healthy recipe


How to make the perfect vegan sandwich step by step 😋

1.Spread Avocado, salt lemon juice and pepper on the one side and your favorite savory spread on the other 🥑
2.Add cucumber slices🥒
3.add tomato slices 🍅
4.add salad 🥗
5.add some more salt
6.add pan-fried tofu tossed in lemon juice, herbs and salt 🥓
7.add the other half and enjoy 🌯


Vegan Breakfast Parfait


  • ½ cup oats
  • 1 tbsp chia seeds
  • 1 ½ cup non dairy milk
  • 1 ripe mango
  • 1 frozen banana
  • ¼ cup granola of choice


  1. Soak oats and chia seeds overnight in the dairy free milk in a medium sized jar (You want the oats to take up half of the jar). 
  2. The next day blend banana with the mango, leaving a few mango cubes left for the topping, then blend until nice and smooth. Pour on top of the overnight oats. 
  3. Top it all off with granola and some mango chunks and enjoy your healthy, filling breakfast!

Traffic light hummus  


1 jar of drained chickpeas (400gr) 

2 cloves of garlic

2 heaped tbsp of tahini

3 tbsp of olive oil

Lemon juice

Salt to taste

Handful of sundried tomatoes or spinach or 3 medium sized carrots

Blend all the ingredients. Duh.  

Looking for a super quick to go meal? Here it is! 😎
🌱One can of chickpeas
🌱steamed broccoli
🌱optionally other veggies of choice (cucumber, tomato..)
🌱lemon juice, olive or hemp oil, a little splash of water, tomato paste, provencial or italian herbs, salt and pepper
That’s it! It’s made within 15 minutes and yet super delicious ☺

Easy vegan Mediterranean Pasta


  • 1 small onion
  • 3 cloves garlic
  • 1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
  • 200 g dry linguine pasta
  • ½ cup of black olives
  • juice of half a lemon
  • 1 Tomato 
  • 1 small zucchini
  • 1 tsp chili flakes
  • 1 tsp sweet paprika
  • 1 tbsp olive oil
  • ¼ cup veggie stock
  • salt and pepper or taste
  • pinch of sugar
  •  some fresh parsley to garnish


  1. Heat a pot with water, salt it and let it come to a boil.
  2. In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
  3. After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 
  4. Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well. 
  5. Now serve to yourself or share with others and enjoy this filling and delicious meal. 

Pancake time 💃🏻
These lil babies are so fluffy 🐏, wholesome, tender, slightly nutty, perfectly sweet🍭& super easy to make! I used 90g oat flour, 120ml almond milk, 1 tsp apple cider vinegar, 1 tbsp tapioca starch, 1 tsp baking powder, 2 tbsp coconut oil and 3 tbsp maple syrup and served with blueberries and sweetened coconut cream 😋 Yay for appetising vegan food!!!


This DIY salad jar is the perfect lunch to bring to work or school!

Ingredients:(makes 2)
2 handfuls of baby spinach
1 small cucumber
1 small carrot
½ cup of cooked back beans or chickpeas
Pinch of herbal salt and pepper
1 tbsp of extra virgin olive oil
Juice of 1 lemon

1. Finely chop baby spinach
2. Grate cucumber and carrot
3. Cut avocado into cubes
4. Rinse beans or chickpeas
5. Mix in a medium sized bowl.
6. Using reusable jars, combine ½ of the ingredients of the salt, pepper and fresh lemon juice mix well.
7. Top with salad ingredients. Seal the jar and pack your lunch!
8. At lunchtime shake the jar! The dressing will combine with the salad & it will be ready to enjoy!


Vegan Quinoa Stew


  • ½ cup uncooked quinoa
  • 1 tbsp tomato paste
  • 1 ½ cups vegetable stock
  • 1 large red pepper
  • 1 can crushed tomatoes
  • 1 tsp paprika
  • 2 cloves garlic
  • 1 small onion
  • 200 grams veggie ground
  • 1 baguette (optional)
  • pinch of salt and pepper to taste 
  • ½ tsp sugar
  • 1 tbsp olive oil


  1. Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes. 
  2. Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency. 
  3. Serve in a bowl with some baguette (highly recommended) and enjoy your meal. 

just thinking about my epically epic vegan big breaky from this morning 🌱 Loaded with hash browns, veggie sausages, baked beans, oven roasted mushrooms + tomatoes and sourdough bread with smash avo 👌🏻 A big breakfast done right 😍


Healthy Vegan Quinoa Pancakes


  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • pinch of salt
  • 1 ½ cup of vegan milk with 1 tbsp vinegar
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil
  • ½ cup dry quinoa
  • 1 tbsp vegan butter


  • Maple syrup for topping
  • Fruit


  1. Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes. 
  2. Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine. 
  3. In the bowl with the milk add the maple syrup, vanilla and oil and stir well. 
  4. Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix. 
  5. Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat. 
  6. Serve on a plate and drizzle with syrup if you like. Enjoy!

Making Mediterranean stuffed chicken:

-Lay out your flattened chicken breasts (or turkey) on an oiled baking sheet, giving them a slight overlap, and spread with sundried tomato pesto mixed with crushed garlic and a little finely diced red chilli.
-Prepare your stuffing ingredients. I used spinach, diced mushrooms and diced red peppers then added some seasoning.
-Carefully roll up your chicken and sprinkle the top of the roll with oregano.
-Bake in a preheated oven at 200 Celcius for about 30 mins, or until the chicken is cooked through and the veggies are tender.
-Slice the roll carefully and serve the pieces arranged so you can see the pretty vegetables in the middle.

The Best Vegan Hot Cocoa

(My recipe, my picture)

Is there anything better than a hot chocolate on a cold winter night? I don’t think so. This recipe is vegan and super easy to make, plus it will definitely satisfy your sweet tooth! 

The Best Vegan Hot Cocoa

2 tablespoons of cocoa powder

¼-1/3 cup of white sugar (depending on how sweet you want it to be)

1 ¾ cup oat milk

¼ cup oat milk (to be used separately from other milk)

Cardamon to taste


Stir together the sugar and the cocoa powder in a pan. Add ¼ cup of the oat milk, and apply heat to the pan to bring the mixture to a low boil stirring constantly. 

Let the mixture boil for a couple of minutes (keep stirring) and then add the rest of the oat milk.

Finish off with a bit of cardamon if you feel like making the chocolate taste more of christmas! 

xx Wilma

Easy breakfast smoothie coming right up!

All you need is 1 banana (fresh or frozen), 200 ml of unsweetened almond milk and 2 tbsp (10g) of cocoa powder.

Throw it all in a blender and blend until smooth 😊

174 calories (based on 120g banana)

ok normally I post all my meals together but this cookie dough oatmeal deserves its own post. I fell in love with this recipe I found here on Tumblr years ago and then lost it, and I’ve LITERALLY been looking for it for the last two years, searching through every oatmeal recipe I could find, looking through my 10,000+ likes on this website to no avail, but finally last night I randomly logged in to my old MyFitnessPal account and I found the recipe saved!!!! so of course the first thing I did this morning was cook up a batch and it’s just as delicious as I remembered. it’s literally the best oatmeal ever so here’s the recipe for anyone else who wants to try!!

1 c almond milk
1/3 c quick oats
1 tbsp almond butter
1 tbsp agave
1 tsp coconut oil
¼ tsp salt
a couple of pieces of dark chocolate chopped up

let the milk come to a boil, throw the oats in and let it cook down for about 8 minutes, and then mix in the almond butter, agave, oil, and salt while it’s still in the pot. transfer to a bowl, mix in the chocolate, and enjoy the best oats you will ever eat