. 

I N G R E D I E N T S – everything as per preference (I made mine in a mug so you can imagine the quantities are not so large). 

  • Frozen berries 
  • Oats 
  • Peanut butter 
  • Honey for sweetness + decoration 


C O O K I E    T I M E! 

  • Grab a mug put about a tablespoon of berries or more in the mug. 
  • Warm them in the microwave for about a minute. (They’ll release water from being frozen) 
  • One scoop of oats into the mug, mix it all up so that it’s like one big berry mush. 
  • Heat again in the microwave until it turns into some type of red oatmeal mess (just keep checking on it) 
  • Add in two teaspoons of peanut butter, heat in microwave for about 30 seconds just in order to melt the peanut butter. 
  • Mix it all up again ensuring everything is mixed in nicely. 
  • Then heat in the microwave until mixture is thick and you have that ‘baked’ texture -> this is all dependent on personal preference. Just keep checking on it! 
  • Scoop it all out onto a plate, pat it with a spoon to give it a cookie shape (or just leave it in the mug). Top it with some nuts, coconut flakes, honey, agave syrup, whatever you wish. 
  • Enjoy your amazing sugar free, dairy free, gluten free, egg free, antioxidant breakfast cookie! 

  

Strawberry Sundae inspired breakfast – under 100 calories! 

Who likes strawberry sundaes for breakfast? – I do! 

Who likes caring about their health? – Oh wait, that would be me too! 

Who is obsessed with making dessert for breakfast? Yep, of course only me! 

After a total sleepless night (my baby has decided to never sleep again since the past 3 nights) I reaaaally needed something to sweeten up my day! A quick simple tasty sweet breakfast, delicious and under 100 calories! 
My ‘Strawberry Sundae‘.

  • 100 grams of 0% fat cottage cheese 60 calories 
  • 2 medium strawberries – 6 calories 
  • 1 teaspoon of honey30 calories 

T O T A L = 96 calories! 

Double, triple the amount if you’re hungrier because it’s just that guilt free!! 

* I also added a pinch of oats to mine for some texture! 

   
   

Peanut Butter Zucchini Brownies. 

The brownies… Where to begin? (I’ll keep this sweet – but sugar free and short as I’m guessing you just want to make these damn good brownies instead of reading what I have to say about them). 

Firstly – These are suitable for vegetarians NOT vegans. So please discontinue reading if you are vegan. 

Secondly – These are *sugar AND *flour AND *dairy free. Totally guilt free! 

Thirdly – Yet again these were one of my ‘mini science experiments’, those of you who follow my blog are familiar with the fact that I’m always conducting these weird & wonderful experiments in my kitchen (and have been doing so since a child, mostly in my bedroom so that I wouldn’t drive my mother crazy). Therefore I don’t have exact quantities, so please, please, please feel free to use my recipe as your guide, but adapt it to your wishes and needs! And don’t forget to use your cooking intuition!! A free state of mind whilst making any of my recipes is all you need to make it a magical dessert! 

Fourthly – I write all the above ⬆️ because a lot of new people have asked for this recipe since the picture of my brownies. So THANK YOU for the interest, and support towards my blog! I appreciate it from the bottom of my soul. 

Fifthly (and finally) – Enjoy your guilt free brownies! 

I N G R E D I E N T S (I’ll put exactly what I used then an extra note at the bottom) 

  • One zucchini (courgette as my best friend likes to say) 
  • One egg 
  • 3 teaspoons of coffee (optional) 
  • 1/3 jar of peanut butter (about 200g) 
  • 4 tablespoons of honey 
  • Pure cocoa powder (I have no idea how much I used- just buy a general retail pack) 
  • 1 teaspoon bicarbonate of soda 
  • 1 teaspoon of baking powder 
  • Tablespoon of pure vanilla extract 

* peanut butter can be replaced by any other nut butter (almond butter, hazelnut butter) 

* if you are not used to a sugar free and dairy free diet then these may not be sweet enough for you so i suggest adding some chocolate chips, or just small chunks of any kind of chocolate if you wish to. Or if you prefer even a few scoops of protein powder to make these protein loaded brownies!! 

R E C I P E 

  1. Preheat oven to 180 degrees Celsius. 
  2. Grate the zucchini, put it in a pan, add in the peanut butter and honey. 
  3. If the peanut butter is solid just put the pan over the fire until it’s melted slightly. Mix everything together with a hand whisk. 
  4. Add in the egg and beat everything together. 
  5. If using the coffee, add that in, then add in the bicarbonate of soda, baking powder and pure vanilla extract. 
  6. Lastly after you have a smooth batter, just pour the cocoa powder in and keep whisking until the batter is dark and at a desired color (this is purely personal preference) my mixture was basically black. *at this point if using chocolate chunks/chips or protein powder add that in too. Fold that all in together! 
  7. Place in a non-stick or greaseproof paper lined pan and stick in the oven. Keep an eye on them, mine were ready in 30/35 minutes. You will know when they are ready when you insert a toothpick into the centre of the batter and it comes out clean. 

*intuition is the key, think about how you want your browny to be. Batter too liquid? Add more zucchini. Too thick? Add more honey etc. 

Any questions? Please ask me! 

Also I’d love to see how your brownies turned out so please mail me pics! I’ll feature them on the blog! 
Happy baking! 

Mrs. M 

Ox