So, back to reality. When we returned from our amazing trip to Austria (I will totally write about it later) the real life stuff hit me pretty hard. We have just 3 weeks left before our trip to Thailand (and moving to Australia after that, you can read a bit more about it in the Big Step story) and I’m starting to freak out a little.
Looking for a recipe for some special Valentine’s treat? My Chocolate Raspberry Cupcakes with Coconut Flour and Avocado Frosting have you covered! And you don’t have to have a bad conscience at all because these are totally gluten and dairy-free and using fruit and a tiny bit of maple syrup instead of sugar.
What are your plans for Valentine’s day this year? Do you celebrate this day somehow or do you think there is no need for that?
This Butternut Squash Cream Soup with Turmeric is a perfect dish for winter weather.
At least for the terrible weather afflicting our little country now. Continue reading
I think breakfast really is the most important meal of the day. OK, I know that science in the last few years proved that this dogma is not actually so correct. But I like to stick with it.
If a poor brekky doesn’t gratify my fussy morning palates I will be most likely cranky till lunch. God forbid that I wouldn’t have any breakfast for some reason. That’s just dark…
These Celeriac and Carrot Fritters are a great companion to many meals. You can definitely enjoy them as they are. Which means don’t worry about the cutlery, get your hands a bit messy and maybe even use the fritters as a scoop for your favorite dip. My Avocado Jalapeno Dip would serve just great for that.
How successful are you with baking? And now – how successful are you with paleo baking??
My paleo baked sweets suck. I mean not all the time, but there is definitely lot of trials and errors. Cooking is so much easier. Right? Without all the weighing and measuring… But fortunately sometimes my baking efforts would bear the fruit. Like with this Chocolate Banana Protein Loaf which is foolproof and simple, yet very satisfying.
Not sure if it’s because it’s getting really cold here in Czech (seriously, it’s at least minus 10 everyday, can’t wait for the Thailand weather), but I crave spicy foods all the time now. I sprinkle chillies on every possible thing these days. And I could just swim in Sriracha. So to satisfy my wild appetites I made an extra big batch of my Avocado Jalapeno Dip. It has a nice spicy kick, yet pairs perfectly with many of my favorite dishes.
Do you know anyone who liked brussel sprouts as a kid? Because I seriously can’t think of one single person. I personally used to hate them when I was small. I actually know few people who “can’t do it” even in their adulthood. Which is really sad, because brussel sprouts rock.
Today’s easy recipe covers my favorite way how to prepare them as a side dish. You can skip the bacon for a lighter version if you want, but who would possibly like to skip bacon?
Yesterday was my last day at work before the big step. I seriously can’t believe how fast the time went, soon I will be exploring Thailand with my husband. Yaaay. And because it was the last day I celebrated a little. As usually with some good food (yeah, I had gluten, milk AND sugar). But I think it’s ok to have things you enjoy every so often, even if they contain few “off the list” ingredients. And then come back to the healthy options. That’s why I made myself a Chocolate protein smoothie bowl this morning.