I basically felt lazy to walk all the way to the supermarket after my gym sesh today, so I decided to make lunch with whatever I had at home, and came up with this AH-MAZING recipe of delicious tuna patties.
Not A F* Expert
I’ve realised that if you want to change your eating habits, you need to have good choices to go for when the cravings hit you and this Date Truffle is everything you asked for: sweet , chocolatey , full of good fats, and very tasty!!!
The recipe only requires a few ingredients and it is 100% vegan. Go ahead and give it a try. I’m sure you won’t regret!
Ingredients
- 30 whole pitted dates
- 2/3 roasted almonds
- 2 tbsp. unsweetened cocoa
- 1/2 cup of shredded unsweetened coconut
- 1tbsp. coconut oil
- Pinch of salt
Instructions
- Place almonds in a food processor; process until finely ground.
- Add dates; process until finely ground.
- Add the rest of ingredients and pulse until combined then check if the mixture is firm enough to form the balls .
- Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball.
- Roll the balls in the desired coatings and place them on a plate.
- Refrigerate for one hour.
Make sure you don’t over eat the truffles because although it’s a very healthy version, it has a considerable amount of calories!
I was wondering what to cook for myself (my husband is travelling) and decided to go for a fish, after all nothing better than a light, healthy dinner recipe when the weather (finally) starts getting warmer .
This baked Salmon is everything in one: simple, full of herby flavours , topped up with a refreshing lemon dill yoghurt sauce.
Berto is a one Michelin Star restaurant in Waregem (West-Flanders) that is definitely worth a visit and that certainly deserves a raving review.
Maybe this is not the most photogenic recipe out there but it’s certainly an affordable option for a different meal.
It’s everything I look for when cooking: effortless, easy fast… No to mention it’s packed with powerful flavours, no wonder why I love this Lebanese dish.
This Brazilian recipe is extremely popular and traditional. You can easily find it in a restaurant or sitting on the table of a Brazilian family after that Sunday lunch. It also happens to be my older brother’s favourite dessert and whenever I’d make it at home, it would quickly disappear!
There are few reasons why it is so popular: it requires only a few simple ingredients, which makes it inexpensive, it’s extremely easy to make (you can mix it all at once in a blender) and finally satisfies that sweet tooth we all have now and then.
I’m a big sea food fan, and so is my fiancé and last week we had these very well prepared shrimps in a restaurant in Waregem and I immediately decided to make my own inspired version at home.
But when it comes to sea food, quality really matters specially if the star of the dish is the shrimp, so while we were still having lunch he came up with the brilliant idea of going to his best friend’s fish store, Viscentrale to buy some quality Tiger Shrimps.
And I must say I have no regrets! Good sea food doesn’t need much to taste great as long as it’s fresh and from a reliable source and the ones we had were a hit and I will definitely make them again!
Forget everything you think about fish and chips. Bia Mara came to make a statement with their new approach on the traditional fish and chips, getting automatically rid of all the well known downsides of this infamous British classic.
I’ve never been a fan of spicy food, on the contrary, I’d always avoid them and the hot sauces because I was never willing to having my mouth on fire.
To me, the spiciness would steal the show and often take over on all the flavours a dish has to offer. But things change and although I’m still very intolerant to overly spicy dishes, I definitely learnt to appreciate what a little bit of hot pepper can offer to a dish. Always with moderation of course.
So, it’s blood orange season and I was super excited to buy some and make one of these awesome cakes you see on the internet. But, the thing is: the blood oranges I bought weren’t that bloody, if you know what I mean. Their shade wasn’t as “red” as we usually see out there, but it can happen. Guess I wasn’t lucky this time but I wouldn’t give up on my original idea and made an orange cake anyways, but with the bloody oranges I already had.