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 © 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.