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

A Nutty Present idea! 

As many of you know, I live in one of the most beautiful cities – Cluj-Napoca. Where food, culture, history, buildings, ex-communism, foreign languages, festivals, suck you all into this realm of ‘Metropolitan’ buzz and happiness.

What many of you didn’t know is that if anything annoyed me and my nut butter eating friends (especially the vegans), about this city is it’s lack of nut butters. Yes, you read that correctly. No, I’m not crazy (maybe just a little bit). But seriously, nut butters are near impossible to find and when you do find them in the health stores, the prices are crazy (I’m talking roughly £10 a jar, contrasting to England where I pay £2.47 a jar). Also, did you know that it is literally impossible to find cashew butter over here? Simply because it’s so expensive to stock. 

So, anyways, I’m always using nut butter in my recipes whether it being peanut, almond, hazelnut or cashew butter and some friends that live close by told me that they’d love to try some of my recipes except they couldn’t find any nut butters (exception of peanut butter) on the supermarket shelves. 

Then it hit me, The ‘Nutty Present’ idea. As you can see in the picture below, I made a trio of nut butters, made cute little labels, decorated the top of the baby food jars with rhinestones, made some pink paper ‘hay’ for presentation, placed those in a bowl (which was part of the present too)… Annnnnd voila! 

There you have it, a present that is free from salt, sugar, additives, preservatives just raw, roasted and blended nuts to make beautifully smooth and tasty nut butters. Not only that, but it is also a cost effective present for those on a tight budget wanting to give someone you care for a beautiful present. It’s healthy, homemade and makes the cutest little present for someone who’s into this kinda thing (who wouldn’t be?!). 

 

Label translation: Hazelnut Butter, Almond Butter, Cashew Butter.
 
Note: I made this as part of a present to someone, and it was adored not only by her but by those at the party. I was nervous the first time, but it went down so well I’m sure to make these in the near future for other loved ones (Christmas is soon right?). 

So here’s to a bit of inspiration to all the nutters out there! 

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! 

  

Vegan Chocolate Banana microwave cookie bites. 

Long Title, Short Method 

This recipe is *gluten free *sugar free *dairy free *egg free *soy free *flour free *egg free AND has the option of being *nut free. A total clean eat recipe! 

I’m writing this at about 6am on a Saturday, it’s a foggy morning, I mean seriously I can’t see anything out my window! Anyways…a lot of you mailed me and asked for this recipe yesterday, so here I am writing it down ready for your weekend microwave baking endeavors.

 Before I start, you should know that I had about 5/6 over ripe bananas in my fruit bowl the other day and had to do something with them, hence I invented this microwave cookie! Therefore there is NO ‘correct recipe, magic quantity’ or any such thing, just go with your intuition and common sense! On the other hand, these soft, chewy and healthy ‘cookie bites’ are a perfect recipe choice when you have those remaining bananas that you know no one will eat 🍌. 

INGREDIENTS (I will use exactly the quantities I used personally) 

  • 5/6 overripe bananas 
  • Pure cacao powder 
  • 2 tablespoons Agave Syrup (honey if you’re not vegan) 
  • 3 tablespoons peanut butter (can be eliminated if you’re allergic to nuts – if not I strongly suggest you use the PB it’s more for texture purposes). 
  • Oats, 5-6 scoops, (I’d say on a guess 1 scoop per banana – a scoop being the protein powder scoop) 

RECIPE 

  1. Place all the bananas in a mixing bowl and mash with a hand whisk until there are no lumps and you have a bowl of thick smooth banana paste. 
  2. Add in the peanut butter and as much cocoa as you like, base this on personal preference. (Next time I will be adding a lot more than I did this time to gain a brownie effect.) 
  3. Place in the microwave for about a minute in order to melt the peanut butter, then whisk all the ingredients together with your hand whisk. 
  4. Add the honey/agave syrup and then the oats, mix everything all in until it is just one smooth mixture. 
  5. Pour it into a microwaveable dish and put to microwave – this is the most important part. I kept putting mine at just 5 minute intervals and checking it every five minutes, after 15 minutes in total they were kind of dry so I ran a knife through the semi-hard mixture to make the squares for when they will be ready. I microwaved them for another 10/15 minutes and then put them straight in the fridge. 
  6. (I forgot about them) Checked on them one hour later and they were P E R F E C T. 
  7. I’ve stored mine in the fridge and they really taste super good, they’re quick, easy and delicious to not only make but to grab out the fridge too! 

  

   
Enjoy your healthy cookie bites! 

Mrs. Moldovan 

Ox