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Category: Recipes

Banana Bread Muffins


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Banana bread is one of my favorites cakes (although it’s called a bread..).

I’ve been trying to make a good vegan recipe and they usually turn out very dry and too heavy.

I think I finally found the perfect one, it’s vegan, gluten free and oil free! They turn out very fluffy and moist.

This recipe made about 20 Muffins and you will need:

4 ripe Bananas

70 grams of Coconut Sugar

320 grams of Flour (I used rice flour)

140 grams of Rice Milk

1 tbsp of Baking Powder

1 tbsp of Cinnamon

Preheat the oven to 180 degree Celsius.

Start to mash your bananas with a fork, then mix in the sugar, milk and cinnamon. You can use a stand or hand mixer if you want, but I found it very easy to mix with just a whisk.

Finally add the flour and Baking Powder in 3 parts and mix it well.

For the liners I used parchment paper that I cut in squares, and then used two squares on top of each other and push them into the cupcake tin. Pour the batter into the the liners. Pop the muffins in the oven for about 20 to 25 min.

Now you just have to enjoy them!

With Love,



Gluten and Dairy free Pancakes


The perfect Breakfast for non lazy days. These pancakes are gluten and dairy free which is better for the digestion and instead of egg I used flax seeds soaked in water, Hope you like it!


1 ripe Banana

1/2 cup of Buckwheat flour (or any other gluten free flour)

1/2 cup of rice milk

1 tbsp of honey

1 tbsp of cinnamon

1 tbsp of  baking powder

1 tbsp of Flax seeds soaked in 2 tbsp of water for 10 min (this will substitute the egg)

How to make:

I like to blend everything in a food processor, I find it adds a bit of air into the mixture and makes the pancakes fluffier. If you’re using the blender add the ”egg” in the end and just hand mix it with the rest. But you can also just mash the banana and stir everything together with a whisk.

Put a drop of coconut oil in a pan, just so the pancakes don’t stick, and cook them. I love to make them mini size and to add a few slices of banana and a drizzle of honey on top.

To make them Vegan just substitute the honey with another sweetener.


With Love,


Pho Chay – Vegan Pho





One of my favorites restaurants to go out to eat is a Vietnamese and sushi restaurant in Town. I used to always ask for the Pho (they have a tofu one, but I think the broth is meat based), so, since I stopped eating meat I never had one again and I really loved it! So I started looking for recipes, I mixed a few and adapted them to my taste.

For the broth you can simply buy a vegetable broth but I like to make my own, this will make enough broth for 4-5 meals, you will need:

4 Carrots

2 Celery sticks

2 Onions

3 cloves of Garlic

2 Bay leaves

A bit of Thyme

(this is my base but you can change it to your taste) and for the Vietnamese taste:

2 Star Anise

1 Cinnamon stick

1 tbsp Black Pepper corns


A Piece of Ginger

4 pieces of Cardamom

1 tsp of Coriander seeds

Put all the previous ingredients in a big pot (you don’t need to peel them, just roughly slice them once or twice) cover with water and let it simmer for about an hour.

The hard part is done, now you just need to assemble the pho. I put some

Bok Choy

Bean sprouts

Red and spring onions finely sliced

Rice noodles

in a bowl and covered everything with Broth.

Bok choy is very popular in chinese food, it’s light, sweet, it has a crisp texture and is very nutritious. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

I don’t really like tofu or any fake meets but you can use them if you do.

When all mixed in your bowl you can also add Sriracha, Hoisin sauce and some freshly chopped Coriander leaves. It is usual to add some thai Basil leaves, but I personally don’t like it because of it’s very strong “Liquorish-like” taste.

Sriracha adds the spicy and Hoisin is a chinese sauce also called Chinese barbecue sauce (not because it has a similar flavour, but because it is used for a variety of purposes), it has a balanced mix of salty, sweet and tangy, it’s perfect for this recipe.

I know it’s a bit of hard work and time consuming, it’s not an every day recipe, but it’s light, spicy and full of different flavours, so worthy!

With Love,


Veggie Stir-Fry

Stir Fry 1

Stir Fry 3

Stir Fry 4

Stir-Fry is my go-to meal, you don’t need specific ingredients, so just use what you have and what you like. I like my stir fry with rice noodles but you can also use rice or any other noodles.

In this one I used:

Rice Noodles

1/2 Courgette

1 Red Pepper

1 White and 1/2 Red onion

2 Cloves of Garlic

2 cm of Ginger

Salt and Pepper to taste

1 tbsp of Honey

Soy Sauce to taste



Spring onions

Cut the garlic, ginger, onions, courgette and red pepper. In a Wok or a big frying pan, with a tbsp of coconut oil add the onions and garlic, when they’re soft add the rest of the vegetables with a tbsp of honey.

At this point we will start with the noodles. Put the noodles in a big bowl with boiling water, cover with a cloth and leave it for 5 min.

When the noodles are ready, strain them and toss them in the wok with the vegetables, finally add  soy sauce to taste.

Be careful with the salt because soy sauce is already salty.

Serve it with a bit of lime juice, spring onions and some Sriracha if you like spicy.

Hope you like it!

With Love,


Energy Bites


Bites 2

Bites 3

Bites 4

This is one of my favorite recipes and snacks.

When I’m craving something sweet, these are the perfect Bite! They’re sweet, gooey, they satisfy any sweet tooth and they’re actually good for you, couldn’t be better!

The recipe is very easy, you’ll need a food processor and a few ingredients:

1 cup of Dates

1/2 cup of Almonds

1 tbsp of Chia seeds

1 tbsp of Flax seeds

1 tbsp of Cacao powder

1/2 tbsp of Coconut oil

1 or 2 tbsp of Water

(I didn’t, but you can also add 1 tbsp of peanut butter, tastes amazing!)

Blend the almonds for 1 minute until the consistency is almost flour like, then add the rest of the ingredients and blend for another minute until a sticky dough forms.

Use your hands to roll the mixture into little balls. You can keep them in the fridge for a week.

p.s. I doubled the recipe and made about 20 little balls


With Love, Sara