These cookies are simply *(a) match* made in heaven whenever you fancy something sweet, not too unhealthy, yet still enough to be a regular tasting cooking and with the boost of a super food - this is for you. I'm actually finishing the last few of the cookies whilst writing this post reminiscing on when there was more than just one left in the cookie jar. I was originally going to make classic chocolate chip cookies one lazy afternoon and then positioned right in front of me there was my matcha powder that's been untouched for a good month. Since it has been super hot here in Malta, apart from my go to regular cup of coffee, I haven't been enjoying hot drinks that much lately. I was actually saying how much I used to love matcha lattes in London even though the weather perhaps made them more tolerable to sip and enjoy without breaking a sweat. I was actually in the mood for one a few days ago and then it hit me .. why not experiment by adding the green tea powder to my cookie batch? After all, no harm can come of it and worst case it all goes down to trial and error - isn't that how the best recipes come along? Well indeed, this is definitely one to recreate and enjoy on multiple occasions - who knew matcha and chocolate go so well together? I don't know whether to be sad that these cookies are already finished or excited that I get to make a fresh batch soon... and we all know what comes with a fresh batch ... cookie dough. 

That is a major plus side to baking for me - I have always been an advocate for licking the end of the cake batter and eating an abundance of cookie dough which in turn has always resulted in me feeling ill and getting big stomach pains due to the raw egg in the mix. Hence, I have decided to make this recipe intentionally egg-free. Making this dough edible by eggscluding the egg  - you (and by you I'm talking to myself in second person) can indulge in as much cookie dough as you want; what ? you heard me as much cookie dough as your non-aching belly can allow! Having tested this out for myself; safe to say - DOUGH YOURSELF OUT. Aldough, listen to your body what might work for me might not go down as well for you, but regardless you will enjoy these delectable treats raw or baked - either way! 

PS: Sorry for all these play of words I'm either super excited or the matcha benefits have already gotten to my head after all, they are specifically known to increase energy levels and boost your concentration so could be the reason why i'm so on point this morning! Anyways, I've said enough let's hop right in and get baking! 

These turkey lettuce cups are literally the bomb. They are a twist on an everyday salad, satisfy you immensely and it's ALL healthy and quite fun to eat! I decided to fill my lettuce cups with turkey mince but any protein can work. Hey craving a burger? just add minced beef or a diced veggie patty instead with any toppings you usually add and it should curb the craving! I turned my turkey mix into a small stir-fry with yellow peppers and some kale.  

You could technically eat this dish all in one sitting as a typical meal or you can even accompany some rice on the side if you needed to incorporate more carbs and have leftovers for another serving. Yesterday was pancake day in France, so I had to do the deed and stick to traditions and indulge in a pancake or two (fine I took three) so I only took half of this 'salad' as I knew I had a yummy dessert coming my way. I had the rest for dinner after work where I added it with some wild rice which made it a meal complete, equally as delicious you can't really go wrong with what you decide to add it with! 

As you might be able to notice, I love cooking meals which are nutritiously delicious yet at the same time, efficient. Between the ingredients and preparation I can assure you that it is the simplest thing that one can cook up in a flash without depriving yourself from good food or lacking in taste - this dish has got it all! Speaking of short and sweet. I'm going to end on this note so check out the ingredients I used and how I prepared this dish. 

Bon appetit! 

INGREDIENTS:

- 1tsp butter (You can use olive oil to fry onions)

-125g Turkey Mince

-x1 yellow pepper 

-x2 cloves of garlic 

-x1pinch of ground ginger

- x1 onion 

-x1 head of romaine lettuce 

- x1tbsp honey

x1 tbsp soy sauce

-x1tsp sesame oil 

- x1 handful cherry tomatoes for garnish (optional)

salt & pepper to taste

HOW TO:

Add the turkey mince,  and make sure that it cooks all throughout. This step usually takes 3-5 minutes but it could vary, you will notice it done once the meat has changed colour and is no longer pink. 

Happy Thanksgiving to all those who are celebrating this holiday! I thought there would be no better day to express my love for pumpkin spice! I love fall/autumn merely because of the colours and the pumpkin spice lattes. There was a time where I was looking to purchase the spices, to make my own lattes and even in the UK it wasn't as easy to get your hands on - when I saw it was around £10 online for a jar, despite my love for it there was no way I would spend that much for such a small amount. Instead, I found out that it's just as simple as combining ingredients together. Like other products, homemade is better than store bought as you can be 100% guaranteed that there are no preservatives and chemicals and the big bonus is that you will end up having more quantity for less in price. I use this spice commonly to kick my coffee up a notch, however the world is your oyster with what to add it with, I can imagine it tasting lovely with an apple stew, or even bake cookies with these. (Definitely will be testing this out soon) You could also add this with pumpkin puree, make an almond or normal flour base crust & you've got yourself a pumpkin pie! The spices and aromas naturally are so calming due to their pungent smell yet naturally by ingesting this it will energise you - for those who want to skip the caffeine fix you can even add this with some milk of your choice, or even in a herbal tea. These spices in general all contain healing powers of some sort which gives yourself an excuse to have a x1 tsp a day just for a small health boost! It's just so simple - I have added the measurements below which will last you a while - just combine them together and you're good to go! 

INGREDIENTS: 

x3 tbsp cinnamon

x2 tsp ginger

x2 tsp nutmeg

x1.5 tsp all spice

x1.5 tsp ground cloves 

x0.5 tsp ground cardamom (optional)

BENEFITS OF PUMPKIN SPICE:

El Taco!

INGREDIENTS:

x2tbsp Extra Virgin Olive Oil

Corn soft tortillas 

(I used old El Paso tortilla bowls this time round but any tortilla will do)

x1 Packet of Baby button Mushrooms

x2 Handful of spinach 

Sprinkles of Feta or Goats Cheese

x1 Ripe & Ready Avocado

Sour Cream to serve

Salt&Pepper to taste

Cilantro

HOW TO:

Start by frying the mushrooms in a little olive oil just until they brown, once the oil starts to absorb you might want to add some water to help soften them. This is a very short process and cooking will only take 2-3 minutes tops. Once the mushrooms are close to done, add in the spinach and let it wilt. (Sautéed Kale would definitely work nicely for this recipe)

Hello lovelies, 

This is a super tasty recipe that I want to share with you guys that can count as comfort food gone right, i usually cook this dish ahead of time to just heat up and have it ready after a long day of work! As much as possible I love to experiment and cook vegan food It's delicious and it makes me feel so good afterwards, i usually pair this curry with white rice however, i have recently been on the cauliflower rice bandwagon and added some kale into the mix. both are equally satisfying!

Ingredients:

x1can drained and washed chickpeas

x1 can of chopped tomatoes 

x1tbsp coconut milk 

x1 big sweet potato 

(or x2 small sweet potatoes)

x1tbsp of olive oil

x2 cloves of crushed garlic

x1tsp of red curry paste

x1tsp of garam masala

x1/2tsp of chilli powder

x1/2tsp of ginger powder 

salt & pepper to taste 

coriander (preferably fresh)

How to: 

 Before starting the curry lets get cooking the potatoes as this will take as long as the curry will take to cook, remove the skin of the potato and steam for 10/15 min or until they are softened. 

 crush the garlic and add it to a pan with the olive oil, once the oil is heated up put down the fire & add your curry paste, along with the different spices (ginger powder, Garam masala, chilli powder, salt) so that they all infuse nicely together. Make sure to not let the spices burn - add the chickpeas and let it cook for a minute before adding the chopped tomatoes & let simmer for the sauce to thicken. 

At this time, the potatoes should be ready to add in with the curry so just add it in followed by the coconut milk & coriander. 

You can either serve straight away with some rice & sautéed kale however, this dish is suitable for storing in a fridge or freezer for meal prepping ahead of time!

Bon Appetit! 

 M X

I am ending this post by finishing the day with a yogi tea! whilst being all warm and cuddly in bed! 

I hope you all enjoyed this post as much as I enjoyed making it.

What did you guys eat today?

Untill next time, 

M X 

Hi Lovelies, 

Start by sautéing the mushrooms in a little olive oil & sea salt, then add a splash of white wine & rosemary which will really compliment the shrooms! Tom & I have been on a mushroom craze lately...  you might start to pick this up with the recipes that I post. hehe 

Once the mushrooms have cooked nicely I added the Kale and let it wilt slightly and to absorb the aromas of the mushrooms. 

Not long after, I added the Cauliflower rice and just mix the whole thing together. let the cauliflower rice cook a few minutes just so it softens slightly. 

Once the whole dish is done crumble some feta & chop up some spring onion and just add to garnish along with salt & pepper! 

& voila .... 

If you had more time on your hands you could however add this on a sweet jacket potatoe like we did for lunch.. the whole combination was delicious and was worth the wait! 

I just smothered some olive oil on them with black pepper and just popped them in untill I could put a fork through them.

These bad boys took forever to cook in total it took a good 1hr & 30min. I think it's because they were a little large to the normal sized potatoes we usually buy! 

We could barely finish the potato which just makes amazing left overs for the the chickpea curry recipe (which you can find here) I'm going to make tomorrow! so it's a win win situation. 

Hope you enjoy this dish and let me know your thoughts! 

Bon appetit.

M X 

I for one love a good pancake, and nowadays it's do-able to enjoy them without the guilt as there are various ways to keep them healthy & make them nutritious to eat everyday if one wanted to. This is the perfect balance to give yourself a treat whilst staying on track. This recipe is inspired from James Duigan's  'Clean & Lean' book which I love to return to from time to time to remind me to stay on track and to gain recipe ideas. Click here if you wish to get the original recipe. 

I added mine with greek yoghurt instead of Ricotta or cottage cheese as that is what I had on hand & it came equally as delicious! Added a small dash of maple syrup with the berries -- YUM. 

As you can see I've made this breakfast without fail on several occassions.

Ingredients: 

- x100gr rolled oats

- x100gr greek yoghurt

- x2 eggs

-x1tsp of ground cinnamon

- handful of blueberries 

- Maple syrup to taste

- melted coconut oil (to cook) 

How to:

Just blend the oats, greek yoghurt , egg & cinnamon to have them as a liquid consistency. 

Heat a pan with coconut oil - - make sure the pan is hot before adding the first  of the mixture with a ladle to make a circle size of your choice, I would recommend to keep them small as they are easier to flip that way. (Or atleast for me - I'm not the best flipper ha!)  Let them cook for about 2-3 minutes & remove. Add on a little coconut oil & follow the steps with the next one untill you have used all the batter.

Bon Appetit!

M x