Coco-superfood balls

These energy balls may work as a snack, dessert or breakfast as they’re light and loaded with nutrients!

I’ve prepared them ahead of a long business trip – I always travel with a batch of homemade snacks as celiac disease + vegan diet can be challenging! You can either store them in the fridge or freeze them for months which is really practical.

I had them for breakfast this morning with a “double shot” : beetroot smoothie (coconut water-pineapple-green apple-beetroot) and chocolate smoothie (coconut water-banana-carob-maca)


1 cup dates

1/4 cup chia seeds

1 tbsp cacao powder or carob (I used carob)

2 tbsp virgin coconut oil

2 tbsp desiccated coconut


1. Start by blending dates and coconut oil in a food processor.

2. Add the other ingredients and pulse once of twice

3. Roll into balls and dust with coconut then refrigerate!

A dessert like no other!

Raw chocolate cookie dough with fruit kebabs – a refreshing and indulgent dessert made of organic ingredients! The best part is that it’s ready within minutes!

This recipe is quite versatile as you can serve the cookie dough in some many different ways -> as brownie bites/ balls, bars, cookies or in serving cups!


3/4 cup almond flour

3 tbsp coconut flour

5 tbsp coconut nectar

2 tbsp coconut oil

5 tbsp cacao powder

Pinch of sea salt


1. Gradually mix all ingredients together in a large bowl starting with dry ingredients

2. Either turn into cookie balls or transfer to small serving cups as I did

3. Refrigerate for up to an hour

4. Dig in!

Extra cheezy vegan pasta bowl

If you’re craving warm savory comfort food, I’ve got the perfect fix for you!

This bowl of pasta is guaranteed to get you through tough times, long days at the office etc.

I used pasta made 100% of chickpea for a decent protein intake and prepared a rich cheese-flavored sauce to go with it.

Vegan cheesy sauce

Ingredients (for a big batch which you can freeze)

2 cups raw cashews (soaked overnight)

1 cup nutritional yeast

1 cup raw unsweetened almond milk

1/4 cup diced onions

1/2 tsp of smoked paprika, turmeric, sea salt

1 tsp garlic powder

1 tbsp extra virgin olive oil

Touch of cayenne pepper


1. Blend all ingredients

2. Cook with warm pasta for few minutes (don’t allow it to boil)

My favorite savory crackers!

They’re vegan, raw, light and oh-so flavorful – I’m taking about my sunflower seeds crackers which are great accompaniment for salads, smashed avo, vegan cheese… Anything really!

The crackers contain sundried tomatoes which gives them a rice and unique taste.

I’m having some tonight with a warm stir fry of seasonal vegetables which I marinated in tamari, miso and sesame oil!


1 cup sunflower seeds

1/2 cup flax meal

1/4 cup sundried tomatoes

1/2 to 1 cup water


1. Blend all ingredients

2. Place in dehydrator for 8 hours at 125’F

Not your average crumble!

I usually opt for chocolate-based desserts but this recipe’s at another level and has become one of my favorite!


1 Alfonso mango

2/3 cup coconut flour

2/3 cup almond flour

3 tbsp coconut nectar

4 tbsp coconut oil


1. Grease tart pan

2. Cut mango into thin small cubes and place in the pan

3. Mix all other ingredients and cover mango slices

4. Bake ~ 15 minutes until it turns golden. The mango slices should be soft and gooey at this point

1-minute life-changing brownies

I’m all about quick and simple healthy recipes but this one’s at another level!

Only 4 wholesome ingredients to create the most soft and gooey brownie bites!

It’s a perfect breakfast or snack as it’s rich in protein, magnesium and fiber. I had it for breakfast along with homemade raw-nola and goji berries.

You will be transferred to chocolate heaven!


1 very ripe banana

1 tbsp cacao or carob powder

1 date (optional)

2 tbsp nut butter (I used almond butter)


1. Mash the banana in a bowl

2. Mix in the other ingredients

3. Transfer to cupcake paper cups or to microwave friendly mug

3. Bake for 1 minute, add healthy toppings (goji, cacao nibs, coconut shredding etc.) and dig in!

Rainbow salad 🌈

A light and flavorful salad for lunch or dinner!

It’s made of mixed green veggies, spirulized pumpkin and beetroot with a miso-citrus dressing.

For the dressing:


1 tbsp white miso paste

Juice 1/2 lemon

1 tsp organic mustard

Pinch of cayenne pepper

2 tbsp extra virgin olive oil


Simply combine all ingredients in a bowl and add to salad. Let it marinate for 10 minutes.