• Sarah Fennel

    I’ve been a carb lover my entire life. Since I was a tinier version of myself I would get giddy at the sound of the words "bread", "pasta" and "pizza" and, truly, who doesn’t!? The convenience that loaves of bread and the pocket friendliness of pasta represent in any parent’s life have made us all gluten addicts and I’m not full-blown ashamed to admit I am one of them.

    It’s a tricky situation to navigate through life loving and indulging in those things you truly like and dismissing the effect that they have on your body—until you arrive at a point in your life (the exact one I’m at) and try not being so indulgent and not giving into the pleasures of entire French baguettes with butter and countless bowls of pasta topped with Parmesan—then, you arrive at the terrifying realization that while those scrumptious foods feel good in your mouth, your body feels better without them.

    Yes, I’m becoming one of those people who worry about gluten... and while I truly dislike some people excusing their true motives (weight-loss and fitness) by self-labeling themselves as "gluten intolerant", I must admit my body THRIVES when I eat less of it. It’s not only my body to be honest; it’s my energy levels. It’s the way I’m able to process things mentally and even my mood.

    The more I research about this topic and the more I try to go gluten free some days of the week, I realize my little pasta-loving monster aka EP, 9-year-old thinker and most recently beach volleyball athlete daughter, might just feel the same way. Thankfully we have an entire world of delicious food at our disposal and while our options might become a little more limited, our bodies will thank us in the end.

    These pancakes are a testament to how wide the gluten-free world is becoming and I’m ready to expand my views and invite my daughter to jump on this train with me.

    Where do you stand when it comes to gluten? Have you ever gone without it?












  • Photography ©️ Georgia Ruby

    When it comes to food, I’m almost always on the savory side. Breakfasts for us at home are all about flavor. One of my favorite combinations is a nourish bowl of scrambled eggs, curried quinoa, sauté spinach, avocado, roasted zucchini and some type of pickled veg or kimchi for gut health.

    Sadly, I haven’t been able to eat like that these days—but nothing stops a true breakfast lover from tackling a scrumptious recipe once in a while, don’t you think?

    As you may already know (and if you don’t you’re about to find out) my love for zucchinis borders obsession. Really. I’ll try not to fan-girl this time around because last time I posted about them I nearly wrote a poem about how much they mean in my life. Also, I’ve noticed their recurrent appearances on my social media.. and I do not need to give people more reasons to think I’m an isolated nerd.

    My point is, eating well is so simple. Only if we had a plethora of recipes at our fingertips, right? Oh, but we do! My latest devoured and approved recipe: Gluten Free Zucchini, Herbed Ricotta and Caper Tart by George Eats was (how can I put it without being over the top?) sumptuous, majestic… glorious. I tried.

    What it was is something you need to make and try at least once. That’s what it is.

    What I LOVED the most about this tart is the use of tapioca flour in the dough. Not only because I live in the land of tapioca but also because it gives the dough a very nice texture. The addition of that little bit of grated parmesan Georgia recommends makes the shell golden brown and oh-so-flavorful.

    Now, don’t get me started on the filling—because I cannot… Just to mention a few of the ingredients: capers, dill and of course zucchini. What else can we ask heaven for?

    Nothing I think.






    Photography ©️ Ana Stanciu

    For the next chapter of my very enthusiastic food posts, I will try a recipe by Ana (lovely name) from The Awesome Green. She has Millet Chocolate Energy Bars in her mouth watering archives that I need to put to test—and if by looking at those pictures you too don’t feel like giving those a try, I cannot help you.

    P.S. Any zucchini-related recipes are more than welcome. Feel free to drop a line.



  • Photography © Hugh Forte

    There are no winters where we live . . . and while it guarantees us a lot of wonderful things—like endless, sunny days and opportunities to take strolls down the beach—the guarantee closest to my heart is having courgettes of every color and every kind available to us at the market. And as predictable as this next statement might be, so be it: There are courgettes on my table every single day. Read this and weep.

    Don’t ask me why this obsession surfaced; it might have come about years ago when I learned about the nutritional facts or maybe when I realized how versatile and delicious they are in both savory AND sweet recipes—I just can't get enough of them.

    There’s something light, classic and effortless about courgettes. They're good and forgiving companions. From a gorgeous and glamorous fiori di zucca to my almost daily 5 minute zucchini and eggs breakfast, these nutrient-packed and waist-line friendly mini gods make incredibly delicious recipes . . . like this Roasted Zucchini Pasta Bake by Sara Forte of Sprouted Kitchen which I have yet to try—but staying true my melodramatic claims, I'm sure to love.

    For this wonderful recipe, please see Sara's blog.

    Where do you stand when it comes to courgettes? Love? . . . hate!? Please do share.
  • Photography © Signe Birck Ronny Emborg is a renowned Chef based in Denmark. He's part of the highly enticing movement ‘The Sensory Kitchen’ — a cooking style where the dinning guest must use both eyes, ears, nose and taste during the meal. His book The Wizard's Cookbook presents 112 detailed recipes with pictures of every sensory dish. Dishes like: Frozen halibut, salted and dried cod roe and anchovy crème and Juniper bush parfait, forest berries and crispy lichen. From front to cover, this book is filled with absolute stunning imagery and stories.
  • Photography © Renee Kemps When you read this, I’ll be perusing the beautiful Brazilian coastal city of Natal, eating some of the purest açaí bowls in the world... and very probably still thinking about this simple yet delicious recipe. I’ve been on a health stint lately and I couldn’t be enjoying it more than I am right now making every decision in my day count. I don’t know if you knew: Coconut and Cocoa Nibs are the best decisions–always. I’m sorry, I don’t make the rules.

    Renee Kemps A talented Photography based out of Amsterdam and London–is responsible for re-awakening my passionate affair with both because her recipe hits your taste buds up just the way they like it. Renee also includes a recipe for Double Chocolate Brownie with whipped Creme Fraîche Cream and toasted Hazelnuts. I know.
  • Photography © WSIHFBMy current breakfast routine is nothing to write home about. I usually just go for the easiest bet which in my book is oatmeal, while my head indulges in graphic breakfast images like this Poached Egg Over Millet stunner. I decided to give this recipe a go on Sunday (night) and even though I already knew it wouldn't disappoint - Because, as you know What Should I Eat For Breakfast Today is one of my favorite food blogs and Martha Greber my imaginary kick-ass food Guru. As usual, I was more than pleased with the results, millet happens to be one of my favorite things to eat, to a point in which one of the themes from my previous blog layouts collection was affectionately named after that holy grain. Go to Martha's blog for the full recipe and let me know if you give it a try.

    Photography via: What Should I Eat For Breakfast Today
  • Photography © Snixy KitchenI'm thrilled to have gotten back to the healthy lifestyle I used to live and now I find myself at the point of indulgence. To illustrate what I mean by that just look above. Sarah's recipe for Vegan Cardamon Ice Cream will make an appearance in this weekend's menu at my place and I couldn't be happier. Snixy Kitchen is a blog jam-packed with comforting recipes and heart-warming stories that just managed to put a smile on my face and will definitely put a smile on yours.
  • Photography © Marta Greber I hope you had a wonderful Mother's Day with your loved ones. Here's to many more breakfasts in bed and family brunches that recharge our energy. This Sweet Quinoa recipe was on the menu this weekend and I couldn't have asked for more. The recipe is by Marta Greber, the brilliant brains behind the blog What Should I Eat For Breakfast Today? The blog focuses on breakfast as it is the most important meal of the day and also that time when we can catch some quiet time and it's jam-packed with recipes and travel guides that are to-die-for.
  • Photography © Pinch of Yum I've probably been speaking about my back-to-a-healthy-lifestyle journey a little bit too much but how can I help myself when I keep finding and testing gorgeous recipes like this Creamy Green Shakshuka With Rice one, which I'll make for the second time today. Lindsay and Bjork Ostrom are the killer duo behind Pinch Of Yum When it comes to food blogging, food photography and thorough recipes they are the geniuses you'll need.
  • Photography © The Awesome Green etting back to my regular workout routine and healthy lifestyle hasn't been all that easy. Or was until I started planning ahead using recipes from some of the sites I like the most. I'm not vegan and I'm very far from being one but I truly enjoy eating quick and tasty food. Vegan or not, I also like to add a bunch of greens to my meals so this recipe made it to my weekly menu 3 times this week. Ana of The Awesome Green has an incredible repertoire that I'm dying to dive into.
  • Photography © Anders Schønemann Bo Bedre has been one of my favorite websites for a long while and now I can whole-heatedly say I've become obsessed with it. Their food posts are incredibly inviting and having tested a few of their recipes I can truly say they more than do the trick. Their Festive Menu and scrumptious Men's Dinner are on the top of my list. I'm a girl that loves her pork rinds and choose beer over wine any time. Have a look at their site and get in the kitchen now... Or later.
  • Photography © Susan and Yannic Kraut Kopf has quickly become my go-to food blog and this the recipe I'm itching to prepare. The way each recipe is presented and classified makes it extremely easy for someone with basic to pro cooking abilities to feel comfortable with giving them a try. The geniuses behind this masterpiece are Susann and Yannic, Berlin based Photographers and creative vegetarians have outdone themselves with a blog filled with Seasonal recipes that take you on a trip around the world without having to leave your home.
  • Photography © Ana Degenaar So we all know I love cooking and eating (!) by now but what I haven't told you is how much I've been disliking eating out lately. I don't even understand it myself, it doesn't really matter how healthy my choices are I always feel a little bit let down when I don't eat at my place or my friend's homes. I've always been sort of picky but I've reached a new limit and it isn't fun because some times I simply don't have the time to prep complicated meals so I'm learning to work with fewer, easier ingredients. This recipe takes less than 15 minutes to cook and it's one of my favorites. Please, feel free to make your own version of it.


    What you need:
    1 cup of instant couscous
    1 cup of chopped spinach leaves
    1/2 chopped red pepper
    1 cup of large prawns
    1 T of mint leaves
    Salt, pepper and cumin
    Black sesame seeds (optional)
    Olive oil


    The Process
    Cook the couscous following the instructions in the box or use this recipe. Cover it while you saute the spinach and red pepper and season that with salt, pepper and cumin, in a bowl season your prawns (shelled and clean) with salt, a little fresh black pepper, garlic and a few drops or olive oil, cook them on a hot grill for 1.5 minutes on each side and transfer them to a bowl, be careful not to overcook your prawns. Mix the couscous with the cooked spinach and red pepper and toss some mint leaves, a few drops of lemon and a little more olive oil. Top that with the cooked prawns, sprinkle sesame seeds and enjoy your weekend!



  • Photography © Ana Degenaar I'm part of the 99.99% of the population of the world who enjoys sweets, I think it's in our DNA and whenever I have sweet treats I enjoy them for as long as the sugar-rush lasts. I'm thankfully also a massive veggies and savory food eater and I'm not fiscally able to skip breakfast which I believe to be a great thing for my health and yes, my thighs. These savory crêpes are constantly on my weekly menu and I usually make them with a mix of wholewheat and regular flour using this recipe (minus the sugar) as the base. For the filling, I slice half a small zucchini and sauté it in olive oil with 5 whole cherry tomatoes, I season with organic indian spices and a few drops of lemon. Top it all off with avocado slices and onion flakes. It's quick, simple and I dare say, delicious.


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