Strawberry Chia Pudding

Strawberry Chia Pudding

Apr 21, 2025

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Strawberry Chia Pudding

There’s something quietly magical about a recipe like this one. It doesn’t shout. It doesn’t demand much. But it delivers on flavor, on nourishment, on ease. Strawberry Chia Pudding is one of those gentle kitchen rituals that becomes a part of your rhythm without you even noticing. You soak some dates. Blend some berries. Stir in a few spoonfuls of chia seeds. And the next thing you know, you’ve got a wholesome, creamy little jar of goodness waiting for you in the fridge, like a gift from yourself and your loved ones!

What I love most about this recipe is how it brings together simplicity and deliciousness. You’re not just tossing random ingredients into a bowl; you’re choosing foods that are deeply nourishing. Strawberries, with their vibrant red hue and natural sweetness, are more than just a seasonal treat. They’re packed with vitamin C (more than oranges, believe it or not), anti-inflammatory compounds, and antioxidants that support heart health and radiant skin. Pair them with chia seeds, a plant-based powerhouse of omega-3s, fiber, and minerals, and you’ve got a combination that fuels your body from the inside out.

This pudding also uses dates as the only sweetener, which keeps the glycemic load gentle and adds a rich, almost caramel-like undertone to the flavor. No added sugars. No artificial anything. Just real, honest ingredients working together to create something that feels good to eat, without any compromises. And if you’re dairy-free or working with dietary restrictions, the base is totally flexible. Swap the yogurt for coconut yogurt, almond, cashew—you name it.

And while this pudding is definitely nutrient-dense (hello, 7 grams of fiber per serving!), it never feels like you’re eating “healthy food.” It’s just…delicious. Fruity. Creamy. Lightly sweet. Something you’ll look forward to pulling out of the fridge at 3 PM when your energy dips or as a breakfast that sets the tone for a good day.

So whether you’re new to chia seeds or you’ve got a whole row of jars lined up in your pantry, this Strawberry Chia Pudding is worth making. It’s the kind of food that feels good to prepare and even better to eat, and it reminds you that healthy can absolutely be beautiful, satisfying, and deeply comforting.

Ingredients (Makes 4 servings)

  • 80 g soft pitted dates

  • 350 g fresh strawberries

  • 150 g Greek yogurt (plus 4 tbsp. for topping)

  • 4 tbsp. (40 g) chia seeds

  • 40 g chopped strawberries (for garnish)

Directions

  1. Place your pitted dates into a small bowl. Pour hot water over them and let them soak for 10 to 15 minutes until they’re nice and soft.
  2. While that’s happening, rinse your strawberries well and remove their stems. Roughly chop them into chunks.
  3. Once the dates are soft, drain off the soaking water and discard it.
  4. Add your strawberries and softened dates into a mixing bowl. Use a hand mixer or a food processor to blend everything until smooth.
  5. Stir the Greek yogurt and chia seeds into the strawberry-date purée. Make sure everything is evenly combined so the chia seeds are well distributed.
  6. Spoon the mixture into jars or cups, dividing it evenly between four servings.
  7. Top each jar with a generous spoonful of Greek yogurt.
  8. Sprinkle chopped fresh strawberries on top for texture and brightness.
  9. Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours—overnight is even better for a thicker, creamier texture.

Prep Time & Info

  • Prep Time: 15 minutes

  • Soaking Time: 15 minutes

  • Chill Time: At least 2 hours in the fridge (overnight recommended)

  • Servings: 4

  • Naturally sweetened, gluten-free, and dairy-free optional (use plant-based yogurt)

Nutritional Information (Per Serving)

  • Energy: 160 calories

  • Protein: 4.12 g

  • Fat: 4.67 g

  • Carbohydrates: 28.65 g

  • Fiber: 7 g

Storage & Notes

  • Store in the refrigerator for up to 5 days.

  • To make it dairy-free, simply swap the Greek yogurt for a dairy-free yogurt you love.

  • If you prefer a thicker pudding, let it chill overnight—the chia seeds will absorb more liquid and create a more satisfying consistency.

Express Quinoa & Chia Bread

Express Quinoa & Chia Bread

Apr 19, 2025

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Express Quinoa & Chia Bread

Alright, friends, let’s talk about bread—but not just any bread. This is the kind of bread you whip up when time is tight, your energy is low, but you’re still craving something wholesome and delicious. We’ve all had those days when we want something that feels hearty and satisfying, yet doesn’t require hours of kneading or proofing. This quinoa and chia bread is exactly that. It’s the kind of recipe you’ll return to when you want a nourishing snack, a quick sandwich base, or just something warm from the oven that tastes homemade and nourishing.

There’s no yeast. No gluten. No fancy flour mixes. Just two powerful seeds, quinoa and chia, plus a few fridge staples, and you’re on your way to something magical. The texture is perfectly moist with a subtle nuttiness, a hint of tang from the yogurt, and the kind of bite that makes you think, “Wait, I made this?” Whether you top it with avocado and tomato, salmon and cheese, hummus and sprouts, or just a swipe of almond butter, it’s endlessly versatile.

Now let’s take a second to talk about quinoa—the main ingredient of this recipe. This tiny seed (often mistaken for a grain) has earned its superfood title for good reason. Quinoa is one of the few plant-based foods that is a complete protein, meaning it contains all nine essential amino acids our bodies can’t make on their own. It’s packed with fiber, iron, magnesium, and antioxidants. If you struggle with low iron, sluggish digestion, or nutrient gaps in your day, quinoa can be a game-changer.

It’s naturally gluten-free, which makes it suitable for sensitive stomachs, and its mildly nutty flavor pairs beautifully in both savory and sweet dishes. Making quinoa a regular part of your diet can help support energy levels, muscle repair, and gut health—all things we could all use a little more of.

Ingredients

  • 4 tbsp. (45 g) uncooked quinoa

  • 2 tbsp. (20 g) chia seeds

  • 1 egg

  • 1/3 cup plain yogurt or up to 1/2 cup (can be dairy or plant-based)

  • 1/8 tsp. salt

  • 1/2 tsp. baking powder

  • 1/2 tbsp. white vinegar

  • Coconut oil or other oil, for greasing ramekins

  • 1 tsp. sesame seeds (or your seeds of choice)

  • 1 tsp. nigella seeds (or your seeds of choice)

Directions

  1. Place the quinoa and chia seeds in a coffee grinder or nut grinder. Blend until you achieve a fine flour consistency. Set aside.
  2. In a medium mixing bowl, crack in the egg and add the plain yogurt. Stir until well combined and creamy.
  3. Add the ground quinoa and chia flour into the bowl. Sprinkle in the salt and baking powder. Mix thoroughly until it becomes a smooth batter.
  4. Pour in the vinegar and give it one last stir—this step helps the bread get that light, fluffy texture.
  5. Lightly grease two small ramekins with coconut oil or any neutral oil.
  6. Divide the dough evenly between the two ramekins.
  7. Use the back of a spoon to spread the dough evenly so the tops are smooth.
  8. Sprinkle sesame seeds and nigella seeds (or whichever seeds you like) generously on top.
  9. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until golden and firm on top.
  10. Let the breads cool slightly before removing from the ramekins and serving.

Prep Time: 15 minutes
Baking Time: 35 minutes
Servings: 2 small breads (or 2 servings)

Nutritional Information (Per Serving):

  • Energy: 210 calories

  • Protein: 10.7 g

  • Fat: 9.02 g

  • Carbohydrates: 22.71 g

  • Fiber: 5.3 g

Storage

  • Store in an airtight container in the fridge for up to 5 days.

  • These freeze beautifully: wrap and store in the freezer for up to 3 months.

  • Reheat in the oven or toaster oven for a few minutes before serving.

Particular Recommendations

  • For a dairy-free version, use plant-based yogurt.

  • To make it egg-free, skip the egg and increase the yogurt slightly for moisture.

  • This bread is naturally gluten-free, rich in protein and fiber, and perfect for sensitive digestion.

  • Try using this bread as a sandwich base or enjoy it warm with your favorite spread.

Broccoli & Cottage Cheese Squares

Broccoli & Cottage Cheese Squares

Apr 18, 2025

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Broccoli & Cottage Cheese Squares

You know those days when you open the fridge and just need something—anything—that’s already made, tastes amazing, and won’t throw your whole day off balance? That’s where these Broccoli & Cottage Cheese Squares come in. They’ve become a bit of a lifesaver in my kitchen. Whether it’s breakfast on the run, a mid-morning snack, or even lunch paired with a fresh salad, these little squares hit the spot every time. They’re satisfying, savory, and filled with ingredients that make you feel like you’re treating your body right, without sacrificing flavor or texture.

What I love about them is their versatility. I intentionally portion them into individual squares so they’re easy to store, easy to reheat, and just as easy to eat on the go. You can dress them up with avocado and salsa, or keep them simple with a side of raw veggies or fruit. They’ve got that kind of “meal prep magic” that makes healthy eating feel effortless. Plus, the mix of cottage cheese, eggs, and broccoli creates this incredibly creamy yet slightly crispy texture that I honestly crave now.

But the real star here, let’s give it the spotlight, is broccoli. It’s one of those humble veggies that too often gets overlooked or, worse, boiled to death into mush. But not here. We steam it just until bright green and still a little crisp so it holds its structure and nutrients. And speaking of nutrients, broccoli is absolutely loaded. It’s a powerhouse of vitamin C (one cup gives you more than your daily requirement!), which doesn’t just help your immune system but also boosts your body’s ability to absorb iron, especially important if you’re trying to get more iron from plant-based foods.

It’s also rich in vitamin K, folate, and fiber, making it a heart-healthy, bone-protective, and digestion-friendly food. And if that weren’t enough, it contains antioxidant compounds like sulforaphane, which researchers have studied for their potential anti-inflammatory and even cancer-preventing properties. Adding broccoli to your weekly menu isn’t just smart, it’s strategic. It supports energy levels, hormone balance, and gut health, and when paired with protein-rich ingredients like eggs and cottage cheese, it becomes part of a deeply nourishing combo that keeps you going strong throughout the day.

These squares are my way of turning a fridge full of basics into something that feels special, and I hope they’ll become a favorite in your kitchen too.

Ingredients

  • 4 large eggs

  • 1 cup (200 g) cottage cheese

  • 220 g broccoli florets

  • 40 g green onion, finely chopped

  • 50 g shredded cheddar cheese

  • 2 tbsp olive oil

  • 1/4 tsp salt

  • Black pepper to taste

  • 1/2 tsp dried oregano

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Clean the broccoli and chop it into small florets. Steam for 5 minutes until vibrant green but still crisp. Let it cool.
  3. In a large bowl, beat the eggs until smooth.
  4. Add in the steamed and cooled broccoli, cottage cheese, chopped green onions, shredded cheddar, olive oil, salt, pepper, and oregano.
  5. Stir everything together until evenly combined and the broccoli is well distributed.
  6. Line a 6-cavity mini square pan with parchment paper.
  7. Divide the mixture evenly into the cavities and smooth the tops.
  8. Bake for 35 minutes, or until golden on top and set in the center.
  9. Let them cool slightly before lifting out with the parchment paper.

Makes: 8 Squares
Prep Time: 15 minutes
Steaming Time: 5 minutes
Baking Time: 35 minutes

Nutritional Information (Per Square)

  • Energy: 123 calories

  • Protein: 8.34 g

  • Fat: 9.08 g

  • Carbohydrates: 2.31 g

  • Fiber: 0.8 g

Storage & Notes

  • Store in an airtight container in the fridge for up to 5 days.

  • These are freezer-friendly! Freeze for up to 3 months.

  • If you don’t have cheddar, try crumbled feta, gruyère, or mozzarella.

  • This recipe is naturally gluten-free.

Coconut Cream Flan

Coconut Cream Flan

Apr 3, 2025

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Coconut Cream Flan

There’s something magical about a perfectly smooth and creamy flan. The way it melts in your mouth, the subtle sweetness, and the delicate caramelized topping make it an irresistible treat.

This Coconut Cream Flan takes the traditional dessert to the next level by using rich coconut cream instead of dairy, creating a luscious texture with a hint of tropical flavor. Lightly sweetened with maple syrup and infused with vanilla, this flan is elegant yet incredibly simple to make. Whether you’re serving it for a special occasion or just treating yourself to something indulgent, this recipe will never disappoint.

One of the best things about this flan is how nourishing it is. Coconut cream is an excellent source of healthy fats, particularly medium-chain triglycerides (MCTs), which provide quick energy and may support brain function. It’s also rich in antioxidants and has anti-inflammatory properties, making it a fantastic ingredient for overall health. Plus, since coconut is naturally lactose-free, it’s an ideal alternative for those who are sensitive to dairy.

Adding coconut-based foods to your diet can contribute to better digestion, improved heart health, and a more satisfying source of plant-based fats. If you’re looking for a dessert that’s both decadent and packed with nutrients, this flan is the perfect choice!

 

Ingredients:

  • 400 ml coconut cream
  • 3 eggs
  • 1/3 cup (80 ml) maple syrup
  • 1 tsp. vanilla extract
  • 2 tsp. coconut sugar (for caramelizing)

Directions:

  1. Preheat the oven to 325°F (160°C). Boil water for a water bath.
  2. In a bowl, whisk the eggs and maple syrup until well combined.
  3. In a small saucepan, gently heat the coconut cream over low heat until warm but not boiling. Slowly pour it into the egg mixture, whisking continuously to prevent curdling. Stir in the vanilla extract.
  4. Strain the mixture through a fine-mesh sieve to ensure a smooth texture, then divide it equally among 5 ramekins.
  5. Place the ramekins in a baking dish. Cover them with parchment paper and aluminum foil to prevent drying, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  6. Bake for 30–35 minutes, until set but slightly jiggly in the center.
  7. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
  8. Before serving, sprinkle 1 tsp. coconut sugar over each flan and broil for 1–2 minutes until caramelized.
  9. Let the caramel layer harden for a few minutes, then enjoy!

Prep Time: 20 minutes

Baking Time: 35 minutes

Chilling Time: 4 hours

Servings: 5

Nutritional Information (Per Serving):

  • Calories: 294 kcal
  • Protein: 6.23 g
  • Fat: 22.35 g
  • Carbohydrates: 19.77 g
  • Fiber: 1.2 g

Storage:

  • Store covered in the refrigerator for up to 5 days.
  • For the best texture, caramelize the sugar just before serving.
  • If you prefer a softer caramel layer, let the flan sit at room temperature for a few minutes after broiling.

 

Rice Paper Spinach Rolls

Rice Paper Spinach Rolls

Mar 26, 2025

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Rice Paper Spinach Rolls

I have to admit, rice paper has completely changed the game when it comes to light, crispy, and satisfying snacks. While traditionally used for Vietnamese spring rolls, it has now become a fantastic alternative to puff pastry or phyllo dough in various recipes. That’s exactly what inspired me to swap out the phyllo in my favorite Greek spanakopita (or burek) for these delicious rice paper spinach rolls! The result? A beautifully golden, crispy exterior that wraps a rich, savory spinach and feta filling, bursting with Mediterranean flavors. If you’ve ever wanted a lighter, gluten-free version of spanakopita without sacrificing any of the taste, this is the perfect recipe for you!

What makes this recipe even more exciting is the nutritional punch it packs. The star ingredient, spinach, is a powerhouse of vitamins and minerals. Rich in iron, calcium, magnesium, and vitamin K, spinach supports bone health, muscle function, and energy production. It’s also loaded with antioxidants that help fight inflammation and support overall well-being. Paired with the probiotics and calcium from feta cheese, this dish isn’t just delicious, it’s also a nourishing, balanced choice for any time of the day. Adding spinach to your regular diet can help boost your iron levels, making it a great choice for those looking to prevent or manage iron deficiency. Plus, it’s an easy way to sneak in more greens without compromising on flavor.

So if you’re looking for a crispy, savory, and nutrient-packed bite, these rice paper spinach rolls are a must-try!

Ingredients:

  • 300 g frozen spinach, thawed and squeezed dry
  • 55 g onion, finely chopped
  • 35 g fresh dill, chopped
  • 100 g feta cheese, crumbled
  • 2 tbsp. olive oil
  • ¼ tsp. salt
  • Black pepper, to taste
  • 14 rice paper wrappers
  • 1 egg
  • 2 tbsp. sour cream or plain yogurt
  • 200 ml milk
  • 1 tbsp. olive oil
  • 1 tbsp. sesame seeds (or your seed of choice)
  • 1 tbsp. nigella seeds (or your seed of choice)

Directions:

  1. Thaw the frozen spinach, squeeze out excess water, and mix with chopped onion, dill, crumbled feta, olive oil, salt, and black pepper in a bowl. Set aside.
  2. Whisk together the egg, sour cream (or yogurt), milk, and olive oil in a bowl. Pour into a large, shallow plate for dipping.
  3. Dip one rice paper into the mixture, flipping it back and forth until flexible but still firm enough to handle.
  4. Lay the softened rice paper on a board, place 2 tablespoons of filling near the bottom edge, fold in the sides, and roll tightly into a cigar shape.
  5. Curve the roll into a C shape and place it on a parchment-lined baking tray.
  6. Continue until all the rice papers and filling are used.
  7. Generously coat each roll with the egg and milk mixture for a golden finish.
  8. Sprinkle sesame and nigella seeds on top for extra crunch and flavor.
  9. Preheat the oven to 350°F (175°C) and bake for 35 minutes or until golden brown and crispy.
  10. Let them cool slightly before enjoying—crispy fresh out of the oven but softer and chewier over time!

Prep Time: 30 minutes
Baking Time: 35 minutes
Servings: 14

Nutritional Information (Per Serving):

  • Energy: 101 calories
  • Protein: 3.52 g
  • Fat: 6.24 g
  • Carbohydrates: 8.16 g
  • Fiber: 1 g

Storage & Notes:

  • Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) to restore crispiness.
  • For longer storage, freeze the spinach rolls for up to 3 months. Reheat before serving.
  • Serve with Greek yogurt or a light garlic dip for extra creaminess.
  • This recipe is gluten-free and packed with iron-rich spinach for a nutritious snack!