Smoothie bowl with frozen banana, mango and pineapple. A fruit feast for the eyes + additional burning of calories.

This frozen smoothie is sensational. A real feast not only for the eyes but also for the taste. Creamy, melts in your mouth. It contain a lot of vitamins, made only from fruit. The temperature of the ice cream makes the body have to warm up. Homeostasis is something that our body needs to maintain, that is, a constant body temperature. When we deliver cold products, the body has to spend a certain amount of calories to warm it up. This is not a huge amount, but we are gaining something. It can be an ideal snack for people on a slimming diet.

  • banana
  • half of mango
  • 1/5 of pineapple
  • for decorations (kiwi, mango, pineapple)


Cut the fruit into smaller pieces and put in the freezer for about 1.5 hours. Then mix all the ingredients. Serve with kiwi, pieces of mango and pineapple.


Meatballs wrapped in aubergine in rich tomato sauce. The idea for a delicious dinner. Tips how to avoid putting too much oil into aubergine.

Aubergine itself contains trace amounts of fat. Unfortunately, it can absorb a lot during processing. What to do to cook aubergine to be soft without putting lots of oil?At the beginning sprinkle aubergine with salt (both sides) and leave it for 5 minutes. Then use "fry light" - special spray or grease the pan with towel paper soak with oil. Then fry both sides. 


  • 2 aubergines
  • spoon of oil
  • 250g low-fat mince beef 
  • small onion
  • clove of garlic
  • 600g of tomatoes from the can
  • salt, pepper, basil


Slice the aubergine. Lay out on the board and sprinkle with salt. Leave for 5 minutes and then turn and salt again.

Finely chop the onion and fry it adding one teaspoon of oil. Add chopped garlic and lightly fried. Put into a bowl. Add minced meat and seasoning. Mix
Mix tomatoes with spices and pour into a casserole tray.

Fry the aubergine (both sides) on the pan using fry light or paper towel soak with oil.

Then form meatballs and wrap them in aubergine. Arrange in a casserole in which there is a tomato sauce. Bake it - at least one hour at 180ºC.


A delicious chicken idea - red vegetables soup with orzo pasta

I announce to all that this soup is my favorite. It contains a lot of complex flavors and  preparation is very fast. The soup contains a lot of vegetables, chicken and pasta, which is a bit like rice. Slightly spicy, with a hint of ginger and coriander. It was so nice that I think I will make it tomorrow once again.


  • 400g chicken breasts
  • a glassfull of pasta (orzo)
  • big red pepper
  • big onion
  • 2 cans of tomatoes (800g)
  • 400ml of water or broth
  • 2 cloves of garlic
  • 1cm ginger
  • fresh coriander
  • tablespoon of olive oil
  • salt, pepper, sweet paprica, hot paprica, nutmeg, turmeric
  • possibly a lemon to be served


Cook the pasta in salted water and then cool it in cold water. In a large pot, warm up the olive oil and fry the finely chopped onion. Cut the garlic and ginger. Cut the pepper into cubes. Put chopped garlic, ginger and paprika in a pot and fry for at least a minute. Add the diced chicken and fry until the edges are cooked. Pour the tomatoes and water / broth and bring to boiling. Cook about 15 minutes. Season well. Mix with orzo. Sprinkle with fresh coriander. You can serve soup with lemon juice.


Roast vegetables, good for snacking or for healthy supper.

In healthy eating, I always follow one rule. It makes it easier for me to come up with recipes and cooking. At the beginning I choose a vegetable and think what I can prepare for it. What meat or cheese or other ingredient will match.  Thanks to that rule, I eat 5 portions of vegetables and fruit without any problems during the day. This time I prepared baked vegetables: carrot, parsnip and sweet potato.

  • 2 large carrots
  • 2 large parsnip
  • big sweet potato
  • salt, pepper, chilli, ground cumin
  • 2 tablespoons of olive oil


Peel the vegetables or if you like, leave the skin. Cut into chips. Season with salt, pepper, chilli and ground cumin seeds. Drizzle with olive oil. Put the baking paper over the tray. Add vegetables and put in the oven for about an hour (180ºC). You can stir after half an hour.


Lunch in 15 minutes. Butternut squash, mascarpone and pecan nuts penne.

To do something healthy, wholesome for the whole family, you don't have to spend the whole day in the kitchen. On Sunday we went swimming. On the way home I realized we have almost nothing in the fridge and we were very hungry. Fast cooking is achievable but you need to follow one rule. Think and decide what will take most time and what can you do in the meantime. That's why I cooked pasta first Then in the meantime I prepared sauce, mix together and the lunch was done in 15 minutes. And how to do it? You will find tips below in the recipe.

Ingredients (2 large portions, or 2 medium portions + a small for baby)

  • penne pasta (200g) - I had lentil pasta 
  • mascarpone (250g)
  • onion
  • 3 cloves of garlic
  • 1cm ginger
  • small butternut squash
  • spoon of butter
  • spoon of rapeseed oil
  • salt, pepper, sweet pepper
  • 2 tablespoons of chopped pecan nuts (remember that small children are better served ground nuts)
  • 2 tablespoons grated parmesan


Cook the pasta. Stir from time to time, so it does not stick to the bottom of the pot.

In a large pot, melt the butter, add the oil and then finely chopped onion. When it softens add chopped garlic and ginger. Grate the butternut squash and fry it with onion and garlic. Stir until it softens. Add mascarpone and spices. Mix with penne.

At the end you can sprinkle with grated parmesan cheese and chopped pecan nuts.


Winter salad with butternut squash, mozzarella and rockets. A great idea for lunch.

Warm roasted butternut squash salad with a delicate mozzarella and rocket leaves. All topped with honey vinaigrette and roasted pumpkin seeds. This salad definitely made my day.

  • small butternut squash
  • mozzarella cheese
  • 2 handfuls of rocket salad
  • 2 tablespoons pumpkin seeds
  • teaspoon of mustard
  • teaspoon of honey
  • 2 tablespoons of olive oil


Slice butternut squash in thick slices. Lightly sprinkle with olive oil and put in the oven for about 30-40 minutes and roast it. Prepare the vinaigrette. Mix the honey with the French mustard and then add the olive oil. Put rocket leaves, butternut squash and mozzarella on the plate. Pour over the vinaigrette and the roasted pumpkin seeds


Spiced carrot cake with no sugar. A healthy snack for children or adults

Cake without additional sugar! The sweetness comes from carrots and cranberries. The taste is emphasized by spices such as cinnamon, ginger or nutmeg. The dough have oil which makes it very moist. No butter - perfect for people who can not tolerate lactose or have allergies to cow's milk proteins.


  • big carrot
  • 3/4 cup cranberries
  • 100g walnuts
  • a glass of wholemeal flour
  • 2 eggs
  • 3/4 cup oil
  • half a teaspoon of bicarbonate soda
  • spice for gingerbread or a teaspoon of cinnamon, a teaspoon of ginger and half a teaspoon of nutmeg


Pour boiling water over cranberries. Whisk eggs with a mixer together with spices and bicarbonate soda. Slowly add oil while whisking. Finely chop the nuts or use ground nuts. Grate the carrot. Drain the cranberries. Mix all ingredients. Put into a baking tray greased with fat and sprinkled with flour. Put in the oven (180ºC) for half an hour.