healthy cooking ideas

Healthy vegan chocolate chip cookies ✨

Mash 3 large bananas in a Bowl. Add 2 cups of rolled oats, and stir with a spoon to combine - add more oats if the mixture is too runny. Add cinnamon, chocolate chips and other ingredients after taste ( be carefull not to add to much extra, because then the mixture wont stick together ) Scoop the mixture onto a baking sheet and bake for 15 min on 350 (180 c) ✨ enjoy❤️

Baked soy and sesame salmon.

Simply place your salmon fillets in an oven dish on some grease-proof paper and pour over some soy sauce, drizzle with sesame oil and sprinkle with sesame seeds.

Season with a little freshly ground black pepper and sea salt and bake until tender, about 20 mins at 200 Celsius in my oven.


I honestly had to give some of my lunch away today cause I was way too full after the pesto pasta and. Fruits. 🌞😊 the peanut 🥜 bliss balls were totally awesome 👏🏾 though.
Gotta have an awesome lunch if I need energy to study later.😉

Pesto pasta
Peanut butter bliss balls
Pine nut Hummus
Fruits 🍈🍍


Making a Moroccan-style chickpea stew 🍲

This is a very simple recipe I made last week on a whim- but it turned out nicely so I thought I’d share it.

It’s extremely cheap to make and is tasty, warming and satisfying in the cooler autumn evenings we’ve been having 🍂

Makes 8-10 portions

300g dried chickpeas
200g onion
300g carrot
2 x tins chopped tomatoes
300ml vegetable stock
2 tsp Oregano
2 tsp Ras el hanout
1 tsp Cinnamon
1 tsp Turmeric
100g apricots

*Pre-soak your dried chickpeas overnight then drain and rinse well before use in this recipe*

-Put your chopped carrots, diced onion and drained chickpeas in a large pot along with a little coconut oil and sauté for a few minutes with your oregano, ras el hanout, cinnamon and turmeric*, to mix thoroughly.
-Tip in two tins of tomatoes and the vegetable stock, bring to the boil then lower the heat to the very lowest setting and cover with a lid.
-Simmer for 1 hr 45 mins, adding your chopped dried apricots for the last 30 mins. When ready, the stew will have thickened nicely as shown in the last photograph.
-Season to taste with salt and pepper.

Serve with quinoa, brown rice or sweet potato.


*the quantities of spices are very approximate as I didn’t note them down at the time and just added ‘to taste’. I’ll update this recipe when I make it again and note down the quantities!

Today’s dinner ✨

-Baked kale (15 min 200c, garnished with sea salt)
- Baked leeks (25 min 200c)
- Baked thin slices sweet potato (15-20 min 200c depending on the thickness of the slices)
- Homemade hummus (recipe on my last post)
- A mixture of white and green kale and spinach made on a pan with onions, garlic, ginger and a dash of soy sauce

This is so delicious and it takes 30 min to make 😋 I hope you will try it! Feel very free to ask me, if you have any sort of question!


Making stuffed peppers.

-Preheat the oven to 200 degrees Celsius.

-Cut ‘lids’ off the tops of some colourful bell peppers and remove the seeds from each. Place in a shallow baking dish in which they fit quite snugly, so they don’t fall over.

-Sauté diced onion, carrot, crushed garlic, finely chopped red chilli, a squeeze of tomato purée and some dried herbs de Provence in a little olive oil.

-Add in some sausage meat (or ground beef/ground turkey/vegan mince/cooked lentils) and break it up, then stir until cooked through.

-Throw in some cooked black beans, kidney beans, a mix of cooked wholegrain and wild rice, 300ml vegetable stock and a tin of chopped tomatoes. Stir to combine and allow to come to a simmer.

-Season with sea salt and freshly ground black pepper, mix well and spoon equally into the de-seeded peppers.

-Put the peppers’ lids back on top and put in the oven for about 30 minutes or until the peppers are burnished and cooked through.


Homemade hummus ✨

- 1 can of chickpeas
- Juice from 1,5 lemon or lime
- 3 gloves of garlic
- water
- 3 tbsp of tahini

Mix all the ingredients in a food processor, and blend everything together to make a paste.
Don’t put all the water in the mixture at once but use it to get your wanted consistency. Enjoy the hummus on a bread as a delicious paste or use it as a topping on salad 😋❄️