Blog | Recipes

Chocolate Zucchini Cake

May 8, 2020
Chocolate Zucchini Cake

I love many things in life. But at the top of the list, you’ll find chocolate along with adding mystery ingredients into recipes. The reason behind my love for chocolate is pretty self-explanatory. I mean chocolate is freaking amazing! As for adding mystery ingredients, I guess I love incorporating a splash of suspense and surprise in all aspects of life.

The secret ingredient: zucchini

I don’t like doing things conventionally and I hate following rules. I’m a rebel in the kitchen and life. So naturally, that results in me liking to experimenting with “strange” ingredients and seeing what happens. That’s why I gravitate towards these types of recipes. The ones that add veggies into baked goods, that is.

From a nutritionist point of view, I will always preach: eat your fruits and veggies EVERY DAY. If possible, at least 7 servings per day. And that number can seem quite high initially. But that’s where you can get creative in the kitchen. Like with this delicious chocolate zucchini cake.

This is also a great recipe for all the picky eaters out there. I do believe that we shouldn’t aim to hide veggies in dishes because we do have to learn to eat as close to nature as possible. But this is a great strategy to transform a treat into an explosion of nutrients.

Some of the nutrition superstars in this recipe are: cacao, zucchini, cinnamon, and nutmeg. The cacao, cinnamon, and nutmeg all contain a lovely amount of antioxidants and phytonutrients. As for the zucchini, it’s a great way to give your body a fiber boost as well as B vitamins and other vitamins and minerals.

So what do you say, are you ready to step out of your comfort zone and enjoy this delicious chocolate cake? You will not regret it. See you in the kitchen my dear friends!

Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe

Yields: 1 cake

Ingredients:

  • 2 cups shredded zucchini
  • 1/2 cup coconut oil
  • 1 egg (organic if possible)
  • 1 cup brown sugar
  • 1/3 cup cacao powder
  • 1/2 cup dark chocolate chips (plus extra to drizzle on top)
  • 1 cup gluten-free all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Shred 2-3 zucchinis, let it sit on strainer to allow some of the extra water out.
  3. In a medium bowl, add all ingredients and mix well. I typically start with the wet ingredients and leave the dry ingredients towards the end. Especially the baking soda since you don’t want to over mix it.
  4. Pour batter in baking pan (11×7 inches) lightly coated with oil to avoid that cake sticks.
  5. Bake for 25 minutes.
  6. Optional: make chocolate drizzle by melting 1/4 cup chocolate drops with 1 TBSP of coconut oil. I did this by placing it in the microwave for 30 seconds. Allow cake to cool and drizzle chocolate over it.
  7. Enjoy!

Chocolate Zucchini Cake

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Garlic Lemon Cashew Dip

April 13, 2020
Garlic Lemon Cashew Dip

The first time I realized that cashews could be transformed into a cream, I was in awe!

How amazing is that? Blending cashews with a little water/milk, lemon, and garlic, can turn out in the most creamy delicious creation. Maybe it’s just me, but it does fascinate me.

The entire process is pretty simple. Most advise to soak the cashews overnight with filtered water. In the morning, dispose of the water, rinse the cashews, and they’re ready to blend.

To soak or not to soak…

I confess that I have made cashew cream without soaking it first. It still resulted into a cream, but less creamy. If that makes sense. But one MAIN reason why it’s advised to soak cashews is to also help with digestion and vitamin and mineral absorption. So this is an important step.

Yes, it does add an extra step when you’re cooking. And for many, that is kind of a turn off. BUT here’s the good news. There’s quick way to soak cashews. Say what?!?

That’s right, to speed up the process and be able to make a delicious cream out of cashews without having to wait overnight, all you have to do is use hot water. Pour boiling water over the cashews and let it soak for about 30 minutes. In the meantime, you can start prepping whatever other dishes you had in mind to make and come back to the cashews after.

Why I love with this recipe

I love this recipe for many many reasons. It’s easy to make and goes well with so many different types of snacks and dishes. You can use it as a dip for veggies/crackers, you can enjoy it as a spread in a sandwich/wrap, or just add it to your dishes as a dressing. It’s garlicky and lemony and just perfect!

I’m going to give you a base recipe and can’t recommend enough that you make it your own magic. If you want a thicker consistency, add less water. If you are a garlic lover (and don’t mind a little garlic breath) add an extra garlic clove. If you are a smoked paprika addict (heck yeah!) add a tsp of it. Well you get the idea.

Now go have fun playing mad scientist/ chef in the kitchen. See you there my dear friends! 😉

Garlic Lemon Cashew Dip

Garlic Lemon Cashew Dip Recipe

Serves 4

Ingredients:

  • 1/2 cup soaked cashews
  • 1/2 cup unsweetened almond milk (or water)
  • Juice of 1 lemon
  • 1 garlic clove
  • 1 tsp salt

Instructions:

  1. Soak cashews overnight or for 30 minutes if using boiling water.
  2. Drain and rinse cashews.
  3. Add all ingredients into a blender and blend until you reach a creamy consistency.
  4. Try the cream and tweak seasoning to your taste.
  5. Enjoy with your favorite savory snacks and dishes!

Garlic Lemon Cashew Dip

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Apple Crumble

March 23, 2020
Apple Crumble

I love everything about warm baked apples with cinnamon. For me, that’s one of the most comforting types of desserts. Don’t get me wrong, I’m still very much so a chocolate lover. But how can you say no to a warm apple crumble?

I’ve made many crumbles before, but with other fruits. Confession time – I typically make them with berries because it’s a bit quicker since there’s no peeling or chopping involved. But apple crumble still beats berry crumble when it comes to flavor in my humble opinion.

This apple crumble happened during quarantine coronavirus times. Meaning that I had all the extra time in the world to peel and chop. Not only that, but having apples at home are pretty handy since they tend to last a little longer than many other fruits.

A little side note about my peeling apples experience. Not trying to jinx myself here, but it had been a while that I experienced any whoopsies with a knife. And guess what? I had a little whoopsie with a peeler. A peeler! Out of all the kitchen tools. So just a little reminder to not underestimate the whoopsie power of a peeler. But no worries, I’m fine. 😉

Back to the recipe. This apple crumble is gluten-free and vegan friendly. And if you don’t have any apples at home, no need to run to the store to buy some. You can always swap it for another fruit that you do have. Same applies for the walnuts. That’s just what I had at home. Swap it for any other type of nuts or just stick to adding extra oats.

Well, let’s jump right to it. See you in the kitchen my dear friends!

Apple Crumble

Apple Crumble Recipe

Serves 4-5

Ingredients:

Filling

  • 2-3 apples peeled and chopped in small bite-size pieces
  • 4 TBSP apple sauce
  • 1 TBSP corn starch
  • Juice 1 lemon
  • 2 TBSP brown sugar
  • 1 1/2 tsp cinnamon (or to taste)
  • Sprinkle sea salt

Top crumble

  • 1 cup walnuts (crushed or cut in small pieces)
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 TBSP cinnamon (or to taste)
  • 1/3 cup coconut oil (melted)

Instructions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, mix well all top crumble ingredients and set aside.
  3. In a medium bowl, mix well all filling ingredients.
  4. Add filling ingredients in a baking dish. Top with crumble ingredients.
  5. Bake for 30-35 minutes.
  6. Enjoy warm or chilled :).
Apple Crumble

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Potato Crust Spinach Quiche

March 18, 2020
Potato Crust Spinach Quiche

When I first started to cook, I had the rotten finger when picking out what recipes to make. Recipes that had multiple day-long steps and fancy ingredients that I would never use again would typically catch my eye. Which is definitely part of the learning process. Making mistakes and finding what works for my lifestyle.

Simple recipes with inexpensive ingredients is somewhat of a must for me now. Because as soon as I moved out from home and realized that I had to make my own dishes for EVERY meal, I found out that lengthy fancy recipes are not something I can fit into a realistic routine.

I’m also someone who NEEDS variety in my meals. I wish that I could be happy making the same dishes week in and week out. But sadly, I’m not. Which is why I’m always in the lookout for new recipes and new ways to cook and prepare my meals. It doesn’t always come to me easily. Some weeks I really struggle figuring out what to cook.

That’s why I’ve adopted the carpe diem method when doing my groceries and just make my produce purchasing decisions at the moment. Without a plan. Whatever veggie whispers my name and catches my eye, is the one that I’m taking home. And from there, I allow the creative juices to flow.

Why am I sharing all of this with you? Not too sure. But hey, it felt right ;).

For this Potato Crust Spinach Quiche, the thought process was simple. Over the weekend, we went to the supermarket to get our weekly groceries. Now mind you, if you are reading this post later, this is happening in the middle of the Coronavirus pandemic. Meaning that what you find in the supermarket is very limited and we had to buy ingredients that last a little longer. Like potatoes!

PS – a little note/rant to future self: OH MY GOSH I feel like I’m in an apocalyptic movie right now. When is it going to end? When will the movie credits start to appear on my fictional screen?

Anyways, going back to potatoes. Initially I did think about making some gnocchi from scratch with the potatoes. But then, I came across the idea of making a quiche with sweet potato crust. And guess what? I had all the ingredients at home. Well, most of them. But you know me, I am a fan of exploring and swapping ingredients out.

So I present to you my tweaked Potato Crust Spinach Quiche. It’s gluten-free and flourless, and made mostly with fresh ingredients. This dish is quite filling and goes very well with a delicious green salad.

See you in the kitchen my dear friends!

Potato Crust Spinach Quiche
Potato Crust Spinach Quiche

Potato Crust Spinach Quiche Recipe

Serves 4

Ingredients:

  • 1 small bag organic spinach (about 8oz)
  • 2 medium-large potatoes peeled and thinly sliced
  • 1/2 yellow onion chopped
  • 1/2 cup full fat ricotta
  • 3 eggs (organic)
  • 1/2 cup unsweetened almond milk
  • Shredded cheese to top
  • 1 tsp nutmeg
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • olive oil to drizzle potatoes
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 370 degrees F.
  2. In a casserole dish, cover bottom with peeled and thinly sliced potatoes. Drizzle with olive oil and sprinkle with smoked paprika. You can also sprinkle with a little bit of sea salt. Bake it for 15 minutes. This will be the crust of your quiche.
  3. While potatoes are in the oven, in a small pan cook the onions with a little bit of olive oil. Set aside.
  4. In a medium pan, cook spinach with a little bit of water (about 2 TBSP) and garlic powder. It’s ready when the leaves start to get a bright green and it shrinks in size. Turn off stove, drain water out, and set spinach to the side.
  5. In a medium bowl, whisk the eggs. Add ricotta, nutmeg, and a little bit of sea salt and black pepper. Mix well.
  6. When potatoes are done cooking for 15 minutes, remove from oven. Top potatoes with onions, spinach, and ricotta/egg mix. Lastly, top everything with shredded cheese.
  7. Bake quiche for about 35 minutes or when potatoes are cooked. You can check this by poking a fork through the quiche.
  8. Enjoy warm with a side of green salad.

Potato Crust Spinach Quiche
Potato Crust Spinach Quiche

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Cabbage Side Salad

March 17, 2020
Best Cabbage Side Salad

Cabbage is one of those veggies that people usually turn to when they are going on some detox of sorts. That’s because cabbage, along with kale, cauliflower, and Brussel sprouts, are all part of the cruciferous veggie family.

Cruciferous vegetables are a great source of fiber, vitamins, and minerals, while also being rich in antioxidants and sulfur containing compounds called glucosinolates. These compounds have become quite famous in the health community for its support to liver and cell health in general. Hence why detoxes love them.

I don’t know about you, but the thought of starting another diet or detox seems painful, dull, and has zero appeal to me. Instead, I’d much rather enjoy the benefits of veggies and whole foods in a delicious and pleasurable way. That’s always my goal when it comes to cooking – making healthy taste good to me.

And I invite you to do the same! Starting by making an easy and delicious side veggie dish with the famous cabbage.

In my humble opinion, a side dish shouldn’t take too much time to make or you’ll end up spending an entire day prepping, cooking, and doing dishes. As much as I enjoy my time cooking, I’m not one to get excited with the idea of spending all day in the kitchen.

Which is why this cabbage side salad is perfect! It takes max 20 minutes to make and uses minimal equipment. Meaning less pans and dishes to wash – score! Basically, this recipe does everything right in accordance with The Nutrinut standards: simple and fast to make, inexpensive ingredients, nutrient superstar, and tastes really good.

For my gluten-free and vegan friends, you can enjoy this recipe freely. Just remember to use gluten-free soy sauce. The cabbage side salad goes pretty well with just about anything. It’s such a lovely recipe to give a nutrition boost to your dishes.

See you in the kitchen my dear friends. 😉

Cabbage Side Salad

Cabbage Side Salad Recipe

Serves 2

Ingredients:

  • 2 cups shredded cabbage
  • 1 garlic clove minced
  • 2 TBSP filtered water
  • 1/2 TBSP gluten-free soy sauce
  • 1/2 TBSP sriracha
  • 1 tsp ground turmeric
  • 1 TBSP sesame seeds
  • 1 tsp sesame oil
  • 1 TBSP sliced green onion

Instructions:

  1. In a small pan, add all ingredients (except sesame oil) and cook over medium low heat for about 10 minutes or until cabbage shreds softens.
  2. Remove from the stove and top with sesame oil and extra sesame seeds.
  3. Serve warm.
Cabbage Side Salad

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